Grilled Stuffed Poblanos

Fire up dinnertime with these grilled vegetarian stuffed poblano peppers that benefit from charred, smoky flavors.

Ingredients

• 8 poblano peppers

• 5 ears corn, husks and silks removed

• 1 (15-ounce can) no-salt-added black beans, drained and rinsed

• 1/4 cup chopped fresh cilantro

• 1 tablespoon chopped fresh oregano

• 2 cloves garlic, minced

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1/4 teaspoon black pepper

• 2 tablespoons butter

• 2 tablespoons flour

• 1 cup milk

• 1 cup shredded pepper Jack cheese

• 1 cup pico de gallo

• cilantro leaves, lime wedges, and/or radish slices, for serving (optional)

• chili powder, for garnish

Directions

1. Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.

2. Grill poblanos and corn, covered, turning occasionally, until poblano
   skins and corn are charred, about 10 minutes. Keep grill lit.

3. Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.

4. Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard
   seeds and membranes.

5. Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.

6. For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.

7. Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.

8. Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.

Air Fryer Green Bean Fries

Green bean fries get extra crispy when cooked in the air fryer. Fresh green beans are first parboiled, then seasoned, air fried, and served with a special sauce.

Ingredients

• 1 lb. fresh green beans, trimmed

• 1/2 cup water

• 1 cup flour

• 1 large egg

• 1/3 cup milk

• 2 cups seasoned fine dry bread crumbs

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/4 teaspoon salt

• cooking spray

• lemon wedges for serving

Special Sauce:

• 1/2 cup mayonnaise

• 1/4 cup ketchup

• 2 teaspoons mustard

• 1 teaspoons minced sweet or dill pickle

• 1 teaspoon steak seasoning

• 1/8 teaspoon cayenne pepper

Directions

1. Combine beans and water in a saucepan, cover, and bring to a boil. Cook until beans are bright green and crisp-tender, about 4 minutes. Drain and transfer to a bowl of ice water.

2. Preheat air fryer to 375 degrees F.

3. Put flour in a bowl. In another bowl, whisk together egg and milk. In a third bowl, stir together bread crumbs, chili powder, garlic powder, onion powder, and salt. Drain beans and pat dry with paper towels. Toss beans with flour to coat, shaking off excess. Dip into egg mixture and then into bread crumbs to coat, shaking off excess.

4. Working in batches if needed, arrange beans in an even layer in the air fryer basket and lightly coat with cooking spray. Cook, turning once halfway through, until golden brown, about 4 minutes. (If you like, keep fries warm in a 250 degrees F (95 degrees C) oven.)

5. Meanwhile, stir together mayonnaise, ketchup, mustard, minced pickle, steak seasoning, and cayenne pepper in a small bowl for Special Sauce.

6. Serve green bean fries with Special Sauce and lemon wedges.

Zucchini-Chocolate Chip Muffins

These zucchini muffins are packed with shredded zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.

Ingredients

• 1 ½ cups all-purpose flour

• ¾ cup white sugar

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• 1 egg, lightly beaten

• ½ cup vegetable oil

• ¼ cup milk

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 cup shredded zucchini

• ½ cup miniature semisweet chocolate chips

• ½ cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl. Stir wet ingredients into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts.

3. Fill prepared muffin cups 2/3 full with batter.

4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Amish Peanut Butter Spread

This is a tasty peanut butter spread, sometimes known as 'church spread' that is common among the Amish and Mennonite communities. Great on bread, bananas, ice cream, etc.

Ingredients

• 1 cup light corn syrup

• ½ cup peanut butter, smooth

• ¼ cup marshmallow creme

Directions

1. In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined.

2. Store in an air-tight container.

Peanut Butter Banana Smoothie

This peanut butter banana smoothie is so refreshing, and it's sweet and tasty.

Ingredients

• 2 bananas, broken into chunks

• 2 cups milk

• ½ cup peanut butter

• 2 tablespoons honey, or to taste

• 2 cups ice cubes

Directions

1. Gather all ingredients.

2. Place bananas, milk, peanut butter, honey, and ice cubes in a blender.

3. Blend until smooth, about 30 seconds.

Rhubarb Bread

This rhubarb bread recipe will turn one of the wonderful gifts of spring into a delicious treat for everyone.

Ingredients

• 1 cup milk

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 ¾ cups brown sugar, divided

• ⅔ cup vegetable oil

• 1 large egg

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 ½ cups chopped rhubarb

• ½ cup chopped walnuts

• ½ teaspoon ground cinnamon

• 1 tablespoon butter, melted

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.

2. Stir together milk, lemon juice, and vanilla in a small bowl; let stand for 10 minutes.

3. Mix together 1 1/2 cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda, and stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and walnuts. Pour batter into prepared loaf pans.

4. Combine remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.

5. Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 40 minutes.