Crockpot Chile Verde

Crockpot Chile Verde 

2 to 3 lbs.        Pork Tenderloin.

1 bag               Hatch Chile peppers.

1 4 oz.             Green chiles.

1                      Yellow onion.

1 Tbsp.            Olive oil.  

1                      Red bell pepper.

2 cups              Chicken broth

3 cloves           Garlic

1 Tsp.               Pepper

1/2 Tsp.            Sea salt  

1 Tsp.               Garlic Powder

1 Tsp.               Ground cumin*

1 Tsp.               Cayenne pepper*

1 Tsp.                Chili powder*

*Or to taste.

Either the night before or the early morning, start with the Hatch chiles and the pork. Pre-heat the oven to 425 degrees.  Line a baking pan with foil. Rince the chiles, dry them off, place them on the foil, do not crowd them. Brush them with olive oil and lightly salt. Bake for 10 minutes until they start to blister, turn them with tongs and bake another 10 to 15 minutes. When they are blackened and blistered remove them and add to a bowl, cover with foil and let them steam until they are cool enough to touch. 

Place the roasted chiles on a clean cutting board or a flat surface and grab the stem area with your non dominant hand. With your dominant hand, start peeling away the skin from the top of the pepper and work your way down. The skin should come off effortlessly, revealing the vibrant green flesh beneath. Chop and put in a bowl to store overnight or place in the crockpot. 

While chiles are baking, pour the olive oil into a pan and put on medium heat. Cut the pork into cubes

and brown them. Then place in bowl to store overnight in the fridge or place in the crockpot. 

Chop the garlic, onion, and red bell pepper, add to the pork and chiles in the crockpot. Mix the broth and seasonings in thoroughly. Cook for 8 to 9 hours on low and 4 to 5 hours on high. 

Serve with white rice, refried beans, and tortilla's. Enjoy!

The best turkey meatloaf around!

The Best Turkey Meatloaf 

1 1/4 pound      Ground turkey

1 4 oz.              Green chili's

3/4 cup             Marinara sauce 

2                       Eggs 

1/2 bulb            Shallot chopped. 

1 Tsp.               Olive oil 

1/2 cup             Cracker crumbs or bread crumbs. 

2                       Sprigs of thyme chopped

1 Tsp.               Pepper

1/2 Tsp.            Salt 

1 Tsp.               Dried chili flakes (optional)

1 Tsp.               Italian seasonings.

Heat the oven to 425. 

In a large mixing bowl, mix the turkey, chili's, 1/4 to 1/2 cp. marinara, eggs, oil, and shallots thoroughly. In a small bowl
add the spices and blend and add to meat mixture and stir thoroughly. Add the crumbs and mix through evenly. 

Line a baking pan with foil. Shape it into an oblong loaf and place on the foil. Right before putting the meatloaf in the oven lower heat to 350 and cook for 35 minutes and then spread the rest of the  marinara over the top cook another 10 to 20 minutes.

Potatoes and gravy, or buttered potatoes goes well. 

PULPETA: THE CUBAN MEATLOAF - Repost from July of 2019

This was so delicious I had to repost it. 

We recently had a meatloaf cook off at my home. They were all delightful. I thought I would share the recipe for the one I made. A Pulpeta: The Cuban Meatloaf. I found it on Meatloaf recipes around the world. Of course, I took liberties.

No need to heat the oven. You'll need a deep pot.

Pulpeta: The Cuban Meatloaf

Ingredients:
1  lbs Ground beef
1 lbs Hot sausage
2 eggs 

2 cups plain breadcrumbs (1/2 cup for meatloaf mixture, and 1 1/2 cups for the breading)
6 mozzarella string cheese sticks 1 large onions1/2 green pepper6 cloves garlic1/4 cup and 3 tbsp. extra virgin olive oil
1 small can tomato sauce
1 can petite diced tomatoes2 tbsp. ketchup2 cups dry white wine1 tbsp. garlic powder1 bay leaf

Season to taste.

Mix the meat, eggs, garlic powder and 1/2 cup breadcrumbs. On a board roll together and spread out like a giant oblong burger patty. Then lay the 6 string cheese in the center. Fold the sides and ends over until the cheese snug inside. Make sure there are no seams.  

In a oblong baking pan or Tupperware container of the same size. Pour the rest of the bread cubs in it. Place the meatloaf on top and roll (carefully) until it's coated. 

