One of the things I love about fall in Colorado is the smell of Hatch Chiles roasting everywhere. Coloradans are fanatical about their roasted chiles. There are several festivals to be found everywhere. The biggest is the Pueblo Chile Festival held this past weekend. Here is a quick and easy roasted chile chicken enchilada recipe. Of course the sauce can be used on lots of other dishes as well..
Roasted Chile Chicken Enchiladas
HATCH GREEN CHILE SAUCE:
- 3 Tbsp olive oil
- 1 medium white onion, chopped
- 3-4 garlic cloves, minced
- 2 Tbsp flour
- 2 cups roasted hatch chiles, chopped
- 2 cups chicken broth
- 1 tsp salt
- 2 cups shredded chicken
- 1 tsp cumin
- ½ tsp kosher salt
- Black pepper, to taste
- 6 tortillas
- ½ cup monterey jack, shredded
HATCH GREEN CHILE SAUCE:
- In a large saucepan, heat oil over med-high heat.
- Add the onion and cook for about 3-5 minutes until soft.
- Add in garlic and cook another 2 minutes.
- Add in flour and cook another 2 minutes.
- Add in the chiles and mix until combined.
- Pour in the stock and other seasonings.
- Bring it to a boil, then reduce the heat to a simmer.
- Cook for 15 minutes and then turn off heat.
- Preheat oven to 400 degrees F.
- Spray baking dish with nonstick cooking spray.
- Place chicken in a large mixing bowl.
- Toss chicken with seasonings and half of the cheese.
- Divide green chile sauce in half.
- Leave one-half in the saucepan and add the other half to shredded chicken mixture, mixing well.
- Add 1 cup chicken stock to saucepan, whisking until combined with green chile sauce.
- Wrap tortillas in a few damp paper towels & microwave for 30-45 seconds.
- Spoon out a few Tablespoons of sauce into the bottom of the prepared dish.
- Working with one tortilla at a time, lay the tortilla out on a flat surface.
- Spread out approximately ⅙ of the chicken mixture to the middle of the warmed tortilla.
- Roll the tortilla up tightly and place in baking dish, seam side down.
- Repeat with remaining tortillas and chicken.
- Once all the tortillas are rolled in the baking dish, top them with the remaining sauce.
- Sprinkle the top with the remaining cheese & cover dish with tin foil.
- Bake for 15-20 minutes.
- Remove tin foil and bake for an additional 5 minutes.
This is a combination of my filling for Chicken Pot Pie and a recipe from Alton Brown for Pocket Pie dough. I reduced the amount of liquid so the ingredients would hold together better. This would make an awesome lunch on the go. Easy to eat out of your hand. I could think of lots of fillings that would be great in this. Give it a try.
Chicken Pocket Pie
- 2 cups cubed or shredded chicken
- 2 carrots, diced small
- 2 celery ribs, diced small
- 1 small onion, diced small
- 1 medium potato, diced small
- 1 cup frozen peas, thawed
- 1 clove garlic, minced
- 2 Tbsp butter
- ¼ cup flour
- 1 Tbsp Poultry seasoning
- salt & pepper
- ¾ cups chicken broth
- ¼ cup half & half
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 6 Tbsp shortening
- 3/4 cup milk
- 1 egg mixed with 2 tsp water
- Melt one tablespoon butter in large nonstick skillet.
- Saute carrots and potatoes for 4 minutes.
- Add onions, celery, seasonings, and saute for another 4 minutes.
- Add garlic and stir continuously for an additional minute.
- Add remaining tablespoon of butter and melt.
- Add flour and cook, stirring constantly for another 4 minutes.
- Slowly add milk and broth stirring constantly.
- Add chicken and peas and stir until thickened.
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the flour, baking powder and salt and mix thoroughly.
- Add the shortening and knead it into the flour with your hands until it is crumbly.
- Add the milk all at once and mix in with a spatula until it begins to come together.
- Lightly flour your hands and the countertop and turn the dough out onto the countertop.
- Knead the dough ball, folding over 10 to 20 times.
- Using a rolling pin, roll the dough to 1/3 to 1/2-inch thickness.
- Cut into rounds using a 2 1/4-inch ring.
- Roll each round as thinly as possible or to 5 to 6 inches in diameter.
- Spoon 2 tablespoons of filling onto the dough.
- Brush the edges of half of the dough lightly with the egg wash.
- Fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.
- Gently press down to flatten and evenly distribute the filling and cut 3 slits in the top of the pie.
- Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
Most Mondays I need something easy to cook, and pizza is a good choice. Of course, dough prepared from scratch is best. But if you are in a hurry, you can pick up fresh dough from some grocery stores. And if you forget that, dough from a can or pre-baked pizza dough is not a bad choice. Below is a quick recipe for a nice veggie pizza. The other good thing about pizza is that anything goes for toppings. Just top with what you like. I could not resist adding some prosciutto.
