What's Happening at Our House

It has been quite a week around our house as we get ready to celebrate the holidays. Actually, our traditions have increased over the years to the point where we can barely keep up with them! This year we dug out the giant Bethlehem lighted tree, drug it up the stairs and set it up. Would you believe the middle portion lights didn't work? But, being an enterprising young....scratch that...middle-aged man, Paul quickly added some of his own and now you can't tell. One crisis averted. We were gonna scratch the Christmas Eve party this year...which btw, is a lot of work. We thought we'd just get together and go out somewhere. But people protested..."but it's so much fun"... so the party is back on.

I love my family! This year, they provided the high point of the week....and the lowest. Let's start with the lowest. My sister calls me and says "A separate package is arriving for Paul. Tell him he can open that one whenever he likes." So today when the doorbell rang... and the guy handed me a package for Paul, I laid it on his chair. When he got home from mass I announced that he could open the box on the chair. We opened it together with little quirky and fun smiles on our faces.... and it revealed....... Alton Brown's Good Eats III..... and Paul said "Oh shit." It was one of my presents he'd ordered. Of course he won't let me look at it, says it's getting wrapped for Christmas. I'm excited, I will have the whole set.

The high part of the week was an email from my niece Erin, with a recipe for a dish I like to order at El Pinto in Albuquerque (when I'm not having the giant taco salad). So thanks Erin, we love having it!

Also, if you haven't met my friend Joan Radell (who adds so much to this blog), try friending her on Facebook because she makes the most incredible Etsy bags you ever saw! Who knows, you may need an extra (quality) gift!

Green Chile Chicken Stew & Green Chile Sauce

By Jim and John Thomas of El Pinto restaurant in Albuquerque, New Mexico

INGREDIENTS

Green Chile Chicken Stew Ingredients

• 1/2 pound chicken tender or chicken breast meat cut into 1/4-inch pieces

• 2 cups chicken stock

• 1 cup medium sized red potatoes cut into 1/2-inch cubes

• 1 cup Green Chile Sauce (see recipe below or substitute El Pinto Green Chile Sauce)

• 1 Tablespoon vegetable oil

• 3/4 cup whole kernel corn (fresh or frozen)

• 2 Tablespoon all purpose flour

• 2 teaspoons granulated garlic

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

Green Chile Sauce Ingredients

• 2 Tablespoons olive oil

• 1 pound fresh roasted, peeled and chopped green chile

• 1 16 ounces can diced tomatoes

• 1 large white or yellow onion sliced

• 1 clove minced garlic

• Salt to taste

DIRECTIONS

Green Chile Chicken Stew Steal This Recipe® step-by-step Instructions: 1. Heat vegetable oil in a pot.
2. Add flour and make into a roux for the stew base.
3. Wisk in chicken stock so no lumps form.
4. Add chicken, potatoes, garlic and green chile sauce.
5. Bring to a boil.
6. Simmer for 40-45 minutes or until the potatoes are tender and the chicken is cooked.
7. Add corn and bring back to a boil.
8. Season to taste and serve with warm flour tortillas.

Green Chile Sauce Steal This Recipe® step-by-step Instructions:1. Heat oil in a large pan.
2. Add onions and cook until caramelized, about 10 minutes.
3. Add garlic and cook until fragrant, approximately 1-2 minutes.
4. Add green chile and a can of diced tomatoes with juice.
5. Season to taste.
6. Bring to a bubble and then simmer for 10 minutes to let the flavors blend together.
7. Use as a base for enchiladas, green chile stews or to put over cooked meats.