Tag Archives: baked

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)
 
Ingredients
  • 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
Instructions
  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.)

 

 

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Stuffed Mussels with Serrano Ham, Spinach, & Garlic Aioli

 

 

It usually takes me a week or so after Thanksgiving passes (an intermission), before I am ready to start hearing Christmas music on the radio, and get into the spirit of the season. I need the time to transition from pumpkins to holly.

I can’t just jump right in. What I can do though, is start thinking about what I want to cook during the holiday season. Menu planning is something that comes naturally for me, and it’s the getting together with family and friends over food and wine part of the season that really gets me excited about celebrating, so today I will share a recipe that I recently served as part of one of my cooking class menus. The ingredients have some Spanish influence, making them a nice addition to a tapas menu, but they also have that special holiday feel to them so sharing some of these with friends would be a very good idea.

The mussels are steamed in a wine broth,  then pulled from their shells, chopped and added to the rest of the filling ingredients: sauteed serrano ham, spinach, and béchamel sauce. Some prep work on the front end, yes. But you are able to assemble the stuffed mussels and refrigerate up to one day ahead before they are topped with garlic aioli and popped under the broiler until golden brown and bubbly.

Even the people in cooking class who thought they didn’t like mussels fell in love with these.

So as you think about inviting friends over to share a glass of wine during the weeks ahead,  I hope you will consider making these go along with your holiday cheer.

Stuffed Mussels with Serrano Ham, Spinach, & Garlic Aioli
Serves: 6
 
Ingredients
  • Aioli:
  • 10 whole cloves garlic, peeled
  • ¼ cup olive oil
  • 1 cup mayonaise
  • 1 teaspoon white wine vinegar
  • Mussels:
  • ¾ cup dry white wine
  • 1 small yellow onion, minced
  • 6 sprigs flat leaf parsley
  • Pinch of dried thyme
  • 1 bay leaf
  • 36 mussels (3 pounds)
  • 1 tablespoon extra virgin olive oil
  • 2 cups fresh spinach, finely chopped
  • 3 tablespoons minced ham (serrano, prosciutto, or black forest)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¾ cup milk
  • Salt & freshly ground pepper
Instructions
  1. For Aioli: Preheat oven to 375 degrees. Place garlic cloves in a very small baking dish. Cover garlic with oil (add enough to completely cover garlic), cover dish with foil, and bake until garlic is soft, 20 to 30 minutes. Remove garlic cloves with a slotted spoon and transfer to a dish to cool. Place cooled garlic, mayonnaise, and vinegar in the base of a food processor or blender and blend until smooth. Reserve.
  2. For mussels: Bring the white wine, half of the onion, parsley, thyme, bay leaf, and mussels to a boil in a large covered saucepan over high heat. Once mussels have been cooking 3 minutes, check to see if they have begun to open. Remove the mussels with a slotted spoon as they open and transfer to a platter. Cool the mussels. Reduce the cooking liquid down to 2 tablespoons. Strain and reserve the liquid. Remove the mussels from their shells and save ⅔ of their shells. Separate each of the reserved shells into 2 halves. Chop the mussels coarsely and place in a large bowl.
  3. Heat the olive oil in a large saute pan. Cook the remaining onion until soft, 7 minutes. Add the spinach and ham to pan with onions, stirring until spinach has wilted, about 2 minutes. Remove mixture from pan and add to bowl with chopped mussels.
  4. Preheat the broiler. Heat the butter in a saucepan over medium low heat. Add the flour and cook; stirring 2 minutes. Add the milk and reserved cooking liquid and cook until smooth and very thick. Add to the mussels and mix well. Season with salt and pepper.
  5. Stuff the shells with the mussel mixture. Spread the aioli on top of the mussels and place on a baking sheet. Broil until golden, 10-20 seconds. Serve immediately.
  6. servings

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Bison Meatballs with Pickled Red Onions, Avocado Relish & Spicy Aji Amarillo Sauce

hosted by 5 Star Foodie & Lazaro Cooks!

