Hatch Chile Season in Full Effect

Hatch Chiles are truly a marketing marvel of modern times. Typically, from around the beginning of August through the end of September, you will see many of your local stores featuring the mild New Mexican chile pepper, and many of them will offer free roasting as well.

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I was lucky enough to be the recipient of a “Hatch bag” from the Lazy Acres Natural Market in Mission Hills (on Washington Street, if you’re in San Diego). It’s a wonderful natural foods market, and they make a ton of their own products. I was given a bag not just of the chili peppers themselves, but a plethora of items made with Hatch chiles.

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That’s pie, cornbread, wine, crackers, cheese, cream cheese, beef patties, orange juice, guacamole, cream cheese, fiesta mix, and of course, some Hatch chiles, both fresh and roasted. Wow! Who knew they even made Chile Wine? (Not me.)

The first thing I did was grate up some of that Hatch chili cheddar cheese, and I used it in my Sunday meal prep to spice up my breakfast casserole.

The recipe for the casserole is wicked simple: the crust/bottom layer is crumbled up biscuits, then cooked sausage with mushroom and onion, then scrambled egg mixed with a can of condensed cream of mushroom soup. Top with cheese and bake til done, like 30 minutes on 400 degrees.

 

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Next, I used the Hatch chili cream cheese and the grated Hatch chile cheddar cheese, plus ranch dressing and chicken breast, to make this amazing little snack.

If you’re ever stuck needing a quick, easy, potluck dish, or just a regular appetizer or snack, this is for you. Simply mix the chicken (canned or fresh/cooked) with ranch and cream cheese, then top with grated cheese and bake until bubbly. This is a very versatile  – the original recipe is buffalo sauce and regular cream cheese instead of Hatch-flavored cream cheese and cheddar cheese – and will be an instant crowd-pleaser.

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I also used the spicy orange juice (I was too chicken to drink it) in my Instant Pot to make some delicious ribs … just cook the ribs (on their side, like pictured below) on a rack inside the pot, pressure cook on high pressure for 25-30 minutes (and natural release), and then finish off on the grill or under a broiler with your favorite BBQ sauce. You won’t be disappointed!

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I also used the cornbread for a few dishes … it was a perfect accompaniment to the sweet taste of the Mississippi “Coke” Roast I also made in my Instant Pot.

Coke Roast is one of those recipes that sound really crazy when you read the ingredients, but you know it’s for real as soon as you taste it. This particular insanely easy and fast Instant Pot recipe is a pork loin (or beef chuck roast, but I think the pork is more tender), a can of Cola-Cola, a stick of butter, half a jar of pepperoncinis (with the juice), a packet of ranch dressing mix and a packet of au jus gravy mix. Pressure-cook for about 30 minutes with natural release, and serve over something spicy.

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I used the Hatch chile cream cheese and cheddar cheese for variations on a few of my favorite recipes. In addition to the chicken-cheese dip, I also made one of my favorite side dishes with a spicy twist.

These onions are usually made with Asiago cheese … simply wrap a slice of bacon around a half an onion, then add broth, cream, and roast until tender. Then add a bunch of grated Asiago cheese on top. I followed this same recipe but added Hatch cheddar instead of Asiago. It doesn’t have the same funky Asiago flavor, but the spiciness certainly made up for it.

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I think my favorite item in the bag was the delicious beef patties … they were clearly handmade, stuffed with cheese and lots of chunks of Hatch chiles, and the meat was very tender and fresh.

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I served the burgers on cauliflower sandwich thins with ketchup, mustard and mayo, and topped it with some sautéed mushrooms and fresh Hatch guacamole from the Hatch bag.

It was EPIC.

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What’s your favorite Hatch chile recipe? Let us know in the comments and your recipe might be selected for our Hatch feature next summer!

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Latin Food Fest 2018

What a weekend!

This Saturday I enjoyed an afternoon of Latin food and music from all over southern California, including tons of delicious wines and sangrias, and more than one type of tequila (hiccup). I got a little sunburned, but it’s a small price to pay to enjoy all the bites and drinks I want for three hours, while partying at the Embarcadero Marina Park.

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It was a beautiful day, and the sangria was flowing like … wine.

