Monthly Archives: February 2019

New Mexico-Style Chicken Green Chile Stew

I belong to a wonderful Food Forum online and one of the gals was talking about a New Mexico dish that she makes her own way… it sounded fabulous!  In New Mexico, Chile Verde is big, but it’s made with Tomatillos, which neither my husband nor I care for.  Her riff on this lovely stew was to use her homemade Green Chile Sauce instead.

I adore Green Chile Sauce, but don’t make my own, rather I use Hatch® Brand Green Chile Enchilada Sauce,  mild please, as well as their canned Chiles.

💡

How about we try our own version of New Mexico-style Chicken Green Chile Stew …

 

Auntie Doni’s New Mexico-Style Chicken Green Chile Stew

Serves 4

1 Tbsp. Vegetable Oil

½  C. each: Chopped Onions, Carrots & Celery

1 C. Corn Kernels, frozen, canned or fresh

2 Garlic Cloves, minced

1 Tbsp. Cilantro, minced

1 tsp. dried Oregano

½ Tbsp. ground Coriander *

½ tsp. ground Cumin

1/8 tsp. Smoked Paprika

2  Hatch® Brand Whole Green Chiles (about ½ C.), canned or fresh roasted, chopped

1 15 oz. can Diced Tomatoes

2 C. cooked & shredded Chicken Meat **

1 C. Hatch®  Brand Green Chile Sauce (aka Enchilada Sauce)

3 C. Chicken Stock or Broth **

1 small can (approx. 8oz.) Creamed Corn

2 C. New Potato, cooked, canned or fresh

S&P to taste

 

In a Dutch Oven, heat the Oil over medium-high.

Add the 1st four ingredients and sauté until the vegetables are crisp-tender.

Add in the next 6 ingredients and stir until fragrant.

Next goes in the following 6 ingredients and bring to a boil.

Lastly, add in the Potatoes, reduce to a simmer and cover partially.

Cook for 20 minutes and adjust your seasonings with Salt and Pepper to taste.

I made a small-ish batch this first go-around, but I did freeze half of it, and it re-heated beautifully.  I’ll be making another batch to freeze and have on hand for a quick meal.

YUM!

Remember, a recipe is simply someone else’s idea, you take it and make it your own.  I used Hatch® Brand, that’s what we like, you use what your family likes.

*Cook’s Note: I think I may lessen the amount of Coriander next time, it was a bit over-powering a taste, IMHO

** Cook’s Second Note: I poached about 4 bone-in/skin-on Chicken Thighs in some leftover Onion, Carrot and Celery discards that I save in the freezer; cooled and pulled the meat and saved the cooking liquid (aka stock or broth if you use b/s Chicken) for this recipe, as I do for many others… saves money 😉

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Hawaiian-Style Guava Chicken and Fried Rice

I haven’t made Guava Chicken in for-ever !!

Mostly because, I couldn’t get the frozen Guava Juice Concentrate any longer.

WELL!

On our last trip through Las Vegas I found the International Market, YAY!!

So let’s go!

 

Wow, I had to think about this one.  I did not know that there was such a thing as Hawaiian-Style Fried Rice and  I have yet to find Guava Chicken anywhere but Hawaii.

I don’t have a recipe, really, I just MAKE IT.

Guava Chicken is something I learned from my SIL (DH’s sister). Every time that we all went to the beach for the day, she would bring Guava Chicken and Fried Rice. My BIL would grill the meat on his little hibachi and there’d be other goodies to nibble on after Body Surfing for the afternoon (I shouldn’t go there, it makes me homesick). To me, that’s Beach Food.

So years later, here we are In The Middle Of The Desert and I NEED  to have little pieces of home every so often.

