makes six waffles
1 cup pancake mix (recommended: Bob's Red Mill's 10-grain)
1 cup masa harina
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup canola oil
2 eggs, whites & yolks separated
2 tablespoons agave syrup
4-6 Hatch (or other green) chiles, roasted, peeled and seeded
non-stick vegetable spray
10-12 slices bacon
cinnamon agave syrup to serve
Fry the bacon in a medium skillet until crispy. Drain on paper towels. Heat your waffle iron and set it between medium and dark. Finely chop 2 of the hatch chiles. Slice the remaining 2 chiles vertically into wide strips and set aside. In a mixing bowl, whisk together pancake/waffle mix, masa harina, baking powder and salt. In a small bowl, whisk together milk, canola oil, egg yolks and agave syrup. Add wet ingredients to dry and stir just until combined. In a small bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter mix. Spray the waffle iron with non-stick vegetable spray. Pour batter onto the iron and sprinkle on ~1 tablespoons chiles. Close the lid and cook 3-4 minutes until browned. Garnish with 1-2 slices of chile and 1-2 slices of bacon. Drizzle with cinnamon agave syrup.
bacon recipe source: dailywaffle (member), Food52 (@Food52), August 26, 2013
Showing posts with label Hatch green chiles. Show all posts
Showing posts with label Hatch green chiles. Show all posts
Friday, January 23, 2015
Tuesday, October 28, 2014
3459. CHICKEN HOMINY SOUP with BACON, TOMATO and CHILES
serves four
1 can white hominy, drained
4 cups chicken broth
1 bone in, skin on chicken breast
2 medium tomatoes quartered
3 Hatch chile, roasted, skinned and rough chopped
1 teaspoon cumin
½ teaspoon Mexican oregano
salt and pepper to taste
4 slices thick sliced bacon, cooked and broken into pieces
¼ cup cilantro, fine chopped
Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes. Sprinkle with cilantro if you wish and serve with flour tortillas.
bacon recipe source: Lea Ann Brown, Cooking On The Ranch (@OnZRanch), September 25, 2013
1 can white hominy, drained
4 cups chicken broth
1 bone in, skin on chicken breast
2 medium tomatoes quartered
3 Hatch chile, roasted, skinned and rough chopped
1 teaspoon cumin
½ teaspoon Mexican oregano
salt and pepper to taste
4 slices thick sliced bacon, cooked and broken into pieces
¼ cup cilantro, fine chopped
Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes. Sprinkle with cilantro if you wish and serve with flour tortillas.
bacon recipe source: Lea Ann Brown, Cooking On The Ranch (@OnZRanch), September 25, 2013
Wednesday, April 16, 2014
3264. SMOTHERED GREEN CHILE BREAKFAST BURRITOS with BACON and POTATOES
makes six servings
Green Chile Sauce
2 teaspoons canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth
Burritos
3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired
3/4 cup finely shredded sharp Cheddar cheese (4 ounces)
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.
To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.
Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.
Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.
Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.
bacon recipe source: Eating Well, September/October 2010
Green Chile Sauce
2 teaspoons canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth
Burritos
3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired
3/4 cup finely shredded sharp Cheddar cheese (4 ounces)
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.
To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.
Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.
Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.
Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.
bacon recipe source: Eating Well, September/October 2010
Sunday, December 01, 2013
3128. HATCH CHILE and BACON MACARONI and CHEESE
yields 3-4 generous servings
8 oz pasta
4 oz white American cheese, shredded
4 oz Monterey Jack cheese, shredded
1/2 cup plain yogurt
3 slices of bacon, cooked to a crisp
4-5 roasted hatch chiles, chopped (with skins, seeds, and stems removed)
black pepper
salt
Bring salted water to boil and add pasta, cooking according to package directions. While the water is coming to a boil and the pasta is cooking, shred the cheese, chop your chiles, and measure out the yogurt. Before draining the pasta, dip a 1-cup measuring cup into the pot and pull out a full cup of the boiling pasta water. This is important. If you think you'll forget, put your measuring cup in the strainer when you put it in the sink. Drain the pasta and return it to the pot. Immediately add 1/2 cup of the pasta water, the yogurt and 1/3 of the cheese, stirring until the cheese has mostly melted. Add the remaining cheese in two batches, stirring until the cheese has melted into a smooth sauce. Add additional splashes of water as necessary to keep the sauce thin and the cheese hot. Add the chiles, bacon, and black pepper, stirring until evenly distributed. Serve immediately.
