Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: Cheese

Fall vegetables are starting to appear in the markets – lots of different types of squash, beets, cauliflower and cabbage are typical at this time. Hot Dogs or Franks say fall and hot dogs can fit into a healthy diet, if you read the label to make sure you are getting the right type. Check for high sodium and sugar levels in the nutrient list. Ideally, one hot dog should have less than 100 calories, no more than 6 grams of fat (and no more than one-third of that as saturated fat), and no more than 300-400 grams of sodium.

I like to purchase Applegate Farms Uncured Organic Beef Hot Dogs. They contain beef, spices and that’s about it. These hot dogs are free of nitrates and have only 70 calories, 6 grams of fat and 330 mg of sodium. Yes, they taste good and yes, they taste like a hot dog. So when the hot dog craving happens choose wisely. I like to skip the bun and prefer the way they taste cooked in sauerkraut.

Cauliflower fritters are a great way to use up any leftover cauliflower. This recipe makes a delicious side dish.

Franks and Sauerkraut Saute

Serve with your favorite pumpernickel or rye bread.

2 servings

Ingredients

4 uncured (nitrate free), natural/organic all beef hot dogs
1 tablespoon butter
1 cup chopped red or white onion
½ cup chopped green bell pepper
1 clove garlic, minced
1 teaspoon paprika
2 cups sauerkraut, rinsed and drained

Directions

Heat a deep skillet with a cover over medium heat.

Melt the butter, add the onion, bell pepper, garlic, and paprika, cook until the onion is soft, about 5 minutes.

Add the sauerkraut and caraway, simmer, covered, 15 minutes.

Add the hot dogs and bring to a low boil, reduce heat, cover and simmer for 15 minutes more.

Serve immediately.

Cauliflower Fritters

2-3 servings

Ingredients

2 cups cooked cauliflower florets
1 egg, beaten
1/4 cup green onions or shallots, minced
3 tablespoons shredded cheddar cheese
1 tablespoon all-purpose flour or almond flour
1/2 teaspoon garlic powder
1 tablespoon chopped fresh parsley
Olive oil
Sour cream for serving

Directions

In a shallow mixing bowl mash or finely chop the cooked cauliflower. Squeeze out any moisture. Add egg, flour, cheese and spices.

Place a skillet over medium heat. When hot, add 1 tablespoon of oil. Place four 1/4 cup fritter mixture in the pan and cook 3 minutes per side.

Don’t turn the fritters until the bottoms are well cooked. Drain on paper towels.

Repeat with the remaining fritters and add more oil if needed. Serve with a little sour cream on top of each fritter.

Old Fashioned Baked Beans

I make a big pot of these beans and freeze them in 1 to 2 cup containers, so they are handy for a quick meal. Of course, you can use canned beans but homemade tastes so much better.

Serves 8-10

Ingredients

1 pound navy beans
1 large yellow onion, diced
3 medium cloves garlic, minced
1 cup ketchup
1 tablespoon dry mustard
3 pieces thick bacon
1 teaspoon freshly cracked pepper
1/4 cup brown sugar
1/4 cup dark molasses
1/4 cup honey
1 bay leaf
1/4 cup real maple syrup
1/4 cup Dijon country mustard
3/4 teaspoon kosher salt

Directions

Rinse beans in a colander under water to remove any stones or impurities.

Place the rinsed beans in a large pot or bowl and fill with water to completely cover the beans.

Set aside, loosely covered, on the kitchen counter, overnight.

Preheat the oven to 300 degrees F.

Cook the bacon in an ovenproof Dutch Oven. When crisp, remove to a paper towel to cool and, then, cut into small pieces.

Drain the beans and place in the Dutch Oven with the onions and the garlic. Mix well.

Add all the remaining ingredients, including the chopped bacon and stir until all contents are well mixed.

Add enough water to cover the beans, about 3 cups, depending on the size of your pot.

Cover the pot and place in the oven. Cook for 4-5 hours – stirring several times during the baking period.

Remove the lid after 3 hours and continue baking for the next hour – to allow the liquid to evaporate into a thick sauce.

