Chili Rellenos Casserole

September 17, 2011

This recipe uses Ortega, Poblano, or Anaheim chiles. These are large, mild peppers that are often found in cans in the Mexican foods section, or in season at the grocers in the Southwest US.

In a rectangular Pyrex dish about 3″ deep:

Pour in a thin layer of a mild salsa or even spaghetti sauce (Prego makes starchless)

Julienne a layer of iceberg lettuce to cover this

A smoky Montery Jack, mozzarella, or other soft white cheese can be either cut or grated over lettuce

Place strips of the Ortega (etc) over this

Julienne another layer of lettuce upon the chiles

Sliced black California style olives, diced red onions (pre-cooked, if desired), and fresh cilantro

Scramble whole eggs, approximately 1 for every 4 inch square, and pour over the present layers

Add a bit more salsa and another layer of chiles

Finish with more cheese and fresh cilantro. Slivered almonds can be used, also.

This should be baked for 45 minutes at 260F, and broiled to skin-over for another 5 minutes or so.

While hot, the casserole should be sliced into individual servings. These freeze and reheat quite successfully.

Serve with favorite salsa.


Northwoods Broccoli Salad

September 17, 2011


2 heads organic broccoli

½ small red onion, minced

2 Tbsp dried, cranberries, minced

6 strips turkey bacon, chopped

½ cup mayonnaise

¼ cup plain organic yogurt

¼ cup organic walnuts, chopped


1. Wash and chop broccoli heads and peeled, tender parts of stems into large mixing or serving bowl. Mix with minced red onion and minced dried cranberries.

2. Saute turkey bacon strips over medium heat in 8” skillet until crisp, but not burnt. Remove and crumble over broccoli.

3. Mix mayonnaise and yogurt together in measuring cup. Pour over salad. Toss to mix. Mix in chopped walnuts. Serve.

Old World Stew

September 17, 2011

This is a very simple recipe that takes a bit of time to cook, but creates a very hearty meal,


1/2 lb ground pork

1/2 lb ground beef (a nice lean beef, but not too lean – like sirloin)

Italian Parsley / (Cilantro)

Onion and/or garlic

1 head of cabbage

at least 1 lb. Sauerkraut


Step 1 – Create you “Meat-uh-balls”

Dice up a 1/4 onion and/or two cloves of garlic, and sautee in a heated pan with 1 Tbsp. of olive oil. Throw in a healthy amount of Italian Parsley and maybe some Cilantro, if you’re in to that sort of thing. You’ll know when you put in enough Parsley, because it will smell really really good. Cook until the edges are browned (carmelized) on your onions.

Combine in a bowl:

– 1/2 lb Ground pork

– 1/2 lb Ground beef

Or alternately, you can use 1 lb of ground pork.

Mix in the onion mixture and roll into ~ 8 meatballs

Step 2 – Make the stew

Slice up an entire head of cabbage.

Combine in a large pot:

– Your meatballs

– 1 lb. of Sauerkraut

– The cabbage

And cook on low heat on a stove for at least an hour. Those of you who have cooked corned beef and cabbage know that the longer you let this simmer, the softer and tastier your cabbage becomes. Like all stews – it tastes better the next day. And unlike most stews – you can let it sit out, covered, at room temperature and it keeps. (Sauerkraut?).

Ways to expand the recipe.

The recipe can also accomdate:

– Some spiciness in the meatballs

Tuna “Noodle” Casserole

September 17, 2011


3 T. each diced onion and celery

1 T. butter

1/2 cup milk

2 oz cream cheese

1/2 cup shredded cheddar cheese

1/2 cup sour cream

spices and salt as desired-I used two drops hot sauce,

2 T.parsley and a little salt

1 1/2 cups shredded cabbage

1 can tuna, drained

3 T. walnuts


Put the onion,celery and butter in a 1 quart casserole. Cook in the microwave until onion and celery are soft, about 2 minutes. Put the milk and cream cheese in a microwave safe measuring cup and microwave for about a minute, or until the cream cheese is soft. Add to the casserole dish, the add the sour cream, grated cheese and spices and mix well. Add the cabbage and tuna and mix again. Strew the walnuts across the top. Bake at 350 degrees until brown and bubbly, about 30 minutes.

