Thursday Weekly Eats Recipes

Watch my Thursday Video:

 

See the recipes below:

Tomato and Watermelon cubed salad

  • 3 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
  • 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
  • 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
  • 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
  • 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
  • 3 tablespoons extra virgin olive oil (I used Trader Joes Lemon Olive Oil)
  • Kosher salt and freshly ground black pepper

Cube ingredients and put on a plate. Drizzle olive oil, salt, herbs and pepper

Chorizo Stuffed Poblano Peppers 

5 poblano peppers
1 pound chorizo sausage
1 cup frozen sweet corn
1 (15 ounce) can black beans, drained and rinsed
2 cups grated  Monterey Jack cheese
2 (15 ounce) cans diced tomatoes
1 (4 ounce) can diced green chiles (or homemade diced green chiles)
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon Cayenne Pepper
Kosher salt and pepper, to taste

Preheat oven to 425 degrees.

Cut off the tops of the peppers and remove the seeds. Save the tops and set aside with the peppers.

Set a large skillet (this skillet will be used to cook the peppers so make sure it’s big enough to fit all the stuffed peppers) over medium high heat and add chorizo. Break up the sausage and cook until lightly browned.

Add in sweet corn and black beans. Cook until warmed through. Remove mixture from the pan and add to a bowl.

Add the same pan back to the stove and add in diced tomatoes, diced green chiles, chili powder, smoked paprika, chipotle chile powder, kosher salt and pepper. Stir to combine, lower the heat to medium low and simmer while you stuff your peppers. Remember to stir the sauce a few times while you are stuffing. It should cook down a little while you stuff your peppers.

Fill each pepper half way with filling, 1 tablespoon grated cheese, more filling and another 1 tablespoon cheese. Put the top on the pepper and use a wooden toothpick to secure the top to the pepper. Do this until all the peppers have been stuffed.

Add peppers to the tomato sauce and place in the oven. Bake for 25 minutes, remove the oven, cover with leftover shredded cheese and bake for another 15 minutes until the cheese is browned and melted.

 

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