Green Chile and Pork Stew

8 Jan

Thanks for being patient the last few months. So much has happened in my life! I finally was able to escape my old job and even moved all the way to the Washington DC suburbs. My new job is much less demanding than my old one, so there should be plenty of time for cooking! Good news for you and for me. :)

My husband and I are living in different states for a few weeks while he stays behind in Missouri to get things settled so I just brought the bare minimum with me when I left. One of the items that made the trip with me was our stockpile of frozen, roasted green chiles. The chiles are really versatile and go great in all sorts of meals.

The recipe I am sharing today is one of the first I made after moving the second week of December. This is different from Green Chile in that it has more ingredients and is healthier, but it still super yummy.

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Green Chile and Pork Stew

  • 1 1/2 pounds boneless pork country-style ribs, cubed
  • 1 pound roasted green chiles, chopped
  • 4-5 jalapenos, minced
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 can Rotel tomatoes
  • 1 29 oz can hominy, yellow or white
  • 1 29 oz can pinto beans
  • 3 cans or 5-6 cups chicken broth
  • juice of 2 limes
  • 1 1/2 teaspoons ground cumin
  • 1/2 bunch cilantro, chopped
  • salt to taste
  1. Begin by browning the pork, onion, jalapeno, and garlic.
  2. Once the pork has some color and the onions are translucent, add the Rotel, chicken broth, beans, hominy, salt, and cumin.
  3. Bring to a simmer, turn to low, cover, and cook on low for 3-4 hours.
  4. To finish, add the lime juice and chopped cilantro.

**Tips**

If you have a picky eater like I do, grind the onion and jalapeno in a food processor or blender before adding it to the soup. Also, if you don’t like spice, don’t add the jalapenos or use less.

Kacee’s (semi) Famous Loaded Potato Salad

20 Oct

So there is nothing “salad” about this recipe but I don’t really have another title for this decadent Summer BBQ side dish. The reason I used the word famous in the title of this post is that people are always requesting that I make this for basically every get-together I am invited to. The potato “salad” is spicy and really rich so a little goes a long way.

Loaded Potato Salad

Please excuse the less than great photo. It was the best I could do with the conditions I was working with. I will hopefully learn more soon!

Loaded Potato Salad

  • 8-10 medium sized Russet potatoes
  • 1 lb bacon, diced
  • 4-5 jalapenos, diced
  • 2 cups shredded sharp cheddar
  • 1 1/2 cups mayo
  • 1/4 cup sriracha
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chilipowder
  • 1/2 teaspoon smoked paprika
  • Tony’s creole seasoning to taste (as salt)
  1. Boil potatoes until tender and cooked throughout
  2. While potatoes are boiling, cook bacon until crisp, adding diced jalapenos about halfway through cooking process
  3. Once potatoes are finished cooking, cut into bite sized pieces
  4. Mix the mayo, sriracha, and the rest of the seasonings.
  5. In a big bowl toss the cut potatoes with the cheese, bacon/jalapenos (with about 1 tablespoon of the bacon fat), and mayo mixture

**Tips**

You can serve this cold or at room temperature. I prefer it to be a little warmer as the flavors are better. I haven’t had any issues with spoilage when left out for 2-3 hours, but please use your best judgement.

Chicken Philly Soup

20 Oct

As much as I love philly cheese steak sandwiches, there is just something so comforting about a bowl of hot soup. A friend of mine was made crockpot chicken philly sandwiches a while back and it gave me the inspiration to make chicken philly soup. This has all the savory cheesiness of the sandwich in soup form. Serve with a slice of crusty bread and it makes a satisfying meal on a cool Fall evening.

Chicken Philly Soup 2

Chicken Philly Soup

Serves 8

  • 4 boneless, skinless chicken breasts, diced
  • 6 green bell peppers, diced
  • 3 white onions, diced
  • 8 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 lb provel cheese (if you can’t find provel-it’s a St. Louis thing, you can use white american, white cheddar, or provolone, or any combination of these-Provel works best though)
  • 2 cups whole milk or half and half
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon white pepper
  • 1-2 teaspoons Tony’s creole seasoning to taste
  • 1-2 tablespoons Frank’s Red Hot hot sauce (mostly for flavor, it isn’t very spicy)
  1. In a large stockpot melt 2 tablespoons butter and saute onions, peppers, and chicken for about 5 minutes or until the veggies begin to soften
  2. Add 2 tablespoons flour and cook while stirring about 2 minutes
  3. Slowly add the chicken broth while stirring to prevent lumps
  4. Let soup simmer on medium low while making cheese sauce portion of the soup
  5. In a separate saucepan, melt the remaining butter adding the remaining flour
  6. Cook the flour/butter mixture about 2 minutes on medium heat
  7. Slowly add the half and half or milk while stirring
  8. Once the “white sauce” is smooth begin adding the cheese, stirring all the while
  9. Once the cheese has melted add remaining ingredients
  10. Add the cheese sauce to the soup and simmer soup on medium low for an additional 10 minutes or so to allow flavors to develop

**Tips**

(IF using processed cheese such as provel or white american) To make this recipe a little more simple, add the half and half or milk and the cheese directly to the soup itself. It will taste just the same, it just might not be as thick.

Mexican Baked Pasta

6 Oct

There really isn’t anything Mexican about this pasta except for the spices. I was looking for something a little different than a traditional baked pasta, this is what I came up with. It turned out really good! This recipe is super easy and makes for a fast weeknight dinner.

