We have been in a mood lately for Stuffed Peppers since we have 7 Plants 100’s of Peppers from Jalapeno’s, Anaheim, Serrano, Green & Red Bell Peppers and Poblanos! This dish was amazing to eat and beautiful to look at! The pictures just did not do it justice. Poblano Peppers as I have also seen in the stores labeled: Ancho Chili’s (it may be just me but they look the same) have a mild to medium heat and are awesome stuffed. I just can not say it enough, you just have to try them! I found this recipe at Fine Cooking, read all of the reviews and went to work on making them.
We topped them off with a Tomatillo Avocado Salsa loaded with our home grown Jalapeno’s. Unbelievable! I followed the recipe mostly… I can not help myself from making little changes. I think they were for the better.
Pablanos Stuffed with Cheddar and Chicken
4 Pablano Chiles
2 Medium Tomatoes Quartered
1/2 White or Yellow Onion Quartered
2 Cloves Garlic Quartered
1 tsp. Dried Oregano
1 tsp. Ground Cumin
Pinch of Kosher Salt
1 Tbs Olive Oil
2 Cups Shredded Cooked Chicken (I used Chicken Breasts)
1 1/2 Cups Cooked White Rice (Made in Rice Cooker)
2 1/2 Cups Shredded Cheese (I used 1 1/2 cup sharp cheddar and 1 cup pepper jack)
1/4 Cup Chopped Cilantro
1/2 Medium size Lime
Generous pinch of cinnamon
Heat oven to Broil and line baking sheet with foil. Slice each pepper fro the stem to the tip and place on baking sheet under broiler for 5-8 minutes turning every few minutes to make sure they are blackened on all sides. Take chilies out and cool until you can handle them. Then take a spoon and scoop out the seeds and core, peel off blackened skin and discard. Spray Casserole dish with olive oil and place peppers in and wait to stuff!
At this time I tuned on my rice cooker to get the rice going as you start on the filling, you do not want it sitting around getting cold.
In Food Processor: puree tomatoes, onion, garlic oregano, cumin, cinnamon and 1/2 tsp of salt. Heat olive oil in large skillet over medium heat. Add puree and cook until most liquid has evaporated and the mixture looks thick, stir constantly. Add Chicken and continue to stir to heat thoroughly. Remove from heat, add rice and 1 cup pepper jack (if using two different kinds) and 1/ of the Cheddar. Stir to combine, add cilantro and lime juice then season with salt and pepper. Stuff all four Pablano peppers to heaping (mine were) and then place in oven and bake at 400 for 20 minutes. Add the last cup of Cheddar cheese on top of Stuffed Chilies and return to oven and place on broil for 2-3 minutes to melt the cheese.
We served it with a Tomatillo Avocado Salsa LOADED with Jalapeno’s from the garden. I think I used about 10! I am Posting that next! Again I used a recipe found on the internet then…made it to our taste. Surprisingly it was not that hot considering all the Jalapenos. The Tomatillo’s and Avavocado seemed to mellow it out. I cannot wait to serve them to guests! This was truly outstanding!!
Just made this Wrap again today and it was so gooood! I added my home grown sprouts instead of the lettuce an d worked very well. This will always be my favorite!
I have been craving a Club Sandwich for about a week now and I have not given in to my craving because I am trying to cut back on alot of bread. I picked up some sun dried tomato wraps the other day and decided to give them a try with turkey, bacon and lettuce filling.
Turkey Club Wrap
1 Sun Dried Tomato Tortilla Wrap
1-2 Tbl Whipped Cream Cheese
1 Tbl Diced Red Bell Pepper (if yu like the added flavor, I do!)
1-2 Tbl of Crumbled Bacon
A couple of shakes of Italian seasoning
5 Slices of Roma Tomato (Thin)
Baby Spinach Leaves
Iceberg or Romaine lettuce leaves
2 Thin Slices of Baby Swiss Cheese
Thinly Sliced Turkey Breast to Cover Filling
Assemble as shown. I start with a sheet of wax paper to prepare the wrap on and when I have finished with the sliced turkey over…
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This recipe popped out at me when I was surfing my favorite site Pinterest. I have found so many amazing recipes and DIY, you name it! We are all addicted. The original recipe is here. I as always had to add my spin on it. We have another favorite desert around here and that is Peach and Blueberry Cobbler, so I thought..Blueberries and Apples sound great together too! I also added a little more cinnamon to the sauce. It was outstanding, that is all I can say.
