Green Chile Chicken Posole

2 tablespoons vegetable oil
1 medium onion, finely chopped
3 jalapenos, diced (seeded for less heat)
1 tablespoon salt
3 cloves garlic, minced
2 (7 oz) cans fire roasted green chiles
1/3 cup fresh chopped cilantro
1 tablespoon dried cumin
1 tablespoon dried oregano
2 quarts chicken stock
4 cups water
3 cans hominy, drained
1 rotisserie chicken, diced

Heat oil in a large cast iron skillet over medium heat.  Add onion and jalapeno and sweat until soft, stir occasionally.  Add garlic and cook for 1 minute longer until garlic is fragrant.  Transfer mixture to a food processor and add green chiles (do not drain), cilantro, cumin and oregano and process until smooth.

Transfer mixture back to skillet and cook on medium heat until the mixture has turned a dark green (about 15 minutes).  Make sure to stir the mixture often.  Transfer to a large stock pot and slowly add stock.  Bring to a simmer on medium heat, and allow flavors to meld for at least 20 minutes.  Add hominy and chicken.  Once heated through you may serve.

Southwestern Chicken Pot Pie

3 tablespoons butter

3 tablespoons flour

3/4 cup chicken stock

3 cups chopped, cooked rotisserie  chicken
1 (8-ounce) package shredded
        Colby and Monterey Jack cheese blend
6 ounces cream cheese, softened
3/4 cup salsa
1/4 cup chopped red bell pepper
1 can of whole kernel sweet corn
1 can fire roasted green chiles
1 potato, peeled and diced
1 jalapeno, chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts

Preheat oven to 400 degrees.  Heat butter over small heat in a medium sauce pan.  Once melted, add in flour and stir for 3 to 4 minutes.  Stir in chicken stock and cook for about 2 minutes more. 

Mix the rest of the ingredients, except the pie crust, together in large bowl.  Add the flour mixture and mix.


Line the pie pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.


Remove from the oven and cool for 5 minutes before serving.

Jalapeno Pretzels

4 cups all-purpose flour

1 tablespoon sugar

1 package (1/4 ounce) quick rising yeast

1 1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1 1/2 cups warm water (120 degrees)
1 jalapeno, seeded and chopped
1 egg, beaten
Coarse salt
1 can Nacho Cheese
1/4 cup pickled jalapenos, diced

In a large bowl, coming 2 cups flour, sugar, yeast, salt, chili powder, paprika, cumin and cayenne.  Add water.  Mix with wooden spoon until moistened.  Stir in enough remaining flour to form a soft dough. 

Turn onto a flour surface, add chopped jalapenos and knead until smooth and elastic, about 6 minutes.  Cover and let rest for 10 minutes.  Divide dough into 16 equal portions; roll each into a 15-in rope.  Cover and let rest 10 minutes longer. 

Twist into pretzel shapes.  Place on greased baking sheets; brush with egg.  Bake at 350 degrees for 15 minutes.  Brush again with egg; sprinkle with course salt.  Bake 12 minutes or until golden brown.  Remove to wire racks. 

Meanwhile, heat nacho cheese and diced pickled jalapenos until warm. 

Serve pretzels warm with nacho dip. 

Bacon, Zucchini and Roasted Tomato Pasta

12 bacon slices, cut crosswise into 1-inch pieces
1 package grape tomatoes
3 cloves garlic, peeled
1 1/2 tablespoons olive oil
1 cup moscato wine
16 ounces fusilli pasta
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
Salt
Parmesan Cheese

Preheat oven to 400 degrees.  Put tomatoes and garlic in a glass baking dish.  Toss with olive oil and sprinkle with salt.  Roast for 20 minutes on the top rack. Once roasted, chop roasted garlic and add back to tomatoes.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons drippings from skillet.  Add wine; boil until reduced by 1/3, about 3 minutes.


Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.


Add pasta, zucchini, bacon, tomatoes (with juices) to pan. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Top with cheese and season to taste with salt and pepper and serve.

