Grilled Bacon Wrapped Stuffed Poblano Peppers Ingredients: 1 tablespoon olive oil, extra light 1 lb. ground Italian sausage 6 -8 poblano peppers 2 (8 ounce) packages cream cheese, room temperature 1/4 cup parmesan cheese, grated 1/4 cup sour cream 8-10 slices bacon In a large skillet, brown the sausage, breaking it up as it cooks, about 7 minutes. Drain on a paper towel. Wash peppers. Cut a slit lengthwise on one side of each pepper, and then carve about a quarter inch of pepper out alongside this slit so your fingers can barely fit inches It's a bit tricky, but gently using the flexibility of the pepper and the narrow opening, wash out the seeds and membranes without breaking the pepper, while also providing enough room for the filling. In a medium bowl, mix the cream cheese, Parmesan, and sour cream until well combined. Stir in the cooled sausage. Using a small spoon, stuff the peppers with the cream cheese mixture. Wrap each pepper with bacon and secure with skewer by inserting pick into both pepper and bacon to hold. If it doesn't come close to wrapping around, just drape it over the top (where filling is), and secure. Preheat grill to medium. Brush grates with extra light olive oil. Set peppers on grill. Cover and cook until peppers are tender and bacon is crisp--about 30-45 minutes. Recipe Adapted from: Vicki Kaye Photos by: Diane Baker for Canning and Cooking at Home
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How about a great use for Summer Poblano Peppers (pasillas) and corn! This soup is a real treat. A wonderful soup created by my friends Mom and published too - your gonna love this soup! Enjoy - Diane Chicken Poblano Chowder Ingredients: 3 carrots, peeled and diced 2 onions, diced 5 stalks celery, chopped 2 T garlic, minced 2 to 3 poblano peppers, chopped and seeds removed 1 t salt 1/2 t pepper 1/2 t ground cumin 1/4 t dried thyme 2 T olive oil 12 C chicken broth 3 C cooked boneless skinless chicken breast, diced 11 oz can of whole kernel corn 1/2 C butter 1/2 C all-purpose flour 1/2 t hot pepper sauce, or to taste 1 C whipping cream Directions: In a large soup pot over medium heat, saute carrots, onions, celery garlic, peppers and seasonings in oil, until vegetables are tender. Add broth; cook until carrots are tender. Stir in chicken; cook, stiring often, until mixture begins to thicken, about 30 minutes. Add corn; remove from heat. In a large skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is golden. Ladel one cup of hot liquid from stockpot into skillet, whisking constantly. Pour misture from the skillet into the stockpot, stirring to blend. Return soup pot to heat and cook 3 to 5 minutes longer, until mixture thickens. Remove from heat; stir in hot sausc and cream. Servs 12 to 16. freezes and reheats in the microwave really good too. Recipe by: Margie Slentz From Goosberry Patch, The Christmas Table Cookbook Photo by: Diane Baker for Canning and Cooking at Home I love finding good uses of the produce form my garden and this recipe uses my homemade salsa and home grown/dried oregano too...I even used some of that sweet corn I prepared for freezing a few days ago - this recipe came together great! I will say that you need to make sure you have enough cornbread mix for the topping at the end so, make sure to keep a keen eye on dividing the mix (and maybe short the bottom a bit if you are using one box of Krusteaz mix - enjoy! Diane Colorado Tamale Pie cooking spray 1 .50 pounds ground beef 1 small onion, diced 1 large diced poblano pepper 1 small can diced mild green chile peppers 1 teaspoon salt 10 oz any salsa 1/2 tsp dried oregano 1/2 tsp ground dried chile powder, increase for extra spicy 1 box dry corn muffin mix (Krusteaz) ** 4 ounces shredded Cheddar cheese, divided 4 ounces shredded Monterey Jack cheese, divided 8-12 ounces corn Preheat oven to 350 Brown ground beef, onion and pepper until you brown well enough to drain off excess fat. Add green chile peppers, salt, salsa, oregano, chile powder and mix well with ground beef - let simmer at medium while you prepare the cornbread mixture. Spray baking dish with cooking spray. Prepare