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2210 Haines Avenue
Rapid City, SD, 57701
United States

605-341-5044

Someone's In the Kitchen is an independent, gourmet kitchenware store in Rapid City, South Dakota. We are your shop for "all things kitchen". Enjoy a leisurely shopping experience in the world of kitchen and home.

RECIPE ARCHIVE IV

Filtering by Tag: peppers

Mediterranean Party Platter

Lia Soneson

 
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This Mediterranean party platter is all you need for a delightful dining experience, al fresco, this summer. Try our fail-proof tip for the creamiest hummus that features an extra flavor boost from roasted garlic cloves and sesame oil. Add homemade grilled pita bread and fresh veggies for a very tasty, shared summertime table.

Mediterranean Party Platter

Homemade Pita Bread:
1 cup warm water
1 packet active yeast, or 2-1/4 teaspoons
2-1/2 to 3 cups flour
1 teaspoon Kosher salt
1/2 teaspoon sugar
2 tablespoons olive oil, plus extra for oiling bowl

Directions:
1. In the bowl of a stand mixer, pour in the warm water and sprinkle the yeast on top. Allow the yeast to hydrate and bloom by leaving undisturbed for 2-3 minutes.

2. Add one cup of flour and the sugar to the yeast and water. Mix on low speed with the paddle attachment for about 1 minute or until evenly combined. Let the beginning batter stand for about 20 minutes for further yeast development.

3. After this rest, many bubbles will have formed. Add the salt and olive oil to the batter. On low speed, slowly add an additional 1-1/2 cups of the flour.

4. Continue to mix and add 2-4 tablespoons of additional flour until a soft dough ball has formed. The dough should be "springy," and not too sticky.

5. Remove the dough from the mixer and knead on a lightly floured surface until the dough forms a nice, well-rounded ball.

6. Clean the mixing bowl, then drizzle a little olive oil and coat the inside of the bowl. Place the dough into the bowl, turn it to coat all surfaces with the olive oil. Cover, and let rise for 2 hours or until doubled in size.

7. Remove the risen dough from the bowl, and pat into a flat disk. Divide the disk into 8 equal sections with a dough cutter or large chef's knife.

8. Form each section into its own small ball by folding the dough until a neat ball has been formed.

9. Place the 8 individual balls on a lightly floured surface and cover with plastic wrap for 30 minutes and let rise again.

10. Once the individual dough balls have risen, remove a single ball and gently roll into a 8” circle, or until the dough is about 1/4” thick.

11. Preheat a well-oiled cast-iron grill pan on the stovetop over medium-high heat.

12. Place the rolled out dough pieces in the heated pan, and watch it puff up. Turn until each side is slightly golden, about 3 minutes per side. Cut into wedges and serve with roasted garlic hummus.

Roasted Garlic and Sesame Hummus:
1 can (15 oz) chickpeas, rinsed and drained
3/4 teaspoon baking soda
1/4 cup, plus 1 tablespoon fresh lemon juice (about 1 large lemon)
1/4 cup, olive oil
1/2 cup tahini
1/2 teaspoon Kosher salt
1/2 teaspoon toasted sesame oil
1 small clove fresh garlic, finely minced
5 cloves roasted garlic

Garnish:
Sumac
Toasted Sesame seeds
Fresh parsley, chopped
Olive oil, for drizzling

Directions:
1. In a medium pot, add the chickpeas and baking soda. Cover the chickpeas with an 2-3 inches of water and cook over high heat, bringing the water to a rolling boil. Slightly reduce the heat and keep the chickpeas cooking over a low boil for 20-30 minutes until they are very soft and their skins are falling off. Strain and rinse chickpeas in cold water, shifting and turning them to risen off any baking soda residue. Continue to rinse under cold water until chickpeas are back to room temperature.

2. In a large food processor blend the cooked chickpeas until smooth.

3. Drizzle in the lemon juice, olive oil, tahini, Kosher salt, sesame oil, garlic, and roasted garlic. Blend until smooth, scraping down the sides as needed.

4. Garnish sumac, toasted sesame seeds, fresh parsley, and a healthy splash of olive oil. Serve with pita bread, olives, cucumbers, tomatoes, peppers, snap peas, and marinated feta cheese. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

 

Hot Dog Bar

Lia Soneson

 
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A hot dog is a fine thing, BUT, a bacon-wrapped hot dog paired with a packed hot dog bar is an experience that’s anything but ordinary. Fire up the grill! There’s an entire summer season ahead — and you’ve got some serious eating to do!

