Category Archives: Recipes

Green Chile Chicken Pasta

Green Chile Chicken Pasta (This is a wonderful crowd pleaser)

1 Can/Jar of artichoke hearts (with or without marinade)

1 small 6 or 8oz jar of Pine nuts (finely chopped)

1 medium yellow squash cut in cubes

1 medium or large red pepper diced

1-4oz jar of pimentos (optional)

1-tablespoon of cumin (ground) (more to taste)

6-7 roasted peeled and chopped green Chile’s (refer to previous recipe)

2-3 Chicken breast sautéed in olive oil and chopped garlic then cut into bite size pieces. (Put aside)

1 fresh bunch of cilantro chopped

1-2 cups of water/chicken broth

3-teaspoons salt

1-teaspoon white pepper coarsely ground

2-8oz cans of Salsa Verde or and Diced Tomatillos with Green Chile’s

1 10oz can of green Chile

1 10 oz of linguini (colored makes this look nicer) look for a green white combo

1 jar of prepared Alfredo sauce / or 3/4 cup of sour cream (optional)

To Prepare

Prepare chicken and fresh Chile and set aside.

Combine squash, red pepper, cilantro, tomatillos, green Chile, fresh Chile artichoke hearts, pimentos, and spices and broth/water and simmer sauce will thicken as it simmers once it does add chicken and taste adjust spices. Slow simmer for about 7-9 more minutes and then if you use the Alfredo sauce spoon in teaspoon at a time and stirring as you do. You may not need to add entire jar of Alfredo sauce.  Reduce heat to low and prepare linguini, cook aldente and add to sauce for 6 minutes prior to serving. Garnish with parsley sprigs and serve with salad

Prepare fresh Chile by placing on baking sheet and place under broiler till blistered on all sides.

Blackening is ok.

Once Blistered, Remove from Oven and use tongs to place in small brown paper bag.

Roll bag closed, to keep steam in. (at least 1 Hour prior to use)

If not using on this day, Chile’s can be frozen at this point placing 3-4 Chile’s in a snack size bag.

If not frozen- Place Chile’s in a bath of ice water and gently peel skin from soft flesh.

If Frozen- Place under Warm water and hold by stem Skin should peel off with out resistance.

Once peeled- Pull on stem and remove any remaining seeds, Be Careful not to touch eyes when handling fresh or canned chilies.


Fennell Encrusted Pork Roast

Fennell, Sesame & Celery seed encrusted Pork Roast

1 5-6 lb pork roast boneless

1 large cup of plain yogurt

Minced garlic

2 teaspoons of Ground dry mustard

2 teaspoon of Sage

Whole fennel

Whole sesame seeds

Whole Celery seeds


Ground pepper

Juice of 1 lime

¼ cup each Dijon & honey mustard

1 table spoon of brown sugar

1 dash of cinnamon

2 cups of plain bread crumbs

Combine the yogurt and lime and garlic and mustards and cracked pepper and  1 teaspoon of sage and 1 teaspoon of dry mustard & brown sugar and cinnamon in a large bowl.

Remove packaging from the pork roast to include any netting and wash dry in a paper towel.

Immerse the roast into the bowl with the yogurt concoction, and coat well and place in a large container.. Make sure all surfaces of the roast are covered.

Next (quick method) place the coated roast into the freezer for about 1 to ½ hours just so the yogurt congeals

(long method) cover with saran wrap and then refrigerate overnight until the yogurt mixture congeals.

Mix on a sided backing pan the bread crumbs, celery seed, sesame seed and fennel seeds, 1 teaspoon of the sage, 1 teaspoon of the dry mustard, cracked ground pepper

Roll the roast in the bread crumb mixture and then bake on a rack uncovered at 375 with a meat thermometer until the thermometer reaches 170 internal temperature.

Add some water to under the rack to prevent burning of the pan.