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Lynsey Lou's

Enjoying Life One Bite at a Time!

Veggies

Beef and Vegetable Fajitas

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So the newest addition to my cookbook repertoire is a fabulous book from America’s Test Kitchen, The Best Simple Recipes.  This cookbook promises over 200 delicious recipes that can be prepared and cooked in about 30 minutes, making this a perfect “go to” resource for weeknight meal planning.  This book not only promises quick and delicious meals, but it delivers!  I have tried a few recipes from this particular book that I’ve seen on various blogs and I’ve enjoyed them immensely.  First and foremost they are delicious, my entire family enjoys them and it takes very little time to get a healthy and tasty meal on the table.  I finally decided it was time to add this book to my ever growing collection.

I was so excited when I finally brought this book home.  I immediately sat down and started reading; page after page is filled with recipes that sound amazing and the pictures are even more captivating.  I believe I’ve marked 99% of the recipes in this cookbook and I can’t wait to make them.  If only there were more weeknights in the week…ha.  The hardest part about reading this book is choosing which recipe I want to make first!  If you’re anything like me, then your weeknights are hurried and your time is precious and any cookbook that offers tasty and healthy meals is welcomed.

Since I love Mexican food, one of the first recipes I made from this cookbook (once I bought it) was the fajitas.  I am a sucker for fajitas.  Juicy, tender meat that is cooked perfectly and accompanied by those tender and flavorful vegetables.  Wrapping all that goodness up in a fresh flour tortilla is pure goodness.  I loved this particular recipe because it’s incredibly simple to prepare plus full of flavor, veggies and packed full of fun colors.  The vegetables in this meal were not only the traditional bell peppers and onions; but corn, tomatoes and lime.  Oh my goodness, it was so good and added so much to this meal.  This meal captured all of the goodness we enjoy at the restaurant but in the comforts of home.  We will definitely be enjoying this recipe over and over again!     

Beef and Vegetable Fajitas

Ingredients:

1 (1 1/2 pound) flank steak
2 Tbsp vegetable oil
4 Tbsp fresh squeezed lime juice (about 2 limes)
2 Tsp lime zest
1 Small red onion, halved and thinly sliced
1 Red bell pepper, seeded and thinly sliced
1 Cup grape tomatoes, halved
1/2 Tsp chili powder
1 Tsp taco seasoning
Salt and pepper, to taste
1 Cup frozen corn, thawed
8 (6 inch) flour tortillas
1/2 Cup fresh cilantro, chopped

Directions:

Heat 1 tablespoon in a large skillet over medium-high heat until just smoking.  Using a paper towel, pat the steak dry and season liberally with salt and pepper.  Place the steak in the heated pan and cook until well browned, about 5 minutes per side.  Once cooked to desired wellness, transfer to a plate and drizzle with 2 tablespoons of the freshly squeezed lime juice.  Place a piece of tented foil over the steak and allow to rest for 10 minutes.

Meanwhile place the remaining 1 tablespoon of oil in the pan and heat over medium heat.  Add the onion, bell pepper, tomatoes, taco seasoning and chili powder and cook until just soft, about 5 minutes.  Add corn and stir to combine, add the remaining lime juice and cook until heated through, about 1 minute.  Transfer to a shallow bowl and top with lime zest.

Remove foil from steak and slice thinly on bias, against the grain.   

To assemble:
place sliced steak and vegetable mixture on a warmed tortilla and top with cilantro and enjoy!