Guava Chicken

Hawaiian-Style Guava Chicken

1 12oz. can Guava Nectar Concentrate

(if you can find the brands from Hawaii, that’s best, but Goya will do)

1 Garlic clove, crushed

1/2 C. Oyster Sauce

1/2 C. lightly packed Brown Sugar

1/2 C. Soy Sauce (I prefer low sodium Aloha Brand)

1/2 C. Ketchup

1/4 tsp. Chinese Five Spice

5 lbs. Chicken thighs (we buy boneless-skinless)

Combine all ingredients and allow to marinade for at least 24 hours, the longer the better. Grill (or bake or broil, I like the charred bits, it’s more like going to the beach) until the meat is completely done, an internal temperature of 165º on an insta-read thermometer

Fried Rice

Hawaiian-Style Fried Rice

this ain’t rocket science! it’s all just leftovers…

start off with steamed White Rice that’s leftover for maybe 2-3 days in the `fridge to dry out

add whatever ‘Goodies’  you like:

scrambled Eggs or that Omelet you didn’t finish

Breakfast Meat (we use Linguica or Portuguese sausage), chopped**

Spam, yup, that’s right Hawaii’s favorite meat!**

Green onions

White onions

IF you must, frozen Peas and Carrots

Soy Sauce (we prefer Aloha Brand)

Sesame Oil

Toasted Sesame Seeds to make it all pretty at the end

 

Preheat a large fry pan, or Wok if you have it, with some neutral oil like canola.

Once you see wisps of smoke coming off the pan, you gotta move fast

Throw in the rice, stir it around until it’s hot

Add in your Goodies, stir again

Pour in enough Soy Sauce to just color the rice, barely

Stir; cover and cook for a few minutes

Dish it up with a drizzle of Sesame Oil and some Sesame Seeds, maybe some more

chopped Green Onions too

Hawaiian Guava Chicken and Fried Rice

**Tip – the Spam and the Linguica really make it, or some Teriyaki Chicken, SIL uses Turkey Hotdogs and Bacon**

ALOHA

 

Never Have I Ever …

… Shoveled snow, in my entire life, ever, never … until now! 😀

We got dumped on, big time!

The snow started to come down Wednesday night and kept on coming until Friday night.  All said and done, the official number was TWENTY THREE inches. 😮

 

My husband and I took turns shoveling the drive and sidewalks, so that once the snow plows came through, we’d be able to get out.  Mind you now, we knew this was coming and stocked up on supplies so that we were prepared for at least a week of being snowed in.

Never have I ever …

… Made a snowman!

THAT was fun:!::!::!:

Never have I ever …

… seen a snow plow in action.

WOW!

That was a lot of firsts for me.  I’d been in snow before, many times, just not this much ^^’

But we made it through and ate well along the way

A New Brownie Recipe for My Kitchen In The Middle Of The Desert

If you’ve been following my blog with any regularity, you’ll know that we just love our Brownies here In The Middle Of The Desert.

 

I’ve made so many different kinds, flavors, add-ins and so on and so on.

Recently I found this recipe …

https://www.shugarysweets.com/bakery-style-brownies/

… on a social media site, I can’t remember which one, but they looked pretty dang good.

My go-to recipe for Brownies has been from Hershey’s, I mean come on, who knows chocolate in America better than Hershey’s… by the way, have you ever been to Hershey Pennsylvania?  The entire town smells like chocolate, the light posts have Hershey Kiss shaped shades and geez, it’s just a super neat place.

But I digress, back to the topic of Brownies.

I took Aimee’s recipe and made it my own by adding a half teaspoon of Espresso Powder to pump up the chocolate volume and a half cup of chopped Macadamia Nuts.  I think though next time, a full cup of Nuts would be better.

Look at THAT!!!

Man oh man oh man OH MAN!!  Them’s some good Brownies, let me tell you buddy.  My husband, who doesn’t comment on food too often, has exclaimed with each and every bite “… these are just the best Brownies you’ve ever made, really!”

They are quite rich and decadent, I gotta tell ya, so I cut this 9 by 9 inch block-o-goodness into 16 pieces.

