Search Results for chipotle

Thursday Recipe Exchange: Chipotles in Adobo Sauce

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JeffreyW uses his chipotles in adobo sauce for breakfast.

It seems that JeffreyW and I both have a fondness for chipotles. I hadn’t realized it until I decided to feature his recipe for homemade chipotles in adobo sauce. There were four pages of recipes that included them in some way or another. They can all be found here.

I was thrilled when JeffreyW put together a batch of chipotles in adobo sauce, using jalapenos from his summer garden. I learned a lot from his post. I’m going to direct you to the entire thing instead of just reposting his recipe because he does a terrific explanation of the whole process. So before you try any of tonight’s other recipes, you might want to start with JeffreyW’s recipe (found here).

Once you’ve got your chipotles and sauce all prepped (or bought), you can try them in any of the following:

My absolute favorite is Chipotle Macaroni and Cheese with Bacon (recipe here). A great way to kick up a comfort food.

The spicy sauce is great in combination with fruits. When strawberries were in season I spiced up someone else’s recipe for Chicken in Strawberry Sauce with some chipotles in adobo sauce for a real treat (recipe here).

And from the photo at top, JeffreyW uses it to spice up his breakfast (recipe here).

So are you a fan of chipotles in adobo sauce? Have a favorite way to use them? If you haven’t tried them, are they something you might try now that we’ve wowed you with their many uses?

Finally, tonight’s featured recipe:

I had canned a big batch of apple butter a while back and one night I was wondering what to do with it besides spread it on bread. I had been thinking that it would be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I would start. Then I decided to heat it up.  A spicy, smoky mix of apple butter, chipotles in adobo sauce and a touch of spices made the perfect sauce:

BBQ Thighs Final

Chipotle-Apple Butter Barbecue Chicken

I decided that bone-in, skin on thighs would work best.

  • 8 chicken thighs
  • Salt & Pepper
  • 1 tsp crushed garlic

————

  • 1 cup apple butter
  • 1/2 yellow onion
  • 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
  • 2 tsp crushed garlic
  • 1/4 tsp salt

Season thighs with 1 tsp crushed garlic, salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.

Chipotles in Adobo Sauce

I think I mentioned a while back that Mrs J wanted me to pick all the jalapenos on the bushes growing in containers out in the patio garden.  I picked a couple of dozen that were still hanging in there this late in the season.  I have plenty of them pickled so it was either freeze or dry them and I decided to try my hand at smoking them as they dried in my smoker rig.  Worked like a charm! Dried and smoked jalapenos are also known as chipotles and I’m sure you’ve heard of chipotles in adobo sauce.  I thought it would be fun to make that myself.  I wasn’t too sure about the adobo sauce but teh Google found a nice description complete with recipes.  There was a quick recipe for the chipotles and one a little more involved for an adobo sauce:

“…begin with eight dried guajillo chiles and eight dried ancho chiles with the tops and seeds removed. Fry them in hot oil for about ten seconds per side, then boil them in 12 cups of water and a half cup of white vinegar. Leave them to soak in the pot overnight.

The next day, remove the chiles and discard the soaking solution. Puree the chiles in a blender with a bit of chicken or beef broth, depending on the meat you are using. Next, sauté one onion and six cloves of garlic, diced, in a large saucepan. Add the chile paste, two cups of broth, one teaspoon each of black pepper and cumin, one half teaspoon cinnamon, one quarter teaspoon salt, one tablespoon oregano, a quarter cup each of vinegar and lemon juice, three quarters of a cup orange juice, and two tablespoons tomato paste.  Cook the entire mixture for about half an hour, or until it is as thick as you would like it.”

I snipped the stems from my chipotles and cooked them with the adobo sauce.  I didn’t have any orange juice so I used apple cider, and subbed lime juice for the lemon juice.  It really did end up just about the same as the canned item you can find in most any store these days.  I’m looking forward to using these in my next Tex-Mex dish.

Thursday Recipe Exchange: Chipotle Macaroni Salad

Photo by JeffreyW

EDIT: Just realized the tomatoes were omitted from the ingredient list. Corrected now.

What a week. The Colorado wildfires became personal again, as my office was smack in the middle of an evacuation zone. The authorities never had to make it mandatory and as I write this, that fire is well contained.  Add to that, one of the guys I work with was in a horrible motorcycle accident at the beginning of the week and that shook us all up. I was ready for the week to be over sometime around Tuesday night, so I’m grateful it’s Thursday and the weekend is within sprinting distance. Even happier that Independence Day is around the corner

Since I love July 4th, I have quite a few recipes that celebrate it with great picnic foods. All 21 of them can be found at this link.  There is quite a variety: fancy appetizers; cold salads; grilling ideas; fun desserts; and even cold drinks. There is also an entire post of potato salad recipes from Balloon-Juicers.

