My daughter found me a beautiful green, red and yellow bell pepper today. Big and shiny. Gonna roast part of them.
I'd have to get out of the kitchen if anybody put those bird chilies in my soup pot. I got some of that stuff made in CA with the chicken on it, sriracha, only it's chili garlic sauce. It is so hot I can only get a tiny bit on a chip, bean chips I think it was my daughter found. It still burns my mouth. And throat. I think you could torture somebody to death with that stuff, think I heard of somebody accidentally eating too much not knowing and dying.
I learned that the yellow, orange and red bell peppers are milder than the green. Plus, look at the bottom of the green bell pepper. If it has four “lobes” it will be sweeter than the ones with only three. Interesting tidbit.
Spinach Artichoke Dip (my recipe anyway:)
2 - 8 oz tubs of chive/onion cream cheese
About 3/4 cup each of finely diced canned artichokes (the plain ones...not marinated) & thawed chopped spinach.
Important to note: squeeze dry both the spinach and artichokes...I usually use a clean towel.
Slowly melt the cream cheese, add the spin/art,about 1/4 cup of grated parm, then add enough cream to get it to the consistency that you like (usually a couple of TBS). I also add 1/2 tsp garlic powder & usually some cayenne or chili powder for a little heat. Once everything comes together, put in oven safe dish & top with a pizza blend cheese (mozzarella/asiago type). Bake at 400-450 until cheese is melted & bubbly. I serve it with tortilla chips, celery sticks or little toasts.