[CH] Last Night's Dinner Recipes

Jonathan T. Smillie (jsmillie@protix.com)
Wed, 07 Jul 1999 10:48:15 -0500 

Greetings in El Grande's Name, fellow CHers!

I've been lurking/skimming for the last couple of months (been on the road
a lot, had some limited access to email), and haven't posted much in a
while, so thought I'd come back by sharing the recipes I made for dinner
last night; partly because they're rather good, and partly because one of
them is similar to, but a slightly different take on, the wilted lettuce
from yesterday. All of these recipes stem from a Better Homes and Gardens
"Hot & Spicy" recipe magazine sent to me some months ago by a friend from
Daytona. I'm giving these with their prescribed spicy ingredients- all of
them can, of course, be spiced up according to your likes/desires. 

Here's the menu:

Pollo Rellenos
Warm Mexican Potato Salad 
Hot-Style Garlic Greens 

1. Pollo Relleno

4-6 boneless, skinless chicken breasts (depending on how many you're feeding)
1 4oz. can (or fresh if you've got them) whole seeded green chiles  
4-6 slices of Monterey Jack cheese 
1/2 cup cornmeal 
1 egg, beaten 
1/2 package taco seasoning (I improvised using cumin, coriander, paprika
and a little salt- about 1/2-1 tsp.each) 
small amount chopped fresh cilantro 
Ground black pepper to taste 
Ground red pepper (substitute your favorite ground chile - I used powdered
habanero) to taste. 
Shredded Monterey Jack cheese for topping 
Hot sauce, picante sauce or taco sauce for topping (if desired)

Preheat oven to 375 degrees F. 

Using a meat mallet, flatten chicken breasts to about 1/8 inch thickness.
Set aside. 
Combine cornmeal and taco seasoning in a bowl; have beaten egg in another. 
Slice green chiles in half and spread flat. Place one half green chile on
one chicken breast. Top with a slice of cheese. Season to taste with
cilantro, black pepper and ground chile. Fold in sides of chicken breast,
then roll up from one end. Dip rolled chicken in egg, then in cornmeal.
Repeat for each chicken breast, then bake in 375-degree oven for 25-30
minutes. Top with your favorite sauce and shredded cheese. 

2. Warm Mexican Potato Salad

1 lb. small new potatoes, quartered 
1/2 cup picante sauce 
2 Tbsp. lime juice 
1/2 tsp. salt 
1/2 tsp. black pepper
1/2 tsp. ground red pepper or chile of choice 
1 large ripe tomato, chopped 
1/2 cup sliced pitted olives 

Boil potatoes until tender. While this is going on, combine picante sauce,
lime juice, salt, black pepper and ground chile in a bowl. Microwave 1
minute or until hot (you could also do this on the stove). Place potatoes
in serving bowl, add tomato and olives; pour sauce over all and stir to
coat. Serve immediately. 

3. Hot-Style Garlic Greens (originally spinach; I used other greens) 

1 Tbsp. cooking oil 
1/2 tsp. chile oil (use more if you like - I did!) 
8 cups spinach or other greens (I used mixed lettuce) 
1 small red or yellow bell pepper, julienned 
4 (or more) cloves garlic, minced 
1.5 Tbsp. Thai fish sauce (or soy sauce) 

In a wok or deep skillet, heat oil over medium-high heat until a piece of
garlic dropped in sizzles immediately. Add garlic and stir-fry 15 seconds.
Add sliced bell pepper and stir-fry 2 minutes; add greens and stir-fry 2
more minutes. Add fish or soy sauce, stir to coat, and serve immediately. 

Hope you like them!

Jonathan


 


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Jonathan Smillie                                             
Installation & Training Team Manager    
ProTix, Inc.                                                     
jsmillie@protix.com / www.protix.com                                         
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