peppers

Unstuffed Green Pepper Bake

What’s Cooking in Gail’s Kitchen? The Next Step: Unstuffed Green Pepper Bake! If you love the taste of stuffed green peppers, but really hate the extra steps of preparation, look no further. This “unstuffed” version can be served in individual casserole dishes or a family-style pan, thus eliminating the need for hollowed-out green peppers. Still yummy, still Spanish-flavor, still way back generational goodness like your grandma used to make. Be good to yourself when the week gets crazy busy. Make a batch of “unstuffed” green peppers and sit back with a glass of wine while the oven does all the work. You’re worth it.

UNSTUFFED GREEN PEPPER BAKE

Ingredients:

2 green peppers, coarsely chopped

24-ounce jar traditional pasta sauce

1/4 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon basil

2 cups rotisserie chicken or turkey, shredded

1 cup cooked brown rice

1 1/2 cups Italian cheese blend, shredded

2 tablespoons panko bread crumbs

1 tablespoon olive oil

Instructions:

Preheat oven to 350°. Cook chopped green peppers in the microwave-safe dish for 2 minutes on High setting. Set aside. In a large bowl, combine pasta sauce, garlic powder, oregano, and basil. Mix well. Fold in shredded meat, brown rice, and 1/2 cup shredded cheese. Add green peppers. Transfer filling into prepared casserole dish(es). Top with remaining cheese. In a small bowl coat panko crumbs with olive oil. Mix well. Spoon crumbs over cheese. Baked 25 minutes or until heated through.

Spicy Poblano Sauce

What’s Cooking in Gail’s Kitchen? The Next Step: Spicy Poblano Sauce! Try to avoid slurping this sauce by the spoonful straight out of the jar. Poblano peppers are a whole other animal, so to speak. Compared to its fiery cousins, the habanero or jalapeño, poblanos are mild and earthy, especially when roasted. Most of the time they are either stuffed (like the chile relleno you find on restaurant menus) or served as a sauce over roasted chicken enchiladas. Still confused? Think Mexican green sauce with chicken and spicy red sauce with beef or cheese.

SPICY POBLANO SAUCE

Ingredients:

4 poblano peppers

1 tablespoon butter

1/2 onion, chopped

1/4 teaspoon garlic powder

1/4 cup chicken broth

1 cup light cream

1/2 teaspoon cumin powder

1/2 teaspoon sea salt

1/4 teaspoon white pepper

1/2 cup Greek yogurt

Instructions:

Line a baking sheet with aluminum foil. Space poblano peppers two inches apart. Roast poblano peppers in broiler oven on High setting until the skins are blistered and charred, 3-5 minutes. Remove from oven. Transfer to a bowl and cover for 15 minutes. When cool, peel off the skin and chop the peppers, discarding seeds and stems. Warm butter in a skillet over medium heat. Add chopped onions. Sprinkle with garlic powder. Cook until the onions are translucent, about 5 minutes. Add chicken broth and light cream. Slowly bring to a boil, stirring often. Add chopped poblanos. Reduce heat and simmer for 5 minutes. Transfer poblano mixture to a food processor. Pulse to purée. Season with cumin powder, sea salt, and white pepper. Pulse again. Add Greek yogurt. Blend until smooth. Serve warm over burritos or other Mexican dishes.

Red Chili Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.

Green Chile Soup

What’s Cooking in Gail’s Kitchen? The Next Step: Green Chile Soup! I was rushing through an airport recently and knew I wanted something to eat. The waitress at the Mexican restaurant recommended the full bodied taste of Green Chile Soup. It hit the spot. From the first tangy spoonful of mild green chiles to the gentle creaminess on my tongue, I knew this wasn’t your typical soup. It may have been a regional delicacy, but by making it at home, I saved myself a round trip ticket to Colorado.

