Chile Verde Con Cerdo y Tomatillos (green chile with pork and tomatillos)

This is about as southwest as it gets for a white boy.

2-3 lbs diced pork loin, 1" cubes (Shredded butt roast or picnic is traditional, but boneless diced pork loin cuts way back on time. You can buy boneless pork chops and dice them up)

2 - 4 tbsp oil or bacon grease

1 onion chopped

8 cloves of minced garlic

6 tbsp flour

15 oz can of diced tomatoes or Rotel

2 cups green chilies. Canned is fine. I use Hatch canned green chiles. 8 oz per cup.

3 tomatillos. Remove husks and dice

2-4 tsp diced jalapenos (optional, adds heat)

5 cups water

3 chicken bouillon cubes

2 tbsp ground cumin

2 tbsp chili powder

Cook the diced pork loin in a large (8 quart) hot soup pot or Dutch oven with two tbsp of oil until browned. Remove from pot to a plate or bowl and set aside

In the same large pot, add another 1 - 2 tbsp oil or bacon grease under medium heat, then add the onions and garlic; sauté until tender but not brown. About three to five minutes.

Stir the flour in until it absorbs the oil or fat, then add the water and bouillon cubes.

Cook and stir until the mixture comes to a boil and is slightly thickened, then add the cubed pork loin, Rotel (or canned diced tomatoes), chopped tomatillos, all of the green chiles and jalapeños (if desired).

Add the spices and simmer for at least 1 hour, stirring occasionally to prevent it from sticking to the bottom of the pot.

Serve over bean and cheese burritos with rice. Top with more cheese

If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Also good over rice.

This is now the "Pogre gets everyone foodgasms" thread

Nutella Rice Krispie Treats

Treats:

6 cups Rice Krispies (or 3 cups Rice Krispies and 3 cups Chocolate Puffed Rice)

1 bag (10.5-oz) miniature marshmallows

¼ cup (2 ounces) unsalted butter

generous 1 cup Nutella

Topping:

1 cup Nutella

1 1/2 cups chopped chocolate

1 Tbs trans-fat free shortening

Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat. Add the Nutella and stir until combined. Pour the melted marshmallow mixture over the cereal stirring well to evenly coat the cereal. Pour into the prepared pan and use a small buttered piece of waxed paper or the back of a spoon sprayed with cooking spray to press evenly into pan.

In a small sauce pan melt the remaining 1 cup of Nutella, shortening and chopped chocolate over medium/medium low heat. When the chocolate has melted and the mixture is smooth, pour over the cereal mixture. Gently spread the chocolate topping evenly across the top of the krispies.

Allow the chocolate to set, then cut into squares and serve.

Omg those look good. Nutella is pretty yummy.

I'll eat nutella right out of the container. oh my god

Well I'm hungry now...

Taking requests. I've amassed a library of recipes that I've tried more than once ranging from American Southwestern and comfort food to Italian, Asian and more.

Post some chicken recipes.

That's the only thing my boy will eat

This one I came up with on my own, borrowing from a couple of different recipes. It's still really good without brining, but oh so much better when you do.

Herb Roasted, Brined Chicken and Potatoes

Brine:

1 whole chicken, cut up, or 3 lbs-ish of whatever parts you like best. Thighs, drums or breasts. Remove skin if desired.

1 gallon of water

1/2 cup kosher salt (reduce to 1/4 cup if using regular table salt)

2/3 cup of brown sugar

3-4 good sized sprigs fresh thyme (bruised by tapping on a cutting board with the back of a knife to draw out flavor)

1 rough chopped carrot

1 rough chopped celery stalk

1 rough chopped onion

5 cloves of garlic, peeled and roughly chopped

Roasting chicken and potatoes seasoning:

2 tsp paprika

2 tsp finely chopped fresh thyme

3 cloves garlic, finely diced

1/2 tsp black pepper

2 1/2 tbsp olive oil

2 - 3 russet potatoes, chopped into bite sized chunks

1 tsp salt (if you brine the chicken, only salt the potatoes to taste)

For the brine:

In a large stock pot, combine water, salt and sugar then mix well. Add all of the vegetables, garlic, thyme and chicken parts into the brine and soak, refrigerated, for two hours up to overnight. The chicken will absorb all of the flavor from the veggies and herbs and be more moist and tender when you roast it.

