Blog Posts

New York Cheesecake Ice Cream

8/28/2019

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Author: Kathy Schowe

New York Cheesecake Ice Cream

ingredients:

1 ¾ cup softened cream cheese
½ cup sour cream
½ cup goat cheese
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk
1 tablespoon vanilla

instructions:

How to cook New York Cheesecake Ice Cream

Add the softened cream cheese and goat cheese to the bowl of a stand mixer. Mix with paddle attachment until creamy and combined.
Add the sugar and salt and continue mixing. Slowly add the milk and vanilla and then scrape down the sides. Add in the sour cream and blend until just combined.
Add to your ice cream freezer and follow instructions to freeze until thickened. Mine was finished in about 30 minutes. Because of it's thickness it freezes quicker than other ice cream bases.
Be careful not to over-churn.
Serve with crumbled graham crackers or ginger snaps and your favorite cheesecake topping.

NOTES:

If you like cheesecake you are going to love cheesecake ice cream! Top with my Blueberry Sauce!

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Dookie Bars: A Portales, NM Legend

8/28/2019

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Author: Kathy Schowe

Dookie Bars

ingredients:

36 ounces chocolate baking melts or chocolate candy coating for pretzels, etc.
30 ounces semisweet chocolate chips
20 ounces good quality dark chocolate
1 teaspoon coconut oil
18 ounces peanut butter smooth or chunky
48 ounces Special K Cereal
18 ounces coats
1 tablespoon espresso powder

instructions:

How to cook Dookie Bars

Combine the chocolates in a heat proof microwavable bowl.
Heat for 3 minutes on high in the microwave. Stir and then heat again in 15 second intervals, stirring between each until the chocolates are melted and combined.
Add in the peanut butter, coconut oil, and espresso powder and stir until combined.
Add in the oats and Special K cereal and blend.
Line 2 baking sheets with parchment paper.
Scoop out chocolate mixture onto the pans and spread evenly across the pans. The originals were the thickness of a deck of cards. I prefer them thinner...about half that.
Refrigerate until cooled and firm. Cut into bars and store in freezer or fridge.

NOTES:

Dookie BARS were a favorite treat in our Portales Junior High snack bar. The legendary bars can now be made at home!

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Green-Apple Brown Butter Cookie Bars

8/28/2019

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Yield: 48 small square bars

Author: Kathy Schowe

Green Apple Brown Butter Cookie Bars

ingredients:

3 medium Granny Smith apples chopped
4 tablespoons unsalted butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
pinch of salt
2 sticks unsalted butter
1 ¼ cup sugar
3 eggs
2 cups flour
2 cups chopped walnuts
1 tablespoon vanilla
½ teaspoon salt
2 teaspoons turbinado sugar

instructions:

How to cook Green Apple Brown Butter Cookie Bars

Preheat oven to 350°.
Place 2 sticks of butter in silver colored 2 quart pot. Bring butter to boil and cook stirring for 10-15 minutes until it first begins to turn brown. Remove from heat and continue to stir until it cools slightly.
Meanwhile, cook the chopped apples in the 4 tablespoons of butter and add the brown sugar, cinnamon, clove, nutmeg, and salt. Cook until apples are softened about 10 minutes.
Once the brown butter mixture cools slightly, stir in the sugar, vanilla, 3 eggs, salt, and then add in the flour 1 cup at a time. Fold in the cooked apples and walnuts.
Place parchment paper or foil in the bottom of a 9 X 13 baking dish, and overhang the sides. Spray with non-stick cooking spray.
Pour batter into the pan and smooth into the corners. Sprinkle with turbinado sugar.
Bake at 350° for about 25 minutes. Let cool and slice into small squares. Would be great drizzled with warm caramel sauce!

NOTES:

Chewy, and crunchy with apples, walnuts, cinnamon, and the caramel flavors from brown butter!

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Toasted Coconut Biscotti

8/27/2019

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Toasted Coconut Biscotti
These crunchy biscotti with macadamia nuts will be your favorite treat with or without coffee!

