Tag Archives: Eagles

Another week…

We are both slipping!!!! The Cowboys and Eagles made a poor showing this weekend, on both the field and our TVs! Because we were not home to cook (but rather in a bar, watching our standings slip), we made some of our favorite comfort foods, which touched upon our visiting teams.

Check out our recipe HERE for the best homemade mac and cheese!And HERE for our NY Systems hot wieners!

We love to revisit things that work for the cool Fall days- falling into the comfort of chunky sweaters, watching three games throughout the day, and relaxing with family before we start our week. We hope your teams are faring better than our boys and can’t wait to see what next week brings! ‘Til then- stay strong, cook well and laugh (at our records) a lot!

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All’s fair in football…

Last weekend was awesome… if you like a tie!

Cowboys and Eagles are now tied in their league standings, but that’s not always a good thing. What is good? Nachos.

For the game, we made these delicious bad boys:

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How did this  happen? Check out the recipe for Veggie Nachos below:

  • 1 T olive oil
  • 1 onion, chopped finely
  • 1 garlic clove, crushed
  • 1 can chopped tomatoes
  • 1 can pinto beans, drained, rinsed
  • Large tortilla bowls
  • 1 c. grated cheddar cheese
  • 1/2 c. plain yogurt
  • 1 T coriander
  1. Preheat oven to 400°.
  2. Heat oil in frying pan; cook onion and garlic, about 5 minutes or until onion softens.
  3. Stir in tomatoes (un-drained) and beans.
  4. Bring mix to a boil; lower heat and simmer uncovered, 15 minutes, stirring constantly, until mixture thickens slightly.
  5. Place tortilla bowls on tray; spoon bean mixture into, then sprinkle with cheese. Bake, uncovered, about 10 minutes or until cheese is melted. Serve topped with sour cream and coriander.

Yes… it’s amazing. Enjoy!!! And GO TEAM!’

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Filed under Cowboys 2013, Eagles 2013

Bringing the boys to slaughter…

Sounds rough, but that was Sunday. Really.

Eagles… 20 to 52. Yes. 52.
Cowboys… 21 to 30.

It was a valiant effort by Dallas, but let’s be real… the Eagles gave in and were trampled by the Broncos.  It was painful to watch.

Regardless, it wasn’t painful to eat. We opted for some comfort food to ring in the cooler weather with some crock pot tacos, rice and delicious pumpkin cake.

Tacos with chicken:

Adapted from Table for Seven

Prep Time: 5 minutes
Cooking Time: 5 1/2 hours
Serves:  4-6

You will need:
1 1/4 # boneless chicken breast
1 envelope dry taco mix
1 envelop dry ranch dressing mix
1 1/2 c chicken broth
crock pot

Place chicken in crock pot with taco mix, ranch dressing and chicken broth.

Cover and cook on low for 5 hours, then uncover and shred chicken.

Re-cover and cook an additional 30 minutes.

…then make tacos!!!!

We also added ground beef as an option, browned with taco seasoning.

Hard or soft shells are perfect. Toppings? Avocado, cheese, sour cream (plain yogurt), lettuce, tomatoes, salsa verde, beans and rice (see below).

We used a triple crock pot to keep the meat and rice warm for serving :)

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Vegetable Rice:

Prep time: 30 min

Cooking time: 40 min

Serves: 6

You will need:

2 T extra-virgin olive oil
1 t chili powder
1 onion, quartered and thinly sliced
2 cloves garlic, minced
2 tomatoes, seeded and diced
1 zucchini, diced
1 red pepper, diced
1 green pepper, sliced
1 t paprika
1 t thyme
1/2 t salt
1/8 t pepper
1 1/4 c white rice
3 c vegetable broth

Heat oil in a skillet over medium heat. Add chile powder, onion and garlic and cook until the onion is soft but not browned (~6 min).

Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.

Add rice; stir to coat well with the tomato mixture.

Add broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 25 to 30 minutes.

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Pumpkin Pudding Cake…

DIRECTLY FROM Butter with a Side of Bread. Because this is too amazing to change!

