Category: Dinner

Roasted Jalapeno Avocado Bacon Pie

Because Thursday is the slowest day at my “real job” I usually have time to fool around in the kitchen to try to create a new dish to serve for dinner.  This week was no different except that I needed to come up with something healthy because I am (BOO – HISS) dieting i.e., not eating anything that even resembles Halloween candy or that I can pick up at a drive-thru window, have delivered to my front door, or comes out of a can or box.  No Bueno!

jabpieings Determined to stay on track, into the kitchen I went to make a healthy meal that would taste good, keep me full and make my digestion work hard (and burn calories) all night long.

aha-cartoonHappily I found some of my favorite spicy, salty, satisfying flavors there!  Bacon, fresh jalapenos, a forgotten Roma tomato (thankfully still firm), some ripe avocados from my backyard, green onions, eggs, and a wedge of aged gouda.  AHA Moment: I’d eat breakfast for dinner!

Roasted Jalapeno Avocado Bacon Tortilla Pie

  • 4 Large Eggs
  • 1 1/4 Cups Sour Cream
  • 4 Slices of Bacon (cooked crisp, drained, cooled and chopped)
  • 3 Green Onions
  • 1/2 of 1 Large Roma Tomato
  • 7 Corn Tortillas
  • 1 Medium Avocado
  • 1 Cup Shredded Aged Gouda Cheese
  • 1 Cup Shredded Parmesan Cheese
  • Olive Oil Spray
  • Freshly Ground Salt & Pepper

Preheat the oven to 350 degrees.  Lightly spray the bottom and sides of a 9.5″ Pyrex pie plate with the Olive Oil Spray.

In a small non-stick frying pan heat each of the tortillas until just lightly browned on both sides.  Lay one in the center on the bottom and then layer the rest around the pan overlapping to make sure there is a “crust like” coverage.

In the same pan roast the whole jalapenos until the skin bubbles and begins to blacken.  If you want a bit less spice, remove the seeds and stem first.  Combine both of the cheeses: sprinkle 1/4 of the cheese over the bottom of the tortilla crust.  When peppers are roasted, chop them and scatter over the first cheese layer.

Chop and quickly dry saute’ the whites only of the green onions (chop the greens and set aside) and the Roma tomato with a bit of salt & pepper.  Distribute the onion/tomato mixture over the jalapenos then cover with 1/2 of the remaining cheese.

Chop the avocado then layer it with the bacon over the second cheese layer.

Mix the 4 eggs and the sour cream until well combined and beginning to thicken.  Add cracked salt and pepper then pour carefully over the pie surface taking care not to overflow the edges of the exposed tortillas on the sides. Sprinkle remaining cheese over the top and put pie pan in the center of the pre-heated oven.  Bake 40-45 minutes, or until cheese begins to brown and a knife inserted into the center of the pie comes out with no egg mixture on it and center is cooked through.  Remove from the oven and allow to sit for 10-15 minutes before slicing into wedges to serve.  Top each wedge with the reserved chopped green onions.

jabpie2     jabpie3     jabpie4

To make this a complete meal serve with a salad of Romaine, the reserved 1/2 of the tomato, and any other fresh produce you’d like (I chop a green apple, some jicama, and add a shredded carrot) then dress lightly with olive oil, combined with salt, pepper and some lemon juice to keep it healthy.

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This Dinner Will Get You Thirsty This Thursday

IMG_4485[1]We missed taco Tuesday this week.

I was just too tired and sad from having to put my beloved lab to sleep Monday, to even think about cooking and getting my Mexican food fix.  The household is slowly recovering so I ventured out to the grocery store and then into the kitchen to throw something together tonight, that wasn’t takeout.  I came up with something tasty, filling and gluten free!

