Monday, February 4, 2013

Super Bowl Breakfast

OK, I have been meaning to make a pot of green chili for a LONG time now. I LOVE this stuff, like mad crazy! The catch is that since moving back to New England you cannot find it ANYWHERE! The only option is to make it yourself! Traditiona chili verde calls for pork but I wanted to try a little something new (partially because this may be an entry for the Hood Cook-off this year). My local butcher (Westchester Market in Colchester, CT) makes all sorts of sausage varieties in their top notch meat department. One of my favorites is a spicy chipotle version. I thought this would be great in chili verde and I was not disappointed. This recipe makes a HUGE pot of the stuff and is great for smothering just about anything or eating straight out of the bowl with a dollop of sour cream and some warm tortillas. I shared it with my brother and his girlfriend over breakfast burritos Superbowl Sunday morning. We all were literally grunting with joy while we scarfed it all down.

Breakfast Burritos Smothered in Chipotle Chili Verde
Chipotle Sausage Chili Verde
3 lbs Chipotle Sausage
1 large white onion, diced
4 medium-large anaheim peppers, roasted, peeled and chopped
2 medium-large poblano peppers, roasted, peeled and chopped
2 cans Kuners Black Beans with Chili Spices (undrained)
1 can Kuners Diced Tomatoes with Chili Spices
2 cans Rotel Tomatoes with Lime and Cilantro
2 cants Rotel Tomatoes (Traditional) any heat level you like (I used 1 mild and 1 regular)
5 small cans prepared salsa verde ( I think mine were 7oz cans)
1 box chicken stock
1 bunch chopped fresh cilantro
2-4 Tbs Masa Harina
Sour Cream
Remove sausage from casings and add to you largest stock pot with chopped onion. Saute until sausage is browned and onion is soft. Add remaining ingredients except cilantro and masa harina. Let simmer on low heat until sausage is tender. If chili it very watery, in a small bowl combine masa with warm water to form a thick slurry. Turn up heat on chili and add masa slurry to thicken to desired consistency. Add cilantro and serve with a dollop of sour cream!
Breakfast Burritos
1 lb breakfast sausage
1/2 lb parboiled white potatoes
1 medium yellow onion
8 large eggs beaten with 1/2 cup milk
4 flour tortillas
4 cups chili verde (heated)
2 cups shredded cheddar cheese
OPTIONAL: Shredded lettuce, chopped fresh tomato, sour cream, avocado slices
In a large frying pan saute onion, potato and sausage together until sausage and potato are browned and onion is soft. Add egg mixture and continue to saute until egg is cooked. Place cooked egg mixture into flour tortilla and roll into burritos. Pour hot chili verde over burrito, top with cheddar cheese and place under broiler or in a hot over to melt cheese. Garnish with lettuce, tomato, sour cream and avocado if desired. Enjoy!

Don't bury me, I'm not dead yet!

LOL! I am here! So sorry to have been away. Again, life gets crazy sometimes. On top of that I have been observing a low carb diet in order to shed some pounds so my cooking hasn't been all that interesting. I do have some recipes to share though, and hope to catch up soon. I even have a picture or two! WHOA! First and foremost is my chicken enchilada stuffed peppers. I adore Mexican food so I had to come up with something that would deliver the flavors I crave in a low carb package. I came up with this and I have to say that it satisfied my every craving!

Chicken Enchilada Stuffed Peppers
(Serves 2)

1 Tbs olive oil
1 red bell pepper, halved, cored and seeded
1 whole boneless, skinless chicken breast, trimmed and diced
1/4 c chopped onion
1 small can diced green chilies
1/2 Tbs cumin
1/2 Tbs chili powder
Cayenne pepper to taste
salt to taste
1 can prepared enchilada sauce (if you make your own, YAY you!-use it!)
1/2 C shredded cheddar cheese
OPTIONAL: shredded lettuce, chopped tomato, avocado slices and sour cream

Place cored bell peppers in a shallow baking dish, set aside
Heat oil in a saute pan and add onion, green chilies and chicken
Saute and add cumin, chili powder and Cayenne pepper.
Continue sauteing until chicken is fully cooked and onions are soft.
Fill peppers with chicken mixture - pack them full!
Pour enchilada sauce over and around filled peppers
Top with cheddar cheese
bake uncovered at 350 for about 30 minutes or until peppers soften.

Garnish with shredded lettuce, chopped tomato, avocado slices and sour cream.