Posts Tagged ‘summer’

Cheesy Crab Stuffed Peppers #SundaySupper

Sunday, June 7th, 2015

This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

cheesy crab stuffed peppers | foodietots.com

It’s no secret that cheese is a favorite ingredient in the foodie tots kitchen. Whether we’re enjoying a comfort food mac-and-cheese night or a nutritious after school snack of apples and cheddar, you can bet that our cheese drawer is rarely found empty. And here’s a little secret: cheese is often an easy way I can encourage the kids to try a new or previously unpopular vegetable. The boy was first turned on to salad by the introduction of Caesar salad. It’s hard to turn down lettuce topped with parmesan, croutons and a creamy dressing, right? A grating of parmesan also improves the taste of asparagus, and we’ve been known to dip broccoli and cauliflower into hot cheese fondue.

corn, crab and peppers | foodietots.com

As the temperature is heating up and our farmers markets are kicking into high gear for the summer, I wanted to come up with something new for our family dinner table that incorporated fresh seasonal produce. The tot has recently discovered that she loves red peppers, as long as we call them “sweet peppers” and not “bell peppers.” (It’s all about the marketing, sometimes!) One of our favorite vendors will soon have sweet peppers in nearly every color in the rainbow; the mild yellow and purple ones are particular favorites. Until we can get those, we’re making do with these sweet mini peppers at the supermarket. Stuffed peppers -– especially these kid-sized ones — make for a fun and kid-friendly dinner entrée or an appetizer for a summer dinner party. The filling for these cheesy stuffed peppers was inspired by another favorite summer treat at market, crab-and-corn dip. We’re not far from the Chesapeake Bay and its famed blue crabs, and the region is also known for summer sweet corn. The two make a lovely pairing even before you add cheese into the mix. Or three cheeses, to be precise — the crab mixture starts with a creamy mascarpone base, then I added equal parts of Asiago and Colby cheeses to compliment the sweet corn and crab.

wisconsin cheese recipe | foodietots.com

There are several steps the kids can help with — scraping seeds out of the halved peppers, grating cheese, and scooping and pressing the filling into each pepper half (as long as you’re prepared for things to get a little messy.) After stuffing the pepper halves with a generous scoop of the cheesy corn and crab mixture, I topped each with parsley and breadcrumbs and then another sprinkle of Asiago cheese. The peppers go into the oven for about 25 minutes, until the cheese is melted and golden. I like to serve them with rice and a big side salad to round out our dinner.

asiago cheese topped stuffed peppers | foodietots.com

When it comes to cheese, we do choose Wisconsin Cheese often. I had the chance to visit Wisconsin cheesemakers two years ago, and the kids often ask, “Is that Wisconsin cheese?” when I’m pulling a wedge out of the fridge for snack time. The state has a long and storied history of cheesemaking, and today makes over 600 varieties of American, international-style and original cheeses. What’s your favorite?

cheesy crab stuffed peppers #sundaysupper | foodietots.com

Cheesy Crab Stuffed Peppers

Makes 4 servings

Ingredients:

  • 8 smaller peppers (2 to 3-inches tall) or 4 regular sized (4-inches)
  • 1/4 cup mascarpone, at room temperature
  • 1/4 cup plus 2 tablespoons Asiago cheese, shredded
  • 1/4 cup Colby cheese, shredded
  • 1 clove garlic, finely chopped
  • 1 ear sweet corn, kernels removed
  • 8 ounces lump crab meat
  • 1/4 teaspoon sea salt
  • fresh ground black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon olive oil

Instructions:

  1. Preheat oven to 375 degrees.
  2. Prepare peppers by cutting in half lengthwise (stem to bottom) and scraping out seeds. Place on a parchment lined baking sheet.
  3. In a small bowl, combine breadcrumbs and parsley. Set aside.
  4. In a mixing bowl, whisk together garlic and mascarpone. Gently fold in Colby cheese,1/4 cup Asiago cheese, crab meat and corn. Season with salt and pepper.
  5. Divide crab mixture evenly among the peppers. Cover filling with a spoonful of breadcrumbs and sprinkle the remaining Asiago cheese over top. Drizzle peppers with olive oil.
  6. Bake for 20 to 25 minutes, until cheese is melted and bubbly.

Hungry for more? Find Wisconsin Cheese inspiration on Pinterest, and check out the below recipes from fellow Sunday Supper bloggers!

Cheese Appetizers:

Cheese Bread:

Main Dishes with Cheese:

Cheese Side Dishes:

Desserts:

10 Ideas for Cheese Dip Dippers by Sunday Supper Movement

Love to cook with cheese? Wisconsin Cheese is also sponsoring a recipe contest to send one lucky winner to the Food and Wine Conference in Orlando, Florida, this summer. Check out the details.

