Colorado

white chicken chile

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It’s been drizzling rain here Denver for about 6 days now. Our seasons usually casually slide into each other, but this year summer abruptly clicked into fall. This may be the first year that I don’t have post-summer blues.  Perhaps it’s because it’s the first year that I’m not returning to school or teaching, as I have for the past 30 years of my life.  I went from college right into teaching first grade.  No, this year I’m excited for fall, and fall cooking. Nothing could be more fall than chile. How do you spell chile by the way? Is it chilli? White chicken chile is not anything new.  But it is delicious. I typically don’t like the “white” version of things, chocolate, pizza. But this is good. Lick your bowl good.

I’m currently experimenting with not eating dairy for various reasons (yeah, it’s sad). You could easily make this without the cream cheese. Please only do so if you have to! It’s quite the cheater recipe in that gets a lot of its seasoning and flavor from the prepared enchilada sauce (So “semi-homemade” cooking of me, but no I won’t do a “table scape”). This helps to make it a super easy week night meal that should only take about 30 minutes.

white chicken chile

makes about 4 large servings

  • 1 lb. ground chicken
  • 1 14oz. can pinto or white kidney beans, drained and rinsed
  • 1 block (8 oz.) cream cheese
  • 1 quart chicken broth (my favorite)
  • 1 pouch (8 oz.) Frontera green chile enchilada sauce (you can use any other brand of canned green enchilada sauce)
  • 1 small can of green chiles
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2-1 teaspoon smoked paprika
  • salt and pepper
  • optional toppings: lime wedges, cilantro, avocado, sour cream, tortilla chips
  1. Heat a large pot with a little oil over medium high heat. Add the ground chicken and let it sear for a bit before you move it. You want it to get brown. Don’t stir it around too much. You can break it up later. Browning makes flavor.
  2. Once the chicken is cooked through and browned, remove it and set it aside.
  3. Add the chopped onion to the browned bits left in the pot from the chicken. Add a little more oil if you need to. Cook the onion about 4-5 minutes until soft.
  4. Add the garlic and cook for about 30 seconds-1 minute.
  5. Add the smoked paprika, some salt and pepper and cook for about 30 seconds.
  6. Add in the beans, cream cheese, chicken broth, enchilada sauce, and green chiles. Cook over medium heat until the cheese is melted.
  7. Return the chicken to the pot and simmer for about 10 minutes.
  8. Serve the chicken chile with cilantro, tortilla chips, sour cream, lime wedges, and avocado.

*My husband loved this chile. I thought it wasn’t creative enough or special enough for a blog but he said “why not?”. So, I hope you feel the same way. Let me know in the comments below what you think and especially if you try this!

 

 

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Mexico, North America

simple summer salsa

This recipe is not some new discovery. I’ve been making this since high school when I ordered my “Kitchen Quick” off of t.v. Saying “off of t.v.” feels really weird. But it wasn’t online. I had my mom call to order this kitchen quick for me and it came with a recipe for salsa. This Kitchen Quick really catapulted my cooking love.  It was basically a hand-powered food processor. My friends would tease me that I would never come and hang out on the weekends anymore because I wanted to stay home and make “sals” (right, Min). The salsa recipe called for fresh cilantro, but this was ’98 in Iowa and we only had dried. By about 2000, you could easily find fresh cilantro in the stores.  The first time I used the fresh I about croaked. Disgusting! Now I love it. I can’t get enough.

I realize that this is the most basic salsa, but I think that’s what makes it so good! This is so easy, and there are so many GOOD tomatoes out there right now. So take advantage! You only really need a chef’s knife and a cutting board, but if you like a more blended salsa, use a food processor (I’ve had this one for 11 years) or blender.

  • 4 large tomatoes
  • 1 green bell pepper
  • 1 jalapenõ
  • 2 cloves garlic
  • 1 lime
  • sea salt
  • 1/2 cup fresh cilantro
  1. chop the onion
  2. rinse the onion (rick bayless trick)
  3. chop all the veggies OR cut the veggies into large pieces and then put into the food processor or blender- including cilantro so skip step 5
  4. juice the lime and add it to the veggies
  5. chop and add the cilantro
  6. season with salt.

