Thursday, June 7, 2012

Hatch Chile Cookbook is Here!!!

The Hatch Chile Cookbook, three years in the making, is finally HERE!!! Just finished proofing the online proof and it's available for sale, as of five minutes ago. It will also be available for sale on Amazon in a week or so. It takes them a while to build the pages, but you can have it NOW!!!
$19.95, 312 pages, 300 recipes.

There's also a Kindle and a Nook version for $9.99.

Thursday, June 30, 2011

Asadero Chicken Bundles

I've been ignoring this blog for a while (and the Hatch cookbook I'm writing... or not writing, as the case may be) so I wanted to share a really great recipe with you for Asadero Chicken Bundles.

Friday, August 20, 2010

Hatch Hamburgers

My first foray into cooking with Hatch chiles this year was a Hatch hamburger. Hamburgers are my favorite food and Hatch makes them so much better.

The recipe is easy... just remove the char from 2 or
3, or 4, freshly roasted Hatch peppers, chop off the stem and remove the seeds, chop the chiles, then mix them in with a pound of lean ground beef. Shape into patties and grill or fry them to your liking. Top with cheese, tomatoes, a dollop of sour cream, and avocado slices, and you're in Hatch Chile Heaven.

Thursday, August 19, 2010

New Mexico Green Chile

Just discovered another Hatch chile site with recipes... New Mexico Green Chile. I like their philosophy of putting Hatch in everything because Hatch goes so well in any recipe. Check out their recipe for Green Chile Sauce.

Wednesday, August 18, 2010

Hatch Happy

I'm in Hatch Chile Heaven right now. Just got back from Central Market with my first load of freshly roasted Hatch chiles. I'm soooo happy!! Ran out of my Hatch stash last year... that's not going to happen again! Now all I have to do is decide what to make for dinner with my Hatch chiles. :)

Tuesday, August 17, 2010

Chicken and Green Chile Chiliquiles

Hatch season is almost upon us and I'm starting to dream of how many ways I can use Hatch green chiles in recipes, so I thought I'd share a link for Chicken and Green Chile Chiliquiles from Emeril LaGasse.

Even though his recipe calls for roasted poblano peppers, you can easily substitute freshly roasted Hatch green chiles.

Wednesday, February 3, 2010

Green Chile Chicken Stew

I was browsing foodie blogs today, looking for some Hatch chile
to warm me up (it's cold and raining here in San Antonio) and I discovered a link to Green Chile Chicken Stew.

This looks sooo good... hearty, warm, nourishing (it's got chicken, potatoes, and veggies in it), and comforting with the kick of four different Hatch chiles. I have all the ingredients on hand, so maybe I'll make it either tonight or tomorrow, or maybe I'll just share the link with you so you can make it.

Saturday, January 23, 2010

Hatch Pepper Pork Chops

I love Hatch chile peppers and I had two of them left in my freezer from my stash. My favorite recipe is Mexican Pork Chops, from my Foods and Flavors of San Antonio cookbook so I combined the two and came up with Hatch Pepper Pork Chops. I usually cook this on the stove top but since it was a little cool outside I decided to turn on the oven for some heat in the house and bake it this time.

  • 2 -3 T. vegetable oil
  • 4 center loin pork chops, trimmed of fat
  • 1 tsp. black pepper, divided
  • 1 T. chili powder, divided
  • 1 T. ground cumin, divided
  • 1 tsp. fajita seasoning, divided
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 roasted Hatch green chiles, stemmed and seeded
  • 1 clove garlic, minced
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 1-1/2 cups water
  • 3/4 cup whole grain brown rice
  • 1 cup shredded Cheddar cheese
Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking dish with cooking spray. Set aside.

Heat the oil in a 12-inch skillet over medium-high heat. Add the pork chops, season each side with a sprinkle or two of the spices, and brown on both sides. Transfer to the prepared baking dish.

Add the onion, green bell pepper, Hatch chiles, and garlic to the skillet. Saute in the pork drippings until tender. Season with the remaining black pepper, chili powder, cumin, and fajita seasoning.

Add the tomatoes and water. Sprinkle on some more seasonings for extra spice and heat. Cover and simmer for 5 minutes to blend the flavors.

Sprinkle the rice over the pork chops. Spoon the sauce over. Cover with aluminum foil and bake for one hour.

Uncover and sprinkle with the cheese. Bake, uncovered, for 5 to 10 more minutes or until the cheese melts.

I served it with a side of pinto beans. Dinner was Totally Awesome!!! :)