Man! I just made the most awesome batch of chili verde!!
I used this recipe if anybody is interested.
I went for the crock pot method and substituted a can of diced green chilis instead of the poblano chilis. Topped the bowl off with some chucks of that white mexican cheese. (Sorry forget what the stuff is called)
Good stuff.
I think it’s time. I made my first roast chicken with potatoes of the season this past weekend and there is probably a pot of chili and some beef stew in my near future.
I’m also going to make that chile verde recipe you linked, it looks great.
Is it cojita cheese (love that stuff!)?
Don’t have a recipe to contribute (I’m kinda tired of mine really, and my first cool day beef stew was less than stellar- I blame way too lean stew meat I got from Fresh & Easy) but hope others do so I can have some new recipes this winter.
I made a ridiculously fattening casserole Sunday. It was so good and we just finished the last of it.
1 package bacon, cooked and crumbled
1 32 oz package frozen corn
1 red bell pepper, chopped
1/4 cup butter
2 8 oz blocks cream cheese
4 green onions, diced
1 cup sour cream
1 tsp salt
1/2 tsp pepper
1 cup crushed potato chips (I wasn’t a fan - next time I’ll do corn flakes)
Saute the pepper and onions in the butter, then add cream cheese and melt into ooey gooey goodness. Add everything else except the potato chips, mix it up good, and bake in a 9x13 casserole dish with the chips on top for 40 minutes or so. Better later on that night or the next day, but good right then. (Always mean to put the thing together early in the day and just bake it before dinner, but I never do.) S’tasty.
Nonsense, it is never too early for comfort foods.
Tonight:
Chop up a couple onions, cabbage, celery and toss together in a casserole with a half teaspoon of celery seeds, about half a teaspoon of italian herbs and a few grinds of pepper. Make a basic custard of 1 egg per cup of milk, and pour over the veggies. I do not add cheese of any sort. Bake. Sort of a ‘farmers breakfast’ sort of thing. It is also good to toss in ham chunks, or leftover bacon. I might toss in the 3 leftover baked potatoes cut into chunks.
It’s never too early for comfort food!
This weekend I’m making my own fondue recipe. It’s delicious. It’s not a terribly traditional fondue, but it’s melted cheese and you dip other yummy stuff into it!
Wisconsin’s True Fondue
1 can of Miller Lite beer (if it’s true Wisconsin fondue, it’s gotta be Miller.)
1 8 oz package of cream cheese, softened
1 8 oz bag of shredded Cheddar cheese (sharp is best)
1 8 oz bag of shredded Colby-Jack cheese
2 cloves of garlic (one minced)
approx 1/4 cup of minced green onions (if you really like the oniony flavor, use about 1/3 cup of onions; 1/4 cup of the green ends and the rest of the 1/3 cup of the white end)
Pour about 2/3 the can of beer in a larger sauce pan, and heat over medium-high heat until it just starts to boil, then reduce heat to medium low. Just before it starts to boil, add about half of your onions. When it starts boiling, add about 1/3 of the softened cream cheese and stir until it’s fairly well melted into the beer. Then add about 1/3 of the Cheddar and stir until fairly well melted. Then add about 1/3 of the Co-Jack the same way. Add the rest of the cheese in 1/3 intervals (like before) until it’s all added. I usually slowly add the rest of the can of beer as I go. (A splash or two after a handful of cheese here and there.) It’ll get smoother as it cooks and you keep stirring. Shortly before serving, I throw the rest of the green onions in and stir.
Serve with bread, boiled (but not too soft) potatoes, broccoli, carrots, asparagus, artichoke leaves, peppers, celery, cauliflower, pretzels… whatever you want covered in beery-cheesy-oniony goodness!
As a proud Cheesehead, your fondue sounds delish, Serenata67. Does it have to be Miller or can I use another Wisconsin beer?
Well, I wouldn’t use anything heavy or strongly flavored away from that hoppy barley goodness. That rules out the wonder that is Spotted Cow. And you want to avoid anything too bitter … but in all honesty, any good pilsner will work fine.
And this fondue will stay creamy for a while because of the cream cheese. Other fondues sometimes get clump as they get cooler, but this one has never gotten clumpy on me! Then again, it’s usually gone before it has a chance to get to that point!
Nice time here in the East for this versatile chili:
Chili Verde
(Green Chili)
Use large crock pot for cooking, 3 - 4 qt. (Serves a bunch!)
3 lbs. Meat (Pork and/or Beef, whatever is on sale and is a decent cut)
3 cans Ortega diced green chilis
3 – 5 Jalapenos, diced (Your tolerance for heat dictates the actual number)
5 Anaheim chilis ½ cut in strips, ½ cut in rings(set aside rings)
1 large yellow onion, diced in 1 inch chunks
1 large potato, diced in 1 inch chunks
1 can diced tomatoes
1 cup beef broth
1 Cup Flour
1 Tblspn Chili power
Garlic powder, salt and pepper (If you can find it, get Adobo seasoning, in the Mexican aisle at the supermarket)
2 Tblspn Dry Mexican oregano
Chopped Cilantro
Flour tortillas
Mexican White or Jack cheese
Sour Cream
Open a beer and taste. Set aside….for now.
Cut meat into 1.5 inch cubes and season with salt, pepper, Adobo and garlic powder. Flour meat and sear in hot oil until brown on all sides. Add to crock.
In the leftover oil from meat, wilt yellow onion. Add to crock.
In same pan, over high heat, brown potatoes. Add to crock.
Deglaze pan with a bit of that beer from before. Add liquid and brown bits to crock
Add to crock, strip cut Anaheims and ½ diced Jalapenos, diced tomatoes, beef broth, 1 can of Ortegas, chili powder.
Cover and cook on low for at least 5 – 6 hours, stirring occasionally. (The longer and slower you cook this, the better the outcome!) Finish that beer from earlier.
Go watch the game/movie, do yard work, go shopping whatever, you got time to kill.
1/2 hour prior to serving, add remaining Ortega, jalapeno (remember, these are the HOT ones!) and Anaheim chili rings. At serving time, add oregano and cilantro to taste.
Serving suggestions;
First frost is expected this week. Definitely time for the OP.
OMG, Zsofia, you are a NAUGHTY girl to post such a tasty and fattening recipe! Which I printed and will make this fall when I tire of my usual stew, soups and roasts.
I have chicken and dumplings going in the pot Sunday – comfort food extraordinaire. Next week I will do beef short ribs with cabbage in the crockpot.
Breakfast this morning:
Bacon
Home-fried potatoes sauteed in the bacon fat
Topped with two eggs over easy
Topped with a dollop of homemade green chili salsa