Denver Green Chili

Recipe of the Week - 11/23/08 Green Chile appetizers & more

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First - are you looking for some great recipes for Thanksgiving
dinner?? Take a look at my Thanksgiving recipes from last year.
Personally, I thought the Green Chile, Cornbread, and Pine Nut Stuffing
was the best turkey stuffing I've ever had. And there were some rather
elegant side dishes: Anita's Green Chile Mushroom Saute, Green Chile
Turkey Gravy, and Green Chile Asparagus Casserole.

As for this year, right now I am stuffed. I mean really stuffed. I've been
experimenting with appetizers - I'm headed to Jeff & Mary's for
Thanksgiving dinner and only supposed to bring an appetite. So in my
case, I take that to mean appetizer.

One of my plans for the future is to create the "Green Chile Diet" - after
all, green chiles are very low in fat and high in vitamins A & C. All you have
to do is leave out the cheese, tortillas, sour cream, and just about
everything else we usually throw in with chiles. So one of my ideas for
a healthy & elegant appetizer is smoked salmon & green chiles. I think
they taste great together. I just took a strip of each, rolled them up
together, and stuck a toothpick through them. You gotta have the
toothpick or they fall apart. Also be careful to use a sturdy whole
green chile and a sturdy piece of salmon or they can fall apart.

Here we have variations on the green chile & smoked salmon
appetizers. Plus Garlic Green Chile Crescents and Garlic Green Chile
Feta Dip.

Garlic Green Chile Crescents


Ingredients:

1 10 oz can of Pillsbury crescent rolls
4 tbsp softened butter
2 cloves garlic, pressed
1 cup diced green chiles
salt

Preparation:

1. Blend butter & garlic.
2. Separate dough into triangles as instructed on package.
I prefer to cut each triangle in half to make miniatures.
3. Spread garlic butter mixture evenly on dough and sprinkle
lightly with salt.
4. Spread diced green chiles evenly on top of butter garlic
mixture.
5. Roll up and bake on greased cookie sheet as per package
directions.


Preparation time: about 30 minutes
Makes: about 1 to 2 dozen depending on full or half size.

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Variations on above:

1. Use green chiles and cream cheese, with or without pressed
garlic .

2. Use a strip of smoked salmon and green chiles to cover the
dough. Roll up and bake.

3. Spread cream cheese on the dough and top with a strip of
smoked salmon and a strip of green chile. Roll up & bake. I really
liked this one.

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Non-crescent roll variations:

1. Roll up a strip of green chile and a strip of smoked salmon and
skewer with a toothpick.

2. Place a piece of smoked salmon and a strip of green chile on
a small leaf/cup of iceburg lettuce.

3. Spread cream cheese on a cracker and top with smoked salmon
and green chiles.

Optional: garnish with fresh cilantro

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Green Chile, Feta, and Garlic Dip

Ingredients:

1/2 cup vegetable juice (V-8)
1 cup green chiles
1 1/2 cup crumbled feta cheese
1 cup pitted olives
1 cup cilantro
1 clove garlic, pressed

Preparation:

1. Blend vegetable juice and green chiles in a blender.
2. Add remaining ingredients and blend until smooth.
3. Optional: add more garlic or diced jalapenos to taste
if you want it spicier.
4. Serve as a dip for crackers, vegetables, or whatever.

Note: This reminds me a bit of hummus, but with a
different texture.





Preparing Garlic Green Chile Crescents, before rolling up & baking


A variety of green chile and smoked salmon appetizers


Green Chile Feta Garlic Dip

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Note: For past Recipes of the Week, go to:
http://denvergreenchili.com/weeklyrecipes.aspx

Do you have requests or suggestions for more recipes?

Please send me a message at:

http://denvergreenchili.com/specialrequests.aspx

Have a hot week!

Anita

denvergreenchili@gmail.com

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