Nothing like being home…

I am happily spending time at home….Nick, Jake, Lauren, Jace and I took the boat out today for lunch…Nicks first adventure in the boat after his surgery….Yay!

The garden is producing…and the flowers are blooming…I love picking something from the garden and then making something from it right away…lisa bongean

Jalapeno & banana peppers…hope these turn out, I have not done this before…I will be using them for nachos, chili, on hot dogs…and so on…4 Pint Jars…2 just Jalapeno’s and 2 mixed with banana peppers.lisa bongeanWe are working on the yard…and it is looking nice!!!lisa bongean

I hope this morning glory starts to bloom soon…its getting taller…pretty soon it will make this ugle telephone pole that no one in the world wants to admit that it is theirs…Ma Bell must have put it up years ago, but no one will come remove it…so I had to make it look as pretty as I can…for now.Lisa bongeanthe pond-less water fall...

I pond-less water feature…is so nice…IMG_4061the baskets on each side of the stairs… Nick did a great job of keeping them alive…

lisa bongeanLance’s tree continues to do well…just when it is going to look amazing it will be time to dig it up and bring it in for the winter, it is the red-hibiscus (he gave me for Mother’s Day and we’ve kept it alive all these years, I say we because if it weren’t for AL this would not be here, and I am grateful it is)…..this bed is starting to fill in a little more…

img_4067.jpgCukes from the garden for tonights baked pork chops with brown rice…IMG_4068

then the next dilemma…what to do with these?  Anyone have a great recipe for green peppers besides stuffing them?  I do not care for stuffed green peppers with hamberger and the tomatoe thing…I am going to try doing chicken, rice and pepperjack cheese…I’ll let you now how that turns out…but anyone got anything for me to try?  You can message me on FB or leave it here in the comments…but that zuccinni is going to be mixed with lemon and made into a quick bread with a glaze on top…but if you have something “great” I’d appreciate it if you could share it!!!  Hope you are having a great weekend…I need to start fusing my shapes for Twighlight Garden Finishing kits…then I will have to have a cutting marathon…I’ll post some pics..tomorrow.

LB

 

Published by

lisabongean

I live in Menasha, WI, Married to Nick, with 3 sons, Lance (forever 29) , Luke 29 and Jake 27. I am a quilter, rugger, gardener and I also love to cook when I get the chance...

68 thoughts on “Nothing like being home…

  1. I slice up extra green, red, yellow, orange peppers and freeze them to use in omelets, yakisoba, etc. you don’t thaw them out just toss in to cook. I like stuffed peppers but my husband won’t eat them!

  2. I like your idea about using chicken. Bulk Italian sausage is good and I love brown rice. Stuffed pepper soup is good too. Gotta stop, I am getting hungry.

  3. Love your posts, so very interesting! Funny, we had the same dinner tonight baked pork chops, cuke salad with sour cream dressing, and we had fresh corn on the cob and wonderful cantaloupe! We are on vacation at a lake in Northwestern PA! Your home and gardens are looking amazing. Glad to hear your husband was able to enjoy a boat ride! Best medicine! Enjoy and thank you for your wonderful creativity!👍😀

    Sent from my iPhone

    >

  4. I make pepper jelly.
    A dollop on pan fried oysters, great on salmon or served over cream cheese with crackers. Great on pork loin also

  5. For your zucchini. Slice it round or length wise about 1/4 inch thick. Put a thin layer of mayo and sprinkle with Parmesan cheese . (I use a lot) Bake at 350 till tender and golden brown on top.Awesome , easy and fast.

  6. Zucchini can be roasted or sautéed with onion, green pepper and tomatoes. Great side dish to grilled chicken. Also, can use zucchini on shush kabobs.

  7. Beautiful bounty from the garden to put you to work & beautiful gardens to help you relax. We’ve had so much rain that the weeds are trying to take over. For a quick cuke salad I pour H V Ranch Cucumber dressing over my sliced cukes. Also my hubby hates stuffed peppers so I make an Unstuffed Pepper Casserole. Those who I’ve taken it to have asked for the recipe. If you tell me where to send it or to post it I’ll gladly share. Just a little lengthy.

