Shredded Chipotle Chicken

Shredded Chipotle Chicken

 

This chicken is great in tacos, enchiladas, burritos  or rice bowls.

Shredded Chipotle Chicken

6 chicken thighs

3-4 chipotle peppers in Adobo sauce chopped, plus 3 T of the Adobo sauce

1 yellow onion cut into eighths

1 T chopped garlic

1 tomato chopped

1/2 c tequila (optional)

2 limes juiced plus 1 t of zest

2 T cumin

3 c chicken broth

Add all ingredients to a crock pot / slow cooker.  Cook for 4 hours on high or 6-8 on low. Move chicken to a platter and shred with 2 forks, spoon 1/2 c cooking liquid over the chicken and serve or fill tortillas.

Shredded Chipotle Chicken Tacos

 

 

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Corona Chicken Stew (and the confession of a beer snob)

Corona Chicken Stew

 

If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime.  So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.

Corona Chicken Stew

3 medium sized sweet potatoes, peeled and cut into 1/4s

1 yellow onion sliced

6 boneless skinless chicken thighs

1 bottle of Corona or Corona Light Beer

2 T brown sugar

2 T ponzu or soy sauce

1 T garlic, minced

1 T ginger, minced

2 T jerk seasoning ( I used McCormick’s)

1 large orange, juice and zest

2 limes, juice and zest

1c frozen corn

 

In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.

Corona Chicken Stew

 

Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.

Corona Chicken Stew

Corona Chicken Stew

Corona Chicken Stew

Homemade Spicy Sloppy Joes

Homemade Spicy Sloppy Joes

Easy comfort food with a kick !

Homemade Spicy Sloppy Joes

2 lbs ground beef (use turkey or chicken if desired)

1/2 c chopped yellow onion

1/4 c chopped green pepper

2 t minced garlic

1 12 oz bottle of chili sauce ( I used Heinz)

1 6 oz can tomato paste

2 T Worcestershire sauce

2 T hot sauce

1/2 t salt

1/4 t cayenne pepper

1/2 t dried oregano

1 t mustard

1/2 c water

Brown ground beef with onions peppers and garlic over med high until meat is cooked through. drain off excess fat or liquid if needed. add chili sauce, tomato paste, Worcestershire sauce, hot sauce, salt, cayenne, oregano and mustard, stir to combine and heat through, add water and stir. Turn heat down to low and cook for about 10 minutes. Serve on toasted buns, add arugula and shredded cheddar if desired.

Homemade Spicy Sloppy Joes

Homemade Spicy Sloppy Joes

 

**Leftovers make great nachos, heat, spread on tortilla chips and sprinkle with cheese and sour cream

Spicy Lime and Honey Chicken

Spicy Lime and Honey Chicken

 

This is a quick and easy chicken recipe and you probably already have these ingredients at home. Plus it uses Sriracha, my favorite hot sauce. Find it in the Asian section of your supermarket, it’s the bottle with the rooster on it.

Spicy Lime and Honey Chicken

4-6 boneless skinless chicken breasts (use any cut of chicken you like just adjust your cooking times accordingly)

1/3 c honey

2-4T Sriracha Sauce (depending on your tastes)

2T lime juice

1/4 t salt

1/8 t black pepper

1/2 t lime zest

Combine honey, Sriracha, Lime juice, Salt pepper and zest, pour over chicken and cover. Place in refrigerator 1hr-overnight.

Spicy Lime and Honey Chicken

 

Preheat oven to 350. Remove chicken and place in a baking pan. Bake for 35-45 minutes or until chicken is no longer pink and reaches 160+ degrees.

Spicy Lime and Honey Chicken

 

Garnish with lime slices and extra Sriracha if desired.

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

This is a simple soup with natural ingredients that is big on flavor. Perfect for lunch or with a sandwich or salad at dinner. It is also vegan/vegetarian so it is a meatless Monday favorite.

Chipotle Sweet Potato Soup

2t olive oil

1 yellow onion chopped

4 clove garlic chopped

6 cups sweet potatoes peeled and cut into 2″x 2″ pieces

4 c water

1/2 t dried Chipotle Powder ( found in the spice aisle, a little goes a long way )

1 lime zest and juice

1 t salt

Fresh herbs or arugula for topping if desired.

Heat oil in a 2 1/2 quart sauce pan over med high heat. Add onion and garlic and saute for about 5 minutes. Add potatoes, water, salt, lime juice, lime zest and chipotle powder. bring to a simmer, cover and cook 30-40 minutes. Let cool slightly by removing from heat. Add to blender in 2 batches if necessary and puree. Add back to pan and keep on low until ready to serve. Add chopped herbs or arugula if desired.

Chipotle Sweet Potato Soup

Happy Cinco De Mayo!

Cinco De Mayo is this weekend and I will be in London but here are some recipes for you to enjoy while I am gone.

Spicy Tequila Pulled Pork

Spicy Tequila Pulled Pork

Beer Ritas

Beer-ritas

Chicken Frito Pie

Chicken Frito Pie

Chicken Frito Pie

Cactus Pear Margaritas

Cactus Pear Margarita

Salsa and Guacamole

Homemade Salsa and Guacamole

Calabacitas

Calabacitas

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and here are some ideas for decor

Enjoy!

