New Favorite

Pork Poblano Stew – Savory Goodness

Savory Pork Poblano Stew was the second version I tried.  Last week I posted Pork Poblano Stew with Citrus Notes.  My girls asked me which Pork Poblano Stew I liked best and the answer is a resounding ‘Both’.   They are different and the flavors are incredible in both versions.    I called this one savory as opposed to a more citrus version shared last week. Next time I will add fresh cilantro to the stew as well as sprinkling cilantro on top when serving.  

PORK POBLANO STEW

4 to 5 poblano chile peppers (about 3/4 pound)
1 tablespoon extra virgin olive oil
2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
Salt
1 large onion, chopped (about 2 cups)
1 teaspoon cumin
3 to 4 garlic cloves, minced
1 chipotle chili in adobo, minced (I used 1/2 of one–to keep it milder)
1 tablespoon dried oregano
1 quart chicken stock (use gluten-free stock for gluten-free option)
1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
Sour cream or Greek Yogurt
Cilantro
Toasted shelled pumpkin seeds (pepitas) Optional

  • Char, peel, and chop the poblano chiles: Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.
  • Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin.
  • Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.
  • Sear the cubed pork: Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan. Sprinkle salt generously over the pork while they brown.
  • Sauté the onions and garlic: Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.
  • Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.
  • Add the chipotle, poblanos, pork, chicken stock and oregano, simmer: Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan. Add the chopped poblano chiles to the pan. Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.
  • Add sweet potato, corn: After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.
  • To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.

Recipe adapted from Simply Recipes.

Family Favorites

Low Country Boil

Many years ago my husband’s family had a large family reunion on the North Carolina Beach.  Each family took turns cooking dinner.  My brother-in-law, Ron, and his wife, Cathy treated us to a Low Country Boil.  It was wonderful and something our family still loves.  While we are landlocked, we can still enjoy a good Low Country Boil.

LOW COUNTRY BOIL

5 quarts water
2 pounds Kielbasa or hot smoked link sausage, cut in 1″ pieces
4 pounds small new red potatoes
6 ears fresh sweet corn, husked and cleaned
4 pounds fresh shrimp in the shell
1 red onion
Old Bay Seafood seasoning
Cocktail Sauce

Optional:  Add fresh, cleaned mussels or crab at the same time as the shrimp.

  • Bring 5 quarts water and 1/4 cup Old Bay Seasoning to a rolling boil in a large covered stockpot.
  • Add potatoes and onion; bring to a boil and cook, uncovered, 10 minutes.
  • Add sausage and corn, and return to a boil. Cook 10 minutes or
    until potatoes are tender.
  • Add shrimp to stockpot; cook 3-4 minutes or until shrimp turn pink. Drain. Serve with Old Bay Seasoning and cocktail sauce.
  • Serve all on large serving platters. Dig in!
Garden · New Favorite

Chicken Pozole with Tomatillos

Tomatillos are plentiful this year so I’m always up for trying a new recipe. I love my standard Posole recipe with pork, but liked this idea with chicken and tomatillos. Tomatillos have almost a citrus-like taste to them so it pairs well with chicken and pozole.

The soup was great fresh and I’ve frozen a large batch for a cold winter’s night!

CHICKEN POSOLE WITH TOMATILLOS

1 pound tomatillos
6 cups chicken stock
2 cups chopped onion
1 pounds chicken, skinned (I used 2 cups of cooked, chopped chicken vs. raw)
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
1/2 teaspoon dried cilantro
1/2 teaspoon crushed red pepper (or more to taste)
1/2 cup chopped fresh cilantro (optional)
1/4 cup reduced-fat sour cream (optional)
8 lime wedges (optional)
Family Favorites · Garden · New Favorite · Vegan · Vegetarian

Fresh Corn and Tomatillo Salsa

My garden continues to produce plenty of tomatillos and when paired with fresh sweet corn, cilantro and seasonings, it makes a wonderful salsa. I’ve also used it to top my favorite Papusas from the Farmer’s Market. It wold also be wonderful paired with chicken or fish. A new favorite!

