Carla's Creations

Roasted Green Chile Stew (Hatch Xtra Hot)
"OMG, this dish had me dancing in my kitchen! So ridiculously easy and the taste - pure joy in every bite. You've gotta try it to believe it!"
Ingredients:
1 pound ground beef
3 cups peeled russet potatoes, diced
2-3 cups chicken broth
2 large onions, chopped
2 cups roasted Hatch Green Chiles, coarsely chopped
1/4 cup pickled jalapenos, drained and chopped
1/2 tsp garlic powder
1 tsp salt
1 tsp dried oregano
1 tsp ground cumin
Pepper, to taste
Instructions:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it into crumbles. Season with oregano, cumin, salt, and pepper as it cooks.
Add the chopped onions to the pot with the browned beef and cook until the onions are softened.
Pour in the chicken broth and add the diced potatoes, garlic powder, roasted Hatch Green Chiles, and pickled jalapenos. Bring to a boil.
Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the potatoes are tender, stirring occasionally.
Taste and adjust seasoning if needed. Add more salt, pepper, or spices according to your preference.
Serve hot, accompanied by warm tortillas, and enjoy your hearty Roasted Green Chile Stew (Hatch Hot)!

Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms:

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil
For the Creamed Spinach, Bacon, and Mushrooms:

6 slices bacon, chopped
8 oz mushrooms, sliced
3 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:

Prepare the Chicken:

Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
Make the Creamed Spinach, Bacon, and Mushrooms:

In the same skillet, add the chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
Add the sliced mushrooms to the skillet and cook until they release their juices and become tender, about 5-6 minutes.
Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Stir in the chopped spinach and cook until wilted.
Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes to thicken slightly.
Stir in grated Parmesan cheese until melted and smooth.
Season with salt and pepper to taste.
Combine and Serve:

Return the cooked chicken breasts to the skillet, nestling them into the creamed spinach, bacon, and mushrooms.
Spoon some of the creamed spinach mixture over the chicken breasts.
Simmer for another 2-3 minutes to heat through and allow flavors to blend.
Garnish with crispy bacon pieces and chopped fresh parsley.
Serve:

Serve the smothered chicken with creamed spinach, bacon, and mushrooms hot, with your choice of side dishes like mashed potatoes, rice, or crusty bread.
Enjoy this hearty and flavorful dish of Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms!

Chocolate Chip Cookie Dough Ice Cream Cake

Ingredients:
For the Chocolate Cake:

1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water
For the Eggless Cookie Dough:

6 tbsp butter
1/2 cup brown sugar
1 tsp vanilla extract
1 cup flour (heat treated)
1–2 tsp milk
1/2 cup mini chocolate chips
For the Ice Cream:

8 oz cream cheese, softened
1/2 cup brown sugar
1/8 cup milk
2 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
1/2 cup mini chocolate chips
Additional:

4–8 oz Cool Whip for icing
Additional mini chocolate chips for decorating
Chocolate sauce (optional)
Directions:

Chocolate Cake:

Preheat oven to 300°F (150°C).
In a large bowl, mix together the flour, sugar, cocoa powder, and baking soda.
Add the egg, buttermilk, vegetable oil, and vanilla extract. Blend until smooth.
Gradually stir in the boiling water until the batter is well combined.
Pour the batter into two greased and floured 8-inch round cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely, then level the tops if necessary.
Eggless Cookie Dough:

In a medium bowl, cream together the butter and brown sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the heat-treated flour and mix until combined. Add milk as needed to achieve the desired consistency.
Stir in the mini chocolate chips.
Form the dough into small balls and chill until firm.
Ice Cream:

In a large bowl, whip the cream cheese until smooth.
Add the brown sugar, milk, and vanilla extract. Mix until well combined.
Fold in the Cool Whip and mini chocolate chips.
Gently mix in the chilled cookie dough balls.
Assembly:

Line a springform pan with parchment paper.
Place one layer of chocolate cake in the bottom of the pan.
Spread half of the ice cream mixture over the cake layer. Freeze until firm.
Add the second layer of chocolate cake on top of the ice cream layer.
Spread the remaining ice cream mixture over the second cake layer. Freeze until firm.
Decorate:

Once the cake is fully frozen, remove it from the springform pan and place it on a serving plate.
Ice the top and sides of the cake with Cool Whip.
Sprinkle additional mini chocolate chips on top.
Drizzle with chocolate sauce if desired.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Freezing Time: Several hours | Total Time: About 5 hours
Servings: 12 servings

Chile Paste
"My Nana and aunties used to make this when I was young, but it turns out the recipe was never written out. When I asked them for it they could remember the ingredients, but not the ratios so I was thrilled to find your recipe. Tasted just as I remember... maybe even better. Simple and delicious!"
Ingredients:
6 flame-roasted poblano peppers
6 flame-roasted serrano peppers
6 flame-roasted jalapeño peppers
1 flame-roasted habanero pepper
1 head of garlic
Salt to taste
1 packet of Goya Sazon
Juice from half a lemon
Water
Instructions:
Combine all ingredients in a grinder.
Add a little water and grind until you achieve a fine paste.
Transfer the paste to a clean jar.
Refrigerate for extended use.

LEMON LUSH 🍋

Ingredients:
👩‍🍳For the Crust:
1 c butter, softened
2 c flour
1/4 c sugar
1/2 c pecans, chopped
👩‍🍳For the Cream Cheese Layer:
2 (8oz) packages Philadelphia cream cheese
1 c powdered sugar
👩‍🍳For the Pudding Layer and Topping:
2 sm packages Jell-O instant lemon pudding
3 c cold milk
1 tbsp lemon juice – optional
1 (16oz) container Cool Whip, thawed
Lemon zest, to garnish (optional)

Directions:
Stir together butter, flour, sugar and chopped pecans in a mixing bowl.
Press into a 9×13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.
Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.
In another mixing bowl, whisk together pudding mix and milk. Then whisk in the lemon extract or lemon juice if using. Allow to sit for 5 minutes to thicken up a little. Spread on top of the cream cheese layer.
Cover and place in the fridge for 4 – 6 hours. May be refrigerated overnight.
When ready to serve, spread whipped topping over the pudding layer and garnish with fresh lemon zest.