Monday, May 27, 2019

Twice-Baked Poblanos

I recently received a new meal kit that required poblano peppers but then time got away from me and I didn't make the meal. I stowed the required meat in the freezer and put the peppers in my produce drawer.  My dad is a fan of a little spice so when I realized he was coming over I knew it was time to use the peppers!  All the recipes I saw made them into a meal and we were already having grilled sausages so that would be too much.  I consulted with a friend and we came up with Twice-Baked Poblanos.  Basically Poblano peppers stuffed with mashed potatoes with all the accouterments. 

This recipe is actually quite simple combining roasted techniques and making mashed potatoes. I apologize in advance that I don't know my exact mashed potato recipe because I 100% made it up on the fly but any mashed potato will work here.  I also had WAY TOO MANY POTATOES and I just used 5 russets! Probably you only need 3 potatoes: 4 peppers ratio.  This dish has a little hint of spice but it is not overpowering at all - the perfect bite!

4 Poblano Peppers, seeded and halved
Olive Oil
lots of Salt
4-5 russet potatoes, peeled & cubed
2 Cups Sharp Cheddar, shredded
2 slices bacon, cooked and crumbled
1/4 C Sour Cream
1/2 - 1 Cup Half & Half or Milk
2 T Butter

1. Preheat the Oven to 425, take the half and half, butter and sour cream out of the fridge and set on the counter
2. Cover a rimmed baking sheet with foil for easy cleanup. Place peppers inside-side up on the tray and drizzle with olive oil. Sprinkle with salt.
3. Roast peppers for 25-30 minutes or until tender. Take the peppers out of the oven and let rest while preparing the mash.
4. Meanwhile, place potatoes in a large pot and cover with water. Add salt so that the water tastes like the sea.
5. Boil potatoes until tender about 15 minutes, testing with a fork
6. Drain the potatoes
7. Add sour cream, butter, salt to taste and 1/4 C half & half to the potatoes and mash with a potato masher. Continue to add half & half, a little at a time until the consistency comes together as desired
8. Mix in 1 C cheese and bacon to the potatoes
9. Preheat the oven to 350
10. Spoon potato mixture on top of the peppers, top with cheese
11. Bake at 350 for 10 minutes or until cheese is melted, serve immediately or leave in warm oven until ready to serve

Monday, May 7, 2018

Cheesy Orzo

Did you get an instant pot yet? I admit, I don't use it as much as I thought I would but the other night when we had guests for dinner and a tiny window with which to get dinner ready, I used it. We also sous vide our meat for dinner so it was really hands off!

This cheesy orzo was sooo flavorful. Pretty much the best updated mac & cheese I've ever had.  My 3yo wan't a fan even though she said it was good she didn't want any. My 18m loved it!  So good.  Run don't walk to get the ingredients to make this tonight!

Recipe here and below. I used asiago cheese instead of parmesan and didn't measure exactly cause more cheese is always better, right?

1/2 onion chopped
3 small cloves of garlic chopped
2 T butter
2 t olive oil
8oz orzo
2 Cups Chicken broth
1/2 t salt
1 C mozzarella cheese
1 1/2 C asiago (or parmesan) cheese
1 Cup whole milk or half & half (I used milk)

1. Turn the instant pot to saute and add butter & Olive oil.  Add onions and cook until translucent.
2. Add garlic and cook for 30 seconds
3. Add chicken broth and salt and bring to a simmer stirring. Add orzo. Put the lid on
4. Turn off the instant pot and set to manual, high pressure, 4 minutes.
5. Once the 4 minutes is up and it switches to warming, turn to quick release and wait for the button to pop. Open the lid, stir in cheeses & milk, salt to taste, serve immediately

Tuesday, February 27, 2018

Unicorn Yogurt Bark

We had some friends in town and Hazel was keen on making
this yogurt bark. What a cinch to put together! This is a recipe for eating right away or else it melts like yogurt, which is still good but half the fun is gone.  I used some whole milk vanilla yogurt and some mixed berry greek yogurt and both turned out great. I think you could potentially skip the food coloring and just use lots of different colors of yogurt, but this was much more vibrant with the coloring.

6 - 8 cups yogurt of your choice (I used 6 C vanilla & 1 C mixed berry), separated into bowls
Gel food coloring

1. Prepare a sheet pan by lining it with parchment paper then make room in your freezer for the pan
2. Mix each cup of yogurt with a toothpick full of gel food coloring to desired color, I used yellow, green, blue, pink, purple and some maroon color
3. Spread yogurt on the prepared pan. Then swirl slightly with the back of a spoon or spatula to get the desired rainbow affect
4. Sprinkle on a variety of different sprinkles
5. Freeze 3-6 hours
6. Remove from the freezer and break into chunks like bark, you can easily do this with your hands. Serve immediately or freeze bark in a ziplock bag

Wednesday, January 24, 2018

Chicken ‘Shawarma’ Bowls with Homemade Hummus

I want to branch out my family dinners from meat, potatoes and pasta to something else. So on Monday I prepped and prepped and on Tuesday I whipped up dinner in 10 minutes!  I highly recommend this meal.  I took it from Cooking Light and then changed I'm going to claim this as my own recipe. Bonus - You get my mom's delicious hummus recipe too!