Add the kosher salt. Taste the beans and add more salt, if needed.

Advertisements

Eggs are one of my favorite foods. I like them for breakfast, lunch or dinner. There are also many ways to prepare them, so don’t get stuck in the scrambled or sunny-side up preparation. Below are some of my innovative and tasty ways to make eggs. And, if you are adventuresome, give them a try.

Tomato & Egg Breakfast Skillet

Serves 2

Ingredients

1 tablespoon virgin olive oil
1/2 cup diced onion
2 large (3 small) plum tomatoes, chopped
4 large eggs
1/2 cup shredded mozzarella cheese
1/4 cup fresh basil, slivered
Fresh ground pepper

Directions

Heat the oil in a skillet over medium heat. Add onion, and sauté until softened (about 3 minutes).

Add chopped tomatoes and simmer, stirring occasionally, until they the juice has cooked off–about 4-5 minutes.

Make 4 wells in the tomato mixture with a spoon and pour a cracked egg into each well. Add a grind or two of fresh pepper.

Cover the pan with a glass lid, and simmer until the egg whites are firm and the yolks are starting to set (about 2 minutes).

Remove the lid, sprinkle with cheese, and cover again until the cheese melts. Sprinkle with fresh basil and spoon on to individual plates.

Spinach Egg Muffins

6 servings

Ingredients

6 large eggs
4 slices bacon, cooked and crumbled
10 oz package frozen spinach, defrosted
3 thin scallions, white and light green sections, chopped fine
1 1/2 cups shredded Cheddar/Monterey cheese mix
Salt and pepper to taste
Olive oil cooking spray

Directions

Preheat oven to 350 degrees F. Squeeze the spinach to remove the water.

In a medium mixing bowl, whisk the eggs together until frothy. Add in the cheese.

Add the spinach, scallions and bacon and mix until combined.

Divide the mixture evenly among the 6 jumbo muffin cups coated with cooking spray.

Bake for 40 minutes until muffins are firm and golden.

Baked Avocado Egg Cups

Ingredients for each serving:

Half an Avocados
1 egg
Salt and pepper to taste
1 tablespoon shredded cheddar cheese
Toppings – chopped tomato or chopped onion and bell peppers

Directions

Cut the avocados in half. Take out the seed.

Scoop out about a 1 teaspoon of the flesh from each avocado half where the pit had been.

Season with salt and pepper. Place each avocado half in a small baking dish.

Crack an egg into the avocado opening and season with more salt and pepper.

Bake at 425-degrees for 10 minutes and sprinkle the shredded cheese on top of the egg.

Continue to bake for 18-20 minutes until the egg is done to your liking.

Sprinkle with additional toppings, if desired.


Eggplant is probably my family’s favorite vegetable and it is certainly a major food in Italian cuisine. It is versatile and can be prepared healthy or anyway you like it. I prefer to bake the eggplant slices instead of frying them and then I can use them in any number of ways: parmesan, lasagna, “meatballs” or as below – rollatini. This dish is delicious as a main entrée or as an appetizer. Grilled Italian sausage is an excellent side dish as are the green beans.

Eggplant Rollatini

If you choose, you can also coat the eggplant slices in egg and breadcrumbs and bake as described below. If you want less carbs, leave out the crumbs.

Ingredients

2 large eggplants, peeled and cut lengthwise into very thin slices, to get about 14-15 slices
Olive oil
2 1/2 cups ricotta cheese
1 cup shredded mozzarella
½ cup grated Parmesan cheese
1 egg
¼ cup chopped fresh parsley
Salt and pepper to taste
3 cups prepared marinara sauce, homemade or store-bought

Directions

Brush the eggplant slices with olive oil and place them on a large baking sheet.

Roast (or broil) in a 400-degree F oven for 20 minutes, turning the eggplant slices halfway through cooking.

Place on paper towels to cool.

For the filling:

Combine the ricotta, Parmesan cheese, shredded mozzarella, egg, parsley, salt and pepper and mix well.