GREEN CHILE SOUP

Ingredients:

20 green chiles, large

1 yellow onion, chopped

1 tablespoon butter

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

3 cups chicken broth

1 cup heavy cream

1/3 cup Greek yogurt

Monterey Jack cheese and cilantro, for garnish

Instructions:

Place green chiles on a wire rack over a foil-lined baking sheet. Roast on Broil until blistered and charred. Remove from oven. Cool. Discard stems and seeds. In a large pan, warm butter over medium heat. Add chopped onion. Sprinkle with sea salt and garlic powder. Cook until soft. Add roasted chiles and chicken broth. Reduce heat and simmer for 20 minutes. Transfer to a food processor and blend until smooth. Transfer mixture back to pan. Stir in cream and Greek yogurt. Gently warm mixture until soup is heated through. Serve with fresh cilantro and Monterey Jack cheese.

Diablo Pepper Poppers

What’s Cooking in Gail’s Kitchen? All the Buzz: Diablo Pepper Poppers! Sometimes you need an appetizer that doesn’t come across as a flame thrower sending your guests to the nearest source of water to put out the fire. I have discovered mini sweet peppers are a great stand-in for their high intensity cousin, the jalapeño. These little jewels are a colorful sight and taste even better than they look, which is pretty appealing. The green, orange, red, and yellow “pops” of color are bursting with flavor as well. No fire extinguisher needed.

DIABLO PEPPER POPPERS

Ingredients:

12 mini sweet peppers

2 tablespoons garlic olive oil

1/8 teaspoon garlic and herb seasoning

1/8 teaspoon seasoning salt

3 green onions, snipped

7 Pepper Jack string cheese sticks

3 ounces prosciutto, deli sliced

Instructions:

Preheat oven to 400°. Line a baking sheet with foil. Spray a wire rack with nonstick spray and place on the pan. Set aside. Wash the sweet peppers. Pat dry. Slice the top of each pepper vertically, removing a small portion to create a well. Remove any seeds. Brush each pepper with the garlic olive oil. Sprinkle on seasonings. Place peppers on the wire rack with cut side down. Bake 10 minutes; then set the broiler to High and broil for 2-3 minutes until the peppers are slightly charred. Remove from oven. Cool slightly. Using a tongs, flip them over. Divide the green onion snips into the bottom of each pepper well. Using a kitchen shears, cut the string cheese to fit each pepper. Take each deli portion of prosciutto and slice it in half lengthwise. Carefully wrap the prosciutto around each filled sweet pepper and place upright on wire rack. Broil on High another 2-3 minutes or until the prosciutto gets crispy. Remove pan from oven and let cool slightly. Taking a cake tester, pierce each pepper from one side to another to make an opening. Insert a wooden pick in the opening. Now you have a finger food appetizer. Serve with herbed yogurt for dipping.

The Three Amigos in Downtown Edmonton, Alberta, Canada

Dining Outside the Home: The Three Amigos in Downtown Edmonton, Alberta, Canada! Authentic Mexican food is as festive as Mexican blankets, wide-rimmed sombreros, and multicolored piñatas. The “Daily Special” boasted Fajitas Al Pastor—crispy chunks of marinated pork cooked with onions and green pepper strips served on a sizzling skillet. Homemade corn tortillas accompanied sour cream, guacamole, and salsa. We ordered a side of refried beans to use as a binding agent once the shells were filled. The finishing touch of habanero sauce sealed the deal with a nice kick of spice. An agave nectar margarita cocktail culminated the entire meal. Bueno!

Frijoles Negros Stew

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Frijoles Negros Stew! The popular dish of Cuba and Latin America translates to “black beans”. This highly nutritious legume is catching on around my household, especially following a day of slow-cooker roast pork. I like the smoky flavor to balance out the onions, peppers, and spices. Read on to see how simple it is to indulge in a thick, hearty stew for your next nutritious meal.

FRIJOLES NEGROS STEW

Ingredients:

2-15 ounce cans of black beans, with sauce

1 can beef consommé

1 cup onion, chopped

1 1/2 cups shredded pork

1 teaspoon Liquid Smoke

1 teaspoon cumin powder

1/8 teaspoon red pepper flakes

1/8 teaspoon garlic powder

Instructions:

In a 2-quart saucepan, pour one can of black beans with liquid. Mash beans to a thick paste. Add the other can of black beans with liquid plus the beef consommé. Blend well. Microwave the chopped onion 2 minutes on high. Add to the stew. Add shredded pork, liquid smoke, cumin powder, red pepper flakes, and garlic powder. Stir until combined. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Garnish with cheddar cheese, green onions, and salsa. Serve piping hot.

