CHILI RELLENOS BY COUSIN PAT

This is one HOT recipe! If you have never had a chili relleno I would describe it to you as a Mexican hot pocket. A fresh chili stuffed with gooey-cheesy goodness, dipped in a batter and fried to a crispy tastiness! While the preparation can be time consuming, it is relatively simple and definitely worth the effort and time. 

In the past few months I've enjoyed family through zoom. There have been three separate sessions with different family groups. The first one was with my cousin Pat and she led the group from my father’s side of the family. Pat shared some favorite tips and tricks that I will pass on to you! 

Then Uncle Jerry wanted to get in on the act and we shared time with an Aunt and Cousins that met for the first time or hadn't seen each other in decades.

Finally my husbands family wanted to do a cooking day so we got together with all three sisters and mom on zoom and away we cooked!

Here are some pictures from our family zoom cooking sessions:

Dad's Family: Lita, Me, Becky, Mom, Heather, Deedee,
Lorena, Jessymn, Brenda and her daughter in-laws.

My Mother's Family: Me, Uncle Jerry, Andy, Aunt Robin,
Miranda and Heather and Greg

Randy's Family: Lisa & Jeff, Me & Randy, Lori & Larry, 

Mom (Dee), and Cheri

Chili rellenos are forgiving and allow you to be creative. Go traditional or be a top chef when deciding on the chili and cheese types. Examples of traditional would be Pat’s favorite, the Anaheim chili paired with longhorn or Colby jack cheese or my favorite is the pasilla chili with spicy jack or monterey jack cheese. Top chef style could be the poblano chili dueled with fontina cheese and shredded chicken or shrimp pieces. You get it, the sky is the limit! 

Pat’s tip on the chilies - be choosy at the store. Pick the straightest, fullest chilies you can find. And her tip on the cheese, get the big block style so it can be cut into the shape of a triangle which fits nicely into the chili.

Time for the burn…and I’m not talking exercise – I’m talking charring the veggies! There are different methods that can be used depending on what is available to you. 

I’ve always turned on my gas stove burners, placed chilies directly on the burner and stand there turning the chilies with cooking tongs until I could get most of it covered with black bubbly charred skin.  This is time consuming and is a little messy. 

My daughter Heather suggested the broiler and this was definitely a big-time saver and it works pretty well – simply place the veggies including the chilies on a cookie sheet and place under the broiler and turn them every few minutes until it’s blackened on all sides. 

Pat’s recommendation; she said “Use the barbecue!” I tried it and I liked it! I grilled all my chilies plus the sauce items that needed charring. Not only was it fast but that char got into every nook and cranny of the chilies and it was the quickest of all methods. Decide which is the best method for you and your circumstances…they all work. 

A common tip that helps the peeling process is to place the freshly charred chilies into a large zip lock bag, zip close, and set aside to until cooled. Once they are cool to the touch take a paper towel and gently wipe the skin away from the chili. 

Next, it is time for the stuffing and the decision of seeds or no seeds. The cut will be up at the stem end of the chili and carefully done horizontally exposing the seeds. Pat leaves the seeds because she says they add great flavor to the dish but I take cooking shears and snip the seeds away. Note: if during the peeling process your chilies split down the side…no worries – they still work!

Stop – don’t cut the cheese! Many want to grate it but don't...At least not until you read Pat’s suggestion. She likes to use a block of cheese and cut a slice from the long side. Next, she cuts that from corner to corner making it a triangle shape. Pat feels this gives a better fill for the chili cheese ratio. Not to worry, if you have a one-pound block of cheese or an odd shaped cheese, simply cut on the longest side and make rectangles to fit into the chilies.

Let’s take this time to make the pepper sauce. These should be roasted and peeled too. Now depending on the heat level you like, you can make adjustments. For hot, I add the jalapeno along with its seeds; for a tad milder you can remove the seeds; for zero heat, omit the jalapeno all together.

In a blender add the roasted bell pepper, jalapeno, tomatoes, and onion along with garlic clove, salt, pepper and oregano. Blend them until smooth. Pour mixture into a small sauce pan heat it up and keep it warm.

Now is the time turn your burner on to medium and place your fry pan on it. Then add 1 cup of oil. 

