Wednesday, October 28, 2015

Green Chile Stew, Made Easy

Its getting cold outside, and I can think of no better comfort food than my Mother's Green Chile Stew. In New Mexico, this hearty dish is a staple as the leaves start to fall. I wanted to share this easy to make recipe with you, so you can make it too!

Its getting cold outside, and I can think of no better comfort food than my Mother's Green Chile Stew. In New Mexico, this hearty dish is a staple as the leaves start to fall. I wanted to share this easy to make recipe with you, so you can make it too!

Mom's Green Chile Stew Recipe

2 Cans dark red kidney beans , but you can use pinto or whatever kind you want.          
1 - 2lbs Ground Beef                      
1 Onion, chopped                                      
4 cups Potatoes. I leave the skins on, boil potatoes first            
2 cans whole peeled tomatoes.  
New Mexico Hatch Green Chile, peeled and roasted,  as much and as hot as you like.                          
Add salt, pepper and parsley to taste.

Boil the potatoes until almost completely cooked through, then drain. Brown the beef in a heavy pan. Then, simmer all ingredients together for a few hours and that's it.

Here's the link for the Salt Shaker and Pepper Mill

Here's a link to buy Green Chile from Hatch New Mexico

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Tuesday, October 27, 2015

Dav's Tiny Kitchen Instagram

It's getting cold outside, so I made one of my favorites. This is my mother's Green Chile Stew recipe, with a few changes. 
Green Chile Stew made with green chile from Hatch, New Mexico. Yummo. This is gonna be tasty. 

via Instagram

Thursday, October 22, 2015

Oven Baked Fries And Chips, Made Easy

Who doesn't love french fries? They are even better when baked. This is an easy recipe that anyone can make.

Tuesday, October 20, 2015

Dav's Tiny Kitchen Instagram

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I was talking with one of my pals the other day and we were reminiscing about being in school. Some of the best food I've had was when I was in school. There were peanut butter bars that were sold in the cafeteria of the schools I went to, and they were delicious.  Up late in the Tiny Kitchen making delicious treats to share with my buddies tomorrow. These delicious bars were super easy to make. There was no baking involved, just some tasty peanut butter and some delicious chocolate.

Monday, October 19, 2015

Dav's Tiny Kitchen Instagram

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The weather outside is cold tonight. Whenever its cold outside, I always go to my comfort foods. Tonight it was stuffed grilled cheese and chicken tortilla soup.
The grilled cheese was just a standard grilled cheese on white bread, with cheddar, swiss and white cheddar cheeses. The stuffed grilled cheese had the cheddars, swiss and some pan seared sliced turkey and sliced ham. Take a look at the pic and enjoy.

Chicken Tortilla Soup


2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Diced Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Tomatoes
1/4 cup New Mexico Green Chile
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Roux
5 whole Corn Tortillas, Cut Into Small Strips

Preheat oven to 375 degrees.
Mix cumin, chili pepper, garlic powder, and salt.
Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides.
Set aside the remaining spice.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done.
Chop the chicken into small 1 inch chunks.

Heat 1 tablespoon olive oil in a pot over medium high heat.
Add onions, red pepper, green pepper, and minced garlic.
Stir and begin cooking, then add the rest of the spice mix.
Stir to combine, add chicken chunks and continue to stir.

Pour in canned tomatoes, chicken stock, tomato paste, water, and black beans.
Bring to a boil, then reduce heat to a simmer.
Simmer for 45 minutes, uncovered.

Mix roux with a small amount of water and stir into the soup.
Simmer for an additional 30 minutes.
Season to taste (salt and pepper), DO NOT OVER SALT.
Remove from heat and allow to stand for 15 minutes.
Five minutes before serving, gently stir in tortilla strips.

To garnish, use extra tortilla strips and a dollop of sour cream.


Thursday, October 15, 2015

Dav's Tiny Kitchen Instagram

I stopped off at Rebel Donuts west side location on the way to work today. Never a disappointment. So tasty! Maple Bacon Bar? Barney Rubble? The Homer!? I think so!

Check them out! Eat local, drink local.
9311 Coors Blvd NW, Albuquerque, NM 87114

via Instagram

Monday, October 12, 2015

Dav's Tiny Kitchen Instagram

Orange chicken and fried rice made for dinner tonight.

Orange Chicken Recipe

1 cup chicken broth
1/2 cup orange juice 
1/2 cup sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha, or more, to taste
1/4 teaspoon ground ginger
1/4 teaspoon white pepper

To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large mixing bowl.
In a separate large bowl, combine chicken and 2/3 cup of the marinade; marinate in the refridgerator for at least 30 minutes, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
Heat remaining marinade in a medium saucepan over medium heat.
Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
In a large sauce pan, heat the vegetable oil. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

Fried Rice Recipe

2 cups enriched white rice 
4 cups water
2/3 cup chopped baby carrots 
1/2 cup frozen green peas 
2 tablespoons vegetable oil 
2 eggs
soy sauce to taste sesame oil, to taste (optional)

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes.
Heat pan over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds.
Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

via Instagram

Friday, October 9, 2015

Pan Fried Bacon Hamburger

Today I made a burger in the skillet at home. Super easy, super tasty. The trick is to only flip the burger once, just like on the grill. Take a look and enjoy.

Friday, October 2, 2015

Pear Tarts

I saw some tasty looking peaches while out shopping. There were tons of peaches in the displays. I had some left over puff pastry and figured... what the hell, lets make some tarts. Who doesn't like peaches, right? They smell so good, however...
They're in such high demand, there may not be enough to go around. Stay tuned for the recipe and the video showing how I made them, and the one that found itself in my sink.

Thursday, October 1, 2015

Welcome to Dav's Tiny Kitchen

I'm Dav, this is my Tiny Kitchen. I'm not a pro, but I have learned a few things in the kitchen. Together, we will make your food suck less.

More awesomeness to come.

I'll have new content every week! :)