Wednesday, April 6, 2011

Traditional Chile Relleno with Papas con Chile



3 large poblano peppers
4 eggs - separated
2 large tomatoes
1/2 cup red onion
1/2 cup flour
salt
pepper
1 pound yukon gold potatoes
1 jalapeno pepper
2 Tbsp. milk
1 Tbsp. sour cream
1 Tbsp. butter
2 cups mexican cheese blend
Granulated Garlic

Heat grill and place the poblano and jalapeno peppers on grill turning occasionally until skin is slightly black and bubbly.  Remove from grill and place peppers into a plastic bag to steam so skin is easy to remove.  Heat onion in a small amount of oil and add chopped tomatoes and season with granulated garlic and salt and pepper.  Simmer.  After 5-10 minutes remove peppers from bag and peel the skin off the poblano peppers, set aside.  Beat egg whites in a bowl until stiff peaks form and then add flour and beat until mixed.  Fill frying pan 1 inch deep and heat on medium high heat.  Dip two of the poblano peppers into flour and then into the egg mixture and add to hot oil and fry until golden brown on both sides, set aside.  Boil potatoes and mash with sour cream, butter, milk, salt, pepper and granulated garlic.  Chop remaining poblano pepper and jalapeno pepper and mix in with mashed potatoes.  Preheat oven to 375.  Put mashed potatoes into baking dish and cover with cheese.  Bake for 15 minutes.  Place the rellenos onto a baking dish and slice lengthwise and fill with cheese/  Cover in tomato sauce you made earlier and top with more cheese.  Bake 15 minutes.  Enjoy!

Tuesday, March 29, 2011

Basil-Parmesan Risotto with Grilled Chicken




1 Cup Arborio Rice
1 Cup Chopped Red Onion
2 Chicken Breasts
3/4 Cup Parmesan Cheese
3/4 Cup Chopped Basil
3 Tbsp. Butter
3 Cloves Garlic
1 Cup White Wine
2 Cans Chicken Broth
Salt
Pepper
Granulated Garlic

Heat chicken broth in 2 quart saucepan over low heat.  Melt butter in large saute pan over medium heat and add onion and garlic and cook until translucent, stirring constantly.  Add rice, salt, and pepper and stir constantly until rice is slightly browned.   Add half of the wine and stir until absorbed and then do the same with the rest of the wine.  Begin adding the chicken broth 1/2 cup at a time stirring constantly until absorbed, leaving risotto slightly creamy.  Remove from heat and stir in Parmesan cheese and chopped basil.  Season chicken with salt, pepper, and granulated garlic and grill and serve over the risotto.  Enjoy!

Wednesday, March 9, 2011

Chicken Stir Fry


1 Package Chow Mien Noodles
1/4 Head Cabbage (Cut into strips)
1/2 Cup Julienned Carrot
1 Cup Snow Peas
1/2 Cup Onion
2 Tbsp. Fresh Ginger (Diced)
2 Tbsp. Fresh Garlic (Diced)
4-6 Diced Green Onions
1-2 Tbsp. Asian Garlic Chili Sauce
1 2/3 Cups Chicken Broth
1 Tbsp. Sesame Oil
2 Tbsp. Peanut Oil
2 Tbsp. Sugar
2 Tbsp. Cornstarch mixed in 2 Tbsp. Water
2 Chicken Breasts (Cut into thin strips)
Salt
Pepper
2 Tbsp. Cooking Sherry or Rice Wine Vinegar

Sauce
Heat 1 Tbsp. peanut oil in 2 quart saucepan over medium heat.  Add garlic and ginger and cook for 30 seconds.  Add chicken broth, sugar, garlic chili sauce, sherry, sesame oil, and cornstarch mixed with 2 Tbsp. water.  Heat until thickened and then reduce heat to low.

Chicken and Vegetable
Heat 1 Tbsp. peanut oil in wok or heavy skillet over medium-high heat.  Season chicken with salt and pepper and add to pan and cook until slightly browned and then remove chicken from pan and set on a plate.  Add cabbage, carrots, onion, and snow peas to hot pan and season with salt and pepper.  Once the vegetable get translucent or slightly brown add chicken back to the pan along with the sauce.  Cook noodles according to the directions on the package and add to pan.  Remove from heat and add green onion.  Plate and drizzle with more sesame oil if desired.  Enjoy!

