Chile Rellenos

I did one more thing that I can scratch off of my to-do list. I learned to make Chile Rellenos!

My friend Claudia R heard me talking about it one time and she said she would teach me how to make them. I took her up on it! Karen wanted to learn too, so we planned on meeting at Karen's house - which by the way, is a great place for a cooking class :) Claudia's mom, Rosario, was part of the teaching crew as well.

So here is my not-really-a-recipe for chile rellenos. Yumm!

Ingredients:
✔ Poblano Chiles (preferably with stem)
✔ Oaxaca cheese, grated (or Monterey Jack)
✔ Flour
✔ Eggs
✔ Oil

Directions:

1. Place whole chiles in a hot iron skillet turning until skin blisters on each side. Place charred chiles in a plastic bag to steam. Peel skin off of chiles, careful not to break open the flesh.
2. Make a small incision at the top of the chile and clean out seeds (about an inch and a half or two from the stem area straight down).
   
3. Stuff hollowed chili with grated cheese. If the slit opens too much, secure with a toothpick or two.
4. Use electric mixer to beat whites until they hold a stiff peak like meringue. Gently mix in eggs.
5. Pour 1-inch of oil into a heavy deep skillet over medium to medium high to heat. When you think the oil is hot, test the edge of a chile-it should sizzle vigorously.
6. Fill pie plate with flour and dredge stuffed chile on all sides. Shake excess flour. Dip flour coated chile into egg mixture, pulling out straight up by the stem.
7. Carefully lay batter coated chile into skillet and baste with spoonfuls of hot oil. When they’re golden underneath, gently turn the chiles over. Fry until the other side is richly golden.
8. Place cooked chiles on a plate lined with paper towels to soak up excess oil until ready to serve.

Variations:
✔ Fill with cooked chicken or ground been instead of or in addition to cheese.
✔ Smother with green chile or Tex-Mex tomato sauce.

I like rellenos smothered with green chile. Claudia is from Texas and says they don't really eat green chile there. She made a simple sauce with sauted onions and bell peppers simmered with crushed tomatoes. But they are also good just as they are.

Thanks Claudia!

A busy Mother's Day...

I cooked my bootie off for a Mother's Day Brunch!

Menu
♥ Baked Ham (Mario & Karen)
♥ Potato Crust Quiche (missing from photo - darn!) w/Sour Cream & Chives
♥ French Toast Casserole
♥ Craisin-Orange Cream Scones w/Cream Cheese & Orange Marmalade
♥ Chocolate-Hazelnut & Vanilla-Coconut-Craisin Biscotti
♥ Cheese filled Crepes w/Strawberry Compote
♥ Banana Bread
♥ Fresh Fruit Plate w/Yogurt Strawberry Dip
♥ Chocolate Covered Strawberries (Claudia)
♥ Mimosa's & Fruit Juices

I'm not gonna lie... I was exhausted - but I was happy to see that I got it all done and in time too! ... and, I think all the moms enjoyed themselves.

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I barely had time to rest before we were off to see David Copperfield at the DCPA. I had a chance to see him perform live when I was in high school and he is just amazing. A little stranger than I remembered, but amazing.

It was awesome to see Darren's reaction. He said excitedly "I don't know what I'm going to do if he does this one!! I just don't know if I can handle it!" Of course, it was the same expression with each trick. We had great aisle seats and at several times, David Copperfield came up right by us. For the one where he made himself disappear right off stage and appear in the audience - he appeared three seats behind us. And for the last trick, where he brought audience members up on stage to make them disappear, Mondo was chosen as a "witness" and got to go on stage too. I loved it and would do it again in a second. But it was just over an hour - I wish it would have been a bit longer :)

Kisssss my griiiiiiiiiits..... and a banana cream pie!

I am not a huge fan of diner food. I guess I think it's kind of boring. A step up from cafeteria food - maybe.

I'm not talking about the diners that Guy Fieri visits on his Food Network show, Diners, Drive-ins and Dives. I'm talking about the local diners that I know. Carnation. Barry's. Breakfast King. Rosemary's. They remind me of a place I'd go for a 2am breakfast after a night out at the clubs. Would someone just place a 3 feet wide platter of pancakes with a side of hashbrowns right in front of me please.

No. No. No. I don't think so. And on top of that - they never have peanut butter for my pancakes! argh!

That being said, I have to say - Newbarry's has THE BEST BANANA CREAM PIE ever!!!! Crust. Filling. Topping. The Best. I'd post a picture - but I already ate it all! <<muah hahahaha>>

They also have pretty good rice pudding. And just right brewed iced tea.

Newbarry's
2995 W Jewell Ave
Denver, CO 80219
(303) 935-5503

Pray for Tay!

I'm Relay'n people! Friday, June 5th to Saturday, June 6th

My Reason to Relay

I Relay because I want to see an end to cancer during my lifetime.

I Relay in memory of those who did not live to see that. For my Godmother. My uncle Ronnie. My Grandpa. My Uncle Sonny. For Coleman...

I Relay in honor of amazing Survivors who inspired me and gave me great hope in my own battle. For Matthew. For Heather. For Sammy. For Heller. For Tracey. For Nadine...

I Relay for those who are still fighting. For Taylor. For Jeanine. For Audrey...

I Relay for the families and friends and anyone else affected by this horrible disease. That's YOU! because, cancer affects EVERYBODY!

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My Relay for Life Page: http://main.acsevents.org/goto/prayfortay

Taylor's Story: http://www.caringbridge.org/visit/taylormorgan

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French Toast Bake

I am still practicing recipes for our Mother's Day Brunch. So last night I put a make-ahead-casserole together for the French Toast Bake.

I've made one of these before, and I knew I would have done a couple of things different with it if I ever made it again. The recipe I used this time had me cut up the pieces of bread into 1 inch cubes - which is definitely something I liked. It made for more uniform cooking to the dish. I also added a pecan topping that was out of this world - not sure why I opted out on that last time. I must have been out of my mind!

Word to the wise... the recipe notes that you should place the dish on a rimmed baking sheet. Do it. I forgot to do this, and true to the note - the casserole puffed like magic and spilled out over the sides a bit, all gooey in the oven. Oops!

I got the recipe from my fave Cook's Illustrated magazine, the Make-Ahead Recipes Edition and I will be happy to share with you - just let me know if you'd like a copy and I will type it out.

So I am happy with my menu and my recipes. Now I am just worried about the oven. Wish I had two. Awe well, I will make do.