FRC: Just opened a huge jar of roasted multicolored peppers - recipes?

Wow - thank you! Lots of great suggestions!

I have already taken Marg's suggestion to freeze ones I am not planning to use and Paul's suggestion to sub for fresh peppers in the chicken tortilla soup I just made. Looking forward to trying the other recipes shared. Colleen

 
REC: Asparagus, portobello mushrooms, red pepper, lemon juice, fresh pepper

This is one of our favorite side dishes. Colleen

Prepare roughly equal portions of asparagus, portobello mushrooms and red pepper (I had more asparagus). Lightly steam bite-sized asparagus pieces (I used microwave). In a frying pan, sauté portobello slices until lightly brown on both sides. Add thinly sliced red pepper (I used roasted) and cook to slightly soften pepper. Add asparagus and sauté to remove moisture. Squeeze 1/2 of a juicy lemon over while gently stirring. Finish with cracked pepper.

 
Made this last night - yummy! Thanks Judy!

Added skinned rotisserie legs and thighs to sauce and served over rice. Easy and tasty! Colleen

 
just made a macaroni salad-(more)

Salad macaroni, mayo, roasted peppers and sweet relish- a nice change from the savory mac salads

 
Made your recipe for Pimento Cheese! Thank you, Melissa!

I made your Pimento Cheese yesterday - probably a little heavy on the roasted red pepper. Stirred a tablespoon into scrambled eggs along with green onions at lunch - outstanding! And for dinner, I roasted 2 portobello mushrooms (a find from Aldi's), toasted a Ciabatta roll, and served an open-face mushroom burger topped with roasted yellow pepper, a slice of tomato and frieze lettuce, with pimento cheese spread underneath on the bread. Dh was skeptical but he loved it - me too! Colleen

UPDATE: Older son was aghast that I had processed everything smooth! If I ever make again (wonderful and tasty but high fat), I will definitely mix ingredients gently with a spoon. smileys/wink.gif

Pimento Cheese - what I did
1/2 pound extra sharp cheddar, grated in food processor
1/4 pound of pepper-jack, grated in food processor
1 big, wet roasted red pepper, pulled in strips -about 6 oz
1 tablespoon of minced onion
dash of onion powder
1/3 cup mayo to bind (I used Hellman's and added the lemon juice to approximate Duke's)
1 tsp lemon juice
1/2 tsp Worchestershire sauce
Grate cheese in food processor, dump out. Replace grating disk with blade. Add everything back into bowl. Grind until blended to your desired texture

Melissa Dallas Pimento Cheese
"My favorite summer sandwich - A thick slice of rustic bread cooked in the oven on low until very crunchy topped open face with mayo, pimento cheese and completely covered with another big piece of roasted red pepper. Yum! Put a nice slice of rustic bread in the oven on low & toast until really crispy (I really don't brown it when I do this, at least much). Cool a few minutes. Spread with mayo, then a nice layer of pimento cheese, then cover the entire top with a roasted red pepper & eat open faced. Heaven!"

"I used the old method like my mom used to and put the cheese through a grinder instead of grating (except my kitchen-aid one is electric and not hand-crank)."
1 pound sharp cheddar
half pound of pepper-jack
4 oz can of diced roasted green chiles
a big diced roasted red pepper-about 8 oz
a couple of tablespoons of onion that I also put through the grinder
Mayo to bind

https://finerkitchens.com/swap/forum/index.php?action=search3&keywords=I+used+the+old+method+like+my+mom+used+to+and+put&andor=and&searchin=all&forumid=1&dayrange=4929&username=&matchtype=exact

 
Sweet relish! I'll add this and the peppers to the macaroni salad

I plan to make for Father's Day. Great idea, thank you! Colleen

 
REC: BBQ Pork and Pimento Cheese Nachos

These were wonderful! I combined several recipes, starting with Garden and Gun's and Tupelo Honey’s. Colleen

BBQ Pork and Pimento Cheese Nachos - dinner for 2
1+ cup Pimento Cheese (thin with beer when warming, opt)
4 oz. (or more) tortilla chips
4 oz shredded, cooked pulled pork (or more, and with bacon smileys/wink.gif
1/4 red onion finely diced (or sliced green onions)
1/2 red pepper finely diced (or use roasted peppers)
2 Roma tomatoes seeded and chopped
1/2 cup pico de gallo or another simple salsa
1/4 cup pickled jalapeno slices (or 2 Serrano chilies sliced)
2 Tbs sliced green (or black) olives
1/4 cup cilantro leaves
Grated pepper jack cheese (opt.)
BBQ sauce to drizzle
Sour cream
Lime wedges
Optional toppings: Guacamole, Lime wedges, Green tomato salsa, caramelized onions, roasted red peppers, black-eyed peas

Heat pimento cheese in a small nonstick skillet on very low heat until melted. Stir frequently to avoid separation - thin with beer if you want.

Arrange tortilla chips on a sheet pan (or cast iron skillet) lined with parchment paper. Stick under broiler to toast and crisp lightly.

Pour half of the hot pimento cheese over the chips to cover evenly. Top with pulled pork. Dollop remaining pimento cheese over. Evenly disperse the other ingredients and any optional toppings to make a beautiful platter. Drizzle top with BBQ sauce.

Pop back under the broiler to warm everything together. Dollop sour cream. Garnish with lime wedges.

https://gardenandgun.com/recipe/pimento-cheese-nachos-recipe/

 
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