Category: Main Dish

Hatch Green Chile Cheeseburger

9/6/2019

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Author: Kathy Schowe

Hatch Green Chile Cheeseburger

ingredients:

Burger Blend

2 pounds ground beef 80/20 blend
½ pound ground pork sausage
1 tablespoon yellow mustard
1 teaspoon worchestershire
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder

Green Chile Topping

½ yellow onion chopped
20 ounce can Hatch green chiles or 20 ounces of fresh roasted chiles
1 clove garlic crushed
3 tablespoons butter
salt & pepper

Quick Pickled Onions & Jalapeños

½ red onion thinly sliced
1 jalapeno sliced into rings
1 cup red wine vinegar
¼ cup sugar

instructions:

How to cook Hatch Green Chile Cheeseburger

Burger Blend

Blend the meats, mustard, worchestershire, in a bowl with your hands, turning the meat over as you sprinkle the salt, pepper, and garlic powder. Don't over mix
Form into ⅓ pound patties and pat flat.
Chill in the refrigerator for at least an hour before grilling or searing in pan.
Cook to desired doneness and melt cheese on top.
Assemble burger with Hatch Green Chile Topping, pickled onions, and desired other toppings.

Green Chile Topping

Melt the butter in a small pot and add the onion. Season with salt & pepper and let them cook until softened..
Add the garlic to the onions and cook for 1 minute.
Add in the canned green chiles and stir.
Simmer for 15-20 minutes and set aside, but keep warm.

Quick Pickled Onions

Place the onions in a small bowl.
Sprinkle with sugar.
Cover with the vinegar and give a quick stir.

NOTES:

If you are from New Mexico you crave this burger. Once you have one... you will want them again and again!

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Spiced Lentils with Bacon & Egg

8/25/2019

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Author: Kathy Schowe

Spiced Lentils with Bacon & Egg

ingredients:

4 slices of bacon chopped
1 cup rinsed lentils
1 cup split peas
4 eggs
4 cups chicken broth
1 tablespoon chopped ginger
1 shallot chopped
1 garlic cloves crushed
1 teaspoon garam masala
2 tablespoons butter
salt & pepper to taste

instructions:

How to cook Spiced Lentils with Bacon & Egg

Cook the chopped bacon in a pot over medium heat. Remove the bacon when it becomes crispy and set aside.
Add the ginger, shallot, and garam masala to the pot and cook in the bacon grease and butter for 5 minutes. Add in the garlic and cook for 1 minute.
Add in the lentils and peas and sautee for a few minutes with the aromatics.
Add the chicken broth, bring to boil and reduce to simmer. Cover and cook for 30 minutes.
Butter 4 small casseroles or ramekins and add in the lentil mixture. Hollow out a small space in the middle to crack an egg on top.. Top each casserole with an egg and sprinkle the chopped cooked bacon on top. Sprinkle with salt & pepper.
Bake at 350° for 15-20 minutes until white is set and egg is cooked to your liking.

NOTES:

Breakfast for dinner with spiced lentils!

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Hatch Green Chile Chicken Pot Pie Casserole

8/25/2019

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Author: Kathy Schowe

Hatch Green Chile Chicken Pot Pie

ingredients:

3 roasted chicken breasts
1 onion chopped
1 carrot diced
1 small jalapeno chopped
3 tablespoon cloves garlic crushed
1 tablespoon ground cumin
2 cups chopped roasted green chiles
2 cups frozen corn
1 cup frozen peas
1 cups sliced black olives
½ stick butter
½ cup flour
3 cups chicken broth
½ cup heavy cream
2 sheets frozen puff pastry thawed in the refrigerator
1 egg beaten
chopped cilantro for garnish
salt & pepper to taste

instructions:

How to cook Hatch Green Chile Chicken Pot Pie

Preheat oven to 375°.
Dust chicken breasts with 1 teaspoon cumin, salt and pepper and roast in a pan for 30 minutes until just cooked through. Once it cools enough to handle, shred into bite size pieces and set aside.
In a dutch oven melt the butter, sautee the onions, carrots, and jalapeno for 5 minutes. Add in chopped green chiles and sprinkle with remaining cumin. Add in the crushed garlic and stir for 1 minute. Season with salt and pepper.
Add in the flour and cook for a few minutes. Add the chicken broth and stir while it thickens.
Add in corn, peas, and olives and stir. Stir in heavy cream and then mix in the shredded chicken. Turn off the heat.
Pour mixture into large buttered casserole. Or 2- 9 X 9 buttered pans.
Roll out puff pastry on floured board and roll with pin to desired thickness. Cut into strips to weave over top of casserole.
Brush top with beaten egg.
Bake for 30-35 minutes until crust is golden brown.
Garnish top with cilantro and serve.
For 3-4 servings use a pie dish, top with pastry and freeze remaining filling for another casserole.