For the chicken and potatoes:

Preheat oven to 425

Drain the brine, reserving the vegetables and pat chicken dry with paper towels.

In a large bowl mix the oil, herbs, chopped garlic and spices, then toss the chicken parts and potatoes in the mix coating everything well.

On a foil lined cookie sheet, spread the reserved vegetables on the bottom then add the potatoes on top. Lay the chicken parts out in one layer on a separate foil lined cookie sheet with the sprigs of thyme from the brine in between the parts. Roast uncovered for 30 minutes or until chicken is cooked through.

If you leave the skin on, it's possible to get crispy skin by patting the chicken as dry as possible before tossing in the oil and herb mixture. You can try broiling for the last five minutes or so to get that crispiness.

Avahra, if you substitute diced boneless skinless chicken breast for shrimp in the Shrimp Fra Diavolo recipe, it will still kick ass. Just make sure the chicken is cooked through.

Also... a neat trick I picked up for peeling garlic;

I love chinese food. The boy doesn't.

He's the pickiest eater alive so finding food that he'll eat is a challenge

Shrimp or chicken Fra Diavalo is Italian. It's all tomatoes, garlic, basil and pasta. It's also one of the easier and more delicious recipes I posted.

Lazy link

Like I said, follow the same recipe substituting diced chicken breast for shrimp. Just lengthen the cooking time for the chicken.

I am going to try both of these.

I love to cook, it's a shame I have such a picky eater for a bf.

This is a stupidly easy chicken recipe. It's pretty tasty too.

'Creamy Baked Chicken'

Source: Who Knows

1 chicken, cut up (I used breasts, but whatev)

2 cans cream of chicken soup (or any other 'Cream Of... ' soup)

1/2 c. grated Parmesan cheese

Heat oven to 350. Place chicken in a greased 13×9 baking dish, skin side up. Blend soup and cheese in bowl, spread evenly over chicken. Bake uncovered for 1 hour and 30 minutes or until chicken is tender and brown. Remove chicken and spoon sauce over top.

 

Double
Cheese Chicken Fingers

 

Preheat oven to 450

Prep:15

Total: 30

 

1/3 cup Original Bisquick® mix

1/3 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup crushed cheese crackers (I
used regular cheez its)

1/2 teaspoon garlic salt

1/2 teaspoon dried oregano leaves

1/3 cup egg whites (from 3 eggs)

2 lb chicken tenders

1. Preheat oven to 450°F. Spray cookie sheet with nonstick
   cooking spray.
2. In a resealable plastic bag, mix Bisquick mix,
   breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.
3. In shallow dish, beat egg whites slightly. Dip the
   chicken tenders in egg whites; place in bag with Bisquick mixture. Seal
   the bag and shake to coat.
4. . Bake 15 minutes.

 

 

 

That sounds super yummy.

It was super good.I'm gonna switch up the types of cheez its to see how they work

Perfect Prime rib

Coat rib roast with salt and pepper or whatever seasoning you want I also like minced garlic or roast some garlic and coat the out side.

Let sit in fridge for 12hr at least.

You will need a meat thermometer I use a cheap metal one and insert it to the thickest part of the roast.

Preheat oven to lowest setting some times that 200-225 for my stove 275 is the lowest

Put roast on a wire rack then on a cookie sheet or some other pan, cook until internal temp is 130 then remove from oven

Let sit for 20 min (can be longer if you want the roast to come out as guests arrive) Internal temp should get to 135.

