Chicken Stuffed Poblanos filled with fire-roasted tomatoes and black beans, then topped with melted cheese and an avocado crema to die for. A gluten free meal that will quickly become your family’s favourite!
Ground Turkey Stuffed Poblanos:
1 tablespoon grape seed oil
1/2 cup diced red onion
2 garlic cloves, minced
500g ground chicken breast
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low sodium black beans, drained and rinsed
400g fire roasted diced tomatoes
12 tablespoons shredded mexican cheese
1/2 cup plain greek yogurt
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
garnish: fresh cilanto
Preheat oven to 180.
Bring a medium skillet to medium-high heat. Add grape seed oil and onions. Saute the onions until they are translucent, about 3-4 minutes.
Add in the garlic and saute for 30 seconds, or until fragrant. Next, add ground chicken breast and cook until there is no more pink. About 5-6 minutes. Add in cumin, smoked paprika, chili powder, salt and black pepper. Stir to mix all the spices together.
Add black beans and fire roasted tomatoes to the ground chicken mixture. Mix everything together.
Slice about a 7-10cm slit down each poblano pepper and stuff each pepper with the chicken mixture. Place stuffed poblanos on a baking sheet, stuffed side facing up.
Cover the baking sheet with a tin foil.
Bake fro 35 minutes.
Remove from oven and sprinkle each pepper with 2 tablespoons of mexican cheese. Place poblanos back in the oven and bake for 5 minutes.
Remove from the oven and let cool.
In the meantime, to a small food processor add greek yogurt, avocado, fresh lime juice, cumin, red pepper flakes and salt. Blend until the mixture is combined and smooth.
This is the flakiest, easiest, best pie crust ever. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don’t even need to chill the dough before you roll it out. You can use almost any firm fruit in season, such as pears, peaches, apricots, plums or rhubarb. If using especially juicy fruit, add 1 tablespoon of ground nuts to the 1 tablespoon of flour and 2 tablespoons of sugar that are sprinkled over the pastry before the fruit is added.
1 1/2 cups plus 1 tablespoon all-purpose flour
Pinch of salt
170g cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
1/3 cup ice water
3 1/2 tablespoons sugar
4 large Golden Delicious apples—peeled, cored and cut into 1/2-cm-thick slices
2 tablespoons melted and strained apricot preserves
How to Make It
In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a +- 40cm round about 1/2 cm thick.
Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 7,5 cm of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
Preheat the oven to 200°C. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
900 g onions, halved lengthwise and very thinly sliced crosswise (10 cups)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 cup crème fraîche or heavy cream
4 large eggs
1/2 teaspoon freshly grated nutmeg
1 28 cm tart pan (3 cm deep) with a removable bottom
N/A pie weights or raw rice
a pastry scraper; an 28 cm tart pan (3 cm deep) with a removable bottom; pie weights or raw rice
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Roll out dough on a floured surface with a floured rolling pin into a 35 cm round and fit into tart pan. Trim excess dough, leaving a 1 cm overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 400°F.
Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
Prepare filling while shell bakes:
Cook bacon in a 30 cm nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
Fill and bake tart:
Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.
KETO friendly, low-carb, gluten-free dinner recipe. Everything is cooked in one skillet. First, pan fry the bone-in, skin-on chicken thighs to get that nice brown color on the outside. Then, simmer them in a lemon-chicken broth with bacon for about 20 minutes until they are completely done and cooked. Finally, add cream and even more bacon. So good!
2 tablespoons olive oil
5 chicken thighs
salt and pepper
3 garlic cloves minced
1 cup chicken stock
8 strips bacon , cooked, fat drained off, and chopped into small chunks – divided
1 lemon thinly sliced
2/3 cup heavy cream
2 green onions chopped
Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper – make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned.
Remove chicken from the skillet.
Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add the remaining chicken stock (1 cup). Add half the bacon (cooked, fat should be drained off, and chopped into small chunks).
Add chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken thighs – and cook, simmering, covered, for about 20 minutes, until chicken is done and is no longer pink in the center.
After chicken is cooked, remove it from the skillet. Remove lemon slices from the skillet – it’s very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 2/3 cup heavy cream to the skillet. Bring to boil and mix everything well, scraping from the bottom. Immediately reduce to simmer, add chicken thighs back to the skillet and reheat.
To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions.
This is a lovely fresh and easy-to-make pasta that you can enjoy in the summer!
8 cups cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
450 g dried angel hair pasta
1½ cups freshly grated Parmesan cheese, plus extra for serving
Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well.
Serve in big bowls with extra cheese on each serving.