Recipe Redux’s October challenge theme is “Spooky Spices”: “You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)”
So as instructed, I went digging in the back of my spice cabinet and found this container of “SlapYaMama” Cajun seasoning my grandpa gave me a while ago.
My grandpa is one funny guy. He’s a pretty simple man but also has certain favorite things he labels as “the best”, whether it’s a particular brand of pajamas or type of mustard. He goes on and on why it’s “the best” and will stay very loyal to it.
This recipe is another unique way to incorporate pasta, like the Easy Thai Peanut Noodles I posted a few days ago which uses spaghetti noodles. Instead of filling these peppers with rice, I decided to stuff them with orzo! And if you haven’t noticed by now, I have a thing for southwestern food and cilantro So here is my take on Mexican inspired orzo stuffed bell peppers.
I recently joined a blogging group founded by registered dietitians called Recipe Redux. They believe that all healthy meals deserve to taste delicious, as do I! The main idea of the group is to challenge members to share a recipe every month based around the monthly theme, and post on the 21st and 22nd of the each month. Well, today is my group’s day and do I have a tasty dish for you! The September theme is “Get Your Dehydrator On”, which can be a recipe on how to dehydrate produce or use it in a recipe. I have a fabulous recipe I’d like to share using dried cranberries.