Friday, March 9, 2018

Fiery Stuffed Poblanos ala ~DKBB~

Fiery Stuffed Poblanos ala ~DKBB~
(original recipe by Amber Massey in Feb./Mar. 2018 edition of Taste of Home magazine)

8 poblano peppers
Original photo from Taste of Home
1 can (15 oz.) black beans, rinsed and drained
1 medium zucchini, chopped
1 small red onion, chopped
4 cloves garlic, minced
1 can (15.25 oz.) whole kernel corn, drained
1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
1 cup cooked brown rice
1 Tbsp. cumin
1 to 1½ tsp. turmeric
1 to 1½ tsp. ground ancho (or chipotle) chili pepper 
¼ tsp. each salt and pepper
½ cup crumbled Mexican cheese
½ cup shredded pepper jack cheese
3 green onions, chopped
½ cup sour cream
  • Broil peppers 3 inches from heat until skins blister, about 5 minutes. With tongs, rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
  • Meanwhile, coarsely mash the beans; set aside. In a large nonstick skillet coated with cooking spray, sauté the zucchini and onion until tender. Add garlic and cook 1 minute longer. Add corn, tomatoes, rice, seasonings, and beans and heat thoroughly. Remove from heat, add crumbled Mexican cheese. Set aside.
  • Preheat oven to 375° F. Peel charred skins from poblanos; discard skins. Cut a slit lengthwise in each pepper, leaving stem intact; remove and discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
  • Place peppers in a 13x9 inch baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and pepper jack cheese during the last 5 minutes of baking.
  • Serve with sour cream, if desired.

Tuesday, February 27, 2018

Baked Moussaka ala ~DKBB~

Baked Moussaka ala ~DKBB~
(original recipe by Callie Nash in March 2018 edition of Cooking Light magazine)

1 pound lean ground beef
2 cups peeled, cubed eggplant (1 large eggplant)
1 red pepper, chopped
½ onion, chopped
1 Tbsp. chopped fresh thyme
1 Tbsp. minced garlic
1 can white beans, rinsed, drained, and slightly mashed
1 to 2 roma tomatoes, chopped
1 8oz. can tomato sauce
1 tsp. kosher salt
1 tsp. fresh cracked pepper
¾ cup plain Greek yogurt (1 small container)
2 large eggs, lightly beaten
  • Preheat oven to 400° F.
  • Brown ground beef in skillet over medium heat; drain; add in eggplant, bell pepper, onion, thyme, and garlic; cook 6 to 8 minutes.
  • Add mashed beans, tomato, tomato sauce, salt, and pepper; heat thoroughly; spoon all into 9x13 glass baking dish.
  • Combine yogurt and eggs in bowl, mixing well; pour this over the moussaka; bake 12 to 14 minutes, or until topping is bubbly and yogurt is set.
  • Optional: sprinkle with fresh flat-leaf parsley and roasted pine nuts before serving.

Tuesday, February 20, 2018

Roasted Pork with Apples and Potatoes ala ~DKBB~

Roasted Pork with Apples and Potatoes ala ~DKBB~
(original recipe in the March 2018 edition of Cooking Light magazine)

Photo from Cooking Light
1 1 lb. pork tenderloin, trimmed
3 Tbsp. olive oil
1½ Tbsp. fresh thyme, chopped
1½ Tbsp. fresh rosemary, chopped
1¼ tsp. kosher salt, divided
1 tsp. cracked black pepper
4 to 6 potatoes, cut into 2” wedges (any kind - your choice - could also use sweet potatoes)
2 large Braeburn apples, peeled and sliced
12 to 16 oz. fresh green beans, trimmed
¼ cup chicken stock
¼ cup unsalted butter
2 Tbsp. apple cider vinegar
  • Preheat oven to 500° F; place heavy rimmed baking sheet (jelly roll pan) in oven and leave in while oven preheats.
  • Combine oil, thyme, rosemary, 1 tsp. salt, and pepper; rub ⅓ of this on pork.
  • Remove hot pan from oven, place pork on it, and return to oven; immediately lower the oven temperature to 450° F and bake pork for 5 minutes.
  • Toss potato wedges and apple slices with remaining oil/seasonings mixture, coating all well.
  • Remove pan from oven; add coated potatoes and apples to pan with pork and return to oven; continue baking until a thermometer inserted in pork registers at least 140° F (15 minutes).
  • When pork reaches correct temperature, remove it from the pan, place on plate, and let it cool a bit, then slice it into ¾” to 1” slices.
  • Leaving potatoes/apples on pan, add the green beans and continue baking for another 10 to 12 minutes (you want the potatoes done and the beans just a tich past crisp).
  • Remove pan from oven and place potatoes/apples/beans in a bowl.
  • To now-empty hot pan, add ¼ tsp. salt, stock, butter, and vinegar; scrape all leavings on bottom of pan loose and stir until butter is melted.
  • Add veggies and sliced pork back to pan and put back in oven for another 5 to 8 minutes.
  • Serve pork, veggies, and stock together.