NOTES:

Comfort food kicked up with Hatch Green-Chiles! Make ahead and perfect for a crowd!

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Turkey Florentine Burgers

8/25/2019

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Author: Kathy Schowe

Turkey Florentine Burgers

ingredients:

2 lbs ground turkey
1 onion chopped
4 garlic cloves
1 pound frozen spinach chopped and thawed
1 cup panko bread crumbs
1 cup asiago cheese
3 tablespoons butter
1 teaspoon better than boullion chicken
1 bottle white wine
1 tablespoon dry thyme
½ teaspoon red pepper flakes
1 lemon zested
salt & pepper to taste

instructions:

How to cook Turkey Florentine Burgers

Melt butter in a large skillet and then sauté onions in the butter about 10 minutes. Add the thyme, red pepper flakes, and pinch of salt & pepper.
Stir in the garlic and let cook one minute. Then deglaze the pan with the whole bottle of white wine.
Bring to boil, then reduce to simmer until wine is almost all evaporated. Stir in the bouillon. Set aside and let cool.
Add turkey to a large bowl, stir in drained spinach, panko breadcrumbs, and cheese. Mix in onion mixture and zest of lemon.
Blend until just combined and form into patties.
Cook on the grill, grill pan, or in a skillet over medium heat. Serve with Dijon-Honey-Mayo and a crispy salad.

NOTES:

Healthy and full of flavor, you are going to love these turkey burgers. No bun required, just serve with a honey mustard sauce and your favorite salad.

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Mahi Mahi Fish Tacos

8/25/2019

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Author: Kathy Schowe

Mahi Mahi Fish Tacos

ingredients:

3- 6 ounce mahi mahi filets
3 tablespoons mayonnaise
1 tablespoon salsa
2 teaspoons ground cumin
1 teaspoon chili powder
1 lime zested and juiced
1 tablespoon vegetable oil
1 cup shredded cabbage and lettuce
6 corn tortillas fried or small flour
½ cup shredded cheddar cheese
1 sliced avocado
chopped cilantro for garnish

instructions:

How to cook Mahi Mahi Fish Tacos

Wrap the tortillas in foil and warm in a 250° oven.
Make sauce by blending mayonnaise, salsa, lime zest, and juice. Refrigerate until tacos are ready.
Dust the fish lightly with cumin, chili powder, salt & pepper.
Heat vegetable oil and add fish to sauté. Turn once. Cook for 10 minutes until barely cooked through.
Slice fish on cutting board and assemble tacos.
Spread sauce on warm tortilla, add fish and cheese, and top with shredded cabbage, avocado, cilantro, and a squeeze of lime juice.

NOTES:

Quick and easy fish tacos packed with flavor and seared to perfection!

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Miso Glazed Salmon

8/25/2019

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Author: Kathy Schowe

Miso Glazed Salmon

ingredients:

4-6 ounce salmon filets
1 cup white miso
¾ cup sugar
½ cup sake

Wild Rice

1 cup wild rice
2 cups chicken broth
2 tablespoons butter
pinch of salt

instructions:

How to cook Miso Glazed Salmon

Whisk the miso, sugar and sake together. Place salmon filets in a zip-lock bag with the marinade. Refrigerate for 1-4 hours.
2. Remove filets from marinade and place on a broiler pan sprayed with non-stick cooking spray.
3. Spoon some marinade over each filet and broil until bubbly and brown, usually 5-7 minutes. Do not overcook!
4. Serve immediately over the wild rice.

Wild Rice

Bring rice and broth to boil, cover and simmer for 50 minutes. Fluff with fork, let rest for a few minutes and then serve with salmon.

NOTES:

Quick and easy, tasty dinner! The miso glaze brings out the sweetness in the salmon.

