Baked Chicken in Creamy Poblano Sauce

poblanochicken

I’ve fallen in love with Amazon Fresh.  Not just because I can be lazy and not go into the grocery store, although that keeps me from making impulse buys which is a definite plus, but also because the quality of the produce allows me to be creative when I cook on the weeknights.  Not only is the produce generally larger than what I am seeing in my local grocery store, but it stays fresh longer, and I’m paying less money per pound.  Win, Win, Win!

I hadn’t decided what to do with the chicken breasts I thawed this morning then remembered that two large Poblano chilies have been in the crisper for just over a week –  in my eyes they are begging to be made a couple!  Throw some rice into the pressure cooker and we have a trio!

Baked Chicken in Creamy Poblano Sauce with Mexican Rice

  • 2 Poblano Chilis
  • 1/2 Yellow Onion
  • 2 TBLS Olive Oil
  • 3 Cloves Garlic
  • 3-4 Boneless Skinless Chicken Breasts
  • 1 – 8oz Package Cream Cheese
  • 2 TBLS Dried Cilantro
  • 1 Can Evaporated Milk
  • Juice of 1/2 a Lime
  • 2 TBLS Flour
  • 4 TBLS Butter
  • 1/4 Cup Milk
  • Salt & Pepper to Taste
  • Preheat oven to 425 degrees (F)
  • Cut the poblano peppers in half, stem & seed, then slice thinly with a Mandoline
  • Cut the cleaned and skinned half white onion into thin slices on the Mandoline
  • Peel the garlic
  • Place these above items in a baking dish and drizzle with olive oil, turn to coat completely
  • Place in the oven and roast for approx 20 minutes
  • In the meantime cut your chicken breast halves with the breast flat on the cutting board use your knife to cut parallel to the board to divide it into two equal pieces
  • Salt and pepper the chicken on both sides
  • Remove the roasted veggies from the oven & lower the temperature to 350 degrees
  • Place the roasted veggies, cilantro, salt and evaporated milk in a blender
  • Puree the mixture
  • Saute’ the chicken breast pieces in the 2 TBLS oil for about 2 minutes per side until they have a little color on them
  • Remove the chicken to the baking dish you used to roast the veggies
  • In the same pan you used for the chicken, over medium heat, melt the butter
  • When the butter is melted add the flour and stir for a minute until fully incorporated and brown bits are scraped up
  • Add the poblano puree to the sauce pan and stir
  • Add the 1/4 up Milk to the pan and stir
  • Add the Cream Cheese to the sauce pan and stir constantly for a couple of minutes until fully incorporated – it will be thick
  • Remove from the heat an add the juice of the half lime, stir to incorporate
  • Pour the Poblano Cream Sauce over the chicken
  • Bake in the oven for 15 minutes until the chicken is cooked through

Serve with your favorite version of Mexican or Spanish rice and a salad or sliced and roasted zucchini squash.

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Bacon Roasted Cauliflower Chowder

dinnerreservationsI haven’t been to the grocery store this week and was at a loss as to what to make for dinner tonight.

The meat & cheese drawer gave me a pound of uncooked bacon fresh from the butcher, a wedge of parmesan cheese and another small chunk from a wedge of aged gouda-parmesan.

In the crisper was a bag of fresh sweet mini peppers, a head of cauliflower that was nearing extinction, half a red onion, some carrots, celery, a Rubbermaid container with some still viable sliced Portobello mushrooms and a few other items that found their way right into the compost bucket.

Not a lot to work with, but I’m a gamer (and thankfully my husband will try anything I make) so I trudged forward hoping for some inspiration.

A wrinkly but still salvageable Poblano chili was on the counter and inspiration for a nice warm soup struck.

