Always cooking up something yummy !

Yes, thats right. I am always cooking up something yummy.  I made a paleo version of Chili Rellenos that is so delightful.  It may make you say uhh. Just like this Master P video below. 

On a side note I think the kid is re addicted to sugar. She realizes she is out of control.

You may even sing this depending on what type of peppers you use.

Recipe and Pic 

Paleo chili relleno
serves 4
Ingredients:
4 large fresh poblano peppers
1 lb ground beef
3 large tomatoes
½ cup chopped onion
6 cloves garlic minced
2 T cumin
1 T chili powder
2 T Mexican oregano
2 t sea salt
2 t extra virgin olive oil
Cilantro for garnish
Directions:
Preparing the chilies:
Set your oven to broil. Line a baking sheet with aluminum foil.
Place the poblano peppers on the foil and place under broiler until blistered and slightly blackened. This will take approximately 10 minutes – turn them over every 3 minutes to be sure they are evenly charred.
Note: if you have an open grill or gas stove, you can char the peppers there.
Once they peppers are evenly blistered and charred, remove from oven and let cool.
Reduce oven to 350 degrees.
Once the peppers are cool to the touch, remove their skin. It should come off easily due to the charring process. Be careful not to tare the peppers while you remove the skin.
Cut a 3” slit in each pepper and scrape out the inner membrane and seeds with a large spoon.
Set back on the aluminum foil-lined baking sheet.
Ground meat:
In a medium sized frying pan over medium heat, sauté olive oil, half of the onions, and half of the garlic until they are slightly browned.
Add the ground meat and stir until almost cooked through.
Add 1 T of cumin, 1 T of the Mexican oregano, ½ T chili powder, and 1 t sea salt.
Turn the heat up to high and stir regularly until the meat is nicely browned.
Turn heat off and set aside.
Red Sauce:
In a medium sized saucepan over medium heat, sauté olive oil, half of the onions, and half of the garlic until they are slightly browned.
Add 1 T of cumin, 1 T of the Mexican oregano, ½ T chili powder, and 1 t sea salt.
Sauté the dried herbs and spices with the onions/garlic for approximately 2 minutes. This heat applied directly to the herbs and spices will release more of their flavor and add a smoky quality to the sauce.
Roughly chop your tomatoes and add them to the pan.
Cook until the tomatoes break down and the ingredients are evenly combined. This will take approximately 10 minutes over medium heat.
Pour the sauce into a blender (or use an immersion blender) and blend until the sauce is smooth. You may add water until you get the consistency you desire.
Set aside.
Assembly:
Spoon an even amount of ground meat in each pepper.
Bake the now stuffed peppers at 350 degrees for 10 minutes.
Spoon the red sauce onto a plate and place the stuffed pepper on top.
Top with cilantro and enjoy!
Time: 45 minutes

I always mess with the spices and put peppers inside the filling.

Credit where credit is due !  http://fedandfit.com/2012/02/24/paleo-chili-relleno/