for joanna

Chili shrimp and mushrooms

3/4 cup white wine
1 tbsp minced garlic
1 tbsp chili powder (less if don't want it as spicy)
1 tsp black peper
1 tbsp raw honey
24 medium sized shrimp
1 cup sliced mushrooms

In a skillet combine wine, garlic, chili powder, black pepper, and honey. Heat over medium heat until reduces to half the liquid.  Add shrimp and mushrooms and heat until shrimp are cooked through.

something new

Stuffed Poblano peppers
3 poblano peppers
2 cooked and shredded chicken breasts
1 jar Austin's Grand Prize Green Sauce (HEB)
1/2 cup salsa
3 oz dried apricots, diced
3 oz dried cranberries
1/4 cup walnut pieces
1/2 cup red onion, diced


Broil poblano peppers on high until they are charred on all sides (about 10-15 minutes). Pull peppers out of oven and let steam in a tupperware for 5 minutes to make it easier to remove skins.  Take the skin off the peppers and let cool.  When cool make a longitudinal cut through one side of the pepper and remove all of the seeds.  Place in a greased glass baking dish.
Simmer in canola oil over medium heat the apricots and red onions until red onions are translucent. Mix in a bowl the chicken, green sauce, salsa, apricot and red onion mixture, cranberries, and walnuts. Spoon the mixture into the peppers.  Bake at 350 degrees for 20 minutes.