This was super simple! I used this canned apple pie filling “ Mussleman’s” it was 99 cents. I just dumped it into a small mixing bowl and chopped up the large slices of apples with a knife so they would not be so bulky. The sauce is very simple: 1/2 cup of each Water, Butter, white sugar and brown sugar. I also added 1 teaspoon of cinnamon. Bring to a boil in a sauce pan and the lower the heat and simmer for 3-5 minutes. Meanwhile grab 6 flour tortilla’s and I put a damp towel over them and heated in the Microwave for 30 seconds to make them pliable. In a buttered casserole dish place a tortilla and add 1/4 cup pie filling down the center towards one of the sides (like you would making regular Enchiladas) and then I added a small handful fresh Blueberry’s on top. The roll. Make all 6 and pour the Sauce over the top and let it set for 45 minutes.
Then sprinkle to top with a little more cinnamon and pit in oven at 350 for 20-25 minutes. That is it! I served them fresh out of the oven with Vanilla Bean Ice Cream. The flavor of the tortilla was sweet like a very light pastry (after sitting in butter and sugar for 45 minutes it should!) I will be making these again and again. The Blueberry’s made it I think. I will never make it without them.
APPLE BLUEBERRY ENCHILADA”S
- 1 (21 ounce) can apple pie filling
- 1 Container of Fresh Blueberry’s
- 6 (10 inch) flour tortillas
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup water
Then follow the instructions above and you will have one of the easiest deserts ever! The hardest part is the waiting 45 minutes to pop it in the oven. The house smells amazing and you just do not think you can wait.
This is the finished “crop” after just 5 days! I started the second jar after the 3rd day so I could keep them in stock in the refrigerator. So far we have had them on a Wedge Salad (added amazing flavor), Ground Sirloin Burgers (will never eat one without the sprouts again) and a Turkey and Cheese Spinach Wrap (YUM!)
You only need a few supplies like these to grow your Sprouts:
The gorgeous Jar, I found at TJ Max Home goods Store for $3.99. I bought two! Then I went on an internet mission and of course landed on Amazon.com. The Sprout Screen (which I recommend) is the best. It was $3.50. I also purchased the green sprout cap (plastic) and did not like it. So now I have ordered 3 more of the Stainless Sprout Screen. The Spouting seeds are a Salad Blend for $14.50 the seed blend contains Alfalfa, Radish, Broccoli and Clover. I love it! You can taste the radish and it really spices up the salad or anything you use it with.
Start with 2 Tablespoons of seeds, add to jar, secure screen in lid and rinse several times with water. Fill jar 1/2 way with water and set on counter overnight. Drain water off and rinse 3 times and drain all water out. Lay jar on its side at an angle as in the above picture on the counter. My jar is sitting in a salad bowl. I live in Arizona so my kitchen is full off sunlight, so make sure you do have some natural light near. Rinse 2-3 times a day filling and shaking the container to make sure they are well rinsed then place back on its side to drain and grow! By the 4th or 5th day, your jar should be packed!
The Sprouts are ready to harvest! Just grab a big mixing bowl and pull all of the sprouts from the jar and fill the bowl with fresh water. Swish them around a bit and the hulls will float to the top. I used both a small strainer and a big spoon the skim them off. You may need to do this twice (I did). The drain well and repack your jar and secure with a solid lid (the ones they come with 🙂 And you are ready to eat them!! Here is a Turkey Spinach Wrap I made for lunch featuring the sprouts! The wedge salad last night was terrific as well just added the sprouts on top of the dressing before the salad was served. It got rave reviews from the home front. You can add sprouts to just about anything including soups and on top of pasta salad (I am doing this next). Get creative!!
