Hatch Chile Relleno Casserole

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HATCH CHILE RELLENO CASSEROLE

by Nanny Bubby

Total Time:

40 minutes

Serves:

6

Ingredients

  • 8-10 Hatch Chiles roasted, peeled, and seeded
  • 2 cups Monterey Jack or Oaxaca cheese shredded (or a mix with cheddar)
  • 4 large eggs
  • 1 1/2 cups milk (or half-and-half for richer texture)
  • 3 Tbsp. flour (or masa harina for a Southwestern twist)
  • 1 tsp. baking powder
  • 1/2 tsp. cumin
  • to taste salt and pepper
  • 1 lb. ground beef or Chorizo (optional) cooked and seasoned, for a meatier casserole
  • Optional toppings: enchilada sauce, salsa, sour cream, avocado

Directions

  • Preheat oven to 375°
  • Prep the chiles
    Roast, peel, and seed your Hatch chiles. Lay them flat on paper towels to dry a bit.
  • Layer the casserole
    Grease a 9x13baking dish.
    Spread half the chiles in a layer on the bottom.
    Sprinkle with half the cheese (and half the meat if using).
    Add the rest of the chiles, then the rest of the cheese (and meat).
  • Make the egg mixture
    In a bowl, whisk eggs, milk, flour, baking powder, cumin, salt, and pepper.
    Pour evenly over the chile/cheese layers.
  • Bake
    Bake uncovered at 375°F for 35–40 minutes, until puffed, set, and golden.
  • Serve
    Let cool for 10 minutes before slicing. Top with warm enchilada sauce or salsa, plus sour cream or avocado slices.
  • Enjoy!

Champagne and Watermelon Parfait

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Champagne and Mini Watermelon Parfait

by Nanny Bubby

Total Time:

Serves:

4

Ingredients

  • 2 cups Midnight Watermelon(red) cut into balls
  • 2 cups Yellow Watermelon cut into balls
  • 2 cups Orange Watermelon cut into balls
  • 2 cups Pineapple cut into chunks
  • 1 cup Organic Strawberries save 1 whole for each glass
  • 1 cup Grapes, red and/or green frozen
  • 1 cup Organic Peaches cut into slices
  • 1 Lemon juiced
  • Champagne (see note below)
  • Mint sprigs

Directions

  • Mix fruits very gently.
  • Arrange in attractive pattern in parfait glasses. Sprinkle each with few drops of lemon juice.
  • Be sure to have a whole strawberry in each glass.
  • Fill each glass with champagne. Garnish with a mint sprig.

Notes

For a non-alcoholic version, substitute ginger ale for champagne.

LEMON GINGER TURMERIC WELLNESS SHOTS

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LEMON GINGER TURMERIC WELLNESS SHOTS

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 1 small Orange, peeled
  • 2 small Lemons, peeled
  • 1/4 c. Turmeric, chopped fresh peeling optional
  • 1/4 c. Ginger, chopped fresh peeling optional
  • 1/8 tsp. Black Pepper, ground
  • 1/2 c. Water
  • 2 tsp. Agave adjust to taste
  • 1/4 tsp. Cayenne Pepper optional, adjust to taste

Directions

  • Prepare the Ingredients: Begin by washing the orange, lemons, turmeric, and ginger. Peel the orange and lemons. Chop the turmeric and ginger into small pieces; peeling is optional.
  • Blend Everything: In a high-speed blender, combine the peeled orange, peeled lemons, chopped turmeric, chopped ginger, water, black pepper, agave, and cayenne pepper.
  • Blend Until Smooth: Blend on high speed until the mixture is completely smooth, which may take 1-2 minutes depending on your blender.
  • Strain: Using a fine mesh strainer or cheese cloth, strain the mixture into a bowl to remove any pulp or fibrous materials.
  • Serve: Pour the strained wellness shot into smallglass bottles or shot glasses. Store any leftovers in the refrigerator for upto 3 days.
  • Shake and Enjoy: Before each use, shake the bottle well as the ingredients may settle.

