Home cooked meals.

I'm beyond excited for this week's holiday. Not only will I be surrounded by friends and family, but I'll get to indulge in a delicious home cooked meal. And there's really nothing quite like the classics. It's striking just how much the food you grew up eating defines your tastes later in life. Part of our Thanksgiving tradition at home is the pre-Turkey food. The cheese and crackers. The nuts. The spinach dip (which I'll be making this year!). In my mind, the best part about this holiday isn't actually the food itself though; it's the time spent leisurely enjoying each other's company around the food. Whether that be perched at our kitchen counter top, snacking on nuts while the main dish is being prepared or sitting around our dining room table, bellies full, with empty dishes a'plenty. The real draw is the company. Ok, and yes, there's no denying the fact that the food just so happens to be delicious. Which brings me to my next rambling...

Stuffed Green Peppers. A dish I grew up eating which my husband, by the look on his face when I served it to him, did not. They're so delicious and, more importantly, easy. As of late, I've made it my goal to slowly start stockpiling all of the recipes my mom always made for us growing up. Ours was not a house where all of the daughters gathered around to help her cook. Shamefully. I'm regretting my decision now that pork ever so slightly scares me and I still can't bring myself to bake bone-in chicken in the oven. If only I'd been more observant and helpful when I lived there. And that's not to say that my parents didn't try to encourage us to be more involved. They did. It's never too late to start trying though, right? First up... 

From the source herself:

From: My mom
To: rosyrilli@gmail.com
Date: Mon, Nov 7, 2011 at 10:03 PM
Subject: Re: Hellooooo!

Take top off of pepper and take seeds out of peppers.  Boil in water until they are just a little soft or as soft as you want to eat them when they are stuffed.  Brown 1 lb. ground beef and make 1 or 2 cups of minute rice.  Add to meat and pour 3/4 jar (large) of Prego traditional spaghetti sauce to mixture.  Put peppers in baking pan and add mixture until they are stuffed to top.  Add rest of sauce over top of each one and bake at 350 for 1/2 hour.  Add mozzarella cheese on top and melt.  Enjoy with some nice garlic sticks or bread and small salad and a glass of red wine.  If your meat was not frozen first you can freeze these for enjoyment later!

Happy Thanksgiving! Hope you enjoy all of the perks of a friends, family and a home cooked meal tomorrow!

1 comment:

  1. I love stuffed peppers! Since I'm veggie I use quinoa (protein) instead of rice and whatever vegetables are hanging around in the fridge. So good!


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