Corned Beef with Sweet Potatoes and Green Chile

Who doesn't want a serving of corned beef on St. Patricks Day? This is a delicious twist on the Irish dish! The green chile is absolutely New Mexican and the sweet potatoes perfectly compliment the spicy chile and salty corn beef. Yum!

Servings: 5-8

Difficulty: Very Easy

Ingredients:

3-4 pounds corned beef brisket with spice packet

½ cup Green Chile

3 Garlic Cloves

3-4 Sweet Potatoes

Method:

Remove corn beef from package and rinse.  Place into a crock pot and cut corn beef if necessary to fit.

Cover the corn beef with water, so it is submerged. Add the spice packet, green chile, and diced garlic cloves.

Cook on low for at least four hours.

Add sliced sweet potatoes. Cook for an additional 3 hours.

When fully cooked remove the meat and slice against the grain. Serve with the sweet potatoes and green chile.

Shrimp and Green Chile Grit Cakes with Green Chile Aioli

I love any reason to throw a party and tonight it's the Oscars. Here is a recipe perfect for your Oscar viewing party or any party! This appetizer may be my new favorite as it can be done mostly in advance and is super simple.

Shrimp and Green Chile Grit Cakes with Green Chile Aioli

recipe adapted from here

Green Chile Aioli

1-2 Tbsp. green chile

1 clove garlic

1/4 c. mayo

1 Tbsp. cilantro

2 Tbsp. lime juice

salt

pepper

Combine all ingredients in a food processor. Refrigerate until ready to use.

Green Chile Grit Cakes

1 c. cooked grits

1/8 c. chopped green chile

1/4 c. white cheddar cheese, shredded

1/4 tsp. salt

6 tsp. panko breadcrumbs

Combine grits, green chile, cheese and salt, stirring until cheese melts. Spray a mini muffin tin with non-stick spray. Pour 1/2 tsp. breadcrumbs in bottom of each muffin slot. Drop 1 Tbsp. of grits mixture on top of breadcrumbs, pressing down slightly to smooth top. Refrigerate until ready to use.

Shrimp

12 shrimp, peeled and deveined

2 tsp. Sal Verde* (or sub salt and pepper)

1 Tbsp. olive oil

Toss shrimp in green salt (or salt and pepper). Heat oil in a skillet over medium heat. Cook shrimp in skillet until pink and opaque, approximately 2-3 minutes per side.

To assemble: Place a tiny dollop of green chile aioli on each grit cake and place shrimp on top. Enjoy!

*Sal Verde is a sea salt and herb seasoning my mom gave me as a gift from Hotel California, I have not been able to find it anywhere else

Green Chile Chicken Corn Chowder

Do you need an amazing dish to bring to your Superbowl party? This will leave all your guests begging for the recipe! It’s pretty simple and can be stored in the crock pot after cooking on a warm/low setting for hours! Sweet creamed corn, cheese, chicken, and green chile – how could it be wrong?!?!

Servings: 6 large servings, many smaller servings

Difficulty: Easy

Ingredients:

1 large chicken breast, cooked and shredded

1 Tbsp olive oil

½ cup onion, chopped

1 garlic clove, diced

2 bouillon cubes

1 cup water

¾ Tsp cumin

2 cup, heavy whipping cream

3 cups monterey jack cheese, shredded

2 (14.75 ounce) cans sweet cream style corn

¼ cup green chile, adjust to your liking

Method:

Place the olive oil, onions and garlic in a large pan and sautee about 5 minutes

Add bouillon cubes and water, bring to a boil. Cover and simmer for 5 minutes

Add the cumin, cream, cheese, creamed corn, cooked and diced chicken, and green chile to the pan

Bring to a boil, and let simmer until mixture becomes thick – about 10-15 minutes

Green Chile Black-Eyed Peas

Happy New Year! I have finally returned from the week long food coma that was Christmas with my family in Texas and I am feeling blessed and recharged for a great new year. Eating black-eyed peas on New Year’s Day is said to bring prosperity in the new year, so here’s a great recipe to start off 2012.

Green Chile Black-Eyed-Peas

Ingredients

2 (15.8 ounce) cans black-eyed peas, drained

1 (14.5 ounce) can petite diced tomatoes, drained

1/4 cup green chile, chopped

1/4 cup purple onion, diced

1/2 yellow bell pepper, diced

1/4 cup chopped fresh cilantro

6 tablespoons red wine vinegar

6 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon ground cumin

Method

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days.