Chile Verde

Tender smothered pork
A taste of New Mexico
Flavorful green sauce

Chile Verde

Chile Verde Adapted from Make It Do

Rice Slightly Adapted from Rick Bayless

Ingredients:

Chile Verde -

3 tbsp vegetable oil

2 lbs pork loin, trimmed & cut into 1" pieces

Salt

Pepper

1 large onion, chopped small

1 Anaheim pepper, seeded & minced

1 tsp minced garlic

3 cups low-sodium chicken broth

14.5 oz can petit-cut diced tomatoes with juice

28 oz fire roasted, diced mild green chiles (I used La Victoria 4oz cans)

1/4 tsp ground cumin

2 tbsp flour

*Of course you can roast, peel, seed, and chop your own chiles.  Make sure you use mild green chiles and factor in the extra prep time!

Serve With: 

Arroz Blanco (Mexican white rice) -

2 tbsp vegetable/canola oil

1 1/2 cups long grain white rice (dry)

1 small white onion, chopped fine

1 tsp minced garlic

2 3/4 cups low-sodium chicken broth

1 tbsp lime juice

1 1/4 tsp salt

*Alternately, you could serve the Chile Verde with plain white rice.  The Arroz Blanco is truly delicious, though.  You won't be sorry that you made it!

Directions:

1.  Heat 1 tbsp of the oil in a Dutch oven set over medium-high heat until shimmering-hot.  Add half of the pork.  Season with salt and pepper.  Sear the outside of the pork (you are not trying to cook it through).  Transfer the pork to a plate.

2.  Add another 1 tbsp oil to the pot.  Add the 2nd half of pork.  Season with salt and pepper.  Sear and transfer to the plate with the first batch of pork. Set aside.

3.  Reduce the heat to medium.  Add the last 1 tbsp oil to the pot.  Add the onion and 1/8 tsp salt.  Cook until the onions are just beginning to soften.  Add the Anaheim chile.  Continue to cook until the onions are translucent and the chile has softened.

4.  Add the garlic and cook, stirring constantly, for 30 seconds.  Immediately add the chicken broth.

5.  Add the tomatoes, fire-roasted chiles, and cumin.  Add the pork back to the pot.  Stir to combine.  Bring to a simmer.

6.  Reduce the heat to low.  Simmer, stirring occasionally, until the pork is very tender - about 2 1/2 hours (you could certainly use a Crock Pot here).  

7.  For the Rice: preheat the oven to 350°.  Place a medium oven-safe stock pot or Dutch oven over medium-high heat.  Add the oil.

8.  Once the oil is hot, add the rice, the onion, and the garlic.  Reduce the heat to medium.

9.  Cook, stirring often, until the rice has turned opaque and the onions have softened.  You are not trying the brown the rice or onions.

10.  Add the broth, lime juice, and salt.  Stir to combine.  Increase the heat to high.  When the liquid begins to boil, place a lid on the pot and transfer it to the oven.

11.  Bake for 15 minutes.  Remove the pot from the oven, stir the rice mixture.  Replace the lid and return the pot to the oven.  Bake for 15 minutes more.  Fluff the rice mixture with a fork.

Carnitas-Style Stuffed Shells

Carnitas flavor
Arroz, Ranchero, and cheese
A dish to savor

*Carnitas are slow-cooked, spicy, shredded pork shoulder.  This recipe uses the same flavors, but applies them to ground pork.  It's not the same of course, but it's considerably faster, very tasty, and perfect for this recipe!

Carnitas-Style Stuffed Shells

Rice Slightly Adapted from Rick Bayless

Ingredients:

Rice -

2 tbsp vegetable/canola oil

1 1/2 cups long grain white rice (dry)

1 small white onion, chopped fine

1 tsp minced garlic

2 3/4 cups low-sodium chicken broth

1 tbsp lime juice

1 1/4 tsp salt

Pork -

1/8 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp Mexican oregano

1/4 tsp salt (plus more to taste)

1/2 tsp granulated garlic

1/2 tsp ground black pepper

1/2 tsp smoked paprika

1 tbsp dried minced onion

1 lb ground pork

1 1/2 cups chicken broth

1 cup fresh orange juice (from about 3 oranges)

Ranchero Sauce -

2 tbsp butter

1/2 medium onion, chopped small

1/2 green bell pepper, chopped small

14 oz can diced tomatoes (with the juice)

1/2 tsp minced garlic

1 1/2 tsp ground cumin

1/8 tsp cayenne

1/8 tsp salt (plus more to taste)

2 cups chicken broth

1 lb large pasta shells

1 tbsp salt

1 tbsp olive oil

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

*The rice, filling, & sauce are also awesome wrapped in flour tortillas or prepared enchilada-style!

