I'm a wife, a mommy & everything in between. I love to cook, read, watch movies, all sorts of things. This blog is about any and all of those things all rolled into one. I love to cook "comfort food" so it's doubtful you'll find too many healthy recipes here.
So I was chatting with an old friend the other day from New Mexico & started craving some good green chili. Now, there are plenty of places that make good green chili, but if you want the BEST green chili of your life.... well sorry but you have to make a trip to Northern New Mexico. You will never taste food like this in your entire life! I've gotten pretty good at making my own but I won't lie, it doesn't compare to the chili some of my friends moms made back home. Chili doesn't photograph too well so this posts photo is of me & the peanut hanging at my moms last weekend! Enjoy!!!
1 lb. diced green chili (fresh is best but if you must a lot of supermarkets sell frozen green chili, just don't use the ortegan canned stuff!)
1 large can Swansons Chicken Broth
1 lb. diced pork
15 oz diced tomatos
1 medium onion, finely chopped
1 garlic clove, finely chopped
Salt to taste
In large stock pot combine green chili, broth and tomatos. Cover & bring to boil over low heat.
In skillet warm enough olive oil to coat bottom of pan. Add in diced pork. (you can flour meat but I don't like the extra weight flour adds) Season meat as you wish. I typically season with onion salt, pepper & cayenne pepper. Cook thoroughly. Add pork to stock pot. Add more oil to pan and sautee garlic & onions. Add to stock pot as well. Allow chili to cook over low heat for AT LEAST 1 hour. Salt to taste. If you chili is too spicy a dash of sugar during the cooking process will help. The longer the chili cooks the better the flavor.
Chili also freezes really well so I usually double the recipe and freeze half. When you are ready to serve just defrost & warm. You may need to add more chicken broth.
So I decided to take the Wilton Cake Class Course 1. I had a blast. I missed one week because I was sick so I only made 2 cakes instead of 3. I really need to practice some more on my flowers but they will get there! The first pic is my first cake & the second cake is my final. I am definately NOT a natural when it comes to these things. I am wanting to take the Course 2 but it's on Friday nights this summer and I really don't want to be trapped inside for 2 hours on a Friday night this summer, so I'm postponing until the fall.
I haven't been doing much cooking lately. It's been so warm and we have to keep the house so hot for the hubby's grandma so I just don't feel like cooking much. The other night I was craving some great Mexican good but we didn't want to eat out again. I was planning on making soft tacos but realized the tortillas were bad, so I went scrounging thru the freezer, fridge and cupboards since I was too lazy to drive the 2 miles to the store. I pulled together an enchilada casserole that was AWESOME! I served it with Spanish rice and our meal was complete! It was an ooey gooey cheesy madness!
1 lb lean ground beef 1 lb lean ground turkey about 8 corn tortillas Shredded Cheddar Cheese 2 15 oz cans enchilada sauce 1 can chopped green chili 1 medium onion, chopped 1 clove garlic chopped Olive Oil
In skillet brown ground beef and turkey. In separate skillet, saute onions in oil until tender, add in green chili and saute a few minutes longer. Add to meat mixture. Coat 9 x 13 baking dish pan with non stick spray. Coat bottom of baking dish with a thin layer of enchilada sauce. Line bottom of pan with corn tortillas, tearing them in half as needed. Place a layer of meat mixture on top of tortillas. Spoon enchilada sauce on top of meat mixture layer. Top with shredded cheese. Complete this until baking dish is full. Bake in the oven at 350* for 20 minutes.
at least for the mama's!!!! Well my baby is officially a Kindergarten graduate & I am so sad, but so proud! I have been MIA for a while but back to blogging on a regular basis I hope! C had her graduation ceremony about a week & a half ago & of course I cried like a baby. I made her a dress special for her graduation and she loved it, thank goodness!!! She left to go see my parents a few days later & will be there most of the summer. Great for her... not so great for me! I miss her like crazy! Here is the picture of her on graduation day! I'm so proud of my baby!!!
Today is D's last day of work for the Army. He went to get a few papers signed & he is done! He goes on terminal leave starting Monday & then is officially out of the Army in early June. The 6th if I remember right. We are so excited, no more deployments, no more field exercises, no more drama. I am also a little nervous. He hasn't started looking for a job yet but hopefully he will find something quickly. He's a smart and super talented man & an amazing mechanic so praying he will be fine. We took a picture today of his "last day in uniform". He has done such an amazing job. He did 2 tours to Iraq in his 5 years enlisted. The first for a year & the second for 15 months. It's definitely taken its toll on him but now we can move forward & we are so excited about our "new life".
I haven't done a whole lot of baking, or cooking for that matter, lately. Yesterday I decided I was going to try making some Cinammon Apple Bread. The recipe called for raisins but we didn't have any so I just doubled the amount of apples. Good thing because apparently my hubby doesn't like raisins! The bread turned out fantastic & there is only about half a loaf left today! When I make it again I think I will add in some nutmeg for more flavor. Not only does this bread taste great it made the entire house smell amazing!
Cinammon Apple Bread
2 1/2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1 cup sugar 1/2 cup butter (melted) 1 egg (beaten)1/2 cup milk 1 teaspoon vanilla 1 cup peeled, chopped apples 1/2 cup raisins
Preheat oven to 350F. In a large bowl combine flour, baking soda, salt, sugar and cinnamon. Add melted butter, egg, milk and vanilla. Mix well. Fold in chopped apples and raisins. Pour batter into a lightly greased loaf pan. Top with chopped pecans (if using). Bake at 350F for approximately 45 minutes or until center is baked through. Cool for 10 minutes in pan before removing to wire rack to cool completely.
I noticed that my bread took about an hour & 15 minutes to cook.
I've been slacking off in the cooking department & especially in updating my blog lately. I have made a lot of yummy dishes that I will post later. Last night I decided to make Smothered Green Chili Chicken Chimichangas to use up some leftover green chili I had made a few days ago. We LOVE Mexican food around our house but I had never made chimichangas before. I was a little nervous but they were SO EASY and so delicious they will be around for many more meals! Here's the recipe so enjoy!
1 lb. shredded chicken, cooked (any meat you like would work) 1/2 onion, diced 1 can chopped green chili 1 tsp salt 1 tsp oregano 1-2 tsp chili powder 12 large tortillas Vegetable Oil Sour Cream Shredded Cheese Any other toppings you like
Warm small amount of oil in pan. Saute onions and chili. Add in remaining ingredients and simmer for about 2-3 minutes. Fill tortillas with filling & fold envelope style. ( I used a toothpick to keep them closed) In skillet warm about 3/4 inch of oil. Once oil is ready carefully place tortillas in pan, seam side down. Allow to turn tan & crispy. Turn onto other side & do same. Remove from pan & pat with paper towel to remove excess grease. Garnish as desired & ENJOY! I served with beans & cheese.