I am Back Again… (and this time with Grilled Shishito Peppers!)

Tags

gluten free, grilled, peppers, produce, shishito, summer, vegetable

I know I said a few months ago I was back to blogging and then I disappeared again. Getting the hang of this new life is harder than I thought. There is a lot of growing and changing and shifting after a major life event. This is not something that one can anticipate, even someone who is a planner to the extreme (who!? Not me!). As much as I have struggled these past few months, I have also grown tremendously and learned I have more strength and resilience than I previously believed. I have more confidence and faith in myself. I am more reflective of my self, my thoughts, my actions. I have made some wonderful new friendships and strengthened older relationships. I am happier now than I have been in a long time.

I have loved hosting dinner at my humble little apartment home. My last little dinner included spicy pork burgers with spicy cheddar and grilled shishito peppers. These little Japanese peppers are full of flavor without overwhelming spiciness. Trader Joe’s sells these now when in season. You can also find them at your local Asian market. Give these little babies a try….

Grilled Shishito Peppers

• 8 oz fresh shishito peppers
• Olive oil
• Salt and fresh ground pepper

Prepare your grill to medium heat. In a bowl, toss the peppers in enough olive oil to evenly coat. Grill for 2 to 3 minutes on each side, until the peppers change color evenly (I look for the army green color to just appear). Remove from heat and season to taste with salt and pepper. Serves 2 to 3.

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Pork Burgers with Peppers and Onions

Tags

burgers, food, main dish, onions, peppers, pork, sandwich, summer

The Kentucky State Fair is being held in Louisville this week. My husband and I plan to visit on Friday. I am super excited! When I was a kid, my grandparents used to take my siblings and I every year. We would have a group discussion about when we should go- the beef cattle week or the dairy cattle week. (There are many points to consider here. 1) We grow beef cattle. Do we really want to see what we know already? 2) What other animals are there this same week? Pigs? Fowl? Goats? Sheep? Mules and horses? 3) What did we see last year? There are other points but you get the idea.) We would get up really early and make the two hour drive to the fairgrounds. Then we would meander around for hours, looking at all the exhibits. Some of them twice. On the way home, we would discuss the whole experience and each try to pick out our favorite part of the day. This usually occupied us until we got home or we fell asleep.

Food was also a big point of consideration. Under the food tent are so many things that need careful consideration. Which to choose – pork or beef or catfish or mutton from their local producers? Do we leave room for the Erhler’s ice cream later in the afternoon? My grandfather usually picked a rib eye steak sandwich while my grandmother chose a pork burger.  In honor of these precious memories, I decided a pork burger would be a nice change from our usual beef burger. The texture of a pork burger is somewhat different. The meat is more tender and less grainy in texture. The pork is a more subtle flavor that can be easily complimented with spices, such as the cumin I used here.

Pork Burgers with Peppers and Onions (from Martha Stewart)

• 1 pound ground pork
• 1 tsp cumin
• 1 tablespoon olive oil
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 small yellow onion, thinly sliced
• Coarse salt and ground pepper
• 4 slices Pepper Jack cheese
• 4 toasted buns

Prepare your charcoal grill to medium high heat. In a bowl, combine the pork with the cumin. Form into 4 patties. Make a foil packet to hold the onions, peppers, and the olive oil. Season with salt and pepper. Grill the burgers until the juices run clear, about 5 minutes on each side (maybe a bit longer depending on how hot your grill is). Grill the veggie packet until the veggies are tender. On the toasted buns, add a burger. Top with a slice of cheese and a good amount of the peppers and onions. Use other condiments if desired (I used mayo). Serves 4.

A Cheese and Tomato Salad

Tags

cheese, gluten free, peppers, salad, side dish, vegetables, vegetarian

I love good cheese and vegetable salad with a nice vinaigrette. The fresh cold salad is great for these increasingly hot days. I love that you can make them in advance and that they make great leftovers.

A Cheese and Tomato Salad

• 1 ball of fresh mozzarella cheese, cubed
• 1/2 vidalia onion, thinly sliced
• 1/4 yellow pepper, diced
• 1/4 green pepper, diced
• 1 small tomato, diced
• 1 tbsp fresh oregano, minced
• 1 tbsp fresh basil, minced
• 1 tbsp olive oil
• 1/2 a lemon, juiced
• 1 garlic clove, microplaned
• Salt and freshly ground black pepper

Combine all the ingredients into a bowl. Mix well. Chill until serving time. It’s better if the flavors have time to meld.  Serves 4.

