The inspiration for this dish? One big beautiful heirloom tomato… that’s all it took, well that and some good looking poblano chiles. Watch out – the onions, garlic, bell peppers, and jalapeno are used for both the renello stuffing and the pico de gallo;, so be sure not to toss it all in the skillet for the filling. Reserve the indicated amounts and set aside for the pico. Also, it is important to rinse and drain the black beans well, otherwise they will discolor the filling. You don’t want that to happen since the vibrant colors are a big part of this dish. OK, gotta run, that’s all I have to say about this yummy vegetarian meal, enjoy!

Rice and Black Bean Chiles Rellenos with Pico de Gallo

4 large poblano chiles
1 tablespoon olive oil
1 red onion, peeled and diced; divided
3 garlic cloves, peeled and minced; divided
2 red, yellow, or orange bell peppers, seeded and diced; divided
1 jalapeno, seeded and minced; divided
1 cup cooked rice
15 ounce can black beans, drained and rinsed well
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 cup white cheddar or Monterey Jack cheese, shredded

1 large or 2 medium tomatoes, stemmed and diced
1/4 cup minced cilantro
Juice of 1 lime
2 avocado, peeled and sliced, for garnish

Place the poblano chiles directly on the flame of a gas burner. Use tongs to turn the poblanos and char on all sides, then place them in a plastic bag to steam. The steam will help the skin loosen. When the chiles are cool enough to handle, rub the skin off with your hands or paper towels. Carefully slit each chile up one side and remove the core and the seeds. Set aside.

In a large skillet, heat the olive oil and sauté 3/4 of the onion and 2 of the garlic cloves until soft. Add 3/4 of each of the bell peppers, and 3/4 of the jalapeno to the onions and garlic in the skillet and cook for 2 minutes over medium heat.

Add the rice, black beans, cumin, salt and pepper. Stir until heated through. Meanwhile preheat oven to 400 degrees. Place poblano chiles on baking sheet and stuff each chile with 1/4 of the rice and bean mixture. Top each chile with shredded cheese and bake for 20 minutes.

While the chiles bake, make the pico de gallo; place the remaining onion, garlic, bell pepper, and jalapeno in a bowl. Stir in the diced tomatoes and cilantro. Add the lime juice and season with salt and pepper, to taste.

Remove chiles from oven and place one on each of four dinner plates. Place a large spoonful of pico de gallo alongside each chile and garnish with avocado slices.

Serves 4

I spent the last couple of days in beautiful Payson, Arizona at the summer home of my dear friend and mentor, Barbara Fenzl, along with Kim Howard, who rounds out our “3 Amigos”.  Kim and I drove up on Tuesday morning and the three of us spent a wonderful day relaxing, catching up, and cooking together. Then early on Wednesday morning we hiked for about 90 minutes up and down the Horton Creek Trail before heading back for a yummy lunch at the Chaparral Pines Country Club (recipe to follow tomorrow for my take on their scrumptious Ahi Tuna Sliders!) Kim headed back down to the Valley after lunch, while Barb and I drove north to Strawberry, Arizona to check out Fossil Creek Creamery.

We tasted and purchased their lovely goat cheese, which you will find on fine menus around the Valley; including Binkley’s, T-Cooks at The Royal Palms, Quiessence at South Mountain, and Kai at Wild Horse Pass. While the cheese is tasty, the best part was petting the baby goats – adorable! The little black and white cutie at the top of the page was my favorite!

Now, what to make with this fabulous fresh goat cheese… I can’t think of anything better than these amazing biscuits that are served at Art Smith’s southern-style Chicago restaurant, Table Fifty-Two. Art Smith was the personal chef to Oprah Winfrey from 1997 to 2007, so the biscuits have quite a pedigree! Enjoy!

P.S. Funny how things work out… my own adorable daughter talked about goats on her blog, “Linger”, just a couple days ago… strange when you think about it – how often do people you know actually mention goats?

