Pozole (Chicken And Hominy Soup)

Posted on May 4, 2016 by admin
Pozole (Chicken And Hominy Soup)
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For the Pozole
  1. 1 whole chicken
  2. 1 whole white or yellow onion, cut in half
  3. 5 cloves garlic
  4. 2 tablespoons Knorr chicken bouillon
  5. 1 bay leaf
  6. Large can hominy (6lbs), strained
Green Pozole Sauce
  1. 1 pound tomatillos, husked and washed
  2. 1-5 serrano chiles, washed *quantity depends on how spicy you like it
  3. 4 garlic cloves, skin on
  4. 1 whole white or yellow onion
  5. Handful fresh cilantro
  6. Salt to taste
Garnishes
  1. 4-6 limes cut into quarters
  2. 10 radishes cut into slices
  3. ½ green cabbage, sliced thinly
  4. 1 white or yellow onion, finely diced
  5. 1 avocado, cut into strips or dice
  6. 1 package queso fresco, crumbled
  7. Dried oregano
  8. Dried piquin chile
  9. 1 package tostadas
FOR THE POZOLE
  1. Place the chicken, onion, garlic, bay leaves and Knor chicken bouillon and salt into a large stockpot; add enough water to cover the chicken. Over medium-high heat bring the water to a boil, allow the water to boil rapidly for 5-10 minutes, then cover the pot and reduce the heat. Simmer the soup till the chicken is done.
  2. When the chicken is cooked, remove the chicken from the pot and place in a large bowl to cool.
  3. Carefully strain the soup into a new stockpot to remove the seasoning ingredients (bay leave, onion and garlic) as well as any debris from the chicken.
  4. When the chicken is cool enough to handle, shred it into small pieces and return to the new stockpot. Now add the hominy and green sauce, cover and bring to a simmer; cook for an additional hour to soften the hominy and blend the flavors.
FOR THE GREEN SAUCE
  1. Heat a comal (griddle) or large cast iron skillet over medium-high heat.
  2. Place the tomatillos, onion, garlic cloves and Serrano chiles on the heated comal and char until blackened on all sides. *When the tomatillos begin releasing juices they are finished and should be removed from the hot comal.
  3. Transfer all of the charred ingredients to a blender and blend with the cilantro and salt. Blend until smooth.
  4. Taste and adjust accordingly.
SERVING
  1. Ladle a spoonful of soup into a bowl and serve alongside a platter of the garnishes.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Macaroni and Cheese with Garlic-Parsley Breadcrumbs

Posted on April 27, 2016 by admin
Macaroni and Cheese with Garlic-Parsley Breadcrumbs
Serves 9
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Ingredients
  1. 1 (16-ounce) box medium pasta shells or elbow macaroni
  2. 6 tablespoons butter, divided
  3. 4 tablespoons all-purpose flour
  4. 1 quart whole milk
  5. 8 ounces sharp white cheddar, grated
  6. Salt and pepper to taste
  7. 1/4 teaspoon nutmeg
  8. 2 1/2 cups grated yellow cheddar
  9. 1/2 cup homemade breadcrumbs
  10. 2 cloves garlic
  11. 2 tablespoons parsley, minced
Instructions
  1. Preheat oven to 350 F.
  2. Boil pasta in generously salted water until al dente. Strain and reserve in the baking dish.
  3. In a saucepan, melt 4 tablespoons butter over low heat. Add flour, stirring to combine until smooth. Pour in the milk and whisk to combine. Bring to a simmer.
  4. Add the white cheddar, and whisk constantly until smooth and slightly thickened. Add the salt, pepper and nutmeg.
  5. Pour the milk and cheese mixture over the pasta, and stir to coat evenly. Add two cups of the grated yellow cheddar and stir to combine. Sprinkle the remaining 1/2 cup of yellow cheddar over the top.
  6. In a small bowl, combine breadcrumbs, garlic and parsley. Sprinkle over the pasta.
  7. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and sprinkle over the breadcrumbs.
  8. Place in the oven and bake 40 - 45 minutes or until the breadcrumbs are golden brown and the cheese is bubbly.
Notes
  1. Recipe courtesy of Le Creuset America, © 2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Italian Meatballs and Noodles

Posted on April 27, 2016 by admin
Italian Meatballs and Noodles
Serves 4
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Ingredients
  1. 1 tablespoon olive oil
  2. 1/2 cup finely chopped onion
  3. 1/2 teaspoon minced fresh garlic
  4. 1 teaspoon dried Italian Seasoning
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon pepper
  7. 1⁄8 teaspoon crushed red pepper (optional)
  8. 1 can (28 ounces) crushed tomatoes
  9. 2 large zucchini (approx. 8” x 2”)
  10. 1 tablespoon olive oil
  11. 1/4 teaspoon kosher salt
  12. 1/4 teaspoon pepper
  13. Fresh chopped flat leaf parsley
  14. Grated Parmesan cheese
MEATBALLS
  1. 1/4 cup finely chopped onion
  2. 1/2 teaspoon minced fresh garlic
  3. 2 tablespoons grated Parmesan cheese, plus more for serving
  4. 1/4 cup milk
  5. 1/2 cup panko bread crumbs
  6. 1 teaspoon dried Italian seasoning
  7. 1 egg, lightly beaten
  8. 1/2 teaspoon kosher salt
  9. 1/4 teaspoon pepper
  10. 1 teaspoon Worcestershire sauce
  11. 2 tablespoons chopped fresh flat leaf parsley
  12. 1 pound lean ground beef or turkey
  13. 1-2 tablespoons olive oil*
Instructions
  1. Attach bowl and flat beater to KitchenAid® Stand Mixer. Place all meatball ingredients except beef/turkey and olive oil in bowl and mix on low speed until combined. Add beef/turkey and mix until just combined. Scoop 2 tablespoon portions and roll meatballs. Heat 12-inch non-stick skillet over medium heat and add 1 tablespoon olive oil.* Cook meatballs, turning carefully with spatula until browned on all sides, about 6 minutes. Remove meatballs to a platter.
  2. Add 1 tablespoon oil to pan and cook onions over medium heat for about 4 minutes or until translucent. Add garlic, Italian seasoning, salt, pepper and crushed red pepper and cook for a minute. Add tomatoes to pan and stir scraping up any browned bits. Add meatballs back to pan, cover and reduce heat to maintain a low simmer for 20 minutes.
  3. While the sauce is cooking, attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of zucchini. Center one zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini. Cut spiralized zucchini to desired length.
  4. Heat another 12-inch skillet over medium heat and add 1 tablespoon olive oil. Add spiralized zuchhini and sprinkle with salt and pepper. Cook zucchini while tossing with tongs for 2 to 3 minutes or until slightly softened and just starting to release some juices.
  5. Divide the noodles among 4 or 5 bowls and top with meatballs and sauce. If desired, sprinkle with Parmesan cheese and parsley.
Notes
  1. To cook meatballs in a regular skillet, increase oil to 2 tablespoons
  2. ©2014 KitchenAid. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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