This month I was assigned to Nichole's blog called The Cookaholic Wife. She is in her 20's and has enjoyed learning to cook in recent years, especially for her husband. I really liked the variety of recipes that were available and it was quite difficult but I finally decided to try two recipes. I know right?
Prep Time: 5 minutes
Ingredients (2 servings)
- 3 oranges, peeled
- zest of 1 orange
- 3/4 cup almond milk
- 1 tsp. vanilla
- 2 Tablespoons agave nectar
- 1 cup ice
Add all of the ingredients to a blender and blend until smooth!
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The next dish was a quick dinner meal. I had a HUGE bag of poblano peppers in my fridge and I knew I had to try a new recipe for stuffed peppers. Ryan normally asks me to make my recipe for Cornbread-Stuffed Poblanos but I knew I had to try a new recipe.
This was, as I said earlier, quick to make. I used finely ground cornmeal (masa) for the filling. I increased the ingredients in the recipe to make almost a double batch. I also did not make my own salsa as the recipe indicated but I used what I had in my fridge and pantry. I am HUGE on using leftovers. Anyway, I really liked how this sauce turned out if you do not use the original recipe.
I was not convinced about the seasonings in the filling but I made it as is. I would increase the cilantro and add some more salt and pepper next time.
One big note about this recipe. You can prepare the night before but definitely cook it the day you will eat it. I baked it thinking we could just heat it the following day for a QUICKER meal but it actually dried the filling. Boo. Otherwise this was a yummy recipe.
Stuffed Poblano Peppers
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients (12 halves (6 peppers))
- 1 14 oz. can whole peeled tomatoes in juice
- 1 1/2 cups medium Pace picante sauce
- 1 1/2 cups Herdez tomatillo sauce
- 1 Tablespoon minced garlic
- 1 can black beans, drained and rinsed
- 1 cup yellow cornmeal, finely ground
- 2 tbs. fresh cilantro
- 1 1/2 cup shredded Mozzarella cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup water
- 5 poblano peppers, halved lengthwise, seeded
Preheat the oven to 425.
Combine the tomatoes, salsas in food processor or blender and blend until smooth. Season with salt and pepper. Pour into a 9x13 dish.
In a large bowl, combine the beans, cornmeal, 3/4 cup of the cheese, 1 tbs. garlic, cumin, salt, cilantro and water.
Divide the mixture into the peppers and lay in the baking dish. Top with the remaining cheese and cover with aluminum foil.
Bake for 45 minutes. Remove the foil and bake 5-10 minutes more or until the cheese is browned. Allow to cool for a few minutes before serving.
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Thanks for having great recipes like this on your website Nichole!