Recipe source: slightly adapted from America’s Test Kitchen, The Best Simple Recipes

3 Bean Salad

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After scouring the internet and reading various recipes it’s become quite evident to me that bean salads (both 3 and 4 bean salad), of all kinds, have been around for years and year.  In the past the popular bean salads consisted of waxy green and yellow beans, kidney beans and lima beans.  I guess recipes like this were appealing then for many reasons; they were fairly inexpensive to make, it makes a lot and it’s one of those recipes that can be served chilled or at room temperature making it perfect for family gatherings and reunions.  I know for a fact these bean salads with yellow, green, kidney and lima beans are still fairly popular because I see quite a few of them at church gatherings and family reunions. 
If the bean salad that I just described to you doesn’t sound all that great, wait just a minute before you click away.  I have a revamped, updated bean salad that is sure to please!  This salad is slightly sweet, tangy and full of flavor.  However, instead of the combination above it’s packed full of nutrients from black beans, white beans and kidney beans as well as various other vegetables.  I absolutely loved this salad.  It’s the perfect side dish to accompany anything that comes of the grill.  Another thing I love about this salad is that is takes practically no time to assemble and it can be assembled ahead of time.  The flavor enhances as it sits so it can be made a few hours or even the day before.  It’s the perfect side for any cookout or family get together because it makes a lot, cost a little and doesn’t have to be constantly chilled.  This was a hit with my family.  I know this will be a popular side that we enjoy with many meals this summer!

3 Bean Salad

Ingredients:

1 (14.5oz) Can black beans
1 (14.5oz) Can kidney beans
1 (14.5oz) can white beans
1/4 Cup roasted red bell pepper, finely diced
1/2 Medium red onion, finely diced
2 Green onions, sliced (whites and greens)
1/4 Cup extra virgin olive oil
1/4 Cup red wine vinegar
3 Tbsp Balsamic vinegar
3 Tbsp honey
Fresh cracked black pepper and sea salt, to taste

Directions:

Drain all beans and rinse thoroughly.  In a large bowl combine the honey, balsamic vinegar, red wine vinegar and olive oil and whisk to combine.  Add the drained and rinsed beans, bell pepper, green onions, and red onions and stir to combine.  Season with salt and pepper.  Cover and refrigerate for at least 1 hour before serving.*

*Can be made earlier in the day or the day before.  Store in the refrigerator until ready to serve.

Recipe source: adapted from Food Network Magazine

White Chicken Enchiladas

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I honestly think I could eat Mexican food on a daily basis.  I love it!   The chips.  Salsa. Cheese dip.  Wonderfully seasoned food.  What’s not to love?  We probably have Mexican food at least once a week; whether we go out or I cook, we do enjoy this cuisine on a weekly basis.  I could honestly make a meal out of the chips and salsa alone, but I know Spencer needs something a little more substantial than that.  For our weekly Mexican food fix, I decided to make these white chicken enchiladas.

I was so excited about these!  Delicious flour tortillas stuffed with a creamy, flavorful and cheesy chicken mixture.  That mixture is then topped with a cheese sauce and baked till bubbly and golden brown.  Doesn’t that sound amazing?  Even better; these were a cinch to put together.  You can most certainly use chicken that you’ve prepared at home, that’s what I did, but you can also use a rotisserie chicken to cut down on the prep and cooking time.  A quick saute of onions and garlic is all it takes before mixing all the ingredients together and stuffing your flour tortillas.  Next up; melt some butter and mix in flour then milk and stir in cheese for that perfeclty creamy, cheesy topping sauce. These enchiladas were more on the mild side since I did want Tucker to be able to enjoy them but you could definitely spice them up by adding jalapenos and maybe even a dash or two of chili powder.  Either way I know you will enjoy these, they have quickly become a favorite in our house.  Serve with refried beans and rice and you have the perfect meal!

White Chicken Enchiladas

Ingredients:

For the enchiladas-
1/2 Cup Greek yogurt
1/2 Tsp cumin
1/2 Medium onion, chopped
1 Clove garlic, minced
1 Tsp olive oil
1 Can chopped green chiles
1/2 Cup pepper jack or monterey cheddar, shredded
1 1/2 Cups cooked chicken, roughly chopped (rotisserie or cooked at home)
Salt and pepper, to taste
6-7 Small flour tortillas

For the sauce-
1 Tbsp butter
2 Tbsp flour
1/2 Cup milk
1 Cup shredded monterey jack cheese
Salt and pepper, to taste

To serve-
Seeded, chopped tomatoes
Scallions
Sour Cream
Parsley
Cilantro
Salsa

Directions:

For the enchiladas-
Preheat oven to 350.  Lightly spray a shallow, 2 quart baking dish with non-stick cooking spray and set aside.

