Monthly Archives: December 2013

“Blog about it” – Almost Famous!

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I’m famous! Well, almost famous. Maybe. Our local newspaper ran an article in this Sunday’s paper about local bloggers who blog about cooking. The reporter who wrote the article is also a friend of my daughter’s from High School and I appreciate her including me and my little blog in the article. Pretty cool seeing my name and picture in the paper even if it’s just a wee paper from the NE Corner of Wyoming.

If you are visiting for the first time and have found my blog from the NewsRecord article, Welcome! Browse about. The recipes talked about in the article were my Green Chili, which is a favorite with my grown kids, and Sweet Potato Casserole, a mandatory Holiday side dish.

Please take some time and browse through the recipes I’ve got posted and come back and share your results.

Before Blog: Debbie’s Green Chili

“Mom, can you send me your Green Chili recipe?”

This request is what birthed the idea of keeping my recipes on line. At first, I kept it as a note attached to my e-mail account where it could be accessed at any time.

Facebook came along, and I had friends there ask for the recipe after I posted about cooking it for dinner. I posted a note there in December 2010.

I began a personal blog where I privately journaling and later began publishing publicly for my creative writing side.  A year later after I posted the Facebook note, I made the decision to start a new cooking blog where I could share the many recipes family and friends were asking for and “Cooking: The Mad Scientist Way” was born.

I’m not sure why I have never moved Green Chili to the blog until now, but now it’s here ready for all to find, and cook. It took an article in the newspaper for me to determine it was not here.

Sadly, I do not have a photo of the deliciousness, but the next time I make a batch, I will photograph and add a picture.

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Debbie’s Green Chili

INGREDIENTS:

  • 1 cup dried baby navy beans + 4 Cups of water
    or 2- 3 cups cooked baby navy beans
    or 2 cans baby navy beans drained and rinsed
  • 1 small onion diced
  • 1 – Tablespoon minced garlic or 2 garlic cloves
  • ½ lb Fresh pork sausage
  • 2 – 4 oz cans diced green chilies
  • 1 – 7 oz can “Herdez” Salsa Verde (Mexican Picante)
  • 1 – Box Chicken stock or 2-cans chicken broth
    (I like stock better – more intense flavor)
  • 1 – Tablespoon cumin
  • Salt to taste
  • White pepper to taste
    Sliced jalapeno peppers (optional)

SERVE WITH:

  • Flour Tortillas
  • Sour cream
  • Shredded cheddar or jack cheese
  • Sliced Jalapenos for the spice loving crowd

DIRECTIONS FOR DRIED BEANS:

Put dried beans, onion, garlic & water in crock pot. Cook on low 4-6 hours, or until beans cooked. Draw off majority of cooking water (water below beans in pot).

Cook sausage in microwave in 3 minute cycles, chopping sausage in between cycles until sausage completely cooked. Drain in colander & rinse under hot water. Add to beans in crock pot.

Add remaining ingredients & cook on low for at least another hour. Taste test after chili heated up for additional salt and pepper and jalapenos.

DIRECTIONS FOR CANNED OR COOKED BEANS:

Cook sausage in microwave in 3 minute cycles, chopping sausage in between cycles until sausage completely cooked. Drain in colander & rinse under hot water.

Place all ingredients into crock pot. Add additional chicken broth if needed and cook on low for 2-4 hours.

SERVE:

Sprinkle cheese over chili
Spread sour cream on flour tortillas, roll up and serve with chili.
Keep a jar of jalapeno’s on the side for those who like their chili a little spicier.

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