Chili Verde con Pollo (Chicken Chili Verde) slow cooker – Saturday Weekly recipe post

Chili Verde con Pollo (Chicken Chili Verde)

chili verde con pollo

The stuff you will need :

  • 2 lbs tomatillos husked, cut in half
  • 2 large tomatoes, chopped
  • 10 medium Poblano (or Anaheim) peppers
  • 2 jalapeño peppers, seeded and diced (wear gloves)
  • 1 large onion diced
  • 8 garlic cloves
  • 1 large bunch cilantro, chopped
  • 1 TBS cumin
  • 1 tsp paprika
  • 1 TBS chili powder with lime
  • Juice of 2 limes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken broth
  • 2 lbs boneless skinless chicken breast (whole)
  • Serve with Fresh Tortillas, or over roasted potatoes or Mexican rice

What to do with the stuff :

  • Preheat oven to 450
  • Place tomatillos and Poblanos on lightly greased baking sheets
  • Roast respectively at separate times, (the tomatillos take less time) do them first
  • Roast until tomatillos are golden brown approx 8-10 min
  • Roast until peppers are charred being sure to turn once so they are fully roasted all around  (approx 12-15 min)
  • Place peppers in a glass bowl, seal with saran wrap until cooled (about 20-30 min)
  • When cooled, peel the peppers, removing stem and seeds (save these for making a great veggie stock) and dice
  • In a food processor, (or blender) combine about 1/2 of the roasted peppers, all the tomatillos, jalapeños, onion, garlic, 3/4 of the chopped cilantro, cilantro, cumin, paprika, chili powder, 1/2 of the tomatoes, lime juice, salt and pepper to taste. Blend until smooth
  • Combine the blended mixture, chicken broth, remaining diced Poblano peppers, remaining tomatoes, remaining cilantro, and chicken into the crock pot
  • Add salt,pepper, garlic powder, onion powder to taste
  • Cook on high, for 4 hours or on low for 8 hours
  • Take chicken breasts out, and shred the meat, add back to crock pot stir through.
  • Serve warm with tortillas, over roasted potatoes, or Mexican rice

Roasted Poblanos stuffed with Shrimp & Cheese (Wednesday weekly recipe post)

Stuffed Poblano Peppers (with Shrimp)

Shrimp stuffed poblanos

You can fill these beautiful, dark green beauties with whatever your creative culinary mind visualizes. Some people don’t like shrimp, so you can simply substitute chicken, beef, pork, or even sausage. Also, some like to wrap or top it off with bacon, it is entirely up to you. This recipe is one of my husband’s favorites.

For the vegetarian version, you can use rice, or cous-cous, and/or other variations of roasted veggies they culinary creative world is truly your oyster..;-)

The Stuff you need to make it:

  • 6 medium Poblano peppers
  • 3 red bell peppers, roasted (the best! and too easy) (or a 12-ounce jar of roasted red peppers, drained)
  • 1 (14-oz can) diced tomatoes
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 3 TB olive oil
  • 1 small white onion, chopped
  • 4 garlic cloves, chopped
  • 1- 3 jalapeno pepper(s), seeded & chopped wear gloves 1 for mild, 2 for med 3 for uber hot, totally up to your taste
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground coriander
  • 1 pound shrimp, shelled, deveined
  • 1 8 oz pkg cream cheese, softened
  •  Few squirts or Srihacha hot sauce (to taste)
  • 1  C. shredded monterey jack cheese ( I use pepper jack for more spice)
  • ½ C. queso fresco (Mexican fresh cheese), crumbled (for garnish)
  • ½ C. cilantro leaves (for garnish)

What to do with all the Stuff:

  • Roast the red peppers
  • Place the red bell peppers on a baking sheet, lined with foil
  • Place under broiler, charring skins, turning to evenly roast (8-10 min)
  • Remove from oven transfer the peppers to a bowl
  • Cover with plastic wrap and allow to cool completely
  • Once cooled, transfer the peppers to a cutting board
  • Remove the stems and seeds (save in a ziplock for future veggie stock)
  • Using the blade of your knife, scrape off the charred skin
  • In a food processor (or blender) combine roasted red peppers, canned tomatoes, salt, pepper, garlic powder and cumin
  • Purée until completely smooth, set aside and reserve for later
  • Char the poblano peppers directly over an open flame on your stove.
  • If you don’t have a gas stove or grill, then roast peppers under the broile like the red peppers
  • When poblanos are charred all around, transfer to a plate allow to cool completely, UNcovered
  • When they are cooled, carefully remove the skin by scraping the outside with the blade of your knife WEAR GLOVES!
  • Remove the seeds from the poblano peppers, keeping the stems intact
  •  Make a slit down the middle, scoop out the seeds WEAR GLOVES!
  • Set peppers aside
  • Preheat oven to 350°F
  • Heat a skillet over medium heat drizzle in the olive oil
  • Add the chopped onions, garlic and jalapeños
  • Sauté until the veggies are soft
  • Season with salt, pepper and ground coriander
  • Add the shrimp and stir
  • Cook until the shrimp just turn pink, and are not opaque.(Don’t overcook )
  • Remove pan from heat, cool slightly
  • In a large bowl combine the softened cream cheese, monterey jack cheese, srihacha, and shrimp mixture
  • Stir until smooth and well combined
  • Stuff the peppers with the cheese-shrimp mixture, dividing the filling evenly between the six poblanos
  • Spoon the sauce onto the bottom of a 9×13 inch baking dish
  • Place the stuffed peppers on top of the sauce
  • Bake for 30-40 minutes
  • The cheese should be bubbly, and the tops golden brown
  • Garnish with crumbled queso fresco, and fresh cilantro

