Chili Verde 

This is the best recipe I have ever made in my whole life

It is worth the effort

Ingredients

• Olive oil
• 5 cups diced onion
• 1/2 cup chopped garlic
• 1/3 cup chopped serrano peppers
• 1/3 cup chopped jalapeno peppers
• 5 pounds cubed pork shoulder
• 1 quart chicken broth
• 15 to 20 Anaheim peppers
• 12 to 15 tomatillos
• 3 tablespoons garlic powder
• 1 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1/2 cup corn flour (Mesa)

Directions

In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.

Cut pork into bite size pieces. Place the pork in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.

Meanwhile, place the Anaheim peppers on a sheet pan.

Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven at 375-400 and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.

Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.

Peel and seed peppers, and then puree them with the tomatillos in a food processor. (I used my immersion blender with a little of the chicken broth) Add the puree to the pork mixture, stir, and then let simmer on low heat. Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.

In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.

Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

Spinach Balls - Faye Losser

2 packages frozen spinach
3 1/2 cups herb stuffing Mix
1 cup grated parmessan cheese
6 eggs beaten
1/2 cup melted butter
dash of salt
dash of pepper
dash of onion powder

Cook spinach and drain well
Combine all other ingredients
Roll in walnut size balls
place on a cookie sheet - can be frozen at this point.  I just freeze them on the cookie sheet and then put them in a freezer bag.
Bake at 350 for 10-15 minutes

If frozen I bake for 15-20 minutes.

This makes 60-70 balls

I serve these with Sam's Chick-fil-a Sauce

*I have made these without cooking the spinach (just drain well) and they come out fine.  Also I have used less eggs (4) if I'm running low and they tasted great.


Sam's Chick-fil-a Sauce
1/2 cup mayo
2 T. honey
1 T. BBQ sauce
2 tea. mustard
1 tea lemon juice

Chick-fil-a sauce  Sam Outsen

1/2 cup mayo
2 T. honey
1 T. BBQ sauce 
2 tea mustard
1 tea lemon juice

 

 

Cookies 

Kelly's Sugar Cookies - Kelly Murdock

Cream
1 cup butter
1 cup sugar
3 eggs
add
3 1/2 cup flour
3 tea. baking powder
1 tea. vanilla
1 tea. almond extract
Mix the above and bake 375 for 8 minutes

Frosting
powdered sugar
butter
milk
almond extract

*sometimes I add some cream cheese to the frosting

Quiche

Crustless Quiche

6 large eggs

2/3 cup whole milk

1/4 cup half and half

1/2 tea salt 

1/4 tea. pepper

1tea Dijon mustard

Pinch of ground nutmeg

2/3 cup cheese, use a flavorful cheese, we like jalapeno havarti 

mix in ideas

-ham

-onions

-bacon

-roasted vegetables

-anything you can think of

Preheat oven to 350

 

Spray a pie tin with nonstick spray

I use a muffin tin - spray it with nonstick spray, Make 1 1/2 recipe to make 12 muffins.  I keep them in the fridge and eat as a snack

Mix together eggs, milk, half and half, salt pepper, mustard

 and nutmeg

Scatter the mix-ins in bottom of pan

Sprinkle cheese on the top

Pour egg mixture over top

Bake about 35 minutes

Best Ever Chili on Earth

Ingredients

ground beef 

cloves garlic

bell pepper

jalapeno peppers

kidney beans

oregano

pinto beans

Diced tomatoes

onion

tomato sauce

cayenne pepper

chili powder

pepper

salt

sugar

olive oil, extra-virgin

cumin

tomato juice

Directions

In a large pot cook 2 lbs ground beef, drain but don’t clean the pot

Add

4 T. Extra virgin olive oil

Add

1 onion chopped

1 bell pepper chopped

4 cloves garlic, minced

2 jalepeno peppers, finely chopped

1/4 cup flat leaf parsley finely chopped (I used dried, about 1 T.) and I added it later with the spices

Cook, stirring occasionally until the onion and garlic are fragrant (about 5 minutes)

Remove from heat and add

3 T chili powder

2 tea cumin

1 tea sugar 

1 tea oregano

1 tea salt

1 tea pepper

Stir all together.

There are two ways you can finish up depending on how much time you have.  A slow cooker if you have the time.  If you don’t have the time, the chili will be just as delicious on the stovetop.

Either throw the entire contents of the skillet into a slow cooker or keep them where they are.

Either way add:

Cooked meet

*****46 oz tomato juice***** I use 1/2 this amount, just depends on how thick you want your chili

28 oz can diced tomatoes

15 oz can tomato sauce

16 oz can kidney beans, drained and rinsed

16 oz can pinto beans, drained and rinsed 

Mix everything together.  If you are using a slow cooker use low setting for 7 to 8 hours.  If you are using the stovetop bring the chili to a boil over medium heat.  Reduce to medium low and simmer for 1 to 2 hours depending on how much time you have

Serve warm with shredded cheese and sour cream

HOT PEPPER JELLY

3 large bell peppers, 1 green, 1 red, 1 yellow
6 medium jalopenos
2 annaheim chilie peppers
6 1/2 cups sugar
1 1/2 cups apple cider vinegar
1 bottle Certo liquid pectin

Cut and seed all peppers and blend in the blender.
Combine peppers, vinegar and sugar in a LARGE pan (if you don't it will boil over) and bring to a boil.  Boil for 8-9 minutes stirring constantly.  Remove from heat and add pectin.  Mix well.  Return to heat and boil 2 more minutes.  Skim froth off and ladle into jars.  Process for 5 minutes.

Serve over cream cheese with crackers