Hatch Chile Boozy Vanilla Milkshake

Ingredients

  • 5 Cups Vanilla Ice Cream
  • 2 Cups Whole Milk
  • 1 Cup Cream Liqueur
  • 2 Hatch Chiles, roasted, peeled, stemmed, seeded and coarsely chopped

Instructions

  1. In Blender, combine all ingredients.
  2. Blend until mixture is smooth and frothy.
  3. Pour into glasses and serve.
http://celebratemore.com/home/hatch-chile-boozy-vanilla-milkshake/

Black Bean Layered Dip

Ingredients

  • 8 Oz. Package Cream Cheese, softened
  • 1 Cup Cooked Black Beans, rinsed and drained
  • 14.5 Oz Can Diced Tomatoes, drained
  • 2 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
  • 1 Cup Finely Shredded Cheddar Cheese

Instructions

  1. Spread cream cheese in an even layer across bottom of shallow dish.
  2. Layer on beans, tomatoes, chiles and cheese.
  3. Serve at room temperature with chips.
http://celebratemore.com/home/layered-dip/

Hatch Chile Omelet

Yield: 1

Ingredients

  • Cooking Spray
  • 2 Large Eggs
  • 2 Tbsp Whole Milk
  • 1/4 tsp Salt
  • 1 Pinch Black Pepper
  • 1/3 Cup Shredded Low-Fat Pepper Jack Cheese
  • 1 Hatch Chile, roasted, peeled, stemmed, seeded and chopped
  • 2 Tbsp Sour Cream
  • 2 Tbsp Chopped Tomatoes

Instructions

  1. Lightly coat an 8-inch nonstick skillet with cooking spray, then preheat over medium-high heat.
  2. In a mixing bowl, whisk together eggs, milk, salt and pepper until blended, hen pour mixture into pan.
  3. As omelet cooks, gently lift the edges with spatula to allow uncooked egg mixture to run underneath. When egg mixture is no longer runny but still wet, use spatula to loosen edges of omelet and flip over.
  4. Quickly sprinkle cheese and chiles in a line down the center of the omelet and fold the omelet to cover the filling.
  5. Move omelet onto warm plate and top with sour cream, tomatoes or any other desired toppings.
http://celebratemore.com/home/hatch-chile-omelet/

Hatch Chile Chocolate Chip Cookies

Yield: about 4 dozen

Ingredients

  • 8 Oz. (2 Sticks) Unsalted Butter, softened
  • 1 Cup Granulated Sugar
  • 1 Cup Packed Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Cups Semisweet Chocolate Chips
  • 2 Hatch Chiles, roasted, peeled, stemmed, seeded and finely chopped

Instructions

  1. Preheat oven to 350ºF.
  2. Use a handheld mixer or stand mixer to cream together butter and sugars until smooth. Beat in eggs one at a time, then stir in vanilla.
  3. Stir in flour, baking soda and salt, then mix in chocolate chips and chiles.
  4. Drop dough by large spoonfuls onto uncreased baking sheets, or sheets lined with parchment paper. Bake until cookies begin to brown, about 10 minutes.
  5. Cool on wire rack.
http://celebratemore.com/home/hatch-chile-chocolate-chip-cookies/

Dijon Crusted Chicken Breasts

Yield: 4

Ingredients

  • 1/3 cup whole wheat dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon olive oil

Instructions

  1. Place the first five ingredients in a shallow bowl.
  2. Brush chicken with mustard; roll in crumb mixture.
  3. Bake the chicken at 350 Degrees Fahrenheit for approx. 25 minutes and until the internal temperature 165°.

Notes

Dietitian's Tips: Serve on a bed of Zucchini Noodles with a side of your favorite fruit or vegetables!

http://celebratemore.com/home/dijon-crusted-chicken-breasts/

Mediterranean Roasted Red Pepper, Chicken, and Feta Sandwich

Ingredients

  • 1 Loaf of Coborn's French Bread - Unsliced
  • 1/2 Cup Roasted Garlic Hummus
  • 1/4 Crumbled Feta Cheese
  • 1 tsp Dried Oregano
  • 1 Pound Kretschmar Off the Bone Chicken
  • 1 Large Red Bell Pepper - Thinly Sliced
  • 1 Cup of Fresh Baby Spinach

