Week Menu 5/9-15

Meal One: Green Chile Soup

Meal Two: Orechiette with sausage, beans and mascarpone

Meal Three: Cayenne Chicken with mango salsa and chile-lime corn on the cob

Meal Four: Green Chile Casserole

Recipes:

Green Chili Soup:

3-6 roasted new mexican green chiles (canned roasted green chiles work too, but fresh is preferred)

2 c chopped onion

4 T butter

1 cl garlic

1/2 t dried oregano

2 bay leaves

3 1/2 c chicken broth

1 lb baking potatoes (2 med.) peeled and cubed

1/2 t salt

1/4 t pepper

1/3 c whipping cream

2 c monterey Jack cheese, shredded

In a four qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered, stirring twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Remover bay leaves then puree soup to your choice of consistency with an emersion blender. Stir in chiles and return heat to med and bring to a simmer, cook uncovered until thickened, about 15 minutes. Stir in cream and serve topped with grated cheese and tortilla chips.

Orechiette with sausage, beans and mascarpone: I use the recipe attached, with a few changes

http://www.foodnetwork.com/recipes/giada-de-laurentiis/orechiette-with-sausage-beans-and-mascarpone-recipe2/index.html

I have used all different types of sausage, so whatever you have is fine, it is good even with jimmy dean light breakfast sausage, also if you don't have fresh oregano, dried is fine, just use about 1-2 tsp instead.

Cayenne Chicken with Mango Salsa and chile-lime corn on the cob:

Season boneless/skinless chicken breasts with cayenne, salt and pepper then grill until internal temp is 165. Top with mango salsa...dice one mango, 1/2 red onion, one seeded jalapeno and 1/2 avocado then mix together with juice of one lime, 1 t sugar and 1/2-1 t olive oil. Place each corn cob in a seperate piece of foil and top with 1/2T butter, 1/2 t chili powder and 1/2 lime juiced. Seal foil packet and bbq or bake for 15 minutes, turning 1-2 times.

Green Chile Casserole:

4 - 4oz cans whole fire roasted green chiles

1 lb sausage or burger

1 chopped onion

1 clove garlic

1 1/2c milk

1/4 c flour

4 eggs

1 t salt

1/1-1/2 t tabasco

3 c cheddar cheese, shredded

1 c monterey jack cheese, shredded

Preheat oven to 350. Lightly grease 9x13 in baking dish. Lay chiles from two cans flat on bottom of dish, seeded and drained. In skillet brown meat, onion and garlic, until browned, then drain grease. Pour meat over chiles, then top with cheddar cheese and an even layer of remaining chiles. Mix together milk, eggs, flour, salt and tabasco and evenly distribute over dish. Then top with Monterey jack cheese. Cover and bake 25 minutes, then remove cover and bake another 15 minutes. Serve with toast/hashbrowns or a nice salad.

Shopping List

Green chiles, whole and chopped (4 cans for casserole 2 cans for soup)

potatoes

onions (2 yellow, one red)

chicken broth

cheddar cheese

monterey jack cheese

whipping cream

pasta

turkey sausage (2, one for pasta and one for casserole)

cannellini beans

mascarpone cheese (you should already have this from last week)

chicken breasts

mango

jalapeno

avocado

limes (one for salsa and then at least one more for corn)

corn on cob

eggs