Oh, poor little neglected blog, how I have missed you! Last semester was so crazy and so interesting (microbiology!) that I barely had time to procrastinate and since most of my blogging is born out of procrastination, things just kind of stopped around here. Luckily, I have a much easier course load this semester and I have already been accepted to nursing school (yay!), so hopefully things will start looking a little more normal around here…
I made this dip at the beginning of football season to go with some football watching. It was an instant hit in my (play)book and since the season is now only one game away from being over, I guess I better share it before it’s too late (I’m not even going to apologize for those horrible football puns).
Chipotle and ranch are probably two of my favorite flavors. Combining them resulted in what I think is the world’s best dip. This dip is the perfect combination of slightly spicy, tangy and absolutely delicious. I served the dip with some veggies and kettle chips, but I think it would be a great dipping sauce for chicken wings if they are your thing.
Greek Yogurt Chipotle Ranch Dip
- 1 3/4 cups plain Greek yogurt (I used Fage 0%)
- 1/4 high-quality mayonnaise (I recommend Hollywood Safflower Mayo)
- 3 Tablespoons dry ranch dressing mix
- 4 green onions, finely chopped and some reserved for garnish
- 1 Tablespoon fresh cilantro, minced
- 3 cloves garlic, minced
- 1 lime, juiced
- 1+ canned chipotle chile in adobo sauce, minced (add more if you like it spicy!)
- In a medium sized bowl, mix together yogurt, mayonnaise, ranch mix, almost all the green onions, cilantro, garlic, lime juice and chipotle. Mix until well blended. Refrigerate until needed. Serve with veggies or potato chips.
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes, Side Dish, vegetarian
Tagged Appetizer, chipotle, dip, gluten free, greek yogurt, ranch, recipes, vegetarian
I’m really into slaws at the moment. There is something so summery about them. This one was just about perfect to me. It was flavorful with a bit of spice. I didn’t have any cabbage on hand, but I did have some broccoli. The slaw dressing would also make a great salad dressing for any salad. I made this for dinner one night and I found that the broccoli was still nice and crispy the next day for lunch. It was all finished off by dinner a day later, so it will keep at least a day in the fridge (if it actually lasts that long). If I had cilantro on hand when I was making this, I definitely would have thrown some in as well.
Chipotle Broccoli Slaw
- 3/4 cup greek yogurt/mayo/sour cream (or combination of the 3)
- 2 limes, juice
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1 chipotle pepper in adobo, diced (remove or leave seeds depending on how spicy you want it)
- 1 teaspoon adobo sauce from chipotle can
- 1 (large) clove garlic, minced
- 1 bag of pre-julienned broccoli slaw or 1 small bunch broccoli and 2 large carrots julienned
- 1 small red onion, diced
- 1 small bunch green onions, chopped (about 6-7)
- Kosher salt, to taste
- Prepare the dressing: In a large bowl, stir together yogurt/mayo/sour cream, lime juice, vinegar, honey, chipotle, adobo sauce, garlic and salt to taste.
- Toss in the broccoli, carrots, red onion, and green onions. Toss to coat.
- Cover and place in refrigerator for at least 3o minutes.
Posted in Food, Gluten-free, Recipes, Salad, Side Dish, vegetarian
Tagged Appetizer, broccoli, chipotle, food, gluten free, recipes, side dish, vegetarian
The other week I sad that this was my all-time favorite salad. I take it back. My life has totally changed. I was much younger and very naïve then. I was a lost soul and totally misguided because I had yet to have this salad. This salad is definitely the best salads I have ever had. I’m not quite sure where to start. Everything in this dish is perfect. I probably enjoyed this so much because it’s basically all of my favorite flavors and ingredients combine. The dressing was flavorful and really complemented all of the fresh ingredients. If I had a ripe avocado on hand, I definitely would have thrown it in as well. You could also substitute shrimp or steak for the chicken or leave the meat out all together for a great vegetarian meal. This recipe makes a lot of salad, be hungry, or save the rest for leftovers. If you want leftovers, don’t toss the whole salad in the dressing all at once; add the dressing to your individual servings to prevent soggy lettuce.
Chipotle Chicken Taco Salad
- 1/2 cup chopped fresh cilantro
- 2/3 cup light sour cream or greek yogurt (or a combination of the two)
- 1 chipotle chile, canned in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili or chipotle powder
- 2 garlic cloves, minced
- 3 limes, juiced
- freshly ground pepper, to taste
- To prepare dressing: combine all ingredients in a food processor or blender and blend until smooth and well mixed.