When the eggplant has cooled about 10 minutes, place about 2 tablespoons of the filling mixture on each slice.

Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.

Coat the bottom of a 9×13 inch baking dish with 1 cup of the marinara sauce. Place the eggplant rolls in the baking dish.

Pour the remaining sauce over the top of the eggplant rolls. Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.

Let rest a few minutes before serving.

Grilled Italian Sausage

Ingredients

1 ½ lbs Italian pork sausage
Olive oil

Directions

Heat an outdoor grill for both direct and indirect cooking. Oil the grill grates.

Brush the sausage lightly with olive oil.

Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve.

Skillet Green Beans

Serves 6

Ingredients

1 pound green beans, washed, trimmed and cut in half
1 tablespoon olive oil
2 large cloves garlic, peeled, smashed flat with the side of a knife
A little coarse salt
1/4 cup water
Black pepper to taste

Directions

Heat the skillet on medium and add the oil.

Add garlic and cook 30 seconds or until lightly golden, stirring.

Add the beans, turn a few times to coat well with the oil. Sprinkle with salt.

Stir in the water. Cook 1 minute, stirring occasionally.

Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.

Uncover and increase the heat to high.

Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.

Taste and adjust the salt as needed. Add black pepper and transfer to a serving dish.

 


Cook an easy, elegant, restaurant quality dinner at home. Make the meal special by placing a bouquet of flowers on the table and getting a good bottle of wine. This picture just says – relax!

Salad With Roasted Beets, Blue Cheese and Pistachios

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, grated
1/2 teaspoon dried tarragon

Salad

1 bunch small golden beets, trimmed of leaves and washed well
4 cups romaine lettuce, cut into bite-size pieces
¼ of a red onion, sliced very thin
4 ounces blue cheese, cut into cubes
1/3 cup shelled, toasted pistachios, coarsely chopped
Homemade croutons, optional

Directions

Preheat the oven to 400 degrees F.

Place the beets on a large sheet of heavy-duty aluminum foil and seal the ends to create a package.

Bake for about 30 minutes or until tender. Cool; peel and slice or cut into ½ inch pieces. Transfer to a small bowl.

Make the vinaigrette:

Combine all the ingredients in a jar and shake until well combined

Toss the beets with 1 tablespoon of the vinaigrette. Set aside until ready to prepare the salad.

Place the romaine and onion in a salad bowl and toss with some of the remaining vinaigrette.

Add the beets, pistachios and blue cheese and toss gently. Top with croutons, if using.

Pepper-Crusted Filet Mignon

Ingredients

Serves 2

2 filet mignon steaks, (5 to 6 ounces each, about 1 1/2 inches thick)
1 teaspoon coarse salt
2 tablespoons coarsely ground black peppercorns
2 teaspoons olive oil

Red Wine Sauce
1 cup red wine
2 tablespoons cold butter, cut into small cubes
Coarse salt to taste

Directions

For the beef:

Season the beef filets very generously on both sides with the salt and pepper, patting it firmly. Let rest at room temperature for 30 minutes.

Move the oven rack to the middle position and heat the oven to 450 degrees F.

Heat the oil in an ovenproof skillet over medium-high heat.

Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, about 3 minutes.

Using tongs, turn the steaks over and cook until well browned on the second side, about 3 minutes.

Place the skillet in the oven and roast the steaks 5 minutes for rare or 7 minutes for medium-rare to medium.

Let the steaks rest for 5 minutes, then serve with the sauce.

For the red wine sauce:

Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

Remove from the pan from the heat and add the butter. Stir the sauce until the butter is melted and the sauce is thickened, about 1 minute.

Season with salt according to taste, if needed.


Looking for a few ideas on what to cook for dinner on busy weeknights? Here are a few recipes for you to try. The codfish, pork kabobs and Parmesan chicken come together fast. For the pasta dish, roast the broccoli in the oven while the pasta is cooking. Just a few minutes more are needed to pull it all together with some delicious results. Use seasonal vegetables for the sides.

