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Posts Tagged ‘chipotle’

by Sarah Steimer

Barbecue pulled chicken sandwich with slaw

These sandwiches were heaven. We were out all day and had plans to make them when we got home, and it was just about all I could think about. They were really quite simple to make, and the chipotle added an extra zip that took it beyond a simple lunchtime sandwich.

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by Sarah Steimer

Chipotle-pumpkin chili

Are pumpkin flavors just for fall time? Absolutely not. It is a winter squash, after all. Pumpkin is chock full of vitamin A, which helps maintain your immune system while your entire office or family is sick.


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by Sarah Steimer

This is one spicy salad – use less chipotle if you want a smaller kick. But try not to be wimpy.

  • olive oil
  • 1 bunch scallions, sliced thin
  • 1 chipotle chile in adobo sauce, chopped
  • 3 1/2 cups corn
  • 1 1/2 tablespoons lime juice
  • salt and pepper, to taste

Heat the oil in a skillet before adding the scallions, cooking until softened. Add the chile and cook for about 1 minute.

Add the corn, plus a tablespoon of water. Cover and cook until the corn is warned through. Remove the lid and cook until the liquid has evaporated.

Stir in the lime juice and season with salt and pepper.

Makes 4 servings, as a side.

Recipe from: Everyday Food

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by Sarah Steimer

I used acorn squash, but would suggest using a less-stringly squash like butternut or delicata.

For the squash

  • 1 pound winter squash OR you can substitute sweet potatoes (probably awesome)
  • 1/4 cup olive oil, plus some greasing for the pan
  • 1 or 2 canned chipotle chiles, chopped, with 2 tablespoons adobo sauce (this comes in the same can, if you’re new to the chipotle scene)
  • 1 tablespoon minced garlic
  • 1 tablespoon honey

    I actually could have gone for a little extra glaze on on my squash - might make more next time around.

  • Salt and black pepper

In a small bowl – or with a mortal and pestle – combine the olive oil, chiles, adobo sauce, garlic and honey. Toss the cubed squash in the mixture, or use brush to coat the squash. Either way, place the squash on a lightly oiled cooking sheet or glass dish. Roast at 350 degrees for 45-60 minutes, or until you can easily insert a knife into the squash.

For the black beans

  • 1 can black beans (drain only SOME of the juices)
  • olive oil
  • 2 cloves garlic, minced
  • 3/4 cup diced onion
  • 1/2 teaspoon cumin
  • 1/3 cup roasted red pepper, chopped
  • salt and pepper, to taste

Sauté the onions and garlic on medium heat in the olive oil until soft. Add the cumin to the pan and combine. Add half the can of black beans to the pan, including the juices. Rinse the rest of the beans and add to the pan. Simmer the beans for 7-10 minutes (adding water if it seems to get too dry). Mash 1/3 or 1/2 the beans with a fork. Add the roasted red pepper, salt and pepper.

For the rice

  • 2 cups cooked rice (I’m a big fan of basmati rice – which comes white or brown)
  • 1/2 tablespoon butter
  • juice from 1/2 lime
  • loose 1/3 cup cilantro, roughly chopped

Once the rice is cooked, add the butter, lime juice and cilantro.

Layer – in order – the rice, beans and top with the glazed squash. Garnish with cilantro and lime wedges.

Makes about 2 or 3 servings.

Recipe adapted from: Cookie + Kate

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by Sarah Steimer

Admittedly, I already had leftover chipotle peppers from another recipe, and I just bought a jar of honey that I've been crazy about from our winter farmer's market - so this recipe sort of fell into place.

  • 1 pound (16 ounces) Monterey jack cheese, shredded
  • 2 tablespoons corn starch
  • 2/3 cup beer
  • 1/3 cup honey
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, finely diced
  • 2 tablespoons lemon juice

Possible dippers

  • carrots
  • steamed or raw broccoli
  • red pepper strips
  • crisp tortilla strips or tortilla chips
  • apples (as usual)

Toss the cheese in the corn starch to coat. Set aside.

In a saucepan, bring the beer to a boil. Lower the heat and slowly add the cheese, stirring constantly. Once the cheese is a smooth consistency, add the garlic, honey, chipotle pepper and lemon juice. Stir to combine. Add more beer if the fondue seems too thick.

Serve immediately – and keep stirring! This is definitely a good recipe if you have an actual fondue pot that you can keep over heat. Otherwise place the fondue in a bowl inside of a larger bowl that is well insulated. And like I said – keep stirring!

Makes four servings.

Recipe adapted from: Honey.com

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Caitlin Saniga

If you have leftovers, cut the pork into bite-size pieces. Make a burrito with the pork, bean salad, some shredded cheese and sliced tomatoes.

  • 1 teaspoon ground chipotle chili pepper or chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 4 tablespoons olive oil
  • kosher salt
  • 1 1/2 pounds boneless pork loin
  • 2 15.5-ounce cans black beans, drained and rinsed
  • 2 avocados, cut into bite-size pieces
  • 1/2 cup fresh cilantro leaves
  • 2 scallions, thinly sliced
  • 1  jalapeno, chopped
  • 2 tablespoons fresh lime juice, plus wedges for serving

Heat oven to 375 degrees. In a small bowl, combine the chipotle pepper, paprika, cumin, coriander, 1 tablespoon of the oil, and 1 teaspoon salt.

Place the pork on a rimmed baking sheet and coat with the spice mixture. Roast until the internal temperature of the pork registers 145 degrees, 40 to 50 minutes. Let rest for at least 5 minutes before slicing.

Meanwhile, in a medium bowl, toss together the beans, avocado, cilantro, scallions, chili pepper, lime juice, the remaining 3 tablespoons of oil, and 1/2 teaspoon salt. Let stand while the pork roasts.

Serve the pork with the bean salad and lime wedges.

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga

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