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July 24th, 2014

Dinners, Mexican, Veggies

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Stuffed Poblano Chiles

Stuffed Poblano Peppers

2014-07-24 07:59:37

Serves 6

This was the first time I "charred" peppers on the grill. *Note to self, stop "charring" while the peppers still have some shape left to them.

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Nutrition Facts

Serving Size

207g

Servings

6

Amount Per Serving

Calories 214

Calories from Fat 98

% Daily Value *

Total Fat 11g

17%

Saturated Fat 5g

26%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 24mg

8%

Sodium 274mg

11%

Total Carbohydrates 22g

7%

Dietary Fiber 3g

11%

Sugars 7g

Protein 9g

Vitamin A

26%

Vitamin C

127%

Calcium

18%

Iron

7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

6 Poblano chiles
2 ears shucked corn
Cooking spray
2 cups chopped seeded tomato, divided
1 cup hot cooked brown rice (I substituted quinoa and it was great!)
1/4 cup fresh cilantro, divided
2 TBS pine nuts, toasted
2 TBS cream cheese (1/3-less-fat cream cheese is called for but I used regular because that is what I had)
2 tsp. lime juice
1/4 tsp kosher salt (I used sea salt)
3 garlic cloves, minced
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
2 ounces queso fresco, crumbled (about 1/2 cup) (I found this at Wegmans-very tasty stuff)

Instructions

1. Preheat grill
2. Lightly coat poblanos and corn with cooking spray. Place poblanos and corn on grill rack. Grill poblanos 12 minutes or until charred, turning occasionally. Grill corn 10 minutes or until lightly charred, turning occasionally. (mine was already cooked so I just charred it a bit) Wrap poblanos in foi; let stand 15 minutes. Peel and discard skins. Cut a length-wise slit in each chile; discard seeds and membranes. Set aside.
3. Preheat oven to 400 degrees
4. Cut kernels from ears of corn. Combine kernels, 1 cup tomato, rice, 2 TBS cilantro, pine nuts, and next 5 ingredients (through Monterey Jack); toss well to combine. open each poblano; divide rice mixture evenly among chiles (chiles will be very full). Place on a baking sheet bake at 400 degrees for 7 minutes or until hot.
Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 mins. or until cheese is lightly browned.
Place chiles on a platter. Sprinkel with remaining 1 cup tomato and remaining 2 TBS cilantro. Serve with hot sauce, if desired. (I served it with some fresh pico de gallo salsa which was jut the right accompaniment)

By Cooking Light Magazine

Adapted from Sally Cevasco-A Tasty Dish

beta

calories

214

fat

11g

protein

9g

carbs

22g

more

Adapted from Sally Cevasco-A Tasty Dish

A Tasty Dish https://atastydish.com/

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June 6th, 2013

Veggies

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Sugar Peas sauteed with Fresh Taragan

This is so easy and very tasty too!

Just heat some olive oil and a little butter (butter is optional) in a skillet to medium high heat.

Clean the fresh sugar pea pods and drain them (you can pat them dry with a paper towel too which will reduce the spattering when they hit the hot oil)

Throw them into the hot oil (and butter) and stir them around for a few minutes.

Toss the fresh taragan in at the last second and stir around again.

Viola! They are finished!

Please Share and comment below! Thanks

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March 3rd, 2013

Dinners, Veggies

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Fried Rice

Season with Soy Sauce and Oyster sauce to taste

Heat about 1/2 cup of oil over medium high heat

When hot, drop 2 eggs in and stir them around chopping them up as you stir

Then add:

Chopped onion

Chopped celery

Chopped garlic

And saute until translucent and tender

Add sliced carrots and broccoli flowerettes

Saute until just tender crisp

Add snow peas

Then add cooked brown rice and baby bella mushrooms (sliced in half)

Add seasoning of cracked black pepper, soy sauce & oyster sauce

Just stir and cook for a couple of minutes then top with the fresh chopped basil

Serve with any roast meat or add cooked shrimp or cooked chicken to the fried rice for a one skillet dinner!

Please comment and share below!

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February 10th, 2013

Dinners, Veggies

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Ok, so when I posted it on Facebook via Instagram I caught some serious backlash because it is not a “healthy” dish! My recommendations are 2 fold: 1) Don’t make it every day 2) Don’t eat the whole thing all at once!

2 TBS. butter (first bad ingredient)

2 leeks, sliced (and soaked in a bowl of cold water to remove all the grit)

3 garlic cloves (kind of counteracts some of the “bad for you” ingredients, just a little )

1 TBS. chopped fresh Rosemary

2 tsp. sea salt

1 tsp. cracked pepper

2 pounds Yukon gold potatoes, very thinly sliced (another not so great for you ingredient, but there are worse…stick around)

2 cups heavy cream (holy moly! Yup, this one is probably the worst in the bunch)

1 cup whole milk (bad ingredient again, only not as bad as the last one)

1 cup (4 ounces) shredded Gruyere Cheese (I don’t know, is aged hard cheese really that bad for you? I think even lactose intolerant folks can eat it if it’s aged long enough so it can’t be all bad, right?)

