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Ingredients:                          12 large green chili                roasted and chopped         1 garlic clove diced            2 tablespoons vegetable  oil                                              1 1/2 teaspoons salt         2 pounds pork butt trimmed and cut into bite-size pieces                            2 tablespoons all-purpose flour                                        3 cup water
Directions:

Brown the pork pieces, working in batches just large enough to be in the pot in a single layer. Repeat the process until all pieces are browned. Remove from pot and reserve. Using the fat that's left in the pot, add the flour and stir rapidly. Keep stirring until the flour smells cooked, or about 3 minutes. Add the water and return the pork and vegetables to the pot. Everything should be covered by liquid—add more broth or water if necessary. Bring the mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, or about one hour. If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.

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Ingredients

2 cups long grain rice

1/8 cup oil

8 oz tomato sauce

1 tsp salt

1 tsp minced garlic

4 cups water

1. Heat oil in large frying pan on medium heat.

2. Add rice and cook until golden brown.

3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.

4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

5. Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

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Ingredients

1  medium bananas mashed 1 egg

1 1/2 cups ﬂour

1teaspoonbaking soda 1/2 teaspoon salt

3/4 cup sugar

1/2 cup chopped pecans

Instructions
1. Preheat oven to 350.

2. In a bowl mix together mashed bananas and egg. In a separate bowl combine ﬂour, sugar, baking soda, salt and pecans

3. Add ﬂour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix

4. Pour into a greased loaf pan. Bake 60-70 minutes or until a toothpick comes out clean.

Remove from pan and allow

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INGREDIENTS
2 ½ cups All Purpose Flour    plus extra to form tortillas.
1 teaspoon salt
½ teaspoon baking powder
⅓ Cup shortening
1 cup hot water

INSTRUCTIONS

1. In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening until it resembles coarse meal.

2.Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once.

3.Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.

4.Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk.

5.Cover the disc in a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes.

6.After the resting period, place an ungreased griddle over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your tortillas will be dry.

7.To form the tortillas place the disc (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the disc and press forward without making it to the edge and then press backward towards yourself stopping before the edge. Turn the tortilla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. If you are new to rolling tortillas, be patient, it takes a little practice.

7.Now, place the tortilla on your already hot Griddle. This step is a really quick one: be careful with your timing. a) During the first 20 to 30 seconds, the tortilla starts forming air bubbles and light brown spots will show at the bottom side of the tortilla, b) turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. c) turn again; at this time the tortilla will puff up like in the picture above. This last step will take about 10 seconds. Remove the tortilla and wrap with a kitchen towel. Keep making the rest of the tortillas.

NOTES

Add the water little by little to form the dough since in humid climates a slightly less amount of water will be needed.

Your griddle should be hot enough so that when cooking the tortillas the spots are light brown; if they are dark brown too soon then the heat is too high, and if the tortillas take longer to cook then the heat is too low.

To store the tortillas place them in a plastic bag in the refrigerator.

To reheat the tortillas, place them in a hot griddle and warm them the same way you cook them, turning twice. The air bubbles will form again but not as big as when they were just cooking.

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INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar, optional
2 teaspoons vegetable oil, vegetable shortening
¼ cup milk or evaporated milk, at room temperature
½ cup lukewarm water or more as needed
Vegetable oil for deep frying
Honey

DIRECTIONS

1. Stir together the flour, salt, baking powder, and the optional sugar in a large bowl.

2. Work in the oil, using clean fingers to combine. Add the milk and water, working the liquids into the flour until a sticky dough forms. Pour in a bit more water if the dough isn’t sticking together as a rough shaggy mess.

3. Knead the dough on a lightly floured surface vigorously for 1 minute. The dough should be soft but feeling a bit sturdy and no longer sticky.

4. Let the dough rest, covered with a damp cloth, for 15 minutes. Divide the dough into 3 balls, cover the balls with the damp cloth, and let them rest for another 15 to 30 minutes.

5. Roll out each ball of dough on a lightly floured surface into a circle or rectangle approximately ¼-inch thick. If you have a tortilla roller, use it rather than a heavier rolling pin, which compacts the dough more.

6. Trim off any ragged edges and discard them. To avoid toughening the dough, try to avoid rerolling it. Cut each portion of dough into 4 wedges or smaller rectangles.

7. Heat at least 3 inches of oil in a heavy, high-sided saucepan or skillet to 400° F.

8. Slip 1 or 2 dough pieces into the oil. After sinking briefly, the sopaipillas should begin to balloon and rise back to the surface.

9. Once they start bobbing at the top, carefully spoon oil over them for the few seconds it will take until they have fully puffed. Turn them over (we like a long-handled slotted spoon for this) and cook just until they are golden. Drain.

10. Arrange the sopaipillas in a napkin-lined basket and serve immediately with honey. Tear a corner off your sopaipilla to let steam escape, drizzle honey through the hole into the hollow center, and enjoy.

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INGREDIENTS
2 tablespoons butter or
2 tablespoons vegetable oil
2 pounds mixed summer squash (such as small zucchini, yellow crooked-neck or gold bar squash, and light green skinned calabacita), sliced thin or in bite-size cubes
1 medium onion, chopped
2 small tomatoes
2 cups corn kernels, fresh or frozen
¼ to ¾ cup chopped, roasted mild New Mexican green chile, fresh or thawed frozen
½ teaspoon salt
1 garlic clove chopped

DIRECTIONS

1. Warm the butter and oil in a large skillet over medium heat. Add the squash, onion, and optional tomatoes. Saute for 10 to 15 minutes, until the squash is well softened.