Kick'd Up Nectarine-Mango Crisp

5 nectarines, peeled and thinly sliced
2 mangoes, peeled and thinly sliced
1 jalapeno, seeded and diced
2/3 cup sugar
2 teaspoons cinnamon, divided
1/4 cup orange juice
2 tablespoons corn starch
2/3 cup brown sugar
5 tablespoons butter, cut into bits
1/2 cup rolled oats (not instant)
1/2 cup flour
dash salt
1/4 cup chopped walnuts

In a bowl, combine fruit, jalapeno, sugar, 1 teaspoon cinnamon, orange juice and corn starch.  Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 400 degrees

Meanwhile, Combine brown sugar, butter, rolled oats, 1 teaspoon cinnamon, flour, and salt in a medium bowl.  With hands, break butter apart into little peas by rubbing hands through the mixture.  Continue to do so until butter is worked through.  Stir in chopped walnuts. 

Spread fruit mixture in a lightly buttered 8-inch baking pan.  Crumble the topping over fruit mixture and bake until the topping is browned and the fruit are tender and bubbling, 30 to 40 minutes.  Serve hot, warm or at room temperature. 

Cilantro-Lime Pork Chops

Juice of one large lime

zest from one lime

1 teaspoon ground cumin

1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne

1/2 teaspoon garlic powder

1 teaspoon salt

1 serrano pepper, seeded and minced

     (spilt in 1/2)

4 large bone-in pork chops
         (1 in thick)
1 1/2 teaspoons cornstarch
3/4 cup chicken stock
1/3 cup orange juice
2 tablespoons agave nectar
1/4 cup minced fresh cilantro

In a small bowl, combine the first six ingredients as well as half the serrano pepper. Set aside 1 tablespoon of marinade.  Pour remaining marinade into a large resealable plastic bag.  Pat each side of the pork chops with a paper towel.  Salt and pepper the chops then add the pork chops to the bag.  Seal the bag, turn to coat and put bag in a bowl to prevent spillage.  Refrigerate for 2 hours. 

In a stockpot add the marinade, stock, orange juice, honey and extra serrano pepper in a small stockpot. Bring to a boil; cook and stir for 15 minutes or until thickened. Stir in cilantro.


Heat coals to medium-high heat on a grill. 

Drain and discard the marinade from the pork.  Grill on each side for about 8 minutes per side or until a meat thermometer reads 160 degrees. 

Serve the sauce over the pork chops.

Slow Cooker Chili Cheese Dip

I adapted this recipe from the Taste of Home Southwest Cooking magazine.  It is a variation of the normal hamburger, rotel and velveeta recipe that my husband and I enjoy for game days.  This one adds more flavor and variation and might be our new "go to" cheese dip. 

1 pound ground beef
1/2 pound fresh chorizo, casings removed
1 can kidney beans, drained and rinsed
I can black beans, drained and rinsed
1 can hot rotel (do not drain)
1 can corn
1 can diced green chiles
1 can diced jalapenos
3/4 cup water
1 can sliced ripe olives
1 tablespoon chile powder
1 teaspoon cayenne chile powder
1 teaspoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
16 ounces Velveeta cheese, cubed

In a large skillet, cook beef and chorizo over medium heat until cooked through.  Transfer to a slow cooker.  Stir in the rest of the ingredients (other than cheese). 

Cover and cook on low for 4-5 hours; stir in cheese.  Cover and cook for 30 minutes or until cheese is melted.  Serve with corn chips.

Raspberry Peach Syrup

I used frozen berries to make this syrup because I had them on hand for smoothies. You can substitute fresh to make it better.

1/2 cup frozen raspberries, thawed
1/2 cup frozen peach slices, thawed
1/2 cup light corn syrup
Zest of one orange
Juice of one orange
1 teaspoon vanilla

Combine all ingredients in a small sauce pan. Turn heat to medium. Bring to a boil and turn down heat to medium low. Simmer for 15 minutes. Serve on pancakes or with french toast.

