Just A few Recipes

Welcome to the recipes section of Just A Few Roots, your go-to destination for simple, recipes and sweet treats. We believe that everyone can enjoy the process of cooking. It's about making cooking accessible, enjoyable, and successful for people from all walks of life. We're dedicated to bringing delicious and easy-to-follow recipes to everyone, regardless of their cooking experience.

Pumpkin Cream Cheese Muffin

I came cross this recipe, and It just screams fall. The moist, pumpkin-spiced muffin comes together perfectly with soft cream cheese. The aroma of cinnamon, ginger, cloves, nutmeg, and allspice lets you know fall is in the air. Bring that muffin together with a cup of vanilla coffee, and it's a party.

Cream Cheese  Shishito Peppers

This recipe is a creative twist on the shishito pepper, serving as a flavorful replacement for the bacon-stuffed jalapeño popper. The beauty of this dish is that shishito peppers are rarely spicy, so you get all the rich, savory flavor of a popper without the heat, transforming a simple appetizer into a satisfying side dish or snack.

Ingredients

 

  • 1 Block (8 oz) Cream Cheese, fully softened

  • Garlic powder (or minced garlic) to taste (start with 1/2 tsp powder)

  • Black Pepper to taste (start with 1/4 tsp) 

  • Slices of Ready-Cooked Bacon, finely chopped

  • Shishito Peppers

Instructions

 

  1. Prepare the Filling: In a medium bowl, combine the softened cream cheese, garlic, and black pepper. Mix until the ingredients are thoroughly incorporated and smooth.

  2. Add Bacon: Fold the chopped, ready-cooked bacon into the cream cheese mixture.

  3. Prep the Peppers: Using a sharp knife, carefully slice each shishito pepper lengthwise to create a boat shape. Gently scoop out the seeds and inner membrane to create a pocket for the filling.

  4. Stuff and Bake: Using a small spoon, generously stuff the cream cheese and bacon mixture into the hollowed-out shishito peppers. Place the stuffed peppers on a parchment-lined baking sheet.

  5. Bake: Bake in a preheated oven at for approximately 15-20 minutes, or until the peppers are tender, and the filling is golden brown and bubbly on top.

 

Serving Suggestion

 

Serve immediately as a rich appetizer or side dish. A light sprinkle of chives or chopped green onion adds a fresh pop of color and flavor.

Simple Soy-Glazed Zucchini Stir-Fry

This easy stir-fry is a quick, savory side dish or main meal when paired with rice.

Ingredients

3 Medium Zucchini, chopped (Ensure pieces are uniform in size)

1 Large Red Bell Pepper, chopped

1/2 large Onion, sliced

2–3 Garlic Cloves, minced

1/4 cup Soy Sauce (Use low-sodium if preferred)

1–2 tablespoons Oil (Vegetable or Olive), for stir-frying.

Rice (Cook per package directions)

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Instructions

 

Cook Rice: Prepare your rice base according to the package directions and set aside.

Heat Oil: Add 1–2 tablespoons of oil to a large skillet or wok and heat over medium-high heat.

Add Zucchini: Add the chopped zucchini to the hot pan. Stir-fry for 10 minutes until it starts to soften and brown lightly.

Add Bell Pepper: Add the chopped red bell pepper. Continue to stir-fry for 5 minutes until the pepper is slightly tender-crisp.

Add Aromatics: Add the sliced onion and minced garlic. Cook for about 5 minutes, stirring constantly to prevent the garlic from burning, until the onions are translucent.

Glaze: Pour in the 1/4 cup of soy sauce. Stir immediately to coat all the vegetables.

Simmer: Reduce the heat to low and let the mixture simmer for another 3–5 minutes until the vegetables reach your desired tenderness and the sauce slightly reduces.

Serve: Serve the hot stir-fry immediately over the prepared rice.