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Chile verde

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    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
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  • B.L.T. Pie, 7/30/14

    B.L.T. Pie, 7/30/14

    Wednesday, July 30 2014 8:20 AM EDT2014-07-30 12:20:37 GMT
    Gary DukeAlley Oops1 Pie shell, un-baked4 tomatoes, sliced6 slices bacon, cooked and drained, cut into bit sized pieces1/2 cup green onions, diced1 cup mayonnaise1 cup cheddar cheese, grated1 cup mozzarella cheese, gratedsalt and pepperlettuce1. Pre-heat oven to 350.2. In pie crust layer the tomatoes, bacon and green onions. Try to get 2 layer of each.3. In a mixing bowl, combine the mayonnaise, cheddar, mozzarella, salt and pepper.4 Pour the cheese mixture over the layered tomatoes and bacon...More >>
    Gary DukeAlley Oops1 Pie shell, un-baked4 tomatoes, sliced6 slices bacon, cooked and drained, cut into bit sized pieces1/2 cup green onions, diced1 cup mayonnaise1 cup cheddar cheese, grated1 cup mozzarella cheese, gratedsalt and pepperlettuce1. Pre-heat oven to 350.2. In pie crust layer the tomatoes, bacon and green onions. Try to get 2 layer of each.3. In a mixing bowl, combine the mayonnaise, cheddar, mozzarella, salt and pepper.4 Pour the cheese mixture over the layered tomatoes and bacon...More >>

Recipe from Mitch Fifield of Nev.

1 - 3 to 5 lb pork roast (butt or shoulder)
12 to 20 tomatillos (depending on size)
5 large long green chilies (Anaheim, Santa Fe, etc), roasted and peeled (if desired)
2 to 4 seranno chilies (depending on the desired heat)
3 large jalepeno peppers
1 bunch of fresh cilantro
1 large yellow onion
1 head of garlic
3 cubes chicken bouillon
1 tsp. cumin
1 tsp. black pepper

Cut up the roast in one inch chunks – don't cut away too much fat!

Place meat in Teflon coated pot on med-hi heat. At this point, I like to add a large slice of the pork hide or fat layer to the meat. This assists in lightly-browning the meat and adds flavor. Remove fat after 10 minutes.

While the meat is cooking (stirring occasionally), prepare the following ingredients and add to the meat as you go. Peel, and dice garlic. Peel, wash, and dice tomatillos. Chop cilantro (no stems). Add to taste (I like an entire bunch). Dice remaining chilies, peppers, and onion. Add bouillon, cumin, and ground black pepper. Add enough water to cover the Chili Verde by 1 inch or more.

 Cook uncovered on med-hi heat (for a medium boil). Lower heat gradually as the Chili Verde cooks down (1 to 2 hours) to prevent burning/sticking. The Chili Verde will reduce to a sauce and thicken. The pork should be very tender. If not add more water and boil longer. Serve on flour or corn tortillas (burritos, tostados, etc)

*** Roasted chilies: Slowly brown chilies on the BBQ. Remove from heat and place chilies in a paper bag. Seal bag and let set for about 10 minutes to allow chilies to sweat. Remove chilies from bag and peel skin

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