2. Stir in the corn, chiles, and salt, and cook covered for another 10 minutes until all vegetables are tender.

3. Pour in the half-and-half if you wish and simmer briefly, until the liquid is reduced by about one-half.

4. Serve hot. If using the cheese, scatter it over the calabacitas just before serving.

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Welcome to JennyLee's Kitchen, my very own passion project filled with traditional and budget-friendly recipes. Explore my site and all that I have to offer; perhaps JennyLee's Kitchen will ignite your own passions as well.

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Everyone has a traditional recipe that is passed on through their family.

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INGREDIENTS
8 ounces (about 20 to 25) dried whole red New Mexican chile pods, mild, medium, hot, or a combination

4 cups water or chicken stock (divided use)

2 tablespoons vegetable oil

3 garlic cloves, minced

1 teaspoon salt, or more to taste

DIRECTIONS

1. Toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.

2. Remove the chiles from the skillet immediately. When cool enough to handle, break each chile pod into several pieces (wearing rubber or plastic gloves if your skin is sensitive), discarding the stem and seeds.

3. Place half the chile pieces in a blender and pour in one-half of the water or stock. Puree until mostly smooth but with a few flecks of chile still visible in the liquid.

4. Warm the oil in a large saucepan over medium heat. Add garlic, and sauté several minutes.

5. Pour in the blended chile mixture, then add salt.

6. Puree the remaining chiles with the remaining water and pour it into the sauce in the pan. Reduce the heat to medium-low and simmer for a total of 20 to 25 minutes.

7. After about 15 minutes, taste the sauce and adjust seasonings. When ready, the sauce will be cooked down enough to coat a spoon thickly but still drop off of it easily. Use warm or refrigerate for later use.

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2 c. all purpose flour

2 tsp. Baking powder

2 eggs

1/3 c. butter or margarine (melted)

1 tsp. Salt

2 tbs. Sugar

1 1/2 c. warm milk

1 tsp. Vanilla

1. In a large bowl mix flour, salt baking powder and sugar together (Set aside). Preheat waffle iron.

2. In a separate bowl beat eggs. Stir in milk, butter and vanilla. Pour the milk mixture into the flour mixture, beat until blended.

3. Ladle the batter into a preheated lightly oiled waffle iron. Cook until a golden crisp. Or until it stops steaming.

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Ingredients
1 28 ounce can diced tomatoes

1 4 ounce can green chiles

1 jalapeno, minced

1/4 red onion, minced

1 clove garlic, minced

1 lime, juice optional

1 teaspoon  salt
1 Tablespoon cilantro optional

Show Directions
1) Mix ingredients and enjoy! It’s better if it sits for a few hours before serving, but not necessary.

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INGREDIENTS
Vegetable oil for pan frying
3 corn tortillas
¾ cup red chile sauce, warmed
2 teaspoons minced onion
4 ounces mild Cheddar, Colby, or Monterey Jack cheese, grated

DIRECTIONS

1. Heat the broiler. (If the broiler has multiple heat settings, use the lowest.)

2. Heat ½ to 1 inch of oil in a small skillet until the oil ripples. With tongs, dunk each tortilla in oil long enough for it to go limp, a matter of seconds. Don't let the tortilla turn crisp. Drain and repeat with the remaining tortillas.

3. On a heatproof plate, layer the first tortilla with half of the onion and one-third of the chile sauce and cheese. Repeat for the second layer. Top with the third tortilla, then add the remaining chile sauce and sprinkle the remaining cheese over all.

4. Broil the enchilada until the cheese melts. Serve piping hot

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2 1/2 cup large elbow macaroni   1/2 tbs olive oil
4 tbs butter
1 tbs flour
2 cup whole milk
2 can evaporated milk
1 1/2 tsp salt
1 tsp pepper
2 1/2 cup mild cheddar cheese shredded (freshly grated if possible)
2 1/2 cup white sharp cheddar cheese shredded

Topping
4 tbsp butter melted
1 cup herb panko bread crumbs (optional)

INSTRUCTIONS
1.Preheat oven to 350 degrees.

2.Spray a 9×13 baking dish with nonstick spray. Set aside.

3.In a large 5 QT pot, cook the macaroni according to package directions but cook it 1 to 2 minutes UNDER. It will continue cooking as it bakes later. Drain the pasta and drizzle the olive oil over it and toss it to keep it from drying out while you prepare the sauce. Set aside.

4.In the pot you just cooked the pasta in, melt the butter over medium-low heat. Once butter is melted add in the flour and whisk for a minute whisking constantly so to not to burn the flour.

5.Pour in the 2 cups of whole milk and whisk until all lumps are gone and mixture is smooth. About 1 minute.

6.Over medium-high heat add the 2 cans of evaporated milk, salt, and pepper. Whisk until mixture is smooth and starts to boil and to thicken, about 8-10 minutes. Stir often so it doesn’t burn to bottom of pot.

7.Stir cheeses together in a large bowl.

8.Stir in 4 cups of cheese into the pot and stir until cheese is melted.

9.Remove from heat and stir in the cooked macaroni shells.

10.Pour into the prepared baking dish. It will look a bit soupy but it will thicken as it cooks.

11.Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.

12.In a small bowl mix together the Panko bread crumbs and melted butter. Sprinkle over the top of the macaroni and cheese.

13.Bake for 20 to 25 minutes until cheese is bubbly and top is golden brown.
Serve hot.