Summertime Hot Dog Bar
Serves 4

Basic Ingredients:
8 hot dog buns
8 all beef hot dogs
8 pieces thin-sliced bacon
16 toothpicks, (soaked for 30 minutes)

Optional Condiments:
Ketchup
Yellow Mustard
Spicy Brown Mustard
Cream Cheese
BBQ Sauce Hot Sauce

Optional Toppings:
Dill or Sweet Relish Onions, caramelized
Spicy Marinated Peppers
Jalapeño Peppers
Pineapple Spears
Red Onion, diced
Baked Beans or Chili Beans
Cheddar Cheese
Pickle Spears

Directions:
1. Soak toothpicks in water for 30 minutes before grilling.

2. Wrap the hot dogs with a slice of thin-sliced bacon. Secure the bacon on each end with a soaked toothpick.

3. Grill the bacon-wrapped hot dogs on a well-oiled grill over medium heat. Turn the dogs as needed to cook the bacon until it’s crispy on all sides. The bacon will take longer to grill than a plain dog, so plan on watching and turning the dogs carefully until the bacon is cooked evenly on all sides.

4. Once you’ve flipped the hot dogs and the bacon has cooked on the top and bottom, the bacon should be secure enough around the hot dog to remove the toothpicks. Carefully remove the toothpicks and grill the other two sides until the bacon is fully crispy on all sides. Get creative with the toppings! Two of our favorite hot dog toppings are caramelized onions paired with a thick stripe of cream cheese. From there, go with the other condiments as desired. The cream cheese, not a common hot dog addition, is nicely decadent -- try it, you might love it, too!

Try one of these tasty combos, or make up your own signature hot dog:
West Coast Vibes: Cream Cheese + Caramelized Onions + Spicy Brown Mustard + Pickled Hot Peppers
Cowboy Dog: Bacon-wrapped dog with Baked Beans + Cheddar Cheese + Mustard + Red Onions
Island Style: Pineapple Spear + Cilantro + Red Onion + BBQ Sauce
Taco Time: Tomatoes + Cilantro + Cheddar Cheese + Pickled Jalapeño Slices + Hot Sauce
Classic Dog: Relish + Ketchup + Mustard

 

Grilled Chicken 3 Ways

Lia Soneson

 
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Let's make dinnertime easier! Prepare a big batch of marinated and grilled chicken breasts and then transform that chicken into three delicious meals. IN THIS ISSUE, we feature three easy recipes using grilled chicken - fajitas, quesadillas, and green enchiladas.

Garlic & Lime Grilled

Chicken Garlic & Lime Grilled Chicken:
6 chicken breasts - some now, some later 

Marinade:
1 tablespoon lime zest (about two small limes)
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon Kosher salt
1/2 cup vegetable oil
2 tablespoons fresh lime juice

Garlic & Lime Grilled Chicken Directions:
1. In a small bowl, combine the lime zest and the marinade spices: chili powder, garlic powder, paprika, cumin, sugar, pepper, and salt. Stir together until evenly mixed.  

2. Place the chicken breasts in a large bowl or in a sealable bag inside of a large bowl. 

3. Pour the vegetable oil and lime juice over the chicken, then sprinkle with the spice mixture. 

4. Rub the chicken with the spices until it is completely coated. 

5. Cover the chicken and refrigerate. Marinate the chicken in the refrigerator for 3-4 hours or overnight. 

6. Fire up the grill! Heat the grill; ensure your grill grates are clean and well-oiled. 

7. Grill the chicken over direct heat until the internal temperature reaches 165 degrees F, turning as needed. 

8. Remove the chicken from the grill and let it rest for 10 minutes. 

9. Enjoy the chicken immediately or slice, dice, or shred to use in future recipes.

Chicken Fajitas
Serves 4 

Fajitas are a colorful, delicious, and healthy option for getting dinner on the table quickly! With the chicken already marinated and grilled, simply grill onions and peppers to add to the chicken. Complete the tasty fajitas with an array of toppings! Some of our favorite fajita toppings include sour cream, cilantro, salsa, hot sauce, a squeeze of lime, salsa, and a little guacamole! 

Fajitas:
2 chicken breasts (marinated, grilled, and diced)
4 flour tortillas, warmed
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 sweet onion, sliced pole to pole
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon pepper 

Toppings:
Sour cream,  Avocado,  Lime wedges,  Fresh cilantro leaves,  Salsa, and/or hot sauce  

Directions:
1. Prepare the chicken breasts according to the Garlic & Lime Chicken directions above. 

