I remember when I started experimenting with cooking.
I was around 11 years of age making nachos in the toaster oven. It wasn’t much but it was my introduction to creating dishes I could call my own.
I loved experimenting with nachos because they were almost impossible to screw up and I liked dreaming up new topping combinations!
Making these Bell Pepper, Cheese and Mushroom Mini Mountains reminded me of the same playful cooking manner I felt when I was an eleven year old kid.
It wasn't something I had planned to make. It began with taking pictures of a skillet filled with chopped red bell peppers and sliced mushrooms for my e-cookbook. Once the pictures were done, I started playing with ideas of what to do with this vegetable and fungus that looked so good all browned in the skillet.
That's when I grabbed a box of Triscuit Triangles from the cupboard. I also pulled out jalapeño Havarti cheese (I'm addicted to the stuff) and leftover taco meat from the fridge. This trio would make up the foundation of my mini mountain snack. The cooked bell peppers and mushrooms would serve as the peak!
The last step was to pop this bell pepper and mushroom capped mountain range in the toaster oven until the cheese melted into gooey jalapeño Havarti flavored magma! Delicious!!!
This is by far my favorite style of cooking!
There's no stress involved because there is no expectation, you're just playing, experimenting with ingredients and letting your imagination take over. It's also pretty cool when your experiment happens to end up tasting really good!
Since this is more of an idea than a recipe, I'm not going to write it out like a recipe. It's simply an option you can keep in mind the next time you have a hankering for a snack (that doesn't come out of a wrapper) or looking for a way to use up leftover taco meat.
How about it then? Are you up for letting your imagination run wild with your favorite ingredients? Can you do it with no expectations? My bet is if you do it'll end up being much tastier than what I've shared here!
Thanks for checking out this recipe (I mean idea)!
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