Green Chili Chowder

The original recipe came from my sister-in-law Andrea. This is a very to your taste kind of recipe so below is the way I make it.


5 small-medium white potatoes
3 Tbsp Chicken Bouillon
2 cans Evaporated Milk (or 1 can + 1 pt cream or half and half)
1-2 Chicken Breasts - sprinkle with seasoned salt before cooking and then shred or cubed
6-7 whole Green Chiles diced or to taste: add 3-4 for mild, 5-7 medium-hot
*can used 1 or 2 4-oz cans diced green chili

optional: serve with shredded cheddar cheese

I cook the chicken in the crock-pot with 1/4-1/2 C. water. Sprinkle the chicken generously with seasoned salt and cook on low 5-6 hours and then shred.

Scrub and cube potatoes, leaving skin on and place in large pot on stove. Put enough water in to barely cover potatoes and simmer until tender about 20-25 minutes.

Add bouillon 3 Tbsp. or more to taste, evaporated milk, cooked chicken, and green chili.

green chiles- for more heat leave the seeds and membranes with the green chili, remove completely for a milder soup.

variations: add 3 celery stalks sliced, boil with the potatoes

Potato Salad

6 medium potatoes (2 lbs)
1 1/2 cups mayonnaise
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium celery stalks (1 cup)
1 medium onion chopped (1/2 cup)
4 hard cooked eggs chopped (see below for cooking instructions)
paprika

Peel and cut potatoes into cubes, and place in 3-quart saucepan add enough water to just cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 minutes or until potatoes are tender (check after 20 min.); drain. Let stand to cool.

While the potatoes cook I put the eggs in a saucepan and cover with water an inch above the eggs. Heat to boiling and then remove from heat. Cover and let stand 18 minutes and then immediately cool briefly in cold water to prevent further cooking. If shell is hard to peel, hold egg under cold water while peeling.

Mix mayonnaise, vinegar, mustard, salt and pepper in large bowl. Add potatoes, celery and onion and toss to mix. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill. Sprinkle with paprika before serving.

Potato Wedges

4 medium potatoes, cut length wise into wedges or strips
1 tablespoon oil
Paprika
Salt

Preheat oven to 450 degrees. Use cooking spray to coat a rimmed baking sheet. Toss cut potatoes with oil and place in a single layer on the prepared sheet. Sprinkle with salt and bake turning once, until golden brown and tender, about 30 minutes. Sprinkle with paprika if desired.

BBQ Fries

4 tablespoons olive oil
6 tablespoons barbecue sauce
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon garlic salt
6-8 potatoes cut lengthwise into wedges or strips

Heat oven to 450 degrees. Use cooking spray to coat a rimmed baking sheet. In a large bowl, combine the olive oil, barbecue sauce, pepper, paprika, cumin, and garlic powder. Add the cut potatoes and toss to coat. Spread the potatoes in a single layer on the prepared baking sheet. Bake, turning once, until golden and tender, 25-30 min.