Spicy Sweet Potato Fries

2 large sweet potatoes, peeled,

      (cut into 4-inch long and 1/4 to 1/2-inch thick fries)
2 tablespoons canola oil, or more as needed
½ teaspoon smoked paprika
½ teaspoon cayenne
½ teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly cracked pepper

Preheat oven to 425. Line a large baking sheet with parchment paper.


Put sweet potatoes in medium bowl and coat with oil. Use your hands to mix the oil evenly through the potatoes.


In a small bowl, combine paprika, cayenne, chili powder, cumin, salt and pepper. Add into the sweet potatoes and again, use your hands to coat evenly.


Bake fries for 20 minutes on the lower rack to let the potatoes soften. Flip fries over. Transfer the pan to the upper rack for 10 minutes until the potatoes are crispy. Be very cautious in this stage so that the potatoes don’t burn.

Chipotle Turkey Burgers

8 slices applewood smoked bacon

1 1/3 pounds ground turkey breast

     ( the average weight of 1 package)

2 cloves garlic, finely chopped

1 tablespoons chopped fresh oregano

      (or ½ teaspoon dried oregano)
2 tablespoons chopped fresh cilantro leaves
1/2 small red, orange or yellow bell pepper
1 serrano pepper, seeded and finely chopped
2 teaspoons adobo sauce (from chipotle in adobo)
1 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly cracked pepper
½ teaspoon smoked paprika
Vegetable oil  for drizzling and for grill
4 slices pepper jack cheese
4 crusty kaiser rolls, split
¾ cup mayonnaise
1 chipotle in adobo, chopped finely or pureed in food processor
1 teaspoon lime juice
Bibb lettuce
Tomato slices


Heat grill to medium-high heat with coals spread evenly. Wipe grill with paper towel coated with vegetable oil.


Cook bacon in a large nonstick skillet over medium high heat until crisp.


While bacon cooks, combine turkey meat, garlic, oregano, cilantro, bell pepper, serrano pepper, adobo sauce, cayenne, chili powder, paprika, salt, pepper and cumin. Divide mixture into 4 equal mounds then form meat into patties.


Drizzle patties with vegetable oil to coat. Transfer patties to grill and cook for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking.


In small bowl, combine mayo, chipotles and lime juice. Season with salt if necessary


Pile cooked cheeseburgers into buns. Spread chipotle mayo on bun tops and set lettuce and tomato into place, using the mayo as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon .

Cilantro Vinaigrette

This recipe comes from a south-of-the-border caprese salad.  While the salad was good, what stole the show was the vinaigrette.  I modified it a little because my husband and I like things on the spicier side.  This dressing is so versitile.  You can use it on a salad, I mixed it in with some sour cream to top a burritto, or simply dip veggies in it. 

1/3 cup red wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons sugar
1 serrano pepper, chopped
     (use jalapeno and seed to cut the heat)
1 garlic clove, peeled and chopped
3/4 teaspoon salt
2/3 cup olive oil

In a blender, combine the first six ingredients.  While processing, gradually add oil in a steady stream.

Quick and Easy Garlic Pickles

I went home for the weekend and came back with a bag full of cucumbers.  Although I love cucumbers and will simply peel and eat them whole for a snack, I had too many and thought they would go bad.  So I decided to make some pickles.

I have never made pickles so was looking for inspiration.  I found Alex Guarnaschelli's recipe but made a few modifications.  They turned out great! I hope you enjoy. 

1/2 cup apple cider vinegar
8 cups water
3 cloves garlic
1 tablespoon red pepper flakes
1 1/2 pounds kirby cucumbers, thoroughly washed and dried
2 jalapeno peppers, cut into rounds
Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Strain the brine and dump out the solids.  Arrange the cucumbers and peppers upright in a container large enough to hold the brine.  The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.


Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.

Sweet and Spicy Nut Snack Mix

1/4 cup turbinado sugar

1/2 teaspoon kosher salt

1 teaspoon ground cayennee chile

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 egg white
1 cup slivered almonds
1 cup unsalted, roasted  cashews
1 cup roasted pumpkinseed kernels



Preheat oven to 325 degrees F. In a small bowl, whisk together the first 6 ingredients (through chili powder).


