Mexican Veggie Stacks August 2006 Good Housekeeping
2 tsp. hot Mexican-style chili powder or 1 T. regular chili powder
3 T. olive oil
Salt
¼ C. chopped fresh cilantro or lime basil leaves
2 T. fresh lime juice
1 large poblano or anaheim chile (6 ounces)
2 ears of corn, husks & silks removed
1 large red onion (14 ounces), cut crosswise into slices, do not separate into rings
1 medium zucchini (10 ounces), cut diagonally into ½” slices
2 large tomatoes (12 ounces each), cut horizontally in half
4 ounces Monterey Jack cheese with jalapeno chiles, shredded
1. Prepare outdoor gill for direct grilling over medium-high heat.
2. In a cup, combine chili powder, 2 tablespoons oil, and ½ teaspoon of salt; set chili oil aside. In a bowl, combine cilantro, lime juice, ¼ teaspoon salt, and 1 tablespoon of oil; set aside.
3. Place poblano and corn on hot grill rack. Grill 10 to 15 minutes or until the poblano is blistered on all sides and the corn is charred in a few spots, turning occasionally.
4. Remove the poblano from the grill; wrap in foil and set aside for 15 minutes. Transfer the corn to a cutting board.
5. Push a skewer horizontally through each onion slice to hold slice together. Brush sides of onion and zucchini and cut sides of the tomatoes with the chili oil; place on hot grill rack. Grill onion and zucchini 10 minutes or until tender, turning over once. Grill tomatoes 6 to 8 minutes or until slightly softened, turning over once. As vegetables are done, remove to a platter and keep warm.
6. Unwrap the poblanos; cut off the stem. Cut poblano lengthwise in half; peel off the skin and discard seeds, the cut into 1/4” wide strips. Cut corn off from the cobs; add to cilantro mixture.
7. Assemble stacks: Remove skewers from onion slices. On each tomato half, cut side up; top with all of the zucchini, then half of the cheese. Arrange onion on top, separating them into rings; sprinkle with the remaining cheese then the poblano slices. Top with the corn mixture.
Each serving: About 340 calories, 13 g protein, 31 g carbohydrate, 21 g total fat (8 g saturated), 6 g fiber, 30 mg cholesterol, 670 mg
Sodium.
Roasted Red Pepper Butter The basic idea came from a farmers’ market customer
2 large red bell peppers Pinch of onion powder
Olive oil Pinch of granulated garlic
1 stick of butter, softened (no substitutes, please) Pinch of salt
Preheat oven to 425 degrees. Brush bell peppers completely with olive oil, place in a shallow baking dish. Do not cover. Open roast the peppers in the oven until they are starting to turn a dark brown on the skin, 10 to 15 minutes approximately. Remove from the oven, wrap the peppers in foil and set aside until cool enough to handle.
Peel and seed the peppers, discarding the seeds and peel. Place peppers, butter and seasonings in the bowl of a food processor fitted with its knife blade. Process until smooth. Chill in the refrigerator until you are ready to use it.
This is great on crusty little baguette bread slices as an appetizer. We love to brush it on grilled tuna, chicken, shrimp or scallops just before they are finished cooking.
The original recipe was 1 roasted pepper to 1 stick of butter, no added seasonings.
Summer Garden Soup August 2006 Good Housekeeping
2 tablespoons olive oil
1 large onion, chopped
3 cups water
3 medium zucchini and/or yellow squash (about 8 ounces each), chopped coarsely
2 red and/or yellow bell peppers, coarsely chopped (can also use Giant Marconi peppers)
3 large ripe tomatoes, chopped
3 garlic cloves, crushed with a press
½ teaspoon of fennel seeds
Salt and ground black pepper
Sliced basil for garnish
Each serving: About 120 calories, 4 g protein, 18 g carbohydrate, 5 g total fat (1 g saturated), 5 g fiber, 0 cholesterol, 795 mg sodium.
