Green Chili Mac & Cheese
The rich creaminess of green chili sauce makes it a great compliment to mac & cheese. We added a good layer of green chili on bottom of the baking pan (about 2 cups) and made mac cheese as usual.
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Spring
Toritilla Soup
- large yellow onion, chopped
- mix of fresh peppers: Poblano, jalapeno, Serrano, etc, chopped
- 3 or 4 cloves of garlic, minced
- 1 large can of diced tomatoes
- 1 can of black beans
- 1 can of corn
- 1 Rotisserie chicken, shredded
- 4 cups chicken stock
- Garnishes:
- Avocado, roughly chopped
- Radishes, thinly sliced
- Lime, cut into wedges
- Cotija cheese, grated
- Tortilla chips
Saute onion and peppers for 5-10 minutes over medium heat. Add garlic and saute for another few minutes.
Add tomatoes, black beans, corn, and shredded chicken. Finally, add enough stock to generously cover and simmer soup over low heat for at least a half hour.
Garnish and serve.
Steak tacos with spicy slaw and mango
- 3 cups Spicy slaw
- 1 cup Guacamole
- 1 Mango, sliced
- 2 cups white cheese, grated (manchego, white cheddar, aged goat, etc)
- Flank steak, seasoned with salt, pepper, and cumin
- Tortillas
Grill or saute steak over high heat until medium rare. Remove from heat and let rest for ten minutes or so. Slice thinly.
Warm tortillas in oven, grill or saute pan and assemble tacos.
Pita sandwich with lamb meatballs, tomato & mint salad, and tzatziki
For the salad: chop 3-4 fresh tomatoes and chiffonade a large bunch of fresh mint. In a medium bowl, toss with good olive oil, a small amount (1 or 2 T) of champagne vinegar, and some lemon juice. Salt and pepper to taste.
For the tzatziki: In a small bowl, mix yogurt (7 oz of Fage Greek yogurt), fresh or sauteed minced garlic (1-5 T depending on your taste), about 2 or 3 T of fresh lemon juice, salt and white pepper. The important thing here is to taste and adjust according to personal preference.
For the meatballs:
- 1-2 large shallots, finely chopped
- 3 Serrano peppers, finely chopped
- 2-3 cloves of garlic, minced
- 1 T tomato paste
- 2 T curry powder
- 1 egg
- 1 cup bread crumbs
- 1 pound ground lamb, well-seasoned with salt and pepper
- Liquid for braising — some mixture of white wine or beer, stock, and canned tomatoes
In a large oven-proof saute pan, saute shallots and peppers over med-high heat. Lower heat and saute garlic, tomato paste, and curry powder for a couple minutes. Remove from heat and add to a large bowl to cool. Add egg and bread crumbs.
Lightly mix or fold lamb with hands until fully incorporated. Make 4-6 meatballs.
Saute over high heat until well browned. Add liquid and finish in oven at about 425.
Serve with pita bread, hummus, tomato salad, and tzatziki.
