So Many Dishes

Today’s post is about the second recipe I mentioned yesterday. Last night’s dinner, using this recipe, was delicious, but putting it together was, well, interesting.

I would not normally buy a Taste of Home cookbook. My mother subscribed to the magazine for several years, so I had opportunities to read numerous issues, and I was never impressed. But it’s my habit to stop at the book table when I’m shopping at BJs; although they don’t have a big selection, they usually have a few cookbooks at bargain prices. I picked up the Taste of Home Mediterranean Made Easy cookbook, and that turned out to be a real winner, with lots of recipes that I cook regularly. When I saw this one, I thought I’d take a chance. We’ve only tried a couple dishes, but, again, they’ve been tasty.

I was an early adopter of the Crockpot. We got ours in 1972, within the first year of being married. I did a little research, and discovered that the slow cooker originated in the 1940s. However, their popularity exploded when Rival introduced the Crockpot in 1971. My first was that original model: round, red, and a pain to clean because the liner wasn’t removable. I used it regularly while we were in grad school and then when I was working. It was indispensable when the kids were involved in sports and other after school activities.

These days, retired and cooking for just the two of us, I use the Crockpot much less often. My original pot was replaced by an oval pot with removable crock that was a hand-me-down from Ben. There’s another, larger slow cooker in a closet that was one of a couple that Alice received as a wedding gift. I’ve used that one for church potlucks, mostly because it has a locking lid.

This recipe reminded me that I really should use the Crockpot more often in summer. It’s a definite advantage when it comes to keeping the kitchen cool, especially now that our temperatures are in the 90s every afternoon.

The recipe I cooked was chicken enchilada stuffed peppers. It’s exactly what it sounds like: an enchilada filling stuffed into bell peppers.

The dish actually required some traditional cooking steps. The recipe calls for shredded cooked chicken and cooked rice or a package of ready-to-eat rice. This is as where I got myself in a bit of trouble. I didn’t have leftover chicken meat or rotisserie chicken to shred, so my plan was to poach a boneless chicken breast. We had been out early, to hike up and down the hill at Okeeheelee Park. (Only in Florida would this be called a hill, but we’re trying to get ready for elevation changes when we travel over the next couple months). Add in a stop at Panera for bagel and coffee, and I got a later start than planned, especially when I discovered that what I thought was a boneless chicken breast in the freezer wasn’t. Even though my trip to the store was quick, I didn’t start to poach the chicken breast or cook the rice until after lunch. As a result, those ingredients were still warm when I mixed the filling, and the cheese started to melt even before I stuffed the peppers. I don’t think this had any effect on the finished dish, but I don’t think that’s what was intended.

The recipe calls for one cup of enchilada sauce. You could make your own, but I included a canned sauce. I figured that if the recipe calls for ready-to-eat rice, the writer intended prepared sauce, too. By the time I mixed everything together, though, I was concerned that I was running behind. So I dumped in the can of sauce, then realized that it was a 10-ounce can. The filling didn’t seem overly runny as I filled the peppers, but when the peppers came out of the pot, the stuffing was really loose.

If you look closely at the photos, you’ll see the next issue. The recipe calls for 6 peppers. We had five good sized, four-lobed fruit, so I figured we didn’t need a sixth. It turned out that only four fit in the Crockpot. Plus, by the time I filled the fourth, there was no more filling.

The final result was delicious, although, as you can see in the picture, the filling ran when the pepper was cut. I think one cup of enchilada sauce would have been plenty. And next time, I will clean the peppers as I fill them.

Chicken Enchilada Stuffed Peppers

• 2 cups shredded cooked chicken
• 1 cup cooked rice (or 1 8.8-ounce package ready-to-serve rice)
• 1 cup enchilada sauce
• 3/4 cup shredded cheddar, divided
• 3 tablespoons minced red onion
• 1/2 teaspoon ground cumin
• 4 – 6 bell peppers
• 1/3 cup water
• Minced fresh cilantro, green onions, sour cream for garnish

In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion, and cumin.

Pour water into the slow cooker. Cut and discard tops from peppers; remove seeds. Fill with the chicken mixture; place in slow cooker. Cover slow cooker with a double layer of paper towels; place lid securely over paper towels. Cook on low heat until tender, 3 to 4 hours. During this last 20 minutes, remove and discard paper towels; sprinkle remaining cheese over top of peppers and cook, covered, until melted. Serve with sour cream, cilantro, and green onions. Serving size: 1 pepper.

Happy eating!