Grilled Peppers With Fresh Basil August 2006 Good Housekeeping
Cut peppers in half, remove and discard seeds. Brush peppers on both sides with olive oil. Grill peppers, covered for 4 minutes. Turn peppers, brush with your favorite vinaigrette (mine is Balsamic) and cook, covered, about 4 minutes longer or until tender. Sprinkle with chopped basil leaves.
Option 2. Brush peppers with chili-lime butter (recipe below) instead of vinaigrette and finish grilling.
Chili-lime Butter
Into 4 tablespoons of softened butter; stir in 2 teaspoons of chili powder, 1 teaspoon of lime peel, and a pinch of salt.
Fresh Salsa From the kitchen of Gwen Coobs – Allens Grove Greenhouse
¼ to½ teaspoon of lime zest 2 tablespoons lime juice
3 large tomatoes, chopped and drained in a colander 1 large red onion, chopped
1 jalapeno pepper, minced 1 tablespoon cilantro, chopped
Salt and pepper to taste ¼ teaspoon ground cumin, opt.
1 of each red, yellow, and green bell pepper seeded and chopped.
Stir ingredients together; season to taste. Cover and refrigerate for 1 hour before serving.
Fresh Veggie Pizza ala Grill From the kitchen of Gwen Coobs – AGGH
Don’t let the list of toppings limit you. Experiment! Have fun! I prefer to make my own pizza dough, but you can use thawed, purchased frozen bread dough (wheat or white) just as easily. Have your fresh toppings chopped and ready to go.
Toppings: sliced or coarsely chop any of the following (the more, the merrier!)
Tomatoes-plum type preferably Minced fresh garlic
Onions Fresh mushrooms
Bell peppers Summer squash
Giant Marconi peppers Black olives
Canned Artichokes, drained Basil
Pizza dough:
1 ¼ cups water 120-130 degrees 2 pkgs. instant/rapid rise yeast
2 cups unbleached flour 3 tablespoons olive oil
1 cup whole wheat flour ½ teaspoon salt
Using your food processor fitted with the knife blade. Put 1 cup of the unbleached flour and the whole wheat flour in the bowl. Add the yeast and the salt. Pulse a few times to mix. Add the water and the oil blend until well incorporated. Through the feed tube add the remaining flour. Continue mixing in the food processor until the dough forms a ball. Remove dough from the food processor and knead for a few minutes adding more flour only if necessary, to keep from sticking. Place dough in a well oiled bowl and allow to rest for at least 20 to 30 minutes. Keep out of drafts while resting/rising. The dough should have at least doubled in size by now. Oil the backs of 2 jelly roll pans or cookie sheets. Divide the dough in half, pat out half of the dough on each pan until at least 10 inches in diameter. If you like a thinner crust, pat out more (this will make your pizza an oval shape). Brush the top of your dough with olive oil. Let rest 10 minutes.
Making the pizza:
2 to3 cups of mozzarella cheese, shredded and divided in half
½ cup of Asiago cheese, shredded, divided in half
Pizza sauce – I use Contadina Pizza Squeeze, it’s so easy to use at the grill with the squeeze bottle.
While you were making the dough preheat your grill to medium. When you dough is ready carefully peel the dough off the back of the pan onto your hot grill rack. Grill for approximately 5 minutes or until the bottom of your crust is golden brown. Using tongs turn/flip the crust over. Working quickly, squeeze out some pizza sauce onto the crust and spread out using tongs. Sprinkle on the Asiago cheese. Then quickly top with the fresh veggies of your choice. Finish by topping with half of the shredded mozzarella cheese. Grill for another 10 minutes or as long as needed, until the cheese is melted. Make sure you check it several times to prevent burning. If you want a crispier crust and crunchier veggies grill at medium high heat instead.
