Bacon, Black Bean and Poblano Pepper Chowder

Cold + Rainy = Soup Day!

I cannot even remember what I was searching for, but I came across this recipe on Bitchin Camero’s Blog. It was really good and hit the spot on a cold night.

Bacon, Black Bean & Poblano Pepper Chowder

• 8 10 sliced bacon, sliced into small pieces
• 1 onion, diced
• 2 3 cloves garlic, minced
• 2 large Poblano peppers, roasted, seeded and roughly chopped
• 2 3 cups chicken broth, divided use
  
• 2 cans black beans, drained and rinsed
  
• 2 T tomato paste
• 2 cups corn
• juice of 1 lime
• salt to taste
• hot sauce to taste
• avocado
• cilantro

Set a large pot over medium-high heat and add the bacon. Cook until the fat is rendered and they are nice and crisp, then remove the bacon to a plate.

Add the onions and saute for 5 – 7 minutes, or until soft. Add the garlic and saute for another minute, then add the roughly chopped roasted poblano peppers, 2 cups stock, black beans and tomato paste. Bring to a slow simmer, then reduce the heat to medium-low, cover and let cook for 15 minutes.

Using an immersion blender, pulse the soup until all big pepper pieces are gone. Stir in the corn, 1 cup Broth and hot sauce. Cook for another 5 minutes, then stir in the lime juice and salt to taste. Stir in the bacon.

Ladle the soup into bowl and top with avocado  and cilantro.

There are only 2 things I ever need from Wal Mart. (I am not a fan of Wal Mart! I will not get on my soap box on why.Call me if you want to know ) One: is Poblano peppers when the Mexican Store in Breese does not have them. Two: Cajun Trail Mix.That trail mix is the best darn stuff. It is not too spicy, kind of sweet, it is just right. I have turned many people onto that mix!

I wanted to show you what it looked like, so I went to walmart.com and did a search, Great Value Cajun trail Mix. You would have thought it would have been the first thing. NO, it brings up over 1,000 products. I searched through 10 pages and gave up. I went to google and typed it in....got it instantly! Seriously! Anyway, this is really good.

I had to share this.....I asked if they had anymore peppers (the ones out did not look good) in back and she kindly went and got me some. I then told her that this is not spelled right. She said "That does not surprise me!"

Fry bacon in a soup pot until crispy. Remove the bacon from the pot.

Add onions to the pot. Saute until soft.

Meanwhile, you need to roast your peppers. I have shown this a bunch of time. It is so easy. Put the peppers on a cookie sheet lined with foil. Broil on high until it is blistering and kind of charring on all sides. You will need to keep an eye on them, turning as needed.

Put into one of your plastic grocery bags for 5 - 10 minutes. My peppers were huge. If you find small ones, you should use 3 or 4.

Peel off the outer skin. Super Easy. Poblano peppers are so so good. They are not as hot as a jalapeno. Just right! Locally, you can find them at the Mexican grocery store or the other place I mentioned. Grocery stores in Fairview heights and St. Louis also has them. You can also grow them in your garden. I have them planted. So excited!

The onions should look like this. Then add garlic; saute a few minutes.

I added the poblanos and sauteed them for a few minutes then added the stock.

Then add the tomato paste. I love the tubed tomato paste. When you buy a can, it seems like you never need the whole can. I can squeeze out what I need and store in the frig until the next time.

Add the beans. Simmer for 15 minutes; covered.

I know I have said this before, get a stick blender if you do not have one. You will love it. This one is my Mom's ♥, who has not been with me for 12 years. She was so up on her kitchen tools! Blend the soup just until the big pieces of pepper are blended.

This is when I decided it was too thick.  Kate made a comment that it was the consistency of re-fried beans….that was all I needed to hear. I hate the thick re-fried beans. This is where I added one more cup of chicken broth. That was a good decision!

After I added 1 cup of broth, I added the corn, that I cut corn off the cob. I am sure you could use frozen.

I also added a squirt of hot sauce. I used Sriracha. It is a great sauce to use to heat things up.

Simmer the soup for 5 minutes. We had an ASA student come over to interview Mark, so I just put the lid on it until we were ready on low low heat. I wish I had taken a photo of her, she was so cute and professional with her recorder and clip board. She had GREAT questions. I hope she will share her report with us.

Add juice of one lime. Again, if you do not have this gadget...you need it. You will not believe how much more juice you get.

Dump the bacon in the pot.

Garnish with cilantro and avocado. Kate and I loved the avocado in it, Mark not so much.

Tomorrow I am going turkey hunting with Mark. Yes, you heard me right!

If I want Mark to go to this with me tomorrow, 4 Hands Food Truck, I need to go turkey hunting with him in the morning! I had rules: it has to light out, half way warm outside and NO snakes! Stay tuned! I am going to bring my kindle and read or listen to 50 Shades of Grey! Holy cow, have you read that book. Steamy!

~Relish Food & Life

Baked Chicken Taquitos and Creamy Cilantro Sauce

I spent last weekend visiting Samantha in West Palm Beach, FL. It was so nice to get away to nice weather, but especially nice to spend some one on one time with Samantha. I am so proud of her and the woman she has become.

The first night we attended the West Palm Beach Art Show, which was across the street from her apartment. The art was great, but the people watching was fabulous

Friday night we had dinner atFood Shack in Juniper. Then we headed for a drink at Guanabanas Island Restaurant and Bar.

On Saturday Samantha treated me to an exercise class and a massage at Exhale located in Omphoy Ocean Resort.

We got to enjoy the beach a little bit in the morning before our class and massages.

Between the class and massage we enjoyed breakfast beachside. We both ordered Lobster Omelets. They were soo good. The little jar in the background was jelly and everyone got their own jar to use. It was yummy.

Samantha, Jeff and I enjoyed dinner  that night at one of my Mexicans places in West Palm, Rocco Tacos. On Sunday we decided to cook dinner for a few of her friends. So, we hit the Green Market to buy some of the ingredients.

I LOVE that place. There is a bakery there that has the BEST Almond Croissants ever! Unfortunately, I did not take a photo before I ate the whole HUGE thing. Well, Sam did take a photo of me stuffing it into my mouth, but I could not figure out how to send to my computer. Just trust me, it was delish and I relished every moment of it.

We stopped at a road side truck and purchased the Stone Crabs...which were yummy!

Then we took a long walk on the beach ♥

We prepare dinner together along with her friends. I really meant to take photos of the food…but I think the Mexican Martini kicked it and I forgot

I had the job of slicing onions for the Onion Bacon Marmalade. This was our solution to onion goggles when cutting 4 lbs of onions.

Dinner was great, but the company was awesome!

I was sad to leave, but I get to see her in February at a pharmacy conference.

On the way home I had a layover in Chicago and I had the BEST Chicago Hot dog!

This is a sign they have posted at the hot dog place.

No, I did not put any ketchup on it...it did not need it. Sooo good!

Ok, are you ready for a recipe? I love Mexican food and pinned this recipe on Pinterest. The recipe, I think originally came from Our Best Bites.  Taquitos are usually fried, this a baked version. It was very easy and yummy.

Creamy Baked Chicken Taquitos

• 4 oz cream cheese, softened
• 1/3 cup salsa verde
• juice of 1/2 a lime
• 2 tsp chile powder or 1 tsp. Chile powder and 1 tsp. Ancho Chile powder
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 3 Tbs chopped scallions
• 2 cups cooked and shredded chicken
• 1/2 cup shredded Mexican Taco cheddar cheese
• 1/2 cup shredded Pepperjack cheese
• 8-12 (6-inch) Flour tortillas
• kosher salt and freshly ground black pepper
• cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the chicken and cheeses.  Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.  Cook 30 seconds, or until tortillas are soft and pliable.  I did not find the need to do this, but wanted to include it just in case your tortillas are not pliable. The original called for corn tortillas, I used flour and they are softer than corn. I like flour better.

Spoon 3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared(spray with cooking spray) baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole.

Ingredient line up.

The tortilla I have here are so soft. You can find them at Super Valu in the Mexican food area. They are not in the refrigerated section.

I cooked my chicken in the microwave in a covered casserole dish.

Mix cream cheese, spices, cilantro, green onion, salsa, garlic and lime juice.

Stir in chicken and cheeses. At this point, you can refrigerate until you are ready to use it.

Place approximately 3 T at the end of the tortilla

and roll up.

I had a poblano pepper, so I decided to roasted it and add it some of the Taquitos.

I brought home some FL avocados from the Green Market and decided to add it to some of the Taquitos.

It is hard to see here, but FL avocados are HUGE. They are at least 2 times the size of the avocados we have here.

Here I just added avocado. Some I added avocado and the poblano strip...oh man those were good.

Put the seam side down on a baking sheet sprayed with cooking spray.

I made the whole package of 10 tortillas and had this much chicken left.

Spray lightly with cooking spray and sprinkle with salt. Bake 15 - 20 minutes.

I decided I would serve it with a Creamy Cilantro Sauce and taco sauce. I wanted to serve it with salsa. But, I hunted high and low for salsa….never found any. Kate came home after we ate, walked to the frig and pulled out some salsa!?! Anyway, I made Creamy Cilantro Sauce ahead of time and refrigerated it. I found this recipe years ago on All Recipes website. It was very good with the Taquitos along with Taco sauce.

 Creamy Cilantro Sauce                                                                                    

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon sour cream
• 1 (7 ounce) can Salsa Verde
• 1 teaspoon freshly ground black pepper
• 1 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 2 teaspoons garlic powder
• 1 bunch fresh cilantro, chopped 
• 1 tablespoon fresh lime juice

Put it all in food processor and blend.

Ingredient Line Up. I have salt in here by mistake. It does not need it with the celery salt.

No need to chop the cilantro...doesn't it get chopped in the food processor??

Creamy cilantro Sauce.

This is great with just chips, chicken, fish or any Mexican dish.

Baked Chicken Taquitos with Creamy cilantro Sauce...YUM!

You really could add what you want with the chicken. I kept some of them without any add ins for Grace. Some ideas of things you could add: corn, chopped jalapeno, poblano, avocado, green chilies and tomatoes. Maybe not all together, but you could easily add one or two of them.

Sorry for such a long post, but I wanted to share my trip with you.

~Relish Food & Life!

Yummy Guacamole Salad (Salsa)

I saw this recipe on Pinterest.   I have mentioned pinterest before….warning, it is addicting, but I love it.  This recipe came from Barefoot Contessa Show on Food Network. It is really yummy. I sent some with Mark to eat and he even called me to tell me how good it was

Guacamole Salad

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and 1/2-inch diced
• 1 (15-ounce) (!/2) can black beans, rinsed and drained
• 1/2 cup small diced red onion
• 2 tablespoons minced jalapeno peppers, seeded
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (approximately 2 limes)
• 1/4 cup  olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 1 teaspoon minced garlic
• 1/4 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve.

MY NOTES: I did not add the zest because my limes did not look so good on the outside. I think it was fine without it. I had some cilantro on hand, so I added around 2 T. I increased the garlic to 1 tsp because I love garlic. I am not crazy about beans. I am ok with black beans…but there are A LOT of beans in a can. Therefore, I only put a half of a can

Ingredient line up, except for the onion and pepper. I need to not read the ingredients so fast. Oh, and the cilantro. That was a last minute addition.

Combine the tomatoes, pepper, jalapeno and onion.

Whisk together, olive oil, lime juice, salt, pepper, cayenne and garlic.

After adding the beans. Toss with dressing.

Right before serving add avocado.

So fresh and I think healthy

Guacamole Salad ~ So good and pretty.

This is also good served as an appetizer with tortilla Chips.

Inspiring Thought:

~ Relish Food & Life

Yummy Corn Casserole

We had a Mexican Food night at our house last week.  I made Cilantro- Lime Flank Steak Tacos with all the fixins to go with it.

I am sure everyone has made corn casserole one time or another. Just in case you have not, here is the recipe I have been making for 20 years.

Corn Casserole

• 1 stick butter, melted
• 1 can whole kernel corn, drained
• 1 can cream style corn
• 2 eggs, slightly beaten
• 1/2 tsp salt
• 1 cup sour cream
• 1 box Jiffy corn muffin mix
• 2 cups shredded cheddar cheese

Mix together all ingredients. Pour into a greased 9 x 13 dish. Bake at 350 degrees for 40 minutes or until set.

Ingredient Line Up.

 

Because I hate to do dishes. I spray the dish with pam and melt the butter in the dish I am using.

 

Add everything to the dish and stir until everything is mixed in thoroughly.

Since I was making this for a mexican meal, I choose to use this Mexican Cheese instead of plain cheddar. It gave it a wonderful flavor...I will probably use that from now on.

 

All ready to pop into the oven.

Corn Casserole ~ I should have taken a photo scooped out...but it did not last long.

This has been a family favorite for a long time. The girls love it!

Here is the recipe I used for the flank steak Cilantro Lime Flank Steak. The only thing I did different was added more garlic. It was good….especially with sautéed onions and poblanos, tomatoes, lettuce, sour cream, avocados and tortillas. Mark still prefers Asian Flank Steak when using flank steak! If you have not tried the Asian Flank Steak yet…it is fabulous!

Cilantro Lime Flank Steak with poblano and onions.

 

It was a beautiful night with great food and friends...what can more could you ask for?

~Relish Food & Life