Warm up: 250 m row, 2 rds of 10-
-1 arm swings (ea) 25#/15
-push ups
-back ext
Tabata deadlift @ 60% of 1 rm
rest 3 mins
30 box jumps
40 walking lunge steps
50 pull ups
60 ring push ups
70 sit ups
80 squats
for time
Post #dl's/time for score
Image
Thesee stuffed peppers that Nicole made were so good by the time I got my camera they were almost all devoured. She willingly shared her recipe. . .
"This is my attempt to write down the recipe for those stuffed peppers. Keep in mind that I typically (1) see something I like on the Food Network or a magazine, (2) vaguely remember it weeks later when I try to make it and then change it to my own version anyway, and (3) throw some things together and hope for the best.
Ingredients:
20 mini peppers
5 slices of pancetta, approximately 1/8th inch thick
4 shallots
1 package of Boursin cheese*, garlic and herb variety (approximately 5 ounces)
Preheat oven to 350 degrees. Wash and cut the stems off of the peppers, removing any seeds from the insides. Set aside.
Dice the pancetta into tiny pieces and then brown in a nonstick pan. Using a slotted spoon, remove the pancetta and drain on a paper towel. In the oil from the pancetta, saute the shallots which should have also been diced into tiny pieces. Add freshly ground pepper to the shallots as they cook.
Once the shallots are done, let them cool. In a bowl, fold together the pancetta, shallots and the boursin cheese. Using a small spoon or mini spatula, stuff the peppers with the filling. Place on a cookie sheet and bake for 17 minutes.
*If you preferred, you could make your own cheese mixture with some raw goat cheese and herbs (chives, parsely, salt, pepper). However, if you were going to do this, you should saute minced garlic with the shallots as well."
They were perfect just the way they were Nicole, I wouldn't change a thing!
