Tuesday, May 8, 2012

An Easy Way to Jazz Up Dinner!


We all have our favorite dishes and stand-by menus that we tend to depend on. But in our quest to create excitement for and devotion to family dinner, we might want to jazz things up once in awhile--just to keep family intrigued and comin' back for more.

This said, we were tickled when reader and great cook, Colleen Kimler, recently shared an idea for adding variety and interest to basic dishes--embellishing with a creamy Polbano sauce. This sauce is delicious and easy to prepare. We'd suggest using less of the Poblano peppers though, if you're cooking for younger children. Here's Colleen's comments and her recipe. We hope you try this and let us know what you think. And meanwhile, here's to family dinner made easy as we share our recipes for keeping things interesting! 

"I make chili rellenos about every couple of months and I roast a dozen or so Poblano peppers, peel, seed and what I don't need at the moment, I freeze between layers of wax paper. Makes it a lot easier. Also, some grocers sell them already peeled and seeded in the frozen food section. Look for them in the ethnic foods also in cans. Don't use pickled. Serve over steamed broccoli, cauliflower, steaks, roasted chicken, enchiladas, or pasta, etc. Let your imagination guide you."

CREAMY POBLANO SAUCE (yield: approximately 2 cups)

3 1/2  tablespoons butter, divided use       
1 ½ Tbsp flour
1 1/2  cups milk
3 oz  cream cheese, plain or w/chives
1/2     tsp chicken bouillon powder
Salt & pepper, to taste
2 Poblano peppers, roasted, peeled, seeded

Melt 3 TBSP butter over low heat, add flour and mix well. Cook until flour is golden while stirring constantly. Pour in milk and whisk to mix well. Add cream cheese, remaining 1/2 Tbsp butter, chicken bouillon, salt & pepper.

Stir over low heat until cheese is melted. Pour into blender or food processor, add Poblano peppers and puree. Pour back into sauce pan and bring to gentle simmer, whisking constantly. Cook about 2-3 minutes or until thickened slightly (like gravy). If too thick, add more milk or chicken broth.        

2 comments:

  1. This sounds nummy! Thank you! And LOVE your new magazine, Cook'n! It is a keeper and a keepsake! The magazine will be kept for years! Love the cookbook feel of it! Thank you!!!!!!!!!

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  2. HDMac--you've made our day with your lovely comment. And we're so glad you like the magazine. Thanks so much!

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