Art Smith’s Goat Cheese Drop Biscuits

2 cups self-rising flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup goat cheese
1 cup buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees.  Place one 10-inch cast iron pan into the oven while it is preheating.

Place flour, salt, baking soda, and baking powder into a medium-sized bowl. Cut in the butter and goat cheese with pastry cutter or 2 forks. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.

Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter.

Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese.  Enjoy warm!

Makes 12

Gratin and scalloped potatoes are so versatile, from the cheese to the flavorings – the mixing and matching options are endless. For the cheese; Swiss, cheddar, blue, goat, or no cheese at all. There are too many flavorings to mention but a short list might include onion, red pepper, tomato, fresh herbs, bacon, or mushrooms. The liquid doesn’t have to be milk or cream; you can use chicken broth, wine, sour cream, yogurt, and even water. What I like best about the gratins featured here is the size. Individual gratins are prettier than the “scooped from the pan” version and are perfect with as a summer BBQ side.

Individual Potato Gratins

2 tablespoons unsalted butter, melted
2 or 3 large Russet potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
1/4 cup finely minced green onion
1/4 cup peeled and finely minced red onion
1/2 cup grated Gruyere cheese
1/2 cup shredded Parmesan cheese, divided
1 1/2 cups half-and-half or heavy cream, divided

Preheat oven to 375 degrees. Using a pastry brush, generously coat 12 muffin tins with melted butter.

Season potato slices with salt and pepper. Mix together the green and red onion and season with salt and pepper.

Place 1 or 2 potato slices in each muffin tin. Sprinkle with half of the onion mixture. Top each with another 2 or 3 potato slices, sprinkle with the remaining onions. Top with the remaining potato slices and sprinkle with the grated Gruyere cheese.

Pour 2 tablespoons of the cream into each muffin tin and sprinkle with half of the Parmesan cheese. Season the top of each gratin with salt and pepper.

Cover with foil and bake for 20 minutes. Take out of oven and remove the foil.

Sprinkle with the remaining Parmesan cheese and return to the oven for 15 to 20 minutes, or until cooked through and golden on top. Allow gratins to cool in the pan for 5 minutes before using a spoon to lift the gratins out of the muffin tins and onto a serving plate.

Makes 12

Maybe I should explain my title choice for today’s post. So, I live in the southwest portion of the United States.  Here, we have two popular convenience stores, 7-11 and Circle K.  As previous mentioned, and actually bragged about, I am posting and scheduling my posts about 10 days to 2 weeks ahead of time. As I typed in my “scheduled” date, I noticed that today is 7-11, so whenever we (south-westerners) say “7-11″, we (or at least, I) like to follow it up with “and equal time for Circle K!”  The last thing we want to be is biased – in Arizona, of all places! Yeah, right – tell that to our state legislatures! Sorry, no politics allowed here – just recipes and a bit of occasional humor or insights! Honestly – love to all!

Arugula and Cannellini Spaghetti

Cook pasta according to package directions.  Drain pasta in a colander over a bowl, reserving 1 1/2 cups of the pasta water. Leave pasta in the colander; set aside and keep warm.

Return pasta pot to medium heat.  Add oil, butter, garlic, and pepper; cook 2 minutes or until garlic is fragrant and just lightly browned, stirring constantly.  Stir in tomatoes, and beans; cook 2 minutes.

Add warm pasta; cook 4 minutes, stirring frequently.  Add reserved pasta water, 1/2 cup at a time, and arugula, tossing gently to combine.

Remove from heat. Stir in lemon juice and 1 cup of the Parmesan cheese.  Season with salt and pepper.

Serve immediately, sprinkling with the remaining 1/2 cup Parmesan cheese.

Serves 10 to 12

After yesterday’s post about “reading the recipe”, I thought I would show a couple (of the many) students who really do understand the importance of that very thing. We all know that “the squeaky wheel gets the grease.” For four full days these two cuties never needed a thing from me and sometimes you feel as if you’re ignoring such independent kids.  I just hope they know, that I know, how very competent and capable they are and that my goal is to make all my students be just like them! Great job, girls!

