November 25, 2024

Butternut Squash-Sausage Soup

September 30, 2013 by

♪♬  It’s the most wonderful time of the year!  ♬♪  Yes, I know…that’s a song you might sing during the Christmas holiday season…but for me AUTUMN is the most wonderful time of the year!  The weather is delightful…back to sleeping with the windows open a crack, and we get to break out our beautiful sweaters!  And some of my favorite ingredients to cook and bake with are in-season: pumpkin, apples, cider, pears, cranberries, butternut squash (ok…all the winter squashes!), cauliflower, brussel sprouts, kale!

For the next few weeks, our Monday blog here on At Home w/ GCH will focus on these ingredients while keeping to our healthy but oh-so-yummy! point of view.

Today’s recipe is also our first soup of the season…Butternut Squash-Sausage Soup.  Here’s a link showing the incredible nutritional value of butternut squash.  This recipe remain within our healthy but oh-so-yummy parameters as it is l-o-a-ded with veggies and, while very smooth and  creamy, contains not a speck of butter or sour cream or cheese.  Enjoy!

Butternut Squash-Sausage Soup

2013-09-28 13.33.17

 

Ingredients:
1 butternut squash, 3#2013-09-27 16.59.05
2-3 tablespoons olive oil, divided
1/2# italian turkey sausage, removed from casings
1/2# ground chicken (or turkey)
1 large sweet onion
6-8 ounces Baby Bella mushrooms
1 red or yellow bell pepper
3-4 tablespoons chopped garlic
kosher salt, freshly ground black pepper
1/2 teaspoon each: dried sage, marjoram, and basil
8 cups chicken broth
1 can of white beans, drained and rinsed

 

Directions:

  • Preheat the oven to 425.
  • Cut and peel butternut squash; dice into 2″ pieces. Place in a large bowl with 2 tablespoons olive oil; liberally season with salt & pepper.  Stir until well-coated.  Pour onto a large baking sheet lined with foil and roast for 10 minutes.  Stir and flip pieces over.  Roast for an additional 10 minutes.  Remove from oven, and set aside.
  • While the butternut squash is roasting, saute meats together in a large frypan, allowing them to brown just a bit.  Use the edge of a wooden spoon (or a potato masher) to break pieces up as they cook into smaller pieces.  Remove to a bowl, leaving the juices in the pan.
  • Dice the onion, the pepper, and the mushrooms into similar-sized pieces, approximately 1+1/2″.  Add the onion to the frypan and saute for 5 minutes on medium-high heat, stirring occasionally.  Then add the mushrooms.  Cook for another 5 minutes; allow the veggies to begin to caramelize.  Add in the peppers; cook for an additional 5 minutes, stirring occasionally.  Finally add the chopped garlic and the seasonings, cook for 1 minute stirring constantly.
  • Pour in the chicken broth, stir, and bring to a boil.  Add the roasted butternut squash and the beans.  Reduce heat, and simmer for 20 minutes.
  • Scoop out about 1+1/2 cups of the chunkier pieces; set aside.
  • With a hand-held immersion blender * carefully puree the soup (or in batches in a countertop blender).
  • Add in the cooked meats plus the veggies you put aside.  Stir all well together, and simmer for 5-10 additional minutes.  Taste (carefully!) for additional seasoning.

* Note: I simply love my immersion blender (we own the Oster 3-in-1)!  I use it almost every day.  It is so handy for many simple, quick blending jobs…even for smoothies or milkshakes.  The best part—it is extremely easy to clean and most often is used right in the cooking pot you are using…not dirtying yet another thing to wash up!   A good quality immersion blender can be purchased for around $25.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , , , , ,

Meatloaf

September 27, 2013 by

Meatloaf Slices Resized

 

This Meatloaf started out following one of Martha Stewart’s recipes, but over the years I’ve kind of made it my own.  I think what makes this a great meatloaf is that it’s not actually baked in a loaf pan.  It’s a freeform meat sculpture!  But making it on a sheet pan instead of in a loaf pan lets the fat drain away, and all the sides get nice and crusty.  It’s easy, it’s a crowd pleaser, and it doesn’t take long to put together.  Let’s get into it!

