Poblanos Con Pollo

July 7, 2013

I had bookmarked this recipe some time ago and just hadn’t gotten around to testing it out. I was menu planning this weekend, saw it and thought it sounded like a great summertime dinner. I was right.

I changed the recipe up a bit by omitting the 1.5 cup cooked rice (I was serving rice alongside the meal) and replacing with:
– 1/4 diced red onion
– 1 ear of fresh corn (cut from the cob)
– I cup tightly packed fresh spinach leaves, stemmed

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Cheesy Poblano served with Arroz Verde and Roasted Okra

I also drizzled the peppers with a little bit of this Cilantro Dressing from Trader Joe’s. My friend has got me hooked on it and I put it on everything now.

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Crack

What are your favorite ingredients to stuff in a pepper?

Summer Supper

July 15, 2010

I’ve been trying to cook a little healthier lately, so I thought I’d try turkey burgers.  I found this amazing recipe {from Emeril, of course} and have already made them twice this week.  The ingredients that are mixed in with the meat make it so flavorful — you really don’t miss the beef.  I served with coleslaw, tater tots and corn on the cob with cilantro butter…a perfect summer supper!

Ingredients

1 pound ground turkey

1/2 minced red onion

1/4 cup minced green onion, (about 1 scallion)

1 poblano peppers, diced

1 egg white

1 tablespoons Emeril’s Southwestern Essence

½  teaspoon ground cumin

½  tablespoon Worcestershire sauce

Whole wheat burger buns

Slices of your favorite cheese

Lettuce leaves

Sliced tomato

½ sliced red onion

1 avocado, thinly sliced

Chipotle mayo (I open a can of chipotles and dribble about a teaspoon into a half cup of light mayo)

 Directions

Preheat the grill to medium-high heat.

 In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg white, Essence, cumin and Worcestershire sauce. Divide the turkey into patties – 6 to 8, depending on how big you like them.

 Place the burgers on the grill and cook until turkey is done, about 3 minutes per side.

 Serve the burgers with cheese on the buns with lettuce, tomato, sliced red onions and avocado, garnished with chipotle mayonnaise, mustard, and ketchup to your liking.

Burger with all the fixin's and summer sides

You may have heard of a little stretch of beach known as the Redneck Riviera.  That would be Panama City Beach, FL.  A town known for its abundance of spring-breakers, hairy backs and keg stands.  After enjoying a to-go lunch staring at the sea, I believe it should also be known for its fish tacos.

The Mahi Mahi fish tacos at Schooners in PCB are the bomb.  The grilled fish rests in flour tortillas and is topped with shredded cheddar-jack over a bed of key lime slaw.  Get the black beans and yellow rice on the side, stick your feet in the sand and enjoy the sound of the ocean. 

(Did I mention you can order them to-go and wait on the beach?  They’ll call your cell when it’s ready.  Oh, and ask for Wayne.)

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Mmmm...tacos.

There’s nothing nicer than walking in the door after a long day of work and having dinner waiting on the table.  Makes you feel like a princess :0)

I was greeted with a steaming bowl of split pea soup garnished with cilantro and freshly grated parm.  See below for the rest of the recipe:

Split Pea Soup

  •  6 cups of water
  • 2 bullion cubes (chicken or beef, your preference)
  • 1 cup of dried split peas
  • salt and pepper to taste
  • 1 tablespoon curry
  • 1 teaspoon turmeric
  • chopped fresh cilantro
  • freshly grated parmesan cheese

Bring to a boil, then lower to a simmer for 45 minutes, then blend with an emulsifier before serving.  Serve topped with cilantro and parmesan cheese.

The princess' soup

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