Venison Curry with chickpeas

This dish can be spicy if you want it to be, I make it mild so that my kids will eat it. The first and foremost thing with this dish is that you have Venison that has been "cured" correctly. It will take the gamy taste from the meat. Although the spices is this dish will also do that too. Some of my children did not even know this was not beef. Also, I used a pressure cooker in this recipe. If you do not have one that is OK you can use a crock pot or just a stock pot(just means you have to cook it longer for the maximum tenderness to happen to the venison.

Ingredients:

• 2 lbs.(appr0x.) Venison or any other meat.
• 1 can Beef broth
• 1/2 cup water
• 1 can Chickpeas
• 2 tbsp. Minced garlic( can use 5 garlic cloves)
• 1 Med. Onion finely diced
• 1 Bell Pepper finely diced
• 1 can crushed or chopped stewed tomato's
• 1tsp. ground pepper
• 1tsp. salt
• 1-2 tbsp. of Curry Powder (** now, this is what will make it spicy, I say one to two Tbsp. because all curry is not created equal. The better the quality the more flavor, whereas cheaper quality means blander taste. This will not create much heat either....for heat add 1 Serrano chili diced very finely).

Start by cutting by cubing the Venison, cut it into small cubes. Then sear the meat in your pot with olive oil( you will have to eyeball the amount of oil and what type). The remove the meat and set aside. Add you chopped onions and peppers, when the onions start to look semi transparent add the garlic and saute for a minute or two. Next, add the dry seasonings and saute for another minute. Finally, add the remaining ingredients, EXCEPT the chickpeas. You will add the chickpeas before the last 30 minutes of cooking time, otherwise the will be too mushy.
Bring the dish to a boil and then cover and turn down the heat to simmer. Cooking time varies by size of meat chunks and the type of cooking pot you are using. Crock pot: 6 hours adding the chickpeas after five hours. Pressure cooker: 40 minutes, the add chickpeas for 15 minutes. Regular stock pot: 45 minutes- 1 hour, check the meat for tenderness, then add chickpeas and cook for another 30 minutes. Serve over rice( Basmati or Jasmin are my preferences).

Green chili Dorito Casserole

Ok, this is a recipe I got from my sister and mother. But, as usual, had to put a spin on it and make it my own. I believe it to be an improvement on an already awesome recipe. And the best part is I do not know if it's healthy or not!!! It is tasty! And my kids love it(and the wife as well).
Taste like green chili enchiladas.

Ingredients:

• 1 Bag Doritos(Nacho cheese flavor)


• 2 cans cream of chicken soup


• 2 cans green chili enchilada sauce(mild)


• 16 oz. Sour cream


• 1 small can of chopped green chili


• 4 large chicken breasts, cubed and cooked(boil, saute, as you wish).


• 2 cups shredded cheese

Start by cooking your cubed chicken, then set aside. Don't open the bag of chips just put a hole in the bag to let the air out, then rough crush the chips. Pour them in the bottom of your casserole dish. Mix remaining ingredients in a large bowl(except cheese), pour into casserole dish over chips. Then cover with cheese and cook at 300 degrees in the oven until cheese is melted.

I like to serve it with a side of white rice.

Chicken & Green Chile Enchilada Soup

Designed this recipe the other day, kids loved it. I did use a chicken tortilla soup recipe style as basis, but wanted the soup to taste like the chicken green chili enchiladas I make.
This is VERY MILD spicy-heat-wise(although, my wife would say my interpretation of hot is like everyone else's of too hot). But you can add more spice if you want it to have more "bite".

Ingredients:

• 1/4 cup of chicken bouillon powder(or 5 cubes)
• 1 large yellow onion, diced very small
• 2.5 tsp of ground cumin( or to taste, I like using more)
• 2 tsp of chili powder
  
• 1.5 tbsp of minced garlic
• 1/2 tsp cayenne pepper(if desired)
• 2 cups masa harina( this is corn tortilla mix, buy it in the Latin food part of the supermarket).
• 4 qts. water
• 8 oz. Velveeta, cubed
• 3 lbs cooked boneless chicken breast
• 1 small can of diced green chillies
• * Optional 1 cup of half and half( for creaminess, or you can use sour cream)
  

In a large soup pot add 1 of the 4 qts of water, boil your chicken breasts. When they are cooked through, not falling apart, remove them from the water and set them aside.
Next, add your onions, seasoning, bouillon and garlic. When onions appear "clear" or semi-translucent, gradually whisk the masa harina until all the lumps are dissolved.
Add the rest of the water and the cubes of Velveeta cheese, turn down to medium heat and stir every so often until cheese is melted.
Last step is to adjust taste with seasonings to your desired heat. Serve with corn chips, shredded cheese and a dollop of sour cream.