Showing posts with label meat poultry and fish. Show all posts
Showing posts with label meat poultry and fish. Show all posts

Tuesday, January 5, 2016

New Mexican Green Chile, Turkey & Posole Soup


Soup week begins this year's weekly Comfort Food Feast recipe roundup from Food Network. I decided to share one of my family's favorite dishes, Green Chile, Turkey & Posole Soup. Dried Posole, aka hominy, is a staple in New Mexico and makes a delicious soup or stew. I use the leftover frozen turkey carcass from Thanksgiving and New Mexican green chile. (I always have a freezer full from the previous summer's crop.) It is more traditional to make this dish with red chile, but I like the combination of turkey and green chile.



This recipe takes a lot of time to cook, but the actual hands-on work is fast. You can shorten the time by using prepared turkey or chicken broth, cooked turkey and canned posole but it is just not as good. I spend a January Sunday preparing the posole. The smell of the soup is intoxicating, and I can watch the football playoffs while everything is simmering away. The leftovers (if you have any) freeze well.



Serve with warm flour tortillas, chips, guacamole, and salsa. Garnish the soup with chopped onion, cilantro, chopped radishes and a squeeze of lime. Yum...Happy Winter!



New Mexican Green Chile, Turkey & Posole Soup

 1 1/2 lbs dried posole (hominy)
1 turkey carcass
1 large onion, chopped
3 carrots, chopped
1 tablespoon dried parsley
8 New Mexican green chiles, roasted, seeded and chopped
4 cloves garlic, minced
sea salt
black pepper
chopped cilantro
chopped onion
chopped radishes
lime wedges

 Place posole in a large bowl, cover with water and soak for 8 hours or overnight. Drain and set aside.

 Place turkey carcass in a large stockpot. Add half of the chopped onion, the carrots, parsley and enough water to cover all ingredients. Bring to a boil, reduce heat to low and simmer for 4 hours. Add the soaked posole, bring back to a boil. Reduce heat enough to keep liquid at a slow boil (small bubbles) and continue cooking for 3 hours.

 Add the remaining onion, green chiles, garlic and a large pinch salt and pepper. Simmer for another hour or until the posole is soft and has burst. Remove any remaining turkey meat from carcass and discard bones. Taste soup and adjust salt and pepper if needed. Serve in large bowls garnished with cilantro, onion, radishes and lime.

 I like adding warm flour tortillas, tortilla chips, salsa and guacamole to the menu. Freshly squeezed lime margaritas provide a festive touch.


It is Soup Week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

 The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie's Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup's On! 5 Warming Must-Make Bowls

best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.
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Tuesday, June 2, 2015

Spicy Pesto Chicken Bruschetta


This dish is perfect as an appetizer for a summer party. Or a light lunch or dinner item paired with a large salad. Classic basil pesto is spiced with a bit of jalapeno and red pepper flakes and then added to roasted chicken. The chicken alone is fantastic (and delicious with steamed potatoes and spring peas), but for a twist on bruschetta, give this a try.


I love the ease of this recipe. Shred the chicken, pile it on top of toasted bread, sprinkle Parmigiano-Reggiano over everything and serve. For the easiest ever preparation, cheat and use purchased pesto and a store-bought rotisserie chicken. Cut up the chicken, stir in the pesto and follow the rest of the instructions. Sssh! No one will know... Enjoy!


Spicy Pesto Chicken Bruschetta
(serves 6)

 4 boneless chicken breasts
sea salt
black pepper
3/4 cup prepared basil pesto (store-bought or recipe here), divided
1/2 jalapeno, seeded and minced (wear gloves and wash your hands after cutting)
pinch red pepper flakes
1 large sourdough or french bread
shredded Parmigiano-Reggiano cheese

 Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

 Add the chicken breasts to the pan and generously season with salt and pepper. 

 Add the pesto to a small bowl. Stir in the jalapeno & red pepper flakes. Spread the1/2 cup of the prepared pesto evenly over the top of each chicken breast. Roast in oven 25-30 minutes or until chicken is cooked through. Remove from oven.

 Place chicken on cutting board and cut into small pieces. Add to medium sized bowl and scrape any pesto from the baking sheet into the chicken. Stir to combine.

 Slice the bread into serving pieces. Toast or broil until golden brown. Spread the remaining pesto over the toasted bread. Mound the pesto chicken over the top of each slice of bread. Sprinkle Parmigiano-Reggiano over chicken and serve immediately.


Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Chicken. Do you have a favorite chicken recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

 Feed Me Phoebe: Gluten-Free Healthy Chicken Parmesan with Fresh Cherry Tomato Sauce
The Lemon Bowl: Za’atar Spiced Grilled Chicken
The Heritage Cook: The World's Easiest BBQ Chicken
Creative Culinary: Smoked Chicken with Chipotle, Peach and Bourbon Barbecue Sauce
Homemade Delish: Thai Chicken Lettuce Cups
Daisy at Home: Perfect Fried Chicken with 5 Dipping Sauces
Healthy Eats: 6 Reasons Not to Write Off Chicken — Summer Soiree
Red or Green: Spicy Pesto Chicken Bruschetta
Napa Farmhouse 1885: "Buffums" Chicken Salad Sandwiches
TasteBook: Asian-Style Grilled Chicken Thighs
Domesticate Me: Chicken and Goat Cheese Burgers with Peaches, Corn and Cherry Tomatoes
Taste with the Eyes: Gochujang Chicken Adobo
Elephants and the Coconut Trees: Tandoori Chicken
Bacon and Soufflé: BBQ Chicken Pizza
FN Dish: The 6 Essential Chicken Recipes of Summer

best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.
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Tuesday, March 3, 2015

