Tuesday, July 22, 2014

Suiza Rellenos Tacos

I bet you are thinking there she goes again. She is obsessed with Rellenos Tacos
I AM!!!! I admit it. I wonder if there is a group yet? 

Well this recipe came to mind while on the phone with dear sister tonight. We were discussing what we could throw together for a quick meal. We had grilled poblanos ready to use. I had just made Cilantro Lime Salsa with six fresh tomatoes from Ed Lester Farms. Dear sister said she wanted to make Pico de Gallo with her veggies from Ed's. So it felt like Mexican night! I knew I had tortillas, poached chicken, cheese, sour cream and avocados. Sister had a bottle of green salsa. So Suiza Rellenos Tacos were born. It is a mash up of my favorite enchilada suiza and chili rellenos tacos. I loved the sour cream and avocado with the poblano. They had a cooling effect on the spicy poblano chili. These were really, really good tacos! I will have to plan to make this meal again real soon.



Suiza Rellenos Tacos
Serves 4

Ingredients


4 poblano peppers
1 poached chicken breast, shredded
8 small flour tortillas
1/2 cup mozzarella cheese, shredded
8 tsp. green salsa or taco sauce
8 tsp. light sour cream 
1 Avocado, sliced
Cilantro, to garnish

Directions

To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.

To assemble the tacos:  Place a poblano half on each tortilla. Place some chicken over the chili, top with cheese. Warm in the microwave for a 30 seconds to a minute to melt the cheese. Top with salsa, sour cream, an avocado slice and cilantro.






Linking to:
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: #tastytuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday

Monday, July 21, 2014

Benton Farmer's Market

Sunday my friend and I went to Benton, LA for their farmer's market. We were still having slightly cooler days, so it was a great day to be out and about. This was both our first time at this market. We made one mistake, we had lunch before we went. This market had many food vendors and lots of samples being offered at every turn. Next time we go hungry. There were some tamales I need to try. This market has a little bit of everything, food, produce, baked goods, preserved items, a demonstration or two. My favorite was the young boy who brought his club shaped gourds to sell. He told us that the native Americans would dry them, cut off a portion of the round bulb of the gourd and make a drinking cup to hang by their water source. Very cute, smart young man.



We walked away with some bread-n-butter pickles, 2 fruit breads, squash, onions, heirloom cherry tomatoes and cucumbers. 


But my friend found the most amazing find of the day, Almond Toffee Butter! It is so amazing! I mean I have had commercial almond butter you purchase at the store, but it has nothing on this handmade butter from Hoover's Seasonal Produce. It is delicious! I love the crunchy texture. It is not to sweet, just perfect on toast. I enjoyed some this morning with my coffee. So good! Thanks D for the treat! What will we do when we run out? I guess we will go back right? The market is open Sunday only from 12:30 p.m. - 5:00 p.m. and continues through Sunday, July 27, 2014. So don't miss out, only one left.




For more about Benton Farmer's Market check out their website here.

For your own Almond Butter and more about Hoover's Seasonal Produce 
go to their website here.

Friday, July 18, 2014

Mango Tomato Gazpacho

This gazpacho recipe is inspired by a salad we make often when mangoes are in season. Mango, Tomato and Avocado Salad is a delicious mix of sweet, bright and creamy ingredients. Mangoes, tomatoes and avocados are just meant to go together in my humble opinion. I love the cilantro, onion and garlic with these fruits. It is what makes this salad savory too. I just knew this combo would make a great summer gazpacho. I was right. It is so smooth and well balanced. I decided to add jalapeno, sweet pepper and cucumber for crunch and texture. I really liked the sweet and spicy together. This would make a great starter for a fish or seafood meal. I added a lot more avocado to my serving than you see here in the photos. It was so good! Next time I see mangoes it will be hard to decided what to make salad or gazpacho?



