Cold weather sends me straight to the kitchen, every time.
This afternoon, as the temps dipped into the teens, I whipped up some bacon-potato cakes from “The Feed Zone Cookbook.” This evening it was a big pot of pintos with chipotle from “The Santa Fe School of Cooking Cookbook.” Herself contributed a large, cast-iron skillet full of cornbread and a green salad.
Meanwhile, a couple Ziplocs of frozen Anaheim and New Mexico chiles are thawing in the fridge, and we may just have to have some bean-and-potato burritos smothered in green chile tomorrow.
That should help keep the hawk out there in the wind where he belongs.
Mad Blog Media 
Threw together a white bean chicken crockpot chili this a.m. Washing it down with a 5 Barrel and the usual sidekicks, Sister Guac and the Dancing Salsas.
That sounds good … did you use white meat or dark? I’ve been going dark on anything even vaguely stew-like. I seem to recall doing a chicken-thigh posole a while back … might have to dig up that recipe.
Thighs. Just plunk them in the bottom, dump some sautéed chiles and onions and sweet peppers, spices and broth. About as haole and ghetto as you can get. But it works. Especially if you drink liberally beforehand
This is Sandy. I LOVE it when men swap recipes! And I absolutely love pintos and cornbread!! What time should I be there?
Well coming to our house is even more a stretch than heading to Patricks, but pintos and cornbread are almost a weekly occasion here in NC. But here’s hands-down the best cornbread recipe I know of:
http://www.epicurious.com/recipes/food/views/Buttermilk-Corn-Bread-102487
Enjoy!
You got the right idea, i just passed up maling pork chile verde due to family with sensitive tummies. Provencal beef stew with egg noodles instead. I guess I will survive for a few days and then get serious