Sunday, October 26, 2014

Chicken & Avocado Soup

Chicken & Avocado Soup1 The weather is cooling down here in Georgia and unfortunately everyone in the CookLisaCook house has managed to get a cold.  So in our book, nothing could be more comforting, warming and healthier than some homemade soup.  But since EVERYONE has been sick, the soup preparation needed to be simple and the flavors bold to make it tasty for our dulled senses.  We all enjoyed this soup and the health benefits worked wonders, helping us all feel satisfied and just that much closer to being healthy again.

Chicken & Avocado Soup2 Chicken & Avocado Soup

In a soup pot, heat the avocado oil and add the cumin, coriander & chili powder and stir, toasting until fragrant.  Add the Chicken soup, shredded chicken & diced tomatoes. Simmer for 10 minutes.  Stir in the cilantro, diced avocado & lime juice.  Allow the avocado to heat through and season to taste with salt & pepper.  Serve with an extra slice of lime for added tang and corn chips if desired.

Enjoy!

Monday, October 6, 2014

Asian Pork Chops

1969300_10152809554831663_7995431898809530189_nThis month for Secret Recipe Club I was assigned the wonderful blog The Keenan Cookbook written by Chris and Rachel.  They post recipes twice weekly and mouthwatering recipes they are.  Chris and Rachel cooked from our blog back in March of 2012 when they made our Apple Dumpings so now it was time to cook from theirs.  There were so many delicious recipes including Grilled ginger chicken with peach salsa, and a perfectly delicious looking Green bean & tomato salad with lime & sesame dressing but the recipe that called to us this month was the Asian pork chops

Once again to better fit with our diet I made just a couple of small changes to the recipe.  I substituted Coconut Aminos for the soy sauce and a Medjool date for the brown sugar.  Otherwise I followed the recipe.  I allowed the pork chops to marinate overnight and then grilled them and WOW were they delicious!  Maisie has asked that I use the same marinade on chicken and steak so that is going to happen very soon.  Thank you Chris and Rachel for an awesome recipe and hop on over to The Keenan Cookbook for the original recipe and more amazing food recipes.  

10698535_10152809555006663_263808016829285033_nAsian Pork Chops (Adapted from here)

Add all the ingredients except the pork chops and sesame seeds to a blender and process until will mixed.  Place the pork in a large Ziploc bag and add the marinade and sesame seeds.  Seal and place in refrigerator over night to marinate overnight in the refrigerator.  Remove the pork chops from the marinade and grill over medium high heat about 4 minutes per side until done.  Allow to rest for 5 minutes before slicing and serving. 

Enjoy!!

My previous Secret Recipe Club Recipe Posts: 

Mango Salsa 
Pomegranate Molasses Salad Dressing 
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries 
Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

Check out the new SRC blog for more exciting recipes from past reveals

Sunday, August 31, 2014

Mango Salsa

10550900_10152728088951663_7587840872357302494_n This summer the mangoes have been huge, sweet, juicy and delicious!  We’ve enjoyed them in so many ways, cut–up fresh plain or mixed into a fruit salad, in Mango Melon Banana & Chia Smoothies, as a refreshing Mango Gazpacho, as part of our main meal in Mango Thai Chicken and Eammon’s favorite, in a Mango Lassi.  So, when we received this month’s assignment for Secret Recipe Club (check out the new SRC blog) and started scrolling through recipes on Heather’s blog, The Tasty Gardener, we stopped dead in our tracks at her Mango Salsa and knew what we’d be making.  Trust me, there were plenty of other wonderful looking recipes like her Sesame Green Beans, Guacamole, and Green Bean Salad, but Mango Salsa just had to be made.