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Soft Shell Crab Sliders

8/25/2019

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Author: Kathy Schowe

Soft Shell Crab Sliders

ingredients:

4 soft shell crab sliders
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon chili powder
salt & pepper
4 cups vegetable or peanut oil
4 slider buns
Bibb lettuce
1 tomato sliced

Honey-Lime Sriracha Sauce

3 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon honey
1 lime zested and juiced
pinch of salt

instructions:

How to cook Soft Shell Crab Sliders

Honey-Lime Sriracha Sauce

Clean and rinse soft shell crabs and drain on paper towels
In a shallow pan or pie plate blend the corn starch, garlic powder, salt, pepper, and chili powder.
Make the Honey-Sriracha-Lime sauce by blending the ingredients in a small bowl and refrigerate until ready to serve.
Heat oil in a deep pot or deep fryer to 360°.
Dredge each crab in the corn starch mixture and set on a tray.
. Deep fry two crabs at a time for about 3-4 minutes until crispy. Drain on paper towels and sprinkle with pinch of salt.
Toast the slider buns in a hot skillet with a tablespoon of butter.
Assemble the sliders by slathering the buns with sauce and layer the crab, sliced tomato, and bibb lettuce. Provide additional sauce for dipping.

NOTES:

Crunchy, sweet, soft shell crabs fried to perfection and served up slider style with a kicked up sauce!

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Garlicky Shrimp with Fettucini

8/25/2019

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Author: Kathy Schowe

Garliky Shrimp with Fettucini

ingredients:

16-20 large shrimp shelled and deveined
½ onion chopped
2 garlic cloves crushed
2 tablespoons olive oil
½ cup white wine
2 tablespoons butter
1 lemon zested and juiced
2 tablespoons chopped Italian parsley
9 ounces fresh fettuccini noodles
1 pinch red pepper flakes
1 pinch oregano

instructions:

How to cook Garliky Shrimp with Fettucini

Fill a stock pot with water and salt generously. Heat over medium to boiling in preparation for adding the pasta.
Heat the olive oil in a sauté pan and add the shrimp. Cook until they just turn pink then remove from pan and set aside.
Add the chopped onions to the pan and a bit more olive oil if needed. Add in the crushed garlic and a pinch of red pepper flakes, salt & pepper, and oregano and cook over medium heat for a few minutes.
Deglaze pan with white wine and juice from lemon. Simmer until reduced by half. Return the shrimp back into the pan and salt & pepper to taste. Keep warm while you cook the pasta.
Drop the fresh pasta into the boiling water and cooked to desired tenderness. Just a few minutes for fresh pasta. Drain and add to pan of shrimp.
Stir in butter until melted and creamy and garnish with chopped parsley. Divide into 4 pasta bowls and serve.

NOTES:

Easy and quick dinner with just the right buttery garlic sauce to balance the sweet shrimp!

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Langostino Risotto

8/25/2019

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Author: Kathy Schowe

Langostino Risotto

ingredients:

½ cup aborio rice
2 tablespoons olive oil
1 cup white wine
3-4 cups chicken stock
3 cups cremini mushrooms cleaned and slice
½ yellow onion chopped
4 cloves garlic crushed
3 tablespoons butter
½ cup parmesan or Romano grated
3 cups cooked langoustinos mini lobster tails
salt & pepper
1 lemon juiced and zested
1 tablespoon Italian parsley chopped

instructions:

How to cook Langostino Risotto

Begin with a large pan coated generously with olive oil. Add the crushed garlic and toast. Remove it from pan before it browns.
Add the mushrooms to the pan and saute' until they release their liquid and season with some salt. Remove from the pan and set aside their liquid in a bowl.
Return the pan to the stove and coat with oil again. Add the onions and season them with salt & pepper. Cook the onions until they are soft and translucent.
Add the rice and toast it while stirring for several minutes. Add some white wine to cover the rice and stir until it is completely absorbed. Add some chicken stock to cover the rice and stir again until it is absorbed. Repeat this two more times until the rice is cooked to "al dente".
While the rice is cooking add the langostinos to a pan with a tablespoon of butter. Sprinkle with sea salt and once they are warmed through- give them a squeeze of fresh lemon.
Stir the mushrooms, their liquid, and the langostinos into the rice.
Add 2 tablespoons of butter and cheese to the rice. Serve immediately with Italian parsley and a sprinkle of lemon zest on top.

NOTES:

Risotto isn't difficult, but it does take patience. Once you make it, you'll realize it's worth the effort!

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Carnitas Tacos

8/25/2019

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Author: Kathy Schowe

Carnitas Tacos

ingredients:

2 lbs pulled pork
1 can Rotel tomatoes with peppers
1 red onion thinly sliced
1 bunch cilantro chopped
½ cup vegetable oil or lard

instructions:

How to cook Carnitas Tacos

Follow my recipe for Baby K's Pulled Pork, but for this dish, eliminate the BBQ sauce.
Place the pork in an oven proof baking dish. Mix in the onion, can of Rotel tomatoes, and then drizzle with the vegetable oil.
Place in the oven at 375° and bake for 30 minutes. Remove from oven and stir mixture. Return to oven for another 15 minutes.
Carnitas should be moist, but crispy and brown on top.
Garnish with chopped cilantro and serve with warm flour or corn tortillas.

