Winterwheat

Just some notes to friends

Poblanos Stuffed With Cheddar & Chicken

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.

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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.

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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.

Serve Immediately!!!!!

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!!

November 11, 2012 Posted by | Cheese, Chicken, Egg Free, Main Dish, Mexican, recipes, Sauce's & Salsa's, Vegetables | , , , | Leave a comment

Sprouts! Grow your own on your kitchen counter

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.

Sprouts Growing

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!

Ready to eat!

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!!

June 17, 2012 Posted by | Egg Free, Garden, Lunch, Main Dish, recipes, Salad, Sandwiches & Wraps, Vegetables, Vegetarian | , , , , , , , | 1 Comment

Garlic Beer Wings with Franks Hot Sauce

These were hands down the best wings we have ever had, and they are baked!  Who doesn’t love garlic, beer marinated anything?

Garlic Beer Wings

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!

Marinated and coated with the rub

Tossing in the bowl with the sauce

Time to eat!

Enjoy

January 7, 2012 Posted by | Chicken, Egg Free, Lunch, Main Dish, recipes, Sauce's & Salsa's | , , , , , | 3 Comments

Grilled Steak with Mushroom Tarragon Cream Sauce

This is the second time we have made the Wonderful Meal. I found this while surfing Pinenterest.com. The first time We used huge Top Sirloin I picked up from Costco, yes and they were very tender and very good. The pictures came out terrible as it was late and the natural light was gone. The food was fantastic! This is the Original Post from Dragon’s Kitchen Blog: http://www.thedragonskitchen.com/2008/08/grilled-steak-with-mushroom-tarragon.html .

Last night I picked up 2 great looking Rib-eye’s, The Barbecue Master set to work (that would not be me). I started the sauce and the Corn on the cob.

Steak with Mushroom Tarragon Cream Sauce

The Seasoned Steaks

Mushroom Tarragon Cream Sauce

Grilled Steak with Tarragon Cream Sauce

2 Steaks (Rib eye or Favorite Cut) Seasoned
1 Tablespoon butter
2 Shallots Chopped
1 1/2 Cups Mushrooms, Sliced
1/3 Cup White Wine
1 Tablespoon Fresh Lemon Juice
1/4 Cup Whipping Cream
2 Tablespoons Fresh Tarragon, Chopped Salt and Pepper to taste

  • Preheat Grill to Med/High. Season Steaks to your liking.
  • Grill to your favorite temp (We like Medium Rare). Place on plate and tent with foil to rest.
  • In medium sauce pan: Combine butter, shallots and mushrooms. Saute until shallots are translucent.
  • Add wine & lemon juice and cook for another 3-5 minutes until reduced by half.
  • Add any juices from the Steak platter where Steaks are resting (This adds amazing flavor!) Stir
  • Add whipping cream, Tarragon and 1 Tablespoon of butter and stir over medium/low heat until mixed well.
  • Serve over Steaks on on the side. (Also great over Fresh Asparagus!

August 31, 2011 Posted by | Beef, Egg Free, Main Dish, recipes | , , , , , , | Leave a comment

Turkey Bacon Club Wrap

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

Turkey Club Wrap

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 the top, roll the wrap as tightly as you can and the roll the whole wrap in the wax paper and fold the ends.  Refrigerate about 30 minutes and the unroll and slice in half.  I sliced mine in about 1 1/2 inch slices to make it easy to eat on the run or just not as messy.  Yum!  I will definitly make this again to take to the office for lunch.

Ready to Assemble

Spread cheese, add peppers, seasoning and sliced tomato's

Add baby spinach and lettuce

More fillings Swiss and Bacon bits

Top with Sliced Turkey

Rolled Wrap

Ready for the fridge for at least 30 min

Sliced into 1 1/2 inch pieces

This was so good that I will make another tonight to grab in the morning for tomorrows lunch!

August 30, 2009 Posted by | Cheese, Chicken, Egg Free, Lunch, Main Dish, Mission Wraps, recipes, Sandwiches & Wraps | , , , , , , , , , , , , , , , , , , | 10 Comments