Posts from 2017-08-03

Poblano and Potato Casserole

Serves 2 —

Ingredients

    • 4 roasted poblano chiles
    • 1 tablespoon olive oil
    • 2 medium red potatoes
    • 1/2 can coconut milk (or evaporated milk)
    • 1 cup Jack or Cheddar cheese
    • 1/4 cup slice ham or crumbled sausage (optional)

 

Preparation

    1. Preheat oven to 400°F with rack in middle. Using olive oil grease a 8x8 inch baking dish. 
    2. Slice potatoes into 1/8-inch-thick slices. Transfer to pot and parboil in salted water. 
    3. Cool potatoes in cold water, drain, then use 1/3 of them for the first layer in the baking dish.
    4. Add some of the cheese (and, maybe, ham, etc.) and add a first layer of poblanos on top.
    5. Add part of the coconut milk, then another layer of potatoes.
    6. Add more cheese (ham, etc.), another layer of poblanos,  more coconut milk, then a final layer of potatoes.
    7. Push the top layer of potatoes down into the coconut milk
    8. Bake 40 minutes and then add the last cheese to the top
    9. Raise temperature to 450 °F and cook another 15 minutes or until golden.
    10. Let stand 15 minutes before serving.
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Baked Catfish with Hot Pepper Jelly

Serves 2 —

Ingredients

    • 2 catfish fillets
    • 1 tablespoon olive oil
    • juice of 1/2 lemon
    • 1/4 cup hot pepper jelly
    • 1/4 cup Progresso bread crumbs
    • Kirkland Organic No-Salt Seasoning
    • Salt and Pepper

 

Preparation

    1. Preheat oven to 375°F with rack in middle. Using olive oil grease a 8x8 inch baking dish. 
    2. Coat the fillets in the rest of the olive oil. 
    3. Sprinkle both sides of the fillers with the No-Salt Season and salt and pepper.
    4. Smear both sides with the hot pepper jelly and coat with bread crumbs. 
    5. Place the fillets in the baking dish and bake for 15 minutes or until flakey.
    6. Serve with rice or orzo.
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