Chile Rellenos

I love chile rellenos, and have made this recipe once or twice before. The recipe is my own version after looking at a few different versions online.

Ingredients:
4 Poblano peppers
4 oz softened cream cheese
1 cup shredded cheddar cheese
1 cup shredded chicken
1 tsp chili powder
1 tsp onion powder
1 tsp cumin

1/3 cup blue corn meal
1/2 cup milk
3 egg whites
vegetable oil

First you need to prep the chiles.  I use the flame on my burner to char the skins.  You could also use a grill or even your broiler.  After they are nice and black put them in a ziploc baggie and let them steam for a good 15-20 minutes.  I like to rub the skins off while they are still in the bag.  Then rinse them off, make a tiny slit on side and remove the seeds from the inside.

 

Mix the first half of ingredients together.  Stuff about 2 tbps into the pepper through the small slit and then close it up with a toothpick. 

 

Beat the 3 egg whites until soft peaks form, and then add the corn meal and milk to make a wet batter.  Heat your vegetable in medium pot.  Carefully dip you chile into the wet batter and drop into the frying oil.  Fry until golden brown on both sides, about 4 minutes.  Remove from oil onto paper towels. 

 

 

I made a little tomato and onion sauce to have with it and they were delish!

 

The verdict:  I of course loved my creation.  I wish now that I had a good camera so I could capture my food creations.  My point and click just can not get a good pic of a close object.  Michael:  like the chile ate most of it.  The boys:  Actually liked the cheesy, chicken flavor they were wary of the chile but took a few bites anyway.  Avery:  Still refuses to eat most dinners and eats cheese sticks instead.

Red Hot Popcorn

 

 

I keep forgetting to take pictures of some of the recipes I have made to post.  I did have a few on my camera that I thought I would share tonight before I forget what they even are. 

 

This snack came from a Rachel Ray magazine.  I simply popped some plain popcorn on the stove.  I had a bowl of red hot candies I was sick of eating every time I walked past.  I melted the candies down into a syrup on the stove and then poured it our the popcorn. 

 

The verdict:  I thought it was pretty good, a new take on carmel corn.  Everyone else ate just a little didn't love it didn't hate it.  The best part the bowl of candy was gone and I didn't have to look at it every time I walked into the kitchen!

Fruit Tart

All the fresh fruit in the stores and a few days off of work inspired me to make dinner and a dessert.  I always hear how easy it is to make fruit tarts so I thought I would give it a try. 

1 lb of fresh fruit ( I used raspberries and peaches)

2 tsp of sugar

2 refrigerated pie crusts

1 tbsp of raw sugar

1/4 cup apricot preserves

1 tbsp of lemon juice

1. First I sliced up the peaches and mixed them and the raspberries with a couple teaspoons of sugar.

2.  After letting the fruit macerate for a few minutes I divided it between my two pie crusts, on top of parchment line baking sheets. 

3. I folded up the edges around the tarts. Brushed them with a little water and sprinkled them with raw cane sugar. 

4.  I baked mine in a 350 oven for about 25 minutes until the crust was golden brown. 

5.  After combining the apricot preserves and lemon juice I brushed the tops of my tarts after they came out of the oven. 

The verdict:  I loved my tarts with a little vanilla ice cream on top it was heaven.  Michael also liked the tart.  The boys on the other hand did not like it, for whatever reason I'm not sure they left the table after a few bites : (

Roasted Tomato and Basil Soup

I've been enjoying roasted tomato soups at Corner Bakery and Paradise Bakery the last few months and wanted to try a recipe at home.  I based this recipe off of one by Ina Garten and then just a few adjustments I thought would make it taste more like the soup at Corner Bakery.  

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions) (I only put in 1 sweet onion, 2 seemed like a lot)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. (I also sprinkled the tomatoes with sugar and added some basil leaves)

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes (I peeled the skins off the tomatoes at this point), including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. (I just used my food processor) Taste for seasonings. Serve hot or cold.

The Verdict:  

I really liked it, it wasn't quite Corner Bakery but I'm not sure yet what it needs different.  I'll probably make it again in a double batch and try and freeze extra.  Joshua and Avery liked the soup, but also like to eat it when they go out with me.  Ethan did not like it stating it "had too many spices."  Michael said it was good, and used it to dip his grilled cheese.  He never seems to do well with the texture of soup just by itself.  

Baked French Toast

I wanted to try out a baked french toast recipe to do a practice run for Christmas morning.  I found this recipe done by the Pioneer Woman.

• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Whipping (heavy) Cream
• 3/4 cups Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• 1/2 cup All-purpose Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)
• Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
• Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
  In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
  When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
  Scoop out individual portions. Top with butter and drizzle with maple syrup.
  The verdict: This made the house smell amazing, I think it will be perfect for Christmas morning.  Josh loved the French toast and ate seconds.  Ethan and Michael thought it was good but had some hesitations to commit to it for our Christmas breakfast.  I thought it was pretty tasty I especially liked the crunchy top.  I takes 1 hour to cook in the morning but that'll work out well to cook while we are opening presents. 

Spaghetti alla Carbonara

I saw Anne Burrell make this on the Best Thing I Ever Made and I had all of the ingredients so I thought I'd give it a try.  I used bacon instead of pancetta and just didn't add any extra salt.  From reading reviews on food network I made sure to turn off direct heat while adding the eggs so they didn't scramble. 

Ingredients

• Salt
• 2 tablespoons olive oil
• 3/4 cup pancetta, cut into 1/4-inch dice
• 1 pound spaghetti
• 8 large eggs
• 1/2 cup grated Parmesan
• 1/2 cup grated pecorino
• Freshly ground black pepper
• 4 scallions, cut on a severe bias

Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.

When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

Serve immediately garnished with sliced scallions.

The Verdict:  The family loved it.  Josh exclaimed that it was his favorite dinner ever and Michael got seconds which never ever happens.  On the other hand I thought it was just ok, a little too eggy for me.  I will definitely make it again since everyone loved it and it was super easy and quick.  

Pork and Brussel Sprout Stir Fry

• I had extra brussels sprouts from my Thanksgiving dinner and saw this recipe in my Rachael Ray magazine. 
• 
  
• 3 tbsp. oil
• 1/2 lb. boneless pork loin chops, cut into 1/4-inch thick strips
• 1 lb. brussels sprouts, halved
• 2 scallions, whites and greens sliced separately
• 2 cloves garlic, chopped
• 1/3 cup soy sauce
• 2 tbsp. brown sugar

Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites and garlic; cook 1 minute. Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greensThe Verdict: the boys hate brussels sprouts without even trying them so they just ate the meat and the one sprout I made them eat, Michael didn't give any feed back but ate his food which is a good sign and I thought the recipe was pretty ok and a good use of brussels sprouts. It was nice to change up the veggie in a stir fry.