Cream of Green Chile Soup

My husband and I are what you would call Chile Heads.  We love anything with Hatch Green Chile.  We've had green chile wine, green chile peanut butter, and he's famous for his Green Chile Stew Recipe.  We try to get to New Mexico as often as we can, especially in late August and September during the Hatch Chile harvest.  Hatch, New Mexico is known as the "Chile Capitol of the World," most famous for growing New Mexico's State Vegetable: the New Mexico or green chile.  There's nothing quite like the smell of fresh green chiles turning in a chile roaster over an open flame.  We've been known to bring home garbage bags full.  I've been thinking about developing a Cream of Green Chile Soup for a long time.  I finally got around to creating it, and it was positively dreamy.  Light, but creamy in texture with the distinct flavor of roasted Hatch green chile.  I've never tasted anything quite like it.  My husband ate three bowls and exclaimed, "The only thing missing is a Monterrey Jack grilled cheese sandwich."  He's definitely onto something there.  Whether you're a Chile Head or a chile novice, this creamy, dreamy soup is a must make! 

Move over Greg's Famous Green Chile Stew,
make room for Candi's Cream of Green Chile Soup!

2 pounds of green chile deliciousness

Simmer the green chiles, onion and garlic with
chicken stock...

Puree until smooth, season with salt
and add heavy cream.

Enjoy New Mexico's most famous flavor!

Cream of Green Chile Soup

2 pounds roasted mild Hatch green chiles, peeled, seeded and chopped
1 large white onion, chopped
2 teaspoons olive oil
3 cloves garlic minced
4 cups chicken stock
1-2 cups heavy cream (depending on heat from chile)
Kosher salt to taste

In a large Dutch oven over medium heat, saute onion in olive oil until soft and translucent.  Add garlic and saute one minute more.  Add the chopped green chiles and chicken broth.  Bring mixture to a boil, then reduce heat to simmer and allow to cook 20 minutes.  Using an immersion blender, puree the mixture until very creamy.  Stir in cream.  Taste for seasoning and salt to taste.  Allow mixture to heat through and serve.

NOTE:  I used Hatch green chiles I had in my freezer.  I think this would be delicious with canned green chiles as well, but nothing beats that fresh roasted flavor.  If you have access to fresh green chiles in season, the definitely roast them fresh and use those.  Be sure to use the authentic Hatch green chile.  There's nothing that compares to the flavor!  I used 1.5 pounds of mild chiles and 1/2 pound of a particularly HOT batch. I wound up using the entire 2 cups of cream, but next time I will make the soup with all mild chiles, and go with 1 cup for a stronger chile flavor.

Prep Time:   Approximately 10 minutes     Cook Time:  Approximately 20 minutes

{Gluten-Free} Candy Corn Trash

Recently my sweet little Devilish Assistant Emily was chosen by her high school as a select group of "royalty" to raise money for a local charity.  In addition to soliciting donations from family and friends, and placing collection jars at area businesses, she baked.  And baked.  And baked.  The priest was kind enough to allow her to hold a bake sale at church.  She came over and we made Pumpkin Pie Spice Latte Blondies, Baked Pumpkin Spice Donuts (featured on our recent Freaky Friday blog swap) and Candy Corn Trash.  She also sold treats at school including spicy pretzels, Crack Corn, and cookies.  On Monday, she took her church bake sale leftovers to peddle to her fellow students.  She texted me after school and said, "They want more Candy Corn Trash!"  We made several batches.  It consists of pretzels, salty peanuts, candy corn and white chocolate coating.  Of course I never tasted it because: Gluten.  But after hearing rave reviews from the high schoolers, I got curious and whipped up a batch with gluten-free pretzels for myself.  One word:  Addicting.  The combination of sweet candy corn and white chocolate coating with salty pretzels and peanuts is amazing.  I wound up bagging up an additional batch to give as little Halloween gifts.  It's the perfect fall snack, and easily converted to a gluten-free version!

