Tag Archive: green chile

Grilled Cheese Green Chile Burger-Where’s the Beef?

Where’s the beef?  Remember that line from the old Wendy’s commercials on tv?  Everybody was saying it.  I’m not really sure what that was referring to.  But I think it was the little lady who said it that caught our attention.  Anyway – I liked beef then and I like it now.  I just don’t eat it very often.  Not nearly as often as chicken and certainly more than fish.

Savannah picked beef as our topic for Saturday Dishes this week, so I dutifully followed her suggestion and made a Grilled Cheese Green Chile Burger on Grilled Toast.  If I’m gonna make it beef it might as well have every other flavor I enjoy too.  Now this can be made with ground turkey or chicken and still have all the flavors.  Not me, oh no!  Beef it will be and it was good!  Not the most original beef dish, but my favorite!  What’s yours?

Grilled Cheese Green Chile Burger

I got a new Le Creuset Red Skinny Grill for my birthday.  I love this.  It is just the right size for a small serving.  The wind was blowing at 50+mph when I made these, so no way would I do them on the outside grill.  It worked great.

Grilled Burger

Grilled Cheese Green Chile Burger

Then add the toppings and you’re ready to eat.  Steak fries would be good too.(In my dreams!)  Ok, so you can’t see the beef too well because I like all the toppings just as well as the beef.  Green chiles and avocado especially.   I don’t care for too much lettuce on my burgers unless it is finely shredded and on top of a Whataburger.

Come on over to Saturday dishes and share your favorite beef dish.

Saturday Dishes

Zucchini Boats

One last zucchini meal.  I really do like the things I have come up with this year.  This one is very tasty and it is an adaptation (very far removed).

Zucchini Boats

  • 2 Hatch green chiles, or 1 small can chopped green chiles
  • 2 cups corn kernels
  • 1 cup chopped red onion
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 4 medium zucchini squash
  • 1 cup cooked Israeli couscous
  • 4 ounces Colby-Jack cheese, shredded (about 1 cup packed, plus a little extra for sprinkling on top of tomatoes)

Wash and dry the chiles and leave the stems on, use a knife and slit about a 1” verticle slit near the stem, and place them on a grill, the broiler or over the open flame on your gas stove.   I prefer the gas grill outside when the weather permits. (In El Paso that is almost always!)  Turn them until they are charred on all sides.  Once they are blackened all over, put them in a bowl or pan and cover tightly with plastic wrap, a plastic bag or even foil.  You want them to steam completely.  They need to be cool enough to handle.  With the back of a paring knife slip the charred skin away by sliding the knife down the chile.  Remove as much of the blackened skin as possible.  A little char adds to the smoky flavor of the chile.  DO NOT RINSE THE CHILES when preparing them for sauces, enchiladas, pico de gallo or casseroles/stews, unless instructed in a recipe. Dice the chiles into ¼” dice.

Add corn and onion to a non-stick pan and cook for 10 minutes, half way through, stir mixture and then sprinkle with minced garlic. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, salt, cumin, and black pepper.

Cut the zucchini in half and scoop out the inside; set aside.

Cook the couscous according to the package instructions. Remove from heat; fluff with a fork. Add to corn mixture; toss well.  Add the cheese to the mixture and carefully combine all ingredients.

Preheat oven to 350°.

Spoon corn mixture evenly among each zucchini boat. Place in a baking dish.  Add about ¼ cup water to steam the squash.  Bake at 350° for 30 minutes. Remove from oven. Preheat broiler and sprinkle a little cheese on each zucchini. Broil 1 1/2 minutes or until cheese melts/browns. Serve immediately.

Sharing this week with Jam Hands and:
Foodie Friends Friday

Jolly Good

Olympics III

 

 

 

 

 

 

We must honor the Olympic Host this year.  I loved the opening ceremonies and Mary Poppins was supercalifragilisticexpialidocious.  Who couldn’t love that?  I thought that afternoon tea would be appropriate.  I am going to Texas-style it though.  It is believed that credit for the custom of the Afternoon Tea goes to Anna, the 7th Duchess of Bedford in the early 19th century. Dinner was served as late as 9:00 pm which left the Duchess hungry. To stave off that hunger she would order tea, bread, and cakes in her room.  There was once a British family that lived in El Paso for a while and was part of our Girl Scout troop.  My daughters would go to play with their daughters and would have tea with them.  They thought that was so cool.  Girl Scouts was a great way to teach cultures and make friends.