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Most of the vendors were drink companies, so the few that were food had pretty long lines. Luckily they were all delicious, so who can complain? I really loved the bacon-wrapped hot dog con todo (with everything)…

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… and the Sheraton’s sample of marinated pork loin, savory sourdough bread pudding, house salsa roja and pineapple mostarda:

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There were many other fine offerings, like this fancy short rib appetizer:

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… potatoes with three “Mojo sauces” from Driana (Chef Adriana from the Food Network):

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… this gorgeous ceviche …

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…this amazing beef tartare from Born and Raised

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and even this simple classic from Northgate Market: the humble carnitas street taco.

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Definitely some honorable mentions go to the Gallo Pinto (beans and rice)…

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… the Brazilian torta …

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and the Peruvian steak:

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The annual event is about $27-40 per person (depending on when you buy tickets) without VIP. The general admission lasts from noon-3 p.m., which is plenty of time to sample everything at least once.

I’ll definitely be back next year!

 

 

BBQ Class with the ‘Czar of Char’

This week, I was lucky enough to be a part of a small gathering of food bloggers to meet with Chef Alex Benes at the Wood Ranch Restaurant in Hazard Center (San Diego). We were all treated to most of the items from the menu, including desserts, all while Chef explained to us some of his favorite tips and techniques.

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There was a lot of talk about meat – and I’ll get to that later – but to me, some of the biggest stars were the vegetables and sides. To start, we enjoyed sweet potatoes and cauliflower fresh from the grill:

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Or the Farmhouse Salad, with kale, Brussels sprouts, quinoa, black beans, roasted broccoli, cauliflower, tomatoes, scallions, cucumbers, radishes and hard-boiled egg (and to which many people also add chicken or other meat):

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And we got to sample this INSANE burger known as “The Ultimate,” which has pulled pork and slaw, brisket and cheese, kielbasa and jalapeno, and topped with shredded fried onions:

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To my surprise, Chef said that when he’s cooking for himself or his loved ones, his favorite food to grill is actually fish! You’d think he would be all about a brisket or a tri-tip, but his favorite thing is to grill a whole fish. Wood Ranch doesn’t feature a whole fish on its (already pretty extensive) menu, but they do have some amazing options for salmon and shrimp. We got to sample salmon three ways (with blackened seasoning, and with two different spicy glazes), and they were all delicious.

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And look at these sides! The mashed potatoes and mac & cheese were pretty standard but very tasty, and the peanut coleslaw is a perfect crunchy side for their smoked meats.

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We had a bit of a debate at the table about whether the tri-tip or the brisket, and honestly, while both of them were amazing, I think I liked the tri-tip more. The tri-tip was served with Wood Ranch’s signature BBQ sauce (which you can purchase by the bottle):

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… But the brisket was so tender, and it was served with this awesome housemade cherry chipotle sauce, which I would happily buy by the bottle if they let me.

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I didn’t partake in the desserts – but they looked amazing. You can choose from cheesecake:

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… chocolate cake:

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… peach cobbler:

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or Oreo Cookie Crunch:

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I was trying to stay on my diet but it was difficult.

I highly recommend this place, for the convenience (right off the freeway and the trolley line), the ambiance and the friendly staff; but most of all the food. The chef clearly takes the time and effort to put out a premium product.

Low Carb Chicken Tetrazzini – and a giveaway!

I really love the Del Real Foods company.

Two years ago, I participated in a recipe contest using Del Real products, and although I wasn’t one of the winners, they gave me a free trip to Los Angeles to film my very first recipe video! (If you haven’t checked out my awesome video, click here.)

In addition to Del Real just making great food  – authentic Mexican food that only requires heating – they are also a caring and thoughtful company. A few months after I filed the video, I began treatment for Stage 2 breast cancer, but Del Real Foods didn’t forget about me … they even sent me a huge box of free, delicious, easy-to-cook food! It was such a blessing to me to have healthy and tasty food that I didn’t have to spend precious energy cooking.

So in addition to being a great company that makes healthy food, they are also just good people.

Recently, I came home to this.

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Isn’t that a beautiful sight?

Yep, I knew right away that it was packed full of delicious Del Real food, but it also contained a cool lunch box, a sweet reusable shopping bag, a couple of water bottles and two awesome t-shirts. And the good people at Del Real Foods want to share the same box with one of my lucky readers!

