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.

Day 24: Green Chile Puff Pastry Brie

If you like Brie, you have to make this dish! Did I mention, you have to?!?! This is the best Brie I have ever had, and it’s so very simple to make! Just think about the cheesy Brie wrapped in a puff pastry with preserves, pine nuts, and green chile – okay it tastes even better! Make it as your next party dish and your guests will thank you!

Servings: Plenty for your next party

Difficulty: Easy

Ingredients:

8 ounce Package of Brie

1 Sheet frozen puff pastry

¼ Cup Apricot or Peach Preserves

¼ Cup Pinon (Pine Nuts)

2 ½ Tbsp Green Chile

1-2 Tbsp Olive Oil

1 Tbsp Sugar

Method:

Preheat oven to 400 degrees.

Toast the pine nuts in a saucepan with olive oil until golden brown. 

Roll out the puff pastry into a 12x12 inch square.

Spread the preserves over the puff pastry within one inch of the edge – leaving it free of preserves. Add the green chile and spread evenly. Sprinkle the preserves/green chile with the pine nuts.

Place the Brie in the center of the puff pastry.

Fold up the puff pastry over the cheese and press the edges together to seal up the puff pastry. Remove any excess dough that is not needed.

Brush the folded over side of the puff pastry with olive oil and place folded side down into a oven safe baking dish.

Brush the top side with the remaining olive oil and the sprinkle the top with sugar.

Bake for 20-25 minutes or until golden. Let stand at least 20 minutes before eating.

Day 22: Green Chile Chicken Noodle Casserole

This creamy egg noodle casserole is so very easy to make! You can make it your own by adding vegetables or substituting the cream of mushroom and chicken for you favorite condensed cream soups. Just don't forget the green chile, it's a necessity!

Servings: 6

Difficulty: Easy

Ingredients:

6 Ounces Egg Noodles

2 Large Chicken Breasts

1 Can Condensed Cream of Chicken

1 Can Condensed Cream of Mushroom

½ Cup Chopped Onion

4 Tbsp Green Chile

1 Garlic Clove, minced

½ Cup Cheese, shredded

½ Cup Bread Crumbs

Method:

Cut chicken breasts into small pieces and fully cook.

Cook the egg noodles according to the packaging.

Saute the onions until almost translucent.

Once the egg noodles are cooked drain them and place back into their pot.

Add the cooked chicken, cream of chicken, cream of mushroom, onion, green chile, and garlic. Mix well.

Place into a 9X9 inch baking dish, or use several individual ramekin dishes.

Top with the bread crumbs and shredded cheese.

Cook at 400 degrees for 15-20 minutes, until golden brown on top.

Day 21: Green Chile Cheese Fondue

There’s nothing better than dipping into a pot of melted cheese. Fondue is so easy and inexpensive to make. Here’s a great recipe for an appetizer or fun dinner.

Green Chile Cheese Fondue

Ingredients:

1 cup dry white wine

2 cloves garlic, minced

2 cups gruyere cheese, shredded

2 cups fontina cheese, shredded

2 tsp flour

1/4 cup green chile

bread cubes, broccoli florets, apple slices for dipping

Method:

Add wine to fondue pot and heat on high until wine steams. Add garlic, stirring with a fork. In a medium bowl, toss cheeses and flour together. Add cheese mixture to wine, stiffing constantly until cheese melts completely and you have a smooth texture. Stir in Green Chile. Enjoy!

Day 20: Green Chile Twice Baked Potatoes

Day 20 of the 25 days of green chile recipes is already here and Christmas is around the corner! This potato recipe is simple and delicious! How can you go wrong with potatoes, cheese, bacon, and green chile? If you already have a family favorite Twice Baked Potatoes Recipe, add those special ingredients to this dish as well, you just can't go wrong!

Servings: Makes 8 potato halves

Difficulty: Easy

Ingredients:

4 Large Potatoes

½ Cup Milk

3 Tbsp Butter, melted

1 Cup Cheddar Cheese, shredded

3 Tbsp Green Chile

1 Tsp Garlic Powder

½ Tsp Salt

½ Tsp Pepper

8 slices of Bacon, cooked the chopped into small pieces

Method:

Preheat oven to 400 degrees. 

Place potatoes in oven for one hour. No foil wrap is needed.

Remove from oven and let cool for 10 minutes.

Slice potatoes in half, scoop out the inside leaving a thin shell to the potatoes. Place the scooped out insides into a large bowl.

Add the milk, ½ cup cheese, butter, garlic powder, green chile, salt and pepper to the bowl. Using an electronic mixer, blend contents until creamy.

Spoon the mixture into the potato skins. Top with the remaining cheese and bacon.

Place back in the oven for 15 minutes.

Day 19: Breakfast Casserole

The only thing better than Christmas morning is Christmas morning breakfast! This is a great recipe and can easily be doubled or tripled depending on your house guests. It can also be made in advance! I made it in individual, ramekins but you can easily make it in one big dish, just may need more cooking time.

Breakfast Casserole

Servings: 4

Difficulty: easy

Ingredients:

3 slices white bread

4 oz. breakfast sausage

1/2 cup green chile

1/2 cup fontina cheese, shredded

5 eggs

1 cup milk

1/2 tsp salt

1/2 tsp dry mustard

Method:

Preheat oven to 325 degrees. Cut bread into 1/4” cubes and divide among 4 ramekins. Heat skillet over medium heat. Add sausage (remove casing if needed) and green chile cooking until sausage is cooked through. Add sausage mixture on top of bread and sprinkle cheese on top. In a medium bowl mix remaining ingredients and pour evenly over each casserole. You can make it ahead up until this point and refrigerate overnight. Place ramekins on a baking sheet. Bake at 325 for 45 minutes or until set. Enjoy!

Day 18: Green Chile Basil Pesto and Bruschetta

I love a great bruschetta with basil pesto! I had been thinking about this recipe for quite a while, worrying that by adding green chile it just wouldn’t come out tasting right. But I was definitely wrong, this pesto is dynamic and I can’t wait to add it to a pasta dish! But for now, here is a delicious bruschetta recipe that you must try!

Servings: 1 Cup

Difficulty: Easy

Ingredients:

2 Cups (packed) Basil Leaves

¼ Cup Pine Nuts

½ Cup Olive Oil

4 Tbsp Green Chile

½ Tsp Salt

¼ Tsp Pepper

Method:

In a blender add the basil leaves, pine nuts, green chile, salt and pepper. Blend until finely chopped. Slowly add oil, blending to a thick and smooth uniformity.  Add more green chile, salt or pepper to your liking. Now you’ve got your pesto, what are you going to make with it? Below is a recipe for bruschetta, more pesto recipes to come.

Green Chile Pesto Bruschetta

Servings: Depends on Baguette slice, at least 12

Difficulty: Very Easy

Ingredients:

1 Cup Green Chile Basil Pesto

1 Baguette roll

1 tomato, sliced thinly into small pieces

Mozzarella Cheese, cut into thin slices

Olive Oil

Method:

Slice the baguette roll into about ½ inch thick slices.

I toasted both sides of the baguette slices on a Panini pan with some olive oil, but this step  is not necessary.

Spread the pesto onto each baguette slice.

Add a piece of tomato.

Top with a thin slice of mozzarella cheese.