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Mexican Baked Pasta

  • 1 lb ground beef
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon spanish paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Tony’s creole seasoning
  • 1 lb penne pasta (or your favorite pasta)
  • 1 16 oz can tomato sauce
  • 2 cans Original Rotel tomatoes
  • 8 oz pepperjack cheese, shredded (shred your own, the pre-shredded stuff doesn’t melt as well due to anti-caking additives – I always shred my own cheese)
  • 1/2 cup grated parmesan or romano cheese
  1. Preheat oven to 350 degrees
  2. Brown ground beef over medium heat, breaking it up as it cooks
  3. Add spices while beef is cooking
  4. In the meantime boil pasta in lightly salted water until just al dente
  5. Add tomato sauce and Rotel to ground beef, cook for 2-3 minutes to bring to temperature
  6. Remove from heat and add pepperjack cheese and pasta, tossing to combine
  7. Pour pasta mixture into greased casserole dish and top with grated parmesan or romano cheese
  8. Bake pasta for 20-30 minutes until top is browned and sauce is bubbly
  9. Serve with a simple side salad to get some greens

It doesn’t get any easier than this folks! Let me know if this is as much of a hit at your house!

Texas Chicken Pot Pie

29 Sep

I am not normally a fan of chicken pot pie. I don’t know why. Maybe it’s seeing people eat the gooey, unappealing pot pies from the frozen food section. This is my interpretation of an American classic, done Texas style.

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Filling

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Topped with cornmeal batter

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Texas Chicken Pot Pie

Cornbread Crust

  • 1 cup cornmeal
  • 1/2 cup AP flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg
  • 2 jalapenos, finely chopped
  • 1 cup of cheddar, shredded
  • 1/2 teaspoon Tony’s creole seasoning

Filling

  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 white onion, diced
  • 2 bell peppers, diced
  • 2 tablespoons butter or bacon grease
  • 2 tablespoons flour
  • 1 1/2 to 2 cups chicken broth
  • 2 cups shredded chicken
  • 1 cup corn, cut from the cob
  • 1 can black beans or blackeyed peas, drained and rinsed
  • 2 chipotle peppers, finely diced
  1. For crust: In a large mixing bowl, mix cornmeal, flour, baking soda, and baking powder. Scramble egg in buttermilk and add to dry ingredients. Stir in jalapenos, cheddar, and Tony’s. Set cornmeal batter aside while making filling.
  2. For filling: In a stock pot sweat the carrots, celery, onion, and bellpeppers in butter or bacon grease over medium heat until soft
  3. Add flour and cook while stirring for 2-3 minutes
  4. Add the chicken broth slowly until desired thickness is reached
  5. Add remaining ingredients and bring to temperature
  6. Pour filling into casserole dish or a 9×12″ baking dish
  7. Carefully top with cornmeal batter.
  8. Bake at 350 degrees for 40-45 minutes.

 

 

Roasted Red Peppers

15 Sep

Jarred roasted red peppers are great in a pinch, but they can be twice the cost of raw red bell peppers. This is why I decided to roast my own peppers for my White Bean Soup with Parmesan Meatballs recipe. It’s easy and really doesn’t take much effort. If you’ve never done this, check out how to below.

 

 

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Roasted Red Peppers

  • Red bell peppers
  • Grill or oven
  • plastic bag or a bowl and something to cover it with
  1. If it is hot, fire up your grill. If it is not, turn on your oven’s broil setting
  2. Grill or broil the peppers whole turning as the skin on each side blisters and turns black
  3. Continue for all sides
  4. Remove peppers from heat source and place into a plastic bag or bowl
  5. immediately seal or cover (the steam will make the skins super easy to peel
  6. Let cool in sealed environment
  7. Peel skins off (should only take a few seconds per pepper)
  8. Use peppers

**Tips**

This method should be used for roasted green chiles as well. This works great for charred tomatoes too!

 

White Bean Soup with Parmesan Meatballs

15 Sep

Last week I needed a broth based soup that was healthy and filling. I love “Italian” white bean soups so this is a variation on that type of soup. This turned out to be one of my favorite soups of all time. It is super easy and makes enough to feed two people lunches for a whole work week.

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Meatball “dumpling” mixture

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White Bean Soup with Parmesan Meatballs

Meatballs:

  • 1 pound ground chicken or pork (I used pork because it was about $1 cheaper per lb.)
  • 1/3 cup parmesan cheese
  • 1 bunch of parsley, finely chopped
  • 3 garlic cloves, minces
  • 1 egg
  • 1 cup (loosely packed) crusty bread, torn or 1/2 cup cracker crumbs (such as Saltines or Club crackers)
  • 1/3 cup milk or half&half
  • 1/8 teaspoon kosher salt
  1. Soak bread or cracker crumbs in milk or half&half
  2. Mix all ingredients
  3. Mixture will be really wet and loose (insert dirty joke here), this is a good thing as you want the meatballs to be like dumplings in your soup. This will also keep them super moist once finished cooking.

Soup:

  • 4 cans white beans with juices
  • 1 can diced tomatoes
  • 2 roasted red peppers, chopped
  • 4 cups chicken broth
  • 1 can artichoke hearts, chopped
  • 3 garlic cloves, minced
  • salt and pepper to taste
  1. Add all ingredients to stock pot, bring to simmer over medium heat
  2. Scoop spoon-sized meatball “dumplings” into soup, do not let the meatballs touch or they will stick
  3. Let the first layer of meatballs set up, then stir soup
  4. Keep adding meatballs until mixture is used up
  5. Cook soup for 15 minutes until meatballs are cooked through

**Tips**

These meatballs are AHmazing. They would be so good over pasta with a pesto cream sauce. I plan on trying that out in the coming weeks of darkness when I am in need of a little taste of Spring.

 

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