Stuffed Poblano Peppers

Stuffed Poblano Peppers From the kitchen of Paula Smith aka mecookin 4 Poblano peppers, halved, seeds & ribs removed 1 lb. ground chuck, browned & drained 1 cup cooked rice 1 tsp. Kosher salt 1/2 tsp. Fresh ground pepper 1/2 cup frozen corn kernels, thawed(I use Birdseye Baby gold & white corn) 1 cup black beans, rinsed & drained 2 cups Mexican blend shredded cheese, divided 1-1/2 cups salsa, divided (I used medium heat ChiChi’s Smoky Chipotle Fiesta Style) 2 scallions, chopped 1/4 cup cilantro, chopped Preheat oven to 350. Place prepared pepper halves in large baking dish. Bake for 20 minutes to soften. While peppers are baking, prepare filling. Combine ground chuck, rice, S&P, corn, beans, 1/2 cup salsa & 1/2 cup cheese. Fill peppers, mounding filling. Return to oven & bake another 20 minutes. Remove, top with salsa & remaining cheese. Bake 5-10 minutes until cheese melts & broil for about 5 minutes to lightly brown. Sprinkle with scallions & cilantro & serve. Optional: Serve with sour cream, additional cilantro & salsa.

NOT Your Momma’s TikTok Pasta

This Is NOT Your Momma’s TikTok Pasta Paula Smith 1 pint cherry or grape tomatoes, halved 1 red onion, cut in strips 2-3 minced garlic cloves 1 tsp. Italian seasoning 1/4-1/2 crushed red pepper 1/2 tsp. Each Kosher salt & fresh ground pepper 1/3 cup extra virgin olive oil aka EVOO Preheat oven to 400 degrees. Combine all above ingredients in baking dish. Bake 30 minutes. While tomatoes are baking, cook 8 oz. fusilli or rotini pasta until al dente. Reserve 1/3 cup pasta water. When tomatoes are done, stir in... 3 cups fresh baby spinach Reserved pasta water 1 - 5.2 ounce package Boursin cheese (garlic & herbs or shallots & chives) 1/2 cup fresh grated Parmesan Cooked pasta Toss to combine. Serve with garnish of additional Parmesan & Italian parsley.

Elote Ramen

 Elote Ramen 

From my kitchen

1 package frozen whole kernel corn, thawed (I used Birdseye Baby gold & white corn)

2 Tbsp. Butter

1/2 cup heavy cream

1 cup milk

1/3 cup mayonnaise 

1 cup shredded Monterey Jack 

1/2 cup shredded Parmesan 

1-2 tsp. McCormick’s Chipotle & Roasted Garlic seasoning

1-2 tsp. Hot sauce 

Directions: 

In 10” cast iron  skillet, melt butter over med-high heat. Add corn & sauté to get some char on corn kernels. 

Reduce heat, add remaining ingredients. Stir to combine & cook until cheeses are melted. If too thick, add more milk. 

Toss with cooked ramen noodles. 

Served with Mexican Chorizo Meatloaf & Refried Beans. 

Garnish with chopped scallions & cilantro. 

Serve with Tajin for those that might want more heat. 

2-3 pkg. Ramen noodles, cooked & drained. Discard seasoning packet. 

Detox Lentil Soup

 Detox Crockpot Lentil Soup

From: Pinch of Yum

DESCRIPTION

Detox Crockpot Lentil Soup – a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.

INGREDIENTS

for the crockpot:

2 cups butternut squash (peeled and cubed)

2 cups carrots (peeled and sliced)

2 cups potatoes (chopped)

2 cups celery (chopped)

1 cup green lentils

3/4 cup yellow split peas (or just use more lentils)

1 onion (chopped)

5 cloves garlic (minced)

8-10 cups vegetable or chicken broth

2 teaspoons herbs de provence

1 teaspoon salt (more to taste)

1 teaspoon fresh ground pepper

1 teaspoon Chipotle Smoky Paprika

add at the end:

2-3 cups kale (stems removed, chopped)

1 cup parsley (chopped)

1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious

a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

INSTRUCTIONS

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance

Instant Pot: Place same first group of ingredients in the Instant Pot and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.

Stovetop: Sauté squash, potatoes, carrots, celery & onions in oil for 8-10 minutes. Add lentils, peas & garlic...sauté 2-3 minutes. Add broth & seasonings. Bring to boil, reduce to simmer, cook 40 minutes. Purée 3 cups of soup & add back. 

Add kale, parsley...let simmer 5 additional minutes. Stir in sherry or vinegar. Let sit 5 minutes. 

Garnish with Parmesan Cheese. 

Cajun Crab & Corn Bisque

 Cajun Corn and Crab Bisque

This is the recipe that I started with from allrecipes and made my changes. My changes are marked with an asterisk.

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 8

"Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit."

Ingredients:

3 tablespoons butter

3 tablespoons all-purpose flour

1 tablespoon vegetable oil

*1 large onion, chopped

1 tablespoon minced garlic

*1 red bell pepper, finely chopped *(I have used the variety of orange, yellow, red mini peppers)

*1 large celery stalk, minced

1 TBSP Old Bay seasoning

1 cup chicken broth or clam broth 

1 1/2 cups frozen corn kernels *(I use 1 Chub Corn Creamed White Corn ) 

2 bay leaves * (they called for 1)

2 cups milk

2 cups half & half * (they called for heavy cream)

1 cup heavy cream 

1 pound fresh lump crabmeat

1/4 cup chopped green onions

1 teaspoon Worcestershire sauce

salt and black pepper to taste

Additional chopped green onions

• 1 pkg. McKenzie’s frozen seasoning blend can be used in lieu of onion, celery & bell peppers 

Directions:

1. Melt the butter with the vegetable oil  in a Dutch oven over medium heat; then gradually whisk in the flour. Cook 3 minutes, whisking constantly, until a golden roux forms.

