Chili Rellenos

Whoever thought of stuffing a chile was a genius. Chili Rellenos are very popular in our house. I've never made them before but my dad and hubby really enjoy them so I thought I would give them a whirl. I got the basic recipe from Marcela Valladolid.

Ok so first I roasted these poblanos with EVOO drizzled on them, then I put them on the BBQ, about 15-20 minutes on low heat. I then peeled the chilies skin, slit a hole in them and seeded them. I stuffed them with rice, mozzarella cheese, onions and pinto beans. However much you desire for a filling.

I then used the toothpicks to hold them together for the frying. I put just enough oil in the pan to cover half the chili. Then in a medium bowl, using an electric hand mixer, beat 3 egg whites on high speed until soft peaks form. Add one egg yolk and continue to beat for about 1 minute. Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown. Don't forget to take out toothpicks. Cover in some homemade salsa. ~Misty

 

Chile Ancho, Guajillo and Habenero Salsa

Who doesn't love a good salsa? I put salsa on almost everything. It's kind of like bacon, it makes everything better.

My friend Sonya's husband back home makes really yummy salsa. One time when I went over to their house for dinner I asked him how he made it. He told me step by step. I went home tried doing what he said and it just wouldn't turn out. It was actually disgusting. So this got me on my kick for having to know how to make salsa.

My mother in law Thomasa, came to Washington back in January and she showed me how to make salsa. It was so good! We ate it on everything! Eggs, potato's, rice, beans, grits, you name it. But after she left I completely forgot how to do it. Maybe it's because I had just had Beckham and I really didn't get to absorb what she taught me. Plus she got all sneaky on me and started before I was even watching! :P

About 10 days ago my in laws came again. The entire family this time, Thomasa, Efrain Sr and Keilah. It was a nice visit filled with good conversation, love, family history, movies and good food. I knew I was going to have Thomasa make salsa again, but this time it would be easier because I had Keilah to translate. I video tapped it and wrote it down. No way I was going to mess this up again. Pretty dramatic I know. But for some reason I have had a huge issue with salsa. Now I can make it with out a hitch and I make my own recipes.

I used Chile Ancho's (dried poblanos), habenero and Chile Guajillo, but you can you use whatever you want. I used a whole onion but it was on the smaller side, 4 garlic cloves, I did  not seed chilies, 2 tomatos seeded and chopped, 5 chopped tomatillos, 1 1/2- 2 cups water, cilantro, salt and pepper.

 

So heat cook up the onion garlic and dried chilies in oil for about 7 minutes, or until the onions are soft and you can smell the chiles. Then throw in the tomatoes and tomatillos. Let this all simmer together for about 10 minutes. Then add the water salt, and pepper. Allow it to a simmer over high heat, then reduce the heat to and cook for 20ish minutes. Blend the sauce in a blender until you've reached your desired consistency, then stir in the cilantro.

Be careful this is VERY spicy!  ~Misty

Peanut Butter Banana Semifreddo

What does "semifreddo" mean anyway? It is Italian for "half cold". Typically associated with ice cream cakes, which this dessert reminds me of.

I found this recipe in a magazine where a Connecticut woman won a contest with this no-bake dessert. I immediately wanted to taste this when I seen all the ingredients.

Crust:
1/4 cup unsalted roasted peanuts 
5 graham cracker sheets
4 tablespoons unsalted butter 

Ice cream:
8 med egg whites  (recipe calls for large)
3/4 cup sugar ( I used a Splenda mix)
1 banana (I used 2)
2 tablespoons hazelnut liqueur (I omitted)
1 cup heavy cream
3/4 cup peanut butter (I used 1 cup)

Directions:
Prepare the crust:
Spray a 9-by-5-inch metal loaf pan with cooking spray. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.

Make the ice cream:
Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a separate bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur if using and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.

Beat the heavy cream and the remaining 1/4 cup sugar or Splenda with a mixer/whisk until the cream just holds stiff peaks. Gently fold the cream into the banana custard.

Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly. Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.

Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.

If you like peanut butter and bananas this will blow you away. It's so yummy, especially the crust. All the different textures makes a little explosion of happiness in your mouth. ~Misty

Eggplant Parmigiana

I have only cooked with eggplant about 3 times and I love the way it holds up and grabs all the flavor that surrounds it.

"Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes....One can generally describe the eggplant as having a pleasantly bitter taste and spongy texture."

I looked at three different eggplant parmigiana recipes and I picked what I liked out of each of them, and I also put ingredients that were not called for but I thought would be great flavor.

Oven 350 degrees: 

3 eggplants, rinsed them and cut them in circles about 1/4 inch think
5 egg whites in a dish and Italian bread crumbs in another for my dipping station
1 jar of organic tomato and basil sauce along with some left over organic pizza sauce
1- 6oz package of FRESH mozzarella cheese
1-2 cups of grated mozzarella cheese
1-2 cups of grated parmesan cheese 

Dip eggplant slices in egg, then in bread crumbs. Placed on a baking sheet to cook for 15 mins then flipped and baked the other side for about 10mins. 

I buttered a 9x13 baking dish to prevent sticking then I spread spaghetti sauce to cover the bottom. Place a layer of eggplant slightly overlapping one another. Sprinkle with mozzarella and Parmesan cheeses. Repeat sauce, eggplant, cheeses. On the last layer I put the fresh mozzarella cheese along with the other two. 

Bake 40 minutes, or until cheese is golden.

What is really nice about this dish is you are able to sneak in a vegetable to children who have a hard time eating them. It's funny how if you tell them what they are eating before a meal they automatically think it's gross, but by making it a surprise at the end they usually like it and are amazed at how yummy it is. So we have a rule (well kind of) that you don't know what it is until you've finished lol. ~Misty

Chocolate Chip Cookies

"C" is for cookie that's good enough for me, "C" is for cookie that's good enough for me, "C" is for cookie that's good enough for me, OH Cookie cookie cookie starts with "C" !!!

We all have our own version of what the perfect chocolate chip cookie should be. For the last couple years I have been trying to perfect this mysterious tasty treat. Sure, there are good recipes out there, but something has always been missing for me. I finally realized what it was. I like a big fluffy cookie full of goodies not some wimpy one that is flat and looks like it just couldn't make it all the way. But you can decide for yourself. So, what will it be thick or thin? For me, it's thick.

2 sticks butter room temp
1/4 cup + 2 Tblspns Splenda Sugar Blend
1 cup brown sugar
2 eggs
2-3 tsp vanilla
3 1/4 cups flour 
1 teaspoon baking powder
1/2 tsp baking soda

1 12oz bag of semisweet chocolate chips

Any type of nut and just eye ball how much you would like  

 Oven should be at 350 for 15-25 minutes. Could be longer depending on your preference, but mine cook for 14-15 min. 

Mix dry ingredients together and set aside.

Beat the butter and sugars until smoothly blended. Mix in eggs, and vanilla. Then add the dry to the wet ingredients. The dough will be stiff and thick. Fold in chips and nuts. Use a 1/4 measuring cup to scoop out and don't squish them!

~Misty

Turkey burritos

I agree with this picture. I would much rather eat ham than turkey, and I'm not much of a pork person. Unless of course it's bacon or a wonderful spiral ham at Easter.

This was the most disgusting dinner I think I have ever made. Wow, I do NOT like ground turkey. I have a friend who had gastric bypass and she eats a lot of turkey because it's easier on her stomach and a lot less calories. So I was thinking, "hey, I can eat turkey! If it means I cut out 100+ calories per serving." Turns out I can't. Ground turkey is so gross. It doesn't matter how I season it or how I cook it. You just need to have the right tastes buds for it and I don't posses those. So we went to In-N-Out instead and believe me that was so much better! :p ~Misty

Jack Daniel Sauce

King's Corner

Tonight was nothing all that special, just some wheat spaghetti, Texas toast, and cucumber salad. I am going to share the JD sauce recipe. The first time I ever tried this was at TGI Fridays. My brother found the recipe and gave it to me, so now its my turn to share.....

Ingredients:

1 Head of garlic
1 tb Olive oil
2/3 c Water
1 c Pineapple juice
1/4 c Kikkoman teriyaki sauce
1 tb Soy sauce
1 1/3 c Dark brown sugar
3 tb Lemon juice
3 tb Minced white onion
1 tb Jack Daniels Whiskey or more per your taste
1 tb Crushed pineapple
1/4 ts Cayenne pepper

Preparation:
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
3. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.
4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesnt boil over. Makes 1 cup of glaze.