Place a medium pan over medium heat.  Add oil along with onions and cook until tender, about 2-3 minutes.  Add the garlic and cook until fragarent, about 30 seconds.  Remove pan from heat and set aside. 

Meanwhile, combine Greek yogurt, cumin, and green chiles in a bowl and stir to combine.  Add the cooled onions and garlic, along with the shredded cheese and chicken and stirl until combined.  Taste and adjust seasonings, if needed.  Place a scant 1/4 cup in each tortilla and roll up.  Place the filled enchiladas in the prepared baking dish; repeat process with remaining ingredients.   

Place butter in a small saucepan and place over low-medium heat.  Once butter has melted and the flour and stir until a paste has formed.  While continuously stirring, slowly stream in the milk and bring to a simmer.  Allow ingredients to simmer until thickened, stirring occassionally, about 2-3 minutes.  Remove from heat and season with salt and pepper.  Add cheese and stir until cheese has melted.  Spoon the mixture over the prepared enchiladas.  Cover with foil and bake for 15 minutes.  Remove foil and bake an additional 5-10 minutes. 

Sprinkle with desired toppings and enjoy.

Recipe source: A Lynsey Original

BLT Pasta

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Summer is unofficially, officially here.  We have been experiencing record high temperatures, already.  Since we haven’t even hit the primetime for extreme temperatures and heatwaves, I’m somewhat leary to see what’s in store.  Oh well, I guess that just means my ice cream maker will be getting a real workout this summer!
If you’re anything like me, when it’s hot outside the last thing I want is some heavy, hot dish that’s going to weigh me down.  Don’t get me wrong, I enjoy a good burger, hot dog, kabob, and various other grilled dishes; but I also enjoy light and refreshing meals too.  I think that pasta salads are one of my favorite things to make during the warmer months; they are so quick to put together, the house doesn’t become a furnace while preparing it, they are perfect for the main course or a side dish, and the options of add-ins are endless.

This particular pasta combines two of my favorite things; pasta salad and BLT’s.  A BLT sandwich is a weakness of mine.  How can you possibly go wrong with thick cut bacon, fresh lettuce and fresh, sliced tomatoes?  So simple yet so good.  Combine a classic sandwich with pasta and you have the perfect meal or meal accompaniment for these hot, summer days that are rapidly approaching.  This dish is complete in no time, it’s full of incredible flavors and it’s sure to be a hit with everyone!  I know I’m looking forward to making this many more times throughout the summer.   

BLT Pasta

Ingredients:

12 Ounces small pasta
1/2 Cup milk
1/4 Cup mayonnaise
1/2 Cup sour cream
1 Tsp lemon juice
1 Cup grape tomatoes, quartered plus more for serving
2 Cups arugula
3 Scallions, greens and whites, chopped
1 Large clove garlic, minced
1 Tbsp fresh thyme, chopped
12 Ounces bacon
Kosher salt and pepper, to taste
2 1/2 Tbsp ranch dressing mix
1/3-1/2 Cup freshly grated parmegiano-reggiano

Directions:

Cook pasta according to label instructions.  Reserve 1 cup of cooking liquid and drain pasta.  Return to pot and toss with 1/2 cup milk, set aside.

Meanwhile, heat a large skillet over medium-high heat.  Place bacon in heated skillet and cook until crisp, transfer to a paper towel lined plate.  Repeat process with remaining bacon.  Reserve 3 tablespoons of the bacon drippings and discard the rest.  Once the bacon is cool enough to handle, cut into bite size pieces and set aside.  Reserve 1/4 cup of bacon for serving. 

