Poblano Peppers stuffed with Black Beans and Couscous

You've seen poblano peppers stuffed with lots of cheese, and sometimes meat.  But how about a healthier version?  I had some leftover couscous, 3 poblano peppers, and a few other little items in the refrigeration, and within an hour I had dinner.  Let me show you how easy, feeds 3 to 6 people, (depending or whether it's a main dish or a side dish), and it's delicious.

You will need:
3 poblano peppers
1/4 cup diced onions
1 teas. minced garlic
2 teas. ground cumin
1 1/2 cups cooked couscous
1 cup black beans
1/4 cup crushed tomatoes
1 lime
3 Tabs. cilantro leaves
1/2 cup shredded Mexican blend cheese

Pre-heat the broiler, (low setting).  Wash, and slice the peppers in half.  Remove the seeds and membranes.  This is not a spicy dish, so don't worry about leaving a few seeds.

Arrange the peppers on a sheet pan, lined with parchment paper.  Broil both sides of the peppers until the skin begins to brown and the skin starts to blister.

Remove from broiler and allow to cool.

Over medium heat, add 1 teaspoon of oil.  Add the onion and garlic.  Cook, stirring frequently until translucent and fragrant, (about 1 minute).

Make sure to add salt and pepper, about 1 teaspoon each.

Add the crushed tomatoes.

Add the couscous.

Add the ground cumin.

Drain, rinse and add the black beans.  Stir to combine.

Wash and cut the lime in half and squeeze the juice from 1/2 over the stuffing mixture.

Add in the cilantro.  Stir well  Taste and adjust seasoning.  Adding more salt and pepper to taste.  Continue cooking for another 3 or 4 minutes.

Divide the stuffing mixture between the pepper halves.

Top each stuffed pepper with cheese.

Return to broiler, (on highest setting), and broil for about 1 to 2 minutes, while cheese melts.  Watch carefully to avoid scorching.

Remove from oven and add a few fresh cilantro leaves on top.

Note:  Another delicious topping is to make a quick cilantro lime cream sauce:  In a blender add 1/2 cup sour cream, juice from remaining lime,  and 1 or 2 Tabs. cilantro leaves.  Blend until smooth.  Add salt to taste.  Drizzle over peppers.

And that quick you have great stuffed pepper.

I've made these several times for my family.  And they go very quickly.  It's healthier than all the cheese filled, deep fried traditional version.  But delicious.

Give these a try.

Enjoy!

Chicken Enchilada Soup

At our house, we love a good chicken enchilada soup, and a soup that's hearty and fast is even better.  This is my recipe for a very good chicken enchilada soup, and it makes a big pot of soup to feed the whole family.

You will need:
2 Tabs. oil
1 cup diced onion
2 cloves garlic, minced
1/2 cup chopped cilantro
1 1/2 cup diced tomatoes
1 4-ounce can of diced green chilies
3 cups chicken broth
1 cup red enchilada sauce
2 cups shredded chicken
1 Tabs. fresh lime juice
1/2 teas. ground cumin
1 14-ounce can black beans
1 cup corn
2 cups shredded cheddar jack cheese
plus items of choice for garnish: diced avocado, diced tomato, tortilla strips, sour cream, more cheese.

In a large, heavy pot, over medium-high heat, heat oil.  Add the onions and cook until translucent, (about 5 minutes).

Add the garlic and chopped cilantro.  Cook for another 1 - 2 minutes, make sure not to burn the garlic.

Add the chicken broth.

I am using my homemade broth.  You can use canned broth, or whatever type you choose.

Add the chopped chilies.

Add the chopped tomatoes.

I am using my canned tomatoes from my garden, but you can use canned tomatoes, (about a 14 ounce can).

Add the red enchilada sauce.

I am using a canned sauce, (for convenience), it is a 10-ounce size.  You can use homemade, (I usually make enchilada sauce).

Give everything a good stir.

Add a generous amount of black pepper (about 1 tablespoon).

 Add salt also, (about 1 tablespoon).

Stir again, and taste for seasoning.  Does it need a little more?  If so, add.  But don't overdo it.  We will be adding more later.

Simmer for 15 to 20 minutes, with a lid on the pot.

Add the shredded chicken.

Add the corn.


You can use fresh or frozen corn.  I am using frozen corn from our garden.  Feel free to use whatever you have.

Drain and rinse the black beans.  Add the beans.

You can even cook dry beans, remove 1 1/2 cups of the beans, rinse them off and use them for the soup.

Add the ground cumin.

Add the fresh lime juice.

Stir well.  Taste for seasoning.  Does it need any additional salt or pepper?  If so add it now.  Cook for another 10 to 15 minutes.

Add the shredded cheese.   Turn off the heat.

Your soup is now ready to serve.

Ladle it up in bowls and top with your favorite topping.