Instructions

  1. Cut the French Bread in half lengthwise.
  2. Spread a thin layer of hummus over each cut side side of the bread.
  3. Toss the Dried Oregano, Feta, and Red Pepper together in a bowl.
  4. Layer the spinach over the bottom half of the bread.
  5. Layer the Kretschmar Off the Bone Chicken over the spinach.
  6. Top with the Oregano, Feta, and Red Bell Pepper mixture.
  7. Place the top of the loaf back on the sandwich and cut into 3 Inch pieces, serve, and enjoy!
http://celebratemore.com/home/mediterranean-sandwich/

Hatch Chile Tater Tot Hotdish

Ingredients

  • 1 lb. ground beef
  • ½ cup chopped onions
  • 1 can peas, drained
  • 1 can corn, drained
  • 1 can French Style Green Beans, drained
  • 1 can Veg-All, drained
  • ½ cup Roasted Hatch Chiles, chopped
  • 2 cans Cream of Mushroom Soup
  • ½ cup Soy Sauce
  • 1 package tater tots
  • 2 cups shredded cheese

Instructions

  1. Cook ground beef and onions together in a frying pan until fully cooked; drain. 
  2. Place ground beef in 9x13 glass dish. In large bowl combine, peas, corn, beans, Veg-all and Hatch Chiles.
  3. Add mushroom soup and soy sauce and mix all ingredients together, mix well.
  4. Pour mixture over meat in glass dish, then top with a layer of tater tots.
  5. Bake at 350ºF for 45-60 minutes, or until heated through and tots turn golden brown.
  6. Remove from oven and cover generously with cheese. Return to oven for additional 5-10 minutes, or until cheese is fully melted.
http://celebratemore.com/home/hatch-chile-tater-tot-hotdish/

Hatch Chile Chicken Alfredo

Yield: 8

Ingredients

  • 4 Boneless, Skinless Chicken Breasts
  • 4 Tbsp Olive Oil, divided
  • Melissa's Hatch Chile Powder
  • Salt
  • 3 Tbsp Minced Garlic
  • 1/4 Cup Dry White Wine
  • 3 Cups Heavy Cream
  • 1 Cup Roasted, Peeled, Stemmed, Seeded and chopped Hatch Chiles
  • 1 Lb. Uncooked Fettuccine or Zucchini Noodles
  • 3/4 Cup Grated Parmesan, divided
  • 1 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 Cup Thinly Sliced Green Onion, for garnish

Instructions

  1. Preheat oven to 350ºF. If using fettuccine noodles, bring large pot of salted water to a boil
  2. In large cast-iron skillet, heat 2 Tbsp olive oil over high heat until shimmering. Season chicken with Hatch Chile powder and salt. Brown chicken in skillet, 2-3 minutes per side.
  3. Transfer chicken to baking sheet and bake until internal temperature reaches 165ºF on an instant-read thermometer, about 10 minutes. Let cool slightly, then slice into strips.
  4. Heat cast-iron skillet over medium heat and ad the 2 remaining Tbsp of oil along with garlic. Sauté garlic 2-3 minutes until lightly browned. Stir in wine,then add in heavy cream. Bring mixture to a simmer and cook until sauce is creamy and reduced by half, 10-15 minutes.
  5. Add chiles and chicken to sauce, store to coat and keep warm.
  6. Meanwhile, cooke fettuccine al dente according to package directions; drain. If using zucchini noodles, heat medium saucepan with olive oil, add zucchini and any desired seasonings. Fry, stirring occasionally, to desired doneness.
  7. Add 1/2 cup parmesan to the sauce and season with sea salt and pepper.
  8. To serve, place pasta or zucchini on large rimmed plate and top with cream sauce. Garnish with green onions and remaining parmesan.
http://celebratemore.com/home/hatch-chile-chicken-alfredo/

Strawberry Watermelon Frozen Slush

Ingredients

  • 1 cup strawberries, halved
  • 1 cup watermelon, cubed
  • 1 cup diet lemon-lime soda
  • 1 cup ice

Instructions

  1. Combined all ingredients into a blender & blend until smooth.
http://celebratemore.com/home/strawberry-watermelon-frozen-slush/

