Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

N'Orleans Dirty Rice with Roasted Rainbow Peppers by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

New Orleans Dirty Rice by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

For an easier but less authentic recipe, use 1 (8 oz.) pkg. of dirty rice mix and omit the gizzards, white rice and spices.

This recipe may be more practical to make as a double batch (since it would be difficult to buy the beef, pork, and gizzards in 1/2 lb. increments).

Also, you may need to adjust the amount of spice, depending on your personal preferences and sensitivities.

Ingredients:

1/2 lb.

ground beef

1/2 lb.

ground (bulk) pork sausage

1/2 lb.

chicken or pork gizzards or bag of giblets

onion

1 c.

white (or brown) rice

1 c.

chicken stock

3/4 c.

water

1 (15 oz.) cans

diced tomatoes with peppers

1 (15 oz.) cans

dark red kidney beans

1/2 tsp.

tobasco sauce or cayenne pepper

1/4 tsp.

black pepper

2 T.

fresh snipped parsley (or 1 tsp. dry for every 1 T. fresh)

Directions:

Chop the onion and rinse the gizzards/giblets.

In a large, heavy-bottomed skillet, brown the ground beef, sausage, gizzards/giblets, and onion.

In a 2 quart saucepan, combine rice, chicken stock and water. Add diced tomatoes and chilies. Stir in the kidney beans with liquid. Bring to a boil, then add meat mixture. Bring back to boil, reduce heat and cover, stirring occasionally.

Cook for 20 minutes (30-40 minutes if using brown rice). Serve hot.

Categories:

Crock Pot Cooking
Dairy Free
Ethnic Foods
Fall/Winter
Main Dishes
Meats
Pasta/Rice/Potatoes
Peanut/Nut Free
Quick & Easy
Smart Budget Foods
Spring/Summer
Uses up Left-overs
Wheat Gluten Free

Roasted Rainbow Peppers by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

For this recipe, you can use any combination of green, red, orange or yellow sweet bell peppers. And use your favorite type of olive for your own custom taste.

Ingredients:

sweet bell peppers

1 1/2 c.

shredded colby jack cheese

1/4 c.

chopped olives

1/4 tsp.

crushed red pepper flakes

Directions:

Wash and remove the stem and seeds from each pepper. Cut each pepper into strips.

Preheat oven to Broil.

Place strips skin-side-down on an ungreased cookie sheet or broiler pan. Sprinkle with cheese, olives and red pepper.

Broil 3-4 inches from the heat for 5-7 minutes until peppers are crisp-tender (but before the peppers char).