Return the reserved bacon drippings to the pan and add the tomatoes, thyme and garlic and cooke until fragarent and warm.  Season to taste with salt and pepper.  Combine the tomato mixture, bacon and pasta to combine.     

Combine the mayonnaise, sour cream, lemon juice, ranch dressing mix and salt and pepper and mix to combine.  Stir in chives until just combined.  Combine the mayonnaise mixture and the pasta mixture and toss.  Right before serving add the arugula and toss to combine, top with remaining bacon, whole grape tomatoes, and parmegiano-reggiano and serve.

*This dish can be prepared ahead of time.  Refrain from adding the arugula, cheese and bacon until ready to serve.  It can be served fresh with hot bacon, room temperature or cold. 

Recipe source: adapted from Food Network Magazine

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

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Salads have to be one of my favorite foods.  First, and foremost, they are delicious.  They are light, healthy and can be topped and adorned to fit any taste.  Even the tastes of the pickiest eaters.  They can even quench the hunger of those “meat and potatoes” guys, aka my husband.  Although, I can have a salad filled with plenty of vegetables, and sometimes, fruit, Spencer needs a little more heartiness to bed of veggies.  So to give him the same healthy benefits of a salad with a little more heartiness, we’ll typically add a grilled chicken breast. 
We have been on quite the salad kick lately, and each salad has been out of this world.  Now that I am incorporating more salads in our weekly menu, I and finding more and more recipes that are an intruiging mixture of flavor combination and textures.  My archive of salad recipes is rapidly growing and I now have a plethora of recipes I can’t wait to try.  This recipe is one of the first recipes I came across that really wowed me.  Chunks of fresh fruit and vegetables, which is right of my alley, topped with a seasoned, grilled chicken breast which is perfect for Spencer.

This salad starts out with chicken that is flattened to desired thinness; seasoned and then grilled to perfection.  The dressing is a combination of fresh pineapple, pepper, garlic, orange juice and vinegar and is blended to create a beautifully vibrant and flavorful dressing.  This dressing hits all notes; sweet, spicy, tangy and savory.  The vegetables and remaining pineapple are given a light toss in this delicious dressing to make sure every ingredient is evenly coated.  Once plated the chicken is then placed on a bed of lettuce and given an additional drizzle of the perfectly sweet and spicy dressing.  This salad has something for everyone and is sure to be a crowd pleaser.  This salad is perfect for utilizing all the fresh fruits and vegetables summer has to offer.  It’s also perfect for a hot, summer day.  Plus, all the vibrant colors make for one beautifully plated meal! 
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Ingredients:

1 Pound boneless, skinless chicken breast
1 tsp chili powder
1/2 Tsp salt
1/2 Tsp pepper
1 1/4 Cups fresh pineapple, cubed (about 8 oz) and divided
3 Tbsp fresh cilantro, finely chopped
2 Tbsp orange juice
4 Tsp apple cider vinegar
1/2 Serrano pepper, seeded and diced
1 Large garlic clove, minced
1/4 Cup extra virgin olive oil
2/3 Cup red bell pepper, thinly sliced
1/2 Cup sliced red onion, thinly sliced
1 (5oz) package baby spinach (about 8 cups)
Non-stick cooking spray

Directions:

Preheat grill pan over medium heat.  Place chicken between 2 pieces plastic wrap and lightly pound with a meat tenderizer or heavy pan.  Season chicken with salt, pepper and chili powder.  Spray heated grill pan with non-stick cooking spray, place chicken on the hot pan.  Cook chicken 3-5 minutes per side, until cooked through.  Once thoroughly cooked, set aside.

Combine half of the pineapple, cilantro, orange juice, cider vinegar, serrano pepper, and garlic in a blender or food processor.  Pulse until mixture is combined and smooth.  With blender, or food processor, on slowly stream in the olive oil until combined and blended.

