Add Grilled Meals To The Menu Plan and What Happens…..An Ice Storm!

This week I thought I would change things up and add two grilled meals to the weekly menu. Well, apparently Mother Nature did not think it was time for grilled food since the first meal I had planned also brought and ice storm that same evening. Thankfully dinner was done before it got too bad outside, but come morning this is what we all woke up to.

(***Note: the bed sheet on the window of our son’s car is so he would not have to scrape his windows at 5a.m.. It works just like a tear off….sweet trick if you hate scraping your windows)

Thankfully, both my husband and son each stayed home from work and did not have to travel in this winter mess.

Besides that one evening of grilling misery, we also enjoyed a few more meals that were easy to prepare. Take a look….

Saturday: Asian chicken lettuce wraps with sauteed baby bok choy and mushrooms on the side

****You can read about my baby bok choy find here if you missed it.

Sunday: sweet potato quinoa chili (meatless) recipe here

Monday: grilled chicken sausages, homemade coleslaw, and baked beans

Tuesday: cheese tortellini spinach salad and parmesan toasted pita bread (meatless) 

Wednesday: grilled chicken thighs, roasted broccoli, and rice/orzo side dish

Thursday: smoked salmon and orzo salad with pickled squash 

Friday: out

That should do it for this week. I can’t wait to trade in my whisk for my hiking boots and blog about something a bit more exciting than food. Sadly though, I still find myself deeply searching for new and exciting recipes to serve my family rather than researching trails to visit in our area that we have never seen. Spring has not arrived quite yet, but for now I am just hanging in there and waiting patiently.

 

 

Roasting Poblano Peppers On A Gas Stove Top

I have received a few questions on how I roast poblano peppers. Honesty, the first time I did it I swore I would never to do it again. However, then I tried a different way and this time it was a breeze.

First, clean your peppers under water.

On a gas stove, light the flame and lay the peppers right over the open flame on the grates.

Turn them every few minutes until the entire pepper is blackened….about 10-15 minutes.

Next, take a large plastic bag and seal the hot peppers in here for about 10 minutes.

After 10 minutes or so, fill a large bowl with some cold water and taking one pepper at a time gently rub the blackened skin off in the water. Slit one side and carefully pull the stem off and dip the pepper in the water until all the seeds are out.

Lay each pepper on paper towel to dry.

****Now if you have a garbage disposal you can do the cleaning step right under the faucet. I do not have a garbage disposal so I clean mine in a large bowl of water and then drain the water to discard the skins and seeds.

After cleaning your peppers you can stuff them, chop them, or slice them to enjoy however you wish.