Pepper Jelly-Glazed Grilled Chicken with Peppers

Trader Joe’s stocks their sweet and spicy pepper jelly in the fall for the holiday season- just in time for this quick and tasty weeknight meal.

This recipe was adapted from a Food and Wine “staff-favorite,” contributed by Molly Stevens. I served the chicken and peppers over a bed of rice to absorb the drippings and grilled lime juice.

Yield: Serves 4 to 6

• 3 limes
• 8 boneless, skinless chicken thighs (about 2 pounds 5 ounces)
• 1 T ground coriander
• 2 1/2 tsp kosher salt, divided
• 1/4 to 1/2 teaspoon red pepper flakes, to taste
• 4 T olive oil, divided
• 4 long green bell peppers (CSA), poblano, or Anaheim chiles (10 to 12 oz)
• 10 to 12 shishito peppers (6 to 8 oz)
• 1 bunch scallions, trimmed
• 1/2 cup hot pepper jelly
• Basmati rice, for serving

1. Preheat a grill to medium-high (400°F to 450°F).
2. Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside and discard juiced lime halves.
3. Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and red pepper flakes; rub evenly with 2 tablespoons oil. Set aside.
4. Brush long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle evenly with remaining 1 teaspoon salt.
5. Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
6. Arrange long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on un-oiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for chiles. (It took even longer on my grill to char the vegetables.)
7. Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
8. Arrange chicken thighs on un-oiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side.
9. Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute.
10. Flip chicken, and repeat with second side. Remove chicken from grill.
11. Place grilled chicken and vegetables on a platter over a bed of cooked Basmati rice.
12. Squeeze grilled lime halves over chicken, chiles, peppers, and scallions.

Enchiladas Verdes (Green Enchiladas with Chicken & Cheese)

Enchiladas verdes has been one of my all-time favorite dishes for almost my entire life. So, naturally, I am drawn to every version that I come across! I liked how this version included cheese in the filling rather than melted over the top. These enchiladas were also extra saucy- loved it.

This recipe was adapted from Christopher Kimball’s Milk Street magazine. I used poached chicken thighs but rotisserie chicken meat could be used as a shortcut.

We ate the enchiladas garnished with chopped onion and cilantro with rice and refried beans on the side. I cooked the rice in the chicken poaching liquid which made it extra flavorful. Great.

Yield: 4 servings (8 enchiladas)

• 3 T extra-virgin olive oil, divided
• 3 medium-large poblano chilies (about 12 to 14 oz), stemmed, seeded, and chopped
• 1 pound tomatillos, husked, cored, and chopped
• 1 medium yellow or white onion, chopped, plus more for garnish, if desired
• 8 medium garlic cloves, smashed and peeled
• 1 T ground cumin
• 1/2 cup chicken stock, plus an additional 2 cups if poaching the chicken
• 1 cup lightly packed cilantro leaves and stems, rinsed and dried, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1 pound boneless chicken (I used 3 boneless, skinless chicken thighs) (or 1 1/2 cups finely chopped cooked chicken)
• 6 oz Monterey jack or whole-milk mozzarella cheese, shredded (1 1/2 cups)
• 2 T hot sauce, such as Cholula or Tapatío (I used Chipotle Cholula- my favorite)
• 8 6-inch corn tortillas
• lime wedges, to serve, optional
• sour cream or Mexican crema, for serving, optional
• rice and refried beans, for serving, optional