Cut, diagonally, across the grain into thin pieces.  Place the remaining pineapple, red onion, bell pepper, and spinach in a large bowl.  Drizzle with 3/4 cup of the dressing and toss to coat.  Divide evenly among 4 plates, top with equal amounts of sliced chicken.  Drizzle the salad evenly with the remaining dressing.

Recipe source: slightly adapted from Cooking Light, July 2010

Skillet Macaroni and Cheese with Broccoli

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Macaroni and cheese is one of my all time favorite comfort foods.  I mean, just the sound of it is comforting; mac and cheese.  Don’t you think?  I’m glad we agree!  As much as I love a dish of classic mac and cheese, I am always eager to try new variations of this delicious classic.  

 I love this recipe for many reasons, the main reason being it’s mac and cheese!  I have been craving a pasta recipe that incorporated broccoli, and this met and exceeded my expectations.  This dish is wonderful because it is perfect to throw together on a week night, as it comes together relatively quickly.  Another plus, it only dirties up one dish!  It incorporates a vegetable.  And most importantly, it’s full of cheesy goodness.  There are multitude of flavors going on in this dish that compliment each other wonderfully.  I love the sharp tang from the cheddar, the ooey gooey goodness from the Monterey Jack, a hint of spice from the hot sauce and the red pepper flakes.  Once all these flavors are combined, you’ve got a dish that is a crowd pleaser for both young and old.  Plus it’s good for you since broccoli is incorporated!   

Skillet Macaroni and Cheese with Broccoli

Ingredients:

4 Cups water, plus more as needed
10-12 oz broccoli florets, cut into bite-size pieces
3 Tbsp unsalted butter
1 (12oz) can evaporated milk
1/4 Tsp hot sauce
3 Garlic cloves, minced
1/4 Tsp red pepper flakes
3/4 Tsp cornstarch
1/2 Tsp dry mustard
Salt and pepper
12 oz pasta
6 oz extra sharp white cheddar cheese, shredded (about 1 1/2 cups)
6 oz Monterey Jack cheese, shredded (about 1 1/2 cups)

Directions:

Place a 12 inch skillet over medium-high heat, add 1/2 cup water and bring to a boil.  Add broccoli and season with a dash of salt, cover and cook until broccoli is tender, about 5 minutes.  Drain broccoli and set aside.

Wipe any remaining broccoli out of skillet and return to low-medium heat.  Add butter and allow to melt.  Add the garlic and pepper flakes, cook until fragrant, about 1 minute.  Add the remaining 3 1/2 cups water, 1 cup of evaporated milk, 1/2 teaspoon of salt and the pasta and stir to combine.  Bring the mixture to a fast simmer, and cook.  Stir mixture frequently, until pasta is tender and the sauce has thickened, about 9-12 minutes.

In a separate cup whisk together the remaining 1/2 cup evaporated milk, dry mustard, hot sauce, and cornstarch.  Stir the mixture into the pasta mixture and continue to simmer for an additional 2-3 minutes, until sauce has thickened.

Remove from heat.  Add the sharp cheddar and Monterey Jack to the pasta and stir to melt the cheese.  If the mixture seems too thick, add and addtional 1-2 tablespoons of water.  Stir in the remaining 2 tablespoons of butter, broccoli and season with salt and pepper.  Allow to rest 5-10 minutes before serving.

Recipe source: adapted from America’s Test Kitchen’s Pasta Revolution, via Pink-Parsley

Roasted Tomatillo, Onion, and Poblano Guacomole

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I am a condiment girl.  I love dips, sauces and dressing.  Honestly, I could very easily make a meal out of salsa, cheese dip and guacomole.  There is just something completely satisfying and delicious about that tasty trio.  Since I’m such a huge fan of condiments and dips, it’s no surprise that I can never get enough guacomole.  I love trying new variations of this classic dip, previously I made goat cheese and roasted poblano guacomole and it was amazing!  When we had tacos a few nights ago I wanted to make guacomole as a side but I wanted to give it a little twist, so I decided to roast some of the vegetables before combining all the ingredients.

