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Blueberry Strata Recipe

Blueberry Strata

Make this blueberry strata for brunch it will be a hit with all parties! The only thing I want to specify is to use fresh blueberries if you can get a hold of them.


1 1/2 loaves of white bread
2 pints of blueberries
12 eggs scrambled
1 quart of heavy cream
1 cup of sugar
1 tbs of vanilla
2 tsp sugar


Making blueberry strata is close to a bread pudding and is rather simple.

First, preheat your oven to 350° F.

Next, cut the bread in pieces and place in a standard sized baking pan, roughly 9″ x 13X.

In a large bowl, place all ingredients, other than the 2 tsp of sugar, and toss. Once all is fully mixed pour over the bread.

Place in the preheated oven and bake until firm to touch. You can, and should, do the toothpick test. Before taking the strata out, push a toothpick into the middle. If it comes out clean and the strata is firm, it is done.

Take out of the oven. Sprinkle the 2 tsp of sugar on the top. You can serve warm or cold.

If you want to kick it up a bit, you can add a blueberry syrup.


1 1/2 cups white sugar
3 tbs cornstarch
1 1/2 cups water
1 1/2 cups fresh blueberries
1 1/2 tbs of butter


Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in the 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.
For more blueberry recipes: https://traderscreek.com/category/recipes/orchard-recipes/blueberry-recipes/

Pickled Pepper Onion Relish Recipe

Pickled Pepper Onion Relish

Pickled Pepper Onion Relish is great to make when the peppers start coming during the summer. It is a quick but tasty recipe. We’ve used this relish on hot dogs, brats and sausages.


3 large onions, cut into thin slices
8 large green bell peppers, cut into thin strips
3 jalapeno peppers, seeded and minced (optional)
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar


Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan.
Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/

Roasted Pepper Recipe

Roasted Pepper

This roasted pepper recipe is a great starting point for many Italian side dishes. Try layering the roasted peppers with minced garlic, breadcrumbs and grated Parmesan cheese.


1 large pepper – most commonly a bell pepper but hot peppers work well too
1 teaspoon of olive oil


This is a very simple recipe. You can use a gas stove burner or a barbecue grill even the broiler in an oven. If you use a stove burner, turn it on medium. Give it a few minutes to heat up. Take the olive oil and lightly coat the pepper and then place the pepper right over the flame, be careful, if the flame begins to flare up pull from the burner. Let the skin begin to burn. You will see the skin turn black, that is perfect. The trick is to not over cook. As a section burns turn the pepper to cook another section.

Once you have cooked the entire pepper it should be soft and burnt all around, pull it off the burner and immediately place it in a paper bag and then close the bag to seal up the pepper. This will allow the pepper to finish the cooking process and steam at the same time. Give the pepper about 15 minutes to finish cooking and cooling.

Now you just open the paper bag, take out the pepper and place on a cutting board. With a sharp knife, scrape the burnt skin off the pepper. Once complete, cut off the top of the pepper and slice in half length wise. Scrape out the seeds and the pith. You now have roasted pepper.

A great way to eat is to add to salads or just sprinkle with an Italian dressing and enjoy.

Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/


Red Pepper Soup Recipe

Red Pepper Soup

This is a great recipe, red pepper soup is quick, easy and has a limited number of ingredients. Change up the heavy cream with yogurt or even add in some butternut squash as a flavor enhancement. Also, if you like hearty/chunky soup, do not strain, just blend and serve.


2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth/stock
1/2 cup heavy cream
1/8 teaspoon ground black pepper


Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.

Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. This recipe is much easier if you puree the soup using an immersion blender right in the soup pot

Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

You can serve with chopped chives and sour cream on the side

As a shakeup change, roast the peppers and onion in the oven for 30 minutes before starting the soup.

Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/

Stuffed Tomatoes Recipe with Sausage

Stuffed Tomatoes

Stuffed tomatoes with sausage is a meal into itself. This can be a main course.


4 large ripe tomatoes
1 green chile pepper, partially drained
1/2 of the scooped tomato diced up
1/2 cup dry bread crumbs
2/3 cup shredded Cheddar cheese
1/4 pound smoked sausage (you can switch out and use a sweet sausage or hot Italian sausage), cut into 1/2″ pieces


Preheat oven to 400 degrees F.
Cut the tops off each tomato and put to the side. You can use as a topping when you serve – or not. Scoop out pulp, leaving a 1/2″ shell. Invert onto paper towels to drain for about 1/2 hour.
In a small bowl combine the diced tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
Place the stuffed tomaoes on a baking sheet sprayed with non-stick spray. Bake in preheated oven for 15 minutes.
Go eclectic and before serving put the tops of the tomatoes back on.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

Tomato Basil Mozzarella Salad

Tomato Basil Mozzarella Salad

Tomato Basil Mozzarella Salad adds a touch of elegance to a meal. Serve it before the main course and your guests will “ohh and ahh”


Tomatoes – a good slicing like big boy, Cherokee poll, early girl etc. , sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Balsamic wine vinegar
Salt and pepper


Rotate the tomato slices with the mozzarella and basil.  Sprinkle extra virgin olive oil over the salad.

Add a dash of balsamic vinegar and a very light sprinkling of salt and pepper.

For a completely different flavor, you can add thin slices of Parmesan to the mozzarella.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/