This summer, we discovered crispy roasted hatch chili chips.  Now, instead of tortilla chips, (or anything else), we add these to our chicken enchilada soup and our chili.  They are a delicious addition.  Add there's no heat to them.  If you can find them in your store, give them a try.  They are Fresh Gourmet Crispy Hatch Chilies.

A few chile chips on top and the bowl of soup is ready for supper.

Oh, Boy - does that every taste good.  And on a chilly fall evening, it's just the thing.

Give this recipe a try.  I think you'll enjoy it.


Enjoy!

Hearty Minestrone Soup

Autumn means cooler temperatures, the garden starting to wind down on production, and hearty meals to warm the tummy and the soul.  A hot bowl of soup is just the thing on a cool evening.  And with just a few items from the garden, you can quickly prepare a large pot of minestrone soup to feed the whole family.  And I'll show you how to make this soup with meat, or vegetarian.

You will need:
1 large, (or 2 medium) carrots, chopped
1 1/2 cups trimmed green beans, (fresh or canned)
1 medium onion, diced
2 stalks celery, diced
1/4 cup red or green pepper, chopped
1/4 cup zucchini, chopped
1 teas. dried oregano
salt and pepper
1 teas. garlic powder
2 Tabs. olive oil
6 cups chicken broth
28 ounce can tomatoes
1 14 ounce can beans, (canneillini or kidney)
1 cup elbow pasta
Parmesan cheese

In a large pot, over medium heat, add the oil.
Add the chopped onions, celery, and pepper.  Cook until the onion is softened, (about 4 or 5 minutes).

Note: If you want a meat version of minestrone, now is the time to add ground meat, (hamburger, turkey, venison, your choice).

Make sure to season with salt and pepper well, (about 1 teaspoon of salt and 1/2 teaspoon of pepper - to taste).

Once the onion is softened, add the chopped carrots, zucchini, and oregano.  Cook for another 5 minutes, (to start the carrots cooking).

Add the green beans.

Add tomatoes, I like to break up most of my tomatoes, as I add them to the soup.

Add chicken broth.  Make sure to taste, and if needed season again with salt and pepper.

Note: If you want a vegetarian version, you can use vegetable broth.

Bring the soup to a boil, lower the heat to low, cover, and simmer for about 20 minutes.

Add the pasta.

 Drain and rinse the beans and add to the soup.  Stir well.

Today I only had chickpeas, so I used them, (any bean will work).

Return the heat to medium, and cook for another 10 minutes, until the pasta is done.

And you have soup.

Top with a generous portion of grated Parmesan cheese and serve.

Tonight we are have minestrone soup with grilled cheese sandwiches, (on homemade rosemary and Parmesan bread).  YUMMY.

So for just a few ingredients and a little time, you can have a large pot of soup, and feed a crowd.

Enjoy !

Chicken Jalapeno Popper Casserole

The garden is starting to produce this year, and one of those items coming out of the garden is peppers.  We love jalapeno poppers at our house, especially when done outside on the grill.  But, how about if you did the ingredients in a casserole, and added chicken.  Then you have a complete main dish.  Let me show you how I do it.

You will need:
2 pounds chicken boneless, skinless chicken breast, (or tenderloins)
garlic powder
salt  and pepper
onion powder
8 ounces cream cheese, softened
jalapeno peppers
4 ounces shredded cheddar cheese
1/2 cup crumbled crispy bacon

Preheat the oven to 375 degrees.  Spray a rectangle casserole dish with baking spray.

First, fry the bacon and allow to drain on a paper towel.
Crumble the bacon in bite sized pieces.  Set aside, this will go on top at the end.

Wash, remove the seeds, and slice the jalapeno peppers.
You will need at least 2, and can use as many as your family likes.  If you want the casserole with a little more heat, you can leave in a few seeds.  I like my poppers on the mild side, so I remove all the seeds and the membrane, (this is what holds the seed pocket in place inside the pepper).

Lay the chicken in a casserole dish along the bottom.  Today, I happen to have tenderloins on hand, so that is what I am using.  If you are using chicken breast, you will want to slice them in half or even chunks, to make them even for better baking.  You could even use skinless, boneless thighs.

Season the chicken with the salt, pepper, garlic powder, and onion powder - to taste.

Spread the softened cream cheese over the chicken.

Layer the jalapeno peppers over the casserole.

Sprinkle the cheddar cheese over the top.

You can use sharp cheddar cheese, or medium cheddar cheese - your choice.  I have even made this with a Mexican blend cheese.

Bake in the 375 degree preheated oven for 40 to 45 minutes.

Remove from oven, add the bacon, and return for 5 more minutes.

I test the temperature of the chicken to make sure it registers 165 degrees.

Your casserole is now ready to serve.

WOW is this ever good.  You get the moist seasoned chicken, the cream cheese cools any heat from the peppers, and of course cheese and bacon together make anything better.  This casserole doesn't last long around our house.

So next shopping trip, buy a few peppers and give this casserole a try.

Enjoy !