Arrange oven rack in upper third of the oven. Preheat broiler to high heat. Line a baking sheet with aluminum foil. Place poblanos on the prepared sheet and broil, turning occasionally, until the skin is blackened, blistered and charred on all sides, about 10-20 mins. Carefully transfer the peppers to a bowl, cover and set aside to cool. Meanwhile, mash avocado in a small bowl with the lime and salt to taste. Swirl the butter and oil together in a small bowl with a pastry brush. Brush oil mixture over one side of each slice of bread. Turn bread over and spread avocado mixture on two slices of the bread. Divide the cheese between the other 2 slices of bread. When peppers are cool enough to handle, peel the charred skin off. Remove stems and seeds and cut the peppers in half. Lay the pepper halves over the cheese and top with the avocado smeared halves. Lay the assembled sandwiches in a large skillet and place over medium-low heat, cook until golden on the outside and cheese is melted or, 3 -5 minutes per side.
Roasting poblano peppers and removing the skins makes them perfect for these modified Food Network recipes.
INGREDIENTS
4 large tortillas
2 large poblano peppers
2 cups shredded Monterey Jack cheese
4 teaspoons extra virgin olive oil
DIRECTIONS
Heat the broiler to high. Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
From sproutedkitchen.com, this cool cucumber sauce pairs well with deep, rich salmon. Served with quinoa or grilled pita on the side, this healthy and flavorful dish packs in a unique combination of flavors. This website is worth checking out- the great recipes and beautiful pictures are sure to inspire your time in the kitchen!
INGREDIENTS
Fish
8 skewers
1 1/2 lbs. Wild Alaskan Salmon, skinned and deboned
2 zucchini
2 lemons, sliced very thin and seeded
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. maple syrup
1/2 tsp. sea salt
1/4 tsp. paprika
1/2 tsp. Italian seasoning
1/4 – 1/2 tsp. red pepper flakes
Yogurt Sauce
2 garlic cloves
1/2 tsp. each salt and pepper
1 ½ cups roughly chopped cucumber
zest of one lemon
3 Tbsp. fresh dill
2 Tbsp. fresh mint leaves
1 cup full fat Greek yogurt
DIRECTIONS
Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. Cut the salmon into 2” chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients.
In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye on it.
To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-23 17:44:162013-07-23 17:44:16Salmon Skewers with Cucumber Yogurt Sauce
Roasted Poblano Grilled Cheese Sandwiches
Roasted Poblano Grilled Cheese Sandwiches
INGREDIENTS
DIRECTIONS
Arrange oven rack in upper third of the oven. Preheat broiler to high heat. Line a baking sheet with aluminum foil. Place poblanos on the prepared sheet and broil, turning occasionally, until the skin is blackened, blistered and charred on all sides, about 10-20 mins. Carefully transfer the peppers to a bowl, cover and set aside to cool. Meanwhile, mash avocado in a small bowl with the lime and salt to taste. Swirl the butter and oil together in a small bowl with a pastry brush. Brush oil mixture over one side of each slice of bread. Turn bread over and spread avocado mixture on two slices of the bread. Divide the cheese between the other 2 slices of bread. When peppers are cool enough to handle, peel the charred skin off. Remove stems and seeds and cut the peppers in half. Lay the pepper halves over the cheese and top with the avocado smeared halves. Lay the assembled sandwiches in a large skillet and place over medium-low heat, cook until golden on the outside and cheese is melted or, 3 -5 minutes per side.
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Roasted Poblano Quesadillas
Roasted Poblano Quesadillas
Roasting poblano peppers and removing the skins makes them perfect for these modified Food Network recipes.
INGREDIENTS
DIRECTIONS
Heat the broiler to high. Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
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Salmon Skewers with Cucumber Yogurt Sauce
Salmon Skewers with Cucumber Yogurt Sauce
Salmon Skewers with Cucumber Yogurt Sauce
From sproutedkitchen.com, this cool cucumber sauce pairs well with deep, rich salmon. Served with quinoa or grilled pita on the side, this healthy and flavorful dish packs in a unique combination of flavors. This website is worth checking out- the great recipes and beautiful pictures are sure to inspire your time in the kitchen!
INGREDIENTS
Fish
Yogurt Sauce
DIRECTIONS
Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. Cut the salmon into 2” chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients.
In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye on it.
To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice.
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