In the Kitchen: Stuffed Poblanos

Yeah, they're kinda messy, but that means they're good, right? I've made these three times now (so am finally confident that the recipe is ready to be shared), but have never had a chance to take good photos of them. They just get eaten too fast! Seriously. They are best right out of the oven, bubbly and hot. No time to find good light, pose my pepper and shoot. So, this is what you get. Take it or leave it.

I suggest you take it.

Ingredients

6-8 poblano peppers, depending on size

3 large or 4 medium tomatoes

1/2 medium white onion

2 large garlic cloves

2 tsp dried oregano

2 1/2 tsp cumin

1/4 tsp cinnamon

1/2 tsp salt

15 oz corn, fresh (cooked) frozen or canned (drained)

4 boneless, skinless chicken tenderloins or equivalent

1 cup cooked brown rice

2 cups shredded cheddar cheese

1/3 cup chopped fresh cilantro

Juice of 1/2 lime

To prepare the filling, in a food processor puree the tomatoes, onion, garlic, oregano, cumin, cinnamon and salt. Bring to a simmer in a large, deep skillet and cook for about 15 minutes over medium heat until some of the liquid evaporates and the mixture is thick and pulpy.

In the meantime, cook and shred the chicken, cook the rice and prepare the corn. If using fresh, boil the cob and cut off the kernels. If using canned, drain well. If using frozen, no need to thaw.

Once the mixture has thickened, add the corn, rice and chicken and cook until heated through. Remove from heat and stir in the cilantro, lime juice and 1 cup of the shredded cheddar.

To prepare the peppers, place them on a foil lined baking sheet and broil them on high, turning every few minutes, until they begin to blacken and the skins begin to bubble all over. Remove them from the oven and wrap them in the foil. Let them sit for a few minutes and then unwrap and let them cool.

Now you can easily peel off the skins. Be sure to handle the peppers carefully though, as they will be soft and can tear apart easily. Cut a slit up the middle of one side and cut out the seed core, scooping out any excess seeds, leaving the stem in place. I often rinse my peppers under light running water, I find it's the easiest way to get all the seeds out!

Now you're ready to stuff the peppers. Be generous! Don't worry if it's mounding up and over a little bit. Top with the remaining shredded cheese and bake at 350° for about 8 - 10 minutes. Broil for 2 -3 minutes to brown the cheese, serve with a side of black beans and enjoy!

This dish makes quite a hearty helping. Since it's just my husband and I, I usually make the filling and then prepare, stuff and bake half the peppers, using half the filling. Then we'll have it again later in the week or early the next. I reheat the filling a bit, prepare the peppers and pop them in the oven!

If you'd like to see step-by-step photos of this recipe, just leave me a comment below and I'll be sure to take some next time I make it. You can see some pics of broiling and skinning peppers in my previous Cinco de Mayo recipe post from last year here. Only difference is you're keeping the peppers whole, rather than cutting them into strips before broiling.

I'd love to hear what you think of this one, it's a new favorite in our house!

p.s. I'm just too busy this week to get a recipe card done up for this right now, but I should have it up by early next!

In the Kitchen: Spicy Black Bean Pizza

Phew! It's been a crazy few weeks. Don't you hate when those paying jobs have to get in the way of the fun stuff, like blogging? Geez. I've been talking about this pizza for at least a week and here it finally is. Since I first made it about a month or so ago, it's been on our menu three times and has become a household favorite. I'm just gonna simply say yummmmm. Yep, five m's worth. Maybe even six.

Ingredients

Whole Wheat Crust:

1 envelope dry yeast

1 tsp sugar

1 cup warm water

3/4 tsp salt

2 Tbsp olive oil

1 cup whole wheat flour

2 - 2 1/2 cups unbleached white flour

Pizza:

15 oz black beans*

1 cup prepared salsa (homemade or store bought)

2 jalapenos or 1 serrano chile, cut rough chunks

2 large garlic cloves, smashed

1 cup diced bell pepper (red, green, yellow or mix)

1 cup fresh (cooked) or frozen (thawed) corn kernels

4 green onions, thinly sliced

1/4 cup chopped cilantro

1 cup shredded mozzarella

1 cup shredded cheddar

2 avocados, diced (optional)

Sour cream (optional)

*You can use dried or canned beans for this recipe. If using dried, soak about 200 grams and cook according to package directions (1 - 1.5 hours). If using canned, drain and rinse well before using.