Lemon Breadcrumb Topped Codfish

Pacific cod is a sustainable fish. Serve with a pasta or rice side dish and a vegetable.

2 servings

Ingredients

1 tablespoon olive oil
1/2 cup panko breadcrumbs
½ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1 tablespoon olive oil mayonnaise
Two 6 oz center cut Pacific cod fillets

Directions

Heat the oven to 400°F.

Make the lemon-zest breadcrumbs: In a medium bowl, combine the breadcrumbs, oil, salt and pepper to taste and the lemon zest.

Mix well. Set aside.

Place the cod fillets in a small baking dish coated with olive oil.

Spread the non skin side of each fillet with some of the mayonnaise and then press on a layer of breadcrumbs.

Put the pan in the oven and roast until the fish is cooked through, 18-20 minutes.

Grilled Pork Kabobs

Serve with potato salad or baked beans.

4 servings

Ingredients

3 (1/2 to 3/4-inch-thick) boneless pork loin chops (1 lb), trimmed of fat
½ teaspoon salt
¼ teaspoon black pepper
1 medium zucchini, cut into 1-inch pieces
¼ of a red onion, cut into 1 inch pieces
Half a medium bell pepper, cut into 1 inch pieces
½ cup Peach BBQ sauce

Directions

Heat an outdoor grill and oil the grill grates.

Sprinkle both sides of each pork chop with salt and pepper; cut each chop into 1 inch pieces.

Alternately thread pork pieces, zucchini, onion and bell pepper evenly onto metal skewers. .

When ready to grill, place the skewers on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals.

Brush with the BBQ sauce. Cook 5 minutes. Turn kabobs; brush with more sauce.

Cook an additional 5 to 7 minutes or until the pork is cooked through.

Creamy Broccoli Pasta

Serve with an Italian mixed green salad or a tomato salad.

Serves 4-6

Ingredients

1 lb dry rigatoni pasta
1 large bunch broccoli florets
1 clove garlic
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup grated Parmigian0-Reggiano cheese
1/8 teaspoon nutmeg
Salt, pepper and olive oil
6 slices of Prosciutto di Parma

Directions

Heat the oven to 425 degrees F.

In a large bowl mix the broccoli with enough of the olive oil to coat generously, add salt to taste, and a few grinds of pepper.

Turn the broccoli out onto the baking sheet and arrange the pieces so that they are evenly spaced.

Roast until the florets begin to brown, about 10 minutes. Stir the broccoli pieces and add the slices of prosciutto to the pan,

Continue to roast until the broccoli is tender and the prosciutto is crisp, about 10 more minutes.

Boil a large pot of water to cook the pasta. When it reaches a full boil, add salt and the pasta and cook according to package instructions for al dente.

When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water and then drain the pasta in a colander.

Mince the garlic and cook it over medium heat in the empty pasta pot with the butter until the garlic has softened slightly (3-5 minutes).

Add the flour, stir and cook for 2-3 minutes more. Whisk in the milk.

Increase the heat to medium-high and cook, whisking constantly, until the milk mixture comes to simmer.

As soon as it reaches a simmer, it will thicken and should be able to coat a wooden spoon.

Turn the heat off and whisk in the cheese. Add freshly cracked black pepper, nutmeg and salt to taste.

Return the drained pasta to the sauce in the pasta pot and add the reserved pasta water, tossing the pasta to loosen it up.Stir in the roasted broccoli.

Top the pasta with broken pieces of the crispy prosciutto and serve.

Parmesan Crusted Chicken Cutlets

Serve with a light pasta and a green vegetable.

Serves 2

Ingredients

2 boneless, skinless chicken breasts (4 ounces each)
Table salt and ground black pepper
¼ cup unbleached all-purpose flour
½ cup grated Parmesan cheese
1 large egg, beaten
1 tablespoon olive oil
Half a lemon , cut into wedges

Directions

Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness.

Pat dry with paper towels and season both sides with salt and pepper.

Set up three shallow bowls: one with the flour, one with the egg and one with the cheese.

