Snackin’ with Sarah Sellers: Herbed Cream Cheese & Bell Pepper Chips

Herbed Cream Cheese & Bell Pepper Chips

Ahhh Vegas. For some ridiculous reason I managed to completely avoid Vegas for most of my twenties, that is until I was awakened last year and discovered the brilliance of craps and all you drink tables. Yep, Sin City I’m in love!

So in honor of Vegas Week on American Idol I’m paying homage to the mighty poker chip. And what better way to top off a vibrant bell pepper then with cheese? Oh yeah…add some avocado and you can’t stop popping them in your mouth!

Incredibly easy, delicious and not too bad for you. Just use some low fat cream cheese to shave off a few more calories.

Check out Snackin’ with Sarah Sellers on Lyndsey Parker’s Reality Rock’s blog HERE!

Happy Eating!


Herbed Cream Cheese & Bell Pepper Chips 

Ingredients

  • 1 red bell pepper, cored and seeded
  • 1 green bell pepper, cored and seeded
  • 1 yellow bell pepper, cored and seeded
  • 1/4 cup loosely packed flat leaf parsley
  • 1 tbsp fresh thyme
  • 1 tbsp fresh dill
  • 1 block cream cheese, softened
  • 1/2 large avocado
  • 3 garlic cloves, pressed
  • 1 tbsp black olives, minced

Herbed Cream Cheese & Bell Pepper Chips

To make the poker chips, use a 1.5″ pastry cutter or small lid to cut circles into the flesh of the bell peppers. Reserve the remaining bell pepper scraps for later use.

Herbed Cream Cheese & Bell Pepper Chips

Pile the parsley, thyme and dill on a cutting board and mince. In a large bowl combine the cream cheese, avocado, garlic and a tablespoon of the herb mixture.

Herbed Cream Cheese & Bell Pepper Chips

Mix until nice and smooth.

Herbed Cream Cheese & Bell Pepper Chips

Spoon a tablespoon of the cheese mixture on each bell pepper round (poker chip) and sprinkle with the black olives. Top with a dash of the fresh herbs.

Herbed Cream Cheese & Bell Pepper Chips

Bon Appétit! 

Recipe and Song of the Day: Beef Veggie Noodle Soup & Tristan Prettyman

Just when you think it’s getting cold in Texas you get shocked with a jolt of 90 degree heat. BUT that won’t stop me from getting in the Fall/Holiday spirit. I love making a big pot of soup when the weather starts to cool. It’s simple, comforting, and you can eat it all week.

I decided to hold off on posting yesterday’s Song of the Day so I could make it a joint food and music post. So dig into this delicious Beef and Veggie Noodle Soup recipe and enjoy this track off Tristan Prettyman’s latest release, Cedar + Gold. Thanks to one of my girlfriends for introducing me to Miss Prettyman. Her chill vocals and lyrical style is a cross between Colbie Caillat and Sara Bareilles. Check out My Oh My!

Happy Listening!


Beef Veggie Noodle Soup


Ingredients

  • 1 medium yellow onion, chopped
  • 1.5 pounds lean ground sirloin
  • 1 tbsp Nature’s Seasoning*
  • 2 tsp celery seed*
  • 1 tsp kosher salt
  • cracked black pepper
  • 2 extra large beef bouillon cubes
  • 2 cans beef consomme (Campbell’s)
  • 2 cans water
  • 32oz container beef broth
  • 1 can tomato soup (Campbell’s)
  • 1 can sweet corn – do not drain
  • 1 small bag mini carrots
  • 3/4 head green cabbage, chopped
  • 6oz bag green peas
  • 1 bag shell pasta

**The seasonings are not exact measurements. Make sure you are tasting and adjusting along the way!

Heat the olive oil in a large dutch oven over medium high heat. Saute the onions until slightly transparent. Add the ground beef, Nature’s Seasoning, celery seed, salt and pepper.

Saute until no longer pink.

Add the bouillon cubes, beef consomme, water and beef broth. Bring to a boil and simmer on medium low for 45 minutes to an hour, stirring periodically. Taste and adjust seasoning accordingly.

Stir in the tomato soup, corn and carrots. Bring to a slow boil and cook until the carrots are slightly tender.

Add the cabbage and cook for 5-10 minutes.

Add the peas and pasta and cook until the pasta is al dente. If the soup is too thick add more water and adjust seasoning.

Bon Appetit!

Tristan Prettyman Photo Source: Speakers in Code

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