Mango Tomato Gazpacho 
Make 1/2 gallon; 8 (1 cup) servings

Ingredients

2 ripe mango, peeled and diced
2 ripe tomatoes, diced 
1/2 English cucumber, seeded and diced 
1/2 purple onion, diced 
1 Jalapeno pepper, seeded and diced 
1 mini sweet pepper (red, yellow or orange), seeded and diced
1 clove garlic, minced 
1/2 bunch Cilantro, roughly chopped
1 cup low sodium V8 vegetable juice 
1 cup orange juice
2 or 3 dash of hot sauce 
Kosher salt, black pepper and red pepper flakes, to taste
Juice of 1 lime
2 Tbsp. white vinegar
2 Tbsp. olive oil 
Sliced avocado, jalapeno and more sweet pepper for garnish

Directions

Combine first eight ingredients in a large bowl. Place half of these ingredients in a blender with vegetable juice, pulse until the desire consistency. Place in a large pitcher or bowl (I use a one gallon pitcher). Place remaining ingredients except avocado in the blender, pulse until the desire consistency. Add to the pitcher and stir to combine. Refrigerate for 8 hours or overnight to blend. Serve garnished with sliced or chopped avocado, jalapeno and sweet pepper.



Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Snippets of Inspiration: Weekend Wind Down Link Party
The Tumbleweed Contessa: What'd You Do This Weekend?
Yesterfood: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: #tastytuesdays
Buns In My Oven: What's Cookin' Wednesday

Bruschetta Turkey Burgers

This recipe gets its start in the pages of a magazine at the hair salon. I normally read a Redbook magazine at the salon but this day I picked up a Better Homes and Gardens. Inside were some wonderful recipes. I went home and pinned them all. The first recipe I tried was a Double Tomato Relish. This stuff is amazing! It is like "Italian salsa" in that it is addictive like salsa, but very Italian in flavor. It is both tangy and sweet. The combination of fresh and dried tomatoes is amazing! I guess bruschetta is to Italian food as salsa and chips is to Mexican food. At least that thought is what gave me the idea to modify my Cilantro Lime Turkey Burgers into a Bruschetta Turkey Burger. I just substituted the Mexican flavors and ingredients for the Italian flavors you would find in bruschetta. I used basil and lemon zest inside the burger and topped it with mozzarella cheese. But the star of this recipe is the Double Tomato Relish. It has big Italian and tomato flavor. It is just wonderful! Trust me you could eat it on toast. Wait that is bruschetta! You get the point, you just have to try this relish and this burger.



Bruschetta Turkey Burgers
Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)
Zest of 1 lemon
1 Tbsp. light mayonnaise
1 Tbsp. basil, finely chopped
Kosher salt, black and red pepper, to taste
Olive oil
4 slices of mozzarella cheese
3/8 cup Double Tomato Relish (recipe below)
4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 4 minutes. At 2 minutes in, top each burger with 1 slice of cheese. Continue to cook 2 minutes until cooked through and cheese is melted. Place hamburger buns on the top rack of the grill to toast while cheese is melting. Serve on hamburger buns with Double Tomato Relish.






I sort of messed with the BHG Double Tomato Relish recipe a little. First, I made more because it was just that good. Second, I used the entire 3 oz. bag of dried tomatoes because I don't like having the little bit left in the pantry. Third, I used a Vidalia onion instead of red onion. I did not have red onion plus, I love the sweetness the Vidalia added to the recipe. I did add balsamic vinegar, basil and oregano. I thought it was necessary to make the relish more like the iconic bruschetta topping. It was delicious! Great on the burger, toasty bread, grits with a little grilled shrimp and in a salad. Any where you want a tomato try a little of this relish. It is so good!



Double Tomato Relish
Adapted from: Better Homes and Gardens
Makes about 3 cups

Ingredients

3 oz. moist packed, dried tomatoes, finely chopped
3 Roma tomatoes, finely chopped
1/2 medium Vidalia onion, finely chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar 
1/4 cup Italian parsley, basil and oregano, chopped
Kosher salt, black pepper and red pepper flakes, to taste

Directions

In a medium bowl combine all ingredients. Season to taste with salt and pepper. Cover and refrigerate for up to 6 hours. Let stand 30 minutes before serving.