While roast is sitting, heat oven to highest setting usually 500 degrees, do not do this and let it heat up while the roast is still in the oven it will over cook it.

After 20 min and if the oven is up to 500 degrees put roast back in for 8-10 or until outer skin/fat is crispy.

THis will leave you with a perfectly Rare Prime rib with a crispy coating and no grey or brown ring of overcooked meat. Really simple to do and looks restaraunt quality. I did this for New Years eve and it worked perfectly, will have to get the pic. If you dont like Rare Prime rib then heat your Au Jus to boiling and add the slice of meat to it till it is the way you want, thats what we did in the restraunts as well. With the left overs slice very thin and create your own cheessteak sandwiches or french dip.

Honey Brine Turkey

1 8-12pnd turkey

1-2 Quarts chicken broth or Vegetable broth

1 pnd Sea or Kosher salt

1 pnd honey

1 gallon water hot

1 bag of ice

1 large oven bag

I use a water cooler the large ones to mix the water, salt, honey together you want the water hot at first to get the honey mixed well. Once it is mixed well pour in the ice, remove all the packaging from the turkey and the giblets and put it in the cooler, I usually let it soak for at least 12 hours.

Remove turkey from brine solution and if you want crispy skin all the way around then you will need to use some type of wire rack or something to keep the turkey out of the juices. I put the rack inside the oven bag and then the turkey with the breast side down on the rack close the oven bag and usually it recommends cutting holes in the bag I do not. Heat the oven to 300-325 and cook around 6 hours depends on the size of the bird. It will come out a golden brown and most likely falling apart. Getting it out of the bag can be tricky cause usually the legs and wings just fall off. I cook it breast side down because there is enough juice that the breast sit in that and stay really moist also most of the white meat is on that side and all the juices as it cooks seep through the white meat. Use the left over jucies and add corn startch to thicken for your gravy, the turkey will be very moist and the meat with have a nice salty taste to it.

Chicken Divan

 

 

 

This one is more of a comfort food for me.  Tasty casserole and super easy to make.  Always a hit whenever I have someone try it .

 

 

About 2 cups cooked and cubed chicken.  (This is about 2, maybe 2 1/2 large breasts, par boiled for around 20-25 minutes)

About 3 cups COOKED fresh brocolli (cook enough to cover the bottom of a large casserole dish, I always make extra brocolli though)

16oz package (or 1lb of whatever you like) fresh mushrooms

1tbsp butter

 

1 can each of Campells condensed Cream of Chicken and Cream of Mushroom

1 cup mayonaise (not low fat, but I prefer the olive oil blend)

1 tsp lemon juice

1/4 tsp curry

1 1/2 tbsp of melted butter

pepper

large package of chedder cheese

Ritz Crackers

 

*preheat oven to 350*

 

1)  Par boil the chicken breasts.  Remove from boiling water and cool.  Slice and cube the chicken.

2)  While chicken is cooking, steam the fresh brocolli.  You can chop into smaller pieces

3)  While the brocolli is steaming, sautee the fresh mushrooms in a frying pan.  They don't need to be throughly cooked and mushy, but enough to absorb the tablespoon of butter. 

4)  In a lightly greased casserole dish, layer the brocolli on the bottom.  Cover this with a complete layer of the cooked chicken, then the sauteed mushrooms.

5)  In a bowl combine the two cans of soup (no water), the cup of mayo, tsp lemon juice, melted butter and 1/4 tsp curry.  Mix and pour over the top of the ingredients within the casserole dish to completely cover it.

6)  Crush up the Ritz crackers and make a complete layer over the mixture.  (My mother uses croutons, but the ritz add a delicious buttery crunch texture.  I highly reccomend this)

7)  Completely cover the casserole with cheddar cheese.  Honestly I like a shitload of cheese, but cook to your tastes.

8)  Add pepper to taste on top of the mixture.

9)  Bake at 350 degrees for 40 minutes.