Tag: dinner

Poblano Pepper Scramble – A Taste of the Southwest

On By Isobar ExpeditionsIn Food, Recipes1 Comment

We don’t often eat breakfast because we’re usually out and about first thing in the morning. We do, from time to time, have breakfast for dinner. When we were in Telluride, we had breakfast where we got a poblano egg scramble, which was quite delicious. Since our poblano pepper plant had several ripe peppers on it, we decided to recreate it over the weekend. A scramble is nothing more than an omelet where you scramble up the eggs as opposed to letting it set. We always add milk to our eggs since we find them to be fluffier. We did end up having this for dinner, but obviously it is perfect for breakfast. This recipe was just for the two of us, but it easily scales to more people.

Poblano Pepper Plant

INGREDIENTS

  • 4 Large Eggs
  • 1/4 cup Tomatoes – diced
  • 1/4 cup Poblano Peppers – seeded and diced
  • 1/4 cup Red Onion – diced
  • 1/4 cup Cheddar Cheese – shredded
  • 2 tbsp Milk
  • 2 tbsp Unsalted Butter
Fresh Ingredients

INSTRUCTIONS

Heat the butter in a large, non-stick skillet over medium-high heat. Add the onion and pepper and cook for about 5 minutes or until tender. Add the tomatoes and cook for about another 3 to 4 minutes. Whisk together the eggs and milk and add to the skillet. Stir frequently until the eggs are almost cooked to the firmness that you prefer and then add the cheese for the final minute or two.

Scramble the Eggs
Sauté Vegetables
Adding the Cheese to the Scramble
The Poblano Pepper Scramble

Scrumptious Jambalaya with Roasted Red Pepper Sausage Recipe

On By Isobar ExpeditionsIn Louisiana, Recipes1 Comment

When visiting New Orleans, you will have the option to try a variety of wonderful regional dishes, including Jambalaya. Jambalaya is a rice dish that usually has Andouille sausage, but we’d gotten a roasted red pepper sausage from our butcher and decided to use it instead. It turned out to be delicious and was really an easy recipe for a weekday dinner. Shrimp, chicken, or pork can also be added in addition to the sausage, but we chose to keep it simple and just use the sausage. If you like it spicier, you can also add more cayenne pepper.

Everything Needed for Jambalaya

INGREDIENTS

  • 1/2 lb Roasted Red Pepper Sausage (or Andouille sausage) – cut into slices
  • 1 cup Uncooked Rice
  • 1 Red Bell Pepper – diced
  • 1/2 Yellow Onion – diced
  • 2 stalks Celery – sliced 1/4 inch thick
  • 1/2 cup Diced Tomatoes
  • 3 cups Chicken Stalk
  • 2 tbsp Ground Smoked Paprika
  • 1 tbsp Ground Cumin
  • 1/2 tsp Cayenne Pepper
  • 2 tbsp Unsalted Butter
  • 2 tbsp Vegetable Oil
  • Salt and Pepper to taste
Roasted Red Pepper Sausage

INSTRUCTIONS

Combine the paprika, cumin, and cayenne pepper in a small bowl. Heat the butter and oil in a Dutch oven over medium-high heat. Cook the sausage in the butter and oil until it is golden-brown. Stir in the spices and cook for another minute before adding the tomatoes, onion, celery, and red pepper. Continue to sauté for about another 5 minutes until the vegetables become soft. Turn the heat down to low and add the chicken broth and rice, cover, and cook for about 45 minutes, stirring occasionally to keep the rice from sticking. Serve in bowls.

Adding the Vegetables to the Sausage
Cook the Rice in the Broth
When the Rice is Fully Cooked
Enjoying a Nice Bowl of Jambalaya with Roasted Red Pepper Sausage

Moroccan-Style Chicken

On By Isobar ExpeditionsIn morocco, Recipes2 Comments

We love the spices of Moroccan food and one of our favorite memories of visiting Morocco was going to the market and buying spices to bring home with us. We also bought a tajine while we were in Morocco, but we chose to use a slow cooker for this recipe. Obviously, you can use a Dutch oven or tajine if you prefer. In addition to the spices, this dish also features olives and raisins, which again reminds of our time in Southern Spain as well as Morocco. Especially when cooking with olives, it is important to use high-quality olives whose flavor you really enjoy. We used olives stuffed with pimentos, which just added to the flavor of the dish. The chicken turned out tender and even though there are a lot of spices, it is certainly not a spicy dish. We did the recipe just for the two of us, but it can easily be increased to serve a crowd.

Spice Vendor in the Moroccan Market
Spices for the Moroccan-Style Chicken

INGREDIENTS

  • 2 Large Chicken Thighs
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Turmeric
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp All-Spice
  • 1/4 tsp Salt or to taste – but don’t over salt as the olives are salty as well
  • 1/8 tsp Fennel Seeds – crushed
  • 1 dash of Fresh Nutmeg – about 3 or 4 scrapes of the nutmeg across a micro-plane
  • 1/2 Yellow Onion – roughly chopped
  • 1 1/2 cloves Garlic – minced
  • 1/2 cup Olives Stuffed with Pimentos – cut in half
  • 1/4 cup Golden Raisins
  • 1/2 Fresh Lemon (or 1 small Lemon) – thinly sliced
  • 2 to 3 cups Chicken Stock – just enough to cover the chicken
  • Basmati Rice – cooked to the package directions
  • Parsley for garnish
Everything in the Slow Cooker

INSTRUCTIONS

Mix all of the spices in a small bowl to combine thoroughly. Spray the inside of a slow cooker with non-stick spray. Add the onion and place the chicken thighs on top of the onion. Cover the chicken with the spice mixture, being sure to thoroughly coat the the chicken with the spices. Add the garlic, olives, raisins, lemon, and add the chicken stock just until the chicken is covered. Cook on low for 5 hours, stirring once close to the end of cooking. Serve over Basmati rice.

Large Variety of Olives in the Moroccan Market
Spice Mix
Spiced Chicken
Adding the Olives and Raisins
Moroccan-Style Chicken over Basmati Rice