NOTES:

If you have leftover pulled pork- these carnitas tacos are the perfect and delicious way to use up your pork! Create crispy tacos, tostadas, burritos or even carnitas nachos!

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Lamb Sliders with Lemony Mint Mayo

8/25/2019

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Author: Kathy Schowe

Lamb Sliders with Lemony Mint Mayo

ingredients:

1 lb ground fresh lamb
1 garlic clove mashed
1 tablespoon chopped rosemary
1 tablespoon chopped mint
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup arugula

Lemony Mint Mayo

2 tablespoons mayonnaise
1 lemon zested and juiced
1 teaspoons chopped mint
8 mini slider buns

instructions:

How to cook Lamb Sliders with Lemony Mint Mayo

Blend the lamb, garlic, rosemary, mint, in a bowl and season with salt & pepper.
Roll the meat mixture into a meatball size ball and smash down flat.
Grill burgers for a few minutes on a hot grill until they are medium rare. A few minutes per side.
Toast your slider buns then slather them with the Lemony Mint Mayo. Add the burgers and top with arugula.

NOTES:

The first time we had Lamb Sliders was in Sonoma, CA at a winery. They have been a favorite ever since!

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Bacon-Wrapped Jalapeno Stuffed Hot Dogs

8/25/2019

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Author: Kathy Schowe

Bacon Wrapped Jalapeno Stuffed Hot Dogs

ingredients:

4 hot dogs
1 jalapeño sliced into matchstick pieces
4 slices bacon

instructions:

How to cook Bacon Wrapped Jalapeno Stuffed Hot Dogs

Slice an opening in each hot dog and stuff with the matchstick pieces of jalapeño.
Microwave bacon slices for 1 minute on high and then let cool enough to handle.
Wrap the hotdogs with bacon slices and secure with toothpicks.
Grill until hot dogs are heated through and bacon is crispy.
Serve with or without buns and traditional hot dog condiments.

NOTES:

Grilling mellows out the jalapeños, but they still have a great kick!

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Asian Short Ribs

8/25/2019

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Author: Kathy Schowe

Asian Short Ribs

ingredients:

6 lbs beef short ribs
6 cloves garlic crushed
1 tablespoon sesame oil
1 teaspoon crushed red pepper
1 cup soy sauce
2 teaspoons sriracha
2 teaspoons fish sauce
2 tablespoons miring
1 bunch chopped scallions
4 cups water
½ cup rice wine vinegar
2 tablespoons Steens syrup or dark molasses
1/4 cup brown sugar
1/2 cup hoison sauce
1 yellow onion chopped
1 orange zested and juiced
2 tablespoons grated fresh ginger
½ cup toasted sliced almonds
sliced scallions for garnish

instructions:

How to cook Asian Short Ribs

In a dutch oven heat the sesame oil, then brown the short ribs quickly in the hot pan. Remove the ribs and set aside.
Add the onion, ginger, garlic, and scallions to pan. Add more sesame oil of needed to sweat the aromatics. Cook about 10 minutes over medium heat.
Stir in the soy sauce, fish sauce, mirin, rice wine vinegar, syrup, brown sugar, orange juice and zest, crushed red pepper, sriracha, and water. Return the ribs to the pot and cover.
Bake in 325° oven for 3-4 hours, until meat is very tender.
Remove meat and keep warm.
Drain off fat and return liquid to the stove top. Add in the hoison sauce and bring to boil. Reduce to desired thickness.
Place cooked short ribs on a foil lined baking sheet and pour the sticky sauce over the top. Put under the broiler of minute to crisp. Don't let it burn!
Server over rice or noodles and garnish with the toasted almonds and sliced scallions.

NOTES:

Serve with sticky rice, soba noodles or over a crunchy salad. If you have any left over, these make great short rib tacos served with feta and pickled onions!

