Tag Archives: Hatch Chiles

Miners Mix Wholly Chipotle Seasoning & Rub

I was introduced to Miners Mix brand a coupla years back by some fellow bloggers, Patrons of the Pit.  They have been utilizing several of the Miners Mix seasonings and rubs.

I had found the Original XXX-Garlic Seasoning & Rub back when I was visiting my Mother in California.

This stuff is good on/in anything that you would use granulated or powdered Garlic, and I use a lot of Garlic!

Recently, The Ole’ Miner himself contacted me and asked if they could send me a box, SURE!

One of the bottles in my box was Wholly Chipotle Seasoning & Rub.  I took a small taste of it on my finger, boy howdy, that’s got some heat to it, but in a nice way.  So, what to do, how shall we apply this?  Let’s grill up some boneless-skinless Chicken Thighs for Green Chile Chicken Enchiladas.

I minced up the grilled yardbird, along with some Hatch Green Chiles; heated that up in a pot with some Hatch Green Chile Enchilada Sauce for the filling.

Next, I heated some flour tortillas, filled and then topped them with more chiles, sauce and shredded cheese, popped the whole plate under the broiler to a melty GBD and it’s time for dinner.

Chipotle & Green Chile Chicken Enchiladas.

I made just a bit too much chicken, so do you do with that?

Chipotle Chicken Salad for lunch tomorrow, that’s what!

I had to taste it to make sure it was ok, dontcha know.  I added a small pinch more of the Wholly Chipotle to the mayo for more of a kick, MMM!

Mahalo Ole’ Miner

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I Need A Little More Than A Salad, Please

I know that I haven’t been around much, but it’s been so DANG HOT here in the middle of the desert. This has been the hottest month of June on record to date. 100⁰ or more of DRY  heat every day. DH and I have been spending most of our days at our community pool trying to keep cool. We’re still on our diet and we have been longing for something more substantial than salads.  So I was racking my brain as to what I could make that we could eat and that would fulfill that hunger.

Auntie Doni’s Chicken Chili 

5 boneless-skinless Chicken Thighs, 1 inch cubes

2 Tbsp. Oil

½ of a large Onion, diced

4 Garlic cloves, minced

1 Tbsp. Cumin Seeds, toasted & ground

1 Tbsp. Oregano

1/8 tsp. Chipotle Chile powder

1 C. Chicken Broth

1 15oz. can diced Tomatoes

1 4oz. can (2 whole Hatch-diced) Green Chiles

1 small roasted Pasilla Chile, chopped

1 large Sweet Red Pepper, diced

½ C. Trader Joe’s frozen Roasted Corn Kernels

2 tsp. Cilantro, minced

1 15oz. can White Kidney Beans, rinsed & drained

**1-2 tsp. Jiffy Corn Muffin Mix

Heat a large Dutch oven with the oil, over medium. Sauté the onion until translucent; add the garlic and cook just until you smell it. Toss in the chicken and cook until the exterior turns white. Add the spices and cook those for a few minutes. Stir in the broth, tomatoes, peppers, corn and cilantro; bring to a boil then reduce the heat to simmer and cover partially. Cook for 40 minutes, until it thickens; at the last 15 minutes, add the beans to cook as well.

Chicken Chili

Look at that bowl of goodness

This recipe makes 4 good sized servings. (without steamed white rice though, ARRGGHHHH!)

Jiffy Corn Muffin Mix, makes a tasty thickener

** this is optional, if you like a thicker broth, add a few tablespoons of the hot broth to a small cup and stir in a teaspoon or two of Jiffy Corn Muffin mix. Bring the pot back to a boil and stir in the corn mixture and allow to cook for a few minutes to desired denseness. (I keep the rest of the box in the `fridge in a ziptop bag for later use or just make it into corn muffins that go with your bowl of chili)

Remember, a recipe is just someone’s thought; you take that and make it your own. Add or delete and ingredients you want; maybe black beans instead of white? Green bell peppers rather than red. Or even chicken breast meat over dark thigh.

ALOHA!

Kitchen-Diva’s Adapted Chicken Chili

I know that it’s still winter, but its beautiful here in the middle of the desert. Yeah, it’s a little chilly some days, and yeah we do have gloomy days. What a better time to make up a big pot of chili. DH and I try to eat healthfully, more chicken than red meat.

Many years ago there was a certain kitchen-diva, whose television programs I never missed. I adapted one of her recipes and made it my own. DH will request this chili, he loves it. There are so many variations to it that you could certainly make it yours.

