*I knew there was something I forgot to do yesterday! Sorry for the wait. I took a day off on Monday from cleaning because of how many dishes I did on Sunday. And yeah, not worth it! So I took yesterday to catch up! Anyways, as promised, here’s what I made Rob for Father’s Day:
For Father’s Day, I made Rob my new favourite pork recipe, stuffed red peppers, and apple pie! A little bit of an odd combo, but it was delicious!
Now, the apple pie recipe, I loosely follow The Joy Of Baking’s recipe for the filling (although, I don’t let it sit for half an hour, I just chop up the apples and mix with spices and there ya go.) For the pastry, I use a recipe my aunt gave me:
- 2 Cups All Purpose Flour (I used Cake and Pastry flour)
- 1 1/4 Cups Butter (chilled)
- 1/3 Cup Ice Water
In a large bowl, add the flour and cold butter. With a knife or pastry cutter, cut the butter into small pieces, then use a pastry cutter until the mixture is well mixed and crumbly (There shouldn’t be large pieces of butter- like rolled oats) Sprinkle with water while pressing the mixture until a dough forms. Mix dough well, and divide it onto two balls and flatten. Wrap dough and chill in the fridge for 15-30 minutes.
Super simple! This recipe either makes two pie crusts, or one top and one bottom crust. For apple pie, I like a bottom and a top crust, and this time I did a basket weave pattern.
Now, my favourite part of dinner, was the stuffed peppers! I had never made them before, but we had a bunch of peppers, and I needed to use them up. So here’s how I made them:
Boil a cup of rice (I made two, and it was a lot, but it depends how many peppers you’re making. Set aside the cooked rice.
Preheat your oven to 400.
Cut up a red onion, zucchini, and whatever other veggie you would like to use. Toss in a bowl with the rice, and grate a bunch of mozzarella cheese. Add a generous amount of Italian Spices, and mix everything well.
Slice your red peppers in half, length wise, and remove the seeds and that white part you don’t eat (what’s that stuff called?) Leave the stems, it helps hold the peppers’ shape.
Brush the inside of the peppers and place them in a baking dish, with a little bit of water in the bottom (about 1/2 inch to an inch) – make sure your dish isn’t tooo big, mine was just the right size for 4 pepper halves.
Then, spoon your stuffing into the peppers. (You may want to fill them over the mixture bowl, because it spills easily,and you don’t want filling in the water of your baking dish.)
Bake for about 20 minutes and then remove from the oven, grate some more mozzarella onto each one, and bake for another 5-7 minutes or until everything looks cooked and the cheese has melted.
YUM! Even BK liked these!
And there you have it! A delicious dinner 🙂 Rob appreciated it so much, it took a while to make, I’ll admit, but it was well worth it.