Diced Veggie Pizza
- Pizza dough: fresh, store bought, from a package, from a can
- olive oil or pureed red sauce
- ½ small red onion, small dice
- ½ green pepper, small dice
- 2 roma tomatoes, small dice
- 4 mushrooms, small dice
- 2 cups pizza cheese
- Preheat oven to 500 degrees F.
- Prepare pizza dough as per instructions.
- Place pizza dough on peel or pan as appropriate.
- If using red sauce, lightly coat top of pizza.
- If using red sauce, omit olive oil from veggie mixture.
- To a medium bowl add oil, seasonings, and vegetables.
- Toss to combine.
- Depending on your preference, the sequence of the next two steps is your choice.
- Top pizza with cheese.
- Top pizza with vegetables.
- Bake in oven until crust is done, veggies are browning, and cheese is bubbly.
Nothing is better than warm, crisp potato chips freshly seasoned! These are so easy to make, you will wonder why you never did this before. You can experiment with different potatoes and seasonings, but russets and salt are hard to beat. This is a great accompaniment to soups, sandwiches, hamburgers, hot dogs, etc. Try them today, you will not regret it!
Homemade Potato Chips
- 2 large russet potatoes, sliced very thin
- oil for frying (vegetable or peanut)
- Slice potatoes very thin, a mandolin works best.
- Put potato slice in a large bowl of water.
- Pour the water off and refill bowl with more water.
- Do this 2-3 times until the water is clear.
- Cover the potatoes with water again and soak for 20 minutes.
- This washes off a lot of starch and makes the chips crispy.
- Heat oil to 375 degrees F.
- Pour off the water from the potatoes and pat dry as you can get them.
- Carefully place potatoes in hot oil in small batches, do not crowd.
- Keep an eye on the chips while frying as they can burn easily.
- Stir often to get all sides of chips brown.
- Once done, place on a wire rack over newspapers of paper towels to drain.
- Season while still warm.
I have been making this dish longer than our kids have been on this earth, at least 25 years. My wife says it came from a honey cookbook that an old boss of hers had. This makes a nicely sweet cream and mushroom gravy. However, this dish is not for the caloric faint of heart. You could remove the chicken skins and lighten up the heavy cream. But every now and then, just splurge!
Honey Baked Chicken
- 3-4 skin on, bone in chicken breasts
- salt and fresh ground pepper
- 1 cup flour
- 4 Tbsp butter
- 6 Tbsp honey
- 2 cups heavy cream
- 4 ounces mushrooms, sliced
- Preheat oven to 425 degrees F.
- Place flour in gallon sized freezer bag.
- Salt and pepper chicken breasts.
- Place seasoned chicken breasts in bag with flour and shake to coat.
- Place chicken breasts, bone side down, in baking dish.
- Sprinkle paprika over top.
- Melt butter and drizzle over top of chicken.
- Bake chicken in oven for 20 minutes.
- Remove chicken from oven and reduce temperature to 375 degrees F.
- Drizzle half of honey over top of chicken.
- Pour in heavy cream and add mushrooms.
- Bake in 375 degree oven for 20 minutes.
- Remove and drizzle remaining honey over chicken.
- Baste chicken with sauce in baking dish.
- Return to oven and bake another 20 minutes.
- Remove and baste chicken with sauce again.
- Return to oven and bake another 20 minutes.
- Remove and baste chicken with sauce again.
- Check for doneness and serve.
- Sauce can be placed in a bowl and served separately.
Sometimes you just want to cook something quick and easy, but comforting. A grilled cheese sandwich is a perfect solution. It is also easy to customize to each individual and can use up awkward ingredients hiding out in your refrigerator. This is just one example that can get your creativity going. It can be a starting place to add additional ingredients, or just get you thinking about cheese, fruit, and nut pairings. Grilled cheese sandwiches also go great with those leftover soups you have in your freezer too. I decided to make some fresh potato chips to go with these sandwiches. No matter what you choose, it will be a great pear-ing. Sorry, I could not resist.
Gouda, Pear, and Walnut Grilled Cheese Sandwiches
- Sourdough bread slices
- Butter, softened
- Gouda, sliced to your liking
- Your favorite pear, sliced thin
- Walnuts, toasted and broken into pea sized pieces
- Your favorite sandwich toppings
- Spread softened butter on one side of bread.
- Place face down in skillet or on a griddle.
- Place gouda cheese slices on top of bread.
- Next place pear slices.
- Sprinkle toasted walnut pieces on top of pear.
- Add any additional toppings as you wish.
- Lastly, butter another bread slice and place on top, butter facing up.
- Turn on heat and grill until brown and toasty.
- Carefully flip to other side and press down hard.
- Toast remaining side until done.
- Place on plate and cut in half.
- Serve with your choice of side.