10455806_10152728089071663_8119404573924796178_nWe stayed pretty true to Heather’s recipe, only making two small changes.  One because of a mistake as I thought we had red onions in the house but only had Vidalia and the other was, we chose to use cilantro in place of her parsley.  We really enjoy the flavor of cilantro but I’ll bet that this salsa would be just as delicious with the parsley.  The sweet of the mango, the heat of the pepper, the sweet-sharpness of the onion and the tang of the lime juice all blended in perfect harmony to make one delicious salsa.  Oh and don’t leave out the salt and pepper as they really make the flavors pop!  We enjoyed the salsa with some chips, over some fish and just as a little side on our plate so it’s one very versatile dish.  If you don’t know how to cube up a fresh mango, Heather provides a nice visual tutorial on her blog so check it and the recipe out.  Also gardening tips and instruction as that’s her field of expertise so spend some time reading Heather’s blog, it’s an enjoyable way find some new recipes and learn some new things about plants and the garden. 

10600418_10152728089806663_6962831439350897451_nMango Salsa (adapted from here)

  • 2 mangoes, cubed
  • 2 green onions, thinly sliced
  • 2 TBS. minced Vidalia onion
  • 1 Thai red chili, seeded and minced
  • 3 TBS. chopped cilantro
  • 2 limes, juiced
  • Himalayan Salt & fresh ground pepper, to taste

Combine all the ingredients in a bowl and chill before serving.

Enjoy!!

My previous Secret Recipe Club Recipe Posts: 

Pomegranate Molasses Salad Dressing 
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries 
Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

newsrcbanner 

Sunday, August 3, 2014

Pomegranate Molasses Salad Dressing

995062_10152654339876663_9097679169292867688_n I can’t believe that here in Georgia, summer is technically over as most of the children in public school return to classes today!!  Maisie has two weeks remaining to her summer break but she would happily return to school today as she loves school and her teacher.  In my mind it’s still summer as it’s Georgia and HOT outside!  With that being said, most meals are quick, cold or made on the grill.  Those three factors were a consideration this month when choosing a recipe for this Secret Recipe Club reveal.  This month I was assigned Sawsan’s blog, Chef in Disguise.  We were super excited when we perused Sawsan’s blog because she lives in the UAE and shares easy and authentic middle eastern, Levantine and arabic recipes and we adore middle eastern food.  We also knew that it would be a great opportunity to use some of our rarely-used pantry items in a new and different way.  Sawsan had quite a few recipes that caught our attention including her Kofta bi tahini which would have been made with sweet potatoes to better fit in with our diet; and then two totally off-diet and non-middle eastern treats, sfogliatelle, one of my favorite Italian treats and my all time absolute-favorite-cake-ever, Swedish prinsesstarta. But as I said, it’s hot here in Georgia and we’re trying to eat healthy so a new and interesting dressing on a salad topped with some sesame crusted seared Ahi tuna won the recipe contest.  We chose Sawsan’s Ponegranate molasses salad dressing because it sounded totally delicious AND we had all the ingredients in our pantry.  Big Win! 

10570383_10152654339701663_3476597734126377673_n I don’t know why the lemon and garlic were left out of this picture, but trust me, they made it into the dressing.  I love that we were able to use two of our rarely used ingredients in a new and delicious way.  We generally use pomegranate molasses when making Fesenjān and sumac combined with garlic powder, dusted onto poultry before roasting, makes for an easy and delicious way to make a bird

We followed Sawsan’s recipe for the dressing pretty closely, but since we have an abundance of mint growing in the garden, we used fresh instead of dried.  Also, Sawsan mentioned in her post that balsamic or apple cider vinegar could be used, each giving the dressing a different flavor profile.  We decided to split the difference and play off the sweet, sour and the tart notes of the dressing and used both types of vinegars.  Our decision to use both vinegars made for a totally delicious sweet, tart, complex and well balanced dressing.  I especially liked the mint component of the dressing, subtle and a wonderful addition.  We stored the extra dressing in a glass jar in the fridge and just gave it a shake each time we used it. 

Check out Sawsan’s blog for not only fabulous recipes and photos, but also for an interesting look at her culture, the country in which she lives and of course a few glimpses of her cute little kids.

10527459_10152654339526663_4237637794752415354_nPomegranate molasses salad dressing (adapted from here)

Add all the ingredients to the jar of a blender and process until well combined.  

Enjoy!!

