Happy Halloween, gouls and ghosts! I hope you spend your evening trick-or-treating, eating obscene amounts of candy, watching scary movies and maybe even watching The Great Pumpkin (like Nate and I will soon be doing).
I have a confession to make: I'm obsessed with buffalo wing sauce. As the Frank's bottle says "I put that S#*% on everything!" Crackers? Yep. Tortillas? Mmhm. Eggs and grilled cheese? Uh huh. Potatoes of every shape and kind? Most definitely! It is this obsession that inspired me to make buffalo chicken casserole this All Hallows Eve.
Buffalo Chicken Casserole
1 head cauliflower
2 Tbsp olive oil
Salt and pepper, to taste
1 Rotisserie chicken, shredded
12 oz softened cream cheese
1 C shredded cheddar cheese
1/2 C shredded Gouda cheese
1/2 C buffalo sauce (such as Frank's)
1 Tbsp garlic powder
1 Tbsp ranch dressing mix
Preheat oven to 450 degrees.
Cut cauliflower into florets and toss in olive oil, salt and pepper. Roast the cauliflower in a baking dish for 20 minutes.
Combine cheeses, buffalo sauce and seasonings in a small bowl. I used a hand mixer for this job. Everything looked like a red and gooey mess but it'll be fantastic!
After removing the now-roasted cauliflower from the oven, drop the oven down to 375.
Toss shredded chicken with the cauliflower. Spread the cream cheese mixture over the chicken and cauliflower in a single layer and bake for an additional 20 minutes.
This casserole was hearty and flavorful! I would definitely make it again no questions asked.
If you're curious as to why there is no picture, Nate and I were too hungry to wait for dinner. We both had busy days and gymmed afterwards. To say we were ravenous is an understatement.
Enjoy your Halloween, readers! Stay safe tonight, guys.
Monday, October 31, 2016
Friday, October 28, 2016
Chuck's
There is one name that comes to mind when speaking about dining in downtown Raleigh: Ashley Christensen. She is a decorated chef with a slew of restaurants under her belt, a James Beard award and an Iron Chef America appearance.
Today Nate and I checked out Chuck's. Chucks is, as her website describes, "burgers and frites with signature updates".
Chuck's is located at 237 S. Wilmington St, Raleigh, North Carolina 27601; a convenient walk from my new office!
Decor: good. Chuck's is located in a sub-divided building that was formerly a Piggly Wiggly (the kitchen is shared with Beasley's Chicken + Honey and Fox Liquor Bar as well). As such, the small space is condensed in the most cozy way; you are within touching distance of your neighboring tables but it almost makes the dining experience communal. Here you're not strangers, you're cohorts enjoying delicious food together. The tables have bright red metal chairs, funky art pieces adorn the walls and a large chalkboard menu is painted above the entrance to the semi-open kitchen.
Service: excellent! We were immediately greeted by the hostess and taken to our table; upon which time we were brought waters from our server who also keyed us into the daily specials. Our water glasses were never empty, our dirty plates were never in front of us for longer than a minute at most and even thought it was the middle of the lunch rush we always felt well tended to.
Food appearance: good. These burgers may be updated but there is no fuss or frills when it comes to plating. Burgers arrive on a metal tray covered with wax paper and sauces are served in small metal cups.
Food taste: excellent! We decided to split a shake before our meal (we're adults, we can have dessert first if we want). We ordered the cold-brewed coffee milkshake was definitely one I'd order again. For our meals, I ordered the Spirit Animal burger; a burger with cream cheese, roasted poblano peppers, grilled tomatoes and tortilla dust. This burger was sublime! The bun was soft but held up to the juicy patty (cooked-to-order, of course), the peppers added a slight smoky flavor and the tortilla dust gave the perfect crunchy finish. Nate ordered The Dirty South burger -- smoked pork shoulder, chili, crispy onion strings, roasted tomato slaw, cheddar cheese and yellow mustard. This burger had a lot going on but in the absolute best sense; the flavors played with your pallet and no bite was the same as the one prior. These burgers came with house cut fries and two dipping sauces each. Now I highly recommend conversing with your table-mates to maximize sauce options. Nate got the buttermilk herb dressing and espelette aioli and I got the malt vinegar aioli and their signature "Comeback Sauce". The buttermilk herb is the creamiest ranch-like dressing you've ever had, the espelette aioli was smoky and flavorful, the malt vinegar aioli combined the best parts of salt and vinegar with the consistency of mayo but their "Comback Sauce" was the true winner! This sauce was crafted by the gods and I have no clue what's in it other than maybe some sriracha and wizardry.
