Category: RECIPES

How To Make Your Own Smoked Cheese Without A Smoker

It’s time for Fire Day Friday when we take Our Krazy Kitchen outdoors and experiment with live fire (grilling, smoking, roasting, baking using flame).

Today we are going MacGyver! I (Chris from Nibble Me This) am going to show you how to cold smoke your own cheese by using just a cardboard box, a soldering iron, a tin can, and a few miscellaneous items. This is a fun project that you can use to involve the non-foodies in your house.

You can turn this…..

Into this….. (I think this is the first officially licensed OKK product)

But first, the Legal Department here at OKK “asked” (okay….they locked me in a dungeon and force fed me Brussels sprouts until I agreed) to post the following Safety Notice:


For this project you will need:

  • A medium sized box slightly narrower than the racks you will use
  • 1 unused soldering iron without the tip ($14)
  • 1 tin can (burn out the inside with a torch or grill if it has a bpa lining)
  • a rack or two of some sort. I used two resting racks that were slightly larger than the box. You could use the rack out of your toaster oven.
  • Several blocks of various cheeses
  • 1 cup of hardwood or fruit wood chips (you can buy these at many grocery stores and hardware stores these days by their grilling/coal section)
I was using two resting racks so I measured down three inches and 6 inches from the top on the side. I cut slits at both marks on both sides. Work one end of your rack(s) through the slit on one side and then back through the other side like this so the slits are supporting the rack. The rack should stick out a little on each side.

Drill several 1/8″ holes on one side of the can (which will become the “top” side of the can) and a hole in the base of the tin can large enough to accommodate the base of the soldering iron like this:

Add the wood chips around the soldering iron like this. TIP: Use the smallest chips in the bag, you want to maximize surface contact with the iron.

Cut your cheeses into 1″ x 1″ rectangles (however long the length is doesn’t matter) and place them on the racks with room between the pieces.

Place the smoke generator on a trivet or other heat resistant, non-conductive surface in the bottom of the smoke box.


Plug in the soldering iron and wait for the first wisps of smoke (3-5 minutes)…..

Then close the box and tape it shut. You might be tempted to try to seal all the seams of the box for an air tight fit. DON’T. You want the little air gaps and a slight airflow. If you have an airtight fit, the wood won’t be able to smolder and the cheese would sit in stale smoke for an hour. You will have smoke escaping the box like this:

This generator should give you 90 minutes of smoke time, perfect for cheeses. After the 90 minutes, remove the cheeses. They won’t look too different and they may or may not smell very smoky (Your smoke smeller will probably be overloaded at this point). Don’t bother tasting or smelling a piece at this point. IT HAS TO AGE AND MELLOW!!!!!

Vacuum seal the cheeses and refrigerate for two weeks. If you don’t have access to a vacuum seal, double wrap them in plastic wrap and then seal them in a zip top back. This is partially to help them mellow but mostly to keep your fridge from smelling like smoke!


Here are some quick tips I can think of

  1. Bacteria spoils cheese. Make sure your hands, cutting boards, and knives are all sanitized during every step of this process.
  2. Cold smoke. The inside of the container has to remain below the melting point of your cheeses (roughly 70-80f). The smoke generator will raise the temp of your box by 10-15 degrees (the smaller the box, the greater the temp increase). So do this in the shade on a day when the air temps are 45f or less. Don’t you just love the high tech digital control panel of the OKK Smokerator 3000?
  3. Packaging – If packing the cheese for gift packs, pick cheeses that alternate in color and can be cut into roughly the same size pieces.
  4. Experiment with a variety of cheeses – my favorites have been gouda, cheddars, pepper jack, and monterey jack. It occurs to me that I’ve never smoked a blue cheese….and can’t imagine doing so but whatever floats your boat.
  5. Experiment with a variety of woods – my favorites have been hickory, cherry, and a mix of the two.
  6. Soft cheeses take on smoke more readily, hard cheeses take longer.
  7. Use as natural of a cheese that you can. Cheeses with a lot of flavorings and preservatives don’t seem to fare as well.
  8. Use the best quality cheese that you can.
  9. Smoked cheeses are great simply with crackers. But when used as an ingredient with sauces, sandwiches, soups and casseroles, it adds a nice subtle layer of flavor.
  10. Once you have smoked your own cheese, you probably won’t enjoy “smoked” cheese bought at a store because a lot of them just use “smoke flavorings”.
  11. Once you have tried smoking cheese, try smoking nuts, salts, and peppers.
On that note, I wish you all a Merry Christmas and Happy Holidays. May your stockings be full of high quality, natural hardwood lump charcoal…..