Meatloaf

Ingredients:

  • 1 small onion
  • 4 cloves garlic
  • 2 stalks celery
  • 1 carrot
  • 4 slices bacon
  • 1/2 teaspoon dried Italian herbs, or oregano
  • 2 pounds ground beef
  • 2 eggs
  • a big squirt of ketchup (maybe 2 tablespoons)
  • a big squirt of yellow mustard (maybe 2 tablespoons)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce, your choice (Sriracha or Tabasco, whatever you have)
  • 1/3 cup coconut flour (you could use 1/2 cup bread crumbs if you like, or even ground oats)
  • salt and pepper
  • 4 tablespoons ketchup
  • 3 tablespoons mustard
  • 1/4 cup brown sugar

 

Let's bake this bad boy!

Let’s bake this bad boy!

Directions:

  1. Preheat oven to 400*F.  Line a baking sheet with aluminum foil.
  2. Add the onion, garlic, celery, and carrot to the food processor and blend until combined and kind of pureed.  You don’t want any big chunks.  Empty the veggie puree into a very large mixing bowl, then add the bacon to the food processor.  Blend until ground and add to the veggie puree.
  3. Add the rest of the ingredients—up through the salt and pepper—to the mixing bowl.  Mix with your hands until combined.  Dump out the meatloaf mix onto the baking sheet and form a loaf with your hands.  You want it to be long and flat, kind of like a loaf of French bread.  Smooth it out and make it even.
  4. In a small bowl, stir together the remaining ketchup, mustard, and brown sugar.  Frost the top of the meatloaf with the ketchup mixture.
  5. Bake for one hour, or until internal temperature reaches 165*F.  My kids eat this with lots of additional ketchup!
Filed Under: At Home w/ GCH Tagged With: , , , , , , ,

How to Make Moving a Little Bit Easier

September 25, 2013 by

How many of you have moved, making tons of trips back and forth carrying out your clothes that have been hanging in the closet?  I know I have.  This weekend, my Aunt Karen showed my sister and I a simple idea that was super easy.  I thought it was so amazing I had to share it with you all. Instead of making about 20 trips back and forth to the moving truck, we made two!!!

Items Needed:

  • All you need is a large queen size sheet and some muscles.

Directions:

  • Lay the sheet flat on the floor.

  • Start placing the clothes (still on their hangers) in the middle of the sheet.  We took  6-7 hangers and laid them on the sheet. Then the next 6-7 hangers, we would lay the clothes so the hangers would be in the opposite direction from the first pile.  This makes for better stacking.  Keep doing this until you have your clothes piled up.

  • Taking opposite corners of the sheet, tie them together in a knot. Do the same thing with the other two corners.

Insert1

  • Depending on how heavy it is, you may need two people to carry it out to the truck.  But in some instances you can just pack it on your shoulder.

Insert2
This definitely makes for easier moving, especially when stairs are involved.  Hope you give it a try.  If you know of any moving tips I would love to hear them.  We were moving my mom this past weekend, but I will be moving within the next month, and could use some of your ideas. Thanks a bunch!

Have Fun & Happy Packing!

Amy

Filed Under: At Home w/ GCH Tagged With: , , ,

How To Put Together a Prayer Journal

September 24, 2013 by

Each day, we hear many different prayer requests; some of them are not even spoken out loud, but they are seen.  How is it possible to keep track of all of these requests when there are so many of them!  We have our spouse, self, kids, marriage, finances, grandchildren, outside family members, friends, community/church leaders, government officials, and our Country, that we should be praying over every day.

I have been on the lookout for the perfect Prayer Journal, and I think I have finally found something that will work for me.  I want to share it with you today; PLUS, you will get FREE downloads at the end of this blog!!  I hope you will utilize these free downloads and then let me know how this journal works for you!

