Side Dish

Chili Rellenos Meal

We have all ordered Chili Rellenos at a Mexican Restaurant. You know, the poblano peppers, stuffed with a cheese mixture, dipped in a batter and deep fried. Heavenly, and now let’s make them at home. I got the recipe at a Teacher’s Workshop at the Art Institute of Houston. The recipe was all in ounces. Of course, all culinary students weigh everything. Never fear all you cooks who do not own a scale, I have converted it for you. I am also including what I serve it with: Mexican Rice and (no, not beans) Oven Roasted Okra seasoned with chili powder and cumin. It’s a great combination and even though the Chili Rellenos require a little work, they are well worth it. Enjoy!

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Chili Rellenos

Recipe inspired by Art Institute of Houston
Course Main Course
Cuisine Mexican
Keyword batter, corn meal, monterrey cheese, poblano
Servings 4

Equipment

  • skillet
  • infrared thermometer

Ingredients

  • 4 each poblano peppers

Filling

  • 2 tablespoons butter
  • 1 each medium yellow onion chopped
  • 1 clove garlic fine diced
  • 1/2 can whole kernel corn drained
  • 2 tablespoons sour cream
  • 1 1/2 cups Monterrey Jack cheese grated
  • pinch oregano
  • salt and pepper to taste

Batter

  • 3 each eggs
  • 1 1/2 tablespoons water cold
  • 1 1/2 tablespoons flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • oil for frying

Instructions

Peppers

  • Roast peppers by placing on grill, or directly on burner or in a skillet. Turn frequently and roast until blisters form. Place in paper bag to sweat and cool.
  • When cool, peel off skin. Split on one side only and cut out the seed pod leaving the stem.

Filling

  • Heat the butter, add onions, garlic and saute' until soft. Add the whole kernel corn and oregano. Heat for about 2 minutes.
  • Cool and then blend with the sour cream and grated Monterey jack cheese. Season with salt and pepper to taste.
  • Stuff the chiles with the cheese mixture, reshape and chill for 30 minutes.

Frying

  • Separate the egg yolks and egg whites. In a bowl, beat the egg yolks and water. Whisk in the flour, salt and baking powder.
  • In a larger bowl, whip the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the egg yolk mixture.
  • When ready to serve, heat 1/2 inch oil in an iron skillet. When 350 degrees, dip the stuffed chiles in flour and then in the batter. Fry in the hot oil until golden brown on one side, turn them over and fry until golden brown on the other side. Remove from oil and drain on paper towels. Keep warm. Serve immediately.

Notes

This recipe can be made in stages.  Roast the peppers, make the filling and stuff ahead of time.  Then all that is left is making the batter, heating the oil and frying.  

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Scalloped Potatoes

Scalloped Potatoes have always been one of my favorites but I rarely made them because they were so labor intensive. But this recipe is relatively easy compared to making a sauce for other versions. Caramelizing onions takes a while but can be done early while working in the kitchen. A bunch can be cooked and stored in the freezer for a variety of uses.

There is no sauce to make in this recipe. The heavy cream and Parmesan cheese will make its own sauce while the potatoes cook. The result is creamy potato slices with a flavorful cream sauce. You must try this recipe. Enjoy!

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Scalloped Potatoes

Course Side Dish
Cuisine American
Keyword heavy cream, onions, Parmesan cheese, potatoes
Cook Time 1 hour 10 minutes
Servings 8
Author stevens1951

Equipment

  • 9×13 baking dish

Ingredients

  • 3 pounds white potatoes peeled and thinly sliced
  • 1 medium onion sliced 1/4 inch thick
  • 1/2 stick butter
  • 1 quart heavy cream
  • 1 cup Parmesan cheese grated
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

  • Heat butter in a small skillet over medium heat. Add onions and slowly cook until caramel color, stirring often.
  • Butter a 9×13 baking pan. Layer 1/2 of the sliced potatoes in the bottom of the pan. Spread on the caramelized onions. Layer rest of potatoes on top.
  • In a bowl, mix cream, Parmesan cheese, salt and pepper. Pour over potatoes.
  • Cover with foil and bake for 45 minutes at 350 degrees F. Uncover and bake at 400 degrees F for 25 minutes until done.

Notes

Potatoes are sliced quickly in a food processor using the slicing blade.

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    Squash Ribbons

    Summer squash is coming in now so if you have a garden, you have plenty and are looking for different ways to cook it.