CORN AND TOMATILLO SALSA

4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
4 cups husked, chopped tomatillos
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 tablespoons fresh lime juice
2 tablespoons water
3 tablespoons fresh, chopped cilantro
tortilla chips

  • In a large skillet, combine the corn kernels and jalapeño peppers. Cook and stir for 10 minutes, until the jalapeños are soft.
  • Add the tomatillos, green pepper, onions, lime juice, water and coriander to the corn and jalapeño mixture. Bring to a boil. Reduce heat and simmer for 5 minutes.
  • Remove from heat. Cool. Stir in cilantro.
  • Cool salsa in the refrigerator until ready to eat.
  • Serve with tortilla chips

Recipe adapted from:  http://allrecipes.com/recipe/19686/corn-and-tomatillo-salsa/?internalSource=search%20result&referringContentType=search%20results

Family · Family Favorites · Gluten Free

Ham Bone Soup…still wonderful

Ham Bone Soup was a recipe I found in a great cookbook given to my by my brother-in-law, Ron, and his wife, Cathy, many years ago. I was use left-over ham bones to make the broth, just like my Mother taught me. This particular recipe was a favorite of the entire family and I was sad when my cookbook and this recipe disappeared from my kitchen.

Many years later, my sister-in-law, Betty, found the recipe copied down by my late Mother-in-Law on a recipe card and gave it to me. God bless them! It was great to make the soup again, although I substituted Quinoa pasta for regular pasta. I cook the pasta separately and add to the soup when ready to serve, otherwise the pasta tends to fall apart.

Without the pasta added, the soup freezes well.

HAM BONE SOUP

3 quarts water
1 ham bone
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 package (10 oz.) frozen whole corn
1 package (10 oz.) frozen lima beans
1 16 oz. can black-eyed peas
1 16 oz. can chopped tomatoes
2 cup macaroni or pasta of choice
salt and pepper

  • In a large soup pot, combine water and ham bone and simmer for 1-2 hours.
  • Add carrots, celery, onion, corn, lima beans, black-eyed peas, tomatoes, salt and pepper.
  • Cook until vegetables are cooked through, about a hour.

 

Family · Family Favorites · Vegan · Vegetarian

Taco Stew…a beloved family favorite

Taco Stew has been a family favorite since the girls were little tykes. They loved it and it was another way I could get them to eat vegetables. In a pinch, I have substituted different vegetables and cheeses with equally good results.  Typically I double or even triple the recipe and freeze the leftovers. You could easily make this without the beef (or turkey) and omit the cheese and have a vegan version of Taco Stew.

This recipe appeared in the Denver Post many years ago as a recipe a young boy submitted for a recipe contest and won.  Brilliant!

TACO STEW

1 pound lean ground beef or turkey
1 medium onion, chopped
15 ounce cans whole kernel corn, drained
10 ounce can diced tomatoes with chilies
15 ounce can pinto beans in chili sauce (or black beans)
1 envelope taco seasoning mix (2 tablespoons)
1 can tomato soup
1 cup water
Tortilla chips
Grated Monterey Jack or Cheddar Cheese

  • Brown beef and onion.  Drain and rinse with hot water to remove excess fat. Combine all ingredients, except tortilla chips and cheese, in a Dutch oven. Simmer on low.Taco Stew Taco Stew
  • To serve, crumble tortilla chips in a serving bowl and cover with a generous heaping of stew. Sprinkle with cheese.
New Favorite

Cheesy Sausage Grits…MMMM, MMMM, Good!

Grits and Cathy did not have the opportunity to meet until about 8 years ago when I tasted a Grits Breakfast dish at a party. They actually tasted good and weren’t just a mushy, bland bowl of nothing like I expected.  Of course, what doesn’t taste good when mixed with cheese and sausage?

A few weeks ago I bought a bag of grits at Sprouts before I found a recipe for this yummy dish for my annual Mother’s Coffee/Tea. Every recipe I came across called for ‘instant grits’ not just plain old grits.  After much searching, I found this recipe. As one Southern friend told me, instant grits aren’t as good so don’t even bother!

Grits are now like a dear, old friend (at least when cheese is involved). I plan to make this again, without the sausage, as a side dish for BBQ.  MMMM, MMMM, good!

