I used Poblano peppers, a large dark green chili with thick walls, perfect for stuffing.  The time consuming element of this recipe was preparing the chilis for stuffing, they need to be evenly blackened and blistered.  You then place the chilis in a sealed bag for about 20 minutes to steam.  This allows the skin to peel off very easily.  My stuffing consisted of tender yukon golds that were mixed with cheese.  Please enjoy!

For more chili rellenos recipes, click here.

• 6 Poblano Chiles
• 2 medium size Yukon gold potatoes
• 1 cup cream cheese
• 2 cups “Sargento”, shredded montery jack, cheddar, queso quesadilla, and asadero cheese
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• 2 eggs
• 1 cup flour, mixed with ¼ tsp. each, salt and pepper
• Corn oil

With a sharp knife, make a slit down one side of each Chile.  Heat a non-stick pan over medium heat, add Chiles to pan, cooking long enough for your skins to blister (turning frequently).  Place the Chiles in a strong airtight bag and allow to steam for about 20 minutes.  Remove Chiles from bag and peel off the skins.  Carefully remove the seeds through the slits with a small spoon.  Set aside.

Cut your potatoes into 1-inch pieces.  Boil potatoes on a low simmer until barely tender, drain immediately, cooling for about 5 minutes.  Meanwhile in a medium bowl mix together your cheeses, add your potatoes, salt, and pepper, and combine thoroughly being careful not to mash your potatoes.  Fill each Chile with potato/cheese mixture and set aside on a plate.  Cover with saran wrap and place in refrigerator for at least one hour.

Separate your yolks and whites into separate bowls.  Beat your whites to firm peaks.  Beat your yolks for about 1 minute, fold in your whites.  Pour egg mixture into a plate large enough for dipping.  On another large plate place your seasoned flour.  Remove your Chiles from the refrigerator, remove your saran wrap and let sit for about 15 minutes, bringing your Chiles to room temperature.  Heat a non-stick pan with enough oil to coat pan generously.  Bring heat to medium-high to high heat, your temperature should be about 375 degrees.  Coat your Chile in flour, then into your egg mixture.  Fry Chiles on each side for about 2 minutes until golden brown.  Serve immediately.      

Serves: 6

Total time: 2 hours

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 Arugula is a good source of vitamins A, C, folate, calcium, and magnesium.   Related to both the radish and watercress, which explains it’s spicy flavor.  We served this wonderful salad with barbecued Bratwurst which was a nice balance.  Suzanne found this recipe from Cooking Light.  Please enjoy!

For more potato salad recipes, click here.

• 2 lbs. Yukon gold potatoes, peeled, cut into 1-inch pieces (we used fingerlings, skin on)
• 2 tbsp. plus 2 tsp. extra virgin olive oil
• ½ cup finely chopped shallots (3 small)
• 1½ tbsp. sherry vinegar
• 2 tsp. stone-ground mustard
• 1 tsp. grated lemon rind
• 1 tsp. lemon juice
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• 2 ½ cups loosely packed arugula, chopped

Place potatoes pieces in a medium saucepan.  Cover with cold water 2 inches above potatoes.  Bring to a boil over medium-high heat.  Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender.  Drain potatoes.

Heat a small skillet over medium heat.  Add 2 tsp. olive oil to pan and swirl to coat.  Add shallots to pan, sauté 3 minutes or until lightly browned, stirring occasionally.  Remove from heat.  In a small bowl add shallots, vinegar, mustard, lemon rind, lemon juice, salt, and pepper.  Stir with a whisk, and gradually add remaining 2 tbsp. olive oil, stirring constantly until well combined.  Pour dressing over warm potatoes, tossing gently to coat.  Cool completely.  Add arugula to potato mixture, toss gently.  I topped it with just a little more olive oil.  Serve immediately.

Serves: 6

Total time: 45 minutes

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Arborio rice, a short grain rice that is firm and chewy, is most commonly used in cooking risotto.  Arborio rice is named after the town of Arborio in Italy, where it is grown.  My english peas fresh and sweet, were purchased from my friend Lynda’s produce stand in Half Moon Bay, called the “Farmer’s Daughter”.  The chef that created this very delicious risotto is Maria Hines, from “TilthRestaurant”  in Seattle Washington.  Please enjoy!

