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.

Rajas

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.

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 time....as 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.

Mini Key Lime Pies

Happy birthday, Dad!!!

My dad has been the rock of our family lately. Staying positive and strong when we have needed him the most....even when he is being faced with challenges himself.

My parents and sister recently spent a week in Key West and as soon as they got off the plane my father was in search of some Key Lime Pie. In fact, I'm pretty sure that's why they went there in the first place. While I'm sure it doesn't compare to the real thing, I could not think of anything better than to celebrate his special day then by making Key Lime Pie.


Mini Key Lime Pies
slightly adapted from Idle Wife

crust:

1 1/2 cup graham cracker crumbs

1/4 cup sugar

zest from one lime

 6 tablespoons salted margarine, melted

Line muffin tin with cupcake liners. Combine the crumbs, sugar, and lime zest (on hindsight, I would crush the zest throughout the sugar first). Mix in the melted butter until everything is evenly moist.

Take the crumbs and divide them as equally as you can into a 12 cup nonstick muffin tin. Using a cup that approximately fits the bottom of the tin (or a spoon works fine, too), push the crumbs down to the bottom.

Bake in a 350 degree oven for about 10 minutes (mine puffed up and freaked me out, but they settled back down when they came out). Allow to cool.

filling:

2 egg yolks

1  14 oz. can fat free/low fat sweetened condensed milk 

1/2 cup key lime juice (the equivalent of exactly one pound of key limes)

Mix the condensed milk and egg yolks together until combined. Add the lime juice and stir to combine. It will thicken up almost instantly.

Divide batter evenly into each graham cracker cup. Cook at 350 for 15 minutes. Cool and chill in the fridge for about an hour.

 

topping:

Fresh Whipped Cream:
1 Cup Heavy Cream, chilled
1 Tablespoon Granulated Sugar
1 Teaspoon Pure Vanilla Extra

In a stand mixer, whisk the heavy cream on high until it just holds stiff peaks. Slowly sprinkle in sugar. Add vanilla.

Pipe onto pies.

 

Garnish with a lime slice. Enjoy!

Colorado Green Chile

This is the best green chile recipe I have found so far. Perfect for enchiladas, smothered burritos, scrambled eggs, or even with tortilla chips.

Colorado Green Chile

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds cubed pork stew meat
• salt and pepper to taste
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cups chopped, roasted green chiles
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 1/2 cups tomatillo salsa
• 5 cups chicken broth
• 1/2 teaspoon dried oregano
• 1 pinch ground cloves

Directions

1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
3. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Extremely Easy Samoa Bark

Well, It's official! I survived my first week back to work. I have an adorable class this year and I'm really looking forward to getting to know them better as the year progresses. 

The first week back is always a crazy one! Waking up early, running here, running there, and there is a never ending to do list. I  was staying pretty composed, until my husband reminded me that I had agreed to make something for his potluck final at school. I panicked at first, but then immediately turned  to Pinterest to find something quick and easy. That's where I came across Samoa Bark. Since Samoas are one of my favorite Girl Scout cookies I had to give it a try.

Samoa Cookie Bark

12 ounces semi-sweet chocolate, plus 2 ounces for drizzle (I used Baker’s chocolate)
35-40 shortbread cookies
3 cups shredded coconut
1 14oz pkg caramels, unwrapped
2 Tablespoons water

1. Line a rimmed baking sheet with foil. Prepare 12 ounces of chocolate according to package directions (I microwaved in 30 second intervals, then stirred until melted, but you can use a double boiler if you prefer). Spread chocolate in an even layer on the foil to your desired thickness; I did mine thinnish. Immediately press shortbread cookies onto melted chocolate, covering it in an even layer. Pop in the freezer until hardened and solid and chocolate has set, about 20 minutes. You want to make sure your shortbread/chocolate layer is good and solid so your bark stays together (like me and Jessie–sorry).
2. Now prepare your filling. Toast your coconut in a pan over low-heat until nice and toasty. Watch it, though, since coconut toasts fast and you don’t want it to burn. While coconut is toasting, unwrap your caramels and melt them in 30-second intervals with the 2 T water until smooth and melted. Stir toasted coconut into caramel sauce, and spread evenly over your shortbread bark layer.
3. Melt remaining 2 ounces of chocolate and drizzle over the caramel… because obviously, it’s a must.

4. I popped my bark back into the freezer to set the drizzled chocolate, but please eat this bark at room temperature–the caramel hardens quickly, and the last thing I need is a lawsuit for broken incisors. Store airtight.

 It was so fast and easy! I knew no leftovers would be making their way back home so I also made some individual serving size treats.

Some favorites from today's playlist:

Paper Aeroplane- Angus & Julia Stone

Someone Like You- Adele

Stereo Love- Edward Maya & Vika Jigulina

Baked Chile Rellenos with Smoky Tomato Sauce

Wow! I can handle some temperature, but holy mole these babies were HOT!!!!! That might have something to do with the fact that I decided to get "hot" roasted chilies from the Landavazo Chile Connection. We are so use to everyone telling us things are "hot" and when in fact, they are not even close to lighting our mouths on fire...but they were not lying this time.

I found a great healthy recipe in the Vegetarian Times that sounded to good to pass up. Plus, I needed to get rid of another dozen tomatoes....

Baked Chilies Rellenos with Smoly Tomato Sauce


6 large poblano chiles (roasted and peeled)
2 tsp. olive oil
1/2 medium onion; chopped (1 cup)
1 medium zucchini; chopped (1 cup)
1/2 C. fresh or frozen corn kernels
1 C. shredded Monterey Jack cheese
1 large egg
1 cup panko breadcrumbs (I used whole wheat)
1/4 c. chopped cilantro
1 lime, cut into 6 wedges
sour cream or plain yogurt


Sauce
2 tsp. olive oil
1/2 medium onion; chopped
2 tsp. chili powder
1 tsp. ground cumin
1 28 oz. can whole tomatoes (I used about 10 fresh tomatoes instead...boiled and peeled)
1 can chipotle chile in adobo sauce; drained


Preheat oven to 425 degrees. Heat oil in skillet over medium heat. Add onion and cook 5 minutes, or until soft. Add zucchini and corn, and cook 5 more minutes. Transfer to bowl and stir in cheese.


Cut 3-inch slit in each chile, and remove seeds with spoon. Stuff each chile with 1/2 C. zucchini mixture and secure close with toothpick if needed.


Whisk egg with 1/2 C. water in bowl. Spread breadcrumbs on plate. Dip chiles in egg wash. Coat with breadcrumbs. Place on baking sheet, and bake 15-25 minutes, or until golden brown.


To make sauce: Heat oil in saucepan over medium heat. Add onion, chili powder, and cumin, and cook 4 to 5 minutes, or until onion is soft and spices are fragrant. Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula. Transfer to blender, add chipotle chile, and blend on low speed until sauce is smooth. Serve with Chiles Rellenos, cilantro, lime wedges, and sour cream.


We also added some Spanish Rice.


This recipe was one of the best I've made in awhile!