Colleen's Cinco de Mayo Fiesta!

I had friends over for a Cinco de Mayo fiesta last night. I spent a bit of time during the afternoon checking out various recipes online, and couldn't find one I liked. So...I winged it, and it worked! Below is my very own recipe for baked poblanos. Feliz Cinco de Mayo!

Ingredients
4 large poblano peppers
1 C yellow corn
1 medium size white onion
5 garlic cloves
1 jalepeno
3 tomatoes (from the vine)
1 can petite diced tomatoes
1 can diced green chilies
2 cans black beans (drain and rinse one can; do not drain or rinse 2nd can)
1 large bunch cliantro
healthy dose of chili powder
salt to taste
Olive oil
shredded Mexican cheese (without spices though)

Instructions
-Preheat the oven to 475.
-Grill the poblanos, onions and corn (I used a grilling pan in lieu of an actual grill).
-While the veggies are grilling, heat garlic, jalapeno and fresh tomatos in a dollop of olive oil. Upon the garlic turning a slight golden color, add the can of diced tomatoes (do not drain the juice) and can of green chilies. Add a healthy dose of chili pepper and salt to taste. Let saute for about 10 minutes.
-Arrange your casserole dish as follows: coat bottom with light layer of garlic/jalapeno/toms/chillies mixture. Cover with black beans, and a nice helping of chopped cilantro. Top with poblanos. Pour remaining garlic/jalapeno/toms/chilies mixture and black beans. Bake in oven for 15-20 minutes.
-Sprinkle a generous portion of shredded cheese atop the poblanos, turn up the head to a steamy 500, and bake for another 5-10 minutes, or until the cheese is bubbly and browned!
-I served the poblanos atop a bed of Mexican rice, and provided chopped avocados and sour cream to my guests as garnish. Yum! Yum!

New "Chicken" Parmesan

I snagged this recipe off Epicuroius.com and absolutely LOVE it! I substitute the chicken with Quorn Naked Chik Cutlets.

yield: Makes 4 servings

Ingredients:
1/3 cup extra-virgin olive oil
2 large garlic cloves, pressed
1/2 teaspoon salt
1 12-ounce container grape tomatoes
1 1/2 teaspoons dried oregano
Large pinch of dried crushed red pepper
4 Quorn Naked Chik Cutlets
1 1/4 cups finely grated Parmesan cheese, divided
6 ounces fresh mozzarella cheese in water, drained, thinly sliced

Preparation:

• Preheat oven to 500° F. Whisk first 3 ingredients in large bowl.


• Place tomatoes in medium bowl; mix in 2 tablespoons garlic oil, then oregano and crushed red pepper.


• Microwave Chik Cutlet per instructions.


• Add Chik Cutlets to large bowl with remaining garlic oil and turn to coat.


• Place 1 cup Parmesan in pie dish. Dip 1 side of each Chik Cutlet into cheese to coat; arrange Chik Cutlet, cheese side up, on 1 half of large rimmed baking sheet. Scatter tomatoes on other half of sheet.


• Roast Chik Cutlet until just cooked through and firm to touch, about 10 minutes.


• Arrange mozzarella slices atop Chik Cutlet. Return to oven; roast until cheese melts, 1 to 2 minutes.


• Transfer Chik Cutlets and tomatoes to 4 plates. Sprinkle with remaining 1/4 cup Parmesan cheese.


• Enjoy!

Serving Suggestions:

• This dish goes great with a nice orzo/asparagus/fresh lemon juice pasta and baby spinich cooked with olive oil and garlic..