Italian combination:
Sliced fresh mozzarella cheese Minced fresh garlic
Chopped plum tomatoes sliced fresh basil
A sprinkle of Kosher salt Drizzle lightly with olive oil on top
Mexican combination:
Sliced fresh mozzarella cheese A sprinkle of Kosher salt
Chopped or sliced Jalapenos or Anaheim peppers
Swaddled Peppers 2004 Pillsbury Baked Off Winner, Lorac
4 oz. cream cheese, softened 8 whole fresh Jalapeno chilies, halved & seeded
1 teaspoon lime zest 1 -8oz. can refrigerated crescent rolls
1 tablespoon chopped fresh cilantro or lime basil ¼ cup butter, melted
1 tablespoon lime juice 1 cup grated fresh Parmesan or Asiago cheese
Preheat oven to 375 degrees and prepare a cookie sheet with cooking spray. Combine the cream cheese, lime peel, cilantro and lime juice. Unroll the dough on a cutting board and separate into 8 triangles. From the center of the longest side of the opposite point, cut each triangle in half, making 16 triangles. Spoon 1 teaspoon of the cream cheese mixture onto each Jalapeno half and place cheese side down on the crescent triangles with the pointed end of the pepper near the top point of the triangle. Fold triangle side over the jalapeno and pinch to seal. Fold the triangle top over the end of the pepper and pinch to seal.
Place melted butter and Parmesan cheese in separate shallow dishes. Dip the dough wrapped peppers in the butter, then roll in the Parmesan. Place on a cookie sheet and bake 10 to 15 minutes or until golden brown.
Note: You could also use Anaheim chili peppers, sliced in half and seeded, then cut the halves into 2 inch long pieces, for an appetizer with less heat. Cherry Bomb peppers would replace the Jalapenos also.
Peppers Ole’ motherof5 #13461 Recipe Zaar
4 large bell peppers or Giant Marconi, halved and seeded
Filling:
2 cups cooked rice 15 oz. can spicy chili beans, undrained
1 cup shredded sharp cheddar cheese 11 oz. can corn w/ red and green peppers
½ cup sour cream
Garnish:
½ cup picante salsa
8 tortilla chips
Heat the oven to 350 degrees. In a medium bowl, combine all the filling ingredients. Spoon a heaping ½ cup of filling in to each pepper half. Place the filled peppers into an ungreased 9x13 inch baking dish. Cover with foil and bake at 350 degrees for 50 to 60 minutes or until the peppers are tender.
Garnish each pepper with 1 tablespoon of salsa and a tortilla chip.
Jalapeno Poppers From the kitchen of Gwen Coobs – Allens Grove Greenhouse
Jalapeno peppers, halved lengthwise and seeded 1/8 tsp. onion powder
2 -8 ounce pkgs. cream cheese, softened 1/8 tsp. granulated garlic
2 cups cheddar cheese, shredded 1/8 tsp. salt
For final preparation: “Chuck wagon Beer Batter Onion Ring Mix” prepared according to instructions.
Place everything but peppers and batter in the bowl of food processor with the knife blade. Process until combined. Fill pepper halves with cheese mixture. Lay filled pepper halves on cookie sheets, do not let halves touch. Freeze until frozen solid. Then you can transfer to Ziploc bags and keep frozen until ready for use.
To cook: In a Dutch oven or other deep pan, heat 3 inches of oil to 350 degrees. Prepare batter. Dip frozen peppers in batter and then place in hot oil and fry until golden brown, turning at least once during cooking. Place peppers on paper towels to drain. Eat while hot. Enjoy!
Note: You can also use Cherry Bomb (don’t halve, just remove stem end) or Anaheim Peppers for stuffing.
Chili Rellenos Casserole From the kitchen of Gwen Coobs – Allens Grove Greenhouse
8-10 Anaheim peppers
Olive oil
½ pound mild cheddar cheese, shredded
¼ pound Monterey Jack cheese, shredded
4 extra large or 5 large eggs
2 T. flour
1 can of evaporated milk
1 can of Old El Paso enchilada sauce – mild or hot
Preheat oven to 425 degrees. Brush peppers with olive oil and place on a jelly roll or other flat pan in oven. Turning at least once, roast until browned on both sides. Remove from oven, place in a paper bag until cooled, 10 to 15 minutes. Using a table knife, peel, seed and remove the stem end. Split each pepper in half lengthwise.