Sunday, February 18, 2018

Root Vegetable and Chicken Curry ala ~DKBB~

Root Vegetable and Chicken Curry ala ~DKBB~
(original recipe from

2 skinless chicken breasts
2 Tbsp. coconut oil (or oil of choice)
1 yellow onion, chopped
1½ Tbsp. grated ginger (or 1 big squeeze of Squeezable Ginger)
1 to 2 turnips, diced to ½” cubes
1 to 2 rutabagas, diced to ½” cubes (peel as needed)
1 parsnip, peeled, diced to ½” cubes
1tsp. cumin seeds
1 to 3 Tbsp. curry (any kind…your choice)
1 can coconut milk
  • Cook the chicken breasts as you desire (broil, grill, fry in a small amount of oil), then remove from heat and allow to cool before cutting into 1” cubes. Set aside.
  • In a large skillet (or wok), sauté onion and cumin seeds in the oil over medium heat until the onion is softened and beginning to turn translucent (about 3 minutes).
  • Add the root vegetables and sauté 5 to 8 minutes before adding ¼ cup of the coconut milk; continue cooking 2 minutes, allowing the coconut milk to evaporate, then add in another ¼ cup and continue cooking about 5 minutes.
  • Add an additional ¼ cup coconut milk – by now the root vegetables should be softening a bit; once the vegetables are cooked through (but not completely mushy), add all the remaining coconut milk and the curry, stirring to incorporate.
  • Allow all to come to a gentle boil and cook a few more minutes before adding in the chicken; cook all on low for about 5 minutes to heat through.
  • Serve over rice (brown, white…your choice).

Wednesday, February 14, 2018

Miso Soup with Chicken, Noodles, Shiitake Mushrooms ala ~DKBB~
(original recipe from

2 boneless, skinless chicken breasts cut into 1” pieces
2 Tbsp. olive oil (divided)
1 medium yellow onion, chopped
6 oz. fresh shiitake mushrooms (stems removed and caps sliced into ¼” pieces) OR,
   2 4 oz. cans shiitake mushrooms, drained
2 to 3 medium carrots, sliced
1 cup diced peppers (I usually use several of the small red/orange/yellow ones)
1 Tbsp. grated fresh ginger or squeeze bottle ginger
4 cloves garlic, minced
4 cups miso broth
4 cups chicken broth
1 Tbsp. low-sodium soy sauce
1 Tbsp. rice vinegar
1 Tbsp. Japanese rice wine or pale dry sherry
Sriracha sauce to taste (1 Tbsp. or more)
3 oz. thin rice noodle (broken or cut into smallish pieces)
1 to 2 head bok choy, cut into bite size pieces (about 3 cups)
  • Heat 1 Tbsp. olive oil in Dutch oven/soup pot over medium-high heat; add chicken and brown (approximately 2 to 3 minutes); remove to a plate.
  • Add remaining 1 Tbsp. olive oil to the now-empty pot and heat over medium-high heat; add onions, carrots, peppers and sauté until tender; add mushrooms, ginger, and garlic and continue sautéing for 1 minute.
  • Add the cooked chicken back into the pot, followed by the broths, soy sauce, rice vinegar, rice wine (or sherry), and sriracha; bring to a boil, then reduce heat to medium-low and gently simmer for 15 to 20 minutes.
  • Add rice noodles to pot and simmer 2 to 5 minutes, then turn off heat and add bok choy and cover pot just noodles are al dente and bok choy is wilted (5 to 10 minutes).
Makes 8 to 10 servings.

Sunday, December 10, 2017

Baked Shrimp with Zesty Cocktail Sauce ala ~DKBB~

Baked Shrimp with Zesty Cocktail Sauce ala ~DKBB~
(original recipe from People Holiday Cooking 2017 magazine)

2 lbs. raw peeled, deveined shrimp
2 Tbsp. olive oil
1½ tsp. kosher salt
½ to 1 tsp. cracked black pepper
  • Place on cookie sheet and bake at 425° F for 10 minutes.
  • Can be served hot or chilled.
1 cup ketchup
4 to 6 Tbsp. prepared horseradish
2 Tbsp. minced shallot
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 to 2 tsp. Worcestershire sauce
1 tsp. hot sauce (optional)
  • Stir all together until well combined.
  • Cover and chill until ready to serve.

Friday, November 17, 2017

Mexican Shepherd's Pie ala ~DKBB~

Mexican Shepherd’s Pie ala ~DKBB~
(original recipe, based on a dish from Blue Corn Café in Santa Fe, NM)

1 lb. ground beef
1 small onion, chopped
½ green pepper, chopped
1 small jalapeño, diced
Salt and pepper to taste
1 can black beans, rinsed and drained
2 cans fiesta or mexi corn, drained
1 can diced Hatch green chilies
½ to 1 tsp. turmeric
1 tsp. cumin
½ to 1 tsp. Mexican oregano
½ to 1 cup shredded Pepper Jack cheese
Mashed potatoes (enough to generously cover the top of the casserole)
  • Preheat oven to 375° F.
  • Peel and boil potatoes (4 to 6 medium-sized); when cook thoroughly, drain and mash with a little milk and butter; set aside.
  • Brown ground beef with onion, green pepper, and jalapeño; drain excess grease; add salt and pepper to taste; add in black beans, corn, green chilies, and spices; mix well and warm all through.
  • In a 9x13 (3 qt.) glass baking pan, place the meat/vegetable mixture, top that with the cheese, then spread a good layer of mashed potatoes over all.
  • Bake for 30 to 35 minutes (until potatoes are getting brown on the top).
  • Serve with salsa of choice (green is best, however).