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New Mexico Green Chili

8/25/2019

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Author: Kathy Schowe

New Mexico Green Chili

ingredients:

4 lbs grilled pork tenderloin
1 large yellow onion
1 yellow or green bell pepper
1 stock of celery chopped
1 jalapeno seeded and chopped
3 cloves garlic chopped
28 ounces Hatch green Chile chopped
2 cups frozen corn
½ cup chopped cilantro
3 tablespoons ground cumin
1 tablespoon dried oregano
3 tablespoons olive oil
½ cup butter
½ cup flour
32 ounce chicken broth
salt & pepper
garnish with tomato, avocado, sour cream, squeeze of lime

instructions:

How to cook New Mexico Green Chili

Heat the oil and butter in a dutch oven or stock pot. Add the chopped onions, jalapeño, garlic, bell pepper, and celery. Cook over medium heat stirring often for 10 minutes. Season with cumin, oregano, and salt & pepper.
Drain the green chiles and reserve the liquid. Add to vegetables in pot and continue cooking.
Sprinkle the flour over the mixture, stir in and cook for another 10 minutes.
Add reserved green chile liquid and chicken broth. Stir to combine.
Bring to boil and the mixture should thicken. Then reduce to simmer.
Simmer for 15 minutes and then add in the frozen corn and pork.
Simmer on low for 30-45 minutes.
Toast the flour tortillas over burner on stove and lay on a plate or serve with warm corn chips.
Scoop out serving chili and garnish with chopped tomatoes, avocado, cilantro, squeeze of lime, and small dollop of sour cream.

NOTES:

Many years ago my Dad went fishing on the San Juan river in northern New Mexico with the Mascarenas family and the Hoys. He came home raving about the delicious green chile that Rose Mascarenas had made for them. I have adapted his recipe and I know he would have loved it too!

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Szechuan Chicken Thighs

8/25/2019

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Author: Kathy Schowe

Szechuan Chicken Thighs

ingredients:

6 chicken thighs
5 cloves garlic crushed
2 tablespoons freshly grated ginger
2 teaspoons Chinese Five Spice powder
2 teaspoons garlic powder
1 teaspoon ground ginger
1 tablespoon sesame oil
1 tablespoon Szechuan pepper
1 quart chicken broth
½ cup rice wine vinegar
½ cup mirin
3 tablespoons soy sauce
1 orange zested
1 bunch chopped scallions
salt & pepper

instructions:

How to cook Szechuan Chicken Thighs

Dust the chicken thighs with Chinese five spice, garlic powder, ground ginger, salt & pepper.
Salute the Szechuan peppercorns in a dutch oven over medium heat in the sesame oil until they are fragrant. Remove and discard the peppercorns.
Add the thighs to the hot pan and brown quickly. Remove and let rest.
add onion and ginger to oil in pan and saute for 10 minutes, then add in garlic.
Add the rice wine vinegar, miring, soy sauce, and thighs. Cover with chicken broth.
Add orange zest to pot and cover.
Bake at 350° for 30-40 minutes.
Serve over sticky rice.

NOTES:

Serve over sticky rice and garnish with chopped green onions and sliced onions!

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Friday Night Steak & Asparagus

8/25/2019

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Author: Kathy Schowe

Friday Night Steak with Asparagus

prep time: cook time: total time:

ingredients:

Steak

4 ounce filets or steak of your choice
1 tablespoon garlic powder
salt & pepper

Asparagus with Hollandaise

1 pound cleaned and trimmed asparagus
2 egg yolks
1 tablespoons lemon juice
1 tablespoon cold water
1 ⅓ sticks cold butter cut into slices
1 dash sriracha
salt & pepper

instructions:

How to cook Friday Night Steak with Asparagus

The night before-season steak with salt and freshly ground pepper generously on all sides. Take out of the fridge at least an hour before grilling.
Make the hollandaise first by whisking the eggs in a double boiler or a bowl over a simmering pot of water on the stove. Whisk until they become thick and add in the water and lemon juice. Continue to whisk as you slowly add the cold butter piece by piece. The sauce should thicken to a creamy consistency. If it gets too hot, just remove from heat and continue whisking.
Season with salt & pepper, sriracha, and if needed more lemon juice. Taste to adjust seasoning.
Set aside over the warm warm water-- do not boil
Heat grill to medium high. Grill on one side for 3 minutes, turn and grill another 3 minutes. Turn again and grill for 2 minutes, and again for another 2 minutes. Total 10 minutes.
Season asparagus with salt & pepper and grill for 3-4 minutes as soon as the steak is finished.
Bring inside and cover with foil to rest for 10 minutes.
Plate with grilled asparagus topped with a dollop of warm hollandaise.

NOTES:

Friday night is steak night at Casa Schowe!

