October 20, 2010
I am lucky enough to know David from school in Mendocino where we both grew up. He is an amazing cook, but even more than that an incredible person. I love this video because it shows you just how simple it is to make something so delicious.
Incredibly simple yet so good. I was lucky enough to receive 3 sample jars of David’s spices and they are all wonderful. David’s web site is the first link the recipe is the second.
http://www.youtube.com/watch?v=bRUHZgkRiDg
July 18, 2010
Baked Potato Salad
Just a twist on a favorite salad. I love the Baked potato flavor.
6 medium potatoes, about 2 pounds
3/4 cups of sour cream
3/4 cup of mayonnaise
8 slices of bacon cooked crispy
1/2 cup red onion chopped
1/2 cup celery
1/4 to 1/2 cup sharp shredded cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper
Heat oven to 425°
Spray potatoes with vegetable oil and prick them with a fork. About 6 times each.. Bake for 60 minutes. Combine sour cream, mayonnaise, bacon, onion, celery, salt and pepper. refrigerate above mixture. Cool potatoes completely and cut into 1/2 inch pieces. Mix withe the sour cream mixture. Refrigerate for 4-6 hours or overnight. Garnish shredded cheese
January 11, 2010
Baked Macaroni and Cheese
I love when I can make something that I know my kids are going to want seconds! There are so many variation to this ever simple dish. I sometimes follow this recipe and sometimes I switch the cheeses around with ones like Guyre or pepper jack. I also swap the bread crumbs for Panko, a Japanese bread crumb.
1 8 ounce box of elbow macaroni
4 Tablespoons of flour
4 Tablespoons of butter
2 Tablespoons ground mustard
3 cups of milk
1 onion fine dice
1 bay leaf 
1 teaspoon paprika
12 ounces shredded sharp cheddar
10 ounces shredded Monterey jack
1 pound bacon cooked and crumbled- optional
Topping
1-2 cups fresh bread crumbs
3 Tablespoons butter
Melt butter and toss bread crumbs till coated.
Cook Macaroni according to package. Preheat oven to 350°. Melt butter in skillet and add onion, sauté for about 5 minutes over med high heat. Whisk in flour and mustard and stir about 5 minutes till lump free. Add milk, bay leaf and paprika, stirring constantly simmer about 10 – 15 minutes. Remove bay leaf. At this point you may add 1 pound of crumbled bacon if desired. Layer a 9×13 dish with the sauce, macaroni and both cheeses. Repeat layers ending with the sauce and topping off with the bread crumbs. Bake for 30 minutes.
September 16, 2009
Recipes and photos reprinted with permission:
My husband and I love our Harleys and like nothing more than stopping during our ride to try Green Chili in Colorado and New Mexico. I’ve made green chile several times, and I believe this to be the best method. It’s my own recipe as I’ve removed unneeded seasonings or non-fresh ingredients… If you use chiles roasted from New Mexico and good quality pork shoulder, you don’t need dried seasonings. I also believe these quantities of ingredients work best. Enjoy!
Method:• Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.
• Brown in oil in large Dutch oven or pot – set aside
• Add butter to same pan, lightly cook onion until slightly colored (not browned) – then add garlic cook 1-2 minutes until aromatic.
• Add 1 tsp of masa and a small amount of chicken stock to browned bottom of pot/dutch oven – as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan
• Add remaining ingredients to same pan (except green chiles and added Masa). Bring to slow boil, then cover, reduce to simmer for about 30 minutes… then add green chiles and cook until pork is tender – a little over an hour is usually good – too long and the meat will toughen. Make sure it NEVER BOILS as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.
• Add salt/pepper to taste
• After 45 minutes, check consistency – if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick – shouldn’t be more than 2 Tbsp. The chiles will breakdown into the roux while cooking. Taste for heat – if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas… and several Tecate’s or margaritas!!