PJ1

My Prayer Journal Cover

Items Needed:

3-ring Notebook (what’s called a View Binder)

Sheet Protectors (at least 10)

College-lined Notebook Paper

Washi-Tape, if you want to decorate your cover and/or pages

Index tabs

Directions:

1. Print out the free downloads found below

2. Insert each printout into a sheet protector

3. Attach an index tab onto the sheet protector for each category (listed below)

4. Insert sheet protectors into the 3-ring notebook in the following order:

  • Worship — this section is to be used for praising and worshiping God for who He is in your life!  I’ve also printed out a list of the names of God so when I need to pray for provision, or healing, I can pray to Jehovah Jireh, or Jehovah Raphe, and so on.
  • Confess — this section is to be used for any kind of confession you need to make.  1 John 1:9 says that “if we confess our sins, He is faithful and just to forgive us our sins and to cleanse us of all unrighteousness.”  This is so important to confess our sins, so He is able to forgive us, and then cleanse us of all that unrighteousness, so that we are then in right-standing with Him, again!  🙂
  • Thanks — this section is for thanking God for anything you can think of that you are thankful for, i.e., your spouse, kids, marriage, health, family, job, provisions, church, freedom to worship Him, and so on.
  • Calendar – here you will add all 12 months of the year.  Then you will add in any birthdays or anniversaries of family and friends.  Then you will go to this calendar each day, to see who you will be praying for on a specific day.  For anniversaries, I pray over the marriage of that friend or family member.  I will also list specific days for prayer requests such as friends/family doctor visits, surgeries and so on, so I can be praying over them on that particular day.
  • Daily –  MONDAY: Family – spouse, self, kids, marriage, jobs, ministries, and each of my ten grandchildren!  TUESDAY: My Christian Friends.  WEDNESDAY: Non-Christian friends, that they might find Jesus as their Lord and Savior, and any other needs that they may have.  THURSDAY: Girlfriends Coffee Hour Leaders / Members / Ministry, and my Church Leaders – Pastors, Deacons, Board of Elders, and so on.  FRIDAY: our country, President, government officials, local community officials.
  • Apply – this section is to reflect my quiet time w/God and how I am going to apply to my life the things that I heard God speaking to me that morning.  I think it is truly necessary to not only have that quiet time, but to meditate on the “how” of what God is saying to you!
  • Journal – this section reflects any devotions, poems, sermons, radio or online messages that have spoken to you, or anything else you would like to journal in regards to your spiritual walk.
  • Favorite Scriptures – here I list all of the Scriptures that have spoken to me over the years.
  • Worship Songs – this section I use for praise and worship songs that I have found on YouTube, or sung in church, that spoke to my heart.  I want to remember these songs, so when I need to spend some personal time with Him, or want to praise Him or worship Him in song, I can come to this section to find the songs that fit the need I have for that day.  I LOVE this section!!

Since I use a full size notebook, I don’t carry this with me throughout the day; but I do carry a small notebook.  That way I can write down the requests as I go through my day, and then enter them into my prayer journal at the end of the day.  Everything is kept in one place—nice, neat, and tidy…just the way I like it!!

To download your FREE Prayer Journal sheets, just click on the links below.  Save them to your computer, and then print them out when you are ready to put together your very own Prayer Journal.  Again, once you start using this system, I would love to hear back from you to see how you are doing with it!

PrayerJournalCollage

A peek into the inside of my Prayer Journal

God’s blessings on your day!

Christi 

__________________________

FREE Downloads

To download each page, click on the link, save the page to your computer.  To print a 5.5″ x 8.5″ cover page for the smaller 3-ring notebooks, just set your printer to print 2 per page.  You will have an extra cover page, but you could also use the extra pages to create a prayer journal for a friend as a gift! 🙂

Apply Page

Calendar Page

Confess Page

Daily Page

Favorite Scriptures Page

Journal Cover Page

Journal Page

Thanks Page

Worship Songs Page

Worship Page

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , ,

GF Sour Cream Chocolate Cupcakes w/ Frosting

September 23, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This week’s recipe is for my husband.  (Actually, he is the guinea pig for all of my recipes.  Now he would tell you he is the ‘welcome recipient’ of the firstfruits of all my blog foods.)  So, we were at the store the other day, stocking up on a few gluten free flour varieties when he spotted one we don’t have in our pantry—quinoa flour.  That got my attention…but so did the price!  Oh. My.  But before I was done being aghast about the cost, he had spied a recipe on the back of the package for Sour Cream Chocolate Cupcakes.  Even though I nixed the purchase of the flour, I promised to still make the cupcakes.  Here we go!

