Tuesday, October 19, 2010

Goat Cheese & Salsa Stuffed Poblano Peppers + Creamy Artichoke Dip

Stuffed Poblano Peppers

6 medium poblano peppers
4oz soft goat cheese
a few tablespoons salsa
handful of shredded goat's cheddar

Roast peppers over open flame (I used the flame on my gas stove), until charred.
Wipe charred skin off.
Cut peppers in half & seed.
Mix goat cheese and salsa.
Spoon cheese/salsa into peppers.
Grease a baking dish with EVOO.
Place peppers stuffing side up on pans.
Sprinkle cheddar on top.
Bake at 400*F for 10-15 minutes. (Until cheddar is bubbly).
Cool & enjoy.

These were very good. However, I was craving the breaded and deep-fried kind you get in restaurants. So, next time, I will just carve the stem out and take the seeds out that way and then stuff the cheese/salsa in, dip the stuffed peppers in eggs, then in an arrowroot/coconut flour mixture. Deep fry in rendered grass-fed beef lard.

Creamy Artichoke Dip

Artichoke whole, trimmed, steamed & finely chopped (or get a jar of artichoke hearts)
4oz soft goat cheese
2 cloves garlic, minced
a few swirls of EVOO ~2Tbsp?
sea salt & black pepper

Mix chopped artichoke, cheese, EVOO and garlic.
Spoon into baking dish.
Sprinkle with salt & pepper.
Bake at 400*F for 10-15 minutes, until dip is bubbly.

This dip tastes amazing straight off a spoon, as well as on tapioca or arrowroot crackers.


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