To keep the body in good health is a duty… otherwise we shall not be able to keep our mind strong and clear.  Buddha

There have been some rumors flying around the last 10 years or so… they’ve included scathing remarks like, “…like Martha Stewart…”, and, “…do anything ~ I saw her changing a flat tire in her DRIVEWAY on the SUBURBAN!…”, and most damaging, “… energy that never runs out, she just keeps going and going…”.  Well, last Monday, I felt the slightest nagging in my chest, but, of course I ignored it, because I had too much to do! Tuesday, the nagging turned into a baby elephant but, I kept going.  Wednesday, the baby’s momma took up residence and is just now showing signs of packing up and leaving. Yes, I became ill (maybe pneumonia), but lots of rest (neglect), honey & lemon tea and some popsicles to sooth my throat, and I am feeling a little better!  Last week, after Tony’s birthday dinner (momma was all moved in by this point!), I promised some recipes to my 5 faithful readers, then hit the bed and am just coming out from under the covers… please accept my apologies; better late than never! love, tissues & hot tea ~ v

Pollo con Chile Verde

• 2 T oil
• 1 onion, thinly sliced
• 5 cloves garlic, smashed
• 2 T ground chile powder (ancho if you can find/make it)
• 1 T paprika
• 1 T ground cumin
• 2 roasted Hatch chiles, peeled & chopped (you can find Hatch in a can at some markets)
• 1 can green enchilada sauce
• 3/4 c chicken stock ( you may NOT need all of this)
• 1 1/2 tsp oregano, crushed in the palm of your hands
• 1-1/2 pounds skinless, boneless chicken thighs
• kosher salt, fresh ground pepper, to taste

Preheat oven to 350; in a large ovenproof skillet, heat oil over medium flame; add onion and garlic; cook for 2 minutes, stirring frequently; stir in chile powder, cumin and paprika, turning down heat to keep spices from burning.  Add enchilada sauce, 1/4 stock and Hatch chiles, stir and bring to low boil.  Season chicken with salt and pepper, gently tuck chicken into chile mixture; sprinkle the crushed oregano over top; cover and bake for about 40-45 minutes. Once cooked, remove chicken from chile mixture. Simmer mixture over low heat until thickened (if mixture becomes too thick, use additional stock 1 T at a time).

At this point, you can thinly slice, shred, or cube chicken ~ serve either whole, as a filling for enchiladas or burritos… but serve with:

Cumin Sour Cream

• 2 cups sour cream
• 1 T flour
• 1 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 – 1 c milk

In a medium bowl, combine sour cream, flour, cumin and salt; whisk in milk. If using for enchilada sauce, you will use 1 c milk; pour over filled enchiladas, cover and bake at 350 for 20 minutes, remove and sprinkle Monterey Jack cheese over top and return to bake for an additional 5 minutes, or until cheese is melted.

Triple chocolate mini cakes with chocolate sauce

Cakes

• 2 c flour
• 1/3 c cocoa powder
• 2 tsp baking powder
• 1 1/4 c brown sugar, packed
• 2 eggs
• 1 1/2 tsp vanilla
• 1/2 c vegetable oil
• 1/2 c + 2 T buttermilk
• 1 c semi sweet chocolate, chopped (or use chips)
• 1 c milk or dark chocolate chips

Syrup

• 1/2 c cocoa powder
• 1 c water
• 2 c sugar
• pinch of salt
• 1 tsp vanilla
• 2 T cornstarch

Heat oven to 350; spray mini-cake pans (or muffin tins) with non-stick spray, set aside; in a large bowl, whisk eggs, oil, milk, vanilla and sugar (can use hand/stand mixer), mixing until combined; gradually add dry ingredients, stirring until combined. Fold in chocolate chips/chunks, fill mini cake pans/forms; bake 14-16 minutes or until cakes pass the toothpick test… DO NOT over bake (no longer than 18 minutes).

For sauce, combine sugar, cocoa, salt and cornstarch in a small saucepan; gently whisk in water, cooking over medium high heat until boiling. Turn down heat slightly, continue to cook on a low boil for 3-5 minutes, until slightly thickened. Remove from heat, stir in vanilla. Drizzle over cakes and the requisite scoop of vanilla, hazelnut or coffee icecream! Enjoy ~ v