POLYNESIAN CHICKEN & ITALIAN FARRO & GORGONZOLA GARLIC DIPPING SAUCE

I also love to research foods we’ve never tried before as well as try old, old recipes or just plain make things up.  I also take requests if anyone would like me to test out a recipe for them.
Today we’re making Polynesian chicken (the cheating way) and Italian Farro with Gorgonzola garlic dipping sauce.  I saw a package of Pedon Italian Farro  at the grocery store the other day and it looked interesting (reminded me of rich looking barley) – so the impulse buy won and here we are.
Here’s the history lesson first:  Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in puls, the polenta eaten for centuries by the Roman poor. Important as it was, however, it was difficult to work and produced low yields. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro’s cultivation dwindled: By the turn of the century in Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, Umbria, the Marches and Tuscany.

Farro would probably still be an extremely local specialty had the farmers of the French Haute Savoie not begun to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes. Their success sparked renewed interest in farro among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy as well, especially among trendy health-conscious cooks.  

POLYNESIAN CHICKEN
4 Boneless, Skinless chicken breasts
1 stick butter, divided in half
1 cup Frank’s Sweet Chili hot sauce
1 package Knorr Vegetable Soup Mix
1/4 cup flour
  • Preheat oven to 350 degrees.
  • Using a small food processor,  grind the Knorr soup mix into a fine dust.
  • Add the vegetable soup dust to the flour in a large plastic bag and mix well.
  • Dredge chicken breasts in soup and flour mixture.
  • In a large skillet over medium high heat, melt one half of the butter.
  • While that is melting, melt the remaining butter in a 2 cup measuring cup in the microwave.
  • Add the hot sauce to the measuring cup and heat an additional 20 seconds. Mix well. Set aside to cool.
  • In the skillet brown the chicken breasts on both sides until almost done. 
  • Spray a small cookie sheet with PURE.
  • Coat each piece of chicken with hot sauce mixture and lay on cookie sheet.
ITALIAN FARRO

small bag PEDON farro

2 tablespoons Frank’s Sweet Chili hot sauce
  • Bring a 2 quart pan of water to a boil.
  • Add the Farro and simmer, 10-12 minutes.
  • Drain thoroughly.
  • Add hot sauce and toss to coat.
  • Serve immediately.

GORGONZOLA GARLIC DIPPING SAUCE
1/4 cup gorgonzola crumbles
1/3 cup mayonnaise
3 cloves garlic
2 tablespoons buttermilk
salt and pepper to taste
  • In a small food processor, process the crumbles until finely ground.
  • Add garlic, mayonnaise, salt and pepper.  Mix until well blended.
  • Add buttermilk.  Add a bit more if you would like a thinner sauce.

CHICKEN with VERDE SAUCE

  • Spray casserole dish with PURE
  • Lay chicken pieces in bottom.
  • Generously salt and pepper chicken.
  • Cover with Fire Roasted Salsa Verde
  • Place a generous dollop of sour cream on top of each chciken piece.
  • Cover with grated Monterey Jack cheese.
  • Sprinkle with diced tomatoes and chopped cilantro.
  • Bake 45 minutes at 350 degrees.

Fire Roasted Salsa Verde 

My Source for awesome homemade verde sauce =  Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at www.nibblemethis.com 
His Source = Adapted from Steven Raichlen’s Planet Barbecue! 

1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste

  • Get your grill cooking at about 450f. 
  • Place the peppers and tomatillos on and sear them until all sides are blackened. 
  • This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes. 
  • Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat. 
  • Skin, seed, and dice the peppers. 
  • Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor. 
  • Quarter the grilled onions. 
  • Place them all in a food processor and pulse them until you get a salsa like texture. 
  • Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring. 
  • Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together. 
  • Season with salt and pepper to your taste.

Note: Chris is a wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at www.nibblemethis.com

Granola: Make extra to give as a gift!

Not only is granola super easy to make and fun to customize, it can also be a great gift! (Not that anyone still has shopping to do, I’m sure).
The cookbook More With Less provides a great template for making your own granola.
Step 1: Choose 7 cups of dry ingredients, including at least 2-3 cups of dry oats plus your choice of the following, and combine:
  • wheat germ
  • whole wheat f lour
  • wheat bran
  • wheat grits
  • cornmeal
  • soy flour, grits, or roasted beans
  • grape nuts
  • uncooked cereals
  • sunflower seeds
  • sesame seeds
  • pumpkin seeds
  • coconut
  • dry milk solids
  • nuts (chopped)
  • spices such as cinnamon, nutmeg
Step 2: In a separate bowl, combine 1 C of liquids of your choice. Ideas:
  • honey
  • maple syrup
  • molasses
  • oil
  • brown sugar
  • oil
  • melted margarine
  • peanut oil
  • coconut oil
  • milk or cream
Step 3: Mix well and bake in large greased baking pans at 300F for 30-60 minutes, stirring often.
Step 4: Add dried fruit and nuts as desired. Or even chocolate chips!
For more from-scratch recipes, visit my blog at http://thelocalcook.com

