Slow Cooker Green Chile Corn

3 (15.25 ounce) cans corn, drained
1 (14.75 ounce) cream of corn
1 to 2 (4 ounce) cans diced green chile
1 (8 ounce) package cream cheese, room tempature

In slow cooker, sprayed with cooking spray, add corn, cream of corn, and green chile. Mix well. spoon dollops of cream cheese over top. Cover with the lid. Cook on low 4 to 5 hours.  Mix well before serving.

This easy slow cooker recipe is a hit at potlucks!  The cream texture and green chile make a people pleasing dish.

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Chile Rellenos Casserole

2 (27 ounce) cans whole green chile peppers, drained
1 (16 ounce) package shredded Mexican style cheese, divided
3 eggs
1 (5 ounce) can evaporated milk
1/2 cup milk
2 tablespoons flour
1 (10 ounce) can enchilada sauce

Preheat oven to 350 degree. In 13x9 inch baking dish, arrange one can of whole green chile peppers in single layer in bottom on dish.

 

Sprinkle 1/2 of the cheese over top.  

Arrange remaining chile peppers over top of cheese.  

 

In medium bowl, combine eggs, milk, and flour. Mix well.  Pour over top of chiles.  Bake for 25 minutes.  Pour enchilada sauce over top.  Sprinkle remaining cheese over top.  Bake 25 minutes or until cheese is melted.

Chile Rellenos are one of my favorite Mexican dishes.  This casserole has all the flavor of the traditional recipe but without all the work.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Posole

 

Posole

1 1/2 to 2 pounds thin boneless pork loin center cut chops
2 (10 ounce) cans enchilada sauce
1 (15.5 ounce) cans white hominy, drained
1 (7 ounce) can green chile
1 (32 ounce) box chicken broth
1/2 teaspoon cumin

Cut pork loin into bite size pieces. 

In large skillet with a small amount of oil, brown pork loin. 

In slow cooker, combine all ingredients.  

Mix well.  Cover.  

Cook on low 6 to 7 hours.

I live in New Mexico and there must be a law that says at every potluck someone must bring Posole.  Recently, I was chosen to provide the Posole for a potluck at our church.  I must confess, I was not their first choice.  The lady who usually makes the soup was out of town so the duty fell to me.  

I was really nervous about making this much loved soup!  I don't have time to make it the traditional way, with lots of ingredients and lots of time in the kitchen.  So I came up with this shortcut recipe.  I am happy to say everyone loved it! 

I used mild enchilada sauce.  If you like it very spicy, use medium or hot enchilada sauce.  I also like to serve sour cream on the side with the Posole. 

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Green Chile Chicken Pasta

Slow Cooker Green Chile Chicken Pasta

3 to 4 skinless, boneless chicken breast, cut into bite size pieces
1 (16 ounce) jar Alfredo sauce
1 (7 ounce) can diced green chile, drained

In slow cooker sprayed with cooking spray, combine all ingredients.  

Mix well.   

Cover.  Cook on low 7 to 8 hours.  Serve over spaghetti or your favorite pasta.

We are big fans of the green chile.  New Mexico is home to the world famous Hatch Green Chile. 

At the end of summer, the air in our town is filled with the delicious aroma of chiles roasting.

  

This recipe is packed with flavor.  Green Chile has all the flavor of chile without the heat.  If you like heat, add a hotter green chile or add chopped jalapeno pepper. 

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

 GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Flavored Butter 3 Ways

 Chili Lime Butter

1/2 cup (1 stick) unsalted butter, softened

1 tablespoon lime juice

1 teaspoon honey

1/2 teaspoon chili powder

In medium bowl, combine all ingredients. Mix well.

Green Chile Butter

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons chopped green chile

1/2 teaspoon garlic salt

In medium bowl, combine all ingredients. Mix well.

Parmesan Cheese Butter

1/2 cup (1 stick) unsalted butter, softened

1/4 cup grated Parmesan cheese

1/2 teaspoon seasoned salt

In medium bowl, combine all ingredients. Mix well.

We were invited to our friends house to grill out.  I was responsible for bringing the corn on the cob.  I write cookbooks, I can't just take plain old corn on the cob.  As I pondered different ways to make grilled corn special, I decided simple is better when it comes to feeding a crowd.

We live in New Mexico, so I made two flavored butters that had a bit of a Mexican flair to them.  The Parmesan cheese butter, is a simple flavor combination that pleased even the picky eaters at the cook out.

Check back on Tuesday, 
for Microwave tips!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Chile Peppers Q & A's

I wrote my first cookbook nine years ago.  

It is called, MILD TO WILD MEXICAN COOKBOOK.  

I don't know if it is because I live in  New Mexico, or that I wrote a Mexican cookbook, or maybe it is a combination of the two, but I am often asked about chile peppers.

Below are the frequently asked questions that I receive, and the answers that I give.

Q. What is the most popular chile pepper?

A.  The jalapeno pepper is the most popular pepper in the United States. Jalapenos range in heat from mild to hot.  A chipotle is a smoked jalapeno.

 Jalapeno

Q. I want to stuff a chile, which one should I use?

A. Whether you want to stuff a pepper with cheese or beef and rice, the pablano pepper is the most popular chile pepper for stuffing.  They are large and have thick walls and range from mild to medium in heat.  A dried pablano chile is called an ancho chile.

Pablano

Q.  What is a Hatch Green Chile?

A.  Hatch Green Chile, is not one single type of chile, but is actually several different varieties of chile that are grown in Hatch, New Mexico.  Sandia, New Mexico, Big Jim, and Joe Parker are just a few of the varieties of chile that are grown in the Hatch Valley.  Big Jim is the variety that is typically sold at the grocery store as Hatch Green Chile.  The heat ranges from mild to medium.

 Green Chiles

In New Mexico at harvest time, the air is filled with the delicious aroma of roasting peppers. 

I like to roast peppers in my oven.  To see my step by step blog post about roasting peppers, click the link below.

Tip: Roasting Peppers

Q.  I like my food hot, which pepper should I use?

A.  The habanero pepper is probably the hottest pepper you will find at your local grocery store.  It is very hot in heat.

Habanero

Fun Facts from my MILD TO WILD MEXICAN COOKBOOK:

Peppers are a fruit not a vegetable.

Peppers contain more vitamin A and C than orange juice.

The best relief for a burning mouth is milk, sour cream, or yogurt.

Wear plastic gloves while handling and preparing peppers.

Some chile peppers can grow up to 12 inches long or as short as 1/4 inch.

When refrigerating recipes containing hot peppers, your leftovers will become spicier as the peppers continue to release their heat.

The first cookbook featuring a recipe using peppers was published in 1872.

Removing the seeds and veins in a pepper is an easy way to control the heat in a recipe.

On Friday, I will be posting my 

Restaurant Salsa recipe.

Giveaway! 

Enter my giveaway, for your chance to win a copy of my cookbook, 

MY KIND OF COOKING, and a kitchen plaque!  

For more details, check out my post about the Giveaway.

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Le Creuset French Oven Giveaway! 

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully 
follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Stop by and visit Ashley, at What Does A Songbird Sing.  She posts recipes and exercise tips on her blog, and who couldn't use a little more of both!