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  • 2 pounds boneless, skinless chicken breasts, frozen*
  • 2 (15-ounce) cans white beans, drained
  • 1 (15 ounce) can cannelini beans, drained
  • 2 (15-ounce) cans white corn, drained
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, chopped (about 1 1/2 cups)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • 2 (4-ounce) cans chopped green chilies
  • 1 8 oz green salsa verde or frozen green chili equivalent (Hatch’s is my favorite, medium warmth. But you can choose according to your heat preference)
  • 1 1/2 teaspoons dried oregano
  • 1 jalapeño or serrano pepper, finely chopped, optional
  • 3 cups chicken stock
  • 1 1/2 cups grated Monterey Jack cheese
  • 1 cup whipping cream

Preheat oven to 425 degrees. Place frozen chicken breast on greased cookie sheet and then use spray oil on top. Lightly salt, pepper and a tablespoon of cumin. Bake for 30 minutes until cooked through and slightly browned on top. Remove from oven, let cool slightly and then cut into chunks. IF you have any stock reserves you can pour that into the crockpot.

*If you are using thawed breasts you will want to reduce the cooking time down to 20 minutes

While chicken is baking, in a large saucepan sauté onions and bell peppers in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño or serrano chile if using.

Add the chicken, chicken stock and onion/pepper into a crockpot on high. Add the cooked beans and corn and heat through. Add whipping cream and cheese and heat until cheese is melted.

Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

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Uncle Bob’s POW Journal

I once told the story of my uncle Bob’s experience being a POW:

https://froggey.wordpress.com/2012/05/28/the-bombs-bursting-in-air-memorial-day/

I am happy to report I found a more comprehensive journal and am posting it in its entirety.

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Ingredients

Preheat oven to 350 broil. Spray flat cooking sheet

1 cup canned or frozen green chile (I always use Hatch’s. Comes in mild, medium or hot, choose your poison)
1 large red bell pepper, diced
1/2 white onion, diced
1 Tbsp garlic, diced
1/4 chopped jalapeno (opt if you want more spice)
1 Tbsp Coarse ground pepper
1 Tbsp cumin

Mix together and broil for 3-4 minutes. I like char so I put it on high for 1 minute before removing from oven. Watch carefully to prevent burning. Remove from oven.

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I ran through food processor very quickly to make smaller chunks. If you want it completely smooth fully blend.

2 cups chicken broth
1 large potato, finely diced
2 cups grated medium cheddar and monterey jack cheese
1/2 cup slightly heated cream cheese
2 cups whipping cream

Heat chicken broth in large cooking pan on medium heat, add broiled vegetables. and potato. Cover and let cook for about 20 minutes, until the potatoes are cooked.

Add both grated cheeses and cream cheese until fully melted. Reduce heat and add the whipping cream, stirring to mix.

Reset oven to broil high.

Scoop soup into oven-safe bowls and place on a cookie sheet. Top with 1/2 cup mixture of medium cheddar and grated Rattlesnake tequila and habanero pepper cheese. Broil until cheese melts and forms a coat on top of the soup.

Remove from oven. Add cilantro if desired to give it a bit of sweet.

Serve with cornbread or chips.

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Navajo Taco Sliders

sliders

Every single bite is perfect!

Ingredients:

12 Frozen Rhodes dinner rolls, thawed according to manufacturer instructions
1 lb lean hamburger
2 Tbsp worcestershire sauce
McCormicks Hamburger seasoning
Salt/Pepper to taste
1 cup Hatch’s green chile
Pepperjack or medium cheddar cheese slices

Mix worcestershire sauce, hamburger seasoning, Salt and Pepper with the hamburger and mix well. Shape into jawbreaker sized balls and flatten. Fry until cooked. Lay pepperjack or cheddar cheese on top of each patty and let melt.

Split each individual roll into 4 equal pieces and roll flat with rolling pin. They are going to be small and roughly the size of your palm. Fry in vegetable or canola oil until brown and bubbly. Remove to a paper towel.

Build your sliders by using two tiny fried breads with the cheesy patty and a heaping teaspoon of green chile. Serve while hot.
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