I am currently cooking for 2, but have no problem making more, so we have delish leftovers 😉

Awesome Spinach Cheese Enchiladas ( Wednesday Weekly recipe post)

Awesome Spinach Cheese Enchiladas

PicMonkey Collage

The Stuff you will need:

  • 2 TB butter
  • 2-1/2 cloves garlic, minced
  • 1 small onion diced
  • 2 packages frozen chopped spinach , thawed, drained and squeezed dry
  • 1 C cream cheese whipped
  • 3/4 C sour cream
  • 1 C shredded Monterey Jack cheese combined with
  • 1 C shredded Cheddar or Pepper jack
  • 12 (6 inch) corn tortillas
  • 2 + C home-made enchilada sauce (recipe on; the culinarygoddess.com)
  • 1/2 C sliced green onions ( garnish)
What to do with the Stuff:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a saucepan over medium heat
  • Add garlic and onion; cook for a few minutes until fragrant
  • Stir in spinach, saute for5-7 min
  • Remove from the heat
  • Mix in cream cheese, sour cream, and 1 cup of shredded cheese blend, set aside
  • Dip tortillas in enchilada sauce, and heat In a skillet over medium heat
  • One at a time until flexible, about 10-15 seconds each side
  • Spoon a bit of enchilada sauce on bottom of a 9×13 inch baking dish
  • Spoon about 1/4 cup of the spinach cheese mixture onto the center of each tortilla
  • Roll up, and place seam side down in baking dish
  • Spoon remaining enchilada sauce over the top, and sprinkle with the remaining cup of cheese mixture.
  • Bake for 15 to 20 minutes until sauce is bubbling, and cheese is lightly browned at the edges.
  • Top with chopped green onions
  • Serve with chopped lettuce, tomatoes, avocado, and sour cream as condiments

Quick, Easy, Home-made Enchilada sauce

Easy, Home-Made Enchilada Sauce

enchilada sauce

Stuff you will need for 2 cups of homemade sauce:

  • 1/4 C butter
  • 2 TBS flour
  • 3 TBS chili powder
  • 1 C  tomato sauce
  • 3 cloves garlic, minced
  • 1+ C veggie stock (or water)
  • 1/2 tsp cumin
  • 1 TBS garlic powder
  • 1 TBS onion powder
  • 2 TBS brown sugar
  • salt, pepper, cayenne to taste

What to do with the stuff :

  • Heat butter in a skillet over medium heat
  • Stir flour, garlic, and chili powder
  • Stir until smooth
  • Stir in tomato sauce
  • Add veggie stock, cumin, garlic powder, onion powder, and brown sugar, salt, pepper, and cayenne
  • Reduce heat to low, cook until thickened, about 10-12 minutes.

 

Mexican Lasagne- Ole` Wednesday Weekly Recipe

Mexican Lasagne- Ole’

mexican lasagne

The Stuff you need to make this :

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 med yellow onion, diced
  • 4-6 cloves garlic minced
  • 1 (2 oz) can sliced black olives
  • 1 (4 oz) can diced green chili peppers
  • 1 (10 oz) can diced tomatoes with green chiles
  • 2 cups salsa
  • 2 (16 oz) cans re fried beans
  • 24 (8”) flour tortillas
  • 8-10 ounces shredded Pepper Jack (or Jack) cheese

What to do with the stuff ;

  • Preheat oven to 375 degrees F (180 degrees C)
  • In a large skillet, sautee the ground beef until browned
  • Add the onion and garlic, and sautee for 5-8 min
  • Drain any excess fat (if desired)
  • Mix in olives, green chile peppers, tomatoes with green chile peppers, salsa, and re fried beans.
  • Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes
  • Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish
  • Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese, use double tortilla thickness, if desired
  • Repeat layering tortillas, meat, cheese pattern to the top, topping off with a layer of meat mixture, then the cheese
  • Lower oven heat to 350 F (175 C)
  • Bake for 35-45 minutes in the preheated oven, or until cheese is slightly brown and bubbly

Garnish with sour cream, sliced lettuce, avocados or guacamole, diced green onions, fresh diced cilantro, lime wedges, and fresh salsa