I love pork chops, thick or thin, pan fried or grilled, and bone in or boneless. Either way is tasty. I have a tendency to grill the thick cut ones and pan fry the thin ones. I actually like grilled pork chops that are still a little pink in the middle. They are very juicy and flavorful. The most common way I cook them is boneless thick cut chops on the grill. No matter the pork chop and method, one thing you one to make sure you do, make cuts in the side with the strip of fat remaining. This keeps the pork chop from curling up when you cook them. I always rub a little olive oil on both sides to prevent them from sticking to the grill and help keep the seasoning from falling off. After rubbing them with olive oil, I add a little salt and pepper and add my favorite grilling seasoning from Tony’s Meat Market. They have several grilling spice mixtures, but my favorite seasoning to grill with is their Prime Rib and Tenderloin rub. If you do not live near Denver, Penzeys has some good grilling spices you can have delivered to your door. My absolute, heaven on earth pork chop is a thick cut bone on Berkshire Pork Chop cooked on a charcoal grill. A Berkshire pig is a breed of pig originating or its bloodline tracing back to Berkshire county in England. This breed of pig is prized for juiciness, flavor and tenderness. It is pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking. This is the royalty of pork chops!
This will be the second recipe from the book “What Katie Ate.” The first dish was packed with flavor, so I am expecting the same from this one. I loved the idea of using a throw away roasting pan. Nothing to clean up! Especially useful in this very sticky dish. I struggled with what to make as a side dish. This seems like something for a picnic, so a nice potato salad would be good. As it turned out, I just pan fried some potatoes. We also had a salad. After having made this, it was not so sticky. Halfway through cooking, the sauce was still watery. I turned up the heat, which helped. But now I ran the risk of drying the chicken out. Next time, I am going to reduce the sauce before putting it on the chicken. Also, I think these would even be better cooked in a charcoal grill. These definitely had a lot of flavor, but a charcoal grill would add a smoky dimension.
Sticky Chicken Drumsticks
- 2 pounds chicken drumsticks
- salt and fresh ground black pepper
- 1 Tbsp olive oil
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- 1 cup tomato ketchup
- ½ cup whole grain mustard
- ⅓ cup honey
- 2 Tbsp light brown sugar
- 1 Tbsp smoked paprika
- 1 tsp cayenne pepper
- 3 Tbsp Worchestershire sauce
- 3 Tbsp Balsamic vinegar
- sesame seeds
- disposable roasting tin
- Remove the skin from the drumsticks.
- Place the drumsticks in the roasting tin.
- Season with salt and pepper.
- Preheat oven to 325 degrees.
- Heat olive oil in a skillet.
- Add the onion and cook until tender.
- Add the garlic and cook until starting to brown.
- Reduce the heat to low.
- Add the ketchup, mustard, honey, sugar, paprika, cayenne, Worcestershire, and balsamic.
- Stir thoroughly and increase heat to medium.
- Simmer for 5 minutes.
- Pour sauce over chicken.
- Cook, basting often for 1 ½ hours until chicken is sticky.
- Garnish with sesame seeds.
This recipe is a re-creation of a dish we had at Brio. I am fairly certain this was invented by combining a lot of cooked ingredients that were left over from other entrees. This recipe requires cooking a lot of ingredients ahead of time, but do not despair, they are easy. I almost always have shredded chicken on hand, or you can buy a roasted chicken from the store and get the chicken that way. Roasted sweet potatoes and pine nuts are easy. Stick them in the oven and set a timer. Grilled asparagus is also simple, oil it up and season it and about 5 minutes on the grill. Green beans work well here too. The most labor intensive is the risotto. Other than that, once all your ingredients are ready, this dish comes together very quickly. It is loaded with lots of flavor, both grilled and roasted ingredients.
Sweet Potato, Asparagus, and Chicken Risotto
- 2 Tbsp olive oil
- 4 ounces pancetta, diced
- 2 sweet potatoes, small dice and roasted
- 8 ounces asparagus, grilled, cut on a diagonal
- 2 cups chicken stock
- 2 cups cooked risotto (recipe below)
- 3 cups shredded oven-roasted chicken
- 4 tablespoons unsalted butter
- ½ cup Parmesan cheese, shredded
- salt and fresh ground pepper
- ¼ cup pine nuts, toasted
- 1 Tbsp fresh thyme, chopped
- Heat oil in a sauté pan.
- Add pancetta & sauté until golden brown and crispy.
- Add sweet potatoes, asparagus, chicken stock and risotto.
- Stir to combine.
- Add chicken, butter, and Parmesan.
- Stir to combine, melt butter, and heat ingredients.
- Place on a serving plate and garnish with pine nuts and thyme.
- 1 quart chicken stock
- 2 cups water
- 1 Tbsp extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, finely chopped or grated
- 1 cup Arborio rice
- ½ cup white wine
- 2 tablespoons butter, cut into small pieces
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium heat.
- Add the onions and garlic to pan and saute to soften 3 to 4 minutes.
- Stir in the rice and heat the rice for one to two minutes.
- Add the wine and cook until evaporated.
- Add in the hot stock a few ladles at a time.
- Stir for a minute with each addition to develop the starch and the creamy aspect.
- Total cooking time will be about 18 minutes or so.
- Keep adding stock each time the pan starts to become dry at the edges.
- When rice is cooked to al dente, stir in the butter.
- Season with salt and pepper, to taste and transfer to a sheet pan and cool.