MAGIC MIDDLES & HOLIDAY WREATHS

I have been BAKING a ton of lately. When I stopped by to see Natalie and saw these cookies over at What’s for Supper which she had seen over at Recipe Girl I knew they were next on my list to make. Who doesn’t love chocolate and peanut butter? It’s hubby’s favorite combo. I experimented a little with caramels and marshmallows too.

MAGIC IN THE MIDDLE
DOUGH:
1½ cups (6¼ ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (3½ ounces) granulated sugar (plus extra for dipping)
½ cup (4 ounces) brown sugar, packed
½ cup (4 ounces or 1 stick) unsalted butter
¼ cup (2 3/8 ounces) smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING:
¾ cup (7 1/8 ounces) smooth peanut butter
¾ cup (3 ounces) powdered sugar

DIRECTIONS:

  • Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  • Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
  • Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
  • Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
  • Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
  • Bake cookies for 9-11 minutes, until they’re set.
  • Remove them from the oven and cool on a rack.

Yield: About 30 cookies

Cooking Tips

*These cookies freeze well. They would travel well too.



My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the steps for her arrive just to see them. She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

Fire Day Friday: Two Sides To Every Story

It has been a wintry week here in Knoxville.


After snow and highs below freezing for several days, last night we got hit with an ice storm too. The canopy over my outdoor kitchen was frozen solid and had icicles like this all the way around it.

So naturally, I was cooking inside, right? Kind of.

I still cooked my main course outside (Wood Fire Roasted Chicken Wings) after clearing an ice free path to our grills, but I wimped out and cooked my two side dishes inside.

Easy Saffron Rice

1 1/2 cups chicken stock
1/4 tsp turmeric
1/4 tsp saffron threads (don’t sweat it if you don’t have them)
1/4 tsp red pepper flakes
1 ea small clove garlic, minced
1 1/2 tsp fish sauce
1 cup jasmine rice
1/4 cup frozen green peas

Bring all ingredients except rice to a boil over medium high heat. Add rice and peas. Cook for 15-18 minutes (or until done according to rice package directions).

Roasted Chickpeas

1 can chickpeas (aka garbanzo beans), rinsed and drained
1 Tbsp oil
1/2 tsp kosher salt
1/2 tsp garlic powder
1 tsp Tony Chachere’s creole seasoning

Toss beans in oil and seasonings. Roast for 30-40 minutes at 350f, stirring every 10 minutes.

The chickpeas make for a great snack too! Kind of like “Corn Nuts” without the culinary guilt.

FINISHING SALTS ~ 1ST CHOICE NOT LAST

Need a gift for the cook in your life?  Consider giving a nice collection of Salt.
There are numerous different varieties of salt and each contributes a different flavor to a dish.  The variances are subtle but they are there and to an educated palate the differences can be quite strikinG.
On the list of salt that you can choose to use in your recipes iodized table salt should be the last edible choice, not the first.  The additives and iodine change the flavor and make it harsh and bitter.  What should you use?
Some Currently Common Salt Varieties and Their Uses

Kosher Salt

Kosher salt is the perfect, all purpose salt. It is flavorful without being harsh and the larger crystals allow the flavor to be more distinct from the food. Kosher salt comes in two types of crystals, fine and coarse. The large surface area of the salt crystals allows kosher salt to season meat to perfection without over salting. Kosher salt can be used at the table as well as in cooking and baking. Some of the more common uses for kosher salt are:
  • Breads
  • Pretzels
  • Seasoning meat and poultry
  • Table salt

Sea Salt

Sea salt is another type of salt that has iodine. The difference between sea salt and regular table salt is that the iodine in the sea salt occurs naturally. There are hundreds of different brands of sea salt and all are made in much the same way and derived from an ocean or sea. Sea salt is harvested by channeling sea water into large bins made of pure clay. The water is allowed to evaporate leaving just the salt crystals. Since sea salt is not as refined as some of the other types it commonly contains minerals like:
  • Iron
  • Zinc
  • Calcium
  • Iodine
  • Potassium
There are other trace minerals in sea salt as well. Sea salt has a delicate flavor and makes a good all purpose table salt. It normally comes in three grinds, from fine to course.