The ideal combination of sweet and salty

Thanks to Gluten-Free Pretzels, it's a treat
everyone can enjoy!

Put out a bowl for a Halloween treat!

Candy Corn, Pretzels and Salty Peanuts...

With a white chocolate coating.  Yum!

{Gluten-Free} Candy Corn Trash

1 (14 ounce) package Gluten-Free Pretzel twists
1 (8 ounce) can salted peanuts
1 (17.8 ounce) package candy corn
1 (16 ounce) package white almond bark

In a large bowl combine pretzels, peanuts and candy corn.  In a microwave-safe container melt almond bark in 30-second intervals until smooth and creamy.  Pour over pretzel mixture and stir gently to combine.  Pour mixture onto waxed paper covered platter and allow to dry.  Break into pieces and store in an air-tight container.

Prep Time:  Approximately 5 minutes

CopyCat El Chico Salsa

I have a little place in my heart for the El Chico restaurant chain.  I grew up with one in our mall, and it was a big deal when you were old enough to hang out with your friends and enjoy dinner that wasn't in the food court.  Of course every obnoxious teenager in my town, including myself made a meal out of the complimentary chips, tortillas and salsa.  Mr. Devilish Dish always teases me and says he can't believe as well as I can cook from scratch, that my favorite Mexican food is from a restaurant franchise.  It may be a sentimental attachment, because as far back as I can remember El Chico has been the restaurant of choice for my mom, aunt, best friend and I.  Little Devil's first trip out of the house as a baby was to El Chico.  My BFF Barbara and I take our girls there now.  We call it the "meeting of the El Chico Chicas."  I don't care what Mr. Devilish Dish says, there will always be a place in my heart for El Chico's salsa.  If I ever wind up on death row, my last meal request will be El Chico's salsa, Mexican relish and corn tortillas.  Hopefully that will NEVER happen and I can continue celebrating there with the ladies in my life.  If you sadly don't have an El Chico near you, then you can enjoy my favorite salsa at home!

It may not be EXACTLY like the restaurant,
but it's darned close and darned good!

My childhood favorite restaurant

Serve with tortilla chips and corn tortillas
for the authentic restaurant experience.
Try my Mexican Restaurant Relish too!

{Gluten-Free} Candy Corn Crunch Snack Mix

Last week we took a little trip down to Texas to visit my Devilish Nephew and his beautiful wife.  I took him a big bag of Spicy Sriracha Snack Mix because he loves anything spicy.  It was chock full of goldfish crackers, oyster crackers and all things gluten.  I knew I couldn't stand to sit there all weekend while everyone enjoyed the Sriracha Snack Mix, so I decided to come up with something sweet to compliment to spicy, and something gluten-free so I could partake.  I'm super happy with how this snack mix turned out.  It's crisp and crunchy and sweet, with just a touch of saltiness from the pretzels and peanut M&Ms.  Whether you're gluten sensitive or not, this is a Halloween treat everyone is sure to enjoy!

A sweet treat everyone can enjoy!

Full of crunchy gluten-free pretzels
and Cheerios and Rice Chex
(Thank goodness for gluten-free cereals)

Ideal for Halloween with the candy corn,
Fall M&Ms and Halloween sprinkles!

{Gluten-Free} Candy Corn Crunch Snack Mix

2 cups gluten-free pretzel sticks
2 cups Cheerios
2 cups Rice Chex
1 (12 ounce) package candy corn
1 (11.4 ounce) package Fall Harvest Peanut M&Ms
9 squares white almond bark
1 bottle black and orange sprinkles

Combine the pretzels, cereals, candy corn and M&Ms in a large bowl.  In a microwave-safe bowl, melt the almond bark in 30-second intervals until smooth.  Pour over snack mix and stir carefully until coated.  Garnish with sprinkles and stir.  Spread mixture onto a large sheet of waxed paper and allow to dry.  Break up any large lumps and store in an air-tight container.