Cleanliness: good. Everything looked clean and well attended to.
Total: 12/15
Obviously anything that Ashley Christensen puts her name on is going to be fantastic and Chuck's is no exception. If you're ever in downtown Raleigh and craving a darn good burger head straight to Chuck's and thank me later.
Also, fun fact, I've never heard of an espelette prior to trying this aioli. After doing some Google research I found that the espelette is a pepper cultivated in the French commune of Espelette and is a mild pepper. Learn something new every day.
Today Nate and I checked out Chuck's. Chucks is, as her website describes, "burgers and frites with signature updates".
Chuck's is located at 237 S. Wilmington St, Raleigh, North Carolina 27601; a convenient walk from my new office!
Decor: good. Chuck's is located in a sub-divided building that was formerly a Piggly Wiggly (the kitchen is shared with Beasley's Chicken + Honey and Fox Liquor Bar as well). As such, the small space is condensed in the most cozy way; you are within touching distance of your neighboring tables but it almost makes the dining experience communal. Here you're not strangers, you're cohorts enjoying delicious food together. The tables have bright red metal chairs, funky art pieces adorn the walls and a large chalkboard menu is painted above the entrance to the semi-open kitchen.
Service: excellent! We were immediately greeted by the hostess and taken to our table; upon which time we were brought waters from our server who also keyed us into the daily specials. Our water glasses were never empty, our dirty plates were never in front of us for longer than a minute at most and even thought it was the middle of the lunch rush we always felt well tended to.
Food appearance: good. These burgers may be updated but there is no fuss or frills when it comes to plating. Burgers arrive on a metal tray covered with wax paper and sauces are served in small metal cups.
Food taste: excellent! We decided to split a shake before our meal (we're adults, we can have dessert first if we want). We ordered the cold-brewed coffee milkshake was definitely one I'd order again. For our meals, I ordered the Spirit Animal burger; a burger with cream cheese, roasted poblano peppers, grilled tomatoes and tortilla dust. This burger was sublime! The bun was soft but held up to the juicy patty (cooked-to-order, of course), the peppers added a slight smoky flavor and the tortilla dust gave the perfect crunchy finish. Nate ordered The Dirty South burger -- smoked pork shoulder, chili, crispy onion strings, roasted tomato slaw, cheddar cheese and yellow mustard. This burger had a lot going on but in the absolute best sense; the flavors played with your pallet and no bite was the same as the one prior. These burgers came with house cut fries and two dipping sauces each. Now I highly recommend conversing with your table-mates to maximize sauce options. Nate got the buttermilk herb dressing and espelette aioli and I got the malt vinegar aioli and their signature "Comeback Sauce". The buttermilk herb is the creamiest ranch-like dressing you've ever had, the espelette aioli was smoky and flavorful, the malt vinegar aioli combined the best parts of salt and vinegar with the consistency of mayo but their "Comback Sauce" was the true winner! This sauce was crafted by the gods and I have no clue what's in it other than maybe some sriracha and wizardry.
Cleanliness: good. Everything looked clean and well attended to.
Total: 12/15
Obviously anything that Ashley Christensen puts her name on is going to be fantastic and Chuck's is no exception. If you're ever in downtown Raleigh and craving a darn good burger head straight to Chuck's and thank me later.
Also, fun fact, I've never heard of an espelette prior to trying this aioli. After doing some Google research I found that the espelette is a pepper cultivated in the French commune of Espelette and is a mild pepper. Learn something new every day.
Wednesday, October 26, 2016
Roasted Chickpea Gyros
Happy Hump Day, readers! I hope your week is treating you well.
