Cooking Archives - charmonthefarmgirl.com

Oven Roasted Vegetables

The First time I discovered how amazing and delicious roasted bell peppers in the oven are is when I was the Kitchen Manager at a local High School. It surprised me to see how popular it was with the students. The Veggies were so incredibly popular that we ran out the first time I made them, and I had to double the batch for the next time they were on the menu. As you can imagine cutting that many peppers at the high school was a chore. However, I happily cut more the next time around knowing how much the students loved them.

Use a variety of colorful peppers to make your dish look fabulous!

There are so many ways to make roasted vegetables to go with the main dish that you are serving. You can add any vegetable that you would like and it will come out delicious. You can even add mushrooms.
They are a fantastic side dish, or topping to so many different foods.

It was on burrito day that the roasted peppers, & onions were so popular at the high school. I can see why they are so good in a burrito.

Other main dish items to pair with your roasted veggies are: Chicken Breast, Pizza, Fajitas, or as a topping for taco’s or burgers. Roasted peppers, onions and mushrooms are delicious on top of a steak. The sky is the limit.

Healthy Benefits of Bell Peppers!

Bell Peppers are packed full of nutrients. They contain more Vitamin C than Oranges do. They are packed full of Vitamin, A , E & K, and Iron just to name a few. Did you know they even have an anti-inflammatory effect. They are great for your immune system High in fiber and low in carbs. When you add onions, and any other vegetable to this dish you are adding so many additional health benefits.

The question is why did the high school kids love them so much? Other than the fact that I took great care in making them and roasting them to perfection. Taking them out of the oven just at the perfect time may have helped. I strongly believe that in cooking if you use a variety of colors they are more appealing to the eye. The beautiful colors are hard to pass up. The main reason I believe that they loved them so much was because as they roast the natural sugars come out and they taste as sweet as candy. The spicy burrito with the sweet tasting side seemed to be the perfect combination.

Easy To Grow!

I must admit that I avoided bell peppers most of my life. I thought they were flavorless and I would much rather go for a hotter pepper over the bell pepper. Once I saw how wildly popular they were in the high school cafeteria I had to give them a second chance. I quickly found out how wrong I was all of those years and have added them to our menu at home.

Easy to grow fresh is the way to go!

We grow them in our garden and found that they are relatively easy to grow. When they are freshly picked off of the plant the taste is indescribable. The closest way to describe the difference from a freshly harvested bell pepper and one purchased at a grocery store. Would be to compare it to a freshly picked tomato and one from the grocery store. The bold flavor from a freshly harvested pepper is fabulous. I hope that you enjoy this recipe as much as all of those high school kids and my family have.

Pin It For Later

Recipe

Oven Roasted Bell Peppers

Jamie From Charm on the Farm Girl

Peppers, onions, and zucchini roasted to perfection

Print Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Side Dish

Servings 5

Ingredients

2 Large Yellow Bell Peppers
2 Large Red Bell Peppers
2 Large Green Bell Peppers
2 Small Zucchini (optional)
1 Large Onion
1/4 Cup Olive Oil
1 Tbsp Garlic Powder
1 Tbsp Italian Seasoning

Instructions

Pre heat oven to 375 degrees Fahrenheit
Wash vegetables
Cut off the top of each bell pepper and take the seeds out.
Slice to desired thickness.
Thinly slice onions
Thinly slice zucchini or other vegetable that you would like to add.
Place onion, peppers and all other vegetables in a large bowl.
Drizzle 1/4 cup Olive oil over the top of the vegetables. Stir until well coated.
Spread vegetables out on a cookie sheet in a thin layer.
Sprinkle garlic powder and Italian seasoning over the top of the vegetables.
Bake for 35-40 minutes the longer the are in the more roasted they become.
Keep an eye on them and take them out when they are roasted to your perfection.
Enjoy!

