Category Archives: poblano pepper

Cheesy Poblano Chicken for #SundaySupper

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I was so excited when I found out the theme this week for #SundaySupper was favorite celebrity chefs! If you know my story you know that this whole journey into cooking and blogging came from my love of Rachael Ray. She made cooking seem easy and I didn’t feel overwhelmed  watching her. She specializes in comfort food that is quick and easy to make. That was right up my alley!! So I jumped into my kitchen and haven’t left. That was about 7 years ago.
In November of 2010 I was diagnosed with breast cancer and ended up having to have surgery the following January. During my healing process I was not allowed to push, pull, lift, etc. In other words I was bored out of my mind! My kids had pushed me to start a blog a few years back but I thought there was no way anyone would be interested in reading what I had to say, but with all of my spare time I thought “What the heck, if no one reads it no one reads it but it will keep me sane (somewhat)”. I started my first blog and called it Bobbi Renee and Rachael Ray. My plan at that time was to cook my way through her 365 No Repeats cook book. With Kevin’s help chopping and lifting the blog was started and I was hooked.
I have since gained the courage to start writing my own recipes, something I would have never thought I could do, and can’t imagine doing anything else! All thanks to Rachael Ray!! I sure would love to give her a hug!

 Cheesy Poblano Chicken
adapted from a recipe by Rachael Ray
Serves 2

  • 2 medium poblano peppers, seeded and stemmed, chopped 
  • 1/2 cup chicken stock
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Mexican oregano
  • A small handful cilantro leaves plus a few leaves for garnish 
  • Salt and pepper
  • 2 tablespoons butter 
  • 1 1/2 tablespoons flour
  • 1/2 cup milk
  • 1/4 cup Greek yogurt
  • 3 tablespoons olive oil
  • 2 boneless, skinless chicken breast
  • 1 cup shredded Monterey Jack cheese

In a blender or food processor, combine peppers with stock, onions, garlic, cumin, oregano, cilantro, salt and pepper; purée. 
In a saucepot over medium heat, melt butter and whisk in flour. Add milk and yogurt, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.
Preheat oven to 375ºF.
While the sauce is cooking, place a large skillet over medium-high heat and add the olive oil. Season chicken breasts with salt and pepper and brown 3 to 4 minutes on each side then transfer to casserole dish. Pour poblano sauce over the top, cover with cheese and bake 15-20 minutes, depending on size of chicken pieces. Dish should be brown and bubbly on top.



Starters or Snacks :
Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli
The Main Dish:
Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken
Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi
Katy over at Happy Baking Days – Mary Berry’s Treacle Tart
Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious – Ina Garten’s Grown Up Mac & Cheese
Alice at  Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at  Juanita’s Cocina – The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken
Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese
Chris from Sustainable Dad – Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork


Amazing Sides:
Elizabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice
Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip –  Gabriele Corcos’s Gnocchi di Patate
Shelby at  Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto
Sweet Endings:
Kim over at Cravings of a Lunatic – Chocolate Cream Puffs with Hazelnut Filling
Renee over at Magnolia Days – Brownie Tart
Connie at The Foodie Army Wife – Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Amber at Mama’s Blissful Bites – Huggy Buggy Bread Pudding
Jaime over at Mom’s Test Kitchen – Southern Tea Cakes
Amy over at Kimchi MOM – Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry – Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand Tarts
Wine Pairings: 
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chatAll you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
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Chili Rellenos with Roasted Tomato Sauce for #SundaySupper

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Pardon the shadow on the picture. I didn’t think I was blocking the light when I took the pictures last night, but after reviewing them I saw a shadow on all of the completed dish pictures. I would like to think it was my Mom hovering over me as I made this dish vs my poor photography skills!
The reason I say this, and why I chose this dish for this #SundaySupper meal, is because this is one meal that reminds me of my Mom more than anything else I have ever made. You see when I was young, like maybe 5, my babysitter was a little lady from Chihuahua Mexico. She was one of the best cooks I have ever known and I loved sitting with her in the kitchen as she cooked and told me stories about her childhood in Mexico. She used to let me make flour tortillas and stir the pots.
Like I have said, my Mother was not a cook really. But for some reason this lady encouraged my Mom to try. Lord love her that my Mom chose this to be one of the recipes she would go for. I will admit, it is a pretty labor intensive meal. But I just had to have these smells, flavors and memories in my kitchen again. I hadn’t made these in 18 years!!

