Two of my recipes have been featured on the Today Food Club. Hope you can take a minute to check them out and vote. Click on the line below.
I did a segment today on Fox29 here in Philadelphia about DIY slime. The slime didn’t want to cooperate with me. When I got home I did this video so you guys can see how easy it comes together.
checkout the link below.
I partnered up with @anolon to giveaway this amazing 10 piece set. Perfect for all the holiday cooking. This is how you enter and get extra points. Head over to my social media and do the following.
1.Follow: @anolon and @homemadedelish
2. Post a photo on social media tagging @homemadedelish showing me ur pots and pans now and why you need these.
3. Tag a friend that needs these
Winner will be randomly chosen November 17th. Good luck! 👍
One of my favorite places to shop and grab food on the go is Whole Foods Market in Jenkintown. They came up with a great idea. This Thursday September 24th Whole Foods will be hosting a 4 course Harvest dinner. This is the perfect way to begin the fall season. A fresh and delectable tasting menu, curated by our talented chefs and inspired by the flavors of the late summer and early fall. $25 a person will include 4 courses, and 1 raffle ticket towards great prizes. All proceeds benefit the Whole Kids Foundation and their work to get fresh food into schools.
I’ll be giving away 2 tickets to tomorrow nights event. Visit me on either Facebook, Instagram or twitter to find out how to win. Good Luck!
Everyone in my house is a big fan of Mexican food. In fact my daughter could eat tacos every night if we would let her. But Mexican food isn’t just about tacos and quesadillas. There are so many different dishes that people should try. Chile rellenos is one of them. The poblano is a mild chile pepper with delicious flavor when charred. It’s traditionally stuffed with cheese but you can get creative and stuff it with whatever you may like. It’s a super easy dish for any night of the week. Give this a try and I promise you will fall in love.
4 poblano chile peppers
Salt and pepper, to taste
1 jar Goya sofrito sauce
1 cup shredded aged cheddar cheese
1/2 shredded Monterey Jack cheese
2 large egg whites, plus 2 egg yolks, room temperate
1 tablespoon water
Vegetable oil, for frying
All purpose flour, for dredging
Char poblano chiles on top of the stove top or in broiler until blackened all around. Remove and place in a bowl and cover with plastic wrapper for 10 minutes (this will help with softening the peppers and easy to peel).
Do not rinse the peppers after removing skin. Using a knife make a slit on the side of the pepper length wise. Remove seeds and inner membrane. Repeat step with each pepper. Next add both cheeses to all of the peppers about 1/4 cup to each. Season with salt and pepper. Take a tooth pick and close the pepper making an X. This is to secure the filling so it doesn’t leak out while frying. Dredge the poblanos in flour and set aside.
In a large bowl beat the egg whites and water with a pinch of salt until soft peaks. Next add the egg yolks and gently stir them into the egg whites. Batter is ready.
Heat about 1 1/2 inches of vegetable oil in a deep large skillet over medium to high heat.
Holding each chile by the stem gently dip them into the batter and place them in the skillet. Fry each side for about 2 minutes until golden brown. Place on to paper towel to drain.
Mean while add the sofrito to a pot and heat. Once heated add to a shallow bowl. Top with poblano chile and source cream. Serve immediate and enjoy.