Easy Pie Crust

I found this pie crust recipe and it is so easy to make. It takes so much better than the refrigerated ones at the store and is much easier to use since you don't have to unroll them!

Ingredients
1 1/2 cups vegetable shortening (crisco)
3 cups flour
1 whole egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon salt

Directions
1. mix vegetable shortening and flour together in large bowl. Cut shortening into flour until small pellets form.
2. Beat egg and pour into flour mixture
3. Add water, vinegar and salt and stir together
4. Halve the dough into two balls and place in gallon ziploc bags
5. roll dough to flatten in bags and store in freezer (at least 15 minutes)
6. thaw 15 minutes before using.

I used these for a chicken pot pie. I put some melted butter on top before baking to make sure it looks golden!

Kristin

Pork Wonton Recipe

I made pork tenderloin the other night and had quite a bit left over so decided to make wontons to have a little variety while we finished eating the meat the next day! This recipe is really easy to make and so delicious.

Ingredients:

Pork Tenderloin
1/2 bag of mini carrots (diced)
4 stalks of celery (diced)
1/2 small onion (diced)
wonton wrappers (1 pack)
1 egg

Directions:

1. Make sure pork is thoroughly cooked
2. Mix together pork, carrots, celery and onion into bowl

 

3. Mix 1 egg with water to form a slurry
4. Take a wonton and dip each of the 4 edges in egg slurry
5. Lay wonton flat and put a spoonful of pork mixture in one corner
6. Bring opposite corner of wonton to corner with pork and seal the wonton closed by pressing down on the edges so it looks like a triangle
7. Bring other two points on the triangle up and pinch together with third point so wonton is completely sealed closed

 

8. Heat about 2 inches of oil in a skillet to just below boiling
9. When oil is heated, drop wontons into oil and cook on each side for 3 minutes (until golden brown)

 

10. Serve with garlic chili sauce

Enjoy!
Kristin

Orange Chicken and Jasmine Rice and green beans

This recipe is one of my favorites both because it is delicious and because it is really easy to make. It tastes just like a restaurant and there isn't a ton of mess in the kitchen for cleanup :-).

Ingredients
1 cup Jasmine rice
2 chicken breasts
2 egg whites
1 tablespoon cornstarch
1/2 orange juice from ~3 fresh squeezed oranges
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
2 teaspoons garlic powder
2 teaspoons ginger powder
1 teaspoon cornstarch
2 green onions (green portion chopped for garnish)
1/2 pound green beans

Directions
1. Put jasmine rice into a pot with 2 cups of water and cook according to package directions
2. cook green beans in boiling water for three minutes and set aside
3. Roughly cut your chicken breasts into chunks that are bite-sized
4. Mix egg whites and cornstarch in large bowl for about 1 minute and add the chicken pieces to soak for 10-15 minutes

5. Heat a skillet of oil on medium-high for about 8 minutes. It should not be boiling but hot so that it sizzles when you drop in water
6. Mix orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, red pepper flakes, garlic powder, ginger powder and cornstarch into bowl

7. When oil is ready, add the chicken in small batches and cook for 4-6 minutes (until outside of chicken is golden and chicken is cooked through)

8. Dry chicken on paper-towel
9. Add cooked chicken to bowl of sauce
10. Spoon chicken and sauce over rice topped with green beans and garnish with green onions

Kristin

Herbs de Province Homemade Bread

This recipe is amazing if you have a bread machine! It is so easy. You can also make it without the bread machine but I find it a lot quicker and less hands-on for me.

Ingredients
1 cup of water
3 tablespoons of olive oil
2 1/2 cups all-purpose flour
2 teaspoons white sugar
2 teaspoons salt
5 tablespoons herbs de province seasoning
2 teaspoons active dry yeast

Directions
1. In bread machine add water and oil first
2. Mix flour, white sugar, salt and herbs de province in bowl and add on top of liquids in bread machine
3. Make a tiny well on top of dry ingredients and add yeast
4. Set bread machine to 1.5 pounds


If you don't have herbs de province you can also mix your own spices (sage, savory, rosemary, thyme, marjoram, oregano)

Thanks!
Kristin

Chili Recipe

So, I have made this chili recipe a half dozen times now and keep making small adjustments. But, I think I have finally gotten it the way I like it! The great thing about this crockpot chili is that it is so forgiving. So, I kind of dump whatever I have in the pantry in here. Since it has been snowing recently I haven't gone to the store as much so it is more of a hodgepodge. But, I think it turned out really well!

