Chicken Chili Verde

I made this with the green enchillada sauce I posted yesterday. I got a similar recipe from a friend which used pork, but I didn't have pork, so I went looking for a recipe that used chicken, then combined bits and pieces of several recipes until I had something I could make.

For this, I used:
2 lbs chicken legs (you could use whatever parts you have)
1 can green chilis
2 cans (or 3-4 c. cooked) white beans (I used 1 of navy beans and 1 great northern)
16 oz green enchillada sauce
3 c. chopped green tomatoes
1 can yellow hominy

In a large pot, add the chicken and enough water to cover
Cook until chicken is tender and falling off the bone
add remaining ingredients and cook about 10 mins until tomatoes are soft

Green Tomato Green Enchillada Sauce

I've had a plethora of tomatoes this year. It seemed like the crop would never end. But, it froze for the first time last night, so I had to pick all my tomatoes the day before, even if they weren't ready. Hence, a plethora of green tomatoes! I now have almost a bushel of green tomatoes, and have exactly 3 recipes for them.

A friend of mine has as chili verde that uses them, so I hit her up for the recipe...which called for green enchillada sauce. I didn't have any on hand (who does?) so I looked up recipes for it. I found one, which calls for tomatillos, which I also don't have. But remember what I do have?

So, I made green enchillada sauce using green tomatoes instead of tomatillos, and I have to say, it wasn't half bad! In fact, it was pretty tasty.

My recipe follows (makes about 20 oz)

ingredients:
About 3 c. green tomatoes (1 lb approx)
1 onion
2 jalepenos
1/4 c. cilantro
3 cloves garlic
2 tbsp lemon juice
2 tbsp lime juice
1 tsp cumin
1 tsp salt
1/2 tsp pepper

Instructions:
Put 4 c. water in a large saucepan on medium heat
Chop the tomatoes, or stem small whole ones and add to the water
Chop the onion and add to pot
slice the garlic and add to pot
seed jalepenos and add
add lemon and lime juice and cumin
cook until tomatoes are very soft
add salt & pepper & cilantro and let cool
process in food processor or blender.

This was pretty tasty. I'm not sure what green enchillada sauce is supposed to taste like, so I'm not really picky. But it tasted close enough to what comes on Mexican food in the restaurants where I've had it, and it was beyond easy, so I would definitely make it again.

Adobo Sauce

This is a quick and easy recipe for Adobo sauce, which can be used in a ton of things. Instead of going out and buying it, I made up a batch myself which was very quick and easy. You can use it to can chili peppers or chipotle peppers in. But I used it in a salad dressing.

I did not put chipotle in mine, because I don't have any and because I wanted to make a marinade sort of sauce. I had found the recipe while looking for Puerto Rican food, so I made an adobo that, according to the site, was a Puerto Rican versian. It had crushed garlic, olive oil, salt, black pepper, oregano, vinegar and paprika. I wasn't sure about measurements, so I sort of winged it.

Ingredients:
2 tbsp. olive oil
2 tsp. red wine vinegar
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp. dried oregano (powdered is best, but you can use the leaves, if that's what you have)
1 tbsp. paprika
1/4 tsp. garlic powder

Mix all ingredients together in a small jar, shake and leave overnight to let the flavors mingle. It does not need to be refrigerated, as that will make the olive oil separate. Shake right before using.

Vegetarian Sweet Potato Black Bean Honey Lime Tacos (non-Fannie)

Here's another recipe I made that was not from Fannie. Of course it follows that I discovered it on Pinterest. This recipe has been pinned more than anything else I have pinned. So I decided to see what all the hype was about, and after making them, I have to say that it is well deserved hype.

Here's my recipe, adapted from Cooking Classy.

I used

• 1 1/2 lbs sweet potatoes
• 4 Tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp paprika
• 1/8 - 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 small yellow onion
• 1 clove garlic, minced
• 1 (14.5) oz can black beans, rinsed and drained
• 1 cup fresh corn kernels (can use frozen or canned)
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• Corn tortillas
• Toppings such as lettuce, feta cheese or other cheese,  avocados, salsa etc.

Preheat oven to 425 degrees.

Peel potatoes.

Dice in 1/2 inch cubes and place on baking sheet.

Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle with cumin, paprika, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat.

Bake in preheated oven 15 - 20 minutes, removing from oven and tossing once halfway through .

Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium heat. 

Dice onion and add to hot skillet.

Once hot add onion and saute until golden brown on edges and tender, about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing.

Reduce heat to medium-low, add in black beans, corn, honey and lime juice.

Serve over warm tortillas with assorted toppings.

Although this sounded a bit weird to me (sweet tacos? Not so sure...) it actually turned out to be quite edible and even delicious. I don't know if I'd make it again unless I had a day off, as it is a bit tedious dicing everything and it does take quite a bit of time. But it's a good dish for a cold rainy day in the fall or winter, when you're stuck indoors.

  

Fresh Salsa

I used this for a party and it was excellent. I love fresh salsa, and this was a great recipe. I would definitely make it again. This was from the newer Fannie Farmer Cookbook, and this is my adaptation, not the exact recipe.

I used:

Tomatoes from my garden.

4 medium tomatoes, about 4 c. when chopped
1 small onion, chopped fine
2 jalepenos, diced, seeds removed
Juice of 1 lime
2 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tsp. salt
half a bunch of cilantro, chopped (about 1/2 c. chopped)
pinch of oregano (I didn't have this, so I used a dash of Italian seasoning, and it wasn't noticeable).

Mix all ingredients in a bowl, and voila. Salsa. 

This recipe was really great. She calls for 2 cloves of garlic, too, which I would use next time but I was all out. She also uses a can of green chillies, which is just weird to me. So I left those out. It still turned out great, and everyone at the party liked it, especially with the tomatoes from my garden that were super sweet. Even my son ate it, onions and all, which must be some kind of miracle. The only thing I'd change is that it wasn't at all hot, so next time, I might leave the seeds in one of the jalepenos.