Stuffed Poblanos with Chipotle Pork

Last night I decided it was time to try out a new recipe. I needed to step away from writing and working on my exams and do something with my hands and be creative. So I decided to make stuffed chiles. I needed something spicy and comforting and I couldn't think of anything more delicious to make. We had roasted corn the night before and had leftovers and I thought they would give a nice texture and flavor to the spicy pork filling I planned on making.

I love stuffed bell peppers, but these are out of this world. They are smokey and spicy with deep flavors that will heat your taste buds up!

This recipe is actually really easy to make. If you've never roasted chiles before don't be intimidated. It's easy and really transforms the flavor of the chile. All you have to do is place the chiles on a pan and broil them on all sides until the skin begins to blister and pop. Then place in a bowl and cover with plastic wrap to steam. Let them sit for about 10 minutes like that and then peel off the burnt skin. And there you have it. Roasted chiles. Ready to be stuffed!

Stuffed Poblanos with Chipotle Pork
3-4 poblanos, roasted
1 lb ground pork
2 ears of roasted corn (canned or frozen will also work)
1/2 onion, diced
1 tsp cumin
1 tsp garlic powder
Salt and pepper to taste
1/2 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese

For the sauce click here

1) Preheat oven to 400 F, prepare poblanos (see above), and make sauce (see link)
2) Heat a large pan with oil and saute onion until translucent then add pork and brown, season with cumin, garlic powder, salt and pepper then add the corn and most of the sauce, reserving some to top the chiles, and let cook until flavors are combined and pork is cooked, about 5 minutes

3) Slice open peeled chiles and remove seeds. Then stuff with poblanos with the pork mixture and top with remaining sauce and cheese and place in oven to cook for 25 minutes

4) Once chiles are cooked and cheese is brown and melted remove from oven and let cook slightly
5) Serve and enjoy!

Pasta with Bacon, Cherry Tomatoes, and Arugula

There has been some strange weather in Nashville lately. I think we experienced every season within a one week period. A little over a week ago it was already 90 degrees and humid. Ugh. I was not ready for that, especially with the bugs already emerging. But then all of a sudden it got cold again. I was not prepared. The majority of my winter clothing has been packed away. I was all about bare legs and flip flops. But here I am back in sweaters and socks. Oh well, I won't let this chill ruin my warm weather cravings.

So I decided to whip up a dish that would send me back to Spring. A delicious pasta dish with fresh delicious tomatoes and spicy arugula. Cooked up with bacon of course! All you have to do is fry up some bacon and then toss in some cherry tomatoes and let them do their thing as they burst in the bacon fat. Yummy! 

Pasta with Bacon, Cherry Tomatoes, and Arugula

About 6 slices of bacon cut into small pieces

1/2 pint of cherry tomatoes

2 cloves of garlic, smashed

A bug handful of arugula, about 2 cups

Salt and pepper to taste

Cooked angel hair pasta, 1 cup of pasta water reserved

1) Heat a pan and toss in the bacon and let fry until crispy, then drain on paper towels

2) Place the tomatoes in the bacon fat and let cook until they start to burst and then add in the garlic 

3) Add the bacon back into the pan and toss in the pasta and then the arugula and let cook slightly, so all the flavors get combined

4) Add pasta water as needed to fuse all of the flavors

5) Season with salt and pepper and enjoy!

Grilled Cheese Roasted Tomato Soup

This is another recipe from Smitten Kitchen. I don't know how she does it, but every recipe she uses turns out great! I made a smaller batch for lunch last weekend and regretted not making a huge batch. This is one of the best soups, mainly because it is a way to merge grilled cheese and tomato soup together. I had baked a loaf of bread the day before so I decided to slice that up and make crostini for a party we were going to later in the day. So I used a crostini on top. This recipe is so simple, yet it tastes like it took forever to prepare.

Grilled Cheese Tomato Soup
Adapted from Smitten Kitchen
Serves 3-4 (remember, next time I need more tomatoes)

For the soup
6 plum tomatoes, cut in half lengthwise
3 cloves of garlic
Olive oil to coat tomatoes
Salt and pepper
Crushed red pepper flakes, I like a lot, but as many as you prefer
1 tsp thyme, or just about
3 cups of chicken broth, or until you have reached your desired consistency

For the grilled cheese top
3-4 slices of bread cut into 1/2 inch slices, or your desired slice
Olive oil
1/2 to 1 cup grated cheddar cheese, for me the sharper the better

1) Preheat oven to 400 F
2) Place halved tomatoes on baking sheet and coat in olive oil and salt and pepper; wrap unpeeled garlic in foil and place on same tray; roast for 35-45 minutes

3) Remove from oven and let cool for 5-10 minutes then add tomatoes and roasted garlic (remove peels) to a food processor (or blender) and blend until desired thickness; I like mine a little chunky
4) Place mixture into dutch oven (or any large pot) and add thyme and red pepper flakes, and chicken stock and simmer, uncovered, for about 25 minutes

5) Meanwhile, as the soup is simmering, brush slices of bread on one side with olive oil and bake in 400 F oven, turning once, until crispy; remove and let sit until soup is ready
6) Spoon warm soup into ramekins, or mugs, until almost full; place a crostini over the top and then add cheddar
7) Broil until cheese is melted and beginning to brown
8) Add crushed black pepper to the tops and enjoy! And you will enjoy... these are amazing!