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Meet Noreen!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
1 red bell pepper 1 yellow bell pepper 1 green bell pepper 1 medium onion, peeled, and sliced 3 cloves garlic, minced | 1 teaspoon herb blend 1 teaspoon salt 1 teaspoon cracked black pepper 2 tablespoons butter 2 tablespoons olive oil |
Step by Step Instructions
Wash and core peppers and cut into thin strips.
Melt butter and olive oil in a large skillet over medium heat.
Add garlic and stir briefly.
Add peppers and onion and stir well to coat in the butter/oil blend.
Sprinkle in the herb blend of your choice, i.e., Italian seasoning, Greek seasoning, Fines Herbs, or in my case, I used Herbs De Provence.
Sprinkle with salt and pepper and stir well to combine.
Allow the vegetables to steam sautee for about five minutes until they are tender crisp but not mushy.
Remove from heat and serve.
Leftovers can be used in scrambled eggs or as a nice addition to a salad.
ENJOY!
Three Pepper Medley
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