“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

December 10, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays! https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

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“Meatless Monday” Recipe of the Week – Black Bean Burritos

December 3, 2018 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Black Bean Burritos. Anything using Black Beans has to be good! Thank you to Trina for passing this recipe along to me. Enjoy and Eat Healthy in 2018!

 

Black Bean Burritos

Ingredients
2 (10 inch) flour tortillas
2 tablespoons extra light olive oil
1 small red onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces reduced-fat cream cheese
1/2 teaspoon sea salt
2 tablespoons chopped fresh cilantro
* Your favorite salsa or taco sauce (Optional)

Directions
1 – Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2 – Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3 – Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4 – Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately. Top with salsa or taco sauce.

“Meatless Monday” Recipe of the Week – Vegetarian Chili with Brown Rice

November 26, 2018 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Vegetarian Chili with Brown Rice. Green Bell Peppers, Red Bell Pepper, Onion, Celery, Jalapeño Pepper, Brown Rice, Cheddar Cheese, and Spices make up this delicious Vegetarian Dish. It’s from the Diabetes Self Management website (https://www.diabetesselfmanagement.com/). The Diabetes Self Management not only has a huge selection of Diabetic Friendly Recipes but they also have current Diabetes news, Diabetes Management tips, Exercise plans, and more! Just a fantastic website so check it out today! Enjoy and Eat Healthy in 2018!

Vegetarian Chili with Brown Rice

Vegetarian Chili with Brown Rice
Ingredients
1 teaspoon canola oil
1 onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 stalk celery, diced
1 jalapeño pepper,* minced
1 clove garlic, minced
2 cups fat-free vegetable broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup cooked brown rice
1 cup no-salt-added canned pinto beans, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
6 tablespoons shredded reduced-fat Cheddar cheese

Directions
Heat oil in large saucepan over medium-high heat. Add onion, bell peppers, celery, jalapeño, and garlic; cook and stir 7 minutes.

Add broth, tomatoes, rice, beans, oregano, chili powder, salt, black pepper, and cumin. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15 minutes or until vegetables are tender. Uncover; cook 10 minutes or until thickened.

Ladle chili into bowls; top each serving with 1 tablespoon cheese.

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 6 servings. Serving size: 1 1/4 cups.

Nutrition Facts Per Serving:
Calories: 137 calories, Carbohydrates: 23 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 378 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetarian-chili-with-brown-rice/

“Meatless Monday” Recipe of the Week – Zesty Vegetarian Chili

November 19, 2018 at 6:01 AM | Posted in Meatless Monday | 1 Comment
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This week’s”Meatless Monday” Recipe of the Week is a Zesty Vegetarian Chili. A perfect recipe for the Fall and Winter! Warm up those cold nights with this week’s recipe. Made using Red Bell Peppers, Zucchini, Salsa, Red Kidney Beans, Tomatoes, Tofu, and Spices. The recipe is from one of my favorite sites, the Diabetes Self Management website. The Diabetes site is loaded with delicious and Diabetic Friendly recipes along with current Diabetes News, Excercise Tips, and Diabetes Management. So check it out today! So Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Zesty Vegetarian Chili

Ingredients
1 tablespoon canola or vegetable oil
1 large red bell pepper, coarsely chopped
2 medium zucchini or yellow squash (or 1 of each), cut into 1/2-inch chunks
4 cloves garlic, minced
1 can (about 14 ounces) fire-roasted diced tomatoes
3/4 cup chunky salsa
2 teaspoons chili powder
1 teaspoon dried oregano
1 can (about 15 ounces) no-salt-added red kidney beans, rinsed and drained
10 ounces extra firm tofu, well-drained and cut into 1/2-inch cubes
Chopped cilantro (optional)

Directions
1 – Heat oil in large saucepan over medium heat. Add bell pepper; cook and stir 4 minutes. Add zucchini and garlic; cook and stir 3 minutes.

2 – Stir in tomatoes, salsa, chili powder, and oregano; bring to a boil over high heat. Reduce heat to low; simmer 15 minutes or until vegetables are tender.

3 – Stir in beans; simmer 2 minutes or until heated through. Stir in tofu; remove from heat. Ladle into bowls; garnish with chopped cilantro.

