2011, Recipe 17: Smoky Chipotle Meatloaf

Recipe courtesy of allrecipes.com

2 eggs 1/3 cup hickory flavored barbeque sauce 2 cloves garlic, minced, or to taste 2 chipotle chilies in adobo sauce, minced, or to taste 2 tablespoons adobo sauce from chipotle peppers 1 teaspoon kosher salt 1 teaspoon coarse ground black pepper

1/2 teaspoon celery salt 1/2 teaspoon ground cumin 1 tablespoon Worcestershire sauce 1 onion, chopped 1/2 cup dry oatmeal 2 pounds lean ground beef 2 tablespoons hickory flavored barbeque sauce

1.	Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2.	Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
3.	Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Results: AMAZING! I really, really liked this. I halved the recipe since I had only one lb. of turkey. I added one diced small yellow bell pepper and a handful of diced baby bella mushrooms. One chipotle gives it a nice spice! The bbq sauce adds another layer of smokiness. I served it with bacon cheddar mashed yukon gold potatoes.  YUM!  I took the potato recipe loosely from this recipe on allrecipes.com.

2011, Recipe 100: Smoky Chipotle Meatloaf

Recipe courtesy of Serenebeader on Allrecipes.com

• 2 eggs
• 1/3 cup hickory flavored barbeque sauce
• 2 cloves garlic, minced, or to taste
• 2 chipotle chilies in adobo sauce, minced, or to taste
• 2 tablespoons adobo sauce from chipotle peppers
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 1 onion, chopped
• 1/2 cup dry oatmeal
• 2 pounds lean ground beef
• 2 tablespoons hickory flavored barbeque sauce

1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). 

Results: AMAZING!!!! You should definitely use the entire 2 lbs. of meat this recipe calls for because you will want it!!  I halved it and greedily, we ate the whole pan the same night.  I KNOW!!  Just shameful.  But it's truly that good!  I added diced onion & diced green peppers because I had them and needed to use them but the recipe really doesn't need it.

2011, Recipes 96 & 97: Wild Mushroom-Cheddar Burger and Cole Slaw with Spicy Dressing

 Burger Recipe courtesy of Bobby Flay

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
• 1 small shallot, finely diced
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• 1 1/2 tablespoons canola oil
• 4 slices sharp cheddar cheese
• 4 hamburger buns, split; toasted, if desired (see below)
• Chipotle Ketchup (optional, recipe follows)

Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Results: Just okay.  It turns out I don't really like shiitake mushrooms.  Kind of chewy.  I used those and creminis.  The chipotle ketchup was AWESOME!! I should make it all the time!

Slaw Recipe courtesy of Tyler Florence

• 1 head napa or savoy cabbage, shredded
• 4 carrots, shredded
• 2 Granny Smith apples, thinly sliced
• 1 medium red onion, thinly sliced
• 1 cup pecans, toasted and chopped
• Leaves from 1 bunch fresh mint, for garnish

Dressing:

• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon ground chipotle
• 3/4 cup mayonnaise
• 1 lemon, juiced
• Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.

In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Results: Surprisingly delicious!  I definitely did not expect to like a slaw with apples in it but this was amazing!  Both of us really liked it.  Oh and you know I don't like mint or pecans so I didn't use either in this recipe.  Shame on me but I just can't stomach buying mint anymore knowing I'll ONLY use it for this recipe.

Week 6 Recipes 1 & 2: Blackened Tilapia & Chipotle Corn

Both recipes from Aaron McCargo, Jr.

Tilapia

Blackening spice:

• 3 tablespoons smoked paprika
• 1 teaspoon salt
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried ground thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

For Fish:

• 4 tilapia fillets
• 2 tablespoons grapeseed oil
• 1/2 lemon, juiced

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter. 

Results: I didn't have grapeseed oil, paprika or garlic powder so I winged it adding more cayenne (too much for me) and some cumin.  I subbed EVOO and butter for the grapeseed oil.  I didn't love this.  It looked good but I was not delighted by the flavor.  Probably would've helped if I'd measured the ingredients I DID have... just a guess.

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Chipotle Corn  

• 8 ears fresh corn, husks and silk removed
• 1/2 red bell pepper, diced
• 1/2 red onion, chopped
• 2 tablespoons sliced green onion
• 2 chipotle peppers, minced
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 lime, juiced
• 1 1/2 tablespoons kosher salt
• 1 teaspoon coarsely ground black pepper

Preheat the grill to medium.

Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes

Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine. 

Results: I don't have a grill and it's not summer so no fresh corn.  Instead I boiled frozen corn and the last few minutes pulsed in the food processor the onion, garlic, salt and chipotle then added it to the corn to knock off some of that raw onion & garlic flavor.  AWE.SOME!!!  I will definitely make this again!  The lime juice kicked it up a notch!  I have a new go to dish!  Easy and delicious!!  (And I left out the green onion & bell pepper.) 