In the pot add 1/4 cup oil and heat on medium. Place (carefully) the loaf in and brown, then turn and brown. About 5 minutes on each side, then remove to a cooking board. 

Add the rest of the oil and add chipped, onion, pepper, garlic and saute  until tender. Add wine, tomatoes, and ketchup and bay leaf. Cook for 10 minutes, then carefully place in the mixture and cook on medium for 40 minutes. DO NOT TURN DOWN. Even though you may be worried it will break down in the sauce, it won't. If you do not cook it properly it will not get done. It will boil that is okay.

I use an extra wide spatula to remove the loaf from the sauce. Scoop the sauce up and pour over the loaf. Serve with mashed potatoes and gravy. 

Enjoy. It pairs well with a Bordeaux or Cabernet Sauvignon. 

Italian Garlic Butter Beef

Italian Garlic Butter Beef

1/2 lb         Beef cubes 

1/2 stick     Butter

4 cloves     Garlic chopped

1/2             Onion sliced rings

1 tsp.          Paprika

1 tsp.          Onion powder

1/2 tsp.       Sea salt

1 tsp.          Black pepper

3 tsp.          Italian seasoning

1 tbsp.        Garlic olive oil

Add the oil to the frying pan let it heat to medium high. Add the beef, stir until browned on all side. Approx. 5 minutes. Then remove from the pan into a bowl. 

Add the butter once it is softened add the onion rings and sauté for 3 minutes. Then add the chopped garlic. Cook until the onion is translucent and the garlic is golden brown. Add the meat back in, cover and cook for another 5 minutes or more if you like your beef well done. 

Serve with steamed broccoli or other vegetable side dish. I also added roasted potatoes. 

Apple Cobbler

 Apple mixture

5 apples peeled and cubed.
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 tbsp water
1 tsp Vanilla
1/4 cup brown sugar
Batter
1 cups bisquick
1/4 cup sugar
3 tbsp melted butter
1/3 milk

Heat oven to 425 degrees and cook for 15 to 17 min. Or until the tips of the biscuits are brown. Easy! 

Chicken Jalapeno Sausage, Tomato Penne

 I love coming up with new recipes! And here is my latest. 

Chicken Jalapeno Sausage, Tomato Penne - serves about 2 2 links     Chicken spicy Jalapeno sausage cubed. 1/4 cp.    Chicken broth.  1/2 cp.    Onions, chopped.  1              Jalapeno peppers chopped small. 2 cloves. Garlic chopped. 1 tsp.       Garlic olive oil. (substitute with Olive oil) 1 cup       Cherry tomatoes sliced in half. 2 tbsp.    Parmesan cheese, shredded.  1 tsp.       Italian or your favorite mixed seasoning. Salt and pepper taste. Prepare all your ingredients first. Chop onions, jalapenos, and garlic. Slice the cherry tomatoes in half and cube your sausage. ** Add oil to a large frying pan. Sauté the veggies until the onions begin to turn translucent. When this is done, add sausage and cover to cook, once meat is starting to brown add broth and the tomatoes. Turn to medium low and let simmer until pasta and biscuits are done. Prepare pasta set timer for 12 minutes.  Add the pasta with the rest and stir until coated. Add the parmesan and lightly toss before serving.   **Sausage may be substituted with your favorite Italian sausage links. Jalapeno and Cheese Biscuits 1 cup      Bisquick Mix. 2 tbsp.   Melted butter. 1/4 cup  Shredded mixed cheese. 1             Jalapeno chopped.  1/4 cup   Milk. Put butter and chopped Jalapenos in a microwavable small bowl. Cook on high for 50 seconds. Then add the mix to the butter and Jalapenos and stir thoroughly. Add the cheese and add the milk a little at a time. You may need less or more. Stir until it is sticky and will form into a mound. Place on an ungreased baking pan and bake for 10 to 13 minutes or until the peaks of the biscuits are browned. Makes 5 to 6 depending on how big you make them. Best paired with a crisp white wine or prosecco.

Welcome to Irish Month - Sheppard Pie

It's Irish Month! My favorite time to cook. I'm reposting one of my favorites! I hope you enjoy!

Sheppard Pie - serves 2
1/2 lb ground Turkey (Ground Beef is more traditional)

2 Carrots peeled and sliced.
8 small potatoes or 5 medium
1/2 cup chopped onions
1/2 cup peas
2 cloves garlic chopped
1 to 1 1/2 cup chicken broth
1/2 cup flour
1/2 jalapeno chopped (Optional)
1 small Habanero chopped (Optional)

Pre-heat oven 400 Degrees. Chop 6 small or 4 medium potatoes set in water to boil. Spray olive oil to a skillet add  2 small or 1 medium potatoes chopped and veggies and cook until starting to get soft then add ground turkey. Add half of broth and continue to cook. Use a fork to mix the
flour and remaining broth, when smooth add to skillet.

