The first yellow rose of spring
and the first peach rose.
Arepas with Poblanos, Bacon and Eggs
I loved the name of this recipe. Arepas with Poblanos. It just has a nice ring to it, doesn't it? You have to say it with an accent too of course. It just rolls off the tongue. Arepas with Poblanos!
I had never made arepas before. I'm not sure I even really knew what an arepa was. Well, let me tell you, they were delicious. Like awesome corn pancakes.
While the poblanos looked pretty and were delicious, I think next time, I would just cut them up into the eggs. I'm all about simple and that would just be one less step. Call me lazy but I think it would be just fine.
Arepas with Poblanos, Bacon and Eggs
Adapted from Rachael Ray Magazine Sept. 11
2 large poblano chile peppers
1 cup corn flour or finely ground cornmeal
1 cup corn
3/4 cup shredded cheddar cheese (3 oz)
1 cup milk
2 tbsp. butter
6 slices bacon, chopped
8 eggs
Cilantro (optional)
Preheat broiler to high. Char the poblanos under the broiler on all sides, 5 - 6 minutes. Place in a bowl, cover and let cool. Peel, seed and slice.
Place corn flour and corn kernals in a bowl and season with salt. Add the cheese and toss with your fingers. In a small saucepan, heat the milk but do not boil. Add the butter to melt. Stir into the corn mixture and let stand for about 10 minutes.
Cook the bacon in a skillet until done and crispy. Scoop bacon out onto paper towels to drain. Save bacon grease to cook arepas and eggs in if desired. (it's bacon grease, how could you NOT want to do this!)
Heat a thin layer of oil (I used bacon greast) in nonstick skillet over medium high heat. Spoon corn cake mixture and flatten slightly. I used an ice cream scoop for measuring and just flattened them with the end of the scoop. Cook them for 3 - 4 minutes on one side, or until you see the edges just getting brown. Flip and cook on the second side for a couple of minutes. I fit 4 in a pan and cooked 12 arepas.
Add small bit of bacon grease to skillet and and add the eggs. Season with salt and cilantro. Scramble to desired doneness. Layer the eggs on the arepas and top with poblanos.
One Year Ago...
Cilantro Rice
This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
It's a Keeper Thursday at It's a Keeper
Ultimate Recipe Swap-Side Dishes at Life as Mom
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Foodie Friday at Not Your Ordinary Recipes
Weekend Wrap Up Party at Tater Tots and Jello
Makin' You Crave Mondays at Mrs. Happy Homemaker
Made By You Monday at Skip to My Lou
Recipe of the Week at Family Fresh Meals
Soft and cozy
Ainda não estão passadas a ferro, a luz não é nada de especial, mas tinha que vos mostrar as fotos. Eu adoro as almofadas novas das princesas. Adoro almofadas - quem não gosta? O eterno elemento decorativo com que as mulheres se perdem... temos sempre tantas! :) Não concordam?
They're still unironed, the light is not so great, but I had to show you the photos. I love the new pillows of my little ones. I love pillows - who doesn't? The decorative item that all women like... we always have so many! :) Don't you agree?
Vegetable Dip
Several weeks back, I was privileged enough to help create an Everyday Meal with 5 other talented food bloggers for Lawry's. It was a contest. 10 teams, each with a team of 6. Well, I'm happy to saw that Lawry's announced the winners and we won! Yea!
Here is the featured recipe for Baked Panko Zucchini Fries from our team. Here is the Lawry's facebook page as well!
Well, I was in need of some healthy veggie dip so I turned to Lawry's once again and it turned out fantastic!!
~~~~~~~~~~~~~~~~~~~~~
Veggie Dip
1 (6 oz) plain greek yogurt
1/3 cup sour cream, light
1/3 cup mayo, light
1 tsp. onion powder
1 1/2 tsp. dried dill weed
2 tsp. Lawry's Seasoned Salt
Add all the ingredients together with a whisk. Chill an hour or so before serving. This will keep in the refrigerator for a couple of weeks.
One Year Ago...
Italian Sausage Pasta w/ Zucchini Broccoli Alfredo Sauce
This is linked with:
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth & Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Slightly Indulgent at SS&GF
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
What's on the Menu at Dining with Debbie
My Best Recipes at This Chick Cooks
The Mommy Club at Crystal and Co.
Chocolate Peanut Butter & Oat Snack Bars - Secret Recipe Club
It's time again for The Secret Recipe Club reveal! It gets so exciting, doesn't it? Amanda was the one who kicked things off with the whole thing! Tina from Mom's Crazy Cooking is helping out for Group B.
This month I am paired up with Averie from Love Veggies and Yoga. She has an awesome blog with tons of healthy foods! Healthy AND super delicious I should say! I saved several recipes. I've already made the Banana Brulee Oats and she has a bunch of other oatmeal recipe I want to try!
These oat bars were awesome. They kids loved them and we ate them all the first day. These will be made again and again!
Chocolate Peanut Butter & Oat Snack Bars
Adapted from Love Veggies and Yoga
1/2 cup semi sweet chocolate chips
1/2 cup peanut butter, I used chunky
1/3 cup milk, 1%
1 1/2 cup oats, quick cooking
1/2 tbsp. vanilla extract
2 tbsp. splenda
1/4 cup pecan halves, rough chopped
1 tbsp. flaxseed meal
Melt chocolate chips, peanut butter and milk in the microwave in 20 second intervals, stirring and checking. Once melted and stirred together, add the rest of the ingredients. You want this to be fairly dry, if it's not dry enough, add more oats one tablespoon at a time.
Press mixture into an 8 x 8 pan sprayed with cooking spray. Refrigerate for about 30 minutes or until cooled and firm. Cut into 10 slices. You could also roll into balls as well for a finger snack.
I put it through Sparkpeople.com recipes and these are the stats that I came up with.
Nutrition Facts
10 Servings
Amount Per Serving
Calories 205.4
Total Fat 12.6 g
Saturated Fat 1.4 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 4.5 g
Cholesterol 0.4 mg
Sodium 187.3 mg
Potassium 163.3 mg
Total Carbohydrate 19.4 g
Dietary Fiber 2.8 g
Sugars 2.4 g
Protein 5.7 g
One Year Ago...
Hawaiian Rum Marinated Pineapple
Menu Plan Monday ~ September 19 - September 25, 2011
Vacation is over and I'm ready to cook again! I have a bunch of new recipes that I want to try this week. Plus, I have a whole bunch of ground turkey and I plan to do some freezer cooking. I want to get the freezer stocked for the next couple of weeks!
Monday: Hamburger Salad & Apple Pockets
Tuesday: Orange Barbecue Cashew Chicken
Wednesday: Southwest Smothered Chicken
Thursday: Steaks & Sweet n Sour Zucchini Salad
Friday: Leftovers
Saturday: Spaghetti
Sunday: All Day Meatballs, brown rice & veggies
This is linked with Menu Plan Monday at I'm an Organizing Junkie
One Year Ago...
Cheesy Chimichangas
Monday: Hamburger Salad & Apple Pockets
Tuesday: Orange Barbecue Cashew Chicken
Wednesday: Southwest Smothered Chicken
Thursday: Steaks & Sweet n Sour Zucchini Salad
Friday: Leftovers
Saturday: Spaghetti
Sunday: All Day Meatballs, brown rice & veggies
This is linked with Menu Plan Monday at I'm an Organizing Junkie
One Year Ago...
Cheesy Chimichangas