Chile Garlic Oil Noodles #EattheWorld

This Meatless Noodle dish from Myanmar, formerly known as Burma, reminds me of an Asian version of the more familiar,  Pasta Aglio e Olio.

We are visiting Myanmar this month as we Eat the World.....

It's Canning Season and Time for the Weekly Menu

It's that time of year again when my neighbors become very generous with the bounty from their gardens and I am a very happy recipient.  

This salsa combines fire-roasted Hatch Chiles with onions, tomatoes, garlic, and cilantro that you will enjoy all winter long.

Chile Infused Honey Madeleines #CakeSliceBakers

Tender, little, hold-in-your-hand cakes that will wow you with their strong citrus and slight heat.  These little darlings require the batter to refrigerate overnight and are best served warm from the oven so plan accordingly.

It's time for the Cake Slice Bakers........

Navajo Green Chile Pork and a Book Review

Last month our Sunday Funday blogging group celebrated Navajo Code Talkers Day.  I shared a recipe for Marinated Venison Steaks and gave a little background about the Navajo Code Talkers. 

Our host for that event, Amy of Amy's Cooking Adventures, mentioned that she had read a Memoir written by one of the Code Talkers.  I immediately ordered it up at the library.

Hot Honey Glazed Salmon #FoodieExtravaganza

Marinade and cook your salmon with sweet heat for a special treat that is quick and easy.  Perfect for Fish Friday before you head to your local High School for Friday Night Lights.

September is National Honey Month and the Foodie Extravaganza gang are celebrating......

Beer Cheese Muffins #MuffinMonday

These quick and easy small batch muffins are a wonderful accompaniment to soup and the bonus of the small batch is there is half a beer to enjoy while they bake.

It's time for Muffin Monday......

Off the Menu Round-up #MoviesandMunchies

March has come to a close and so has our Off the Menu Movies and Munchies event.  I think for the most part the group agreed that this was a fun and mindless little rom com.  I know that they all agreed that there was tons of food inspiration to be had.  

Mexican Hot Chocolate with Chile #FoodnFlix #LitHappens

Creamy, decadent hot chocolate with a hint of spice from a toasted chili pepper.  This is the perfect ending to a crisp fall day.

We are revisiting the film Chocolat with the gang over at FoodnFlix and some of us are sharing our thoughts on the novel over at Lit Happens.

Roasted Garlic Turkey Chili #OurFamilyTable

This white chili is loaded with layers of flavor from roasted chile peppers and a whole bulb of garlic.  It is one of the best bowls of chili I have eaten.

The From Our Dinner Table Group are sharing Game Day Chili Recipes........

Pork and Green Chile Stew #KitchenMatrixCookingChallenge

We are still cooking Mexican in our Kitchen Matrix group this month.  This week Cam of Culinary Adventures with Camilla, asked us to be inspired by the section for Mexican Soups.

Each Tuesday of 2018 we are making and sharing a recipe inspired by the Cookbook written by Mark Bittman.  Bittman's cookbook is more of a cooking guide than a hard and set recipe book.  

The recipe that inspired me was Bittman's Pork and Green Chile Stew.  It starts off having you roast and peel the chiles.  This method is the easiest that I have found to date.  Line a baking pan with foil and plop on your chiles.  Stick them in a hot oven until they blacken and fall into themselves.  Wrap them up in the same foil that they baked on and let them steam until they are cool enough to handle.  Peel and seed them under running water. 

The stew itself was very easy to make and impressively delicious.  This meal will become a regular in this household.  We could not get enough of it.

I pretty much followed Bittman's suggestions except that I started with pork stew meat and I allowed the stew to cook much longer.  I think stew needs a long slow braise.  I like my stew meat to be fork tender.  We served this up with warmed flour tortillas.  I think it would be delicious over rice too.

#kitchenmatrixcookingproject, #pork, #stew, #chiles, #onepotmeals, #onedishmeals, #braised, #Mexican,

Stew, Soups, One Pot Meals, Pork, Dinner

Mexican

Yield: 4 servings
Author: Wendy Klik
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Pork and Green Chile Stew

prep time: 20 MINScook time: 3 hourtotal time: 3 hours and 20 mins

Tender chunks of pork, tomatoes and poblano peppers meld together to make a warm comforting dinner.

ingredients:

6 large Poblano Peppers

2 lbs. Pork stew meat

1 med. onion, cut into large dice

2 cloves garlic, minced

1 (14 oz) can diced tomatoes with juices

salt to taste

Tortillas for serving, if desired

instructions:

Place the peppers onto a foil lined baking sheet.  Place in a preheated 450* oven for 30 minutes.  Turn peppers over to brown the other side and roast for another 30-40 minutes, until browned all over and falling into themselves.  Remove from oven, wrap and seal the foil over the peppers and allow to steam until cool enough to handle.  Remove the skins, seeds and stems under running water.  Coarsely chop the peppers and set aside.

