Let me begin with I LOVE Mexican food! The flavors, the spices the variety…any time I am looking for an awesome comfort food, chances are it includes something Mexican inspired. Now I cannot really explain how I came about to make this dish. Basically I asked my husband if he had any cravings for dinner that evening and all I got was “not really, anything is good” helpful isn’t it? Out of that however came the most random thought….Poblano Peppers! I had made them years ago, but since then have not made another attempt after having an awful meal served to us while on a vacation in Mexico. Who would have known…there is a bad way to serve these peppers, burnt to a crisp and filled with cream cheese and corn. Now, I am sure if done right that combination would have worked very nicely, they just did not make it happen. There are endless ways to make the stuffing for these peppers and really if you look throughout the Internet you will come across something you will like. I wanted something healthier than a container of cream cheese for dinner so this is what I whipped up. Since these pepper take on a slightly smoky flavor when broiled, using the freshness of cilantro and lime in the stuffing worked very well. (This dish is now being served next month at my wonderful Mother’s 50th Birthday)
- 4 Cooked Chicken Breasts (finely chopped)
- 6 Medium Poblano Peppers
- 1 Medium Portabello Mushroom (finely chopped)
- 1 Tomato (finely chopped)
- 1/2 Red Pepper (finely chopped)
- 3 Tbsp White Onion (finely chopped)
- 5 Baby Corns (finely chopped)
- 1 Handful of Fresh Cilantro (chopped)
- Juice from 1 Lime
- 1 Garlic Clove (minced)
- 1 Tsp Ground Cumin
- 1 Tsp Onion Powder
- 1/2 Tsp Smoked Paprika
- 4 Tbsp Taco Sauce (I used Mild)
- 1/4 Cup Grated Monterrey Jack Cheese
1) Preheat your broiler to 500F. Wash your Poblano Peppers and cut them open from stem to tip. Place them on a lightly greased baking sheet and put them in the oven. Roast your peppers (turning frequently) until they are blackened. (approximately 10 mins)
2) Remove your peppers from the broiler and remove the seeds and skins. Let them cool.
3)In a large pan heat up 2 Tbsp of olive oil and then saute your onions.
4) Toss in your red pepper and mushrooms and continue cooking.
5) Add in the tomato and corn cooking it for about a minute.
6) Add in your chicken, cilantro, lime juice, garlic and spices. Cook for another minute to let the flavors combine.
7) Add in your taco sauce and cheese.
8) Remove for the heat and let it cool for a few minutes.
9) “Stuff” your roasted Poblano peppers with your filling. Don’t be stingy add enough that the filling is visible from the top. You can use toothpicks to hold them together.
10) Place the peppers back on the baking sheet and sprinkle a bit of cheese on top.
11) Place in the broiler for 10 minutes or until your cheese turns golden.
Enjoy 🙂 I served up mine with some tortilla chips and fresh avocado on the side. Yummy!
Last night after watching some Top Chef Canada I was inspired. The contestants were each given a country and they had to cook up a meal with inspiration from each specific country. I was obviously not on this show but I decided to play along. I chose Thailand since I had a lot of the right ingredients sitting in my fridge already along with the defrosted Basa fish. What turned out was this lovely Basa with a ginger and basil infused broth.
This was super easy and quick to make and made for a nice flavorful dinner. 🙂
- 2 Basa Filets (defrosted if frozen)
- 4 Fresh Basil Leaves
- Juice from 1/2 a Lime
- 2 Tbsp Fresh Ginger (minced)
- 2 Cloves of Garlic (minced)
- 3 Tbsp Soy Sauce
- 2 Tsp Sesame Seed Oil (optional)
- White Pepper (to taste)
- Sesame Seeds and Chopped Green Onions for garnish.
1) Rinse your fish and place into a greased glass baking dish.
2) Combine all the above ingredients besides the garnish into a mortar & pestle. Grind the ingredients together to allow the flavors to combine.
3) Pour the sauce onto your fish and let it sit for about an hour to allow for it to marinate a bit.
4) Heat your oven to 500F. (I drizzled 2 Tsp of sesame seed oil over the fish at this point as well) Place our fish in the center of the oven and let it broil for 10 – 15 mins depending how thick your fish is.
5) Remove and garnish.
I used the broth that turned out as a sauce for our rice and it was lovely.
** Quick note: If you are ever marinating food in a glass baking dish in your fridge make sure you take it out at least 30 minutes before you pop it in the oven. If you do not let the glass come to roof temperature it can shatter in the oven due to the extreme temperature difference**
Yes, I learned this the hard way years ago.
Last nights culinary experiment was a touch of gourmet with a hint of Paleo. I gotta say it turned out pretty tasty 🙂
I had a bunch of frozen lobster meat in our freezer from a while ago when I was going to attempt a lobster bisque. Life got in the way and the soup was never made but I wasn’t about to let that go to waste! So I got to thinking of dinner options I could make with this lobster and a pack of scallops I had recently bought. I wanted something not too heavy or creamy since scallops and lobster are already rich in themselves. What I had in my fridge was fresh tarragon, garlic, shallots and oh ya! GIN! So I decided to try and make all that work together.
I have to say the combination of flavors was simply delightful with just the right amount of richness. And best of all it was easy and quick to make 🙂
- 1 Pack of Scallops (mine had 25 pcs)
- 1/2 Lbs Lobster Meat (cubed)
- 6 Tbsp Unsalted Butter (divided)
- 1 1/2 Tbsp Fresh Tarragon (finely chopped)
- 1 Handful of Italian Parsley (finely chopped)
- 1 Medium Shallot (finely chopped)
- 4 Shots of Gin
- 1/4 Cup White Wine (I used a chardonnay)
- 1/4 Cup of Water
- 2 Garlic Cloves (minced)
- Juice from 1/2 Lemon
- 1 Tsp Garlic Powder
- 1/2 Tsp Cayenne
- Seasoning Salt and White Pepper to taste
1) In a large saute pan heated to high, melt 3 Tbsp of butter and add in your scallops and lobster. Let the meat brown (8-10 mins)
2) De-glaze the pan with 2 shots of Gin and some lemon juice. (I used 1/4 of the lemon) Season the meat with the garlic powder, cayenne, salt and pepper and let it cook for 1-2 more minutes to allow the alcohol to cook off. Set the meat aside on a platter or plate once it is done.
For the Sauce:
1) In the same pan, heat the rest of the butter and brown your shallots. Add in the garlic, tarragon and parsley followed by the 1/4 cup of water. Bring it to a boil then add your Gin and Wine. Bring it up to a boil again and let the alcohol cook off (approx 5 mins)
2) Add in the rest of the lemon juice and season with a bit of salt and pepper.
3) Add in your cooked seafood and coat the meat.
Serve and Enjoy 🙂
I served ours up on a bed of cooked spaghetti squash to keep it Paleo and it went very nicely with the tastes.