Next, get your 2-section dipping station ready. In section one add one cup of flour along with salt and pepper for taste. We will be using this to dust the stuffed chili. 

Now separate your room temperature eggs. Yolks in one bowl, whites in the other – be sure not to get a speck of yolk into the whites. Give the yolks a little mix and leave them aside for now. Take the whites and beat them until they form very stiff picks. Gently fold in 1 tablespoon of flour and then gently fold in the mixed yolks. Place this mixture into your second station – and now the frying begins!

Take your cheese stuffed chili and lightly dust all sides with flour. Next dip it into the egg mixture using a spoon or baking spatula to cover…don’t worry, it doesn’t need to be perfect and if you can only get one side covered place that side down in the pan of oil and spread more egg mixture on top while in the pan. When it browns gently turn it over making sure to go away from yourself so you don’t get splattered with hot oil. When second side is brown place on a cookie sheet equipped with cooling rack. Repeat 3 times.

To serve, place a fried chili relleno on the plate and top with sauce – enjoy!

Should you have left over rellenos refrigerate in a covered container or zip lock bag. To rewarm heat a sauté pan and fry dry (no oil or liquid) until the relleno is hot. Eat with heated sauce or warm a flour tortilla and make a burrito!

The Recipe...

INGREDIENTS

Rellenos

4 Fresh Green Chilies (Pasilla, Poblano, Anaheim)

2 LB Block Monterey Jack

3 Eggs (Room Temperature)

1 Cup Flour + 1 Tablespoon

Pepper

Salt

Oil for Frying (vegetable or canola)

Sauce

1 Red Bell Pepper

1 Jalapeno

2 Tomatoes

¼ White Onions

1 Clove Garlic

1 teaspoon Salt

½ teaspoon Pepper
¼ Crushed Oregano

instructions

For Chili Rellenos:

• Blacken and peel the chilies to be used in rellenos and in the sauce.
• Make a small horizontal cut at the top of the chilies and remove the seeds leaving stem in tact.
• Cut strips/triangles out of the cheese and place inside the prepared chilies.
• Separate egg whites and egg yolks.
• Whip egg whites to a stiff peak.
• Gently fold 1 Tablespoon and broken egg yolks into the stiff egg white mixture.
• Create a two-station dipping area. One place flour seasoned with salt and pepper (to taste) and the other with the egg white mixture.
• In a large fry pan Bring 1 cup of oil to a medium-high heat.
• Dip the cheese stuffed chili into the flour mixture and then into the egg mixture coating all sides. 
• Immediately place into fry pan with medium-hot oil.
• When golden brown (about 1-2 minutes) flip over and brown the second side.
• Place on a wire cooling rack (cookie sheet with rack).
• Repeat until all rellenos are made. 

For Pepper Sauce:

• Peel the charred tomatoes, red pepper, jalapeno, garlic and onion.
• Place into a blender.
• Add salt, pepper and oregano.
• Blend until smooth.
• Warm before serving.
• Spoon over chili relleno.

OATMEAL RAISIN COOKIES

For the last forty years my husband has gone fishing with friends twice a year. Since we’ve been married those trips start with fresh baked oatmeal cookies because they are my hubby’s favorite. He says it’s a healthy nibble with the oats, dried fruit and nuts! I’ve experimented with many recipes and tried to exchange the raisins for chocolate chips but he won’t have it he says that would make them a dessert instead of health food. That gives me a chuckle. This recipe is his favorite and I’m pretty sure it’s close to the one you find on any oatmeal container. He is a traditionalist so I guess if the recipe isn’t broke, don’t fix it.

Yields 24 Cookies

 

INGREDIENTS

• 1 cup of butter
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons cinnamon
• 3 cups old fashioned oats
• 1 cup raisins
• 1 ½ cups of walnuts (chopped)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Cream together the butter and the sugars with a mixer.
3. Add in the two eggs and vanilla and mix thoroughly.
4. In a separate bowl sift together flour, baking soda, salt and cinnamon.
5. Combine the flour mixture and the creamed sugar and butter.
6. Mix in oats, raisins and walnuts.
7. Using a small scoop create 12 mounds onto a cookie sheet with silicone baking mat or parchment paper.
8. Bake for 14 minutes. Cookies will be brown on the outside, soft on the inside.

