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Recent Reviews

Re:Green Chile Sauce

This sauce is so delicious, my son and I are canning enough for winter use. This recipe made 2 pints our first canning cycle. We plan to quadruple it for all future batches, or until we have a good supply. In early summer, we planted what we thought was a sweet red pepper. Instead, the plant yields multiple heads of pinky-sized red 'HOT' peppers, which we're calling, 'Cherry Bomb Peppers'. We added these to this recipe for canning. For serving on other foods, we also mixed the sauce with a small amount of quality sour cream and got rave compliments. Yum!

Posted: 04:49 pm on August 15th 2009

Re:Stacked Green Chile & Grilled Chicken Enchiladas

RE: green chile sauce... I didn't have Anaheim peppers on hand and roasted 3 jalapeno's w/1 & 1/2 lbs. banana peppers on the grill instead. Before roasting the peppers, I dropped them in a plastic zip lock bag w/x-tra virgin olive oil and kosher salt and rubbed the peppers for about 5 minutes. Zippy, but delicious! The green sauce became creamy while baking the enchiladas and oozed out around the edges. Toward the end of the baking, I let the (homemade corn) tortilla shells become slightly crispy on the edges which provided a nice contrast while eating. My husband and son loved this dish. Served it with homemade refried beans, moist jasmine rice, garden fresh salad greens w/tomatoes and radish. What a treat for the palate!!! This recipe is going into my personal cookbook album for sure.PS-I found the enchiladas only needed about 15 minutes to bake!

Posted: 11:07 pm on August 4th 2009