I kind of miss the recipes threads from Moderator Sid. For those who can cook and have families, here is a new recipe that I found. I spent about an hour this morning making dinner for two for the next 3 or 4 nights.

Slow Cooker Green Chile Chicken

Ingredients:

2-12 to 3 pounds boneless, skinless chicken breasts or thighs, either cut into 1" chunks, or shredded with two forks once cooked completely

8 ounces store bought or home-made tomatillo (green) salsa (I used Casa Sanchez Roasted Verde Salsa- your grocery store may carry it.

2-3 cloves garlic, smashed

1 Tsp. ground Cumin

One four or 7-ounce can chopped roasted green chiles (I used the Ortega brand)

Stir all ingredients together in a 3-quart crock pot. Cook on LOW for 8 hours, or on HIGH for 6 hours.

Serve with black beans and rice and salsa fresca, or in or with a burrito. For our dinner tonight, I will serve the chicken with brown rice cooked with onions in chicken stock, re-fried beans, and asparagus.

 

One of my favorites:

Hawaiian Portuguese Bean Soup

Prep Time: 10 Minutes

Cook Time: 2 Hours 40
Minutes

Ready In: 2 Hours 50
Minutes

Servings: 12


INGREDIENTS:
1 ham hock
1 (10 ounce) linguica sausage, sliced
1 onion, minced
2 quarts water
4 potatoes, peeled and cubed
2 celery rib, chopped
2 carrots, chopped
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1/2 head cabbage, thinly sliced
1 (15 ounce) can kidney beans
DIRECTIONS:
1. Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
2. Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
3. Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

 

Thanks a lot!! That recipe sounds fantastic, and I will make it as soon as my chicken dinners are all gone. Your recipe will make my Portuguese wife happy too.

 

BUmP for Subscribe!!!

Ima need to learn to cook more to since my son due by the end of the month

 

I found the recipe over ten years ago use to make it in the fall it is tough getting the linguica sausage I use to have to have someone to buy it in Philadelphia for me.

 

Another recipe easy and spicy:

Tuscan Soup

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve.

 

Another great sounding contribution to the thread-- thanks again! I will try that one too, but will substitute pureed cannelini white beans for 1/2 of the cream to reduce the fat content.

We are lucky to have many sources of linquica around this area- lots of Portuguese folks, with lots of ethnic meat markets. When we used to visit my in-laws in the Portuguese neighborhood of Newark, NJ where my wife grew up, we would always bring home some fresh liguica from the butcher in her old neighborhood.