I really like tonight’s featured recipe. It was a huge hit last year at the July 4th picnic. I’m actually making it right now for a going away party, that’s how it became tonight’s recipe.

All right, now it’s your turn, what are your favorite foods on July 4th? Are you all-American with burgers and dogs or something more sophisticated? Share your favorites in the comments and we can all argue about it, good-naturedly of course.

Tonight’s featured recipe:

Chipotle Macaroni Salad

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 tbsp limejuice

Mix together ingredients and set aside while macaroni cooks.

Macaroni Salad:

  • 1 lb elbow macaroni
  • 1/2 tsp garlic powder
  • 1 stalk celery, minced
  • 4 green onions, chopped
  • 1 tbsp lemon juice
  • 2 tbsp minced parsley
  • 2 large tomatoes, chopped (or equivalent)
  • 8 oz cubed sharp cheddar cheese
  • 4 thick cut bacon strips, cooked and crumbled (optional)
  • 1 cup chipotle mayonnaise
  • Salt and freshly ground black pepper

Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, tomatoes, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.

Just a note: There will be no recipe exchange next Thursday, we’ll pick up again on July 12th.

Chipotle-Apple Barbecue Chicken

I don’t know if you heard, but I have a bit of Apple Butter at my house.  The other day I was wondering what I could do with it besides cover slice after slice of bread with it (not that there is anything wrong with THAT!).  I had been thinking that it would be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I started.  A spicy, smoky mix of apple butter, chipolte peppers in adobo sauce and a touch of spices made the perfect sauce:

I decided that bone-in, skin on thighs would work best.  Serve with corn on the cob and marinated green beans for a complete meal.

Chipolte-Apple Butter Barbecue Chicken

  • 8 chicken thighs
  • Salt & Pepper
  • 1 tsp crushed garlic

————

  • 1 cup apple butter
  • 1/2 yellow onion
  • 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
  • 2 tsp crushed garlic
  • 1/4 tsp salt

Season thighs with 1 tsp crushed garlic,  salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.

Macaroni Salad with Sharp Cheddar Cheese and Chipotle Mayonnaise: UPDATED

UPDATED:  Now with bacon.  Friend of blog reminded me I was going to add bacon to this recipe (though he suggested Pancetta).  See updated recipe below.

This is what I’m taking to the 4th of July picnic. (Photos to follow). What are you cooking this holiday weekend?

Macaroni Salad with Sharp Cheddar Cheese and Chipotle Mayonnaise

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 tbsp limejuice

While macaroni is cooking, mix together ingredients.

Macaroni Salad:

  • 1 lb elbow macaroni
  • 1/2 tsp garlic powder
  • 1 stalk celery, minced
  • 4 green onions, chopped
  • 1 tbsp lemon juice
  • 2 tbsp minced parsley
  • 8 oz cubed sharp cheddar cheese
  • 4 thick cut bacon strips, cooked and crumbled.
  • 1 cup chipotle mayonnaise
  • Salt and freshly ground black pepper

Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente, (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.

Men Who Cook: Joseph Noble’s Pork Enchiladas

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Photo by JeffreyW

Joseph posted this recipe link at my request over at Balloon-Juice during one of the recipe threads (Friday Recipe Exchange is cross posted there each week). I thought while I was away, guest recipes would be a great way to fill the void. :-D

These sound amazing.

From Joseph:

Joseph’s Savory Chipotle Pork Enchiladas

If you need a little wapow in your life, here’s one way to do it. These enchiladas are savory to the nth degree, which makes them one of my favorite recipes I’ve ever made. I suggest serving with white rice seasoned with some lime juice and chopped cilantro.

First, you need to caramelize an onion. Chop it up roughly, and saute it in some olive oil for at least 30 minutes. Keep stirring it!

While that’s happening, make some enchilada sauce. Don’t open a can! Here’s the recipe for that:

Red Enchilada Sauce

  • 4 Tbsp. vegetable or canola oil
  • 4 Tbsp. flour
  • 8 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 4 cups chicken broth

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

I use dark chili powder, so my sauce came out really brown. I imagine using bright red chili powder will make it redder. But it doesn’t matter. This enchilada sauce is so good and easy, you’ll never buy it at the store again.

That’s actually a double batch, which is what I needed for all the enchiladas I was making. If you want to cut down the size of the recipe, just cut it in half. But this sauce stores well in the refrigerator, is all I’m saying.

