chipotle-cabbage slaw

Chipotle-Cabbage Slaw
from Blue Apron

8 oz coleslaw mix
1 tablespoon sugar
1 Chipotle Pepper In Adobo Sauce (1 teaspoon sauce)
1/2 cup mayonnaise

1 teaspoon lime juice

1. In a large bowl, combine the cabbage, sugar, mayonnaise, lime juice and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be.
2. Toss to thoroughly combine; season with salt and pepper to taste.
3. Set aside to marinate, stirring occasionally, for at least 10 minutes.

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Chicken Enchilada Soup

Nothing warms you up than to have dinner when you get home, and have it be a bit spicy!  I loved this soup, and so did The Hubby!  He STOLE my lunch for the next day!  Darn him!  My favorite part is that you make the enchilada sauce yourself (it's easy I promise!), and then the rest is just a put-in-the-crock-pot-and-go!

 {Chicken Enchilada Soup}

 {Garnish with whatever you like because between you and me, the above picture looks a bit boring!}

Two years ago:  Stifado (Greek Stew)

Chicken Tortilla Soup

Sauce
2 tablespoons butter
1/4 cup all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder (use 1/4 if you don't like too much spice)
3 cups chicken or vegetable broth
1-6 oz tomato paste

2 pounds chicken thighs, boneless and skinless
1 -15 ounce can diced tomatoes
1 medium onion (local), chopped
1-4 ounce can chopped green chile peppers
2 cloves garlic (local), minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1-16 ounce package frozen corn (I used local corn that I froze)
1 can black beans, drained and rinsed
1 tablespoon chopped cilantro, plus more for garnish if desired
Tortilla chips, sour cream, cheese 

1. Make the sauce by heating butter in a skillet until hot.  Add flour and spices and cook for 1 minute (basically making a spiced roux).  Add broth and tomato paste stirring to combine.  Bring to a simmer and allow to thicken and reduce for about 10 minutes.  Pull to the side to cool.
2. Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, pepper, bay leaf, corn, and beans. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
4. Stir in cilantro right before serving.
5. Top soup with crushed tortilla chips, cheese, sour cream, and more cilantro if desired. 

I could practically live on soup, but The Hubby cannot (it's not a meal, he says).  Which are you?  Do you love soup, or is it okay every now and then?

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Black Bean, Cucumber and Feta Salad

I'm still squeezing out as many fresh salads as I can because although I love cooler weather, the produce selection goes down dramatically. This salad makes the best of the last of the corn around KY.  The cucumbers have gone out of season, but this was still delicious!

 {Black Bean, Cucumber and Feta Salad}

 {Mixing the salad together}

 {From the top}

One year ago:  Chocolate Mousse

Black Bean, Cucumber and Feta Salad
from the kitchn

Makes 8 servings

2-15-ounce cans black beans, drained and rinsed
3 ears corn (local), cut from the cob
1 cucumber (local), finely diced
1/2 cup fresh cilantro, chopped
1/2 small onion (local), chopped
4 oz crumbled feta
1/3 cup lime juice (about 3 limes)
1/4 teaspoon ground cumin

1. Combine the black beans, corn, cucumber, cilantro, onion, and feta in a large bowl and toss until mixed evenly. 
2. Add lime juice and cumin, stir, and taste. 
3. Add salt and pepper and adjust seasonings to taste (might need to add a dash more lime juice).
4. Chill for at least one hour before serving but preferably overnight. 

Are you holding onto summer?  

Thanks for Lisa's Kitchen and Tinned Tomatoes for hosting this vegetarian contest!  Check out their website for other delicious recipes!

PS--Don't forget to enter my giveaway!

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Mexican Corn Salad

You know a recipe is delicious when you make it in the dead of winter with frozen corn, and then you wait 5 MONTHS to make it again using fresh KY grown corn.  It's been very hard waiting so long, but it was completely worth it!  The Hubby loves corn so I'm trying to find new ways to make it because my in-laws grew corn so we are reaping those benefits!