1/2 cup (2 ounces) grated parmesan cheese (Not too terrible for you)

Ok, this was really yummy!

First let me mention again that I almost NEVER make a new recipe I find exactly the way it is written and if I do, I NEVER measure. Cooking is very forgiving and allows you to improvise, experiment,

and substitute without worry of ruining things. Baking is a science and must be precise or cakes don’t turn out, etc.

So get creative and have fun!

1. Preheat oven to 400 degrees. Melt butter in a large, deep skillet or saucepan over medium-high heat. Add leeks and garlic; saute 5 to 7 mins. or until tender. Stir in rosemary, sea salt, and pepper.

2. Add potatoes, cream, and milk to leek mixture in pan, stirring gently to combine. Bring mixture to a boil, reduce heat, and simmer, uncovered, 10 to 15 minutes or until potatoes are barely tender.

(Do not overcook. Potatoes will be pliable, but not fully cooked)

3. Spoon half of the potato mixture into a lightly greased 2 1/2 quart baking dish. Sprinkle with 1/2 cut Gruyere cheese and 1/4 cup Parmesan. Top with remaining potato mixture; sprinkle with

remaining cheeses. (May be covered and refrigerated overnight. Let come to room temp. before baking)

4. Bake 20 to 30 mins. or until potatoes are tender and top is golden brown. Garnish with rosemary if desired.

Makes about 8 servings.

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December 17th, 2012

Salads, Veggies

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Salad

This is a wonderfully colorful salad that will be sure to please everyone!

Ingredients:

Lettuce: some romain and/or organic baby greens
burpless cucumber (the long thin kind)
1 avacado (peeled and chopped)
1 ripe tomato or several grape tomatoes
1 celery stalk (sliced)
1 carrot (peeled and sliced)
fresh blue cheese or fresh feta cheese (optional)

Wash and dry the lettuce if it has not been pre-washed

Break the lettuce and put it into the bowl

sprinkle the chopped vegetables over the lettuce

Serve with your favorite dressing!

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November 14th, 2012

Veggies

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Corn on the Cob

Corn on the cob

Who doesn’t love corn on the cob? I have to admit that I could eat it almost every day when it is in season here.

I have very fond memories of picking fresh corn out in the fields with our Aunt and Uncle who were vegetable farmers.

I was about 9 or 10 when I learned how to drive the tracker. I’ll never forget the time that I was first learning how to drive the tractor and my sister was standing on the

back. Well, I popped the clutch so hard that she got knocked off and was sitting in the middle of the road! We didn’t realize it until we were about a quarter mile away.

Our Aunt looked back and started laughing so hard! It was a special moment.

The other thing that I remember from those days is that is was fun to be at their farm stand on a busy street corner selling what we just picked!

There are a few ways to cook corn on the cob that will ensure it comes out perfectly!! But for the love of life PLEASE, PLEASE don’t OVER cook it!

I see people doing this all the time and I just can’t

understand why they think they need to boil

it for 20 mins. or worse yet 30 mins. or more. STOP!

Here are some options for perfect corn:

1) Boil the water first then put the ears in and only cook for 5 mins. tops.

2) Put the corn in the pot, then turn it on and when it boils remove it from the heat and drain. (if you don’t drain it immediately it will continue to cook)

3) Peel off the outermost husk and leave enough husk on to keep the corn covered. Soak in cold water, then place on outdoor grill on med heat about

10 mins. per side. Or if you prefer a roasted flavor, peel entirely and place directly on grill, turning a couple of times. Remove when grilled to your liking.

You can get the recipes for the tostada HERE

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September 18th, 2012

Salads, Veggies

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Caramelized Pecans the Easy Way!

Caramelized Pecans are easier to make than most people think!

Impress your guests with the most delicious salad they have ever experienced using this simple method for caramelizing pecans and adding them to your salad.

The combination of these special pecans and some fresh blue cheese is just heavenly!

Here’s the shortcut to caramelizing pecans at home:

stick of butter

3 Tbsp. white sugar

2 cups pecan halves

Optional: a couple of sprinkles of cayenne pepper can be added to give the pecans a nice bite.

Melt butter in a non-stick skillet. Add sugar until the mixture is no longer liquid but it is still wet.

As you are cooking the sugar and butter mixture over medium heat add the pecans.

Now it gets a bit tricky. There is a very fine line between caramelized and BURNED so be very careful to watch and turn them with a spatula while they are browning. DO NOT take your eyes off them or turn your back, they will burn quickly!

Remove them from the pan (kind of slide them off) and spread onto a plate to cool.

Now the rest of the salad:

1 pkg. baby greens or mesclun mix

1 ripe avocado (not too ripe, just starting to feel soft)

1 pkg. fresh blue cheese (use about 5 oz. for the salad)

2 ripe tomatoes chopped (the fresher the better, farm stand tomatoes or hot house if you can get them)

Caramelized Pecans

Brianna Poppyseed dressing (I’ve tried others but if you don’t make your own this one is the best!)

Put the greens in a large Salad Bowl, add the remaining ingredients topping with the blue cheese and then the pecans.