Note: Tofu is made from the curds of soybean milk. It has a bland, slightly nutty taste, but readily takes on the flavor of foods it’s cooked with. It’s available in 3 forms: soft, firm, and extra-firm. Cover any leftover tofu with water and refrigerate.

Yield: 4 servings. Serving size: 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 28 g, Protein: 15 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 432 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/zesty-vegetarian-chili/

“Meatless Monday” Recipe of the Week – Spiced Pumpkin and Red Beans

November 12, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spiced Pumpkin and Red Beans. Kidney Beans and Diced Pumpkin are 2 of the ingredients that make up this week’s recipe. It’s from the CooksRecipes website which is full of delicious and healthy recipes. Check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spiced Pumpkin and Red Beans
A wholesome, delicious and nutritious pumpkin and red kidney bean stew served over rice.

Recipe Ingredients:
3 cups cooked light or dark red kidney beans, drained and rinsed
4 cups peeled, diced pumpkin
2 medium onions
2 tomatoes, cored and chopped
4 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 teaspoon ground cinnamon
1/2 teaspoon unsweetened cocoa
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water

Cooking Directions:
1 – To prepare the pumpkin, cut in half, remove seeds, and peel off outer skin. Parboiling or baking the pumpkin first may make peeling easier.
2 – Coat skillet with nonstick cooking spray and sauté pumpkin and onion for 4 minutes over medium heat.
3 – Add tomatoes, garlic, and ginger, and cook for an additional 4 minutes.
4 – Add seasonings and cook for an additional 4 minutes.
5 – Add seasonings and cook for 1 minute longer, stirring frequently. Stir in water and cook for 35 to 40 minutes, until pumpkin is tender.
6 – Stir in beans and cook for 10 minutes. Serve with steamed rice.
Makes 4 to 6 servings.
https://www.cooksrecipes.com/mless/spiced_pumpkin_and_red_beans_recipe.html

“Meatless Monday” Recipe of the Week – Thai Pineapple Stir-Fried Rice

November 5, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is -Thai Pineapple Stir-Fried Rice. A perfect pairing of Pineapple and Long Grain Brown Rice. Add in Onions, Broccoli, Carrots, Bell Peppers, Tomatoes, and Cashews and you have one delicious and healthy Vegetarian Thai Dish! It comes from one of my favorite Recipe Sites, the CooksRecipes website. The Cooks site just has endless recipes for all diets and cuisines so check it out soon! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Thai Pineapple Stir-Fried Rice
Colorful and luscious, this Thai restaurant classic can be made easily at home.

Recipe Ingredients:
1 1/2 cups raw long-grain brown rice
1 1/2 tablespoons olive oil
1 medium onion, quartered and sliced
2 cups small broccoli florets
2 medium carrots, sliced
1 medium red or orange bell pepper, diced
3 to 4 scallions, sliced
2 medium tomatoes, diced
One 16-ounce can unsweetened pineapple chunks
1 cup light coconut milk
2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
2 teaspoons minced fresh or jarred ginger
Cashews for topping (optional)

Cooking Directions:
1 – Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
2 – Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.
3 – Add the broccoli, carrots, and bell pepper. Turn the heat up to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
4 – Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for just a minute or two, just until the tomatoes soften slightly.
5 – Stir in the cooked rice, then add the coconut milk, curry powder, soy sauce, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, passing around chopped cashews to top individual servings, if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/thai_pineapple_stir-fried_rice_recipe.html

“Meatless Monday” Recipe of the Week – Polenta Lasagna with Spinach

October 29, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Polenta Lasagna with Spinach. Here’s a different and healthier version of Lasagna. Made with Polenta, Spinach, Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, and more! You can find this recipe from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Polenta Lasagna with Spinach

Traditional lasagna noodles are replaced with slices of firm polenta layered with a spinach-ricotta cheese mixture and an Italian tomato sauce.

