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![Tonight's Dinner: Mexican Fiesta Platter (from bottom of plate then clockwise) Baked Poblano Chile Relleno Mexican Rice Chili Beans Chicken Enchilada in Hatch Chili Rojo sauce Roasted Stuffed Jalapeño Hearty Tossed Salad ¡Olé! ok, I'm a month late for El Grito (Mexican Independence Day [from Spain] not to be confused with the later Cinco de Mayo) but I found a couple Poblanos and half dozen Jalapeño chilies in my Co-op box yesterday so I was pondering Chile Rellenos ... fired up the grill and roasted the Poblanos and Jalapeños. After cooling in a heavy bag for an hour, I skinned and seeded the chilies. I stuffed the Jalapeños with #StringCheese sticks, then breaded with Panko before quickly deep frying for 2 mintues. The Poblanos were stuffed with #Queso #Oaxaca (you can sub Monterrey Jack). I layered a small baking dish with first a mix of panko and Queso #Cojita (sort of Mexican equivalent of Parmesan cheese), then poured in some beaten eggs to jus bread crumbs, then dusted stuffed Poblanos with flour and layed them over eggs and bread crumbs, sprinkle another layer of Panko and Cojita, sprinkle with extra Cojita, then pour in enough beaten eggs to jus all the layers, and bake for 45 minutes. The Enchiladas were made with Mexican spiced and braised chicken breast, then shredded, some Hatch Rojo sauce stirred in along with diced onions and shredded cheese of choice (I used some if the Oaxaca), then fill tortillas, place in baking dish, smoother in Hatch Rojo sauce, sprinkle with more shredded cheese and bake 30 minutes. Warm up Pinto Beans with diced onions and Jalapeños, 3-4 cloves garlic, chili powder and cuminos. Steam some rice (ideally a day or two ahead of time), stir-fry some diced onions, jalapeños, tomato, minced garlic, add rice and spices - chili powder, cuminos, oregano - stir well then lower heat and cover. To serve, cut desired portions of Poblano Relleno and Enchilada garnished with sliced scallions and black olives, a scoop each of rice and beans, and 1 or 2 of the Jalapeño Poppers, top Relleno and Enchilada with some sour cream and guacamole. Enjoy! #TonightsDinner #Mexican #ChiliRelleno #JalapenoPoppers](/photos/mrbill/thumbnails/1789880832705347485696.jpg)
Tonight's Dinner: Mexican Fiesta Platter (from bottom of plate then clockwise) Baked Poblano Chile Relleno Mexican Rice Chili Beans Chicken Enchilada in Hatch Chili Rojo sauce Roasted Stuffed Jalapeño Hearty Tossed Salad ¡Olé! ok, I'm a month late for El Grito (Mexican Independence Day [from Spain] not to be confused with the later Cinco de Mayo) but I found a couple Poblanos and half dozen Jalapeño chilies in my Co-op box yesterday so I was pondering Chile Rellenos ... fired up the grill and roasted the Poblanos and Jalapeños. After cooling in a heavy bag for an hour, I skinned and seeded the chilies. I stuffed the Jalapeños with #StringCheese sticks, then breaded with Panko before quickly deep frying for 2 mintues. The Poblanos were stuffed with #Queso #Oaxaca (you can sub Monterrey Jack). I layered a small baking dish with first a mix of panko and Queso #Cojita (sort of Mexican equivalent of Parmesan cheese), then poured in some beaten eggs to jus bread crumbs, then dusted stuffed Poblanos with flour and layed them over eggs and bread crumbs, sprinkle another layer of Panko and Cojita, sprinkle with extra Cojita, then pour in enough beaten eggs to jus all the layers, and bake for 45 minutes. The Enchiladas were made with Mexican spiced and braised chicken breast, then shredded, some Hatch Rojo sauce stirred in along with diced onions and shredded cheese of choice (I used some if the Oaxaca), then fill tortillas, place in baking dish, smoother in Hatch Rojo sauce, sprinkle with more shredded cheese and bake 30 minutes. Warm up Pinto Beans with diced onions and Jalapeños, 3-4 cloves garlic, chili powder and cuminos. Steam some rice (ideally a day or two ahead of time), stir-fry some diced onions, jalapeños, tomato, minced garlic, add rice and spices - chili powder, cuminos, oregano - stir well then lower heat and cover. To serve, cut desired portions of Poblano Relleno and Enchilada garnished with sliced scallions and black olives, a scoop each of rice and beans, and 1 or 2 of the Jalapeño Poppers, top Relleno and Enchilada with some sour cream and guacamole. Enjoy! #TonightsDinner #Mexican #ChiliRelleno #JalapenoPoppers
Tonight's Dinner: Southwestern Stir-Fry Kale-based Chopped Salad Two leftover halves of Roasted Stuffed Chicken #Breasts - 1w/Spinach & Mushrooms, and 2nd a S.W. Bacon wrap stuffed with peppers & onions in a sour cream enchilada sauce - that was going to top a couple Chef Salads with were detoured to a quick & WARM dinner entree b'cuz I needed a tummy-warming meal to offset the lingering cold symptoms and the cold autumn night. So the leftover chix breasts and Cilantro Lime Rice from the Chicken dinner last week (before I started sucking down big bowls of #ChickenSoup, see earlier Tonight'sDinner posts), added some diced Jalapeños and onions, and a couple handfuls of mushrooms I wanted to use up while still in good shape. While the rice and veggies began stir-frying in Garlic/Chili Seasame oil, I made a chopped salad of kale and romaine with my usual additions of 'maters & cucs, crusty crunchy croutons, and some Gorgonzola crumbles. Then I diced the 2 chicken breast halves and added them to the pan, cranked up the heat, and seared the breasts, then lower heat to medium and stirred in some medium hot Thick&Chunky Salsa Verde, covered pan to simmer while I got my drinks and setup dinner tray. Serving up some of the Southwest Stir-Fry I sprinkled it with shredded Medium Cheddar, gave it a squirt of sour cream, and topped with some slices of fresh ripe Avocado. 😋 #yummy! 😋 This made dinner for two, or in my case two-nights dinner. #TonightsDinner #Southwest #Stirfry
![Tonight's Dinner: Shrimp & Grits Super DeLuxe Extra Cheesy Grits Mix of grated medium Cheddar and Quattro Fromaggi, with crispy rendered Sausage, diced Onions, and mashed Garlic cloves. Spicy Steamed Shrimp (mix of crawfish boil and a blackened spice mix I make from Paul Prudhomme's recipe [RIP]). And since I still have over a pound of those slender spears of Asparagus, that's again my veggie of choice. #TonightsDinner #ShrimpAndGrits #CheesyGrits #Shrimp #Asparagus](/photos/mrbill/thumbnails/1788885649400159797248.jpg)
Brekkie this Morning: Not exactly "Bright-eyed and Bushy-tailed" ... more like draggin' me tush while squinting in the streaming sunshine of an early Autumn morning ... plus it's damn chilly in the house tis morning b'cuz I left several windows open and it got quite close to our first freeze last night! So on this clear crisp Sunday Fall morn, in spite of me having a nasty Cold and besides it being cold inside and out, I've managed to fix #Brekkie and even be lucid ..er.. cognizant ..er.. whatever enough to snap a pic of it! Sunday Brekkie Menu: * One & Half servings of Old Fashioned Oats (not microwave, not instant or 1 minute #oatmeal, but the kind you have to actually cook, and make sure it doesn't boil over ... yeah we were right on the precipice this morning!) With fresh diced chunks of Apple, ¾ tsp of Cinnamon, a little Stevia, and a half rasher of crumbled #Bacon. * #AvocadoToast - 2 slices of OroWheat KETO thin sliced bread toasted golden brown and each slice generously smeared with ⅙ of a fresh very ripe Avocado and a few grinds from the secret avocado mixed spice grinder (who the heck knows!? the label is vague merely mentioning salt, black, white & cayenne peppers, and alluding to secret blend of spices ... hey, it was on the clearance shelf at Kroger's for 99c so I gave it try, at least a few grinds would be easier than pulling out my own assortment of a dozen peppers, spices and salt ... turns out the Secret Grinder is a tasty blend!) * Really BIG Cuppa fresh ground and brewed Guatemala Free-Trade #Coffee with a splash of ½&½ and a sprinkle of stevia to help prop my eyes open. Buenos Dias, Buongirno, Bon Jure, Kaliméra, Guten Mogen, Dzień Dobry, Nisa Bula, Kia Ora, G'day Mate, Good Morning everyone!
Tonight's Dinner: Bit of This & Dab of That Still a tad bit under the weather, so not up to preparing a full-blown culinary work of art ... plus it's time to finish up as many of the #Bits & #Dabs lurking in the fridge from earlier this week. As 1s - Parmesan Crisps with Pimento Cheese dip (Note: since I am Chef, Maitre'D, Pearl Diver, and Patron, I'll be serving all courses, except dessert, together all at once). Tonight's Fish is a Spicy Shrimp Cocktail My Entree is a bowl of last night's Pollo de Mexicano Suppa As vegetable, one of my biggest favorites (not just a fav veggie, but one of my favorite foods period!) - Asparagus Dessert is a Mixed Berry Chiffon Pie of fresh Blueberries, Raspberries, and Strawberries #TonightsDinner #PimentoCheese #ShrimpCocktail #ChickenSoup #Asparagus #ChiffonPie #Berries
