Somehow I’ve ended up with Strep throat. Who, at my age, I ask, gets Strep? Me. I guess. Big bummer. It has meant lots of lying around doing very little. Watching some mindless TV and quite a few cooking shows.
With all this downtime I began thinking about planning something fun to make for Cinco de Mayo. Who doesn’t love some good Mexican food? I think I might try something new on my crowd. Watching Giada de Laurentiis on FoodNetwork made me want to try one of her recipes. I’m looking at the recipe thinking about little tweaks to make it just a little healthier and more from my own kitchen. Whether you make your own changes to the ingredients for the stuffing or follow her recipe it sounds like it will be delicious!
My inspiration for stuffed peppers:
Stuffed Red Bell Pepper Rellenos
Ingredients
Peppers:
6 large red bell peppers
1 cup fresh corn kernels (cut from 1 large ear)
4 large green onions, chopped
8 corn tortilla chips, crushed
1 chicken breast, diced into 1/4-inch pieces to yield 1 cup of meat
1/4 cup chopped fresh basil
1 1/2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded whole-milk mozzarella cheese
1 cup low-sodium chicken broth
Sauce:
Two 9- to 10-ounce ripe avocados, halved, seeded
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes, until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.
Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.
Position a rack in the center of the oven. Preheat the oven to 350 degrees F.
In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.
For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt and pepper. Blend until smooth.
To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve.
Recipe courtesy of Giada De Laurentiis
Read more HERE.
Since we are talking Cinco de Mayo we can’t ignore a refreshing cocktail. I know, not my usual thing here, but it’s that time of year! This month’s Cooking Light magazine shared recipes for one of my favorite drinks. A Classic Margarita, of course! This is the time of year I want this refreshing, slightly tart drink. Never too sweet. And never from a store mix. Here’s the best and freshest drink for Cinco de Mayo.
CLASSIC MARGARITA
1 1/2 oz silver tequila
1 oz fresh lime juice
1 1/2 tsp agave nectar
1 1/2 tsp Grand Marnier
1 lime wedge for garnish
Combine first 4 ingredients in a cocktail shaker or jar filled with ice. Shake vigorously. Fill a glass with ice. Pour mixed margarita over ice. Squeeze lime wedge into drink, sip and enjoy!
I personally like mine on ice, never frozen, and without salt. Simple but so good.
Nutritional Info: Calories 135; Carb 10 g; Sugar 8 g; Sodium 1 mg
Doesn’t that just make you want to take a big ol’ sip? If you want to get a bit more adventuresome with your margarita, check out these 5 Margaritas to Shake Up your Cinco de Mayo.
That’s it for now. Back to my couch . . .
What’s your favorite Mexican dish? Way to celebrate Cinco de Mayo? Favorite way to enjoy a margarita?
Enjoy Your Day!
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