Category: Side Dish

Posted on » by Dana & Nancy » Theme:

Cheese and Shrimp-Stuffed Poblanos

I didn’t use Chihuahua cheese since I waited so long to decide on a recipe and didn’t have time to search for it!

From Cooking Light, January 2010

Chihuahua cheese, a Mexican melting cheese, enriches and slightly thickens this creamy sauce. Substitute shredded cheddar cheese if you can’t find Chihuahua.

Yield: 4 servings

Ingredients:
1 red bell pepper
8 poblano peppers
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded Chihuahua cheese
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation:
1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.

Posted on » by Ashley » Theme:

Chipotle-White Cheddar Mashed Potatoes

Chipotle-White Cheddar Mashed Potatoes
Bon Appétit November 2006

yield: Makes 6 servings

Perfect Mashed Potatoes (recipe follows)

1 cup grated white cheddar cheese
1 to 2 teaspoons of pureed chipotle chiles in adobo.*

*Available at some supermarkets and at Latin markets.

Prepare perfect mashed potatoes . Mash in grated white cheddar cheese and pureed chipotle chiles. Season with salt.

Perfect Mashed Potatoes
Bon Appétit November 2006

yield: Makes 6 servings

2 pounds Yukon Gold or russet potatoes (unpeeled)

1/2 cup whole milk
1/4 cup (1/2 stick) butter

Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.

Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Season with salt.

Posted on » by Ashley » Theme:

Chilled Red Pepper Soup with Basil and Croutons

Chilled Red Pepper Soup with Basil and Croutons
Bon Appétit August 1993

yield: Serves 4

4 large red bell peppers (about 2 1/4 pounds total)

4 tablespoons olive oil
1 onion, cut into 3/4-inch pieces
3 cups (or more) chicken stock or canned broth
1/8 teaspoon dried crushed red pepper

1 1/2 cups 1/2-inch French bread cubes
Fresh basil leaves, slivered

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)

Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.