This weeks side dish is an old family favorite. I have probably been making this recipe for about 29 years. When my husband and I were first married, we lived in a brand new condo development. The best thing about it was that everyone who lived there was about our age. Most of the condos were empty for quite some time after they were built, so we basically had the run of all the common areas, like the pool, and the rec room with a full kitchen and outdoor BBQ grill. It was fun. I can’t count the number of times we would end up having an impromptu party at the pool area.(The condos were small, and this was the only place everyone would fit!) Everyone would bring something, my husband and I would cook, and it was definitely the best of times. This recipe was one of the ones we made over and over again. I know I have said it before, but I love when food conjures up great memories! I hope you love this too. It’s simple, but memorable.
1 Green Pepper
1 Red Pepper
1 Sweet Onion
5 Mushrooms
Wash the mushrooms, and remove the stems.
If you like the stems, leave them on.
Slice the mushrooms.
Chop off the top of the green pepper.
Now chop the pieces on each corner and cut into strips.
Slice off about 1/4 of the pepper, then slice into strips.
Cut the top off the red pepper, and slice as you did theÂ
green pepper.
Cut 1/4 of the pepper and cut it into strips.
Throw everything in the bowl.
Slice the top and the bottom off of the onion. Peel theÂ
skin and slice the onion in half.
Slice pieces off of the half.
Add to the bowl.
Put 2 tablespoons of butter in a frying pan, and cook on medium.
You can use pan spray, and the taste will still be good, but
the butter gives it a richer flavor.
Continue cooking and moving the veggies around inÂ
the pan until the onions become clear, the mushroomsÂ
a little brown, and the peppers are cooked thru.
Remove from the panÂ
Enjoy!
Our side dish and our entree~Delicious!
Thanks for joining me today.
Tomorrow we will be making white chocolate popcorn
for this weeks dessert!
See you then!!!
