Crockpot Hatch White Chicken Chili

Crockpot Hatch White Chicken Chili

1 pound boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
¾ teaspoon oregano
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 yellow onion diced
2 cloves garlic minced
3 cups chicken broth
3 to 4 roasted hatch chiles, chopped
1 package frozen corn
4 ounce cream cheese, softened
¼ cup half and half
sliced avocados
tortilla strips
shredded Monterey Jack cheese

Add chicken breasts to bottom of slow cooker, sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top the chicken with the onion, garlic, broth, Hatch chiles and corn, stir to combine. Cover and cook on low for 8 hours. Remove the chicken and cut into chunks. Return the chicken to the crockpot, add the cream cheese and half and half, stir, cover and cook on high for 20 minutes more. Serve with avocadoes, tortilla chips and cheese.

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Rigatoni all'Amatriciana

C is semi-obsessed with Mario Batali. Every time he visits New York City, he has to go to Babbo. His main obsession is the olive oil cake, but he loves every dish he has ever been served there. We are going to NYC in a few weeks, it will be Miss F's first ever visit, and he was sure to make reservations at Babbo as soon as possible. The funny part is that he has seen Batali twice on the street, once in Aspen and once in NYC, and he didn't have the courage either time to stop and say hello. This recipe from Batali was a huge hit in our family and it might be the best tomato sauce I have ever made. It was truly amazing.

Rigatoni all'Amatriciana

2 pounds fresh tomatoes
1 pound rigatoni
¼ pound thick-cut bacon, sliced crosswise ¼ inch thick
½ red onion, halved and thinly sliced
¼ cup tomato paste
2 teaspoons crushed red pepper
½ cup freshly grated pecorino cheese, plus more for serving
½ cup chopped parsley, plus more for garnish

Seed and chop the tomatoes, add to a small saucepan over medium heat. Heat for 5 to 7 minutes, until the tomatoes release their liquid, stirring often. Press the tomato mixture through a mesh strainer, making sure to extract as much of the liquid as possible. Discard the skins, reserve the strained liquids.

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water.

Meanwhile, in a large saucepan, add the bacon and cook over moderately high heat, stirring occasionally, until the bacon is beginning to brown, 5 minutes. Add the onion and cook 3 minutes moe. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer.

Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the ½ cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

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Firecracker Chicken

Firecracker Chicken

3 tablespoons Sriracha
½ cup brown sugar
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 cloves garlic, grated
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts

Preheat the oven to 400 degrees. Heat the Sriracha, sugar, soy sauce, vinegar, and garlic in a small sauce pan, stirring until the sugar has dissolved into the sauce. Heat the oil in an oven safe sauté pan over medium-high heat. Add the chicken to the pan and sauté for 3 to 5 minutes per side. Pour half of the sauce over the chicken, reserving the remaining sauce for dipping. Bake for 15 minutes, serve over rice with additional sauce on the side.

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Tomatillo Pork Enchiladas

Tomatillo Pork Enchiladas

12 corn tortillas
2 cups cooked pulled pork
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the pork with 1 cup of the cheese. Place a couple spoon fulls of the pork mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.

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Emeril’s Shrimp Etouffee

Emeril’s Shrimp Etouffee

2 tablespoons unsalted butter
2 ½ tablespoons flour
½ cup onions, chopped
½ cup green bell pepper, chopped
3 cloves garlic, minced
3 Roma tomatoes, seeded and diced
1 bay leaf
½ teaspoon salt
2 teaspoons Cajun seasoning Emeril's Original Essence
1 ½ cups vegetable stock
1 pound shrimp, peeled and deveined
2 cups cooked white rice

In a large sauté pan over mmedium heat, melt the butter. Add the flour, stirring continuously to make a roux. Stir until the roux is peanut butter colored, about 5 minutes. Add onions, peppers and garlic to roux, cook stirring often for about 5 minutes. Add the tomatoes, bay leaf, salt and 1 teaspoon of the Cajun seasoning. Cook for 2 minutes. Add the vegetable stock, whisking well to incorporate the roux. Bring to a boil, reduce heat to low and cook for 20 minutes, stirring occasionally. Season the shrimp with the remaining Cajun seasoning. Add the shrimp to the pan and cook for 5 minutes, until the shrimp are cooked through. Serve over rice.

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