My previous Secret Recipe Club Recipe Posts: 

Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries 
Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Secret Recipe Club

Sunday, July 6, 2014

Beef Keema

10527312_10152582649766663_6709504565997041626_n This month for Secret Recipe Club I was assigned Ilona’s blog Ilonaskitchen.  Ilona’s blog is chockfull of wonderfully delicious sounding recipes but when Indian food lovers like us happened upon not one, not two, but three keema recipes, well we knew what would be making an appearance in our home this month.  Out of the three recipes that Ilona had posted, we decided on this version as she made it once without the addition of coconut milk and then revisited the recipe making it a second time with the coconut milk, so we figured if she loved it the first time and went back to add in an ingredient as delicious as coconut milk, well it just had to be really, really good.  And good it was, totally delicious in fact and the creaminess of the coconut milk with the spiciness of the meat…pure perfection!

10525944_10152582649626663_1868865758867977544_nOf course there were a few changes we made to the original recipe.  We really love intense flavors so we cut the amount of meat back but kept the original amount of spice.  Also, we haven’t been eating white potatoes or peas so we swapped out the white potato with sweet potato and just nixed the peas.  We enjoyed the Beef Keema with Plantain Wraps, which kept our meal gluten and grain free but totally flavorful and satisfying.  Enjoy this version or Ilona’s version, either way you won’t be disappointed.

10308216_10152582649821663_789507190292853144_n Beef Keema (adapted from here)

  • 1 tablespoon Ghee
  • 1 pound ground beef
  • 1 large onion, finely chopped
  • 3 large garlic cloves, minced
  • Salt and freshly ground pepper
  • 2 TBS. minced fresh ginger
  • 2 TBS. Madras curry powder
  • 1 medium sweet potato, peeled & cut into 1/4-inch chunks
  • 1 1/2 cups chicken stock
  • One 14-ounce can unsweetened coconut milk
  • One 14-ounce can diced tomatoes
  • Chopped fresh cilantro, for serving

In a large skillet, over medium high heat, heat the ghee. Add the ground beef, seasoning with salt and pepper.  Cook, breaking the meat apart into small pieces, until there is no pink left.  Add the onion, garlic, ginger & curry powder. Stir and cook until the onion has softened, about 5-7 minutes.  Stir in the sweet potato, making sure to coat it with all the flavors in the pan. Add the broth, coconut milk and canned tomatoes.  Bring to a boil, turn down to a simmer, and cook until the sweet potatoes are tender and the sauce has thickened, about 15-20 minutes.  Using a wooden spoon, crush about half of the sweet potatoes into the broth.  Season to taste with salt and pepper.
Serve sprinkled with chopped cilantro, accompanied by plantain wraps, naan or chapati.

Enjoy!!

My previous Secret Recipe Club Recipe Posts: 

Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries 
Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Secret Recipe Club

Wednesday, July 2, 2014

Plantian Wraps

10464077_10152582883741663_7526245433071474159_n Maisie, because of her allergies has been gluten, egg and dairy free for a couple of years.  I have never been a huge bread lover so I haven’t missed not having bread in the house and it’s done us no harm not having all the baked goods either.  Then about a year ago I cut all gluten/grains from my diet so gluten-free breads and corn tortillas were no longer on my plate, though Maisie continues to eat them.  Not eating grains I have come to love plain burgers on a plate and chicken and various other “sandwich” salads served in lettuce wraps.  Then I saw a number of recipes for plantain tortillas/wraps/bread and they captured my attention.  Some of the recipes were very plain, plantains, water, salt & pepper and then others included the addition of coconut or tapioca flour.  Some of the recipes called for green plantains while others wanted partially ripe yellow ones.  In the end I put together my own version and we’ve been happily enjoying them, warm or cold, wrapping a whole variety of foods. 

10479576_10152582709121663_6354987559437153414_nWe enjoy the slight banana taste of the ripe plantain so yellow with a few dark spots works perfect for us.

 10511333_10152582708931663_4993243137204266106_nThis recipe is beyond simple as all the ingredients are added to a blender and then once smooth, dollops are spread into rounds on a parchment paper lined baking sheet and baked until golden.  Easy-peasy!!

10458112_10152582843906663_7692423888870189819_nOh and don’t judge but my favorite filling for these Plantain Wraps is a slightly rare, cold, broiled chicken liver…Even if you hate liver, give these Plantain Wraps a try, they’re really quite amazing. 

