Ahhhhhhhh! I am so completely busy lately.
Today I competed within a Chinese take-out cook-off. It had been amazing to see the turn out and all of the creative dishes.
We were required to make 250 samples. I understand… that is clearly a lot of freakin’ samples! I spent my Saturday night chopping, dicing, and listening to Bon Iver. I had been totally in the zone. There’s something about the combination of music and meals that leaves me feeling totally content. After all, I REALLY LIKE creating dishes a lot more than anything on earth. Music tunes out everything else. I become happiest in my brain considering flavor combinations.
Here’s a sneak peek: Every morning I wake up and dig through my cupboards. The other day I found coconut. I acquired super excited. Up coming there have been raspberries and coconut milk within the fridge. Guess what happens I came up with? Toasted coconut oatmeal with raspberry coconut milk & almonds. That was my breakfast. Same thing happens at lunch time and dinner. I cannot help but simply throw the items I find together and somehow ensure it is delicious.
I suppose it could have already been really helpful to have figured all this out four years ago, but that’s not how life functions. Life makes you work with what you want. It surprises you! And I’m alright with that, so long as I can maintain eating things that pop into my mind, then share them with you. Great?
For the contest I ended up making ginger-garlic chinese chicken lettuce wraps with sweet mango salsa. I was sure these were going to earn. Seriously who doesn’t like MANGO & CHINESE CHICKEN? That mixture makes taste buds dance with joy. I guarantee it’s true.
Even though my dish didn’t win, I’m in fact incredibly happy I competed. Getting together with others with the same passion for food makes me feel just like I might be actually regular. Because I’ve a strange feeling that watching the Food Network and food shopping all the time isn’t? I dunno… I’m simply doing my thing.
Right now I could tell you one thing. All I wish to perform is loosen up and consume a big giant bell pepper filled with goodness and dripping in enchilada sauce. Guess what happens I don’t wish to accomplish? Finish off my all of my things. I think I failed to talk about that I’m departing Washington DC!
Life is totally bonkers right right now… in a great way! SO MUCH is going on. Hopefully I’ll have some interesting news to share soon. But maybe we should talk about this another period? My suitcases are waiting to be packed and I can tell you want talk about these bell peppers that are stuffed to the brink.
Just look at these. One of my favorite items I’ve made in some time. I swear all it requires is normally one bite and you’re in a global full of deliciousness. That was a serious statement by the way.
By now you have to know that I don’t joke around with regards to mexican flavors.
Quinoa.
Chicken.
Cilantro.
Garlic.
Mexican Spices. If you liked this post and you would like to get extra information concerning Ham Stuffed Zucchini boats kindly stop by our own web-page. OMG. What else?
In my world these are a dream come true. They’re savory, healthy, roasted, and basically just FREAKIN’ AMAZING. Merging poultry & quinoa with enchilada sauce and stuffing it within a pepper is most likely one of the better decisions I’ve ever made.
Please get on this level with me. Significantly… somebody must.
Enchilada Poultry & Quinoa Stuffed Bell Peppers
3 bell peppers, cut in two and seeded
1 cup prepared quinoa
1/2 cup cilantro, plus more for garnish
1/2 onion, diced
1/2 teaspoon dark pepper
1/2 cup red enchilada sauce, plus much more for topping (I typically use 1 can)
1/2 cup reduced fat cheese of your choice (I like colby jack)
Directions
Preheat oven to 375 degrees F. In a big bowl combine poultry, quinoa, egg whites, onion, cilantro, garlic clove powder, cumin, salt, pepper, and enchilada sauce. Mix well.
Stuff each pepper half with the mixture. Best pepper with 1 tablespoon of enchilada sauce and 1 tablespoon of cheese. Bake for 45 moments.
Serves 6
Influenced from Oxygen magazine
Feel absolve to add extra enchilada sauce after they emerge from the oven
Top with extra cilantro for an excellent garnish
Kelly Fisher Rivera
This looks ABSOLUTELY DEE-LISH. I cannot wait to try these!!!
one query…i reside in Vancouver, Uk Columbia…anyone find out where I could find enchilada sauce? Don’t know that I’ve seen that around the grocery store…
Kim
caitlin