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Potato Soup
6 potatoes
2 onions
1 celery stalk
T of salt
4 cups of broth
T of parsley
Pepper
1/3 cup of butter
chives
Put everything in a crockpot, fill up with water and cook till done! Put the evaporated milk in after everything has cooked.
Be careful to not blow up your kitchen with this one.
Posted in Local Flavor, Main Courses, Soups / Stews, Uncategorized, Vegitarian
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Chicken & Dumplings w/NM Twist
Mimi’s recipe (my great grandmother)
This is an exact cut and paste of what my dad sent me (the recipe was his grandmothers, a total southern, so this recipe is the real deal):
The Dumplings
1.5 C flour
1 T Crisco
.5 C water
pinch salt
** cut the crisco into the flour with a fork like you would for pastry dough.
Instructions and Story
This is actually from your great grand mother, Lizzie Brooke, and no telling who she got it from or how old it is.
-One chicken boiled until tender, about 1.5 hr (bring to boil, cover, simmer to retain flavors)
-Mix above, roll thin, cut into strips (Brookie left them over night in the refrigerator before cooking but not completely necessary I think)
-Drop one at a time in boiling chicken broth, slowly so as not to drop the water temp
-Stir with a fork for about 20 min or until done
-Add chicken
-Eat the hell out of them
Keli’s Notes: I use whole chicken breasts – about 4 of them. Boil them with pepper, parsley, chives for about 20 mins. Once they’re done I take remove them from the boiled water mixture and add the dumplings in one at a time (I always make a double bunch of dumplings). Once you’re done with the dumplings put in the shredded chicken. Add more pepper and season with powdered chicken broth – not too salty, everyone can add their own salt. Let that cook a good 20 mins, simmering, the dumplings rise to the top when they’re done. To top it off I thrown in some fresh Hatch green chile (peeled and chopped of course.) It’s all about that dumpling recipe however, the rest is just my standard chile stew/soup base. There’s some wild dumpling recipes out there to say the least, I tried some, none of them worked for me based upon how I remembered them when Mimi made this recipe.
Posted in Local Flavor, Main Courses, Soups / Stews
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Green Chile Chicken Enchilada Casserole
This recipe is mine and was put here for Barbara, a good friend of my parents.
This is my required dish for the holidays and I usually make two, one for my mom & dad, one for us. I buy the aluminum 13×9 (i think?) pans you can get at the store because they’re easy to deal with and use for carting around the finer parts of Albuquerque.
This is basically a Mexican lasagna. It’s build with 4 layers, repeated once:
-corn tortillas
-chicken
-chile sauce (green)
-cheese
The 4 *C’s*
If you can get fresh green chile for this, you probably already know what to do with it. If not, Bueno makes and packages chile (and ships) in 13oz recyclable plastic containers. Some places to buy green chile if you can’t get it locally. It really does make a difference using the real thing.
The Ingredients
64 oz Green Chile (about 8 cups) peeled and chopped**
12 corn tortillas
2 cans Cream of Mushroom Soup
16oz package of Mild Colby or the *Taco Mix* cheese (a blend)
4-6 Chicken breasts, shredded
Pinch Garlic (or to taste)
Pinch Pepper (or to taste)
I usually make this over two days.
Day 1) Make the chile and boil the chicken
Day 2) Shred the chicken and put it all together
The Chile
Put your chopped green chile into a dutch oven sized pot. Cover the chile with water, maybe an inch above the chile. Add your garlic and pepper to season. Bring to a boil and simmer the chile for about an hour, adding water if needed. After the hour, add the cream of mushroom soup. Stir in well. Cover and save if you’re doing this the night before.
The Chicken
Add your chicken breasts to boiling water for about 20 minutes or till done by your own methods. I usually let this cool down overnight so it’s easier to shred. Whenever you make it, just remember to shred it up, leave it by itself.
The Corn Tortillas
You’ll want to cover the bottom of a pan in oil, heat up and put your corn tortilla in there to soften it up. Usually takes about 10-15 seconds per side. Drain on a paper towel and add oil as needed to cook all heat up all your tortillas. As you do a few you’ll get the hang of frying corn tortillas for Mexican recipes.
The Layers
First layer is the corn tortillas, 6 cover the bottom of one of those pans nicely.
Add half your shredded chicken.
Add a healthy (up to half) portion of the chile, making sure to cover the chicken well.
Add enough cheese to cover up the chile (or use your own measurements).
REPEAT
Ta da! Green chile chicken enchilada casserole!
When you want to cook it (basically heat up):
350 degrees
~45 mins
Serve as you would a casserole or a lasagna.
Keli’s Notes: If you have fresh green chile peel enough to make the measurement above. Canned chile found in common grocery stores nation wide has a bit of a “vinegar thing” goin’ on… if you can, try to get frozen (usually comes chopped and peeled) or get fresh, roast it and peel it.
As with all my recipes they’re written in such a way that you can decide on how much of an ingredient you want. I don’t really cook with any measurements so my recipes are basically an outline to make the recipe, with a few imaginative tweaks of your own to make the dish YOUR OWN. Contact me if you have specific questions regarding this recipe. I didn’t realize how hard it was going to be for me to write down a recipe without measurements in the hopes of conveying it properly!
As with all my recipes they’re written in such a way that you can decide on how much of an ingredient you want. I don’t really cook with any measurements so my recipes are basically an outline to make the recipe, with a few imaginative tweaks of your own to make the dish YOUR OWN. Contact me if you have specific questions regarding this recipe. I didn’t realize how hard it was going to be for me to write down a recipe without measurements in the hopes of conveying it properly!
Posted in Holiday Recipes, Local Flavor, Main Courses, Mexican, Uncategorized
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Calabasitas
Mom’s Recipe
This is an exact cut and paste of her recipe she sent me:
When I use meat, it can be pork, chicken, or beef, but I know you probably don’t need the measurements. Soooooo
2-3 garlic cloves
1 onion
4-6 yellow squash (zuchini will do)
1 pkg chile
1 can corn
1 can cream of mushroom
It only takes the squash 10 minutes to cook but I like to simmer it a long time.
Right before you serve it, add corn and soup.
Keli’s Notes: So what she means here is to cut up everything, the way you want, put it in a big pot with water and add the squash/soup at the very end. The cream of mushroom soup really does *make it*. As with most my recipes here, this is just a *base*, take the base and make it your own to fit your own tastes.
History
Calabasitas means *lil squash* – I always equated it with *harvest time* in the desert as everyone had some wonderful squash, green chile and corn – the three core ingredients. Throw in both green and yellow squash.
Posted in Local Flavor, Mexican, Soups / Stews, Uncategorized
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Sweet Potato Casserole
Here is the recipe… old family fav.
Posted in Desserts, Holiday Recipes
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