But first, here is my favorite new recipe using Del Real Foods shredded chicken.

I first got the idea for this recipe from a video I saw on the Fit Men Cook Instagram page, where they used spaghetti squash and rotisserie chicken to create a low-carb (read: no pasta) chicken tetrazzini. I adapted this recipe to a) add Del Real pre-cooked shredded chicken, b) add red onion and “zoodles” (spiralized zucchini) to the spaghetti squash (for extra colors and flavors), and c) I cooked it all in little acorn squash bowls, just to make them adorable.

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Low-Carb Chicken Tetrazzini

(adapted from Fit Men Cook)

  • 1 package of Del Real shredded chicken;
  • Two acorn squashes, with the tops sliced off and the insides scooped out;
  • 1 spaghetti squash, sliced into rings
  • 1 zucchini, spiralized
  • 1/2 red onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup grated cheddar or Monterey jack cheese
  • 3/4 cup milk (can substitute coconut milk or other milk)
  • 1 cup chicken broth
  • 1/2 cup parmesan cheese
  • 1/2 panko or breadcrumbs (optional)
  • 2 tbsp. diced rosemary
  • 2 tbsp. dried thyme
  • 2 tbsp. parsley
  • 1 tbsp. extra virgin olive oil

First, slice the spaghetti squash into rings and remove the seeds inside. Lay each slice on a baking sheet (with a spray of olive oil) and bake for about 20 minutes at high heat. Let it cool; then you can easily remove the “spaghetti” on the inside.

(Note: unless you are using your spaghetti squash for a “boat” or something, this is probably the easiest and fastest way to prepare it. Save time and try it this way the next time you make spaghetti squash for anything!)

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Mix the squash, the zoodles, the herbs and half of the parmesan cheese, and set aside.

In a medium saucepan, sauté the garlic and onion with olive oil and let cook until the onions are translucent. Add the milk, the cheese, and the chicken broth and let simmer until it thickens slightly.

Blend the squash mixture with the milk mixture, then add in the shredded chicken. Then fill the acorn squashes (or mason jars), cover with more parmesan cheese (and optional breadcrumbs) and bake at 300 for about 20 minutes until the cheese and crumbs form a crust on top.

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Note: This mixture is quite tasty by itself and can be used as a healthy side dish as well as baked in a large casserole dish for a party or large dinner. I decided to use mason jars and squash, mostly so I could use the mason jars for an easy lunch, but this recipe is totally adaptable.

Pin or save the recipe card here:

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Now, for the giveaway.

The Del Real Foods company has offered to let one of my lucky readers get this huge gift box full of food, t-shirts and water bottles, as well as this totally adorable lunch box and grocery bag. (I told you they were nice!)

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Here’s what the lucky winner will receive:

  • Two (2) Del Real Foods water bottles;
  • Two (2) Del Real Foods t-shirts (“Home is where the Tacos Are”);
  • One (1) Del Real Foods lunchbox with utensils;
  • One (1) Del Real Foods twine reusable grocery bag;
  • One variety pack of delicious Del Real Foods food products (actual products may vary)

(Note: when a winner is randomly selected, I will be contacting the winner for their mailing address. The box will be shipped to the winner by Del Real Foods.)

Click this link and enter as many options as you can to increase your chances of winning!

 

The Fit Foodie 5k is tomorrow!

I am really excited, you guys. I am honored this year to be a Fit Foodie Ambassador for this year’s John Hancock Hosts The Cooking Light & Health Fit Foodie Festival & 5K at Liberty Station in San Diego.

Me last year with the Recipe Renovator team

That means that I and a crew of my friends will be representing Starbright’s Kitchen tomorrow – and we are super excited!

I’ve been training for weeks to get ready. It’s great exercise – the 5k is on an easy track – but it’s not just the race … it’s also the food! Don’t leave when the race is over, because the fun foodie part is the best…

The Fit Foodie 5k will also feature cooking demonstrations, celebrity guests, and tons of free swag from the many amazing sponsors.

 

Be sure to check back to this page after the race for a cool giveaway. 🙂

If you still want to register, it’s not too late!

Visit http://www.fitfoodierun.com and use my code “STARBRIGHTFF” for $10 off of registration!