Chicken and Cream Cheese-Stuffed Poblano Peppers

Chicken and Cream Cheese-Stuffed Poblano Peppers

What You'll Need (For 3-4 people)

Shredded Chicken from One Small Roasted Chicken (Both White and Dark Meat) - I slow-roasted a small, organic chicken stuffed with onion, garlic and cilantro, and rubber with cumin, cayenne pepper, sea salt am pepper. You can pick up already-roasted chickens (even organic at Kroger) for about $10-$12. The shredded chicken should equal about 2.5-3 cups of chicken. 

2 Packages Cream Cheese

1/2 Cup Sour Cream

1 Chopped Yellow Onion

1 Bag Organic White Sweet Corn

6 Large Poblano Peppers

Shredded Monterey Jack Cheese

For the Sauce:

2 Cans Tomato Paste

1/2 Cup Water

1/4 Cup Minced White Onion

1 Deseeded and Minced Jalapeño Pepper

1/2 Tsp Chipotle Chili Pepper Powder

Sea Salt & Black Pepper

On a heavy grill pan over a high flame, char your poblano peppers on each side for about 1-2 minutes until the outside starts to brown. Remove poblano peppers and place into a sealed plastic freezer bag for ten minutes. This will draw out moisture.

While poblano peppers are cooling in the plastic bag(s), sauté the chopped yellow onion in a bit of olive oil until al Dente. Then, add in 1 bag of thawed organic sweet corn and cook until heated through. 

Add onion and corn mixture to a bowl with two packages of cream cheese, 1/2 cup of sour cream and 2.5-3 cups of shredded chicken.

If you need to, pop the bowl into the microwave for 30 seconds at a time to soften the cream cheese. But, the hot onions and corn should do it.

Mix thoroughly and set aside. 

Remove your poblano peppers from the plastic bags and make a 3" long slice down the middle of each pepper. With a small teaspoon, do your best to remove the seeds and insides.

Using the same teaspoon, fill each pepper with the cheesy chicken mixture. 

Place the stuffed peppers slit-side up into a greased baking dish.

In a small pan, combine two cans of tomato paste, 1/2 cup of water, 1/4 cup of minced white onion and minced jalapeño pepper. Cook over medium heat and wisk until creamy. Add in more water if sauce is too thick. Add in 1/4 tsp of chipotle chili powder and a pinch of sea salt and pepper. Add in more to taste of necessary. This sauce should be smokey and a hint of spicy. 

Top your peppers with your sauce and sprinkle with shredded Monterey Jack cheese.

Bake uncovered for 30 minutes at 400 degrees.

Serve and enjoy!

Fresh Orange-Ginger Chicken Fried Rice

Fresh Orange-Ginger Chicken Fried Rice

What You'll Need

2 Cups Fresh Broccoli Florets

1 Chopped Red Pepper

1 Chopped Red Onion

5-6 Chopped Asparagus 

1 Chopped Carrot

2 Chicken Breasts, Cut into 1" cubes and pan-cooked

2 Finely Chopped Garlic Cloves

2 Cups Day-Old Cooked Jasmine Rice

1 Orange

Ginger Root

Low-Sodium Soy Sauce

Chopped Cilantro

Red Pepper Flakes

Olive Oil

Sea Salt

Before anything, get a zester or cheese shredder and zest the skin of an entire small orange. Also, zest about 1.5 TBS of ginger root. Set aside.

In a large non-stick pan, pan cook your diced chicken with a little olive oil until cooked through. Transfer chicken to a bowl and set aside.

In the same pan, add a little more olive oil (maybe a teaspoon) and sauté the broccoli, red pepper, red onion, carrots and asparagus for about 5 minutes or until al Dente. Then, add in the chopped garlic and sautéed until cooked through. I do this because I don't like to over cook my garlic. 

Add chicken back to mixture along with 2 tbs of soy sauce and orange and ginger zest. Toss together. Then, cut your orange in half and squeeze in juice from one of the halves.

Slowly add in your day-old jasmine rice and add in another Tbs of olive oil. Toss mixture carefully as you add in the rice so rice warms evenly, and picks up all the yummy zest.

Add in sea salt, more soy sauce and zest to taste.

Serve with a sprinkle of fresh cilantro and red pepper flakes.

If you'd like, add in a fried egg for even more flavor!

Enjoy! 

Bitesize Tomato Pizzas

Bitesize Tomato Pizzas

What You'll Need

4-6 Round Tomatoes (I used tomatoes off the vine from my neighbor's garden)

Shredded Asiago, Romano or Parmesan Cheese (I used a mix of all three)

Chopped Black Olives (You could leave these off if you're not an olive fan)

Fresh Basil

Sea Salt

Preheat your oven to 400 degrees. On a cutting board, slice your fresh tomatoes in 1/3" slices and place on a baking rack placed over a foiled baking pan. Your tomatoes and cheese will drip in the oven, so foil helps with easy cleanup!

Top each tomato solve with a pinch or two of breeze asiago, Romano or Parmesan cheese. 

Bake for 20 minutes at 400 degrees or until cheese starts to lightly brown. Remove from oven.

Sprinkle with fresh sea salt. Top each tomato with 1/4 teaspoon of freshly chopped black olives. 

Top with fresh basil and enjoy!