CHICKEN DESERVES THE LOVE

Chicken That Deserves as Much Love as Steak — Prime Time

This video gives a much information on chicken. You won't believe how many types there are!

CALABASITAS (zucchini)

Its summer and that means there are gardens with an abundance of zucchini. Here is one dish to try - it is one that I’ve eaten at every Tia's and Tio’s house for as long as I can remember. This is the recipe that I’ve conjured up and I must say it is bursting with flavor. Note the corn does not have to be grilled but it adds a little extra smokiness that I like. Anytime this is served at my table young and old gobble it up. It’s a simple recipe.

 

INGREDIENTS

• 2 Tablespoons avocado oil
• 1 brown onion (sliced)
• 3 cloves garlic (minced fine)
• 4 tomatoes (seeded and chopped)
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 3 corn on the cob (grilled and shaved, only need kernels)
• 1 cup queso fresco cheese
• Cilantro to garnish

PREPARATION

1. In a large frying pan over medium-high flame, add avocado oil and onions, sauté until onions begin to caramelize.
2. Add garlic and chopped tomatoes, sauté on low-medium flame for 5-10 minutes.
3. Add zucchini, garlic salt and pepper and continue to sauté until tender.
4. Turn off heat add grilled corn and queso fresco cheese.
5. I place in serving bowl and sprinkle with cilantro.

LUMPIA & DIPPING SAUCE

What is lumpia? To summarize Wikipedia, it is a savory snack made with a thin skin enveloping a mixture of meat and vegetable filling, often served as a traditional Filipino dish.

Hmmm…to me it sounds a lot like a Mexican taquito, a Chinese egg roll, Indonesian spring roll or a Southeast Asian popiah and I’ve missed many a crunchy deliciousness. It seems to me, no matter your ethnicity – you have a yummy fried roll of something – with a dipping sauce of course!

 

Growing up, taquitos were a favorite fried dish I’d make for my brother and sister or eat at one of my Tia’s houses. It was always accompanied by a guacamole dip.

I like to try different foods and very similar to a childhood favorite, lumpia can be made as quick and easy appetizer, a terrific side to a meal or it could be the main dish to a meal served with a side of pancit and a green salad. 

While traditional lumpia is delicious and what I will be sharing today, don’t be afraid to change things up.  I always changed up our taquitos to what was on hand. Lumpia is pretty much the same so don’t be afraid to try. Here are some ideas.

     - The pork can be exchanged for beef, chicken or fish.
     - The veggies can be anything you like.

     -  Add some nuts for crunch.

     - Sweeten it up by filling with fruits & sprinkle with sugar.

INGREDIENTS

Lumpia

• 11 Ounce Package Lumpia Wrappers (25 wrappers)
• 1 Pound Ground Pork (cooked and crumbled apart)
• 4 Ounce Can Water Chestnuts (chopped fine)
• 1 Celery Stalk (chopped fine)
• 4 Ounces Shitake Mushrooms (chopped fine)
• 2 Green Onions (chopped fine)
• 2 Cloves Garlic (minced)
• 1 Teaspoon of Shrimp Paste (anchovy paste can be substituted) 
• 1 Teaspoon Kikkoman Soy Sauce
• ¼ Teaspoon of Black Pepper
• Egg Wash ( 1 egg, 2 Tablespoons of water, mixed thoroughly)
• 2 Cups of Vegetable Oil (for frying)

Dipping Sauce

• ½ Water
• ½ Cup Apple Cider Vinegar
• 1 Tablespoon Cornstarch
• ½ Cup Sugar
• 1 Tablespoon Hunt's Ketchup
• 1 Clove of Garlic (finely minced)
• ½ Teaspoon Crushed Red Pepper Flakes

PREPARATION

Lumpia

1. In a large bowl combine all ingredients except the Vegetable oil.
2. Using one wrapper at a time, place a healthy spoonful of meat mixture on to the center. 
3. Take two sides of the wrapper and fold it in. Then as tightly as you are able, take the open side of the wrapper and begin rolling and finish at the opposite end.
4. Lightly seal edge with egg wash.
5. Continue until you run out of wrappers.
6. In a skillet over medium heat oil for frying (about 375 degrees).
7. Carefully place lumpia in pan (don’t over crowd).
8. Cook and turn until all sides a crispy and brown (watch carefully they cook quickly).