Jerk Sirloin Steak with Pineapple-Pepper SaladdownloadEmail This Post

Jerk Sirloin Steak with Pineapple-Pepper Salad

Prep: 20 minutes plus marinating
Grill: 16 minutes • Serves: 4
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S’mores Ice Cream PiedownloadEmail This Post

S’mores Ice Cream Pie

Prep: 30 minutes plus cooling, chilling and freezing
Bake: 7 minutes • Serves: 8
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Watermelon Feta Salad

Yield: 6-10

Ingredients

  • 1 seedless watermelon, chilled
  • 1/2 Cup extra virgin olive oil
  • 3 limes, juiced
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 Cup fresh mint leaves, chopped
  • 1 1/2 Cups crumbled feta cheese

Instructions

  1. Cut rind from watermelon, then chop into 1 inch chunks. Place them in a colander to drain extra fluid.
  2. In a small bowl, whisk together extra virgin olive oil, lime, salt and pepper to create a dressing.
  3. Place watermelon in large salad bowl. Pour dressing and chopped mint over watermelon and toss gently to coat.
  4. Pour crumbled feta into salad bowl and stir gently.
http://celebratemore.com/home/watermelon-feta-salad/

Hatch Chile Slow Cooker Chicken Tacos

Yield: 4-6

Ingredients

  • 1 Tbsp. Olive Oil
  • 2 Lbs. Boneless Skinless Chicken Breasts
  • 1 tsp Cumin Seeds
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 Tbsp. Mrs. Dash Southwest Chipolte Seasoning
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 Cup Low Sodium Chicken Broth
  • 2 1/2 Tbsp. Lime Juice
  • 1 Cup Onion, chopped
  • 1/2 Cup Roasted Hatch Chiles, peeled, seeded and chopped
  • Whole Wheat Tortillas or Corn Tortillas
    Optional Toppings
  • Limes Wedges
  • Pico de Gallo
  • Avocado Slices
  • Fresh Cilantro

Instructions

  1. Pour in 1 Tbsp olive oil on bottom of slow cooker. Add in chicken breasts and evenly season the chicken with cumin seeds, ground cumin, garlic powder, chipolte seasoning, salt and pepper.
  2. Add in lime juice, onions, chopped hatch chiles, and chicken broth. Stir to be sure everything is covered.
  3. Set slow cooker on low and cook for 4-5 hours.
  4. Shred the chicken with a fork and cook on low for another 30 minutes.
  5. Serve on tortillas and top with fresh lime juice, Pico de Gallo, avocado slices, and fresh cilantro.

Notes

This shredded chicken is great to add on top of salads for a quick and easy meal. For extra spice, add additional southwest seasoning or chopped jalapeno peppers.

If Hatch Chiles are not in season, you can substitute them with Anaheim Peppers.

http://celebratemore.com/home/hatch-chile-chicken-tacos/

Greek Yogurt Fruit Dip

Prep Time: 5 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-8

Ingredients

  • 1 1/2 Cups Plain Greek Yogurt
  • 1/4 Cup Honey
  • 1 tsp Cinnamon
  • 1 tsp Vanilla

Instructions

  1. Mix all ingredients in bowl and refrigerate for 1 hour so flavors combine.
  2. Serve with all your favorite fresh fruit.

Notes

Dietitian's Tips: - Look for plain greek yogurt that is fat free and has less than 10 grams sugar. - Cut up all types of fruit including melon, grapes, apples, pineapple and more. - This is a great after school snack or to have after dinner as a sweet dessert.

http://celebratemore.com/home/greek-yogurt-fruit-dip/

Cheesy Pepper Pork Chops

Yield: 4

Ingredients

  • 4 Compart Duroc Premium America's Cut Boneless Pork Chops
  • 1 Tbsp Olive Oil
  • 2 Colored Bell Peppers, sliced thin
  • 1 Tbsp Italian Seasoning
  • 1/2 Cup Shredded Cheddar Cheese

Instructions

  1. Cook or Grill Pork Chops until cooked through (145 degrees Fahrenheit and holding that temp for 4 minutes)
  2. Meanwhile, heat olive oil in medium skillet, add peppers and sprinkle with Italian seasoning.
  3. Sautee peppers to desired doneness.
  4. Once pork chops and peppers are done, top each pork chop with peppers followed by shredded cheese.
  5. Allow cheese to melt and enjoy.
http://celebratemore.com/home/cheesy-pepper-pork-chops/