Source: Rachael Ray Magazine via Pinterest
Source: Rachael Ray Magazine via Pinterest
Ingredients:
*2 medium to large poblano peppers
1 1/2 cups chicken broth
1 cup pumpkin puree
1/2 cup yellow corn meal
freshly ground salt and pepper
pinch of nutmeg
2 oz. grated manchego cheese, divided
1/4 cup diced yellow onion
1 clove garlic minced
1/2 t. southwest seasoning blend
1 (15 oz.) can black beans, drained and rinsed
10 oz. can diced tomatoes with green chilies
chopped fresh cilantro
Directions:
1. Spray the peppers with olive oil cooking spray. Roast over a gas burner flame (or under the broiler, or on the grill), turning occasionally, until the whole surface is charred. Place peppers in a bowl, cover with plastic wrap, and let cool completely. Carefully peel the charred skin from the peppers. Can be done one day ahead; store in refrigerator.
2. Preheat oven to 375F. Spray an oven-proof skillet with nonstick cooking spray over medium-low heat. Cook the onions until soft, about 8 minutes. Add the garlic and seasoning and cook 1 minute more. Add the diced peppers with green chilis and the black beans, bring to a boil, then reduce heat and simmer.
3. Carefully cut a slit into each pepper and using kitchen shears, snip away the stem. Scoop out all the seeds. In a saucepan, whisk together chicken broth, pumpkin puree, and nutmeg. Bring to a boil. Slowly pour in corn meal, whisking constantly. Reduce heat to medium and cook for about 4 minutes, stirring constantly, until thickened. Stir in half of the manchego cheese.
4. Fill each pepper with half of the polenta and place on top of the black bean mixture. Cover the skillet with foil. Bake for about 10 minutes, then remove foil and sprinkle remaining cheese on the peppers. Cook until cheese is melted and browned, another 7-10 minutes.
Source: carascravings.blogspot.com
*I used 3 medium peppers and still had enough filling to do 3 more.
This recipe is such a crowd pleaser. Perfect for Sunday Meals with family!
Balsamic Glazed Pork Loin
Ingredients
Pork:
2 pound boneless pork loin roast, trimmed
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water
Glaze:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions
1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
2. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours.
3. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
4. Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.
These are so tasty that my kids ask for them *almost* every morning! (It couldn’t have anything to do with the chocolate…) The syrup that comes with this recipe is so easy, and SO DELICIOUS! Definitely one of my favorites!
Pancake Ingredients:
2 Cups all-purpose Flour
1/4 Cup White Sugar
2 Tbsp Baking Powder
1 tsp Salt
2 Eggs
1.5 Cups Milk
1/4 Cup Vegetable Oil (We use Canola.)
1/2 Cup MINI-Chocolate Chips
1. Sift all the dry ingredients together in a Medium-Large Bowl.
2. Combine the wet ingredients together and the add them into the flour mixture.
3. Stir in the Chocolate Chips*.
4. Pour onto a lightly greased hot griddle. Flip over when bubbles form on top; cook until second side is golden brown.
CINNAMON HONEY SYRUP:
Ingredients:
1 Cup Honey
1/2 Cup (1 stick) Margarine or Butter
1 tsp Ground Cinnamon
1. Combine all the ingredients into a 2 cup microwave-safe bowl. (I use my Pyrex Measuring Cup.)
2. Microwave, uncovered, on high until the butter is melted, stirring occasionally until the syrup is hot.