Ricotta-Spinach-Basil Pizza

1 pound frozen, homemade, or purchaed fresh pizza dough
(If using frozen dough, let pizza dough stand at room temperature 1 hour)

Pizza Sauce
2 tablespoons chopped fresh basil
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon sugar
2 garlic cloves, peeled and minced
14.5-ounce can petite-cut diced tomatoes, undrained
6-ounce can tomato paste

Toppings
1 tablespoon olive oil
2 tablespoons grated fresh Parmesan cheese
1  1/2 cups loosely packed baby spinach leaves
1 teaspoon minced garlic
1  1/4 cups shredded mozzarella cheese
1/3 cup ricotta cheese
2 plum tomatoes, cored and thinly sliced

Pizza Sauce: Combine all ingredients in a medium bowl; stir until well blended with a whisk.

Preheat oven to 500 degrees.  Coat a 12-inch pizza pan with cooking spray.

Place dough on a lightly floured surface; roll or pat into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour.

Toppings: Brush dough on top side with olive oil. Spread  about 1 cup of the pizza sauce evenly over dough, leaving a 1/4-inch border. (Use the remaining sauce for pasta, if desired.)

Sprinkle Parmesan cheese over sauce; top evenly with spinach leaves and minced garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella.

Bake for 12 minutes or until mozzarella melts and crust browns.

Let stand 5 minutes; top with tomato slices.  Cut into wedges.

Serves 8 to 10

Black Bean Tortilla Pinwheels

1 garlic clove, peeled
8 ounces cream cheese, room temperature
1 teaspoon ground cumin
Five 10-inch flour tortillas, warmed in the microwave for easier rolling
1 1/2 cups canned black beans, rinsed and drained
1 cup canned chopped roasted mild green chiles, drained
1 cup grated sharp cheddar or Mexican blend cheese
1/3 cup chopped pimiento-stuffed olives
1/3 cup minced fresh cilantro
Salsa, if desired for dipping

With the machine running, drop the garlic through the feed tube of a food processor to mince. Remove lid and add the cream cheese and cumin, turn on machine to blend.

Spread the cream cheese mixture evenly over the tortillas, all the way to the edges. Do not clean out processor bowl.

Place the beans in the food processor and use the pulse button to just slightly mash the beans.

Spread the mashed beans over the cream cheese mixture. Sprinkle the chiles, cheddar cheese, olives, and cilantro over the beans and roll-up the tortillas tightly. Wrap each in plastic and chill for at least 40 minutes or up to one day ahead.

Cut each tortilla roll into 3/4-inch slices with a sharp knife and serve with salsa, if desired.

Makes about 40 pinwheels

I am always amazed at how open and accepting kids can be. Even after teaching them to cook for 15 years, they continue to surprise me. This past four weeks of classes we’ve had Pizza Day, Bread & Sandwiches Day, Greek, Mexican, and Caribbean Days…. and for the last day of each week, Vegetarian Day. Do you know which “Day” a majority of the kids look forward to most? Yeah, veggie day! Parents, you should be proud – I know I’m mighty proud of them!

Soft lavash bread is a great vehicle to use for vegetarian dishes. You can find a six-pack of it at Trader Joe’s. And just as with yesterday’s recipe, you need to be sure to seed the tomatoes and then drain them to prevent this thin crust from becoming soggy.

Lavash Vegetarian Pizza

2 soft lavash bread
3 tablespoons olive oil, divided
1/2 cup minced pitted Kalamata olives
2 cups grated Monterey Jack cheese, divided
3/4 cup crumbled feta cheese
1 1/2 cups sliced mushrooms
1 cup diced red bell pepper
1/2 cup peeled and diced red onion
1 cup seeded and diced plum tomatoes, drained

Preheat broiler to high heat.

