Sat. Nov. 21

Posted: Updated:

Dave Owens, The Garden Guy
Contact Dave at gardenguy@gardenguy.com, or visit www.gardenguy.com


Green Chile Thanksgiving Recipes from Pointe Hilton Squaw Peak Resort


Pointe Hilton Squaw Peak Resort
Rico's American Grill and Hole-In-The-Wall serving Thanksgiving Day Dinners
677 North 16th Street
Phoenix, Arizona 85020
602-997-2626
www.squawpeakhilton.com

Pointe Hilton Squaw Peak Resort will be serving up two great Thanksgiving Day Dinners at its Rico's American Grill and Hole-in-the-Wall restaurants, featuring the following dishes and so much more prepared by Executive Chef Rebecca Tillman.

Hatch Chile Roasted Sweet Potatoes
Executive Chef Rebecca Tillman
Rico's American Grill at Pointe Hilton Squaw Peak Resort
 
½ cup  Diced Hatch Chiles
3 Large Sweet potatoes (peeled and large diced)
½ Yellow Onion 1/4" slices
1 tsp Chili powder
2 cloves garlic minced
Olive oil (enough to coat the sweet potatoes)
Salt and Pepper to taste
1/3 cup chopped cilantro
 
Preheat oven to 375F
In a large bowl add the sweet potatoes and rub generously with oil.  Mix in the onion, hatch chiles, chili powder and season.Place into a large baking dish and cover with foil.   Cook for about 10-15 minutes or until 3/4 of the way cooked.  Remove the foil and bake until fully cooked.  The potatoes will be soft.  Remove from the oven and add the garlic and cilantro and stir.  You may need to re-season with salt and pepper.  


Green Chile Cornbread Stuffing
Executive Chef Rebecca Tillman
Hole-in-the-Wall at Pointe Hilton Squaw Peak Resort

Serves 6-8 people
1 large loaf of corn bread
(Use day old)
8 tbsp butter
2 cups small diced celery
2 fresh hatch chiles roasted seeds removed or 1/2 cup of canned diced green chiles
7 cups chicken stock
1tsp kosher salt
1 tbsp chopped fresh parsley
2 chipotles (from can) chopped
5 eggs
1 tsp Black pepper

Break apart corn bread into smaller pieces and place in large mixing bowl. On medium heat add the butter to a skillet and cook the celery and onion until translucent. Add the vegetables to the cornbread, add the chicken stock, chiles, chipotle, parsley and eggs.  Season mixture. If the mixture is too dry add more chicken stock.  If the mixture is too wet, add  more cornbread. The mixture should be more wet than dry.

Place into a baking pan and cook uncovered on 350 for 30-45 minutes or until fully cooked and set.

Copyright 2015 KTVK (KPHO Broadcasting Corporation). All rights reserved.