1 15oz can garbanzo beans (chickpeas), drained
2 t olive oil (more to taste)
2 T sesame seeds
1/4 t cumin
1/2 t salt
1/2 large lemon (more to taste)
1 clove garlic

Chicken Shawarma Bowls
1/4-1/2 C cooked chicken per person - I used poached chicken or you can use rotisserie, chopped or shredded
Couscous - I used Far East Parmesan, this takes max 8 minutes to make!
Chopped cucumbers
chopped tomatoes
Half Lemon
Olive Oil

Directions - Hummus
1. Add all ingredients to a food processor and blend. If it's too thick add more olive oil or lemon juice to taste
2. Chill and if you want sprinkle with paprika to serve

Directions Shawarma Bowls:
1. Make Couscous according to box directions
2. Put couscous on the bottom of the bowl and add cucumbers, tomatoes, chicken and hummus on top.  Squeeze lemon juice and a dash of olive oil

Tuesday, November 28, 2017

Turkey Shepherd’s Pie

My parents made lots of leftover turkey so we could take some home. I decided to use it to make Shepherd’s pie. This particular recipe was simple and fast! I liked it but Joey wished for regular gravy - so you can use that instead of this sauce!

2 C chopped leftover turkey
1/2 onion chopped
1 clove garlic, minced
1 C frozen peas or frozen vegetable mix
1 1/2 C beef broth
2T tomato paste
1T worsteschier sauce
2t olive oil
2 C mashed potatoes
2 sprigs fresh thyme
1/2 C grated cheese

1. Preheat the oven to 350 or if you want a crispy top, turn on the broiler
2. In a small skillet sauté onion and garlic until the onion is soft
3. Add salt, tomato paste, Worsteshier sauce, broth and thyme, stir and bring to a simmer
4. Simmer 2 minutes then add peas and turkey. Simmer 2 more minutes. Salt to taste
5. Divide meat mixture between two oven-safe ramekins
6. Top meat mixture with mashed potatoes and add cheese on top
7. Bake 5-10m at 350 until cheese is melted and dish is warmed through
*If broiling, keep a close eye because cheese can catch on fire 2-5m
**If you want to use gravy instead of the sauce, omit broth, tomato paste and worsteshier sauce and replace with gravy.

Happy Eating!

Tuesday, November 7, 2017

Cheesy Garlic Bread with Pizza Dough!

We've had some pizza dough in the fridge that we have just been putting off using. Today I was making soup and thought it would be nice to have some bread with it - but I didn't want to go to the store.  I decided to try for some cheesy garlic bread.  WOW!


1lb refrigerated pizza dough, at room temperature
3-4 cloves garlic
2 T butter
1/4 C parmesan cheese, shredded
1 C mozzarella cheese, shredded
flour for rolling

1. Preheat a pizza stone or upside down cookie sheet in the oven to the highest setting (450-500 degrees)
2. Cut a piece of parchment paper the size of your stone and flour it
3. Roll/Stretch the dough out into the shape of your stone - ours is a rectangle on your parchment paper
4. Crush garlic into a bowl and combine with butter
5. Butter the dough with the garlic/butter mixture
6. Sprinkle the cheese over the butter
7. Bake for 10-15 minutes until cheese is bubbly and dough is cooked through
8. Cut and serve warm

Monday, September 18, 2017

Pork Medallions & Apples

Hazel is a big meat eater but she likes it even more if she gets to help cook. I recently stumbled upon the perfect recipe to do together, pork medallions and apples!  Hazel likes to help with the pounding, flouring and Apple eating. And, if I'm lucky, she might even do a few dishes while washing her hands!

1 pork tenderloin
1 C flour (or more if you are working with a toddler)
salt & pepper
1 C apple juice or cider
2-3 apples chopped
2 T butter
1 T olive oil

1. Slice the tenderloin into 1-inch medallions, salt & pepper them to taste.
2. With a kitchen hammer, pound the meat thin
3. Pour flour on a plate. Dip meat in flour and shake off excess. Set on another plate
4. Heat oil over medium in a large frying pan. Add meat in batches and cook 2 minutes per side and remove to a plate
5. Add apples to the pan and saute 1 minute
6. Add juice and let simmer and reduce 2-3 minutes.
7. Add butter to form a sauce and let melt while stirring.
8. Add medallions back in to warm nestled in the sauce.  Serve warm.