Roswell Adventures

Yesterday's impulse buy - rotisserie chicken at Sam's Club. That got me thinking about what to do with the leftovers. I've seen a lot of posts recently about making red sauce, but I didn't have the powdered chile I needed. However, I did have powdered green chile! So, I went to work. Ingredients: A batch of Green Chile Sauce or Out-of-Season Green Chile Sauce. (Or other sauce of your preference). Chicken breasts from one rotisserie chicken, cubed Corn tortillas 1 lb block of cheddar cheese, shredded Preheat oven to 350 degrees. Put thin layer of sauce in bottom of a 12x12" baking dish. Next layer your ingredients - tortillas (torn to fit), chicken, sauce, cheese. I made 3 layers, making sure to have enough sauce for a good covering - and enough cheese, too :) Bake at 350 degrees for 30 minutes.

I love green chile season! You know it is starting when the big chile roasting drums appear in front of the grocery stores. Once that happens, we check the website for Graves Farm, which is just south of Roswell. We pick a time and run down to pick up a bushel of roasted Big Jim's. The smell while they are roasting is amazing - and the smell lingers in the car for several days. It is wonderfully relaxing after a long day at work :) After we get home, the fun begins - peeling, seeding, dicing, preparing green sauce . Then we enjoy morning-after-morning of huevos rancheros smothered in green sauce. I have to stop talking about it before I drool on my keyboard. Alas, it is mid-June, and green chile season is nearly 2 months away (depending on harvest). I remembered I had powdered green chiles I bought at the Chile Cheese Festival here a while back (from Harvest Gifts - we bought the medium). After my husband dug through the cabinet and found them I pulled together a recipe and w

When it comes to beef, we order by a quarter beef from JX Ranch natural Beef every fall. The cows are grass-fed from start to finish. No growth hormones or antibiotics. And the flavor is fabulous! The other plus side is we get cuts of beef we don't really have experience with - one being short ribs.   I first tried this recipe a few years back, and then I got busy and the short ribs hid in the deep freeze until I had several packages and knew it was time to cook them up. You start off with onions, carrots and beer in the bottom of a slow cooker. Pull out your short ribs - I like to trim the extra fat - and rub some salt and pepper in to both sides. Have your pan (I use my big cast iron skillet) nice and hot with some olive oil on the bottom, then sear all sides of the ribs, placing the seared ribs into the crock. Once they are all in, add the sauce on top, put the lid on, and cook away!  Serve it up with some kind of potatoes and veggies - we

When you have a bunch of mushroom you need to use, plus a pound of ground beef...stroganoff to the rescue! Ingredients 2 tablespoons extra virgin olive oil 16 oz. Baby Bella mushrooms sliced 8 roasted green chiles, peeled, seeded & diced Salt & pepper to taste 1 small onion , finely diced 1 1/2 tsp granulated roasted garlic 1 lb.   grass fed ground beef 3 heaping teaspoons smoked paprika 4 cups boiling water 4 tsp Better Than Bullion beef 8 oz. gluten-free pasta (I used Tinkyada brown rice pasta) 1 tablespoon cornstarch 1/2 cup sour cream Instructions Using a large pot or large sauté pan, heat the olive oil over medium high heat. Add the mushrooms and season with salt and pepper. Add in the onions and garlic. Cook until the onions are translucent. Add the ground beef and cook until all browned. Stir in the smoked paprika. Add in the beef stock, green chiles, and egg noodles. Stir together and cover with lid. Let simmer f

I LOVE cole slaw. It is fun to order it when we travel the country, as there are so many variations, and you never know what you might like until you try it. I stumbled across this dressing recipe a couple of years back, and it has definitely become my go-to. I vary it just a bit. It makes a great, creamy slaw. Cole Slaw Dressing 1 c mayonnaise 1/3 c white sugar 1/8 c white vinegar 1 T prepared mustard of your choice 1/2 tsp celery seed (this is a guess - I totally eyeball this part) Combine well. If you prefer to use raw sugar, you will want to prepare the dressing ahead of time so it has time to dissolve. As for the "veggie" portion of the slaw, quantities of each item are approximate. Fruits and vegetables come in a variety of sizes and I am too lazy to weigh the ingredients. So, here you go... Cole Slaw Mix 1 small head cabbage, thinly sliced 1 large apple, chopped (use variety of your choice. I usually peel it, but that isn't mandatory) 2-3 large c