A little taste of home....

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!!!

Green Chili

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.

Enchilda Casserole

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!

Enchilada Casserole

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.

Finally a new post!

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!

Chicken Chimichangas

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.

Honey, What's For Dinner?

How many times have we all heard this phrase? For me it's a daily if not hourly occurance. Not only do I have a 5-year old who is a very picky eater I also gained a husband who is a very picky eater as well. He hates vegetables and would live on cheeseburgers and french fries alone if he could I think. So each day I try to get creative and make a meal that includes vegetables in a way he will eat them. The same old routine gets pretty boring so I'm trying to branch out. So dinner tonight is Chicken Taco Soup, Green Chili Corn Bread & Chocolate Cream Pie for dessert. I was worried the soup was too spicy for the little one but she loved it, as did the husband & in-laws. I found the recipe for Chicken Taco Soup in an old Ortega book about a year ago & made it once for myself and fell in love. Since the move I can't locate the cookbook so this version is me "winging" it.

Chicken Taco Soup

1 pkg. taco seasoning
1 large (49.5 oz) chicekn broth
2 15 oz. cnas Mexican style corn
2 pounds diced cooked chicken
1 can diced green chili
1 can Rotella diced tomatos with green chili
1 small onion, diced
Salt, to taste

In pan with olive oil sautee mexican style corn & onion. When corn has browned & onions are tender add in diced green chili.

In large pot combine taco seasoning, chicken broth, chicken, tomatos & sauteed onions, corn & onions. Salt to taste. I also added garlic salt to mine. Bring to boil.

Lower heat & simmer for at least 20 minutes.

Top bowl of soup with crushed tortilla chips, cheese & sour cream, if desired.





Green Chili Corn Bread
Adapted from Quaker

1-1/4 cups all-purpose flour
3/4 cups corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten
1 small can diced green chili, drained


Preheat oven to 450 degrees. Combing dry ingredients. Mix in milk, oil & egg. Stir until well blended and no lumps remain. Stir in green chili. Pour into greased 8 or 9 inch square pan. Bake for 20-25 minutes.


Chocolate Chip Cream Pie


Graham Cracker Crust
1 1/4 cups finely crushed graham crackers
6 tbs. melted butter
1/4 cup sugar

Preheat ovent o 350 degrees. Combine all ingredients. Press into 9 inch pie pan. Bake for 8-9 minutes. Let chill 45 minutes before using.


Chocolate Cream Filling
1 large pkg. instant chocolate pudding mix
2 1/2 cups skim milk (I use non-fat)
8 oz Cool Whip.

Combine milk & pudding mix. Mix until no lumps appear. Mix in Cool Whip. Pour directly into pie crust. Chill for 1 hour.


Pie Topping
8 oz. Cool Whip
Chocolate Chips

Once pie has set top with 8 oz. Cool Whip. Top Cool Whip with chocolate chips.
Pie can be served immediately or chilled until ready to eat.