Mmmmm... Chipooootleeee

I'm obsessed with chipotles. Smoked jalepeno peppers. Or as I call them smoky fruit of love (c). Sigh. The heat is a bit subtler than jalepenos. The smokiness masks the heat... but only for a moment. I bought some chipotle salsa and may never go back to regular. I mean I had to STOP myself from continuing to shove chipotle salsa-slathered tortilla chips in my mouth when the fire from them was numbing the back of my throat as my eyes began to water to match the faucet my nose became. Then I had to chase it with a glass of water and a glass of cranberry juice.

*I just drank more fluids in 10 minutes than Stace has probably had all day if not the last two days. Lol.*

But it was so worth it! I'd do it again! And I probably will tomorrow. Did you know salsa is fat free? Ya Jam right! And usually cholesterol-free. Plus I count that as a vegetable. If I don't I may never eat any vegetables with any regularity. After I calmed the fire in my mouth, I still needed more. Plus I'd also bought spinach flour tortillas which smelled super fresh and were calling my name. Jameilllllll. Huh? Jaaaaameeeeiiilllll.... Whaaaa? You know you want me... Jam right I want you! Come here chipotle! Time to meet spinach tortilla. I made some ground turkey with cumin, salt, pepper, corn and black beans. Mix it with 3 tablespoons of salsa (told you I wasn't playin), rip the tortilla like the Mexicans do (that's what my Mexican friend said anyway) and go to town. And I still wanted more salsa. Don't stop til ya get enough! Jameeeiiilll

2011, Recipe 107-109: Vegan Black & White Bean Soup, Black Salt Asparagus, Chipotle-Smashed Sweet Potatoes

Since I'm quite behind, I'll do a bunch of sides in one post. You could use these for a weeknight meal or holiday meals. I think you'll like them!

Vegan Black and White Bean Soup
Recipe courtesy of Allrecipes.com

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 celery rib, chopped
• 1 tablespoon crushed garlic
• 1 teaspoon thyme
• 1 (14.5 ounce) can black beans, drained
• 8 cups vegetable broth, divided
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can white beans, drained
• 1/2 teaspoon dried sage

Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes. 

Results: Very yummy! I would suggest adding a teaspoon of celery salt. Here's a secret... my version wasn't vegan... ore even vegetarian. I don't like vegetable broth (barely glorified water) so I used chicken broth.

 

 Black Salt Asparagus
Recipe courtesy of Allrecipes.com

• 1 bunch fresh asparagus, rinsed and trimmed
• 3 tablespoons olive oil
• 1 tablespoon black sea salt, or to taste

Preheat the oven broiler. Set the oven rack about 6 inches from the broiler.
Place the asparagus spears on a baking sheet, and drizzle with olive oil. Sprinkle with black sea salt.
Broil the asparagus until tender and starting to brown, 6 to 10 minutes. 

Results: I got some black lava salt for our wedding. Loooooooved this recipe! So yummy! Rashan said the black salt tastes exactly like regular salt. I think it's saltier so there!

 

Chipotle-Smashed Sweet Potatoes
Recipe courtesy of Alton Brown

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1 whole canned chipotle pepper in adobo sauce, chopped
• 1 teaspoon adobo sauce from can of peppers
• 1/2 teaspoon salt

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately. 

Results: I now know if I didn't like this recipe, there's no hope for me and sweet potatoes as a side dish. Rashan loved it. I did not. Blech. But that's no fault of the recipe.

Chipotle Pepper Burgers

grill seasoning
2 chipotle peppers in adobo sauce (found in Mexican section)
1 lb. ground turkey
1 small diced onion

Combine all ingredients (make sure some of the adobo sauce is in your meat). Score the meat (press it in 4 even sections to give you burgers all the same size). Cook on medium high heat about 5 minutes on each side. And deelish!

This is another Rachael Ray recipe and let me tell you. It's spicy but so yumm-o, to quote my girl. Fantastic. The second it hits the pan your nose starts begging to taste. I topped mine with swiss cheese and put them on whole wheat buns. Can't wait to have another tomorrow. Very worth the runny nose and fire scalp! :) If you're wary of spicy, try it with just one pepper and scrape out most of the seeds (which is where the heat lives) and you'll be fine. The smoky flavor is fantastic. I left all the seeds in my peppers. I probably could've scrapped some but I didn't want to lose an ounce of flavor.