*besides fresh cilantro, I think that having a fresh salsa with enough lime and salt is key. It’s so important that it can make up for the fact that you have bad tomatoes.  Speaking of which, make this salsa even if you DON’T have tomatoes. Still good!

*I searched and searched for the Kitchen Quick infomercial youtube but I couldn’t find it.   I did find this creepy one though.

France

summer squash gratin

If you’re a gardener, right about now you have way too much zucchini or yellow squash. You can say you’re going to make zucchini bread, but will you really? Those zucchinis in your fridge are mocking you, just like the black bananas in your freezer. Use your zucchini tonight as a savory side.  I’ve got Martha’s recipe for you, with a few naughty tweaks. And it was already pretty naughty.  This recipe has butter, heavy cream, and parmesan. So yeah. It’s good. It’s a gratin without potatoes and trust me you won’t even miss them. How can you with so much butter, cream and cheese? But don’t worry, it’s low-carb. Except for the bread crumbs. Never mind. Here’s what you’ll need:

  • 3 large zucchinis or yellow squash. Not the overgrown kind that are as big as your arm. They’re no good. Large is about 8 inches. Really, zucchini tastes best at about 4-6 inches, F.Y.I.
  • 2 shallots or a half a large onion, chopped
  • 4 cloves fresh garlic, minced
  • 2 tablespoons ghee (use butter if you want)
  • 2 tablespoons butter
  • 1/2 cup parmesan cheese, divided
  • 3/4 cup panko breadcrumbs, divided (gluten-free breadcrumbs are good)
  • 1/8 teaspoon fresh grated nutmeg (thanks for the tip Rachel Ray!)
  • salt and pepper to taste
  1. Preheat oven to 400. In a large skillet or wok, melt ghee over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes. I had to work in batches. Season with salt and pepper.

  2. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan and use a microplane zester to grate the fresh nutmeg into the mixture.

  3. Spoon mixture into a shallow 2-quart baking dish. Cover and cook for 15 minutes. Take out of the oven, uncover and sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

    * You could totally do this on the grill if you don’t want to heat up your house. Just be sure that your baking dish is grill safe. I have no idea how you’ll know this. But still.

    *Did you know that unless you buy organic, all zucchini squash are gmo? It’s one of the most heavily gmo’d veggies out that. I think papaya is the most. Don’t care? Ignore that fact then. But if you do, buy or grow organic!

 

Europe

goat cheese, prosciutto, and fig bites


These little bites are a classic and decadent combo, perfect with snacking on with a friend over a bottle of wine. Fresh figs are in season now. I use the green ones because they’re just gorgeous in color, both inside and out.  I used Trader Joe’s French baguette as the canvas then I layered the cheese, prosciutto, a honey balsamic glaze, fresh basil and topped with a beautiful fig slice.

Enzo is such a nosy dog.

ingredients:

1 baguette, sliced, toasted or not

1 package of prosciutto

1 cup washed and sliced fresh figs (dried will be just great when fresh is out of season)

1 package fresh basil, washed and dried

1 4 oz. package goat cheese, softened

1 tablespoon balsamic vinegar glaze

1 tablespoon honey

1 tablespoon extra virgin olive oil

salt and pepper

method:

Mix together the balsamic vinegar glaze, honey, and olive oil. If you don’t have, or can’t find the glaze, use a regular balsamic vinegar and use a little less and add a little more honey. Season this mixture with salt and pepper.

Assemble the bites. Take a piece of baguette and spread it with goat cheese. Since my baguette slices were very small, I used just a 1/4 slice of prosciutto. Do this to all slices of bread and then take the balsamic honey mixture and drizzle over the top. Now lay one basil leaf on each piece then a slice of fig. Season all slices with some course cracked pepper.  Enjoy outside with a friend and a glass of Rosé

Aren’t those fig’s gorgeous?