Happy Hour App -- Squash Blossoms and Stuffed Peppers

So, I was at the South of the James Farmer's Market on Saturday.  I was able to pick up some squash blossoms and beautiful purple bell peppers.  Here's my tasty treats I created for a little happy hour appetizers at home!  Check out my visit HERE!

For the peppers...I cut them in half.  See?  They're green inside.  Their skin is really thin, so no need to blanch them before cooking.

Preheat oven to 350.  Meanwhile, saute chorizo sausage, garlic and red onions in a little EVOO until the sausage renders its fat and is slightly browned.  

Add the warm mixture to a box of softened cream cheese (8 oz.) and stir.  Add salt and pepper.  You won't need much salt because the chorizo is salty.  Sprinkle mixture with cayenne pepper.

Stuff your peppers and add to a baking sheet that you have drizzled with oil.

Bake at 350 for about 20 minutes or until your peppers are starting to shrivel up from roasting.  Your cheese should be slightly brown.  Turn your broiler on and broil until the cheese is browned on top.  I garnished with diced tomato.  Easy!!!  My husband ate all of these but the two I ate!

Recipe Card:

Small peppers of your choice

8 oz. cream cheese

Chorizo

Red onion

Garlic

Sprinkle Cayenne Pepper

Salt and pepper

Oil

For the squash blossoms...

First, you must clean your blossoms.  Open the petals and remove each of the stamens.  I push my finger down there and GENTLY use my fingernail to remove the stamen.  Don't just pull it out at the top...it will pull the whole stem through.  Rinse the inside and out GENTLY and dry on a paper towel.  Pat dry them further with another paper towel.

Chop about one sprig of rosemary finely.  Add to Ricotta Cheese with salt and pepper and a drizzle of EVOO.

Preheat oil on stove to 350.  Meanwhile, add your cheese mixture to a ziploc baggie.  Snip the corner off of the bag and use as a piping bag to pipe a small amount to each blossom. Do not over fill!  The amount will change with each flower, as they are different sizes, but I would say 1-2 tsp. of cheese.  Pinch the ends of the petals together.

Make your tempura batter.  Add 1/4 cup white wine and 3/4 cup soda water with a tsp. of salt and 1/2 tsp. pepper to your cup of flour.  Stir well.  Take your blossoms by the stem and dip into batter.  Add to oil.  Keep doing this for each blossom.  Do not overcrowd your pan.  Flip the blossom over to make sure all sides get cooked.  When they come out of the oil, add to a paper towel lined plate and immediately sprinkle with salt.  If you see cheese starting to cook out of the flower, they are done.

Recipe Card:

Squash blossoms
Ricotta cheese (plan on using about a tablespoon for each blossom that you have -- you'll probably have extra)
Rosemary
salt and pepper
EVOO
piping bag (ziploc)
Canola Oil for frying
1 c. flour
1/4 c. white wine
3/4 c. soda water