Chile Relleno Pie - Week 18 Bonus

I LOVE Cheese! And recently, I've discovered that Chile Relleno is one of my many Mexican dishes that I love! However, it is a dish that takes some planning to make, especially if you want to roast your own chiles.  The Pioneer Woman has a great how-to post on roasting your own chiles here.

Pick some large chile beauties to roast!

Place them on the top rack on broil to roast in the oven.

They are done in the oven when the skins are peeling.

After you've let them cool in a plastic bag,
you can peel them and remove the seeds.

I do admit that this bonus pie is a stretch to declare pie, but I found one chef that called this pie because of its crusty topping; so I went with it. I served this with grilled chicken breast, tortilla chips, and salsa. It made a delicious meal. 

The kitchen tip that I learned with this meal is:
"Use farm fresh eggs for quality egg white whipping."
I have always bought the regular grocery store eggs because that is readily available, but I had the opportunity to try some farm fresh eggs, and those egg whites whipped up super-fast. I can't wait to re-try the meringue topping that I've struggled with.

Ingredients:
1 lb whole roasted chiles, (5 large)
3 cups grated cheese
3 T. butter
1/2 cup onion, chopped
1/4 cup red pepper, chopped
3 T. yellow cornmeal
1 T. Flour
1 cup milk
1 t. salt
1/8 t. cayenne
1 cup frozen corn, defrosted
6 egg yolks
6 egg whites, stiffly beaten
Salsa

Directions:

Stuff chiles with 2 cups cheese. Place in 13x9 casserole dish. 

Melt butter, add onion and peppers and cook 2-3 minutes. 

Sprinkle with cornmeal, flour, and cook stirring until flour begins to bubble (2-3 minutes). Gradually add milk, whisking until sauce is smooth and thick (4-5 minutes). Add salt, cayenne, corn and egg yolks. 

When ready to bake pie, fold in egg whites.

Spread over chiles and sprinkle 1 cup cheese over top. 

Bake 25 minutes at 350 degrees until crust is set and golden. Serve with salsa.

Whew...yes, I enjoyed this.

But, I think may treat myself next time I'm at Playa Azul and order it.

What is your favorite thing to order at a restaurant

because it's better when someone else makes it?

Italian Sausage Spinach Pie - Week 17 Bonus

Spinach is a great vegetable that people hate on, 

but would absolutely love it if they gave it a chance!

I love the versatility of this vegetable! It is great as a fresh treat in salads, served steamed, or included as an ingredient in main dishes. One of the first dishes that I perfected early in our marriage was Spinach Florentine Lasagna Casserole; and later on in the year, Spinach Meatballs was another favorite. 

I was kind of crazy about spinach. My boys liked it, and I couldn't imagine why anyone would not like it. The key is to eat fresh or frozen spinach. Canned spinach is nasty...I know Popeye disagrees, but seriously it isn't even the same thing! Spinach is considered a super food because of its nutritious benefits.

I have grown it in the garden in the past successfully, but it takes a lot to cook up as it cooks down tremendously. However, if you enjoy fresh spinach, you should try growing it as it is one of the easiest garden items to grow if you plant it in the cooler season; it doesn't like the hot temperatures of Kansas and will die out. But, it is easy to have a second season in the fall if you plant it after the dog days of summer.

I love this recipe for Italian Sausage Spinach Pie because it's a great treat for leftovers the next day and it really stretches your ingredients for a full meal. I don't know how it is possible, but we typically get 8 servings out of 1 pound of sausage. And, this is the same family that each one of us could eat the pound hamburger special at a restaurant.

If you like pie and sausage, but not sure about the spinach; this is the recipe to try. I think you may start to appreciate it.

Ingredients:
1 deep dish double large pastry pie crust
1 lb. bulk Italian sausage
1 medium onion, chopped
6 eggs, beaten
1 pkg (16 oz.) frozen chopped spinach, thawed & well-drained
1 c. grated cheese
1 pkg (3 oz.) cream cheese, cubed
1/2 t. garlic salt
1/4 t. pepper
1 T. water






Directions:
In skillet brown sausage and onion; drain. Separate 1 egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in the sausage and onion, spinach, grated cheese, cream cheese, garlic salt, and pepper. Line pie plate with bottom pastry. Add filling.

Top with upper crust, seal and flute edges. Cut slits in top crust. 
Combine water with reserved egg yolk; brush over top crust. Bake at 375 degrees for 50 minutes or until golden brown.

After trying this recipe, you may become a spinach lover too!

Chocolate Silk Cream Cheese Pie - Week 12

Chocolate Silk Cream Cheese Pie...yes!

I made this recipe about 20 years ago, and then I stowed this recipe card into my box. And then it sat there unnoticed until now. I am glad I rediscovered it.  

It is delightfully rich. And worth every calorie. 

Some are concerned about the raw eggs that are included in this. Apparently, the uncooked egg is what makes a silk pie because that is the common thread in all chocolate silk recipes.  If you are concerned about the raw eggs, especially for pregnant ladies, infants, or elderly; some stores do sell a pasteurized egg that eliminates the salmonella risk that is associated with raw eggs.  My family has never had an issue with raw cookie dough or homemade ice cream with raw eggs; so I went ahead and used the eggs that I already had in my fridge.

This time, my youngest son helped by whipping the egg whites into those stiff peaks. He actually helps almost every time because he is my official photographer. 

Ingredients:

24 chocolate sandwich cookies, crushed

1/4 c. butter, melted

1 (8 oz.) pkg cream cheese, softened

1/4 c. sugar

1 t. vanilla

2 egg yolks

1 c. semi-sweet chocolate chips, melted

2 egg whites

1/4 c. sugar

1 c. whip cream topping

Directions:

Combine cookie crumbs and melted butter. Press into a 9" pie plate. Refrigerate at least an hour before filling. Combine cream cheese, 1/4 cup sugar, and vanilla. Beat until smooth and creamy. Add egg yolks and beat until smooth. Stir in melted chocolate. Beat egg whites until foamy. Gradually add 1/4 cup sugar to egg whites. Beat until stiff peaks form. Fold gently into chocolate mix. Gently fold whip cream cream topping into chocolate mixture. Cool at least 3 hours before serving.

I think you'll find this pie super-delicious!