Week 20, Recipe 3: South By Southwest 7 Layer Sliders

Recipe from Rachael Ray's 'Big Orange Book'

• 8 ounces canned refried beans
• 2 pounds ground beef sirloin (I used ground turkey)
• 1 cup beer (I used Dos Equis to match the Southwest theme)
• 1/4 cup grated onion
• 3 cloves garlic, grated or finely chopped
• 1 1/2 tablespoons grill seasoning (about 1 1/2 palmfuls)
• 1 tablespoon chili powder, preferably chipotle (about a palmful)
• 1 tablespoon smoked sweet paprika (about a palmful)
• Extra virgin olive oil (EVOO), for drizzling
• 1 Hass avocado (I would use at least 2 for all those burgers-- 1 small barely covered 2 burgers)
• 1/2 small red onion, finely chopped
•  2 jalapeño chiles, seeded and finely chopped
• 3 tablespoons finely chopped cilantro
• 1 teaspoon grated lime peel, plus juice of 2 limes
• Salt
• 2 yellow tomatoes, seeded and chopped (I used red plum tomatoes)
• 1/4 cup mustard (eyeball it) (I skipped this... mustard in salsa??? Pass.)
• 1 cup sour cream
• 1 tablespoon hot pepper sauce (eyeball it)
• 1 teaspoon ground cumin (about 1/3 palmful)
• 6 slices deli pepper jack cheese, quartered
• 12 mini hamburger buns, split (I used regular-sized wheat buns)
• 1 cup shredded romaine lettuce (I used spinach because that's what I had)
• 1/2 cup green olives with pimento, chopped (I used black olives)

In a small skillet, heat the beans over medium-low heat; stir in a splash of water.
In a large bowl, combine the sirloin, beer, onion, two-thirds of the garlic, the grill seasoning, chili powder and paprika. Divide into 4 equal portions, then form each portion into three 3-inch patties. Drizzle with EVOO.

In a small bowl, mash the avocado with half each of the red onion, jalapeños and cilantro. Mash in the lime peel and juice and the remaining one-third of the garlic; season the guacamole with salt. In another small bowl, toss the tomatoes with the mustard and the remaining half of the red onion, jalapeños and cilantro; stir, then season with salt. In another bowl, stir together the sour cream, hot sauce and cumin.

Pre-heat a large grill pan to medium-high. Add the patties and cook, turning once, for 6 minutes for medium. During the last minute of cooking, top each patty with 2 cheese slices and tent with foil to melt.

Top each bun bottom with a small spoonful of refried beans, a beef patty, some lettuce, guacamole, salsa, spicy sour cream and a sprinkling of olives; cover with the bun tops. Serve the sliders with any remaining toppings.

Results: WHAT??  One of the best recipes I've ever made.  Truly.  I don't believe in sliders (teases) so I made 4 regular-sized burgers with about a pound of ground turkey.  I served this with frozen corn cooked on the stove according to the package directions with a tablespoon of chile powder, 1 tbsp. black pepper, 1 tablespoon of butter, a squeeze of lime, salt and a handful of chopped cilantro.  SO GOOD!!!!  MAKE THIS RECIPE!!

Week 7, Recipe 3: Pollo Tropical

When I went to Stace's house she made this AWESOME pollo tropical! This is the recipe she gave me.

Whole chicken season with s & p, lemon pepper, garlic salt, and cilantro, olive oil; salsa to top, voila!

Results: Just okay.  Hers was better.  I hate lemon pepper.  Don't own it, won't own it.  I also used chicken quarters.  I had this with roasted garlic salsa (Publix & AWESOME), rice, black beans and chipotle corn.  Everything else was delightful!

The Thrill is Gone

I used to love M.ad Mex. It was my favorite Mexican restaurant in the 'burgh and I would take people there when they came to town. Now... not so much. This is the second time I had some food I wasn't really down for. Recipes they obviously had not perfected yet but put on the menu anyway.

The first was their mole. I know I'm not a chocolate fan but something about the sauce just tasted off. Something was not quite right about it. Last night I had the lamb burrito. First, the waiter seemed to have no idea what I was talking about even though it was on the chalkboard when you walk in. Always know the specials, kid. Always. It's supposed to be "locally raised Elysian Farms Lamb Barbacoa with mint-pineapple salsa." I was wary of the salsa but it was pretty good. I love lamb but that was the part I wasn't so fond of. Some of it was tough and tasted like pork. The burrito had pinto beans in it. That wouldn't have been so bad if the beans were evenly cooked. Some of them were hard, some were soft. Not cute. It came with a blue potato hash which was exquisite. Better than the main dish. I'm so tired of filling out comment cards but these people need to know. Sigh.

I still LOVE the guac and their fire roasted tomato-chipotle salsa is FANTASTICALLY fresh. Love indeed. But the 'ritas... Every Mexican restaurant worth its salt has fab margaritas. Theirs? Not so much. They don't pack a punch like they should. It's mostly just juice. You can never taste the tequila. This, my friends, is a problem.