4 poblanos, roasted, skin and seeds removed, chopped
16 oz. elbow macaroni
6 TBSP butter, divided
Small onion, diced
8 garlic cloves, minced
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. salt to taste
6 TBSP flour
2 c. chicken broth
2 c. milk
½ c. crema
5 oz. cheddar cheese
5 oz. pepper jack cheese
5 oz. mozzarella cheese
Set oven to broil. On a baking sheet add the poblanos and roast all sides until charred. Once charred place poblanos in a Ziploc bag and seal the bag. Let the poblanos steam in the bag for 15 minutes. After 15 minutes, remove poblanos and peel the skins, remove the seeds and stems, and chop.
Cook pasta according to box, slightly undercooked.
Heat 3 TBSP butter in large skillet over medium-high heat; then add the onions and sauté for 3 minutes, until translucent. Add garlic, chopped poblanos, pepper, smoked paprika, and salt and cook for 1 minute.
Create a well in the center of the skillet with the veggies surrounding the well and add the remaining 3 TBSP of butter and melt. Once melted and the flour and stir until flour is dissolved. Then add the broth, milk, and crema, and bring to a light boil.
Once the mixture comes to a boil, add the cheeses, and stir until cheese is melted. Add the cooked pasta and stir to combine. The macaroni and cheese will thicken as it cools.
Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
Preheat oven to 400* F.
Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.
For the Chimichurri Sauce, combine all ingredients except olive oil in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture.
Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
Sauce can be made up to 2 days in advance. Keep refrigerated until ready to use. Bring to room temperature for 30 minutes before serving.
For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
Rub mixture onto beef on both sides and place meat on a dinner plate. Cover loosely and allow to come to room temperature for 30-45 minutes.
Heat grill to medium high.
Clean the grill grate thoroughly with a wire grille brush and wipe it with a paper towel soaked with cooking oil. Do this with a long handled tongs.
Place steaks on the grill and cook for 5-7 minutes per side or until meat reaches 120˚F (for rare) or 130˚F (for medium). If meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move meat to indirect heat to finish cooking.
Remove from grill and tent meat with foil. Allow to rest for 5 minutes before serving. (This allows the juices to return to the meat.)
Slice against the grain and serve with Chimichurri Sauce.
Crockpot Ranch Roast is so flavorful. All but our pickiest eater (who doesn’t each much by the way of red meat) enjoyed this dinner. I made Corn Casserole to accompany the roast, and it was excellent together. Steve said it reminded him of a dish he had in Costa Rica and that’s a really good thing.
3 lb. beef roast
2 c. water
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
Mix water through gravy mix in a bowl until thoroughly blended.
Brown roast, if desired (I didn’t). Add meat to Crockkpot and add mixture over meat.
Arepas are a delicious Colombian treat. Don’t know what an arepa is, then think gordita/chalupa with a Colombian flare. Delicious with just about anything, and especially delicious topped with guacamole or an avocado salad.
1 1/2 c. white or yellow arepa flour (aka masarepa or arepaharina) (we use Goya brand and I prefer yellow)
1 tsp. salt
1 1/2 TBSP sugar
1 c. grated mozzarella cheese
In a small saucepan bring 1 1/2 c. milk to a boil. Pour boiled milk into a bowl and add the butter. Let stand.
Meanwhile, in a large bowl, stir together the arepa flour, salt, sugar and cheese. Make a well in the center and pour in the hot milk. Stir the masa and milk together utnil there are no lumps. Knead the mixture, sprinkling the remaining 1/2 c. milk, until you have a smooth sticky dough. This should take about 5 minutes.
Roll the dough into a 1/2 inch thick sheet between two pieces of wax paper. With a cookie cutter, or the rim of a glass, cut out 3-inch circles. You should get 8.
You can either fry the arepas in oil or skillte fry them in a nonstick pan with just a bit of oil or cooking spray.
This chicken taco filling is quite good, and it’s made in the crockpot. It’s important to use a flavorful salsa (I used Arriba! Fire Roasted Mexican Chipotle Salsa), and DO NOT use a mild salsa as there just isn’t enough flavor.
After the dish is cooked squeeze some fresh lime juice to give the dish a nice bright flavor, and then adjust the seasoning. Since all salsas are different you may need to add some additional salt.
Next time I think I’ll try adding some ground cumin to the crockpot.
1 bag of frozen corn
2 large frozen chicken breasts
1 can black beans, drained and rinsed
16 oz jar of medium salsa
1-2 limes, juiced
salt to taste
Top tacos with: avocado, tomatoes, cilantro, cheese, sour cream guacamole etc.
Spray your crock with cooking spray; then add the frozen corn; then add the frozen chicken breasts; then add the black beans; then top with the salsa. Cover and cook on HIGH for 1 hour and then turn to LOW for 4 hours.
Shred the chicken and then add the lime juice and salt and any other seasonings you like.
Our plan was to grill the fish and the corn. Then part way through grilling the corn, we ran out of gas…change of plans. We ended up baking the salmon and finishing the corn in a skillet. Regardless, this is a winner dish…so tasty and summery–especially if you use your grill.
You could easily use this relish on grilled chicken too.