This dip starts out by roasting tomatillos, white onion and a poblano pepper.  I love the deep rich flavor that is achieved by roasting the vegetables.  It adds a nice smokiness to the overall flavor of the dip.  The cilantro helps add a bright earthy flavor to the dip, while the lime lends brightness and slight tartness to the dip.  Fresh, grape tomatoes not only add a bright splash of color but a refreshing burst of flavor to this already refreshing dip, making this a dip that will not only be addicting but a a crowd pleaser!

Roasted Tomatillo, Onion, and Poblano Guacomole

Ingredients:

4 Avocados
3 Small tomatillos
1 Poblano pepper
1/2 White onion
1/4 Cup grape tomatoes, quartered
1 1/2 Tbsp fresh squeezed lime juice
3 Tbsp cilantro
1/4 Tsp garlic powder
1/8 Tsp cumin
Salt and pepper, to taste
Dash of hot sauce

Directions:

Heat broiler.

Line a baking sheet with aluminum foil and spray with cooking spray.  Cut the poblano pepper in half and remove the seeds, place cut side down on baking sheet.  Thickly slice half a white onion and place on baking sheet.  Remove husks from tomatillos, cut in half and place on baking sheet.  Place baking sheet under broiler and allow to cook until skin on pepper is blistered and onions are slightly brown.  Remove from broiler and allow to cool slightly.

Place avocados, cilantro, roasted pepper, onion, and tomatillos in a food processor and pulse until mixture combines, about 8-10 quick pulses.  Season with garlic powder, cumin, salt and pepper, hot sauce and lime juice and pulse an additional 5-7 times, until mixture is smooth and seasoning is incorporated.  Refrigerate until ready to serve.

Recipe source:  Inspired by Goat cheese and roasted poblano guacomole

Creamy Taco Mac

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I love recipes like this.  They are so easy to throw together, delicious, comforting and instant classics.  Ashley simply referred to this recipe as “better for you hamburger helper” and I think that description fits perfectly.  I, personally, have never had Hamburger Helper but I know may people who have and who utilize this convenience food.  With life being so chaotic we all need a little help every now and then and that’s when the box comes in handy.  I believe this creamy taco mac still gives you the same convenience but utilizes items already in your pantry. 

This recipes includes simple ingredients that are staples in pretty much every pantry.  Although I used ground turkey, ground beef or ground chicken could easily be used it it’s place.  This meal is full of flavor and a fairly well-balanced meal.  It’s the perfect option for a quick, week night meal.  The addition of tomatoes and onions also gives extra veggie power to this meal.  This is perfect served on it’s own, but would also go well with a green salad and garlic bread.  This was a crowd pleaser at our house and I’m sure it will be one at yours, as well.

Creamy Taco Mac

Ingredients:

1 1/4 lbs ground turkey
8 Oz (1/2 pound) dry pasta
1 Small onion, diced
1 Clove garlic, minced
1 (14 oz) Can diced tomatoes
4 Tbsp taco seasoning
3 Oz cream cheese, room temperature
1/2 Cup sour cream, plus additional for serving
Salt and pepper, to taste
Shredded cheddar cheese, for serving

Directions:

Bring a large pot of water to a boil.  Season water with salt and cook pasta according to package instructions.  Reserve 1 cup pasta water then drain pasta.

Meanwhile, in a large skillet or saute pan, cook turkey over medium heat until no longer pink.  Add the diced onions to the turkey a few minutes before turkey is done cooking.  Once turkey is cooked through add the garlic and cook until fragarent, an additional 30 seconds.  Mix in the diced tomatoes and taco seasoning and allow to simmer about 5 minutes.  Stir in cooked pasta, sour cream, cream cheese and 1/2 of the reserved pasta water, continue stirring until sour cream and cream cheese is melted and the sauce is well blended.  If the mixture is too thick add the remaining pasta water 1/4 cup at a time.  Season with salt and pepper.  Simmer over medium heat for an additional 5 minutes, until sauce has reduced slightly.  Remove from heat and transfer to serving dishes.  Top with shredded cheese, sour cream and green onions, if desired.

