Chicken Poblano Casserole {Gluten Free}
adapted from Noble Pig and Cooking Light
3 poblano chiles
1 large red bell pepper
3 ears shucked corn (I used 1 1/2 C. frozen)
1/3 cup all-purpose Gluten Free flour Blend
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3 1/2 cups 2% low-fat milk
3 cups (12 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
2 large eggs, lightly beaten
1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
18 (6-inch) white corn tortillas
3 3/4 cups chopped cooked chicken breast (about 3 large)
1 cup thinly sliced green onions, divided
Preheat broiler.
Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet (if using frozen, just mix in later). Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately. Remove corn kernels from cobs.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine 1 cup milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
Preheat oven to 350°.
Combine bell pepper, corn, remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, cilantro, eggs, and ricotta.
Coat bottom of a 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half of chicken. Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray. Place foil, coated side down, over casserole. Bake at 350° for 30 minutes or until bubbly.
Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes.

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Make Heart Ice Cubes of course!..
I was first captivated by the taste of pomegranates when I had a pomegranate martini whilst I was on a working holiday in America.
I jumped at the opportunity to use pomegranates in my P post for my A-Z Photo Project. This was the first time I worked with pomegranate seeds. Besides making a juice, I was unsure what to do with the seeds. I did make a juice with the bulk of the seeds, but I wanted to do something more, something as equally beautiful as the colour they possess.
Around about the same time that I pondering what to do with the pomegranate seeds, I was simultaneously cooking up ideas of what to enter into the 50mm Experiment March 2012 Challenge. The focus on this challenge was water.  I wanted to enter a submission that was creative and allowed me to work on my food photography skills.
I put two and two together, and decided to use water and pomegranate seeds together in an obvious way. The result: Pomegranate Heart Ice Cubes.
Not only was the recipe and shoot a complete success, I also won the March Challenge! Woo hoo!
Pomegranate Heart Ice Cubes
Makes approx. 70-100 ice cubes
Ingredients
Seeds from 1 pomegranate
Water
Chocolate mold tray with individual hearts

Directions
Remove the seeds from the pomegranate flesh using a bowl of water and drain. Check out this video on how to do just that.
http://www.youtube.com/watch?v=sHyqoeB0Wlk
Using a chocolate mold tray with hearts, place three pomegranate seeds into the heart shape molds to form a three pointed star like shape. (You can also use an ice cube tray, just make sure the molds for the cubes are not too deep).
Carefully add 3-4 drops of water into each mold and place in the freezer. (This small amount of water will help keep the seeds in the star like shape. Filling the hearts with more than a few drops of water will cause the seeds to float around in the mold and lose the star shape.)
After an hour or so, the pomegranate seeds will be frozen into place. Add water to completely fill each mold. Freeze overnight.
Add the ice cubes to your desired drink and serve immediately.