Thursday, March 3, 2011

Grilled Pork Chops with Grilled Asparagus



1 Bunch Asparagus
2 1-Inch Think Boneless Pork Chops
Salt
Pepper
Granulated Garlic
Worcestershire Sauce
Soy Sauce
Olive Oil
Nonstick cooking spray

Marinade pork chops in a mixture of half worcestershire sauce and half soy sauce for 1 to 24 hours.  Heat gas grill to high or light charcoal grill as directed on bag.  Break bottoms off asparagus by bending until it snaps (grip them by the bottom and from the middle).  Drizzle asparagus with olive oil and use hands to toss asparagus until completely covered.  Season with salt, pepper and granulated garlic and toss again with hands.  Season pork chops with pepper and spray with nonstick cooking spray and place on hot grill.  Grill for 4-5 minutes on each side, cross grilling if desired.  Place asparagus on grill and grill for 4-5 minutes turing 2-3 times.  Remove from grill and plate.  Enjoy!

Monday, February 28, 2011

Orange Peel Chicken




1 Navel Orange
1 8oz can Tomato Sauce
1 Red Bell Pepper
2 Chicken Breasts
Flour
2 Tbsp. Honey
1/3 Cup Sugar
1-2 Tbsp.  Asian Garlic Chili Sauce
2 Tbsp. Soy Sauce
2 Tbsp. Chopped Garlic
2 Tbsp. Fresh Ground or Chopped Ginger
Peanut Oil
Vegetable Oil
4-6 Chopped Green Onions
1/4 Cup water
Steamed Rice

Cut chicken into small bite sized pieces and dredge in flour, set aside.  Peel orange with a potato peeler and cut peel into thin strips, set aside.  Squeeze the orange's juice into a small bowl discarding and seeds, set aside.  Heat 1 Tbsp.  peanut oil in 2 quart saucepan over medium heat.  Add 1/2 inch deep of vegetable oil to a wok or heavy skillet and heat over medium high heat.  Add garlic and ginger to saucepan and heat for 15-30 seconds, not allowing the garlic to burn.  Add tomato sauce to saucepan, along with water, honey, orange juice, soy sauce, sugar, and garlic chili sauce.  Simmer over medium heat for 5 minutes then reduce heat to medium low while you prepare the chicken.  Fry chicken in wok or heavy skillet with the hot oil and then  remove and drain on a paper towel covered plate, set aside.  Clean wok or use another skillet and heat 1 Tbsp. peanut oil over medium heat.  Cut bell pepper into small strips or 1 inch pieces.  Add to hot pan or wok and cook for one minute.  Chop green onions and set aside.  Add orange peel to pan along with cooked chicken.  Cook for one minute, stirring constantly.  Add the sauce to the pan and continue stirring for 30 seconds.  Remove from heat and stir in the green onions.  Serve with steamed rice and soy sauce.  Enjoy!

Thursday, February 24, 2011

Balsamic Glazed Pork Chops with Sour Cream and Chive Mashed Potatoes




2 - 1-inch thick boneless pork chops
1/2 cup balsamic vinegar
1 tablespoon sugar
Salt
Pepper
Olive Oil and Butter

Heat a small amount of olive oil and a teaspoon of butter on medium-high heat until butter is melted.  Season pork chops with salt and pepper and grill on both sides to medium (about 3 minutes per side).  Remove pork chops and set aside.  Add balsamic vinegar and sugar to the pork chop pan and heat over a medium heat until mixture thickens stirring constantly.  Add pork chops back to pan and continue cooking until they are glazed over with balsamic mixture.  Be certain to taste you balsamic mixture, when it tastes sweet it is ready.  Enjoy!


1 pound new potatoes skin on
Milk
Butter
Salt
Pepper
Garlic Powder
Sour Cream
Green Onions

Boil potatoes in salted water over high heat until a fork will slide into them.  Remove and drain water from potatoes.  Mash in a bowl with desired amount of remaining ingredients.  Enjoy!