Spicy Chicken, Rice & Black Bean Bake


Regular readers know I usually create the recipes I post. Sometimes I take a classic preparation and tweak the ingredients to make it my own. Today I am sharing a recipe I discovered in the magazine Chile Pepper. ( I author a blog called red or green? How could I not love a print version of everything hot & spicy?) This dish is easy to prepare, delicious, special enough to serve to guests, and the leftovers make terrific burritos. What's not to love?

the cooked dish in the roasting pan
The recipe below is basically exactly the same as in the magazine. My edits include adding butter to the oil for the flavor, using chicken breasts instead of thighs and adding sauteed onion and garlic. Not enough to do anything but give all the credit to Chile Pepper. Here is the link to their version. The magazine suggests using leftovers to make burritos "shred the chicken and combine with the rice & beans and serve with warm tortillas and sour cream". Sounds perfect doesn't it? Enjoy!


Spicy Chicken, Rice & Black Bean Bake
(8 servings)

8 Chicken breasts, skinless, boneless and cut in half
extra-virgin olive oil
1 tablespoon butter
1/2 white onion, chopped
2 cloves garlic, minced
2 (6.4-ounce) boxes Mexican or Spanish-style rice
3 (15-ounce) cans black beans, undrained
2 (10-ounce) cans diced tomatoes with habaneros, jalapenos or spicy pepper, undrained
1½ cups shredded cheddar cheese
½ cup water
sea salt
black pepper

Preheat the oven to 350°F. 

 Season the breasts salt and pepper.In a roasting pan over medium-high heat, warm the oil and butter. Cook the chicken breasts and onion  (turning twice) until the chicken is golden brown on all sides and the onion is beginning to caramelize (approximately 5-7 minutes.) Add the garlic and cook another minute stirring the onion and garlic to prevent sticking.

Place the chicken in the center of the pan. Add the contents from the rice package, the beans, tomatoes, cheese and water around the chicken. Stir to combine, then rearrange the chicken so the mixture surrounds it.

Place the pan in the oven and bake for 50 minutes. Check the oven halfway through and stir the mixture to cook the rice evenly. Serve hot or warm

Other chicken recipes you may enjoy:

best,
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Tuesday, January 27, 2015

Chili Dogs


I cannot remember the last time I made chili dogs. I seem to forget about them until I am at a baseball game. But this is "Chili Week" at Food Network's Comfort Food Feast and homemade chili for the dogs seemed like a good dish to share. Fast, easy, and so much better tasting than the stuff that comes out of a can.


My mom has had this recipe for years...handwritten on a recipe card...stained, splattered, yellowed, kinda old school, perfect for today. Oh...and so easy to make a vegetarian version. Why not add chili dogs to the menu for this weekend's Superbowl party? I think your guests will love them too.  Enjoy!

Chili Dogs
(makes 6 dogs)

 1 lb ground sirloin (or vegetarian substitute)
1 white onion, chopped
1 green bell pepper, chopped
1 large carrot, shredded
1 clove garlic, minced
1 6 oz. can tomato paste
1 teaspoon Worcestershire sauce (or vegetarian brand)
2 tablespoons chili powder
1/8 teaspoon ground cinnamon
sea salt
black pepper

 6 hot dogs (or veggie dog)
6 hot dog buns
mustard
grated cheddar cheese
chopped onions (if desired)

 Saute meat, onion, bell pepper and carrot and 1 teaspoon each salt and pepper in a large skillet until meat is browned and vegetables are soft, stirring occasionally. Add the garlic and saute for another minute. Drain. Add the tomato paste, Worcestershire sauce, chili powder, cinnamon and 2 cups water. Bring to a boil, reduce heat to low and simmer, uncovered,  for 2 hours stirring occasionally. Taste and adjust seasonings if needed.

 Cook hot dogs as directed on package. I prefer the grilling method. Toast or grill buns. Spread mustard on one side of each bun. Add hot dogs and top with chili, cheese and, if desired, chopped onions. Serve immediately



Winter means comfort food at Food Network and this week we are celebrating Chili. Do you have a favorite chili recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

 Feed Me Phoebe: Gluten-Free Chicken Chile Verde
The Cultural Dish: Game Day Turkey Chili
Big Girls, Small Kitchen: Classic Chicken Chili
The Mom 100: Barbacoa Beef Chili
Weelicious: Four Bean Chili
Napa Farmhouse 1885: Three Bean and Veggie Chili
Red or Green: Chili Dogs
Swing Eats: Slow-Cooker Chili & Jalapeño Corn Muffins (gluten-free)
Taste with the Eyes: Gourmet Bison Chili with Heirloom Cranberry Beans, Poached Egg
Creative Culinary: Smoky Beef and Bourbon Chili
FN Dish: Come Sunday, It's All About Game-Day Chili Bowls

Best,
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