2013-09-10 21.00.47

Sour Cream Chocolate Cupcakes

Ingredients:
1+1/2 cups gluten free flour blend *
1+1/2 teaspoons baking powder  2013-09-10 15.44.34
3/4 teaspoon instant coffee granules
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 cup warmed almond milk
1/2 cup cocoa powder
1/2 cup sour cream
6 tablespoons unsalted butter, room temperature
1/2 cup agave nectar
1/4 cup coconut (or palm) sugar
1 large egg
1 teaspoon vanilla extract

Directions:

  • Preheat oven to 325.
  • Line regular sized 12 cup muffin tin with liners.
  • In a medium sized bowl, whisk together the first six ingredients—the dry ingredients—and set aside.
  • In a small bowl, whisk together the warm milk and the cocoa powder.  Then stir in the sour cream; set aside.
  • Set up a stand mixer with the paddle attachment; add the butter and beat for 3 or 4 minutes on medium ‘til light and fluffy.
  • Beat in the agave nectar.  Add the coconut sugar, and beat ‘til light and fluffy again.
  • Add the egg and vanilla extract beating ‘til the egg is totally incorporated.
  • Stir in the sour cream/chocolate mixture.
  • Add the dry ingredients to the wet ingredients mixing on the slowest speed just ‘til they are thoroughly mixed together.
  • Divide the batter into the paper-lined muffin tin filling to about 3/4 full (this is a stiff batter).
  • Bake for 15-20 minutes ‘til tops spring back when lightly touched and toothpick comes out clean.
  • Cool for just 3 or 4 minutes in muffin tin then remove and set gently onto a wire rack to cool completely.

Chocolate Cream Cheese/Whipped Cream Frosting

Ingredients:
1 cup + 2 tablespoons heavy cream, cold
8 ounce package cream cheese, at room temperature
2 tablespoons agave nectar
1 teaspoon vanilla extract , pinch of kosher salt
4 tablespoons cocoa powder
1/2 cup powdered sugar

Directions:

  • Chill bowl and beaters in freezer for 10 minutes.
  • Beat 1 cup heavy cream in chilled bowl ‘til stiff peaks form.  Set aside.
  • In separate bowl, beat softened cream cheese along with agave nectar, vanilla , and salt for 3 minutes ‘til light.
  • Sift in the cocoa powder and the powdered sugar. Beat on low for 30-45 seconds ‘til smooth.
  • Add in the rest of the heavy cream and beat ‘til light and creamy.
  • Take 1/3 of the whipped heavy cream and mix in on lowest speed ‘til incorporated.
  • Remove bowl from stand mixer and fold in the rest of the whipped heavy cream ‘ til combined.
  • Pipe (or spread) onto top of cupcakes.  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , , , , , ,

Korean-American Pork Ribs (Dwaeji Galbi)

September 20, 2013 by

 

Korean-American Pork Ribs

Mmmm, ribs!  I love them so, especially when they’re sloppy and tangy, even though I hate getting messy.  My mother-in-law made her version of this Korean dish – and while they were tasty, and chewy, they were too spicy for my taste, and WAY too hot for the children!  I wanted the best of both worlds:  tangy American-style, and spicy Korean-style.  I think I made it work.  These are my Korean-American Pork Ribs!

I found the rack of ribs really cheap at my Korean grocery store.  And instead of using the traditional Korean hot chili paste (gochujang), I used a chipotle in adobo sauce.  It added just the right amount of heat without being overwhelming, and also gave everything a smoky flavor that you can’t get without a real wood chip smoker.  Everything else is pretty easy to find at the store.  If you have any leftover ginger, peel it and freeze it.  It will keep forever in there, and will be easier to grate when it’s frozen.

Koreans eat these as snacks or with lots of vegetable ban chans.  They’re also a bar food favorite, so try these with a cold beer, if you like!

