I have a hate-hate relationship with bell peppers -- especially green peppers. Needless to say I've always had a hard time with my family's recipe for stuffed green peppers. The filling was great, but not so much the outside or the flavor it leached into the filling. So here's a fun way to spice up an old classic -- use poblanos instead! Why haven't I thought of this sooner??? I love chile rellenos and enchiladas! I lightened this up quite a bit, so you could feel free to add more cheese.
1 large onion, diced
3/4 lb. ground chicken
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1 tsp. salt
1 jalapeño pepper, seeded and diced (you can substitute 1/4 tsp. cayenne pepper or chipotle pepper)
2 scallions, diced
1 C. zucchini, diced
1 large tomato, diced and seeded
6 corn tortillas, cut into bits
1 C. shredded Monterey jack or cheddar cheese
1 package red enchilada sauce (I love Fontega)
4 large poblano chilies, halved and seeded
Avocado (for garnish)
Cilantro (for garnish)
Preheat the oven to 375 degrees. In a large skillet, saute the onion with a tablespoon of olive oil over medium hight heat for 5-6 minutes -- just until translucent. Add the ground chicken and continue to cook, breaking up into smaller bits until cooked through. Add in the cumin, coriander, chili powder, and salt. Remove from heat and stir in the jalapeno, scallions, zucchini, tomato, tortilla, cheese, and enchilada sauce. Place the poblano chiles in a 9x13 baking dish and fill each half with filling. Top with any extra cheese and cover with tinfoil. Bake at 375 degrees for 45-60 minutes.
Quinoa with Moroccan Winter Squash and Carrot Stew via Epicurious
Who says stew is only for the winter months???
A good recipe has to be shared. This week I have 2 that I've been loving so far this month. I'm trying hard to eat healthier and these pass the smell check with flying colors. No guilt here - hooray!
Carrot, Avocado, and Orange Salad via the Splendid Table
I can feel my eyesight getter stronger!
Looking for a "lighter" dip? This has all the flavor, but lacks the mayo/cream cheese/sour cream calories. I felt so bad for stripping out the good stuff I made sure this recipe still had some bacon and gorgonzola cheese to make up for it.
1 large onion, diced
1 Tbsp. butter
1 Tbsp. olive oil
1/2 lb. bacon, diced
2 cans cannellini beans, drained
2 ounces Gorgonzola cheese
Salt and Pepper
The first step is the longest, but so worth it. We're going to caramelize some onions. In a medium skillet, add the onion, butter, and olive oil. Saute over medium-high heat until the onions start to become translucent - about 5 minutes. Be sure to stir frequently to prevent the onions from charring. At this point I like to sprinkle a little bit of sugar (1/8 - 1/4 tsp.) over the onions to help bring out the sweetness. Turn the heat to low, cover, and set the timer for 40 minutes. Stir the onions every 5 minutes to ensure they are not browning. At the end of the 40 minutes, the onions should be nicely caramelized. Remove the onions from the pan and add in the bacon. Cook the bacon over medium heat until crisp. Drain/dry the bacon.
Next comes the easy part. In a food processor, add the onion mixture, bacon, beans, Gorgonzola cheese, and 1 tablespoon honey. Process until the beans are no longer visible. Taste, and add more honey as desired as well as salt and pepper. Keep chilled until ready to eat. Serve with crackers, pita chips, or better yet - veggies!
1 large zucchini (or 2 average size)
1 medium sweet potato
Ground chipotle pepper (or paprika or any other spice of your choice)
Preheat oven to 425 degrees. Slice the zucchini and sweet potato with a mandolin. Don't go too thin, otherwise the zucchini will disintegrate in the oven. You could try cutting the vegetables with a knife, but my skills aren't that great. Line a baking sheet with a Silpat or parchment paper and lay out the veggie chips. Drizzle with a very small amount of olive oil and sprinkle with the salt, pepper, and chipotle pepper. Less is better because the veggie chips get a little salty when they dry out from cooking. In total, I used probably less than 1/2 tsp. total of the seasoning. Make sure all the chips are flat and not touching. Bake for 15 minutes, check/rotate the chips as needed and then bake for another 15 minutes. The sweet potato chips may need a little extra time. Allow to cool on the baking sheet so they stay crispy. I had mine for dinner with a tuna melt. So good! Makes 1-2 servings (really, I ate them all so I'd say one serving)
A co-worker brought in leftovers of this pasta dish and highly recommended it. So of course I pinned it and promised to give it a try. The result? I liked it. I didn't love it. But I still managed to go back for seconds. I wish it had a little more zing. Not sure what could add that component...Maybe a splash of vinegar next time? Some tomatoes? I don't mean to downplay this recipe, you really should try it. The best part? It's all made in one pot! Love that type of easy clean up!
