Its getting so cold out…yes, I know it’s November…but I’m just not ready for this chilly weather. I finally broke out my winter jacket yesterday. This New Mexican Green Chile Stew from I Love New Mexico might just be the perfect thing to keep me warm this weekend. The recipe is super simple and reminds me of my trip to Santa Fe this Spring.
New Mexican Green Chile Stew
from the blog, I Love New Mexico
- 2 lbs lean beef or pork (I always use pork)
- 2 T. olive oil
- 3 medium potatoes, peeled and diced
- 1/2 onion, diced
- 2 (or 3) garlic cloves, minced
- salt to taste
- 6 – 8 green chiles, chopped (or 1/2 cup)
- Place oil in large saucepan and saute onion and garlic over medium heat for 2 – 3 minutes
- Cube meat, sprinkle with salt and add to onion and garlic to brown.
- Add potatoes and chile and cover with water.
- Cook over medium heat until potatoes are soft enough to eat and continue to add water if necessary.
- Garnish with cilantro if you life (which I do). Eat, enjoy and stay warm!
This weekend I dropped my pumpkin spice english muffin into my coffee mug. Yes, the entire muffin fell into it. And yes, it was a huge cup of coffee. Since I try not to be too wasteful, I scooped out my english muffin and ate it and it actually tasted pretty good. It made me think of coffee-flavored french toast. Is there a recipe out there? In my research, I only found a few. I’ll have to do some testing with Jon this weekend 🙂
1. Tiramisu French Toast from HowSweetItIs.com. She has some really great recipes with beautiful photos.
2. Coffee-Scented French Toast by Alan Coxon.
3. Coffee French Toast video from The Fuel House restaurant in Toronto.
Every week I trudge through the crowds and do my grocery shopping at Trader Joe’s. If you have not been to a NYC Trader Joe’s, you do not know what it’s like to weave in and out of crowds and customers waiting to checkout. On the weekends, you’ll average a 30 minute wait to checkout. It’s crazy but I love Trader Joe’s so I do it.
I wanted to come up with a quick appetizer for dinner so I came up with a goat cheese flatbread that was pretty delicious!
Goat Cheese Flatbread
Total Time: 10 min
Prep 5 min | Cook 5 min
Yield: 2 servings
- 2 small whole wheat wraps
- 1 goat cheese medallion
- 1/4 red onion, thinly sliced
- 1 teaspoon dried basil
- salt and pepper to taste
- Turn oven broiler on.
- Spread goat cheese on wraps.
- Thinly slice onions and sprinkle on top of wraps.
- Sprinkle with dried basil, salt and pepper.
- Place flatbread directly onto the rack so the bottom also crisps.
- Cook for 5 minutes or until crisp.
I get a lot of inspiration from my friend, Maddy at MPDaily. She always has great dinner ideas and last week when she told me she was having chicken piccata for dinner I had to copy her. I found a recipe from Giada De Laurentiis that totally hit the spot.
Total Time: 40 min
Prep 15 min | Cook 25 min
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.