Green Chili Bowl

 

We purchase a bushel of roasted green chilies every year. This recipe was inspired because there is always a freezer full. Serve with Company Cornbread ( 1/14/2019 Label: quick bread) and you will not be disappointed!

Ingredients:

• 1 large boneless, skinless chicken breast, cooked in microwave and shredded (medium shallow Anyday dish, 4 power, 8-9 minutes, pierce breast a couple of times)
• 2 cups Cuisinart Green Chili Sauce (8/16/2018 label: sauces) plus 1 tablespoon heavy cream
• Lundberg Wild Rice Blend, cooked (1 cup raw wild rice, rinsed, saute in 1 tablespoon butter, add 1/3/4 cup water, bring to a boil, place lid on and place in 350-degree oven for 47 minutes.)
• 8 ounces fresh mushrooms, saute in butter
• 2 cups frozen spinach, cooked 2 minutes in microwave
• 1 tablespoon fresh lime juice
• salt to taste
• chopped tomato
• shredded cheese
• cilantro
• Greek yogurt

Directions:

Add shredded chicken to the green chili sauce and heat till hot. Add some of the hot liquid to the heavy cream and then add back into the green chili sauce. Add the lime juice. Keep warm.

Heat 1/2 of the cooked mushrooms and spinach in the microwave till hot and save othe half for another meal.

Heat 1 cup of the cook wild rice in the microwave till hot. 

To assemble: divide green chili and chicken into 2 large bowls, place 1/2 cup each wild rice, the mushrooms and spinach along the side of the bowl, garnish with tomato, shredded cheese, cilantro and Greek yogurt.

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Curried Zucchini

 

This recipe I adapted from a curry recipe that included meat. I always looking for a quick lunch idea and this fits the taste buds. All the vegetalbe ingredients are fresh from Aspen Moon minus the  ginger and jalapeno (from my garden).  Add Greek yogurt (I like Maple Hill Greek yogurt) and cilantro you have yourself lunch!

Ingredients:

• 4 medium zucchini, spiralized
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 Roma tomatoes, diced
• 1 jalapeno, sliced
• 1 tablespoon tomato paste
• 2 tablespoons peanut butter
• 1 cup chicken stock
• 1 tablespoon Madras Curry Powder (blog: 4/6/2013 label: spices)
• fresh cilantro
• Greek yogurt
• Salt to taste

Directions:

In a large skillet heat 1 tablespoon EVOO. Add onion and garlic and cook till soft.

Add curry powder and tomato paste. Cook a couple of minutes.

Add the ginger, zucchini and tomatoes. Cook about 3 minutes.

Add the chicken stock and peanut butter and cook until zucchini is the desired doneness. I like it kind of still crisp.

Adjust salt and garnish with fresh cilantro and yogurt.

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Ree's Jalapeno Poppers

 

This is by far the best popper recipe I have come across; reason being, cooking low and slow. Ree Drummond on Food Network. I had 4 jalapeno plants in containers this year and made the poppers. I am experimenting, froze some cooked and some uncooked. See how it goes!

Ingredients:

• 16 large whole jalapeno peppers
• 1 8-ounce block cream cheese
• 16 slices thin bacon, cut in half

Directions:

Prepare the fresh jalapenos, by cutting in half lengthwise and devein and deseed. Stuff each half with the cream cheese, 8 ounces was perfect...

Wrap each stuffed peper with one bacon half and secure with a toothpick.

Preheat oven to 275-degrees.

Lightly grease a wire rack and place the prepared peppers on the rack.

Bake for 1 hour and 15 minutes.

Delish!

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Spinach and Tomato Egg Biscuits

 

Recipe is off of Instagram. Called Sun Dried Tomato High Protein Egg Biscuits courtesy of Stella Drivas. I changed up a bit... 2 cups kale, used frozen spinach, 1/2 cup sundried tomatoes, used 1/2 cup fresh minced tomatoes, 1/2 cup cottage cheese, used 5.3 ounce Fage Greek yogurt, and 1/4 cup coconut flour, used almond flour. I added some Frank's Hot Sauce and generous sprinkling of Pecorino. Love having lunch already made and these have lots of flavor

Ingredients:

• 6 large eggs, beaten
• 1/2 cup diced onion
• 2 teaspoon fresh garlic, mince
• 2 cups frozen spinach
• 1/2 cup fresh tomato, finely minced with my new Alligator chopper
• EVOO
• 1- 5.3 ounce Fage Greek Yogurt
• 1 cup fine almond flour plus more to reach right consistency to hold together 
• 1/2 teaspoon baking powder
• 1/2 cup shredded Mozzarella
• Pecorino cheese, finely grated
• Intalian Seasoning blend
• salt and pepper to taste
• Frank's hot sauce to taste

Directions:

Preheat oven to 375-degrees.