A little bit about Great Britain’s Olympic History.  Great Britain was one of 14 teams to compete in the first Games, the 1896 Summer Olympics, and has competed at every Games. Athletes representing Great Britain have won 715 medals at the Summer Olympic Games, and another 22 at the Winter Olympic Games. Great Britain is the only team to have won at least one gold medal at every Summer Games. The most successful British Olympian by gold medals won is Steve Redgrave, who won five consecutive gold medals; in the Coxed four in 1984 then Coxless pair 1988 to 1996 and finally Coxless four in 2000. Redgrave and cyclist Bradley Wiggins are the most bemedaled British Olympians with six medals each.  They seem to excel at the sitting ones don’t they?

For tea today we will have to ice it.  I can’t imagine 100 degrees and hot tea.  We’ll have crumpets with Jalapeno Jelly and a green chile pimento cheese sandwich.

Iced Tea

There are a lot of options for tea but my favorite is sun tea.  Fill a gallon jar with water add 5 of your favorite tea bags put the lid on and place in the sun.  I am adding a lemon rind and orange rind to mine today for some flavor.  Mint is a good idea too.  It will be ready just in time for tea.  If your jar is glass, do not take inside and place directly in the refrigerator.  Allow it to come to room temperature then put it in the refrigerator.  Otherwise, the glass might break.

 

 

Green Chile Pimento Cheese Sandwich (serves 4)

  • 3  ounces extra-sharp cheddar cheese, freshly grated (I used pepper cheddar today)
  • 3 ounces cream cheese, softened well
  • 1/3 ounce jar diced pimentos, with juice
  • 1/3 small can of diced green chiles (drained)
  • 1 garlic cloves, minced (approximate, adjust to your liking)
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon fresh ground pepper
  • 1/8 teaspoon paprika
  • drop hot sauce
  • pinch sugar
  • 8 slices of your favorite bread

Mix all ingredients very well. Note: For the best flavor, grate the cheddar just before you make the recipe. Store pimento cheese in an airtight container in the refrigerator.  A little time to let the ingredients marry makes it taste better.  Serve on bread or as a dip with crackers and vegetables.

Crumpets

I had to do some research on how to make a crumpet.  This recipe was adapted from AllRecipes.

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (105 degrees to 115 degrees)
  • 1 teaspoon sugar
  • 1/3 cup warm milk (110 to 115 degrees F)
  • 4 tablespoons butter or margarine, melted, divided
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • ½ teaspoon ground nutmeg

In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour, nutmeg and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.

Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter.  I recently purchased two silicone egg cookers that will work perfectly.  I love these things! Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

These can be made savory or sweet.  Use your imagination.  I am doing jalapeno and strawberry jelly today.

I am sharing this with Sumo’s Sweet Stuff, Teach Me Tuesday’s, and Jam Hands.  Both neat blogs with some fantastic ideas.

I am enjoying this Olympic Food Week and I am so excited for our final day which will feature a guest post by one of my FAVORITE foodies.  Jen at Juanita’s Cocina. She should be one of yours too.  She makes fabulous food.  Be sure you check in with us on Thursday to see what great dish she has for our  Closing of Olympic Food Week.

Looking for something to take to a party?

Are you running around with your hair on fire?  I am.  There is a stack of presents that need to be wrapped, cards to write, parties to get ready for and, oh yeah, work to do.  So, I thought I would stop for a minute and write on my blog :)

Here is a quick and easy appetizer that you can take to a party. Thank heavens for cream cheese! I use bacon and green chiles, but  you are only limited to what is in your pantry.  Chopped olives, green onions, salsa, pepperocini (drained) would all make nice additions or substitutions.