Chicken Chile Verde
E: I used my “vaporera” the pressure cooker my mom gave me as a wedding gift. You can also make this in a slow cooker at 4 hours on high. Chile Verde is usually made with pork meat but I decided to use chicken instead. Nothing against pork, it’s just that I normally buy chicken in bulk. You can add crema mexicana on top and some cilantro for garnish. Eat with warm tortillas rolled up into a taquito and dip for sauce. Or you can serve it along with mexican brown rice like I did here.
Spicy and Sweet Chicken Wings
Time: 1 hour
E: My mother-in-law introduced me to these chicken wings two years ago at New Year’s Eve. They smell and taste SOOOOO good. The garlic, ginger, honey and chipotle give off a very pleasant asian-fusion smell. The honey makes them a little sticky, but the sweetness is perfect to cool off the spiciness from the chipotle.
As I was grocery shopping today, I figured I would make finger food since we were going to be watching the Golden State Warriors play in game 2 of the NBA playoffs. I made these along with some potato wedges. These are relatively easy to make. There is hardly any clean-up. Sometimes that’s a bigger factor than the time it actually takes to cook the meal. My mother-in-law got the recipe from “The Neelys,” a show on the Food network. I replaced the butter with canola oil. Enjoy. Let me know how they turned out.
Yield: 4 servings (serving size: 1 turnover about 330 calories)
E: I grew up in a family of 6 with three siblings. My brother and I were very close, he was about 1 year and a half apart from me. We spent our summers playing outside, riding our bikes, swimming, and shooting hoop in the cul de sac.
One summer, after swimming all-day, I decided to make empanadas as a surprise for my brother’s birthday. His birthday was on July 10th. Right in the middle of summer. I made like 4 empanadas, just for him. It’s nice to do little things like that to make people feel special. He didn’t have any brothers, just us three girls. In fact, I was the closest thing he had to a brother. I think that’s why I made these for him, I wanted to show him how much I loved him. Did I mention I was like in 9th grade?
E: Hello friends. I’m sitting on my couch on a lazy Sunday evening watching TV with my husband. We’ve been having action-packed weekends so it’s quite nice to just be lazy. I’m finally getting more time to blog about my cooking experiences.
Today I’m sharing my mom’s chile relleno recipe. As a kid my mom would make me my own special batch of chile rellenos that didn’t have any egg. For some reason I used to not like battered or omelette-like eggs back then. Now, I love them. I always felt so special when I would see my little pile on the side.
Chile Rellenos are tricky, but once you master them they are great to make for special days. I recently made these for Easter. We went with a Mexican menu this year. I guess I should mention that I spend Easter with my husband’s Italian-Portuguese-English-Scottish-etc. family. It was a detour from the usual lamb or prime rib. I offered to make these chiles since these are my mother-in-law’s favorite so it was a no brainer that I would make these.
I hope you give these a try. Know they are 100% authentic Mexican Chile Rellenos. No substitutes.