A simple orchid to brighten a March day. I love an orchid in the kitchen making every day feel festive.
I have to give the credit for this recipe to a great cookbook “The Family Chef” by Jewels & Jill Elmore. I am not known to follow any recipe to the tee. I changed up the tomatillo sauce because I like it blended raw not cooked. You can season your meat with additional spices. The credit goes to the Elmore sisters. My family is a big fan of these peppers. Give it a try & let me know!
My recipe is a bit different but my inspiration is from their recipe.
• 6 Chicken Breast halves, boneless skin on
• Kosher Salt & Pepper
• Dash of Olive Oil
• 8 Poblano Peppers
• ½ cup of chopped cilantro
• 1 sweet onion finely chopped
• 3 ears of corn, kernels removed
• 1 cup of Tomatillo Sauce (recipe follows)
• 3 ½ cups of shredded cheese mixed Cheddar, jack, & cotija
• Preheat oven to 400 degrees.
• Season Chicken with salt & pepper… Roast on a sheet pan with olive oil for 40 min or until done.
• Roast and Peel the poblanos.
• Then cut a slit down the middle of each pepper and remove the seeds.
• Take the cooled chicken and shred removing the skin.
• Add the onion, cilantro, corn kernels, and tomatillo sauce then add 2cups of shredded cheese. Use a wooden spoon to mix, add salt & pepper to taste.
• Stuff the roasted peppers with the chicken mix & top with the remaining cheese.
• Put the peppers on a sheet pan & bake for approx 25 minutes.
• If you make these the day ahead then wrap tightly with plastic wrap & take out of fridge to come to room temperature before heating.
• 8 medium tomatillos husked & cleaned cut into quarters.
• ½ medium sweet onion finely diced
• 1 tablespoon of olive oil
• 1 large garlic clove minced
• ½ cup cilantro
• ½ avocado
• Juice of 1 lime
• Salt & pepper to taste
• Blend in a food processer and this sauce can be used for everything! Over steak… to dip… with tacos just be creative.
This product is not easy to find, at least where I am from. So when I see it available at our local Sunset grocery store I pretty much clear the shelf. I send it to my sister who also remembers the delicious taste. For me this is a childhood memory, my mom is Danish and more times than I can remember we made “Junket” not Jello. The difference is hard to explain but it is less jelled and more creamy. I can best describe it as a pudding Jello. I know it sounds strange but if you have a chance try it! When my kids had a stomach ache or flu we made Junket. When I am feeling like a cool sweet but not too crazy sweet treat… I make Junket. You can serve it with fruit or my favorite way to eat it is with a dollop of fresh whipped cream.
For those of you who are over 40… take a look at the packaging. This product has not changed its look since my earliest memories and that’s the 60’s. It now has a retro feel and I love it. Such a treat… really another pantry staple.
Favorite: Real French Vinaigrette
First I usually make my own dressing. I love homemade but in a pinch when I have no time and I need to use something pre-made, this is my go-to vinaigrette. I can use this as a simple salad dressing or put on a cold pasta salad with fresh mixed vegetables. I marinade veggies to grill in this dressing. Brianna’s vinaigrette also works as a marinade for fish or chicken.
It’s a go to product and another staple in my pantry.
Favorite: Ginger Peach
I love this whole brand! But my favorite flavor is ginger peach. This is a scrumptious sorbet that melts in your mouth with a perfect taste of candied ginger & peach. I am a sweetaholic… but I know that I can’t have a high-sugar, butter, flour dessert too often so this is my go-to “calm my sweet tooth” pick. It is fat free and only 100 calories per ½ cup. They have so many great flavors another favorite is the blood orange. They sell blood orange sorbet bars… only 60 calories per bar, perfect!
Favorite: Honey Creamy
Its peanuts, honey & salt. NO hydrogenated oils, No trans fats, and gluten free. I was making my own peanut butter after studying the labels of other popular peanut butters. My amazing friend who cooks and is also a corporate honcho… makes her own peanut butter. My boys went crazy for hers and it was just salted peanuts crushed and creamed into a perfect butter. I enjoy cooking, but my house went thru that peanut butter so fast it made me crazy. Then I found this Parker’s brand. I love the addition of honey (although you can buy it without) and I also love crunchy but creamy is also available. I keep the Honey Creamy and Crunchy in my fridge at all times. Really you need to try this brand, it is worth every penny.
100% Natural Irish Oats
This product has been around since the late 1800’s. When I eat this I feel like I’m back in time eating porridge from Little House on the Prairie. It’s a 100% whole grain cereal and it makes the perfect breakfast. I usually serve with a teaspoon of maple syrup and blueberries. When I know I have a big day ahead and may not stop for lunch this is the breakfast that works for me. I don’t feel full but it keeps you going throughout the day. Not that I am recommending skipping lunch! It’s imported from Ireland… so perfect for St. Patrick’s Day!
I like to make it from scratch but you can buy an instant variety that also works if you are short on time. This Irish Blessing is wonderful and appears on all their packaging, “May the road rise to meet you. May the wind be always at your back. May the sun shine warm upon your face.”
• 18 graham crackers, crushed
• 2 sticks butter, melted
• ¾ cups of sugar
• 4 tablespoons of corn starch
• 1 cup of water (can use ½ cup of water & ½ cup of pineapple juice)
• 1 cup of crushed pineapple
• 3 egg whites
• 2 cups heavy whipped cream
• Mix graham crackers and melted butter and line the bottom of a square pan with ½ of the mixture. Save the other ½ for later.
• Mix the sugar, corn starch, and water together and cook over medium heat until thick.
• Take off heat and let cool.
• Once cooled down, add 1 cup of crushed pineapple.
• Beat the 3 egg whites, then add the pineapple mixture.
• Pour mixture into graham cracker crust. Top with the rest of the graham cracker mixture.
• Refrigerate for an hour.
• Whip 2 cups of heavy whipping cream and spread on top.