Using tongs and working with 1 cutlet at a time, coat chicken in flour, shaking off excess.

Transfer chicken to the egg; coat evenly and let excess run off.

Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres.

Heat oil in a nonstick skillet over medium-high heat until shimmering. Place the cutlets in the skillet and reduce heat to medium.

Cook until cheese is pale golden brown, about 3 minutes.

Carefully turn the cutlets over and continue to cook until the cheese is pale golden brown on the second side, about 3 minutes.

Serve immediately with lemon wedges.


Eating a healthy lunch can help control blood glucose, hunger and weight. Lunch is a chance to keep you full until dinner and fit in some important food groups. Get more mileage out of your lunch by including fiber from whole grains and protein from low-fat dairy products and other lean protein sources. Taking a healthy lunch to work is one of the simplest ways to trim your budget. Most people think nothing of spending $10 or so for a restaurant lunch, but over the course of a month — or a year — the expense can really add up.
Beyond the cost savings, most meals packed at home are healthier than foods from restaurants or fast food counters, if you leave out the processed foods such as cookies, chips and snacks, which have higher sodium, added sugar and saturated fat.
When we eat out, we’re often faced with huge portions and fattening extras — like the french fries that routinely come with sandwiches. When you pack lunch at home, you can control your portions and choose healthier ingredients.

Falafel Sandwich with Tomato Gazpacho

Patties
1 (15-ounce) can chickpeas, low-sodium, drained and rinsed or 2 cups homemade dried beans
1/4 cup minced onion
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 cup parsley leaves
2 tablespoons olive oil plus extra
Olive oil for the pan
Olive oil cooking spray

Tahini Sauce
1/2 cup pure tahini paste (sesame paste)
2 tablespoons fresh lemon juice
1-2 tablespoons warm water, plus more if necessary
1 garlic clove, grated
1 tablespoon olive oil
1/4 teaspoon kosher salt
Large pinch cumin
Large pinch cayenne pepper

Sandwich
1 cup chopped romaine lettuce
4 whole-wheat pita pocket breads, sliced open

Directions

Combine all falafel patty ingredients, except the parsley, in the bowl of a food processor. Process for 10 seconds.

Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but the mixture is slightly coarse. Stir in the chopped parsley

Refrigerate the mixture in a covered bowl for a few hours before making the patties.

For the tahini sauce:

Whisk all of the tahini sauce ingredients together until smooth in a serving bowl. Set aside at room temperature.

Preheat oven to 425 degrees F.

Pour a little olive oil on a rimmed baking sheet and spread it to cover the pan. Place the pan in the oven while the oven is preheating.

Form mixture into 8 or 9 balls and flatten into patties.

Place the patties on the hot pan and spray the tops with a little olive oil cooking spray.

Bake the patties for 10 minutes, turn the patties over and bake an additional 10 minutes, or until they are crisp and browned.

Wrap the pita breads in foil and heat them in the oven for 5 minutes while the patties are baking.

Fill each pita with some of the lettuce, falafel patties and tahini sauce.

Tomato Gazpacho

2 servings

Ingredients

3 large ripe plum tomatoes, seeds removed
2 scallions, trimmed
1 celery stalk, trimmed
Half a green bell pepper, seeds removed
1 large garlic clove, peeled
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon agave syrup
Celery and cucumber sticks for garnish

Directions

Chop all the vegetables and place in a processor or blender and process until smooth.

Pour into a covered container and chill. Serve in 8 oz glasses and garnish with stalks of celery and cucumber.

Asparagus Quiche with Heirloom Tomato Salad

8 servings

Ingredients

1 refrigerated pie crust for a 9 inch pie, at room temperature
1 bunch asparagus, trimmed
1 bunch scallions (green onions). trimmed
2 tablespoons olive oil
Salt and pepper
1/4 cup chopped chives
1 tablespoon Dijon mustard
3 eggs
1/2 cup half & half (milk/cream)
1 tablespoon chopped chives
1 1/2 cups shredded Cheddar

Directions

Heat the oven to 450°F.