Now you need to get the filling together. I based this on Emeril’s recipe at Food Network, but he had a sour cream sauce and used green chilies.

  • 2 pounds roast pork
  • Caramelized onion
  • 1/3 can of chipotle peppers in adobo sauce
  • 1/2 pound Mexican cheese blend

This is the easy part. Mix that all together. I chopped up the roast pork and then minced up the chipotle peppers. You can find these little cans in the Mexican food section of your supermarket. If you can’t, move to a town where you can! Kidding – I’ll send you some because they’re little.

Now to build the enchiladas. Wait! Put the rice on to cook first, then you can start this.

  1. Corn tortillas
  2. Pork enchilada filling from above
  3. Enchilada sauce from above
  4. 1/2 pound Mexican cheese blend.

Heat the oven to 450. Get you some baking pans to cook enchiladas in. I used 2 square Pyrex pans and one cake pan and got 22 enchiladas out of them. But use what size you have handy. Spray some Pam in the bottoms for easy cleaning later.

Now ladle some sauce in the bottom of the pans to cover. Take a corn tortilla and put 1/4 cup filling on it. Roll it up tight and lay in the pan seam side down. Keep doing that until you run out of filling.

Then ladle the rest of the sauce over the enchiladas. Use a spoon to make sure sauce has hit every square millimeter of tortilla. Then sprinkle the cheese over the enchiladas and cover it with foil.

Bake in a 450 degree oven for 15 minutes. Then remove the foil and bake for 10 minutes more.

And it’s done! I got 22 enchiladas out of it and I was proud of myself for stopping after eating four. Now I have 18 to eat through the rest of the week. And I mean it when I say they are savory. They are power-packed – very rich and zingy!

Oh, you want nutritional information? OK…

Nutrition Facts

  • Serving Size 1 enchilada (5.4oz)
  • Calories from Fat 120
  • Calories 256
  • Total Fat 13g
  • Saturated Fat 5g
  • Cholesterol 42mg
  • Sodium 1000mg
  • Potassium 300mg
  • Total Carbohydrate 16g
  • Dietary Fiber 3g
  • Sugars 1g
  • Protein 18g

That sodium number is high! I used no salt added chicken broth for the enchilada sauce, so mine were actually a lot lower than that. But if you use regular chicken broth, that’s pretty much what they will be.

Thanks Joseph, feel free to share recipes anytime! – TaMara

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Friday Recipe Exchange: Special Sauces

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I kind of knew when I saw JeffreyW’s Fish Taco post this week that I wanted to showcase it tonight. But I wasn’t sure what else I should feature. Then it hit, JeffreyW has a plethora of sauce recipes. I went looking to see which ones I could use. There were 39 pages of sauces on the blog, most of them his. I got two pages in and I had more than enough for tonight. I did sneak two of mine in, neither of which are really mine.

The sauce I get the most requests for is Michael Nightingale’s Piri Piri sauce, recipe here.

And then I decided this would be a nice one, Chicken in Strawberry Adobo Sauce, recipe here.

All the rest are JeffreyW. Here are his homemade versions of:  Chipotles in Adobo Sauce (click here), Mornay Sauce (click here), Ancho Sauce (click here) and finally he replicates a local BBQ Sauce (click here).

That’s just a taste of what he’s done over the years.  We’ll probably revisit this subject at some point. What’s cooking in your kitchen this weekend? How about sauce recipes, do you have any old family favorites you’d like to share? Before it was widely available, everyone in my family had a Dorothy Lynch dressing recipe in their box. Hit the comments and get to sharing all your recipes.

Finally, tonight’s featured recipe from JeffreyW:

Belizean Style Habanero Hot Sauce

I have been wondering what to do with my habaneros, drying and grinding works but I’ve got enough to last a good while.  I went in search of hot sauce recipes.  I saw plenty but this one had a nice picture.  I stuck fairly close to it and used peaches for the optional fruit because we had a few and I wanted to make it right now! It turned out pretty well:

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You can understand why I needed something to use it on!  I am sure I’ve seen recipes calling for a nice fruity sauce on fish so I set my sights on tacos.  There are plenty of recipes out there and tons of pictures so I started making a shopping list.  Green onions, red onions, red cabbage, white cabbage, mangoes, more garlic, tortillas, and etc etc.  Too late to use the mangoes in the hot sauce but they are prime ingredients for a nice salsa for a fish taco.  I made one sans cilantro, using the chopped mint from the patio, where an escaped mint planting is proving itself to be tougher than we are.

