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Fast & Easy Dinner: Steak and Potato Kebabs

partysugar — Fri, 14 Aug 2009 08:00:18 -0700

What's not to love about an entire meal on a stick? Kebabs are simple to prepare and fun to eat. While the ingredient variations are endless, this recipe uses strip steak, poblano peppers, white onion, and red potatoes. A quick dipping sauce - consisting of cilantro, sour cream, cumin, and chili powder - provides a Southwestern spin to the skewers. If you don't eat red meat, substitute pork, chicken, or fish. Check out the recipe and read more.

Steak and Potato Kebabs
Eating Well

Ingredients

1/4 cup packed fresh cilantro leaves, minced
1 tablespoon red-wine vinegar or cider vinegar
1 tablespoon reduced-fat sour cream
1/2 small clove garlic, minced
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt, divided
4 new or baby red potatoes
10 ounces strip steak, trimmed and cut into 1 1/2-inch pieces
1 poblano pepper or 1/2 large green bell pepper, cut into 1-inch pieces
1/2 teaspoon extra-virgin olive oil
1/2 large sweet onion, cut into 1-inch chunks

Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Set aside.
Preheat grill to high.
Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak and pepper pieces with oil and the remaining 1/8 teaspoon salt in a large bowl.
Thread the potatoes, steak, peppers and onion chunks onto 4 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Serves 2.

NUTRITION INFORMATION: Per serving: 269 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 16 g carbohydrate; 30 g protein; 2 g fiber; 368 mg sodium; 769 mg potassium.

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Fast & Easy Dinner: Chicken With Sweet Potatoes and Chorizo

partysugar — Wed, 10 Dec 2008 06:45:00 -0800

If you're stuck in a boring chicken rut, snap out of it with this flavorful recipe. Chicken is pan-seared and topped with a spicy poblano tomato sauce. Sweet potatoes and chorizo are cooked together until crisp to make a bed for the chicken and sauce.

To learn how to make this exciting dish, read more.

Chicken With Sweet Potatoes and Chorizo
From Rachael Ray

Ingredients

2 poblano chiles
4 skinless, boneless chicken breasts
1 teaspoon chili powder or smoked paprika
1 teaspoon cumin
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 pound chorizo sausage, casings removed, meat coarsely chopped
2 sweet potatoes, thinly sliced
1 yellow onion, thinly sliced
1 red onion, chopped
2 cloves garlic, grated or finely chopped
One 28-ounce can diced fire-roasted tomatoes, lightly drained

Directions

Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.
While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the chorizo and cook until the fat renders, 2 minutes.
Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes.
Flip and cook, pressing with a spatula, until crisp, 10 minutes more.
Preheat a grill pan over medium-high to high heat.
In a saucepan, heat 1 tablespoon oil, over medium heat. Add the red onion and garlic; cook until softened, 8 minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.
Coat the chicken with the remaining 1 tablespoon oil and grill on the hot grill pan for 5 minutes on each side.
Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.

Serves 4.

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The Amazing Rice: Rice, Chorizo, Shrimp Stuffed Poblanos

partysugar — Thu, 02 Oct 2008 10:15:06 -0700

My rice journey continues with these scrumptious stuffed poblanos. I had chorizo in my fridge, so when I stumbled across this recipe I knew I had to make it. The chorizo is cooked with spicy and sweet peppers making for a flavorful rice base. Shrimp is stirred in at the last minute adding a surf-and-turf layer to the dish. Although the recipe doesn't call for it, I mixed a couple of tablespoons of cheese in with the rice before stuffing the peppers. The final stuffed pepper is a meal in itself that would be delicious at a Mexican fiesta. To see how I made it, read more.

Rice, Chorizo, Shrimp Stuffed Poblanos
From From Guy Fieri

Ingredients

1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
6 large, fresh poblano chiles (also known as pasilla peppers)
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded

Directions

In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
Add peppers, jalapeno, onions and garlic. Cook until translucent about 8-10 minutes.

Add the rice and Stir, cooking until all the grains of the rice are coated with oil.
Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Meanwhile preheat oven to 400 degrees F.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

When rice is finished cooking, fluff with fork and stir in shrimp.
Stuff chiles with 1/6 of the rice mixture.

Place all the chiles on baking sheet and place into oven for 10 minutes.
Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

Makes 6 stuffed peppers.*

*Since I was cooking for myself, I halved the recipe. However there was enough rice mixture to stuff 4 peppers.

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Fast & Easy Dinner: Mexican Polenta Scramble

partysugar — Thu, 08 Nov 2007 06:01:11 -0800

A scramble doesn't necessarily have to include eggs. This scramble, for example, is a mix of veggies, polenta, and shredded cheese. All the ingredients are tossed together and quickly cooked in a sauté pan. You should be able to find poblano chilies in your local grocery store and pepitas are hulled pumpkin seeds sold in health food bulk bins. This dish is excellent alone, paired with beans, or topped with fried eggs. To make it tonight, get the recipe, just read more

Mexican Polenta Scramble
From Eating Well

1 tablespoon extra-virgin olive oil
4 poblanos or 2 green bell peppers, diced
1 pint cherry tomatoes, halved
2 teaspoons ground cumin
1/4 teaspoon salt
1 16-ounce tube prepared plain polenta, cut into 1/2-inch slices
1 bunch scallions, trimmed and sliced
1 cup shredded reduced-fat Cheddar cheese, preferably sharp
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 avocado, diced
2 tablespoons pepitas, toasted

Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes.
Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes.
Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes.
Stir in scallions, cheese, cilantro and lime juice.
Serve the scramble topped with diced avocado and toasted pepitas.

Serves 4.

