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Monday, August 23, 2010

Simply Potatoes Hatch Green Chile Hash Browns

  





It's that time of year for the Hatch Green Chile Festival here in Texas.  Hatch, New Mexico is known world wide for it's bountiful chile crop.  Hatch is located off Interstate 25, between Las Cruces and Truth or Consequences, New Mexico.  There are several varieties of peppers including the green chile mild in heat to medium and very hot.


Fact:  one fresh medium-sized green chile pod has as much Vitamin C as six oranges.  Now that alone would get you to eat these chiles.


One of our local grocery stores has a hatch festival every year for the past 15 years.  You can go and watch them roast the chiles and then purchase them for your recipes.  They package them freshly roasted and you need to keep them refrigerated or freeze them within a couple of day or else they will spoil.  You can also purchase the fresh chiles and roast yourself.  
These chiles are good in everything.



This is the chiles being roasted, the barrel turns around 5 gas burners located in the back-side of the barrel.


The roasted peppers look like this, now you have to pull the blackened skin off and cut them open to remove the seeds.  


                         


You can buy them fresh or just decorate your kitchen with them.


Now for the recipe



The Players!


In a large bowl mix all the hash brown ingredients together until well combined.  Spray a 2 quart glass baking dish.  Spread potato mixture into the prepared dish.  In a small bowl mix bread crumbs and butter together until combined.  Spread crumbs over the top of hash browns.  



Bake for 45 minutes @ 350 degrees until light brown 
and hash browns are tender.




Creamy, crunchy and a little bit of spiciness.


The Recipe:

Hatch Green Chile Hash Browns


Hash Brown Ingredients:
1 (20 ounce) package of Shredded Hash Browns (fresh not frozen)
1 can (10 ounce) cream of celery soup
2 cups of grated sharp cheddar
¾ cup low fat sour cream
¼ cup finely chopped sweet onion
¼ cup butter, melted
3 Hatch green chiles roasted, peeled, seeded and chopped

Topping Ingredients:
1 ½ cups panko bread crumbs
2 tablespoons butter, melted

Heat oven to 350 degrees

In a large bowl mix all the hash brown ingredients together until well combined.  Spray a 2 quart glass baking dish.  Spread potato mixture into the prepared dish.

In a small bowl mix bread crumbs and butter together until combined.  Spread crumbs over the top of hash browns.  Bake for 45 minutes until hash browns are tender.

Happy Eating!





Wednesday, August 11, 2010

Spicy Rotel Chicken

Tired of the same ole chicken?  Add a little spice in your life.  Besides it too darn hot to grill outside.  It's been over a 100 degrees for days and days.  
I needed something simple and easy to make for dinner. So here it is...


Open your mouth wide and taste this!



Only 4 main players!



Ok, flour doesn't count as a player, you should have this in your pantry!
1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper.



Spray the breasts with cooking spray and dredge in the flour.  
Shake off any excess flour.



Heat 2 tablespoons olive oil until hot.  Then place chicken breasts in hot oil and 



brown on both sides.



Pour rotel tomatoes and white wine (or chicken broth) over the chicken breasts; stir to mix well with pan drippings.  Heat until boiling, cover and place in a 400-degree oven for twenty minutes.



Remove from oven and sprinkle a little cheese on top of each breast and cover and place back in oven for five minutes.



I served with brown rice and french green beans.



Just look how tasty!


The Recipe:

Spicy Rotel Chicken

4 boneless, skinless chicken breasts
½ cup flour
½ teaspoon kosher salt
¼ teaspoon ground pepper
Olive oil cooking spray
2 tablespoons olive oil
1/4 cup white wine (or chicken broth)
1 can Rotel tomatoes (less spicy get the mild flavor)
¼ cup grated mozzarella cheese

Mix flour, salt and pepper in a small dish.  Spray chicken breasts with cooking spray on both sides and dredge in the flour, shake loose excess flour.  In an ovenproof pan, heat olive oil until hot.  Add chicken breasts and brown on both sides.  Pour rotel tomatoes and white wine over the chicken breasts; stir to mix well with pan drippings.  Heat until boiling, cover and place in a 400-degree oven for twenty minutes.
Remove from oven and sprinkle a little cheese on top of each breast and cover and place back in oven for five minutes.

Serves 4

Happy Eating!

Wednesday, August 4, 2010

Goat Cheese Empanadas

In the August Real Simple magazine they had a page full of small bites and this one stood out as a great simple fun recipe to feed to my family and friends. Try this quick and easy appetizer.  Takes three ingredients, 1 package of (2) refrigerated rolled pie crust, 4 ounce package of herbed goat cheese and store-bought corn salsa.  These are so easy and fun to make and better yet they taste great.




The Players!





Using a 3” round cookie cutter, cut out 16 circles from pie crusts.








Divide goat cheese among the circles. 



Lightly dot edges of the dough with water, fold in half,
and press with a fork to seal.




Lightly dot edges of the dough with water, fold in half,



and press with a fork to seal.




Bake on a baking sheet @ 400 degrees for 12 minutes until lightly browned.  Serve with salsa.








The Recipe:

Goat Cheese Empanadas

1 package refrigerated rolled pie crusts
3 inch round cookie cutter
4 ounce package herbed goat cheese
1 store-bought jar of corn salsa

Using a 3” round cookie cutter, cut out 16 circles from pie crusts.
Divide goat cheese among the circles.  Lightly dot edges of the dough with water, fold in half, and press with a fork to seal.

Bake on a baking sheet @ 400 degrees for 12 minutes until lightly browned.  Serve with salsa.

Happy Eating!

Adapted from Real Simple - August recipes

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