Recipe Ingredients:
Polenta:
1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
1/2 teaspoon salt
7 cups vegetable stock
2 cups instant polenta (13.2 ounce box)
3 tablespoons freshly grated Parmesan cheese

Tomato Sauce:
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste

Spinach-Ricotta Filling:
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (15-ounce) containers low-fat ricotta cheese
2 large eggs
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
Pinch of nutmeg

4 tablespoons freshly grated Parmesan cheese – divided use
2 cups shredded mozzarella cheese – divided use

Cooking Directions:
1 – Lightly spray a 13x9x2-inch baking dish with non-stick cooking spray.
2 – For Polenta: In a large saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes or until softened. Add the garlic and sauté 1 minute more, making sure it doesn’t brown. Add salt and stock and bring to a rolling boil over medium heat.
3 – In a thin stream very slowly add the polenta stirring constantly with a wooden spoon. Reduce the heat to low and continue cooking for 3 to 5 minutes, stirring constantly to be sure it doesn’t stick, until it’s thick and creamy. Stir in 3 tablespoons of the Parmesan cheese.
4 – Pour polenta into the prepared baking dish, smoothing the top with a rubber spatula if necessary. Let polenta rest for at least 2 hours. (Can be made up to 3 days ahead however.)
5 – For Tomato Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, tomato paste, wine, oregano and basil. Bring to a simmer; then simmer, uncovered, for 10 minutes. Season to taste with salt. Makes about 4 cups sauce.
6 – For Spinach-Ricotta Filling: In a medium bowl combine spinach, ricotta, egg and Parmesan, mixing well. Season to taste with salt, pepper and nutmeg.
7 – Preheat oven to 375°F (190°C).
8 – Invert the polenta onto a cutting surface. Set the dish aside to use again. Cut the polenta rectangle in half to make 2 rectangles each measuring 9×6 1/2-inches. Slice each rectangle lengthwise in half again, using a long piece of dental floss or a serrated knife to make the job easiest, creating 4 layers (each 9×6 1/2-inches).
9 – Spoon prepared tomato sauce evenly on the bottom of the 13 x 9 x 2-inch baking dish. Place two of the polenta pieces in the dish to cover the bottom. Spoon half of the spinach ricotta mixture over the polenta, using the back of a spoon to spread it out, and then sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Spoon 2 cups of sauce over cheese.
10 – Top with remaining polenta pieces and finish with remaining cheese.
11 – Place the lasagna dish on a baking sheet to catch any drips. Bake uncovered for 30 minutes. Remove from the oven and let sit for 10 minutes.
Makes 8 servings.

Tip: To prepare in advance the lasagna can be assembled and held up to 24 hours before baking. To cook, remove lasagna from refrigerator 1 hour before baking then cook as recipe directs.
https://www.cooksrecipes.com/mless/polenta-lasagna-with-spinach-recipe.html

“Meatless Monday” Recipe of the Week – Red and Black Casserole

October 22, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Red and Black Casserole. Black Beans, Red Beans, Mushrooms, Bell Peppers, and Rice are some of the ingredients that make up this week’s Dish. It’s from the CooksRecipes website which has a huge selection of recipes to fit all Diets or Cuisines. So check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

A hearty meatless main dish casserole with black and red beans, mushrooms, onion, bell pepper, corn, tomato and rice.

Recipe Ingredients:
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can dark red kidney beans, drained and rinsed
1 cup fresh mushrooms, sliced
1/2 cup onions, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, chopped
2 cups water
1 (14.5-ounce) can stewed tomatoes, undrained, chopped
1 (8-ounce) can tomato sauce
1 cup frozen corn
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1 cup long-cooking rice, uncooked

Cooking Directions:
1 – If using dry beans, soak in 4 cups of water for up to 8 hours, or overnight in the refrigerator. Drain and rinse.
2 – Combine with 4 cups of fresh water and simmer for 1 1/2 to 2 hours or until tender. Drain.
3 – Coat large skillet with nonfat cooking spray. Sauté mushrooms, onions, bell peppers, and garlic. Combine with remaining ingredients and pour into a 9x13x2-inch baking dish. Cover and bake 45 minutes at 350°F (175°C).
Makes 6 servings.ed and Black Casserole
https://www.cooksrecipes.com/mless/red_and_black_casserole_recipe.html