Adapted Chicken Chili

5 boneless-skinless Chicken thighs cut into 1 inch chunks

1 large Onion, diced

4 Garlic cloves, minced

¼ C. Olive Oil

1 Tbsp. Cumin Seeds, toasted & ground (or buy the powder)

1 Tbsp. Oregano

1/8 tsp. Chipotle Chile powder (adds a nice smoky heat)

1 15 oz. can Petite Diced Tomatoes

1 4 oz. can diced Green Chiles (I like Hatch chiles)

1-2 C. Chicken Broth

Heat the oil in a large Dutch oven over medium heat. Sauté the onion until translucent; add the garlic and cook just until fragrant. Toss in the chicken and cook until the exterior turns white. Add the spices and cook for a few minutes. Stir in the broth, chiles and tomatoes (and any of the additions from below at this point), bring to a boil; reduce heat and simmer partially covered until it starts to thicken, about 40 minutes.  This recipe will feed two very hungry adults.

Come on, how good does that look

Come on, how good does that look

*Variations*

We like a thick chili: stir in 1-2 tablespoons of Jiffy Corn Muffin Mix while the chili is still bubbling

Add 2 Corn tortillas, chopped to thicken it up, let it cook for a while

Add 1-2 tablespoons of chopped Cilantro

Add 1 cup of Bird’s Eye brand ’Ultimate Southwest Blend’ (this has sweet corn, black beans, poblano chiles, red bell peppers, and roasted onions-YUM!)

Add any of the above items, individually

Add a finely diced Jalapeno pepper for more depth of heat

Any or all of the variations are great, believe me, we’ve tried them all. No pot of chili has ever been the same in our house, it always evolves. We eat our chili over steamed white rice, it’s a Hawaii thing. You could top it with shredded cheese, sour cream, freshly chopped onions or maybe a handful of cilantro. Make it yours.

 

Chicken Enchiladas Albuquerque-style

In 2010 DH and I took a road trip (more about that later) to New Mexico. I would say that is one reason that we moved here to begin with, we enjoy car trips as opposed to flying. Having lived in Hawaii for the majority of my life may have added to that wanderlust. Our last stop on this particular journey was Albuquerque. We like to do research on the ‘net about new places that we plan on going to, this was no exception. We do City Tours that are offered as a jumping-off point; take note of where we’d like to go back to and investigate later. At the end of this tour via ole’ time trolley car, the two guides gave out restaurant advice. Frontier was the place to go for Cinnamon Rolls the size of your head. Okay. We went back to our hotel, and I asked the gal at the front desk where she would go to eat really good Mexican Food, when in Rome… she agreed with the Frontier Restaurant. Off we went. I am corrected; it’s not Mexican food, but NEW Mexican Food in Albuquerque. In New Mexico, there seems to be a long standing banter over Red or Green Chiles. For us though, we found the Hatch Green Chiles the best, either mild or medium. Back then, I didn’t take pictures of my food, what I did do was write stuff down. When we got home, I figured out how to very closely duplicate the dish that my husband liked most, but with my own twist.

Green Chile-chicken enchiladas

Chicken-Green Chile Enchilada

2-3 boneless-skinless Chicken thighs, poached & shredded

5-6 Flour Tortillas

2-3 Hatch Green Chiles, chopped (I found canned whole chiles at Costco, I just divide up the jumbo sized cans into zip-top bags and freeze them)

1 can Hatch brand Green Chile Enchilada Sauce

½ C. shredded Cheese of your choice (I like the ‘fiesta’ bagged cheese)

Preheat the broiler in your oven and move the rack up closest to the heat source.

Heat the tortillas (use the method you like, I wrap them in a damp paper towel and microwave them for about 30 seconds)

Combine the chicken with just enough sauce in a bowl to moisten the meat; heat in the microwave until very warm.

On broiler-safe dishes, place a tortilla; spoon some of the chicken mixture down the middle, along with about a teaspoonful of chopped chiles. Roll up the tortilla like a cigar, just not too tightly. Continue this process until you have as many enchiladas on each plate per person.

Spoon as much sauce as you like over the top of the enchiladas; sprinkle with cheese and more chopped chiles, a lot or a little, it’s up to you.

Put the plates, now full of enchiladas, under the broiler to melt the cheese to the desired gooey-ness.

**Be VERY  careful removing the plates from the oven; put a trivet on the table in front of each diner to set the plates down on, remember, it’s hot.**

This recipe will feed two hunger adults.

Chicken-Green Chile Enchiladas

Make this recipe your own. Try it with leftover turkey, how about shredded roast pork or beef. If you like red chiles better, go for it!