Green Chile Chicken Spaghetti

 I love almost everything that has green chile in it. Coming from New Mexico this is no surprise.   This recipe takes green chili  to a new level. A delicious sauce is made consisting of half and half, chicken broth, cheese, and green chile.  Cooked  spahgetti is coated with the sauce.   Place the dish in the oven and bake for about 30.  Remove from the oven and let it cool about 10 minutes.  A delicious pasta dish that is sure to please any pasta lover.

Green Chile Chicken Spaghetti

From Lets Dish Recipes Adapted by From My Southwest Kitchen

Ingredients

1 cup diced green chile

3 cups cooked, shredded chicken

8 ounces spaghetti

3 tablespoons butter

1/2 cup diced onion

2 cloves garlic, minced

3 tablespoons flour

2 cups half-and-half

1/2 cup chicken broth

2 cups shredded Mexican Cheese

2 cups shredded Pepper Jack cheese

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

1-2 tablespoons lime juice

Directions

1.  Cook spaghetti according to package directions until just al dente. Preheat oven to 375 degrees.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and cook until soft, about 5 minutes. Stir in flour and cook 1-2 minutes more.

3. Whisk in half-and-half and broth. Cook and stir until sauce is thickened, about 5 minutes. Reduce heat to low. Stir in half of the Mexican cheese and half of the Pepper Jack cheese.

4. Stir in cumin, salt, pepper,  red pepper flakes and lime juice.  Add green chile, along with the chicken and spaghetti.  Stir to coat well.

5. Top with remaining cheese. Bake for 25-30 minutes, until light brown and bubbly. Garnish with fresh cilantro or pico de gallo, if desired.

Serves 6-8

Crispy Hash Brown Bake

 

 I made this recipe the other night for dinner and the family raved about it.  A delicious bake with hash browns mixed with Parmesan cheese, cayenne pepper, salt, and olive oil.  They are baked to crispy perfection.   Cups are then made and lined with ham and cheese topped off with an egg.  Bake an additional 15 minutes and the dish is ready to serve.

Traditionally, this may be a breakfast dish but it is also great for dinner.  

Crispy Hash Brown Bake

From Tasty

Ingredients:

4 lb russet potato

Salt, to taste

Pepper, to taste

1 tablespoon garlic powder

¼ teaspoon cayenne pepper

1 teaspoon onion powder

1 cup shredded Parmesan cheese

¼ cup olive oil

12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips

12 slices deli ham, cut into 1x3in (2x7 cm) strips

6 large eggs

Preparation

Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray

Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they’re completely dry.

Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.

Transfer the potato mixture to the baking dish. Spread evenly.

Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.

Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.

Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.

Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.

Serve and sprinkle with chives, if desired.

Enjoy!

Serves 6

Blondie Bars

 

Blondies are one of my favorite bar cookies. Rich, chewy, chocked full of chocolate chips, toffee bits, and nuts.  Happiness in every bite.  The perfect bar cookie in my book.  Yes, they are a step above brownies.  These Blondies are easy to make and you can whip up some quickly for dessert, snack, or just to enjoy.  The house smells wonderful as they are baking. Every time I make them, I wonder why it takes me so long to make them again. 

This recipe is from Dories Greenspan which I found on the Epicurious website

Blondie Bars

Blondie Bars

INGREDIENTS

2 c. flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 sticks (8 oz.) unsalted butter, at room temp

1 1/2 c. packed light brown sugar

1/2 c. white sugar

2 large eggs

1 tsp. vanilla

1 c. chocolate chips or chopped bittersweet chocolate

1 c. butterscotch chips or toffee bits

1 c. coarsely chopped walnuts

PREPARATION

Preheat oven to 325 and butter a 9x13 pan. Whisk flour, baking powder, baking soda, and salt together. In in a stand mixer with a paddle attachment or with a hand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well-incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing until they just disappear into the batter. Using a rubber spatula, stir in the chips, nuts, or anything else you're adding. Scrape the batter into the prepared pan and use a spatula to even the top. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. They should pull away from the sides of the pan and the top should be a nice honey brown. Cool to room temperature before cutting into bars.

Yield 24 bars