Prep Time:  Approximately 10 minutes 

Easy Tortilla Pinwheels

It's no secret I'm a football fan.  A good portion of my blog posts are tailgate-friendly recipes.  When I was invited to participate in the 4th Annual October is Tailgating Snacks Month, hosted by my pal Debi at Life Currents, I was super excited.  My Sooners are right in the midst of their conference play and my kitchen is in full football mode.  I decided to share a recipe that I've literally been making for 24 years.  I can't believe I haven't shared it with you before now.  It's incredibly simple to prepare and everyone loves it.  My mother-in-law shared this recipe with me when I first married Mr. Devilish Dish.  I cannot count the number of times I made these pinwheels for my husband and his Air Force pals.  In the past I've shared Cranberry Pinwheels for the holidays and even a Chicken Enchilada Version of pinwheels.  Fast forward a few years and it's still our family's favorite pinwheel recipe.  It's simple to create in a large batch, served up with your favorite salsa.  Ideal for Tailgating Snacks Month, or any month!

The easiest version with the most flavor!

The best time of year!

Only 4 ingredients!

Spread cream cheese mixture onto flour tortillas...

Roll up and wrap in plastic wrap to chill.

Slice and serve with your favorite salsa for dipping.

The only way to enjoy October #TailgatingSnacks

Easy Tortilla Pinwheels

1 package large flour tortillas
1 (8 ounce) package cream cheese, softened
1 package green onions, chopped
garlic powder to taste


Soften cream cheese and stir in garlic powder to taste.  Add green onions.  Spread a layer of the mixture onto a flour tortilla and roll up tightly.  Wrap in plastic wrap and refrigerate several hours or overnight.  Remove plastic wrap and slice into pinwheels. Serve with your favorite salsa for dipping.

Prep Time:  Approximately 20 minutes     Cook Time: 0 needs to chill

*NOTE-this recipe is easily multiplied.  I usually double or triple for tailgating!

                                         

October is Tailgating Snacks Month 2017

Hosted by Life Currents

• October 12 Chili Relleno Dip Skillet by Take Two Tapas
• October 14 Soft Pretzel Beer Cheese Dip by Mildly Meandering
• October 14 Healthier Greek Yogurt Buffalo Chicken Dip by Full Belly Sisters
• October 16 Garlic Butter Dipping Sauce by Life Currents
• October 18 Low Sugar Chicken Meatball Parmesan Sliders by Seduction In The Kitchen
• October 20 Sofritas Chipotle Potato Skins by Bowl Me Over
• October 22 Loaded Slow Cooker Cheeseburger Dip by Who Needs A Cape?
• October 23 Easy Tortilla Pinwheels by The Devilish Dish 
• October 24 Philly Cheese Steak Dip by An Affair from the Heart
• October 24 Touchdown Chorizo Queso Dip by LeMoine Family Kitchen
• October 25 Baked Turkey Meatballs with Green Chiles by Hostess At Heart

Gluten-Free Honey Sriracha Wings

Last week I was on a mission to use all of the random things in my deep freeze.  Normally when I make wings, it's for some kind of football watching occasion and I make them in vast quantities.  Why there was one little lonely stray package of wings and drumettes in my freezer we'll never know.  I decided it was the perfect amount for a quick weeknight meal.  My pal Michaela over at An Affair From the Heart posted these Honey Sriracha Wings a while back.  We love wings and we love Sriracha Sauce, so I knew right away the recipe would make an appearance in my kitchen.  I used gluten-free flour because of the whole gluten allergy thing (insert eye roll) and the result was fabulous.  Since gluten-free flour is usually a combination including rice flour, the resulting crust had an almost tempura-like texture.  Fried up super crisp and tossed in the Honey Sriracha sauce.  I served them up with the traditional celery and carrots with my Homemade Blue Cheese Dressing, and a side of sweet potato fries.  It was a really fun and flavorful meal, and I will definitely be repeating this recipe for game watching in the future!

