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By special Request for Carpia Le Brilla-Daniels
Green Enchilada Sauce by special request for
Kathy Terry Bush Peterson
8-10 tomatillos Remove husks
6 Long Green Chiles
1 med Onion
Cilantro - again tear a small handful from Bunch
Salt to taste.
* (to turn into Green Enchilada sauce)
Tomatillo is sometimes bitter. here is the secret to removing the bitterness.
Roast the tomatillo first, on a griddle or in the broiler
then toss in a saucepan with water and boil for about 6-10 minutes
Roast all the chiles too. remember to turn frequently
toss the tomatillos in the blender
(blender with glass container works best) blend until pureed
next add all remaining ingredients and salt to taste.
and blend again, this time liquefy ingredients.
that is it. it's that easy.
**If you like add Cayenne pepper (crushed) first roast the cayenne pepper in a frying pan and some oil. But open the windows, the chile will fill your house and could make you cough, Or choke a little. But This is the best flavor and is worth the hassle. Lots of memories with my mom in the kitchen roasting chile this way, It brings out the flavor. We would all leave the house, as she coughed away. You can also Carefully take the frying pan outside to finish roasting, once the frying pan and oil are very hot. (Use a thick oven glove or pot holder).
This will reduce the toasted chile smell in the house. and keep coughing at bay.
After chile is toasted add chile and the oil you toasted it in to mix above in blender and blend again just long enough to incorporate toasted chile... You'll love this..
* to turn into green enchilada sauce add 1 can of Chicken broth and about 1/8 tspn Cumin to mix above.
Use Salsa as is with chips, as Enchilada sauce,
or here is an option for a complete meal:
*Fry up some pork meat (cubed or chopped) in a heavy skillet until meat gets crunchy, golden and fried. Add a little of the pork fat with the meat to help the meat fry up golden and crunchy (or you can add a little oil if you prefer). Once meat is golden, drain any remaining oil from meat. Then pour This sauce over the meat. Cook about 5-10 minutes in sauce. Easy and delicious with rice, beans, and a salad. Don't forget the Tortillas! Enjoy!.
Enjoy, this is the true flavor of Mexico.
Leos Garlic Chicken Delight
2 tablespoons Peanut oil
2 Chicken Breasts halved
15 cloves garlic peeled and chopped
1 small dried red pepper (optional) but recommended
1/4 cup soy sauce
6 tablespoons white vinegar
3 tablespoons of Honey
Heat oil in heavy skillet. Brown chicken well on all sides, adding garlic
and peppers towards end of browning.
add remaining ingredients and cook over medium hear about 15 minutes
Chicken will be glazed: Serve over white rice or Chinese noodles to accompany
chicken. along with some quick stir fry vegetables.. Delicious.
Cheryl Hole We both just loved this recipe, thank's so much for sharing Leo
requested by: Carpia Le Brilla-Daniels
6 Large tomatoes
6-7 Green Chile's (pictured above)
1 small yellow chile or Jalapeno
1 medium onion
Cilantro - just take a handful from the bunch
2 cloves of garlic
Salt to taste.
4-6 pork chops
1 Large can Van D Camps Pork N Beans
Pancake Maple syrup
Place pork chops in a heavy frying pan and brown on both sides until golden...
First roast your Chiles, and then the Tomatoes (tomatoes tend to leak juice and make the griddle sticky roast them last)
(I roast them on a griddle used only for this purpose) but they can also be roasted in the broiler. either way turn frequently until roasted evenly.
Many people Peel the roasted skins off, I don't they add so much flavor. it's ok if they are blackened adds more flavor. you could also just peel some if you wish.
toss your tomatoes in the blender first
(a blender with glass jar works best) plastic absorbs the Chile flavor then anything you blend will taste like Chile. Run blender enough to puree tomatoes
next toss in the Chiles, green and yellowgarlic, Cilantro, and salt to taste. blend again using short strokes. ( i like my salsa chunky) or liquefy what ever you choose.
that's it. if your salsa is too Caliente (hot) add more tomatoes. I have also noticed it is milder after a couple of days in the fridge. Chile sauce is done and ready for use.
Option to make a complete meal
* Chop up some steak and brown it in a frying pan. Pour this Chile sauce over the meat heat and serve great with rice and beans. You can also throw the chopped meat in a slow cooker cook all day then add the Chile sauce the last few minutes. Easy and Delicious.
Ingredients:5 - 5 oz Cod Loins
10 Cups cooked Rice Noodles, (Chilled)
1/2 cup Scallion Batons
1/4 cup Bamboo Shoots
1/8 cup Cilantro Leaves
1/2 cup Carrots (Julienned)
1/4 cup Red Bell Pepper (Roasted then Julienned)
1/8 cup Red Onion (Julienned)
1/8 cup Fresh Lime Juice
1/2 tsp. Sesame Oil
1 tsp Soy Sauce
Garlic powder to taste
1. Cook Cod Loins to an internal temperature of 160 F and set aside.
(I sear them in a little butter in a frying pan) check temperature.
2. Combine remaining Salad ingredients in glass bowl. Mix Dressing
and pour over salad. Mix well to coat noodles well
3. Divide salad into 5 bowls and top with cooked cod loin
I like to sprinkle in some sunflower seeds for added flavor (optional)
In casserole dish: pour pork and beans and spread evenly, then place previously browned pork chops on top of beans. sprinkle with brown sugar and pour approx 1/4 cup of maple syrup. (more or less to taste) cover with aluminum foil and bake approx 45 minutes remove cover and bake an additional 10 minutes. serve with corn for a great flavor combination. you can also add a salad, and bread.