Slow Cooker Chicken Chili Verde [RECIPE]

October 23, 2018 by Leave a comment

Slow Cooker Chicken Chili Verde

Filled with loads of chicken and beans, this big pot of Chicken Chili Verde is a great way to put your slow cooker to work. (Photo by Jathan Fink, Jadeworks Entertainment)

Like most of you, we lead busy lives. That’s why we love throwing dinner in the slow cooker before we head out the door in the morning, only to come back at night and everything is ready to eat. Although not all slow cooker recipes are created equal, this one is delish, and more than a tad spicy, especially if you use our homemade salsa verde to prepare it. To tame the heat, make sure you add in sour cream. Just in time for game day, we hope you enjoy it! Read more of this post

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Frito Pie [RECIPE]

March 31, 2016 by Leave a comment

Frito Pie

It doesn’t have to be game day to serve up a yummy family favorite like Frito Pie.
(Photo by Jathan Fink, Jadeworks Entertainment)

As a kid, Frito Pie was always one of my favorite school lunches. It was crunchy, cheesy and simply good, filling grub. But one of the things I didn’t like about it is that sometimes it was a little too oily, which wasn’t a good thing for a teenager worried about his complexion. Now I’ve replaced half the meat with ground turkey, added more seasoning for a deeper flavor profile, and even thrown in a bit of corn meal for extra creaminess. I hope you like this grown-up version as much as I do! Read more of this post

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Angus Enchiladas with Green Chilies [RECIPE]

December 19, 2015 by 2 Comments

Angus Enchiladas with Green Chilies

Satisfy your Mexican cravings with our Angus Enchiladas with Green Chilies.
(Photo by Jathan Fink, Jadeworks Entertainment)

When you grow up in Texas, it isn’t unusual to get a hankering for Mexican food from time to time. My mom used to make enchiladas fairly often when I was a kid, but this is our spin on the classic dish. This recipe marries beefy goodness with gooey cheese, spicy red sauce, and chopped green chilies. It makes up a big batch great for a family dinner or get together and pairs perfectly with refried beans and rice.  Read more of this post

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Southwest Chicken Pasta [RECIPE]

November 25, 2015 by Leave a comment

Southwest Chicken Pasta

Flavorful and delicious, with just the right amount of spice, our Southwest Chicken Pasta is a real crowd pleaser.
(Photo by Jathan Fink, Jadeworks Entertainment)

Reminiscent of our travels through New Mexico where we fell in love with the flavor profiles of the American Southwest, this recipe uses kitchen staples like black beans, dried pasta, and spices in a unique new way. Prepare this dish a day in advance for optimal taste, so all the flavors have an opportunity to meld.  Read more of this post

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Salsa Verde

August 2, 2011 by 6 Comments

Salsa Verde
Growing up in the American Southwest, many of our dishes were influenced by Mexican flavors and vegetables, including tomatillos and assorted chilies, like the spicy Serrano peppers in this green sauce. The addition of peanuts gives this salsa extra creaminess. Our Salsa Verde is great on top of scrambled eggs, scooped up with tortilla chips or utilized in recipes like Chicken Enchiladas Salsa Verde.

PREP: 10 minutes
COOK: 5 minutes

INGREDIENTS

  • 1/2 white onion, peeled and coarsely chopped
  • 3 garlic cloves, unpeeled
  • 2 Serrano or jalapeño chilies, stems removed
  • 14 whole tomatillos, peeled and simmered in water for 5 minutes
  • 1/4 cup roasted and salted peanuts
  • 2 teaspoons Kosher salt
  • 1/2 cup chicken broth

DIRECTIONS

  1. Preheat the broiler. Place the onion, garlic and chilies on a foil lined cast iron skillet. Broil for 4 minutes or until charred and blistered. Discard the garlic skin.
  2. Place the onion, garlic, and chilies in a blender jar with the tomatillos, peanuts, salt and broth. Blend until smooth.

© 2011 Jadeworks Entertainment.

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