Ingredients:
1 pound hamburger meat (I use 93% lean)
3 cloves garlic (minced or grated)
1 small onion (chopped)
6 slices of bacon (chopped)
1 8 ounces can tomato sauce
1 can red kidney beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can lima beans (drained and rinsed)
1 can yellow corn (drained and rinsed)
2 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon oregano
1 tablespoon cayenne pepper
1 teaspoon salt
1 splash of Worcestershire sauce
1/4 cup flour
sour cream (for topping)
cheddar cheese (shredded from the block for topping)
tortilla chips (i like the lime flavored ones)

















Directions 

1. Chop onion and grate garlic and add to a skillet with a bit of olive oil over medium-high heat. 
    Cook until onion is translucent (about 8 minutes)
2. Add hamburger meat and brown completely (about 8-10 minutes)
3. Stir frequently so meat, onions, and garlic do not burn
4. In a separate skillet, add about 6 slices of bacon and cook (normally about 10 minutes on medium-high heat)
5. Add cooked bacon, meat, onion and garlic into crockpot
6. Mix in kidney beans, pinto beans, lima beans and yellow corn
7. Mix in brown sugar, chili powder, cumin, garlic powder, black pepper, oregano, cayenne pepper, salt, 
    Worcestershire sauce and 1/4 cup all purpose flour and stir thoroughly (if it seems too thick add 1/4 cup water)
8. Allow chili to cook on low for 2 hours so all flavors can blend
9. Serve with sour cream topping, grated cheddar cheese, and tortilla chips!

Assuming you have the spices in the cabinet the meal costs about $12 for four servings!

Also, I sometimes omit some of the spices and the beans if I am out and throw in something else instead.

Thanks,
Kristin

Easy Chocolate Chip Bundt Cake

Hi Everyone,

This week I made one my favorite desserts! I have been making this for years because it is incredibly easy and affordable to make. In high school my mom had this cookbook from the Cake Doctor that had this Chocolate Chip Cake and I make it pretty much every time that I needed a dessert for a function. I have included the recipe below and let me know what you think!

Ingredients:

• Butter and flour for coating and dusting the Bundt cake pan
• 1 bar German Chocolate
• 1 box plain yellow cake mix
• 1 box vanilla instant pudding mix
• 1 cup whole milk
• 1 cup vegetable oil
• 4 large eggs
• 1 pkg. semisweet chocolate chips. (I buy the mini size)

Directions:

•  Preheat oven to 325 F. Butter and flour your baking dishes (I prefer a standard bundt cake dish, my mini bundt cake pans or loaf pans) and shake out the excess flour.
• Chop the chocolate bar into large chunks and place in a food processor or use a hand grater until the bar is finely grated. It is essential that it is finely shaved so that the bar is evenly distributed throughout the cake.
• Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl and blend with an electric mixer on low for 1 minute.
• Stop the machine and scrap down the sides and blend for another 10-15 seconds.
• Stop the machine and fold in the grated chocolate with spatula

• Place the mixer speed on medium and beat for 2 additional minutes.
• Turn off the machine and fold in the chocolate chips.
• Once distributed, pour the batter into the prepared pans. I prefer my mini Bundt cake pans!

• Bake at 325 degrees for 25 minutes for cupcake sized portions and 50 minutes for large Bundt cake pans. The cake should be golden and spring back slightly when pressed with a finger.
• Invert the cake and allow to cool completely (about 30 minutes) before serving!

Enjoy!

Kristin

Salted Caramel Chocolate Pecan Pie

Hi Everyone,

Happy Thanksgiving! About two years ago I got my monthly subscription of Southern Living (I have been a loyal reader since I was in high school!) and found the best chocolate pecan pie recipe. It is always a hit at parties and for the holidays. Since it is such a staple in my dessert rotation this time of year it made since that we would bring it as our contribution to Thanksgiving dinner. I have included the recipe below! Let me know what you think when you try it!

Ingredients:

Chocolate Filling:

1 1/2 cups sugar

3/4 cup of melted butter

1/3 cup all-purpose flour

1/3 cup 100% cacao unsweetened cocoa

1 T light corn syrup

1 tsp vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 pre-made graham cracker pie crust

Salted Caramel Topping:

3/4 cup sugar

1 tablespoon fresh lemon juice

1/3 cup heavy cream

4 tablespoons butter

1/4 teaspoon table salt

2 cups toasted pecan halves

1/2 teaspoon sea salt

Directions:

• Preheat oven to 350 degrees.
• Stir together 1 1/2 cups sugar, 3/4 cup of melted butter, 1/3 cup all-purpose flour, 1/3 cup 100% cacao unsweetened cocoa, 1 T light corn syrup and 1 tsp vanilla extract in a large bowl.

