chilled avocado soup shots

prep time:  tbd
servings: 12

ingredients:
2 cups diced avocado
1 1/2 cups tomatillo salsa
1/4 cup chopped cilantro
1/4 cup sour cream
3 scallions - chopped
2 radishes - thinly sliced

steps:
1.  in a blender, puree avocado, salsa, cilantro, sour cream, and scallions.  thing with water if desired.  season with salt and pepper to taste.  chill until cold.

2.  divide among 12 small juice glasses.  garnish with radish slices.

- rachael ray magazine, july/august 2014

pork chile verde

prep time:  30 minutes
cook time:  3 hours
servings:  6 - 8

ingredients:
4 pounds pork butt or shoulder - trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon pepper
flour
1/4 cup vegetable oil
3 yellow onions
2 bell peppers - cut into 1-inch cubes
2 anaheim or poblano chiles - cut into 1-inch cubes
2 - 3 jalapenos - seeded and finely chopped
3 garlic cloves - peeled and finely chopped
1 1/2 pounds tomatillos - roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoon ground cumin
2 tablespoons coriander seeds - crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves - chopped
4 cups chicken stock

steps:
1.  season the pork meat generously with salt and pepper, lightly flour.  heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunk well in small batches, on all sides.  life pork out of the pan and place in a wide soup pot.

2.  discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.  add the chiles and jalapenos and cook an additional 3 - 4 minutes, then add the garlic and cook 1 - 2 minutes more.

3.  add the vegetable mixture, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a simmer.  cook for 2 - 3 hours uncovered or until the pork is for tender.

4.  adjust the seasoning to taste with salt and pepper. 

- food network

muffaletta triangles

prep time:  10 minutes
refrigerate time:  1 hour
servings:  8

ingredients:
1 large rip tomato - seeded and chopped
1/4 cup extra-virgin olive oil
2 cloves garlic - chopped
1 tablespoon red wine vinegar
1 tablespoon fresh oregano- chopped
1 tablespoon fresh parsley - chopped
1/8 teaspoon black pepper
1 medium-size round italian or sourdough bread - cut horizontally in half
1/4 pound sliced salami
1/4 pound sliced provolone
1/4 pound sliced honey-roasted turkey
1/4 pound sliced american cheese

steps:
1.  in a medium-size bowl, mix together tomato, olive oil, garlic, vinegar, oregano, parsley and pepper.  cover and refrigerate 1 hour.

2.  spoon 1 cup of the tomato mixture over the bottom half of the bread.  layer on salami, provolone, turkey and american cheese.  top with remaining mixture.

3.  cover with top of bread.  wrap in plastic and place on baking sheet.  weight down with heavy pot.  let stand 1 hour at room temperature.  if desired, remove plastic and cut into 8 wedges.  place wedges back together and from round and rewrap in plastic.  refrigerate until ready to serve.

- family circle

grilled salmon

prep time:  tbd
cook time:  tbd
servings:  8

ingredients:
4 pounds fresh salmon - cute into six 8-ounce portions
olive oil
1/2 cup minced red onion
1 lemon - cut into wedges
salt
pepper
tomatillo salsa

steps:
1.  bring salmon to room temperature.  preheat grill to high heat.

2.  drizzle olive oil on salmon and season with salt and pepper.

3.  grill salmon until it starts to flake, about 3 - 4 minutes per side for each inch of thickness (it is important to keep turning th fish so it will cook evenly).

4.  top with salsa, red onion and lemon.

- sam's club source, june/july 2007

sweet razzy lime chicken enchiladas

prep time:  tbd
cook time:  40 minutes
servings:  6

ingredients:
1 cup razzy lime salsa
2 teaspoons wahoo! chilli
1/2 cup sour cream
10.74-ounce can cream of chicken soup
2 cups cooked, chopped chicken
1 cup shredded cheddar cheese - divided
6 6-inch flour tortillas
10 grape tomatoes - chopped
1 green onion, sliced (optional)

steps:
1.  combine razzy lime salsa, wahoo! chilli, sour cream and cream of chicken soup in a medium bowl; stir to blend.  add chicken and 1/2 cup of cheese.

2.  divide mixture among the tortillas.  roll the tortillas and place in a greased 11 x 8 inch baking dish. 

3.  pour remaining mixture over the filled tortillas  cover with foil and bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling.

4.  remove foil and sprinkle remaining cheese on top of enchiladas.  heat, uncovered, for 5-minutes.

- tastefully simple

green chile sliders with tangy tomatillo-lime sauce

prep time:  45 minutes
cook time:  10 minutes
servings:  4

ingredients:
2 large poblano chiles
4 tomatillos - husks removed and coarsely chopped
1 jalapeno or serrano chile - chopped
1/2 white onion - coarsely chopped
1/3 cup cilantro or flat leaf parsley
grated peel plus juice of 1 lime
2 tablespoons honey
salt
1 1/2 pounds ground beef sirloin
1 1/2 teaspoons ground cumin (about 1/2 palmful)
pepper
1 tablespoon vegetable oil
1 cup shredded sharp yellow cheddar cheese
8 small rolls - split

steps:
1.  pre-heat the broiler.  place the poblanos on a baking sheet and broil, turning, until blackened.  transfer to a bowl; cover.  let stand until cool enough to handle.  peel off the skins and remove the seeds; discard.  chop into 1/2 inch pieces.

2.  using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth; season with salt.

3.  in a large bowl, season the beef with the cumin, salt and pepper; combine.  mix in the poblanos.  halve the meat mixture and form each into four 3-inch patties.

4.  in a cast-iron skillet, heat the oil over high heat.  cook the patties, turning once, about 5 minutes fore medium-rare.  during the last minute of cooking, top with the cheese and tent with foil.  dot the roll tops with the tomatillo sauce and assemble the sliders.  serve with the extra sauce.

- rachael ray, november 2008

green enchiladas

prep time:  tbd
cook time:  20 minutes
servings:  6

ingredients:
1 pound (about 14) fresh tomatillos (or 16-ounce can)
boiling salted water
1/2 cup chopped onion
1 2-ounce bottle or 1/4 cup tobasco green pepper sauce
1/4 cup cilantro leaves
3/4 cup chicken broth
2tablespoons vegetable oil
1 cup sour cream
10 to 12 corn tortillas
2 cups shredded cooked chicken
1 cup shredded queso blanco or monterey jack cheese

steps:
1.  if using fresh tomatillos, remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened.  drain.

2.  place tomatillos in a food processor container with onion, tobasco green pepper sauce, cilantro and chicken broth; process until smooth.

3.  heat oil in a large skillet over medium-high heat.  add tomatillo mixture and cook 5 minutes or till slightly thickened, stirring often.  remove from heat and stir in sour cream.

4.  to make enchiladas, dip each tortilla in sauce and place about 2 tablespoons chicken across middle; roll up and place seam-side-down in a 13 x 9 inch baking dish (if sauce is too thick, thin with a little more chicken broth).

5.  heat remaining sauce and pour evenly over enchiladas in baking dish; sprinkle with cheese.

6.  back in a 350 oven for 20 minutes or until heated through and cheese is melted.  serve with additional sour cream if desired.

- tobasco, 2004