Every. Single. Recipe-Cha Cha Cha!

pepper plate
Let me start off by saying, “mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm”. That is technical jargon.
I am beginning to think Ms. Barajas may have a calling in the savory world!
Of the handful of savory recipes she has in the book, they are all knock-outs so far!
Chiles Rellenos. I can honestly say I have never made this before. But have certainly enjoyed it in many a Tex Mex restaurant! I have lived in Houston, TX my whole life and am spoiled for mexican fare for sure! So I don’t usually even bother with it at home, it is too easy to go get some. But since going paleo, it is not so easy. You know the cheese does not come from a grass fed source, nor the meats. You can count on pretty much nothing being organic, although some of the newer, trendier spots are catching on!
So being a lover of spicy cheesy goodness, let’s give it a whirl, shall we?

I certainly have never purchased these little beauties before….it was fun picking them out!  and handling them!  And prepping them, which was just simple!

poblanos
As the peppers par boiled, I followed her directions for the meat mixture which came together very quickly as well! I admit…I did add a couple of things, which I think is appropriate with a canvas recipe such as this one. She gives you a tasty, simple version…how far you jump from there is up to you! I really love to see tomatoes in the meat, so I added some fresh pico de gallo, a handful of cilantro and some fresh chopped garlic. The recipe assembles super easy! When layering, I admit, I did add a handful of grated pepper jack between the layers as well as what is called for on top. (Note – I cannot find sliced pepper jack from a grass fed source around here, however, I love Rumiano’s brand grassfed cheeses…I used a block of their pepper jack and grated the whole thing….some for the middle layer and the rest on top. MMM cheesy!).

It only takes about 20 minutes in the oven to heat through, cheese melty and golden….while it was in the oven I whipped up some fresh quacamole with EXTRA lime juice…the citrus-y tang of the guac was perfect with each bite of the Chiles Rellenos…and this dish was fantastic!  In fact, plenty for 4 people,  or in my case leftovers for 2, yay!  Except for when your husband decides to go and get a full 2nd helping!  Then it becomes my lunch later in the week  (today!!!).

Make this….you can really push it a number of different ways!  It is not overly spicy, just tasty!  If you want spice, add some peppers, or salsa, or red pepper flakes to the meat mixture.  A spanish cauli-rice would be great alongside as well!

Let me know what you think after you make it!  And you SHOULD make it!  Clean Eating with a Dirty Mind…in the first chapter…hurry!  It is too delicioso not too!

Kristen

Advertisements

My Twist on Stuffed Peppers

stuffed peppers 2

stuffed peppers 1

There is a great recipe that I have gone back to over and over for stuffed peppers in “Practical Paleo” by Diane Sanfilippo. It is basic and tasty and good for you! Easy to prepare ahead, even to have in the freezer.

I am always wanting an additional flavor punch. OK. I can’t help but tinker with recipes sometimes.

So with the addition of Chorizo for flavor punch, and spinach for extra veggies, and cumin and double the garlic? OH you just have to make this, it is so good!

Here’s what:

My Twist on Stuffed Peppers:

Preheat your oven to 375 degrees. While doing that, halve and remove seeds from 3-4 red bell peppers. Place these in a large pyrex dish, flesh side up, and roast for 20 minutes. Take them out and let them cool enough to handle….flip over and they are ready to stuff.

The Filling!
1 pound grassfed ground beef
1 pound organic chorizo (I use a veal chorizo)
begin browning these two ingredients in a large skillet.

As the meat browns, add:
1 onion, diced
8-10 cloves of garlic
salt and pepper
1/4+ tsp red pepper flakes (depends or your heat pleasure!)

Keep moving it all around in the pan, browning the meat and onions as you go.
Add in 1/2 tsp or more dried basil and oregano
add 1/4 tsp cumin
Add in 1 can fire roasted diced organic tomatoes
Add in several handfuls of baby spinach (fresh). Up to 10 oz.

as the spinach wilts, turn off the heat….this part is done!
You can add in some fresh basil leaves at this point as well.

Fill your roasted peppers with the meat mixture, and any extra meat just tuck in around the peppers, someone will eat it!

Put back in the over at the same heat for another 15-20 minutes to heat through and let the flavors meld. (Especially tasty the next day!)

Because of the flavors involved, you can push this as mexican food or italian…maybe this is fusion? I don’t know. But it is a meal in itself. Or you can dice a little avocado on top! Or serve with a salad!

So dern good. You need to try this one!