  8. So glad to hear Nick is feeling better and getting to enjoy the rest of summer!
    We like ‘Tex-Mex’ stuffed bell peppers, much like your idea (we prefer chicken too) with Mexican rice and pepper jack cheese or asadero. My guys love zucchini brownies and choc cake, but I’m a zucchini bread fan.

  9. You’ve heard, cut up, par boil and freeze the peppers. Or serve sausage from the grill with grilled peppers and onions with a little spagetti sauce on a hoagie.
    Glad to hear your Nick is feeling better and he’s able to enjoy his family and summer. Keep the faith…

  10. I just love your posts of your house and yard. It’s just beautiful! Most of our yard is burnt up. Watering daily doesn’t help much. On the farm we are having to chop our corn instead of picking it. It just didn’t get rain in time. Good to hear Nick is recovering. Thanks for all you do!

  11. We like to peel the zucchini, then grate on the largest blade. Cut up one onion. Saute the onion in butter, then add the grated zucchini, a little salt and pepper and cover. Simmer on low for about 15 minutes. Stir occasionally. Don’t add any liquid, as it makes tons of liquid. Absolutely delicious and so easy to make. Enjoy. Pam

  12. Hi Lisa…the filling I use for my stuffed peppers is: taco meat made with either ground beef or turkey mixed together with Spanish rice. Cook til done then top with grated cheese and put under the broiler. Also I have a zucchini pineapple bread recipe if you would like it. I grate my zucchini and freeze in 2 cup pkgs then I can make the bread fresh until next season; or you can make the bread…it freezes well.

  13. So glad to hear that Nick seems to be doing ok, and better every day. We all pray that life is
    Going to be ok for him. Take care of yourself. House is a dream. In LA it is difficult to keep things alive—not enough water. Your gardens are beautiful. Have a great rest of the summer.

  14. Love your posts, designs and fabrics. So relaxing and enjoyable. Thanks for your time. Love and enjoy your family and home. Prayers

  15. I like to make fajitas with a lot of onion and peppers and mushrooms with beef or chicken and the next night I use the fajita fillings to make quesadillas with tortillas and cheese. I also use peppers and any veggies to do a oriental stir fry with a stir fry sauce. Good in salads, on sandwiches. Make Salsa with it. Glad Nice is doing well.

  16. Lisa, I have a recipe for Chocolate Zucchini bread that sinfully delicious. I will share with you if you’re interested.
    Like they say, there’s no place like home. It does a body good.

  17. I recently saw a recipe/video for Philly Cheese Steak stuffed peppers (Tasty?) Halve the peppers and cook till soft in casserole dish. Saute sirloin strips and onions. Put slice of provolone in pepper. Add spoon of meat and onion. Top with another provolone slice and broil. Plan to try this soon.

  18. I like to make zucchini pizzas – they are really easy.
    Slice zucchinis into circles (1/4 inch thick).
    Cover with pizza sauce and top with cheese, sliced green onions, tomatoes & bacon bits.
    Pre-heat oven to 425 and bake on parchment paper for 15-20 minutes and enjoy! I make a big batch and reheat these morsels in a fry pan on the stove top.
    (great for grain & gluten free diets)

  19. Lisa, so glad to see you cooking and canning and enjoying the summer. The hydrangea tree is a delight, as is the rest of the yard planning. But, best of all is hearing Nick is well enough to enjoy some things too! You work so hard and have been such an inspiration to so many of us, you are in our thoughts so often.

  20. I have a stuffed pepper soup recipe my husband loves if you would be interested. Let me know and I will send it.

  21. Sausage and peppers or fajitas. For the zucchini, I shred mine into a colander with a little salt, let it drain for about 1/2 hour, then sauté in butter with chopped onions. This is an old Julia Child recipe. Delicious!

