0 Green Chicken Chili Verde

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When we go out to our favorite Mexican restaurant, my husband always orders Chili Verde. This recipe is a spin on his favorite, using chicken instead of pork. It is full of flavor from a selection of favorite peppers and is a lot easier to make than you would think.  I've adapted this recipe from Serious Eats, a great place for recipes!

I used a mix of poblano, Anaheim, and serrano peppers. If you want a spicier dish, choose peppers that pack more heat, like jalapeno or habanero peppers. The key is you want a mix of peppers for a lot of flavor.  You can roast your peppers in the oven, under the broiler, or on your bbq grill.  I like to roast them directly on my gas cooktop. You will hear snaps and crackles, but don't worry, this is completely normal. You want to get your peppers as black as possible, all the way around.

After charring your peppers, you will want to wrap them in a clean paper towel and stick them in a closed plastic bag. Let them steam for about 10 minutes. Take them out and use the paper towel to rub off the charred skin. Don't worry if there are little bits of black stuck to them. It adds to the flavor. Do not run the peppers under water...you will remove too much of the flavor.

After roasting my serrano peppers in the oven, (500 degrees for 20-30 min) I cut them in half and removed the seeds and membranes. You can keep the seeds and membranes in the pepper if you want more heat. 

You can make this recipe in a slow cooker, but to save TIME, I love using a pressure cooker.  Even better, I love using FROZEN boneless, skinless chicken breasts, saving more time. Chicken is put in first, then everything else is dumped on top: tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a pinch of salt. I did not need to add any liquid. There is plenty from the chicken thawing and juices from the tomatillos. HOWEVER, depending on the type of pressure cooker you have, you may need to have 1/4 -1/2 cup liquid in your pot. Chicken stock is a good choice.

After pressure cooking on HIGH for 15 minutes with a quick release, remove the chicken and set aside. Use an immersion blender or transfer in batches into a blender to create the sauce. 

Shred the chicken with two forks and put back into the blended sauce.  Season to taste.

We like to put the Green Chicken Chili on a warm flour tortilla and top with cheese and cilantro. 

Roll it up burrito style and top with additional sauce and cheese if desired. 

Hubby declared this recipe a winner and I will make it for Cinco de Mayo!

Green Chicken Chili


0 5 Rules for Cooking With Grass Fed Beef

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I had the opportunity to try cooking some beef from the Jones Creek Beef company, a local company that has their product in Walmart and other stores nationwide

What does "grass fed" mean? Jones Creek Beef raises their cattle from birth to harvest, in its natural environment, a grassy pasture, left alone to graze to its hearts content. Cows are meant to eat grass and most beef marketed to the consumer is fed on grain. 

Grass fed beef from Jones Creek is:
  • lower in total fat, so it requires a different approach to cooking
  • lower in saturated fats
  • higher in vitamin E
  • higher in B vitamins
  • higher in minerals, calcium, magnesium and potassium
  • higher in total omega-3 healthy fatty acids
  • NO growth hormones or steroids 
I was so excited to try their chuck roast, and used my tried and true method of cooking it. Much to my dismay, it cooked faster than I expected, leaving me with a very well done roast. This is NOT the fault of the meat ~ I made the mistake of not being educated about cooking grass fed beef. If you follow these 5 rules, you will have a tender and tasty cut of meat.

Rule # 1 - Preparation is Key
Never, ever thaw out your grass fed beef in the microwave. Allow it to thaw in the refrigerator, which may take up to 3 days, depending on the size of the package.

Bring your meat come to room temperature by letting it sit on the counter for at least 30 minutes. This prevents the meat from being "shocked" when browned/seared over high heat.

Use a marinade (2 T. olive oil rubbed on the meat; sit for 2 hours at room temp or overnight in the fridge) to keep the meat from drying out. Grass fed beef is naturally lean. You can also use a needle meat tenderizer to allow heat, marinade, and allow your meat to cook more uniformly. Using these methods will also reduce the cooking time.

Rule # 2 - Cooking Temperature is Important
Preheat your oven, pan or grill before cooking. When grilling, sear each side QUICKLY over med-high heat to seal in juices then reduce to a MEDIUM or LOW heat for finish. When roasting, sear each side of the beef in a light oil, then bake in a covered oven safe dish. Low and slow is the way to go. A general rule of thumb is to reduce the temperature by at least 50 degrees. For roasts, bake at 225 degrees or in a crock pot on low. Time is dependent on the weight of the cut.

Rule # 3 - Adjust your cooking time
Grass feed beef is high in protein, low in fat, will cook in 30% less time and will continue to cook when removed from the heat source. Resting meat will typically rise up to 10°F-15°F in temperature in 8-10 minutes. Resting also allows the juices in the meat to redistribute, allowing for a juicy, tender piece of meat. 

Rule # 4 - Don't Lose Precious Moisture
Never use a fork to turn your beef or juices/moisture will be lost. Use tongs instead.

Rule # 5 - Check Internal Temperature 
Use a thermometer for consistent results. Grass fed beef can go from perfectly cooked to overcooked in less than a minute. Grass fed beef is very lean and the internal temps for doneness are lower than the USDA recommendations. Remember to remove the meat from the heat source 10°F-15°F before your desired final temp. 
  • Rare 120°F
  • Medium Rare 125°F
  • Medium 130°F
  • Medium Well 135°F
  • Well 140°F
Now that I understand more about grass fed beef, I am excited to try their steaks, ground beef and roasts!  Stay tuned for some yummy recipes!

Want to see Jones Creek Beef in your area? Simply down load this pdf, fill it out and give it to your meat manager:

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