Health Benefits Of Chili Peppers, Winter Chicken Recipes

HOWDY FRIENDS….from Mexican Food & Gifts To Go
www.texmextogo.com
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We are gearing up for the soon approaching holiday – before I tell you of our wonderful new finds, I would like to first send out a big hug to all of you who called and/or wrote to us following hurricane Ike on September 12th to check up on us – we are nearly back up to full speed and the city of Houston has recovered faster than anyone expected due to the help of thousands of people from across the country and Canada descending on Houston with their expertise. We are back!
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Online Storefront – New products:

Sea of Cortez salt – hand painted ramekins: two sizes and a hand blown salt glass carafe with a grinder lid. Read more
Pebbles pattern carafe and bowls – whether you keep for yourself or purchase as a gift, it will never be put away! Read more
Camping trail enamel cup and saucer: with 4 Tex-Mex dips. Read more
Tabasco hot sauce six-shooter: read more
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Southwest Soup trio: keep these dried mixes on hand and make a new original soup each time. Read more
Gourmet Spicy pasta: pasta made with jalapenos and roasted red peppers. Read more
Seasoned Southwest pasta: hand rolled pasta shapes with a Tabasco bottle and a Southwest seasoned sauce. Read more
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Luggage/name tags: no sense loosing luggage or not knowing where you came from! Read more
Red pepper garland: use as a garland or a wreath. Water resistant. Read more
Pepper garland: for the Christmas tree, around the kid’s doorway. Read more
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We have over 150 gift and food products on Mexican Food & Gifts to go, so click on over and peruse our pages or give us a call, and we will create a custom gift for your employees, a thank you gift for your clients or I sure love ‘ya to family members.

If you happen to be in Houston, come on over to the warehouse – during the months of November and December, we will keep the tasting jars opened! No crowds, no shipping charges, but lots of fun!!

* For our frozen products (tamales & cheese queso) call & order ahead so we may have these on hand for you when you get to the warehouse.

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LET’S TALK PEPPERS…health benefits.
According to the American Spice Trade Association, consumption of red pepper has increased over 70% in the last 20 years. In fact, one out of every four people in the world will eat chili peppers today. This is a healthful trend since chili peppers are a good source of vitamins C, A, B and E, iron, magnesium, riboflavin, niacin and thiamin; red chilis also contain beta carotene. They are low in fat and sodium, and because they perk up food so well, they are a good addition to a low sodium diet.

Researchers have also been studying the pain-reducing affect of capsaicin, too. One theory is that capsaicin triggers pain-detecting nerves in the mouth, nose and throat, which in turn motivates the brain to release natural painkillers (endorphins). Some people have used capsaicin to provide relief from cluster and migraine headache pain. Because they neutralize cavity-causing acids by making the mouth water, chilies are thought to prevent gum disease and tooth decay. Their high vitamin C content is also good for building strong gums. A capsaicin mouthwash is used to treat toothaches and chronic mouth pain, and a gargle is used for sore throats. Capsicum is also used topically for treating shingles, psoriasis and muscle and joint tenderness. It's a powerful irritant, though, so while it produces topical warmth, it can also burn, especially with repeated applications.

Now you understand why every spring, I remind all of you to plant chili pepper plants in your garden! Your health fix for the day is just a step away!
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RECIPES
Good grief…The night temperature actually reached the 50’s here this week…let’s get to some winter, cozy chicken recipes this month!

Tex Mex Chili-Chicken Stew
Ingredients:
3 chicken breasts, boneless & skinless
1 cup chopped onions
1 medium chopped green pepper.
2 cloves minced garlic
2 Tbsp vegetable oil
2 cans (14.5oz) stewed tomatoes
1 can (15oz) pinto beans, drained
¾ cup Tejano salsa medium
½ tsp Chipotle chili powder
¼ tsp salt (optional)

Directions:
Cut chicken into 1” pieces. Using a Dutch oven, cook chicken, onion, green pepper and garlic in oil until chicken looses its pink color. Add remaining ingredients. Simmer 20 minutes. For a thicker sauce, simmer an additional hour. Ladle into crock bowls, top with shredded cheese, chopped green onion, diced avocado or sour cream. Serve with a large center piece of tortilla chips, hard crusty bread or warm tortillas.
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Chicken Soup – Caldo de Pollo
Ingredients:
1- 16oz jar Mexican Style Rice Mex
2- 16oz jars of water
2lbs chicken parts (boneless or skinless optional)
4 stalks celery
½ cup onion or 2 shallots
1 bag frozen mixed vegetables (corn, peas, green beans, carrots)

Directions:
Place all ingredients except for mixed vegetables into crock pot and cook overnight on low heat. Add mixed vegetables to crock pot one hour before serving.
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Green Salsa & Chicken
Ingredients:
4 chicken breast fillets
salt & pepper
flour for dredging
2-3 tbsp combo of butter & oil
16oz Tejano green salsa
1 cup chicken stock
1-2 garlic cloves, finely chopped
3-5 tbsp cilantro, chopped (extra for serving)
½ jalapeno pepper, seeded & chopped
½ tsp ground cumin

Directions:
Sprinkle the chicken with salt and pepper to taste, dredge in flour and shake off excess. Melt butter in skillet, add chicken, cook over medium-high turning once, until golden brown but not cooked through. Remove from skillet and set aside. Place salsa, stock, garlic, cilantro, chili and cumin in saucepan and bring to a boil. Reduce heat to simmer and add chicken. Cook for 30 minutes. Serve over a bed of romaine lettuce or white rice accompanied with sour cream, scallions and fresh tomato wedges.

Tip: this is a fragrant sauce, mild and delicate, a meal in itself, perfect for a dinner party (easy to make).
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We’ve got plenty more recipes where these came from – have a seat and stay a while!

We hope you enjoyed our latest newsletter. If you have friends or family who you think might enjoy receiving our Mexican food newsletter, well by all means, pass us on!
Here’s hoping you had a good Columbus Day weekend…

We’ll be back soon.…
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Chef Annie
chef@texmextogo.com
713.995.5502

Mexican Food To Go
www.texmextogo.com
230 North Main Street
"Old Church Place"
Salado, Texas 76571
Phone: 713.995.5502


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