Salt and pepper (we used table salt and freshly ground black pepper)
1 lb. linguine
6 tbsp. butter (we used unsalted butter)
1 small poblano chile pepper, seeded and finely chopped
1 small onion, finely chopped (we used a yellow onion)
4 cloves garlic, finely chopped (we used a yellow onion)
3 tbsp. flour (we used all-purpose flour)
1 1/2 cups chicken stock
1/2 cup crème fraîche or Mexican crema (we used Mexican crema)
1 lb. medium shrimp (we bought raw medium shrimp that were already peeled and deveined and we took the tail shell off)
Finely chopped fresh thyme, for garnishing
Grated parmigiano-reggiano, for garnishing (optional) (we used it)
Fill a large pot with water and set it over medium-high heat. Once boiling, salt the water, adding in the pasta next and letting it cook until it’s al dente. Drain (we left our pasta in a strainer until it was needed later on).
While the pasta is cooking, take a medium-sized saucepan out and add 4 tablespoons of the butter to it, setting the saucepan over medium heat. Once the butter’s melted, stir in the poblano, onion and garlic, cooking it for 7 to 8 minutes or until they’ve softened. Whisk in the flour, continuing to whisk for one minute. Whisk the chicken stock in, bringing the sauce to a simmer. Stir constantly for 5 minutes.
Take a small saucepan out and pour the crema into it, setting it over medium heat. Once it’s warm, whisk the crema into the sauce, stirring to combine. Pour the sauce into a food processor or blender (we used a blender), pureeing until “very smooth” (our blender’s strong enough that the sauce was completely smooth). Season the sauce with salt before moving onto the next step.
Place the remaining butter in a large skillet, setting the skillet over medium-high heat. Once the butter’s melted, add the shrimp in, cooking them until they’re fully cooked (look pink and feel firm). Season the shrimp with salt and pepper before adding in the pasta and sauce, tossing to coat everything in the sauce. Take a taste before sprinkling on the thyme and parmigiano-reggiano to see if it needs any salt (ours did). Enjoy !
You won’t want to stop eating this until you are so stuffed that you can’t eat anymore ! You taste the poblano in the sauce and the sauce itself has this wonderfully velvety, silky smooth texture to it. The shrimp adds a different texture to the meal and it helps this feel like a complete meal.
The parmigiano-reggiano and thyme do make this taste even better but we thought the dish tasted awesome even without them !
3 fresh poblano chile peppers, seeded and coarsely chopped (our poblanos looked kinda small so we used 5 poblanos that were each 4 – 4 ½ inches long)
¾ cup 50% less sodium beef broth
½ cup chopped onion
1 to 2 fresh habanero chile peppers, seeded if desired* (we used 2 habaneros and kept the seeds and ribs)
2 Tbsp. tomato paste
2 tsp. ground cumin
2 lb. boneless beef chuck pot roast, trimmed and cut into 1 ½-inch pieces
8 to 12 (6- to 8-inch each) flour tortillas
For toppings (optional): Red onion slivers, sliced radishes, pico de gallo, sour cream, crumbled queso fresco or Cotija cheese (we used Cotija cheese), and/or chopped fresh cilantro (we used everything except the sour cream and pico de gallo)
Add the first 7 ingredients to a blender, putting the lid on the blender afterwards and blending them until smooth (we added some kosher salt to taste afterwards to bring out the flavors more).
Take a 3 ½- to 4-quart slow cooker out and place the beef inside of it. Pour the pepper mixture over the meat, putting the lid on the slow cooker afterwards. Let the beef cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (we cooked ours on HIGH).
Take the meat out of the slow cooker using a slotted spoon. Once all the meat’s out of the slow cooker, skim the fat from the cooking liquid. Place the meat on tortillas (we shredded our meat some to make it more bite-size), drizzling the meat with cooking liquid afterwards. Place the toppings on afterwards and enjoy !
*Habaneros are spicy peppers so make sure to wear plastic or rubber gloves when handling them.