We are going to start off this post with a phonetics lesson: Gy-ro (pronouned "yee-row") is a "sandwich especially of lamb and beef, tomato, onion and yogurt sauce on pita bread," thanks, Mariam-Webster. One of my biggest pet peeves is people mispronouncing this word; it is not "guy-row" or "gui-row". Period. End of story. If you're one of these annoying people just know you are the worst and you have now been taught how to correctly pronounce this word. Stop mispronouncing it. Like now.
Anyway, Greek food, specifically gyros are my absolute favorite! Actually, funny story, I was a vegetarian for 4 years and it was a gyro that broke my resolve...I can't help it! The amazing combo of beef and lamb with those incredible Greek spices, married with the cool and creamy tzatziki sauce, fresh vegetables, and fluffy pita were enough to make me forget that I hadn't eaten any meat in 1460 days. And can we just talk about how awesome it is that the meat is cooked on a vertical spit? I mean is there anything better than a cone of meat?
The correct answer to that question is "no".
Well, considering I (regrettably) do not own a vertical spit (it's already on my Christmas list) nor do I know how to obtain a cone of meat (again, Christmas is only a few months away); but I did have a can of chickpeas. So, I went with a vegetarian alternative that tasted pretty damn good.
Roasted Chickpea Gyros
1 15 oz can chickpeas, drained
2 Tbsp olive oil
1 Tsp salt
1 1/2 Tsp pepper
1 Tsp paprika
1/2 Tsp cayenne pepper
1/2 Tsp oregano
1 Tsp lemon juice
4 fresh pita
Tzatziki sauce
1/2 red onion, sliced thin
1/2 tomato, sliced thin
2 lettuce leaves
Preheat oven to 400 degrees.
After you drain your chickpeas, rinse them with water, pat dry, and gently peel the skins off. This part is a pain, believe me. It took me a good 10 minutes to get the stupid skins off but the end result will be worth your hard labor. Work for your food, people!
In a bowl, combine the chickpeas with olive oil, seasonings and lemon juice. Toss together and spread out in a single layer on a greased cookie sheet.
Bake the chickpeas for 20 minutes (they will smell heavenly!)
Meanwhile, slice your tomato, and onion and prepare your pita with a healthy layer of tzatziki sauce. My recommendation to you is GO TO A MIDDLE EASTERN MARKET. You want the ingredients that Greeks actually use? Buy them from the source. I got made in-house pita and freshly made tzatziki sauce and it will make all the difference in this dish.
I paired these gyros with a fresh Greek salad (with freshly made salad dressing), Dolmathes (stuffed grape leaves), and tabouli (a salad with parsley, tomatoes, bulgur, mint, and onion seasoned with olive oil and lemon juice). Nate and I both thought these gyros had a very similar flavor to their meatier cousins and should be put into regular meal rotation.
TRY THEM! Believe me you won't be disappointed at all!
We are going to start off this post with a phonetics lesson: Gy-ro (pronouned "yee-row") is a "sandwich especially of lamb and beef, tomato, onion and yogurt sauce on pita bread," thanks, Mariam-Webster. One of my biggest pet peeves is people mispronouncing this word; it is not "guy-row" or "gui-row". Period. End of story. If you're one of these annoying people just know you are the worst and you have now been taught how to correctly pronounce this word. Stop mispronouncing it. Like now.
Anyway, Greek food, specifically gyros are my absolute favorite! Actually, funny story, I was a vegetarian for 4 years and it was a gyro that broke my resolve...I can't help it! The amazing combo of beef and lamb with those incredible Greek spices, married with the cool and creamy tzatziki sauce, fresh vegetables, and fluffy pita were enough to make me forget that I hadn't eaten any meat in 1460 days. And can we just talk about how awesome it is that the meat is cooked on a vertical spit? I mean is there anything better than a cone of meat?
The correct answer to that question is "no".
Well, considering I (regrettably) do not own a vertical spit (it's already on my Christmas list) nor do I know how to obtain a cone of meat (again, Christmas is only a few months away); but I did have a can of chickpeas. So, I went with a vegetarian alternative that tasted pretty damn good.
