I'm Exhausted!!

[cjs]

I had to sort thru 6 pages of threads for things I saw that I wanted to find again. I went back to 9/13 the day before Sharon & Bob got here, so I wouldn't miss anything. It has been almost a month since I've just done normal cooking - unbelievable.

And, now I have 22 printed out pages of goodies you all did this last month - Lord you're all prolific.

On my list -(it's probably longer than any list Daphne makes for her dinners...

Bill's daughter reminded me of the Hatch Green Chili stew that he makes (and I have some in the freezer)
Karen posted a FC recipe - Grilled Procsciutto-wrapped chix w/goat cheese
Maryann posted the Korean-Style Bulgogi w/ginger dipping sauce, vermicelli & pickled veggies
Then Daphne followed with her Korean grilled beef
Then Labs posted his.....
Theresa reminded me I hadn't made the spicy peanut butter & p.butter cookies
Karen or Trixxee or Jeannette (?) posted a link to Chicken & Zucchini Mole
Trixxee - Grilled Chix Sand. With sun-dried tomatoes & goat cheese
Then darn Jean had to post: Tinutuan; ideas for pear, bacon, gr. Onion, cheddar pizza; sweet corn, bacon, gr. Onions, smoked provolone pizza; pesto sauce, eggplant, ‘shrooms, pine nuts, mozz. Pizza; AND baked goat cheese gratin!!
Plus, the truffle ideas from Iron Chef Garces
Karen posted Honey Lime Chix Fajitas and Grilled corn w/spicy dressing
Theresa asked if I had made kase spatzle yet? NO, darn it.
Brought up the old Chocolate Chili pot de crème and I’ve been craving it ever since.
Daphne posted a review and picture about stuffed flank steak (#82)
Maryann posted a review for Pork & Mushroom Stew with apple potato mash and Shannon mentioned it freezes well.
Daphne again – review for Italian Joe on Ciabatta bread; Maryann subbed broth for the red wine.
Labs posted his Honey-Garlic chicken AND Cis has already made it.
Then came Daphne’s review of the Chix Cordon Bleu Cass – I have all the steps prepped ahead and I’m putting it together a little differently.
Another visit by us and more to play with – fennel, coriander, chili pepper flake & sugar popcorn.
Jeannette posted about the Korean style Triangle steaks form the Fresh & Fabulous book
Maryann (as prolific as Daphne this month!) – made and liked the cauliflower, blue cheese & bacon soup.
Karyn posted the Chicken Chilaquiles w/modifications.
Another stop by us – this time ideas from the casino: Double Dare Burger dip; Taco salad wrap; and Memphis Sweet Potato Nachos; and crab stuffed butterflied shrimp, wrapped in bacon, deep fried topped w/hollandaise
Lastly, Daphne posted a fun twist to the above sweet potato nachos – making twice baked s. potatoes.

Lordie, Lordie, I’m exhausted just typing up all these ideas and however will I work them in between REALLY healthy dishes????

[Gourmet_Mom]

Lordie! I'm exhausted just reading it...LOL! I'll be anxious to hear what you do with the Cordon Blue recipe. You're going to love the stone ground mustard in that.

Looks like I ought to have some fun reads when I get home in the afternoons for the next few weeks. How exciting!

BTW, do I have the stew recipe? Bill sent me a pork stew recipe from the paper, but I don't know if it's the same. It should be cool enough to start playing with Hatch chilies next weekend...warmed up around here again...but I hope cooler weather will return for good soon.

[cjs]

Here it is and I've been wanting to make it forever!!
Bill's post:
"This is modified from Central Market's "Un-edited & Un-tested Hatch Chile Pepper Recipe Book"--mostly handwritten. This is a modified-now tested- recipe by Jack Goodman from Austin, Texas--serves 8-12

2 lbs pork shoulder or butt, cut into 1/2 inch pieces
24 oz green enchilada sauce
24 oz chicken broth
24 oz beef broth
2 med yellow or white onions, peeled, halved, sliced thin
16 oz roasted and peeled poblano or Hatch chili peppers, cut into 1 inch
squares. (can use canned) (or a combination)
2 8oz cans "Herdez" salsa casera
2 med russet potatoes, peeled and cut into 1/2" pieces
1 t ground cumin
2 t dried Mexican oregano, crumbled with fingers as added
4 cloves garlic, chopped
2 T masa dissolved in 6 T cold water
salt & pepper to taste and lard and/or corn oil for sauteing

Salt & pepper the meat and cook in lard in a large skillet over med high heat until brown on all sides--set meat aside. Reduce heat to med.

Add onion and saute until translucent, de glacing the pan. Add garlic, cumen, oregano, and green chilis. Stir 1 min. Add the meat and potatoes. Stir in the Herdez sauce, enchilada sauce, chicken broth and chicken broth. Stir from bottom every now and then, scraping up brown bits.

Cook over med heat until simmering--reduce to low, cover and cook for at least an hour, until potatoes are tender. Adjust seasonings.

Add the masa/water mixture--bring to a boil while stirring-reduce heat to low and keep stirring until slightly thickened. Serve with a squeeze of lime juice and some chopped fresh sweet onion on top of each bowl.

Delicious--best green chili stew I've ever tasted!!

P.S. We had this Thursday nite-- leftovers are for Sat lunch."

I will make it this time around.

[Gourmet_Mom]

Thanks, Jean! (And Bill and Jane) A double thanks, I've been trying to put my menu together early this week since the kids were going to be here this week, and I needed ONE MORE recipe to make out the week! This is it for Saturday night when temps drop again. PERFECT!

[Harborwitch]

Oh my Jean.

Funny, now that we're in our "new" home I feel like really cooking again.

Of course being close to friends who love to eat as much as we do really helps. I think your list is pretty close to what I have in mind - and that pork stew!!!! OMG I want pork so much and that sounds soooo good.

[Gourmet_Mom]

I just realized, I've got all the ingredients, too! COOL!

[HomeCulinarian]

to Jean - your exhaustion is self-inflicted!!! Love your knack for experimentation. I'm still pretty much a recipe follower. My son encourages me to "free-style" with my cooking and I'm doing that a little more all the time.

[Mare749]

"Lordie, Lordie, I’m exhausted just typing up all these ideas and however will I work them in between REALLY healthy dishes????"

How about small servings with a big salad on the side? I know, easier said than done....

[cjs]

"I know, easier said than done.... " yes.

[cjs]

Geez, what a convoluted thread this is - and Billy's not even around!!!

I have no idea what prompted the thread............. but wow, do we cook a lot!!!