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.