To make the crust, combine yeast and sugar in water. Stir until dissolved. Add salt, oil, whole wheat flour and 1 1/2 cups unbleached flour. Stir well.

Add enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 5 - 10 minutes. Place in a greased bowl, turning to coat top. Cover and let rise in a warm place until doubled, about 20 - 30 minutes.

If using a metal pizza pan, lightly grease it, or you can use a pizza stone. Stretch and pat or roll dough to a 15" round. Bake at 400° for 5 minutes, until crust is dry and lightly browned. Set aside.

While the dough is rising and prebaking, you can prepare the pizza topping. In a blender or food processor, combine the beans, salsa, chile and garlic, and puree until smooth. Dice the peppers, green onion and cilantro and shred the cheeses.

Spread the bean puree over the prebaked crust and top with the diced peppers, corn, green onions, cilantro and cheeses.

Bake at 400° for 7 - 12 minutes until cheesy is bubbly and crust edges are browned. Allow pizza to cool for 5 minutes before cutting. I know, it's very hard to wait…

Top with cubes of avocado and a dollop of sour cream, if desired, and dig in!

This pizza is perfect for the vegetarians in your life. It's rich and hearty and the carnivores at the table won't even miss the meat. However, chicken does pair perfectly with the other ingredients in this dish and gives this pizza a new life for the meat-eaters. Just add bite-sized chunks of cooked chicken on top of the bean puree with the other ingredients and bake as directed.

> Click here for a printable recipe card

And find more delicious recipes here.

In the Kitchen: Chicken and Mushroom Macaroni and Cheese

I won't try to tell you this is one of my 'healthy' meals because… not so much. I mean, it is macaroni and cheese, after all. I will tell you that it's darn delicious though, unless you don't like shrooms, or butter, or cheese. But if that's the case, we may need to end this friendship now.

Ingredients

6 oz whole wheat elbow macaroni

Approx 1/2 lb chicken, cut into bite sized pieces (I use 4 tenderloins)

1/4 of a large yellow onion, diced

2 large cloves of garlic, diced

6 - 8 oz mushrooms, sliced

3 Tablespoons butter (divided use)

2 Tablespoons flour

2 cups milk (divided use)

1 3/4 cups shredded cheddar cheese (divided use)

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350°. Cook the pasta according to the package directions. Drain and spread in an 8x8 baking dish.

In a medium skillet, heat 1 T butter, onion and garlic over medium high heat until it begins to sizzle. Add the chicken and continue cooking. When the chicken is about halfway done, add the mushrooms and heat until they are soft and chicken is completely cooked.

Add the chicken mixture to the noodles in the dish (including any pan juices) and set aside.

In a medium saucepan, heat 2 T butter over medium heat until melted, add 2 T flour and stir to combine. Add 1 1/2 cups milk, paprika, salt and pepper. Increase heat and bring to a gentle boil, stirring frequently until slightly thickened. Lower heat to a simmer and add 1 1/4 cups cheese, stirring until melted.

Once melted, remove from heat and stir in 1/2 cup milk. Pour sauce over chicken and pasta and mix gently to combine. Cook at 350° for 15 minutes. Remove from oven and spread remaining 1/2 cup cheese on top. Return to oven and cook an additional 10 minutes. Broil if desired to brown cheese. Serve and enjoy!

This recipes makes a hearty, but not ridiculous, amount. It will serve 2 – 4 people twice or 6 – 8 once, depending on how much you like to eat and what you serve with it. If you don't like mushrooms, just leave them out! The cheese sauce is easy and delicious and can be used with anything you like. You can also easily double the recipe (entire thing or just sauce) which makes a perfect amount for a potluck!

> Click here for a printable recipe card

And find more easy and delicious recipes here.

In the Kitchen: Gooey Peanut Bars

Today I have a simple treat that's as easy as it is delicious. Three ingredients and 15 minutes is all you need to make these sweet and salty peanut bars.