1. Place the chicken in a medium saucepan and cover with about 2 cups of chicken stock. Bring to a simmer over medium-high heat, then reduce to low, cover and cook until the thickest part of the meat registers 165 degrees for thighs or 160 degrees for breasts, about 15 to 20 minutes. Let the chicken cool in the liquid until just warm, then finely chop the meat. Reserve the cooking liquid. (Alternatively, 1 1/2 cups of chopped rotisserie chicken meat can be substituted.)
2. Preheat the oven to 475 degrees with a rack in the center position.
3. In a large pot over medium-high, combine 1 tablespoon of the oil, the chopped poblanos, cored & chopped tomatillos, chopped onion, and garlic. Cook, stirring occasionally, until the vegetables are beginning to soften, 5 to 8 minutes.
4. Stir in the cumin and cook until fragrant, about 30 seconds.
5. Add the stock and cook, stirring occasionally, until the vegetables have completely softened, about 5 minutes. Remove from the heat and let cool for 5 minutes.
6. Transfer the mixture to a food processor and process until smooth, about 1 minute.
7. Add the cilantro and continue to process until smooth, about 1 minute. Taste and season with salt and pepper.
8. Spread 1 cup of the sauce in the bottom of a 13-by-9-inch baking dish; set aside. (I used 4 individual enameled cast iron serving dishes, placing 1/4 cup of the sauce in the bottom of each dish.)
9. In a medium bowl, toss together the chicken, cheese, hot sauce, 3/4 teaspoons salt and 1 teaspoon pepper; set aside.
10. Brush both sides of the tortillas with the remaining 2 tablespoons olive oil, then arrange them on a rimmed baking sheet (its fine to overlap them slightly). Cover tightly with foil and warm in the oven just until soft and pliable, about 3 minutes. (This step is important in order to make sure that the tortillas are pliable enough to fill and roll.)
11. Uncover the tortillas; reserve the foil. Lay the tortillas out on a large cutting board (or 2) or a clean counter.
12. Divide the chicken mixture evenly among the tortillas (about 3 heaping tablespoons each), arranging the filling in a line along the bottom edge of each tortilla. (I used a 3 T cookie scoop.)
13. Working one at a time, roll up the tortillas to enclose the filling and place seam side down in a tight row down the center of the prepared baking dish. (or 2 enchiladas per individual baking dish)
14. Spoon 1/2 cup of the sauce over the enchiladas. (or 2 T per individual baking dish)
15. Cover tightly with a layer of parchment paper topped with the reserved foil. Bake until the cheese begins to melt out of the ends, about 15 minutes.
16. Meanwhile, cook 1 cup of rice in 2 cups of chicken poaching liquid, if desired. (I used white Basmati rice.) (I also warmed refried beans at this point.)
17. Uncover and spread the remaining sauce over the enchiladas. (or about 2 T per individual baking dish) Re-cover and let stand for 5 minutes.
18. Serve with lime wedges and sour cream or Mexican crema, garnished with chopped onion and cilantro, as desired.

Cheesy Baked Pasta with Butternut Squash & Greens

My kids love the Butternut Squash Mac and Cheese from Trader Joe’s. (It sells out daily- so they are clearly not alone!) This vegetarian comfort food dish seemed reminiscent enough to be a crowd-pleaser. 😉 I liked that it incorporated leafy greens too.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I modified the method and proportions. I also added a poblano chile, red onion, garlic, and cilantro. Nice.

Yield: Serves 6

• Kosher salt
• 3 tablespoons olive oil
• 1 medium or 1/2 large red onion, diced
• 1 poblano chile, seeded, ribbed, and diced, divided (or 1 jalapeño, sliced into rounds)
• 6 large garlic cloves, thinly sliced
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
• 1 tablespoon ground cumin
• 1/2 teaspoon red-pepper flakes, plus more to taste
• 1 pound rigatoni, penne, or other tubular pasta
• 3/4 cup freshly grated Parmesan (I used Parmigiano-Reggiano), divided
• 4 packed cups greens (I used 2 cups turnip greens (sliced into 1-inch ribbons) and 2 cups baby spinach)
• 8 oz (1/2 pound) fresh mozzarella, torn into bite-size chunks
• 1/3 cup cilantro or flat-leaf parsley and tender stems, roughly chopped, for garnish

1. Bring a large covered pot of heavily salted water to a boil. Cook the pasta until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 2 cups of the pasta water and drain. Set aside.
2. Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. (I used a large and wide enameled cast iron pan.)
3. Add the diced onion and half of the diced poblano chile, season with salt, and cook until beginning to soften, about 2 minutes.
4. Add the sliced garlic and continue to cook until fragrant, about 30 seconds.
5. Add the cubed squash and season with salt, cumin, and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
6. Meanwhile, heat the oven to 400 degrees. (I set my oven to convection.)
7. When the squash is just tender, add 1 cup of the reserved pasta water. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes.
8. Turn off the heat, then use the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
9. Add the cooked pasta to the skillet along with the remaining 1 cup of reserved pasta water and 1/2 cup grated Parmesan. Stir vigorously to combine.
10. Stir in the greens one handful at a time until each addition wilts slightly.
11. Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella, and the remaining diced poblano chile. Place in the oven and cook until the top is melted and browned in spots, 12 to 15 minutes.
12. Top with minced cilantro and serve.

Poblano, Black Bean & Cheese Enchiladas

Recently, my friend gave me beautiful cast iron baking dishes. I knew that I wanted to make enchiladas in them right away! Our Cinco de Mayo feast was the perfect occasion. Our meal also included chips and guacamole, of course. 😉

The recipe for these hearty, vegetarian enchiladas was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and method. We ate them garnished with sour cream, red onion, avocado, and cilantro with refried beans and rice on the side. We topped off our festive meal with a Tres Leches Cake. Perfect.

