You Can’t Handle the Poblanos!


Peel the peppers by broiling them, cut sides down, on a foil-lined baking sheet, 4 to 5 inches from the heat, for 8 to 10 minutes until blackened or blistered.  Seal in bowl or bag to steam. When still slightly warm, pull off skin, using a knife tip to loosen sections.


Prep: 45 min.  Cook: 20 min.  Stand: 20 min.  Bake: 10 min.  Oven: 350 F


1 1/2 cups water

1/2 cup farro, rinsed

1/4 tsp. cayenne pepper

8 oz. sweet Italian sausage (remove casings, if present)

1/2 cup finely chopped sweet onion

1/3 cup finely chopped green sweet pepper

1 fresh serrano pepper, sliced

2 cloves garlic, minced

1/4 cup roasted red sweet pepper

1 tsp. dried oregano, crushed

1 tsp. chili powder

1/8 tsp. cayenne pepper

1 cup fresh or frozen corn cut from the cob

Sea Salt

8 fresh poblano peppers, roasted, seeded, and peeled (see “Peel the peppers” above)

Salsa (optional)


  1. For stuffing, in a small saucepan combine water, farro, and cayenne pepper.  Bring to a boil.  Reduce heat and simmer, covered, 20 minutes or until farro is tender; drain.  
  2. Preheat oven to 350 F.  Meanwhile, in a 12-inch skillet cook sausage 5 minutes.  Add onion, sweet pepper, serrano pepper, and garlic.  Cook 5-6 minutes, until veggies are tender and sausage is no longer pink.  Stir in red pepper oregano, chili powder, cayenne pepper, farro, and corn.  Heat through.  Salt to taste.
  3. Fill roasted peppers with farro-sausage mixture.  Move to a shallow baking pan and roast stuffed peppers 10 to 15 minutes, until heated through.  Top with yummy salsa, if you like.


Makes 8 servings


outsidethenest - Bruce and Tracy Levinson





 Makes: 2 1/4 cups    Prep time:  20 min   


2 tablespoons olive or grape oil

2 medium jalapeños (we removed the seeds)

1 cup chopped shallots

2 cups frozen or fresh corn kernels (about 4 ears)

1/2 teaspoon salt

3/4 teaspoon crushed red pepper

3 tablespoons fresh lime juice

1 tablespoon honey


Heat oil in pan turning the dial to medium. Next, add jalapeños and onion cooking for about 1-2 minutes. Add corn and cook for around 5 minutes. Remove from stove top, and add remaining ingredients. It's really yummy!!!


                        outsidethenest - Bruce and Tracy Levinson






1 1/2 cups of breadcrumbs

1/2  cup of shredded parmesan cheese 

4 cups of chicken or beef broth

2 cups of macaroni or noodles of your choice (8 ounces)

1 large egg yoke

2 cups of shredded, sharp cheddar cheese


  1. Preheat the oven to 350 F.
  2. Coat the bottom of the pan with olive oil.
  3. In a blender or mini food processor, combine blend breadcrumbs and parmesan. 
  4. In a saucepan, boil the macaroni in the broth until tender.
  5. Drain the pasta, while saving the 1/2 cup of the broth.
  6. Mix egg yolk into the 1/2 cup of broth.
  7. Combine pasta to this wet mixture.
  8. Now begin to layer macaroni, next breadcrumb mix, and then cheddar cheese. 
  9. Bake about 18 minutes.  



1 tsp. olive oil or canola oil

1 3/4 cups of corn

1/3 cup of chopped shallots

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. red pepper

1/4 tsp. paprika

1/4 tsp. cumin

1/4 cup milk

6 eggs

2 tsp. butter

1/4 cup of grated Romano cheese

1/4 cup of sharp, shredded cheddar cheese

2-3 tablespoons of cilantro


Directions:  Heat ovenproof skillet over medium heat.  Add oil to coat the bottom of the pan.  Add a mixture of the shallots and the corn in a bowl.  Cook for about three minutes in the skillet.  Add 1/4 salt, 1/4 pepper, red pepper, paprika and cumin in a mixing bowl.

In another mixing bowl, add remaining 1/4 tsp. of salt and 1/4 tsp. of pepper, milk, and eggs.  Stir with whisk, and then combine both bowls. 

Preheat broiler to high. 

Turn pan to medium.  Add butter to coat the bottom of the pan, and then add the mixture.  Cook one minute without stirring.  Softly slide pan back and forth to keep eggs from sticking.  Cover, reduce heat to low, and cook for 4 minutes or more until eggs are set.  Sprinkle cheese evenly over the top.  Broil for one minute until the cheese browns, and then sprinkle the cilantro for color and flavor.  Enjoy!