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Baby K's Italian Wedding Soup

8/25/2019

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Author: Kathy Schowe

Baby K's Italian Wedding Soup

ingredients:

Meatballs

2 pounds ground chicken thighs
1 ½ pounds ground pork sausage
8 slices bacon chopped
1 ½ cups bread crumbs
1 cup grated parmesan or Romano
1 cup milk
2 egg
1 teaspoon dried oregano
1 teaspoon ground pepper
1 teaspoon kosher salt
½ teaspoon red pepper flakes

Wedding Soup

3 tablespoons olive oil
1 large onion chopped
2 chopped scallions
2 carrots chopped
2 stalks celery chopped
5 cloves garlic crushed
1 ½ cup white wine
2 quarts chicken broth
1 pound frozen spinach
1 cup dry tiny pasta like stars or Israeli couscous
1 teaspoon dried oregano
salt & pepper to taste
½ teaspoon red pepper flakes
½ cup grated parmesan or Romano
½ cup chopped fresh basil

instructions:

How to cook Baby K's Italian Wedding Soup

Preheat oven to 375°.
In a small bowl mix the bread crumbs with the milk, eggs, oregano, and salt & pepper. Set aside.
In a large bowl add the chicken, pork and finely chopped bacon. Mix in the bread crumb mixture. Add in the parmesan cheese, a little more salt & pepper, and the red pepper flakes.
Form the meat mixture into small meatballs ad place on a baking sheet lined with parchment paper.
Bake at 375° for 17 minutes.
Remove from the oven and set aside.
Sauté the onions, scallions, carrots, and celery for 10 minutes. Add in the crushed garlic and cook for 2 minutes.
Add in the white wine and cook down for 10 minutes.
Mix in the chicken broth and then toss in the frozen spinach and stir.
Add in the dried pasta, oregano, salt & pepper and cook for 6 minutes.
Add the meatballs to the pot and heat through. Serve in bowls garnished with cheese and chopped basil.

NOTES:

Tender chicken & pork meatballs highlight this flavorful Italian Wedding Soup!

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Baby K's Beer Chili

8/25/2019

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Author: Kathy Schowe

Baby K's Beer Chile

ingredients:

1 ½ large yellow onion chopped
1 large carrot chopped
1-10 ounce can Rotes tomatoes
1 jalapeno chopped
2 tablespoons olive oil
3 cloves garlic crushed
1 tablespoon dried oregano
1 tablespoon ground cumin
½ cup chili powder
1 pinch cinnamon
1 dark beer
3-15 ounce cans tomato sauce
1 cup water
1 ½ pounds ground beef
1 pound ground pork sausage
3 cups cooked pinto beans
salt & pepper

instructions:

How to cook Baby K's Beer Chile

Brown the beef and pork sausage in a large dutch oven over medium heat. Season with salt & pepper. Remove from pot, drain oil, and set aside.
Add olive oil to pan and heat, then add in the onions, carrots, oregano, cumin, and chili powder, and cinnamon,scraping up the brown bits from the meat. Season with salt & pepper.Cook for 10 minutes.
Add in the garlic and cook 2 minutes.
Return the meat to pot and then add the beer. Cook for 15 minutes until beer is almost evaporated. Then add in the tomato sauce, rotel tomatoes, and water.
Cook over medium heat until it comes to a boil, then reduce to simmer.
Taste and adjust seasoning. Let simmer for at least an hour.
Add in the beans and simmer for 20 minutes.
Serve with warm tortilla chips, and garnish with sour cream, grated cheese, cilantro, avocado and chopped onions.

NOTES:

This hearty and flavorful chili is perfect for game day and a sure crowd pleaser!

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Pulled Pork Baby k Style

8/25/2019

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Author: Kathy Schowe

Pulled Pork Baby K Style

ingredients:

4-6 pound bone in pork shoulder
1 cup Baby K's Rub (recipe below)
1 onion slice
1 Mexican Beer
1 cup BBQ Sauce
½ cup apple cider vinegar

Baby K's Rub

4 cups brown sugar
1 ½ cups kosher salt
1 tablespoon chile powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dry mustard
1 tablespoon red chile flakes
1 tablespoon dry ginger

instructions:

How to cook Pulled Pork Baby K Style

The night before, rub pork shoulder generously with BabyK's rub. Seal in plastic and refrigerate over night.
Place the sliced onion sections in the bottom of a large roasting pan. Set the pork on top of the onions, fat side up.
Pour the beer into the bottom of the pan.
Roast pork in 275° oven for 5-7 hours.
Make sure pork is pull apart tender. Remove fat cap and bone, then shred and chop pork to desired texture.
Sprinkle pork with apple cider vinegar. Mix some BBQ sauce in with pulled pork and taste. Add more sauce and vinegar as desired. Cover and keep warm until serving.

