Grilled Green Chile Chicken

greenchilechickenHere in the Southwest, we tend to use chiles of one sort or another in just about everything. And like most people in America at least, we struggle to find new ways to use chicken, our pretty much favorite meat.

Chicken and chiles are a natural pairing, and this is just another nice way to make a okay dinner just a bit brighter and livelier.

You can of course dial the heat up or down as you desire.





  • 1/2 cup Olive Oil
  • 3 Tablespoons Lime Juice
  • 2 whole Chipotle Peppers In Adobo Sauce (more To Taste)
  • 2 cloves Garlic
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 6 whole Boneless, Skinless Chicken Breasts
  • 6 whole Hatch, Anaheim, Or Poblano Chiles
  • 1/2 pound Monterey Jack Cheese, Cut Into Slices Or Grated


  1. Make the marinade: combine the olive oil, lime juice and 1-2 chipotle peppers in adobe, garlic, cumin and salt and pepper in a blender and whirr up  until smooth.
  2. Place the marinade in a large plastic bag and add the breasts. Massage to make sure all are covered well, and refrigerate for 4-12 hours.
  3. Grill your chiles until outside is blackened, remove the skin, open by slicing off the stem end, removing the seeds and membranes (most at least–this is where the heat is) and reserve, one for each breast filet.
  4. Grill the chicken until done, placing one chile on the top of each breast once turned. When both sides are done, add a couple of slices of cheese of your choice. Monterey is fine, but also consider pepper jack, or any other Mexican slicing cheese that melts well. Cover with a pan after shutting down the grill or moving to another location just until the cheese is melted.
  5. Serve with anything that you wish.


NOTES: You can serve with salsa or pico de gallo, beans and rice, or tortillas warmed and make tacos. Or you may any sides at all that you wish, such as potatoes and other veggies roasted or grilled.

SOURCE: Pioneer Woman


Coconut Chocolate Ganache*

This would not be traditionally thought of as a “healthy” alternative, but plenty of folks do prefer using coconut products rather than dairy.

A regular ganache is made with chocolate and cream. This is made with chocolate and coconut milk.

Believe me, it’s utterly amazingly succulently terrific and the cream version doesn’t have a single step on this.

For those trying to cut calories, use the highest cocoa percentage you can tolerate. Seventy-two percent works for me, but sixty percent is also good.

Some recipes call for whipping the finally product but I found that unnecessary.


  • 10 oz or so of chocolate, whatever cocoa strength you desire from bittersweet to milk.
  • 1 can of coconut milk, chilled overnight in the fridge (this is essential!)


  1. Place the chocolate over simmering water in a bowl or microwave it until it is melted.
  2. Open the can of coconut milk and with a spoon remove the solids (don’t worry if some of the liquid gets in too, it will be fine). About 1/2 of the can will be solid.
  3. Add to the melted chocolate and stir until the solids are also melted. Whisk well to combine.
  4. Cool to the appropriate consistency you wish, warm to pour over something, or refrigerate until its very thick for frosting. Warm slightly on the counter if it’s harder than you wish from refrigerating.

SERVES: enough for a 9 x 13 cake or 2 layers

HINTS: you could also use unsweetened chocolate and add sugar substitutes to really take down the calories, but I’m not sure about graininess problems, or about what combinations work best for taste.

SOURCE: Sherry Peyton

Oh Gosh, It’s Good! Chocolate Cake*

quinoacakeWith low carb desserts, there is most always a tradeoff. You just lose something. Often it’s taste, and that’s unforgivable. Often it’s texture, and that’s sad, but usually acceptable.

Well, that was until now.

This cake is actually as chocolaty as you would expect looking at it, and it’s moist too. The texture is close enough that unless you tell people, I suspect few would guess that it has no white flour in it at all. In fact it has a grain–quinoa.

The quinoa can feel a bit pebbly but if you soak your quinoa over night, that disappears as well.

I played a bit with the sugars. Be advised that I don’t use Splenda© because recent studies show that it raises glycemic indexes and it has a nasty habit of causing diarrhea in a lot of people. Aspartame and Saccharine are equally as bad. Erythritrol is natural and does not raise the glycemic index.  It is about 70% as sweet as sugar. Monk Fruit  in the Raw is also natural and is equal in sugar strength. Stevia is much sweeter than sugar so you use less, but it does have an after taste. Swerve is part Erythritrol and another process and about the same price. I used my own combination of these to arrive at a sweetness that I found perfectly fine.