Italian Sea Salt

Italian sea salt is produced off the coast of Sicily. It is Interesting to note that the Italian sea salt has less sodium chloride than table salt.
The salt is gathered in the same way as regular sea salt. Its delicate flavor lends itself best to use as a finishing salt, to be added once a dish is complete. It is wonderful in salads, on sliced sun ripe tomatoes
with a little olive oil, or sprinkled on to meat just before serving.

Celtic Sea Salt

Celtic salt is harvested from the Atlantic Ocean off the coast of Brittany, France. The salt is harvested as it has been for centuries, with wooden rakes. Traditionally no metal is supposed to come in contact with the salt to maintain the purest and most delicate flavor.

Grey Sea Salt

Grey sea salt is a salt that is collected in the same way as Celtic sea salt and from the same area. It is a purplish gray color. This color comes from the inclusion of clay that is found in the salt flats where the salt is collected.
Grey salt is one of the best quality finishing salts available. It is wonderful on salads, sprinkled on flavored butters, or used on vegetables.

Fleur de Sel

Literally “flower of the sea” Fleur de Sel salt is made up of salt crystals that form naturally on the surface of the salt evaporation ponds. These crystals must be harvested under specific conditions. Most Fleur de Sel comes from Guerande , France. The flavor is unusual and delicate. It is a finishing salt used in salads, vegetables and grilled meats as well as to top some desserts such as caramels.

Black Salt

Black salt has a sulfuric flavor and is used primarily in Indian cooking. The flavor is reminiscent of eggs and is sometimes used by vegans to add an eggy taste to salads and tofu dishes. In traditional Indian dishes it is used in fruit salads, chutneys, and raitas.
Black salt is not a sea derived salt but is mined from the earth. It should not be used as an all purpose salt because of the flavor.

Hawaiian Red Sea Salt

Hawaiian Red salt is colored with natural iron oxide which imparts a subtle flavor to this salt. It is a finishing salt that is perfect for grilled meats. The iron oxide caused the salt to be any color from red to pink, depending on the amount of the mineral in the salt.

Smoked Sea Salt

Smoked sea salt is exactly that. It is sea salt that has been smoked in various ways to add an additional layer of flavor.

Himalayan Pink Salt

Although Himalayan Pink salt is harvested from the foothills of the Himalaya Mountains it is technically a sea salt. It is a marine fossil salt formed eons ago. It carries numerous trace minerals and is a delicious and beautiful finishing salt.

aprons 3

FRENCH ONION CHICKEN

These were serious Dolly Parton chicken breasts that I found on sale.  I just didn’t realize HOW big they were until I opened the package today.  I made these tonight with bone in breasts, but next time will use boneless to make the meal easier for everyone.

FRENCH ONION CHICKEN
4 chicken breasts
4 tablespoons butter
4 slices bacon, diced and browned
1 package Laura Scudder’s French onion dip mix
2 tablespoons dehydrated red pepper
1/3 cup flour
1 large bunch green onions, sliced
2 cups homemade chicken broth
PURE
1 cup sour cream

  • Rehydrate the dehydrated red pepper in chicken broth for an hour before beginning to cook.
  • In a large skillet melt butter.
  • Sift together the flour and Laura Scudder’s green onion dip mix into a large plastic bag.
  • One at a time dredge chicken in flour mixture coating well.
  • Brown chicken on both sides until crisp.
  • Using an electric skillet, spray with PURE.
  • Add browned chicken breasts.
  • Gently pour the broth mixture around the edges of the chicken. 
  • Top chicken pieces with green onions.
  • Set on 200 degrees and simmer for an hour.
  • Brown bacon and drain oil.
  • Remove chicken and keep warm.
  • Sprinkle the bacon over the chicken pieces.
  • Bring drippings to a boil and reduce to 1 cup.
  • Remove from heat and quickly whisk in sour cream for gravy.
  • Serve with mashed potatoes.

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS







CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips

  • Preheat oven to 350 degrees.
  • Sift together the flour, soda, teaspoon of salt and cinnamon.
  • In a large mixing bowl, cream the butter.
  • Add the brown sugar and blend well.
  • Add eggs, one at a time, blending well after each one.
  • Add vanilla and blend until light & fluffy.
  • Add flour mixture and blend until smooth.
  • Gently mix in oatmeal and 2/3 cup peanuts.
  • Set aside 2 cups of mixture.
  • Press the remaining mixture into the bottom of a 9×13 well greased baking dish.
  • Scatter the blueberries randomly over the top of the oatmeal mixture.
  • In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
  • Stir in vanilla, raisins and remaining peanuts.
  • Spread over the oatmeal layer.
  • Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
  • With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
  • Bake 30 minutes.
  • Cool completely before cutting.

