This series highlights our amazing team members at The Seasoned Chef and The Gourmet Spoon. In this series, each member will also highlight their favorite recipe, along with the story of how it became important in their lives. The heart of the home is always in the kitchen.
Meet Jodie Leschuk
1) WHAT INSPIRED YOU TO JOIN THE SEASONED CHEF AND HOW LONG HAVE YOU BEEN A PART OF THE BUSINESS?
2) WHAT ARE YOU RESPONSIBLE FOR AT THE SEASONED CHEF? WHAT DOES A TYPICAL DAY LOOK LIKE FOR YOU?
3) WHAT IS YOUR FAVORITE PART OF WORKING AT THE SEASONED CHEF?
4) TELL US ABOUT YOUR FAVORITE RECIPE.
Green Chile Breakfast Skillet
- 2 yellow onions, diced
- 6 garlic cloves, minced
- 1 orange pepper diced
- 7 passila/poblano peppers, diced
- 12 jalapenos, diced
- 8 serrano peppers, diced
- 5 anaheim peppers, diced
- 2 cans fire roasted tomatoes with juice
- 2 quarts of chicken broth
- 3 TBS cumin
- 6 tsp oregano (I get mexican oregano from the store, if using greek oregano, reduce)
- 6 TBS chili powder
- 2 TBS garlic powder
- 1/4 cup green tabasco
- salt and pepper to taste
- arrowroot flour or tapioca flour to thicken
- Chop up all the veggies. Mix up the cumin, oregano, garlic powder and chili powder in a bowl. I season each layer with a little bit of the seasoning and salt and pepper (use less salt overall if each layer is seasoned), so I have marked where I season with an asterix.
- Saute onion and orange pepper until soft and onions are translucent*. Add garlic and cook just until fragrant. Add all of the peppers* and cook until softened*. Add two cans of roasted tomatoes*. Add chicken broth and green tabasco. Slowly bring to a slow boil and then reduce heat to a simmer* and cook for about 25 minutes skimming the fat from the top of the chile. Then make a thin slurry with arrowroot or tapioca flour and then simmer for another 25 minutes. Season to taste.
FOR THE SKILLET:
- one large sweet potato, cut into 1/2 cubes
- 6 slices of bacon
- 4 jalapenos, diced 1 red or orange bell pepper diced
- 1 onion, sliced
- Optional toppings: cheese, sour cream, chipotle tabasco
- Dice a sweet potato, coat lightly with oil, salt and pepper. Roast at 400 for 10-15 minutes or softened.
- Saute bacon on medium high heat until almost crispy, about 5 minutes. Then add sliced onion, red pepper and jalapeno pepper to the bacon and cook until veggies are soft and bacon is crisp.
To Assemble: Layer sweet potatoes, then veggies, then two eggs (cooked however you prefer-I prefer basted or over easy), then top with green chile, a dollop of sour cream, sprinkle of cheese and a couple dashes of Chipotle Tabasco.