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.

DSC_0458-001

DSC_0440DSC_0441-001DSC_0444-002DSC_0447-001

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.

DSC_0452-001

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

Apple Blueberry Enchilada’s, Really!!

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. 

DSC_0341

Apple Blueberry Enchilada

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.

Apple Pie FillingSimmering SauceDSC_0324

DSC_0327

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.

Enjoy!!!!!

July 13, 2012 Posted by | Dessert, Egg Free, recipes | , , , , , , | 4 Comments

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

Jalapeno Cheddar Cheese Bagels

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.

Jalapeno Cheddar Cheese Bagel

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.

 

 

 

 

 

Cajon Bell Pepper

DSC_0272

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.

Bread Machine with 15 minutes left on the Dough Cycle The dough is ready to come outDSC_0240

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.

DSC_0243Brushing with milk before topping

I use milk to brush on the tops as mine are Egg Free.  No need for all that mess either.  Then get creative!

Topped and ready for the oven Gotta have a Sesame Bagel in the Bunch

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!

Jalapeno Cheddar Cheese BagelDSC_0265DSC_0267Sesame Bagel

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!

Enjoy!

May 7, 2012 Posted by | Breakfast, Cheese, Egg Free, Lunch, Mexican, recipes, Sandwiches & Wraps, Vegetables | , , , , , , | Leave a comment

Chicken Pot Pie with Large Buttermilk Biscuits

This slideshow requires JavaScript.

I have been craving comfort food since the temperatures here in Phoenix have finally dropped! In one day we went from have the AC on in the car to turning on the heater! Crazy!! Here is my all time super easy Chicken Pot Pie Recipe

Chicken Pot Pie

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!

March 6, 2012 Posted by | Chicken, Egg Free, recipes, Soups, Vegetables | , , , , | Leave a 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

Roasted Tomato Soup

Finished with a half of a Grilled Cheese Sandwich

I have been craving a good Tomato Soup. Something that would satisfy my craving for Basil as well. This soup did it! I love all off the Roasting going on first, just makes the soup. I have lots of Basil growing in the big pot on the patio, I planted the small baby plant in the spring and now it is a HUGE bunch!

Start by cutting up 3-4 tomato’s, I used 4 Roma’s. Quarter them and lay on flat sheet covered with foil. Cut 1/2 yellow onion into wedges and add to the pan. Then 3 cloves of garlic, halved, tucked into the tomato pieces. Pour about 1-2 Tablespoons of Olive Oil over the veggies. Salt and Pepper and sprinkle with fresh Parsley (from my little garden). Then place into the oven at 350 for 30-40 minutes.

Seasoned and ready to go in the oven

Roasted Tomato

Now heat 1 can of low sodium Chicken Broth in good size sauce pan. Add 1 Tablespoon tomato paste (I use the kind in the tube). Heat on medium low heat and stir until well blended. Add the Roasted Veggies and simmer for about 10 minutes.

In the Pan

Now use your immersion blender or tall blender to mix the soup together to your desired consistancy. I wanted it to be “Rustic”, kind of thick. Then add 1/4 cup Half and Half and stir and simmer for another 5 minutes.

Toamato Soup just Blended

I ran back out to the Garden and picked the Basil and tossed it on top of the soup one it was in the bowl.

Ready to Eat!

Ready to Eat

Soup with 1/2 Grilled Cheese Sandwich

This was so GOOD! And super easy. I have been juicing and have not had a lot of solid food for a week and this was just perfect.

This recipe came from The Sprouted Kitchen Blog and you can find it right here: http://sproutedkitchen.com/?p=3186

Enjoy!!

October 19, 2011 Posted by | Egg Free, Lunch, recipes, Vegetables | , , , , , , | 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

Peach and Blueberry Sour Cream Cobbler

This is one of the BEST cobbler recipes I have ever found!!  I first “pinned” yes, Pinned this and then made it last night.  What a hit!!  For all that have not heard of it,  this is my page with all of my boards.  http://pinterest.com/jeanenem/.   I love this site and I am sure you will to.  It is a place to save ALL of your favorite sites and anything else.  Check it out.  If you need an “invite”, let me know.

