It was a cold, snowy evening... I always wanted to start something off like that :) But really it was. Our first snowfall of the season. The weather man said it would be a dusting but it ended up being just a couple of inches, nothing big. But then came the below freezing temps and everyone forgot what it was like to drive when it was cold and there was white stuff on the ground. So I stayed home and did what I do best (or should I say... what I like to do) COOKING!!! It has been a while... traveling for work, fighting some Gluten poisoning, and lots of visitors :) I almost forgot what it was like! Hope you enjoy!
1 large onion, diced
3 garlic cloves, minced
1 yellow bell pepper, minced
2 small jalapeno's, seeded and minced
olive oil
S&P
1/2 can of green chiles
2 bottles of Goya Salsa Verde
1 can Great Northern Beans, drained and rinsed
1 can Canellini Beans, drained and rinsed
4 cups cooked shredded chicken
1/4-1/2 cup cilantro
Over medium heat add oil, onion, garlic, peppers and salt and pepper. Saute until starting to soften. Add green chiles, Salsa Verde, and beans. Heat for about 10 minutes. Add chicken and cook until heated all the way thru. Stir in cilantro after removed from heat.
Top with Pico de Gallo, Sour Cream, Tortilla Chips, and cheese! Makes a great one pot meal. Easy to use left over chicken for (or maybe even Turkey after Thanksgiving :) Share and Enjoy!!!
Showing posts with label Green Chiles. Show all posts
Showing posts with label Green Chiles. Show all posts
Friday, October 28, 2011
Wednesday, February 2, 2011
Veggie Chili
This morning after shoveling the heavy wet snow, I was STARVING and watching the early show. They were showing Chili recipes and the showed "Texas Chili - with Beef", "Turkey Chili" and "Veggie Chili". The chef said with veggie chili you can put whatever you like, so here is my adaptation of "Veggie Chili"... Share & Enjoy!
Olive Oil
1 onion, diced
2 cloves of garlic, minced
4 small russet potatoes, cleaned and diced in 1/2 inch dice
1 yellow pepper, diced
1 orange pepper, diced
1 red pepper, diced
1 cup baby bellas, sliced
1/2 bag dried Great Northern Beans
3 stalks celery, diced
1 large can diced tomatoes
1 small can stewed tomatoes with garlic & onion
1 small can green chiles
1 can chick peas, rinsed
2 cups veggie stock
1 cup water (+ more if needed)
1/8 cup chili powder
1/2 tsp crushed red pepper
1 tsp paparika
Add all the ingredients except the water to a slow cooker. Stir to combine so that all the flavors meld together. Add the water if there is not enough liquid. Remember with the dried beans you will need a bit more liquid. Put the lid on and cook on high for 6 hours or so until the beans are soft.
I would put it all in before work and it should be good to go when you get home!
1 tsp dried cilantro
S&P
Olive Oil
1 onion, diced
2 cloves of garlic, minced
4 small russet potatoes, cleaned and diced in 1/2 inch dice
1 yellow pepper, diced
1 orange pepper, diced
1 red pepper, diced
1 cup baby bellas, sliced
1/2 bag dried Great Northern Beans
3 stalks celery, diced
1 large can diced tomatoes
1 small can stewed tomatoes with garlic & onion
1 small can green chiles
1 can chick peas, rinsed
2 cups veggie stock
1 cup water (+ more if needed)
1/8 cup chili powder
1/2 tsp crushed red pepper
1 tsp paparika
Add all the ingredients except the water to a slow cooker. Stir to combine so that all the flavors meld together. Add the water if there is not enough liquid. Remember with the dried beans you will need a bit more liquid. Put the lid on and cook on high for 6 hours or so until the beans are soft.
I would put it all in before work and it should be good to go when you get home!
1 tsp dried cilantro
S&P
Saturday, October 17, 2009
Green Chile Chicken Enchilada's (Version I)
2-3 large chicken breasts
1 tbsp minced garlic
2 tbsp olive oil
juice of 1 lime or lemon and zest
Add all ingredients above to a ziplock bag and marinate for at least 30 minutes or up to 24 hrs. Then grill and slice super thinly or shred.
6-8 tomatillos washed and rough chop
1 onion - rough chop
Add to food processor - puree and add to a pot.
2 small or 1 large jalapeno
4 tbsp chopped cilantro
1 tbsp minced garlic
1 can of green chiles
1 can of Herdez Salsa (green)
Add additional ingredients to the tomotillos & onion mixture. Simmer for about 10 minutes. Add the chicken and 1/2 cup of shredded cheese. Stir together and cook about 5 more minutes. Then add the mixture to corn tortillas and roll like enchiladas. Top with the other 1/2 cup of shredded cheese. Bake on 350 for about 15 minutes until heated thru and cheese is melted.
1 tbsp minced garlic
2 tbsp olive oil
juice of 1 lime or lemon and zest
Add all ingredients above to a ziplock bag and marinate for at least 30 minutes or up to 24 hrs. Then grill and slice super thinly or shred.
6-8 tomatillos washed and rough chop
1 onion - rough chop
Add to food processor - puree and add to a pot.
2 small or 1 large jalapeno
4 tbsp chopped cilantro
1 tbsp minced garlic
1 can of green chiles
1 can of Herdez Salsa (green)
Add additional ingredients to the tomotillos & onion mixture. Simmer for about 10 minutes. Add the chicken and 1/2 cup of shredded cheese. Stir together and cook about 5 more minutes. Then add the mixture to corn tortillas and roll like enchiladas. Top with the other 1/2 cup of shredded cheese. Bake on 350 for about 15 minutes until heated thru and cheese is melted.
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