Recipe courtesy of Host the Toast
I have to give my sister credit for this one. She made this for our cousin's baby shower a long time ago and it was awesome. Unfortunately (or fortunately?) it's the type of pasta dish that you can't stop eating. For example, I just finished making the salad and was waiting for the oven to pre-heat for the rest of the meal to go with it, but I had this issue with continuously coming back for a bite or two. Well, let's just say I probably ate more the of salad in passing than I had with dinner.
My favorite way to eat this is right away while the ingredients are still lukewarm. But it's also great refrigerated. Just be warned, the longer you refrigerate this, the more likely the sun-dried tomatoes are going to bleed onto the pasta giving it dark spots (it still tastes the same - it just looks a little less appealing).
1 cup orzo pasta
1/2 can artichoke hearts, drained and chopped
1/2 C. re-hydrated sun dried tomatoes, chopped
1 small can black olives, chopped
3 Tbsp. finely chopped red onion
1/4 C. chopped fresh basil
2 oz. feta cheese
1/4 C. olive oil
2 Tbsp. lemon juice (1 whole lemon, juiced)
1 1/2 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. sugar
Cook 1 cup orzo, drain, and set aside. Whisk together dressing ingredients and then add it to the pasta while it's still warm. Stir in the remaining ingredients. Enjoy.
Should I feel guilty that these remind me more of dessert instead of muffins? Nah, there's oatmeal in them, so it's healthy. These didn't rise quite as much as a regular muffin, but don't worry, they still taste delicious.
1 C. ground oatmeal (I used a stick blender)
1/2 C. flour
1/2 C. sugar
1/4 C. powdered sugar
2 tsp. baking powder
1 tsp. salt
1/3 C. oil
1/2 C. milk
1 tsp. vanilla extract
1 C. finely chopped strawberries
4 oz. cream cheese, room temperature
2 tsp. sugar
1 tsp. milk
Combine the dry ingredients first; the oatmeal, flour, sugars, baking powder, and salt. In a separate bowl, whisk together the egg, oil, milk, and vanilla. Pour the wet mixture and the strawberries into the dry mixture and quickly stir together until combined. Try not to overmix. Scoop the batter into greased muffin tins - about two-thirds full. In a small bowl, blend together the cream cheese, 2 teaspoons sugar, and 1 teaspoon milk. It can be a little lumpy. Place a dollop of the cream cheese mixture on top of the each filled muffin cavity. Take a toothpick and drag it through each muffin to help create a swirl effect. Bake at 350 degrees for 15-20 minutes, or until toothpick inserted into the batter portion comes out clean (if you stick the cream cheese mixture, it will be runny). Cool and remove from the pan.
This time last year I saw a Nutella breakfast bread on Pinterest that got my mouth watering. I don't mind Nutella, but when I started thinking about making this, I thought 'how delicious would this be if I used dark chocolate instead'? Then it would be more like pain au chocolat, right? Right. It was a good decision.
12 Rhoades frozen dinner rolls
5 oz. (1/2 a bag) of dark chocolate chips (I recommend the Ghiradelli 60% cacao chips)
1 (2.25 oz.) bag of chopped pecans
2 Tbsp. melted butter
3 Tbsp. brown sugar
Flour for dusting
First off, this is an overnight recipe. Plan ahead. Assuming you'll be making this for breakfast, spray a large bowl with non-stick cooking spray and place the 12 frozen rolls inside. Cover with plastic wrap and a dish towel and let sit out overnight.