Korean-American Pork Ribs  (Dwaeji Galbi)

Ingredients:

  • 3 pounds pork ribs
  • 1/2 cup brown sugar
  • 1- or 2-inch piece of fresh ginger, peeled and grated
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1/2 onion
  • 3 cloves garlic
  • 1/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 chipotle in adobo sauce (or more if you want it spicy!)
  • diced green onion and sesame seeds, for garnish

Directions:

  1. Cut the ribs apart into individual pieces.  Place in a very large bowl.
  2. In a food processor or blender, add sugar, ginger, soy sauce, sesame oil, onion, garlic, ketchup, mustard, and chipotle.  Blend until smooth.  Pour over ribs, toss to coat, and refrigerate for at least 4 hours – overnight, if you can.
  3. When ready to cook, preheat oven to 400*F.  Place a baking rack over a baking sheet lined with foil (this make clean up much easier!)  Bake for about 45 minutes, turning the ribs and basting then with leftover marinade every 15 minutes.  Garnish with diced green onions and sesame seeds.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Filed Under: At Home w/ GCH Tagged With: , , , , , , ,

How to Homeschool: Homeschool Field Trips

September 19, 2013 by

How To Homeschool: Homeschool Field Trips www.girlfriendscoffeehour.com #homeschool #fieldtrips

One thing that has been lacking in our homeschool over the years has been field trips. We have been a part of several, but not as many as I would have liked.  This has been mostly due to several moves that we have made, hence needing to take time to settle in, meet new friends, and learn the ins and outs of the homechool laws in our new state. Over the last few years we have also had two new babies and have not lived near family, so we really could not participate in field trips unless we could include the younger children, as well.  The result has been that we have become homebodies.

However, we are mostly settled into our new home in our new state, feel confident that God sent us here, and have no plans to move any time soon. So we have begun to get involved in field trips. I have even planned a couple recently, and have ideas for more. That is what I will be sharing with you today, ideas for field trips, in the hopes that they will spark some ideas in you for your area and family!

List of Homeschool Field Trip Ideas

  • Local museums
  • The library: learn about the Dewey Decimal System
  • A local science center
  • Fire station
  • Police station
  • Play at local college
  • Apple-picking
  • Pumpkin patch
  • Grocery store tour
  • Restaurant tour
  • Farmer’s Market: learn about the produce and economics, as well
  • Local craft fair
  • Potato digging
  • Artisan Chocolate Shop
  • Local T-shirt making company
  • Soda-bottling company
  • Automobile manufacturer
  • Local bakery
  • Horse or cattle ranch: learn how to care for the animals, what they eat, etc.
  • Tour of a movie theater, behind-the-scenes
  • Radio or  TV station, behind-the-scenes tour

Planning for a Homeschool Field Trip

Planning a field trip does not have to be difficult. Our family is actually going next week to take a tour of our local Chick-fil-A. All I did was send a Facebook message to the location in our city. The Director of Marketing responded quite quickly and has been very pleasant to work with in the planning!

We also visited a local artisan chocolate shop over the summer. I used the same method to contact the owners of the shop, whom I actually knew from my church, and they, also, were very excited to work with me to plan a trip. We actually ended up planning three because, well, homeschool mamas love chocolate! During our tour, we got a rundown about how they make their bars and truffles, as well as learning about the cacao bean. Oh, and we were given samples. Yum!

I encourage you to contact the owners, or possibly the Director of Marketing, for local businesses. The worst they can do is say no. And you may just be surprised when they respond with an enthusiastic “Yes!” So get to brainstorming. Feel free to start with my list above.

What are your favorite field trip ideas? List them in the comments section below!

Happy Homeschooling!

Filed Under: At Home w/ GCH, Homeschooling Tagged With: , , , , , ,

Message Balloons

September 18, 2013 by

Message Balloons:  A great way to remember your lost loved ones on the anniversary of their death.

Amy1

My dad died in 2009.  When the next year came around, my family and I wanted to get together in honor of our father.  So we began something that has become an annual tradition. The grandkids especially enjoy it.

We get about a dozen helium balloons and take them out to the cemetery. We chose purple and white balloons in honor of pancreatic cancer research which is what my dad died from.

Each  person was given a balloon and a black sharpie in order to write a message to Dad or to Grandad on them.  After everyone has finished, we say a prayer then we release the balloons together at the same time.  We tell the kids that the balloons are going up to heaven and that granddaddy will get their message.  They think that is the neatest thing ever. I hope you give this a try.
This can be done anywhere.  My sister lives in Florida and they have gone to the beach and let balloons off there.  And now, on my son’s birthday, he always wants to give a balloon to Granddaddy. It really is a sweet way for them to connect with someone that they don’t even see anymore but definitely someone that we want them to remember.
—–

Below are instructions on how to do this and what you would need. It is  very simple actually.

