Crock Pot Hatch Green Chile Chicken

Ingredients

• 505 Southwestern Flame Roasted Green Chile
• 3 large Chicken Breasts
• 1 Large onion chopped
• 3-4 cloves garlic chopped
• 2 Jalapenos sliced
• 1 teaspoon Mrs Dash Garlic & Herb
• 1 teaspoon Mrs Dash Extra Spicy
• 16 oz can Green Enchilada sauce
• Shredded Cheddar cheese

Directions

1. Cut chicken into bite-sized pieces and cook about 8-10 minutes in frying pay. Add oil as necessary. Season chicken while cooking.
2. Pour Enchilada sauce into frying pan with chicken and bring to a boil.
3. Pour chicken into crock pot.
4. Using same pan, saute onions until tender. Add garlic and Jalapenos and cook another 2 minutes.
5. Pour onion mixture into crock pot.
6. Add about 3/4 cup of the Flame Roasted Green Chile to crock pot. Stir well.
7. Cook on high for 1 hour and reduce to low for another 2-4 hours.
8. Sprinkle cheddar cheese on top of the chicken when serving.

Nobu Black Miso Cod

Ingredients

• 3 Tbsp Mirin
• 3 Tbsp Sake
• 1/2 Cup White Miso Paste
• 1/3 Cup sugar
• 6 ea 6-7 oz Cod Fillets
• Vegetable oil for grilling
• Pickled ginger for serving

Directions

1. Mix mirin and sake bring to a boil.
2. Whisk in miso paste until dissolved, add sugar to bring to a boil.
3. Remove from heat and allow to cool.
4. Cover the fish fillets with the marinade and marinate in refrigerator for 2-3 days.
5. Pre-heat oven to 400 deg F.
6. Remove marinade from fish and broil the fish until browned, turning once.
7. Then bake at 400 deg F for 10-15 minutes