Check out this link here for other risotto recipes from inmamaskitchen.com

• 1 bunch green onions
• 1 tbsp. olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 2 cups Arborio rice
• 4 cups vegetable or chicken broth
• ¼ cup butter, cut into pieces
• 2 cups fresh or frozen petite English peas
• 2 cups pea vine leaves
• ¼ freshly grated parmesan chees
• ¼ cup chopped fresh parsley
• ½ tsp freshly cracked pepper
• ½ tsp. salt

Preheat oven to 450 degrees.  Trim green onions and place on a lightly greased baking sheet.  Bake until slightly browned and crisp, about 10-13 minutes.  Set aside to cool, then chop into 1-inch pieces. 

In a medium sauce pan, heat oil to medium heat.  Add shallot and garlic, sauté for about 1 minute.  Stir in wine; cook stirring constantly, 4 minutes or until wine is almost evaporated.  Add rice.  Cook stirring constantly, 1 minute.  Add ½ cup broth.  Cook stirring constantly, until broth is absorbed.  Repeat procedure, ½ cup at a time.  Total cooking time is about 20-25 minutes.  Add remaining ingredients, serve immediately.

Serves: 4

Total time: 60 minutes

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Also, please check out this recipe for the “Glazed Smoked Ham” that we have been feasting on, it was by far the best ham we have ever done.  Tyler Florence from the foodnetwork created it, no wonder it was so good!

For more stuffed bell pepper recipes, click here. 

• 2 large green bell peppers
• 1 ½ cups ground cooked ham
• 1 cup cooked brown rice
• 1 tsp. garlic powder
• 1 tsp. red pepper flakes
• Fresh ground black pepper to taste
• 1 small can tomato sauce
• 3 slices cheddar cheese

Preheat oven to 300 degrees.

In a large pot bring water to boiling.  Prepare your bell peppers for par-boiling; slice top of bell peppers, removing seeds and white pith from the inside.  Place your bell peppers into the boiling water, and boil until just barely tender, about 4 minutes.  Remove immediately, set aside and let cool.  In a large bowl combine ground ham, cooked brown rice, garlic powder, red pepper flakes, fresh ground pepper, and ¾ of the can of tomato sauce.  Take 1 piece of your cheddar cheese and chop into very small pieces, add to your ham mixture  and combine thoroughly.

In a medium casserole dish, spread bottom with 1 tbsp. tomato sauce and a little olive oil to lightly coat.  When bell peppers have cooled enough to handle fill tightly with your ham mixture, place in your casserole dish and pour remaining tomato sauce over your stuffed bell peppers.  Cover loosely with foil and bake in oven for about 20 minutes or until heated through.  Remove foil, top with 1 slice of cheddar cheese and continue baking until cheese is melted.  Serve immediately.     

Serves: 2

Total time: 60 minutes

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For more recipes with pablano peppers, click here. 

• 1 large Poblano pepper
• 2 chicken breasts
• ¼ tsp. onion salt
• ¼ tsp. cumin
• Freshly ground pepper
• 4 tbsp. vegetable oil, divided
• 1 large handful fresh cilantro leaves
• 1 cup half and half
• 2 shallots finely chopped
• 2 large portabellas, chopped
• 2 slices jalapeno pepper cheese

Preheat oven to 375 degrees.

Place your poblano pepper on a skewer.  Char entire Pablano over an open flame on your gas stove.  Set aside to cool.  Meanwhile, pound chicken breasts to ½ inch thickness, sprinkle with onion salt, and cumin, set aside.  Roughly chop portabellas, and shallots, set aside.  Peel cooled poblano to remove all of the charred skin, remove stem, seeds, and roughly chop.  To a blender add the poblano pepper, cilantro, and half and half.  Blend completely, and set aside.  

In a large oven proof non-stick pan heat 2 tbsp. of the vegetable oil to medium heat, and brown portabellas and shallots.  Set aside.  To your pan add the remaining oil, heat to medium, saute chicken breasts to a nice golden brown, about 4 minutes each side.  Turn the heat on your pan down to low and add the portabellas, shallots, and pablano white sauce.  Lightly stir to combine.  Once your pablano white sauce is heated through, place the jalapeno cheese on each chicken breasts.  Place in oven until jalapeno cheese has just melted.  Serve immediately with cilantro rice, spooning your pablano white sauce over both the chicken and rice, YUM!

