Not to be confused with “White Chicken Chili”, Green Chile Chicken is one of the few casseroles I will eat. Tuna casserole as a child has biased me against most casseroles to this day. For those of you with a heat sensitive palette, don’t worry. It’s not too spicy and the heat level is easily controlled. The recipe calls for 1/2 cup of chopped jalapeno. I usually use 1 cup or more and you can lower it to 1/4 if like. You can even omit the jalapenos and add another can green chiles if you prefer. This is great anytime of year but is a perfect cold weather comfort food. I think you’ll find yourself craving it. (more…)
Well, it’s about that time of year to start thinking about cold weather comfort food. My two favorites are Chili and Gumbo although I eat them both year around. This recipe will be the first of several types I cook over the next few months. I think this is the type most people think about when you mention chili. Feel free to experiment with different dried chilies, I don’t always use anchos. The heat level to me is mild at best and I love to substitute Tapatio hot sauce for Crystals for added flavor and heat. (more…)
I have boiled, roasted and grilled more tomatoes, peppers and garlic than I can count trying to find that perfect salsa I get at my favorite Mexican restaurant. While I came up with some pretty good salsa’s, this is the one I love. The color and consistency tipped me off as to where I was going astray. And while I had to move away from the fresh tomato’s it was worth it.
If you want to use fresh tomatoes you can. Just put them in boiling water for a couple minutes and then transfer to an ice bath and the skin will come off easily. Let the tomatoes cool before processing. (more…)