3 Ingredient Roasted Red Pepper Dip

The 3 Ingredient Roasted Red Pepper Dip has been in our repertoire for over 10 years. It is a simple recipe which can be whipped up quickly (using jarred roasted red peppers or roasting your own red peppers). This light dip tastes delicious with baguette, chips or for a healthy twist, with vegetables.

Roast the red peppers yourself or used jarred roasted red peppers.

Ingredients
3 roasted red peppers (recipe here) or a jar of roasted red peppers, drained
1 package of dry ranch dressing
250 g cream cheese

Directions
1. Using an immersion blender or food processor, blend all three ingredients together.

2. Chill overnight for best flavor or use right away.

Serve with baguette slices, chips or a vegetable platter.

Source: Best Loved Appetizers

Roasted Bell Peppers

I have learned throughout the years that certain things that look fancy and sounds fancy are actually incredibly simple to make. Case in point, roasted bell peppers.

Roasted bell peppers are one of my favorite sandwich toppings. The smoky and sweet bell peppers make a delicious addition to sandwiches, antipasto, pastas or salads. A jar of roasted peppers cost anywhere from $4 to $8. I lucked out today as the Richmond Farm Market had a sale on yellow, orange and red bell peppers for $0.99/lb. I went a little nuts and bought 7.5 lbs. Some of these peppers will be roasted for use in wraps/sandwiches, some will be used for a roasted red pepper dip, and the rest will be used for meals.

Ingredients
Bell peppers (yellow, orange or red), washed and patted dry

Directions
1. Place bell peppers on a rimmed baking sheet lined with a large piece of aluminum foil that covers up and over the edge of the baking sheet.

Use firm bell peppers without any blemish and pat them dry.

2. Broil bell peppers on high until the skin is charred.

Adjust your oven rack so there is an inch gap between the pepper and the broiler.

3. Take the bell peppers out of the oven and rotate the bell pepper with tongs until all sides are charred.

Rotate the peppers with tongs so each side is charred.

4. Immediately after removing the bell peppers from the oven, place them in a large glass bowl and cover with a plate (or use a brown paper bag).

Cover with a plate and let the steam work its magic.

5. Wait 10 minutes before peeling the skin off the roasted peppers. Be careful, it is hot!

Yellow and orange roasted peppers to be used for sandwiches.

Roasted red peppers to be used for 3 Ingredient Roasted Pepper Dip

TIP

• Be careful of the steam from the roasted peppers when opening the oven door.
• If using a brown paper bag, place the bag on a plate to catch any liquids.
• To remove the seeds, either wipe the seeds off with a paper towel or quickly rinse off with cold water. I prefer to quickly rinse off the seeds, however, you do lose a little bit of the flavor as a result.

RELATED RECIPES

• 3 Ingredient Roasted Red Pepper Dip
• Roasted Pepper and Beef Mozzarella sandwich

Source: Frugal Allergy Mom

Lemon Pepper Sole Recipe

When my husband and I first started dating, we went fishing at Bear Lake in Kelowna. The lake is a non-motorized lake so we were sitting in a canoe (I think). We had brought a portable grill, a pan, butter and lemon pepper seasoning to cook the fish that we caught that day. I don't remember exactly how many perch we actually caught (it wasn't that many). If you have not had perch, they are smaller fish (around less than 1 pound) with a lot of bones. My SIL deftly filleted these little suckers and we ate them as a light appetizer since it was not substantial enough for a meal. Had my BIL and SIL not caught any perch, we would have gone home hungry since I don't recall my husband or I catching anything that day.

Anyhow, that was the first time I was introduced to lemon pepper seasoning. It tastes delicious especially if you combine it with butter. Lemon pepper seasoning is best on white fish or chicken breasts. The best is if you use fresh lemon and crack fresh black pepper, but lemon pepper seasoning works just as well when life doesn't give you lemons.

Ingredients
1 tbsp butter
2 tbsp olive oil
3 sole fillets, patted dry with paper towels
Lemon pepper seasoning or fresh lemon juice and freshly cracked black pepper

Directions
1. In a nonstick pan over medium heat, add olive oil and butter.

Butter gives fish more flavor and the oil allows the fish to cook without burning.

2. Once the butter/oil mixture starts bubbling, add sole fillets.

Using your spoon, baste the fish with butter.

3. Allow the fish to cook until the edges are no longer translucent. Using a spoon, baste the fish with the butter mixture.

Cook the other side.

4. Flip the fish over with a spatula or fish spatula and continue to cook on the other side until it is golden brown.

5. Sprinkle lemon pepper seasoning over the top of the fish fillet. Alternatively, squeeze lemon juice over the fish and crack black pepper.

A nice light meal.

Source: Frugal Allergy Mom