CourseBreakfast, Brunch, Sweets
CuisineAmerican

Servings
30
Ingredients

3 cups toasted sweetened coconut
4 cups all purpose flour
1 1/2 cups sugar
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup coconut oil melted
1 tablespoon Malibu or coconut rum
1 tablespoon vanilla
1/2 teaspoon coconut extract
2/3 cup coconut water
1 cup macadamia nuts
1 cup white chocolate melted

Servings:
Recipe Notes1. Preheat oven to 350°. Toast coconut flakes in a dry pan overs med-low heat until it is golden and fragrant. Be careful not to burn it. Let cool.
2. In a large bowl, whisk 2 1/2 cups of the coconut with the flour, sugar, nutmeg, baking powder, baking soda and salt.
3. Mix in the coconut oil, Malibu rum, vanilla, coconut extract, and coconut water. Stir in the chopped macademia nuts and knead together with your hands.
4. Form 4 flat loaves about 8" X 4" on lined baking sheet. Bake until loaves are golden brown about 20 minutes.
5. Remove and let the loaves cool before slicing into biscotti size cookies with a serrated knife on a cutting board. Handle carefully so they don't fall apart. Place cookies back on baking sheet in rows, cut side down.
6. Reduce the oven temperature to 300° and return to the oven. Bake for 7 minutes and then remove and turn them over to bake other side. Bake for 7 more minutes and then remove to wire rack to cool.
5. Melt the white chocolate in the microwave for about a minute. Put in piping bag or a ziploc bag with the corner tip snipped. Pipe white chocolate on top of biscotti and then dust with remaining coconut flakes.

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Lemon-Anise Biscotti

8/27/2019

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Lemon-Anise Biscotti
Drizzle or dip in white chocolate!

CourseBreakfast, Brunch, Sweets
CuisineAmerican, Italian

Servings
14 biscotti
Ingredients

2 cups all purpose flour
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon anise extract
1 teaspoon lemon extract
1 tablespoon anise or fennel seeds toasted
1 zest of one lemon

Servings: biscotti
Recipe Notes

Preheat oven to 350°. Line baking sheet with parchment or Silpat.
Whisk eggs and sugar together in a medium bowl until pale yellow. Stir in lemon zest, vanilla, lemon extract, and anise extract.
In a small bowl whisk flour, baking powder, and salt.
Stir dry ingredients into wet ingredients to form a sticky dough. Dampen your hands to keep dough from sticking when forming loaves.
Scoop out half of the dough onto baking sheet. For 2 flat loaves about 4" wide and 8" long.
Bake for 30 minutes until they are golden brown.
Remove from baking sheet with a large spatula and place on cutting board. Let cool for a few minutes then slice into biscotti size cookies with a serrated knife.
Return to baking sheet and bake at 325° cut side up for 7 minutes per side.
Cool completely on a wire rack. If desired, drizzle with melted white chocolate.
Can be stored in a sealed container for up to one month... but they won't last that long!

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Banana Nut Bread with Cinnamon-Hazelnut Glaze

8/27/2019

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Banana Bread with Cinnamon Hazelnut Glaze

Author: Kathy Schowe

Prep time: Cook time: Total time:

Ingredients:

4 cups all purpose flour
2 cups toasted hazelnuts, walnuts, or pecans
1 ½ cups sugar
1 ½ teaspoon baking soda
1 teaspoon salt
6-7 ripe bananas
¾ cup Greek yogurt
4 eggs
1 ½ sticks brown butter, melt butter and brown in pan
2 ½ teaspoons vanilla

Cinnamon-Hazelnut Glaze

2 tablespoons cream cheese softened
4 tablespoons milk or cream
1 tablespoon Italian hazelnut coffee flavoring syrup
3/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Instructions:

