Goat Cheese & Shrimp-Stuffed Poblanos for 2

Easy Gourmet - April 2011 Recipe of the Month
 I had dinner at a cozy little Blue Island restaurant last weekend.  Had a yummy stuffed chile that was awesome.  Thought I'd take a spin on the tasty dish  for this month's Easy Gourmet.  As you know, I'll wander the grocery isles till the idea hits me.  This time I was looking at the spices and saw Smoked Paprika.  Thought this would be a nice compliment to the roasted chiles.

2 poblano chiles

2 ounces mild goat cheese

¼ cup Taco style shredded cheese

¼ pound cooked shrimp from butcher counter chopped

1 tablespoon white onion, chopped

1 tablespoon cilantro, chopped

1 tablespoon fresh chives, chopped

Salt and pepper, to taste



Roast poblano chilies either over a direct flame or under a broiler until charred. Place chiles in zip lock bag to steam - Remove the charred skin. Leaving the stems intact, make a slit in the sides of the chiles and remove the seeds.


Preheat the oven to 350 degrees F.


In a medium mixing bowl, combine the cheeses with shrimp, onion, cilantro and chive. Taking care not to tear the chilies, carefully stuff them with the cheese mixture. Transfer the chilies to a baking sheet. Place in preheated oven for about 10 minutes.

Serve with smoked paprika tomato sauce.

Smoked Paprika Tomato Sauce:

1 Jar good pasta sauce

1 Tablespoon roasted paprika

1 jalapeño chile, seeded and chopped

Olive oil to taste

Heat olive oil sauté jalapeño chile in a medium skillet heat around 2 minutes add sauce and paprika, heat for an additional 3 minutes. Season to taste with salt and pepper.

-Enjoy Julea Joseph

Asparagus, Shrimp Coconut Oil Sauté with Lemon Infused Rice

Easy Gourmet March 2011 Recipe:
Spring is here and with that my favorite veggie in season - Asparagus.  Whip up this super simple, yet special dish.  The use of coconut oil to saute in, gives this dish a nutty, yet exotic flavor. And the lemon infused rice pairs well with the shrimp.  Enjoy - Julea Joseph

Ingredients:


• 3 cups reduced-sodium chicken broth

• 1 1/4 cups rice

• 1 tablespoon grated lemon zest

• 2-3 tablespoons coconut oil*

• 3/4 pound asparagus, trimmed and cut into 1-inch pieces

• 3/4 pound frozen shrimp, defrosted

• 2 tablespoons chopped green onions

• 1/4 cup white wine

• Salt & Pepper to taste

Directions:

Rice: In microwave safe bowl, mix together, broth, rice and lemon zest. Cook 22 minutes at 60% power. Check at 18 minutes, mix and continue cooking till rice has absorbed all liquid. Take out of micro and let set a few minutes.

Sauté: In large skillet, add oil and bring up to medium heat. Add asparagus and cook 5 minutes till fork tender, add shrimp and then green onions. Add salt and pepper, then sauté another few minutes - De glaze pan with white wine.


Serve: Serve over a bed of rice. Add wedge of lemon.


*Coconut Oil: This oil is available at health food and gourmet shops. Check your organic isles also at your local grocery too.

http://www.latourangelle.com/products_detail.php?product=coconut

Farfalle Pasta with Shrimp & Mint

Just saw this fantastic recipe in this month’s Women’s Day magazine. Of course I have to put my own twist on it by changing many of the ingredients...


Farfalle Pronunciation: far-FALL-lay: Are a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."

INGREDIENTS

12oz box of Farfalle (Bow Tie) pasta

3 Tbsp butter

2-3 green or yellow zucchinis sliced

1 cup fresh green bean, cleaned and cut in half

3/4 cups chicken or fish broth

1 lb jumbo cooked and defrosted shrimp

2 tsp grated lemon zest

1/2 cup sour cream

½ cup chopped fresh mint leaves

1/4 cup minced fresh chives

Directions

1. Cook as package directs.

2. Meanwhile, melt butter in a skillet over medium heat. Add sliced zucchinis, beans. Sauté for 2 minutes, add chopped chives.

3. Add shrimp and sauté over medium heat a few more minutes until shrimp are warm.

4. Add remaining 3/4 cup broth and the lemon zest to skillet; bring to a simmer.

5. In serving bowl toss drained pasta, shrimp mixture, sour cream and mint.