Ingredients

2 cups coarsely chopped salted peanuts*

14oz caramel squares (about 50 pieces)

1 cup mini marshmallows

*Did you know that if a word such as chopped, diced, sifted, etc comes before the ingredient, you are to measure the ingredient after you prepare it as directed. If it comes after the ingredient, you first measure the ingredient, then prepare it. So in this case, you are measuring out 2 cups of already chopped peanuts, rather than measuring two cups of peanuts and then chopping them, which would read '2 cups peanuts, chopped.'

Lightly coat an 8 inch square baking dish with cooking spray. Line the baking dish with parchment paper, letting it hang over two sides, then lightly coat the parchment with the cooking spray. Evenly spread 1 1/4 cup peanuts across the pan.

In a heavy saucepan, combine 1 tablespoon water, the unwrapped caramel squares and the marshmallows. Cook over medium heat, stirring often, until the caramels and marshmallows melt and become smooth.

Pour the caramel mixture over the peanuts in the baking dish, then top with the remaining 3/4 cup peanuts, lightly pressing them down into the caramel.

Let cool until solid, about 2 hours. Remove the entire square from the pan using the parchment paper flaps and cut into bars. Store leftovers in a airtight container between layers of parchment or wrap individual bars in professional grade plastic wrap for a delicious grab & go snack!

p.s. The pot you melt the caramels in will be really sticky and the caramel hardens quickly on the sides after you pour it out. You may think that you'll never get the pan clean, but just fill it with hot water, let it sit in the sink for about 10 minutes and it will all rinse right away!

In the Kitchen: Hummus

Chances are you fall into one of three categories when it comes to hummus — you love it, you hate it or you're too freaked out to try it. I know, the consistency can get to some people. That's why I never loved guacamole, until I made it myself and left it chunky. But hummus, I dig me some hummus. I eat it almost everyday, in fact.

What's so great about hummus anyway, you ask? I'll give you three simple reasons, it'll make you healthy, wealthy and wise. Really, it's true! Let me break it down…

Healthy: The two main ingredients in hummus, chickpeas and tahini, are both good for you. Chickpeas do not contain any cholesterol or saturated fats and they are rich in protein, making hummus a favorite among vegetarians. Chickpeas are also known to be effective in preventing build up of cholesterol in the blood vessels. Tahini is also high in protein and is an excellent source of calcium.

Wealthy: Ok, so it won't technically make you money, but it will save you money! Buying hummus at a grocery store can add up quickly, but if you make it yourself using dried beans and fresh ingredients, it's insanely inexpensive!

Wise: Two more ingredients found in most hummus recipes are garlic and lemon juice. Both are filled with antioxidants that reduce stress in the body. They also work to improve immune functions and fight off bacteria and viruses. Hummus contains plenty of Omega 3 fatty acids, which are great for improving intelligence and maintaining a healthy heart. On top of that, it also has iron, vitamin B6, manganese, copper, folic acid and amino acids that can promote good quality sleep and uplift one’s mood.

Ready to give it a try? Here's the recipe…

Ingredients

15 oz chickpeas (garbanzo beans), cooked & chilled*

1/3 cup tahini (ground sesame paste)**

4 Tbsp fresh lemon juice

3 large cloves of garlic, peeled

1/2 tsp salt

1/2 tsp ground cayenne pepper

1/2 cup water

2 Tbsp extra virgin olive oil (soybean or canola will work, too)

You'll also need a large food processor to make this. And by large I don't mean gigantic, I just mean bigger than those mini cuisinart choppers. I imagine you can also use an immersion blender or Vitamix, if you have one. In fact, the Vitamix would probably work best of all!

*I generally always cook with dried beans. Aside from being super cheap, I like that they are naked — no added salt or any other funny business. You can find dried chickpeas at most grocery stores and will pay about $1 for a one pound bag, which will make you about two batches of hummus.

**You may be wondering what tahini is and where the heck you can find it. This is the only ingredient you may have trouble locating. You probably won't find it at most local grocery stores, though you should be able to find it at any whole foods or natural grocer. You can also find it at a mediterranean market, which is where I purchase mine. It looks like natural peanut butter, with the separated oil sitting on top. Just be sure to stir up it really well before using it.