Place a dutch oven over med high heat.  When pot is hot and the pork and onions.  Season with salt.  Cook and stir until pork juices evaporate and the onion is translucent.  Add the garlic, cook and stir for 30 seconds.  Add the tomatoes.  Fill the tomato can with water and add to the pot. Bring to a boil and add the chopped chiles.  Reduce heat to a simmer, cover and cook until the meat is fork tender, about 2 hrs.  Serve with warm tortillas, if desired.

notes

Adapted from The Kitchen Matrix Cookbook.

https://adayinthelifeonthefarm.blogspot.com/2018/05/pork-and-green-chile-stew.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Please stop by and see what Mexican Soups the others are sharing.

An InLinkz Link-up

Easy Tex Mex Enchiladas #FoodieExtravaganza

Welcome to this month's edition of Foodie Extravaganza being hosted by Cam of Culinary Adventures with Camilla.  

Foodie Extravaganza is a fun group where we celebrate Wacky Food Holidays.  Nearly every food has a holiday.  It's true.  You can find a list of all those holidays at The Nibble.  May is an especially good month for food holidays due to Mother's Day, Cinco de Mayo and all the fresh Spring produce that becomes available.

Cam decided that we should all make Enchiladas this month.  To help with that endeavor she contacted Melissa's Produce who kindly agreed to send Chiles to a number of the bloggers.

I chose to let someone else enjoy them since I still had a huge bag of  Guajillo Peppers from another event that Melissa's had generously sponsored.

I used some of my Guajillo Chiles to make an Enchilada Sauce.  This sauce can be made up to a week ahead of time and refrigerated until ready to use or you can really make them easy and buy premade Enchilada Sauce.

Other than making the sauce it is just a matter of filling corn tortillas with shredded melting cheese.  I used my food processor to shred a mixture of Quesadilla and Chihuahua cheeses.  You need about 4 cups total.

Fill, roll and place them on a thin layer of sauce in a baking pan.  Pour more sauce over the top.  Sprinkle with the remaining cheese and put it in the oven until it is melty, bubbly and browned. Doesn't get much easier than that!!

I like mine topped with sour cream and avocado.  These are a perfect Meatless Monday meal.  I served them up at a family party as part of a Fiesta celebrating Frank and Jessica's birthdays.  The feast also included Mexican Hamburgers that I will be sharing with you soon because it is also National Hamburger Month!!

I love Enchiladas and can't wait to see what the others brought to the table.  You will find links to those recipes following mine.

This recipe, like many of my Mexican recipes, is adapted from Rick Bayless's Mexican Kitchen. I have previously used this sauce in Guajillo Chilaquiles.

Yield: 2.5 cups
Author: Wendy Klik
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Guajillo Enchilada Sauce

This sauce is perfect for using with your favorite enchilada recipe.

prep time: cook time: total time:

ingredients:

6 cloves garlic, unpeeled

16 med. large dried guajillo chiles, stemmed and seeded

1 t. dried oregano

black pepper, to taste

dash of cumin

5 1/3 c. chicken stock, divided

1 1/2 T. olive oil

salt, to taste

sugar, to taste

instructions

Place the unpeeled garlic cloves in a cast iron skillet over medium heat.  Cook for about 15 minutes, until soft and blackened in spots, set aside to cool.

While garlic is roasting, use other side of skillet to toast the chiles.  Open the chiles and lay them flat onto the skillet, pressing down with a spatula.  Cook until they crackle and send up a wisp of smoke, turn and press down to toast the other side.  Set aside, in a small bowl, until all chiles are toasted.  Cover with boiling water and allow to rehydrate for half an hour.

Drain and discard the water from the chiles and place them in the bowl of a food processor.  Peel the roasted garlic and add to the chiles along with the oregano, pepper, and 2/3 cup of the stock. Blend to a smooth puree, stirring and scraping often.  Press through a medium sieve strainer, removing any leathery skin from the chiles.  