 {Mexican Corn Salad}

 {Making the salad is so easy!}

 {Ready to eat!}

 {Top view}

Mexican Corn Salad
from Closet Cooking

Makes 4 servings

3 tablespoons butter
3 cups corn (about 4 ears), cut from the cob OR 1 pound frozen
1 jalapeno, 1/2 seeded, finely diced and the other finely diced (just want a slight heat from it!)
3 tablespoons mayonnaise
2 glove garlic, grated
2 green onions, sliced
1 tablespoon cilantro, chopped
1 tablespoon lime juice
4 oz feta, crumbled
chili powder to taste

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until slightly golden (burned corn is TERRIBLE!)
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix remaining ingredients into the corn.
5. Serve warm or at room temperature.

How do you change it up with corn?  I'd love some more ideas (I do have another salad or two up my sleeves)!

 Thanks to Tinned Tomatoes and Lisa's Kitchen for hosting a vegetarian food challenge! 

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Chipotle Chicken Kebabs with Avocado Cream Sauce

The Hubby was introduced to the George Foreman grill by his parents so now he wants one so he can grill throughout the winter.  My response?....  YOU GO RIGHT AHEAD!!!  I'm not going to complain about him wanting to make dinner!  In fact, he is becoming more and more willing to help plan a meal or two and/or giving me some good ideas and suggestions.  Plus, he is letting me take pictures while he cooks (if I am home).  I tell you ladies, patience and persistence! 

 {Chipotle Chicken Kebabs with Avocado Cream Sauce}

 {Chicken marinating}

 {Closer view of kebabs}

Chipotle Chicken Kebabs with Avocado Cream Sauce
from The Recipe Critic

Makes 4 servings

2 lbs chicken thighs, boneless, skinless and  cut into 1 inch pieces
1/2 cup vegetable oil
1 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon cumin
2 cloves garlic, minced
1 tbsp brown sugar
3 oz chipotle sauce (this is spicy so go easy and remember, you can always add more!)
1 avocado split and pitted
1/2 cup low-fat Greek yogurt
1 clove garlic, minced
1 tablespoon lime juice
1 tablespoon cilantro, chopped
salt and pepper to taste
minced fresh cilantro for serving

1. Whisk together vegetable oil, salt, chili powder, paprika, cumin, cayenne pepper, minced garlic, brown sugar, and chipotle sauce.
2. In a gallon sized bag combine marinade and chicken and refrigerate for 30-60 minutes.
3. In a food processor combine avocado, Greek yogurt, garlic, lime juice and cilantro. Pulse until smooth (or you can mix it by hand it you are lazy, like me). Add salt and pepper to taste.
4. Once ready to grill, thread the chicken on skewers. Place them on the grill turning once or twice until sides are cooked and insides are no longer pink. Place on a plate and sprinkle with fresh cilantro if desired.
5. Serve avocado sauce with chicken.

I loved this recipe because it was spicy, but it was so flavorful!  Plus it was easy to make, and even easier to clean up!  The Hubby even liked the avocado sauce that went with it.  Definitely going in the repeat pile!

Thanks to Bangers and Mash for hosting this awesome Beach BBQ challenge!  This definitely fits your need to escape through food!

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July 4th: Guacamole

What's a cook-out without some snacks?  This guacamole is healthy and so easy to make!  Plus, support your local farmers, like I did, and buy your tomatoes at the farmer's market!

 {Guacamole with crackers}

 {When buying avocados, make sure to give it a light squeeze; it should yield slightly.  If it's hard as a rock, then place in a paper bag for a few days to ripen}

 {Mixed guacamole can be served immediately or stored (see below)}

 {When covering guacamole, place plastic wrap right on top of the guacamole to prevent oxidation}

{Guacamole top view}

One year ago:  Old-Fashioned, Homemade Lemonade
Two years ago:   Lemonade Popsicle
 
Guacamole

Makes 8-1/2 cup servings

3 ripe avocados, peeled and de-seeded
2 fresh KY Proud large tomatoes, diced
1/2 red onion, finely diced (about 1/4 cup)
3 cloves garlic, minced
2 teaspoons lime juice
1/4 teaspoon ground cumin

1. Mix all ingredients together until well combined.
2. Season to taste with salt and pepper.
3. Serve immediately if you wish.  If not, store with plastic wrap on surface on guacamole to prevent oxidation (browning).

