Archive for the ‘Chile Recipes’ Category

Baked Jalapeno Party Poppers Recipe

Sunday, June 21st, 2009

This was a big hit at the BBQ… especially with the guys.

Jalapeno Peppers (wash and drain) – with a sharp paring knife, cut a circle around the top and remove the top.  Use a butter knife or something similar that will fit in the hole and scoop out as many of the seeds as possible.

Fill the inside with a mixture of softened cream cheese and diced cilantro.

Replace the cap snugly.

Wrap a piece of bacon around the outside of the pepper, and hold in place with toothpicks (try to catch part of the cap, to hold it in place also).

Place peppers on a broiling pan (sometimes I use my baking/cooling rack on top of a cookie pan to catch the grease).  Bake at 375 until the bacon is completely cooked (cook for about 15 minutes on one side, then about 10 on the other side, but keep an eye on it – it may need to cook a little longer).

Other variations:  Mix green onions or a few seeded tomato pieces (diced finely) in with your cream cheese.  Be careful with adding ingredients that are full of moisture, as they’ll make it a very messy dish to eat.  Also, try mixing in some shredded cheddar with the cream cheese.

NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings.  However, I am very interested in any garden related recipes or comments that you’d care to share.  Please feel free to send them to me at:  info@howtogardenadvice.com

Apple & Celery Salad

Sunday, April 12th, 2009

Thanks to Laura from Boston for this recipe!  She says…

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This is one of my favorite summer salad recipes:

Apple & Celery Salad

2-3 medium sized red apples
3 stalks of celery (peel off the tough outer skin)
2/3 cups macadamia nuts, chopped and toasted
juice from 1/2 lemon
1 cup sweet poppy seed dressing (buy from the store for convenience)
1/2 cup water
1 tsp cayenne pepper
salt and pepper

Cut apples and celery to match-stick size, place both in a large bowl with half of the lemon juice. fill the bowl with water until water covers apples and celery. Let sit for a half an hour.

Whisk the rest of the ingredients together to make the dressing (except for the nuts).

Drain the apple/celery mixture and toss with the dressing. Top with the toasted macadamia nuts.

Chili Recipe

Sunday, April 12th, 2009

Thanks to Paul for sharing this recipe!

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This is his favorite chili recipe…

3 tbsp olive oil
1 lb chuck roast, cut into bite sized chunks
1 & 1/2 lb pork butt roast, cut into bite sized chunks
2 tbsp chili powder
1 tsp ancho chili powder
1 cup diced onions
1 tbsp minced garlic
4 cups peeled chopped tomatoes
3 cups tomato sauce
2 tsp cumin
1 tsp salt
1 tsp ground black pepper
15 oz can of pinto beans, drained
15 oz can of black beans, drained
15 oz can of dark kidney beans, drained

Heat oil in large skillet. Add meat and sprinkle with chilli powders. Stir and cook until meat starts to brown. Then add onions and garlic. Keep stirring while it cooks. When onions start to soften, add tomatoes, tomato sauce, and spices. Reduce heat to a simmer and cover, simmering for a half hour, stirring periodically. Add beans and continue to simmer gently, stirring to keep from burning the bottom. Cook until chili is the desired thickness.

Note: if you like chili with a little heat: add cayenne flakes or jalepeno slices when adding the onions.

Thai Yellow Chicken Curry

Sunday, March 15th, 2009

This is one of my husband’s favorite all time meals.  Very nice flavor, and you can make it at any hot (spicy) level you like… including none at all.

Ingredients:
1 green chillie pepper
2 shallots (or 1 small onion)
1 (2″) section of peeled ginger root section, sliced
3 garlic cloves
1 tsp ground coriander
1 tsp ground mustard
1/4 tsp ground nutmeg
3 tbsp fish sauce
1/2 tsp tumeric
1 tsp brown sugar
1 tbsp lime juice
1 can coconut milk
1 red bell pepper, diced
1 package boneless skinless chicken breasts
vegetable oil
1 cup basil leaves, chopped

Slice chicken breasts into bite-sized strips.  Heat oil over medium-high heat.  Add chicken and red pepper.  Cook, stirring, until completely cooked (but don’t overcook or will be tough).

Place all ingredients (reserve 1/2 of can of coconut milk for use later) except chicken, red pepper and basil… into food processor and blend until smooth.

Add the liquid mixture to the chicken in the saucepan.  Add the remainign coconut milk and the basil.  Bring to a simmer and serve with rice.

Shrimp (or chicken) Creole and Rice Recipe

Sunday, March 15th, 2009

A hearty dish!  Spice it up (or down) to your family’s taste.  Serve over rice.

Ingredients:
2 tbsp butter
1/2 cup minced onion
1 bay leaf, crushed
1/4 cup diced celery
1 tsp minced parsley
1/2 cup minced green pepper
dash of cayenne
1/4 tsp pepper sauce (Tabasco, etc)
1/2 tsp salt
1 small can tomato paste
3 cups water
2 cups cooked shrimp (or chicken)

Cook onion in butter until tender.  Add in remaining ingredients (except for shrimp/chicken).  Cook slowly on low heat, stirring occasionally, until thickened (approximately 30 mintues).  Stir in Shrimp/chicken.  Serve over rice.

Tostadas Recipe

Sunday, March 15th, 2009

This is a nice summer finger-food recipe.  Adjust the ingredients to your taste.  I like to prepare it just to the point of decorating, and let my dinner guests finish their own.

Ingredients:

Vegetable oil
1/2 onion, diced
2 cloves garlic, chopped
2 cups cooked chicken breast (use canned if you’re in a hurry)
3 chipotle chiles (you can use canned here too if needed)
1 cup tomato puree
1 tbsp oregano
1 can refried beans
farmer’s cheese, crumbled
Tostadas (fried, flat corn tortillas)
sour cream
chopped clinatro
chopped scallions (green onions)

Saute onion and garlic in vegetable oil until soft.  Add chicken.

Puree the chipotle peppers and the tomato puree in blender.  Pour over chicken, add oregano and cook for 10 minutes over low heat.

Warm the refried beans in a sauce pan.  Spread over tostadas.  Add a layer of chicken.  Next, add a layer of cheese.  Then garnish with a dolop of sour cream and chopped scallions and or cilantro.

Ricki’s White Bean Chili Recipe

Sunday, March 15th, 2009

This is a great recipe.  Great by itself, or served with corn bread.

Ingredients:
1 lb dried navy beans (or used canned beans and cut the prep/cooking time down drastically)
5 cups chicken broth
4 tbsp butter
1 tbsp minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (mild or hot to your taste)
1 lb boneless skinless chicken breasts, finely chopped
1 tbsp ground cumin
1 tbsp oregano
1 tsp black pepper
1/2 tsp white pepper
pinch of cayenne pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans and cover with cool water… soak for minimum of 2 hours.  Drain.

In a sacuepan, heat butter over medium heat.  Add garlic, onion and peppers.  Saute until onions are tender.

Place beans in large pot with chicken broth and bring to a boil over high heat. Add onion/chile pepper mixture to broth.  Add the remaining ingredients.  Lower heat to medium and cook for approx 1 1/2 hours (stirring occasionally).