These turned out well – filling is pork, broccoli, and cheese. I was wondering about a dipping sauce when Mrs J asked for her favorite green salsa. They do look more like burritos than not so it seemed appropriate. I went with a spicier red sauce.A sweet chili sauce would have been good on these. Definitely an egg roll vibe here as well.
Down the road a piece, these things have been growing since the beans were cut. Had no clue what they were but our curiosity was piqued when the tops of the root started showing.I stopped and pulled one to get a better look at it. I was thinking some kind of turnip, I had an idea that they were known to be a winter cover crop but a search quickly turned up the answer: They are daikons – a type of radish. I’ve even made a pickle out of them before, with carrots, as a garnish for sammiches. The one I cut up for that was huge! I guess the one I pulled was a youngster.The pork mole was so good yesterday we had it again today, with the addition of another go at the mole sauce. I looked at this recipe and let it be a guide but mine was with it more in spirit than in fact. Still, I think I hit the highlights. Today’s sauce is the darker one poured across the burritos with the sour cream on top of it.Post needs moar kittehs! Frank is the long hair, he’s been there a long time, found in a dumpster and still a bit feral. The black and white one is Susie, she’s 5 years old and is an old timer at the shelter. She’s shy, you can pet her but don’t try to cuddle. Just sayin’.Sloppy Joe! A family favorite. We like them with cheese. This one has hot giardiniera as a garnish, I’d mix it right in with the ground beef but Mrs J would not. stand. for. that.Moar kitteh! Mrs J says she is just a sweetheart, purrs and loves to cuddle, reaches out for you. She’s 4-5 months old and plays well with others, has had her shots and is spayed and ready to go!Here’s a turkey breast and leg quarters that have been salted and refrigerated overnight. Most of the green salt has been brushed away and the pan is ready for the oil.Here it is five or six hours later, hot out of a 225-250 oven. I tossed in several garlic cloves before it went in.This is Tammy, her brother has been adopted out already. He learned to socialize a little quicker but she is coming around.
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:
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.
It’s so hard to pick a favorite breakfast but these burritos are right up at the top. I use a couple of pans to do these, one large skillet to brown the tortilla and to hold the assembled burrito as it warms the cheeses to melting, and one to cook the scrambled eggs. I lay the tortilla in the oiled skillet and turn the heat on under it while scrambling the eggs in a smaller pan. Spread cheese onto the tortilla as it heats up, spoon the eggs onto the cheese, and lay strips of warmed pre-cooked meat on the eggs, today I used some deli sliced pork roast. When the bottom of the tortilla has browned a bit, roll the burrito right in the pan. You can tuck the ends in if you want to but that isn’t really necessary. Turn the heat down and cover if the cheeses need more time to melt. Remove the burrito to a cutting board and slice it in two, arrange on a plate and ladle on some salsa and slice fresh peppers for garnish. The cilantro on the plate today came from my own patio garden this morning. I hope to have fresh jalapenos from another container planting before too long.
This was so good! Casting about for a breakfast idea this morning, I spied some leftover pork. I tossed it into a skillet to warm while I beat a couple of eggs to add to it. Went out front to grab some fresh jalapenos. (The red ones are getting soft! Ack, I’ll have to go ahead and pick them.)
I started a fire under a tortilla and piled the eggs with the pork onto it, added some cheeses and jalapeno slices and rolled it up when the tortilla had browned some. Hot! Watch the fingers!