This is another recipe that can be made the night before, OR it will only take about 10 minutes to cut and mix together.  There is no way to prevent oxidation while it is being served so just keep giving it a stir every 15 minutes so it stays that nice, vibrant green!
 

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Chili Spiked Rice

Plain rice is so boring!  I'm trying to branch out and make different flavors.  Some have been misses, but this chili spiked rice was delicious!

 {Chili Spiked Rice served with Springtime Fish}

 {Making rice and heating up the spices}

 {Mixing the rice and spices together}

Chili Spiked Rice

Makes 4 servings

1 tablespoon olive oil
1/2 teaspoon ground cumin
1 tablespoon chili flakes (less if you don't like it too spicy!)
1/4 teaspoon ground coriander
3 cloves garlic, minced
2 cups brown rice, cooked

1. Heat oil in a pan.
2. Add spices and cook for 2-3 minutes or until fragrant.
3. Add rice and heat through.
4. Season with salt and pepper.
5. Serve.

I made this with the Springtime Fish, and my hubby ate everything up!  (For him, eating rice is not his favorite!)  How do you have rice?

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TexMex Mac and Cheese

I might have a thing for pasta and cheese....  (see here and here).  It's the perfect combination!  What can I say?!  I made this because it has everything you could want in a meal plus you can add more vegetables to make this a stellar recipe!  The hubby LOVED this dish; he said it tastes like Redneck Chili.  Yeah--I said what do you mean?  Apparently, some people add pasta to their chili to stretch it.  I learn something new from him every day, I swear.

 {TexMex Mac and Cheese}

 {Put most of it in the crock-pot to heat while you are gone and add cooked pasta later!}

{TexMex Mac and Cheese before optional toppings}

TexMex Mac and Cheese

Serves 8

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

1 pound lean ground beef (optional--use 2 cans of beans to make this vegetarian)
1 large onion, chopped
16 oz jar salsa (your favorite)
8 oz cream cheese
4 oz canned green chile peppers
1 cup black olives, sliced
15 oz black beans, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
4 cups shredded Mexican blend cheese
8 oz dry macaroni
Optional toppings like cilantro, sour cream, more cheese

1. In a large pan, cook beef and onion until meat is done.
2. Add salsa, cream cheese, chile peppers, olives, black beans, garlic powder, and cumin to the meat mixture.
3. Heat until cream cheese is incorporated.
4. Chill overnight.
5. Turn the crock-pot on low.
6. Add meat mixture to crock-pot; stir in Mexican cheese.
7. Cook on low for 6-8 hours.
8. In the last hour of cooking, cook pasta according to package directions.
9. Add pasta to meat mixture after it has been drained.
10. Stir until pasta is combined with meat mixture.
11. Serve with optional toppings.

I'll be having a crazy week because it's my first month end with my new company!  I hope that your week is great!

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Cinco de Mayo!

I've noticed that this year, holidays are sneaking up on me....  I'm usually ahead of the game!  This year, Cinco de Mayo did sneak up on me, but I have made several Mexican recipes over the last few years.  A recap of my absolute favorites will be all I can offer for now!  (I'm already planning on my July 4th recipes!)

Beef Tacos

 

Black Bean and Spinach Enchiladas 

Black Bean Ragout

Chipotle-Coffee Pot Roast 

Cilantro Lime Chicken

Fajitas 

Homemade Chips and Salsa

Pork and Green Chile Stew 

Roasted Sweet Potato Salad

I will not be celebrating Cinco de Mayo this year because my brother is getting married that day!  Although, I don't need much of an excuse to move it to the next weekend and have some margaritas!

Have a great day!

