BMQG Kitchen

Chile Verde in the Crockpot
Submitted by Jen Stark

Start with 1 pound of tomatillos (I always grab about 12; if you have a large crockpot and want to go big, add more!), 1 small onion, and some cloves of garlic (I like garlic, so I used 6 large ones today). 

Preheat the oven to 350 degrees. Peel everything, rinse and halve the tomatillos, and chop the onion into big chunks. Grab a casserole dish (I use a glass one) and cover the entire bottom with a thin layer of olive oil. Place all ingredients into the dish and roast for 30 minutes.

When that is ready, pour the roasted ingredients into your blender and blend away. Next, add a rinsed bunch of cilantro (I cut off just the very end of the stalks) and a 4 oz. can of diced chiles (I use mild; we have baby tongues here) and blend with the rest of the sauce.

Take some pork chops, amount dependent upon how many mouths you have to feed (I usually buy about 1 or 1.5 pounds for my family of 4), and place in greased crockpot. Add salt & pepper to them according to your liking. Take blender and pour sauce into the crockpot, covering the pork chops. Cover and cook about 8 hours on low. And that's it! Serve with tortillas, cheese, and sour cream. Yum!!

Hot Artichoke Dip
Submitted by Lynn Douglass

  • 1 (14. oz) can artichoke hearts, drained and chopped
  • 1/2 C mayonnaise
  • 1/2 C sour cream
  • 1/2 C grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/8 tsp. hot pepper sauce
Stir together all ingredients. Spoon into small ovenproof dish. Bake at 350 degrees for 20 minutes or until bubbly. Sprinkle with chopped green onion and tomatoes after baking, if desired. Serve with crackers, bread, or tortilla chips.

Chili Squares
Submitted by Lynn Douglass

  • 1 lb. Monterey Jack cheese, grated**
  • 1 lb. Cheddar cheese, grated**
  • 1/2 C finely chopped jalapeno or diced green mild chilies 
  • 3 eggs
  • 1 C flour
  • 12 oz. can evaporated milk
** In place of the two lbs. shredded cheese, I use the shredded Mexican style cheese in the bag.
Mix cheeses together with chopped chilies in ungreased 9 x 13 inch ovenproof dish. Mix egg, flour and evaporated milk, and pour over cheese mixture. Bake in preheated oven at 350 degrees for 40 minutes.
**I've also added diced ham and black olives to this recipe. Top with salsa and sour cream, if desired. Serve with a salad for a light meal.

Albondigas (Meatball) Soup
Submitted by Lynn Douglass

  • 2 lbs. extra lean ground beef
  • 1 egg, beaten
  • 4 T white rice, raw
  • 1/2 tsp. onion salt
  • 1/2 tsp. garlic salt
  • 1/2 tsp. pepper
  • 1 tsp oregano
  • 1 beef bouillon cube
  • 2 med. carrots, diced
  • 2 med. potatoes, cubed
  • 2 celery stalks, diced
  • 1 sm. can tomato sauce
  • Salt to taste
Mix ground beef with egg, rice, onion salt, garlic salt, pepper, salt and oregano. Form into small-sized balls. Bring to boil, 6 cups water in large pot, add beef bouillon cube. Drop meatballs into boiling water, skim off foam as they cook. Add tomato sauce, carrots, potatoes and celery. Continue to cook on low heat until rice and veggies are tender, about 1.5 hours. 

Tortellini Soup
Submitted by Lynn Douglass

  • 6 C chicken broth
  • 1/2 C white wine or chicken broth
  • 1 Tbs fresh lemon juice
  • 1/2 tsp refrigerated minced garlic
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 can diced tomatoes
  • 1 lb. ground Italian sausage, browned
  • 20 oz. refrigerated cheese tortellini or one package of dried cheese tortellini
  • Italian parsley and Parmesan cheese for garnish 
Combine broth, wine, lemon juice, garlic, black pepper and bay leaf in a large pot. Stir well and bring to boil. Stir in tomatoes and browned Italian sausage. Return to boil and add tortellini. Cook over medium high heat until tortellini is tender, about 8 minutes. remove bay leaf. Ladle into bowls and garnish with Italian parsley and Parmesan cheese, if desired. Serves 4 - 6
  • Variation: For a more boldly flavored soup, try adding a handful of sliced green onions, 1 tsp. vegetable bouillon, shredded fresh basil, 2 cups sliced fresh spinach leaves, diced carrots, zucchini, or crook-neck squash. 

Coconut Macaroons
By Christy Hall

  • 1 large egg white, at room temperature
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • 1 teaspoons almond extract
  • 1 (14 ounce) package flaked coconut
  1. Preheat oven 325 degrees F. Line baking sheets with parchment paper. Set aside.
  2. In the bowl of an electric mixer, whisk egg white until soft peaks form.
  3. In large bowl, combine sweetened condensed milk, extracts and coconut; mix well. Fold in egg white.
  4. Drop by rounded teaspoonfuls onto prepared baking sheet.
  5. Bake 16 to 20 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool)
  6. Cool on wire racks. Store loosely covered at room temperature.

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