It was one of those weekends that we needed to trim the bushes and make the backyard as pretty as possible. We are living more and more in the pool these day’s as temps are reaching over 105! Everything is growing like crazy! I have been eying Enchiladas and Tamales lately. I decided to make a dish that has the taste of both in it. Here it is
This was amazing!! It satisfied both cravings at once. I was our late lunch, early dinner meal. In addition to being so yummy, we were able to include many of our fresh vegetables and herbs right out of the garden. We have Earth Boxes full of great stuff, (2) 4×4 raised beds which are going crazy and several pots with herbs and peppers scattered throughout the landscaping. I Love it!!
First had to make some Pico De Gallo which All, and I mean All came out of the garden. You can get the recipe by clicking the above recipe name to go immediately to an earlier post. This is my only one I make and it is that good.
Enchilada’s with Roasted Vegetables served Lasagna Style
1 package corn tortillas (10 count)
1 small can Enchilada Sauce or homemade
6 Anaheim Peppers
2 Red Bell Peppers, sliced into strips
1 Can Black Beans, rinsed and drained
1 Medium Zucchini cut into chunks
1 yellow onion, cut into strips
2 small ears of fresh corn, cut from cobs
1 small can Black Olives
2 cloves of garlic, minced
1 1/2 ground cumin
Salt and Pepper
1+ cups Pico De Gallo
2 Cups Shredded Cheese, your choice.
Sour Cream, Cilantro and chopped Green Onions for Garnish
Heat oven to 425, prepare bell peppers, onions, corn, zucchini, and place the whole Anaheim Peppers around the edge of a shallow baking pan. Drizzle oil (grape seed or Coconut oil as they have a high smoke level), then sprinkle with minced garlic and salt and pepper generously. Mix everything together with tongs or your hands :), (my preferred method). Roast in oven for 40 minutes or until vegetables are tender and starting to brown. Keep an eye on them in the last 10 minutes.
Spray a 9x9x2 baking dish with Canola oil, and place corn tortillas (cut in half) in a medium dish with the enchilada sauce to coat them. Place 1/3 cup Enchilada Sauce in bottom of baking dish. Start by placing a layer of soaked tortillas, 1/4 of roasted veggies, a handful of black beans, handful of sliced olives, 1 1/2 pealed chilli (you roasted earlier), and the top with pico and a handful of shredded cheese. Repeat with the tortillas and…..you get the picture. Just like assembling a Lasagne.
On the very last layer end it with more cheese and some chopped olives. Cover with foil and bake at 350 for 30 minutes. Uncover the last 10 minutes of cooking time. Let cool for 5 minutes and slice and serve with sour cream and chopped green onions. Do not forget the chopped Cilantro!
We have added a few new favorite flavors to our morning bagels. After my last visit to the local bagel shop, I spotted a few I just knew we would love and I could make them with our own array of peppers growing in the backyard.
This is the finished product! In the back are the Everything Bagels with Parmesan Cheese (my personal favorite), which are another new addition in the favorite category. We have been growing our own peppers for a couple of years now and we used the Cajan Bell Peppers fro these. They are miniature Green Bell peppers which pack a huge punch. The may be a little hotter than the Jalapeno so I decided to use them both. They turned out awesome!! Check out pictures of the Pepper Plant, this plant is 2 years old and we picked 8 nice size peppers yesterday.
Just start with this simple Bread Machine Bagel Recipe from All Recipes.com. I featured it here Bread Machine Bagels.