Peach and Blueberry Cobbler

If this looks like a lot of Whipped Cream topping, it is because it IS!!  This is my boyfriends plate.  It is how he rolls!  If we had ice cream,   well you get the idea.  Here is the original recipe from Nigel Slater, http://mixbakestir.com/2010/09/19/peach-and-blueberry-sour-cream-cobbler/.   This is the best and not to sweet.  The fruit stands out and is the “Star” of the whole dish.  LOVE it.  The blueberry’s “pop” when you bite into them, there is no other description that will work here.  Just fantastic.

Sliced fruit with lemon juice

With the topping, just out of the oven

This was SO GOOD!  We are having this again tonight, he is out buying Vanilla ice cream.  Can’t wait!!!!

Peach and Blueberry Sour Cream Cobbler

Adapted from Nigel Slater

Ingredients

Fruit filling:
3 ripe peaches, sliced
3 1/2 cups blueberries
the juice of 1 lemon
1 generous  Tbsp. sugar
1 generous Tbsp. all-purpose flour
Cobbler crust:
1 1/2 cups all-purpose flour
pinch of salt
2 1/2 tsp. baking powder
1 gently heaped Tbsp. sugar, plus extra for sprinkling
6 Tbsp. cold butter
4 oz. light sour cream

Preparation

Preheat the oven to 400 F.
Toss together  all the ingredients for the fruit filling in a baking dish or pan.
To make the cobbler crust, add all ingredients except the sour cream into a food processor and pulse to combine, until the mixture resembles soft, fresh breadcrumbs. Tip into a bowl, and then mix in the sour cream.
Break off walnut sized pieces of the dough mixture, flatten slightly, and then lay on top of the fruit.  When you  have added all the dough, sprinkle it lightly with sugar.
Bake for about 25 minutes, until the top is golden brown and the fruit is bubbling.

August 16, 2011 Posted by | Dessert, Egg Free, recipes | , , , , , | 4 Comments

Stuffed Baby Bella Mushrooms with a 3 cheese filling and egg free!

I love these stuffed mushrooms and have delayed posting to get it just right!

3 cheese stuffed mushrooms

This is my favorite appetizer to serve with everything from Barbecue steak to anything Italian.

Baby Bella's

My local market, Sprouts.com, has the best produce and always fresh!  I have been growing my own herbs and so it made this super easy.  Here are the mushrooms stemmed and ready to fill in a buttered baking dish.  I used 2 packages of the mushrooms and lots of extra filling to make ravioli, coming soon!

Stemed and ready to fill

Stuffed and ready for the oven

Stuffed and ready for the oven

Ready to serve

The best way to put these babies together is to use a food processor, does all the work.  I love these and have only heard great reviews from my guests, and the best part for me is that they are egg free!

Stuffed Baby Bella’s with 3 cheese filling

2 packages Bay Bella Mushrooms or white button (I have used both)
1-2 Tablespoons olive oil
1/2 large onion finely chopped
2-3 cloves of garlic, chopped ( I add it to the onion in the processor and give it whirl)
2 tablespoon fresh herbs (any mixture of rosemary,thyme ore basil, whatever you like, chopped)
1/2 cup Greek yogurt
1/2 cup Ricotta cheese
1/3 cup Parmesan cheese
1/3 cup crumpled fresh Mozzarella cheese (you can use shredded)
1/2 cup Panko Bread Crumbs
1/4 cup Progresso Italian bread crumbs
1/2 tsp salt
1/4 tsp pepper
2 Table spoons fresh Parsley, chopped
1/4 cup Italian Dressing

Saute olive oil, onion and garlic for about 10 minutes over medium low heat (I chopped the mushroom stems and added them to this mixture).  Cool and add to food processor.  Add the rest of the ingredients and mix on low speed for a couple of minutes.  Add about 1/4 cup Italian dressing to mixture and mix for about 1 minute.  You are now ready to stuff the mushrooms.  Preheat oven to 350.  Bake uncovered for 20 minutes then tent with foil and continue to bake another 10 minutes.

You are now ready to enjoy!

June 28, 2011 Posted by | Cheese, Egg Free, Italian, recipes | , , , | Leave a comment