Category Archives: Poultry

Chicken and Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce

Chicken & Quinoa Stuffed Poblanos with Roasted Red Pepper SaucePretty poblano peppers, stuffed and lined up all in a row. When I looked down at them  sitting in their vibrant red sauce, I knew I needed to grab a quick picture  before they went into the oven. I wasn’t planning to do a post about them, but after I shared this picture on Instagram/Facebook/Twitter, I had requests for the recipe.

So here we go, with just one picture that will have to do, taken on my iphone.

When we first moved here from California the only place you could find poblano peppers was in the latino market we had in town. Not exactly around the corner from me, but when I wanted to take care of my Mexican craving, I would make a point to drive out and get them. Thankfully a lot has changed since then, and all of our grocery stores carry a wide variety of chile peppers. I still can’t figure out why they don’t seem to know the code when I get up to the register though, or what the pepper is called…?  Even if I have to wait while the checker calls for help, I don’t mind (too much), because I am grateful they have them for me to roast when I get home.

I roast poblano peppers and stuff them with all sorts of things like shrimp & goat cheese, roasted vegetables & Monterey Jack, Corn & Feta…the list goes on. It usually comes down to what I have in the refrigerator at the time, and then it all comes together. They are a favorite in our house regardless of the filling, and they are popular with me too, because on busy days I can prepare them ahead and pop them into the oven just before dinner.

So here you go, Chicken & Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce. I hope you like them!

Chicken & Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce

Chicken and Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce (4 servings)
  • 8 large poblano peppers
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup finely chopped red bell pepper
  • 1 pound chicken Italian sausage, removed from casing
  • 3 cloves garlic, minced
  • 1½ cups cooked quinoa
  • ¼ cup chicken broth
  • Salt & pepper
  • Roasted Red Pepper Sauce:
  • 1 tablespoon olive oil
  • ¼ cup minced shallots
  • 2 cloves chopped garlic
  • 4 red bell peppers (may use jarred roasted red peppers)
  • 1 cup chicken broth
  • Salt & pepper
  1. Line the top oven rack with aluminum foil. Place peppers on foil under broiler until blackened on all sides. Enclose in foil 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  2. Meanwhile, heat olive oil in a medium skillet over medium high heat. Add onion, red peppers and sausage. Use a stiff spatula to break the sausage into several pieces. Cook until chicken sausage is cooked through, about 7-8 minutes. Add garlic; cook and stir an additional minute. Add cooked quinoa and chicken broth, season with salt and pepper, and stir to combine. Remove from heat.
  3. Carefully spoon filling into peppers, pulling up sides of peppers to close slightly. Ladle enough Roasted Red Pepper Sauce (recipe follows) to cover the bottom of a 13x9" pan. Place stuffed peppers atop sauce. Cover with aluminum foil and bake 20-25 minutes, or until heated through.
  4. For sauce:
  5. Line the top oven rack with aluminum foil. Place peppers on foil under broiler until blackened on all sides. Enclose in foil 10 minutes. Peel, seed, and coarsely chop bell peppers.
  6. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)




Chicken Mole Tacos

One of the many things I miss about living in California is the Mexican food. Sure we have Mexican restaurants here in Richmond, but none that measure up to the ones I left behind, like Tony’s Jacal in Solana Beach.  Around since 1946, they are a  family  business offering up home cooked specialties like Pulled Turkey Tacos, Chile Rellenos,  and some of the best Chicken Mole I have ever had.  –Their margaritas are pretty good too…

Tony’s is far far away from here, and the visits back to California don’t come often enough for me, so when I am craving Mexican, I do my best to recapture those flavors by cooking my favorites at home. Not the same, and I don’t have Solana Beach out my back door, but I do manage to come close, and Jeff”s margaritas are pretty killer.

Mole  is made with a combination of  chilies, spices, nuts, and chocolate; ingredients that are simmered together to produce a sauce that is rich, complex, and velvety smooth. Chicken and turkey are natural partners for mole sauce, and pretty amazing when shredded and wrapped up together in a warm tortilla.

My labradoodle Lilly thinks Chicken Mole Tacos are pretty special too; ( notice her nose in the upper right of this photo? ha ha ) she was really interested in what I was doing while shooting the pics for this post.

Mole freezes very well, so I like to make a big batch. When I have a busy day and need a quick dinner, I will pull some of that mole out of the freezer and pick up a store bought rotisserie chicken to shred. Though they aren’t Tony’s Jacal tacos, they are a family favorite around here, and help satisfy my craving for authentic Mexican cooking.