  • 2 cups cooked quinoa. Cook according to package directions. I recommend soaking in water over night and draining well first.
  • 1/3 cup full fatted milk (use any substitute you wish if you wish)
  • 4 whole eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter (or any substitute you wish)
  • 1/4 cup melted coconut oil
  • 1/2 c Erythritrol
  • 6 packets Monk Fruit in the Raw
  • 1/4 c regular sugar
  • 1 cup unsweetened cocoa powder Ghirardelli
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat the oven to 350°F and then line two round cake pans (or a 9×13” pan) with parchment paper, or use a 9 x 13 baking dish.
  2. In a food processor or blender, combine the eggs,  milk and vanilla extract then blend for ten seconds to combine.
  3. Add the cooked and cooled quinoa along with the melted and cooled butter and coconut oil  then blend until completely smooth, about thirty seconds to one minute.
  4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and salt).
  5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
  6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.


NOTES: As it stands this is gluten-free, low carb. You can make it vegan by opting out of the butter for a substitute. I found the proportions of sugar worked just right for me, but you can eliminate all the sugar if you wish (1/4 c) in favor of other substitutes. Swerve I think would work fine alone. I know that Splenda if you choose it, sucks up moisture, and so the cake will lose some of it’s moistness which I find unacceptable. This was very moist and retained it through a week in the fridge under plastic wrap.

SOURCE: Adapted from Making Thyme for Health

Some Spicy Dills

Spicy DillsI made these up about six weeks ago, and just opened them last night. The wait was worth it.

These turned out very well indeed.

Especially if you like some heat in your dills.

Since you can regulate the number of jalapeño or Serrano chiles that you add,  why I guess there is no excuse not to make these.

Don’t wait until the season is ripe, you can now buy small bags of small cucumbers which are perfect for this recipe year round in most grocery stores.

So get a move on.


  • 3 cups water
  • 5 cups white vinegar
  • 1/2 cup salt
  • 5 lbs whole pickling cucumbers
  • 10 cloves garlic
  • 12 sprigs dill
  • 3 jalapenos quartered


  1. Prepare the jars by scalding the jars, and lids and rings and then leaving in the water (turned off until ready to pack.
  2. Add the water, vinegar and salt to a saucepan and bring to a boil.
  3. Set aside at a very low simmer while you pack the jars.
  4. Distribute the cucumbers, garlic, dill and chiles between the jars (about 3 pints I found)
  5. Pour the pickling liquid over the contents, bringing it to the lower rim of the can.
  6. Affix the lid and then the screw top. Don’t screw on the lid too tightly, just securely.
  7. Sit on the counter and allow to cool.
  8. Test each jar to make sure the seal has taken. Press down and it should not pop up. You may have heard most of not all “ping” but pulling down the lid themselves. It’s fine if one or more doesn’t, as long as it stays down when you push it.
  9. Unsealed jars should be stored in the fridge and consumed. Sealed jars, once cooled can be stored in a pantry.
  10. Let jars sit for 6 weeks to properly “age”.

SERVES: I got 3 jars from a bag of store bought snacking cucumbers.

TIPS: You can of course vary the heat by the amount of chiles you place in the jar. cutting the chiles open will help making the cukes hotter than leaving them whole.

SOURCE: Rufus’ Food and Spirits Guide

Pitter-Pat Pancakes*

pancakesI’ve been looking for easy ways to eliminate wheat flour which spikes the glycemic index. So I find myself trying a lot of new recipes. Some I know will no live up to taste or texture and will be discarded, but if I can replace half or more, I figure I’m doing okay.

This recipe was a huge success, and I promised my husband that he may well have seen the last of regular pancakes. This recipe is that good.

There is a minor different taste as you would expect but really once you put on the usual toppings, whether they be fruit, syrup or so forth, you really barely notice the different.

As to texture, they puff up exactly as they should, and look like a pancake should. They are light and fluffy. I’d be willing to bet that if you substituted without telling your family or friends, they might wonder what was the slightly different taste in the pancakes, but never guess it was made from soy flour rather than wheat.