In a large dutch oven, heat the olive oil over med-high heat.  When hot enough that a drop of the puree sizzles when dropped into it, add the remaining puree.  Cook and stir until puree thickens into a paste, about 5 minutes.  Add 3 cups of the chicken stock and simmer, partially covered, until it resembles a thick tomato sauce, about 45 minutes, stirring occasionally.  Taste and season with salt and sugar.

notes

This recipe is adapted from Rick Bayless's Mexican Kitchen

https://adayinthelifeonthefarm.blogspot.com/2018/05/easy-tex-mex-enchiladas.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Yield: 12-14
Author: Wendy Klik
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Easy Tex Mex Enchiladas

prep time: cook time: total time:

These delicious enchiladas are ready to eat in half an hour making them the perfect choice for your next Meatless Monday

ingredients:

12-14 corn tortillas

2 1/2 c. enchilada sauce

4 c. shredded Mexican melting cheese

Sour cream

Avocado Slices

instructions:

If tortillas are not pliable, wrap in paper towel and microwave on high for 30 seconds.

Spread 1/2 cup of enchilada sauce on the bottom of a 9x13" baking pan.

Place about 1/4 cup of cheese onto each tortilla. Roll them up and place them seam side down in the baking pan.

Pour the remaining 2 cups of sauce over the enchiladas. Sprinkle with remaining cheese  and bake in a preheated 425* oven for 15-20 minutes, until bubbly and brown.

Serve with sour cream and sliced avocados.

notes

Recipe adapted from Rick Bayless's Mexican Kitchen.

https://adayinthelifeonthefarm.blogspot.com/2018/05/easy-tex-mex-enchiladas.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

An InLinkz Link-up

Guajillo Chilaquiles and Mexican Flavored Acorn Squash Soup #Fabulous Fall Bounty

Welcome to Day 4 of our 5 day event called Fabulous Fall Bounty.  This event, hosted by Camilla of Culinary Adventures with Camilla, has been so much fun and there have been tons of great recipe ideas for the Holiday season that is nipping at our heels.

Camilla had arranged for sponsors to assist us in creating recipes for this Fabulous Fall Bounty event.  Melissa's Produce provided all the bloggers with a huge box of seasonal produce.  Le Creuset provided us each with this gorgeous platter.  Silpat sent us each a baking mat.  I did not receive any monetary compensation for any of the posts in this event and all ideas, thoughts and opinions are completely mine and completely honest.

I'm pretty excited about today because not only was I able to use products from each of our sponsors but I am able to share two recipes with you that together made a perfect Meatless Monday meal.

I had gotten this wonderful bag of dried Guajillo chiles from Melissa's.  I did what I always do when given Mexican ingredients.  I turned to my well used copy of Rick Bayless's Mexican Kitchen and looked up Guajillo in the index.  There were some great recipes that I will be trying including one for a Grilled Steak with a Spicy Guajillo Sauce. Stay tuned for that.

I finally decided to make Guajillo Chilaquiles for a Meatless Monday meal.  I was concerned that the Chilaquiles by themselves would not be substantial enough to constitute a meal so I decided to roast up the Acorn Squash and Celery Root along with some sweet onion and carrots and create a Mexican inspired soup.

I simply made a simple roasted and pureed soup, added some chili powder and cumin for flavoring and garnished it with roasted, salted pumpkin seeds (pepitas) for some texture.   It was amazingly tasty.

Frank made up some of his Fantastic Margaritas and it was a wonderful casual dinner perfect for Meatless Monday or Taco Tuesday.

Don't forget to stop by and see all the other Fabulous Fall creations following my recipes.

Guajillo Chilaquiles

adapted from Rick Bayless's Mexican Kitchen

6 cloves garlic, unpeeled

16 med. large dried guajillo chiles, stemmed and seeded

1 t. dried oregano

black pepper, to taste

dash of cumin

5 1/3 c. chicken stock, divided

1 1/2 T. olive oil

salt, to taste

sugar, to taste

1 pkg. Totada or Taco corn shells, broken into pieces

1/4 c. Crema or sour cream thinned with a bit of milk

1/4 c. Mexican crumbling cheese or Feta cheese

1/2 of an Avocado, peeled and sliced

Place the unpeeled garlic cloves in a cast iron skillet over medium heat.  Cook for about 15 minutes, until soft and blackened in spots, set aside to cool.

While garlic is roasting, use other side of skillet to toast the chiles.  Open the chiles and lay them flat onto the skillet, pressing down with a spatula.  Cook until they crackle and send up a wisp of smoke, turn and press down to toast the other side.  Set aside, in a small bowl, until all chiles are toasted.  Cover with boiling water and allow to rehydrate for half an hour.

Drain and discard the water from the chiles and place them in the bowl of a food processor.  Peel the roasted garlic and add to the chiles along with the oregano, pepper, and 2/3 cup of the stock. Blend to a smooth puree, stirring and scraping often.  Press through a medium sieve strainer, removing any leathery skin from the chiles.  