Preheat oven to 350°. Spray 2 large loaf pans or 5 small loaf pans with non-stick cooking spray.
Roast nuts on baking sheet for 10 minutes. Cool and chop.
Brown the butter and let cool.
Chop bananas and add to a saucepan. Cook down for 10-15 minutes until they get caramelized and very soft. If you need to add a couple of tablespoons of butter to keep them from sticking to pan. Let cool and add to wet ingredients.
In a mixing bowl whisk the flour, sugar, baking soda, salt, and nuts.
In another bowl, mix the mashed bananas, vanilla yogurt, eggs and brown butter.
Fold in the dry ingredients and then fill pans to ¾ full. Decorate the top with some whole nuts.
Bake small pans for 40 minutes and large pans for 50-55 minutes.
Meanwhile whisk all glaze ingredients together and set aside.
Remove from oven to rack, poke toothpick holes in top and brush with Cinnamon-Hazelnut Glaze.
Alternate topping: Slice fresh banana and top the loaves with the slices, sprinkle with cinnamon sugar.

Notes:

Everyone has their favorite banana bread recipe. I took my Mom's and added the brown butter and hazelnut glaze... I know she would love it!

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Rosemary Bacon

8/27/2019

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Author: Kathy Schowe

Rosemary Bacon

ingredients:

8 slices bacon
2 teaspoons black pepper
2 teaspoons chopped rosemary

instructions:

How to cook Rosemary Bacon

Sprinkle rosemary and pepper on both sides of the sliced bacon and press it in.
Place in large skillet and cover with water.
Cook until water evaporates and then turn.
Turn bacon a few times for even browning and then remove to a plate with paper towel.

NOTES:

While cooking bacon, brush with a mixture of ½ maple syrup + ½ water...for a sweet finish!

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Bob's Poached Eggs

8/27/2019

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Author: Kathy Schowe

Bob's Poached Eggs

ingredients:

8 fresh eggs
½ cup white vinegar
2 quarts water, approx.

instructions:

How to cook Bob's Poached Eggs

Fill a 12 inch pan with approximately 2 quarts water to fill ¾ full.
Add in the vinegar and stir.
Bring to just below a full boil, about 185°.
Carefully crack each egg into a small bowl and add the eggs gently to the water in a clockwise circle. (As quickly as you can without breaking an egg!)
Cook the eggs for 4 minutes from the time you add the last egg.
Remove each egg in the order that you added them with a slotted spoon and drain on a paper towel.
Perfect for Bob's Eggs Benedict!

NOTES:

Perfectly poached eggs are easy, once you know Bob's recipe!

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Bob's Eggs Benedict

8/26/2019

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Author: Kathy Schowe

Bob's Eggs Benedict

ingredients:

Poached Eggs

8 fresh eggs
2 quarts water
½ cup white vinegar

Hollandaise Sauce

3 egg yolks
2 tablespoons lemon juice
1 tablespoon cold water
2 sticks cold water
1 dash sriracha
salt & pepper

Eggs Benedict

8 slices Canadian bacon
4 English muffins
1 tablespoon chopped chives

instructions:

How to cook Bob's Eggs Benedict

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.
Toast the english muffins and place them open faced on plates.
Place the canadian bacon in shallow pan with a little water and warm on the stove.
Poach the eggs according to Bob's Poached Egg Recipe below.

Bob's Poached Eggs

Fill a 12 inch pan with approximately 2 quarts water to fill ¾ full.
Add in the vinegar and stir.
Bring to just below a full boil, about 185°.
Carefully crack each egg into a small bowl and add the eggs gently to the water in a clockwise circle. (As quickly as you can without breaking an egg!)
Cook the eggs for 4 minutes from the time you add the last egg.
Remove each egg in the order that you added them with a slotted spoon and drain on a paper towel.
Assemble the eggs benedict by adding the warm canadian bacon to the muffin half. Next, add a drained poached egg to each muffin, and top each with warm hollandaise. Sprinkle with a pinch of paprika for color and garnish with chopped chives.