Shrimp Enchiladas

Tags

cilantro, enchiladas, food, Mexican, peppers, seafood, shrimp

I love seafood in most every form. These enchiladas were pretty tasty, though next time I will do some things differently. Instead of using the canned chilies, I think I will grill poblano peppers and onions. In place of the corn, I will use black beans. The sweetness of the corn was a bit odd with the shrimp. Otherwise, it was a great recipe. I love the cream sauce and the shrimp was not overcooked, something I had suspected.

My apologize for the less than gorgeous photo. It tastes way better than the photo portrays. 🙂

Shrimp Enchiladas (from here)

• 1 small onion, diced
• 1 cup corn
• 2 cloves garlic, minced
• coarse salt and fresh black pepper
• 1 pound raw medium-sized shrimp, cleaned, tails off
• 1 teaspoon Mexican oregano, crushed between fingers
• 1 avocado, diced
• 1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
• 7-8 (8-inch) corn tortillas or about 10 (6-inch)
• Sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 + 1/2 cups Chicken Broth
• 1 small can green chiles w/ juices
• 1 + 1/2 cups Sour Cream
• fresh chopped cilantro or parsley, for serving
• sour cream, for serving

In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often. Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper. Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes. Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat. Preheat oven to 400 degrees F. Grease a 9×13 baking pan. Mix about 1/2 cup of the sauce into the shrimp mixture. Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 – 1 1/2 minutes until soft and pliable. Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used. Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over. Garnish with fresh chopped herbs and serve with sour cream.

 

Smothered Chicken – A Healthier Version

Tags

chicken, grilled, mushrooms, onions, outdoors, peppers, smothered, spring, warm weather

It is warm and wonderful outside. If you are like me, you’re firing up the grill for two reasons- 1) you want to be outside to cook and 2) you don’t want to do dishes so you can stay outside longer. This chicken tastes decadent without adding too many calories… Just in time for your worrying about that bathing suit.

Smothered Chicken – A Healthier Version

• 1 lb boneless skinless chicken thighs, marinaded as desired
• 1 green bell pepper, quarted and cored
• 8 oz mushrooms,  sliced and in a foil packet with a bit of oil and garlic
• 1 large onion, peeled and thickly sliced
• Mozzarella cheese 

Prepare grill to medium heat. Grill meat, peppers, onions, and mushroom packet until all are done. Combine in a glass dish and top with cheese. Allow to melt before serving.

Spicy Shrimp Tostadas

Tags

black beans, food, main dish, Mexican, onions, peppers, shrimp, tostada

I am on a bender- a Mexican food bender.

I don’t need an intervention.

I have complete control.

I swear.

Spicy Shrimp Tostadas

• 1/2 lb raw shrimp, peeled and deveined
• Spices: cumin, Old Bay, salt, pepper, cayenne, chili powder, etc
• 1 green bell pepper, sliced thinly
• 2 poblano peppers, sliced thinly
• 2 onions, thickly sliced
• 1 can black beans, seasoned with spices and warmed through
• Pam
• 4 tostada shells (you can make them at home this way)
• Garnish with cilantro, lettuce, guacamole, sour cream, cheese

Place your vegetables on a baking sheet and broil on low until they start to blacken on the edges, about 10 minutes. Spray a skillet with Pam and add the shrimp. Sprinkle with desired spices. Fry until just cooked (overcooked shrimp is gross!). On a plate, layer your tostadas in this order: tostada shell, black beans, peppers and onions, shrimp, cheese. Repeat. Serves 2.

Poblanos with Shrimp and Chorizo Stuffing

Tags

cheese, chorizo, food, main dish, Mexican, peppers, poblano, seafood, shrimp

I love poblano peppers. They have a nice smoky spiciness that makes stuffed peppers special. Unlike bell peppers that have a tendency to get soft and squishy, poblanos have a more structured wall that holds up better to baking.

Poblanos with Shrimp and Chorizo Stuffing (inspired by this recipe)

• 1 tbsp olive oil
• 1/4 lb Mexican-style chorizo
• 1/2 yellow onion, diced
• 1 jalapeno, minced
• 1 garlic clove, microplaned
• 1/2 cup short-grain rice
• 1/2 cup frozen corn
• 1/2 cup low-sodium chicken stock
• 1/2 cup of beer
• 3 large poblano chiles
• 1/2 pound shrimp, shelled, deveined, and chopped
• 1/2 cup diced tomatoes
• 1/2 cup Monterrey jack cheese
• 1/2 cup feta cheese

Preheat the oven to 400 degrees and heat the oil in a large skillet. Sauté the chorizo, onion, jalepeno and garlic over medium heat until chorizo is cooked through. Add rice, corn, stock, and beer, bringing to a boil. Reduce the heat, cover and let simmer until the liquid is absorbed and the rice is cooked.