• Add eggs and stir until well blended.
• Fold in chopped pecans.

• Pour mixture into pie shell.

• Bake at 350 degrees for 35 minutes.
• Remove from oven to a wire rack.

• While pie cooks, bring 3/4 cup sugar, 1 T lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat.

• Do not stir and swirl ingredients occasionally until the sugar begins to change color (I did this for 8 minutes until the sugar turned to dark amber).
• As a side note: make sure to not walk away since the sugar can burn quickly once it changes color.
• Remove from heat and add cream and 4 T butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

• Arrange pecan halves on pie (I did this while the sugar caramelized).

• Top with warm caramel. (I only used about half of the caramel and saved the rest for some homemade icecream!)
• Cool 15 minutes and sprinkle with sea salt.

Enjoy!

Kristin

Seared Steaks & Sage Brown Butter Recipe

Hi Everyone!

Last night for dinner I found this recipe online for us to try. It turned out to be pretty tasty and we will most likely make it again! We were trying to mix it up before Thanksgiving tomorrow where we are going to be enjoying all of the traditional recipes. I had to make a few modifications to the recipe because Blue Apron likes to give you ingredients that are very obscure so the adjustments were determined based on what we could find at the grocery store. I really like my version and think it turned out really well.

Ingredients:

2 Steaks

1 green Apple

1 Head Cauliflower

1 Lemon

1 Red Onion

3 small red Beets

1 tsp dried Parsley

1 Bunch Sage

4 Tablespoons Butter

¼ Cup Pecan halves

Directions:

• Cut the cauliflower off of the stalk and then cut the head into small florets.
• Peel and medium dice the beets (wash your hands after so they don’t stain).
• Peel and small dice the onion.
• Pick the sage leaves off the stems and discard the stems and chop the leaves.
• Quarter the lemon.
• Core and medium dice the apple and toss with the juice of 1 lemon wedge to prevent browning in a small bowl.
• In a large pan, heat 1 tablespoon of butter on medium-high until hot.
• Add the cauliflower and beets and season with pepper then cook for 10 minutes.

• Add the apple and onion to the pan of vegetables and season with pepper and cook for 5 minutes.

• Add the pecans and cook for 1 minute to combine.

• Transfer to a large bowl and keep warm.
• Season the steaks with salt and pepper on both sides.

• In the pan, heat 1 tablespoon of butter on medium-high until hot and add the seasoned steaks.
•  Cook steaks for 5 minutes per side for medium.

• Transfer to a plate, leaving any browned bits (or fond) in the pan.
• Addd the butter to the pan of reserved fond and heat on medium until melted for 15 to 30 seconds, or until the butter foams.
• Once the foam subsides, continue cooking for 2 minutes and add the sage.
• Cook for 1 minute and turn off the heat.
• Stir in the juice of the remaining lemon wedges and season with pepper.
• Divide the finished hash between two places and add the steak. Top with the sage butter and parsley.

Enjoy!

Kristin

Southern Shrimp and Grits!

Living in Charleston it is hard to find a bad dish of shrimp and grits! It's a staple at nearly every restaurant downtown. So, the stakes were high last night for dinner when I made this new recipe. It was so delicious and very fast to make. I can definitely tell that this is going to be in the regular dinner rotation because it was so easy and inexpensive but still tastes delicious!
(This only takes about 25 minutes to prepare and is about 700 calories)

Ingredients:

10 Ounces Shrimp

¾ C Yellow Grits

3 Scallions

1 Clove Garlic

1 Ear of Corn

1 Lemon

1 Zucchini

2 Ounces Cherry Tomatoes

3 T Butter

2 Ounces Cheddar Cheese

1 tsp Smoked Paprika

Directions: 