10471427_10152582709011663_1684118762748472959_n Plantain Wraps

Preheat oven to 400F.  Line three baking sheets with parchment paper and set aside.  Cut each plantain into a few pieces and then score and pry off the peel.   Place the peeled plantain pieces and all the other ingredients into a blender and process until smooth and about the consistency of yogurt.  Add additional water if necessary.  Using a large cookie scoop (approx 3 TBS) portion out the plantain mixture for 6 wraps per sheet (will only have 3-5 on the third baking sheet) and then using a small offset spatula smooth the batter for each wrap to an approximate 5-inch round.  Bake for 10 minutes and then rotate the pans to different shelves and turn each pan for even cooking, and bake for approximately 5 minutes longer until the wraps are golden and puffed.  Remove from the oven and allow the wraps to cool on the baking sheets.  Then easily peel the wraps off the parchment paper and enjoy.  Store the wraps in either a Ziplock bag or sealed container in the refrigerator.  There is no need to layer parchment between the wraps, they can just be stacked. 

Enjoy!

Wednesday, June 11, 2014

Zucchini Hummus

10246624_10152533456531663_1569040507761602305_n Our neighbor and cruise planner extraordinaire Anne, recently brought some Zucchini Hummus to a neighbor’s gathering and I was beyond delighted as it not only fit in perfectly with my diet but it was crazy delicious!  I couldn’t stop eating the hummus and those who tasted it side-by-side with traditional hummus made with chickpeas, preferred the Zucchini Hummus.  This Zucchini Hummus is wheat, egg, dairy & legume free so healthy, delicious and safe for all in the Cook Lisa Cook house.  We changed Ann’s recipe a bit, increasing the amount of zucchini and garlic in relation to the tahini & olive oil, really just to cut the calories somewhat.  Ann’s recipe was a bit more rich but this version has all the wonderful flavor of hummus but extra oil and tahini can be added if you choose.

1958262_10152533456446663_6587160204962088639_n Zucchini Hummus

Peel and slice the zucchini into half rounds.  Place into a colander and salt well coating all pieces.  Allow the zucchini to sweat for 20-30 minutes.  Discard the accumulated liquid and rinse the zucchini well then quickly pat dry and add to the bowl of a food processor.  Process until smooth.  Add the tahini, olive oil, lemon juice, garlic and cumin and puree until creamy smooth.  Season to taste with fresh ground pepper and salt.  Place in serving dish and sprinkle with paprika and drizzle with olive oil.

Serve with sliced veggies for dipping.

Enjoy!!

Sunday, June 1, 2014

Roasted Grape Tomato, Garlic & Poblano Ragu

10436009_10152509977261663_8086085425085612435_n I swear that just a week ago here in Georgia, we were still sporting long pants and sweatshirts.  I don’t like being cold so I'm thankful that the warmth of summer has finally arrived. It was one of those cold days though when it came time to cook for this month's Secret Recipe Club so we were looking at recipes which were healthy, easy, warm and hearty. That's how we decided on Beth's Roasted Grape Tomato, Garlic & Poblano Ragu, it fit all our criteria. Beth's blog, It's Good to be the Cook is my assigned blog this month.  Beth has lots of wonderfully delicious looking and sounding recipes on her blog and had the weather been warmer we probably would have made her Emily’s Chicken Marinade and Thai Slaw with Spicy Peanut Butter, both of which will probably now be made as the weather is thankfully warmer.  We have been following Beth’s blog for quite a while as she cooked from this blog last September when she made two of our recipes, Slow Cooker Chicken Tikka Masala and Strawberry Soup so it was fun to now cook from hers.    

Getting back to the ragu, we stayed pretty true to Beth’s original recipe, just doubling the amount of poblano and cumin we used as we tend to like dishes more on the spicy hot side.  In the end though, the sauce wasn’t spicy at all, just well balanced, flavorful and delicious.  We also changed around the preparation method a bit just to make it easier for us and the way we cook but either method would work just as well.  We enjoyed the ragu over zucchini pasta, totally delicious!  This is a great make-ahead recipe as we enjoyed the ragu the first night but totally loved it as leftovers once the flavors really melded.