Items needed:
Helium balloons — the amount needed depends on how many people will be there.

Sharpie™  –any color

Directions:
Write your message on the balloon with a Sharpie™.  Example: “Dad, I love you and I miss you!  Rest in peace.  Your daughter, Amy.”

After everyone has written their message on their balloon, gather around and take a moment of silence and/or say a prayer in honor of your lost loved one.
Release all the balloons at once.

I LOVE watching them drift off into the air and taking pictures of them.

 

Amy2

This a very special tradition for me and my family and I’m honored to share it with you.

 

With love,
Amy 🙂
Filed Under: At Home w/ GCH Tagged With: , , , , , ,

Stuffed Peppers

September 16, 2013 by

Here on Mondays on our At Home w/GCH blog we usually focus on recipes that are healthy but oh-so-yummy!  We have been making some very yummy dishes using in-season veggies; and this week will be our last one—Stuffed Peppers.  I actually consider this week’s recipe a nice bridge into the fall as it is such a comfort food dish!  Have you ever made Stuffed Peppers on the stovetop instead of in the oven?  That is how we are doing it this week.  Get yourself some nice firm large green bell peppers…maybe from the Farmers Market, and let’s get started.  Enjoy!

Stove Top Stuffed Peppers2013-09-11 20.06.03

Ingredients:
1 cup rice
1/2 tablespoon butter  2013-09-11 19.05.00
1 cup water
1 cup chicken broth

4 large green bell peppers
1# ground chicken (or turkey or beef)
1/2# raw chicken sausage
1 large egg
kosher salt, freshly ground pepper
3 (or more) tablespoons chopped garlic
1 (28 ounce) can crushed tomatoes
1 cup chicken broth
Shredded cheese, or grated Parmesan (optional)

Directions:

  • In a small saucepan, heat the butter over medium heat.  Add the raw rice, and saute, stirring constantly for one minute.  Carefully add in the liquids and bring quickly to a boil.  Reduce the heat to very low, cover, and let cook (approximately 15 minutes) ‘til all liquid is absorbed.  Empty the cooked rice out onto a plate or pan, and allow to cool.
  • While the rice is cooking, take a large dutch oven (I used an 8 quart pan) and place your peppers in to make sure they fit sitting upright. Once you have the right sized pan, fill 3/4 with water, cover and bring to a boil.  Cut the lids from the peppers (perhaps save the lids to cut up into a salad) and clean them out.  When the water is boiling, put the peppers in for 5-7 minutes depending on how large they are to parboil them.  Carefully remove from the water, and drain upside down.
  • Empty the pot of water, and place back on stove over low heat.  Add the crushed tomatoes, the broth and the remaining 2 tablespoons chopped garlic; bring to a simmer.
  • Meantime, in a large bowl, break up the eggs and add the chopped garlic and the meat; generously season with the salt and pepper; mix thoroughly.  Stir in about half of the cooled rice (save the rest to serve alongside the stuffed peppers).
  • Now to fill the peppers: just before you fill the parboiled peppers, use a knife tip to poke a hole into each of the “bumps” on the pepper bottoms.  This will allow the sauce to ooze up into the peppers while simmering.  Scoop up some of the meat/rice mixture.  Fill them firmly but don’t really pack it down; if you do, it will be too dense when cooked.  Carefully ease the filled peppers–right side up–into the heated tomato sauce.  Take care to sit them up so they won’t fall over…spilling out the meat.
  • Using a large spoon or gravy ladle, scoop up some tomato sauce and pour over each of the filled peppers totally covering the meat.  Increase the heat so that the sauce begins to boil, place a lid on the pot and then reduce the heat to a simmer.  Every 10 minutes or so, again pour a little sauce over the top of each pepper, replacing the lid on the pot.  They should be done in 45 minutes or less, depending on their size.  The meat in the stuffed peppers should be firm when done.  I use a thermometer to verify that they have reached at least 160 degrees, just to be safe.
  • Oh, and add some of the leftover delicious tomato sauce to the rice you set aside; serve that along with the Stuffed Peppers!  Yummy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , ,
« Previous Page
Next Page »