Chicken Stuffed Pasilla Peppers with Arborio Rice

  • 4 Large Pasilla (A.K.A. Poblano) Peppers
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Roasted Chicken Breasts
  • 6 Strips Crisp Cooked Bacon
  • 1 1/2 Cups Shredded Cheddar Cheese Blend (Cheddar/White Cheddar/Sharp Cheddar)
  • 2 Chopped Green Onions
  • 1/2 Cup Trader Giotti’s Arrabiata Sauce (found at Trader Joe’s stores)
  • 1/2 – 1 1/4 Cup Organic (Gluten Free) Chicken Broth
  • 1 Cup Arborio Rice
  • 3/4 Cup Sour Cream

I bought a nearly 6 pound whole young chicken and roasted it in a 375 degree oven for about 1 hour 45 minutes, took it out to rest and then removed the breasts and placed them in the Vitamix container.  Strain the drippings into a measuring cup and add enough chicken broth to equal 1 1/2 Cups.

In the same oven, while the chicken was cooking, I laid 6 strips of bacon on a cookie sheet and baked them for about 18 minutes, until they were crispy and browned but not yet burning.  Remove the bacon from the oven to drain and cool then cut it into pieces and add to the Vitamix container.

Once the chicken has finished cooking, increase the oven temperature to 400 degrees.

Wash and dry the Pasilla peppers then carefully cut the top off of all four, discarding the stem and seeds.  Take each of the peppers and cut a wide V shape on one side (from the top toward the solid bottom it’ll look like a V-neck shirt).  Place all 4 peppers on a cookie sheet.

Remove the stems and seeds from the bell peppers.  Cut in half and then into quarters until all pieces can lay flat on a cookie sheet.  Bake both sheets of peppers 20-25 minutes until the skins blister and start to blacken.  Remove the bell peppers from pan to cutting board to cool and then cut into small pieces and add to the Vitamix container.

Pulse the mixture until well combined.  Move mixture to a mixing bowl, add 3/4 cup shredded cheese, the chopped green onion and the Arrabiata sauce stirring to combine.

Fill each of the Pasilla peppers with the chicken mixture mounding each until they’re full.  Sprinkle the rest of the cheese over each of the peppers and bake in the 400 degree oven until the cheese is melted and starts to brown.

Rice:  In a medium saucepan with a lid, combine the reserved drippings/chicken broth, 1 TBLS butter or olive oil, and 1 Cup Arborio rice.  Cook over medium heat until it reaches a boil then put lid on, reduce heat to low and simmer for 20 minutes.  Remove pan from heat and allow to steam for 10 more minutes then fluff rice with a fork.

Sauce:  While the rice is cooking, simmer the reserved pieces of Pasilla pepper with about 3/4 cup chicken broth until liquid reduces by half and peppers are fork tender. Move peppers and broth to the cleaned Vitamix container and process until only a few small pieces remain.  Add 3/4 Cup sour cream to the Vitamix container and process until thoroughly combined and smooth.  Add salt and pepper to taste.

Serve:  Place rice in the center of the plate, lay one stuffed pepper on top of the rice and drizzle the sauce over the pepper.

If you are on Facebook and are interested in the things I may not devote an entire blog post to:  recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a Facebook page you can visit too https://www.facebook.com/ThisGirlLovesHerFood

Red Bean Chicken Chipotle Chili

It’s the first week of October and, after a few “cool” days in the low 80’s, it’s headed back up into the triple digits in perpetually sunny Southern California.

I’m not complaining at all, except that I do have serious weather envy about this time of year when the leaves are turning and there’s a chill in the mornings and evenings.  The forecasters “promise” that we will be seeing rain and cooler temperatures “soon” but I’m not holding my breath.

To get out of the never-ending summer blah’s I will just crank the thermostat down to 70 degrees, put on a light sweater, pull out the slow cooker and throw together something that just might fool the family into thinking it’s really fall!