Roasted Chickpea Gyros
1 15 oz can chickpeas, drained
2 Tbsp olive oil
1 Tsp salt
1 1/2 Tsp pepper
1 Tsp paprika
1/2 Tsp cayenne pepper
1/2 Tsp oregano
1 Tsp lemon juice
4 fresh pita
Tzatziki sauce
1/2 red onion, sliced thin
1/2 tomato, sliced thin
2 lettuce leaves
Preheat oven to 400 degrees.
After you drain your chickpeas, rinse them with water, pat dry, and gently peel the skins off. This part is a pain, believe me. It took me a good 10 minutes to get the stupid skins off but the end result will be worth your hard labor. Work for your food, people!
In a bowl, combine the chickpeas with olive oil, seasonings and lemon juice. Toss together and spread out in a single layer on a greased cookie sheet.
Bake the chickpeas for 20 minutes (they will smell heavenly!)
Meanwhile, slice your tomato, and onion and prepare your pita with a healthy layer of tzatziki sauce. My recommendation to you is GO TO A MIDDLE EASTERN MARKET. You want the ingredients that Greeks actually use? Buy them from the source. I got made in-house pita and freshly made tzatziki sauce and it will make all the difference in this dish.
I paired these gyros with a fresh Greek salad (with freshly made salad dressing), Dolmathes (stuffed grape leaves), and tabouli (a salad with parsley, tomatoes, bulgur, mint, and onion seasoned with olive oil and lemon juice). Nate and I both thought these gyros had a very similar flavor to their meatier cousins and should be put into regular meal rotation.
TRY THEM! Believe me you won't be disappointed at all!
Monday, October 24, 2016
Garlic Pain Perdu
Have you ever had pain perdu? No? Have you ever heard of pain perdu? No? Yeah, actually prior to reading my April 2015 issue of Food & Wine Magazine neither had I. Turns out that "pain perdu" is French for "French Toast" or, according to Food & Wine, "Lost Bread". This pain perdu can be made sweet or, as in this recipe, delightfully savory.
Garlic Pain Perdu
4 large eggs
2 C milk
3 large garlic cloves, pressed
1 1/2 Tsp salt
1 Tsp thyme
1/2 Tsp fresh cracked pepper
6 1-inch thick slices of Italian bread (I used Rosemary Olive Oil Italian bread, believe me it was absolutely fantastic)
3 Tbsp salted butter
In a medium bowl, beat together eggs, milk, garlic and seasonings.
Dip bread in the egg mixture and allow to soak for a few minutes.
Melt 1 Tbsp of butter at a time in a skillet over medium-high heat, and remove the bread from the egg mixture and allow the excess to drip off. I cooked the bread in batches of two slices at a time.
Fry the bread in the skillet. Allow each side to brown about 5 minutes and flip ONLY ONCE. The bread will come out golden brown, fluffy and delicious.
Nate and I discussed how awesome this bread would taste with a slice of melty, bubbly and slightly burnt Jarlsburg cheese on top. Just picture that for a minute...are you drooling yet? Try it out and let me know how it goes, will ya'?
I served this surprisingly filling bread with a salad (you know to feel like I ate more than just buttery, egg-y bread) and paired it with a Pino Grigio. It was an absolutely incredible meal to curb my new-job-inducing-working-out-daily hunger.
I hope Monday treated you well, readers and have a fantastic rest of your week!
Garlic Pain Perdu
4 large eggs
2 C milk
3 large garlic cloves, pressed
1 1/2 Tsp salt
1 Tsp thyme
1/2 Tsp fresh cracked pepper
6 1-inch thick slices of Italian bread (I used Rosemary Olive Oil Italian bread, believe me it was absolutely fantastic)
3 Tbsp salted butter
In a medium bowl, beat together eggs, milk, garlic and seasonings.
Dip bread in the egg mixture and allow to soak for a few minutes.
Melt 1 Tbsp of butter at a time in a skillet over medium-high heat, and remove the bread from the egg mixture and allow the excess to drip off. I cooked the bread in batches of two slices at a time.
Fry the bread in the skillet. Allow each side to brown about 5 minutes and flip ONLY ONCE. The bread will come out golden brown, fluffy and delicious.