If you are using dried beans, soak and cook them according to the package directions, then weigh out 15 oz. I'm kind of a nut about weighing food and a little kitchen scale is really a very useful tool. When I'm trying a new recipe or baking something precise, weighing helps you get exact amounts or help you judge amounts that you can later eyeball. I meant to measure 15 oz chickpeas in cups for those without a scale, but I forgot, so I'm sorry! I'll update the post next time I make a batch (which will be soon, Im sure).

If you are in a hurry, just can't deal with dried beans or can't find them, you can use canned beans. Just be sure to drain and rinse them well before using. I've never weighed a 15 oz can after it was drained and rinsed, but it should be close enough to 15 oz to do the trick.

A couple things to note for those using dried beans. I always soak them overnight, as opposed to a quick soak method, and I also add a little baking soda to both the soaking and the cooking water. It allows the water to penetrate the chickpeas more easily, which reduces the cooking time and produces a better hummus. I also find that chilling the cooked beans, as opposed to pureeing them warm, makes a big difference in the creaminess of the finished product.

Another element that affects this is the chickpea skins. Did you just imagine yourself sitting around peeling popping hundreds of chickpeas out of their skins just pop into your head? Yeah, that's what I'm talking about. It takes a little time and patience, but the result is worth the effort. After cooking the soaked beans, chill them until cold and the skins will just pop right off most when you squeeze between your fingers. This is not a mandatory step, just one that creates a smoother, richer and better tasting hummus.

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I'll continue now by saying this is one of those flexible recipes. Aside from the chickpeas and tahini, the other ingredients can be adjusted to suit your personal taste and texture preferences. And really, even the tahini is adjustable. A little more will give you a little creamier result, but also more of a sesame taste. Adding additional lemon juice will help balance this out.

I'll tell you that I like my hummus pretty middle of the road when it comes to flavors. I'm not a huge fan of garlic, I don't love it too lemony and I definitely don't love spicy foods. Perfecting hummus to your taste preferences is kind of an art. The measurements I provided here are how I love it, but they can all be adjusted. If this is your first time making hummus, I suggest you stick with the recipe and then add more or less of any seasonings to suit your taste. Other spices you can include or swap out for the cayenne are cumin, coriander and paprika. There's lots of flexibility!

Start by blending the chickpeas, tahini, lemon juice, oil, garlic, salt and cayenne pepper in the food processor until well mixed, but not entirely smooth.

Next add the water and blend until smooth. If you'd like it thinner, you can add more water. This is also when you can give it a taste and decide if you'd like more lemon or other spices.

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You can get creative and add other flavors when pureeing, such as hot sauce, green onions or fresh herbs like parsley. Pine nuts and pureed roasted red peppers are also popular additions to hummus. You can buy jars of roasted red peppers packed in oil at most grocery stores. Simply drain the oil, reserving it, and puree the peppers in a food processor or blender until smooth, adding oil as needed/desired. If you want to make your own (which I recommend!), quarter red peppers, discarding seeds and stems, and place them skin side up on a baking dish lined with foil. Place them under the broiler until the skins begin to blister and peel. Remove them from the oven and wrap them in the foil or seal them in a zip top bag. Once cool, the skins will peel off easily leaving you with roasted red pepper flesh which you can then puree (add your favorite oil when processing if needed).

However you like it, humus is a delicious and versatile snack that is loaded with nutrients. Serve it as a dip with pita, flatbread, crackers or veggies such as sliced cucumbers, carrots and baby romaine or bok choy leaves. It's also delicious as a spread on sandwiches and wraps or for topping a salad.

If I've inspired you to try hummus for the first time, I'd love to hear about it! Alternatively, if I've inspired you to make it homemade for the first time, I'd love to hear about that, too. If you're still scared of it, well, better luck next time.

> Click here for a printable recipe card

And find more easy and delicious recipes here.

In the Kitchen: Whole Wheat Apple Cinnamon Pancakes

Nope, they aren't buttermilk pancakes (which are always the best), but these cook up so fluffy and delicious, no one will ever know the difference. The best part is you don't need any special ingredients. If you keep whole wheat flour in your pantry and have an apple on hand, you're all set. No buttermilk, no needing to make your own buttermilk, no yogurt — just the basics. Easy-weasy-japanesey, as my high school geometry professor used to say.