Notes: Look for dried tomatoes labeled extra moist and ready to eat; they will be plump and soft. Use a mix of herbs to your taste, I use 1 part parsley, 1/2 part basil and 1/4 part oregano.


Linking to:
Carole's Chatter: Food on Fridays - Dill & Basil
Bakewell Junction: #GetHimFed Fridays
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Snippets of Inspiration: Weekend Wind Down Link Party
The Tumbleweed Contessa: What'd You Do This Weekend?
Yesterfood: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: #tastytuesdays
Buns In My Oven: What's Cookin' Wednesday

Sunday, July 13, 2014

Gazpacho

I love gazpacho in the summer, when the tomatoes are big and red. I went back to Ed Lester Farms yet again. I brought back huge, beautiful, red, ripe tomatoes. It is so amazing to cut into a tomato and not see white in the center. These tomatoes are as red inside as out. I also found the cucumber, red onion and bell pepper I needed to make this gazpacho. This is a recipe from the WW Recipe Review board. I have made it many, many times. It is really delicious. Over the years I have decided I like a blend of herbs in this recipe. Equal parts parsley and cilantro is perfect. I have used both V8 and tomato juice before. I still can't decide which I like better? As I type this I am thinking this batch of gazpacho was the best yet. But I have to admit I have thought that before. I think it really comes down to the fresh tomatoes and cucumber. This is such a delicious soup! It is almost like salsa in a bowl. It makes a great starter, snack or light lunch. I need to make this recipe a few more times before the summer tomatoes are gone.



Gazpacho 
Makes 1 gallon; 16 one cup servings 

Ingredients

6 ripe tomatoes, diced 
1 purple onion, diced 
1 English cucumber, seeded and diced 
1 green bell pepper, diced 
2 stalks celery, diced 
1 handful each Parsley and Cilantro, roughly chopped 
1 bunch of green onions, sliced 
1 clove garlic, minced
4 cups low sodium V8 vegetable juice (or tomato juice) 
1 teaspoon Worcestershire sauce
1 or 2 dashes of hot sauce, or to taste 
2 teaspoons of sugar 
Kosher salt, black pepper and red pepper flakes, to taste
1/4 cup red wine vinegar 
1/4 cup olive oil 

Directions

Combine first 8 ingredients in a blender or food processor, pulse until the desire consistency. It will have to be done in batches. Combine all ingredients in a large plastic bowl (I use a 1 gallon pitcher), refrigerate for 8 hours or overnight to blend.








Want More Gazpacho Ideas?
Try These Other Great Recipes.

This is a wonderful smooth, very creamy gazpacho from Kelsey Nixion of the Cooking Channel. This one you can sip from a glass. I have made it a few times and really enjoyed it.



This is actually one of my recipes that I entered in a recipe contest. It won a prize and was published in Country Woman Magazine. It is an adaptation of the recipe I am sharing with you in this post. I just added lots more spice, flavor and seafood. It tastes like a cross between a bloody Mary and cocktail sauce. Delicious! Don't be intimidated by the long list of ingredients.



This gazpacho is surprisingly sweet and creamy. You would think the green tomatoes would be tart, but they are not. The best way to describe this one is it is sweet and crisp. It also has a great texture, sort of crunchy like pickle relish. It would be a beautiful starter for summer meal.


Linking to:
Ms. enPlace: See Ya in the Gumbo
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Buns In My Oven: What's Cookin' Wednesday

Friday, July 11, 2014

Light Spinach Dip

I was first served Knorr Spinach Dip when I was in college. A fellow interior design student made it and served it with Bugles. I was hooked. I started making it for my family and friends. It is still one of my favorite cold dips.

