Month: February 2017

Everyone’s Favorite Salsa

Published on by richbLeave a comment

I have made this salsa many times and have made some tweaks to the recipe. Whenever I make it everyone loves it and wants the recipe. You might need to make extra because it will be gone quickly. So here is is the recipe.

Ingredients

  • 1 14 oz can of fire roasted diced tomatoes along with juice.
  • 3 med to large cloves of garlic roughly chopped
  • 1 half of a large onion roughly chopped
  • 1 hot roasted hatch chili or 2 jalapeno peppers (adjust to desired spiciness)
  • Juice from 1/2 of a lemon
  • Juice from 1/2 of a lime
  • Approx 7 sprigs of cilantro
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of salt
  • 1/4 cup of water if needed to thin the salsa so it is not to pasty

Directions

Add everything to a food processor and process till everything is chopped up somewhat fine. Adjust to taste by adding lemon or lime juice, salt, and cumin. Serve with chips or your favorite food.

Creamy Delicious Clam Chowder

Published on by richbLeave a comment

This is a great comfort food, and is especially when it is cold and snowy or rainy out. Here is the recipe:

Ingredients

  • 4 bacon strips
  • 2 celery ribs chopped finely
  • 1 large onion chopped finely
  • 2 large garlic clove minced finely
  • 2 med to large potatoes peeled and cubed into 1/3″ cubes
  • 2 cups water
  • 1 bottle (8 ounces) clam juice
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 rounded cup of all-purpose flour
  • 2 1/2 cups half-and-half
  • 2 cans (10 oz) baby clams (add with juice)
  • 1 teaspoon of salt

Directions

Fry bacon in dutch oven pan over medium heat until crispy, then remove bacon and set aside. In bacon fat add onions and celery and fry for about 2 minutes, then add garlic and fry another 2 minutes, then add in potatoes and flour and fry for another three minutes. Add in clam juice, water, and bouillon and stir until the flour is dissolved. Add in rest of ingredients and stir gently till mixed. Simmer till it reaches a boil stirring occasionally then reduce heat to low and simmer for about 20 minutes till the flavors blend. Taste and season with additional salt if needed. Serve with a little of the bacon crumbled over each bowl.

Spicy Green Chili Chicken Soup

Published on by richbLeave a comment

The weather is rainy and a little cooler, so I wanted to make something warm,  comforting, spicy, and with great flavor. Here is what I came up with:

Ingredients

  • 2 boneless skinless chicken Breast
  • 32 oz of chicken broth
  • 1 – 4 oz can of hot green chilis (I used hatch brand)
  • 2 tablespoons of flour
  • 1 1/2 tablespoons of butter
  • 4 cloves of garlic (these were medium to small size)
  • 3 tablespoons of cream cheese
  • 1 teaspoon of cumin
  • 1/2 teaspoon of chili powder (I used New Mexico Hot, others can be used)
  • Optional: Finely diced Jalapeno
  • Salt (if needed, taste at end to determine)
  • Optional: Chopped green onion for topping

Directions

Cook chicken in a covered bowl in the microwave for about 10 – 15 minutes on 40% power till done, but not overcooked. Let cool, then cut across the grain into 1 inch pieces and roughly shred, set aside. Now in a large saucepan on high heat, add butter and garlic. Saute for 1 minute then add flour and make a roux (stir together) let cook for about 2 – 3 minutes, then add the chicken broth slowly while stirring to eliminate lumps. Now add in the chicken along with the rest of the ingredients and let cook for 20-30 minutes stirring till cream cheese is dissolved and chicken is as soft as desired. If you like it spicier, you can added add some jalapeno if you want it spicier. Taste and end and add salt if needed. Top with green onions and serve.