Chicken in Chile Verde

Chicken in Chile Verde
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 pound boneless chicken thighs, skinless if you like
  • 1 Tbsp. Driftless sunflower oil
  • ½ medium onion, diced
  • 1 tsp. coriander seeds
  • 6 cloves garlic, minced
  • 1-2 jalapeno chiles, seeds removed if you wish, chopped
  • 1 small poblano chile, seeds removed, chopped
  • 1 pounds of husked tomatillos, coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste

Instructions
  1. Rinse chicken thighs, pat dry with a paper towel, & season with salt & pepper.
  2. Set aside. In a medium/large sauté pan, heat oil.
  3. Add onion &coriander seeds & sauté for a minute or two.
  4. Add garlic & chiles & sauté for another minute.
  5. Add tomatillos & sauté for another couple minutes.
  6. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  7. Puree with an immersion blender or in a food processor or blender & return to the pan. Bring to a boil & add chicken thighs.
  8. Reduce to medium heat & maintain a simmer uncovered for 25-30 minutes, until chicken is tender & juice runs clear when pierced with a knife in the center.
  9. Season with salt & pepper to taste & sprinkle with cilantro.
  10. Serve with sour cream, rice, roasted vegetables, & tortillas

 

Sweet Potato Chili

Sweet Potato Chili
Author: 
Recipe type: Soup
Serves: 6-8
 

Ingredients
  • 2 Tbsp. Driftless sunflower oil
  • 1 large onion, chopped
  • 1 jalapeno pepper, minced
  • 4 cloves garlic, minced
  • 1 red pepper, chopped (can be frozen)
  • 1 green pepper, chopped (can be frozen)
  • 1 tsp. each cumin & coriander seed
  • 1 tsp. chili powder
  • 1 tsp. chipotle powder (optional)
  • ¼ tsp. each ground cloves & mace or cinnamon
  • 1 large sweet potato, peeled & cubed
  • 1 can (15 oz.) black beans with liquid
  • 1 can (15 oz.) red, kidney, or pinto beans
  • 1 can (14.5 oz.) diced or crushed tomatoes with liquid OR 2 cups fresh chopped tomatoes
  • 1 cup water, tomato juice, or chicken broth
  • Sour cream & cilantro for garnish

Instructions
  1. In soup pot, heat oil & add onions.
  2. Saute until golden & add jalapenos & garlic.
  3. Saute for a couple minutes & add red/green peppers & spices.
  4. Saute for another few minutes & add remaining ingredients.
  5. Bring to boil & reduce heat.
  6. Simmer at least until sweet potatoes are tender, about 20 minutes, stirring frequently to avoid scorching. Add more liquid if it gets too thick.
  7. Serve with sour cream & cilantro.

 

Elote (Mexican corn on the cob)

Elote (Mexican corn on the cob)
Author: 
Recipe type: Side Dish
 

Ingredients
  • 4-6 ears of corn
  • 3 Tbsps mayonnaise
  • 2 Tbsps Parmesan cheese
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • lime wedge
  • pinch of salt

Instructions
  1. Grill the corn for 12 minutes total.
  2. Continually move the corn so each side is grilled.
  3. In a bowl whisk together the mayonnaise and lime juice.
  4. In a separate bowl mix together the Parmesan cheese, chili powder, cayenne pepper, cumin, and salt.
  5. Spread the mayonnaise mix over the corn.
  6. Sprinkle the cheese mix over the corn.

 

Ginger Glazed Carrots

Ginger Glazed Carrots
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 pound carrots, approximately 7 medium, cut on the bias ¼ inch thick
  • 2 tablespoons unsalted butter
  • 1 Tbsp. fresh grated ginger
  • 1 cup ginger ale
  • ½ teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley (optional)
  • salt to taste

Instructions
  1. In a 12-inch saute pan over medium heat, combine the carrots, butter, salt, grated ginger, and ginger ale.
  2. Cover and bring to a simmer. Once simmering, stir and reduce the heat to low.
  3. Cook for 5 minutes, covered.
  4. Remove the lid, add the chili powder and garlic and increase the heat to high.
  5. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
  6. Pour into a serving dish and sprinkle with the parsley.
  7. Serve immediately.

 

Spicy Sweet Potato Fries

Spicy Sweet Potato Fries
 

Ingredients
  • 2 large sweet potatoes, cut into 2-inch wedges
  • 1 tablespoon Driftless Sunflower or olive oil
  • ½ teaspoon cayenne pepper
  • teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • Preheat oven to 400 degrees.

Instructions
  1. Place potato wedges in a bowl and add oil; toss to coat. In a small bowl, combine remaining ingredients.
  2. Sprinkle spice mixture over potatoes and toss to coat.
  3. Place on a baking sheet and bake for 30 minutes or until potatoes are soft on the inside and slightly crispy on the outside.
  4. For added kick on the side by adding one of your kung paos to some ketchup.