2. Add  the onion, garlic, and celery or frozen seasoning blend  & garlic and cook 5 minutes. Add the  Old Bay seasoning to taste. Stir in the broth, corn, and bay leaves. Bring to a simmer, then pour in the milk, cream, and additional cajun seasoning, if desired  (optional). When the mixture begins to simmer, reduce heat to low and simmer 30 minutes.Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 10 minutes more. Season with salt and pepper to taste.

WHAT I ACTUALLY DID:

1. Make roux with butter, flour & oil. add onion, bell pepper, celery & garlic...I cooked about 5 minutes. add broth, milk, half & half, Cajun seasoning, corn, bay leaf...simmer about 30 minutes. Stir in crabmeat, green onions and worcestershire. Simmer 10 minutes more. Season with salt & pepper to taste. I also served mine with fresh chives on top.

Lazy Lasagna

 Dinner made easy! 

Instant Pot Lazy Lasagna

All the traditional tasty amazingness of a traditional lasagna, but this is the Instant Pot Lazy Lasagna version. No messing around with boiling noodles, making sauce, and then baking it. Oh, and 4 minute pressure time for this one! 

Course Instant Pot

Cuisine American

Keyword Lazy lasagna

Prep Time 5 minutes

Servings 6 people

Calories 376kcal

Equipment

• 6 Quart Instant Pot

Ingredients

• 1 lb lean ground beef or Italian Sausage ( I use Italian Sausage) 

• 1 cup diced onion

• 2 cloves garlic minced

• 1 25oz jar spaghetti sauce of your choice ( I use Mazetta or Michael’s of Brooklyn) 

• 3 cups water

• 4 cups dry mini lasagna noodles (mafalda noodles)

• 1 cup shredded mozzarella

• 1 cup cottage cheese or ricotta ( I use Ricotta) 

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp. Chipotle & Roasted Garlic seasoning for garnish 

• 1/4 cup Fresh chopped parsley for garnish

Instructions

• Press the saute function and once the pot is hot, add the ground beef, salt, and pepper. When almost all of the pink is gone, add it the onions and garlic, and cook until the onions are translucent. Drain grease if there is any. Also scrape any bits off the bottom to prevent the burn signal. 


• Press cancel. Add in the sauce. Mix to combine. 


• Add the noodles on top of the meat and sauce mixture. 


• Add the water on top of the noodles. Do NOT mix. Gently press down any noodles that are not submerged in the water. 


• Place the lid on your pot. Secure and set to sealing. Set the time to 4 minutes (high pressure). 


• When the pressure cycle is done, quick release the pressure (you don't want the noodles to over cook). If there is foam it is spurts out. Close the valve for 3 seconds, open for 3 and repeat until spurting stops. 


• Stir in the cottage cheese.


• Add the mozzarella on top. Place the lid back on to trap the heat. Let sit until it is all melted and amazing. Top with Chipotle seasoning & parsley. 


• Serve immediately. 


Notes

If you can't find the mafalda noodles, sub out with penne, Farfalle  or rotini - these will work best. If you use broken up regular lasagna noodles, you may end up with more of a soup. 

 

This recipe has been tested numerous times in the 6 qt with no issues. I have not yet tested it in the 8 qt. 

Nutrition

Calories: 376kcal | Carbohydrates: 67g | Protein: 18g | Fat: 3g | Fiber: 6g | Sugar: 3g

Nutella Tiramisu

 Nutella Tiramisu

Adapted in my kitchen...

This Tiramisu is very easy to make, it has no raw egg in the cream, and lot’s of Nutella flavor throughout.

Course Dessert

Cuisine American, Italian

Keyword no bake dessert, nutella, tiramisu

Prep Time 20 minutes

Total Time 2 hours 20 minutes

Servings 6 (8x8 dish)

Calories 1067kcal

Ingredients

Cream Layer:

• 16 oz mascarpone cheese

• 1 cup heavy whipping cream

• 1/2 cup Nutella

• 2 Tbsp of dark rum 

• 1/3 cup sugar

Cookie Layer:

• 10 oz lady finger cookies (you can use a little more or a little less depending on how tight you pack them)

• 8 oz very strong HOT coffee (or use instant espresso powder mixed with water)

• 3 Tbsp Nutella

• 2 Tbsp. Dark Rum 

Topping:

• 2 Tbsp cocoa powder

• 1/2 cup Nutella (warmed for easy drizzle)

Instructions

For cookies:

• Prepare hot, strong coffee and stir in Nutella & rum  until combined. Cool to room temperature.


Cream Layer:




• In a bowl of an electric mixer, add mascarpone cheese, rum and Nutella. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high. 


• Slowly pour in the sugar as the mixture thickens while mixing. Do not walk away, this will be ready fast! In separate bowl, beat heavy cream . Beat on medium-high speed until stiff peaks form and gradually lower the speed, over a couple of seconds.


• Using a spatula, scrape sides and bottom of the bowl and gently fold the whipped cream mixture into the mascarpone mixture. Set aside. 


Tiramisu:

• In an 8x8 high-rimmed dish, start by layering half of the Ladyfingers cookies. Slowly dip each cookie in cooled coffee mixture but don't soak them too much or they will fall apart in your hands.


• Cover the cookie layer with half of mascarpone cream mixture, making sure it's even all over.


• Layer remaining coffee dipped cookies over the cream and cover with remaining mascarpone cream.


• Dust with cocoa powder.


• Warm Nutella in a zip-lock bag. (A few seconds is plenty.) Cut off a little tip on the bag and generously drizzle with warmed Nutella. 


• Refrigerate for at least 2 hours or overnight.