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.



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.

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

Enchilada’s with Roasted Vegetables served Lasagna Style

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

Ready to Eat!

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… 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!


May 21, 2012 Posted by | Mexican, recipes, 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


Just start with this simple Bread Machine Bagel Recipe from All  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!


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

Black Bean and Vegetable Burrito

An easy vegetable burrito with everything from the garden and pantry!

Ready to Roll!

Here are the rough chopped vegetables sauteing in some olive oil spray.  Just veggies and 1/2 plus (to taste) Taco seasoning, 1/2 can drained Black Beans, then added 1/2 cup Salsa Verde Enchilada Sauce.  Saute for about 5 minutes to blend.  Then set aside.

The filling blended together

I ran out to my new little container garden for the Cilantro and could not resit taking a few photo’s of the plants!  Soon everything will be ready for fresh Pico right out of the garden!  I can’t wait!

My Container Garden

Next I assembled to Burrito.  I like the cheese a little melted because it seems to hold everything together better.  I heated the Tortilla in the non-stick skillet, added the cheddar cheese and heated about medium for about 3 minutes.  Spoon in the black bean filling, top with some fresh Cilantro.  That is it!!  I did add some fresh salsa from our favorite Mexican Restaurant, Raul and Theresa’s. The place is awesome!!  We go there every Wednesday for the special, all you can eat shredded beef taco’s and cheese enchilada’s.  The big guy gets 3 and 3 every time.

Filling the Burrito

 That is it!  it was so easy!

Black Bean & Vegetable Burrito

1/4 Cup Chopped Onion
1/4 Cup Chopped Yellow Squash
1/4 Cup Chopped Zucchini
1/4 Cup Chopped Red Bell Pepper
1/2+ teaspoon Taco Seasoning
1/2 Can Black Beans, Drained
1/4 to 1/2 Cup Salsa Verde Enchilada Sauce
10 Inch Flour Tortilla’s
Cheddar Cheese, Shredded
Fresh Cilantro

Then Follow the pictures!


April 30, 2011 Posted by | Egg Free, Mexican, recipes, Sandwiches & Wraps, Vegetables | , , , , | Leave a comment

Flautas with Slow Cooked Shredded Pork Loin

I love Flautas!  I think they are better than taquitos and and not full of grease that you get from all of the oil you have to fry them in.  I started my Labor Day holiday with a 3lb Pork Loin Roast, crock pot, 2 cups of beef bouillon and 1 cup of water for liquid on top of a large sliced onion.  6 hours later the meat was falling apart and I had many options for the weekend meals!



These are so easy once you have you shredded pork ready.   Mixed enough pork roast about 1 1/2 cups, with a couple of tablespoons of Taco seasoning and placed about 2-3 tablespoons of filling on one edge of a medium flour tortilla, I and a sprinkling of cheddar cheese and a roll up like a cigar and place on a  baking sheet, lightly coated with Canola spray.  Repeat until you have used up your seasoned pork.   Makes 6 good sized flautas.  Spary the tops with the oil and bake at 400 for about 15 minutes turning 1/2 way into cook time.  I toped with a handfull of cheese and returned to the oven to melt.  Serve whole or cut in half with sour cream and salsa!

Fresh out of the oven

Fresh out of the oven


September 6, 2009 Posted by | Mexican, Pork, recipes | , , , , , | 2 Comments

Shredded Pork Taquitos!!!

That slow cooked pork loin, I always had a plan!!  Pork taquitos and enchiladas

Start with a pork roast or in my case a pork tenderloin (on sale, make;s it so much better). Put about 3 lb roast in the crock pot  over 1 sliced onion and pour 2 cups beef broth (I used beef bullion) and 1 cup water and cook for 8 hrs. ( just had several typo’s as I am eating the Taquitos).

Taquitos ready to serve

Taquitos ready to serve

The cooked pork roast (for about 6 taquitos)  is shredded and mixed with about a Tbls of Taco seasoning ( I used costco brand).

Seasoned shredded pork

Seasoned shredded pork

Heat corn tortilla in pan spayed with canola oil or whatever you have on hand.  About 10 seconds on each side to soften.

Heat Tortillas

Heat Tortillas

Add pork to tortilla close to one edge of tortilla so you can roll as shown.

Ready to roll!

Ready to roll!

I was feeling rather lazy and used just a piece of foil to place the filled tortillas, but it works great and is fast for cleanup!.    I then spray tops with oil before placing in 400 degree pre-heated oven .

Ready for the oven

Ready for the oven

Bake for 7 minutes the turn and top with a handful if shredded cheese, bake an additional 5 minutes.  Serve with sour cream and your favorite salsa!!  Super easy and they were great!  Enchiladas will have to wait until tomorrow!!

Topped with cheese and ready to eat!!

Topped with cheese and ready to eat!!

August 29, 2009 Posted by | Mexican, Pork, recipes | , , , | Leave a comment

Enchiladas filled with chicken, green chile’s and cream cheese

These green chile and chicken enchiladas filled with cream cheese & diced onion and then topped with Salsa Verde sauce  hit the spot tonight!