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Chipotle-Coffee Pot Roast

You know a dish is good when your husband comes home from night class, heats up the pot roast for dinner, and you wake up because of the delicious smells making you hungry.  True story--it happened last night!

 {Chipotle-Coffee Pot Roast}

 {Rubbing chipotle-coffee spice mix on the roast}

 {Very important to get a good searing on the meat!}

 {Place everything in a crock-pot}

{Chipotle-Coffee Pot Roast vegetable view}

One year ago:  Lemon Ginger Cookies

Chipotle-Coffee Pot Roast
from Better Homes and Gardens Skinny Slow Cooker

Serves 6

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

2 tablespoons olive oil
1 tablespoon instant coffee
2 teaspoons chili powder
1/8 teaspoon salt
2-3 pounds beef roast
2 large parsnips, peeled and diced
1 large red onion, cut into 1 inch chunks
8 oz Brussels sprouts, trimmed and halved (I forgot to get them so I didn't have any, but I would have!)
6 oz tomato paste
2 tablespoons balsamic vinegar
3 cloves garlic, minced
3/4 cup beef broth

1. Heat oil in a saucepan.
2. In a small bowl, combine coffee, chili powder, and salt until combined; then rub it on the roast.
3. Sear roast until dark brown on all sides.
4. Meanwhile, place onions, parsnips, and Brussels sprouts in the bottom of a crock-pot.
5. Place meat on plate on rest.
6. Add Balsamic vinegar, tomato paste, garlic, and beef broth to pan; using a spatula, scrape the bottom of the pan to get any browned bits out.
7. Pour sauce on top of vegetables.
8. Place meat on top of sauce and vegetables.
9. Cook on low for 6-8 hours.
10. Serve.

Was I a bit nervous about how this would turn out?  Absolutely!  Although I am a trained chef, weird combinations still freak me out!  This chipotle-coffee mixture had me worried, but as soon as I took a bite, I was hooked.  The coffee and spice from the chili powder are subtle plus with the sweetness of the balsamic vinegar and tomato paste, this dish hit it right on the head!

Have you ever tried a combination that you were wary about, and then ended up loving it?  How about a time when you didn't?  I'd love to hear about it!

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Pork and Green Chile Stew

It just seems that this week, I am short on words.  Work and my personal life have been a little crazy.  All I can say about this recipe is that everyone (and I mean EVERYONE) who came into my office when I had this for lunch said it smelled delicious, and the hubby even said it was good.  That's a winner in my book!

 {Pork and Green Chile Stew}

 {Mixing ingredients into the crock-pot}

One of my personal pet peeves is food photography.  I believe that the food photographed should be exactly how it looks when eaten, not have done vegetables, oil covered, etc just to get a good picture.  It is difficult sometimes with the food that I feature here to look appetizing, but I don't think I do too horrible of a job.

{It really did look like the picture!}

Having said all that, I have NEVER had a recipe come out exactly like the picture.  I just wanted to say YIPEE!

One year ago:  Middle Eastern Garlic Chicken

Pork and Green Chile Stew
from Better Homes and Gardens Skinny Slow Cooker

Makes 6 servings

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

3 cups chicken broth
15 oz can of hominy, drained
2 large (4 medium) red potatoes, diced 2 pounds, pork loin, cubed
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2-4 oz cans green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons quick-cooking tapioca (baking section of your grocery store)
Cilantro and sour cream, optional garnish

1. Place potatoes, hominy and chicken broth in a crock-pot.
2. In a large saucepan, heat olive oil until hot.
3. Add meat and sear until golden brown on one side.  Add meat to crock-pot.  This might need to be done in batches because the caramelization is key!
4. Add onions and garlic to the hot pan; cook until browned on the edges.
5. Add green chiles, cumin, chili powder, pepper and oregano, stirring to combine.  Scrape the bottom of the pan to get the good browned stuff off.
6. Turn the heat off and add the tapioca, stirring to combine.
7. Pour spice mixture over the meat in the crock-pot.
8. Cook on low for 6-8 hours.
9. Stir to combine the stew.
10. Serve with cilantro and sour cream on top.

