Posts Tagged With: cheese

A New Dish a Week Project: Stuffed Poblano Peppers

Farmer’s Market Goodies!

There are so many things I love about this time of year– but on the top of the list is theĀ produce! Whether it’s through the CSA or at the local farmer’s market, the colors, smells, and tastes are plentiful and I happily open my (reusable!) bag to fill it up with tasty goodness. This past week was our CSA skip week (there’s always one in the season) so we used some leftovers from last week and threw in some goodies from the farmer’s market. CHECK IT OUT. At right is the bountiful harvest we picked up at the Old Town Farmer’s Market. If you’re ever in Old Town, Alexandria- it’s a must. Held on Saturday mornings, it always has delicious and awesome foods; fruits, vegetables, cheeses, meats, freshly squeezed orange juice, pastries, breads, plants, jewelry, baskets, wood carvings, and more. Seriously, it’s awesome. When I saw the ginormo- poblano peppers, I knew instantly what I wanted to make: Stuffed Poblano Peppers!

2 Large Poblano Peppers (1 per person)
1 Cup Cooked Quinoa (you could also use rice or cous cous or another grain)
1 Cup Charred Corn (it doesn’t have to be charred. You could just cook an ear of corn and cut off the kernels, you could cut them off and then stick them in a frying pan for a little, you could put it in the oven, you could get Trader Joe’s already charred corn.. but trust me, the charred is tasty)
1 Cup Black Beans (or pinto or white or black-eyed, etc)
2-3 Cloves of Garlic
4 Tablespoons Salsa
Fresh Cilantro (if you like it)
1 oz. Cheddar cheese (sliced or shredded)
Salt, Pepper, Red Chili Pepper Flakes

1. Pre heat the oven to 350. Slice your peppers down one side and remove the seeds. Place them on a cookie sheet and in the oven for about 10-15 minutes (until they start charring themselves!)
2. While the peppers are in the oven, prep the corn however you’d like. Drain the beans and heat them up in a pan (we obviously used a can of black beans so we heated them all up and had leftovers mmm).
3. Remove peppers from the oven and set aside. Mince garlic and cilantro (if using)
4. In a bowl, combine all ingredients except peppers and cheese and mix to combine.

Corn, black beans, and quinoa

5. Spoon half of the mix into each pepper (you want them full but you still may have leftovers (you can snack on while the peppers are cooking!)
6. Spread the cheese out evenly on top of each filled pepper. Place peppers back in the oven for about 10 minutes- you just want to melt the cheese and let everything warm up.

Ready to go back in the oven!

These are so good! I topped mine with some spicy guacamole too. you could also easily add in cumin or taco seasoning or even beef or chicken… yummmmmm. I might have to get more poblanos this weekend!

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A New Dish a Week: Pesto Pasta Salad

One of the things that I love about spring, our garden, and our CSA starting up is the BASIL!!! I looove pesto and what I love even more than pesto is making my own pesto. So, when we decided to have an impromptu bbq/get together a couple weekends ago, of course pesto was going on the menu. After taking a look at what other ingredients we had in the kitchen to work with, I decided to try and make a pesto pasta salad. I’m not a huge pasta salad fan, but I figured with pesto, you just can’t go wrong!

Pesto Ingredients:
2 Cups Basil (I eye-balled it)
3 Cloves Garlic (More if you love garlic)
1/4 Cup Pine Nuts (you can use other nuts, or no nuts and get the same tastiness)
1/2-3/4 Cup Fresh Grated Parmesan (it really doesn’t have to be fresh grated but it tastes better!)
1/2 Cup Olive Oil

Pesto Pasta Ingredients:
1 Recipe Pesto
3/4 pound of Whole Wheat Pasta (you could use a whole pound, regular pasta, etc..)
8oz container Fresh Mozzarella (doesn’t have to be 8oz. that’s what we had!)
3/4 container cherry tomatoes (you could use a whole container, half container, grape tomatoes, roma tomatoes, whatever you want!)
6-7 Fresh Basil Leaves (unnecessary, I just love basil!)

Directions for Pesto:
1. Place rinsed basil leaves (the 2 cups, not the 6-7 extra leaves) and garlic cloves (peeled) into a food processor and process until basil and garlic are minced up and combined (about a minute or so).
2. Add in Pine Nuts and process until chopped up and mixed in.
3. Turn food processor on and slowly pour in the olive oil. Stop food processor.
4. Mix in the grated cheese with a spatula or wooden spoon. Put pesto aside.

Directions for Pesto Pasta:
1. Place a pasta pot filled with water on the stove and bring to a boil. Cook pasta according to package (al dente is good here!).
2. While the water is cooking, diced up the tomatoes and fresh mozzarella into bite-size pieces (I went for about marble sized). If you’re using the small fresh mozzarella balls, I cut the in halves or quarters. If you’re using the cherry or grape tomatoes, I cut them in half.
3. Cut the 6-7 fresh basil leaves into thin strips.
4. When the pasta is done, drain well in a strainer and then place in a large bowl (easiest to place it into your serving bowl- fewer dishes).
5. Add the pesto to the pasta and mix well. Allow this mix to cool (you can place in the refrigerator to speed this process up). I usually make the pasta/pesto mix the night before and let sit overnight or the morning of so it has 2 hours or so to cool.
6. Prior to serving, add the tomatoes, fresh mozzarella, and fresh basil leaves to the pesto-pasta mix and toss gently just to mix.
ENJOY! Disclaimer: I don’t have a finished product picture— we were too hungry! I promise it’s beautiful! Especially if you use a small heirloom tomato variety pack (yellow, orange, purple, red, green…)

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A New Dish a Week Project: Bubble Up Enchiladas

Last week’s new dish for the week was an adapted recipe from The recipe was Bubble Up Enchiladas. They’re pretty awesome. Just imagine biscuits, veggies, ground beef, ooey gooey cheese… you can’t go wrong, really.

3-4 biscuits, uncooked (such as Pillsbury)
1 Jar or Can of enchilada sauce (we used Trader Joe’s- about 10oz)
3/4lb ground beef, uncooked
1-2 bell peppers (we used a red and a green), diced
1 small onion, diced
2 cloves of garlic, minced
1T olive oil
1 can black beans, rinsed and drained
8oz. shredded cheddar cheese

1. Preheat oven to 350 F. Add olive oil to a large skillet over medium heat. When pan heats up, add in garlic and onion. Cook until onion becomes translucent and garlic is very fragrant.

2. Add ground beef and cook until browned and no pink.

3. Add the bell peppers, black beans, and enchilada sauce. Mix thoroughly.

4. Cover and allow to cook over medium for about 6 or 7 minutes.

5. Cut the biscuits into smaller chunks (we did about 6 per biscuit) and drop into skillet. Mix.

6. Take a 9×13 baking pan and lightly spray with pam or olive oil. Pour the skillet mixture in and spread evenly. Bake for about 30 minutes.

7. Remove pan from oven and sprinkle cheddar cheese over top. Place back into the oven for about 5-10 minutes or until cheese starts to bubble.


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