Good Living 123

Favorite foods in the US range from Buffalo chicken wings and hot dogs to crab cakes, mac & cheese, popcorn, and nachos. If Americans are cooking at home, grilled cheese sandwiches, pizza, chicken, and apple pie rank highly. So, on National Cooking Day, what are you cooking?

We just had friends Bill and Angie Leffort give us some delightful fresh veggies from their North Carolina garden. I instantly knew I’d be stuffing the bell peppers, as that is a hubby favorite. I have several variations on this… some including such goodies as sausage and mushrooms, but I thought I’d share my Super Simple version, that anyone can whip up easily.

Super Simple Stuffed Roasted Peppers
2 large or 4 mini bell peppers (any color), halved vertically, seeds & pitch removed
Olive oil spray
1 med sweet onion, chopped½ lb ground beef, seasoned with favorite steak seasoning & mixed Italian herbs
½ c shredded muenster cheese
½ c shredded jack or mozzarella cheese
½-¾ c long grain & wild rice, cooked (or cauliflower rice, if preferred)
2-3 c tomato basil or marinara sauce

Place peppers, cut sides up in large Pyrex-type baking dish, spritz with olive oil, and roast at 425°F for 20 min. Meanwhile, in large microwave-safe bowl, cook onion on high for 2 minutes. Stir in seasoned beef and microwave 1 min; stir; microwave 1 more minute. Stir in half of both cheeses, all the rice, and 1 c sauce. Spoon into roasted pepper halves. Top with remaining cheeses; return to oven for 10-15 minutes and serve with warmed remaining sauce on the side.

Not to be confused with a grilled cheese sandwich, cheese toast is a single slice of bread… topped with cheese and then baked or broiled to unleash the cheese’s melty mahhhhhvelousness.  Mom introduced me to this back in the 1950’s. Her favorite method is still mine today.

Cheese Toast
Bread slice
¼“ thick slices of muenster cheese (or some other melty delight)

Arrange cheese on the bread slice in single layer. Place in oven preheated to broil, 5-6” from the heat source for 1-2 minutes till melty and bubbly. Serve immediately.

KISS Tips: Yes, you can add all sorts of wonderful goodies under or over the cheese. Try thinly sliced bell peppers and/or tomatoes, for example. Or tomatoes. Or ham. Or chicken. Or a favorite, funky sauce. Or a sprinkle of herbs. Or… simply enjoy it au natural. Serve on its own, or as a side with soup or salad.

Make them all real or no deal. For me, that means no substitute or fat-free fillers, and they’ve gotta be natural casing franks for this chick. My all-time faves are Schonland’s (now owned & packaged by Kayem).

As a child, I’d slice hotdogs on pizza, or load them into macaroni and cheese or adorn almost any soup. Heck, I’d even eat them raw. It was no wonder that my parents dubbed me The Hotdog Kid.

Grill it, roast it, boil it, steam it; make it any which way you like. Land your dog in a bun and serve it au natural or adorn it with mustard, relish, onions, cheese, chili, or whatever else floats your boat. Since serving a summer college internship in Copenhagen, Denmark in 1974, I have been hooked on a topping combo of Dijon or country-style mustard and plenty of crispy, dry-fried onions. Ooooh-la-lah!!!

Wiener Schnitzel is a treasured Austrian dish, which translates to Viennese cutlets. Believe it or not, by law the cutlets must be veal. Yes… you can turn pork and chick cutlets into schnitzel, too. Today, we’ll make the real deal.

Super Simple Wiener Schnitzel
4 (4-6 oz) veal cutlets, pounded to ¼“ thick
¼ c flour (plain or brown rice), seasoned with ½ – ¾ tsp salt
2 lg or x-lg eggs, well-beaten
½ – ¾ c breadcrumbs (fine, panko style, or combo)
High smoke-point oil for frying (ie. grapeseed, peanut, canola or lard)
4 lemon wedges, for garnish

Dredge 1 cutlet at a time in flour, dip in egg, and lightly toss in crumbs (without pressing them in). Immediately place in oil preheated to 350°F in large, heavy skillet for 2-3 min per side; drain briefly on paper towels, garnish and serve immediately.

KISS Tips: For extra flavor, fry entirely in butter… or add 2 T to oil after turning cutlets over. You can also give the schnitzel treatment to other proteins, such as pork, chicken, turkey, venison, or wild boar. Serve with salad, a green veggie, or noodles on the side.

One of my Grandmother Gulumian’s favorite veggies to cook was acorn squash. She’d halve them, roast them, and then fill them with mixed veggies in a creamy alfredo sauce. Here’s my favorite recipe twist.

Cranberry Apple Acorn Squash
2 small acorn squash, quartered, seeds removed
Olive oil
Salt & pepper
1½ c fresh or frozen cranberries, coarsely chopped
1 cup diced apple or pear
1/4 cup brown sugar
4 T butter, melted
1 tsp grated orange peel

Place squash, cut sides up in lightly greased baking dish; brush cut edges with olive oil; season with salt & pepper. Cover with foil & bake 30 min at 350°F. Meanwhile, combine remaining ingredients. Spoon stuffing into baked squash wedges; cover with foil & bake 20 more minutes. Makes 8 slices.

KISS Tips: This is also yummy with the addition of chopped nuts. If you prefer 4 larger servings, simply halve the squash.

I guess I truly do not care how many days of the year get dedicated to the love of bacon. I am there! In celebration of several food favorites, I offer you:

Bacon Cheddar Popcorn.
4-6 slices bacon, regular or maple, fried & crumbled; 3-4 T drippings reserved
½ c popcorn kernels
¼ lb finely shredded or grated white or yellow cheddar cheese
Salt & pepper
Pop the corn in the reserved bacon drippings. While hot, toss quickly with cheese. Season with salt & pepper to suit your taste & sprinkle bacon over it. Munch madness is yours!

KISS Tips:
You can spread already popped corn (or even white cheddar popcorn) in a single layer on a parchment-lined, sided baking sheet. Sprinkle with cheese, seasonings, and bacon; bake 5-6 min at 300°F. For variety, try different seasonings, such as mixed Italian or a favorite BBQ rub. Garnish with thinly sliced green onions or chives, if desired.