You can simplify this meal by using canned whole green chilis instead of roasting fresh chilis and not roasting the tomatoes. But I love it the original way.
Chili Rellenos with Roasted Tomato Sauce

Tomato sauce:

  • 4 medium Roma tomatoes, halved
  • 1 cup chicken stock
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped oregano leaves
  • Salt
  • Cracked Pepper

Preheat oven to 400 degrees F.
Cut the tomatoes in half and place them halved side up on  a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Cook for about 30 to 40 minutes, until you see the tomatoes “wilting” and giving off their juices. 
Add the tomatoes and chicken stock to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic.
Use an immersion blender to combine or transfer to a food processor to blend until smooth.
Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano. Keep warm.

For the chilis


  • 4 poblano chiles
  • 1 pound queso fresco cheese
  • 8 eggs
  • 2 tablespoon all-purpose flour
  • 1 cup oil

Tomato sauce:

  • 4 medium Roma tomatoes, halved
  • 1 cup chicken stock
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped oregano leaves
  • Salt
  • Cracked Pepper

Directions

Rice and beans, for serving, if desired
Heat broiler. Place the chilis on a backing sheet and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the skin and the seeds. Stuff the peppers with the queso fresco and set aside.
Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
Add the oil to a frying pan over medium heat. Spoon a bit of the egg batter on top of the oil to form a “pillow” for the stuffed pepper. 

Allow it too firm for a minute or so and then gently place the pepper in the middle of the pillow. 

Spoon batter over the top of the pepper to cover it.


 and fry until golden brown on both sides. 
Remove from the oil and allow to drain. 



Transfer to a serving platter, pour the tomato sauce over the cooked chile rellenos and serve.

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!


“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin

California Chicken and Spicy Spanish Rice

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Hi everyone, I hope you all had a happy and safe 4th of July weekend. We had a lot food, friends, fireworks, and fun! I wish had taken pictures. I was a bad bad blogger. How can I not have a camera with me? I am hanging my head in shame.

What I do have for you is a twofer. Whats a twofer you ask? Well it is my attempt at being funny while I also bribe you to forget about my bad blogging habits with two recipes for the price of one. Well…..you get the recipes for free no matter how many I post at once…..OK so my attempt at being witty failed miserably …….moving on now!

I have lived in Washington state for about 5 years now but my heart still is in California. I lived there  most of my life and I loved everything about the beach, sunshine, and weather. Living there I of course learned to love Mexican food. Hence last months 3 taco recipes. If I can put it into a burrito, taco, or enchilada I am a happy camper. I also was spoiled by having avocados ripe and tasty year round. For these recipes I took my love for all of those things and came up with a Cali/Mexican meal for your taste buds. I hope you like it!

I wanted the rice spicy but instead of just adding peppers for spice, I wanted to add extra flavor by roasting them. So I heated up the grill and oiled up my peppers and roasted away.

I chose red bell, poblano, and jalapeno peppers for my dish, but you can chose whatever blend of peppers you want to add or reduce the heat to your level.
Once they were roasted, peeled, and chopped, into the rice they went along with the other ingredients.
For the chicken I used breasts and sliced them in half and topped them with tomatoes, cheese, and avocado.
Popped them into the oven so they got nice and melty.
On to the plate they went with the spicy Spanish rice, and TADAAAA.
California style yumminess on a plate!
California Chicken

4 boneless, skinless, chicken breasts, sliced in half
2 tablespoon olive oil
1 teaspoon onion powder
coarse salt
black pepper
1 tablespoon cumin
1 tablespoon Mexican chili powder
I teaspoon garlic powder
1 onion, chopped
2 avocados, sliced
1 lime, juiced
1 pint grape tomatoes
16 slices of Monterey Jack cheese
Preheat oven to 350 degrees
Dress avocado slices with salt and the lime juice, set aside.
Mix onion powder, cumin, chili powder, garlic powder, salt and pepper together in a bowl. Rub chicken breasts with the mixture. Set chicken aside.
Preheat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil to skillet and the chopped onion. Saute onion for about 5 minutes then add the grape tomatoes, cook for another 5 minutes until the tomatoes begin to burst. Transfer the cooked onion and tomatoes to a bowl and reserve. Return the skillet to the medium high heat and add the other tablespoon of olive oil. Cook the chicken for about 3 minutes per side, just so it is browned and almost cooked through. Remove chicken to a baking sheet. Top chicken with reserved onions and tomatoes and then with two slices of the cheese. Place in 350 oven for 10 to 15 minutes, until cheese melts. Remove from oven. Top each piece of chicken with 2 slices of avocado, serve.
Serves 4
Spicy Spanish Rice