Give them a try.


* 2 eggs
* 1/4 cup soy flour
* 1/3 cup sour cream (full or reduced fat is fine)
* 1 tsp baking powder
* 1 Tbsp olive oil (two can be used for density)
* 1 Tbsp whole flaxseeds (meal can be used)
* 1/8 tsp salt (more or less to taste)


  1. Mix everything together as you would regular pancake batter. The consistency will be about the same.
  2. I use about a 1/3 measuring cup to make about 4 inch pancakes. Cook in the usual fashion.

SERVES: 1-2 (makes about 3 4-inch pancakes)

NOTES: you can of course add blueberries or mashed bananas if that is how you like yours.

SOURCE: Spark Recipes

Maid-Rites are Made Right

Crock-Pot-Iowa-Maid-RitesThis sandwich is something of an institution in Iowa and if my sources are correct, it has its followers in other parts of the Midwest as well.

I cannot vouch for the recipe as being authentic, but my husband ( who is Iowa born and bred) claims it sure tastes like he remembers them. I think I personally ate one during my twelve years of living in that state at an auction I believe, so my recollection is not nearly as strong.

In any case, they do taste good.

So if you want a loose-meat sandwich which is NOT a sloppy Joe, you might want to try this.

Kids, need I add, love ‘em, and they are great for tailgating, Sunday football in general, or weekend grills. Start it and put it in the crock pot and forgetaboutit.


  • 3 lbs Ground Beef
  • 1 small Onion, chopped
  • 1 Beef Bouillon Cube
  • 1 Chicken Bouillon Cube
  • 1  1/2 cups Water
  • 2 tbsp Brown Sugar
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Soy Sauce
  • Any toppings such as ketchup, mustard, cheese, pickles, etc
  • Hamburger Buns


  1. Put the ground beef, chopped onion, bouillon cubes, water, brown sugar, vinegar, Worcestershire and soy sauces in the crock pot. Stir together to combine ingredients and break up the ground beef.
  2. Cook on High for 4 hours.
  3. Stir occasionally to combine ingredients as they cook and to keep the beef from clumping together. After the first hour, leave the lid off until the liquid has evaporated to a consistency to put on the buns (fairly dry but not completely so). Return the lid and continue on a lower setting until ready to eat.
  4. Serve on hamburger buns with your favorite toppings.


NOTES: People have specific preferences for the toppings. Some swear by mustard, others by ketchup. Chopped onions and pickles are fairly standard. Cheese? not so much.

SOURCE: The Slow-Roasted Italian (but truthfully, this same recipe is found a lot of places, so I have no clue who the originator is.)

Chorizo-Pork Meatballs

Chorizo-Meatballs_s4x3I do love appetizers. In fact to me it’s a great way to enjoy a lazy Sunday, grazing while watching some football. Also works for Saturday too.

Anyway, I make regular meatballs for spaghetti and then there are Swedish ones for a hot dish which is nice, but then there are SPICY ones!

I worked this one up myself, mostly because it wasn’t too hard to figure out–just put in the usual stuff with some hot stuff and voilá it pretty much works.


  • 1/2 lb chorizo, casing removed
  • 1 lb ground pork
  • 1/3 c finely minced onion
  • 1 large jalapeño finely minced
  • 1 tbsp flax seed meal (use breadcrumbs as an alternative and then use about 1/4 c)
  • 1 tsp garlic granulated
  • 1/2 tsp cumin
  • salt and pepper
  • 1/4 c chopped parsley
  • 1 tbsp Worcestershire sauce


  1. Mix it all together with your hands until well blended but do not over handle as the meat becomes tough.
  2. Using a melon scoop, place by scoops onto a parchment lined cookie sheet and bake at 400° for about 20 minutes.
  3. Please note that the grease in the chorizo will bleed out of the meatballs and will caramelize around so kind of break those bits off when you remove from the pan.

SERVES: About 30 meatballs

NOTES: You can serve this with any number of dips from a ranch, blue cheese, cheddar cheese, or pepper jack. Also BBQ sauce. Fairly infinitely versatile in that respect.

SOURCE: Sherry Peyton