NOTES:

Buy the bone in pork shoulder with the square shape. A little more per pound than the larger flat cut, but better fat/meat ratio. Tip: Set aside part of the pulled pork before you add BBQ sauce, and follow my recipe for Carnitas!

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Smoky Split Pea Soup with Sausage & Bacon

8/25/2019

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Author: Kathy Schowe

Smoky Split Pea Soup with Sausage & Bacon

ingredients:

1 pound dried split peas rinsed
1 pound Italian pork sausage
10 slices bacon chopped
1 ½ onions chopped
4 carrots sliced
3 cloves garlic sliced
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons dried thyme
1 tablespoon dried oregano
1 tablespoon smoked paprika
salt & pepper
1 cup white wine
2 quarts chicken or vegetable stock
2 teaspoons corn starch mixed in water
2 tablespoons water

instructions:

How to cook Smoky Split Pea Soup with Sausage & Bacon

In a dutch oven brown and crumble the sausage and chopped bacon. Remove, drain, and set aside. Drain the pot except a few tablespoons of the grease.
Add the butter and olive oil to the same pot and stir in the onions, carrots, thyme, oregano, paprika and salt & pepper. Sauté for 5-7 minutes until onions and carrots are softened. Add in the garlic and cook for 1 minute.
Deglaze the pan with the white wine and add in the peas. Cook for 10 minutes until wine is almost gone. Add in the broth, sausage and bacon and bring back to boil.
Cook for 2 hours covered at a simmer. Adjust seasonings... check to see if it needs more salt.
Combine the corn starch and the water in a measuring cup. Add to the hot soup and stir in to bring the soup together.
Serve with dollop of sour cream and chopped scallions.

NOTES:

This smoky, hearty soup is perfect for dinner on a chilly night! Freezes well and great with garlic bread!

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One Pan Lemon Chicken

8/25/2019

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Author: Kathy Schowe

One-Pan Lemon Chicken

ingredients:

2 large chicken breasts
1 lemon sliced
4 garlic cloves crushed
3 sprigs rosemary or thyme
2 tablespoons love oil
2 tablespoons butter
salt & pepper

instructions:

How to cook One-Pan Lemon Chicken

Chop each breast in half horizontally and season with salt & pepper.
Heat the olive oil in an ovenproof pan and sear the chicken skin side down. Sear both sides until golden brown.
Add the sliced onions, lemon & juice, garlic cloves, rosemary or thyme, and 1 tablespoon of butter to the pan.
Bake in a 375° oven for 12 minutes. Remove and add 2nd tablespoon of butter and spoon pan sauce over the top of the chicken. Return to the oven and bake for another 10 minutes.
Remove from oven, baste the chicken and then cover. Let rest for at least 5 minutes and then serve with the pan sauce drizzled over the top.

NOTES:

This chicken dish will become your go-to for a tangy, tasty, and moist chicken dinner!

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Ali-Baba Afghan Chile

8/25/2019

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Author: Kathy Schowe

Ali-Baba Afghan Chili

ingredients:

1 pound ground beef or turkey
½ pound ground pork sausage
1 onion chopped
1 28 ounce chopped tomatoes with juice
2 cups cooked garbanzo beans * cooking garbanzos from scratch
1 pound frozen spinach thawed and drained
½ cup fresh mint chopped
1 cup sour cream
4 cloves garlic chopped
2 tablespoons garam masala
2 tablespoons ground cumin
2 teaspoons chili powder
¼ teaspoon red pepper flakes

instructions:

How to cook Ali-Baba Afghan Chili

Brown the meat in a dutch oven, then remove with a slotted spoon. Saute and stir the onions in the reserved drippings until translucent, add in the garlic, garam masala, cumin, chili powder, and red pepper flakes.
Cook for 2 minutes and then add in the tomatoes, cooked garbanzos, and spinach.
Cover and simmer mixture for 4-6 hours. Stirring every once in a while so it doesn't scorch on the bottom.
Stir in chopped mint and sour cream.
Serve with pita bread and garnish with fresh mint.
*For directions on cooking garbanzo beans from scratch- see Roasted Garlic Hummus Recipe.

NOTES:

This spicy middle-eastern chili freezes well and is perfect for a chilly night!