NOTES:

Bob's Eggs Benedict is a New Years tradition at Casa Schowe! If you happen to be ringing in the New Year with us... this will be your treat as we enjoy the Rose Parade on New Years Day!

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Egg Nog Bread with Dark Rum Glaze

8/26/2019

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Author: Kathy Schowe

Egg Nog Bread

ingredients:

1 ½ cups egg nog (not low fat)
½ cup butter at room temperature
¾ cup sugar
2 eggs
2 teaspoons dark rum ( I like Myers's)
1 teaspoon vanilla extract
1 ¾ cup all purpose flour
1 double-pack vanilla instant pudding mix
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground nutmeg

Dark Rum Glaze

1 cup powdered sugar
3 teaspoons egg nog
2 tablespoons dark rum
¼ teaspoon ground nutmeg

instructions:

How to cook Egg Nog Bread

Preheat oven to 350° and spray 3 mini baking tins with non-stick spray.
Mix together the egg nog, butter, sugar, eggs, rum, and vanilla in your mixer with wire whisk attachment.
Don't worry if the butter remains a bit clumpy, it will melt together when you bake it.
Combine flour, pudding mix, baking powder, salt and nutmeg and sift together.
Add slowly to the wet mixture and blend quickly, scraping down the sides a few times. Don't over mix.
Divide mixture between 3 mini baking tins and bake for about 30 minutes or until the loaves are just done and a toothpick comes out clean.
While they are baking make the Dark Rum Glaze by whisking the powdered sugar with the egg nog, rum, and nutmeg.
When the loaves come out of the oven, poke some holes in the top with a toothpick or chopstick and then drizzle with glaze.

NOTES:

Egg Nog can be frozen...so save some from the holiday season so you can make this sweet, delicious, pound cake-like bread when the holidays are over!

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Sweet Lorraine's Breakfast Panini

8/26/2019

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Author: Kathy Schowe

Sweet Lorraine's Breakfast Panini

ingredients:

8 slices bacon cooked crispy and cut in half
4 eggs fried over easy
4 slices sharp cheddar cheese
8 slices tomato
8 slices sourdough bread
2 tablespoons mayonnaise
salt & pepper

instructions:

How to cook Sweet Lorraine's Breakfast Panini

Spread mayonnaise on 8 slices of bread.
Assemble 4 sandwiches by topping with equal amounts of the bacon, 2 tomato slices each, followed by one egg each, and then top with the cheese.
Put the top bread on the sandwich and toast in a panini press until melted and toasted

NOTES:

Breakfast at the Reaumes in Pasadena is always a treat! When we experienced this panini created by sweet Lorraine-- we had to buy a panini press on the way home!

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Blueberry Sauce

8/26/2019

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Author: Kathy Schowe

Blueberry Sauce

ingredients:

2 cups fresh or frozen blueberries
1 tablespoon vanilla
1/2 cup sugar depending on the sweetness of the berries
2 tablespoons blackberry jam
pinch kosher salt
squeeze lemon juice

instructions:

How to cook Blueberry Sauce

Add all of the ingredients to a small saucepan and bring to boil.
Reduce to simmer for 15 minutes. Taste for sweetness. Adjust with lemon and sugar.

NOTES:

I love blueberries! This sauce is great over my New York Cheesecake Ice Cream or as a topping for my Crunchy Waffles!

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New Mexico Pinto Beans

8/26/2019

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Author: Kathy Schowe

New Mexico Pinto Beans

prep time: cook time: total time:

ingredients:

4 cups pinto beans
1 quart chicken broth
6-8 slices of bacon
6 garlic cloves finely sliced
1 jalapeno chopped
3 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon dried oregano
2 cans Rotel tomatoes with peppers
salt to taste

instructions:

How to cook New Mexico Pinto Beans

Rinse beans and then cover with water to soak over night.
Drain beans in colander.
Cook the bacon in a dutch oven until crispy. Don't drain. Add in the onion, jalapenos, cumin, garlic powder, chili powder and oregano and cook on medium heat for 10 minutes.
Add in the garlic and cook for 3 minutes, then add the beans, chicken broth and can of Rotel.
Bring to boil, then reduce to simmer and cook covered for 3-4 hours.
Taste and season with salt to taste.

