You guys are going to love today's Cooking With Stanley. I don't have a dessert for you because twice within a week is apparently enough for me. I'm going to try and make the next dessert soon though. It calls for more frying and that intimidates the crap out of me. I really don't enjoy getting hot oil spit at me. It hurts! Anyway, this week's meal was crazy good. We've got a light pasta and a comfort food that you probably hated as a kid but love now.
MENU Appetizer: Summer Pasta Salad Main: Stuffed Peppers There isn't a whole ton to this meal so it will be a quick post but it should also leave you hungry. If your bellies growl whenever you leave a food post on this blog, my job is done. The pasta salad was fairly easy to assemble. I had to cook several of the vegetables which was a time consumer but the great thing about pasta salad is that it's meant to be served room temperature or chilled. I put this together earlier in the day and left it on the table. It was full of lots of great stuff: carrots, tomatoes, zucchini and so much more. It had eggplant in it which I'm not a giant fan of but I just picked that stuff out. If you ever cook with eggplant, it soaks up oil like a sponge. I did not know this and kept adding oil to the pan. Bad mistake... The Stuffed Peppers were really easy and so good. The most difficult part was making the bread crumbs. My poor food processor I'm sure is dying because of this. The meat mixture turns out to be really moist which is always a good thing. I stuffed these peppers pretty well. There was no holding back with the meat mixture. It was quite delicious. Everyone liked the meal which rarely happens. I like this meal because it's in the oven and cooks for a while. When that happens you can clean up the cooking mess, get ready for everyone to come over and relax. I got lots done while the peppers were cooking. Just make sure to keep an eye on them so they don't burn. Burnt vegetables are not tasty, they're gross. So what do you think of this week's Cooking With Stanley meal? Anything you'd like to try?