Stylish, Stealthy & Healthy.


Crockpot Buffalo Turkey Stuffed Peppers

Crockpot stuffed peppers

I’m actually surprised it’s taken me this long to get here. As in this recipe here. Generally I’m pretty good at putting things I love together and then do like Tim Gunn says and Make It Work. Hence my love for blogging about food, eating and watching tv, cleaning and dancing, drinking wine and doing anything…shall I go on?

2 stuffed peppers

Therefor using that mathematical knowledge, it seems a bit odd that it’s taken me all the time I’ve been crafting this ol blog of mine to put together a recipe that involves peppers, hot sauce and my crockpot. A Jessica trifecta if you will.

A Jessfectica? Hmm.

3 stuffed peppers

Bing, bang, boom.

4 stuffed peppers

And while not every combination of wonderful things that seem like a good idea at first work out… (I’m looking at you, pleather leggings and 5″ heels that I once wore to a bachelorette party, and thankfully only got propositioned for hooking one time that night) … this one was pure no-fuss-dinner-ready-when-you-get-home magic, my friends.

5 peppers

Crockpot Buffalo Turkey Stuffed Peppers
Serves: 3-4
Prep time: 10 minutes
Totaly cook time: 6-7 hours
You’ll Need:
3 med or 4 small green bell peppers, tops and seeds removed
1 lb ground turkey
1 med. yellow onion, chopped
2 cloves garlic, minced
1/2 cup hot sauce of your choice (I use Frank’s RedHot.. always) + extra for serving
1 tsp dried parsley flakes
1 cup water

Directions: Spray a large pan with olive oil and sautee chopped onion over med-high heat for about 5 minutes, or until translucent. Add garlic and cook for another 30 seconds. Add ground turkey and parsley, and sautee until browned (about 5-7 minutes). Mix in hot sauce and stir until evenly distributed. Spoon turkey mixture into the peppers and place them in your crockpot. Pour water into the bottom of the crockpot and place the lid ontop, cooking for at least 6 hours on low. (I cooked mine for almost 7 and they were nice and soft.) Once removed from the crockpot, sprinkle with extra hot sauce and enjoy!

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6 peppers

And in case you’re wondering, those leggings later made an appearance when my husband and I went as Dog the Bounty Hunter and his wife Beth for Halloween one year, and after that directly into the trash where they belonged. Although don’t think I haven’t almost repurchased a pair from Target in the last year.

When will I learn.


Beet Pasta with Shaved Fennel, Apples & Goat Cheese

I’m a recent beet convert.

beat pasta 1

In fact I used to vehemently hate them. But like, I think I hated them before I even tried them? I think they are one of those veggies that get a bad rap with kids. Like lima beans and brussel sprouts. Except I still don’t like lima beans… they’re just so… lima beany? But you know what I mean.

beet pasta 2

But since I’ve grown wiser in my old age, I’ve come to realize the beautiful earthiness that beets bring to a meal, especially when thrown atop salads. This recipe came about when I noticed I had some beets that needed cooking and my new favorite kitchen tool (which I’ll tell you more about in my next post). Let’s just say it’s been a bit of a noodlepalooza in our house the last few weeks. Kind of like “put a bird on it” but “make a noodle out of it.”

beet pasta 3

The thing about beets, though, is that they always need a good partner. Something to balance them with a little sweetness, and if they’re roasted, a little crunch. So a few random items in my refrigerator later, this delightful low-carb, ready-in-under-20-minute meal was created.

beet pasta with goat cheese

(Insert the urge to fight making a “beet/beat” or random Dwight Schrute beet reference)

Red Beet Pasta with Shaved Fennel and Apple
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2 (more if used as side or salad topping)
You’ll need:
1 T coconut oil
3 medium red beets, made into noodles using veggie spiralizer (or julienned)
3 carrots, shredded
1 large fennel bulb, julienned
1 medium apple, julienned
1-2 handfuls toasted pumpkin seeds
1 oz goat cheese, for garnish

Directions: Heat coconut oil in a large skillet over med-high heat. Add beets, carrots and fennel, and cook for about 5-7 minutes, covered, stirring occasionally. Add apples and pumpkin seeds, and cook for another 3-5 minutes, or until veggies are softened to your liking. Garnish with goat cheese and serve as main dish or as a side.

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See? Also delicious on a salad. And yes, I like my packed lunches to be fancy.

PS totally random question – anyone remember the band from “Doug”, that show on Nickelodeon called “The Beets”? Killer Tofu? Anything?

God I am old.



Pulled Pork Chili

Super Bowl Sunday has always been a day full of excess. Lots of food… lots of beer… never enough sleep that night and lots of regret the next day. But this year?


Not so much.

I mean there was food and beer, but sadly for poor little paleo me, most of it was off-limits. Oh and apparently there was also a game? Not sure though because I sure as hell didn’t see one.

So instead of my usual gorging on all things carbalicious and cheesy, I decided to bring something that I could enjoy without totally going off the paleo wagon, but that everyone else would (hopefully) like too. And that’s how I landed on chili. It’s like the Jerry Seinfeld of food. How could anyone not like it?

pork chili 1

pork chili 3

Surely it wouldn’t be the same without cans and cans of delicious beans and sky-high piles of shredded cheese. And the sour cream?? MY GOD, THE SOUR CREAM!

pork chili 4

Yeah. Didn’t miss any of it. Not a one. In fact, I actually think using pork is my new favorite way to make chili. Not only because I got to use my crockpot, and you guys know how I feel about my crockpot, but I loved the complexity of the flavors that developed without throwing all kinds of “stuff” in to mask the flavor of the meat. Instead it really enhanced it.

pork chili 6

So maybe I didn’t get to face plant into jalapeno popper dip this year or drink a cold frosty beer, but I did enjoy a very nice bottle of Merlot and didn’t fall into a food-induced coma that resulted in unbuttoning my jeans in public just so I could keep breathing. Yeah. It was kind of nice. And everyone else actually seemed to enjoy it, sans beans and all. And if they lied to me, well that just makes them good friends.

Pulled Pork Chili
Prep time 15 min
Cook time 10-12 hours
Serves 8
You’ll Need:
3-4 lb pork shoulder (or “butt”) roast (I used boneless, but only bc it was on sale)
2 T evoo
1 T southwest spice rub (combo of cumin, chili powder, crushed red pepper and garlic powder)
1 med yellow onion, chopped
1 green bell pepper, chopped
2 28oz cans crushed tomatoes
1 T cumin
1 tsp chili powder
2 tsp garlic powder
1 tsp Mexican oregano
1 tsp cocoa powder (unsweetened)
3 T coconut sugar (you can sub regular sugar here)
2 jalapenos, sliced
juice of 1/2 a lime

Directions: Season the pork with the southwest spice rub, and heat oil in a pan over med-high heat. Once oil is hot, sear all sides of the roast until a nice dark brown crust develops. Place chopped onion and peppers on the bottom of the crockpot and set the roast on top. In a large bowl, combine crushed peppers and the rest of your spices and sugar, and pour over the pork. Cook on low for 10-12 hours. (I cooked mine for 8 and while it was done, it was still a little tough to shred. The longer you can go, the easier it will fall apart.) Once tender, shred with two forks, add lime juice and cook for another hour. Serve with chopped fresh cilantro and avocado, or any other fixins’ you like.

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paleo pork chili

The only thing I missed was using tortilla chips as my spoon. But again… pants stayed buttoned, so win?


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