Dipping Sauce

1. In a sauce pan combine all ingrediants mixing well to dissolve cornstarch.
2. Heat until hot and thick.
3. allow to cool before serving.

Note: If lumpia wrappers can’t be found, egg roll wrappers will work.

PANCIT

Who doesn’t love everything noodles? I know growing up my mom would cook me noodles and serve them with a touch of butter and soy sauce. Don’t balk at it until you try it! Seriously it is good and my daughters grew up eating this if there was nothing left in the house to eat. Often I would add a scrambled egg to make sure they had a bit of protein too. What can I say, funds were slim at times.

That being said…Pancit noodles are a Filipino favorite and have a very similar flavor to my childhood noodle dish. With the addition of meat and veggies it really could be a complete meal but why stop there? This is a great side dish for chicken, meat or fish. I especially like it with Chicken Adobo, a Filipino classic.

This can be easily changed up:

 

If you are vegan, these noodles are generally made with rice flour, cornstarch and water – so you should be good if you simply leave out the meat.

 

If you don’t eat pork, switch it out for beef, chicken, shrimp or even a scrambled egg like I did for my kidlets.

 

Don’t like cooked carrots? Even the veggies could be switched out – try zucchini or different types of cabbage.

INGREDIENTS

• 16 Ounces Pancit Noodles (often called Bihon or rice stick noodles)
• 2 Tablespoons Vegetable Oil
• 1 Pound Lean Pork (cut into small pieces)
• 1 Small Brown Onion (minced)
• 4-6 Cloves of Garlic (minced)
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Knorr Bouillon
• 2 ½ Cups of Water
• ¼ Head of Cabbage (shredded)
• 2 Carrots (grated)

PREPARATION

1. To prepare the pancit noodles, simply place them in a large bowl and cover with warm water (about 6 cups). Let it sit until all other ingredient items are being prepped or until soft to the touch (approximately 15 minutes).
2. In a large skillet heat the oil and add the pork, garlic and onions and cook until pork is brown and completely cooked.
3. Add soy sauce and bouillion, and water mix thoroughly.
4. Add cabbage, carrots and softened pancit noodles.
5. Simmer until the broth is gone.

INSTAPOT CHICKEN ADOBO

 

My husband purchased an Instapot for me and I procrastinated for months to use it because with so many buttons, to me, it was a very intimidating piece of kitchen cookery!

I was so unsure, I’ve even joined an online group Instant Pot101 for Beginners to see what others do with their Instapots. I was inspired and did a complete Filipino dinner. I served chicken adobo, pancit, papaya and lumpia.

The chicken adobo is what I used my new-fangled cooking gadget for. Not only was this meal tasty – it cooked quickly and was so extremely tender. 

I am so glad that I finally tried this out and I am happy to say, it no longer intimidates me. Now I just need to practice using my new kitchen toy.
 

INGREDIENTS

• 4 Chicken legs (thighs and drumsticks separated)
• Goya Adobo All Purpose Seasoning (light sprinkle)
• Pepper (light sprinkle)
• 2 Tablespoons Vegetable Oil
• 1/3 Cup Soy Sauce
• 1/4 Cup Sugar
• 1/4 Cup White Vinegar
• 5 Cloves garlic, minced
• 2 Bay leaves
• 1 Large yellow onion (sliced)
• 2 Scallions Sliced
• Cooked Rice

PREPARATION

1. In a large zip lock bag – combine chicken legs with Goya Adobo seasoning and pepper. 
2. Turn the Instapot on high sauté setting and add oil – get good and hot but not smoking.
3. Add half of the chicken pieces and brown on all sides. Remove to a plate and brown remaining half of chicken pieces.
4. Return all chicken to the Instapot.
5. Add soy sauce, sugar, vinegar, garlic, bay leaves and onions.
6. Lock the lid (according to manufacturer’s directions)
7. Pressure cook high for 15 minutes.
8. Release pressure (according to manufacturer’s directions).
9. Remove bay leaves, serve with rice.