Ingredients

1 large apple, finely chopped

1 1/2 cups whole wheat flour

2 tablespoons raw sugar*

2 teaspoons baking powder

1 tablespoon ground cinnamon

1/4 teaspoon salt

1 egg

1 1/2 cups milk

3 tablespoons oil or melted butter

*I like to use raw sugar when baking, but regular granulated sugar will work as well. If you prefer a slightly sweeter pancake or like to eat them without syrup, increase the sugar to 3 or 4 tablespoons.

In a small bowl, lightly beat the egg, milk and oil. Set aside. In a large bowl, mix all the dry ingredients. Add the egg mixture all at once to the flour mixture and stir until just moistened (the batter should be a little lumpy). Gently stir in the apples until all are coated. The key to keeping these light and fluffy is not overmixing the batter.

Pour 1/4 or 1/3 cup of batter onto a lightly greased skillet over medium heat. This is a thick batter so you may need to spread it out a little.

Cook for about 2 minutes on each side or until pancakes are golden. You know they are ready to flip when bubbles begin to rise to the surface and the edges begin to look dry.

Keep cooked cakes warm in a 200° oven if making a large batch at once. Serve warm with butter and pure maple syrup, mmmm mmmm!

This recipe makes about 16 4-inch pancakes, so it's enough for a crowd, but you can also store the batter covered in the refrigerator and cook them up throughout the week like I do. You can also half the recipe if desired. For the few tricky measurements, here's a couple guidelines: 1 tablespoon = 3 teaspoons; and for the egg, you can beat one egg and use half or use a small egg. Either works just fine.

> Click here for a printable recipe card

And find more easy and delicious recipes here.

One month without Dad

Thirty two days actually, but close enough. My last report was at nine days, and as I'm sure all of you can either guess or can relate, it hasn't really gotten easier yet, and I'm not to the point of expecting it to. The surreality of it is still as strong. The vision of seeing his lips fade from pink to white, and the realization that came with that sight, still haunts me. I still cry every day and dream of my father every night. I have no doubt I will get past all of that, though. I am able, everyday, to smile and press onward telling myself that my Dad would want me to be happy and live life to the fullest, and that is what I am bound and determined to do.

Today I decided to share an email I received. It is from a nurse who cared for my Dad while he was in the ICU getting IL-2 treatments. He spent two weeks there.

I am truly sorry for the loss of your father. In the few days I was given the opportunity to get to know him I feel truly fortunate. Your father demonstrated an incredible spirit despite the odds. In fact, I mention your father to every IL-2 patient I have now. He will always be known as the Super-Leukin Man and the first to receive most all of the doses.

Unfortunately, I experience death much more than average and though I may only have a few days or several hours to get to know the patient and family, I try my best to never forget. Steve will never be forgotten. He inspired me with his unbeatable and positive fervor throughout the most difficult challenge to face, to stay alive physically and emotionally.

Your father is a shining star.
"And whether or not it is clear to you, no doubt the universe is unfolding as it should"- Desiderata, Max Erhman

I decided to share this today because it makes my heart burn with happiness every time I read it. The inspiration he shared is really what it's all about. I said something very similar about that topic at my Dad's funeral, it was the one thing I really wanted people to remember, and to hear it from someone else was such a great gift.

Some of you know and some of you don't, that my husband was away with the Army for most of the tough times with my Dad. This made things unmeasurably harder, but that is life and we all did what we could. While he spent weeks in the field, laying on frozen ground with no food and no sleep, hiking through frozen streams in the dead of night, he would say to himself and the other guys, "At least cancer isn't breaking my bones."

So I guess my point is this… there are lots of things that make a bad day. Lots of things we can get angry about, get frustrated about, feel sorry for ourselves about. But if you're not dying, stop and ask yourself, is it really that bad? Is it really worth all the grief I'm causing myself and everyone around me?

Cheer the hell up, it could be worse. And that's not just a cliché.

Several months back I began pondering a new tattoo design and decided on a large, antique rose in the middle on my back. I've since been thinking on the perfect wording to accompany it and finally decided a few days ago…

"Being alive is the meaning."

I dare you to find me better words to live by.