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I cut the habanero sauce with sour cream, shown here, but the sauce wasn’t that hot so it really wasn’t a problem.  Tasted pretty good on nachos, but the straight habanero sauce was great on them as well, just a little lip burn.  The green chunks in the little bowl on the left are from an experiment I ran with fresh tomatillos, using them in a sour cream based chipotle lime mixture with garlic.  It worked well, I think:

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Here it is, with a drizzle of the habanero hot sauce along with thinly sliced red cabbage.

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Here’s another corn tortilla based taco.  This one has a lime garlic sour cream topping along with the peachy hot sauce.  I used cod fillets for these, marinated for a couple hours and then quickly grilled.  I used this recipe with only minor changes for the marinade and method, and it was the inspiration for the garlic lime sour cream.  I used chipotle powder rather than the adobo sauce.

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A closer look at the mango salsa on this one in a flour tortilla.  It also has a bit of the garlic lime sour cream because I just could not stop myself from adding to it but I suspect it would have been a tad better with just the salsa and the hot sauce.  The flavor of the mango salsa would have been better showcased.  The mango salsa was very good, I finished it off with nacho chips for scoops. – JeffreyW

X-Posted at Balloon-Juice

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Fish Tacos

DSC_6746 [1600x1060]I should probably back up a little.  I have been wondering what to do with my habaneros, drying and grinding works but I’ve got enough to last a good while.  I went in search of hot sauce recipes.  I saw plenty but this one had a nice picture.  I stuck fairly close to it and used peaches for the optional fruit because we had a few and I wanted to make it right now! It turned out pretty well:DSC_6725 [1600x1060]You can understand why I needed something to use it on!  I am sure I’ve seen recipes calling for a nice fruity sauce on fish so I set my sights on tacos.  There are plenty of recipes out there and tons of pictures so I started making a shopping list.  Green onions, red onions, red cabbage, white cabbage, mangoes, more garlic, tortillas, and etc etc.  Too late to use the mangoes in the hot sauce but they are prime ingredients for a nice salsa for a fish taco.  I made one sans cilantro, using the chopped mint from the patio, where an escaped mint planting is proving itself to be tougher than we are. DSC_6756 [1600x1060]I cut the habanero sauce with sour cream, shown here, but the sauce wasn’t that hot so it really wasn’t a problem.  Tasted pretty good on nachos, but the straight habanero sauce was great on them as well, just a little lip burn.  The green chunks in the little bowl on the left are from an experiment I ran with fresh tomatillos, using them in a sour cream based chipotle lime mixture with garlic.  It worked well, I think:DSC_6751 [1600x1060]Here it is, with a drizzle of the habanero hot sauce along with thinly sliced red cabbage.DSC_6750 [1600x1060]Here’s another corn tortilla based taco.  This one has a lime garlic sour cream topping along with the peachy hot sauce.  I used cod fillets for these, marinated for a couple hours and then quickly grilled.  I used this recipe with only minor changes for the marinade and method, and it was the inspiration for the garlic lime sour cream.  I used chipotle powder rather than the adobo sauce.DSC_6748 [1600x1060]A closer look at the mango salsa on this one in a flour tortilla.  It also has a bit of the garlic lime sour cream because I just could not stop myself from adding to it but I suspect it would have been a tad better with just the salsa and the hot sauce.  The flavor of the mango salsa would have been better showcased.  The mango salsa was very good, I finished it off with nacho chips for scoops.

Chicken in Tomatillo Sauce

DSC_4034 [1600x1060]We really needed to find something to do with our tomatillos.  I browsed through some recipes yesterday and saw that they would work quite well with onions in a thick sauce to go with chicken.  I chopped some sweet onions and a pound or so of tomatillos and seasoned them in a bowl with minced garlic, cumin, red pepper flakes, salt, and ground black pepper.DSC_4035 [1600x1060]Brown some chicken pieces in olive oil.  I used bone in thighs with the skins on but whatever you like will work fine.  Let them develop a nice crust then set them aside and dump the excess grease.DSC_4036 [1600x1060]Saute the veggies in the same pan for a few minutes then add a half cup of stock and let them cook some more.  I added a good sprinkle of the dried chipotle pepper seasoning I like.DSC_4037 [1600x1060]Add the chicken back and cover.  Simmer until the chicken is cooked through. I stirred in corn starch in a slurry to thicken the sauce before plating.  Serve over rice.DSC_6609 [1600x1060]

 

[edited to correct spelling of tomatillo]

Friday Recipe Exchange: Cold Salads, Part Deux

Cucumber Salad FinaIt’s been over 100 degrees most of this week and when that happens, I want only two things: cold fruits and cold vegetables. Okay and maybe some ice cream, but we already did that post.  So it seemed like a good time to revisit cold salads. Coleslaw and pasta were covered here and tonight will be about cucumbers and potato salads. I should think between all of those you’ll have plenty of choices for holiday cookouts this next week. Which reminds me, there will be no recipe exchange next week.