1st Layer:
  • 1 box of yellow cake mix {reserve 1 cup after you open it}
  • 1/2 cup butter or margarine
  • 1 egg
2nd layer:
  • 1 30-oz can Pumpkin Pie Mix {not just pumpkin!}
  • 2/3 cup milk
  • 2 eggs

3rd Layer:

  • 1 cup dry yellow cake mix
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1 tsp cinnamon

Grease the bottom of a 9×13 pan. Mix 1st layer ingredients until crumbly and pour in the bottom of the pan. Barely mix the ingredients for the 2nd layer and pour over 1st layer. Mix 3rd layer ingredients until crumbly and sprinkle on top.

Bake at 350 degrees for 50 minutes. Top with Cool-Whip and a dash of cinnamon. Enjoy!

 

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Filed under Cowboys 2013, Eagles 2013

That was rough…

As we said last week, the Cowboys played Kansas Sunday and then the Eagles Thursday, so we opted to do one AWESOME recipe to represent KC.

Thursday night football was more shaming than last Sunday’s showing by Dallas, offering fumbles, interceptions and a lack of drive coming from the birds. Kansas City came out hard and proved that they wanted it more. Andy Reid was doused after the game- a bit of overkill for the third game of the season- but certainly a clincher to explaining what that sharp pain in our backs was. The knife of karma… or irony. Whatever it was, watching the game left an uneasy feeling in our bellies about the season, but we were certainly full of delicious food!

Joe makes a mean rib and has been using the same smoker recipe from THIS book… because it’s SO good, we don’t mess with it. This post is in pictures (taken by Chelley) and sure to leave you drooling, but the recipe is 100% Smoke & Spice. Print out the pics to easily add it to your own family recipe book… you will not be disappointed!

 Smoke and Spice

Tomato based BBQ sauces are personal taste! We went spicy!

Tomato based BBQ sauces are personal taste! We went spicy!

          The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply about 1/3 of the rub evenly to the ribs, reserving the rest of the spice mixture. Place the slabs in a plastic bag and refrigerate overnight.
Before you being to barbecue, takes the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200° to 220°.
Transfer the meat to the smoker. Cook the ribs about 4 hours, turning and sprinkling them with more dry rub about halfway through the time. In the last 45 minutes of cooking, slather the ribs once or twice with tomato-based barbecue sauce.

The Smoker

          When ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow the slabs to sit for 10 minutes before slicing them into individual ribs. Serve with more sauce on top or on the side and plenty of napkins.

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Don’t forget the napkins!

The Carpenter

We added a can of baked beans (a yummy cheat), baked potatoes, sliced watermelon, and a homemade coleslaw that’s often paired with our southern-style meals, which is super easy to put together (10 minutes) and serves 8:

1 head cabbage, shredded
2 carrots, shredded
3/4 cup mayonnaise
2 tablespoons sour cream
2 T onion, finely chopped
1 T
2 T white vinegar
1 T dry mustard
2 t celery salt
S&P to taste
Combine all ingredients, being sure all items are integrated. Serve! Easily saved for the week’s lunches, too!
Plate of Ribs
Happy Sunday Football, fans!
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Sunday wasn’t funday… but it was DELICIOUS!

It was a  perfect weekend, until Sunday! We watched the Eagles and Cowboys both lose CLOSE games. Yep. We both lost. It was painful, but it was a football Sunday, so not all was lost! Philadelphia took on the Chargers in a heated back-and-forth game, that ended at the last few seconds with a field goal. 30-33. It was a nail biter and definitely not how we wanted the game to go. Dallas was in a match with Kansas City, and though we wanted a Cowboys win, of course Chelley’s heartstrings were pulled a little seeing Andy Reid across the field in red.  Also a tense game, KC pulled it out with a 16-17 win. SO frustrating!

Due to the Eagles playing Kansas City this Thursday (where we will be making ribs- smoked ALL DAY!), we only did one recipe this weekend, and it was a winner with everyone! Check out this recipe we made representing the San Diego Chargers- perfect for the family on game night, in lieu of beef taco nights and as a fresh star meal that will surely get the whole family to enjoy fish!