Nate and I discussed how awesome this bread would taste with a slice of melty, bubbly and slightly burnt Jarlsburg cheese on top. Just picture that for a minute...are you drooling yet? Try it out and let me know how it goes, will ya'?
I served this surprisingly filling bread with a salad (you know to feel like I ate more than just buttery, egg-y bread) and paired it with a Pino Grigio. It was an absolutely incredible meal to curb my new-job-inducing-working-out-daily hunger.
I hope Monday treated you well, readers and have a fantastic rest of your week!
Tuesday, October 18, 2016
Spook-ghetti and Meatballs
I may have a few new readers in my audience so allow me to welcome you! Thank you all for taking the time out of your day to read my blog! I hope you all enjoy it (that goes same for my loyal fans too)!
Well, yesterday I began my new job and man am I loving it! I have beautiful views of downtown Raleigh and everyone in my office is extremely friendly and welcoming!
As aforementioned, I am trying to make Halloween-themed meals during the month of October, however I must admit I'm not doing a very successful job of it so far...I've accomplished exactly two meals: second of which was tonight's Spook-ghetti and Meatballs.
This meal was a cinch to make and honestly a lot of fun! There's something so nostalgic in getting your hands dirty and playing with your food. Sometime's it's fun to be a kid-dult.
Spook-ghetti and Meatballs
1 lb ground turkey (or ground beef, but I don't eat beef)
1 slice multi-grain bread
3 Tbsp milk
2 Tbsp (plus a reserved 3/4 C) Italian breadcrumbs
2 Tbsp ketchup
1 Tsp garlic powder
1 Tbsp chopped fresh parsley
Salt and pepper to taste
5 Tbsp olive oil
In a small bowl, combine bread and milk. Let sit for 10 minutes.
Put turkey in a larger bowl. Add in ketchup, 2 Tbsp Italian breadcrumbs, garlic powder, parsley and salt and pepper.
After 10 minutes have passed, tear apart bread (which has now fully soaked up the milk) and add into the turkey bowl.
Now comes the fun part! Using your clean hands (you're adults, I shouldn't have to tell you to wash your hands) mix all the ingredients in the turkey bowl until it is combined. It is very important to not over-mix the turkey though, it should still retain some of the ground meat look. Once meat mixture is combined, form into 1 inch balls, this recipe should yield about 20 meatballs.
Pour olive oil in a heavy skillet, try to use one that has high walls to avoid splashing. Heat oil to medium. Fry balls for about 5 minutes per side. They should be browned on all sides and cooked through after about 20 minutes.
The recipe for the meatballs came from Grandpa's Cloudy With a Chance of Meatballs Cookbook written by Judi Barrett and illustrated by Ron Barrett. As I've mentioned to you guys before, this cookbook is filled with recipes that are awesome for children or for large adult-sized children. That being said, if you have children, enlist them into meatball making service; they'll have fun and you'll have fewer meatballs to make yourself.
I paired these meatballs with linguini and roasted red pepper pesto (both store bought) and I added a little red pepper flake on top for some added spice.
The meatballs were absolutely delicious! Perfectly seasoned, browned and looked nice and spooky. I even watched the 2013 remake of the Evil Dead while eating it to add in the spooky-ness.
Enjoy the spook-ghetti and meatballs and your Tuesday evening!
Well, yesterday I began my new job and man am I loving it! I have beautiful views of downtown Raleigh and everyone in my office is extremely friendly and welcoming!
As aforementioned, I am trying to make Halloween-themed meals during the month of October, however I must admit I'm not doing a very successful job of it so far...I've accomplished exactly two meals: second of which was tonight's Spook-ghetti and Meatballs.
This meal was a cinch to make and honestly a lot of fun! There's something so nostalgic in getting your hands dirty and playing with your food. Sometime's it's fun to be a kid-dult.
Spook-ghetti and Meatballs
1 lb ground turkey (or ground beef, but I don't eat beef)
1 slice multi-grain bread
3 Tbsp milk
2 Tbsp (plus a reserved 3/4 C) Italian breadcrumbs
2 Tbsp ketchup
1 Tsp garlic powder
1 Tbsp chopped fresh parsley
Salt and pepper to taste
5 Tbsp olive oil
In a small bowl, combine bread and milk. Let sit for 10 minutes.
