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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, October 15, 2012

Monday Night Meals: Week 6

San Diego Chargers VS. Denver Broncos

Old School Colorado Green Chili


1 lb pork steak
3 fresh tomatoes
1 c chicken broth
½ c water
½ white onion
1 jalapeno
1 c green chilies (fresh or canned depending on the season)
1 T chili powder
½ T cumin
2 t flour
1 t garlic
3 T canola oil
salt and pepper


            To prepare, trim the pork and cut into cubes. Place the canola oil in a pan and heat on medium. Lightly pepper the pork and place into hot pan along with the garlic. Add the flour to the pan, and allow the meat to fully coat and cook.  While the pork is browning, chop the onion, tomatoes, jalapeno, and green chilies (note, if using fresh chilies, make sure to roast them ahead of time).

In a crock-pot on low heat, place the cut up vegetables, browned meat, spices, water, and chicken broth. Add salt and pepper to taste. Allow the chili to cook and thicken for 1 ½ to 4 hours. Serve with warm tortillas, rice or biscuits. GO Broncos!

Chicken Enchiladas

4 chicken thighs (boneless and skinless)
2 c cheddar cheese
2 stalks green onions
½ yellow onion
1 jalapeno
2 t cumin
1 T chili powder
1 T sugar
2 T garlic
1 can tomato sauce (homemade or store bought)
½ c water
2 T canola oil
corn tortillas (about 6-8)


            Preheat oven to 425. To begin, dice up the jalapenos, yellow onion, and jalapeno. Heat one tablespoon of the oil in a medium pot and bring to medium heat. Add the chopped vegetables and the garlic until they are soft. Meanwhile, cut up chicken into chunks; place the remaining oil in a pan and heat on medium. Salt and pepper chicken and place into hot oil.

            When the vegetables are soft, add the tomato sauce, cumin, sugar, cumin and water. Place the heat on medium low, allowing the sauce to simmer for ten minutes. Shred the cheddar cheese and chop up the green onions. When the sauce is finished simmering, add to a food processor and blend all the ingredients.

            Place the chicken, a third of the cheese, and half a cup of the sauce in a bowl. Heat the tortillas until they are soft. Using a casserole dish, place enough sauce to cover the bottom of the dish (to prevent sticking). Take a tortilla, add about a quarter cup of the filling and roll. Place the ends of the tortilla on the bottom of the dish; continue until the entire filling is used. Cover the tortillas with the remaining sauce, place the rest of the cheese and all of the green onions. Cook for twenty minutes, or until sauce has thickened and cheese is melted. Enjoy, GO Chargers!

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