Enchilada with chicken, green chili and cream cheese salsa verde

Enchilada with chicken, green chile and cream cheese salsa Verde

These  are super easy and wonderful and kitchen friendly in this intense July heat here in Arizona.   I cooked chicken breasts (with ribs) in the crock pot today and by 4:00 it it just fell off the bones!  You can always use a rotisserie chicken from the market to make things even easier.  This is what you need:

Tortillas (I used flour but use what you like)
Can of whole green chile’s
Small block of cream cheese ( I used fat free, gotta save calories where I can!)
Diced onion (to taste, I love them)
Shredded Chicken
Shredded cheddar & Jack cheese
1 jar of green chili Salsa Verde enchilada sauce

I spray a casserole dish with cooking spray and lay the tortilla in the dish then add the filling.  The cream cheese slice (about 1/4 inch thick) goes on the bottom then a whole green chile, chicken, onion  and then pour on some salsa verde enchilada sauce (1/8 to 1/4 cup, eye ball it).  Roll the tortilla in the dish and it will coat as you roll.  Bake in the oven at 350 for 20 minutes. to brown the tortillas a little, this makes them not so soggy.  (I you do prefer them soggy just pour the sauce of the top and bake for 30 minutes).    Take out and pour the rest of the Enchilada Sauce over the top and sprinkle with shredded cheese, put bake in the oven for about 10 minutes.

Enchiladas ready for the oven

Enchiladas ready for the oven

These are so easy and good!  I am only cooking for one right now and I told myself ..only make two…well they are so easy and I just had to fill the dish!  Now I will be feeding some friends.  They freeze well by the way for a quick lunch or dinner.  I had some pico de gallo from the other night and I topped mine off with that.  I hope you enjoy!

July 8, 2009 Posted by | Chicken, Mexican, recipes | , , , , , , | 1 Comment

Shredded Pork Taco’s With Fresh Pico De Gallo

Happy 4th of July!  Shredded pork Taco’s tonight!

It has been a busy week and by the way, where did June go?  It is 106 today and the only place to be is the pool or in the air conditioning!  Thank god for the crock pot on hot summer days like this.

Shredded Pork Taco

Shredded Pork Taco

Pork Loin in the Crock Pot

I put a 2lb pork loin (with my favorite spicy rub)  in the crock pot this morning with
1/2 cup of fresh pineapple juice
1/2 sliced onion
Fresh pineapple chucks on top.
The fresh juice from the pineapple has enzymes that help break down the fats and the meat just falls apart    After 6 hours the house smelled wonderful!

Pork Loin in the Crock Pot

Pork Loin in the Crock Pot

Just under 6 hours to go!

Just under 6 hours to go!

Shredded Pork

Shredded PorkGet ready

Now for the Pico!

This is a favorite I get requests often from my good friends and I tweak the heat according to their taste.  My dear friend Kelley likes it not to hot but Brent like it fire hot!  So to make everyone happy I make the basic Pico De Gallo and then throw 2  more jalapenos and a couple of Serrano’s along with  3 more cloves of garlic and give whirl in the food processor and spoon it into a separate container to add as needed and then EVERYONE is happy!

My Fresh Pico De Gallo

My Fresh Pico De Gallo

Pico De Gallo

Pico De Gallo

Pico De Gallo

This is so easy to make and I just wing it every time I make it.   The food processor does all the work!   Just add and pulse a couple of times  to get a good size chop the following:

8 Roma tomato’s  pulse and add to bowl
5 garlic cloves, 3 Jalapenos peppers (seeded), 1 Serrano peppers (seeded)  pulse and add to the tomato’s
1/2 red onion (I only had a yellow one) pulse and add to the bowl
Cilantro (leaves only) about 1/2 bunch, pulse and add to bowl
1 lime squeezed into bowl and then salt and pepper to taste
Stir all together and refrigerate for a couple of hours or overnight (the flavors are much better the next day)  Now you also have that added punch of heat to add if your guests like it hot.

July 4, 2009 Posted by | Mexican, Pork, recipes | , , , , , , , , | 1 Comment

Happy Cinco De Mayo!

Well I have put together my meal for this holiday in about an hour.  I always forget I am cooking for one for the next couple of months .   Good thing I know a few friends I can pack some of it up for!  Here is my creation for today! (I sometimes add shredded rotisserie  chicken)

Cheese and Green Chili Enchilada’s

For the Sauce (you can use canned if you prefer)

Sauce Ingredients

Sauce Ingredients

1 Tble spoon Olive oil,  1/8 cup Minced onion,   1/2 tsp oregano,   1/2 tsp Basil,   1/2 tsp Cumin,   3 tsp Chili Powder,   1/8 tsp Black pepper,  1/8 tsp Salt,   6oz Can of Tomato Sauce,  1/2 cup of Salsa, 3 Cloves Garlic (minced),   1 Tble spoon chopped Cilantro,    1  1/4 cups Water.

Heat the oil in a sauce pan over med/low heat.  Add garlic and saute for 2 min.  Add the rest of the ingredients (stirring in between) except water.  Cook 2 min.  Add Water and bring to boil.  Reduce heat and simmer at Low Heat for 20 min.

Enchilada's ready to go into oven for 30 Min

Enchilada's ready to go into oven for 30 Min

For Enchilada’s

Prepare Casserole dish by spraying with Canola oil. I used 4 Flour tortilla’s and laid them in the dish as I filled them.  First take one flour tortilla, lay  a whole green chili (I bought a small can), then a slice of Cream cheese (Lite), some chopped onion (optional),  a handful of  a  mix of shredded cheddar & Jack cheese.  Start at one end and roll in dish as the outer Tortilla will coat with oil as you roll.  Then repeat with remaining Tortilla’sThen Spray the top with the Canola oil and put in the oven for 20-30 min @ 350

Rolled and ready for the oven!

Rolled and ready for the oven!

Time To Assemble!

After 20 Min remove from oven and pour sauce over top and add 1 Cup (or more) of Shreaded cheese and onions(optional_ and Chopped CilantroPut back in oven for 5 Minutes to Melt Cheese.

Adding Sauce

Adding Sauce

Ready to back into the oven!

Ready to back into the oven!

And then remove from oven after 5 min and cover with foil for another 10 min (to let flavors meld together)…Then  Serve!


Happy Cinco De Mayo!!!!!!!!

May 5, 2009 Posted by | Mexican, recipes | , , , | 2 Comments