1 Cup warm water
1 1/2 teaspoons Salt
2 Tablespoons granulated Sugar
3 Cups Flour
2 1/4 Active Dry Yeast or 1 packet
Turn on your Bread cycle and let the machine do all the work! After the cycle ends, pull out the dough and shape into a ball. I Let it rise for about 40 minutes. Cut dough into six equal pieces and knead into a smooth ball. Push your thumb through the center and start stretching the center until you have a good size round rope going. Place all six on floured board to rise another 30-40 minutes.
Boil a large pot of water and add 3 Tablespoons granulated sugar. Preheat oven to 500, yes 500 degree’s. Prepare a baking sheet with parchment paper (for the easy cleanup) sprinkle cornmeal o it so the bagels will not stick and get your toppings ready as well. Drop 2 bagels at a time into the boiling water for 30 seconds then flip and continue to boil for an additional 30 seconds. Remove from water and place on folded dishcloth to drain. Repeat with the other 4 bagels in 2 more steps. Once the bagels have drained, place on the baking sheet.
I use milk to brush on the tops as mine are Egg Free. No need for all that mess either. Then get creative!
Bake at 500 for 5 minutes then turn baking sheet 180 degree’s and put back in oven and reduce temp to 450 degree’s. Continue baking for an additional 5 minutes. Then they are ready to come out!
There you have it! I made 3 Jalapeno/Cheddar and 2 Everything Bagels with Parmesan Cheese and 1 Sesame Seed, well just because they are so good just like that. Let them cool and store in a bag in the fridge since they have dairy on them (I am a freak about that stuff). We bought a bagel slicer, fondly known around here as the “Guillotine” at Bed Bath and Beyond. It is handy and no one gets cut!
I love my Homemade Earth Boxes! These boxes are easy to make and you will save tons of money, not to mention having the best bounty of vegetables ever!
We made these boxes in under 30 minutes one we laid out our supplies. Shop around for the Rubbermaid tubs, I found mine at Walmart for about $5.00. The real “Earth Box” is available on line for for purchase and also great planting tips! Just click on the link.
What you need to make 2 DIY Earth Boxes:
- 2 Rubbermaid Plastic Storage Tubs (I used 18 Gallon)
- 1 10′ Plastic Pipe 1 1/2 Diameter
- Carpet Knife
- Miter saw to cut the plastic pipe
- 3/8 inch Drill Bit to Drill Drain Holes
First place I went to was You Tube. That it my go to place for how to do anything. I Learn how to build, make and create all by researching You Tube. My favorite Video is right Here.
First thing you do is cut the insert out of the Lid of the tub, make sure you watch the video.
Drill a drain hole on each end of the tubs about 2 3/4 inches from the bottom.
With the cutout piece of plastic from the lid, drill several holes for drainage. Cut a circle in one corner of the lid to fit the Fill Pipe, again refer to the video 🙂
Cut the PVC Pipe with the Miter Saw into to 2 1/2 inch pieces. You will need to cut 15 of them.
Place the pipe pieces standing up in the bottom of the tub and place the Lid you drilled holes in on top.
Cut a length of PVC Pipe about 3 inches above the height of the tub. Insert in the corner and you have just built your first DIY Reath Box!!!
I think I need to add this Video as well, I gleaned a lot from this guy too! Although we went the way of using the PVC Pipe for stability.
Here are pictures of our Box in progress
I Transplanted 2 Cucumber plants that I started from seeds and 2 Zucchini in the other. My plan is to put a trellis behind them and train the plants vertical, another Pinterest idea! Gotta love that site!! You can follow me at Jeanene (WinterWheat1).
Congratulations!!! You now have your own Earth Boxes. Here are my other 3 Boxes all planted and growing like crazy! I have Corn with Garlic planted in the front since one is growing up and the other is growing down (made sense to me). We have 2 rows of Snow Pea’s in one box, and 2 rows of Green Beans in the other. I am so pleased at how well my “crops are coming along. I never have to worry about “not enough water as I fill the drain pipe every 3-4 days. I check them every day since they are growing like crazy! Here it is April 10th in Phoenix AZ and I have Snow Peas and Beans already. We also have a Cherry Tomato plant going nuts! More Pictures!
