El Pollo Ronaldo!

El Pollo Ronaldo!

This is a great healthy dish that can be adjusted to make as many portions, or even as small as one!

Also can be made vegan by using olive oil and sautéed vegetables or chicken substitute! I like to use veggie burger patties for this one!

Chicken Breasts, or veggie patties, or vegetable, or chicken substitute

1 onion sliced, (1 slice per chicken breast)

Green chili, 1 per breast or other roasted pepper (Poblano works nicely too!)

1 or more cans of diced tomatoes

1t Crushed garlic, more to taste or if using more cans of tomatoes!

3T Olive Oil or Butter

Provalone cheese for the top or other vegan type cheese

Saute Chicken breasts (or what ever you have chosen for the protein) in a oven proof skillet, 1 per person in olive oil or butter until browned.

Add onion and brown onion on bottom of pan. place onion on top of chicken or whatever you are using as a main course. Place Peeled whole chili pepper on top of onion, then cheese on top of that. 

Pour tomates all around dish. Add garlic and stir. Finish off dish on hot oven around 400 degrees, until tomatoes are caramelized. This dish has very little prep work and finishes off in the oven. Make sure your chicken breasts read the proper temp on meat thermometer!

Happy Cooking! PS we like to add Brown rice, or quinoa, or other healthy high protein, high fiber grain!
This beautiful serving set is perfect to serve this colorful dish!

17th-Century Bird Serving Bowl (Google Affiliate Ad) check it out from Sur La Table!

Breakfast Sausage Roll

Breakfast Sausage Roll

This wonderful breakfast treat recipe is courtesy of my sweet husband Ronnie Petree!

1 frozen loaf bread dough, thawed.

1 lb Jimmy Deans Sausage, or spicy sausage...browned

1/4 lb chopped green chili or peppers of your choice.

1/2 lb cheddar cheese grated

Roll out bread dough into rectangle shape. Sprinkle sausage, chili and cheese over dough. Roll up, jelly roll style, and place  into greased bread pan. Let rise for about 30-45 min. Place in pre-heated oven at 350 for about 45 minutes, until done. Let stand to set. Slice and serve with eggs!  

Smoked Green Chili Pork Shoulder

Smoked Green Chile Pork Shoulder

This is from my Brother Jim Varner

Smoke a pork Shoulder, 4 hours, or purchase one from Costco! Easy Peasy!

Shred shoulder in large pan and add 3 jars of Green Chile Sauce. He recommended El Pinto.

But if live anywhere else, you can find Herdez. Add 1/2 lb chopped green chili and 1 Tbs chopped garlic. Mix well and simmer for 2 hours. Serve in warm corn tortillas with shredded cheddar cheese!

Kitchen tip of the day

Kitchen Tip of the Day

When purchasing Red peppers for Pico de Gallo or Thai Spice Rub,

or any other sauces like Red Panang Curry,

Purchase extra and store in a freezer bag

in the freezer. You can use these peppers 

all winter!

Make sure that they are Red Sorranos or Red Thai peppers.

If they are not quite red, leave them out for a bit and they

should turn red.

Orzo. Basil, Mint and Tomato Salad!

Orzo Pasta Salad With Tomatoes, Basil & Mint

1 C Orzo Pasta

4 C Chicken, or Vegetable broth or water

1/2 Purple onion

1 Pint Cherry Tomatos

1/2 C Chopped Basil

1/2 C Chopped Mint

1 Can Garbanzo Beans

Red Wine Vinegarette

Cook Pasta in Salted water, or Broth, drain well

Slice tomatoes in half.

Dice purple onion.

Mix all ingredients together in bowl, add drained Garbanzo beans and toss with Red wine Vinegarette.

Red Wine Vinegarette

1 C Red Wine Vinegar or Pomagranite Vinegar

1/2 C Olive Oil

2t honey

1/4 c lemon juice
2 t salt

Fresh cracked pepper

Whisk all ingredients and toss with salad! Serve at room Temperature. Great for picnics!

The whisk below is great to make the vinegarette! Click on the whisk for more information!
This recipe is adapted from a cook book by Giada Di Lorentis!

Check out this cute Rainbow whisk and the wonderful bowl below! The bowl makes a perfect back drop for this colorful salad!

Silicone Rainbow Whisks, Balloon Whisk, 10" (Google Affiliate "Elixyr White Bowl" (Google Affiliate Ad)

Watermelon, basil and tomato salad

Watermelon, Basil and Tomato Salad.

1 watermelon. Preferably seedless. Cubed.

1 small crate of cherry tomatoes or about 5 large tomatoes, red, yellow or orange.

A large bunch of Basil

1 C White Balsamic Vinegar, or Dark balsamic Vinegar

1/4 C Sugar. This will make a reduction.

Simmer vinegar and sugar for about 7-10 minutes until a bit reduced and thickened. 

Toss watermelon, tomatoes and basil together. Serve with
The vinegarette reduction.

 You can also skewer this salad, alternating watermelon, basil and tomatoes. Makes a beautiful presentation.

Great for a late summer salad as watermelon and tomatoes are in abundance at this time! Enjoy!

This is adapted from Giada DiLorentis.

Red Chile Enchaladas, New Mexico Style

NM Red Chile Enchaladas

This recipe is a family favorite of my Husband, Ron Petree

It comes from his Mother Evelyn Petree of Capitan, NM

1 lb Ground beef, or beef substitute

1 Onion, Chopped

2 Jars Red Chile Sauce, or 1 Quart Home Made Sauce, or frozen red chile sauce (Add a t of fresh lemon juice to the frozen)

Corn Tortiallas

1 C Chicken Broth or Veg Broth

1/2 C Veg oil

1 lb Grated Cheddar Cheese, or vegan cheese product

Eggs for Frying

1 Clove Garlic, minced

1 tomato diced

Lettuce shredded, about 3-4 leaves

Have ready, minced onion, shredded lettuce, diced tomatoes, grated cheddar cheese for layering and garnish. 

Brown ground beef,  (or beef substitute) add 1/2 the onions until cooked through. Add chile sauce, and cook down somewhat, adding broth as needed, until a smooth sauce is formed. Fry Tortiallas  in oil, one at a time for only 10 seconds each over medium heat, turning after 5 seconds. Usually a serving on a plate can be 1-3 tortillas  depending on preference. Place tortilla on paper towels to drain. Arrange Enchaladas on plate by layering a tortilla, sauce, onion, and cheese. Finishing with cheese, add a fried egg or two to the top of the stack. Garnish with onion, lettuce, tomato. Beautiful and colorful! Enjoy! Happy Cooking! This takes about 1 hour start to finish. I freeze left over sauce to make very quick dinner next time!
My Husband and his family love to eat these with saltines....I like to dip the saltines in the sauce! Yummy!