Okay, here we are; the first 5 Star Makeover event of the year! As you can see from the images above, this month’s challenge is meatballs.

I have to say,  I am a lover of all meatballs, from all over the world. Whether they are served  Italian style atop spaghetti with red sauce, lamb meatballs with Mediterranean spices, Morrocan, Swedish, or Thai (like the ones I made here).

Among my favorites are the pescetarian versions made from fish and shellfish.  Even vegetarian meatballs are okay with me too; especially if we count arancini in the meatball category.

There  so many directions to go with this challenge. It really left the gates wide open for creativity.

I decided to go with an appetizer presentation, and thought it would be nice to make bison star of the ball.

 Bison is much lower in fat, calories, and cholesterol than beef. Grass-fed, bison is  rich in vitamins, minerals, and flavor! January resolutions are well underway, and if you are looking for new ways to celebrate healthier eating, swapping out some bison in place of  beef in your favorite recipes is one small change that may help you along the way.

So here we go: Bison Meatballs with Pickled Red Onions, Avocado Relish, and Spicy Aji Amarillo Sauce.

I used Panko bread crumbs in the meatball mix to keep them light in texture, then baked them off in the oven.

 

 

 

 

 

 

I decided to go with bold , colorful flavors,  like pickled red onions, and avocado relish in lieu of  heavier ingredients, keeping the healthier look at meatballs in mind.  To finish the dish, I made a spicy sauce with Aji Amarillo paste (look for in latino markets or online) which added some nice heat to my Greek yogurt sauce.

We really enjoyed these spicy little bites, and I hope you will too!

Don’t forget to check with 5 Star Foodie & Lazaro Cooks! on Friday for the roundup of recipes from our cooking group.  I have seen a sneak peak at what they have been working on, and I know we are in for a treat!

Bison Meatballs with Pickled Red Onions, Avocado Relish, and S

 

1 cup Panko bread crumbs

1/2 milk

1 pound ground bison

5 cloves garlic, minced

2 tablespoons chopped shallots

1/4 cup chopped cilantro

1 teaspoon minced serrano chile (seeded)

1/2 teaspoon salt

 

Pickled Red Onions (recipe follows)

Avocado Relish(recipe follows)

Aji Amarillo Sauce (recipe follows)

 

Garnish:

Minced habanero pepper

Finely chopped cilantro

 

For meatballs:

Preheat oven to 350 degrees.

Place Panko bread crumbs in a medium bowl. Add milk, toss to combine, and allow mixture to soften for a few minutes. Add bison and remaining ingredients. Mix together using your hands, to combine ingredients.

 

Shape bison mixture into 11/2-inch balls and place onto a lightly oiled baking sheet.

Bake 12-14 minutes, or until fully cooked.

 

Assembly:

 

Place a pinch of pickled red onions in the bottom of tasting spoon (or plate). Place meatball atop pickled onions, followed by about 1 teaspoon of relish. Drizzle meatball with Aji Amarillo Sauce, and garnish with minced habanero pepper and cilantro

Makes 12 meatballs

 

Pickled Red Onions

3/4 cup rice vinegar
3 tablespoons  sugar
Pinch of salt
1 bay leaf
5 allspice berries
1/2 teaspoon dried Italian red pepper flakes
1 large red onion, peeled, and thinly sliced into rings

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.Add the onion slices and lower heat, then simmer gently for 30 seconds.Remove from heat and let cool completely.Transfer the onions and the liquid into a jar then refrigerate until ready to use.

 

Avocado Relsih

1/2 English cucumber, quartered, seeds removed

1 small avocado, pitted, finely chopped

1/4 cup finely chopped grape tomatoes

1 teaspoon olive oil

Juice from half of a lime

2 tablespoon chopped cilantro

1/2 teaspoon honey

Generous pinch of salt

Combine all ingredients together in a medium bowl, tossing well to blend flavors.

 

Aji Amarillo Sauce

6 ounces Greek yogurt

1 teaspoon grated ginger root

1 1/2 teaspoons aji amarillo paste

Combine all ingredients in a small bowl.

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