Connect with Wisconsin Cheese on Facebook, Twitter, Instagram and Pinterest.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Favorite Things: Frozen Treats from the Streets of DC

Friday, August 23rd, 2013

Our favorite things week moves right along with 3 of our favorite locally-made frozen treats of summer. Our love of dairy extends beyond cheese every once in a while, and we spend a fair bit of our summers searching out the best and brightest ice creams and other frozen goodies. Like these…

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1. Roasted Strawberry Gelato from Dolcezza — if you missed it, you’re out of luck till next year as the strawberry season here is so fleeting. But, you really can’t go wrong with any of Dolcezza’s decadent gelato flavors. Chocolate mint stracciatella is always a favorite of mine.

Milk Cult Popcorn Macaron Salted Caramel Ice Cream Sandwich foodietots.com

2. Salted Caramel Popcorn Macaron Ice Cream Sandwich from Milk Cult – discovered at the Farm-to-Street Party, Milk Cult is a mobile ice cream sandwich and cold brew coffee company. What a coincidence, those may be my two favorite things.

Goodies Custard Truck at Truckeroo from Colleen | GlassBottle on Vimeo.

3. Old school Root Beer Floats from Gigi, the retro Goodies Frozen Custard Truck we spotted last week at Truckeroo.

(Two favorites of previous summers still on our agenda: soft-serve at Northside Social and a visit to Pleasant Pop‘s not-that-new-anymore retail location.)

What favorite frozen treats have you discovered this summer?

Favorite Things: No-Cook Summer Suppers

Wednesday, August 21st, 2013

Our favorite things week continues with a non-recipe — because I don’t spend much time developing new recipes here at the close of summer. Pretty much everything found at the market or in our CSA bag can be served fresh or quickly grilled with a little cheese and few slices of bread. Why make things complicated?

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Here we also added some prosciutto with buffalo mozzarella, tomatoes and watermelon from the CSA, and peaches from southern Maryland. The tomatoes and fruit were sprinkled with champagne vinegar, and the mozzarella drizzled with olive oil. A pinch of salt and pepper and we were set. Oh, and a loaf of Atwater’s sourdough, also from the farmers market. The boy still doesn’t like tomatoes, so I composed the ingredients as shown above and let the kids mix as they desired.

We’d been to a Good Food Awards tasting earlier in the day, where the kids went nuts over this champagne vinegar. Really. {Kimberley Wine Vinegars from California. Check ‘em out.}

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The tot stopped to say hello to one of her pickle ladies, aka Sarah from Gordy’s Pickle Jar. They had run out of her sweet chips, though, so I had promised her we’d have some at home (fortunately we still had a jar in the fridge). So, this was her dinner creation, titled “The Pickled Lady”:

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We may have eaten this meal a few more times this week…. and then we got more tomatoes and watermelon in our CSA bag yesterday, so I moved on to gazpacho.

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What’s your favorite no-cook supper?

Around Town: Arlington County Fair

Friday, August 9th, 2013

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Did you know Arlington County, Virginia, has an annual county fair? Now, there are no working farms in the county, so you may be wondering what exactly an urban fair looks like. If you’ve ever lived in a rural area or visited an agricultural state’s fair …. this isn’t like that. It’s really more of a carnival, with piglet races and pony rides. But if you’re looking for something fun to do with the kids this weekend, there are rides and carnival games galore. And no risk of stepping in cow pies.

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And I was thrilled to spot the Big Cheese truck at the end of the row of food stands. I’ll take a grilled cheese with Vermont cheddar and a natural, honey-sweetened lemonade over greasy fair food any day. (The foodie tot was thrilled over the baby pickles that came with the kids’ grilled cheese.)

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But there are fried Oreos, Twinkies and Reese’s, if that’s your thing. And funnel cake. And cotton candy.

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Visit the Arlington County Fair website for scheduled events and parking directions.

July at FRESHFARM Crystal City #MarketVine

Tuesday, July 23rd, 2013

July is the month for cherries and berries at DC farmers markets — what have you been baking with these beauties?

FreshFarm Crystal City — July from Colleen | GlassBottle on Vimeo.

This week’s #MarketVine is from FRESHFARM Crystal City, with one of our favorite vendors: Kuhn Orchards of Adams County, Pennsylvania. The fourth generation family farm grows some of the best stone fruits and berries around, including rare berries like gooseberries and currants. And their berry sampler cups are the best-ever “fast food” snack for hungry foodie tots while roaming the market.

Visit FRESHFARM Crystal City
Tuesdays, 3 to 7pm (Seasonal: April to November)
251 S. 18th and Bell Sts. (Across from Crystal City Metro)