Chicken Mole Tacos
Cuisine: Mexican
Serves: 6
  • 3 tablespoons (or more) peanut oil (preferably unrefined), divided
  • 2½ pounds skinless boneless skinless chicken breasts
  • 1½ cups low-salt chicken broth
  • 1 cup orange juice
  • 1 large onion, sliced
  • ½ cup sliced almonds
  • 4 large garlic cloves, sliced
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
  • 1 ounce dried ancho chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
  • ⅛ cup raisins
  • 1 teaspoon dried oregano
  • ½ of a 3.1-ounce disk Mexican chocolate, chopped
  • Warm flour tortillas
  • 1 avocado, peeled, pitted, chopped
  • 2 cups thinly sliced romaine leaves
  • ½ of a small red onion, finely chopped
  1. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
  2. Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes. Transfer chicken to platter, reserving cooking liquid until cool enough to handle. Coarsely shred chicken.
  3. Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sauté until nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
  4. Pour reserved chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
  5. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
  6. Assembly:
  7. Place 2 tortillas on each plate. Spoon shredded chicken in the center of each tortilla. Spoon desired amount of mole sauce over chicken. Top with romaine lettuce, avocado, and red onion



Ultimate Kentucky Hot Brown and a visit to Louisville

I just returned from my first visit to Louisville, Kentucky where I had the opportunity to tour GE’s Monogram design center. The best part? I got to go and hang out with some of my favorite bloggers from all over the country. Some of those bloggers I felt like I already knew from our conversations on Twitter, so meeting in person was a real treat!

Our group stayed at the lovely Brown Hotel, est. in 1923, and known for its Kentucky Hot Brown sandwich, created by the hotel’s chefs shortly after opening. This open faced sandwich features a thick slice of toasted bread that is topped with a generous amount of roasted turkey, a crazy amount of mornay sauce, tomato, Parmesan, and garnished with 2 slices of crispy bacon. What’s not to fall in love with here? Eating a Kentucky Hot Brown  was on my wish list during  the 48 hours I spent in Louisville, an idea my new friend Sarah of 20 Something Cupcakes was also on board with.

Though we found many ways to enjoy the bourbon Kentucky is famous for, we never got our hands on that sandwich. Eating a Hot Brown prepared at the Brown Hotel will remain on our bucket lists along with attending the Kentucky Derby in a beautiful dresses and fancy hats.


In the meantime, Chef Joe Castro, who worked as executive chef at the Brown Hotel for 15 years shared his recipe with me, which I decided to make at home for my family upon my return.

I know now what all the fuss was about, cuz boy was it good! It is however extremely rich. The recipe makes 2 sandwiches, but the idea of using a quart of heavy cream was something I couldn’t get my arms around. I followed chef Joe’s recipe, but made 4 sandwiches with the sauce and still had a bit leftover. I also reduced the amount of turkey. So did I recreate a true Kentucky Hot Brown with my changes? I don’t know, but it was about all our stomachs could tackle, and I am pretty sure I won’t be having my cholesterol checked any time soon!

Stay tuned for more about my trip to Louisville and the GE Monogram Experience Center tour.

Kentucky Hot Brown (recipe courtesy of Joe Castro)


1/2 Stick Butter
1/3 Cup Flour
1 Quart Heavy Cream
1 Bay Leaf
1/2 tsp Nutmeg
1/2 Cup Parmesan Cheese, Plus 1 Tablespoon for Garnish
Salt & Pepper to Taste
14 Ounces Sliced Roasted Turkey Breast
2 Slices of Texas Toast (Crust Trimmed)
4 Pieces of Crispy Bacon
2 Roma Tomatoes, Sliced in Half Lengthways
1 tsp Paprika
2 tsp Chopped Parsley
  1. In a sauce pan over medium-high heat melt the butter then add the flour to make a roux.
  2. Cook for 2 minutes while stirring then whisk in the cream
  3. Add the bay leaf and nutmeg to the cream and bring the cream to a simmer (make sure you stir often as the roux will stick to the bottom and burn)
  4. Once it’s simmering cook for two minutes then take off the heat and add the 1/2 cup of Parmesan and season to taste with salt and pepper
  5. Using two small, oven-safe dishes place a slice of bread and cover with half of the turkey.
  6. Cover the turkey with half of the cream sauce then place two tomato halves along side of the toast and turkey.
  7. Sprinkle each dish with the remaining Parmesan and cook under a broiler until brown and bubbly
  8. Remove from the broiler and cross two slices of bacon over each Hot Brown then garnish with a pinch of paprika and a little parsley