Important tips – Do not add beer like other recipes suggest – it will dilute the flavor. NEVER use canned chiles.. they have no flavor. New Mexican chiles are the best – you can buy them online already roasted and peeled. Otherwise use fresh Anaheims and roast on the grill lightly until the skins blacken, they place in brown paper bag to steam the skins off. Organic chicken stock is fine – I wouldn’t use low sodium… the best is homemade stock. Roasted corn right off the cob is also an excellent addition to this chile. You could also use chicken with this recipe. Brined chicken in a salt/sugar bath would be good.
www.newmexicanconnection.com – great online source for frozen roasted chilis if you can’t get them locally
CROCK-POT/SLOW COOKER METHOD:
Prepare same as above… but either transfer the roux from a skillet to your slow cooker or do the same method in your slow cooker insert if it is safe to use on the stove top. Sear pork bone in skillet PRIOR to browning pork cubes. Place bone in the slow cooker. Add all ingredients except corn and beans. Set to cook on low for 5 hours. Add corn and beans and cook another hour or two (check tenderness of pork – should be very tender). Add cilantro to cooker 20 minutes before serving. This isn’t an exact recipe and every batch will turn out differently. Add to get the right balance of ingredients and make it up as you go along. Using the slow cooker is my favorite way to make this as the pork gets very, very tender.
Posted in Chilis/Stews | Tagged chile recipes, chili recipes, crockpot chile, green chile, green chile stew, New Mexico chile stew, new mexico green chile, Pork chile, pork green chile, roasted green chile recipes, slow cooker chile, slow cooker chili
http://laurasbestrecipes.com/2009/02/22/hello-world/
September 4, 2009
This is a crock pot recipe but if you don’t own a crock pot it is just as easy to make on the stove. Every one in my family loves this.
2 medium onions chopped
2 red or green bell peppers chopped
2 pounds ground turkey
2 cans (14 1/2 oz) diced tomatoes
1 can beef broth (14 1/2 oz)
1/4 cup tomato paste
2 Tablespoons chili powder
1 Tablespoon ground mustard
1 Tablespoon Cumin
1 Can kidney beans rinsed and drained
1 Can pinto beans, rinsed and drained
Garnish with shredded cheese, sour cream and green onion. Serve with rice or corn bread.
Place all ingredients into Crock pot and cook on high for 6 – 8 hours. I cook it this long because usually when I am making it the Turkey is frozen. If the turkey is not frozen I am sure you could cook it for a lot less time.
To cook on stove top, heat a dutch oven and add 2 Tablespoons of vegetable oil. Add onions and peppers, cook and stir ab0ut 3 minutes over medium heat. Add turkey and cook about 4 minutes, stirring to break up meat. Stir in tomatoes, broth, 1 Cup of water, tomato paste, chili powder, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring often. If chili is too thick, add water, until desired consistency is reached. Add beans and cook 20 minutes or until beans are hot.
September 4, 2009
Scrambled egg mini muffins
Everyone makes the scrambled egg casseroles with milk and bread and I just wanted something without the bread. I made them mini because I thought more then a bite was more then I wanted. They are easy to make. When it is my turn in tennis to bring something people want to eat for breakfast this is what I bring.
1/2 pound of ground pork. You can use Jimmy Dean or any other brand or, in my case I used what was in my freezer. 2 mild Italian Sausages and 2 Hot Italian Sausages.
12 eggs. I am going to try using half eggs half eggbeaters next time. I think it will work just as well.
1/2 cup chopped onion. Red or white
1/4 – 1/2 cup chopped red or green bell pepper
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/2 -3/4 cup shredded cheese. I suggest what ever you have on hand, but if you are buying then get cheddar.
In a large skillet, cook the sausage over medium heat till no longer pink. If you are using sausage in the casings I suggest you remove the casing before cooking! Let sausage cool. In a large bowl, beat the eggs. Add the onion, red pepper, salt, pepper and garlic powder. Stir in the sausage and cheese.