Fire Day Friday: Beefy Bite Appetizers

It is the holiday season, which unleashes a torrent of parties and get togethers.

That means it is advantageous to have an extra appetizer, hors d’oeuvres, or dessert snack trick up your sleeve. So tonight I played around with an idea I had for an appetizer. This is work in progress kind of thing.

Steak Wrapped Tater Tots

I know. That’s twisted. But sometimes you just have to cut loose and do something different.

For the first round, I cooked tater tots (well, actually Ore Ida Crispy Crowns) according to directions. I placed each one on a 1″ strip of milanesa style sliced beef (thin sliced sirloin) and topped with a variety of ingredients like pickled sweet jalapeno (we used Hobo Howey’s Jalapeno Treats), cheddar cheese, and steak sauce.

I rolled them up and secured with a toothpick and seasoned with a little bit of steak rub (I used Dizzy Pig Cow Lick).

I tried cooking them on the griddle plate of my grill cooking at 450f. It only took 1-2 minutes per side.

While it gave good sear marks, the sides didn’t get much radiant heat so they weren’t as evenly cooked as I would have liked.

It was 35f outside while I was cooking these, but I could not resist making a second attempt. This time I did the same thing but went with direct heat.

That cooked through much better.

And despite my fears the cheese would melt out during the cook, it finished just right.

Lessons learned:

  1. Instead of using a griddle pan, go for direct heat like grilling or broiling.
  2. If using cheese, start with your tater tot facing the hot side (below for grilling, above for broiling) for the first minute.
  3. Serve these quickly after cooking. These are not a “cook and leave on the table” kind of thing if you want to impress.
  4. Idea for the world’s most awesome slider – A juicy lucy style slider with a crispy crown and cheddar inside. Gonna work on that one.
  5. After testing the varieties twice tonight, I think our favorite is a combo of the sweet pickled jalapeno and cheddar. The sweet and heat combine perfectly.

Tell me: When the pressure is on during the holidays, what is your “go to” appetizer/snack?

Green Chili Cheddar Eggs

This healthy meal would make a great brunch. In our case, dinner but we love breakfast for dinner.  It made for several days of leftovers so I was able to enjoy it for breakfast too!

I love green chiles, I was a little cautious about putting 2 cans in here but I am SO glad I did. I think people tend to shy away from the green chiles as they think they will be spicy.  Well, they aren’t really spicy, just super flavorful.
We ate this with an awesome southwestern hash that complemented the eggs beautifully.  There was nothing spicy about this meal, just full of flavor.  It was also very hearty and filling as well as incredibly healthy!

Green Chile Eggs Recipe

8 eggs
2 tablespoons milk
1 tablespoon all purpose flour
4 ounces cheddar cheese
2 (4 ounce) cans chopped green chiles

Preheat the oven to 375 degrees.  Spray a 9 inch pie plate with cooking spray. 

Whisk the eggs in a large bowl.  Stir in the milk and flour, then mix in the green chilies and cheese.  Pour into the prepared pie plate. 

Bake in the oven until the center is set, about 35-40 minutes.

Total calories = 1089 calories
8 servings = 136 calories per serving

Green Chili Cheddar Eggs + Southwestern Hash = 311 calories


Check out more recipes on Debbi Does Dinner Healthy!

Try a New Recipe: Chewy Chocolate Gingerbread Cookies

Try as I may, I just can’t think about December recipes without coming back to cookies. Holiday cookies are the best, and these cookies are our family’s all-time favorites. A classic Martha Stewart recipe, but worth Every Single Masochistic Step. Truthfully, they take some time but it’s not that bad, and you can divide it up and make them in stages if you need to.
Fresh ginger, molasses and high quality chocolate make these cookies spectacular. Please don’t even consider skipping the fresh ginger, or you’ll be sorry.
Chewy Chocolate Gingerbread Cookies
Makes 2 dozen

7
ounces best-quality semisweet chocolate
1 1/2
cups plus 1 tablespoon all-purpose flour
1 1/4
teaspoons ground ginger
1
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1
tablespoon cocoa powder
8
tablespoons (1 stick) unsalted butter
1
tablespoon freshly grated ginger
1/2
cup dark-brown sugar, packed
1/2
cup unsulfured molasses
1
teaspoon baking soda
1/4
cup granulated sugar

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.


2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.


3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!