Wednesday, August 21, 2013

Crock Pot Hatch Chile Breakfast

This is an easy Texas Breakfast or Brunch dish.

I enter our local Central Market Hatch Chile Contest every year.
This will be my entry for 2013.

1 lb. Bulk Sausage  ( I use Gimme Lean Vegetarian)
2 TBS Vegetable Oil
7 Red Potatoes, un peeled and diced about an inch
1 large Red Onion, diced
1 large Hatch Chile ( your choice, either Medium or Hot) , cleaned and diced

10 Eggs
1/3 C Milk
1 tsp Salt
1 tsp Pepper

1 C Grated Hatch Jack Cheese
Vegetable Spray for the Slow Cooker



Brown the Sausage in Oil and set aside
Spray a Slow Cooker with Vegetable Spray

In a large bowl, mix together:
Sausage
Potatoes
Onion
Hatch Chile
Pour this mixture into the Slow Cooker
Cover and cook on low for 6 hours.
For an early breakfast, prepare the first step and begin cooking at midnight.

At 6 am. :
Whisk together the Eggs and Milk.
Season with Salt and Pepper
Pour this mixture over the Sausage mixture.
Cover and cook an additional hour.
Breakfast will be ready at 7:00 am.

Serve with your favorite Salsa.

Enjoy!
Peace in the Kitchen!






Hatch Chile Huevos Rancheros in a Muffin Tin

This is served with a Salsa. You can simply use your favorite one.
In Texas, we're passionate about our Salsa.
My original Salsa recipe is posted on the Blog.

This is another great Muffin Tin recipe to serve for Breakfast or Brunch.
It's made in a regular size 6 cup Muffin Tin Pan. I use a 6 cup Popover Pan or my Cast Iron Muffin Pan.


6 (  6") Corn Tortillas
Vegetable Oil
1 C Refried Beans
1/2 tsp Adobo Seasoning
1/4 tsp Cumin
2/3 C chopped fresh Cilantro
3 Roasted Hatch Chiles, diced
1/2 C shredded Hatch Jack Cheese
6 Eggs, beaten

Heat the Tortillas in a microwave to soften them, about 20 seconds.
They can also be heated in a dry skillet or on a dry cast iron griddle, 15 - 20 seconds per side until they're pliable.
Brush both side of the Tortillas with oil
Place 1 Tortilla in each cup and press down with the bottom of a glass the fits perfectly into the cup.

In a small bowl, mix together:
Refried Beans
Adobo Seasoning
Cumin
1/3 C of the Cilantro
Divide this mixture evenly among the cups

Top each with an equal amount of Hatch Chiles
Top the Chiles with the Cheese
Press the mixture down into the cups to make room for the eggs
Crack an egg into each cup
Season with Salt and Pepper

Bake at 350 degrees about 20 minutes or until the eggs have set.

Serve garnished with your favorite Salsa and remaining Cilantro.

Enjoy!
Peace in the Kitchen!











Hatch Chile Casserole

You really have to love green chiles to appreciate this one!
It's a great Texas Casserole!


  • 4 eggs, beaten
  • 4 14 1/2 oz cans creamed corn
  • 1 1/2 cups white corn meal
  • 1 1/2 tsp garlic salt
  • 1 tsp baking powder
  • 3/4 cup vegetable oil
  • 1 lb Hatch green chiles, roasted, seeded and  roughly diced 
  • 3/4 lb Monterey Jack or Colby Jack cheese, grated
Preheat oven to 350 degrees. Lightly grease a 9x13 casserole dish. In a large bowl, combine all ingredients, stirring well. Pour into casserole dish, top with half the cheese, and bake 45 minutes. Sprinkle the remaining cheese on top and continue baking for 15 minutes.

Hatch Chile Pineapple Bread Pudding

Another original recipe using Hatch Green Chiles!

Hatch Chile Pineapple Bread Pudding:

1 1/2 C drained pineapple chunks
1 C diced fresh hatch chiles
3/4 C brown sugar
1/2 C coconut rum
vegetable cooking spray
1 - 9"X13" baking pan

3 C milk
1/2 C brown sugar
1 TBS molasses
2 TBS minced candied ginger
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
5 egg whites
2 eggs
8 C 1/2" cubed baguette bread

In a bowl, combine:
pineapple
3/4 C brown sugar
hatch chile
rum
Toss to coat well
Pour into the baking pan sprayed with vegetable spray

Place bread in a single layer on a cookie sheet pan
bake at 325 degrees for 15 minutes, until toasted

In a large bowl, combine:
milk
1/2 C brown sugar
molasses
ginger
all of the spices
egg whites
eggs
Whisk together well
Add bread and toss gently
Set aside for at least 15 minutes

Spoon over the pineapple
Bake at 325 degrees for 35 minutes or until set

Serve warm or at room temperature with the Hatch Chile Rum Sauce.

Rum Sauce:

1 C sugar
1/2 C butter, melted
2 TBS minced roasted hatch chiles
1 egg, beaten
1/4 C coconut rum
1 tsp vanilla

In a saucepan, heat:
sugar
butter
hatch chile
whisk in the egg
continue whisking until sugar has melted
remove from heat and whisk in coconut rum
return to simmer until thick
whisk in vanilla

Pour sauce over bread pudding

Enjoy!
Peace in the Kitchen!

