Sunday, September 25, 2011

Rosemary and Blue Cheese Chicken Burgers

I ran across this idea from Sunset Magazine before checking my email the other day and it looked too good. I immediately fit into our schedule of dinners for the week. They were so easy and so AMAZING!

All you need is:
ground chicken
fresh rosemary
blue cheese wedges
whole wheat buns

Season ground chicken with fresh rosemary and stuff with blue cheese wedges. Grill over medium heat, 12 minutes on each side and serve on wheat buns.

We also added baby spinach and sauteed onions. YUM!

As a side salad I prepared spring mix greens, black peppered feta, dried cherries, and sunflower seeds, topped with a balsamic dressing.

Today's Playlist:

Passion Pit- To Kingdom Come
Frank Sinatra- Come Dance with Me
Angus and Julia Stone- Big Jet Plane
Miike Snow- Animal

Poblano White Chili

I hope you all stocked up on the season's last batches of green chilies. We sure did! In honor of the start of fall I thought it would be great to share a recipe that incorporates the new cooler nights and the those yummy green chilies. Poblano White Chili is by far my favorite recipe to use green chilies in! It's a perfect transition into fall food....toasty, yet light.

First, you need to start by making Rajas. Rajas are often served as a side side or as part of a soup or stew. They are also fabulous on nachos or tostadas.


6 poblano chilies (1 lb.), roasted and peeled
2 t. vegetable oil
1 large onion, thinly sliced
2 cloves garlic, peeled and sliced
1 t. dried oregano

1) Slice poblanos into 1/4 in strips.
2) Heat oil in skillet over medium heat. Add onion and garlic, and cook 5 to 9 minutes, or until onion is soft and golden brown. Add oregano and poblano strips, and cook 3 to 4 minutes more, or until heated through. Season with salt and pepper, if desired.

Poblano White Chili
from Vegetarian Times

3 cups cooked white beans or 2 15 oz. cans white beans, rinsed and drained
1 recipe Rajas (above)
2 cups low-sodium vegetable broth
2 t. dried oregano
1 t. ground cumin
1 cup fresh or frozen corn kernels
1/2 cup chopped cilantro
1 Tb. lime juice
1/4 cup low-fat milk
3 oz. goat cheese
1/4 cup roasted pumpkin seeds

1) Bring beans, Rajas, broth, oregano, and cumin to a simmer in a saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir in corn, cilantro, lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.
2) Warm milk in a separate saucepan. Add goat cheese, and stir until smooth. Serve chili garnished with goat cheese sauce and pumpkin seeds.

We paired it with a simple red blend, St. Francis Winery's 2007 Red Splash.

Sunday, September 4, 2011

Easy Cake Bite Cones

I had my "family share" at school on Friday and wanted to bring my kiddos a treat that they would love and was fun too! Thursday night I was still trying to figure out what I could make, when I came across this recipe. These babies are so easy! It took some the cake bites have to freeze for a couple of hours, but the rest was a piece of cake (haha!) 

Easy Cake Bite Cones
1 package cake mix (any flavor) -I used German Chocolate
1 jar Nutella- (you can also use any can of frosting)
dipping chocolate
sugar cones or mini cake cones

Make your cake according to package directions.

Once the cake has cooled, crumble into a bowl. Stir in a jar of Nutella.

Scoop the mixture into balls with a cookie scoop then roll between your hands to smooth and place on a cookie sheet. Place cookie sheet in the freezer and freeze solid. 

Once frozen dip balls into melted dipping chocolate and sprinkle with sprinkles. Allow to set.

Place in sugar cones, and ENJOY!

My class loved them!!!!! Apparently I'm the best cook around. :) Ahhhh, they are so sweet.

I am looking forward to making these again (already thinking of all kinds of flavor combinations,) but next time they will be homemade instead of all the boxes and cans.