Dave and Chelley’s Fish Tacos

Prep:
Cook:
Serves: 6

You will need
1# tilapia
1 medium red pepper, diced
1 small onion, diced
1 jalapeño, chopped small (remove seeds and use gloves if heat bothers you!)
1 medium tomato chopped
2 avocados, sliced
2 c. chopped lettuce
1/4 c. chopped cilantro
1 package of hard/soft taco shells
2 limes
2 T olive oil, divided
1/2 c. salsa verde (can be found canned or jarred with different spice levels)
S&P to taste

1. Preheat oven to 350° and then chop your ingredients. Put 1 T oil in the bottom of a glass baking pan, add fish and season with salt and pepper and a squeeze of lime juice. Bake for 10 minutes, until flaky.

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2. In a pan, heat 1 T oil with some salt and pepper. Add onions, red pepper and jalapeño and sautée for 5 minutes on medium heat.

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3. Pull fish from oven and remove pan from heat and start packing your taco shells! We love to add tomato, avocado, lettuce, cilantro, some salsa verde for extra heat and top it off with a wedge of lime! Enjoy your fresh tacos from the oven, or package the ingredients up for leftovers after game day!

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The Triumphant Return of Monday Night Football

We hope you didn’t miss the first Monday Night Football game of the season. Just the opening gave us the chills- it was kind of epic… if that buzzword isn’t totally passé. As for the game? It was all smooth sailing… until it wasn’t. The fourth quarter had us nail biting and “SHHHHHHH”-ing everyone who came near. The edges of our seats were dipping low with the weight of the game weighing on our shoulders.

Then… the Eagles got the ball back and held onto it, letting the last minute slip by with our breaths left heavy in the air.

The final score? Eagles 33, Washington Redskins 27. The score doesn’t reflect the effort the Eagles had in the first 3 quarters, but it certainly shows that RG3 has some rust on that knee and that the Skins won’t give up!

For all you fans out there wondering what is popular in DC, the answer is everything. DC has such an eclectic population that there are foods from all over in the District. We chose to make Senate Bean soup after a lot of internet searching. The name was only fitting :)

Senate Bean Soup Recipe (Adapted from HERE)

This classic bean soup has been served in the U.S. Senate dining room for over 100 years, and can be made with Navy or Great Northern beans. Traditionally a cup of mashed potatoes are called for, but 2/3 cup of instant mashed potato flakes will do the job, too.

Prep: 8 hours
Cook: 3 hours
Servers: 8

You will need:
1# dried Navy beans or Great Northern beans
1 ham hock (the meatier, the better)
4 T unsalted butter (½ stick)
2 large onions, peeled and roughly chopped
4 large celery stalks, chopped
4 cloves garlic, peeled and chopped
½ c dry white wine
3 qt vegetable stock
2/3 c instant mashed potato flakes
½ cup chopped parsley
Kosher salt and ground white pepper, to taste

1. Cover the beans in a few inches of water and soak overnight.

2. Drain the beans. In a heavy-bottomed soup pot, combine the stock, the drained beans and the ham hock. Bring to a boil, reduce heat to a simmer covered for 2 hours- occasionally skimming off any scum that forms on the surface.

3. In a separate saucepan, heat the butter over a low-to-medium heat and add the onion, celery and garlic to the butter and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

4. Add the wine and cook for another minute or two or until the wine reduces by about half.

5. Add the onion mixture, parsley and the potato flakes to the soup and simmer for another hour or until the beans are tender.

6. Remove the ham hock. Pull the meat off the bone, chop it up and return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness.

7. Season to taste with Kosher salt and white pepper and serve right away. This soup is great to eat later, too- we have enjoyed it for lunch!

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Recipe for success, this sweet lady:

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chelley and addie

It was a beautiful start for the Eagles season, and a delicious soup that is sure to bring much needed warmth to our east coast fans this winter!

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Say it with me “PRESEASON!”

It’s OK to cheat a bit… if it’s preseason! Thankfully, we don’t totally consider this a cheat because shopping for our families and cooking from scratch every night can be difficult- money is tight, taste is crucial and watching the game with good food is a must! With this in mind, we want to have meals for you that aren’t just for game day, but are for those hectic weekdays, too.

We picked up some delicious, packaged marinated pork from Aldi in Mesquite BBQ to represent Texas, and it was a huge success!

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Always follow the cooking instructions on your package, and we advise using a good thermometer!