bacon recipe courtesy of: Jason and Shawnda, Confections of a Foodie Bride, August 15, 2013
8 oz pasta
4 oz white American cheese, shredded
4 oz Monterey Jack cheese, shredded
1/2 cup plain yogurt
3 slices of bacon, cooked to a crisp
4-5 roasted hatch chiles, chopped (with skins, seeds, and stems removed)
black pepper
salt
Bring salted water to boil and add pasta, cooking according to package directions. While the water is coming to a boil and the pasta is cooking, shred the cheese, chop your chiles, and measure out the yogurt. Before draining the pasta, dip a 1-cup measuring cup into the pot and pull out a full cup of the boiling pasta water. This is important. If you think you'll forget, put your measuring cup in the strainer when you put it in the sink. Drain the pasta and return it to the pot. Immediately add 1/2 cup of the pasta water, the yogurt and 1/3 of the cheese, stirring until the cheese has mostly melted. Add the remaining cheese in two batches, stirring until the cheese has melted into a smooth sauce. Add additional splashes of water as necessary to keep the sauce thin and the cheese hot. Add the chiles, bacon, and black pepper, stirring until evenly distributed. Serve immediately.
bacon recipe courtesy of: Jason and Shawnda, Confections of a Foodie Bride, August 15, 2013
Monday, September 17, 2012
2688. SAVORY HATCH CHILE and CANDIED BACON PANCAKES
yields four servings
1 cup unbleached white flour
1 tablespoon turbinado raw cane sugar or brown sugar
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil, set a pie or cookie cooling rack on the cookie sheet and spray with cooking spray. Sprinkle 4 slices of thick cut back with sugar. Lay on top of the rack. Bake in oven for 30 minutes (15 if you use regular sliced bacon), or until the bacon is crispy and caramelized. Watch closely with whether you use thin or thick since the sugar can begin to burn. Allow to cool, then crumble.
For the pancakes: Combine the flour, cornmeal, baking powder, baking soda, and sugar in a large bowl. Stir to blend well. Combine the milk, egg, and lemon juice in a small bowl, use a fork or whisk to incorporate the egg. Stir the milk mixture into the flour mixture, mix with a spoon until well blended and fairly smooth. Mix in the onions, chiles, and bacon. Serve immediately and enjoy!
NOTE: It’s faster and easier to grill a huge batch of chiles instead of roasting them in the oven: heat your grill to medium heat (350 degrees). Place the chiles over indirect heat, turning until evenly charred on both sides, about 6-8 minutes. Watch closely; you don’t want burnt chiles. Place on a cookie sheet and cover with aluminum foil to steam for 5-10 minutes or until cool enough to handle and remove the skin, stem, and seeds. To roast the chiles: place on a rimmed cookie sheet, roast at 350°F for about 30 minutes, remove from oven, cover with aluminum foil to steam, then remove the skin, stem, and seeds.
bacon recipe courtesy of: Priscilla Willis, She's Cookin, August 29, 2012
1 cup unbleached white flour
1/2 cup stone-ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1 cup milk
1 tablespoon fresh lemon juice
1 large egg
1/2 onion, finely chopped
4 roasted or grilled hatch chiles, chopped (about 1/2 cup)*
1/2 cup candied bacon (recipe below)
1 tablespoon canola oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1 cup milk
1 tablespoon fresh lemon juice
1 large egg
1/2 onion, finely chopped
4 roasted or grilled hatch chiles, chopped (about 1/2 cup)*
1/2 cup candied bacon (recipe below)
1 tablespoon canola oil
For the candied bacon:
4 slices bacon1 tablespoon turbinado raw cane sugar or brown sugar
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil, set a pie or cookie cooling rack on the cookie sheet and spray with cooking spray. Sprinkle 4 slices of thick cut back with sugar. Lay on top of the rack. Bake in oven for 30 minutes (15 if you use regular sliced bacon), or until the bacon is crispy and caramelized. Watch closely with whether you use thin or thick since the sugar can begin to burn. Allow to cool, then crumble.
For the pancakes: Combine the flour, cornmeal, baking powder, baking soda, and sugar in a large bowl. Stir to blend well. Combine the milk, egg, and lemon juice in a small bowl, use a fork or whisk to incorporate the egg. Stir the milk mixture into the flour mixture, mix with a spoon until well blended and fairly smooth. Mix in the onions, chiles, and bacon. Serve immediately and enjoy!
