A Green Chile Cheeseburger Casserole Recipe!
My youngest sister Margaret was visiting last week and made this wonderful and very tasty dish for dinner. Please to enjoy!
1/2 teaspoon olive oil
1 pound lean ground beef
1/4 cup diced yellow onion
1/2 tablespoon Worcestershire Sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
8 to 12 ounces of SF Ole Roasted Green Chile Medium, (more if desired)
1 cup orzo pasta
2 cups beef broth
1 1/2 teaspoons Dijon mustard
1/3 cup diced pickles
1 1/2 cups shredded cheddar cheese
1-2 Roma tomatoes, chopped
Preheat broiler. In a deep, cast iron skillet, heat olive oil over medium heat. Add ground beef, crumble and cook the beef until browned. Stir in onions and cook another couple of minutes or until soft. Stir in Worcestershire sauce, thyme, basil and salt. Add orzo to skillet and cover with beef broth. Bring broth to a boil then reduce heat, cover and simmer until the liquid has been absorbed, about 12-15 minutes. Stir in mustard and pickles. Place skillet under broiler for just a minute or until cheese has melted. Remove and top with freshly chopped tomatoes.
Click to go to the Green Chile page
Lavender Honey Crème Brûlée
I love sweet things, desserts, & Creme Brulee, so here is a Lavender Honey Creme Brulee recipe using the wonderful products from our friends at Frolicking Deer Lavender Farms. Frolicking Deer’s lavender products come from their farm in West Central New Mexico, and the lavender honey they produce is simply to die for! Please to enjoy!
2 1/4 cups heavy cream
3/4 cup milk
1 1/2 tablespoons Culinary Lavender
8 egg yolks
1/2 cup sugar, plus about 4 tablespoons sugar for sprinkling
2 tablespoons Lavender Honey
Place the cream and milk in a saucepan and add the lavender. Bring to a boil and turn off the heat. Let the lavender steep for about 15 minutes or until the milk has a lavender flavor. Whisk the egg yolks, the 1/2 cup sugar, and the Lavender Honey in a separate bowl until smooth. Whisk into the lavender cream mixture. Strain through a fine-mesh sieve and skim off any foam. Refrigerate for at least 4 hours.
Preheat oven to 350F. Pour the mixture into about 6 ramekins. Set the ramekins in a baking pan and add enough hot water to reach halfway up the sides of the ramekins. Cover the baking pan with foil and place in the oven. Bake for roughly 40 minutes or until set. Remove the baking pan from the oven and allow the ramekins to cool for around 5 minutes. Refrigerate for a few hours or overnight.
To caramelize the top of your Creme Brulee sprinkle some sugar on top & then with either with a Kitchen Culinary Torch or in your broiler, let it cook for a minute or so or until there is some caramelization or browning of the sugar on top, then sprinkle a little more Culinary Lavender on top. Serve & enjoy!
Click here for the Culinary Lavender
Click here for Lavender Honey
Click here for the Lavender Page
An Easy Chicken with Mole Sauce Recipe!
Rich, dark and delicious, mole is a signature sauce in New Mexican cooking. There are many variations, but the basic ingredients include plenty of Chile and nuts along with a touch of chocolate to tame the heat of the Chile. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chile powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.
This wonderful recipe is from Eating Well Magazine.
1¼ pounds boneless, skinless chicken thighs, trimmed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons canola oil,
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 8-ounce can tomato sauce
½ cup reduced-sodium chicken broth
¼ cup mini semisweet chocolate chips
1 tablespoon almond butter or natural peanut butter
1 tablespoon toasted sesame seeds
(Or toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.)
Season chicken with teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.
Click here check out our New Mole Sauces!
Click here for Chile Powder
Grownup Mac & Cheese
I grew up with Mac & Cheese. When I think of Mac & cheese I always think of summer.
A really simple dish but it always felt special when my Mom would make it. Here is the grown up version from our friends at Hatch Chile Express. Please to enjoy!
Makes about 4 Servings
Cook Time 30-45 Minutes
4 cups uncooked macaroni noodles
1 12 oz package of bacon
1 small onion diced
16 ounces Hatch Green Chile
1/4 cup butter
1 pint whipping cream 2 cups
8 oz sharp cheddar cheese cubed
8 oz pepper jack cheese cubed
1 tbsp flour
Bring a large pot of water to a boil. Add noodles, and cook according to directions on the package. When totally cooked, rinse and drain and set aside. Meanwhile, in large skillet, fry the bacon and diced onion over medium heat until the bacon is crispy. Transfer the bacon to a paper towel and the onion to a separate bowl. Blot off excess grease from the bacon with a second paper towel, then crumble the bacon into a second bowl. Combine the butter and whipping cream in a large sauce pan and heat through over low heat until the butter has melted. Add the sharp cheddar and pepper jack cheese cubes then stir consistently. Once all the cheese has melted, stir in Flour and mix well. Stir in the Hatch Green Chile and increase heat bringing the sauce to a boil and remove from heat. Combine the macaroni noodles, half the bacon, onions, and cheese sauce; stir until the pasta is evenly coated. Serve immediately, garnished with the remaining crumbled bacon.
Click here to go to the Green Chile page
Published with expressed permission from Hatch Chile Express.
A Very Easy Chile Relleno Recipe!
12 Green Chile peppers, charred and peeled
1 pound Cheddar cheese, cut into rectangular cubes
(cut into about 1/4″ by 1/4″ cubes in the length of your Chile)
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
1/2 cup all-purpose flour for coating
1 jar Hatch Valley Red Chile Sauce Medium
Remove seeds and membranes from peppers. Stuff each pepper with your rectangular cube of cheese. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil. Mix well to make the batter. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides. Heat your Red Chile Sauce, (never boil Red Chile sauce as this will make it bitter) pour into a plate or bowl, serve Chile Relleno on top with our choice of salsa or garnish.
Click here for Hatch Valley Red Chile Sauce