Author: ozarkstory

Kristin Amaya
Springdale, Arkansas

This is a pretty flexible recipe. I basically use what I have on hand. Make it your own.

1. Cook enough brown rice or quinoa in broth of your choice so that you have about 2 cups cooked.

2. Cook 1 lb of ground turkey (or protein of your choice) with a diced yellow onion and some garlic (I use 3-4 cloves) in olive oil. Add salt, pepper, cumin, Mexican oregano, chili powder to taste. Mix in a can of diced tomatoes (Rotel works well!) and a small can of diced green chilies. Sometimes I add mushrooms!

3. Combine the grain and the protein into one big bowl. Sometimes here I like to add enchilada sauce (a small can, or half a large one); red or green, your choice. Crumble in half a block of queso fresco (I usually use the 10-oz round).

4. On a dry cast iron skillet, toast 6 whole poblanos till charred on all sides. (I don't peel mine, but if you want to, put them in a gallon ziploc after they're charred and close it for a few minutes. The steam will help loosen the skin, and you can peel it off.)

5. Pull the top/stem out of each pepper, slice it lengthwise so you can open it up but leave each pepper in one piece. Remove the seeds and ribs.

6. Rub a paper towel with olive oil on the bottom of a baking dish. Put a pepper in the pan and spoon enough filling into it so that it's full, but you can still close up the pepper. Turn the pepper seam-side down or in a way that the filling won't fall out. Repeat for all the peppers.

7. Spoon any remaining filling into the dish around the peppers. Cover the whole thing with the crumbled other half of the block of queso fresco.

8. Bake uncovered at 350 till hot through, usually 20-30 minutes.

When I was growing up, my mom made stuffed bell peppers a lot, and they became one of my favorite recipes when I started cooking for myself as an adult. When I married Gilbert, I found out that his favorite dish of his mom’s is chile relleno. I tried making them, but it was a messy process, I hate frying things, and I don’t even like eggs (the breading is VERY eggy). But we both love poblanos so much, I thought I would try a fusion. This is a variation on my mom’s stuffed bell peppers, but using G’s favorite, the poblano, plus some more flavors from his mom’s home-cooking. We love them!

Kristie King
Springdale

6 carrots cut up
2 tbsp honey
1 tbsp olive oil
Half tsp ea of sea salt and pepper
Mix all together
Bake 400’ for 30 mins

I’m all about easy, sweet and healthy..
mostly thanksgiving

Stephanie Wade
Springdale

Ingredients:
2 eggs lightly beaten
1 stick of butter melted and cooled
1 cup sugar
½ cup flour
1 cup chopped pecans or walnuts
½ cup white chocolate chips
½ cup peanut butter chips
1. Preheat oven to 375
2. Mix all ingredients together in a medium bowl.
3. Pour mix into 1 deep dish pie shell or split between two regular pie shells
4. Bake for 40-45 minutes, until top is a golden brown
5. Serve plain or with a scoop of ice cream or whipped cream

This is my mom’s go to for potlucks because it really is that easy to make. Originally called “Derby Pie” until that was trade-marked by a bakery in Kentucky. This version is my all time favorite. The original uses a full cup of chocolate chips (I add a little more because I like it chocolatey!) and bourbon. It’s a staple when you visit Kentucky, where I am originally from. You’ll most likely have it with bourbon there but this version is my favorite as it reminds me of my mom’s house around any holiday! When you enjoy any leftovers, warm it in the microwave for a few seconds so the center is warm and gooey and enjoy it with some vanilla ice cream or whipped cream!

Mayra Carrillo
Springdale

2 lbs of tomatillos
Half a small white onion
Serrano pepper (the more peppers the spicier it gets)
Bag of tortilla chips from your local Latino store
1 spring of Epazote (fresh or dried)
Sour cream and queso fresco

You will put the tomatillos and Serrano peppers to boil. Once they’re fully cooked you will add them to a blender with about 2 cups of water (You can use the water you used to boil the tomatillos and peppers). Add half a small white onion and about a half a table spoon of salt. Blend it.
Once it’s all blended put it in a spot to cook again. Add the spring of epazote to the sauce. Once it’s starting to boil add the chips and turn off the heat. Make sure the sauce covers the chips. You might not need the whole bag. The chips will absorb the green sauce and that’s how you know the chilaquiles are ready.
Serve it on a plate.
Add sour cream and queso fresco to it and then you’re ready to eat.

I’ve been eating chilaquiles since I was little. It’s something you have on the weekend for breakfast. It reminds me of Sunday mornings with my parents and my siblings.