Stuffed Peppers

Happy new year! It wasn’t a resolution, but over winter break I have designed a healthy eating plan for myself, and have been exercising/lifting weights. I am feelings great, and am now a firm believer that one does not need to eat bland to eat well. Clean eating is enjoyable, and you feel so much better physically from eating this way that I don’t know if i’ll ever go back to not being more conscious of what I consume on a day to day basis. Here’s one of my go-to recipes when I want a fulfilling and flavorful meal.

Stuffed Peppers


  • 4 Bell Pepper (Red, Yellow, Green, Orange)
  • Rice – cooked, 1 cup (brown works fine)
  • Carrots – 1/4 cup, chopped
  • Onions – 1/2 cup, chopped
  • Corn – Sweet, yellow, canned, whole kernel, drained solids, 3/4 cup
  • Garlic – Minced, 2 cloves
  • Red Pack – Tomato Sauce 3 cups
  • Oil – Olive, 3 tablespoons
  • Celery – 1/4 cup chopped
  • Beef – Ground, 1 lb (or better yet, ground turkey)
-Preheat oven to 350* F
-Cut off bottom of pepper, and even the top/stems if necessary
-Clean out pepper and rinse. Make a tiny hole where the bottom stem was
-Add 2 tablespoons of olive oil over medium heat, and sauté garlic. Add Rice, coat all grains with oil, and add water. Cook covered until done.
-Season and cook meat with 1 tablespoons of olive oil
-Chop Celery, Carrots, and Onion together, and add vegetables, and rice to the beef mixture
-Add corn to mixture, and combine well. Add parmesan cheese if you’d like
-Put peppers in a pan, I use an 8×8 with 4in sides
-Stuff the peppers fully, and then pour tomato sauce over the peppers
-Put the “tops” on the pepper, and cover with aluminum foil, and cook for 45 minutes or until peppers are cooked



Chicken Francese (& Parmesan-Asparagus Risotto)


I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.

Flour (season with salt & pepper!)
Eggs, beaten
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Chicken Stock
Parsley, chopped

Salt & (white) Pepper
Oil (canola is fine)

To Make
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.

*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*


Juniors [famous] Cheesecake in Brooklyn, NY

It’s been a long, busy summer, but I’m leaving to Cornell on Friday! This is so exciting for me– a new chapter! With that, I promise to post at least a LITTLE something every Sunday from here forward; I know I’ve been a tad neglectful. Here’s a bonus post on the world famous Junior’s Cheesecake in Brooklyn- which I’m fortunate enough to live near!

Ironically, I didn’t eat cheesecake AT ALL until my 20th birthday. We got the chocolate Mousse & Red Velvet Cheesecake for three of us on National Cheese Cake day… and although I love red velvet, I was rooting for the chocolate mousse to be the tastiest but I didn’t love the tart cheese cake with it, though the mousse was DELISH! The Red velvet cheese cake was amazing because the tartness from the cheesecake frosting and buttermilk in the cocoa was already there, so I enjoyed that immensely. I also ate some of their brisket sandwich which was incredible, arguably some of the best brisket I’ve ever had… seriously!

How’s every one’s summer? has anyone visited somewhere exciting? enjoyed delicious dessert somewhere?




Nutella Ice Cream

In honor of national ice cream month, here’s a recipe for DELICIOUS nutella gelato/ice cream without all of the hassle // so whip out your pre frozen bowl, and ice cream makers to indulge in a creamy Couture Cook favorite


Over low heat, incorporate:

3 cups of heavy whipping cream

4 egg yolks

1/3 cup sugar

1 tablespoon vanilla extract

Once everything is well incorporated, stir in

3/4 cup of Nutella

Whisk together. Once all the ingredients are completely incorporated into one another, and chill in the refrigerator, covered, for at least 2 hours

On a piece of wax paper, spread out a thin layer of Nutella and put it in the freezer until solid, than chop into pieces

Once the custard is cool, add the Nutella pieces and put everything in the ice cream maker, turning until desired consistency

Put ice cream into a container and freeze in an air tight container, enjoy!


Chopp’d – (our 100th post!)

The 100th post from TheCoutureCook will be short, but all because of a busy schedule, and plenty of great, and exciting new developments! Also, we are now an official LLC.

The Couture Cook, LLC

After catering two events (both were planned to have +/- 200 people, so it’s been madness!) I finally decided that I’d be expanding to catering events, though only one or two a year, for up to 150 people! As a gift for all of my hard work, my mother treated me to the most exciting present ever, a new Knives Set! I’m super excited to continue building and designing new exciting recipes… all with the ever so precise, quality new knives set. Right now, the bids are in for a classic 9-piece Shun set; check them out! I was really set on viking but after talking to a colleague I think I’m in love!

New happenings have not slowed down, though. If you haven’t already, check out my new site: it’s not completely dont; but we’ve put it up and it will include all thecouturecook & doughnate information!

+ exciting news! We’ve been featured over at Couch Sessions for our work with Sneakers 4 Success; check out the interview here: The COUTURE COOK x Sneakers 4 Success

Photos from the events are coming soon!