Pre-heat oven to 350°. Spray mini muffin tins with Pam and fill 3/4 full. Bake for 15 minutes. They should just pop right out!
Variations…. basically I think that what ever you would like to put into an omelet you can put into these. I think one of my favorite suggestions is green chilies.
January 31, 2009
Turkey Stroganoff
Found some ground turkey on sale the other day and didn’t feel like making chili, so this is what I came up with. There were no leftovers!
1 pound of ground turkey
1 can of cream of mushroom soup
1/2 cup of white wine
1/2 cup chopped onion
1 Tablespoon of paprika
1 chicken or beef bouillon dissolved 1/2 cup of hot water
1 cup of sour cream
1 package of sliced baby portobello mushrooms.
8 ounces of egg noodles
Brown turkey. Add chopped onion and paprika. Cook for 5 minutes over medium heat. Add cream of mushroom soup, white wine, bouillon cube, sour cream and mushrooms. Cook for about another 5 – 10 minutes. Serve over egg noodles and top with poppy seeds.
December 3, 2008
I have had this recipe for about 13 years. One of my closest friends Heidi Young gave it to me. When ever it is cold outside this is what I crave. Funny, that when she gave it to me we all lived in Hawaii! Hope you enjoy it as much as I do.
1 package of smoked sausage. I use turkey kielbasa or the smoked sausage
1 or 2 bunches of green onions thinly sliced
3 ribs of celery sliced
2 large cloves of garlic minced
1 cup of parsley chopped
1 Tablespoon of salt
Dash of red pepper
1 Tablespoon of Worcestershire sauce
1 Teaspoon of thyme
1 Teaspoon oregano
1 Teaspoon ground black pepper
1 Teaspoon Tabasco
2 cans of red beans
2 cans of stewed tomatoes
1 can of ro-tel tomatoes may be substituted for 1 can of stewed tomatoes
Slice sausage and start cooking in a large pot over low heat. Cook sausage for about 10 minutes. I add about two to three Tablespoons of water after a couple of minutes to de-glaze the pan. Add spices, onion, garlic, celery and remainder of flavourings. Stir till flavorings and sausage are blended. Add tomatoes and beans. Simmer for 1 hour with lid on. Stir approximately every7 15 min. Serve over rice.
December 2, 2008
Split Pea Soup
1 16 ounce package of dried green split peas, rinsed
1 meaty ham bone, or about 2 cups diced ham. With bone is always better as it adds more flavor
3 carrots, peeled and sliced. About 1 1/2 cups
1 cup chopped onion
2 ribs of celery chopped
2 teaspoons of minced garlic. About 2 cloves
1 bay leaf
1/4 cup fresh parsley, chopped
1 Tablespoon seasoned salt
Layered in Crock Pot
1/2 teaspoon fresh ground pepper
1 Tablespoon fresh thyme
4 cups of chicken broth. I like low sodium. You can always add salt to taste.
2 cups of water
Layer ingredients in Crock Pot in the order given. do not stir ingredients. Cover and cook on HIGH 8 to 10 hours until peas are very soft and ham falls off bone.
Remove bones and bay leaf. Mash peas to thicken more if desired. This freezes well.
November 19, 2008
Crock Pot Pork Tenderloin with Cranberry Sauce
I just made this the other night but I added half a can of Chipotle peppers in Adobo sauce….Amazing. Used the left overs for pulled pork sandwiches and the add kick of the peppers made it delicious. A must try.
Another simple recipe that will keep you coming back for more.
3 pound pork loin. Actually any Pork roast will work, just be sure to trim the fat.
1 can of whole cranberry sauce
1 large onion sliced in 1/4 inch slices.
Place onions in bottom of Crock pot. Place pork roast on top of onions and pour cranberry sauce on top. Cook for 8 hours on low or 6 hours on high.
I have made this with out the onions and it is still just as good.