We were excited to see how spicy these would turn out based off the title and the heat wasn’t as bad as we thought it would be ! We really didn’t get much heat from the beef but the sauce definitely had more heat to it and left your lips with a nice tingle on them and a warmth in your mouth. Sauce or no sauce, we thought the tacos were delicious though ! The red onion, radishes and cilantro brought a nice freshness to the taco. The red onion and radish slices brought a nice crunchy texture to the dish that would otherwise be lacking. The Cotija cheese brought a wonderful “funk” that also helped temper the heat from the taco as well. We hope this can be a new favorite taco recipe for y’all !
This recipe came from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.
1 pound tomatillos, husks and stems removed, rinsed well, dried, and halved
4 poblano chiles, halved lengthwise, stemmed, and seeded
1 teaspoon plus ¼ cup vegetable oil
2 onions, chopped fine (we used yellow onion)
1 cup fresh cilantro leaves
1/3 cup vegetable broth
¼ cup heavy cream
4 garlic cloves, minced
1 tablespoon lime juice
1 teaspoon sugar
Salt and pepper
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
1 (15-ounce) can black beans, rinsed, half of the beans mashed smooth (we used Bush’s reduced-sodium black beans)
8 ounces Monterey Jack cheese, shredded (2 cups) (we shredded 8 oz. of pepper jack cheese)
12 (6-inch) corn tortillas
Adjust your oven rack so that it’s 6 inches from the broiler element, preheating your broiler afterwards. Take a rimmed baking sheet and line it with aluminum foil. Place the poblanos and tomatillos on the lined baking sheet, pouring 1 teaspoon of oil over them afterwards. Toss the poblanos and tomatillos so they’re completely coated in the oil. Make sure the tomatillos are facing cut side and the poblano skins are facing up before sticking the sheet in the oven. Broil for 5 to 10 minutes or until the vegetables look blackened and have begun to soften (10 minutes seemed to do the job for the poblanos, we left the tomatillos in longer). Take the poblanos and place them in a large enough bowl, covering the top of the bowl with foil and letting it steam for 10 minutes or until the skin peels off easily. Use the back of a spoon to scrape the loosened skin off the poblanos (it was easy enough to peel the skin off just using our hands). Chop the tomatillos and poblanos into ½-inch pieces.
Add the tomatillos, 1 tablespoon oil, 1 cup onion, ½ cup cilantro, broth, cream, half of the garlic, lime juice, sugar and 1 teaspoon of salt (we used table salt) to a food processor, processing the mixture for 2 minutes or until smooth. Season the tomatillo sauce with salt (we used kosher salt) and pepper to taste.
Take a 12-inch skillet out and pour 1 tablespoon of the oil into it, setting the heat to medium. Once the oil’s shimmering, add in the remaining onion, stirring for 5 to 7 minutes or until the onion’s softened. Now add in the chili powder, coriander, cumin and the remaining garlic, stirring for 30 seconds or until fragrant. Add in the mashed and whole beans as well as the poblanos, stirring for 2 minutes or until they’re warmed through. Take the skillet mixture and add it to a large mixing bowl, letting it cool slightly afterwards. Add 1 cup of the shredded cheese, ½ cup of the tomatillo sauce, and the remaining ½ cup cilantro to the large mixing bowl, stirring to combine. Season with salt and pepper to taste.
Move your oven rack to the middle position, preheating the oven to 400 degrees afterwards. Take a 13 x 9-inch baking dish out and spread ½ cup of the tomatillo sauce over the bottom of it. Brush both sides of the tortillas with the remaining 2 tablespoons of oil, stacking them afterwards. Wrap the tortillas in a damp dish towel, placing them on a plate afterwards. Microwave the tortillas for 1 minute or until they’re warm and pliable (we just heated the tortillas up one at a time in skillet (without any oil) over low heat).
Working with just 1 warm tortilla at a time, spread ¼ cup of the bean-cheese mixture down the center of the tortilla. Roll the tortilla up tightly around the filling and place it seam-side down in the baking dish, repeating until you have two columns of enchiladas in the baking dish.
Pour the remaining tomatillo sauce over the enchiladas, sprinkling the remaining cheese on afterwards. Grease a big enough sheet of aluminum foil to cover the top of the baking dish (we used nonstick cooking spray), laying it over the dish afterwards, wrapping it tightly around the edges. Put the dish in the oven for 15 to 20 minutes or until the cheese has melted and the enchiladas are heated all the way through. Let the enchiladas cool for 5 minutes before eating.
This is a great vegetarian enchilada with a citrus-y zing to it. You’ll enjoy this whether you’re a vegetarian or not !
We got this recipe from America’s Test Kitchen.
We weren’t paid in any form to promote Bush’s or America’s Test Kitchen.
2 tablespoons olive oil (we used extra-virgin olive oil)
¼ cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked converted white rice
1/3 cup finely chopped parsley (we used Italian parsley)
½ teaspoon salt, if desired (we used it)
Take the poblanos and place them over the open flames of a gas stove, turning occasionally until the skin is blistered and looks lightly charred. If you don’t have a gas stove like us, then preheat your broiler and take a baking sheet out and line it with aluminum foil. Coat the poblanos with oil (not the 2 tablespoons mentioned in the ingredients list) and place them on the lined baking sheet. Stick the sheet under the broiler (on the first rack above the middle one) and cook until they look blistered, turning the poblanos occasionally with tongs. Take the chiles and place them in food-storage plastic bags for around 10 minutes so their skins loosen up. You can take the skin off by simply running your hands down the chile and peeling the skin off. Cut a vertical slit into one side of the chile, opening it up one side, carefully removing the seeds and stems afterwards.
Take the lid off your blender and place the poblanos, cilantro, 2 cups of the chicken broth and the bouillon granules into it. Put the lid back on and blend for 45 seconds or until smooth. Strain the mixture, throwing away solids (we pureed ours so we had no solids to throw away). Leave the poblano sauce off to the side for now.
Take a 12-inch skillet out and pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the onion and garlic, stirring constantly for one minute. Add the rice into the skillet, stirring now and then for 5 minutes or until the rice looks lightly golden.
Stir in the poblano sauce, followed by the remaining chicken broth, half of the parsley and the salt (if you’re adding salt that is). Turn the heat down to low and put the lid on the skillet, cooking for anywhere between 20 to 25 minutes or until the rice is almost tender. Mix in the remaining parsley at this point.
Turn the heat up to medium, taking the lid off afterwards. Cook for an additional 3 minutes or until any liquid in the skillet’s been absorbed. Take a bite of the rice and see if you need to add any additional salt (we did). Let it stand for 5 minutes before digging in.
This recipe does take a bit of work but the flavor is so worth it !
2 pounds halved tomatoes (we cored the tomatoes before cutting them in half)
6 garlic cloves
3 halved shallots
1 red bell pepper, halved and seeded
1 poblano pepper, halved and seeded (we used 3 poblanos that were 4 ½ inches long each)
1 tablespoon canola oil
1 cup unsalted chicken stock
¼ teaspoon salt (we used 1 ½ tsp. of kosher salt*)
¼ teaspoon ground cumin
1/8 teaspoon ground coriander
¼ cup cilantro leaves
4 lime wedges
Take a jelly-roll pan and place it in the oven. Turn on the broiler and get preheated on the high setting.
Take a large mixing bowl out and add the following ingredients to it: tomatoes, garlic, shallots, red bell pepper, and the poblano. Pour the oil over the ingredients in the bowl, tossing to coat everything in the oil. Take the pan out of the oven long enough to place the vegetables on it, spreading them out as evenly as possible. Stick the pan back in the oven for 10 minutes or however long it takes for the veggies to get blackened.
Once the vegetables are roasted (or blackened as they put it in step 2), place them in a blender (some juice accumulated on the pan during the cooking process and we add that to the blender as well). The vegetables are going to be hot still, so make sure you remove the center piece of your blender lid so steam can escape. Put the lid on the blender after removing the center piece but place a towel (we used some paper towels folded over) over the center so your kitchen doesn’t become a splatter zone. Blend everything until it has a smooth consistency. Once smooth, add the chicken stock, salt, ground cumin and ground coriander to the blender, blending it all together afterwards. Split the soup into 4 portions (around 1 ¼ cup per portion) and divide the cilantro equally between the portions. Serve each portion with a lime wedge.
*We’re not gonna lie, the soup tasted like water with the original amount of salt. The additional salt though brought out the flavors of the roasted vegetables.
This was a tasty take on the classic tomato soup. We enjoyed it hot or at room temperature. You’ve got to add the lime juice to the soup ! The soup is tasty without the lime juice but squeezing the lime wedge over the soup adds a great acidic brightness to the dish.