Place lavash on large baking sheet; brush with 1  1/2 tablespoons oil.  Broil until lavash just begins to crisp, about 1 minute.

Reduce oven temperature to 450 degrees. Turn lavash over on baking sheet, broiled side down. Brush with remaining 1  1/2 tablespoons oil.

Top with olives; sprinkle with 1 cup of the Monterey Jack cheese, all the feta cheese, then mushrooms, onion, bell pepper, and tomatoes. Top with remaining 1 cup Monterey Jack cheese.  Sprinkle with salt and pepper.

Bake until pizza is heated through and cheeses melt, about 14 minutes.

Cut each lavash into 8 rectangles.

Makes 16 slices

A few days back, my teen students had their graduation lunch and chose quiche as one of their buffet menu items. Since our time to cook on graduation day is a bit more limited, I made the crust dough ahead and refrigerated it so that when the kids arrived they could roll out and blind bake them immediately. They then proceeded with the recipe, making the filling, baking the filled quiche, and then going back to the beginning to make the crust dough, so they had the experience of actually making the recipe in its entirety. So what’s the point of me telling you all that back-story? The point is, I then had two disks of dough in my refrigerator – hence my utter brilliance in making these lovely wild mushroom tarts for Father’s Day to go with our Steak au Poivre.

You will notice from the photos that I decided to make three rectangular tarts, while the recipe instructs to make a 9-inch round tart. That is because I had two sets of dough and I also knew that with my limited freezer space – two long ones would fit much better than a big old round one.  I have to say, in general, I really do like the rectangle pans better than the round.  You never have to worry about the center of the crust becoming soggy and they are easier to cut and to serve. So if you enjoy making sweet and/or savory tarts, you might consider investing in this great size and shape too.

Now, as for the wild mushrooms, use whatever type you like. Costco sells a large container of wild mushroom mix and also a large bag (as you’ll see pictured here) of dried shiitake mushrooms. And just about all grocery stores sell small packages in either their produce or gourmet sections, as does Trader Joe’s.  That reminds me, when do you suppose Costco and Trader Joe’s are going to start paying me for all the free advertising I give them here?!? Wishful thinking… love ‘em both anyhow!

Wild Mushroom-Gruyere Tart

Crust
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons (about) ice water

Filling
1 cup water
1 ounce dried wild mushrooms
1/4 cup (1/2 stick) unsalted butter
10 ounces white mushrooms, sliced
1/4 cup peeled and minced shallots
2 tablespoons Cognac or brandy
3 tablespoons minced fresh herbs (such as thyme, tarragon, sage, etc), divided
3/4 cup whipping cream
2 large egg yolks
1 large egg
2/3 cup grated Gruyere cheese, divided

Crust: Blend flour and salt in processor. Cut in butter using the pulse button until mixture resembles coarse meal.  Add enough ice water to just bring dough together.  Gather dough into into a disk. Wrap in plastic, chill 45 minutes.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into a 9-inch tart pan, trimming excess dough. Chill until firm, about 30 minutes.

Filling: Bring 1 cup water to boil in saucepan. Add wild mushrooms; remove from heat and let stand 30 minutes. Using slotted spoon, remove mushrooms from liquid; pour soaking liquid through a cheesecloth lined strainer into a clear glass bowl or measuring cup and set aside. Coarsely chop mushrooms.

Melt butter in heavy large skillet over high heat.  Add chopped wild mushrooms and sliced white mushrooms.  Season with salt and sauté until golden, about 10 minutes.

Add shallots and sauté 2 minutes.  Add Cognac and the reserved mushroom soaking liquid. Boil until almost all liquid is absorbed and evaporated, about 3 minutes. Mix in 1 tablespoon of the minced herbs. Remove from heat and set aside to cool.

Preheat oven to 375 degrees. Line crust with foil.  Fill with pie weights and bake for 15 minutes. Remove foil and weights and return to oven until crust is golden, for about 10 minutes.  Maintain oven temperature.