Serves: 2

Total time: 45 minutes

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• 1-1/2 lb. boneless skinless chicken thighs, cut into 1-inch chunks
• 8 oz. cremini mushrooms, quartered
• 1 lb. spinach
• 3 tbsp. olive oil
• ½ tsp. each turmeric, and cayenne
• 1 sweet onion, chopped
• 2-inch piece, fresh ginger, minced
• 3 garlic cloves, minced
• 2 tsp. each ground coriander, and cumin
• 2 tsp. salt
• 1-14oz. can diced tomatoes with juice
• ½ cup chicken broth
• ½ bunch cilantro, chopped
• ¼ lemon, juiced
• Plain yogurt (1 heaping spoonful, per serving)

In a large soup pot, add your olive oil and heat to medium.  Add your mushrooms and onions and cook until onions are soft, and mushrooms are lightly browned, stirring often, about 8-10 minutes.  Add turmeric, cayenne, ginger, garlic, coriander, cumin, and salt.  Stir completely and cook for 2 minutes, add chicken and cook stirring often for about 8-10 minutes until chicken is no longer pink on the outside.  Add chopped tomatoes and simmer covered for about 10 minutes.  Add chicken broth and simmer for another 5 minutes, uncovered.  Add spinach by handfuls stirring as you go and continue simmering until spinach is wilted completely, being careful not to overcook.  Stir in cilantro and lemon juice, simmering for another few minutes.  Serve in large soup bowls with basmati rice, and a heaping spoonful of yogurt.   

Serves: 4

Total time: 60 minutes

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This was a fun pasta dish that I made in an effort to experiment with the orange infused olive oil that my sister gave me as a gift.  I happen to like creamy sauces, so to my chicken broth, white wine, orange juice, and orange zest, I added 1/4 cup of cream mixed with corn starch.  It was really, really good!  If cream is too rich for your taste buds, you can add the corn starch as a last step, to thicken your sauce.  I picked fennel as one of my vegies in this recipe, which provided a nice compliment to the sweet onion, and all the fresh orange goodness that was going on with this delicious, lip-smacking pasta….please enjoy!

For more recipes that include an orange marinade, click here.

• 1 lb. chicken tenders cut into 2-inch pieces
• 3 oz. Orange infused olive oil
• Zest from 1 orange, divided in half
• Juice from 1 orange, divided in half
• Salt and fresh cracked pepper
• 6 tbsp. olive oil, divided in half
• 1 fennel bulb sliced
• ¼ cup fennel fronds chopped
• 1 sweet yellow onion chopped
• 1 cup chicken broth
• ½ cup white wine
• ¼ cup cream mixed with 2 tbsp. corn starch
• ½ lb. fettucini

In a medium size bowl combine the orange infused olive oil, zest from ½ orange, juice from ½ half orange, salt, and pepper to taste.  Place chicken tenders in bowl, stir to combine, and marinate in refrigerator for one hour while you prepare the rest of your ingredients.

Tear off fennel fronds to ¼ cup, chop and set aside.  Slice fennel bulb to ¼ inch thickness.  Chop sweet onion, combine with fennel bulb slices and set aside.  Start a large pot of boiling salted water for the fettucini.  Cook your fettucini al dente, and place back into your pot.

Take your chicken out of the refrigerator and let it sit for a few minutes while you heat up a large non stick pan on medium heat with 3 tbsp. olive oil.  Sauté marinated chicken on each side for about 3-4 minutes.  Your heat should not be too hot.  You want a nice golden brown.  Remove chicken tenders to a separate plate, cover with foil.  To your pan add the remaining 3 tbsp. olive oil, sliced fennel and onion.  Sauté until fennel and onion are tender, and almost caramelized.  Set aside.  To your pan add the chicken stock, and white wine, scraping up all the brown bits.  Place your chicken back into your pan, bring to a light boil, cover and simmer on a low heat for about 8 minutes.  Remove chicken from pan, add the cream mixed with cornstarch, orange juice, and the remaining orange zest.  Bring to a light boil, stirring constantly until slightly thickened.  Meanwhile to your fettucini, add the fennel , onion, and chicken, stirring lightly.  When your sauce is done pour over the fettucini.  Stir to combine completely.  Serve into large pasta bowls and sprinkle with reserved fennel fronds.

Serves: 4

Total time: 90 minutes

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Leeks are a root vegetable that look like a giant scallion.  Their flavor is like an onion, but much milder, and slightly sweet.  Leeks are a great source of fiber, packed with vitamins and minerals, including potassium, to learn more about leeks, check out this link here.  The original recipe suggests russet potaoes, I used large yukon golds that I do not peel (their skin is so thin that I believe it is not necessary).  Make sure that the skillet you use is oven-proof.  My source for this recipe was the Williams-Sonoma thanksgiving catalog that I received via my mail.  Please enjoy!

