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Recipes
Roasted Brussels Sprouts With Sesame Seed Chimichurri
By dawnu1
Heat oven to 425°. Slice ends off sprouts and cut into halves
- 1 1/2 pounds brussels sprouts
- 1/2 cup plus 2 tbsp olive oil, divided
- 2 teaspoons sea salt, divided
- 2 tablespoons black pepper, divided
- 1 cup packed fresh parsley
- 1/4 - 1/2 cup toasted sesame seeds
- 1/2 cup packed fresh cilantro
- 1/4 cup red wine vinegar
- 1 clove garlic
- Fresh basil (optional)
Spinach Sauce (for pasta)
By dawnu1
A delicious smooth garlic spinach sauce perfect for topping angel hair pasta!
- 2 10 oz bags of Frozen Chopped Spinach, thawed
- 4 cups of Chicken Broth
- 2 cups Fat Free Milk
- 1 cup Grated Parmesan Cheese
- 2-6 cloves of garlic, depending on personal taste
- 2 Tbsp Olive Oil
- White pepper, salt to taste
GREEN CHILE CHICKEN BAKE
By dawnu1
1. Heat the oven to 375F. 2
- 3-4 Boneless skinless chicken breasts, trimmed
- One 8 oz package cream cheese, softened
- ½ Pound New Mexico Green Chile
- 1 cup monterey jack cheese, shredded
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
GREEN CHILE CREAM CHEESE CHICKEN ENCHILADAS
By dawnu1
1. Saute cream cheese, green chiles, and pre-cooked chicken until it is warm and nicely combined
- 6+ soft tortillas (I prefer corn, but you can use flour)
- 8 oz. cream cheese
- 1 cup thawed Hatch Green Chilies, chopped
- 2 cups cooked, cubed or shredded chicken
- 28 oz can green enchilada sauce
- 2 cups shredded cheddar cheese (any cheese you like will work)
GREEN CHILE TURKEY TETRAZZINI
By dawnu1
1. Preheat oven to 400 degrees F
- Topping:
- 1 tablespoon olive oil
- 1 rib celery, diced
- 1 yellow onion, diced
- 16 ounces mushrooms, thinly sliced
- 1 red bell pepper, diced
- 1 Poblano Pepper
- 4 cloves minced garlic
- 3 tablespoons butter
- 1/4 cup flour
- 1 cup milk
- 1/3 cup dry white wine or sherry
- 2 1/2 cups chicken broth
- 2 ounces cream cheese, softened and cut into cubes
- 3 cups cubed or shredded turkey
- 1 Lb Bag New Mexico Frozen Chile, Thawed and Diced
- 2 1/2 ounces fresh grated parmesan
- 1 cup shredded pepper jack cheese
- 1 tablespoon minced cilantro
- 10 ounce spaghetti, cooked al dente
- salt and pepper, to taste
- 1/2 cup panko bread crumbs
- 2 tablespoons butter, melted
PORK AND RED CHILE TAMALES
By dawnu1
1. Arrange the pork butt in a large Dutch oven or heavy-bottomed stockpot
- 2 ½ pounds boneless pork butt, trimmed of excess fat
- 6 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- Water
- 4 cups Fresh Hatch Red Chile Sauce
- About 2 pounds of masa
- At least 36 softened corn husks, plus 36 strips for tying
Roasted Salsa Verde
By dawnu1
Roasting peppers brings out a lot of their aromas and natural sweetness, creating deep, smokey flavors
- 1 pound tomatillos, husks removed
- 2 jalapeño peppers (sliced in half and seeded) OR
- 2 to 3 flame-roasted and peeled New Mexican green chiles
- 1 small onion (sliced into 8 wedges)
- 2 cloves garlic
- 1 lime (juice and zest)
- 1/2 cup cilantro
- Salt and pepper, to taste
Picante Chicken Enchiladas
By dawnu1
1. Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl
- 1 jar (16 ounces) Pace® Picante Sauce
- 1/2 cup sour cream
- 2 tsp chili powder
- 2 cups cubed cooked boneless, skinless chicken breasts
- 1/2 cup Monterey Jack cheese (about 2 ounces)
- 6 flour tortillas (6-inch), warmed
- 1 green onion, thinly sliced (about 2 tablespoons)
Crock Pot Posole
By dawnu1
*Posole tip: Put your dry Posole in a pot of water, add a whole lime's worth of juice and soak for a full day
- 1 lb pork roast, whole
- 5 cups rich chicken broth
- 2 cups dried Posole kernels
- 1/2 - 2/3 cup new mexico red chile powder
- 1 teaspoon dried oregano
- 1/4 cup fresh cilantro, chopped
- 2 -3 cups warm water or 2 -3 cups additional chicken stock
- Salt and pepper to taste
Green Chile Stew
By dawnu1
*Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated
- 4 cups chopped roasted New Mexico (Big Jims) or hotter Chiles - skins and seeds removed
- 3 lbs cubed pork shoulder (ask butcher to cube it (1 inch/small cubes) and to give you the bone from the shoulder
- 3 Tbsp - Masa Flour
- 2 Tbsp - Olive Oil
- 1 large yellow onion - chopped
- 2 Tbsp - butter
- 32 oz - Chicken stock
- 4 Yukon Gold potatoes - 1/4 inch cubes
- 3 Carrots, cut cross-wise into small chunks (optional)
- 2-3 Roma tomatoes, chopped (optional)
- 8 + cloves of garlic - chopped
- 2 Tbsp - Fresh chopped Oregano
- 1 Tbsp - Fresh chopped Thyme
- 1 tsp - Cumin seeds, lightly toasted and ground
- Salt/Pepper
- 2 Additional Tbsp - Masa (if needed to thicken)
- 1/4 cup of chopped cilantro (or more!)