STEAMED RED CABBAGE WITH BUTTER AND MAPLE SYRUP

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STEAMED RED CABBAGE WITH BUTTER AND MAPLE SYRUP

by Nanny Bubby

The idea of eating steamed cabbage by itself does not sound too inviting!  Truth is the purple cabbage is so much sweeter than the green cabbage, and so much more tender and deliciously edible without a topping.  I love the extra creaminess of the butter and syrup and sea salt, so I always include it, but you don’t have to.  It is good all by itself.  Enjoy!

Total Time:

25 minutes

Serves:

4

Ingredients

  • 1 Large Head Purple Cabbage
  • 1 1/2 Tbsp. French Sea Salt
  • 1/4 cup Minced Flat Leaf Parsley

Butter Sauce

  • 1/2 stick Butter
  • 2 Tbsp. Maple Syrup

Olive Oil & Maple Syrup Dressing

  • 2 oz Fresh Squeezed Lemon or Orange Juice
  • 2 oz. Dark Amber Maple Syrup
  • 2 oz. Apple Cider Vinegar (or to taste)
  • 1 cup Blood Orange Flavored Olive Oil suggest Temecula Olive Oil Company
  • 3 Tbsp. Good Dijon Mustard
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Orange Zest

Directions

  • Fill a stock pot  full of water just under the bottom of the steaming insert and place over high heat.
    Slice the cabbage in thin slices, and then cut those slices in half. Place into the into the steaming basket with the cover on and turn the heat down to a slow simmer.   Steam for 20 minutes.
  • Once cabbage is softened all the way through, take the cabbage out of the pot onto a serving tray.  Toss with your topping of choice either butter and maple syrup or the olive oil and maple syrup dressing and the sea salt.
  • Garnish with the parsley and a sprinkle of sea salt on top.
    Enjoy!

HOLIDAY CITRUS KALE SALAD

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Holiday Citrus Kale Salad

by Nanny Bubby

For links to SHOP all ingredients at Melissas.com
Citrus Crate CLICK HERE
Deluxe Tropical Fruit CLICK HERE

Total Time:

1 hour

Serves:

6

Ingredients

  • 3 Heads Organic Curly Kale (Cut Chiffonade Style)
  • 8 oz. BARE freeze dried or baked apples, crumbled (My preferred brand is BARE because natural apples turn brown quickly, and the crunch of the freeze dried or baked is just so fun. )
  • 1 C. Fresh Parmesan Cheese Shavings
  • 1 Blood Orange or Navel Orange, sectioned and chopped
  • 1 C. Kumquats, sliced and seeded
  • 3/4 C. Dried cranberries or pomegranate seeds

For the Dressing

  • 2 oz. Fresh squeezed Lemon or Orange Juice
  • 2 oz. Dark Amber Maple Syrup
  • 2 oz. Apple Cider Vinegar to taste
  • 1 C. Blood Orange Flavored Olive Oil My preferred brand is Temecula Olive Oil Company.)
  • 3 Tbsp. Good Dijon Mustard
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Orange Zest

Candied Pecans

  • 2 C. Chopped Pecans
  • 1/3 C. Organic Dark Amber Maple Syrup
  • 2 tsp. French Sea Salt

Directions

  • Preheat over to 375°

Notes

Tip: Up to 2 days in advance, chiffonade the kale and store in air sealed Ziploc bags or containers.
To Candy the pecans:
Combine the chopped pecans with 1/3 cup maple syrup on a sheet pan and toss until pecans are completely covered.
Sprinkle with French sea salt and roast at least 10 minutes or until you can smell the pecans roasting and they are browned.
Tip: I suggest using a Silpat (a mat made of food-grade silicone) as it is easier to roll the pecans off the surface and make into small pieces. There is never any sticking.
Allow to cool and allow the maple syrup to harden around the pecans.
Tip: Do not touch until cool or you will lose the skin on your hand.
On day of serving, combine the kale, dried apples, pecans and 2/3 C. of the Parmesan, oranges, kumquats and cranberries or pomegranate seeds. Add the salad dressing and toss. Dressing can be placed on salad up to 10 minutes before serving. Sprinkle the remaining parmesan cheese on top as garnish.
Directions for Salad Dressing:
Combine the lemon juice, maple syrup and apple cider vinegar, lemon and orange zest and salt and pepper to taste.
Drop in the Dijon mustard and whisk.  Then as you are adding the olive oil, whip with a wire whisk and dressing will begin to emulsify and thicken.