CHEESY SAUSAGE GRITS

1 cup grits (uncooked)
1 lb. breakfast sausage (bulk, if you need to use links, finely dice the cooked links)
1 cup onion (diced)
9 oz. green chiles (drained and chopped)
1/2 cup butter
2 eggs (slightly beaten)
2 cups cheddar cheese (shredded)
10 drops Tabasco
1 tsp sweet paprika
1/4 cup fresh parsley (chopped)

  • Preheat the oven to 325°F.
  • Cook the grits in 4 cups of salted water until done (follow package directions). (I whisked the grits into boiled water and it only took me about 5-10 minutes to cook the grits)
  • Saute the sausage and onions, breaking the sausage into small pieces.
  • Drain the grease from the sausage and onions.
  • Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
  • Combine the sausage and onions with the grits mixture.
  • Pour everything into a 9″x 13″ casserole and garnish with the paprika and parsley.
  • The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
  • Bake at 325°F for one (1) hour.
  • (The recipe states that this freezes well but I didn’t have any left to freeze!)

http://www.food.com/recipe/sausage-and-grits-casserole-92343

Family · Garden · Gluten Free · New Favorite · Vegan

Easy Summer Quinoa

Summer vegetables and Quinoa is the perfect combination.  This recipe is from Iowa Girl Eats.  I follow her blog and love her recipes! Her blog name, alone, was enough to bring me to her blog…Iowa girls stick together!

I loved this dish and the wonderful summer vegetables.  I substituted roast red peppers for the sundried tomatoes with great results.  I hope you’ll enjoy it as much as I did!

EASY SUMMER QUINOA

1 cup chicken or vegetable broth
1/2 cup quinoa
2 Tablespoons extra virgin olive oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
2 cups chopped kale
1 small zucchini, chopped
salt & pepper
2 ears sweet corn kernels (about 2 cups)
1/4 cup sundried tomatoes packed in oil, cut into strips (or roasted red peppers or both!)
1/4 cup white wine
1/2 cup peas
1/4 cup chicken or vegetable broth
1/4 cup fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping

  • Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.
  • Heat olive oil in a very large skillet over medium heat. Add shallots then sauté until tender, about 2 minutes. Add garlic and red chili pepper flakes then sauté for 30 more seconds, stirring constantly.
  • Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then sauté for 2 minutes.
  • Add corn and sun-dried tomatoes then sauté for 2 more minutes.

  • Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.

Adapted from Iowa Girl Eats

 

Family Favorites

Salsa Chicken ala Crockpot

Salsa Chicken in the crockpot is a simple, hearty dish and perfect to serve for a crowd. You can easily modify the recipe to match your taste, adding more vegetables, hotter chiles, etc.

I’m trying to avoid simple carbs so I served over quinoa with sliced fresh tomatoes. It would be fun to serve the chicken in a buffet with a variety of serving options (outlined below) to allow the guest to make their own finished product.

SALSA CHICKEN IN THE CROCKPOT

2 pounds chicken breasts (if large, cut in half)
1 can whole kernel corn, drained
1 can black beans, drained
7 oz. can diced green chiles
16 ounce jar of salsa
1 teaspoon dried cilantro
salt and pepper

  • Place chicken breasts in bottom of crock pot and season with salt and pepper.
  • Add corn, beans, chiles and salsa.  Sprinkle with cilantro.
  • Cover and cook on high for 5-6 hours or 8 hours on low.
  • About an hour before serving, shred the chicken in the crockpot and let simmer until ready to serve.

  • Serve with fresh tomatoes, avocado, sour cream, shredded cheese, or salsa as you like.
  • Serving options:  Use as filling in burritos or tacos.  Serve over quinoa, baked potato, rice or noodles.
New Favorite

Corn Chile Cheese Pie

Corn Chile Cheese Pie has been in my recipe file for years without credit to anyone. This weekend I had the ingredients and decided to try it.  I especially like the addition or corn meal to give a little texture to the pie.  While this recipe indicates no crust, I think it would be wonderful with a crust as well.

I served mine topped with slices of avocado and a side of fresh tomatoes.  Yummy for breakfast, lunch, dinner…anytime!

CORN, CHEESE, CHILE PIE

3 large eggs
16 ounce can whole kernel corn (blenderized)
2/3 stick butter
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces Monterey Jack cheese, shredded
4 ounces Cheddar cheese, shredded
4 ounces can diced green chiles
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

  • Preheat oven to 350 degrees.
  • Grease 9 1/2″ pie plate with butter.
  • Beat eggs.
  • Add all ingredients and stir.
  • Pour into dish and bake 45 minutes to 1 hour. Center will be firm and top will be brown.
  • Cool 10 minutes before cutting and serving.

  • Serve with sliced avocado and/or tomatoes.
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