Gluten Free Polenta Lasagna

Two words! GOOD EATS! This lasagna is one of the best I've had, it's easy and it's Gluten Free. My hubby has some tummy issues, so I try to limit the gluten quantities. Anyway, found this dish on the Food Network. It's a dish from Chef Michael Chiarello. Not going to list ingredients or how to, just click HERE if you want to try it. BTW, be sure to drain and squeeze the cooked spinach otherwise you're going to have a lot of liquid in the dish, which I had to drained off, otherwise you'll have eat from a bowl with a spoon;-).
Good eats everyone!!

Stuffed Poblanos Straight From The Garden

I've had an abundance of peppers this year, especially Poblanos. So tonight when I got home from work I went straight to the garden and picked 12 of them. It's been years since I've done stuffed peppers, so I kind of made this up. First thing off cook some rice, I used brown rice. Preheat your oven to 350. Things you'll need:

1. Some peppers 8-12
2. 1 tsp olive oil
3. 1/2 white onion chopped
4. 4 garlic cloves chopped
5. 6 button mushrooms chopped
6. 1 jar of your favorite marinara 
7. 1 egg
8. 2 tbsp if Italian seasoning
9. 1 tsp of salt
10. 1 c of cooked rice
11. 1 lb of ground chicken 
12. 1.5 c of shredded italian blend cheese

While rice is cooking, over medium heat, heat olive oil and add onions, garlic, and onion and saute until soft. Add the marinara sauce and simmer. In a large bowl add chicken, egg, 1/2 c of cheese and your seasoning & salt, and 1 c of cooked rice. Mix together. Mix in 1/2 c of the marinara. Grab a deep baking pan and spread a layer of marinara on bottom. Begin stuffing the peppers and place them in the pan. Once that's done if you have remaining meat mix crumble over top of peppers and layer remaining marinara over top. Place in oven for 55 minutes. Remove from oven, sprinkle remaining cheese overtop and baked for an additional 5-10 minutes until melted, not browned. Remove from oven, let cool for 10 minutes. Serve and enjoy!!