ARUGULA AND SPINACH STIR FRY

ARUGULA AND SPINACH STIR FRY
We doubled this but could of tripled it.  Cooked down a lot.  Scott made it and didn't add any curry, but it would have been so good with it.

1 cup chopped arugula
1 cup chopped spinach
1 large onion chopped (would not double)
3 green chilies chopped (used 1 can diced green chiles)
salt to taste
1 T oil (just use vegetable broth)
1 spring curry leaves
2 T grated coconut (used Trader Joe's chunks)
1/2 tsp mustard seed

Heat pan and add mustard seeds.  When they begin to splutter add the onion, green chilies and curry leaves and fry until onions are slightly brown.

Toss in greens.

Add salt and coconut.

Cover and cook for a few minutes till all the water dries.

BEEF-STUFFED SOPAIPILLAS

This recipe came from Taste of Home Contest Winning 2006 pg. 124
https://www.tasteofhome.com/recipes/beef-stuffed-sopaipillas

We all loved!

We put the sauce on top instead of inside.  Had enough left over for about 2-3 more.  We thought this mixture would make good nachos as well.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup water
• 1/4 cup evaporated milk
• 1-1/2 teaspoons canola oil
• Additional oil for frying
• FILLING:
• 1 pound ground beef
• 3/4 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

• SAUCE:
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup chicken broth
• 1 can (4 ounces) chopped green chilies
• 1/2 teaspoon onion powder
• 2 cups shredded cheddar cheese

In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through.

Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce. Yield: 4 servings.

WHITE CHILI

CREAMY WHITE CHILI
This is in the Lemon Cookbook pg 43.  It is one of our favorites. So good.  We have this every year at the yurts.  So good with cranberry bread, corn bread or pumpkin biscuits.  Double or triples really easy.

1# boneless skinless chicken breast, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 tsp garlic powder or 1 clove garlic
1 T vegetable oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained, or Pinto & Piquettes
1 can (14 1/2 oz) chicken broth
2 cans (4 oz) chopped green chilies (my family likes 1 can)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
18 - 1/4 tsp cayenne pepper (or to taste)
1 cup (8 oz) sour cream (not light)
1/2 c whipping cream (1/2 works too)
---
cheddar cheese for on top of each serving
bacon crumbles, optional (Scott really likes this)

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.  Remove from heat; stir in sour cream and cream.  Serve immediately.  Sprinkle cheddar cheese on top of individual servings.  Yield: 7 servings 

WHITE CHICKEN CHILI
This won the chili cook off in our ward October 2016.  Got the recipe from The Hickens.  Was super yummy!

1/2 - 1 yellow onion
2 - 4 cloves garlic
2 chicken breast or thighs
30 oz great northern beans
15 oz diced tomatoes with green chilies (just did regular without green chilies)
4 oz green chilies
1 1/2 cups chicken stock
8 oz cream cheese
1 T oregano leaves
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
chopped cilantro
shredded cheese
corn tortilla chips

Layer onion, garlic, chicken, beans, tomatoes, green chilies, chicken stock, cream cheese and spices in crock pot.  Cook on low for 8 hours.  Top with cilantro, shredded cheese and tortilla chips.

ZUCCHINI CASSEROLE

ZUCCHINI CASSEROLE
1st McCleve cookbook pg. 57
Easy - cooked on the stove.  We liked on top of a piece of toast.

3 T oil (or less)
1 clove garlic
1/4 c water
1/8 tsp pepper
2 T green chili
1/2 c minced onion
2 - 8 oz tomato sauce
1 tsp salt 
1 1/2 # zucchini, sliced

Place oil in pan.  Saute onion and garlic together until tender.  Add tomato sauce and water.  Heat until boiling.  Add the rest.  Simmer over low heat until squash is tender.  4-6 servings.  Grate cheese on top.  It takes 30 minutes for preparation.

CAROLE PATON'S EGG CASSEROLE

CAROLE PATON'S EGG CASSEROLE
This in the McCleve cookbook pg 8.  Got recipe from Candace (Pacific Yurts).  So good!  Goes really good with a meat and some kind of bread (usually do zucchini or banana).

Butter a 9 x 13.  Layer a can of diced green chilies (sometimes  do two cans).  Cover with 1# grated jack cheese (any cheese will work).  Beat  1 dozen (or more) eggs.  Add 16 oz sour cream and beat.  Pour over cheese and chilies.  Bake 350 degrees 30-40 minutes.  

