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Tag: poblano peppers

Poblano Corn Salsa

This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!

  • 6 ears of corn, grilled, off the cob
  • 2 poblano peppers, grilled, skin off and chopped
  • 3 green onions, chopped
  • 1 red jalapeno pepper, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of one lemon
  • Salt to taste

Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.

Shrimp in Poblano Sauce

Shrimp in Poblano Sauce with Spinach Polenta

  • 3 poblano peppers, seeded and cut in half
  • 3 green tomatoes, cut in half
  • 1 large yellow onion, cut in half
  • Drizzle of olive oil
  • Salt
  • Pepper
  • 1 cup cilantro, chopped
  • ½ cup chicken broth

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Transfer the vegetables onto the sheet and drizzle olive oil. Sprinkle salt and pepper and roast for about 30 minutes until the peppers and onion are soft. Let cool and carefully take the pepper skins off. Place in a blender with the cilantro and broth. Blend till smooth. Keep aside.

  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp, deveined and shelled
  • Salt
  • 1 teaspoon smoked paprika
  • ½ cup half and half
  • ½ cup chicken broth
  • ½ cup cilantro, chopped

Heat a large saucepan with olive oil. Saute the shrimp on high heat for 30 seconds on each side. Take out and sprinkle with salt and smoked paprika. Add the blended sauce and sauté on medium heat for 5 to 6 minutes. Add the half and half and broth. Bring to a boil and add the shrimp. Cook on medium heat for just a few minutes till the shrimp are done- careful not to overcook. Check for seasonings and garnish with cilantro. Serve with fresh polenta.

Mexican Style Turkey Burgers

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  • 1 poblano pepper, cut in half, seeded
  • 1 small yellow onion, cut into quarters
  • 3 to 4 garlic cloves, (wrapped in aluminum foil)
  • Drizzle of olive oil
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Place the vegetables on a lined cookie sheet. Drizzle the olive oil and sprinkle the salt and pepper and roast for 35 to 40 minutes or till the vegetables are soft. Take out of oven and scrape off the skin from the poblano peppers as well as the garlic from the foil. Place in a blender or processor and process till smooth.

  • 1 pound dark turkey meat
  • 2 teaspoons salt
  • Pepper

Place the turkey meat in a medium mixing bowl. Add the poblano mixture, salt and pepper and mix well till everything is incorporated. Form into four patties. Let it sit for 2 to 3 hours. Cook on a grill or skillet. Serve on a sesame seed bun with tomatoes, smoked paprika mayonnaise and guacamole.

Smoked Paprika Mayonnaise

  • ¼ cup non-fat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Juice of half lemon

Add the yogurt, mayonnaise, garlic powder, smoked paprika, salt and lemon juice in a small bowl. Mix well and keep aside.

Mexican Style Pork Stew with Pomegranate Salsa

Delicious stew for the holidays- one of my favorites!

  • 3 to 4 pounds pork shoulder (bone-in, cut into 2 to 3 inch pieces)
  • ½ cup all purpose flour
  • 2 to 4 tablespoons olive oil
  • 4 to 5 tomatillos, peeled and cut in half
  • 1 medium onion, cut in half
  • 2 poblano peppers, cut in half, seeds taken out
  • 1 cubanelle pepper, cut in half, seeds taken out
  • 1 cup cilantro, chopped
  • 3 to 4 green onions, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt
  • 4 cups chicken broth
  • ½ cup queso fresco

Preheat oven to 400 degrees F.

Transfer the tomatillos, onion and peppers to a lined cookie sheet. Roast the vegetables for 30 minutes. Transfer the roasted vegetables to a blender. Add the cilantro and green onions. Blend till a smooth sauce is formed.

Heat a heavy saucepan with the oil. Dredge the pork pieces and brown on all sides. Keep aside. Add the green sauce and chicken broth and bring to a boil. Add the pork pieces and bring to a boil. Lower to a simmer and place lid. Cook for 2 to 3 hours or till the meat is falling off the bone. Skim the excess fat off the top.

Pomegranate Salsa

  • 2 pomegranates, seeds taken out
  • 2 green onions, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon salt

Mix the pomegranate seeds, green onions, cilantro and salt in a medium bowl. Keep aside for an hour. Serve stew topped with salsa and queso fresco.

Chicken with Watermelon Cherry Barbecue Sauce

This is an amazing recipe- a bit involved but so worth it. Watermelon is still around, cherries on the hand are not- so use frozen if you like but definitely make the sauce. You can use it for all sorts of things including just plain old barbecue chicken, fish or steak!

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, sliced
  • 1 cup barbecue sauce
  • 1 pound left over marinated chicken pieces
  • Salt
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil on medium heat and add the onions. Saute on medium heat for a minute and add the chicken pieces. Brown the chicken pieces on high heat for 3 to 4 minutes. Add the sauce and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 to 25 minutes making sure the chicken is cooked through. Check for seasonings, garnish with cilantro and serve.

Barbecue Sauce

  • 1 large yellow onion, cut in half
  • 1 small head of garlic, cut in half
  • 2 poblano peppers, cut in half, seeds removed
  • Drizzle of olive oil

Roast the vegetables on a grill till golden brown.  Remove the skin off the onion, garlic and poblano peppers and chop into small pieces. Keep aside.

  • 2 tablespoons extra virgin olive oil
  • 2 cups diced watermelon
  • 1 cup fresh or frozen cherries
  • 1 cup tomato sauce
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 to 2 limes (according to taste)
  • 2 to 3 teaspoons salt

Heat a saucepan with the olive oil. Add the chopped up vegetables, watermelon, cherries, tomato sauce, brown sugar, Worcestershire sauce, lime juice and salt. Bring to a boil and simmer, covered with a lid for 20 minutes. Turn the heat off, transfer to a blender and blend till smooth. Check for seasoning.

 

Short Rib Chili with Tomatillo Sauce

I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…

  • 5 to 6 short ribs, bone in

Spice Rub

  • 2 teaspoons ground coriander
  • 2 teaspoons ground roasted cumin
  • 2 teaspoons salt

Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.

Tomatillo Sauce

  • 6 tomatillos, peeled and cut in half
  • 2 poblano peppers, cut in half and deseeded
  • 1 medium yellow onion, unpeeled, cut in half
  • 4 garlic cloves, unpeeled
  • Drizzle of olive oil
  • Sprinkle of salt
  • 1 cup cilantro, chopped

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1 can pinto beans
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.

 

 

Mexican Stew
  • This is a great one-pot meal to make .. especially since it has started to get cold…
  • 1 pound chicken thighs
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 to 3 large yellow potatoes and cut into ½ inch pieces
  • 2 tablespoons olive oil
  • 2 teaspoons roasted cumin
  • 2 cups chicken broth

Sauce

  • 2 poblano peppers, sliced in half
  • 1 anaheim pepper, sliced in half
  • 1 small garlic head, wrapped in aluminum
  • 1 small yellow onion cut in half
  • 2 to 3 green onions
  • 1 tablespoon olive oil
  • Salt
  • ½ cup cilantro, chopped
  • ½ cup chicken broth

Place the peppers, garlic, onion and green onions onto a lined baking sheet. Drizzle the olive oil and sprinkle the salt. Roast in the oven for half an hour, or until the vegetables are soft. Take out and blend in the blender with the cilantro and ½ cup broth until smooth.

Heat a saucepan and add the oil and roasted cumin. Add the carrots and celery and sauté for 2 to 3 minutes on medium heat. Add the green sauce, 2 cups broth and the chicken thighs. Mix well and add the potatoes. Bring to a boil and simmer for an hour and a half. Serve hot with bread.

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