Puebla Chicken and Potato Stew

Chicken Stew Mexican Style by Lynda Giddens on FlickrAlso called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8

Ingredients

2 lbs. chicken thighs (with skin & bone) 6 c. water
1 large white onion, quartered 2 tsp salt
2 garlic cloves, unpeeled 14 oz. whole tomatoes in juice (1 can)
4 tsp Chipotle chilies in adobo (chopped, canned) 1 tsp dried oregano (preferably Mexican)
1 tbsp vegetable oil 1 ½ oz. dried Spanish chorizo, finely chopped (1 link)
1 lb. boiling potatoes 2 oz. queso fresco, crumbled (½ c.)
avocado corn tortillas

Directions

  1. Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat.  Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes.  Transfer chicken to a plate, reserving broth with onion.  When cool enough to handle, coarsely shred chicken, discarding skin & bones.
  2. While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes.  Peel garlic & transfer with onion to a blender.  Add tomatoes with juice, chilies, & oregano, then puree until smooth.
  3. Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes.  Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
  4. Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt.  Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.  Add potatoes & onions to chorizo mixture along with 2 cups broth.  Stir in chicken & simmer 10 minutes.  Serve sprinkled with cheese.  Garnish with avocado slices & warm corn tortillas, if desired.

Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco.  The remainder of the chicken broth not used can be saved for later use.

Turkey Jack Chili

Turkey Chili by Theryn Fleming on Flickr Submitted by randilicious
Serves 8

Ingredients

1 large onion, finely chopped 1 green bell pepper, finely chopped
4 cloves garlic, minced 3 roma tomatoes, diced
2 tbsp tomato paste 1 tbsp butter
¼ c. all-purpose flour 1 tbsp dried oregano, crushed
1 tsp basil 1 tsp ground cumin
2 tsp crushed red pepper ½ c. chili powder
14.5 oz. whole peeled tomatoes w/ liquid, chopped 1 lb. ground turkey
15.25 oz. kidney beans 1 jalapeño pepper
2 tbsp Jack Daniels whiskey salt & ground black pepper to taste

Directions

  1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
  2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
  3. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
  4. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
  5. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
  6. Goes great over baked potatoes & some cheddar cheese on top.

Pasta with Clam Sauce

Submitted by Monica

Ingredients

3 6½ oz. cans chopped clams 6½ oz. can whole clams
3-4 cloves garlic, minced 1 tsp dry Italian seasoning
2 tbsp fresh oregano 2 tbsp fresh basil
2 tbsp fresh parsley (flat leaf or Italian) 1 box pasta
Olive Oil salt & Pepper
Dry White Wine (Sauvignon blanc works well) Romano cheese

Directions

  1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
  2. Add 4 cans of clams (with juice), add salt & pepper to taste.
  3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
  4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
  5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
  6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
  7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
  8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.

Fettuccine Alfredo To Kill For

Submitted by smalltownsongs
Serves 4

Ingredients

1 box Barilla brand fettuccine ½ stick butter
1 qt heavy cream 8 oz. Parmesan cheese
6 cloves garlic, minced 2 tbsp basil
1 tbsp oregano 1 tsp salt
2 tsp black pepper olive oil

Directions

  1. In a big pot fill ¾ of the way with cold water. Dash some salt in there, & about a tbsp or so of Olive Oil. Bring that to a boil, & throw in your box of pasta. If it’s Barilla brand it will be about 11½ – 12 minutes to boil until done. Be sure to stir it every so often. Drain it, put it aside.
  2. In a good sized saucepan, throw in the garlic, basil, oregano, salt, & pepper with the butter. On low-medium heat, simmer until butter melts. Once the butter melts, sauté herbs for about 3-5 minutes (stirring constantly), any longer than that & the mixture will burn.
  3. Turn the heat up to medium level & splash a little heavy cream in there & get a good stir going. I’d say, maybe ½ c.. Keep that up every 5 minutes until you have about a ½ container left. Now you’ve got about ½ container of cream left, some unused cheese, & the herb mixture. Open the container of cheese. With a kitchen knife, stab at the cheese in the container & break the bigger clumps of cheese down.
  4. Put about a quarter of the cheese into the pot. Stir well, pour in ½ c. of the remaining cream, & repeat until you have no more cheese or cream left. Turn the heat up to medium-high heat & stir every 3-5 minutes for about 15 minutes The cream will eventually expand & “puff” up the whole thing, so don’t panic. When that happens, turn the heat to low, & get ready to serve. If it doesn’t happen, no worries, after your 15 minutes is up (after adding the last of the cream & cheese) just turn the heat down to low & prepare to serve.
  5. Put some pasta on the plate, dump some sauce on all over it, garnish with a basil leaf.

Creamy Leek, Mushroom, & Bacon Tortellini

Submitted by Ruth
Serves 4

Ingredients

1 c. button mushrooms 1 leek, thinly sliced
5 slices good bacon, finely diced 2½ c. (600mL) light cream
½ c. good white wine ¼ c. FRESH Parmesan
Pasta for 4; whatever you like best. Veal tortellini Fresh herbs: thyme, oregano, flat parsley
works very well. 1 tbsp olive oil (may not need it)

Directions

  1. Cook enough pasta for 4 people following the directions on the pkg.
  2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
  3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
  4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
  5. Add Parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
  6. Garnish with fresh herbs & serve with a crispy side salad.