NUTRITION INFORMATION: Per serving: 315 calories; 20 g fat (6 g sat, 8 g mono); 20 mg cholesterol; 26 g carbohydrate; 13 g protein; 6 g fiber; 600 mg sodium; 645 mg potassium. Nutrition bonus: Vitamin C (220% daily value), Calcium (45% dv), Vitamin A (35% dv), Folate (20% dv), Potassium (18% dv). Nutrition bonus: Vitamin C (220% daily value), Calcium (45% dv), Vitamin A (35% dv), Folate (20% dv), Potassium (18% dv).

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Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

Yummy Links: From German Beer to Healthful Holiday Eating

partysugar — Fri, 06 Nov 2009 09:15:47 -0800

Five German beers worth trying. - The Atlantic
Do you live in Miami or Portland? Get excited because Eater has expanded to those cities. - Eater
Frank Bruni's memoir Born Round may be turned into a television show. - Grub Street NY
Learn what Josh Ozersky will be up to now that he has bid the Feedbag adieu. - The Feedbag
Scripps Networks has acquired the Travel Channel, meaning that the Food Network is back in bed with Anthony Bourdain. - Eat Me Daily
Must make: creamy corn soup with roasted poblano chili. - Serious Eats
Everything you need to know about stuffing. - The Epi-Log
How to stay healthy during the holidays. - Chow

Source: Flickr User Maggie Hoffman

Tasty Tacos With Chile Verde

YumSugar — Mon, 30 Mar 2009 16:15:59 -0700

Over the weekend the weather in San Francisco was exceptionally nice; it was the perfect time to enjoy a delicious homemade Mexican meal with icy cold beers and a few wonderful friends. I had a couple days to plan, so I opted to make a slow-cooked chile verde, which combines the complex flavors of melt-in-your-mouth pork, sauteed onions, tangy tomatillos, and a variety of roasted chiles. Prepping all of the ingredients takes a couple of hours, but the work and patience required to make this dish are worth it. I served the moist scrumptious chile verde on corn tortillas with cilantro, sour cream, and fresh lime. To get started on this distinctive Mexican dish, read more.

Chile Verde Tacos
Original Recipe

Ingredients

5 poblano chiles
5 anaheim chiles
3-4 pounds pork butt
1/2 white onion, roughly chopped
1/2 yellow onion, roughly chopped
3 cloves of garlic, peeled and roughly chopped
12 tomatillos (roughly 5-6 pounds)
1 cup homemade chicken stock or store-bought chicken stock
1 jalapeno, roughly chopped (optional)
1 jar prepared salsa verde (optional)*
12-20 corn tortillas
8 ounces sour cream
1 bunch cilantro
2-3 limes, sliced in wedges (optional)

Directions

Preheat the broiler. Place poblano and anaheim chiles on a cookie sheet. Roast the chiles on all sides. Be careful the chiles can burn quickly. If there are sides that are too hard to roast in the broiler, use metal tongs and the open flame of the stove to finish the roasting process.
Let peppers cool slightly and use a knife or paper towel to slowly peel the skin off of all the peppers. Set aside.
Season pork with salt and pepper. Heat a large skillet over medium high heat. Brown all sides of the pork about 3-4 minutes per side. Place the pork in a Crock-Pot.
Reduce heat to medium and saute the onions and garlic in the pork fat until golden brown, about 8-10 minutes. Add to the Crock-Pot.
Remove the papery covering on the tomatillos. Place the tomatillos in a food processor. Add the skinned poblano chiles and anaheim chiles. Puree until smooth. Add to the Crock-Pot.
Add chicken stock to the Crock-pot. Simmer in the Crock-Pot on low for 10 hours. Add jalapeno, if desired and cook for another 2-4 hours until the pork falls apart. You might need a fork to break apart the pork. Add the salsa verde, if you need more liquid. You can cook this for shorter amount of time but I think the longer it cooks the better it tastes.
Heat tortillas in a pan or oven. Serve the tortillas warm with the pork and sour cream, chopped cilantro, and lime wedges.

Serves 6-8.

*I prefer Herdez, which can be found in your local grocery store in the Hispanic food section.

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Mac Attack! Tex-Mex Macaroni and Cheese

YumSugar — Tue, 06 Oct 2009 15:00:21 -0700

I've said it once, and I'll say it again: Tex-Mex is one of my favorite cuisines of all time, my top dish pick being chili con queso with Ro-Tel. Naturally, when I came across a Tex-Mex mac and cheese with green chilies, I knew I had to make it.

The recipe comes from Robert Del Grande, one of the Lone Star State's best-known chefs and restaurateurs, and the roasted poblanos give the melted cheese dish an addictive kick. Want the recipe? Keep reading.

Poblanos Stuffed with Chorizo, Shrimp and Rice

partysugar — Thu, 02 Oct 2008 09:46:19 -0700

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Fast & Easy Dinner: Cilantro-Lime Chicken Fajitas

partysugar — Fri, 31 Jul 2009 09:45:41 -0700

Say hola to the weekend with this exciting and flavorful dish. Quick-grilling chicken breasts are coated with a mixture of lime juice, cumin, and chile powder. Poblano chiles, bell peppers, and red onions are charred on the grill alongside the chicken.

Bring the chicken and veggies to the table on a large platter and let everyone assemble their own fajitas. Chill some Coronas or shake up a couple of margs and you've got yourself a Mexican fiesta! For the recipe, read more.

Cilantro-Lime Chicken Fajitas
From Bon Appétit

Ingredients

1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil
5 tablespoons fresh lime juice
2 1/2 teaspoons ground cumin
1 1/4 teaspoons ancho chile powder
6 skinless boneless chicken breast halves
3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds
12 8-inch flour tortillas
Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles

Directions

Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat.
Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Serves 6.

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