Oohhhh ... you're talkin' 'bout THAI Sweet chili sauce!!
Now THAT I know! My ol' kickboxin' coach was Thai and used to invite us over to dinner ALL the time (imagine a very short, very fast, very intense Missus Edna Garrett - the headmistress from "The Facts of Life" - that was my coach!!). YUM-O!! :)
I've never thought of puttin' it with c/c ... I'll have to go out and get some c/c (just recently went nuts with bagels & lox, so we're eaten it all up) at the store and try it!! It DOES sound yummy!!
i'd have to say that my absolute favorite meal is the one i always pick for my birthday: rotisserie cornish game hens with orange glaze, asparagus with butter, mixed greens salad (like antipasto) and chocolate cake, and a really,really good wine.
Some times I do a dish that is cream cheese with pepper jelly over it. serve with crackers/pita chips or wedges and so on. Could also soften the cream cheese and sort of "swirl" the jelly into it. (You can get both red and green pepper jelly, sweet with a kick of hot pepper. )
Someone mentioned chili rellenos..... I do a couple of variations on traditional rellenos at times.
One is a chili-cheese frittata. Easy, fast and not expensive. Optional first step: mince some onion and sauté in butter/olive oil in a large skillet. (Need to heat the skillet anyway..... and I like adding the onion.) In a bowl beat up some eggs, for the 2 of us I usually do 4-5 eggs and use a 12" skillet. You may need to do more than one skillet for a large group, depends on the appetites and what else you serve and such. If you are going to do a lot of eggs in one skillet, make it an oven safe skillet and preheat the oven to about 350°F. Add some cottage cheese, (Helps to make the whole thing "puffy".) or water/milk as for scrambled eggs. Stir in chopped green chilies and shredded cheese. (I often use canned green chilies, but you can use fresh roasted/peeled too.) How much depends on you... Pour into hot oiled skillet, turn heat down to low and cover. After a few minutes you might want to check to see how the bottom is doing, you may need to lift the edges to let the egg run under. If really thick, or you don't want to have to check it as often, put in in the hot oven, if you are using an oven safe skillet. Just before it is done sprinkle a little more cheese over the top. Cut into wedges and serve with salsa.
Great with a salad and tortillas, or biscuits, etc.
Pati, > Glad you clarified that chilli sauce bit Jeanne, never thought about
Gave a recipe for chile relleno fritatta in a separate post... here is a casserole that is a little heartier, but still good.
Chili Relleno Casserole
1 pound ground beef
1 large onion, chopped
3-4 eggs, beaten
1 cup milk green chili strips, or chopped chilis shredded cheese (longhorn, Colby, jack or cheddar. Pepper jack if you want extra spice.) Salt and pepper to taste
Preheat oven to 350°F. Crumble and brown the beef > My homemade chicken and dumplings. Yummy. Meat falling off the bones,
Hey I do that with jalapeno pepper jelly or sometime Major Gray's Chutney (mash up the big lumps first). I also plan to try it with roasted garlic & balsamic vinegar 'cause I had a dip that tasted kinda like that but didn't get the recipe. Wheat Thins & Triscuits are the best crackers with it IMHO.
Jane in NE Ohio where the sun hasn't been out all day- just clouds & rain for poor little me.
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