NOTES:

New Mexico Beans were a staple in our house growing up. Beans and cornbread fed lots of happy people!

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Cold Fried French Fries

8/26/2019

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Author: Kathy Schowe

Cold Fried French Fries

ingredients:

4 Russet potatoes
5 cups peanut oil
sea salt

instructions:

How to cook Cold Fried French Fries

Scrub potatoes and pat dry.
Square off ends of potatoes and then cut them into thin fries.
Fill large pot with oil.
Drop chopped fries into cold oil, covering fries.
Heat oil to medium high and bring to boil.
Do not stir until fries begin to turn golden brown.
Continue to cook until fries are crispy and desired texture. 30-40 minutes start to finish.
Drain on paper towls and then sprinkle with sea salt.

NOTES:

Perfect french fries begin in cold oil, but magically fry up to perfection!

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Mango Jalapeno Salsa

8/26/2019

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Author: Kathy Schowe

Mango Jalapeno Salsa

ingredients:

3 roma tomatoes chopped
1 jalapeno chopped
1 cup chopped mango
½ red bell pepper chopped
½ cup red onion chopped
½ cup cilantro chopped
1 teaspoon honey
1 teaspoon ground cumin
1 lime zested & juiced
salt & pepper to taste

instructions:

How to cook Mango Jalapeno Salsa

Add roma tomatoes to a deep bowl and blend with an immersion blender. Add salt & pepper.
Add the rest of the ingredients and refrigerate for at least 30 minutes prior to serving.
Serve with warm tortilla chips.

NOTES:

Spicy sweet mango salsa will take your tacos or chips and dip to the next level!

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Southern Pea Salad

8/26/2019

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Author: Kathy Schowe

Southern Pea Salad

ingredients:

1 lb frozen peas
3/4 cup mayonnaise
1 cup cheddar cheese diced into little cubes
½ red onion finely chopped
1 diced roma tomato
1 cup chopped black olives
¼ cup chopped basil
2 chopped hard boiled eggs
1 pot of boiling water
1 teaspoon salt, Tajin, or Lawry's Seasoning Salt
1 teaspoon freshly ground pepper

instructions:

How to cook Southern Pea Salad

Bring pot of water to boil and add the bag of frozen peas. Blanch for a few minutes and then drain and add to bowl of ice water to stop cooking.
Drain water and then add peas to mixing bowl. Add all the remaining ingredients and stir to combine. Adjust seasoning.
Refrigerate for at least an hour before serving.

NOTES:

Southern Pea Salad was a favorite of ours growing up... I love it with BBQ or grilled chicken!

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Quick Pickled Onions

8/26/2019

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Author: Kathy Schowe

Quick Pickled Onions

ingredients:

1 cup water
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 red onion

instructions:

How to cook Quick Pickled Onions

Add the water, vinegar, sugar, & salt to a medium jar and shake until dissolved.
Add the onions to the jar and shake again.
Let sit for at least an hour at room temperature.
Refrigerate to chill and crisp. Drain before using or dip them out as needed.

NOTES:

These are great with rich meats like my asian short rib tacos or adding crunch to BBQ pulled pork! You can use this method on mini-bell peppers, and even jalapeños !

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Roasted Red Peppers

8/26/2019

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Author: Kathy Schowe

Roasted Red Peppers

instructions:

How to cook Roasted Red Peppers

Char peppers over the burners on your stove or on the grill.
Place in paper bag on a baking sheet and let cool.
Peel off the charred bits and skin, and then slice and place in ziplock bags to freeze for later use.

NOTES:

Red peppers can be frozen and used to make sauces, spreads, soup and more!