*You will only use half of the prepared rice (Arroz Blanco) in the filling.  The rest can be served on the side or at a different time.  It's even more delicious when mixed with cheese!

*If you prepare the filling in advance so that it is cold when the shells are stuffed OR if you prepare the recipe in advance through Step 19, additional cooking time will be required.

Directions:

1.  For the Rice: preheat the oven to 350°.  Place a medium oven-safe stock pot or Dutch oven over medium-high heat.  Add the oil.

2.  Once the oil is hot, add the rice, the onion, and the garlic.  Reduce the heat to medium.

3.  Cook, stirring often, until the rice has turned opaque and the onions have softened.  You are not trying the brown the rice or onions.

4.  Add the broth, lime juice, and salt.  Stir to combine.  Increase the heat to high.  When the liquid begins to boil, place a lid on the pot and transfer it to the oven.

5.  Bake for 15 minutes.  Remove the pot from the oven, stir the rice mixture.  Replace the lid and return the pot to the oven.  Bake for 15 minutes more.  Fluff the rice mixture with a fork.  Transfer the rice to a plate to cool.

6.  Meanwhile For the Pork: in a small bowl, combine the coriander, cumin, oregano, salt, garlic, pepper, paprika, and onions.  Set aside.

7.  Place a large nonstick skillet over medium-high heat.  Add the pork.  Cook, crumbling the meat as it cooks, until the pork is no longer pink.  Remove the pan from the heat.  Drain any excess oil.

8.  Stir the spice mixture into the pork.  Add the orange juice and broth.  Return the pan to medium-high heat.

9.  When the mixture comes to a simmer, reduce the heat to medium-low.  Simmer, stirring occasionally, until most of the liquid is gone.

10.  Transfer the meat mixture to a plate to cool.

11.  Meanwhile For the Sauce: melt the butter in a large saucepan set over medium heat.  Add the onions and peppers.  Cook until the vegetables are just beginning to brown around the edges.

12.  Add the tomatoes, garlic, cumin, cayenne, and salt to the saucepan.  Stir to combine.  Add the broth to the pan.  Simmer for 10-15 minutes or until the sauce begins to thicken.

13.  Transfer the sauce to the bowl of a food processor (or blender).  Process until smooth.  Set aside.

14.  Boil the shells according to manufacturer instructions, adding 1 tbsp of salt and 1 tbsp of olive oil to the water.  Shells should be just under al dente (aprx 9 minutes).  Drain.

15.  In a medium bowl, combine the pork, 1/2 cup of the cheddar, 1/2 cup of the mozzarella, and half of the rice.  Toss to mix.

16.  Spread 1 1/4 cups of the sauce over the bottom of a 9" X 13" baking dish.

17.  Spoon filling into the shells (each shell should be all the way full) and place them into the baking dish (they will be fairly tight-packed).

18.  Spoon the remaining sauce over the tops of the shells.

19.  Sprinkle the remaining cheddar and mozzarella evenly over the tops of the shells.

20.  Cover the baking dish with foil and bake for 10-15 minutes or until the cheese is bubbly.  Uncover the dish.  Bake for 5 more minutes.

21.  Let rest for 5 minutes.  Serve!

Casserole Pizzaiola

Pizza, cheesy bliss  
Extraordinary flavor
Words are not enough

Casserole Pizzaiola

Ingredients:

1/2 cup grated Parmesan

1/2 tsp granulated garlic

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried marjoram

1/2 tsp dried parsley

1/4 tsp black pepper

1 lb small shell pasta (conchiglie)

1 tbsp salt

1 tsp olive oil

2 tbsp butter

1 lb mild Italian sausage (without casings/casings removed)

1/2 cup green bell pepper, chopped fine

1/4 cup red onion, chopped fine (ok to substitute freeze dried, but add in Step 6 instead of 5)

1/4 tsp red pepper flakes

1/4 cup chopped pepperoni (ok to substitute mini pepperoni slices)

1 tsp fresh basil (ok to substitute freeze dried)

1/2 tsp salt

5 oz (about 6 tbsp) pizza sauce (optional)

1 1/2 cups shredded colby cheese (cheddar is a good substitute, but is oilier)

1 1/2 cups shredded mozzarella cheese

*This casserole, like pizza, can be customized with your favorite toppings.  Add mushrooms, olives, bacon crumbles; substitute different cheeses - make it how you like it!  