While the crust bakes, make the custard filling. In a medium bowl whisk cream, yolks, egg and remaining 2 tablespoons herbs. Set custard aside.

When crust is golden, remove from oven and sprinkle 1/3 cup cheese onto the bottom of the crust.  Cover with mushrooms.  Pour custard over mushrooms.  Top with remaining cheese.  Bake until filling is set and top is golden, about 30 minutes.

Cool on rack 15 minutes, then and serve.

Serves 8

A week from today, on Monday the 28th, I’ll be on Channel 12 NBC Valley Dish with Tram Mai, making this pasta for a 4th of July menu. Let me just tell you, it’s the smoked Gouda that makes this salad! Do not leave it out or substitute another cheese. Just wish I could have thought of something blue to add to make it a true “red, white, and blue” independence salad. Let me know if you think of something (I will let you know that blueberries don’t cut it!). Until then, I suppose you can just serve it on a blue plate.

Independence Pasta Salad

12 ounces marinated artichoke hearts
1 pound Rotini (corkscrew shaped) pasta, cooked and chilled
14 ounce jar roasted red bell peppers, drained and cut into strips
8 ounces smoked Gouda cheese, cut into 1/2-inch cubes
10 ounce bag baby spinach, leaves stacked and sliced
1 cup sun-dried tomatoes from the jar, drained well and patted dry
1/2 cup low-fat mayonnaise
1/2 cup 0% Fage (Greek yogurt)
2 garlic cloves, peeled and minced
1 teaspoon freshly ground black pepper
1/2 cup shredded Parmesan cheese
1/3 cup toasted pine nuts
3 tomatoes cut into wedges

Drain artichoke hearts over a bowl and reserve the marinade, set aside.

Cut artichokes into strips, and place in a large bowl. Add coked and chilled pasta, bell pepper strips, cheese, spinach, and sun-dried tomatoes, gently toss.

Stir together half of the reserved artichoke marinade, mayonnaise, yogurt, garlic, and pepper to combine. Add more of the reserved artichoke marinade, if needed or desired to thin dressing.

Add dressing to pasta mixture, tossing to combine. Cover and chill at least 30 minutes or up to 4 hours before serving. Just before serving, sprinkle with Parmesan and pine nuts. Garnish with tomato wedges and serve.

Serves 10

Apps are all the rage these days, so I’ve decided to create one of my own! OK, so not the sort of app that you’re thinking of, although that would be terribly cool of me too. No, “apps” – as in appetizers.

On the Friday of each summer “teen week”  class, the students help to create the menu they will cook and serve to their guests. Three of the ten students requested mashed potatoes this past week.  Mashed potatoes in June? Hey, I love mashed potatoes, after all, I’m 100% Irish!  But in the 100+ degree heat of the summer – not so much. The potatoes would generally be the side dish to something t0o heavy and hot for such sweltering temps. On the other hand, how can I ignore the request of 30% of the class? How could I get the mashed potatoes stand on their own?Turn them into an appetizer, of course … brilliant!

Mashed Potato-Stuffed Peppers

3 pounds baking potatoes, peeled, cut into
1 – inch cubes
1/2 cup half and half
3 tablespoons unsalted butter
4-ounces cream cheese, room temperature
Salt and freshly ground black pepper

2 tablespoons olive oil, divided
1 onion, peeled and finely chopped
3 garlic cloves, peeled and minced, divided
1 cup shredded Parmesan cheese, divided
2 tablespoons minced Italian parsley
6 slices bacon, chopped and cooked crisp
1/2 cup fresh bread crumbs
1/4 cup minced green onion

2-pound package mini sweet peppers
(found at Costco in the cold produce section)
Additional olive oil, for drizzling

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes.  Meanwhile, bring the half and half and butter to low simmer in small saucepan over medium-high heat.  Remove from heat.