Heat oven to 350 degrees. Lay half of the peppers flat, covering the bottom of a 11”x 7” glass baking dish. Mix together the 2 cheeses. Place half of the cheese mix on top of the peppers. Repeat layers with remaining peppers and cheese. Beat together the eggs, flour, and evaporated milk. Pour over top of the cheese and pepper layers. Bake in a 350 degree oven for 35 minutes. Pour enchilada sauce on top and return to oven for another 10 to 15 minutes. Eat hot with a salad. This freezes in individual portions very well. Reheat in the microwave.
Tortilla Fold-over Bake From the kitchen of Gwen Coobs – Allens Grove Greenhouse
1 pound ground beef
1 C. chopped onion
4 C. tomatoes, diced (or 2 - 14 ½ oz. cans of diced tomatoes)
1 can (14 oz.) Old El Paso enchilada sauce – hot or mild
1 to 2 teaspoons ground cumin
½ tsp. salt
¼ tsp. pepper
1 package of 6 inch flour or corn tortillas, room temperature
2 packages of light cream cheese (6 oz. each)
2 cans (4 oz.) chopped green chilies
1 C. shredded Monterey Jack or mild Cheddar cheese
In a skillet, cook the ground beef and onion until the beef is browned, and the onion is tender; drain well. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered for 5 minutes. Pour half of the meat sauce into a 13” x 9” x2” baking dish. Set aside. Mix together the cream cheese and green chilies, spread on tortillas and fold in half. Arrange folded tortillas over the meat sauce; pour remaining sauce over the top. Cover and bake at 350 degrees for 15-20 minutes. Sprinkle with the cheese and bake another 10 minutes or until the cheese is melted.
Pico de Gallo StaceyB recipe #40771 The Recipe Zaar
1 medium yellow onion
1 plum or Roma tomato
2 Jalapeno peppers
¼ to ½ C. cilantro OR lime basil leaves, stems discarded
1 to 2 tsp. fresh lime juice
1/8 tsp. kosher salt
Tortilla chips
Cut the tomato into quarters, wash and discard seeds. Halve the Jalapenos, discard the seeds from one (remember the more seeds you have the hotter it will be). Pat dry vegetables; then chop onion and tomato. Mince the Jalapeno and cilantro. Mix together all ingredients to taste.
Season with salt. Serve with tortilla chips
Arroz con Pollo from Favorite Brand Names website
4 boneless skinless chicken breast halves (about 1 ½ pounds total)
Salt
Black pepper
3 T. olive oil
1 medium onion, chopped
¼ C. chopped onion, green bell pepper
1 clove garlic, minced
1 C. rice, uncooked
½ tsp. ground cumin
¼ tsp. ground tumeric
2 medium tomatoes, seeded and chopped
1 Jalapeno pepper, Stemmed, seeded and minced
1 ½ C. chicken broth
½ C. frozen peas, thawed
¼ C. pimento-stuffed olives, sliced
2 teaspoons capers, rinsed and drained
Sprinkle the chicken with satl and black pepper. Heat the oil in a 3-quart pan over medium high heat. Add chicken; cook 4 minutes on each side or until lightly browned. Remove chicken and set aside. Add onion, bell pepper and garlic; cook until vegetables are tender. Add the rice; stir to coat with drippings. Add cumin, tumeric, tomatoes, jalapeno pepper and chicken broth. Bring to a boil. Place the chicken on the rice. Cover; reduce heat and simmer for 25 minutes or until the rice is tender and all liquid is absorbed. Sprinkle remaining ingredients over chicken. Turn off the heat. Let stand, covered, for 10 minutes.