Recently I saw a spinach dip recipe on Pinterest that used cottage cheese instead of sour cream and mayo. I thought I have to try that. But I could not get the Knorr dip out of my mind. I just knew if I made it, I would be disappointed it was not the Knorr dip. So I decided to borrow the technique and modify the spinach dip I craved into a light spinach dip. It worked great. It is a thick, delicious, loaded spinach dip. I love the crunch from the water chestnuts and green onions. It is so thick it will break a wimpy chip. Dear sister and I tried it with corn chips first. It was really good. But my favorite was the veggies. I did not have Bugles on hand this time. But I will next time I make it. The cottage cheese was a great substitute for the sour cream. I think I liked it better than light sour cream or plain Greek yogurt. It has more dairy flavor and is less tangy than the others. I look forward to trying it in other dips and dressings. It did not get completely smooth in the blender. There were a few curds left, but they were hardly noticeable in this dip recipe. This was a great experiment, one for the recipe box.



Light Spinach Dip
Makes 3 cups; Serves 12 (1/4 cup each)

Ingredients

16 oz. light cottage cheese
2 Tbsp. light mayonnaise
1 package Knorr vegetable soup and recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, sliced
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

Directions

Place cottage cheese in a blender and blend until smooth. Combine cottage cheese, mayonnaise, recipe mix, water chestnuts and green onions. Stir until well combined. Add spinach mixing well until all combined. Chill about 2 hours. Serve with your favorite veggies, corn chips or Bugles.

Nutritional Information per serving*: Calories 58.0, Total Fat 1.5 g, Saturated Fat 0.6 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 0.2 g, Cholesterol 5.7 mg, Sodium 418.6 mg, Potassium 78.8 mg, Total Carbohydrate 6.5 g, Dietary Fiber 0.9 g, Sugars 1.8 g, Protein 5.1 g.
WW P+ 1

*Information from the Sparkrecipes calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.







Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday

Friday, July 4, 2014

Grilled Italian Sausage Stuffed Peppers

This is an amazing low maintenance two ingredient appetizer. Just two ingredients! How easy is that? Wait does cooking spray count? I don't think it does. Anyway this is a very simple and flavorful appetizer. All you need is turkey Italian sausage and a bag of mini multi-colored peppers. No salt! No pepper! All the seasoning is in the sausage. So good! So simple. The first time I made them dear sister had brought me a beautiful bag of red, yellow and orange peppers. They were all small about the size of a jalapeno. When I went to buy a bag myself, they were almost all orange peppers. So what you will see here is orange sweet peppers (that look yellow) and a jalapeno pepper for color. Just close your eyes and imagine all the colors. It's beautiful right? No matter the color, these little appetizers taste like sausage and peppers in just 2 or 3 bites. They are great hot and at room temperature. I really liked the jalapeno too. It was not too hot, just a little spicier than the sweet peppers. Dear sister loved them. I can't wait to make them for Mom and Dad. I think Dad will not even mind that it is turkey Italian sausage. Try them on your friends and family. They are so impressive for very little effort.

Now for one more order of business. What do you think of my distressed baking sheet background? This is actually a clean pan that I have been keeping in the oven, upside down to cook my Tortilla Pizzas on. It has really developed a patina or distressed look. I have been seeing all these rustic photos of grilled foods, so I thought I would try it. I can't decide if I love it? Or if I think it is too rustic? Opinions?




Grilled Italian Sausage Stuffed Peppers
Serves approx. 8 to 10

Ingredients

1 lb. sweet Italian turkey sausage, casing removed
1 bag of mini sweet peppers (jalapenos, Fresnos or a mix)
Olive oil cooking spray

Directions

Pre-heat grill to medium-high heat for 10 minutes.

Half peppers from stem to tip. Remove seeds and stem. Stuff each half with turkey Italian sausage. Fill forming a rounded top. The turkey will shrink so over stuff them a little. Spray the turkey with a little olive oil cooking spray.

Grill turkey side down for 4 minutes. Flip and grill pepper side down 4 more minutes. Remove from grill and allow to rest 5 to 10 minutes. Serve as an appetizer or snack.





Linking to:
The Chicken Chick: Clever Chicks Blog Hop
Ms. enPlace: See Ya in the Gumbo
Horrific Knits: Inspired Weekends
Carole's Chatter: Food on Friday - Italian Food
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Hungry Harps: #GetHimFed Fridays
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Buns In My Oven: What's Cookin' Wednesday
Snippets of Inspiration: Weekend Wind Down Link Party

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