My dad is an avid gardener and until he catches on, I often plan my summer trip home in time to coincide with tomato, cucumber, and corn harvest. I always come home with a big bag of produce. My youngest brother is following in his footsteps, so my bag of goodies overfloweth. I’m not a bad gardener myself, but my current location has not proved productive. So I’ll take advantage where I can.

The abundance of cucumbers inspires my brother and his wife to makes jars and jars of pickles, but I’m not as ambitious. Instead, I like to make a variety of cucumber salads, three of which are tonight’s featured recipes.

To start off, let’s talk potato salads. I suspect there are as many recipes as their are families. My mom makes one I still cannot duplicate, but everyone wants her to bring to family gatherings. It’s got lots of mayo, onions and mustard in it. I make do with a different take on the salad with a lighter touch with my Italian Potato Salad (recipe here).

One of my favorite posts ever was when I asked everyone to send me their favorite Potato Salad Recipes and I received quite a few, those recipes are here. Talk about variety.

Moving into the cucumber section of the garden, JeffreyW makes Cucumber Kimchi (click here), not to be missed.

My family has a favorite (and pretty traditional) Cucumber and Tomato Salad (recipe here)

Now it’s your turn. What’s on your plate (figuratively and literally) for the mid-week holiday celebration? Cook-outs? Fireworks (a must for me)? Waterpark? What do you absolutely crave when the mercury rises to new heights? Hit the comments and share your recipes.

Now the featured recipes, three quick and easy cucumber salads:

Simple Cucumber Salad (pictured above)

I grabbed what looked good at the farmer’s market, you can change up the ingredients to your faves.

  • 1 small yellow onion, sliced thin
  • 1/2 cup wine vinegar
  • 1 English cucumber, washed and sliced thin
  • 2 cucumbers, washed* and sliced thin (I did a little decorative peeling before I sliced it)
  • 1 sweet red pepper, washed, sliced thin (or substitute orange or yellow)
  • 3 tomatoes, washed and sliced
  • 1/2 cup olive oil
  • pinch of dill
  • salt and pepper to taste
  • opt: garlic, basil, rosemary – one or more of this depending on your tastes

Add sliced onion and vinegar to a bowl and marinate onion for at least 30 minutes. Prepare the rest of the vegetables and toss gently with the onion slices (reserve vinegar).  Mix together 3 tbsp (or more if desired) of the vinegar and 1/2 cup olive oil and pour over vegetables. Add salt, pepper, dill and toss gently. Let rest for 5-10 minutes at room temperature and then refrigerate until ready to serve. This one is best if it’s served within an hour – the vegetables are still crisp and that enhances the fresh, light flavors of the dish.

*If it’s been waxed, you’ll probably want to peel it completely before slicing

Chipotle Lime Cucumber Salad

  • 3 large cucumbers, peeled and thinly sliced
  • 1/2 cup Chipolte Lime Dressing (bottle or recipe below)
  • 1/4 cup mayonnaise or salad dressing

Mix together dressing and mayonnaise, add to sliced cucumber, toss and refrigerate. With this dish, the longer it has, the better the flavors blend. So at least an hour or more ahead of time. I made it for a bridal shower and actually made it the night before.

Dressing

  • 1/4 cup lime juice
  • 2 tsp lime zest
  • 2 tbsp agave syrup or honey
  • 1/2 cup olive oil
  • 1-2 chipotle pepper in adobe sauce, minced finely (start with one, add another as desired)
  • salt to taste

Mix ingredients together well. Goes great on salads, tacos and as a marinade, too.

Minted Cucumbers

Now for something completely different, these have a distinct Mediterranean feel.

  • 2 English cucumbers, sliced or diced, don’t peel (no wax, thin skins)
  • 2 mild red chilies, chopped
  • 1 tsp dried mint, crushed (or 2 oz fresh leaves)
  • 4 oz dates or figs, chopped
  • 1/2 cup white wine vinegar
  • 2 to 4 tsp sugar
  • salt & pepper to taste
  • feta cheese as optional garnish

bowl

Mix vinegar with sugar and toss with remaining ingredients, salt & pepper to taste. Garnish with feta

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