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Because “pre” foods are done for us, there is often a high sodium level in them. Keeping that in mind, we paired our Texas flavored meat with some simple veggies:

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IMAG5170We have done a lot of “prep” and simmer and boil then bake… recipes. I hope that this meal gives you some quick, good ideas- even with one thing being partially done for you, with a few good veggies and you’ve got a meal you can be proud to serve your family. Staying healthy, happy and productive are all integral to the football (and school) season!

All-in-all, the last Eagles and Cowboys preseason games were a disappointment… But, in the words of Dez Bryant, “To be honest, it don’t matter who we play, it’s exciting just because it’s the beginning of the season. Football is back. Preseason is not the season. That football is totally different from the actual game. Everything counts. You’ve got the starters playing. We’re looking to battle all four quarters both teams.”

With that? GAME ON!!!!

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Jaguars, Bengals and Pig Skin- Oh my!

Whew! So we finally sat down and watched some football! Can I get a HECK YEA!?!

It was great to see both the Cowboys and Eagles win… but still- we are SO over preseason!

As we posted HERE, time constraints are backing us up against the wall- as games are being aired and replayed, etc. so we are also fumbling, bumbling and blitzing in the kitchen to get it all done. For the week we bypassed a recipe for the Cowboys-Bengals game, but wanted to let you all know that Cincinnati is known for it’s chili, most often served with pasta. A recipe that sounds delicious is HERE! Try it out for yourselves! Next week we will be doing a recipe for the Cowboys opposing team, the Texans (TX vs TX!) but not for the Jets, who play the Eagles in the last preseason game.

What we did make is some Homestyle Mac and Cheese to represent the Eagles’ southern competitors this week, the Jacksonville Jaguars. With a 31-24 win, it wasn’t quite the blowout we were expecting, but the mac and cheese was a home run (touchdown?) with the whole family!

Homestyle Mac and Cheese

Prep: 40 min (not all active)
Cook: 40 min
Servings: 8

You will need
3 c grated fontina
5 c grated cheddar
2 c grated Parmigiano-Reggiano (or Grana Padano)
4 c milk
1 4-inch piece of day old Italian bread, grated into 1 1/2 c crumbs
4 fresh sage leaves
1# pipette
2 T butter, divided

Preheat your oven to 400°F.
Bring a pot of salted water to a boil for pasta.

In a mixing bowl (we prefer glass) combine fontina and cheddar cheeses then pour the milk over the mix and let sit for ~45 minutes (until the cheese dissolves into the milk).

Melt butter in a skillet over medium heat. Add the bread crumbs and toss until crisp and toasted (3 minutes).
Place crumbs into a bowl and let cool.

Completely butter a baking dish- covering the bottom and sides. Add a thin coating of bread crumbs on the bottom and sides (don’t use them all), then stir 1 cup of the grated Parmigiano-Reggiano into remaining crumbs.

Pour the cheese-milk mix into a pot and add sage leaves.
Whisk over medium-low heat until cheese completely melts (7 to 8 minutes).
Stir in remaining 1 cup grated Parmigiano-Reggiano.

Add pipette to boiling water and cook until very al dente (7 minutes) and drain. Return the pasta to pot and add cheese sauce and stir until all of the pasta is coated with the sauce.
Pour pasta and sauce mix into prepared baking dish and sprinkle remaining bread crumbs over top.
Bake until browned and bubbly, about 20 minutes.

Voilà!

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Enjoy with some spicy mustard for an added kick… or if you’re in love with all things condiments like, The Daughter-in-Law…

Happy footballing!

 

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East Greenwich Art Festival

Though we love our football and our food, we love our community, too. Oddly, you might not know that this Cowboys Papa and Eagles lovin’ Daughter-in-Law hail from Rhode Island (Texas family) and Philadelphia, PA- respectively… but here we are in ‘Lil Rhody and our families are gearing up to spend an amazing weekend at Festival Fete’s East Greenwich Art Festival on August 31 and September 1.

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from Festival Fete’s webpage

From the site, which you can find HERE:

Festival Fete creates a one-of-a-kind community art festival featuring 100+ contemporary American craft artisans, local “festive food,” strolling entertainment, live music, free children’s crafts, and a specially-designed community art project. Our mission is to offer a platform for local artists — of various mediums and levels — to show their work. In collaboration with community talent, volunteers and sponsors, we create profitable platforms that celebrate locally grown art, food and merriment.