Put turkey in a larger bowl. Add in ketchup, 2 Tbsp Italian breadcrumbs, garlic powder, parsley and salt and pepper.
After 10 minutes have passed, tear apart bread (which has now fully soaked up the milk) and add into the turkey bowl.
Now comes the fun part! Using your clean hands (you're adults, I shouldn't have to tell you to wash your hands) mix all the ingredients in the turkey bowl until it is combined. It is very important to not over-mix the turkey though, it should still retain some of the ground meat look. Once meat mixture is combined, form into 1 inch balls, this recipe should yield about 20 meatballs.
Pour olive oil in a heavy skillet, try to use one that has high walls to avoid splashing. Heat oil to medium. Fry balls for about 5 minutes per side. They should be browned on all sides and cooked through after about 20 minutes.
The recipe for the meatballs came from Grandpa's Cloudy With a Chance of Meatballs Cookbook written by Judi Barrett and illustrated by Ron Barrett. As I've mentioned to you guys before, this cookbook is filled with recipes that are awesome for children or for large adult-sized children. That being said, if you have children, enlist them into meatball making service; they'll have fun and you'll have fewer meatballs to make yourself.
I paired these meatballs with linguini and roasted red pepper pesto (both store bought) and I added a little red pepper flake on top for some added spice.
The meatballs were absolutely delicious! Perfectly seasoned, browned and looked nice and spooky. I even watched the 2013 remake of the Evil Dead while eating it to add in the spooky-ness.
Enjoy the spook-ghetti and meatballs and your Tuesday evening!
Tortilla Chips
Do you know what I hate? Leftover corn tortillas. Bear with me a second: so you have a recipe that calls for 6 tortillas, but the smallest amount you can buy is 35; what do you do with the rest? Make tacos? Sure, that takes care of another 6. Make chiliquiles? Why not, that's another 6. So we have 20 tortillas used and 15 to go. MY GOD WHAT DO WE USE THESE CORN TORTILLAS FOR?!
How about homemade tortilla chips? They're easy to make and taste delicious! I came up with this idea this evening when I realized I have 35 tortillas and absolutely nothing to do with them so hopefully if you ever find yourself in this situation you'll remember this post and be inspired to make some tortilla chips.
Baked Tortilla Chips
6 corn tortillas
3 Tbsp olive oil
Salt to taste
Heat oven to 350.
Stack tortillas and cut into quarters.
Brush cut pieces with olive oil and season with salt.
Bake chips for 12-15 minutes or until golden brown and crunchy.
These chips will pair perfectly with my recipe for green chile stew, my recipe for guacamole, cheesy queso dip, spinach and artichoke dip or your favorite salsa!
I hope you enjoyed my rant about my absolute hatred for leftover corn tortillas and will never again be plagued with the question of "WHY ARE THERE SO MANY AND WHAT ON EARTH WILL I USE THEM FOR?!"
How about homemade tortilla chips? They're easy to make and taste delicious! I came up with this idea this evening when I realized I have 35 tortillas and absolutely nothing to do with them so hopefully if you ever find yourself in this situation you'll remember this post and be inspired to make some tortilla chips.
Baked Tortilla Chips
6 corn tortillas
3 Tbsp olive oil
Salt to taste
Heat oven to 350.
Stack tortillas and cut into quarters.
Brush cut pieces with olive oil and season with salt.
Bake chips for 12-15 minutes or until golden brown and crunchy.
These chips will pair perfectly with my recipe for green chile stew, my recipe for guacamole, cheesy queso dip, spinach and artichoke dip or your favorite salsa!
I hope you enjoyed my rant about my absolute hatred for leftover corn tortillas and will never again be plagued with the question of "WHY ARE THERE SO MANY AND WHAT ON EARTH WILL I USE THEM FOR?!"
Saturday, October 15, 2016
Green Chile Stew
Well readers, yesterday was very bittersweet: it was my last day working at the restaurant. I start my new career at a law firm downtown on Monday. I am excited to be moving forward but will definitely miss all the friends I've made working at Spring Rolls dearly. I came to work yesterday to a bouquet of roses, balloons and a bottle of wine all wishing me well; do I have some great friends, or what? A large portion of my regular customers came in to see me off and I left feeling lucky to have had such a great opportunity to work with such amazing people.