Recipe source: slightly adapted from Delish

Black Bean, Corn and Tomato Salad

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The warm weather is here and it’s only April.  Summer is rapidly approaching; it’s time for grilling, picnics, vacations and more.  It’s time to shed the coats and sweaters and break out the shorts, t-shirts and bathing suits (eeekkk)!  Along with packing up those heavy winter wools, it’s also time to say fairwell to those soups, stews and chilis we all love during the winter months and hello to the lighter dishes we relish so much in the spring and summer!

I have the perfect, light and refreshing side to share with you.  This salad is packed full of vegetables and flavor.  It’s the perfect dish for those hot summer days, those days you don’t want something hot or heavy.  Although this dish is light is definitely satisfying and it’s perfect for any bbq, picnic or outing you may have coming up in these warm months.  The best part about this salad is it’s a cinch to throw together, it can be prepared ahead of time and the longer it sits the better it tastes!

Black Bean, Corn and Tomato Salad

Ingredients:

1 (15oz) can black beans
1 (15oz) can corn
1 Cup grape tomatoes, quartered
1/2 Tsp cumin
1/2 Tsp lime zest
1 1/2 Tbsp fresh squeezed lime juice     
2 Tbsp cilantro, chopped
Salt and pepper, to taste

Directions:

Pour black beans and corn in a strainer, drain and rinse.  Transfer the black beans and corn to a medium bowl.  Add the tomatoes, cumin, lime zest, and lime juice and stir to combine.  Add the cilantro, season with salt and pepper if desired.  Taste and add a touch more lime juice, if desired.  Store in refrigerator until ready to serve.

To store, place in a well-sealed container and store in the refrigerator for up to 4 days. 

Recipe source: A Lynsey Original

Chiles Rellenos with Tomato Sauce

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I have a slight serious addiction with Mexican food.  I don’t know what it is about this food that is so enticing to me but it definitely has a special place in my heart.  What is it about endless freshly cooked chips, spicy (and super cold) salsa and that white cheese dip, how I love them all.  ( I think I could make a meal out of the chips and dips alone!)  Let’s not even get me started on the endless entree options, so full of flavor, I just love it.  I honestly think I could eat it all day everyday and never get sick of it.

Since I have a fascination with Mexican food, I have a plethora of Mexican recipes bookmarked and saved just waiting for me to make.  These chile rellenos made it to the top of the list recently and I just couldn’t wait to try them.  Although both Spencer and I love chile rellenos but we very rarely, if ever, order them when we’re out.  I’m honestly not sure why these take a back seat when we’re out; maybe we’re creatures of habit and order the same thing everytime we go out.  Maybe it’s the fact that there are so many options that sound amazing that these simple stuffed peppers get pushed to the wayside for something more “exciting”.  I’m not sure what it is but they always get pushed to the bottom of the list.

Well, it’s finally their time to shine.  They moved to the top of the list and the head of the menu a few weeks ago.  And boy, am I ever glad I saw this recipe and decided to make it!  These chile rellenos have a lot going for them; veggie power with the peppers and corn, dairy and ooey gooey cheesy goodnedss, then an egg coating that results in a light and flaky outer shell once pan fried.  These pan fried peppers are full of flavor and then layed on top of a bed of tomato sauce that is packed with even more flavor and veggie power.  The tomato sauce is packed full of flavor; brightness is added with the addition of cilantro, lime juice, a touch vinegar, then a kick of heat is added with the addition of cayenne pepper and an underlying smokiness from the cumin.  The combination of the crispy fried pepper and the bright and flavorful tomato sauce is a match made in heaven.  Your taste buds will be awakened with the first bite and they will be forever thankful!  This is a delicious meal, that was fairly simple yet impressive.  I know it’s made an impression on us and will be making a regular appearance on our menu!      