Picture of White Chili Fiesta — Creamy, Delicious White Chili Fiesta Recipe

We hit the mark with this recipe! It lives up to its name “Freaking Amazing White Chicken Fiesta.” It is get in your belly, warm my soul hug in a bowl delicious.

We soaked Kidney Beans and Black Beans overnight. This was the way to go. The taste comparison from dried beans and canned beans really stood out. The dried beans held their form and had a different fresher taste.

Note: If you are in a hurry you can use canned beans.

Jump to Recipe

Cooked Chicken

You can decide how you want to cook your chicken. We cooked ours in our Ninja Air Fryer. 190 degrees for 26 minutes of cooking time. Turn the chicken after 13 minutes. Let cool and remove from bones and shred.

Slow Cooker

Turn your Slow Cooker on high, and add chicken broth, drained black beans, and kidney beans simmer for 1 hour. Add drained canned corn, undrained canned diced tomatoes and green chili, chicken, onion, cumin, chili powder, black pepper, ranch seasoning dry mix. You can purchase pre-made chicken broth or for a bolder flavor, I like to use a chicken-flavored base mixed into hot water. Turn down to low and continue cooking for 3 hours.

Just two hours to go!

With a ladle take three cups of juice from the crockpot add it to a saucepan and add one cup of sour cream and one 4oz package of cream cheese. Cook on medium heat. The mixture will be thick use a whisk and stir occasionally. Whisk until smooth, and add back into the crockpot. Slow cook for two more hours.

Your White Chicken Chili Fiesta is Ready to Serve and Enjoy!

We like to add a little kick to ours with Jalapeño corn chips, shredded cheddar cheese on the bottom of the bowl. Spoon Chili over the top and add fresh onions, shredded cheddar, and a few more chips on top. Serve and Enjoy!

Pin It For Later

White Chicken Fiesta

Jamie From Charm on the Farm Girl

Creamy, Delicious White Chicken Chili is the Ultimate Get In My Belly Meal on a Cold Winter Day!

Print Recipe

Prep Time 1 hr

Cook Time 6 hrs

Total Time 7 hrs

Course Main Course

Cuisine Mexican

Equipment

Crock-Pot
Ninja Air Fryer

Ingredients

1 Pound Kidney Beans Dried
1 Pound Black Beans Dried
4 Large Chicken Breasts or 5 Chicken thighs
10 Ounce Corn Canned
3 TBSP Dried Ranch Seasoning
1 TSP Chili Powder
1 TSP Dried Minced Onion
1 TSP Cumin
1 TSP Black Pepper
1 TSP Chili Powder
8 TBS Chicken Base
8 Cups Water
1 Can Diced Tomatoes with Green Chili Rotel
1 Cup Sour Cream
4 Ounce Cream Cheese Softened

Instructions

Rinse Beans and Soak on Counter Over Night
Warm water and mix in chicken base until dissolved.
Turn Crock-Pot on to high
Add chicken stock, chili powder, black pepper, cumin, dried minced onions, and ranch seasoning mix to Crock-Pot.
Let Simmer for 1 hour stirring occasionally.
Drain Corn and add to crock pot.
Drain and Rinse Black Beans and Kidney Beans add to Crock-Pot.
Add can of diced tomatoes and green chili (Do not drain).
When it starts to boil turn heat down to low on Crock-Pot.
Cook For 3 Hours.
With 1 hour cooking time left use a ladle to take 4 cups of juice out of crock pot and add to a medium size sauce pan.
On Medium Heat add softened Cream Cheese and sour cream to the sauce pan. Whisk constantly until mixture is smooth and all of the lumps are gone.
Pour mixture into the crock pot and turn heat up to high for 1 hour.
Optional: Add Jalapeño corn chips, and cheddar cheese to the bottom of a bowl. Ladle the White Chicken Fiesta into bowl. Top it off with a few more chips, freshly cut onion and a bit more cheese.
Serve and Enjoy!