Yield: Serves 4 to 6

• 2 tablespoons olive oil
• 2 medium yellow onions, finely chopped (I used a food processor)
• 1 poblano chile, stemmed, seeded and cut into 1/4-inch pieces
• 8 garlic cloves, peeled and minced (I used a food processor)
• Kosher salt and freshly ground black pepper
• 2 teaspoons ground cumin
• 1 (15-ounce) can fire-roasted tomatoes (I used Trader Joe’s)
• 1 teaspoon chili powder
• 1 chipotle chile in adobo, chopped
• 1/4 cup sour cream, plus more for serving, optional
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 1/2 to 2 cups coarsely grated mild Cheddar or Monterey Jack cheese
• 10 to 12 (6-inch) soft corn or flour tortillas (I used Trader Joe’s corn & wheat tortillas)
• fresh cilantro leaves and stems, for serving
• sliced avocado, for serving, optional
• diced white or red onion, for serving, optional
• rice and refried beans, for serving, optional

1. Heat the oven to 425 degrees. (I used the convection setting.)
2. In a large skillet, heat the oil over medium-high. Add the onions and chopped poblano chile; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 4 to 5 minutes.
3. Stir in the cumin and minced garlic; cook until fragrant, about 1 minute. Remove from heat.
4. Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and chipotle chile. (I used a Vitamix.) Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)(I omitted the sour cream in the sauce.)
5. Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
6. Place the tortillas in a tortilla warmer (or on a plate) covered with a damp paper towel. Cover and microwave for 1 minute, or until warm and pliable.
7. If using individual dishes, spread a few spoonfuls of sauce over the bottom of each dish. (I used 5 dishes.) Alternatively, pour enough enchilada sauce to lightly coat the base of a medium casserole dish or a 9-by-13-inch baking pan. Spread it to cover the bottom of the dish(es).
8. Line up the filling, tortillas and baking dish in a row. Place a heaping 1/4 cup of the bean mixture in the center of each tortilla. Roll up the tortilla and place in the casserole dish(es), seam-side down. Repeat with the remaining tortillas. (I placed 2 enchiladas per individual dish.)
9. Spoon or pour the remaining sauce over the enchiladas.
10. Sprinkle with the remaining 1 to 1 1/2 cups of cheese, to taste. (I used 1/2 cup cheese per dish.)
11. Place the baking dish(es) on a rimmed baking sheet and tent with foil. Bake for 10 minutes.
12. Remove foil and continue to bake until the cheese has melted and has browned in spots, about 10 additional minutes.
13. Top with sour cream, avocado slices, diced onion, and cilantro. Serve immediately.

Note: The sauce and the black bean mixture (without the cheese) can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The spice level in the sauce can be easily modified by adjusting the amount of chili powder.

Shrimp & Grits with Garlicky Roasted Poblano-Jalapeño Sauce

Annually, we treat ourselves to Southern shrimp and grits over Easter weekend. This year, I served the special dish using purple “unicorn” grits from Millers All Day in Charleston, South Carolina. Festive!

This version was topped with a spicy and garlicky roasted poblano-jalapeño sauce which had a terrific balance with the rich, cheesy grits. The shrimp was also cooked in garlic oil. It was a great variation to try for the garlic and sauce lovers in my house. 🙂 The recipe was adapted from Food and Wine, contributed by Marc Meyer. I modified the method and proportions.

Yield: Serves 4

• 4 cups water
• 1/2 cup whole milk 
• coarse salt 
• 1 cup stone-ground white grits (I used stone-ground unicorn grits)
• 2 ounces extra-sharp white cheddar cheese, shredded (1/2 cup) 
• 2 tablespoons unsalted butter 
• 1 jalapeño chile 
• 1 poblano chile
• 5 large garlic cloves, thickly sliced 
• 5 T extra-virgin olive oil 
• 2 T freshly squeezed orange juice (from 1/2 an orange)
• freshly ground black pepper 
• 1 pound shelled and deveined large shrimp, patted dry (I used 21-25 count per pound)

