Tuesday, September 23, 2014

Fiesta Chicken Stuffed Poblano Peppers

We're experiencing a lovely Indian Summer, and the first day of Autumn just came and went. 

My pepper plants are exploding though, and I decided to take full advantage of the beautiful poblanos that my plants produced. Some were even turning a beautiful red!

One of my favorite ways to prepare these are stuffed, not in the traditional sense of beef and rice, but kicked up with a little heat and spice, since the peppers themselves are really mild in heat, but high in flavor. 

These actually came together easily...I had leftover cooked chicken and rice. What could be easier?

These babies are loaded with sautéed onions, chicken, rice, salsa and cheese. They're baked covered until heated through and then topped with more cheese. 

Sooo good, my mouth is watering!

Here's the recipe. Come travel down this Fiesta road to taste this goodness!

4-6 poblano peppers
1 small onion, halved, one half chopped and one half minced
1 cup cooked chicken, chopped
2 cups cooked rice
1 tsp chili powder 
1 tsp salt
1/2 cup salsa
1 1/2 cup shredded cheese

14 oz. can tomatoes, or 2-3 medium fresh
1 tsp chili powder
1 tsp cumin powder
1 garlic clove
1/2 onion that is chopped
1/2 cup water

1. Place peppers on an open flame and char all over, or preheat broiler and place on a pan and broil 7-8 minutes, let cool and peel off skins. Cut a slit in one side and gently remove seeds and membranes trying to keep peppers intact. 
2. In a blender or food processor, place all the sauce ingredients and blend until smooth. Pour into a small pot and heat gently to a simmer and cook for 10 minutes. Set aside. 
3. Meanwhile, in a sauce pot, heat 1 tsp oil and saute minced onions for 4-5 minutes until translucent. Add in chicken, chili powder and salt and heat through. Place into a large bowl, add in rice and toss. 
3. Add in salsa and 1/4 cup of the Sauce, toss to combine and then toss in 1 cup of cheese. 
4. Spray a baking dish with non stick spray and pour in half of the cooked sauce to coat the bottom.
5. Gently and generously fill each pepper with chicken filling and place in the baking dish. Continue until all the peppers are filled. Pour the remaing sauce over each pepper.
6. Cover with foil and heat for 25-30 minutes in a 350F oven. Remove foil, sprinkle peppers with remaining cheese and place back in the oven for 2-3 minutes. 
7. Let cool 5-7 minutes before serving. 


 This recipe is shared on My Link Parties. Also shared onThe Country Cook  and http://www.bunsinmyoven.com/ and Foodie Friends Friday

Tuesday, September 16, 2014

Garden Barley Stew


It's becoming more apparent that Summer is waning and Fall is arriving. Don't get me wrong, that sigh was one of contentment, not contentiousness. 

I love this time of year.

Cool nights, beautiful days, our garden is thoroughly confused though. Because it's still pumping out the veggies and in celebration of this I made this delicious, chock full of vegetable, stew. 

You won't miss the meat in this, and for you hardcore carnivores, by all means add some if you absolutely have too. One taste though, and you know this beauty hits all the comfort notes. 

It's hearty (psst...even tho it's meatless!), filling and oh so good!

Add in anything and everything you have on hand. This version used fresh tomatoes, peppers, onion, celery, carrots, zucchini, potato, garlic, green beans and black beans. If I had more vegetables, I would have thrown them in also. That's what's so nice about this soup, it's changeable.

Add kale, beets, turnips, eggplant, mushrooms....

Don't have barley? Use rice, quinoa, couscous, farro, lentils, even whole oats!

See, it's an open book. 

And a delicious one at that.

2 lbs. fresh tomatoes, rough chop
1 small onion, chopped
1 garlic clove, chopped
2 tsp olive oil
1/2 tsp salt and pepper
4 cups chicken broth
2 carrots, peeled, chopped
1 zucchini, chopped
1 small pepper, chopped
1 stalk celery, halved and chopped
1 small potato, small cubes
1 can cut green beans, drained 
1 can beans, (black, kidney, pinto or white)-rinsed and drained
1 sprig thyme or 1/2 tsp dried
1/2 cup barley or other grain


In a large heavy pot, heat oil over medium heat. Add in tomatoes and cook for 3-5 minutes. 
Add in onions, garlic, salt and pepper and cook until tomatoes soften and break down, about 8-10 minutes more. Use a stick blender or potato masher to blend tomatoes into a sauce.
Add in chicken broth and all the vegetables except zucchini. Bring to a low boil.
Lower heat to a simmer and cover slightly and cook until carrots and potato are tender, another 20 minutes. 
Add in zucchini, green beans, beans and barley. Stir to combine and cook on low until grain is softened and vegetables are tender, not mushy. Another 12-15 minutes for quick barley. 
Remove thyme sprig if used and taste for seasoning. 
We love to sprinkle Parmesan cheese over each serving!


 This recipe is shared on My Link Parties. Also shared on Weekend Potluck and http://www.bunsinmyoven.com/and Foodie Friends Friday

Monday, September 8, 2014

Easy Turkey & Bean Enchiladas

The last days of warm weather are winding down and I've been giving my oven the eye more than not.

I am still trying to adapt to only having to prepare meals for 2-3. I had a really hard time taking my 3rd baby to college. I thought that nonsense was supposed to get easier the more you did it...nope. It certainly wasn't. 

But the 4th baby left at home, is into sports and when she is home, she is ravenous. She will wolf down almost anything (except meatloaf?!), and especially loves South of the Border foods.

I love making these enchiladas, I use lean ground turkey breast, but sub your favorite lean protein. 

I should have known they make a lot-you can always freeze half and have an easy meal ready to pop into the oven or microwave. These pictured were made and refrigerated for 3 days, then reheated-I actually think they're better!

We like to top them with sour cream, salsa (homemade!), and guacamole. They're so good, cheesy and plump, I can only eat one, the hubs barely finished 2. 

They're actually pretty low cal for mexican food, very little cheese, lean meat, canned pinto beans and prepared enchilada sauce!