Okay so maybe not too short on words....

Have a great day!  (YAY, it's hump day!)

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Roasted Sweet Potato Salad

I've been wanting to make this salad for a few months (as in back in the fall).  Better late than never right?  I'm glad that I finally did because this salad is so delicious!  I brought some to a dinner with my family, and I was told that I am not leaving with it (that happens a lot with me....)!  It's a good thing I set some aside for myself at home!

I'm hitting the challenges early this month with a challenge to make a vegetarian soup or salad for No Croutons Required.  (I have another challenge or two in the works!)

 {Roasted Sweet Potato Salad}

 {Roasting the sweet potatoes and chili flakes}

 {Adding an acid, like lemon juice, to raw onions takes the bite out of them (aka onion breath)}

 {Mix remaining ingredients while waiting for the sweet potatoes to cool}

 {This salad is best after setting overnight so the flavors really combine}

Roasted Sweet Potato Salad
from Pinch of Yum

Makes 8 servings

3 sweet potatoes, peeled and cubed into bite-sized chunks
2 teaspoons chili flakes (less if you don't like it too spicy)
3 tablespoons olive oil
1-15 oz can black beans, drained and rinsed
6 cloves garlic, minced
1 red pepper, diced
1/3 cup fresh cilantro, chopped
1 small red onion, diced
2 tablespoons lemon juice

1. Preheat oven to 400.
2. Line a cookie sheet with foil.
3. Toss sweet potato chunks and olive oil together until well coated.
4. Place sweet potatoes on foil.  Sprinkle chili flakes on top.
5. Roast potatoes 30-40 minutes or until tender.
6. Meanwhile, mix beans, garlic, pepper, and cilantro in a large bowl.
7. In a small bowl, mix red onions and lemon juice together and leave for 5 minutes.  This mellows out the onion.
8. Cool sweet potatoes.
9. Add the sweet potatoes and onion mixture to the bean mixture.
10. Season to taste with salt and pepper.
11. Allow to set overnight for best flavors, but it can be served immediately.

We were starting to get nice weather this week, and with that, comes the much anticipated Spring Cleaning!  I clean not only my house but my cabinets, fridge and freezer!  You'd be amazed what gets shoved in the way, way back.  So along with washing the curtains, moving large furniture to vacuum underneath, cleaning the baseboards, etc, my cabinets, fridge, and freezer will get completely emptied, wiped down, and recipes found/made for all the odds and ends.

Do you include your cabinets, fridge, and freezer in your Spring Cleaning routine?

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Fajitas

I've always loved fajitas--the sizzling goodness!  It's such a simple dish with the most important part of it being to get a good caramelization on everything (which is also the hard part!).  The easiest way to combat this is to make everything in batches and add it back together at the end.  The result is a deliciously caramelized fajita meal!

 {Beef Fajitas}

 {Caramelizing the beef}

 {Caramelizing the vegetables}

 {Add everything back to the pan and add your homemade fajita seasoning}

{How I had my fajita--without a tortilla but still delicious!}

Fajitas

Makes 4 servings

2 tablespoons olive oil
1 1/2 pounds steak or chicken, cut into strips
1 medium onion, sliced
3 peppers, sliced
2 tablespoons fajita seasoning
Toppings like sour cream, guacamole, salsa, cheese, etc

1. Heat olive oil in a heat skillet like a cast iron skillet until very hot.
2. Add meat and cook until caramelized on the outside (deep brown but not burned).  This might have to be done in more than one batch to get a good color to them.  Set to the side if doing more than one batch.
3. Add peppers and onions, searing until caramelized.  This might have to be done in more than one batch to get a good color to them.  Set to the side if doing more than one batch.
4. Add meat and pepper mixture back into pan and sprinkle seasoning on top.
5. Stir until seasoning is incorporated.
6. Serve with tortillas, sour cream, salsa, cheese, etc

What else can I say?....  YAY it's Wednesday!

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