Created using The Recipes Generator

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White Bean Soup with Sausage

8/25/2019

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Author: Kathy Schowe

White Bean Soup with Sausage

ingredients:

1 pound dry white northern beans
6 slices bacon chopped
1 pound Italian Pork Sausage
2 carrots chopped
3 cloves garlic
1 onion chopped
1 jalapeno seeded and chopped
1 stock of celery
2 tablespoons dried thyme
4 cups chicken stock
salt & pepper

instructions:

How to cook White Bean Soup with Sausage

Wash the beans and soak overnight in water.
Discard "bean water" and rinse beans.
Brown bacon and sausage in dutch oven. Remove and drain oil, leaving 3 tablespoons.
Add carrots, celery, onion, jalapeno, dried thyme and large pinch salt and pepper.
Saute over medium heat until onions are translucent, about 15 minutes. Add in chopped garlic and stir for 2 minutes.
Add in soaked and rinsed beans and cover beans with chicken broth. Bring to boil and then reduce to simmer.
Cook covered- stirring occasionally for about 2 ½ hours or until beans are completely cooked and begin to get creamy. Adjust seasoning with salt and pepper to taste.
Serve with crusty bread.

NOTES:

White Bean Soup freezes nicely for those times when you want a cozy meal, but don't have time to start from scratch!

Created using The Recipes Generator

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Hatch Chile Relleno Casserole

8/25/2019

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Author: Kathy Schowe

Hatch Chile Relleno Casserole

ingredients:

1 pound ground beef
1 green pepper chopped
1 onion choppe
2 4 ounce cans chopped Hatch chiles
10 Hatch green chiles roasted and cut open to lay flat
4 eggs
1 cup milk
1 15 ounce can black beans
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
cilantro chopped cilantro for garnish
avocado for garnish

instructions:

How to cook Hatch Chile Relleno Casserole

Brown the ground meat in a skillet. Drain excess oil. Add green pepper and onion and cook until tender. Add drained black beans, canned green chiles, salt, pepper, oregano, and garlic powder and set aside.
In a small bowl combine eggs and milk and whisk together.
In a 9 X 13 baking pan, butter the bottom of the pan. Lay the green chiles flat to form a bottom layer in the pan. Top with a layer of the meat/bean mixture. Sprinkle the cheeses over the meat layer.
Add another layer of open, flat green chiles, meat, and another layer of cheese. Reserve some cheese for later.
Pour egg/milk mixture over the top of the layers.
Bake at 350° for 30 minutes. Sprinkle additional cheese over the top and return to oven until cheese melts.
Remove from oven and let it sit for 5 minutes before serving. Garnish with chopped cilantro and serve with sliced avocados.

NOTES:

By eliminating the meat mixture, this could be a veggie-egg dish. I make up an extra casserole and freeze... adding the egg/milk mixture when I thaw and bake!

Created using The Recipes Generator

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Salmon Cakes

8/25/2019

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Author: Kathy Schowe

ingredients:

½ cup finely diced onion
½ cup finely chopped celery
1 tablespoon butter
salt & pepper
12 ounces cooked flaked salmon - skins removed
2 tablespoons mayonaisse
1 tablespoon sweet chili sauce
1 teaspoon Worcestershire sauce
1 lemon zested and juiced
1 tablespoon chopped Italian parsley
1 teaspoon grainy mustard
½ teaspoon sriracha
1 egg beaten

Panko Crust

2 tablespoons butter
1 cup panic bread crumbs
1 clove garlic crushed

instructions:

How to cook

Sauté the onion and celery in 1 tablespoon of butter and season with salt & pepper. Cook over medium heat for 5 minutes until they begin to soften. Set aside to cool.
Combine the mayonnaise, sweet chili sauce, worchestershire, grainy mustard, sriracha, beaten egg, lemon zest, and juice, parsley, salt & pepper in a medium bowl and stir.
Add in the flaked salmon to the bowl, followed by the onion/celery mixture. Stir gently to combine all of the ingredients.
Add 2 tablespoons butter to a medium hot pan and then add panko bread crumbs and crushed garlic. Toast the bread crumbs for a few minutes until they become light golden brown.
Form salmon mixture into balls and then flatten into patties. Dip each one in the panko mixture and pat onto the salmon cake.
Place on a baking sheet covered with parchment paper and bake for 30 minutes at 350°.
Serve with a sweet honey mustard sauce or remoulade and a crunchy salad.

NOTES:

These crunchy, tasty salmon cakes are a great way to utilize left over salmon filets!

Created using The Recipes Generator

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