Annie's Garden Guest House

Recipes Summer 2003

  
  Summer Chicken Nachos


4 boneless skinless chicken thighs-steamed until done-cooled then diced
8 oz. cream cheese, softened
1 can chopped mild green chiles
2 medium cloves garlic-peeled then crushed
1 1/2 cup shredded sharp cheddar cheese
1/2 to 3/4 cup diced onion
1/2 tsp. ground cumin
1/2 to 3/4 tsp. salt

Mix all ingredients together- Spread about 2/3 cup of mixture on a large burrito sized flour tortilla. Making sure its all the way to the edges using a spatula. Top with another tortilla. Repeat the spreading stacking process with another 4 or 5 tortillas. Cut each tortilla round into about 10 wedges. Arrange in a cartwheel on serving platter and cover with plastic wrap. Chill. Since this makes anywhere from 50 to 60 wedges makes a good party sized appetizer. The recipe also halves easily for a smaller party.


Annie's Garden Guest House

Summer of 2003

Annie Medrano

  
 


 
  Tropical Granola


Mix together in a large bowl:
2 cups old fashioned oats (not quick cooking)
1/3 cup slivered almonds
1/3 cup coconut
1/3 cup pecan halves

In a small saucepan (if heating on stove) or Glass measuring cup (if heating in microwave) combine the following ingredients:

1/3 cup Welch's frozen Passion Fruit Juice Concentrate (thawed)
1/3 cup brown sugar
2 Tbsp. vegetable oil
½ tsp. ground cloves
1 tsp. ground ginger

Bring ingredients to a boil. Whisk till sugar is dissolved.
Pour syrup over dry ingredients. Stir to coats. Spread on baking sheet that has been sprayed with quick release spray.
Bake 20minutes at 350 degrees. At the end of the twenty minutes stir in the following ingredients:

1 cup dried diced pineapple
1 cup dried diced mango
1 cup dried sliced banana chips (I used unsweetened)

Bake another 10 minutes till ingredients are dry. But watch carefully it can over brown quickly.
Cool on the baking sheet. When completely cool store in tightly covered tin.

Serve with plain or vanilla non-fat yogurt.


Annie's Garden Guest House

Summer 2003

  
 

 
 

Chile Verde White Sauce for Breakfast Chops

2 Tbsp. butter, melted in small saucepan
2 Tbsp. flour stirred into melted butter, cook slowly stirring constantly one to two minutes.
1/2 can diced mild green chiles, stir into cooked flour and butter
1/4 tsp garlic powder or 1 medium clove garlic peeled and crushed
1 cup hot milk or half and half poured slowly into the chile, garlic and butter mixture.

Stir constantly over low heat until thickened. Add more milk if too thick. Salt and pepper to taste. Serve over sauteed pork loin slices or poached eggs on toast or plain hot biscuits.

Annie's Garden Guest House
Summer 2003
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