West USA REalty Fun page
Easy to make White Chile (no Beans recipe)
3-4 cups uncooked chicken (cubed)
sometimes i just use drumsticks with the bone in (adds flavor)
or you can just cube up any chicken parts you have
(small bones in breast I de-bone before coooking)
2-3 med potatoes
2 small cans Old El Paso green Chile diced (you of course can roast your own)
1 package of mushrooms (can be already sliced or you slice)
1 fire roasted bell pepper (I like red for color)
( roast in broiler, or on stove top low flame just turn until roasted all around, do not leave unattended)
your choice of hot chile, small hot yellow chile, or Jalapeno, or serrano (diced) I even add all 3
1 small bunch of green onions diced (about 6-8 green onions)
1 small container of 1/2 and 1/2 (light cream)
1/2 of package Philadelphia brand cream cheese (use neufchatel for lower calories) Salt and pepper to taste
In a large pot, put in chicken and fill pot about 1/2 way with water (about 5-6 cups of water) , cook chicken about 15 minutes.
Then throw in all remaining ingredients and cook for 45 - 60 minutes medium flame. checking that chicken and potatoes are fully cooked. stir occassionally
juice will thicken up, serve in bowls with tortilla, tortilla chips, or bread garish with cilantro (optional)
4 cups chicken stock
juice of 1 lime, or about 1 1/2 to 2 tablespoons
1 can (14.5 ounces) diced tomatoes with juice
1/2 Jalapeno pepper, finely chopped, optional
1 can mild green chiles, undrained (4 ounces)
2 tablespoons chopped cilantro leaves
2 green onions, with most of the green, chopped
1 medium carrot, diced
1 medium potato diced
1 fire roasted bell pepper
(roast in broiler, or over open flame on stove, lower heat to turn over,
then raise flame again, repeat until fully roasted all around.
3/4 cup corn kernels, frozen, fresh, or canned drained
1 cup cooked chopped chicken
1/2 cup shredded Monterey Jack cheese or a shredded Mexican blend
1/2 tsp. ground black pepper
Salt to taste
3-5 uncooked store bought corn tortillas torn by hand in small pieces and tossed into the soup (last 5 minutes of cooking see below)
3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips
Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, potato, fire roasted bell pepper and corn for 45 minutes; add chicken and unfried corn tortillas about 5 minutes before done.I just buy tortilla chips to put on top, but directions to fry your own are below.
Heat about 1 inch of vegetable in a deep saucepan to approximately 360° or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch.
Top each bowl of soup with tortilla strips and shredded cheese and some * Avocado slices if you like , or serve on the side.
*Optional Serves 4.
Leo's Famous Corn Salad
this is a very easy and delicious salad
1 large cucumber
Italian salad dressing
Queso cotija (Cotija cheese)
I first slice the cucumber and cut slices in half
I chop up the tomatoes into slices
I also slice the strawberrys (you can add more strawberry if you like)
sprinkle salad dressing generously over the salad, mix ingredients well then place salad in refridgerator for about 1 hour.
Just before serving mix all ingredients again then sprinkle Cotija Chees on top
(Cotija Cheese is available at most grocery stores and of course Latin Markets - In Snowflake Az it's available at Ed's Iga grocery store)
this is one of my family's favorites,
Start with one bag of frozen peas and allow to partially thaw in the fridge for about 1/2 hour. and then place peas in a large serving bowl.
Add 1 package of imitation crab or real crab if you prefer, make sure you shred 1/2 of the crab and then dice the other 1/2 of crab with a knife into bite size pieces.
Add 1 can of water chestnuts i like to cut them into slivers with a small knife.
Add 1-2 green onions diced into small pieces.
Add Mayonnaise to your taste (some people like a little more some a little less)
then add about 1/4 to 1/2 teaspoon of mustard
sprinkle garlic powder to taste.
i add about 1 teaspoon chicken bouillion or 1 cube but must be very well crushed (powdered) to avoid anyone getting a large piece.
then add salt to taste.
Place in refridgerator for about 1 hour mix well again to incorporate all the flavors then serve immediately.
This is a delicious salad to serve during the summer along with Bar B Que steak or chicken .
Venus De Milo Soup
1 pound ground beef
1 (16-ounce) can stewed tomatoes
1 (10-ounce) package frozen mixed vegetables
11 (2.4-ounce) package dry onion soup mix
1 (8-ounce) can tomato sauce
2 teaspoons beef soup base or bouillon granules
2 cups water
1 cup pasta nuggets (I like Orzo)
In a skillet, cook ground beef until browned and crumbly. Combine the cooked beef in a kettle with stewed tomatoes, frozen mixed vegetables, dry onion soup mix, tomato sauce, beef base, water, and pasta nuggets. Simmer over low heat for about 1 hour.
Makes 8 servings.
(Snowflake Az is famous for it's corn, I'm famous for my cooking! you know this stuff is good!.)
you can use fresh corn or canned corn but the latter must be no salt added
2-3 ears of white corn 2-3 ears of yellow corn remove from the cob carefully with a knife
(see picture above) or 1 can of each white and yellow corn (No Salt Added) (reg size can about 16 oz)
1/4 pound to 1/2 pound of Sliced honey roasted ham - Chopped in small squares
( I usually get 1/2 pound chop it in small pieces and mix in till it looks like a good mix)
sometimes I add it all.
1/3 cup chopped green onion Diced
1/4 cup each green and red bell pepper Diced
place all ingredients in a large mixing bowl then add the following:
a generouse sprinkling of Parmesan cheese (about 1/3 cup)
1-2 tspoon Chicken Bouillion powder
Mayonnaise to your liking, I add from 1 1/2 to 2 cooking spoons
Garlic Powder to your taste I use about 1/2 to 1 teaspoon
Salt to taste.
mix all ingredients well and place in refridgerator for about 2 hours (overnight is even better) then mix one last time before serving to incorporate all ingredients and flavors.