This is from batch #2 made with chopped Pecans, topped with Mint Cookie Crunch Ice cream, YUM!!

AND they are over the top delicious  with a scoop of Ice Cream on top!

Brownie, Ice Cream and then warmed Blueberry Preserves over the top

OR  take it one more step with the Brownie, Ice Cream and then your favorite Preserve, warmed and drizzled artfully all over.

Mahalo, thank you Aimee, for sharing this fabulous recipe with all of us.

New And Improved Homemade Cheese Raviolis

Below is a copy of a previous post from my blog, well actually this is the third ‘recycle’ of this blog post.

What I wanted to add to this post is that I finally bought a set of Ravioli Cutters.  One is round and one is square, and they make hefty sized Ravs!

I’d never tried to make Ravioli using this technique before, and I found it much more satisfying then using the Ravioli Maker and Press.  I’m not really sure why, but it wasn’t as stressful.  No, I do know why … I didn’t have to worry about the dough sticking to the maker and falling apart!

I rolled out the Pasta Dough using my Kitchen Aid attachments, laid each sheet on the counter, used my teaspoon disher to load the filling, topped it with a second sheet of pasta and cut.

I also tried a different recipe for the filling with this first go-around of Large-Round cutter, Spinach and Cheese Ravs.  They were delicious!! I don’t remember the recipe I used but you can search the WWW for one that you’re family would like.

 

January 21, 2018

*Edit*

Originally this post was published back a year ago.  I had been looking through my recipe binder to make a batch of ravs and decided just to pull this up instead.

WHAT!?

I messed up on this recipe guys, big time!

Please note that the filling is missing EGGS!  I’ve rectified this and would like to re-post this with the correction added below.  This really is a wonderful dish that is time consuming, but well worth it, ask my husband 😀

 

One of my long time followers, Krystle, who also blogs at Pictures And Plane Tickets (please check out her blog) requested my recipe for Cheese Raviolis.

Ya know, I could have sworn that I’d posted this recipe previously, but I guess not, just mouth watering photographs of the end product… sorry, my bad.  So with no further ado, here we go.

Auntie’s Cheese Raviolis

Dough:

3 1/2 – 4 C. All Purpose Flour (or Semolina)

1 1/2 tsp. Table Salt

4 large Eggs, beaten

1 Tbsp. Olive Oil

Water

Filling:

1 lb. Ricotta Cheese (I get the Whole Milk, go for it I say 😉 )

1 C. Parmesan Cheese, grated (buy the best quality you can find)

3 large Eggs, beaten

1/4 C. Flat Leaf Italian Parsley, chopped

Salt & Pepper to taste

Now, let’s get to it.

For the dough:

In a food processor combine the dry ingredients; with the machine running add the Eggs and Oil. Pulse in enough Water for the dough to JUST come together, you don’t want it too wet or sticky but firm and smooth to the touch.  Turn the dough out to a large piece of plastic wrap, bringing all bits together into a ball; cover well and let it rest in the refrigerator for at least 1 hour, but no longer than 24 hours, it turns a funny looking grey, unappetizing color.

For the filling:

Combine all ingredients in a medium sized bowl.  Take a zip-top baggie, fill about half way (not too full as it makes it unyielding when it comes time to fill the raviolis).  Snip a smallish hole in one corner, this makes the filling process much easier; close up the bag and place in a small bowl to keep everything contained for now.

To assemble:

Divide the dough into about 12 pieces, being sure to keep the dough covered in the plastic so that it doesn’t dry out.  Dust your counter top with a small amount of flour, then with a rolling pin, flatten out 1 piece of dough into a rectangular shape, thin enough to go through a Pasta Sheet Roller on the first setting. Dust the dough lightly and run it through as many settings as you like, I go from #1 to #4 on my KitchenAid attachment.  Set aside and repeat a second sheet.  Using a Ravioli Mold makes life easy.  Place one sheet over the flour dusted mold, make the rounded indentations and fill by squeezing that baggie of goodness in to that spot, not too much though; very lightly moisten all edges of the form with your finger dipped in some water.  Place the second sheet over the top, starting from on end and gently pressing out any air.  With the rolling pin provided (or your own) seal and cut all edges well (you’ll see the metal edges come through), peel away the excess dough (save that under the plastic wrap) and turn the Raviolis out on to a floured sheet pan.