Last night I made my favorite fall comfort food: Green Chile Stew. However, this time I even made my own green chile sauce, which I've never done before. This recipe for green chile sauce I got from The Best From New Mexico Kitchens cookbook published by New Mexico Magazine.
Green Chile Sauce
1/4 C olive oil
1 clove garlic, crushed
1/2 C onion, minced
1 Tbsp flour
1 C water
1 C diced green chile
Salt to taste
In a heavy saucepan over medium heat, saute onion and garlic in olive oil for 5 minutes. Blend in flour with a wooden spoon. Add water and chile and bring to a boil, stirring frequently for 5 minutes.
Now that you have your sauce, you're ready to make stew! Green Chile Stew has many variations and is a fall staple in my Home State, this is the version I've been eating since I was a kid. Hopefully you enjoy it as much as I do.
Green Chile Stew
2 Tbsp olive oil
1 lb ground turkey
Salt and pepper, to taste
1 tsp garlic powder
2 garlic cloves, crushed
1/2 onion, diced
5 Russet potatoes, diced
4 C green chile sauce (homemade is better, but Cervantes or Sadie's green chile sauce is good too)
4 C water
Flour tortillas or tortilla chips, for serving
In a large stockpot over medium heat, brown turkey in olive oil with onion and garlic. Season the meat with salt, pepper and garlic powder. The good thing about using ground turkey as opposed to beef is that you don't need to dump off the fat, however ground beef could certainly be used as well or even ground pork. Just omit the olive oil and pour off the excess fat.
Once the meat is browned, add in the diced potatoes, sauce and water. Stir to combine.
Drop the heat to medium-low and cover. Simmer the delicious stew for 20 minutes. Check the seasonings and serve with flour tortillas or tortilla chips.
This stew always reminds me of New Mexican falls: the International Balloon Fiesta, the New Mexico State Fair, cooler weather, and watching Halloween movies and making pumpkin treats with Nate. I hope you guys enjoy this stew just as much as Nate and I do!
Last night I made my favorite fall comfort food: Green Chile Stew. However, this time I even made my own green chile sauce, which I've never done before. This recipe for green chile sauce I got from The Best From New Mexico Kitchens cookbook published by New Mexico Magazine.
Green Chile Sauce
1/4 C olive oil
1 clove garlic, crushed
1/2 C onion, minced
1 Tbsp flour
1 C water
1 C diced green chile
Salt to taste
In a heavy saucepan over medium heat, saute onion and garlic in olive oil for 5 minutes. Blend in flour with a wooden spoon. Add water and chile and bring to a boil, stirring frequently for 5 minutes.
Now that you have your sauce, you're ready to make stew! Green Chile Stew has many variations and is a fall staple in my Home State, this is the version I've been eating since I was a kid. Hopefully you enjoy it as much as I do.
Green Chile Stew
2 Tbsp olive oil
1 lb ground turkey
Salt and pepper, to taste
1 tsp garlic powder
2 garlic cloves, crushed
1/2 onion, diced
5 Russet potatoes, diced
4 C green chile sauce (homemade is better, but Cervantes or Sadie's green chile sauce is good too)
4 C water
Flour tortillas or tortilla chips, for serving
In a large stockpot over medium heat, brown turkey in olive oil with onion and garlic. Season the meat with salt, pepper and garlic powder. The good thing about using ground turkey as opposed to beef is that you don't need to dump off the fat, however ground beef could certainly be used as well or even ground pork. Just omit the olive oil and pour off the excess fat.
Once the meat is browned, add in the diced potatoes, sauce and water. Stir to combine.
Drop the heat to medium-low and cover. Simmer the delicious stew for 20 minutes. Check the seasonings and serve with flour tortillas or tortilla chips.
This stew always reminds me of New Mexican falls: the International Balloon Fiesta, the New Mexico State Fair, cooler weather, and watching Halloween movies and making pumpkin treats with Nate. I hope you guys enjoy this stew just as much as Nate and I do!
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