This is another adaptation of a bar cookie recipe using Roasted Hatch Green Chiles.
Roasted Hatch Chile Apple Bars
1/2 C cold butter, cubed
1 pouch ( 1lb. 1.5 oz ) pouch of Betty Crocker Cookie Mix
1 egg
1 C packed brown sugar
1 C peeled and finely chopped apples ( I use Jonagold)
3 roasted and peeled Hatch Chiles, diced
3/4 C Caramel topping
1/4 C Flour
Spray a 9"x13" baking dish with a vegetable spray
In a large bowl, cut butter into cookie mix and blend with a pastry blender or 2 forks
Stir in the egg
Stir in Hatch Chiles
Reserve 1/2 C of this mixture
Press remaining mixture into the pan
Bake at 350 degrees for 15 minutes
Sprinkle apples over the crust
In a small bowl, mix caramel topping with flour
Drizzle over apples
Spread reserved crumbs over apples
Bake at 350 degrees for 20 - 25 minutes
Cool completely up to 2 hours
Cut into rows, 9"x4"
Enjoy!
Peace in the Kitchen!
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!
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!
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!
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!
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!
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 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!
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