Denver Green Chili Recipe of the
Week - 11/25/07
Product alert:
On sale at King Soopers -
Hatch Select
Diced Tomatoes & Green Chiles, 10 oz can.
These are just like Rotel Diced Tomatoes & Green Chiles.
Until 12/25, they are 3 cans for $1.00. Incredible bargain.
This week, we have recipes for leftover
turkey!
I usually chop up the leftover
turkey and freeze it
in small batches, ready for quick cooking.
Both recipes are from Real Women Eat Chiles
by Jane Butel. She excels at quick and simple
recipes that are also low-fat.
See my list of Great Southwestern
Cookbooks
for my cookbook reviews below. The books page
on denvergreenchili.com will be updated with
these reviews within a day.
Turkey Chili with a Margarita
Splash
This recipe is as quick and easy as they come.
It's also very versatile - try adding celery, potatoes,
tomatoes, whatever. I made it with Big Jims
(medium hot) and it was fairly hot, but really
good. I topped it with grated cheese.
INGREDIENTS:
1 medium onion, chopped
1 14 ½ oz can chicken broth
1 4-oz can chopped green chiles
1 15 ¼ oz can black beans
2 cups chopped, cooked turkey or
1 lb ground skinless turkey breast or chicken,
sauteed
1 ½ tsp ground cumin
optional garnishes: 1 lime, jigger of tequila.
PREPARATION:
Saute onions over medium-high heat for about 2 minutes,
or until the onion
starts to brown on the edges. Reduce the
heat to medium-low and cook, stirring,
for about 5 minutes
or until the onion darkens or caramelizes in its own
juices.
Immediately add the broth, chiles, beans, cooked turkey,
and cumin.
Simmer for 8 to 10 minutes.
Serve with about a teaspoon or so each of freshly squeezed
lime juice and tequila (optional).
Cooking time:
15 minutes
Makes: 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Turkey Enchiladas
These are made flat - New Mexico style.
This is another tasty, but quick and versatile
recipe.
INGREDIENTS:
Sauce
1 lb ground turkey breast
(or 2 cups chopped leftover turkey)
1 ½ cups chicken broth ( 1 14 ½ oz can)
1 4-oz can chopped green chiles
¼
tsp freshly ground cumin (optional)
Enchiladas
8 corn tortillas
½
cup grated Cheddar & Monterey Jack cheese
Romaine lettuce, rinsed and coarsely chopped, for garnish
1 large tomato cut into 16 wedges, for garnish
1/4 cup chopped onion (optional)
PREPARATION:
Cook turkey in skillet, breaking up lumps. Incease heat & cook
until meat
turns white. Add the broth and stir until the
sauce thickens.
(If using leftover turkey, add the broth immediately.)
Reduce the heat
to low to keep the sauce warm.
Preheat the oven to 350 degrees
F. Place some of the sauce in
the center of 4 ovenproof plates. Top each
with a tortilla, then a
spoonful of sauce, a sprinkle of onion, and 1 tbsp
of the cheese.
Repeat with another tortilla on each plate, topping each with one
quarter
of the remaining sauce, one quarter of the onion and 1 tbsp
of the cheese.
Place each plate in the oven for about 5 minutes
(or microwave oven for 1 ½ minutes
each) or until the filling bubbles.
Encircle each enchilada with lettuce
and 4 tomto wedges. Serve hot.
Variation: To the sauce add on or two of the following:
10-oz pkg frozen,
chopped spinach, 1 15 ¼ oz can whole kernel corn,
or 1 15-oz can black
beans.
Total Time: 20 minutes
Makes: 4 servings
I've been testing recipes in a variety of different cookbooks and keeping
my eye out for which I would recommend
as Christmas presents. These are
at the top of my list. If I don't already own them, they are at least on
my wish list!
  |
Wonderful cookbook! This would make a delightful present. Jane Butel
excel at simple, quick, nutritious, and tasty. She also tells about her
life with chiles and features other women. The pictures are gorgeous and the recipes inviting. Most recipes use 5 ingredients or less and can be prepared in under 30 minutes. Preparation time, number of servings, and nutritional information are included. There are both basic and unusual recipes. This book has the visual appeal of a coffee table book yet is easy enough to grab when you need to put dinner on the table in a flash. |
  |
I love this cookbook. It has no pictures, very few recipe descriptions,
and it is inexpensively printed (with plastic binding); but it has lots
of interesting yet simple recipes. I view this as a workhorse of a cookbook.
This is the cookbook I would reach for if I want an interesting variation
that I can prepare quickly without running out to a specialty store. This cookbook features recipes from restaurants and cookbooks throughout New Mexico. Some come from 5-star restaurants and some from the Kiwanis Club. This is not a fancy cookbook, but would make a great inexpensive present for anyone who loves Southwest cooking as an everyday activity. |
 
|
Wonderful, entertaining cookbook. This is a compilation of favorite recipes from Colorado restaurants, requested by readers of The Rocky Mountain News. I was pleasantly surprised to find that many of the recipes are quite
easy to make. The descriptions and backgrounds are entertaining reading.
This is an inexpensive paperback with no pictures, but it has
the added attraction that you try out these dishes at the restaurants
before
you
make them.
|
  |
This cookbook would be a fabulous inexpensive present for anyone who
loves both cooking with a crockpot and Southwest fare. It is attractive,
easy to use, and has great recipes using common ingredients. IIt is a small perfectbound paperback, but has a sturdy cover and is full of enticing photos. There are wonderful detailed descriptions of each recipe, and the recipes are easy to follow and interesting. |
  |
This gorgeous cookbook features a variety of interesting recipes from
10 prominent chefs affiliated with the Santa Fe School of Cooking, considered
by many to be the mecca of Southwest Cooking. The photos of the food are
gorgeous and basics of the ingredients and tools used are explained fully. The Calabasitas recipe was adapted from the recipe on page 44. |
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
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