*This recipe can be prepared ahead of time through Step 10.  Cover tightly with plastic wrap and chill until ready to cook.  You will have to add extra cooking time.

Directions:

1.  Preheat the oven to 350°.

2.  Combine the Parmesan, garlic, oregano, dried basil, marjoram, parsley, and pepper in a small bowl.  Toss the ingredients together to blend.  Set aside.

3.  Bring a large pot of water to a boil.  Add the salt and olive oil.  Add the pasta and cook until just al dente (follow manufacturer instructions).  Reserve 1/4 cup of the pasta water, set aside.  Drain the pasta. Cover and set aside.

4.  In the same pot, set over medium heat, add the butter.  Cook, stirring constantly.  When the butter smells nutty and appears golden brown, immediately transfer it to a small heat-proof bowl.  Set aside.

5.  In the same pot, set over medium heat, add the sausage.  Cook, stirring and crumbling, until the sausage is cooked through.  Transfer the sausage to a plate lined with paper towels to drain.

6.  Return the pot to medium heat.  Add the green peppers and onions.  Cook, stirring occasionally, until the vegetables soften.  Remove the pot from the heat.

7.  Add the cooked sausage, Parmesan mixture, red pepper flakes, pepperoni, fresh basil, and salt to the pot.  Mix well.

8.  If you are using pizza sauce, add it to the meat mixture and blend well.  If you are not using sauce, add 2 tbsp of the pasta water (or more as needed to keep the mixture moist).

9.  Add the pasta and butter to the pot and mix well.

10.  Pour half of the mixture into a 9" X 13" baking dish and spread into an even layer.  Sprinkle half of the cheddar and mozzarella cheese evenly over the top.  Pour the remaining pasta mixture into the dish and spread into an even layer.  Sprinkle the remaining cheeses evenly over the top.

11.  Bake for 15 minutes or until the cheese is melted and bubbly.

12.  Let rest for 5 minutes.  Cut and serve!

Chili Mac Casserole

Savory chili
Velvety, cheesy pasta
Together as one

Chili Mac

Adapted from Cook's Illustrated

Ingredients:

Chili -

2-14 oz cans diced tomatoes (with juice)

1 tbsp + 1 tsp chili powder

1 tbsp smoked paprika

1 tbsp ground cumin

1/4 tsp granulated garlic

1/4 tsp ground black pepper

3 tbsp canola oil

1 lb (a little over is fine) ground chicken

1 green bell pepper, diced fine

1 onion, diced fine

1 tbsp minced garlic

1-15 oz can tomato sauce

1 tbsp brown sugar

1 tsp salt

Mac -

1 lb elbow macaroni

1 tbsp canola oil

1 tbsp + 3/4 tsp salt

12 oz can evaporated milk

5 oz can evaporated milk

2 eggs

1/2 tsp Tobasco sauce

1/2 tsp black pepper

6 tbsp butter, cut into 1" pieces

16 oz shredded cheddar-jack cheese (you can substitute all cheddar or colby-jack)

12oz shredded cheddar-jack cheese (you can substitute all cheddar or colby-jack)

*This recipe makes two casseroles.  The measurements are nice because you use full packages of tomatoes, milk, pasta, and meat.  Also, this recipe freezes beautifully, so if it's too much, you can pop the extra in the freezer for another day.  That said, you can absolutely halve the recipe if you prefer.

*You can substitute ground beef or turkey for the chicken, but you may need to adjust the salt.

Directions:

1.  Chili: pulse the diced tomatoes in a food processor until pureed.  Set aside.

2.  In a small bowl, stir together the chili powder, paprika, cumin, granulated garlic, and black pepper.  Set aside.

3.  Add 1 tbsp of the oil to a large skillet set over med-high heat.  Once hot, add the chicken.  Cook, stirring and breaking up the meat as it cooks, until the chicken is cooked through.  Transfer the chicken to a plate and set aside.

