Green Chicken Chili

Part 1 Ingredients
2 green peppers
2 green tomatoes
2 jalapenos
2 poblano peppers
2 green cubanelle peppers
1 small can of chicken stock or broth

Method
Pre-heat oven to 425°

Cut all ingredients in half, scrape out all the seeds and ribs out. Season with salt, pepper, and extra virgin olive oil and place on cookie sheet (use two so it won't overcrowd).

Roast the peppers and tomatoes for 40 minutes, flipping them over half way through time (20 minutes).

When out of the oven, reserve half (equal) of the peppers and tomatoes. Slightly chop and put in the blender to puree with the small can of chicken broth/stock.

Chop and slice the other half of the mixture to put in with the ground chicken.

Part 2 Ingredients
1 lb ground chicken
1 white onion, chopped
2 or 3 cloves of garlic, mince
1 cup of frozen edamame beans
A small palmful of cumin
Cilantro, chopped

Method
On medium high heat in either a soup/spaghetti pot or a deep saute pan, heat up some EVOO (about twice around the pan), saute onion and garlic until translucent and slightly golden to add the ground chicken and cumin. Stir frequently until chicken is cooked. Add in the chopped roasted peppers and tomatoes and the edamame beans. Saute for about 5 minutes before adding the roasted peppers and tomatoes puree. Let simmer for about 10 minutes, stir on occasion. Add cilantro.

Serve with the usual classic chili toppings (cheese- fontina, provolone, and mozzarella works best), sour cream, avocado, etc.

Abe Laboriel Jr's Roasted Broccoli Salad

 A while back ago, Paul McCartney's drummer was kind enough to give me his recipe of this salad after he posted about it on Twitter. I did tried it and it was delicious, but I forgot about it until the other day. So I dig deep and thankfully found it! 

Lip Smacking Sweets

Meringue with a hint of cardamom and strawberry-apricot (inspired by my cousin Rachel's jam) compote with freshly squeezed orange juice and basil.

Compote:
1 pint of strawberries, quatered
5 and a half apricots, sliced
1 orange, juiced
3-4 small leaves of basil, chopped
A pinch of salt
1/2 cup of sugar

Combine all the ingredients in a bowl and set aside until the strawberries release their water syrupy (about an hour or two). Heat about a slice of butter in a medium saucepan on medium high heat and pour the bowl and bring to a boil. After about 15 minutes, use your potato masher and mash the fruit together. Let cook for another 15 minutes, stirring every few minutes. Take the saucepan off the stove until cool for use. You can also store it in mason jars.

Also great for smoothies with yogurt or vanilla ice cream

Here's my cousin's own food blog for more recipes Blonde Bitchin' West Texas Kitchen