Old School Chile Rellenos have always topped my list of favorite Mexican or Southwestern meals. A mild poblano, artfully stuffed with cheese, dipped in an egg batter, fried and served over a bed of sweet/sour tomato sauce is something I crave to this day. I absolutely adore these Old School Chile Rellenos and think you will, too!
Old School Chile Rellenos
Ya’ll know I love the idea of eating locally and seasonally, but I do live in Minnesota, you betcha, and I’d be eating nothing but turnips and rutabagas all winter long if I did that. Not that I don’t like Rutabagas, especially. But sometimes ya just gotta have something meatless, fresh and fun. So when I need a meatless option I often think of these Stuffed Vegetables with Bulgar.
Stuffed Vegetables with Bulgar
This is an oldie but a goodie that’s been passed around for decades. Chicken Salad with Grapes is incredibly good, cheap to make & everyone seems to like it. Best of all, the simple ingredients are available year-round almost everywhere, and it’s a great use for leftover chicken.
Chicken Salad with Grapes and Pecans
I didn’t use to care for Minestrone. And that’s putting it mildly. I’d had a couple at restaurants that weren’t great and I never explored it further. What I had was kind of muddy and dull in flavor and that pasta in it? Ummm, no thank you! This recipe for Winter Minestrone with Sausage & Beans is the one that turned me around. If you’re like I was, it’s might be time to revisit Minestrone.
Winter Minestrone with Sausage & Beans
How about Brunch this week, maybe over the weekend, or for dinner? You just can’t go wrong with this Upside Down Caramel Apple French Toast, adapted originally from Tyler Florence. It’s a decadent and rich French Toast and full of caramelly apples punctuated by a few dried cranberries and a handful of pecans for a little crunch.
Upside Down Caramel Apple French Toast