This Recipe is a collection of several and put into oven proof crocks and then baked into individual servings of YUM! This is how it starts…
Chicken Pot Pie/Dumplings
1 small onion chopped
2-3 stalks celery chopped
2 carrots diced
1-2 red potato’s chopped into medium pieces
Saute in 1 tablespoon of olive oil until medium soft. (they still have some cooking to do)
2 Cups Chopped or Shredded cook Chicken
1 Can Buttermilk Biscuits cut into 1/4’s and dipped into 2 Tablespoons melted Butter (you may only be using 3 or 4 of the Biscuits so reserve the others for baking)
In the meantime prepare 2 cans of Cream of Chicken Soup or
Make this amazing recipe of your own “Cream of Whatever Soup Mix” Recipe Here
I have made this and it is so easy and very handy to have in the pantry.
Heat to simmer and add sauteed veggies stir together and cook over medium/low heat for 7 minutes, add the Chicken and pour into individual crocks or oven proof bowls.
Top with Buttered Biscuit pieces and place bowls on a heavy flat baking pan. Bake at 400 for 10 minutes. Check oven at about 8 minutes just to be sure not to cook biscuits to long (everything else is cooked).
This will be very hot!!! Be careful!
These were hands down the best wings we have ever had, and they are baked! Who doesn’t love garlic, beer marinated anything?
Once you get the craving for good spicy wings that just fall off the bone, you go on the internet and research every which way you can make these. (That is what I do!) I found in my research, that beer and garlic are a must in the beginning. So that is how I started. I purchased 3 lbs of Chicken Drummets for $4.32 and washed those babies up and put them is a 1 gallon bag, added 1 beer (Stella because that is what we have) and chopped 3 cloves of garlic and added to the chicken and beer. Seal that up and refrigerate for 24 hours. I did try this with 4 hours and they were good, but trust me the flavor was awesome at 24 hours!
Now we have had great garlic beer wings at a little local place in Litchfield Park, AZ across the street from the Wig Wam Resort. This little place is called “Taps“. We seriously love them! That is how this started. I love to replicate great dishes or get as close as I can.
Next, I had to come up with a spice rub. and here it is.
Garlic Beer Wings Rub
2 Tsp Kosher Salt
1/2 Tsp Celery Salt or Powder
1 Tsp Paprika
1 Tsp Chili Powder
1 Tsp Black Pepper
Mix together and sprinkle on the Wings or Drummets after 24 hours. Drain the wings first and spray a foil lined baking sheet with oil, then spray the wings with a light coating, sprinkle rub and turn over to get them nice and coated. Bake at 425 for 30 minutes. Turn them over and return to oven for 25-30 minutes. These babies are gonna smell great!
Meanwhile in a small sauce pan, melt 1/4 cup butter. Add 3/4 cups Franks Redhot Sauce and stir to mix and heat thoroughly. When wings come out of the oven, add 1/3 cup beer and stir in. You want to add this last so you do not cook it all off (preserve the Beer taste).
Place 4-5 wings at a time in large metal mixing bowl (this works great) add some wing sauce and start tossing around the bowl to coat. and then start platting the wonderful wings! That is it!
I think Facebook is a great way to stay in touch with Family and Friends from that past and the very special new ones. But……there is something creepy about being stalked without your knowledge. I personally do not like it. I found this blog post today and just knew I had to share.
Please click on the link and protect your identity, I just fixed mine and it worked!
- Poblanos Stuffed With Cheddar & Chicken
- Apple Blueberry Enchilada’s, Really!!
- Sprouts! Grow your own on your kitchen counter
- Enchilada’s with Roasted Vegetables served Lasagna Style
- Jalapeno Cheddar Cheese Bagels
- DIY Earth Box! Make it yourself
- Chicken Pot Pie with Large Buttermilk Biscuits
- Garlic Beer Wings with Franks Hot Sauce
- How to stop Facebook from sharing your location | How To – CNET
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