Line a baking pan with heavy-duty foil. Spread the asparagus and scallions on the baking sheet and toss with the olive oil, salt and pepper to taste.

Roast until the vegetables until tender, about 12 minutes. Cool and cut into one-inch pieces.

Lower the oven temperature to 350°F.

Place the pie crust in a 9-inch pie pan. Place the pie pan on a clean baking sheet.

Arrange the roasted asparagus and scallions over the bottom of the crust.

In a mixing bowl, combine the chives, Dijon mustard, eggs, half & half, a large pinch salt and a large pinch black pepper.

Whisk together until well combined.

Pour over the vegetables and top with the cheese.

Bake 45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Heirloom Tomato Salad 

Ingredients

1 pint miniature heirloom tomatoes, halved
1 garlic clove, grated
½ teaspoon Italian seasoning
2-3 tablespoons Italian Vinaigrette

Directions

Combine the tomatoes, garlic, vinaigrette, Italian seasoning and salt and pepper to taste. Mix and let rest for about 15 minutes.

Serve over butter lettuce, if desired.

Mediterranean Style Pasta Salad

Ingredients

1/3 cup olive oil
3 garlic cloves, grated
1 medium zucchini, quartered lengthwise and very thinly sliced
2 plum tomatoes, seeded and finely diced
12 Kalamata olives, pitted and chopped
6 scallions, very thinly sliced
2 tablespoons finely chopped fresh dill
1 cup finely diced feta cheese
½ lb small cooked shrimp, optional
Salt and pepper
1 lb short pasta

Directions

Combine all the ingredients except the shrimp, pasta and the salt in a large bowl. Toss and let sit for at least 30 minutes or up to 4 hours.

Bring a large pot of water to a boil. Salt the water and add the pasta and cook until al dente.

Carefully scoop the pasta out of the pot with a large spider or slotted spoon and add to the bowl with the vegetables.

Add the shrimp, if using, salt and pepper to taste and serve warm or at room temperature.

If made ahead, refrigerate covered overnight. Bring to room temperature before serving.

 


Isn’t this dinner Mexican, you say?

Southwest or Tex-Mex is a style of food that evolved from what the nomadic ranchers in northern Mexico and (what is now) the southwestern US ate. If you were driving cattle across a vast area of land, what do you eat? Easily stored/canned things like beans, unleavened breads (i.e., tortillas) salsa or pico de gallo. They are the core ingredients that you get in what most of the country calls a “Mexican restaurant” (but which is really Tex-Mex).

True Mexican food is highly varied and regional, but it contains a lot of corn grain and more sophisticated meat preparations than just the ground beef and grilled chicken common in Tex-Mex food. In Mexico, tortillas are made from corn and, in the southwest, tortillas are usually made with wheat. Mexican cheese is white, while Tex-Mex cheese is yellow. Taco shells are practically unknown throughout Mexican. South of the border fresh coriander, parsley, oregano and epazote are the usual spices. While north of the border, cumin is the spice most often used along with hot chile peppers.

There is nothing Mexican about sweet corn (which is a common ingredient in many Tex-Mex dishes). It is an American addition. In Mexico, corn is mostly used in the form of grain. Tamales and moles are probably the most common and the most true of Mexican dishes. Tamales are made with a dough made from corn (hominy) called masa and with lard. Tamales are generally wrapped in corn husks or plantain leaves before being steamed, depending on the region from which they come. They can have a sweet or savory filling. The most common fillings are pork and chicken and they are served with either a red or green salsa or mole.

Stuffed Poblano Peppers

I used some of the leftover BBQ chicken for the stuffing that I made earlier in the week.

Ingredients

1 cup homemade or store-bought salsa
1 jalapeño chile (ribs and seeds removed, for less heat), minced
1 large scallion, chopped
1 minced garlic clove
Coarse salt and ground pepper
2 cups cooked chicken, finely diced
1/2 cup shredded cheddar cheese
1/4 teaspoon ground cumin
4 large poblano chiles, a thin slice from the top, ribs and seeds removed
Salt and pepper to taste

Directions

Preheat oven to 425 degrees F. Coat an 8 inch baking dish with olive oil cooking spray.