Serve with any of the following:
salsa
chopped tomatoes
chopped green onions
chopped cilantro

CROCK POT GREEN CHILE ENCHILADA SOUP

http://lilluna.com/crock-pot-green-chile-enchilada-soup

Scott and I really liked this recipe - the kids not as much, but they did eat it.  I liked that it didn't have to be in the crock pot all day.  Would be great in a soup bowl.

Crock Pot Green Chile Enchilada Soup

 

Ingredients

• 4 chicken breasts (cooked and shredded)
• 2 - 14.5 oz cans chicken broth
• 2 - 15 oz. cans mild green enchilada sauce
• 2 - 4 oz. cans diced green chiles
• ⅔ cup water
• 1½ TB cumin
• 1 TB chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• ⅔ cup corn (if frozen, thaw out)
• ⅔ cup instant rice (got in the bulk section at WinCo)
• 1 - 8 oz. bar cream cheese (cubed)
• salt and pepper
• Monterrey Jack Cheese

Instructions

1. Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
2. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
3. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

SLOW COOKER SHREDDED CHICKEN FOR NACHOS, QUESADILAS, ENCHILADAS OR BURITTOS

SLOW COOKER SHREDDED CHICKEN
I was skeptical this would be good when I was making it but we all LOVED it!  So easy and yummy.  I had the bone-in chicken breast (was a really good buy).  Cooked in crock pot then took out and shredded and put back in juice and cooked for about another two hours.

4-6# boneless, skinless chicken thighs (frozen or fresh) - see my note above
1 T chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano
1 (4 oz) can green chilies
1 can Rotel diced tomatoes with green chilies (undrained)
2 T lime juice (optional)

Place chicken in bottom of slow cooker.  Place remaining ingredients in slow cooker.  Cover and cook for 6-8 hours or high 3-4 hours.  Once cooked shred chicken with two forks.  Serve over tortilla chips and top with favorite toppings.  (see note above this chicken could be used for lots of different things)

Possible toppings:
shredded cheddar cheese
sliced jalapeno
olives
fresh chopped tomatoes
corn
black beans
salsa
sour cream
chopped spinach
refried breans

ROAST/SKIN GREEN CHILI PEPPERS

How to Skin Green Chili Peppers

By Tom Ross, eHow Contributor

 
 
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Green chili peppers can burn you; handle them with gloves.

You must remove the outer skin of green chili peppers to enjoy them. Each autumn throughout Texas, New Mexico and Colorado, chili roaster cages turn over a hot fire and fill the chilly air with the distinctive aroma of roasting peppers. The peppers are sold by the pound or in 10-lb. and 20-lb. burlap bags. Grocers and street vendors offer the service of roasting the peppers to loosen the outer skin. Buyers then take the peppers home and finish the process of removing the loosened skin. Chili season is a much awaited event, and people purchase enough chili for most of the year.

Other People Are Reading

• How to Peel Green Chilies
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Things You'll Need

• Broiler
• Cookie sheet
• Large container

Show (4) More

Instructions

1. • 1
     Wash and dry the green chili peppers thoroughly.
   • 2
     Turn the broiler in the oven on high.
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   • 3
     Place the green chili peppers side by side in a single layer on a cookie sheet.
   • 4
     Roast the green chili peppers approximately three to four minutes on each side.
   • 5
     Place the green chili peppers in a large container, cover it with plastic wrap and allow the green peppers to steam until cool.
   • 6
     Peel the skins off of the peppers. It may be necessary to do so under running water for skins that are stubborn to remove. Wear rubber gloves and even safety glasses. Handling the peppers without gloves will irritate the skin, and gas from the green chili peppers can do the same to the eyes. Unconsciously touching the face or eyes will result in a serious burning sensation.
   • 7
     Place the peppers in a plastic bag and freeze until ready for use.

Read more: http://www.ehow.com/how_7720108_skin-green-chili-peppers.html#ixzz2wX3Kfbtl

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

CHICKEN ENCHILADAS
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html
These were easy to make and we all really liked it.  I boiled the chicken and added some better than boulin (1/2 amount called for with amount of water) and spices (see #3) then kept the water for the broth.  Also added a big handful of fresh chopped spinach to chicken/cheese mixture.  Would make again.  Had it with George Strait spanish rice, veggies and chips.  So yummy!

Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front.  :)  Enjoy the recipe!

1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.

10 soft taco shells (wheat good too)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

1 big handful of fresh chopped spinach

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream (did 1/2 greek yogurt)

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

CAFE RIO PORK

CAFE RIO PORK
This is my favorite one:
http://stephenandnat.blogspot.com/2012/04/spicy-shredded-pork.html


Spicy Shredded Pork
Ingredients
1/2 of a yellow onion, cut into wedges
2 chipotle peppers in adobo sauce, minced
1 whole pork butt or shoulder (about 3-4 lbs)
2 cans Dr. Pepper or Coke (or one 2 liter)
3/4 c. brown sugar
1/4 c. water
1 can (10 oz) medium heat red enchilada sauce
pinch of salt

DIRECTIONS:
1. Turn crock pot on to high heat. Place onion wedges onto the bottom of the pot.
2. Salt and pepper the pork butt, then place on top of onion. Pour water and both cans of soda over the pork, add enchilada sauce and brown sugar, stir. Then sprinkle with the chipotle peppers and salt. Place the light on the pot and cook for 6-7 hours. During the cooking process, turn the pork 2-3 times. When the meat is falling apart and really tender, you know it is ready.
3. Remove the pork from the pot and place onto a cutting board. Using two forks shred the meat, discarding any fat. Return meat to the liquid in the pot, heat for an additional hour, keep warm until you are ready to serve it.

Cafe Rio Sweet Pork #1

WE TRIED CINCO DE MAYO 2012 - VERY DELISH!
5-6 lb pork roast
1 Tbsp cumin
1 cup brown sugar
20 oz bottle Dr. Pepper (caffeine free works just as great too)
12 oz bottle red taco sauce

1. Combine all ingredients in a large mixing bowl.  Cover, and refrigerate overnight to marinate the meat.
2. In the morning, pour the contents of the bowl into a slow cooker (or at least the roast and enough marinate to cover it).  Cover, and cook on low 6-8 hours.  Remove the roast, shred, and return it to the slow cooker.  Cook for another hour on low.
3. Sweet pork heaven!

Cafe Rio Sweet Pork #2

Pork roast
1 can Coke
1 cup brown sugar
1 small (4 oz) can chopped green chiles
1 (7.75 oz) can green el pato sauce

1. Place the roast and just a bit of water in a slow cooker, and cook on low overnight.
2. In the morning, shred the roast and place it back in the slow cooker, along with all of the remaining ingredients.  Cook on low all day (or until you just can't take it anymore and you HAVE to have some sweet pork right now!).
3. Sweet pork heaven!

 Cafe Rio Pork

3 cups salsa

3 cups brown sugar

4 lb. pork sirloin roast 

Mix ingredients in crock pot and let cook for 10 hours on low. Optional: after 9 hours shred it and mix with salsa and let cook for another hour.

THAI HEAVENLY PINEAPPLE FRIED RICE

THAI HEAVENLY PINEAPPLE FRIED RICE

This is seriously so good. We all LOVED it. A new family favorite. Two tips for the next time I make it:

*Start rice at least 2 hours before wanting to make (I had some frozen in the freezer and just defrosted it)

**Have everything cut etc. before starting. This is very important! Once you start you don't have time to prepare things.

http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Ingredients:

• SERVES 2-4
• 1 small can pineapple chunks, drained, OR 1 whole pineapple
• 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 3-4 Tbsp. vegetable or faux chicken stock for stir-frying (or regular chicken stock if non-vegetarian)
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped or pressed
• 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice) I think diced green chilies would work too.
• 1 egg (vegans can omit)*
• ½ cup frozen peas
• optional: 1 small carrot, grated (about 1/4 cup)
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 green onions finely sliced
• 1/3 cup fresh cilantro (we don't really like, so I would either not put any in or just a little bit)
• STIR-FRY SAUCE:
• 2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce (use regular fish sauce if non-vegetarian)
• 2 tsp. curry powder

Preparation:

For instructions on preparing fresh pineapple (or to create a "pineapple boat" for your fried rice), see: How to Buy/Prepare Fresh Pineapple.

For a non-vegetarian version of this recipe, see: How to Make Thai Heavenly Pineapple Fried Rice, step by step.

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).
4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
5. Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.
6. Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.
7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with green onions and cilantro, and ENJOY!