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Chile Rellenos

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ChileRellenos

Chile Rellenos

Living in California, I am just surrounded by amazing Mexican food everywhere! Whether it’s a taqueria, a fancy cantina, or a push cart down the street, you don’t have look very far to find your favorite dishes.

In fact, one of my favorite dishes is, you guessed it, chile rellenos – peppers stuffed with cheese that’ve been battered and deep fried served with a tangy tomato salsa. The first time I had these were in Woodland, California at Maria’s Cantina. I was told their chile rellenos were amazing – the stuffed peppers I’ve had in the past were always just filled with bland barley and raisins, but I’m always down to try new foods, so I took chance and order it with a side of rice and beans. Needles to say, I was pleasantly surprised. The richness of the jack cheese, the smoky poblano flavor, and the zesty salsa…I had never had anything like it!

Fast-forward a few years, and here I am today, making my own chile rellenos at home. Not going to lie, these peppers are a lot more labor-intensive than I had expected, but it’ll be worth it once you take that first bite. Check out the recipe below! (modified and adapted from All Recipes.

Chile Rellenos

chile rellenos

Ingredients

Yields: 4 stuffed peppers

Stuffed peppers:
4 poblano/pasilla peppers
4 oz of pepper jack cheese, cubed
4 eggs, yolks and whites separated
⅓ cup flour, for batter
½ tsp salt
¼ cup flour, for dredging
1 ½-2 cups oil, for frying

Sauce:
3 tomatoes
1 tbsp vegetable oil
½ onion, diced
2 cloves garlic
½ cup chicken broth
½ tsp cumin
½ tsp oregano
½ tsp pepper
2 tbsp vinegar
1 tsp hot sauce

Directions

Roasting and stuffing the peppers:
Using a gas burner or torch, carefully roast the peppers on all sides until crisp and blackened. After roasting each pepper, place them into a large bowl covered with a plate or lid allowing the peppers to steam in their own heat. (This part is crucial! The steaming process makes it easier for you to peel off the skin) After the peppers have sat in their own steam for about 15-20 minutes, use a paper towel to rub off the blackened skin. Using a paring knife, make a small T-shaped incision on one side of each pepper, just big enough for you to cut out the seeds and stuff in the cheese. Carefully remove the seeds. I like to leave in some seeds, but just know, the more seeds, the spicier your chile relleno will be. Stuff the pepper with 1 oz of cheese and set aside.

Making the sauce
Puree the tomatoes in a food processor. In a small sauce pan over medium heat, heat the oil, toss in diced onion and brown until slightly translucent, stirring occasionally. Stir in garlic for about a minute. Then stir in tomato puree, chicken broth, cumin, oregano, pepper, vinegar, and hot sauce. Simmer until the sauce has thickened, then remove from heat and set aside.

Making the batter
With an electric mixer, whip the egg whites and salt until stiff peaks form. Stir the egg yolks with a fork or whisk. Using a spatula, fold the yolks and ⅓ cup of flour into the whipped egg whites.

Heat the frying oil in a skillet on medium to medium-high, you want it to be in the range of 325 Fahrenheit.

Coating the peppers:
Dredge the peppers in ¼ cup of flour and dip into the egg batter; you may need to used a spoon to evenly cover the pepper.

Frying the peppers:
Place the peppers in the hot oil. (I placed 2 peppers in the pan at a time to prevent overcrowding.) After the first side has reached a golden brown color, about 2-4 minutes, flip the pepper allowing it to brown on the other side. When the peppers are done frying, place them on a few paper towels to soak up the excess oil.

Preparing the plate:
Pour a few spoonfuls of the sauce onto a plate, lay the pepper on top and pour just a bit more sauce over the top. Voila! You’re finished!

Chile Rellenos

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Enchiladas Made Easy

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Enchiladas

Enchiladas

I love seeing color in my food. You know, they say you eat with your eyes first. I mean, just look at those vibrant green avocado slices, or that rich red sauce covered under that bed of pale yellow and white cheeses! It’s like a kaleidoscope of color, textures, and flavors! And believe me, these enchiladas are both bursting with color and flavor!

Enchiladas2 copy1_small

Ok, so these enchiladas are by no means authentic, but they’re still tasty none the less. If you’re just looking for a quick and dirty fix to satisfy your enchilada craving, then look no further. I made these in less than an hour with plenty of leftovers for lunch the next day.

GridPost_sushi

Top left: Homemade sushi. Made my and my husbands favorite sushi dishes/rolls.
Top right: Napoleon from Rick’s dessert diner in Midtown Sac. My first time there – will be going back for sure!
Bottom left: Took a pic of the Sac bridge while walking Bailey
Bottom right: Had lunch in San Jose with the family and ordered the com tam.
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Pumpkin Scones

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pumpkin_scone3 copy

starbucks, copycat, pumpkin, scone, starbucks

So a few weeks back, when Autumn started, I was craving all things pumpkin, which is of course the natural reaction when leaves start to fall. I went to Starbucks to get their infamous pumpkin scone, and wouldn’t you know it, they didn’t have any! The kind employee explained that the company was working on improving the recipe. Behold, the great Starbucks pumpkin scone famine! My first thought was bummer, my second thought was shouldn’t they have tried finishing perfecting the recipe in say, I don’t know, the Summer? And my last thought was how the heck am I going to get my pumpkin scone fix now? And of course, the obvious answer was “Make them yourself”.

pumpkin pie spice that shit

A little thing I drew up. Some hate the fact there’s pumpkin spice everything this time of year, but i for one, love it!

I found this post on Reddit later. Rumor has it that the so called “recipe evaluation” may have been nothing more than a coverup for a recall due to cross contamination. Others say there may have been broken shards of glass or plastic in the scones. Yikes!

Whatever the case may be, if it had not been for the recall, I’d have never learned to make these babies on my own. And I can say from experience, these copycat scones tastes just as good as their legit originals.

pumpkin scone starbucks
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Creme Brulee

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CremeBrulee

Creme Brulee The noshing Bride

This fine torched dessert is the absolute epitome of decadence. I mean, you’re literally just eating sugar and cream, but oh what nirvana it is to crack into that thin caramelized shell and dig your way into the creamy velvety goodness! Yeah, you may need to skimp on the whole fat milk in your morning coffee to offset the richness in this dessert, but I promise, it’s worth it!

I used a creme brulee recipe from the great food genius, Alton Brown. It’s your run-of-the-mill vanilla creme brulee recipe but what I love about cream-based desserts is that it’s essentially a blank canvas for flavors, creme brulee is no different – add your own little twist on the classic dessert. Change it up by adding Cointreau or Grand Marnier if you want to add a little zesty hint of orange. Make a raspberry nutella brulee by incorporating Chambord, Frangelico, and cocoa powder. The possibilities are endless!

Creme Brulee The noshing bride
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