For more potato casserole recipes, check out this link to recipe.com.

• 5 tbsp. unsalted butter
• 4 lbs. leeks, white and light green portions, rinsed well, cut into ¼-inch rings
• 1 ½ tbsp. salt
• 1 tsp. minced fresh thyme
• ¼ tsp. freshly grated nutmeg
• ¾ tsp. freshly ground pepper
• 1 cup heavy cream
• 6 oz. Gruyere cheese, grated
• 3 oz. Parmigiano-Reggiano cheese, grated
• 3 lb. potatoes of your choice (I like to use large Yukon golds)
• 3 tbsp. minced fresh chives

Preheat oven to 400 degrees.

In a 12-inch non-stick pan over medium heat, melt 4 tbsp. butter.  Add leeks and salt, stirring to coat leeks with butter.  Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes.  Add fresh thyme, nutmeg, pepper, and cream.  Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes.  Transfer to bowl; let cool.  Wipe out pan; grease with remaining 1 tbsp. butter.

In bowl, combine cheeses.  Layer one-third of potatoes in fry pan.  Spread one-third of leek mixture on top.  Sprinkle one-third of cheeses, then 1 tbsp. of chives.  Repeat layering 2 more times, reserving 1 tbsp. chives.  Cover pan; transfer to oven.  Bake 45 minutes.  Remove lid; bake until potatoes are tender and crust is golden brown, about 30 minutes.  Sprinkle remaining 1 tbsp. chives on top.  Let stand 15 minutes before serving.   

Serves: 8-10

Total time: 90 minutes

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• 2 tbsp. olive oil
• 1 lb. hot Italian sausage
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 large parsnips, peeled, and chopped
• 2 large celery stalks, chopped
• 2 ½ tsp. Italian seasoning
• 1 lb. brown lentils
• 3 qts. Chicken broth
• 1 5-oz. package, baby spinach

Heat oil in a large soup pot, over medium-high heat, and cook sausage until browned and crumbly.  Set aside using a slotted spoon.  To pot, add onions, carrots, parsnips, celery, and Italian seasoning.  Blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, about 8 to 10 minutes.  Add lentils, stir to coat, add 3 qts. Broth.  Bring to a boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by ¼ cup, if soup is too thick, 20 to 30 minutes.  Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 minutes.  Season to taste with salt and pepper.  Stir in spinach.  Cook until spinach is wilted, about 3 minutes.  Serve with grated fresh parmesan cheese.

Serves: 4

Total time: 50 minutes

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For more stew recipes, click here. 

• 3 lbs. beef chuck, fat trimmed, cut into 2-inch cubes
• ¾ cup flour
• Salt and pepper
• 4 tbsp. olive oil
• 1 onion, chopped
• 3 celery stalks, sliced
• 2 cloves garlic, chopped
• 1-28oz. can diced tomatoes, juice included
• 1-32 oz. container of beef stock
• 2 cups water
• 2 bay leaves
• 3 carrots, chopped
• 1 lb. cremini mushrooms sliced
• 1 cup peas, fresh or frozen (thawed if frozen)
• 3 large Yukon gold potatoes, chopped

Place flour, salt, and pepper in a large plastic bag.  Add your cubed beef and toss to coat completely.  Meanwhile preheat a large soup pot (dutch oven) over medium high heat with olive oil.  Remove beef from bag, shaking off all excess flour, place ½ of your beef in the heated pot, stirring occasionally until nicely browned but not cooked all the way through.  Remove to a separate plate, and continue with the other ½ of your beef, adding more olive oil if necessary. Remove remaining cooked beef to the separate plate.

To your heated pan add the chopped onion, chopped celery, and cook for 4 minutes while stirring and scraping all of the browned flour that was left from cooking your beef, (drizzle a little of the beef broth if necessary).  Add your garlic and continue cooking for 1 more minute.  Add the beef, tomatoes with their juice, beef stock, water, and bay leaves.  Bring to a boil, cover and simmer on low for 2 ½ to 3 hours, stirring occasionally.  Add your carrots, cremini mushrooms, peas, and yukon gold potatoes the last hour of cooking.  Add more pepper if needed.  Ladle into large soup bowls and serve with crusty french bread.

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