Beat eggs in large bowl and in separate bowl, measure out almond flour and baking powder.

Cook frozen spinach in microwave for 2 minutes on high and once cooled, squeeze out excess liquid.

In a small skillet add EVOO, about 1 tablespoon, and place over medium heat.

Add onion and cook till soft. Add garlic, spinach and tomatoes. Remove from heat and add the Greek yogurt.

Add the vegetable mixture to the beaten eggs, Italian Seasoning blend, Frank's Hot Sauce, salt and pepper and shredded cheese.

Add the almond flour mixture. May have to add more almond flour to reach consistency that will be firm enough to stand alone on parchment paper.

Line a large baking sheet with parchment paper. Using a 1/4 measuring cup, scoop batter onto the baking sheet.

Top each biscuit with a generous sprinkle of Pecorino cheese.

Bake for 25 minutes until golden, Makes 12.

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Easy Dill Dip or Salad Dressing

 

This recipe is courtesy of Kat Boytsova. Delicious and as the recipe states - easy. 

Ingredients:

• 1-5.3 ounce Fage Greek Yogurt
• 1/2 cup mayonnaise
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh dill, minced
• 1 teaspoon dried onion
• 1/2 teaspoon granulated garlic
• salt and pepper to taste

Directions:

In a medium bowl, mix yogurt, mayonnaise, dill, parsley, dried onion, granulated garlic until fluffy.

Season with salt and pepper.

Garnish with fresh dill and more fresh pepper.

Serve with vegetables and crackers.

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Spring Salad with Herb Goat Cheese

 

Our neighbors, Larry & Alice, are from Georgia and come most summers. Alice is most talented. She knitted a sweater for me and it is absolutely gorgeous. So generous, caring people! She shared this salad with dinner recently. Dressing is fabulous and lots of fun ingredients for the salad. This recipe is for 4. I did double dressing, just in case. Think secretly wanted leftovers. I also increased honey in original recipe by 1 teaspoon...

Ingredients for vegetables:

• 1 bunch fresh asparagus, cut into 1-inch pieces, about 1 1/2 cups
• 1 cup frozen peas
• 1/4 teaspoon salt

Directions for above:

Prepare a bowel of ice water. Bring 8 cups water to a boil in a stockpot. Add asparagus and peas, and cook until tender, 2-3 minutes; drain. 

Plunge asparagus and peas into ice bath; drain.

Transfer to a paper towel lined baking sheet. Sprinkle with 1/4 teaspoon salt.

Maybe made a day ahead refrigerated.

Ingredients for Herb Goat Cheese:

• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chive
• 3 oz goat cheese log

Directions for goat cheese:

Crumble the goat cheese in a bowl and incorporate the fresh herbs with a fork.

Maybe made a day ahead refrigerated.

Ingredients for Dressing:

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon fresh mint
• 1/2 teaspoon fresh pepper
• 3/4 teaspoon salt
• 2 1/2 tablespoon EVOO

Directions for Dressing:

Combine all ingredients and incorporate with whisk.

Maybe made a day ahead refrigerated.

Ingredients for Salad:

• 1 container fresh baby spinach
• 1 cup thinly sliced radishes, I used the mandolin
• 1/4 cup roasted nuts of choice

So I am making this tomorrow for Easter. Hope all enjoy. I plan on serving in a large, shallow platter. I thought if I toss the dressing with the spinach first, then add the asparagus, peas, radishes, nuts and goat cheese in that order. Then drizzle a little more dressing. Sounds like a solid plan!

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High Protein Ranch Dip or Dressing

 

Creamy texture and simple ingredients. Uses cottage cheese and plain greek yogurt. I will publish original recipe, but I did not have Greek yogurt, so used all cottage cheese, 2 tablespoons mayo and 2 tablespoons fresh grated Parmesan. I did not have dill, but used extra chives as substitute. Totally a versatile recipe! Thank you Rash Hashemi of Shred Happens, Instagram!

Ingredients:

• 1 1/4 cup cottage cheese (I use Nancy's)
• 1/2 cup Greek yogurt
• 1/2 lemon, juiced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon granulated garlic (some fresh garlic maybe nice)
• 1/2 teaspoon onion powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried chives
• fresh parsley (I used fresh parsley that I dried in microwave)

Directions:

Add the cottage cheese, Greek yogurt and lemon juice to a food processor. Process until smooth.

Add the seasonings. Pulse a few times to mix. Taste and adjust seasonings.

Sprinkle with fresh parsley.

Store up to one week in refrigerator. Stir before serving.