Thanks to a recent Top Chef episode all I can think about is Grits. I love Grits and so does my oldest daughter so I made this recipe especially for her. I have one word for you "Bangin" (that means Good). It was hard to stop at one serving and the sound of my daughter saying "Mommy More, More" was music to my ears. If you don't believe me there's only way to find out just how good this dish is. Make it!

Thanks to a recent Top Chef episode all I can think about is Grits. I love Grits and so does my oldest daughter so I made this recipe especially for her. I have one word for you "Bangin" (that means Good). It was hard to stop at one serving and the sound of my daughter saying "Mommy More, More" was music to my ears. If you don't believe me there's only way to find out just how good this dish is. Make it!

p.s. FYI: In some markets, fresh poblano chile peppers are called pasilla peppers.

Stuffed bell peppers are so last-century; but stuffed poblano chile peppers wake up your taste buds--and not in that unpleasant, fiery-hot way. (Look for them at Mexican markets and most well-stocked supermarkets.) Fresh dark green poblanos make an edible "container" that's thinner and more sophisticated than bell peppers. These are stuffed with zesty seasoned brown rice studded with tomatoes, onion, and shredded cooked chicken, all bound together with melted Cheddar. Yum. I served them with a salad made from well-rinsed canned black beans tossed with store-bought chunky salsa and fresh cilantro, but a green salad would work equally well. For dessert, coconut sorbet and homemade snickerdoodles.

p.s. FYI: In some markets, fresh poblano chile peppers are called pasilla peppers.

Stuffed bell peppers are so last-century; but stuffed poblano chile peppers wake up your taste buds--and not in that unpleasant, fiery-hot way. (Look for them at Mexican markets and most well-stocked supermarkets.) Fresh dark green poblanos make an edible "container" that's thinner and more sophisticated than bell peppers. These are stuffed with zesty seasoned brown rice studded with tomatoes, onion, and shredded cooked chicken, all bound together with melted Cheddar. Yum. I served them with a salad made from well-rinsed canned black beans tossed with store-bought chunky salsa and fresh cilantro, but a green salad would work equally well. For dessert, coconut sorbet and homemade snickerdoodles.

I've been WAY more than "around the block" when it comes to preparing mousses. Fine Cooking is an awesome magazine, but this particular mousse had a noticeably "grainy" quality. Subbing the butter for egg yolks sounded interesting enough for me to want to try this rendition, but by me---it didn't work!

I've been WAY more than "around the block" when it comes to preparing mousses. Fine Cooking is an awesome magazine, but this particular mousse had a noticeably "grainy" quality. Subbing the butter for egg yolks sounded interesting enough for me to want to try this rendition, but by me---it didn't work!

My husband is a real meat and potatoes kind of guy and just when I thought I had learned to prepare potatoes every which way but sunday I stumbled across this recipe. All I can say is WOW, you've got to try this for yourself to know exactly what I mean. A positively perfect accompaniment to a big, fat, juicy, steak.

My husband is a real meat and potatoes kind of guy and just when I thought I had learned to prepare potatoes every which way but sunday I stumbled across this recipe. All I can say is WOW, you've got to try this for yourself to know exactly what I mean. A positively perfect accompaniment to a big, fat, juicy, steak.