10334280_10152509977491663_5788123173885144084_nRoasted Grape Tomato, Garlic & Poblano Ragu  (adapted from here)

Preheat the oven to 400F.  Line a baking sheet with aluminum foil and drizzle with a little coconut oil or oil of your choice.  Put the tomatoes and garlic cloves on the prepared pan and stir everything around so that all is covered with a light coating of the oil.  Dust with salt & pepper.  Bake for 30-45 minutes, until the tomatoes are a bit browned and the garlic is tender.  While the tomatoes and garlic are roasting, char the poblano on either the grill or on the burner of a gas stove.  Char the skin on all sides and then place the poblano in a plastic bag so that it can sweat. 

In a skillet, add a small amount of coconut oil and then add the diced sweet peppers and onion.  sauté until the onions and peppers begin to caramelize.  Push the vegetables to one side of the pan and add the ground beef.  Season the beef with salt and pepper as it browns then stir in the cooked peppers and onions into the browned beef.

Once the roasting vegetables are finished, scrape all of the tomatoes, garlic and accumulated juices into a blender or food processor.  Remove the skin and seeds from the poblano and add that to the tomatoes and garlic, along with the can of diced tomatoes, fresh basil leaves, garlic powder, onion powder, cumin & parsley.  Pulse until blended but still a bit chunky.  Season to taste with salt & pepper. 

Pour the contents of the blender into the pan with the beef, peppers & onions and bring to a simmer.  Cook for 15-20 minutes to allow the flavors to blend.  Season as needed with additional salt & pepper.

Serve the ragu over pasta of your choice.

Enjoy!!

My previous Secret Recipe Club Recipe Posts: 

Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries 
Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Secret Recipe Club

Sunday, April 6, 2014

Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries

10153806_10152376807246663_597681195_n This month choosing a recipe for Secret Recipe Club was beyond difficult because we wanted to eat, drink and taste every.single.recipe on Leslie’s blog, La Cocina de Leslie, my assigned blog this month…well maybe not the Criadillas a la Mexicana because we just might not be that adventurous, but seriously, everything else we would loved to have tried.  Leslie lives in Mexico and her blog is filled with the delicious Mexican recipes she grew up eating and traditional Mexican recipes, which she learned from her Mother-in-law, which are the tastes her husband grew up enjoying.  How we would delight in enjoying all of Leslie’s recipes but because of my diet of no wheat, grains, sugar, sweetener, legumes, rice, dairy, soy or corn, we had to limit ourselves to recipes which we could adapt easily.  Trust me though, even with our limitations there were plenty of wonderful recipes to choose from and the choice was difficult so in the end we made three, four, five…depending on how you count recipes, well multiple recipes were made! Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole, Homemade Red Pepper Flakes (for the Chile Arbol Guacamole) and Baked Poblano Fries.  Thank you Leslie for our delicious Mexican feast!!  Check out Leslie’s blog La Cocina de Leslie and delight in some wonderful flavors of Mexico. 

1975127_10152376807806663_349210804_nWe began by toasting Chile Arbol until they just began to darken in color.

10169274_10152376807661663_1977788648_nThen we removed the stems and whizzed them in the blender for a quick chop.

10247224_10152376807766663_606863076_n  We got the soup going by sautéing some onion and then we added dried ancho and guajillo chilies along with some garlic, chicken broth, cumin and in place of the Mexican crema or sour cream, we added totally non-traditional Mexican, coconut milk for the added creaminess. 

10170995_10152376807716663_403738157_n Once the onions and chilies had a nice little simmer in the pot, the stems and seeds were removed and everything went for a nice little ride in the blender.

954756_10152376807571663_349623548_nThe onion pepper puree was then strained back into the original pot, more chicken broth was added and then the coconut milk was stirred in.

1505199_10152376807186663_1222215520_n‘The soup was ladled into bowls and topped with even more peppers, Baked Poblano Fries.

1625730_10152376807451663_53360765_n  Oh-my-word the Baked Poblano Fries were the BOMB!!  Leslie coated hers with bread crumbs but as we’re not eating wheat or grains, we opted instead to coat the poblanos with crushed pork rinds seasoned with cumin, chili powder, garlic powder and salt.  Stop everything you’re doing and go make these fries right now…trust me, you’ll thank me…or maybe not, because once you start eating these fries you just can’t stop as they’re that delicious. 

10245455_10152376807341663_657455794_nCream of Ancho Chile Soup (Adapted from here)

Heat the coconut oil in a medium saucepan over medium-high heat.  Sauté the chopped onion for about 1 to 2 minutes, until it turns translucent.  Add the dried chilies and minced garlic and sauté for another 30 seconds.  Add 3 cups of the chicken broth and bring to a boil.  Reduce the heat to low, cover and let simmer for about 10 minutes; let cool slightly.

Remove stems and seeds from the chilies.  In a blender or food processor, puree the slightly cooled contents of the pot.  Strain the chile puree into the same saucepan the chilies were cooked in and add the remaining cup of chicken broth.  Season with the ground cumin and a little salt.  Bring to a boil over medium-low heat.  Reduce the heat to low and stir in the coconut milk.  Let simmer for about 5 minutes.  Ladle soup into bowls.  Garnish with Baked Poblano Fries.

Enjoy!

Roasted Poblano Burger with Chile de Arbol Guacamole (Adapted from here) 

  • 1 large red onion
  • 3 limes
  • 6 poblano peppers
  • 1 TBS olive oil  
  • 1 lb. ground beef
  • 1 lb. ground pork 
  • 1/3 cup crushed pork rinds 
  • 1 large egg
  • 1 tsp. Himalayan salt
  • 1/2 tsp. ground black pepper  
  • 1 clove garlic, finely minced
  • 4 avocados 
  • Dried arbol chilies 

Thinly slice 3/4 of the red onion into half rounds. (Reserve the remaining quarter of onion for the hamburger meat mixture.) In a medium bowl, toss together the red onion rings and the juice from 3 limes.  Season lightly with salt; cover and refrigerate until ready to use.  

Roast the poblano peppers on a grill or over the fire of a gas stove, turning occasionally, until the flesh is completely charred.  Transfer the roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes as this allows the peppers to sweat, making them easier to peel.  Remove the charred skin, stems and seeds from the peppers.  Slice the peppers into thin strips.  Heat one tablespoon of oil in a medium skillet over medium-high heat.  Add the pepper strips and sauté for about 5 minutes; season lightly with salt.  

Combine the ground pork and beef in a large mixing bowl.  Grate the remaining 1/4 red onion directly over the meat.  Stir in the crushed pork rinds, egg, minced garlic, salt, and ground black pepper.  Mix until well combined. Divide the meat mixture into 8 to 12 equal parts and shape into balls; refrigerate until ready to use.

In a small skillet, toast a handful of arbol chilies for about 30 seconds to 60 seconds just until the chilies begin to darken in color; remove from heat and discard stems.  In a blender grind the chiles until very fine.  Mash the avocados in a bowl and season with salt.  Stir in 1 teaspoon of the ground arbol chile flakes, adding more until the guacamole has reached the right amount of heat. Cover the guacamole with plastic wrap (to prevent browning) and refrigerate until ready to use. 

Shape each ball of meat into a patty.  Grill or pan fry until desired doneness.   Top each burger with roasted poblano strips, pickled red onion and guacamole.

Enjoy! 

Pork Crusted Baked Poblano Fries (Adapted from here)


Preheat oven to 375F.  Line a baking sheet with aluminum foil and grease lightly with coconut oil or olive oil.

Beat the eggs in a small bowl.  Season with salt and pepper; set aside.  Place the crushed pork rinds on a medium plate, season with salt, chili powder, cumin & garlic powder; set aside.
Slice the tops off the tops of the poblano peppers. Using your knife or a spoon, scoop out the seeds and veins.  Slice the chilies in half lengthwise and cut into 1/4-inch slices.

Dip the poblano strips in egg and then coat each strip with the crushed pork rinds.  Arrange the coated poblano strips on the prepared baking sheet.  Bake at 375F for 25 to 30 minutes or until golden brown.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Secret Recipe Club
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