Sunday, April 13, 2014

Sunshine Reading

I've been pretty busy taking advantage of this gorgeous weather and catching up on my recreational reading. My stack of magazines waiting to be read has disappeared and I'm checking off my Christmas books left and right. Every morning I get up early and start reading on our balcony with my coffee. I get some good sunshine time until a little afternoon. Then I move inside and putter around with chores and kitchen things. We've been having a lot of fresh food and salads which is wonderful but a little lame in the new recipe department. 
Yummy salad with tuna and hardboiled egg. At least you can admire the Fiesta!
Sunshine reading...
I guess I better start looking for some new books or I won't have anything to read at the Shore! I cannot wait for beach season.

Stuffed Poblano Peppers

I ventured down to Reading Terminal the other day and picked up three avocados for 99 cents and 5 poblano peppers for 99 cents. It seemed like we were destined to have a Mexican inspired dinner! I used my favorite Alton Brown recipe (minus the roma tomatoes) to whip up a spicy batch of guacamole in the molcajete. 
Next up were these lovely stuffed poblano peppers. I cheated a bit and used a package of spanish style rice instead of plain brown rice or other healthy grain. The result was delicious! There was a ton of filling leftover over which we're going to finish either as burritos or a rice bowl. This was a great summer dish to welcome in this fabulous weather we've been having.
Stuffed Poblano Peppers
(Pinterest find! Adapted from
5 poblano peppers
1 package spanish style rice
1.5 cups salsa
1 15 oz. can of black beans
1½ cups frozen corn kernels
1/2 of a small white onion, diced
1 teaspoon cumin
1 teaspoon chili powder
Cayenne to taste
A handful of chopped cilantro
Shredded cheese (Cabot all the way!)
1. Cook rice according to directions.
2. Slice peppers in half and remove the ribs and seeds.
3. Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.
4. In a large skillet combine the beans, onions, salsa, corn, cumin, chili powder, cayenne, and cilantro. Heat over low heat. Stir in the cooked rice and mix well.
5. Place the peppers skin side down and spoon in the desired amount of filling. Top with cheese and broil until cheese is melted.

Saturday, April 5, 2014

Happy Spring!

 It finally feels like spring and I'm so excited for some sunny weather! I finally decided to bust out the Spring/Easter decorations in celebration. My obsession with kitchen linens continues. I'm in love with my new bright and cheery "chicks n' eggs" Easter towels.
The bar decorations have been busted out!
A couple of years ago Melissa made me an Easter egg garland made out of maps that represented special places to me. For example: Coop!
I also keep adorable old holiday cards to use for decorating. These little chicks are hanging out with the Jack.
 Some more little peeps that I don't have the heart to separate. 
Even my African Violet knows that it is spring time!

Potato Soup

Last weekend was miserable. It rained for almost three days. But a good rainy weekend is good for a few things: staying in your pjs, binge watching netflix, reading in bed, and soup! I thought this was a pretty good potato soup recipe but then I have no experience making potato soup. I've had some very good restaurant potato soup but I'm sure they put a ton of unhealthy things in it instead of just half a ton. I used our Dinosaur BBQ Cajun Foreplay Seasoning and it was divine.
Please excuse my messy stovetop!
 It was served up with some Cabot cheddar, homemade bacon bits, and nice crusty bread.
Potato Soup
(from the Pioneer Woman)
6 slices Thin Bacon, Cut Into 1-inch Pieces
1 whole Medium Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 whole Small Russet Potatoes, Peeled And Diced
8 cups Low Sodium Chicken Or Vegetable Broth
3 Tablespoons All-purpose Flour
1 cup Milk
1/2 cup Heavy Cream
1/2 teaspoon Salt, More To Taste
Black Pepper To Taste
1/2 teaspoon Cajun Spice Mix
1 teaspoon Minced Fresh Parsley
1 cup Grated Cheese Of Your Choice
1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
2. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
3. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
4. Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
5. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Sriracha Chicken

This chicken dish was pretty yummy and versatile. Although I must admit I still like my Cashew Chicken the best. The first night I served it over quinoa and then the next as tacos. It reheated very well and I took it in for lunch a couple of times. If you're in the mood for something on the spicy side of things than this is the dish for you!
Served over quinoa:
 Augmenting a veggie taco:
There isn't anything like some fresh sriracha!
Sriracha Chicken
(Pinterest find! Adapted from
1/4 cup peanut/veggie/coconut oil (I used less)
1 pound chicken breast, trim into bite sized pieces
2 shallots or one small onion, diced
1/4 cup Sriracha (you can adjust more or less)
1/4 cup Honey
Juice from one lime
Salt & Pepper
1. Heat oil in a large pan over medium heat. Saute the shallots until soft.
2. Season chicken with salt and pepper. Add chicken to pan with shallots and cook until browned on each side. Drain any excess chicken juice.
3. Whisk together sriracha, honey, and lime juice. Adjust to suit your personal tastes.
4. Add the sauce and simmer for 8 minutes until chicken is fully cooked, stirring often.
5. Serve with rice, quinoa, or tacos.