box of cornbread mix and place half onto bottom of prepared baking dish. Sprinkle with corn and half the cheese. Add all of the ground beef mixture on-top of that. place remaining cornbread dough mixed remaining 1/2 of shredded cheese along center - on-top of ground beef and use a fork or spoon to gently push cornbread outwards towards edges of 9x13 baking dish (you do want to leave about an inch space around entire dish of no cornbread so steam and any juices can escape while cooking.) Bake on-top of a cookie sheet to catch any drips at 350 for 50-60 mins until top is golden brown, let rest 5 mins and serve. **you can use 2 boxes of Jiffy Cornbread mix (plus the ingredients to make that) in place of the one larger box of Krusteaz Mix Recipe and Photos by: Diane Baker for Canning and Cooking at Home When you have left overs of peppers and tomatoes from making spicy mustard relish - you make... Salsa!!! So easy and fresh and eaten so quickly around here that I don't even water bath can this. Most recipes are for 6+ pound of tomatoes - I just want to get 3 half pints filled so we can eat right away so, this recipe is for a small un-canned batch. I cook this down to reduce the liquid in the dish and then bottle in sterilized jars and seal with hot lids but, place in the fridge. Enjoy! ~Diane Salsa Del Norte Ingredients: 2 lbs of roma tomatoes, sliced in half 2 Anaheim green chiles, rough chopped 1 pasilla (poblano) pepper, seeded and ribs removed, rough chopped 1 jalapeño pepper, seeded and ribs removed, rough chopped 1 chopped onion 1/4 cup distilled vinegar 1/4 cup loosely packed fresh chopped garlic chive 1/4 cup chopped parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 2 teaspoons salt 1-2 teaspoons sugar (to taste) Directions: Makes approx 1.5 pints pulse all the peppers and onion in Cuisenart, add to large sauce pan. pulse all tomatoes, and add to sauce pan. Stir well and cook over medium heat. Add remaining ingredients and cook down at a low simmer until most of the liquid has cooked off. I sterilize jars and heat lids, spoon into hot jars and put lids on, let set on counter until cooled down and store in fridge. *prepared and stored in fridge (use within 3 weeks) Recipe and Photos by: Diane Baker for Canning and Cooking at Home #spicy #salsa #tomatoes Tonight was just one of those nights... Open fridge door and stare into the well-lit, cold abyss. Two Poblano's that will go bad if I don't decide on something to do with them and some ricotta that is awaiting its fate as a lasagna ingredient this week. Then is stuck me - I remembered the shrimp needs cooked! I came up with this little dish that is my Southwestern 'take' on the traditional stuffed green peppers - I love the heat from the poblanos against the lime and garlic shrimp...Yum! Enjoy ~ Lime & Garlic Shrimp Stuffed Poblanos 2 Large Poblanos, tops off and seeds out 2-3 Cups Large Shrimp 1 Tbs Butter 1 tsp crushed garlic 1 Tbs Lime Juice 1 Tbs Sriracha Sauce 1/2 Cup Ricotta Cheese 1/2 Tbs fresh parsley *salt to taste Preheat oven to 350 Marinate shrimp in garlic and lime juice for approx 15 mins in a non metallic bowl. Roast poblanos and let cool to handle, peel off bubbled skin if possible. Set aside. Heat butter in a sauté pan and add shrimp, lime and garlic mixture. Cook until just slightly pink, add the Sriracha sauce and ricotta to pan with shrimp and stir to incorporate. Add parsley and salt to taste. ((test and add more lime juice, salt, and Sriracha as suited for you)) Lightly coat baking dish with olive oil. Stuff shrimp mixture into poblanos and bake for approx 45 mins covered with foil or until poblanos are soft and tender, take foil off the last 5 mins of cooking time. Serves 2 *you can multiply recipe to suit your needs. *always use gloves when handling hot peppers. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Alternate Cooking Method for Chile's before stuffing: *Place the poblano chilies in a covered microwave proof dish. Microwave for about 6-8 minutes or until the chilies are softened. (Depending on the strength of the microwave, this may take longer.) Remove and let cool |