4.  Add the remaining 2 tbsp of oil to the skillet.  Return to medium-high heat.  Once the oil is hot, add the bell pepper, onion, spice mixture, and garlic.  Cook, stirring often, until the vegetables have softened.

5.  Add the processed diced tomatoes, the tomato sauce, the brown sugar, and the salt to the skillet.  Reduce the heat to low.

6.  Add the meat to the food processor and pulse until no large pieces remain (this step is not essential, but leads to a nicely textured casserole).

7.  Add the meat to the skillet and mix well.  When the mixture is heated through, remove the skilled from the heat and set aside.

8.  Mac: preheat the oven to 400°.

9.  Bring a large pot of water to a boil over high heat.  Add the oil and 1 tbsp of the salt to the water.  Add the pasta to the water.  Cook for five minutes or until just under al dente.  Drain well and leave in the colander.

10.  Whisk together the 12oz can of evaporated milk, eggs, Tobasco, black pepper, and salt in a liquid measuring cup.  Set aside.

11.  Add the butter to the pot and set it over medium heat.  Cook, stirring constantly, until the butter foams and turns a light peanut-butter color.

12.  Remove the pan from the heat.  Immediately stir in the 5oz can of evaporated milk.  Whisk in the milk-egg mixture and 8oz of the cheese.

13.  Return the pot to low heat.  Cook, stirring often, until the cheese is almost melted.  Add the remaining 8oz of cheese.  Cook, stirring often, until the cheese is almost melted.

14.  Stir the pasta into the cheese mixture and remove the pot from the heat.

15.  Add the chili meat to the pasta pot.  Mix well.

16.  Divide the mixture evenly between two 9"X13" baking dishes.  Divide the 12oz of cheese evenly over the tops of the casseroles. 

17.  Place the baking dishes in the oven.  Cook for 15 minutes or until the cheese on top is bubbly and starting to brown.

18.  Remove the casseroles from the oven.  Let rest for 10 minutes.  Serve!  If you were to crumble Fritos over the top, well, I don't think you'd get any complaints :)

Memphis-Style Grilled Chicken

Nothing says summer like some tasty grilled chicken.  Mmm mmm!  Add some baked beans, corn, and watermelon and you've got yourself a meal.
The spice rub for this chicken comes from Patio Daddio.  It's a really nice and balanced blend of flavors - different from rubs I've used in the past.  The sweet and slightly smoky sauce is a perfect match, using many of the same seasonings.  Both together on succulent brined chicken makes for some excellent grill-food!

Memphis-Style Grilled Chicken

Spice Rub (slightly adapted) from Patio Daddio

Brine from America's Test Kitchen

Ingredients:

Dry Rub -

2 tbsp Kosher salt

1 tbsp sugar

1 tbsp brown sugar

1/2 tsp sweet paprika

1/2 tsp chili powder

1/4 tsp mustard powder

1/4 tsp granulated garlic

1/4 tsp granulated onion

1/4 tsp black pepper

1/4 tsp celery salt

1/4 tsp ground ginger

1/4 tsp dried thyme

1/4 tsp dried oregano

1/8 tsp ground coriander

1/8 tsp cayenne

Sauce -

1/2 cup tomato sauce

1/2 cup brown sugar

2 tbsp unsulphured molasses

2 tbsp dried minced onion

2 tbsp lemon juice

1 tsp granulated garlic

1/2 tsp sweet paprika

1/4 tsp celery salt

1/4 tsp black pepper

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp chili powder

1/8 tsp liquid hickory smoke

1/16 tsp ground coriander

1/4 cup water

Brine -

8 cups cold water

1/4 cup sea salt

1/4 cup sugar

2 lbs boneless-skinless chicken breasts*

Oil

*This recipe works well with bone-in chicken and also pork!

Directions:

1.  For the Rub: combine all of the ingredients in a small bowl.  Blend well.  Cover and set aside.

2.  For the Sauce: whisk all but the water together in a small saucepan until well blended.  Whisk in the water.

3.  Bring the sauce to a simmer over medium-high heat.  Reduce the heat to low and simmer for 15 minutes or until slightly thickened (the sauce will thicken more as it cools).