Creamy Cajun Pasta

Creamy Cajun Pasta

 

Creamy Cajun Pasta

1 lb chicken cut into bite sized pieces

4 links smoked or andouille sausage

1 t olive oil

1 1/2 green peppers cut into thin slices

1 c chopped tomatoes (canned or fresh)

1 small onion chopped

1 t chopped garlic

2 t Cajun seasoning

1/4 t cayenne pepper

1 T lemon juice

3/4 c heavy cream

2 t corn starch

1 box fettuccine pasta cooked and drained

Sprinkle raw chicken with 1 t of Cajun seasoning. Heat oil in a large pan/pot. Add chicken and sausage, saute for about 2 minutes, add onion and saute until translucent. add green pepper, garlic and tomatoes,1 t Cajun seasoning and cayenne pepper. Saute until peppers are soft. mix cream with corn starch and add to pot, heat and stir until sauce thickens, add lemon juice and stir.

Creamy Cajun Pasta

 

Add drained pasta to the pot and stir to combine, cook over low for about 5 minutes so that pasta can absorb the sauce. This is on the mild side so add more cayenne if you like you pasta spicy or serve with hot sauce.

Creamy Cajun Pasta

 

 

Old is New Again: Pimento Cheese

Pimento Cheese

There has been a lot of “buzz” about pimento cheese lately. It is turning up on restaurant menus, in food magazines, and in the dairy section of my grocery store. I remember having it as a kid and I remember hating it. I tried it on our trip to St. Augustine last week on top of broiled oysters, not half bad. So now if you know me I have to make it myself. It’s just my thing. I of course do things the hard way which means roasting my own red peppers, (they sell them in a jar right next to the pickles in my store). Not at all required, but yes I did it, also I like a little heat so I roasted some of the jalapenos from my garden, again not necessary, add some red pepper flakes or hot sauce to your cheese and I am sure it will be just as good. But in case your like me here is what I did.

Wash and dry 3 red bell peppers and 2 jalapenos. Turn on the grill ( mine is gas) You can also do over the stove if you have gas or under the broiler.  Place the peppers on the grill and close the lid, roast pepper until skin is completely black, turning occasionally  to get all sides.

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When all sides are charred place in a bowl and cover tightly with plastic wrap, leave for about 15 minutes, this helps the skins peel off easily

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using your fingers or small knife peel all the black parts off of the pepper.

roasted red pepper

Then chop the top off of the pepper and removed the seeds, chop into tiny pieces.

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Now you are ready to make the cheese.

Pimento Cheese

8 0z grated yellow cheddar

8 oz grated white cheddar

3 roasted red peppers chopped finely

2 roasted jalapenos seeded and chopped finely (omit if you don’t want the heat)

3/4 c mayo

1 T dijon mustard

2 t sweet paprika

1/4 t cayenne

Add all ingredients to a bowl and stir, and stir until the cheese starts to get pasty. cover and chill. Sprinkle with paprika and serve with crackers or celery or try it on a grilled cheese sandwich.

Pimento Cheese

Christmas Entertaining: Bloody Mary and Hot Chocolate Bars

Hot Chocolate Bar

Hot Chocolate Bar

Holiday entertaining doesn’t have to be difficult, it just has to be festive and fun. A couple of years ago I had a Christmas Brunch complete with a Bloody Mary bar and a Hot Chocolate bar for the kids, (and adults too, just add some Baileys’).

For the Hot Chocolate bar, have hot water in a carafe, packets or a container of hot chocolate mix, marshmallows, chocolate chips, whipped cream, festive sprinkles, and candy canes for stirring. Let the guests make there own favorite concoction, this was a big hit with the preteens.

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For the Bloody Mary Christmas Bar, make pitchers of Basic Bloody Mary’s 3parts tomato juice, to 1 part vodka (have regular tomato juice on hand for those who don’t drink alcohol) Then set up the bar with ice,  Worcestershire, celery salt, hot sauce, old bay seasoning, picked vegetables, lemon and lime wedges, celery, cooked shrimp, olives and any other topping or garnish you desire. Again let the guest play bartender, set out some pastries, breakfast casseroles and a salad and the party is complete.

Bloody Mary Christmas Bar

Bloody Mary Christmas Bar

Rigatoni with Sausage and Sriracha Tomato Cream Sauce

 

 

Pasta with cream, spice, and everything nice, including one of my favorite condiments sriracha sauce, that tangy hot sauce found in Thai restaurants.

 

Rigatoni with Sausage and Sriracha Tomato Cream Sauce

5 links Chicken Italian Sausage sliced into rounds

1/2 c chopped onion

2 cloves of garlic chopped

2 T sriracha sauce

3 c tomato sauce

1/4 c cream

1 T butter

1 package rigatoni pasta cooked and drained

1/2 t black pepper

1/4 c grated parmesan

1/2 c chopped fresh arugula

In a large pan, saute sausage and onions over medium high heat until sausage is cooked and no longer pink. Add garlic cook for 1 more minute. add Sriracha sauce and cook another minute . Add tomato sauce and bring to a simmer and cover for 5 minutes, add butter, pepper and cream and heat through.

Add Sauce to drained pasta and cook over low heat for 3-4 minutes. Toss with Parmesan and arugula and serve.