Over the holidays, I allow a bit more lenient indulgence in my diet. Caprese bean dip happened to be that perfect blend of indulgent creamy warmth and healthful ingredient additions for an appetizer that’s fit for any gathering or game day! My awesome neighbor friend …
Oh man, are you all in for a treat! Cold weather makes me crave hot food… as in spicy hot! Gotta get that metabolism moving to stay motivated right? Ha! If you prefer less intense heat, you can adjust the spice level to however hot …
Simple and savory kale dip stuffed chicken is a dish that shines equally well on your weeknight table or for guests you want to impress with your kitchen prowess. For the filling, a traditional kale dip is modified into a healthier stuffing mixture by combining fresh chopped kale with Greek yogurt instead of mayonnaise and cream cheese. Any other sturdy garden green can be used in place of kale as well like spinach or swiss chard for an equally awesome stuffed chicken. If you’re feeling extra fancy, add a chopped artichoke heart or two for a little variation. I’ve also used leftover portions of this ricotta spinach artichoke dip on occasion… not that I usually have leftovers but it’s certainly a creative way to use them up if needed. This kale dip stuffed chicken is delicious served with additional kale prepared as a fresh chopped salad or sauteed in olive oil and garlic with a pinch of salt and pepper.
To save time on dishes, I am a huge fan of cast iron skillets, which is what I use for baking chicken dishes like this one. Once cast iron pans are seasoned properly, they are non-stick, are amazing at browning meats and can go directly in the oven (or grill) as well. They also don’t get washed in soap making clean up a bit easier. Simply scrub with a little hot water and salt rub until any stuck bits are removed from your pan, wipe out, and re-apply olive oil. Wipe out any excess oil and you’re done!
My two daughters are at the national goat show this week with their grandparents experiencing what Nebraska has to offer. It’s pretty darn special that they are able to get out, explore and get a taste of farm life for a few weeks each summer …
I’m dying right now. Not literally of course, but this Minnesota girl can’t handle the sudden heat out there. I need time to acclimate… four weeks ago was a wicked snowstorm and today it’s mid-80’s. With this gorgeous sunshine happening, I planted about half of …
I am SO in the mood for grilled food now that it appears spring has finally sprung up here in the northern states. We’ve been grilling ALL OF THE THINGS from meat, to veggies, to fruit. One of my new favorites is this margarita salmon. Inspired by my recipe for honey lime margaritas, I’ve used the same delicious flavors in this very Cinco de Mayo appropriate margarita salmon. Salmon is an incredible fish rich in omega 3’s and healthy fats. Choose wild caught fresh or frozen salmon filets that still have the skin on one side for easy grilling. A quick sprinkle with salt and pepper and brush of honeyed olive oil seals the deal for a fired up grill ready filet.
To get gorgeous grill marks, grill the filet skin side up for about 5 minutes and then flip to finish cooking with the skin side down until it’s easily flake-able with a fork. Finish this margarita salmon flavor combo with a rich tipsy butter sauce that’s also lightly sweetened with honey and a hit of tequila for a boisterous burst of flavor that will liven up your tastebuds. Serve this with a simple fresh salsa and, of course, a margarita (or two)!
Speaking of marvelous margaritas… it’s #MargaritaWeek and many of us bloggers are posting all things margarita related from beverages, to appetizers to main dishes like this one! Find all of these amazing recipe links here on the Hola Jalepeno blogsite! Cheers!
I admit I’ve been less than motivated these past few weeks. In part, I blame our out of character April weather patterns bringing a ridiculous dumping of snow upon my Minnesota backyard. The rest of my time has been spent preparing my seedlings in their …
Eggplant is one of the few vegetables that I remember my dad eating as a kid. That, and parsnips. I’ve never really been fascinated by the taste of eggplant but then again, I never tried it roasted or in a dip. Roasted eggplant is …
One of my favorite things to order at Mexican restaurants are the chile rellenos which I always pair with an enchilada. I’m predictable that way. Intimidated by the thought of making these little beauties, I finally bit the bullet to discover my fear of them being difficult to make was unfounded. I assumed it would be a challenge to remove the skins from the peppers but let me assure you, it indeed is not. The skins are removed from the peppers by either roasting them over a gas burner until they char or by broiling them to get the same effect. Then, you let them cool and the skins literally just rub right off.
I also learned something else new about chile rellenos. Chile rellenos are dipped in beaten eggs and not a flour based batter. Who knew?!? This Minnesota girl surely didn’t so I was pleasantly surprised in doing my research to find that there is little to no flour used in chile rellenos. Occasionally, the pepper is dusted lightly in flour of some kind to help the egg whites stick but they don’t have to be. I chose to keep it flour free but if you have difficulty with the eggs sticking to the pepper, you can dust the outside of the pepper in any type of flour to help it stick.
For the sauce, I use a unique enchilada style sauce with a little squash in place of part of the tomatoes to enhance the nutritional value without affecting the flavor. The pureed squash also serves to make the sauce more smooth similar to the effect of using tomato paste. Feel free to use this easy enchilada sauce recipe instead. Stuffing the chile rellenos is not super challenging either. Just slit the top open wide enough to fit your knife or a spoon inside and scrape out the seeds and as much of the pith (the white membrane) as you can. Then stuff the inside with a melty Mexician cheese like queso quesadilla or monterey jack. You can also stuff it with shredded chicken or picadillo if you’d prefer!
I told myself I wouldn’t be emotional on my son’s last day of preschool. But here I sit with a small well of tears threatening to spill out of the corner of my eye. He was sent home with a binder of all of his …
