grilled chile rellenos

Ingredients

• Servings: 4
• 4 poblano peppers
• 3 medium potatoes, chopped
• 1 large sweet onion, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1/4 cup peanut butter
• 1 clove garlic, minced (optional)
• 1/2 teaspoon ground cumin (optional)
• 1 pinch dried oregano
• 1/2 cup shredded monterey jack cheese
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
• place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
• in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
• preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
• grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.

grilled chile rellenos

Ingredients

• Servings: 4
• 4 poblano peppers
• 3 medium potatoes, chopped
• 1 large sweet onion, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1/4 cup peanut butter
• 1 clove garlic, minced (optional)
• 1/2 teaspoon ground cumin (optional)
• 1 pinch dried oregano
• 1/2 cup shredded monterey jack cheese
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
• place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
• in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
• preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
• grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.

Chili Cheese Potato Skins

Ingredients

• Servings: 20
• 10 medium baking potatoes
• 2 cups oil for frying, or as needed
• 1/4 cup margarine
• salt to taste
• 1 pound ground beef
• 1 (1.25 ounce) package chili seasoning mix
• 1 pound processed cheese food, cubed
• chili powder to taste

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a microwave, cook potatoes on high heat until soft, 15 to 20 minutes. turn and rearrange potatoes for even cooking every few minutes.
• heat oil in a large, heavy skillet or deep-fryer to 375 degrees f (190 degrees c). cut potatoes in half lengthwise, and scoop out center of potatoes, leaving about 1/4 inch on the skins. place scooped out potato in a medium bowl, and mash together with margarine and salt. set aside.
• fry skins in the hot oil, turning occasionally until golden brown, about 5 minutes. drain on paper towels.
• preheat oven to 350 degrees f (175 degrees c). place ground beef in a large skillet, and cook over medium-high heat until evenly brown; drain. mix in chili seasoning and processed cheese. cook and stir until cheese is melted.
• stuff potato skins with the ground beef mixture, and top with mashed potato mixture. sprinkle the tops with chili powder. arrange stuffed skins in a single layer on a large baking sheet, and bake in the preheated oven 15 minutes, or until mashed potatoes are lightly browned.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white chocolate
• 30 small peppermint candy canes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Mom's Brussels Sprouts

Ingredients

• Servings: 7
• 1 cup water
• 2 (10 ounce) packages frozen brussels sprouts
• 1/4 cup butter
• 8 ounces walnuts
• 3 tablespoons firmly packed brown sugar
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 11 mins Ready Time: 25 mins


• in a saucepan, bring the water to a boil and add the brussels sprouts. return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. drain.
• in a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. cover, and cook on high 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. pour over the cooked brussels sprouts to serve.