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Saturday, January 24, 2015

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mijtest

New Mexican Posole Rojo With Freshly Ground Chile Powder

Posted: 23 Jan 2015 11:55 AM PST

The star of this month's spice box, this classic New Mexican posole is a light brothed, deeply flavorful and moderately spicy stew perfect for January. Made with hominy, large kernels of puffed white corn (posole just means "dried corn" and hominy means "cooked posole"), for body and traditionally made with pork shoulder for flavor. Our ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles provide fruity, peppery depth with a bit of heat. The beauty of this dish is the ability to swap in vegetables, chicken or beef for pork and garbanzo beans for the hominy (if you can't find it locally) to suit your tastes. Top with winter root vegetables, like peppery radishes, chopped cilantro and lime to brighten this fun, warming dish just before serving. It is by RawSpiceBar -- posted by Raw Spice Bar

Baked Southwestern Egg Rolls

Posted: 23 Jan 2015 06:42 PM PST

These are now one of my favorite appetizers. They are perfect for parties, game-days (hello college football!), and with the addition of chicken for added bulk and protein, even casual dinners. I serve these with guacamole, salsa and a veggie tray. We LOVE THEM. I love them cold the next day or warmed up in the microwave too. If you are making them for a party and need to do some early prep-work, these freeze beautifully. I like that they are a healthy yet hearty appetizer you can feel good about eating. You will LOVE ‘em! -- posted by Lizzymommy
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