“Meatless Monday” Recipe of the Week – SOUTHWESTERN ROASTED VEGETABLES

October 15, 2018 at 5:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s Meatless Monday” Recipe of the Week – SOUTHWESTERN ROASTED VEGETABLES. Sweet Potatoes, Zucchini, Portabella Mushrooms, and Taco Seasoning make up this hearty meatless dish! It’s off the Diabetic Gourmet Magazine website which has a huge selection of Healthy and Diabetic Friendly Recipes. So check it out today and also subscribe to the Diabetic Gourmet Magazine, one of my favorite Recipe Magazines. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SOUTHWESTERN ROASTED VEGETABLES

Ingredients

4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 small red onion, cut into small chunks
1 6-ounce package portabella mushroom slices, halved
2 tablespoons olive oil
3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
Salt to taste (optional)

Directions

Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.
In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Recipe Yield: Yield: Makes 8 (1/2-cup) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4 grams
Sodium: 209 milligrams
Protein: 2 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-roasted-vegetables

“Meatless Monday” Recipe of the Week – Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce

October 8, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is – Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce. Chilies, Cheese, Apricots, Pecans, and more make up this week’s recipe. It’s off the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce
This outstanding recipe for chiles relleños—stuffed with two types of cheese, dried apricots, raisins, and toasted pecans—served with a spicy guajillo chile sauce, was developed by Chef Ben Berryhill.

Recipe Ingredients:
Chiles and Filling:
Oil for coating chiles
24 each large poblano chiles
16 ounces (about 4 cups) Wisconsin Jack cheese, grated
16 ounces (about 4 cups) Wisconsin Queso Blanco, grated
8 ounces (about. 1 1/2 cups) dried apricots, cut into very small cubes
8 ounces (about 1 1/2 cups) California raisins
8 ounces (about 1 cup) pecans, lightly toasted and coarsely chopped

Guajillo Chile Sauce:
2 pounds (about 16) ripe Roma tomatoes
2 pounds (about 32) tomatillos, husks removed
2 each large white onions, peeled and cut into eighths
12 garlic cloves, peeled
2 ounces (about 8) guajillo chiles or dried New Mexico red chiles, stemmed and seeded
2 cups water
1/2 cups cilantro, finely chopped
1 tablespoon and teaspoon brown sugar, packed
2 teaspoons salt

Garnishes:
As needed (about 3/4 cup) sour cream or crème fraîche
As needed (about 1/2 bunch) cilantro sprigs

Cooking Directions:
1 – For Chiles: Lightly oil the poblano chiles. Roast the chiles over an open flame or under a hot broiler until the skins are blistered and charred. Allow to cool at room temperature. Remove the skins and discard.
2 – With a small knife, make a slit lengthwise down the side of each chile to create a pocket. Gently cut the interior seed pod free from the base of the stem and remove the seeds. Discard the seeds.
3 – For Filling: In a mixing bowl, combine all of the ingredients for the filling and mix well. Stuff equal portions of the filling into each poblano and set aside.
4 – For Guajillo Sauce: Preheat oven broiler. Combine the tomatoes, tomatillos, onions and garlic cloves on a baking pan just large enough to hold the ingredients in a single layer. Place the pan under the hot broiler and broil until the ingredients are lightly blistered and charred (approximately 15 to 20 minutes), turning the ingredients occasionally. Remove from oven and cool.
5 – In a dry skillet over medium heat, lightly toast the chiles. Transfer to a bowl, cover with water and soak for 15 to 20 minutes or until softened. Drain and discard the water.
6 – In a blender, combine the broiled ingredients with the softened chiles. Add the water and puree to form a coarse sauce (approximately 30 seconds). Transfer the puree to a sauce pan. Heat the sauce to a boil, then reduce the heat and simmer for 15 minutes. Keep warm.
7 – Just before serving, add the remaining ingredients and mix well.
8 – For Final Preparation: Lightly charcoal grill or broil the stuffed poblano chiles just until the cheese begins to melt.
9 – Place a pool of guajillo sauce on each of 12 serving plates. Top with 2 chiles. If you wish, spoon additional guajillo sauce over each chile, drizzle with the sour cream or crème fraîche and garnish with cilantro sprigs.
Makes 12 servings.
https://www.cooksrecipes.com/mless/chiles_rellenos_with_cheese_dried_apricots_pecans_and_guajilla_chile_sauce_recipe.html

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