The crispiest, tempura-like wings,
in a sweet-hot sauce!

Best of all they are Gluten-Free

Serve with carrots, celery sticks,
My Homemade Blue Cheese Dressing,
and extra Honey Sriracha Sauce

The perfect meal or
game watching snack!

Move over Buffalo,
Honey Sriracha is the new wing in town!

We have the niftiest little hot wing platter.
It has a space underneath to toss the bones.
I found something similar HERE.

{Gluten-Free} Honey Sriracha Wings

adapted from: An Affair From the Heart

2 pounds chicken wings and drumettes
1 cup Gluten-Free flour
2 tablespoons vegetable oil
1 medium white onion, minced
4 cloves garlic minced
2 tablespoons rice vinegar
2/3 cup Sriracha Sauce
1/2 cup honey
oil for frying

Prepare the sauce by heating 2 tablespoons oil in a sauce pan over medium heat.  Add the onions and garlic and cook until tender.  Add rice vinegar, Sriracha Sauce and honey.  Bring to a low boil, then reduce to simmer for a few minutes until sauce is thickened.  Allow sauce to cool slightly, then puree with an immersion blender until smooth.  Prepare the wings by washing them and patting dry with paper towels.  Dredge in gluten-free flour.  Heat about 2 inches of oil in a deep skillet to 350 degrees F.  Fry wings in oil about 4-5 minutes per side, until golden brown and done.  Place on a paper towel lined platter to absorb any excess oil.  Toss in Honey Sriracha Sauce.  Serve with Homemade Blue Cheese Dressing.  

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 10 minutes
       

 

{Gluten Free} Peach Fritters

I've had a lot of positive feedback regarding the gluten-free recipes here at The Devilish Dish.  It's inspired me to get in the kitchen like a mad scientist and create even more.  Peach season has pretty much ended here in Oklahoma, but at the store the other night they had the most lovely peaches.  I'm assuming the end of the harvest.  They were literally the size of a softball, so I grabbed a couple because it'll be frozen peaches until next summer when Stratford, Oklahoma supplies the world with its juicy goodness.  I had good success with my Gluten Free Indian Fry Bread, so I know gluten free recipes translate pretty well when frying.  I decided a fritter would be a great way to celebrate the end of peach harvest.  I'm also having a lot of success with the Gluten Free Bisquick Pancake and Baking Mix.  The crust on my Gluten Free Peach Cobbler turned out a soft, golden brown, and I just love how the baking mix worked on my Gluten Free Banana Muffins with Chocolate & Peanut Butter Chips.  I decided to give it a try on these fritters and the results were fantastic.  A hot, sweet little morsel chock full of juicy peach bits.  The texture was fantastic, and the batter was just the right amount of sweetness.  Topped off with a dusting of powdered sugar for the perfect little bite of Gluten Free Heaven!

Golden brown and full of juicy peaches!

A little dusting of powdered sugar for a sweet treat!

I used peaches but these fritters would be fabulous with
just about any fruit!

Look at the fluffy interior...

A lovely gluten-free dessert or snack!

{Gluten Free} Peach Fritters
2 cups Gluten Free Bisquick Pancake & Baking Mix
1 cup granulated sugar
2 eggs, lightly beaten
1 cup whole milk
2 tablespoons unsalted butter, melted
2-3 large peaches, diced
oil for frying
powdered sugar for garnish

In a large mixing bowl combine baking mix and sugar.  Stir in beaten egg, milk, and melted butter.  Fold in diced peaches.  Drop batter by teaspoonfuls (I used my medium-sized cookie scoop) into oil that has been heated to approximately 350-360 degrees F.  Fry until golden brown on each side.  Drain on paper towels and dust with powdered sugar.  Serve warm.

Prep Time:  Approximately 10 minutes     Cook Time: Approximately 10 minutes