If you are preparing this ahead, you should wait to add the avocado, blue cheese and pecans just before serving to prevent it from getting soggy from all the moisture.

Viola! This salad is everyone’s favorite!

Enjoy!

Remember “Fresh is Best!”

You can see how easy it is to make Caramelized Pecans in this video I made HERE or below:

Please comment below and SHARE too!

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August 17th, 2012

Veggies

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Eggplant Parmesan/Lasagna

Eggplant Parmesan/Lasagna I could not resist stopping at the local farm stand one last time to get some fresh produce! And I just had to share it with everyone because it is just too good. YUMMY!

Eggplant is so delicious if it is really fresh. Many recipes recommend soaking the cut up eggplant in salt prior to cooking to cut the bitterness but I find that it is much too salty for me and if it is really not bitter at all if it is truly fresh. So, the best thing to do is get the freshest eggplant possible!

Remember “Fresh is Best.”

This recipe is not for the faint of heart cooks who just want some “instant gratification.” It makes one heck of a mess and takes some time to make but I can assure you it WILL be worth it!

Here are the ingredients:

* 2 medium fresh eggplants Italian bread crumbs

* Eggs (beaten)

* Flour

* Canola oil for frying, enough to cover a large skillet to about one inch deep. (for a healthier version put a little oil on a baking sheet and bake them in a hot oven preheated to 400 degrees for 10 mins per side)

* Grated mozzarella Ricotta Cheese (I use half regular and half part skim and mix them together)

* Grated Parmesan cheese (the finely grated kind)

* Italian Tomato Sauce

Cut the eggplant into ½ inch slices

Put the flour, eggs and bread crumbs into three separate flat bowls

There are two ways you can attack this, one is to “multi-task” like I do and heat the oil and start frying the slices while you are simultaneously coating them in flour, egg and bread crumbs. Or, alternatively you can wait until you have them all coated and ready to fry so you can just concentrate on one thing at a time (I recommend the latter if this is your first time). Coat each slice of eggplant with the flour then coat with beaten eggs, then coat with bread crumbs.

Tip: I use a fork when coating with the eggs then plop it into the bread crumb bowl. I then use my fingers to pick up some of the bread crumbs and sprinkle over the top to make sure it coats it all. Then I place each slice on a baking sheet to wait to be fried. Once you have coated all the slices you can heat the oil to medium/high.

It should be hot enough to sizzle when you put a slice in but you will have to be careful that it doesn’t get too hot and burn them. Usually I turn it down just a little once I start frying them but keeping it still hot enough to sizzle and brown them. You’ll get the hang of it once you start doing it.

Just check them once in a while to make sure they aren’t getting too dark and you’ll be fine.

I have to warn you that the “eggplant gremlins” will find them while you are doing all this frying and you may only end up with 2/3 or even ½ of what you started with because they are pretty darned tasty just in their fried state!

Next comes the assembly: In a 9 X 13 pan or something similar to that size will work.

Layer everything in this order:

* Tomato sauce first on the bottom of the pan

* thin layer Eggplant (enough to cover the pan as well as you can.

* Ricotta cheese (spoon it on top of each eggplant slice) Sauce

* Mozzarella (sprinkle over the top of everything)

* Grated Parmesan (sprinkle over the top of everything) Eggplant Ricotta Sauce Mozzarella Grated Parmesan Keep layering until you fill the pan (leave just a little room on top so it doesn’t bubble over and burn the bottom of the oven) Always end with the mozzarella and Parmesan on top

Bake in 350º oven for about 40-45 mins.

Remove from oven and let it rest 5 or 10 mins. before you start to serve (it’s less likely to be runny if you let it rest a few mins.)

Serve with some nice crusty artisan bread or garlic bread The bread is best if you warm it up a few minutes in a hot oven 400º for about 10 mins. prior to serving. This brings back the nice crust and it is still moist and tender inside.

Please leave your comments below and feel free to SHARE too!

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August 17th, 2012

Veggies

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Fresh Roasted Asparagus

This is really fast to throw together and very tasty!

One bunch of Fresh Asparagus (I choose the fattest ones as I have found that they are the most tender, contrary to what many others may think!)

One large clove of garlic Freshly ground black pepper

Regular Olive Oil (the regular Olive Oil is meant to be used for anything prepared with heat) (the extra Virgin Olive Oil (or EVOO as Rachel Ray says) is best for use with anything that is not going to be cooked, sauteed, grilled or baked) Wash the asparagus then snap off the tough part of the ends.

You can usually feel where they will snap off easily. Then put them in a pan (glass or metal, in this case size doesn’t matter, as long as they fit!)

Drizzle the olive oil over the asparagus Crack the pepper over it Slice the garlic (This is where my new toy comes in handy, get your mind out of the bedroom folks, we’re talking about kitchen gadgets here. It’s called a “Garlic Zoom”)

Sprinkle sliced garlic over asparagus

Bake in hot oven at around 375 to 400 or put it on the grill for about 20 minutes. Stir them occasionally. Be careful not to over cook. They are best when they are “crisp tender”

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