Spice it up!

I wanted to try a couple different things for dinner tonight.  I had a couple recipes I haven't tried yet, though I have had the green beans.  Being able to make them at home is great.  The combo of both the Chicken in Pobalno Cream sauce with Garlic Chile Green Beans, delish.  

I used the recommended 4 peppers in the cream sauce.  It took a lot of hitting that pulse button to make enough room in the food processor.  3 cups wasn't large enough this time.  :P  It turned out great.  And I used chicken tenders instead of the breasts, wonderfully juicy.  Gouda cheese worked great, and of course I threw a little extra on.  

Give it a try next time you want something a little different, or a little kick.  ;)

Chicken in Poblano Cream Sauce

Makes 4 servings

Ingredients:

3-4 poblano peppers (seeded and chopped)

½ cup milk

4 tbsp butter, divided in half

1 tbsp flour

1 cup Mexican crema fresca or heavy cream

4 skinless boneless chicken breast halves

1 cup grated manchego, jack or gouda cheese

Directions:

Puree peppers with milk until smooth.  Set aside.

In a medium saucepan over medium high heat melt butter and flour.  Cook, stirring, to brown lightly.  Add the chile-milk puree, stirring constantly with a wooden spoon or wire whisk until smooth.  Reduce heat, add 1 cup Mexican crema or heavy cream, and stir constantly until the sauce begins to bubble.  Remove from heat and add salt to taste.  The sauce may be made a day in advance and refrigerated.

Preheat oven to 350°.  Melt 2 tbsp butter in a large skillet over medium high heat, and sauté chicken breasts 4 minutes on each side.  Place them in a greased baking dish, pour the poblano cream sauce over all, and top with 1 cup grated manchego, jack, or gouda cheese.  Bake uncovered, 20 minutes, or until the cheese is golden and bubbly.

Poblano cream sauce - VERY green.

 

Dramatically Seared Green Beans with Garlic and Chiles

 Serves 4

 

2 Tbsp. canola or peanut oil

1 lb. green beans, trimmed

3 cloves garlic, minced (1 Tbs.)

1/4 tsp. to 1/2 tsp. red pepper flakes, optional

 

Heat large, deep skillet or wok 2 minutes over medium heat. Add oil, and swirl to coat pan. Increase heat to high, wait 30 seconds, then add green beans and a big pinch of salt. Cook 3 minutes shaking the pan or using tongs to turn and move beans so they cook quickly and evenly. Stir in garlic and red pepper flakes, if desired, and cook 1 minute more, stirring constantly, or until beans are crisp-tender.