    • Peel squash to the core
    • 5 cups of peel squash is needed
    • Peel until you see the seeds and core. This is where you get most of the moisture in squash dishes
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    Squash Ribbons

    Leaving the core and seeds out makes for a less mushy product and well worth the “peeling”. Enjoy!
    Course Side Dish
    Cuisine American
    Keyword cheese, saute’, squash, cheese, saute
    Servings 4
    Calories 84kcal
    Author Cooking Light June 2005

    Equipment

    • vegetable peeler

    Ingredients

    • 4 each yellow or zucchini squash about 1 1/2 pounds
    • 1 teaspoon olive oil
    • 1 cup onion, thinly sliced optional
    • 1/4 teaspoon red pepper flakes optional
    • 1/4 cup parmesan cheese
    • 1/4 teaspoon freshly ground black pepper

    Instructions

    • Slice yellow and/ or zucchini squash into ribbons by using a vegetable peeler just until you get to the seeds. Keep peeling until you only have the core of seeds left. You will need about 4 or 5 squash to get about 5 cups.
    • Heat oil in a large skillet over medium heat. Sauté squash, onion and red pepper flakes in olive oil or butter just until tender. Finish off with a handful of Parmesan cheese and black pepper. Be careful with salt. The Parmesan usually gives it enough.

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    Thanksgiving Meal- Sweet Potato Casserole

    It would not be Thanksgiving or Christmas at Sweets & Eats without Sweet Potato Casserole; and thanks to my best friend and her mother, we have a great recipe. 

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    Sweet Potato Casserole

    Source:  Adapted from Carolyn Bates Carlisle and her Mother,  Christine Bates, fondly known as Tetot
    Course Side Dish
    Cuisine American
    Keyword brown sugar, pecans, streusel topping, sweet potatoes

    Ingredients

    • 5 cups warm mashed sweet potatoes
    • 1 cup sugar
    • 1 stick butter
    • 2 each eggs slightly beaten
    • 1 dash salt
    • 1 teaspoon vanilla
    • 2/3 cups milk use up to this amount if dry

    Instructions

    • Mix all ingredients and place in a greased casserole. Mix in separate bowl the following ingredients for a streusel topping:
      1/2 cup light brown sugar
      1/4 cup flour
      1/2 cup pecans, chopped
      1/2 stick butter, melted
      dash salt
    • Mix streusel and pour over sweet potatoes.  Bake 350 F. for 30 minutes.

      Thanksgiving Menu- Decadent Mashed Potatoes and Green Bean Au Gratin

      We made Decadent Mashed Potatoes very often at Sweets & Eats. Mainly because they never seized up and got hard. That is a boon if you want to make them ahead of time for a Take and Bake or make them the day before for a busy meal. It is full of calories with cream cheese, sour cream, butter and everything you dream about! But it’s Thanksgiving, so go ahead, splurge and enjoy!

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      Decadent Mashed Potatoes

      Source:  2008 Brookshire Brothers Fresh Harvest Cooking Show,  Chef Tiffany Collins

      Ingredients

      • 2 1/2 pounds Yukon potatoes peeled and cut into 2 inch pieces
      • 1/2 tablespoon salt
      • 1 3 ounce pkg cream cheese softened
      • 1/2 cup sour cream
      • 1/4 cup butter softened
      • 2 tablespoons whole milk warm
      • salt and pepper to taste

      Instructions

      • Place the potatoes and salt in a large stockpot and cover with cold water.  Bring to a boil over high heat.  Reduce the heat to medium-low and cook for 15 to 20 minutes or until fork tender.  Drain and place the potatoes in a large mixing bowl.  Add cream cheese, sour cream, butter and milk.  Beat at  medium speed with an electric mixer until smooth and fluffy.  Season to taste with salt and pepper.  Serve immediately or store covered in the refrigerator and heat in the oven until 165 F.

      As you know, I am not a fan of canned soups.  So Green Bean Casserole is not a highlight of our Thanksgiving meal.  Then I found the recipe for Green Beans Au Gratin.  It is the perfect substitute with a creamy, cheese sauce and it can be topped with canned onion rings if you wish.  Yes, it is a little more trouble but it is worth it,  Enjoy!

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      Green Beans Au Gratin

      Source:  Southern Living 1980 Annual Recipes, page 116.

      Ingredients

      • 1 pound fresh green beans or 2 cans green beans, drained
      • 1/4 cup butter
      • 1/4 cup all purpose flour
      • 1 teaspoon salt
      • 1/8 teaspoon dry mustard
      • 1 1/2 cups milk
      • 1/2 cups swiss cheese shredded
      • 1 1/2 tablespoons Parmesan cheese grated
      • Paprika
      • 1/2 cup slivered almonds
      • or canned onion rings as topping

      Instructions

      • Remove strings from green beans; cut beans into 1 1/2 inch pieces, and wash thoroughly.  Cook beans, covered, in lightly salted water until tender (about 20 to 25 minutes); drain and set aside.  Or open 2 cans of green beans, drain and set aside.
      • Melt butter in saucepan and add flour to make a blond roux. Add seasoning. Gradually add milk and stir with a whisk while cooking over low heat until thickened. Add cheeses and stir.
      • Combine green beans and sauce and blend well. Pour into a greased baking dish and top with almonds or onion rings and garnish with paprika.
      • Place in a 350 degree oven and bake until bubbly.

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