Paleo Pepper Steak

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Paleo Pepper Steak! Before you delete this post, hear me out for sec. Paleo does not mean blah, boring, and tasteless. In fact, this recipe gives you permission to only eat the stuff you crave. No hidden sauces or funky herbs. Basically, what you see is what you get. (Disclaimer: Pay no attention to that slice of garlic bread. It was put in the photo by my alter ego who loves carbs.) The green and red peppers are so fresh you may feel like nibbling on one or two as you slice them into strips. And the caramelized onions compliment the taste of steak, in my opinion.

PALEO PEPPER STEAK

Ingredients:

1 large green bell pepper, sliced and seeds removed

1 large sweet red pepper, sliced and seeds removed

1 large yellow onion, skin removed and sliced

2-3 tablespoons olive oil

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

2-6 ounce filet mignon steaks

Sea salt, black pepper, and garlic powder steak to taste

1 pat of butter

Instructions:

Salt and pepper both sides of the steak while the gas grill is preheating from 450°-500°. At this time sprinkle the steak with garlic powder as well. The salt begins to draw out a little bit of moisture which makes the steak sizzle when it hits the grill grate, sealing in the flavor. For accuracy in grilling, my husband sets the timer on his cell phone, which is quite handy. Grill the steak for 2 1/2 minutes on one side before flipping over for the remaining 2 1/2 minutes. The finished steak will be medium-rare. Now this is the most difficult part. Let it rest for about 5 minutes before serving. The juice will reabsorb back into the steak to give you that moist and meaty taste.

Meanwhile, sauté pepper and onion slices in olive oil and seasonings in a large skillet on medium heat. Turn often to gradually brown the vegetables and avoid burning. They will be tender in about 20 minutes. Reduce heat to low simmer to keep warm. Before serving, surround the steak with peppers and onions. Finish with a pat of butter.

Maque Choux Soup

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Maque Choux Soup! This fancy name for Spicy Corn Chowder is pronounced “mock shoe”. (Sometimes I get a kick out of acting like a gourmet chef, so humor me a little bit.) Believe me when I say use the freshest garden ingredients in making this rich bodied soup. You won’t regret it. Since I freeze the wonderful Indiana sweet corn in its prime, along with the garden green bell peppers, the flavors seemed to burst forth in jubilation. If you can’t find fresh produce, try frozen as a substitute. I also had saved some smoky end pieces from a baked Virginia ham recently for a nice salty finish.

MAQUE CHOUX SOUP

Ingredients:

2 cups whole-kernel corn

1/3 cup green pepper, chopped

1/4 cup onion, chopped

1 tablespoon vegetable oil

1/4 teaspoon cumin

2 potatoes, peeled and diced

2 cups chicken broth

1 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon red pepper flakes, crushed

1 cup milk

1/2 cup sour cream

3 tablespoons cornmeal, finely ground

1/2 cup smoked ham, diced

Instructions:

In an iron skillet over medium high heat, add half the corn, onion, and green pepper. Cook, stirring constantly for 3 minutes until vegetables begin to char. Transfer to a large bowl and set aside. Add the vegetable oil and cumin to the skillet and repeat process with remaining corn, onion, and green pepper. Transfer to the same bowl. Take 1 cup of mixture, add 1 cup of chicken broth and blend until slightly smooth. (I used a food processor on pulse.) Meanwhile, in a 2-quart pan, boil potatoes in remaining chicken broth seasoned with sea salt, black pepper, and red pepper flakes. Cook until tender, about 10 minutes. If necessary add enough water to keep it from boiling dry. Reduce heat to medium low and add one cup milk. Simmer, stirring often. Add corn mixture and creamed corn mixture to potato base. Simmer for 5 minutes. Whisk together sour cream and cornmeal in a measuring cup. Slowly add hot soup to it. This will keep the sour cream from curdling. Then slowly pour it back into the corn chowder. Simmer, stirring occasionally for 5 minutes or until soup thickens. Add diced ham. Heat through. Serve hot. Garnish with cheddar cheese and ham pieces.