In a large dutch oven, heat the olive oil over med-high heat.  When hot enough that a drop of the puree sizzles when dropped into it, add the remaining puree.  Cook and stir until puree thickens into a paste, about 5 minutes.  Add 3 cups of the chicken stock and simmer, partially covered, until it resembles a thick tomato sauce, about 45 minutes, stirring occasionally.  Taste and season with salt and sugar.

Add remaining chicken broth to the pot and heat to a boil.  Add the broken corn shells. Stir and cook for a few minutes until they are softened but still retain shape.  

Spoon onto a platter. Drizzle with the crema, sprinkle with the cheese and garnish with the avocado slices.  Print Recipe

Mexican Flavored Acorn Squash Soup

1 acorn squash, quartered and seeded

1 celery root bulb, peeled and cut into chunks

1/2 of a sweet onion, halved with root intact

1 large or 2 small carrots, scraped and chunked

1 T. garlic infused olive oil (or regular olive oil and a garlic clove roasted with veggies)

salt and pepper to taste

4 c. chicken stock

1 t. chili powder

1/4 t. cumin

Roasted, salted pepitas for garnish

Toss the squash, celery root, onion and carrots in the olive oil. Season to taste with salt and pepper.  Place onto a baking sheet that has been lined with a silicone mat or parchment paper.  Bake in a preheated 400* oven for 30-45 minutes, until vegetables are tender and browned.

Remove from oven and place into a food processor or heavy duty blender.  Add the chicken stock and puree until smooth, adding more liquid (stock, water or cream) if necessary to achieve desired consistency.  Season with chili powder and cumin.  Taste and add more salt and pepper as needed.

Reheat and serve garnished with pepitas.  Print Recipe

More Fabulous Fall Bounty Recipes

An InLinkz Link-up

Chile and Chocolate Prawns; #ImprovCookingChallenge

This months challenge asked us to share recipes that used chocolate and chile peppers.  I love a little heat with my chocolate so I was thrilled with this theme.

I chose to use crushed red chile peppers and Ghiradelli 68% cocoa chocolate for this recipe that I found in The Food and Cooking of Mexico, South America and the Caribbean by Jane Milton, Jenni Fleetwood and Marina Filippelli.  

I received this cookbook as a gift from our friend's, the Greens.  It not only contains a ton of great recipes but also the history of these areas, the foods cooked in different regions of these countries, and the feasts and festivals that they celebrate. It is the perfect book to curl up with on a dreary winter day, with a cup of tea and lose yourself into the sunshine and tropics of these areas.  I will be posting this recipe over at Foodies Read 2017 where we share all of our food related reads each month.

I adapted this recipe from one found in the section labeled street food and snacks.  They cook up in quickly especially if you, like I, buy raw shrimp that has already been peeled and deveined.  

Then you only need to butterfly them, dredge them in seasoned flour and fry them up in a little olive oil for only a minute or two before they are ready to be tossed in the chile chocolate sauce.

This sauce!!  Not only does it contain chiles and chocolate but also fresh squeezed orange juice and a touch of sherry.  If there is anything better than chocolate with a little heat it is chocolate and orange together.  I have loved this flavor profile since I got my first foil covered chocolate orange as a kid.  I love those things and buy them each Christmas when they are available in the stores.

They may be street food or snacks in Mexico but in our house it was the first course at our Valentine Dinner Party. Very apropos to serve a savory chocolate dish on this day accompanied by a bit of bubbly to get the party started! Don't forget to scroll past my recipe for more great Chile and Chocolate creations.

Chile and Chocolate Prawns

adapted from The Food and Cooking of Mexico

3-4  Raw Large Shrimp per person, peeled and deveined. (I used 24 shrimp)

2 T. flour, seasoned with salt and pepper to taste

1 T. olive oil

2 T.  dry sherry

Juice of 2 oranges

1 oz. dark chocolate, chopped

2 t. garlic paste

1 t. ginger paste

1/4 t. crushed red chile pepper, or more to taste

Place the orange juice, sherry, garlic, ginger and chile pepper into a small saucepan over med low heat and bring to a simmer.  Remove from heat and stir in chocolate pieces until smooth.  Set aside.

Butterfly your shrimp by cutting down the back until nearly but not completely through the other side.  Press flat into the seasoned flour on both sides.  Heat the olive oil in a skillet over med high heat.  Add the shrimp, in batches if necessary and cook for a minute or so on each side until golden brown with pink edges.  Remove shrimp to a plate.  Pour the sauce into the skillet and cook, stirring and scraping any brown bits stuck to the bottom into the sauce until slightly thickened.  Return shrimp to skillet and toss with the sauce before serving.  Print Recipe

Chile and Chocolate Challenge

An InLinkz Link-up