2 red bell peppers
1 poblano pepper
2 jalapeno peppers
2 tablespoon vegetable oil
1 yellow onion, diced
salt
black pepper
1/2 teaspoon cayenne pepper
6 cloves garlic, minced
2 cups rice
5 cups chicken stock
1 can black beans, drained and rinsed
1 tomato, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
Heat grill or broiler to high.
Coat peppers with 1 tablespoon of canola oil and place on the grill or under the broiler, turning frequently until the peppers blister and char. Remove from heat as they finish, the smaller peppers will finish first. As the peppers finish charring remove them to a bowl. Once all of the peppers are done, cover the bowl with plastic wrap and set the peppers aside to cool. Once peppers have cooled remove the skin and seeds and dice. Set aside.
In a large dutch oven, heat the remaining tablespoon of oil over medium-high heat. Add the onion. Saute until just starting to caramelize, about 10 to 15 minutes. Season with salt, cayenne, and black pepper. Stir in garlic and the rice and saute for 3 to 4 minutes. Add the chicken stock, cover and bring the rice mixture to a boil. Once it boils reduce heat to medium-low and cook for 10 minutes. Stir in roasted peppers, black beans, and tomatoes. Cook until the rice is tender about 8 more minutes.
Remove from heat and stir in the chopped cilantro leaves. Adjust seasoning if necessary. Transfer to a serving bowl and serve.

Spicy Chicken Tacos

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I was trying to figure out what to make for dinner and started thinking about the fact that Cinco De Mayo is coming up. I am a HUGE fan of Mexican food! I grew up in Southern California and Mexican food is a staple there. I probably ate Mexican food, be it in just the form of a burrito at home, to a sit down dinner at a restaurant, 3 to 4 times a week. Living here in Western Washington I miss good Mexican food. I decided to make some chicken tacos, but like many other foods in my house, they had to be spicy chicken tacos. I am not talking, blow the top of your head off or melt your tongue spicy. But these babies pack some heat. Your mouth will feel nice and warm. If you want to dial the heat back you can remove the ribs and seeds from the peppers, or substitute poblano for the anaheim chilis.
This recipe also uses one of my favorite ingredients, boneless skinless chicken thighs. You can get so much chicken flavor very quickly out of the thighs vs breasts. I buy my chicken thighs in multi packs from Costco. You get several packages of thighs in vacuum sealed plastic, so you can pop them in a sink full of warm water to thaw out quickly if you forget to plan something for dinner. Not like I have ever done that or anything. HA I am the QUEEN of forgetting to plan ahead!
Spicy Chicken Tacos

Ingredients

1 1/4 pound boneless skinless chicken thighs, cut into bite sized pieces
salt and freshly ground black pepper
2 tablespoons vegetable oil
2 fresno chilies, chopped
1 anahiem chili or 1 poblano pepper, chopped
1 large yellow onion, chopped
2 large cloves of garlic, finely chopped
1 tablespoon chipotle chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup chopped fresh cilantro leaves, divided
1/4 white onion, finely chopped
8 corn or taco sized flour tortillas
sour cream for garnish
Liberally salt and pepper chicken. Preheat large skillet over medium-high heat. Add vegetable oil and chicken. Let the chicken cook for 5 minutes, stirring to make sure all sides get browned. Push chicken to the edges of the pan and add the chilies, garlic, and onion to the pan. Cook for 3 to 5 minutes stirring occasionally. Add chili powder, cumin, and coriander, stir to make sure all of the chicken and veggies are coated well. Reduce heat to medium and cover the pan. Cook for 15 minutes, stirring occasionally. Remove the lid and reduce heat to low, add 1/4 cup of chopped cilantro leaves, let cook on low while you prepare the tortillas.
Place tortillas in a damp paper towel and heat in the microwave for 45 seconds. Remove the tortillas from the paper towel and fill each tortilla with the chicken taco mixture. Top with sour cream (if wanted) and sprinkle some of the remaining cilantro leaves and finely chopped white onion.
Serve with refried beans.
Serves 4