Red Bean Chicken Chipotle Chili

  • 1 – 16 oz pkg Dry Red Kidney Beans
  • 1/2 – 8.11 oz jar La Costena Diced Chipotle Peppers in Sauce
  • 2 – 14.5 oz cans Diced Tomatoes with Onion
  • 1/2 – 12 oz bag Fresh Spinach
  • 3 – Large Carrots Peeled & Cut into Chunks
  • 1 TBLS Olive Oil
  • 2 Cloves Garlic Chopped
  • 1 TBLS Chili Powder
  • 2 tsp Ground Cumin
  • Fresh Ground Salt & Pepper
  • 1 1/2 lbs Boneless Skinless Chicken Breasts
  • 3/4 lb Chicken-Spinach Sausage (Or any other flavored fresh chicken sausage you prefer)

Rinse and pick the red beans in a strainer.  In a medium saucepan put the beans and about 1/2 the pan of water over medium high heat until it just reaches a boil.  If you are preparing the beans and soaking the night before, remove from heat, cover and set pan aside.  If you are “quick soaking” the beans, reduce heat to low, cover and simmer for about 2 hours.

Cut raw chicken breast into 3/4″ to 1″ chunks and sausage into 1/2″ slices.  Spray a medium skillet with olive oil spray and brown the chicken and sausage over medium-high heat.  It’s not necessary to cook the chicken through, it will finish in the slow cooker.

Place the carrots and 1/2 cup water in a 2 quart microwave safe bowl and microwave on high 2 1/2 to 3 minutes.  Carrots should be fork tender but not mushy.  Adjust time for the strength of your microwave.

In food processor/Vitamix container add undrained tomatoes, the carrots, chipotle peppers with sauce, the fresh spinach, olive oil, garlic, chili powder, and cumin.  Process until well blended but not entirely smooth.  Taste the sauce add a few grinds of salt & pepper and adjust the rest of the spices as necessary.

Put beans, chicken and sausage into your slow cooker then pour the sauce over the top, making sure you scrape as much as possible from the container.  Stir until just combined.  Cook on low for 6 hours.

I love this recipe because I get to hide vegetables in the sauce and it can be as healthy as you want it to be.  I like to add some fresh avocado chunks and a bit of cheese to the top of mine and serve it with crusty bread and a salad for a hearty dinner that easily feeds 8 and packs 40g of protein in each serving.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Tomorrow’s Post:  Tailgating on Thursday Nights Sucks!

Meatless Monday

IMG_4404[1]I love to shop at Trader Joe’s!

Their produce is always fresh, they have great weekly specials and have a really unique, well priced wine and liquor department without having to fight with a giant grocery store atmosphere.

While browsing the aisles today I was inspired to create something quick and healthy for dinner tonight and didn’t want to ruin the workout I had just suffered through by making something that would make me feel bloated and bad about myself.

There were so many bright orange pumpkins displayed around the store that I thought something based on the same fall flavor would be great.  A few more minutes in the produce department and I came up with an idea that didn’t seem very hard at all.

 No Fuss Spinach Butternut Squash Lasagna

  • 1 – 12 oz package Trader Joe’s Cut Butternut Squash (In the fresh produce department)
  • 3/4 – 12 oz package Trader Joe’s Fresh Leaf Spinach
  • 9 – Sheets Trader Joe’s No Boil Lasagna Noodles
  • 1 – 16 oz container Trader Joe’s Part Skim Ricotta Cheese
  • 1 – 16 oz pkg Trader Joe’s Mozzarella Cheese
  • 1/4 – Wedge Trader Joe’s Parmesan Gouda Cheese
  • 1/4 Cup Skim Milk
  • 2 Cloves Garlic finely chopped
  • Fresh Basil (About 6 large leaves)
  • Nutmeg, Oregano, Salt, Pepper and Paprika to taste

Cook the butternut squash, in it’s package with a corner cut off, in the microwave for 6 minutes.

Shred the mozzarella cheese and grate 1/4 to 1/3 of the wedge of the gouda-parmesan wedge into two separate bowls and set aside.

