Roasted Poblano Pepper & Chicken Chowder

Fresh Poblano chili peppers from our CSA share inspired this dish.  It is an easy weeknight, one pot Fall Supper.  I hope you enjoy!

Roasted Poblano Peppers, Chicken & Corn Chowder
Serves 6

1 pound red new potatoes, diced in to 1/2 inch cubes
4 Poblano peppers
1 Tbs butter
4 slices of turkey bacon, diced
1 small red onion, diced
2 tsp minced garlic
3 stalks celery, chopped
2 tsp minced jalapeno
1 can sweet corn kernels, drained
1 can cream style corn
4 cups chicken broth, reduced sodium
1 cup fat free 1/2 & 1/2
2 cups shredded rotisserie chicken
1/2 tsp chili powder
1/4 tsp each of salt of pepper
1/4 tsp thyme
Pinch of red pepper flakes
Mexican shredded cheese, touch of parsley & crusty French bread to serve

Preheat oven to 500 degrees.
In 5 qt Dutch oven cover your potatoes in water with a touch of salt.  Bring to a boil, cook until fork tender, drain and set aside to cool.
Place peppers on a foil baking sheet & roast at 500 degrees for 6 minutes per side.  Remove from oven and place in a paper sack (lunch style will work), close tightly & allow peppers to steam for 20 minutes.
Take your Dutch oven back over medium heat and melt butter.  Add the bacon  & cook until crisp, about 10 minutes.  Now add onion, garlic, celery, & jalapenos and stir frequently until the vegetables have softened but careful not to let garlic burn. Once the onion is looking translucent add the chili powder, salt, pepper, & chicken broth & bring to a boil for about 15 minutes (make sure to scrape the bottom of the pan so that all bits are incorporated).
Once peppers have steamed you can easily peel their skin,  remove seeds and roughly chop.  After chowder has boiled for 15 minutes turn heat down and add potatoes, chicken, 1/2 & 1/2, roasted poblano peppers, red pepper flakes & thyme.  Stir together well and bring to a simmer.  Allow chowder to simmer for 35-40 minutes.
Serve with a touch of cheese & parsley.  If you feel  it is  too spicy for some a teaspoon or two of light sour cream can tone down to heat.  A crusty French bread is perfect for dipping, and makes the hearty chowder a complete meal.  Hope you enjoy!

*** Time saving tip - the pre-chopped onions (1/2 cup), celery (1/2 cup) and garlic (2 tsp) can be a big help.  You can always roast the peppers & shred the chicken the night before for an even easier prep.

Michael's Italian Meatloaf & October Roses

This time of year I would start to allow my roses to go dormant. After the horrid summer my roses looked as if they were completely fried. However, Friday I noticed things had changed - the rose garden looked like it was April. We may have to wait until 2011 to go dormant...

Rock 'N Roll

Dolly Parton in front of Voluptuous (total accident, but pretty funny)

OK - Meatloaf was something I never had growing up.  I always thought of Randy from "A Christmas Story" pushing his food around, singing about how much he hates meatloaf!  This point of view was completely changed when I was introduced to Italian Meatloaf by Michael Chiarello.  Wow this is an amazingly perfect comfort food for a cool evening. Here is my  take on his delicious dish & it deserves a better name than meatloaf in my opinion.

Italian Meatloaf
Inspired by Michael Chiarello
1 tablespoon olive oil

1 tablespoon butter
3 tablespoons sherry
1 onion, diced
1 red bell pepper, diced
4 Crimini mushroom caps, diced
2 teaspoons diced garlic
3/4 cup Panko breadcrumb
2 tablespoons fresh chopped basil & parsley
2 eggs
1 1/4 lbs extra lean ground beef
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
2 teaspoons crushed red pepper
Salt & Pepper
1 cup of marinara
2 tablespoons of sliced black olives

Preheat oven to 350 degrees.  Remove beef from fridge and allow to sit at room temperature while you prep.  Saute diced onion, pepper, & mushrooms in olive oil over medium heat, add garlic & salt and pepper, saute until slightly dry, add butter and sherry - allow to reduce.  Once the onions and peppers are soft, remove from heat, add to a plate (include liquid) and allow to cool in the freezer.
In the meantime add all other ingredients to a bowl, except the Marinara and olives. Add the cooled peppers, mushrooms, and onions & mix together.  On a large, greased dish add the mixture and shape into a loaf.  Combine the marinara and olives & spread over the top of the mixture.  Bake for 1 hour and 10 minutes (just check that the meat reaches at least 160 degrees).  Remove from oven and let rest for about ten minutes before serving.  I served with smashed red potatoes, green beans (for him) & English peas (for me).
Top each serving with a sprinkle of Parmesan cheese.

Hope you enjoy - heads up the leftovers are even better!  Also check out Michael's store Napa Style - I have gotten some of my favorite things & gifts there.