All posts filed under: Garden delights

Green chile and chicken casserole 

The garden is doing magnificent this year. Which, for a change, includes the pepper/chile patch. Our Big Jims and banana chiles are producing enough so I can pick four to five a week. Jalapeños,  habanero and chipotles are coming along too. I roast them all then find something to make with them, or just eat them on the side with a dish. But yesterday, I am really snooping around the Big Jim plant and find three more trophy chiles. So, now I have a good amount to do something with…..it is hot, so slaving in the kitchen it not my idea of fun. Also, it seems like we are eating very late these days because of the heat and long sunny days. Trying to head outside in the evening to accomplish all the chores for the day while it is cooler. Then I cook. I think the system is a bit out of whack.  Trying something new last night, I timed the dish to be prepped during the heat of the day, but put together …

Vegetable dip

Everyone is making baked veggies. Squash, califlower, greenbeans……yummy stuff. Some have strange dips or none at all. I tried this one last night with some baked zucchini chips and it was great.  1/2 cup sour cream 1/4 cup goat cheese 1 tablespoon diced chives Mix everything together, cover and refrigerate a few hours. Very light with out salt so if your vegetable is salty it will balance it out well. As always we hope you enjoy. 

Giant cabbage leaf stuffed with fish

Looks great yes? We have a fabulous garden this year. Six beautiful heads of cabbage are getting ready to form heads, but while they have a ways to go I am thinking about the giant outside leaves. There is no way the pioneers wasted these, but what did they do? So I am thinking cabbage rolls….with some fish. In a since a meal in one type dish. We were very pleased with how this turned out.  Giant cabbage leaves, preferably ones about dinner plate size Fish fillets, I used Swai. Firm white fish that is mild in flavor 1/2 cup white rice 1 cup water 1/4 cup soy sauce 1 green onion In a microwave safe bowl put rice, water and soy sauce. On high zap for 2 minutes, set aside. Wash cabbage leaves. In very large skillet put about 1/2-3/4 inch water. Heat water….does not have to boil. Place leaves one at a time in hot water, carefully flip over  about 45 seconds each side. Just enough so leave bend easily. Put on a …

Gringo Spanish rice

I’m in a Mexican flair mood. Tonight it is chicken and tomorrow venison. Tonight however, is a chicken we have marinated for months…….hahahaha….it was froze, perfect to thaw out and have ready after a hard day at work. The fruit juices, oregano, onions, garlic salt make a perfect blend for the chicken. After placing in a bag, let it freeze a bit, then seal. Saving for a later date…..usually great for camping, but tonight…….olé……and for this meal we are adding rice. A nice side dish to anything you would like to add a flare too. Colorful, tasty and easy.  1 cup short grain rice (sushi style) 1/2 onion chopped fine  1 guajillo pepper (seeds and all, no stem, chopped up) 1/2 red pepper 1/2 yellow pepper 1/2 red pepper OR….. 1/2 bag of frozen ” 3 color pepper and onion strip” I used PicSweet brand 1 big teaspoon garlic salt A little olive oil 3 cups chicken broth Heat a sauce pan, add oil when hot add all the veggies, even the guajillo pepper. Cook …

Moroccan vegetables

I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had      a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with.  1/2 onion chopped 2 sticks celery chopped 2 carrots chopped 1/3 bell pepper chopped 3 tablespoon olive oil 3 cloves thin sliced garlic 1 good teaspoon salt ( as opposed to a bad teaspoon) 1 sliced zucchini 1 sliced yellow squash 1 teaspoon Moroccan spice 4 small tomatoes quartered  Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size) 1 can chicken or vegetable broth 1/2 lemon Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and …

Moroccan vegetables

I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with.  1/2 onion chopped 2 sticks celery chopped 2 carrots chopped 1/3 bell pepper chopped 3 tablespoon olive oil 3 cloves thin sliced garlic 1 good teaspoon salt ( as opposed to a bad teaspoon) 1 sliced zucchini 1 sliced yellow squash 1 teaspoon Moroccan spice 4 small tomatoes quartered  Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size) 1 can chicken or vegetable broth 1/2 lemon Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and kale on …

Fresh beet salad

Beets are a vegetable you either love or not. It is hard to hide in a dish because of the beautiful color. Yes, there are yellow beets however the red, brilliantly bright colored one works great for this salad. It just pops with the green leaves, burgundy red colors and soft flavor of the dressing. Vegans will love this dish as well. Heck my husband loved it and I will be making it again tonight.  Beets seem to come in bunches of three; I used one beet and half the beets greens for a batch. It was more than enough for a nice side salad with our meal. I am thinking you could use all the greens, and all the beets to make a larger batch, having left overs for a few days to come. The small amount we had left was excellent the next day.  1 bunch of beets ( three beets with greens attached) 1/3 cup white balsamic vinegar 3 tablespoons sesame seed oil Pinch of salt 1 teaspoon soy sauce  When you …

Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before.  1. 5 pounds ground pork 1 can chipotle peppers 1 package frozen spinach 1 teaspoon salt 1 package filo dough Butter,  pastry brush Small crockpot Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought) To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the …

Chicken stuffed jalapeños 

Sometimes you just need a snack. We were in some intense game playing of backgammon and I did not want to break to make something large for dinner. Plus we had these beautiful peppers…..so I came up with this easy to make treat.  6 jalapeño peppers cut lengthwise seeded and viened 1 cup finely grated cheddar cheese 1 can chicken drained 1 tablespoon mayo 1 tablespoon bacon grease ( I keep a jar in the refrigerator )  1/4 teaspoon minced roasted garlic  1/2 teaspoon Penzey’s Northwoods seasoning ( or something of your favorite spice)  Heat oven to 400. Add everything but peppers in a bowl. With the back of a folk mush together until thoroughly blended and creamy like. Arrange pepper halves on cookie sheet. Take chicken mixture and shape pepper cavity size, filling each half, packing it in. Use all the mixture for the twelves pieces. Bake for 20 minutes. Move to broiler area and broil for 5-10 minutes until brown on top.  That’s it. Serve plain or if you must with a dipping …

Island style meatballs in sweet and sour sauce

Tired of the same old thing? Need some flavor in your meals? This dish will do it. Pretty easy to make, colorful and mouth watering. We had been doing hamburgers on the grill for the holiday and I had about a pound of meat left over. A bit bored with the meat on a bun so I looked to see what we had and thought sweet and sour meatballs. The I imagined how could I improve on the ordinary and make it extraordinary. The meat balls are packed with flavor and are very filling. The vegetables add color and nutrition.  1 pound Hamburger  1 green pepper 1 yellow pepper 1 orange pepper…… Or any color of your choice  1 onion 1 yellow squash 1/4 cup coconut flour 1 egg 1/3 cup teriyaki sauce 2/3 cup rice 1 large can chunk pineapple. Save the juice 1 1/4 cup water 1 tablespoon oil Sweet and sour sauce 2 tablespoon corn starch 1/2 cup sugar 1/3 cup apple cider vinegar  1 tablespoon soy sauce Plus liquid from meat …