D’s New Mexican Chile Verde

Recipe:

(from Tasty kitchen!)

ok – here’s the thing – I am WAYYYY behind on this blog (and on my other blog…and ok, just on life/projects all together!) – so, made a decision – on recipes that I get off the internet, just gonna give you the link, then tell ya if I made any “changes” – ok?  Good!  Let’s go!

D's New Mexican Chile Verde

I browned the meat, then tossed it all in a crockpot, cause, you know – easier that way!

Approval Rating:

This was good.  Really good.  Quite tasty.  Not better than the Green Chile Pork, which is my Fave , but very very good – and they all ate it – Yay!

Crockpot Salsa Chicken

Everything about this recipe sounds good - figured it was worth trying!  Not only do the ingredients all sound good, they are pretty much all things that I have around the house most anytime :)

Recipe:  (with my adaptations)
(this one I got from my SIL's friend when we were searching for dinner ideas on FB - thanks Heather!!)
Defrost 4 chicken breasts (I just tossed in a "bunch" of frozen boneless skinless chicken tenders, hey, it's what I have, and honestly, what I use most of the time!)
Sprinkle them with ground cumin, garlic powder, and Johnny's seasoned salt
Put them in a crockpot
Add 1 can of cream of mushroom soup (I used cream of chicken - hey, no mushrooms, remember? :) )
Add 1 package of taco seasoning,
Add 1 c salta

Cook on low all day.  Shred chicken.  When it is done add a little sour cream (nonfat works).  Serve over rice or in a tortilla (or both) or with tortilla chips.  (I made Mexican rice and served it with cheese, sour cream, and some cilantro!  Oh yeah!  I also tossed in a can of corn with the sour cream...you know, to pretend like I had added a vegetable - and yeah, I KNOW - corn isn't REALLY a veggie, but, still!!)

Approval Rating:
Ok, this smelled and tasted SO good to me.  And my kids all ate it.  And liked it.  Then Lynn came home...and didn't like it.  At.  All.  NO clue why!!  Seriously, it tasted SO yummy to ME!!  :)  Make it - lemme know what you think!!

Green Chile Pork

Despite Isaac's concern over this being "chili" (which is odd, cause he is one of the few who LIKE chili!), this dish as a Major Hit.  It sounded good, and looked easy, so I decided to give it a try - SO SO Glad I did! (and how CUTE is the name of this blog??  I <3 Naptime w/Chocolate Sundaes - this sounds like someone I could hang out with!!)

Green Chile Burros (photo courtesy of I "heart" Naptime w/Chocolate Sundaes)

Recipe (with my adaptations!):

Green Chili Burros
adapted from Becoming I Betty

3-4 lb. roast ( beef or pork) (I used pork!)

1/2 onion, chopped (I used a WHOLE red onion, yeah, I'm Wild like that!)
1 4oz. can green chiles
1/2 -1 jar green chile salsa (I used a whole jar, "think" it was La Victoria brand - will ck next time I buy it!)
2 cloves garlic, minced
1 tsp. salt
1 tsp. cumin
*Place roast in crock-pot and pour all ingredients on top. Cook on low about 8 hours. Shred and mix well 

before serving.  (She pictures it being served with healthy stuff, like tomatoes and lettuce....I served it with the Caribbean Black Beans & Rice (to make it a little Cafe Rio-ish!) and set out cheese, salsa, and sour cream.)

Approval Level:

I loved this on SO MANY levels:  It was BEYOND simple - every ingredient is a "pantry staple" around here, love recipes where I can stock up on non-perishable ingredients!  It was DELICIOUS - wanna know HOW delicious?  My kids VOLUNTARILY grabbed it out of the fridge the next day to eat as leftovers!  These kids do NOT love leftovers!  It stayed moist and taste, and was possibly even better the second day!  This will DEFINITELY be made around here again (and again and again!)!

Caribbean Black Beans & Coconut Rice

My "people" are NOT great at eating beans (not the green ones, all the others!)  Ok, not all of them - Mallory LOVES beans, picks them out to eat them!  And then, you add "green and red stuff" to it, and yeah - not likely to be something they jump on!  BUT - this dish, is so so so yummy - AND - one of my Favorite characteristics - Super Duper Easy to make!  (and, seemingly foolproof - yay!)  So far, have LOVED every recipe I've tried off Sisters Cafe, it's definitely worth taking a  look!

Caribbean Black Beans & Coconut Rice (photo courtesy of Sisters Cafe)

Recipe (with my adaptations!):

submitted by Brittany

5-6 c cooked jasmine rice (2 cups uncooked rice) (I used basmati rice...I like it :))

1 tsp dried thyme (or one Tb fresh) (forgot this the first time I made it, have never added it in....)

1-2 Tb canola oil

4-5 small sweet peppers of red, orange and yellow

4 cloves garlic, minced

1 bunch of green onions, sliced thinly (I used a whole chopped up red onion, hey - it's what I had!)

4 cans black beans, drained and rinsed (I have NEVER used more than 2 cans, last time - only 1...)

1 can Thai Kitchen coconut milk (I agree with their advice on this - use regular (not light!) coconut milk!)

(chopped up Cilantro - "to taste" - ok, I use lots! - I loved this added in, kinda turns it "Mexican" as opposed to "Caribbean" maybe........)

While the rice is cooking, saute the peppers and garlic in the oil until soft. Add the green onions and saute 2-3 minutes more. Stir in the black beans and warm through then add the rice and coconut milk. Stir over med-low heat until well combined and heated through. Serve hot.

Approval Level:
The majority liked it, a few Loved it, it will definitely be made again!