Maybe you thought I forgot about the Secret Recipe Club but I actually opted out in August because we were in the middle of moving. Luckily I was right about having time in September. I have been cooking A LOT in our new kitchen and I hardly have time to post!
This month I was assigned to Nichole’s blog called The Cookaholic Wife. She is in her 20’s and has enjoyed learning to cook in recent years, especially for her husband. I really liked the variety of recipes that were available and it was quite difficult but I finally decided to try two recipes. I know right?
I made a quick and delicious smoothie for breakfast / snack by substituting a few ingredients. I plan on making this smoothie a few more times this week. YUM! Enjoy this recipe.
- 3 oranges, peeled
- zest of 1 orange
- 3/4 cup almond milk
- 1 tsp. vanilla
- 2 Tablespoons agave nectar
- 1 cup ice
The next dish was a quick dinner meal. I had a HUGE bag of poblano peppers in my fridge and I knew I had to try a new recipe for stuffed peppers. Ryan normally asks me to make my recipe for Cornbread-Stuffed Poblanos but I knew I had to try a new recipe.
I was not convinced about the seasonings in the filling but I made it as is. I would increase the cilantro and add some more salt and pepper next time.
One big note about this recipe. You can prepare the night before but definitely cook it the day you will eat it. I baked it thinking we could just heat it the following day for a QUICKER meal but it actually dried the filling. Boo. Otherwise this was a yummy recipe.
Stuffed Poblano Peppers
- 1 14 oz. can whole peeled tomatoes in juice
- 1 1/2 cups medium Pace picante sauce
- 1 1/2 cups Herdez tomatillo sauce
- 1 Tablespoon minced garlic
- 1 can black beans, drained and rinsed
- 1 cup yellow cornmeal, finely ground
- 2 tbs. fresh cilantro
- 1 1/2 cup shredded Mozzarella cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup water
- 5 poblano peppers, halved lengthwise, seeded