Chili Verde

So I am trying to make meals ahead of time, because I keep my life pretty jammed pack with things to do, and don't always have time to cook a good meal. So I made Chili Verde tonight. Of course I made A LOT, a habit I have from making dinner for a family of 7. Anyway, it is a recipe in progress, but this seemed to be my best one yet.

3 lbs pork, cubed (I have used pork roasts but mostly I use boneless pork ribs, easy to cut, and pretty cheap)
2 cloves garlic, crushed
salt and pepper to taste
1 large onion, small dice
8 fresh tomatillos
3 serrono chili peppers
4 cans of green chiles (I like the fire roasted kind)
1 habanero chili
1 to 2 cups chicken stock
1 tsp cumin seed, ground
1 tsp coriander seed, ground

Turn oven to broiler, place tomatillos and hot chili peppers on cookie sheet. Roast all of the tomatillos and peppers until browned and cracked. Once roasted, put into blender (usually you would removed the roasted skin from the peppers, but I don't mind the blackened skin so I leave it on). While they are roasting, brown the pork in a pressure cooker. When it is almost brown, add the onion and the garlic. Once the tomatillos and peppers are roasted, place them in the blender with ground seeds and cans of green chilies. Blend well. Add this mix to the pork. Clean out the blender with the chicken stock.
Cook according to pressure cooker recommendations. I usually do it for about 20 minutes.
I like to eat it on burritos, brown rice or refried beans.

Potato Pancakes

Here is a recipe my mom made for us growing up, and I always LOVED IT!! I then learned to make them and was the official helper and maker of the pancakes when I got older. I still enjoy making them today.

5 cups of finely grated potatoes
1 small onion, grated fine
2/3 cup flour
2 eggs
1 tsp salt

Mix all the ingredients together well.

Heat a large skillet on medium heat. Lightly coat with oil using a brush.

Pour about 1/4 cup of mixture on the pan, spread thin.
Turn the pancakes once. Once turned I like to add a little ham and cheese. When other side is finished cooking, fold into thirds and place in pan in warm oven. Doing this helps the cheese to melt more and cook the pancakes just a little bit more.
Can be served with applesauce.

Lemon Basil Chicken Pasta

Here is one of the favorites over the years. I took a recipe from Rachel Ray and altered it quite a bit.

1 lb pasta
Oil to saute chicken
2 cloves garlic, minced
1/2 tsp crushed red pepper (if you want less spiciness, put in less)
1/2 cup apple juice
Zest of 1/2 lemon and 1 whole lemon juiced
1 1/2 cup heavy cream
2 chicken breasts, cut into 1 inch cubes
Salt and pepper to season sauteed chicken
4 to 5 fresh basil leaves, chiffonade
1/3 cups Parmesan cheese
1/2 cup frozen peas or 1 pkg frozen spinach thawed and drained

Bring a large pot of water to a boil. After the water is boiling, add the pasta. Cook the pasta according to package directions. While the pasta cooks, heat a skillet over medium heat and add the oil. When oil is hot, add the chicken, salt and pepper to taste. Saute the chicken until no longer pink inside. Add the garlic and red pepper flakes. When garlic is tender, add the apple juice and lemon zest. Reduce the juice by half. Stir in the heavy cream and peas. When the cream is simmering, stir in the lemon juice. Drain the pasta and toss with the sauce. Let the pasta stand 2 to 3 minutes. Toss in the basil and cheese, stir and serve immediately.


I have been doing this recipe for 4 years and the only complaint I get is there is too much lemon. I tell them at the beginning that this is a new taste profile the lemon in your thin pasta sauce. If they are not sure they like the lemon to only put in a little and taste it. They never listen. They just put it all in and then complain. I will never understand children. They are pretty funny and I try and help, they just need to learn to listen.