- 4 cups shredded lettuce (I used 1 head of ‘live’ butter lettuce)
- 2 chopped grilled skinless, boneless chicken breasts (or you can use rotisserie chicken)
- 2 large tomatoes, diced with seeds discarded
- 1/2 red onion, thinly sliced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can whole-kernel corn, rinsed and drained
- 1/2 (15-ounce) can large black olives, sliced
- 1 cup Monterey jack cheese, shredded
- crushed tortilla chips
- To prepare salad, combine lettuce and remaining ingredients, except for the tortilla chips, in a large bowl. Drizzle dressing over salad; toss gently to coat. Top with tortilla chips. Serve immediately.
My soup kick is still in full force. I think I’ve found a new favorite. This soup was so fast and easy to make. Open some cans, chop a couple things, let them come to a boil, get out a bowl and a spoon and your soup is ready in less than 20 minutes. I’ve gotten in the habit of cooking extra chicken or turkey to have on hand to add to salads or in this case soup so I always have something quick and easy to make for lunch. Even if you don’t have cooked chicken on hand, it would probably only add about 10 minutes to your cooking time and this soup is definitely worth it. I was tempted to add in some garlic and onion, but dicing and mincing kind of defeated the purpose of a fast meal. The stewed tomatoes I used did have some bell pepper, onion and celery added in, which provided a little extra something (I would give you a brand name, but the were the store’s own brand, but I think they are a pretty common blend). Next time, I would probably throw in some frozen corn as well.
As good as the soup was, my favorite part of this meal was the orange and red onion salad. I like onions with pretty much anything, but this combination sounded very peculiar to me. I was shocked by how delicious it was. We are close to a full on obsession. The salt, pepper and cayenne were an amazing combination that made the oranges taste even sweeter. I left the oranges and red onions until after I was done with the soup, and by that time the salt brought out the juice of the oranges so I just skipped adding the original recipe’s olive oil. I’m not a big fan of olive oil as a dipping/dressing unless it’s blended with something else, and I really think it might be kind of strange here. My dash of cayenne, was accidentally a much bigger dash than planned, but it was perfect. I am super tempted to go buy huge bags of oranges and red onions, because this is something I could eat every day.
Chipotle Chicken & Tomato Soup (from Cooking Light via myrecipes.com)
- 1/2 teaspoon ground cumin
- 1 (15.5-ounce) can navy/white beans, rinsed and drained
- 1 (14.5-ounce) can no-salt-added stewed tomatoes
- 1 (14-ounce) can fat-free, less-sodium vegetable or chicken broth
- 1 chipotle chile, canned in adobo sauce, finely chopped
- 2 cups chopped cooked chicken breast (about 1/2 pound)
- 1 tablespoon extravirgin olive oil
- 1/2 cup reduced-fat sour cream
- 1/4 cup chopped fresh cilantro
- Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher.
- Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups soup in each of four bowls.
- Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.
Orange & Red Onion Salad (from Cooking Light via myrecipes.com)
(original serves 6| scale to 1 orange for individual serving)
- 18 (1/4-inch-thick) orange slices (about 4 oranges)
- 1/2 cup vertically sliced red onion
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper or chipotle pepper
- 2 tablespoons extra-virgin olive oil (olive oil)
- Arrange orange slices in a single layer on a platter. Top evenly with onion. Sprinkle with salt, black pepper, and red pepper. Drizzle with oil. Serve immediately.
Let’s talk about edible gifts for a while, shall we? I’m sure everyone has some kind work function, potluck, or ugly sweater party coming up during the next couple of weeks. Over the next few days I’ll share some wonderful recipes perfect for sharing at any and all of these said events. They would also make great gifts if you are poor like me and have to resort to making and baking your own or if you just want to impress your hosts.
I kind of fell in love with these when I made them for a dinner party. I used 10 ounces of pecans and 10 ounces of walnuts and had to use 2 big baking pans as a result. I didn’t have any almonds on hand and I don’t care for cashews that much, but the walnuts and pecans definitely held their own. One word about the baking pans, I used two, one dark metal, one light metal, the darker metal started to look like it was about to burn the last time I was stirring the nuts, so I ended up taking them out a bit early, the lighter metal sheet too the whole time.
The end result was kind of sweet, kind of smokey, kind of salty and totally delicious. I tasted the chipotle flavor and didn’t find it spicy at all, but it takes a lot of spice for me to even notice it. These would be great and easy appetizer for a holiday party or even as a quick homemade, edible gift. Anyone who gets these will love you.
Ina Garten’s Chipotle & Rosemary Spiced Nuts
(from The Kitchn
- Vegetable oil
- 3 cups whole roasted unsalted cashews (14 ounces)
- 2 cups whole walnut halves (7 ounces)
- 2 cups whole pecan halves (7 ounces)
- 1/2 cup whole almonds (3 ounces)
- 1⁄3 cup pure maple syrup
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 2 teaspoons ground chipotle powder
- 4 tablespoons minced fresh rosemary leaves, divided
- Kosher salt
- Preheat the oven to 350 degrees.
- Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
- Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
This is a recipe I made up the other day. It was part out of ingredients I needed to use up and part out of just what I was in the mood for. I had an opened can of chipotles to use up. I also had to use up some ground turkey. And I was just in the mood for caramelized onions. I decided to try to combine them and see where it took me.
The good thing about made up recipes, is that you sometimes end up with something great. The bad thing is that I don’t really have exact measurements. But that’s really not a problem. You know your tastes. I know mine. Just use whatever you think is going to make you happy; regardless, it’s going be delicious.
This recipe is probably a little more labor intensive than most other slow cooker recipes, but I really think it’s worth it. I diced up two onions very finely and caramelized them. When they were nice and brown and caramelized, I threw half in the crockpot and left half in the pan. Then I added in the garlic and ground turkey to brown. The turkey and the caramelized onions got all nice and friendly in the pan and I think this really added to the flavor of the chili. While the chili was cooking away, I caramelized a third onion because I’m a bit crazy. When the third onion was almost done caramelizing, I added in some of the adobo sauce from the can of chipotles. Oh my. I could have eaten the entire pan of onions by themselves, right then and there. They were amazing and definitely made a great topping to the chili.
Slow Cooker Caramelized Onion & Chipotle Turkey Chili
- 3 large onions, 2 finely diced, 1 finely sliced
- Olive oil
- 5 cloves garlic, minced
- 1 1/4 pounds ground turkey
- 2 cans black beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 can corn, drained and rinsed (or a 1 can measure of frozen corn)
- 2-14.5 ounce cans of diced tomatoes with jalapenos
- 2-14.5 ounce cans fire-roasted diced tomatoes with garlic
- 1-14 ounce can tomato sauce
- 1-3 chipotles in adobo sauce, diced
- Taco seasoning
- Chipotle Chili Powder
- Garlic & Herb Powder
- Shredded cheese (for serving)
- Sour cream (for serving)
- Chopped green onions (for serving)
- Heat olive oil in large pan over medium-high heat. When oil is heated, add two diced onions and caramelize. When onions are caramelized, put half of the onions in the crockpot, then add in garlic and turkey. Cook until turkey is no longer pink.
- While the onions and turkey are cooking, add the cans of tomatoes, beans, corn, chipotles and tomato sauce. When the turkey is browned add that to the crockpot. Take taco seasoning, chipotle powder and garlic powder and sprinkle up and down the length of the crockpot. Add in turkey.
- Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- While chili is in crockpot, add third sliced onion to pan and caramelize. When onions are nearly done, add a couple spoonfuls of the adobo sauce from chipotles and finish caramelizing.
- Serve and enjoy.
Posted in Cooking, Dinner, Gluten-free, Recipes
Tagged chipotle, crock pot, dinner, food, gluten free, onions, recipes, turkey
I saw this recipe and instantly knew I was going to have to make it. Such a tasty and colorful dish that would be perfect as a fall appetizer or as a football watching snack likeLisa recommends. The way the recipe is broken down and written makes it look like a lot more work than it is, so don’t let that intimidate you.
I threw in an extra chipotle because mine were a little on the small side and I love chipotle. The sour cream and sweet potato really help calm the spiciness of the chipotles, but the flavor is still there. I also sprinkled some garlic powder on top, before I squeezed in the lime juice, just because garlic makes everything a little better. I also substituted corn for the original yellow bell pepper because I’m not really a fan of bell peppers and they are costing well over 3 dollars in these parts for one damn pepper! Outrageous!
Sweet Potato Cakes with Chipotle Black Bean Salsa (from Lisa is Cooking)
For the Sweet Potato Cakes:
- 2 pounds sweet potatoes, peeled and chopped into large chunks
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 5 green onions, both white and green parts, finely chopped
- 4-6 tablespoons extra virgin olive oil
- 4-6 tablespoons butter
- Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
- Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.
- In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.
For the Chipotle Black Bean Salsa:
- 1 16 oz. can black beans, rinsed and drained
- 1 cup of frozen corn, defrosted
- 1-2 chipotles in adobo, finely chopped
- ¼ cup finely minced red onion
- ¼ cup cilantro leaves, chopped
- Juice of 2 limes
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- Combine all salsa ingredients, starting with one chipotle, in a small bowl and stir to combine. Taste for chipotle heat and add more if desired, and taste for seasoning and add more salt if needed. Salsa can be made in advance and stored in the refrigerator.
To Assemble for Serving:
- Sour cream
- Cholula or hot sauce of choice (optional)
- Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa and hot sauce, if desired and enjoy.
Posted in Cooking, Food, Gluten-free, Recipes, vegetarian
Tagged Appetizer, black beans, chipotle, cooking, dinner, food, gluten free, recipes, sweet potato, vegetarian