Repeat

I get anywhere from 6 to 7 dozen Raviolis with this recipe.  Allow the Raviolis to rest for at least 3 hours on the kitchen counter, uncovered.

To Cook:

Bring a large pot of water to a rolling boil, add the appropriate amount of salt and stir.  Gently drop your desired amount of Raviolis into the pot and cook for 5-7 minutes or to your preferred doneness.

Now that’s just one technique of assembly Raviolis, you could go without the mold and simply roll out the sheet of pasta, squirt on some filling, fold over the dough and cut as desired.  I have a hard time with that, they wind up exploding in the boiling process, not good eats.

I like to make a large batch of Raviolis and once dried, I pop the entire sheet pan into the freezer overnight, dust off the flour and place in a zip-top bag for later consumption… I mean 84 Raviolis are ALOT!!! 

*Added bonus – if you like, this dough makes wonderful fresh Fettuccine or Spaghetti or really any shape you like.  I do this with the leftover scrapes of from the Raviolis.  I gather them all up into a ball, sheet it out and cut as desired.  I roll the sheets up into a “cigar shape” and use my parring knife, unfurl each strand into that sheet pan of flour, toss to coat in the flour and allow to dry a bit.  You can freeze the fresh pasta for next Sunday’s Supper.

homemade pasta

ENJOY!

Just A Petty Vent

I can’t remember now how long it’s been since my husband and I stopped using granulated Sugar in our beverages.  Coffee is always the first order of the day in My Kitchen In The Middle Of The Desert!  I like my cuppa joe with a wee bit of sweetener whereas my husband likes a lot.  I calculated once that we were going through a pound of Sugar every two weeks, give or take.  😳

I started looking at Sugar Substitutes and found Stevia.  Stevia is much sweeter than Sugar so we use WAY less of it.

We tried several different types of Stevia products and settled on Truvia.

We like using Truvia in packets only because I can keep some in my purse for those times that we’re out and about.   I buy the largest box I can find in the SuperMarket to save a coupla cents here and there.

Maybe it was this past Summer sometime that the packaging of Truvia changed.

The graphics on the front  is a bit different.

The back of the packets now have inspirational quotes.

So here’s where my petty vent comes in …  :/

Take a closer look at the packaging of the envelope to the left, the old version, and then the right, the newest Truvia packet.

Do you see the difference?  o_O

Previously, I got a box of 240 count packets for, oh we’ll say $14.  Each packet had a net weight of 3 grams.  For the same amount of packets and price, I now get only TWO GRAMS of Truvia FOR THE SAME PRICE!!!  😡  👿  😥

HEH!!!

Cargill, what’s up with that?!

We get gypped out of 1 gram for each packet of sweetener.  In dollars and cents,  I was paying $0.01 per gram and now I’m paying $0.02, WHAT? 😮

 

New Plates

Six years ago my husband and I started a long journey towards better health and weight management.  One of the things that I learned along the way was to serve our meals on smaller plates.

We eat with our eyes first so if it looks like you’re eating a lot of food the stomach will go along with it all.

I also learned that making foods look more appealing can be quite beneficial.  Blah colored foods look so much more appetizing on a pretty plate.

Not too long ago, we found a new discount store in our area.  On a whim, we stopped in and I came across some great deals.  Well, that’s the name of the store, $6 Deals.

I found a set of four Salad Plates in a lovely color that would make any sad looking food, POP!

Well, it’s kinda hard to not want to chow down a plate of Crispy Vienna Sausage Eggs And Rice!