Chiles Rellenos with Tomato Sauce

Ingredients:

For the Tomato Sauce-

1 Tbsp olive oil
1/2 Onion, chopped
1 Tsp cumin
1/4 Tsp cayenne pepper
2 Garlic cloves, minced
1/2 Cup chicken stock
1/2 Cup grape tomatoes
2 1/2 Tbsp cilantro, roughly chopped
1 Tsp rice wine vinegar
1 1/2 Tsp lime juice
Kosher salt and freshly ground black pepper, to taste
For the peppers-
4 Large poblano peppers
4 Egg whites
2 Egg yolks
1/4 Cup all-purpose flour
1 1/2 Cups shredded jalapeno jack cheese
1/2 Cup corn
Vegetable oil
Salt and pepper, to taste

Directions:

For the tomato sauce-
Add oil to a medium saute pan and place over medium heat.  Once the pan has preheated, add the onions and cook until softened, about 5 minutes.  Once onions have softened add the cumin, cayenne pepper and minced garlic and cook until fragarent, about 1 minute.  Add the chicken stock along with the tomatoes, stir to combine, reduce heat to low-medium.  Cover and allow to simmer for about 5 minutes.  Remove from heat and allow cool slightly.  Carefully transfer the mixture to food processor or blender and mix for approximately 10 seconds.  *The mixture will not be smooth.  Add the cilantro, vinegar, and salt and pepper and pulse just to combine.  Set aside.

For the peppers-
Turn broiler on high.  Line a baking sheet with foil.

Place peppers on prepared baking sheet and place under broiler.  Cook peppers until skin is bubbled and blistered, about 1 to 2 minutes per side.  Remove peppers from oven and transfer to a bowl and cover with plastic wrap.  Allow peppers to cool, at least 10 minutes.  Once the peppers are cool enough to touch remove and discard the skins. 

Meanwhile, place egg whites in a medium bowl and beat on high until stiff peaks are formed.  Place egg yolks in a small bowl along with 1 tablespoon flour and 1/2 teaspoon salt, stir to combine.  Gently fold 1/3 of the egg whites into the egg yolk mixture, once combined fold the remaining egg whites into the mixture until combined.  Place the remaining flour on a plate or in a shallow dish, season with salt and pepper.  In a small bowl combine the cheese and corn and stir to combine.

To remove the seeds from the skinned peppers, gently slice them open along one side.  Slice about two-thirds the lenght of the pepper, do not slice the pepper completely in half, just enough to remove the seeds (using a small spoon).  Stuff each pepper with the cheese and corn mixture.  Squeeze each pepper gently after filling, so it stays together.

Pour oil in a large saucepan, filling about 1 1/2 inches deep.  Place pan over medium-high heat to allow oil to heat.  Meanwhile, gently roll the peppers in the flour mixture to coat.  Gently place the peppers, one at a time, in the egg white mixture and turn to coat.  Use a spoon to gently spoon the batter over the pepper to ensure even coating.  Carefully lift the pepper and spoon off any excess batter hanging from the bottom.  Gently place in the hot oil and fry until golden brown in color, about 3 minutes per side.  Place cooked peppers on a paper towel lined plate to absorb any excess oil.  Serve hot topped with chile relleno tomato sauce. 

Notes-
The tomato sauce can be made in advance and stored, covered, in the refrigerator for up to 3 days.  When ready to serve, place in a small sauce pan over low heat to warm. 

Do not overcook the peppers.  Cook just long enough to blister the skins the remove from the broiler immediately.

Do not overfil the peppers or they will not seal.  

If peppers are too soft after stuffing, place on a plate or cookie sheet and put in the freezer for about 10 minutes.  This will allow the peppers to cool off as well as slighty harden, and they will be easier to coat and fry. 

Recipe source: slightly adapted from Melissa D’Arabian via Food Network

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