2. Prepare the veggies. In a large bowl, toss the sliced peppers and onion with the olive oil, Kosher salt, and pepper. Grill the peppers and onion in a grill basket over direct heat or sauté in a skillet on the stovetop. Stir the vegetables often and cook until slightly charred in spots and cooked to your desired tenderness. 

3. Toss the cooked vegetables with the grilled chicken slices.

4. Serve with warmed tortillas and a variety of your favorite toppings.


Loaded Chicken Quesadillas
Serves 4 

These quesadillas are loaded with grilled and diced chicken, black beans, spinach, corn, and plenty of cheese. We love quesadillas for lunch or dinner. Everyone can customize their order to their own preference. Add additional flavor with a variety of toppings! 

Quesadillas:
2 chicken breasts (marinated, grilled, and diced)
8 tortillas
8 oz pepper jack cheese, grated
1 can (15 oz) black beans, rinsed and drained
8 oz frozen corn, thawed
4 oz spinach leaves 

Toppings: 
 Sour cream,  Avocado,  Lime wedges,  Fresh cilantro leaves,  Salsa,  Pickled jalapeños,  Hot sauce 

Directions:
1. Prepare the chicken breasts according to the Garlic & Lime Chicken directions above. 

2. Use a panini press or a skillet on the stovetop to cook the quesadillas. 

3. Load a tortilla with a layer of pepper jack cheese, then add all of the quesadilla ingredients: diced chicken, black beans, corn, and spinach leaves. Finish with another layer of cheese, then top with another tortilla. 

4. If cooking on the stovetop use low heat and practice patience while the cheese melts! Using a large spatula, flip the quesadilla after the cheese has melted enough to hold it together. 

5. Cut the quesadilla into wedges and enjoy warm with an array of toppings.


Chicken Green Enchiladas
Makes 8 enchiladas 

Cheesy and creamy, these green enchiladas are one great definition of comfort food! The green enchilada sauce is enhanced with a filling of grilled and diced chicken, white beans, green chilies, cheese, onion, garlic, herbs, and a little sour cream. After stuffing and rolling the enchiladas, add another layer of sauce on top. Don’t forget to finish with a hearty layer of cheese. After baking, garnish with fresh cilantro. So tasty!  

Enchiladas:
2 garlic & lime chicken breasts (marinated, grilled, and sliced)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried cumin
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 can (4 oz) diced green chilies
1 can white beans, rinsed and drained
2 cups Monterey Jack cheese, shredded
1 can (28 oz) green enchilada sauce
1 cup sour cream 

Garnishes:
Lime wedges, Fresh cilantro leaves, Pickled jalapeños, Hot sauce 

Directions:
1. Preheat the oven to 400 degrees F. 

2. Sauté the onion and garlic in a large skillet until the onion is translucent. Season the onions with oregano, cumin, salt, and pepper. 

3. Add the green chilies, white beans, 1 cup of grated cheese, 1 cup green enchilada sauce, and 1 cup of sour cream. Stir to combine. Add the diced chicken and fold together until combined. 

4. Spoon 1 cup of enchilada sauce around the bottom of the pan. This recipe makes about 8 enchiladas which can fit into a standard 9x12 casserole pan, or individual sized dishes that fit 2 enchiladas each. 

5. Fill the tortillas with a scoop of the chicken mixture and roll up tightly. Place the stuffed tortillas seam side down in the pan. Pack the pan tightly. 

6. Spoon more enchilada sauce on top of the rolled tortillas. Sprinkle one more cup of grated cheese on top. 

7. Bake for 20-25 minutes or until the cheese has started to brown and the enchiladas are bubbling hot. 

8. Serve warm with your choice of garnishes.

 

They're Here! Summer Vegetables Ready to Stuff

Lia Soneson

 
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We're taking advantage of the fresh harvests found at farmers' markets, in our gardens, and at roadside stands, and are making scrumptious stuffed vegetables ready to satisfy any craving! 

IN THIS ISSUE, we stuff peppers, mushrooms, and zucchini while sharing tips for cleaning veggies properly. PLUS, a bonus recipe, stuffed jalapeños!

 

August 3, 2017 - Scrumptious Veggies Fresh Off the Grill

Lia Soneson

Scrumptious Veggies Fresh Off the Grill
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