Chicken Tortilla Soup

September 26, 2009

4 Slice of Bacon, cubed
1 large Onion, chopped
5 cloves Garlic, chopped
2 whole fresh Poblano Peppers, seeded and diced
1 whole canned Chipotle Pepper in adobo sauce, diced
1 whole chicken (cooked and removed from bone)
5 cups Chicken Stock (from cooking chicken)
2 can Fired-Roasted Tomatoes
Salt & Pepper to taste
Juice of 2 Limes
2 Tablespoons of Heavy Cream
Monterey Jack Cheese, grated
Avocado, diced
Cilantro, chopped

I like to cook my chicken with an onion, some celery, fresh parsley and carrot with salt and pepper. I let it cool and remove the chicken from the bone and reserve the stock for this soup.

Heat stock-pot to medium high heat and cook bacon until crisp. Remove bacon and leave grease in pot. Add the onions, garlic and poblano peppers and cook until the poblanos start to soften. Add in the chipotle peppers, chicken , tomatoes, stock and season with salt and pepper. Bring mixture to a boil and reduce heat to simmer for 15 minutes.
Stir in bacon pieces, lime juice and heavy cream. Heat through.
Serve with garnishes of cheese, avocado and cilantro.

Curried Apple Chicken

August 28, 2009

4 Chicken Leg Quarters (any chicken should work – this is what I had that needed to be used.)

2-3 cloves garlic, minced

1 medium onion

2 – 4 Tbs. of Curry Powder (depending on your preference)

1 Bag of cole slaw mix

3 large carrots, sliced into matchsticks

1 apple, peeled, cored, chopped

1/2 cup chicken stock

1/2 cup golden raisins (I was out so I used dried cranberries)

Salt and Pepper to taste

Heat a large deep skillet over medium-high heat; season the chicken with salt and paper and cook on both side until cooked through.  Remove the chicken from the pan.

Add the onion and cook for about 3 minutes.  Add the garlic and curry seasoning and cook for about 2 minutes more or until onions are translucent.

Add in the shredded cabbage, carrots, and apple; stir and cook for five minutes.

Add a half cup of chicken stock and cook until the vegetables and apples are tender-crisp – about seven minutes. You can adjust the liquid to your liking.

Add the raisins or cranberries & cooked chicken pieces.  Continue to cook, just until the chicken is sufficiently heat through.

Italian Stir Fry

July 31, 2009

For lack of a better name, I call this “Italian Stir Fry” because of the preparation style being similar to that of a stir fry and the ingredients make it Italian. Whatever you call it, this is delicious. Like most of my recipes, I do not know exact measurements but I will do my best. You can add any number of things to this but I’ll share what I did. If you try any others veggies I’d love to hear it. Also, I used ground beef here but I want to try it with chicken as well. I think that would also be yummy. I served this over creamy caulifower and it made me think of an Italian version of a shepherd’s pie. I hope you enjoy.

1 lb of lean ground beef
1 medium onion chopped
3 cloves of garlic (adjust to your liking)
1-2 Tbs. olive oil
2 medium zucchini chopped
2 medium tomatoes chopped
Salt & Pepper to taste
Fresh Basil (about 6 leaves chopped)
1/4 cup of heavy cream
1/3 cup of freshly grated parmesan cheese

Brown your ground beef over medium high heat. Add the onions and garlic and cook for approximately 5 minutes. Add a little salt and pepper at the point. ( I like to season as I go.) At this point, you could remove this mixture from the pan, but I like to push it to the edges. Then I add the olive oil and toss in the zucchini. To have the zucchini a little browned is the best. Once this happens, toss it around with the ground beef mixture. Add the heavy cream and cook for a couple of additional minutes, add the tomatoes and cook just until hot. Add a little more salt and pepper if needed as well as the basil and the cheese. Toss to melt the cheese. That’s it. This is so delicious. You will not believe how good it is. Try it over the cauliflower. You will not be disappointed.