While the rice is cooking, slice chiles in half, removing seeds and pith. Place on the oven rack and bake for about 5 minutes or until the chiles start to soften and the skin blackens in small places. Remove from the oven and allow to cool enough to handle.

Once the rice is done, add the shrimp and tomatoes to the mixture, turn the heat to medium and sauté until shrimp is cooked.. Spoon the rice into each chile , top with cheeses, and place back into the oven on the LO broil setting, browning the top of the cheese. Serves 6.

Portabella, Onion, and Pepper Sandwiches with Horseradish Aioli

Tags

aioli, horseradish, mushrooms, onion, peppers, sandwiches, vegetarian

Sometimes you need a meal that isn’t completely saturated with calories, grease, and meat. I know the cheese and butter doesn’t go along with that idea so much. But a grilled sandwich is only good with those two things. Anything less wouldn’t be worth the trouble 🙂

Portabella, Onion, and Pepper Sandwiches

• 2 portabella mushrooms
• 1 onion, sliced thinly
• 1 green pepper, sliced thinly
• 1 garlic clove, microplaned
• Olive oil
• 8 slices of good bread
• Butter
• Cheese slices (I used montery jack)
• 2 tbsp mayo
• 2 tsp prepared horseradish
• 1 tsp garlic, microplaned
• 1/8 tsp salt
• Pepper

Saute mushrooms, onion, green pepper and garlic in olive oil until the vegetables are tender. In another skillet, melt butter. Dip one side of each bread slice in the melted butter. Arrange sandwiches in this order: bread slice (butter side down), mushroom mixture, cheese slices, bread slice (butter side up). Grill in buttery skillet until golden brown on each side. Combine the mayo, horseradish, garlic, salt and pepper together for the aioli. Spread desired amount of aioli onto sandwich. Makes 4 sandwiches.

Grilled Jalapeno Poppers

Tags

gluten free, grill, jalapeno, peppers, poppers, summer

Who doesn’t love jalapeno poppers?!? If you are one of those people who avoid spicy things, do not fear this recipe. Removing the seeds and the membrane really cools these peppers down.

Grilled Jalapeno Poppers

• 12 jalapenos, stems, seeds and membranes removed (with as few cuts to the pepper wall as possible)
• 1/2 package cream cheese
• 1 cup shredded mozzarella cheese
• Herbs to taste (I used thyme, garlic, onion, and basil)
• 1/2 package bacon
• Toothpicks

Combine the cheeses and the herbs; mix well. Stuff the cheese into the peppers and use the toothpicks to hold together any pepper wall you had to cut. Wrap with bacon slice. Grill over medium heat until the pepper skin starts to blacken. Serve hot.

Roasted Pablano Beef Stew

Tags

beef stew, Dinner, peppers, scoville scale, Supper, winter

Beef stew is definitely a cold weather food. I spent last week in Waco, TX, where it rained every day. I came home to KY and, what do you know, it’s rainy here too. I needed something to warm me up. This recipe is just the thing. It is filling, spicy, unique, and easy to make.

I had never used pablanos before. This stew was pretty spicy but was tempered well by some sour cream. Pablanos are rated on the Scoville Heat scale at 1000 to 2000 (jalapenos are 2500 to 5000, if that gives you any idea of where the pablanos fall in the scale).  As with many peppers, pablanos are hotter when they ripen to red. However, I used the green ones available in my local grocery. I plan to use these again soon in a stuffed pepper of some variety. Have any recipe suggestions?

Roasted Pablano Beef Stew

• 5 pablano peppers
• 1 boneless beef chuck roast (2 to 3 lbs), cut into 1 inch chunks
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 2 cans beef broth (32 ounces)
• 1 can diced tomatoes
• 1/3 cup fresh cilantro, diced
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 2 large potatoes, peeled and diced into 1 inch cubes

In the oven, broil the peppers and all sides, blackening and blistering the skin. Use tongs to rotate the peppers as needed. When done, place the peppers in a bowl and cover with plastic wrap. This will create and trap steam from the hot peppers, allowing for easier removal of the skin. Allow the peppers to sit for 20 minutes and then remove the skin, stem, and seeds. Coarsely chop and set aside.

In a Dutch oven or large pot, brown the beef in the oil. Remove and keep warm. In the same pan, saute the onions until tender. Add garlic and cook for another minute. Add broth, tomatoes, cilantro, chili powder, salt, cumin, pepper, pablanos, and beef. Bring to a boil. Reduce heat and cover. Simmer for 1 1/2 hours or until the beef is tender. Add potatoes and boil until tender.  Garnish with sour cream, cheddar cheese, and cilantro.