1. Wash and dry the fresh produce.
2. In a medium pot, heat 3 cups of water and a big pinch of salt to boiling on high.
3. Remove and discard the husks and silks of the corn.
4. Cut the corn kernels off the cob and discard the cob.
5. Remove the lemon rind and mince to get 2 teaspoons of zest.
6. Grate the cheese.
7. Once water is boiling, stir in the grits, lemon zest and corn and reduce the heat to low.
8. Cook and stir frequently to prevent clumping for 10 to 12 minutes (until the grits have thickened).
9. Remove the grits from heat.
10. Stir in the cheese and half the butter; season with salt and pepper to taste.
11. Cover and set aside in a warm place.
12. Cut off and discard the root ends of the scallions
13. Thinly slice the scallions and separate the white bottoms and green tops.
14. Peel and mince the garlic.
15. Quarter and deseed the lemon.
16. Medium dice the zucchini.
17. Halve the tomatoes.
18. Place the shrimp in a medium bowl and toss with the smoked paprika.
19. In a large pan, heat butter on medium-high until melted and add the spiced shrimp; season with salt and pepper.
20. Cook shrimp for 4 minutes, or until browned and cooked through. Transfer to a plate.
21. In the pan, add a tsp of butter and when melted add the garlic and white bottoms of the scallions; season with salt. Cook for 1 minute.

1. Add the zucchini to the pan of vegetables and cook for 2 minutes, or until slightly softened.
2. Add the cooked shrimp, tomatoes, remaining butter, the juice of all 4 lemon wedges and all but a pinch of the green tops of the scallions and cook for 1 minute.
3. Remove from heat. Season with salt and pepper to taste.
4. Divide the grits and shrimp and vegetables between two bowls. Top with remaining tops from scallions!

Let me know what you think!

Bacon, Egg and Avocado Breakfast!

Happy Saturday! This morning my brother, David, came over for breakfast so I made this really easy breakfast recipe to kickstart the day! It's not terribly healthy for you but it tastes delicious! This is very filling but we still added some blueberries, strawberries and raspberries on the side!

Ingredients (for 2 servings):
1 large avocado
4 slices of bacon
2 eggs
pepper to taste

Directions:
1. Preheat the oven to 350 degrees
2. Place 4 slices of bacon on cooking sheet and cook for 20 minutes
3. Slice the avocado in half and remove pit
**You can do this by stabbing the pit with a knife and pulling it out**
4. Place two halves of the avocado in baking dish (use the corners of the dish to help keep it steady)
5. Crack one egg into each halve of the avocado
6. Bake for 20 minutes or until egg is cooked to your preference
7.  Add pieces of the bacon slices and pepper to the top of avocado and egg and serve!
**I omitted salt but you could add a small amount**

Let me know what you think!

Kristin

Quick Breakfast Sandwich - Perfect for Weekdays!

Hello Everyone!

Happy hump day :-). I just got back from a work trip to West Virginia and made the best breakfast sandwich this morning. It was so quick and easy (and moderately healthy) that I wanted to share iwth you!

Ingredients:
2 slices of sourdough bread (that is just my preference - if you want the recipe let me know!)
1 pat of butter
1 fresh tomato
1 fresh avocado
2 slices of bacon (I cooked mine in the oven)
1 fried egg
1/4 c cheddar cheese
salt/pepper to taste

Directions:
1. Cook the bacon on 375 for 20 minutes (I really just do this so the house doesn't smell and my dogs don't go crazy! - they love bacon)
2. While the bacon cooks go ahead and heat a pan on medium high with a pat of butter
3. add one egg per sandwich and fry the egg (about 4 minutes on one side and 3 minutes on the other side). *I cooked my egg so that it was not runny since I didn't want a messy sandwich while I was dressed for work*
4.Add a 1/4 of cheese to one bread slice/per sandwich and toast your slices of bread in the oven for about 5 minutes (until the sandwich is golden and the cheese starts to melt)
5. Slice your tomato and avocado
6. Add the bacon, tomato, avocado and egg to your toasted bread and add salt/pepper to taste
7. optional: sriracha is also really a fantastic addition to this recipe

Let me know what you think!
Kristin

Stir-Fried Ginger-Basil Chicken with Tinkerbell Peppers and Coconut Rice!

Hi Everyone!

Happy Monday :-). Today was a busy day at work - I am traveling to West Virginia for part of the week. Since I will be eating out the next few days I made a really delicious stir-fried ginger-basil chicken recipe for dinner last night. I am highly recommending you try it too! The entire meal took less than 30 minutes to prepare and was only 645 calories (but also very filling)!

Ingredients:

10 Ounces Chopped Chicken Thighs

½ Cup Jasmine Rice

3 Cloves Garlic

2 Scallions

1 Japanese Eggplant

¼ Pound Tinkerbell Peppers

1 Large Bunch Thai Basil

2 Tablespoons Ponzu Sauce

1 1-Inch Piece Ginger

¼ Cup Coconut Milk Powder

¼ Cup Sweet Chili Sauce

Directions:

1. Wash and dry the fresh produce.
2. Peel and mince the garlic and ginger.
3. Cut off and discard the root ends of the scallions and thinly slice the scallions (make sure to the white bottoms and green tops).
4. Cut off and discard the stem end of the eggplant and cut the eggplant into 1-inch-thick rounds.
5. Slice the tinkerbell peppers into ¼-inch-thick rings.
6. Pick the Thai basil leaves off the stems and discard the stems.
7. In a bowl, whisk together the coconut milk powder and ¼ cup of water.
8. In a small pot, combine the rice, coconut milk mixture, a big pinch of salt and ¾ cup of water and heat to boiling on high.
9. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes (make sure the rice is tender).
10. Remove from heat and fluff the coconut rice with a fork. Set aside in a warm place.
11. While the rice cooks, in a large pan, heat 2 teaspoons of oil on medium-high until hot and add the eggplant in a single, even layer; season with salt and pepper.
12. Cook, for 6 minutes, or until softened and browned and transfer to a plate.
13. Season the chicken with salt and pepper.
14. Heat 2 teaspoons of oil on medium-high until hot in pan and add the seasoned chicken and cook, 7 minutes, or until browned and cooked through.
15. Add the garlic, ginger, white bottoms of the scallions and tinkerbell peppers and season with salt and pepper.
16. Cook for 2 minutes, or until fragrant.
17. To the pan of chicken and vegetables, add the cooked eggplant, sweet chili sauce, ponzu sauce, 1 tablespoon of water, half the Thai basil (torn into pieces) and half the green tops of the scallions and cook for 3 minutes.
18. Split the coconut rice and finished stir-fry between 2 dishes and garnish with the remaining Thai basil and green tops of the scallions. 

This was probably one of my most favorite dinners in a long time! Definitely let me know what you think!

Kristin

Peach Sangria Recipe!

Since it is Thursday I thought it was the perfect time to share the absolute best Peach Sangria Recipe in anticipation of the weekend! I made this last week (after my friend, Theresa, made a similar recipe earlier this summer) and it is delicious!

Because it is so hot and humid in Charleston right now this really is the perfect drink option! The best part is that I already had nearly all of the ingredients in the house!!

Ingredients:
3 peaches (sliced)
1 container of fresh raspberries
1 container of fresh blueberries
1 container of fresh strawberries
1 bottle of rose wine
2 T peach schnapps
2 T lemonade concentrate (frozen)
1 T sugar
Ginger ale
Ice cubes

Directions
(this one is really easy)
1. Slice peaches and strawberries and put into beverage pitcher
2. Add raspberries and blue berries
3. Add bottle of rose wine, peach schnapps, lemonade concentrate and sugar and stir
4. Refrigerate for 4 hours
5. Pour into glass (half full) you may need to scoop out the fruit to get enough!

6. fill remainder of glass with a few ice cubes and ginger ale 

7. relax and enjoy!

Let me know what you think and if you have any recipe variations :-)

Kristin

New Recipe: Cod & Miso Soba Noodles

Yesterday I received my new shipment of Blue Apron and one of the recipes was Cod & Miso Soba Noodles. I have never made any fish other than Shrimp )and one ill-fated attempt at tilapia in grad school) so I was a little nervous. But, this was the easiest recipe and so delicious!

The total calories was about 665/person and it only took a total of 40 minutes to prepare!

Now that I know how to cook Cod in such a tasty way I am definitely going to try some variations (probably with rice next)!

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Here is the recipe:

Ingredients:
2 Cod fillets
6 ounces Soba Noodles
4 ounces multi-colored Cherry Tomatoes
2 scallions (I may recommend only 1 if I was doing this again.. it was strong!)
1 Eggplant
1 Bunch of Thai Basil
2 T peanuts (plain)
2 T Ponzu Sauce
1 1-inch piece of Ginger
1 T Sesame Oil
1/2 c White Miso Paste

Because there were several ingredients that I don't typically keep in the house in this recipe it was especially helpful to do the meal plan order with Blue Apron so they sent me the appropriate portions instead of having to buy all of these items from the store.

Directions:
(I omitted adding thee extra salt in most steps where salt was suggested to added for taste)
1. Wash and dry the produce
2. Heat a medium pot of salted water to boil (on high)
3. Halve the tomatoes
4. Peel and mince the ginger
5. Cut off and discard the root end of the scallions and mince white buttons and cut 1/4 inch pieces of the green tops
6. Cut ends off of eggplant
7. Halve the eggplant lengthwise and then cut cross-wise into 1/2 inch thick pieces
8. Pick thai basil leaves off the stems, discard the stems
9. Roughly chop the peanuts
10. Use large bowl to whisk together the ponzu sauce, sesame oil, miso paste and 2 T of water (add salt and pepper to taste)
11. In a large pan heat 2 t oil on medium-high and add tomatoes, white bottoms of scallions and ginger (salt and pepper optional)
12. Cook for 1-2 minutes then transfer contents of pan into bowl of sauce
13. Add two more T of oil to pan and heat
14. Add the eggplant in single layer; season with salt and pepper and cook for 7 minutes (should be soft and lightly browned)
15. Transfer to bowl of sauce with tomatoes and aromatics
16. Cook the noodles into bowling pot of water (7 minutes) and drain thoroughly
17. Pat the cod fillets dry with paper towels and season on both sides with salt and pepper
18. Heat 2 T of oil in pan and add seasoned fillets and cook for 4 minutes per side (until golden brown)
19. Add the cooked noodles to bowl of sauce.
20. Tear half of the Thai Basil in half and mix into bowl of sauce
21. Evenly distribute the noodles vegetables and cooked cod fillets between two plates
22. Garnish with peanuts, green tops of the scallions and the remaining Thai bail.

If you try this out let me know what you think!

Kristin

Rice & Beef-Stuffed Poblano Peppers

This week Andrew and I got our first shipment of meals with Blue Apron! Currently, I am obsessed with this program. The food is really fresh (we weren't sure how that would work with it being shipped) and tastes amazing! You can see all of my thoughts on the company on my previous post.

Last night we made the Rice & Beef-Stuffed Poblano Peppers. The recipe was so easy and tasted incredible. Here is a picture of the finished product! There was so much in each serving that I had plenty of leftovers for lunch today.

What I really like about this recipe is that it only took 40 minutes to prepare and was 625 calories.

To get started, the following ingredients were needed (all shipped in the correct portion amount):

8 ounces ground beef

1/2 cup long grain white rice

3 cloves garlic

2 poblano peppers

1 lime

1 yellow onion

1 bunch cilantro

3 T dried zante currants

3 T roasted pepitas

2 T tomato paste

2 t ground cumin

1/4 c mexican crema

Here are the directions:

1. In a small pot add rice, 1 c water and a tsp of salt. Heat to boiling (on high) 

2. Once boiling, cover and reduce to low heat and simmer for ~15 minutes (or until the liquid is absorbed and the rice is tender). 

3. Remove from heat and fluff the rice with a fork.

4. Simultaneously, preheat the oven to 500 degrees. 

5. Wash and dry the fresh produce  

6. Peel and mince the garlic.

7. Peel and dice the onion

8. Pick the leaves off the cilantro and discard stems

9. Quarter the lime

10. Place poblano peppers on sheet pan and drizzle with olive oil and season with salt and pepper (make sure well coated)

11. Roast in oven for 7 minutes (or until skin is browned and blistered)

12. Remove from oven and set aside to cool; leave the oven on

13. When cool, cut lengthwise slit in each poplano pepper and remove and discard the ribs and seeds (wash your hands immediately after)

14. While the peppers cool, use a large pan and heat 2 tsp of olive oil on medium heat until hot

15. Once heated, add the garlic and onion and cook (stir frequently) for 3 minutes (until toasted and fragrant)

16. Increase the heat to medium high and add the ground beef. Season with salt and pepper

17. Cook, frequently break the meat apart, for 4 minutes (until browned and cooked through)

18. Stir in currants, pepitas, cooked rice and 1/4 c water for 1-2 minutes and season with salt and pepper

19. stuff each prepared poblano pepper with as much filling as possible and bake 4-6 minutes

20. while the peppers are cooking take a small bowl and combine the mexican crema, the juice of 2 lime wedges and half of the cilantro with 1 T of water

21. Divide the finished poblano peppers and any remaining filling between two plates

22. Top with lime-crema sauce and garnish with remaining cilantro and lime wedges

Let me know what you think!

Kristin