NOTE: It’s faster and easier to grill a huge batch of chiles instead of roasting them in the oven: heat your grill to medium heat (350 degrees). Place the chiles over indirect heat, turning until evenly charred on both sides, about 6-8 minutes. Watch closely; you don’t want burnt chiles. Place on a cookie sheet and cover with aluminum foil to steam for 5-10 minutes or until cool enough to handle and remove the skin, stem, and seeds. To roast the chiles: place on a rimmed cookie sheet, roast at 350°F for about 30 minutes, remove from oven, cover with aluminum foil to steam, then remove the skin, stem, and seeds.
bacon recipe courtesy of: Priscilla Willis, She's Cookin, August 29, 2012
Wednesday, March 28, 2012
2515. HATCH GREEN CHILE BACON PIE
4 thick-cut slices bacon
1 1/2 cups all-purpose flour
1/4 cup masa (corn flour)
1/4 cup yellow cornmeal
1 tsp salt, divided
2 pinches of dried ground chipotle powder
3/4 cup olive oil
1 cup heavy cream, divided
6 eggs plus 1 egg yolk
1/4 cup milk
6 Hatch green chiles, roasted, peeled and diced
1 bunch green onions, chopped
6 ounces panela cheese (or mozzarella)
2 ounces cotija cheese (or feta)
Dice the bacon and cook it over medium heat in a skillet until it starts to brown - do not cook it fully. Drain on a plate lined with paper towels. Set aside. Preheat the oven to 400 degrees.
Make the crust: In a large bowl, whisk together the flour, masa flour, cornmeal, 1/2 tsp salt, and a pinch of dried chipotle. In a measuring cup, whisk together the olive oil and 1/4 cup of heavy cream. Pour the liquid into the flour mixture and stir with a fork until the dough has just come together. Press the dough over the bottom and up the sides of a large pie plate. The top edge will look a little raggedy; that's fine.
Line the pie plate with a piece of foil, covering all the dough, and add some dried peans or pie weights. Bake the crust 15 minutes, then take it out of the oven. Remove the foil and weights.
While the crust is in the oven, stir together the remaining 3/4 cup cream, the other pinch of chipotle powder, eggs and yolk, milk, diced roasted Hatch green chiles, green onions, cheeses, and cooked bacon. Pour the mixture into the pre-baked pie crust and place the pie plate on a foil-lined baking sheet - this will keep your oven from getting dirty if the pie happens to bubble over.
Bake the pie about 50 minutes, until the center is set and the top is starting to brown. Cool at least one hour before serving.
bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, September 11, 2010
1 1/2 cups all-purpose flour
1/4 cup masa (corn flour)
1/4 cup yellow cornmeal
1 tsp salt, divided
2 pinches of dried ground chipotle powder
3/4 cup olive oil
1 cup heavy cream, divided
6 eggs plus 1 egg yolk
1/4 cup milk
6 Hatch green chiles, roasted, peeled and diced
1 bunch green onions, chopped
6 ounces panela cheese (or mozzarella)
2 ounces cotija cheese (or feta)
Dice the bacon and cook it over medium heat in a skillet until it starts to brown - do not cook it fully. Drain on a plate lined with paper towels. Set aside. Preheat the oven to 400 degrees.
Make the crust: In a large bowl, whisk together the flour, masa flour, cornmeal, 1/2 tsp salt, and a pinch of dried chipotle. In a measuring cup, whisk together the olive oil and 1/4 cup of heavy cream. Pour the liquid into the flour mixture and stir with a fork until the dough has just come together. Press the dough over the bottom and up the sides of a large pie plate. The top edge will look a little raggedy; that's fine.
Line the pie plate with a piece of foil, covering all the dough, and add some dried peans or pie weights. Bake the crust 15 minutes, then take it out of the oven. Remove the foil and weights.
While the crust is in the oven, stir together the remaining 3/4 cup cream, the other pinch of chipotle powder, eggs and yolk, milk, diced roasted Hatch green chiles, green onions, cheeses, and cooked bacon. Pour the mixture into the pre-baked pie crust and place the pie plate on a foil-lined baking sheet - this will keep your oven from getting dirty if the pie happens to bubble over.
Bake the pie about 50 minutes, until the center is set and the top is starting to brown. Cool at least one hour before serving.
bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, September 11, 2010
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