Roasted Stuffed Poblanos

This is not your momma's stuffed green bells. Although, I did get inspired from the old school greenies. This is my Tex-Mex version that is sure to please the entire family. I like to call this the sneaky healthy way to use turkey meat and brown rice.

This recipe is incredibly satisfying and packed with healthful ingredients. Also, with the left over meat and rice stuffing you can carry it over for another meal like organic corn tortilla tacos or a splendid gluten free brown rice tortilla burrito.

Roasted Stuffed Poblanos

3 Large poblano peppers cut in half, seeded and stem left intact

2 or 3 Tablesppons canola oil

1 Pound lean organic turkey meat

2 Cups cooked brown rice

1 Medium yellow onion finely chopped

1 Bunch green onion chopped

3 Garlic cloves minced

1 1/2 Tablespoons of each: Paprika, Cumin, Corriander, Garlic Powder, Black Pepper, Chili Powder

Salt to taste

1 Teaspoon cayenne pepper

1 Tablespoon chipolte in adobo sauce (purred)

2 Limes (Squeeze juice of over cooked mixture)

1 1/2 Cup white cheddar cheese

8 oz. Packgage Feta Cheese

1 Bunch Cilantro Chopped

1. Prepare brown rice ahead of time.

2. Saute onions in a large saute pan after a few minutes add garlic and all seasonings.

3. Add turkey meat and cook.

4. While meat is cooking cut poblano peppers in half making sure to leave the stems intact and carefully remove seeds and inner ribs of pepper. Be careful to not touch seeds with bare hands as they tend to burn.

5. When the turkey meat is cooked all the way; adjust seasoning to taste and squeeze lime juice and adobo sauce over mixture.

6. Preheat ove to 375.

7. In a large bowl mix turkey meat with brown rice, cilantro, green onion and white cheddar.

8. Take a large pan and cover with foil.

9. Stuff each half pepper with meat mix and finsish each stuffed pepper with a generous sprinkle of feta cheese. Make sure to nestle the feta into the meat mix.

10. Place peppers on foil lined pan and bake at 375 for 45 minutes. Meanwhile reduce 1 cup balsamic vinegar with a dash of cayenne to about 1/4 of a cup.

To serve drizzle Balsamic-Cayenne reduction over peppers.

Note: Fresh pico, guacamole and home fried corn tortillia chips go well with this.

Brown Butter Tilapia w/ Apricot-Jalapeno Chutney

Tilapia-4 Fillets

Unsalted Butter (room temp.)- 4 Tablespoons

Salt, Pepper, Paprika, Garlic Powder

Dried Apricots-1/2 cup finely diced

Fresh Jalapeno- 1 seeded and finely diced

Ginger- 1 Tablespoon peeled & minced

Chili Flakes- 1 teaspoon

Rice Wine Vinegar (unseasoned)- 1 1/2 cup

Raw Sugar- 3/4 cup

Red Onion- Half of one minced

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1. For the Chutney: Combine the vinegar and sugar in a medium size pot and bring to a boil on medium-high heat. Add all dry ingredients to vinegar and steep mixture on med-low heat to syrupy like consistency.

2. For the Tilapia: Preheat a cast iron skillet on med./high heat. Generously season Tilapia with dry seasoning all over and rub down the Tilapia with soft butter. When pan is smoking hot, place fillets in pan and cook for about three minutes on each side. Depending on how large the fillets are, the longer they should cook. When fish is starting to look flaky remove from pan and serve on plate. Top with a spoonful of chutney and garnish with parsley or cilantro.

Note: Serve with Brown Rice, Basmati, Sticky Coconut Rice

New Knife: www.KyoceraAdvancedCeramics.com

I am so excited about the latest addition to my family of knives. It's a super sharp, sturdy ceramic knife. (Kyocera-Revolution Series FK-160 BK) These knives keep an edge like no other knife I've ever owned. My first ceramic is smaller but still as sharp as when I purchased it almost one year ago. These knives are breakable but worth the money.

Happy Cutting!!!

Canning Pear Relish

The pear trees are loaded and ready to be harvested. When I saw John juggling pears and Howell bowling with pears, I knew that there must be something better to do with them than bruise and drop them. Of course there is, "Pear Relish!" So, I loaded my mom's bushel baskets up and took the water bath plunge!

For years I've been reading about canning, jarring, water bathing, pickling, yet I've always been so intimidated by this ancient tradition. A few years ago, the Cobb-Suberbielle family got together and made over fifty quarts of pear relish. It was hard work but very rewarding to have such a vital part in making food for our family. These days it's harder to get our huge families together but it is most important to keep the tradtion alive. So, I pulled out Grand-Mere's recipe and began a plan of action. (Plan of action: Call Ame and call Mom)

After carefully measuring and cooking the relish it was time to sterilize, jar, seal, water bath and seal again. It was exhilarating to pull the jars of brightly colored yellow relish out of the boiling water and gently press the tops and wait for what felt like a tiny burp and then, pop the jars were sealed and ready to be labeled. I made nine pints and intend to share them with family. I am on a mission to stock the top shelf of our pantry with relishes, preserves & jellies. Thank you Grand-Mere for starting the Pear Relish tradition.

The last day's of Summer

Summer 2009 is winding down. I am so excited to be nearing the end of this particular summer because I am on my sixth week of recovery after a hip-replacement surgery. I am feeling great and gearing up for a brand new school year with lots of exciting dinner ideas. 2009-2010 school year calender is filling up fast. (Weddings, birthdays, dinner-parties, holiday-parties, business meetings, weekly dinners,cooking classes, dinner-swap, pot-lucks and so much more...)

My new motto: "There is always enough time!"