Once you've gotten your beauty rest, remove the cover from the dinner rolls and preheat the oven to 375 degrees. The dough should be really puffy and sticking together. Sprinkle some flour on a flat working surface and dump the clump of dough out. Roll out with a rolling pin to make a rectangle (roughly 9"x13").
In a small bowl, mix the butter and brown sugar together to form a paste. Spread the paste on the rolled out dough and sprinkle with the chocolate chips and pecans. Cut the dough in half lengthwise with a pizza cutter to create two sections. Starting on the long edge of the dough, begin rolling towards the center to form a tight log. Do this for both pieces of dough and then life the logs onto a parchment lined cookie sheet. Twist the dough logs around each other and tuck the ends in. I made mine into an "S" shape. Cut slits in the dough to expose some of the filling. I like it when bits ooze out while it bakes. Cover, and let rest of an hour. The dough should puff back up slightly. Whisk together the egg and a little water and brush the dough with the mixture. Bake at 375 degrees for 20-30 minutes.
Do you like bleu cheese? Mushrooms? Truffles? This is my spin on another dish I just had at a place called Gold Nugget. Everything about it was amazing and has me craving burgers. You don't need to splurge on Truffle Oil like I did, but man, I would recommend it!
1 lb. good quality ground beef
1 Tbsp. Worcestershire sauce
Salt and pepper
1-2 large shallots, peeled and sliced thin
1 10 oz. container mushrooms, sliced
1/4 C. blackberry preserves
5 oz. bleu cheese crumbles
truffle oil (optional)
In a medium bowl, mix the ground beef, worcestershire, and salt and pepper together. Divide the mixture into 3 or 4 patties (I'd recommend 3). Next, preheat the grill, and start the mushroom mixture. In a medium skillet over medium heat, add one tablespoon olive oil and add the mushrooms and shallots. Saute and stir until the mushrooms are cooked through and shallots are translucent. Set aside to cool. Now it's time to cook the burgers. Cook over high heat 4-5 minutes per side or until inside reaches 165 degrees. Remove from grill. Spread one tablespoon of the blackberry preserves on each patty. Top with blue cheese, then mushroom mixture and a drizzle of the truffle oil. Sandwich between a bun and enjoy.
This week I felt the need to provide tasty treats to my co-workers and found this gem on Pinterest. Easy, and sort of good for you? You can be the judge...
Adapted from this recipe from Tastes of Lizzy T's
I used a 9x13 pan and the bars were plenty big!
Makes 24 bars
1/2 C. butter (1 stick), softened
1/2 C. white sugar
1/2 C. brown sugar, packed
1 tsp. vanilla
1/3 C. peanut butter
1/2 tsp. baking soda
1 C. flour
1 C. oats (quick or old-fashioned work)
1/2 C. flour
1/2 C. brown sugar, packed
1/4 C. butter, cut into bits
3 Tbsp. peanut butter
1 C. powdered sugar
1/4 C. peanut butter
2-4 Tbsp. milk
First make the bars. In a stand mixer, blend together the butter and sugars until light and fluffy. Add in the egg, vanilla, and peanut butter and beat until smooth. Next add in the remaining dry ingredients and mix until combined. Line a 9x13" cake pan with parchment paper and spray with non-stick spray. Spread the bar mixture into the pan.
Next, make the struesel topping. In a medium bowl, mix together the flour, brown sugar, butter, and peanut butter. You hands are your best tool for this job. You'll want to keep the mixture crumbly, so do your best to break up the butter into tiny bits. Once it resembles coarse sand, it's ready. Sprinkle the struesel on top of the bar mixture.
Bake at 350 degrees for 25 minutes. Remove from oven and allow to cool. Do your best to lift edge of the parchment paper up shimmy the bars out onto a flat surface.
Next, make the icing. Using a stick blender, mix together the powdered sugar, butter, and 2 tablespoons of milk. Add more milk to get to the desired consistency, but make sure the icing gets nice and smooth! Drizzle over the cooled bars and cut into 24 squares.
Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!