It all began with a bond of hot cowboys, beer, food, and football. Here are some recipes from the Squad that Slay, and of course masterpieces from The Queen of the Kitchen, out girl Carolyn.
Carolyn’s MotherSip Thanksgiving Feast!
Growing up, my Mom used to always say that Thanksgiving is her favorite holiday. It would blow my mind as a kid because how could that be? We don’t get any presents on Thanksgiving! But, as I’ve grown older, I now realize where she was coming from. Thanksgiving is all about gathering with your loved ones and eating delicious food. A LOT of delicious food! What’s not to love about that? No stress from trying to find the perfect present or trying to remember who gave you what last year so you don’t re-gift it this year to the same person. Nope, just lots and lots of delicious food…and football, Go Cowboys! I’m a Denver Broncos fan through and through, but on Thanksgiving, it’s all about America’s second favorite team, the Cowboys. (Alisha is going to love that!)
Carolyn’s Tortilla Soup
It’s fall y’all! My favorite time of year, and best of all, it is green chile season!!! We have already had two snowstorms here in the mountains of Colorado, and nothing is better on a cold Fall day than soup. Here’s another one of my favorite recipes that incorporates one of my favorite ingredients, Green Chile. If you can find it fresh, that is always better! But frozen green chile works great as well. Whatever you do, do not used canned green chile. They just don’t bring the same flavor to the recipe as fresh or frozen green chile.
Green Chile Chicken Enchilada Casserole
Fresh green chile and Oregon Pinot Noir are two of my favorite comfort foods in the fall. Pre-Covid you would find green chile roasters set up at your local Oregon farmers market starting in September, or here in Denver they switch out the 4th of July Fireworks stands and make them into green chile stands. If you can find fresh Hatch green chile, it is the best! Ask them to roast them for you on site, then put them in plastic bags and allow them to steam so it is easier to remove the skin. Once you get them home, peel the skin and freeze the chiles, portioning them out about six in a bag, so you have fresh chile all year long.