Drain potatoes and return to pot.  Add the hot half and half mixture and mash.  Add cream cheese and mash until well blended.  Taste and then season with plenty of salt and pepper.

Preheat the oven to 400 degrees and line a baking sheet with foil.

In a medium skillet, heat 1 tablespoon of the olive oil over medium-high heat.  Add the onion and two thirds of the garlic and cook until softened, about 3 minutes, season to taste with salt and pepper.

In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan cheese and the parsley.   Stir in the onion mixture and crumbled bacon and set aside.

In a small bowl, combine the bread crumbs and green onion with the remaining 1 tablespoon of olive oil, the remaining one third of the garlic, and the remaining 1/2 cup Parmesan cheese.

Lay a mini pepper on its side on a cutting board and cut a thin slice from the side edge of each of the peppers.  Carefully remove and discard the seeds and white membranes from the inside. Repeat with the remaining peppers. Safe the sliced off portions of peppers for either crudités or to dice for another recipe.

With either a pastry bag or a small spoon, stuff each pepper with the potato mixture, dividing evenly between them.  Place stuffed peppers on baking sheet and top each with the bread crumbs and drizzle very lightly with olive oil.  Roast the peppers in the preheated oven until tender, about 25 to 30 minutes.   Serve hot or at room temperature.

Serves a crowd

Cheater’s Chicken Enchiladas

Sun-Dried Tomato and Artichoke Stuffed Chicken Breasts

Crust
2 cups fresh breadcrumbs made from Focaccia or French bread
1/4 cup drained and finely minced oil-packed sun-dried tomatoes
2 large garlic cloves, peeled and minced
Salt and finely ground black pepper

1 egg beaten with 1 tablespoon water in a shallow bowl

Stuffing
1 cup marinated artichokes, drained and coarsely chopped
1 cup shredded Fontina cheese
1/2 cup drained and coarsely chopped oil-packed sun-dried tomatoes
1/4 cup minced fresh basil
4 skinless boneless chicken breast halves

Preheat oven to 375 degrees. Line a baking sheet with foil and spray foil with Pam.

On a dinner or pie plate mix together the breadcrumbs, tomatoes, and garlic.  Season with salt and pepper.

Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with one chicken breast at a time, cut a deep and 2 to 3-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide the cheese mixture among chicken pockets. Press edges of chicken together to seal.

Dip each chicken breast into the egg wash, then coat with the crust mixture on all sides.

Place stuffed and breaded chicken breasts on prepared baking sheet. Bake in preheated oven until cooked through, about 30 minutes. Remove from oven and change the oven temperature to a high broil.  Lightly spray the top of the chicken with Pam and return to oven for 1 or 2 minutes to lightly brown the top of the chicken, watch carefully taking care not to burn the top crust.

Allow chicken to rest 3 to 5 minutes before thickly slicing each breast on a diagonal.

Serves 4

Corn Risotto

4 cups chicken broth
1 tablespoon unsalted butter
1 tablespoon olive oil
2 garlic cloves, peeled and minced
1/4 teaspoon ground cumin
1 cup Arborio rice
10-ounce package frozen sweet corn, thawed
1/4 cup half and half
1 cup (packed) grated pepper-jack cheese
1/2 cup shredded Parmesan cheese
Chopped fresh cilantro

Pour broth into a medium saucepan and bring to a simmer.

Melt butter and oil in another heavy medium saucepan over medium heat.  Add garlic and cumin; sauté 1 minute.  Mix in rice and stir for 2 minutes to coat rice with butter-oil.

Add broth to rice, one ladleful at a time, and stir constantly until liquid is absorbed.  Add another ladleful, continue to stir and add broth as it is absorbed, until all the broth has been used and the rice is creamy and tender.  When adding the last ladle of broth, stir in the corn.

Add the half-and-half and cheeses and stir until mixture is heated through.   Season to taste with salt and pepper.

Sprinkle with chopped cilantro.

Serves 6