While it simmers mash the potatoes using a bit of milk and real butter until smooth. Add Veggie and meat mixture to a baking dish and scoop the potatoes over the top and bake for 20 minutes.

Enjoy with a nice Rose.

The 3 M's (Mary's Mexican Meatloaf)

The 3 M's (Mary's Mexican Meatloaf)

2              Jalapenos

1 tbsp.     Olive oil

1 cup       Onion Diced

1/2 cup    Celery diced
1/2 cup    Carrots diced
2 cloves   Garlic minced
1/2 lb       Ground beef
1/2 lb       Chorizo
1 tsp        Chili powder
1/2 tsp     Ground cumin
1/2 tsp     Cayenne pepper
1/2 tsp     Salt
1/2 tsp     Ground black pepper
2              Eggs
1/2 cup    Cheddar cheese grated
1/4 cup    Mayonnaise (light optional)
3/4 cup    Trader Joe's Thick Bold, Spicy Sauce (Substitute with Marinara or Tomato paste)

1/2 cup    Breadcrumbs (3 loaf ends dried for 2 days)

1. Preheat to 375 degrees. 

2. Place the Jalapenos on a baking sheet and place into the oven. Roast the peppers for 5-7 minutes per side, or until blistered. 

3. Remove the peppers from the oven and place in a zip lock bag. Close and set aside for 5- 10 minutes.

4. Remove the peppers, peel off the skin, slice the pepper and remove the stem and seeds. Dice and set aside. 

5. Add the olive oil to a large skillet on medium high. 

6. Add the onion, carrots, and celery. Sauté for 5 minutes.

7. Add the garlic and sauté for another minute then remove and set aside. 

8. The ends of the loafs are the best to dry. Take the dried bread. Place in a large zip lock bag. Make sure it is zipped. Place a towel over the top. With a meat tenderizer, hammer, or mallet crush the bread to crumbs. 

9. In a large bowl combine the beef, chorizo, spices, and breadcrumbs.

10. Add the eggs, mayo, 1/2 cup of the spicy sauce, cheese, roasted jalapenos and sautéed vegetables. Stir thoroughly to combine. 

11. Place the mixture in a cooking spray coated loaf pan or square pan. 

12. Place in the oven for 25 minutes. 

13. Remove the meatloaf, drain the juices, then spread the rest of the spicy sauce onto the loaf. 

14. Place back in the oven for 15 minutes. Depending on your oven. Test to make sure it's done. Add another 5 minutes if necessary.

15. Remove from the oven and cool for 10 minutes before slicing. 

Pairs well with a Riesling. Serve with potatoes or coleslaw. 

Enjoy.

Turkey and Vegetable Soup

Turkey and Vegetable Soup - Serves 6 - 1 1/2 cup servings.
1 lb.         Ground Turkey.

3-4           Carrots sliced.
1/2 cp.      Onion chopped.
2-3 med.   Potatoes cubed.
1-2 stalks  Celery.
1/2            Acorn Squash peeled and cubed.
1/2 cup     Kale tore in pieces. (Optional)
Fresh basil cut or tore. (handful)
1 tsp         Black pepper
Garlic salt to taste
1               Bay leaf
1 tsp         Oregano
1/2 Tbsp.  Aglio Olio seasoning blend from Trader Joe's (optional)
2-3 cups   Chicken Broth

Cut the squash in half and remove seeds. Place in baking pan meat side down. Fill the pan about 1 in of water. Place in a preheated oven (400 degrees) and bake for about 15 or twenty minutes. If it's not firm, remove and let cool. Remove peel, cube, and set aside.

Spray the pan with oil or add 1 tbsp. oil to a big pot. Sauté the onions, carrots, celery until the onions start to become translucent. Then add the ground turkey. Cook breaking it up until the turkey is browned. Add the rest of the ingredients, bring to a boil. Stir off and on as it boils for about 10 minutes. Turn down to medium/low and cook for another 10 minutes then turn to just above simmer, you don't want it to really boil, for two hours or until the vegetables are soft but not mushy. Stirring occasionally.   

Serve with a dinner roll and pair with a crisp white wine.