Bacon & Roasted Cauliflower Chowder

  • ½ Cup Sliced Portobello Mushrooms
  • 6 Slices Bacon, cut into ½ inch pieces
  • ¼ Poblano Chili finely diced
  • ½ Red Onion diced
  • ¼ Cup diced Orange Sweet Bell Pepper
  • 1 Carrot chopped
  • 2 Ribs Celery chopped
  • 2 Cloves Garlic minced
  • 1 Medium Head Cauliflower
  • 4 Cups Beef Broth (4 Bullion Cubes in 4 Cups Boiling Water)
  • 1 – 5 ounce can Evaporated Milk
  • 2 Bay Leaves
  • Lawry’s Seasoned Pepper to taste (1 added about 2 tsp)
  • Reserved Rind of Parmesan or Parmesan-Gouda Cheese
  • Shredded Parmesan or Parmesan-Gouda Cheese (if desired)

Cut the cauliflower in thirds, trim off the stem, spritz with olive or coconut oil spray and roast 45 minutes at 400 degrees.

sweatvegetablesCook the bacon over medium high heat for 5 minutes. Add the diced Poblano chili and continue to cook until bacon is crisp but not too brown. Remove both from pan and drain on paper towel.

In the same pan add the onion, garlic, carrot, celery, and bell pepper.  Saute’ about 8 minutes over medium high heat.  Add the mushrooms and return the bacon and Poblano chili to the pan. Continue cooking another 10 minutes while bacon fat breaks down some more then switch heat to low.

addcauliflowerRoughly chop 1/3 of the roasted cauliflower into small pieces and add to the pan. Add the bay leaves and seasoned pepper, stir and cook on low about 5 minutes to allow the cauliflower to absorb the flavors of the bacon and other vegetables.

Put the remaining 2/3 of the cooled roasted cauliflower and 2 cups of the cooled broth into the Vitamix or Food Processor/Blender container and process on low until well combined. It will have plenty of texture, but if it’s not thin enough to easily pour, add a bit more of the reserved broth.

Increase heat to medium, then add the can of evaporated milk, a can of water and the contents of the Vitamix container to the pan. Stir well to incorporate. Stir in the remaining broth, the reserved cheese rinds (if you have any) and bring soup just to a boil. Return heat to low and simmer about 20 minutes.

soupRemove the bay leaves before serving.  Serve with toasted French bread chunks/croutons or crusty bread and butter.  Sprinkle chowder with shredded parmesan or parmesan-gouda cheese and chopped parsley if desired.

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Minty Truffles For Santa

treatsforsantaIf I had my way, every treat I make would be laced with some type of liquor to make the inevitable drama that comes with families and holidays tolerable.  Unfortunately others frown on only having treats out that aren’t kid friendly so I have to make some rated G. 😦

These satisfy the request for no booze (BOO) yet still have a grown up feel.  No one says I can’t leave a little nip of something to warm Santa up beside the plate 😉

Peppermint Crunch Truffles

  • 8 oz Evaporated Milk
  • 1 – 11 oz bag Dark Chocolate Chips (60% Cacao)
  • 1 10 oz bag Andes Peppermint Crunch Baking Pieces

In a heavy saucepan over medium heat, bring the evaporated milk just to a boil then remove from heat.

Separate out 1 cup of the peppermint crunch, chop finely and set aside.

In a large microwave safe glass measuring cup, cook the chocolate chips and peppermint pieces on high for 1 minute.  Remove and stir then slowly stir in the hot evaporated milk until well combined.

Cool in refrigerator for 1 hour.  Remove and allow to stand at room temperature about 5 minutes.

Using a melon baller or small spoon scoop mounds of the mixture, roll between hands to form a ball and roll to coat truffles in either:

  • The reserved chopped peppermint pieces
  • A 1 to 1 mixture of confectioner’s (powdered) sugar & unsweetened cocoa powder or
  • Sweetened coconut flakes

andestrufflesStore in refrigerator in tightly sealed container between layers of waxed paper until ready to serve.  Makes about 45 truffles.

Are you on Facebook?  You might be 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 may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at:  https://www.facebook.com/ThisGirlLovesHerFood