  22. Thrilled to hear life is giving you and all your family fun times and nicks improving health!! My dad loves to stuff green bell peppers with baked beans. Back in the day it was good old pork and beans but today I use other beans like black beans all seasoned up. Take car friend 😘

  23. So happy to hear of Nick’s improvement. What I need to know is where do you buy your time. Lol. You manage an amazing amount of things, makes the rest of us look like slugs. I do like to use one green pepper with black eyed peas(canned) , chopped garlic, 1/2 a small bag of corn, chop the green pepper fine, one small chopped onion 1 can of Rotel, 1/2c of Italian dressing(or to taste). 1/2 to 1 cup of picante sauce. Use with corn chips or great on eggs etc.

  24. Make some zucchini and pepper relish. Great for hamburgers and to go in stuff like bean soup once it cold outside

  25. Anchor Point looks amazing and inviting:) Glad Nick is feeling better. As for the pepper dilemma…..How about sausage and peppers? You can add some onions and either use a marinara or pasta sauce……and serve with your favorite pasta or rice:) It’s one of my favorite dishes…….but I only order it when I’m at a good italian restaurant, as my husband doesn’t eat peppers or onions!! Happy cooking:)

  26. Had to stop reading the “comments”. I am salivating……didn’t know how hungry I was. Everything sounds good. As always, Lisa, love your home and photos. Nick, good to hear your are progressing. Miss the photos of “Little Man” He gets cuter at each post.

  27. Hi Lisa, I love the pic of your garden and little beach house. The story about your son’s tree is so touching. Al is amazing! Your cucumber salad reminds me of memories enjoying your mom’s each year at the retreat house! YUM!! I’ll have to check with my mom for favorite recipes. I can’t believe the size of your garden vegetables!! Hugs, Jakey

  28. Just love your house Lisa. By the way, do you ever sleep? I don’t think you would have time for that. Can’t imagine doing all that you do in a day, week, month. Boy, you make me tired.:)

  29. I just made the lemon zucchini bread with the glaze that is sooo yummy!

    On Sat, Aug 4, 2018 at 9:20 PM Lisa Bongean’s Web Blog… wrote:

    > lisabongean posted: “I am happily spending time at home….Nick, Jake, > Lauren, Jace and I took the boat out today for lunch…Nicks first > adventure in the boat after his surgery….Yay! The garden is > producing…and the flowers are blooming…I love picking something from > th” >

  30. Hi, Lisa. I IM’d you a recipe for quinoa stuffed peppers on Facebook. I don’t like the regular ones either. I did like these.

  31. My daughter stuffs green pepper, yellow squash and zucchini with left over anything. It always turns out good. She makes more chicken then needed and chops that up in it. Always with any type of cheese. Rice is always the main ingredient. I now do it in abundance and after it is baked I freeze them in batches of what we would eat. Easy, peasy on a busy night. For really easy use the rice packets in the store and add meat and cheese.

  32. Looks beautiful! I’m so jealous of your lake front home. A dream of mine someday…well, I’m thinking ocean front! lol
    Wanted to tell you I planted one of those hydrangea bushes 3 years ago, aren’t they pretty ! I don’t think I can post a pic here, (maybe on facebook? I’ll check) but it’s grown A LOT! Actually doesn’t look like it has a stem anymore. So my advice is trim it hard so it’ keeps it’s shape. I’m going to give mine a butch cut and hope it is ok with that .

  33. green pepper idea for you! A lady at a small cafe I met, used them for stuffing with Philly steak sliced beef, cheese etc! I thought this was such a great idea ! Plus easy!

  34. Love seeing the landscaping and I love the steps with the buckets. Nick did do a good job.
    I also love the pics when you and the little guy cook. Paula in KY

  35. I think that stir fry the zucchini, green peppers, with a little shallot or red onions, 1 garlic clove chopped and black pepper. Just before serving over brown or wild rice add a little balsamic vinegar. Just an idea.

  36. Lisa, glad Nick is continuing to get stronger and his health is improving. If you like sweet breads, I have a recipe for Autumn Bread…it is made with grated zucchini, grated cartons and bananas. My husband really likes it, especially with peanut butter. If you would like the recipe, I will post on your blog.