1. Place oven rack in the highest position and set to broil. Place the jalapeño and poblano chiles on a foil-lined rimmed baking sheet. Broil until blackened all over, about 3 minutes per side.
2. Remove from the oven and wrap in the foil. Allow to steam and cool for 10 minutes, then rub off the skins. Stem and seed the chiles.
3. In a large saucepan, bring the water to a boil with a pinch of salt. (I used an enameled cast iron pot.)
4. Whisk in the grits and cook over moderate heat, stirring often, until the grits are tender and very thick, about 15 minutes.
5. Stir in the milk, cheese, and butter. Season with coarse salt and freshly ground black pepper. (I used about 1/2 tsp salt.) Cook for an additional 5 minutes, then keep warm.
6. In a small skillet, cook the garlic in the olive oil over moderate heat, stirring, until the garlic is softened and very lightly browned, about 3 to 5 minutes.
7. Using a slotted spoon, transfer the garlic to a blender. Add the chiles and the orange juice and puree until smooth. Add all but 2 tablespoons of the garlic oil and puree until creamy. Season the sauce with salt and pepper. (I used a Vitamix.)
8. Pat the shrimp dry and toss with the remaining 2 tablespoons of garlic oil. Season with coarse salt and freshly ground black pepper.
9. Heat a very large skillet until very hot, about 2 minutes.
10. Add the shrimp in a single layer and cook until browned and just cooked through, about 45 seconds to 1 minute per side.
11. To serve, spoon the grits into bowls and top with sauce and shrimp. Serve additional sauce at the table.

Poblano Chicken Chili

My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.

This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.

Yield: Serves 8

• 1 to 2 tablespoons extra-virgin olive oil or avocado oil
• 2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
• 2 poblano chiles, seeds removed, chopped
• 1 large white or yellow onion, chopped
• 1 jalapeño, seeds and ribs removed, diced
• 4 large garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• coarse salt or pink Himalayan salt
• 2 (4-ounce) cans chopped green chiles
• 12 oz jarred salsa verde (I used Trader Joe’s)
• 2 (19-ounce) cans cannellini beans, drained and rinsed
• 4 cups chicken stock
• juice of 1 lime
• 1 avocado, diced or sliced, for garnish
• crème fraîche, sour cream, or cashew crema (recipe below), for garnish
• thinly sliced scallions, for garnish, optional
• cilantro, for garnish, optional

1. Heat the oil in a large Dutch oven set over medium to medium-high heat.
2. Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
3. Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
4. Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
5. Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
6. Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
7. Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
8. Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.

For the Cashew Crema:

1. Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
2. Blend on high speed until the crema is completely smooth, 2 minutes.

Note: The crema will keep well in an airtight container in the fridge for up to 5 days.

Buttermilk-Poblano Gravy

This Thanksgiving, we branched out from our favorite wild mushroom gravy to try this roasted poblano version. It was incredible. Because we roasted a much smaller turkey and made less mashed potatoes, I plan to gobble up any leftover gravy as a dip with tortilla chips. 🙂 It would also be wonderful in tacos or as sauce in a pot pie.

This recipe was adapted from Food and Wine, contributed by Javier Cabral and Paola Brinseño González. I incorporated a shallot as well as the roasted turkey pan dripping and juices. I also reduced the salt. Next time I will roast the poblanos in advance. I am going to start making it year-round!

Yield: about 2 cups

• 2 large (3 ounce) poblano chilies
• 1 T unsalted butter
• 2 T roasted turkey pan fat (can substitute 2 T unsalted butter)
• 1 large shallot, finely diced
• 1 1/2 cups roasted turkey pan drippings plus vegetable, chicken, or turkey stock, divided
• 1 tablespoons all-purpose flour
• 2 tablespoons buttermilk
• kosher salt, to taste
• freshly ground black pepper, to taste

1. Place chilies on an aluminum foil lined baking pan. Place under a broiler, rotating every 5 minutes, until skin is charred on all sides. (Alternatively, using kitchen tongs, hold 1 chile directly over a medium flame of a gas stovetop. Cook until skin is blackened, 4 to 6 minutes per side. Repeat with remaining chile.)
2. Wrap the blackened chilies in the aluminum foil to steam. (Alternatively, place chiles in a bowl, cover with plastic wrap.) Let steam for 10 minutes.
3. Rub off skin from chiles, removing as much of the blackened skin as you can. (Don’t worry if all of the skin doesn’t come off.) Remove and discard stems and seeds.
4. Finely dice the roasted chilies.
5. Melt 1 tablespoon butter in a medium skillet over medium-high. Add shallot and diced chiles. Cook until onion is soft, about 4 minutes.
6. Combine shallot mixture and 1/2 cup stock in a blender, and process until smooth, about 30 seconds. (I used a Vitamix.)
7. Place 2 tablespoons of fat from pan drippings (or 2 T butter) in same skillet over medium.
8. Whisk in flour, and reduce heat to low. Cook, whisking constantly, until mixture is golden brown, about 2 to 3 minutes.
9. Increase heat to medium and add shallot-chile puree and remaining 1 cup pan drippings with stock, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 2 minutes.
10. Reduce heat to low; add buttermilk. Simmer gently to allow flavors to meld, about 2 minutes.
11. Season with salt and pepper, to taste.

Note: Poblano peppers can be roasted, peeled, and cut 2 days ahead.