Chocolate Hatch Chile Cake

An Original recipe using Hatch Green Chiles / 2013



Frosting:
1 1/4 C sugar
1/4 C cornstarch
1/2 tsp salt
2 C heavy cream
1 C milk
2 (2.7oz.) packages of Taza Coffee Flavored Chocolate Mexicano
2 tsp vanilla
1/2 C finely chopped roasted hatch chiles
1/8 tsp cayenne pepper
1 tsp cinnamon

Cake:
Preheat oven to 325 degrees

1 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of butter ( 8 TBS )
3/4 C Dutch Cocoa Powder
1 C water
1 C buttermilk
1 C brown sugar
1 C granulated sugar
2 large eggs
1 tsp vanilla

Frosting Preparation:

Whisk together, in a saucepan over medium heat:
sugar
cornstarch
salt
heavy cream
milk
Add chocolate , whisk until it melts and becomes smooth and creamy
Add vanilla , chiles, cayenne and cinnamon
Whisk until well combined

Transfer to a bowl and cover the surface with plastic wrap
Refrigerate 3 - 4 hours, up to a day


Cake Preparation:

Grease 2 - 8" cake pans with my Pan Release Mix ( recipe to follow)

In a medium bowl, whisk:
flour
baking powder
baking soda
salt
Melt butter in a large saucepan over medium heat
Whisk in cocoa powder for 1 minute

Remove from heat and whisk in:
water
buttermilk
brown sugar
granulated sugar
Continue whisking until sugars are dissolved

Whisk in eggs and vanilla
Gradually add flour mixture

Divide batter evenly between the pans
Bake  30 - 35 minutes or until a toothpick comes out clean

Cool in pans for 20 minutes
Invert onto wire cooling racks
Cool for 1 hour

Cut each cake in half horizontally
Roughly crumble one layer into a bowl and set aside

Place one layer on a serving platter and frost the top with 1 cup of frosting
Place another layer on top and repeat
Place the last layer on top and frost the top and sides of the entire cake with the remaining frosting

Sprinkle the top and sides of the cake with the cake crumbs, lightly pressing the crumbs into the frosting

Refrigerate before serving

Pan Release Mixture:
equal parts of Crisco, Vegetable Oil and Flour mixed well and stored in a jar.
I start with 1 Cup of each and keep the rest in the refrigerator until I need it for other baking needs.

Enjoy!
Peace in the Kitchen!




Hatch Apple Enchiladas

This was another entry for the Hatch Chile Contest at Central Market / 2013

Hatch Apple Enchiladas

1 (21oz.) can of apple pie filling
6 - 8" flour tortillas
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/4 C cornstarch
1/2 C diced roasted hatch chiles
2 TBS lime juice
1/2 C butter
1/2 C granulated sugar
1/2 C brown sugar
1/2 C water

Topping:
1/2 C flour
1/2 C chopped pecans
4 TBS butter, melted


Place pie filling in a medium bowl

In a small bowl, whisk together cinnamon, nutmeg, allspice and cornstarch.
Add spice mixture to pie filling

Add chiles and lime juice to pie filling and mix well.

Spoon 1/4 C of the filling into the center of each tortilla.
Tuck in the sides and roll the tortilla
Place them in a buttered 9"X 13" casserole pan.

In a small saucepan:
melt butter
add granulated sugar, brown sugar and water.
Boil, stirring well.
Reduce heat and simmer 2 minutes until sugar melts completely.
Pour over enchiladas and set aside for 45 minutes, let it absorb the sauce. ( make the topping)

Topping:
1/2 C flour
1/2 C chopped pecans
1/4 C brown sugar
4 TBS butter, melted

In a small bowl:
flour
pecans
brown sugar
mix well

Add butter and mix with a fork to create a crumble.

Bake the enchiladas at 375 degrees for 10 minutes.
Cover enchiladas with the topping.
Continue baking for an additional 10 minutes, or until golden brown.

Enjoy!
Peace in the Kitchen!






Hatch Chile Chocolate Drops with a Hatch Chile Glaze

This is an original recipe created for two cooking and baking competitions that I enter every year. I've been a finalist several times in both competitions.
An original recipe .
I was a finalist in the Cookie contest with another  recipe that I created.
I've simply created a totally different cookie here.
I describe it as the consistency of fudge, maybe a truffle. It has become one of my favorite cookies
and I definitely consider this one to be a "Best of the Best" recipe.
I hope you take the time to make them.
the dough

the baked drops

the finished product!

Hatch Chile Chocolate Drops with a Hatch Chile Glaze
Original Recipe:

4 squares ( 1 oz. ea.) of Unsweetened Baking Chocolate , roughly chopped
1/4 C ( 1 1/2 stick ) butter
2 C sugar
3 eggs
1 tsp vanilla
1/4 C finely minced, roasted Hatch Chiles + 2TBS ( divided)
1/8 tsp cayenne pepper
2 1/2 C flour
1 tub of Frozen Whipped Topping
6 squares  ( 1 oz. ea.) of Semi-Sweet Baking Chocolate , roughly chopped

In a medium sized microwavable bowl,
Heat unsweetened chocolate and butter about 2 minutes
Until butter melts and mixture is smooth
Stir in sugar
stir in eggs, vanilla, cayenne pepper
Fold in 1/4 C Hatch Chiles
Add Flour and mix well
Cover and refrigerate for 1 hour

Scoop dough into 1 1/2" balls with a cookie scoop
Place 2" apart on a Parchment Paper lined baking sheet pan
They do not spread out.
Bake at 350 degrees for 8 minutes or until set
Let cookies cool on the baking pan for 2 minutes
Transfer cookies to a wire rack to cool completely

Glaze:

In a microwavable bowl,
Place frozen whipped topping with the Semi Sweet Chocolate
Heat 1 minute and stir
Heat an additional 30 seconds until chocolate is melted
Glaze should be shiny and smooth
Fold in 2 TBS of Hatch Chiles

Let stand for 15 minutes to thicken
Spread over cookies
Allow glaze to set

Enjoy!
Peace in the Kitchen!