  37. Hi Lisa. Happy to hear Nick is doing much better. Your house looks amazing. You are amazing! We sometimes use ground turkey instead of Hamburg in our stuffed peppers. I have a recipe to cook them in the microwave. They’re delicious.

  38. We use bell peppers in so many dishes. My husband’s favorite is ratatouille, which is a mix of zucchini, tomatoes, peppers and eggplant cooked together (must have garlic and onions in it as well). We once went to a brunch (brunches are very popular in Portland) where they served a baked egg on top of ratatouille in a ramekin and we have copied that with our left overs. You have to heat up the ratatouille before baking the egg on it or just add a poached egg on top afterwards.

  39. I thought I should make a comment about your zucchini. I spirillized some and put it in a salad, then chopped up some and put it in an omelet. Then my husband pickled a bunch we had leftover. They all came out delicious. I couldn’t figure out how to send a photo of the pickles.

  40. I make Stuffed Green Pepper Casserole since I don’t like stuffed peppers outright. They get a little soggy for me and don’t reheat well. the casserole works great because you just chop up the peppers and add to the meat (I use hamburger and sausage mix), rice and cheese with some broth for liquid. Bake about 40 minutes and it’s yummy. I make fritters with shredded zucchini and fresh corn off the cob. Mix together with egg and flour batter, fry them up and they are to die for. Crispy, crunchy goodness.

  41. Blueberry Zucchini “Bread”!! You can make it in a bundt pan- it really isn’t bread it’s cake!! Absolutely amazing!! I got it from allrecipes.com. If you want the recipe & can’t find it let me know!!

  42. Zucchini, slice in thin rounds and saute in olive oil when almost through cooking add sliced almonds, sliced fresh basil and parmesan cheese. This is a great side dish.

  43. Lisa, how about peppers and onions with Italian sausage? Or peppers in chili? Have a great day!

    Cynthia Corbelli

  44. I love your pictures and stories. When I see a good deal on Bell peppers of any color I get them and cut in slices, strips, chunks, and diced. Then freeze on a cookie tray so that they do not stick together. When frozen, place in bags or containers and use throughout the year in soups, sweet/sour chicken recipes, curries, omelets, etc…I usually finish using about the time the next year’s produce is in.

  45. thecozycook.com has a great Mexican stuffed pepper recipe. I use ground pork or turkey because I’m allergic to beef. I also prefer yellow or orange bell peppers.

  46. Zucchini Lemon Muffins – My favorite zucchini recipe – they freeze well – just warm in micowave!

    Ingredients:
    2 cups FLOUR
    1/2 cup SUGAR
    1 tablespoon BAKING POWDER
    2 teaspoons GRATED LEMON RIND
    1/4 teaspoon SALT
    1/4 teaspoon GROUND NUTMEG
    1 cup SHREDDED ZUCCHINI
    3/4 cup SKIM MILK
    3 tablespoons VEGETABLE OIL
    1 large EGG

    Directions:
    COMBINE THE FIRST 6 INGREDIENTS IN A BOWL, AND MAKE A WELL IN CENTER
    OF MIXTURE. COMBINE ZUCCHINI, MILK, OIL AND EGG; STIR WELL. ADD TO
    FLOUR MIXTURE, STIRRING JUST UNTIL DRY INGREDIENTS ARE MOISTENED.

    DIVIDE BATTER EVENLY AMONG 12 MUFFIN CUPS COATED WITH COOKING SPRAY.
    BAKE AT 400 DEGREES FOR 20 MINUTES OR UNTIL GOLDEN. REMOVE FROM PANS
    IMMEDIATELY, AND LET COOL ON A WIRE RACK.

    YIELD: 1 DOZEN, SERVING SIZE: 1 MUFFIN
    CALORIES: 147, (26% FROM FAT); PROTEIN 3.1g; FAT 4.3g; CARB 24.3g;
    FIBER 0.6g; CHOL 18mg; IRON 1.1mg; SODIUM 62mg; CALC 69mg

    HINT: TO REDUCE FAT EVN MORE, SUBSTITUTE APPLESAUCE FOR THE VEGETABLE OIL
    COOKING LIGHT JUN95 123

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