In Food Processor (I used my Vitamix) combine the squash, milk, garlic, nutmeg, salt and 1/2 the container of ricotta cheese.  Process until just smooth.  Do not over process.  If too thick add a little more milk.  Taste and adjust the spices then set aside.

In a medium mixing bowl combine the spinach, the other half container of ricotta cheese, 1/2 of the mozzarella cheese, the chopped garlic, and some salt and pepper.  Stir until the spinach is well coated.

In a lasagna pan (or 9 x 12 Pyrex pan) drizzle some olive oil then layer as follows:

  1.  1/3 of the squash mixture, a single layer of the unboiled lasagna noodles (I used 2 whole and 1 split to fill the layer), then a layer of the spinach mixture;
  2. 1/3 of the squash mixture, a single layer of the no boil lasagna noodles, then a layer of the spinach mixture;
  3. Final 1/3 of the squash mixture, a single layer of the no boil lasagna noodles, then the rest of the spinach mixture;
  4. Top the lasagna with the rest of the mozzarella cheese, the grated parmesan-gouda cheese, and then sprinkle with oregano, paprika and the chopped fresh basil.

Bake in a 375 degree oven for 45 minutes, or until the top is just browned.  Remove from the oven and let stand 5-10 minutes so the cheese sets.  Cut into 8 pieces and serve with a green salad for a healthy meal.  My husband also added some Frank’s Red Hot to spice his up.  It was a great change of pace and there was enough left over for a couple of lunches this week!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Tomorrow’s post:  Slow Cooked Red Bean Chicken Chipotle Chili

Slow Cooker Taco Tuesday Carnitas

carnitasUsing pork as your base is an easy way to treat your family to “Taco Tuesday” without the mess and long prep time if you marinate your pickled vegetables and make your chipotle cream sauce the night before.

Chipotle Cream Sauce   Mix 1/2 cup sour cream, 3 tsp minced chipotle peppers in adobo sauce, and 1 tsp lime juice in a small container.  Mix well and taste. Add more adobo if you like yours spicier, or more sour cream if you need to tone it down. Cover and refrigerate overnight.

pickledcarrotjalapenoPickled Carrots, Onions, & Peppers  Combine in a sealable container:  3/4 Cup apple cider vinegar, 1-1/4 cups water, 1-1/2 TBLS sugar, and 2 tsp kosher salt, mixing until sugar and salt dissolve. Add 1 thinly sliced red onion, 4 sliced jalapenos (seeds in), and 4 peeled/chopped carrots, seal container and make sure all vegetables are covered in marinade.  Put in refrigerator and serve with tacos after pork has cooked.

Slow Cooker Taco Tuesday Carnitas

  • 1 – 4-5 lb pork shoulder trimmed of all fat & cut into 3-4″ chunks
  • 1 TBLS oil
  • 1 Bottle of beer
  • 1 Large white onion, diced
  • 5 Cloves garlic, minced
  • 1 Canned chipotle in adobo chopped + 1 tsp sauce
  • 2 1/2 tsp cumin
  • 1 tsp chili powder
  • 1-1/2 tsp kosher salt
  • 1 tsp black pepper
  1. In a cast iron skillet over high heat, heat the oil. Add in the pork and sear until browned, about 2-3 minutes per side.
  2. Place the pork in the bottom of the crock pot. Add the onion, beer, chipotle, garlic, and seasonings, and stir to combine.
  3. Cover and cook on low for 6-8 hours.  Starting at 6 hours, check your pork. When it easily shreds with a fork, remove from the broth and shred.
  4. Preheat the broiler and line two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork.
  5. Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet.
  6. When the pork is done, make tacos in toasted corn tortillas with the chipotle cream and pickled onions, carrots and jalapenos. Sprinkle with cotija cheese, cilantro and a squeeze of lime.

blackbeansServe with an ice cold Mexican beer like Corona, Pacifico, Dos Equis, Modelo, or Tecate; cilantro lime rice and black beans for a great meal!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood