Chicken Fajita Stuffed Poblano Peppers

So, why a poblano stuffed with chicken fajitas?  Well, we have a new Mexican restaurant in town, and last week when we had dinner there, I ordered Chicken Poblano.  I loved it - in fact, I don't think I'd ever eaten a Mexican dish that I liked as well before.  Of course, I had to recreate it at home.  Now, my dish is not exact, as the restaurant version had a green chile cream sauce drizzle, and while I considered making one myself, I decided that I liked the dish as is.

After I made these, I called my sister to tell her that I wished she lived closer - this is her kind of dish.  Mine, too, actually.  My husband, not so much.  The child, not at all.  Anyway, I am putting one of the peppers into the freezer for her, and I'll eat the others during the week.  If you have a craving for some delicious Tex-Mex, this will definitely hit the spot!

Chicken Fajita Stuffed Poblano Peppers
4 poblano peppers
1 lb chicken breasts, trimmed and sliced into 2" slices
1 green bell pepper, sliced into thin strips,
1 medium onion, sliced into strips
1 cup salsa verde (I used La Costena - Walmart has it)
2-3 tablespoons Fajita Magic or your favorite fajita seasoning
2 tablespoons oil
1/2 cup shredded cheese, ie Chihuahua or Monterey Jack (Walmart sells Chihuahua cheese)
Garnishes: pico de gallo, guacamole, sour cream or Greek yogurt

Season the chicken breast with the Fajita Magic and allow to marinate in the refrigerator for about 15-30 minutes.

While chicken is marinating, prepare your poblano peppers.  

Position your oven rack about 4 inches from the broiler and turn your broiler on high. Line a large rimmed baking pan with foil.

With a paring knife, slice the chiles from stem to tip and place on prepared baking pan.

Broil until blackened, about 6 to 8 minutes. Turn them every 2 minutes or so, to allow them to blacken all over.  Remove from the oven and reduce heat to 375 degrees.

Allow the peppers to cool, then peel off the skins and cut out the seed cores, leaving the stems on. I used a paper towel to get remove the remaining seeds - don't rinse your peppers.

Place peppers aside and make fajitas.

Heat one tablespoon of the oil in a large skillet, add the sliced bell pepper and onion, cook for about 5 minutes.

Add the remaining tablespoon of oil, if needed, and place chicken in the skillet with the peppers and onions.

Cook for 8 minutes, then add the 1 cup of salsa verde.

Cook on medium high, until salsa verde evaporates and chicken is cooked through; set aside.

Spray a 13x9 baking dish with nonstick spray and set aside.

Stuff each poblano pepper with 1/4 of the chicken fajitas.

Place each stuffed pepper in the prepare baking dish.

Cover each pepper with 1/4 of the shredded cheese.

Bake for 30 minutes or until cheese is bubbly and brown in spots.

Serve with garnishes, if desired.

Pico de gallo

3 Roma tomatoes, seeded and diced

1/2 small onion, diced

2 tablespoons minced cilantro

1 teaspoon of  fresh lime juice, optional

Mix together, stir in lime juice, and use immediately.

Banana Nut Bread (grain & gluten free)

Ok, I didn't plan on making banana bread.  In fact, I was making Orange Walnut Crumble Cakes from Daily Bites, but I was tired and not in the mood to dollop batter into cupcake liners.  I decided to use my new loaf pan that I bought for gluten-free baking, and the next thing I know I was peeling a banana and tossing it into the batter.  I know there seems to be a disconnect between the two, but the loaf pan got me thinking about loaf breads, which lead to banana bread, and well, there you have it.
So, if you're a friend on Facebook, you saw my evening happy post - finally, a great-tasting, gluten and grain-free loaf bread.  I've had many failures, even following recipes.  From cookbooks.  Dismal.  Soggy.  Ick...
But, not this one.  This. Is. Really.  Good.  Better yet, if you are watching your carbs, you'll be really happy because I used erythritol.  My sugar eaters - worry not - all versions of the recipe are included.  I have visions of cranberry-orange bread and lemon-poppy seed bread dancing in my head...

Banana Nut Bread
1/4 cup coconut flour
2 teaspoons tapioca or arrowroot starch
2 tablespoons ground golden flax seed
2 large eggs
1 banana, peeled
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup erythritol + 1/4 cup water or 1/4 cup honey or dark maple syrup - don't use the water with honey or syrup
2 teaspoons vanilla extract
1/2 cup pecans, toasted and chopped
Preheat the oven to 350 degrees.
Grease and line a 3x7 loaf pan with parchment.
In a large bowl, combine the coconut flour, tapioca or arrowroot starch, ground flax seed, salt, and baking soda - whisk together.
In a separate bowl, beat the eggs, banana, cinnamon, ginger, erythritol, water, and vanilla to combine.
Pour the wet ingredients into the dry and stir to combine thoroughly.
Fold in the pecans.
Pour into prepared pan.
Bake for 40-45 minutes, or until toothpick inserted comes out clean.

Linked to these terrific blogs...
Bizzy Bakes

Crawfish and Shrimp Etouffee with Bronzed Catfish

Happy New Year, everyone!  Sorry for the long absence, but I've been preoccupied with family issues.  But, I'm back!
So, winter is officially here in south Louisiana,and with that, all of our wonderful, more heartier fare is on everyone's dinner table.  My husband is a picky eater, but he's always happy to eat most Cajun or Creole dishes, so I take advantage of this time of the year, making gumbos and etouffees.  Just like any Louisiana dish, every cook has their own version of etouffee. Some recipes start with a roux, and others, like my version, do not.  You can use crawfish, shrimp, a combination of both, or even chicken.  In today's post, I used both crawfish and shrimp.  
Because I was in the mood for catfish, I decided to go all out and serve the étouffée over my bronzed catfish.  The husband, however, ate his over rice.  While he likes catfish, he only eats it fried.  This is a perfect dish for a cold, wintery night - enjoy!

Crawfish and Shrimp Etouffee

1 stick unsalted butter

1 large onion, diced

1 large green bell pepper, diced

3 stalks celery, diced

1 tablespoon minced garlic

2 tablespoons no-salt added Cajun or Creole seasoning

1 teaspoon dried thyme

2 bay leaves

2 pounds peeled seafood (shrimp, crawfish or combination of both)

2 ½ cups shrimp stock or water

1 tablespoon cornstarch

Salt and cayenne to taste

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon green onions, plus more for garnish

Hot cooked rice

Melt the butter in a large heavy pot over medium heat.

Add the onions, bell peppers, celery, garlic, and seasoning.

Cook for about 15 minutes, or until soft.

Add 2 cups of the stock or water, bring to a boil.

Cook uncovered and over high heat, until liquid is reduced by half.

Add crawfish tails and return to a boil, cooking for 10 minutes.

Add shrimp and return to boil.

Stir cornstarch into remaining ½ cup of water and add to étouffée, cooking for another 10 minutes, or until thickened and shrimp is cooked.

Add salt and cayenne to taste, stir in 2 tablespoons parsley and 1 tablespoon green onions, and serve over rice and/or bronzed catfish.

Garnish with additional parsley and green onions, if desired.

Bronzed Catfish

4 catfish fillets

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

Bronzed Seasoning

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/4 teaspoon dried mustard

1/4-1/2 teaspoon cayenne pepper

Salt, to taste

Combine all seasoning and mix well.

Evenly sprinkle seasoning mix over catfish fillets; allow to rest for 10 minutes.

Over medium-high heat, melt butter and extra virgin oil together in a large frying pan.

Place catfish, seasoned side down into pan.

Cook for about 3 minutes, flip and cook until fish flakes easily.

Season to taste with salt and serve.

Linked to these great blogs - go visit them!

Let'sDo Brunch
Wow Me Wednesday
These Chicks Cooked
Taking a Timeout Thursday
Full Plate Thursday
It's a Keeper
Strut Yourself!
Delightfully Inspiring Thursday

Pin’Inspirational
Gallery of Favorites
Hearth & Soul

Countdown to 2012...Louanne's Kitchen Best Main Dishes of 2011

New Orleans Seafood Gumbo

New Orleans Red Beans & Rice

Grilled Eggplant, Onion, and Red Pepper Stuffed Bread

Grits and Grillades

Chicken Piccata and Pasta Aglio e Olio

Happy New Year, my dear ones!

See you in 2012!

Love to all, Louanne

Heavenly Hash aka Rocky Road Fudge…12 Weeks of Christmas Cookies & Sweets

One of my favorite Christmas treats used to be my mother-in-laws heavenly hash candy.  She used lots of marshmallows, which made it nice and gooey, not too many nuts, though.  Of course, I am the type of person who thinks nothing of adding an entire pound of pecans to a recipe that only calls for 2 cups, so my judgment may not be the best on whether something has not too many nuts.   Anyway, her recipe is delicious, foolproof, and always a big hit; however, on Sunday, I cleaned out my recipe binder and found a recipe that I had printed from Your Homebased Mom.   The recipe, although termed Rocky Road Fudge, is very similar to my mother-in-law’s recipe with the exception of melting marshmallows into the chocolate.  After finding the recipe on the blog, I loved the look of the chocolate, as there was something different about the texture, and I could not wait to make it.

I tossed two bags of mini-marshmallows into the freezer, thinking I’d make the recipe on Sunday night, but you know how things go, and I ended up making the recipe Monday night, so the marshmallows were good and frozen.  I did make my own tweaks, which are included in my recipe, but I’m also giving you the direct link to original recipe.  By the way, I used two bags of mini-marshmallows which made an enormous pan, perfect for sharing with teachers, neighbors, friends, and family!  Enjoy!

Heavenly Hash aka Rocky Road Fudge

• 2-10.5 oz bags mini marshmallows, frozen
• 4 cups sugar
• 12 oz evaporated milk
• 20 large marshmallows
• 1 cup unsalted butter, cut into 8 slices each
• 1/4 teaspoon salt
• 12 oz dark chocolate chips (semi-sweet is fine)
• 1 1/2 teaspoons vanilla
• 1 lb pecans, toasted

Toss both bags of mini marshmallows into freezer for at least 2 hours, although overnight is better.
After marshmallows have frozen, begin fudge.
Toast pecans in a 350 degree oven for 10 minutes; set aside.
Butter and line a 13x9 casserole dish - I used my large Pampered Chef rectangular baker***
In a deep pot, combine sugar, evaporated milk, and the 20 large marshmallows.
Cook over medium-high heat until melted, and allow mixture to boil for 6 minutes - stir continuously.
After 6 minutes, turn off heat; add in the chocolate chips and pieces of butter.
Stir mixture until chocolate and butter has melted, then add in the toasted pecans.
Pour 2 1/2 cups of the chocolate-pecan mixture into the bottom of the prepared casserole dish and spread to cover.
Pour mini marshmallows over chocolate, pressing marshmallows with your hands.
Pour remaining chocolate-pecan mixture over marshmallows, being sure to cover all of the marshmallows.
Allow to set overnight in the refrigerator.
Using parchment paper, remove entire block of fudge from dish and cut into pieces.

***The pan I used has a 14-cup capacity; if you don't have anything of this size, you will need two 13x9 pans.  Alternatively, you can use 1 bag of mini marshmallows instead of 2.  The thickness will be reduced, and you have more chocolate than marshmallows, but it should fit in one pan.***

Today's post is linked to these awesome blogs:

These Chicks Cooked
Crazy Sweet Tuesday
Wow Me Wednesday
Taking a Time Out
Strut Yourself!
Delightfully Inspiring Thursday
Let's Do Brunch
Bizzy Bakes
Pin'Inspirational
Gallery of Favorites

Creole Pralines...12 Weeks of Christmas Cookies & Sweets

Can you believe Christmas is less than 3 weeks away?!?  Are you ready?  We're somewhat ready...we've had 3 bouts of strep throat since November, 2 of which were me, so when the mama is sick, things tend to fall behind, you know?  Anyway, while the gifts are ordered, none have arrived.  The husband and son have requested that we bake & decorate sugar cookies, but we've not gotten to that.  The plan is to make them the week before Christmas, since I'm taking the week off.  Andrew's birthday is next week, and I'm happy to say that while I know I can make his cake, I chose to give myself a break and order from my favorite bakery, instead.  I only feel a little guilty, but I think he and the husband deserve a non-stressed mama/wife rather than a crazy and harried one.  But, it is the season of treats & goodies, so, I'm choosing to make treats that require little of my time, like these terrific pralines.  Now, I'm constantly tweaking my praline recipe - the ratio of brown sugar to granulated, whether to use heavy cream, half & half, milk, evaporated milk, or buttermilk, cooking the pecans in the sugar or toasting them before.  I'm really happy with this version, but if you're interested in one of my earlier version, click here.  

If you're a little hesitant to make pralines, I'm here to say that I used to be hesitant, too.  But, if you arm yourself with the right equipment, have your ingredients at the ready, and dedicate an hour of your time to these delicious treats, you'll be so glad you did.  When I brought these to work, I had an office of very happy ladies!

Equipment

1. Candy thermometer, no question
2. Tall pot with a handle
3. Cooking spoon (I prefer a wooden spoon)
4. Newspaper
5. Parchment paper
6. 2 small spoons, one to scoop and one to scrape

Ingredients

1. Brown sugar
2. Granulated sugar
3. Butter
4. Buttermilk
5. 1 lb pecans, pieces or whole (you can use less, I prefer more nuts to candy, but you can use as little as 2 cups)
6. Salt
7. Vanilla, pre-measured 

Time

1. At least an hour, candy waits for no-one

Creole Pralines

1/2 cup light brown sugar

2 1/2 cups granulated sugar

2 tablespoons light corn syrup

1/2 cup unsalted butter (1 stick)

1 cup buttermilk

1 lb pecans (pieces or whole, if you like more candy than nut, use less pecans)

1/8 teaspoon salt

1 teaspoon vanilla (measure before you begin)

Prepare your area by laying newspaper onto a table or counter.

Place sheets of parchment on the newspaper (if you have cats, lock them in the laundry room).

Combine sugars, light corn syrup, and the stick of butter in your pot.

Turn heat to medium-high and cook until butter has melted.

Carefully pour in buttermilk and salt, stir until combined.

Stir in pecans and secure candy thermometer to your pot. 

With one hand holding the pot handle, stir the praline mixture frequently. 

Be careful - this is sugar napalm.

Cook over medium-high heat until the temperature reaches 235 degrees.

Remove from heat, add vanilla and stir until the mixture looses its sheen, about 2 minutes.

Immediately scoop candy onto parchment using small spoons.

Allow candy to harden.

Store in a covered container, if stacking, separate with sheet of parchment or wax paper.

Enjoy!

Apple Crisp...12 Weeks of Christmas Cookies and Sweets

No cookies or fudge today, although I will have a new praline recipe for you next week!  Today's post is all about apples, specifically Jazz apples, my new favorite.  I know this sounds weird, but when you bite into this apple, you get an effervescent sensation - they are just wonderful!  I've been buying a dozen each week at the store, as Brett & Andrew are hooked on them, too. 

For Thanksgiving, I decided to use them in a crisp.  My sister had a "foil pan only" rule, so I made the crisp in the only foil pan I had left - a loaf pan.  Word to the wise, don't use a loaf pan.  The topping never became crisp, in fact, in my effort to make it crisp, I almost burned it.  Let's just say it wasn't the most attractive dessert on the table.  But, it was so delicious, and I knew I had to share it with you.  This is my old crisp topping, with gluten-free updates included. 

Apple Crisp
Filling
4 Jazz apples, peeled, cored, and sliced into 8 wedges each
1 cup unsweetened applesauce
2 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of cloves
Pinch of salt
1/2 cup brown sugar or coconut palm sugar
1 teaspoon lemon juice


Streusel
2/3 cup gluten free oats
1/3 cup almond flour or all-purpose flour
2 tablespoons coconut flour (optional)
1/3 cup brown sugar or coconut palm sugar
1/2 teaspoon cinnamon
pinch of salt
6 tablespoons unsalted butter, slightly softened


Preheat oven to 375 degrees.
Butter a 9" pie dish and set aside.
In a bowl, combine applesauce, cinnamon, nutmeg, cloves, salt, sugar, and lemon juice.
Prepare apples and add to applesauce mixture as you slice each into wedges.
Once all of the apples have been added, stir well and pour into prepare pie dish.
In another bowl, stir together the streusel ingredients, without the butter.  
Cut butter into mixture, then sprinkle onto apple mixture.
Bake for 45 minutes or until streusel is crunchy and apples are tender.  
If streusel is browning too quickly, cover loosely with foil.
Serve warm with or without vanilla ice cream.


Linked to the following blog hops...
Bake with Bizzy
Taking a Time Out