4.  Transfer the sauce to a bowl.  Let cool completely.  Cover and chill until ready to use.

5.  For the Brine: combine all of the ingredients in a large bowl.  Stir until the salt and sugar are completely dissolved.

6.  Trim the chicken, separating the tenderloins from the breasts.  Place the chicken pieces smooth-sides down (a few at a time) in a large ziptop bag.  Use a meat pounder to flatten the pieces to an even thickness.

7.  One hour before you are ready to put the chicken on the grill: place the chicken pieces in the brine.  Cover with plastic wrap or a lid.  Place the bowl in the refrigerator for one hour.

8.  Meanwhile: clean and oil the grill grate, preheat the grill to high.

9.  Remove the chicken pieces from the brine.  Pat completely dry with paper towels.  Sprinkle both sides of the chicken liberally with the spice rub.

10.  Grill the chicken until it is golden brown on the first side.  Flip.  Cook until the chicken reaches an internal temperature of 155°.  You can brush sauce on during cooking, if desired.

11.  Transfer the chicken to a clean plate.  Tent with foil and let rest for five minutes.  Serve (if you didn't grill the chicken with the sauce, serve the sauce as an accompaniment)!

Chili Rice

Picture a delicious marriage of Arroz Mexicano and Chili.  That's chili rice and it is fabulous!

Chili Rice

Inspired by Brown Eyed Baker

Partially Adapted from America's Test Kitchen

Ingredients:

2 tbsp red chili powder

1 tsp ground cumin

1 1/2 tsp salt, divided

1/2 tsp smoked paprika

1/2 tsp Mexican oregano

1/4 tsp garlic powder

1 lb ground chicken (or beef)

Water

1 tbsp tomato paste

1 green bell pepper, chopped small

1 tbsp dried minced onion

1 tsp minced garlic

15 oz can tomato sauce

4 tbsp masa

1 cup diced tomatoes (fresh or canned)

1/2 white onion, chopped

3 tbsp canola oil

1 cup long grain white rice

2 cups chicken broth

16 oz can kidney beans, rinsed & drained

16 oz can pinto beans, rinsed & drained

1 cup shredded medium cheddar cheese

Chopped green onions or chives, for garnish (optional)

Sour Cream for garnish (optional)

Directions:

1.  In a small bowl, stir together the chili powder, cumin, 3/4 tsp salt, paprika, oregano, and garlic powder.

2.  In a medium bowl, mix the chicken with the spices and 1 cup of the water.  This will make a soupy mixture.

3.  Add the chicken mixture to a Dutch oven set over medium heat.  Cook, stirring often, until the chicken is cooked through.

4.  Add the tomato paste and the bell pepper to the pan.  Cook until the pepper has softened.  Add the dried minced onion and the garlic.  Cook for 30 seconds.  Add the tomato sauce, masa, and 1/2 cup of water.

5.  Reduce the heat to low.  Simmer the mixture until it has thickened (almost a sloppy joe consistency).  Transfer the mixture to a bowl or plate.  Wipe out the pot.

6.  Preheat the oven to 350°.

7.  Place the diced tomatoes and the onion in the small bowl of a food processor.  Process until smooth.  Transfer the mixture to a measuring cup.  You should have 1 cup of puree (if you have any extra, you can discard it).  Set aside.

8.  Heat the oil in the Dutch oven set over medium-high heat.  Once hot, add the rice.  Cook, stirring often, until the rice turns pale golden and opaque.

9.  Stir the tomato-onion mixture, the chicken broth, 3/4 tsp salt, and the meat mixture into the rice.  Bring to a boil.  Place a lid on the pot.  Place the pot in the oven.

10.  Bake for 20 minutes.  Remove the pot from the oven.  Stir the chili-rice.  Stir the beans into the mixture.  Replace the lid.  Put the pot back in the oven.

11.  Bake for 20 minutes.  Remove the pot from the oven.  Stir.  If the rice is tender, the cooking is done.  If not, replace the lid and cook until the rice is tender (check after 10 minutes).

12.  Serve topped with cheese, sour cream, and green onions or chives.  A side of Nacho Doritos isn't an unwelcome accompaniment either!