Roasted Cubanelles and Poblanos
6-8 Cubanelle and Pobano peppers
Salt and pepper, to taste
drizzle of olive oil
Throw peppers on a hot grill and close the lid. Keep an eye on them as they start to char, keep turning them so that the entire pepper cooks evenly. If you do not have access to a grill, place peppers on rack in 450 degree oven. Make sure to place a large piece of aluminum foil on rack below peppers to catch any juices that may come out of peppers while cooking.
Once they are almost entirely black (it's okay, really), place them in a glass bowl and seal them with a lid or plastic wrap. If you've ever made roasted red peppers, you will know what to do. Let them sit in a sealed glass bowl for about 20 minutes or until the charred skin starts to peel off easily. Once the charred skin has been peeled and the seeds and stems have been taken out, shred the peppers into little strips and place in bowl. Season with salt and pepper and a couple of drops of olive oil if you desire.
Recipe from Aggie's Kitchen
1.5 lbs lean ground beef of choice
1 small onion, minced
2 tsp of Montreal Steak Seasoning
2 TB A1 Steaksauce
2 TB Worcestershire sauce
Nonstick spray or olive oil
shredded cheddar cheese
Roasted Cubanelle and Poblano peppers
In large bowl, gently mix ground beef, onion, seasoning and sauces. Form into 5 patties of the same size. Spray both sides of burgers with non stick spray - or brush both sides with olive oil. Place on grill (or grill pan) over medium high heat. Cook according to desired doneness. After flipping burgers, top with good amount of roasted peppers and shredded cheddar. Close lid (or cover) to finish cooking and melt cheese.
Serve with ketchup on your favorite hamburger bun.
Roasted Sweet Potato Rounds
Recipe by Aggie's Kitchen, inspired by Running with a Recipe
2 medium sweet potatoes, with skin
Salt and pepper to taste
Non stick spray
Slice potatoes to 1/4" thickness and place on cookie sheet. Spray both sides of potato rounds with non stick spray. Sprinkle with salt, pepper and smoked paprika. Place in 400 degree oven and cook for about 10 minutes. Turn potato rounds and continue to cook for another 10-15 minutes or until golden brown.