Green Chile Chicken Chili

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!!!

Quinoa Taco Salad

1 cup dry Quinoa
2 cups Veggie Stock

Add Quinoa and Veggie Stock to a Rice Cooker and cook.

To the cooked and fluffed (with a fork) Quinoa add:

1 tsp sea salt
1/2 tsp cumin
1/4 tsp crushed red pepper (to taste)
1 diced anaheim pepper (seeded and membranes removed)
1/2 onion diced
Pepper to taste
1/4 c of chopped cilantro
1/4 to 1/2 c of Salsa Verde
3 roma tomatoes diced

Add above ingredients and combine. Top with a bit avocado.

Serves 3 well. Share & Enjoy!
This is my take on a GFCF recipe I found on Gluten Free Goddess.

Salsa Verde (Heather Style)

30 tomatillos (peeled and rinsed)
1 bunch cilantro
5 cloves garlic peeled
3 seeded jalapenos
2 limes juiced

Add everything to the food processor and puree. Easy, Easy Green Salsa to be used in many different things...

Tomatillo Enchilada Casserole

2 onions sliced
2 large green peppers sliced
2 jalapenos, cleaned and diced finely
1 anaheim pepper, cleaned and diced finely
1 tsp garlic
1/2 bunch chopped cilantro
2 cups of Salsa Verde (recipe listed on the site)
6 corn tortillas
1/4 c shredded Diaya Vegan Cheese (Mozz Style)


Add the onions, green peppers, jalapenos, anaheim and garlic to a pan over medium heat. Start the saute and then add the Salsa Verde. Cook on low, stiring occasionally for about 25 minutes. Add the chopped cilantro and stir. Add some of the mixture to the bottom of the casserole dish and then layer with torn tortillas. Then add another layer of the veggie mixture. Add Daiya Vegan Cheese to the top and bake for 30 minutes on 350 until bubbly.

Spicy Salsa Verde Turkey Soup

1 diced onion
1 diced orange, yellow, red or green bell pepper
2 tbsp minced garlic
1/2 tsp crushed red pepper
1/2 tsp paparika
1/4 tsp cumin
1 tbsp cilantro - chopped or dried
1 tbsp parsley
1/4 cup of margarita mix or lime juice
1 jar salsa verde
3-4 cups of stock (turkey, chicken or veggie or a bit of all)
S&P

Saute the onion, pepper, turkey, garlic and spices. Add the stock and salsa verde. Bring to a boil and simmer for 10 minutes. Enjoy!