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Hot Pickled Pepper Relish

8/26/2019

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Author: Kathy Schowe

Hot Pickled Pepper Relish

ingredients:

3 cups chopped bell peppers red, orange, yellow
1 red onion chopped
2 jalapeños chopped
5 cloves garlic crushed
2 cups apple cider vinegar
2 tablespoons tarragon vinegar
¾ cup sugar
¼ cup brown sugar
1 teaspoon red pepper flakes
2 tablespoons whole mustard seeds
1 tablespoon whole cumin seeds
1 tablespoon smoked paprika
2 teaspoons salt
1 tablespoons olive oil

instructions:

How to cook Hot Pickled Pepper Relish

Finely dice bell peppers, onions, and jalapeños.
Heat large pan to medium heat and add olive oil. Add in the red pepper flakes, whole mustard seeds, cumin seeds, paprika and salt. Stir until fragrant about 5 minutes.
Add peppers, onions and jalapeños to the pan. Cook for a few minutes and then add in the rest of the ingredients.
Bring to boil and then reduce to simmer. Cook for 1 1⁄2 to 2 hours until the liquid has reduced, but still moist.
Serve with sausages, chicken, brisket, hot dogs, or any grilled meats!
Will keep refrigerated in a jar for about a month.

NOTES:

This spicy sweet and tangy relish is great on hotdogs, sandwiches, hamburgers, and grilled meat!

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Roasted Red Potatoes

8/26/2019

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Roasted Red Potatoes
These potatoes are easy and tasty- they make a great side for steaks or burgers!

CourseSides
CuisineAmerican

Servings
4 people
Ingredients

20 small red potatoes
4 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly gound pepper
2 teaspoons chopped rosemary

Servings: people
Recipe Notes

Preheat oven to 375°.
In a medium bowl toss all of the ingredients.
Spread out on a baking sheet and bake for 20 minutes until crispy and brown.

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Happy Slaw

8/25/2019

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Author: Kathy Schowe

Happy Slaw

ingredients:

½ head cabbage
½ red bell pepper chopped
½ yellow or green bell pepper chopped
¼ cup your favorite herb chopped
¼ cup your favorite nut chopped
¼ cup grapes or raisin

Dressing

2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon sugar
2 tablespoons olive oil
⅔ cup sour cream
2 tablespoons chopped herbs
pinch of salt & pepper

instructions:

How to cook Happy Slaw

Whisk cider vinegar, dijon mustard, sugar, salt, salt & pepper. Drizzle in olive oil while whisking to form an emulsion.
Mix in sour cream and herb that corresponds to the herb in the salad.
Toss dressing with chopped slaw ingredients- don't overdress!

NOTES:

Customize your Happy Slaw with your favorite herbs and nuts. Happy Slaw pairs well with BBQ Pork or Chicken!

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Cast Iron Corn Pudding

8/25/2019

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Author: Kathy Schowe

Cast Iron Corn Pudding

ingredients:

2 cups fresh or frozen corn
¾ cups heavy cream
2 large eggs
2 tablespoons flour
4 tablespoons butter
1 tablespoons sugar
1 green onion chopped
2 slices crumbled cooked bacon
½ cup grated cheddar cheese

instructions:

How to cook Cast Iron Corn Pudding

Add butter to cast iron skillet and place in 350° oven to melt.
Combine all of the other ingredients in a mixing bowl.
Add the melted butter to the mixture and then pour the batter back into the skillet.
Bake at 350° for 40 minutes until golden brown. Garnish with chopped scallions.

NOTES:

Creamy corn pudding makes a wonderful side dish, top what's left with a fried egg for breakfast tomorrow!

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Coffee Rub

8/25/2019

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Author: Kathy Schowe

Coffee Rub

ingredients:

¼ cup freshly ground coffee grounds
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons ground pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder

instructions:

How to cook Coffee Rub

Mix all ingredients together and then rub on your meat several hours before grilling. Over night is

NOTES:

Spice up your grilled steak or pork with this coffee spice rub!

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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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