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!

Spicy Creole Quinoa with Red Beans

Spicy Creole Quinoa with Red Beans

What You'll Need:

2 Cups of Cooked Quinoa (I use Simple Truth Organic Quinoa cooked with organic chicken stock)

1 Can Organic Red Beans, Drained

1 Can Organic Chopped Tomatoes

1 Small Green Pepper, Finely Chopped

1/4 Medium Red Onion, Finely Chopped

1 Small Garlic Clove, Finely Chopped

2 Tbs Dulcet Creole Spice (Fresh Market)

1/4 Tsp Red Chili Pepper

1 Tbs Olive Oil

Dash of Sea Salt

1/3 Cup Chopped Arugula

In a large skillet, heat a tablespoon of olive oil and sauté red onions, green pepper and garlic for about 1 minute at high heat. Reduce heat and add in red beans and chopped tomatoes. Simmer the mixture for about 5 minutes and medium to low heat. Add in two table spoons of creole spice and 1-4 tsp of red chili pepper.

 Mix well and simmer until mixture is cooked through and bubbling. 

Remove from heat and fold in cooked quinoa and a dash of sea salt.

Serve tipped with freshly chopped arugula - it is a nice compliment and takes a little edge off this deliciously spicy dish.

Enjoy!

Rosemary Garlic Vegetable Medley

Rosemary Garlic Vegetable Medley 

  

What You Will Need (Serves 2-3)

1 Bunch of Asparagus, Cut in 1.5" Pieces

1 Medium-Sized Yukon Gold Potato, Cubed in 1/2" pieces

1/4 Large Vidallia Onion, Chopped 

1 Small Garlic Clove, Finely Chopped

3 Sprigs of Fresh Rosemary, Leaves Removed and Chopped

Course Sea Salt

2 Tbs Olive Oil

In a large skillet, heat up 2 tbs of olive oil and add in the asparagus, onion and potatoes. At high heat, sauté vegetables for 5 minutes, then reduce heat and cover. Every 2 minutes, toss vegetables. Cook for about 7-10 minutes or until your  potatoes are golden brown. Uncover, add in garlic and rosemary and toss for 1 minute. Finish with corse sea salt and enjoy!

Sweet Basil Marinara

Sweet Basil Marinara

What you will need:

18-20 Fresh Organic Roma Tomatoes

6 Cloves Garlic, Minced

1/2 Red Pepper, Finely Chopped

1/2 Green Pepper, Finely Chopped

1/4 Red Onion, Finely Chopped

8 Fresh Basil Leaves, Finely Chopped

2 Small Cans Organic Tomato Paste

4 Tbs Organic Sugar

1/4 tsp Salt

2 Bay Leaves

To prepare your tomatoes, wash them thoroughly and carve out the stem area. On the other side of the tomato, score the end with a sharp knife in the shape of a small X.

Drop 4-6 tomatoes at a time in a pot of boiling water for about 30-60 seconds or until the skin starts to peel. Remove them and place in a large bowl of ice water for the same about of time. Repeat this until all your tomatoes are complete. The skin will peel right off.

Remove all the skin and chop your tomatoes and toss them back into an empty pan. Let them simmer and stew for about 15 minutes. Meanwhile, take your chopped garlic, peppers and onion and lightly sautéed to release some flavor. Once complete, toss into the stewing tomatoes along with the chopped basil.

Let this mixture stew for about 15 minutes and blend with a hand blender until smooth. Add in two cans of organic tomato paste along with 4 tbs of organic sugar and 1/4 tsp of salt. Mix well then add in your bay leaves.

Let sauce simmer for about 45 minutes and let cool.

Serve over pasta or freeze for a tasty mean another time!

Enjoy!

Jalapeño Onion Burgers

Jalapeño Onion Burgers 

What You'll Need (for 2-3):

1 Lb Ground Chuck

1 Egg, Beaten

3-4 Tbs Finely Chopped White Onion

1-2 Finely Chopped Jalapeño 

1 Tsp Chili Powder

1/2 Tsp Garlic Powder

1/2 Tsp Cumin

1/4 Tsp Salt

Dash of Pepper

1/3 Cub Plain Bread Crumbs

Toppings:

1 Roma Tomato, Chopped

1 Avocado, Mashed

1/4 Cup Sour Cream

1/2 White Onion, Sliced

Combine all ingredients in a bowl and mix with hands thoroughly. It's hard to add more seasoning to taste with burgers, so I try to add more if needed by smell. Scoop up in 1/4 cup balls and roll and flatten out into patties.

Grill to your liking. Meanwhile slice up a half of white onion and slowly sautéed with a tbs of olive oil for 15-20 minutes until Caramelized. 

For the avocado mousse, smash up 1 avocado with 1/4 cup of sour cream. I like to blend mine in my bullet.

Chop up a Roma tomato.

Toast tortillas in an oven for 3 minutes at 350 degrees.

Build your burger how you like and enjoy!