The festival is from 10-5pm at New England Tech in East Greenwich RI.  Featuring over 140 Contemporary American Artisans, Festive Food, Live Music and Strolling Entertainment to (YES, Big Nazo will be there), this weekend is surely not an event to miss! Come out to the East Greenwich Art Festival to bid a lasting farewell to Summer!  Best part for all the families out there? It’s FREE!

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from Festival Fete’s webpage

Though Chelley (daugher-in-law) will be in Pennsylvania for a wedding, Carpenter in the Kitchen will be looking for submissions for you favorite foods and vendors to be featured in this Community section of the blog! Will you be heading to East Greenwich? Don’t forget to tell us about your plans in the comments, and don’t forget to follow Festival Fete’s Twitter updates HERE!

 

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You win some, you lose some…

Still in preseason mode, but getting closer to the decisions that need to be made.

Who will start, who will sit, and who wasted team funds as duds this year?

On the 15th, the Eagles showed up to play with a good showing from both Vick and Foles, but coach Kelly isn’t calling it (officially) yet. With a 14-9 win over the Panthers, we took to calabash-style cooking, and made some shrimp that are sure to please those off the field, even if on-the-field is disappointing.

On the 17th, however, the Cowboys lost their third preseason game to the Arizona Cardinals, 7-12. For this occasion, we went with local Phoenix favorite, chimichangas. They were a hit with us, too. We hope you enjoy the meal as much as we did… which we cooked Sunday as a family and enjoyed while watching prerecorded games (thanks DVR!).

Fried Shrimp Calabash-Style (a new Martinka recipe)

Before we begin, let’s explain calabash-style cooking: This style of cooking seafood, mostly flounder and shrimp, began in Calabash, NC- which is a small fishing town. Beck’s is one of the original restaurants to open with this style of cooking and serving, which started as a town tradition of people showing up at the docks to see what was caught and having a big meal right there. As the idea blossomed, the communal celebrations were eventually moved indoors and started restaurants. The actual style of cooking is very fresh seafood coated in cornmeal with a peppery sauce- soaked in buttermilk with added hot sauce for those brave enough. The food is then quickly and lightly fried and served with coleslaw. This is the Carolinas’ finest. Enjoy.

Prep: 10 min
Cook: 30 min
Servings: 10

You will need
1 c milk
1/2 c buttermilk
2# shrimp… preferably fresh. We used a bag of Berkley & Jensen frozen shrimp, which we thawed (~30 oz)
1/2 t hot sauce
2 c cornmeal
1/4 c canola oil

Pour buttermilk and hot sauce into a large bowl and place a handful of shrimp in to soak for 2-3 minutes. While soaking, pour oil into a frying pan and raise to high heat.

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In another bowl filled with your cornmeal, toss your soaked shrimp until completely coated. Then place shrimp into the heated oil and cook for about 2 minutes, until your shrimp are golden.

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Place your shrimp on a paper towel before serving.

Repeat the soaking, breading and frying process until all shrimp are used.

Serve with spicy mustard, coleslaw or as-is… they are too delicious to resist!

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Arizona’s Favorite Chimichangas

recipe used directly from Foodnetwork.com
Prep: 30 min
Cook: 30 min
Servings: 4

You will need

2 T unsalted butter
4 T vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 t chili powder
1/2 t ground cumin
1/4 t ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 T chopped fresh cilantro
2 1/2 c shredded rotisserie chicken
1/4 c sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 c shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving

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Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl.

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Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds.

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Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

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Brush a rimmed baking sheet with some of the butter-oil mixture.
Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
The MiffleSonPut the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip.

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The Carpenter and sons!

Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi’s Mexi-sauce:
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

 

PREP!

PREP!

 

Food that's sure to bring smiles to young and old!

Food that’s sure to bring smiles to young and old!

We hope you enjoy these delicious recipes and share in the joy of cooking with your whole family this season… which is almost officially starting! Are you ready for some football?!

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All pictures and recipes are the property of Carpenter in the Kitchen© unless otherwise noted. When reproducing recipes, please share with a link and give written credit, or use your own words. No pictures can be reused without prior permission.

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