In a large bowl, whisk the egg white until foamy. Stir in the almonds, cashews, and pumpkinseeds until all the nuts and seeds are lightly coated. Sprinkle with seasoning mixture, tossing well to coat. Divide the nut and seed mixture between two baking sheets. Spread mixture out into even layer.


Bake for 15 minutes, stirring halfway through. Turn oven off. Remove pan from oven, stir, then place back in the oven (still turned off) for another 15 minutes. Remove from oven and transfer pans to a wire rack to cool. Store in an airtight container for up to 2 weeks.

Cranberry Orange Rosemary Scones

2 cups cake flour

1 teaspoon salt

4 teaspoons baking powder

1 tablespoon sugar

5 tablespoons cold butter

3 eggs

3/4 cup cream

1 cup dried cranberries,

         (soaked in hot water and drained)

Zest of one orange
1 teaspoon dried rosemary
1 tablespoon turbinado sugar

Preheat the oven to 450 degrees.  Mix the dry ingredients together.  Cut the butter into bits and pick up a bit of the dry ingredients, rub them with the butter between your fingers and drop them again.  All the butter should be thoroughly blended into the flour mixture before you proceed. 

Beat 2 eggs with the cream in a large bowl; with a few swift strokes, combine them with the flour mixture.  Fold in the cranberries, zest and rosemary. 

Turn the dough out onto a floured surface and knead it ten times - no more.  If it is very sticky, add a little more flour, but very little; it should still stick a little to your hands. 

Press the dough into a 3/4 inch-thick rectangle and cut into 2-inch rounds with a biscuit cutter or glass.  Put the rounds on an ungreased baking sheet.  Gently reshape the leftover dough and cut again.  Beat the remaining egg with 1 tablespoons water and brush the top of each scone; sprinkle each with the turbinado sugar. 

Bake for 7 to 9 minutes, or until the scones are a beautiful golden brown. 

* I eat my scones warm with butter and honey.

Sweet and Salty Granola Bars

2 tablespoons butter
1/3 cup honey
1/3 cup brown sugar
1 tsp salt
2 cups rolled oats
2 tablespoons wheat germ
1 cup dry roasted peanuts, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cranberries

Melt butter in a saucepan with honey, brown sugar and salt. Mix in rolled oats, wheat germ, peanuts, apricots and cranberries. Press into a parchment-lined 9-inch-square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.

Pasta Puttanesca

1/2  pound penne pasta
2 tablespoons extra-virgin olive oil
1 can Italian tuna in oil or water, drained well
2 large cloves garlic, finely chopped
1 tablespoon crushed red pepper flakes
1/2 cup black olives pitted and chopped
1/4 cup green olives chopped
1 1/2 tablespoons capers, drained
1/4 cup rose wine
1 fire roasted diced tomatoes
Fresh ground black pepper


Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
Meanwhile, heat a large skillet with 2 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add rose wine; stir and cook down a minute. Then add tomatoes and their juice to pan. Season with black pepper. Simmer the sauce until the past is ready.


Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat.

Food Network Healthy Eats Challenge - Day 1

We’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook and Twitter with the hashtag #brownbag.

So I have decided to do the Food Network Healthy Eats Challenge.  All I have to do is bring my own lunch for the month of September.  I do a pretty good job of this anyway, but I am always up for a challenge. 


I tend to eat my leftovers from the night before for lunch.  Reheated in the microwave, but don't change a thing.  I am going to challenge myself to try to transform my left overs for my brown-bag lunch.  Whether it will be putting my meat into some freshly baked bread from home or something else.  That's what I need to come up with.  Any suggestions would be greatly appreciated. 


So today I brought my leftover pan-roasted chicken thigh from last night.  To modify it, I took off the skin, cut it from the bone and made a chicken sandwich out of it.  Not bad, but not as creative as I would like.  Oh well, it was only day 1 right?