Saturday, September 13, 2014

Stuffed Poblano Peppers

  • large poblano peppers
  • dried ancho chiles
  • 2 tablespoons canola oil
  • 3 cups chopped onion
  • 10 garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper
  • 12 ounces 90% lean ground sirloin 
  • 4 ounces 1/3-less-fat cream cheese, softened 
  • 1 1/2 cups precooked brown rice (such as Uncle Ben's Ready Rice)
  • 6 ounces queso fresco, crumbled and divided (about 1 1/2 cups) 
  • 1/4 cup fresh lime juice 
  • 1 tablespoon ground cumin
  • 2 teaspoons sugar
  • (14.5-ounce) cans unsalted diced tomatoes, undrained
  • Cooking spray 
  • 1/4 cup cilantro leaves


  1. 1. Preheat broiler.
  2. 2. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.
  3. 3. While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. Drain.
  4. 4. Reduce oven temperature to 400°.
  5. 5. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.
  6. 6. Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into each of 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Arrange 4 chiles in each dish; top evenly with remaining sauce and queso. Bake at 400° for 20 minutes or until bubbly, or follow freezing instructions. Sprinkle with cilantro after cooking.
  7. TO FREEZE: These do best in a shallow vessel, so follow the recipe instructions to use a standard 8-inch square dish. Cover tightly with heavy-duty foil; freeze up to 2 months.
  8. TO REHEAT: No thawing step is necessary. Remove foil, and cover dish tightly with plastic wrap. Pierce plastic wrap 4 or 5 times. Microwave at HIGH for 14 to 15 minutes or until thoroughly heated. (We tried oven reheating and don't recommend it.)
Source: Cooking Light March 2014

Pineapple Tomatillo Salsa

  • 5 tomatillos
  • 1/2 small yellow onion
  • 1 serrano (leave 1/2 seeds or all if you want it spicier)
  • 1 clove garlic
  • 1/2 lime juiced and zested
  • 1/2 fresh pineapple
  • handful of cilantro, choppedd
  • 1 tsp. Kosher salt

1. Peel the leaves off the tomatillos, rinse, and place on a baking sheet. Roast in the oven at 400 degrees F for about 15-20 minutes.
2. Place the tomatillos with all other ingredients in a food processor and combine until desired consistency (less time = chunkier, more time = smoother).
3. Serve warm or chilled with tortilla chips or over grilled chicken or fish.

Sunday, August 31, 2014

Chicken Fajita Stuffed Peppers

2 chicken breasts, cooked and shredded
1/2 a large yellow onion, chopped
2 cups riced cauliflower
2 tbs. fajita seasoning
2/3 cup of water
6 bell peppers
shredded raw cheddar (optional)

Preheat oven to 350.

Trim the tops off the peppers and remove the seeds.

Place the peppers into the cavity of a muffin tin, and place the muffin pan on a baking sheet.

Melt about 1 tbs. ghee or butter in a large skillet over medium heat. Add onions and cook for 2-3 minutes until beginning to soften.

Add cauliflower and cook for another 2-3 minutes. Add the chicken, seasoning and water. Stir to combine and again and cook for another minute or two.

Fill the cavities of the peppers with the filling and then top with the cheese, if using. Place the peppers in the oven and bake for 25-30 minutes. If using the cheese, finish the peppers off under the broiler to crisp up the tops.

Source: The Preppy Paleo

Cheesy Stuffed Bell Peppers

  • 6-8 green, orange, or yellow bell peppers
  • 1-2 pounds ground beef
  • 1 medium white onion, chopped
  • 1 large can of diced tomatoes
  • 2 garlic wedges, minced
  • 1 cup of cheddar cheese
  • Salt and pepper to taste 
  1. Preheat oven to 350°F.
  2. Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes
  3. Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.
  4. Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray
  5. Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes. 

Paleo Chicken Strips with Honey Mustard Sauce

  • 1 lb boneless and skinless chicken breasts, cut into strips
  • 1 cup almond flour
  • 1 cup shredded unsweetened coconut
  • 1 egg
  • 3/4 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper
Honey Mustard Sauce
  • 5 tbs raw honey
  • 2 tbs Dijon mustard
  • 1 tbs apple cider vinegar
  1. Preheat oven to 375-degrees F
  2. Get a couple of sheets of parchment paper out
  3. On one piece of parchment, lay out the chicken strips and season both sides
  4. Line a cookie sheet with the other sheet of parchment paper, and set aside
  5. In a small bowl, whisk the egg
  6. In another bowl, combine the almond flour and the shredded coconut
  7. Take each piece of seasoned chicken, dip it in the egg, and then flour with the coconut mixture
  8. Make sure all the pieces are well coated
  9. Lay each piece on your parchment lined cookie sheet
  10. Once they are all coated, bake for 15-20 min
  11. Note: these will not brown up like fried chicken strips. I put mine under the broiler for a couple minutes for some color. You could also easily fry these in coconut oil instead of baking.
  12. While the chicken is cooking, make the honey mustard sauce
  13. In a small bowl whisk together the honey, mustard and apple cider vinegar - it's that easy!

Monday, August 11, 2014

Wonton Mozzarella Sticks

Wonton Mozzarella SticksPrep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 4 servings
With just 5 ingredients, you can make these mozzarella sticks in 10 minutes - perfect for game day!
  • 1 cup vegetable oil
  • 1 large egg, beaten
  • 4 string cheese, halved
  • 8 wonton wrappers
  • 1/2 cup marinara sauce, homemade or store-bought
  • Heat vegetable oil in a medium skillet to 325 degrees F.
  • In a small bowl, whisk together egg and 1 tablespoon water.
  • Working one at a time, brush wonton wrapper with egg wash; place string cheese in the center of each wrapper. Bring the bottom edge of the wrap tightly over the cheese, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the wrapper. Repeat with remaining wrappers and string cheese.
  • Add string cheese to the skillet and cook until golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with marinara sauce, if desired.

Key Lime Tartlets

Prep Time: 8 minutes

Cook Time: 10 minutes
Total Time: 18 minutes

Yield: 30-45 Tartlets


  • 2-3 packages frozen mini phyllo tarts
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup fresh lime juice, plus zest from two limes
  • 2 Tbsp. powdered sugar
  • 4 egg yolks
  • 2 cups whipped cream
  • 8-10 key limes, sliced into thin coins for garnish


Preheat oven to 375 degrees.
In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.
Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.

Ali’s Tip:
This recipe makes a lot of custard! Feel free to use 2 packages of phyllo tarts and then use the leftover custard to make a small batch of plain custard or an extra medium-sized tart. Or use 3 packages, and make even more little tartlets!