In a mixing bowl, combine the salsa, jalapeno, scallions, garlic, cheese chicken, cumin and salt and pepper to taste.

Divide the filling evenly among the poblano peppers, pushing the filling in as much as possible without breaking the sides of the peppers.

Place them in the baking dish. Cover the baking dish tightly with aluminum foil.

Bake until the poblanos are tender, about 45 minutes. Serve over the bean and corn saute.

Pinto Bean and Corn Saute

Ingredients

1 tablespoon vegetable oil
2 scallions, diced
1 jalapeño chile
1 garlic clove
1/2 teaspoon ground cumin
Salt
1 cup cooked pinto beans
1 cup corn
1 large plum tomato diced
1 tablespoon lime juice

Directions

Heat a nonstick skillet over medium and add 1 tablespoon vegetable oil.

Saute the scallions and jalapeno for 2 minutes, until they are softened.

Add the garlic, cumin and 1/4 teaspoon salt. Continue to cook for 1 more minute.

Add pinto beans, corn and tomato and cook for about 3 minutes. Add lime juice, stir until combined and serve.



DailYcious

Daily delicious recipes cooked with love

Cupcakes and Cube Steaks

Food, Family, and Keeping the Kids Alive

Canvassed Recipes

Let's Start Cooking....

DRA MARTHA A. CASTRO NORIEGA, MD, FACS "The Exotic Blogger"

MEDICINA AT CASTRO-SCHNEIDER GLOBAL MEDICAL SERVICES

Entropy

Boost the idea of today's science and technology.

Cupcakecacheblog

Following the world of cupcakes

coniferesetfeuillusdotcom.wordpress.com/

food, photography, & an occasional narrative

Ask Miss Whimsical

Life And More

CrapPile

A blog about writing, society, and life itself

moviewarden.wordpress.com/

Motion-picture Reviews

One Mom's Journey with CrossFit

Trials, Tribulations, & Triumphs

Zhiguai Translations

Chinese Tales of the Strange and Anomalous, translated (roughly) by Geoff Humble

torontofitchicks.wordpress.com/

Our Recipes. Our Stories. Our City.

Yummy-Ciouss

Cooking With Love, Provides Food For The Soul

Flavor Smasher

The ultimate place for smashing flavors

Dessert Times

Extra! Extra! Eat all about it!

Cheche Winnie

Sustainable Living & Wildlife Conservation in Kenya Blog

Kamau kiemo

Safety, Health and HR

Men Can Make Homes

....and quite well as well !!

Recipes by chefkreso

Cooking with imagination

Baking in the Burbs

Sweet and Savory Recipes from my House to Yours

Drawing Back The Curtain

opening...discovering...exploring....creating

Vah Foods

Happy Cooking

TravelwithIgor

Expeditions - explorations - adventures

Seasoned Scribbles

My Culinary Adventure

Living Out Loud

Body, Health and Soul

Commememucho

Rincón de ideas y de recetas sencillas

Pizza Pals

Because talking about pizza is always fun!

Building The Love Shack

This is the story of building a cottage , the people and the place. Its a reminder of hope and love.

THE GYPSY INDIAN

Travel and Photography Blog By Vidisha Terdal

Poems Found

Once lost

Lickmyspatula

Delicious and easy recipes, awesome pictures, cooking tips

The Helsingian Pathfinder

the inward path is the way ahead

My Self-Made Mess

Too much month, not enough money

A Sliver of Life

A harmony of hues, melodies, aromas, flavours and textures that underlies our existence!

Live to Eat

Making memories one meal at a time.

Jodi Ambrose's Blog

Proud to be a sass-mouth!

Jen Dionne's Website

Small Town Values, BIG Town Ideas

Sara’s Baking Blog

Homestyle recipes from a mom, writer & lover of all things chocolate

SindrElf

Geeky Blogger

The Village World Report News

10,000 Black Mens Movement Supporter!

%d bloggers like this: