Stuffed Poblano Peppers

      I received an anonymous bouquet of flowers yesterday. A big, happy, colorful bouquet of Gerbera Daisies. They came in a lime green vase and make my kitchen very cheerful. Each time I glance over at them, a big grin creeps onto my face. They came with the nicest note of love and encouragement. If you, anonymous person, are reading this...Thank You!!! I love the flowers.

    Now, onto the stuffed peppers. I was initially curious about this recipe because of the great reviews, but once I read through the ingredients I knew I had to make it. My household LOVES shrimp. Poblanos and cheese are also well received. The recipe recommends using short-grain rice instead of long-grain. When you use the short grain it turns the filling into a faux risotto. The creamy rice, the spicy sausage and sweet shrimp make a flavorful filling.  The filling alone reminded me of jambalya. It can be eaten alone, but it pairs well with the roasted poblano.
    Poblano peppers are funny. The ones I got were pleasant, they had a little more flavor than a standard green bell, but they weren't too spicy. Sometimes, poblanos can be on the spicy side. I'm a big fan of roasting peppers. It gives them an entirely different flavor, less harsh and more sweet. It becomes the ideal vessel to be eaten with the filling. The cheese helps the whole recipe come together for a great family dinner and a beautiful dish good enough to serve while entertaining.


Note: If stuffing chiles seems too tedious. Follow directions through roasting the chiles. Instead of removing the top quarter; cut the chiles in half and remove the ribs and seeds. Then chop the chiles into large dice and layer on the bottom of a 9x9 casserole dish. Next layer the rice and meat filling and place back in the oven for 10 minutes. Remove from oven and cover rice layer with cheese. Broil for 3 minutes to melt and brown the cheese. Serve.


Stuffed Poblano Peppers
adapted from Guy Fieri


1 tablespoon oil
1/2 lb. Mexican-style chorizo (andouille sausage can be substituted)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced (use serrano chile for more heat)
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 1/2 cup low-sodium chicken stock
1/2 cup water
4 large, fresh poblano chiles
1 lb. shrimp, shelled, cut into 1/2 inch pieces
1 1/2 cup Pepper Jack cheese, shredded (substitute cheddar for half this mixture if desired)


In a medium saucepan, heat oil and chorizo, cook for 3 minutes.  Break of the chorizo with a spoon while cooking. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook and stir until the each grain is coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.


Preheat oven to 400º. Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. 


When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/4  of the rice mixture. Place all chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover stuffed pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

Blonde Texas Sheet Cake

        Texas Sheet Cake is a classic dessert. It has been around as long as I can remember.  Texas sheet cake is like the LBD (little black dress) of desserts it goes with everything and always tastes good. I've eaten traditional Texas sheet cake from barbeques to birthday parties, it's a crowd pleaser. Most people have eaten and usually enjoy Texas sheet cake. However, even the best desserts deserve to switch up their image, go blonde and have a little fun.
        I was surprised to find a recipe for white Texas sheet cake. Texas sheet cake is known for that heavenly layer of "fudgeyness" where warm frosting and warm cake get together and do a little dance. This blonde version includes that same fudgey layer. The icing is shiny, it sets up like fudge but is soft on the bottom and slightly flaky on the top. This white sheet cake won't disappoint. It has a mild almond flavor and can be served with or without nuts. The buttermilk in this cake keeps the cake really tender, while also adding a slightly tangy flavor.

      I feel the only issue with Texas sheet cake, classic or blonde, is that it goes down too easily. It seems as though I take one bite and suddenly the piece on my plate is gone. Only crumbs lay where there was once a substantial piece of delicious cake. If you try this, make sure to ask yourself the time-honored question "Do Blondes have more fun?"


Blonde Texas Sheet Cake
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cup buttermilk (sour cream works as well)
1 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda

Frosting:

1/2 cup butter

1/2 cup buttermilk

4 1/2 cups powdered sugar

1/2 teaspoon almond extract

pinch of table salt

1 cup sliced almonds, toasted

For the Cake: Preheat oven to 300º. In a small saucepan bring butter and water to a boil. In a large bowl, whisk together flour, sugar, baking soda and salt. Add hot butter mixture to dry ingredients and stir. Add buttermilk to the cake mixture, blending well. Add eggs and vanilla (plus almond extract if desired), mixing well. Pour the cake batter into a greased jelly roll pan and bake for 30 minutes or until done.

Let cake cool for 20 minutes while preparing frosting, but remember to frost the cake while it is warm.

Frosting: In a small saucepan, bring butter and buttermilk to a boil. In a separate bowl, add 3 cups powered sugar and a pinch of salt. Add hot mixture and almond extract over the powdered sugar and whisk until the frosting is smooth. The frosting will thicken as it cools. Add more powdered sugar, if needed, to help make a thicker frosting.

If adding nuts, you can add them too the frosting before pouring over the warm cake or you can sprinkle them over the warm frosting as it cools. Cut into desired squares and serve. This cake stores well for a few days.

*Remember it cools fast and sets up quickly. 

Mango Berry Salad

        Spring is finally here in New England.  After record amounts of snow and snow-days, rain and warmer weather has arrived. I was driving to the supermarket today and I noticed the magnolias were starting to bloom. Magnolias are lovely and always one of the first things you see once the weather starts to change for the better get warmer. I also love spring because fresh produce prices drop.

        I recently bought a case of mangoes for $6. You read correctly, a CASE for $6. In this northeast suburb, that is an awesome price. Since I have 13 mangoes to use before I lose them; I am on a mission to find and create recipes (besides peeling and eating) that showcase the beautiful, juicy, sweet/tart sunset-hued fruit. Mangoes are one of my all time favorite foods. Bean loves them. The mango was the second solid food he ever tried. I believe avocado was his first. He has been a believer every since. 
      I got on Zupas website and created a copycat recipe for their Mangoberry salad. The hardest part was nailing the dressing, but I think I did it. I made the salad two ways, one with bite-size pieces of mango and the other with BIG pieces of mango. The salad with smaller pieces tasted better. Maybe because it was easier to eat and I was able to experience more flavors in each bite. I believe that salads should reflect their maker, so feel free to adjust and change the amount of each ingredient to reflect your own preferences.


Mango Berry Salad
created by Sugar.Betty


1/2 cup fresh strawberries, hulled and sliced
1/2  cup fresh blueberries
1/2 cup fresh, ripe-firm mango, peeled, pitted and diced
2 tablespoons cinnamon almonds, chopped
6-8 cups mixed greens


Toss greens with mango yogurt dressing. Plate dressed greens and divide fruit and nuts among plates. Drizzle lightly with more dressing, if desired.


Mango Yogurt Dressing
1 large ripe mango, pitted and roughly chopped
1 heaping tablespoon plain yogurt
2 tablespoons rice wine vinegar (regular distilled vinegar is too harsh)
1 tablespoon honey, optional (depending on sweetness of the mango)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper


Place all ingredients except honey in a blender and blend until smooth. Taste. Add honey and blend again if dressing is too tart.


source: The Sugar.Betty: Heather