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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