My daughter and I really enjoy watching Queer Eye on Netflix together. It is so positive and full of love. She is particularly a fan of Antoni, the chef. We were excited to check out his cookbook! 🙂
This fabulous chili recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I modified the proportions. It was rich, full-flavored, and hearty. We ate it with lots of toppings, cornbread muffins and green salad. I’m planning to make it again to serve on a really chilly evening. Everyone loved it.
Yield: Serves 6 to 8
For the Chili:
- 1/3 to 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (4-5 slices)
- 1 3/4 to 2 pounds ground turkey, preferably dark meat
- Kosher salt
- 2 T olive oil
- 2 medium or 1 1/2 large onions, coarsely chopped (about 3 cups)
- 1 red bell pepper, cored, seeded, and cut into small cubes
- 3 T tomato paste
- 5 to 8 large garlic cloves, finely chopped
- 1 canned chipotle chile in adobo, seeded (if desired), finely chopped, plus 1 to 2 T adobo sauce (I didn’t seed the chile)
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 (15-oz) cans black beans, rinsed and drained
- 1 (14-oz) can crushed tomatoes
- 1 (12-oz) bottle dark beer (such as Guiness or Negra Modelo)
- 1 1/2 cups chicken stock
- 2 oz dark chocolate, coarsely chopped (scant 1/2 cup) (I used 72% cacao)
- 2 T apple cider vinegar
- 2 tsp molasses or dark brown sugar
For the Toppings:
- sliced avocado
- chopped fresh cilantro
- grated cheddar
- diced red or white onion
- pickled jalapeños
- sour cream or Greek yogurt
- lime wedges
- In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.) Using a slotted spoon, transfer the bacon to a large bowl.
- Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
- Season turkey with 1 1/2 teaspoons of salt, then transfer and any juices to the bowl with the bacon.
- Heat the oil in the same pot over medium to medium-high heat.
- Add the onions and bell pepper and cook, stirring occasionally, until the vegetables are softened and the onions are golden, about 8 minutes.
- Stir in the tomato paste and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2 teaspoons of salt. Cook until fragrant, about 2 minutes.
- Add the beans, crushed tomatoes, beer, stock, chocolate, and turkey-bacon mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chili is deeply flavorful, about 1 hour and 15 minutes.
- Remove the pot from the heat and stir in the vinegar and molasses or brown sugar.
- Adjust the seasoning, to taste. Serve hot with toppings, as desired.
Posted in Chicken (Poultry), Pork, Recipes, Soups, Stews, & Chowders
Tags: apple cider vinegar, bacon, beer, black beans, cheddar, chili, chipotle, cilantro, dark chocolate, dinner, ground turkey, Guiness, molasses, Negra Modelo, turkey
One of my friends has been trying to convince me to make nachos for dinner for quite some time. My kids (who were well aware of this suggestion) were so deprived, they have ordered nachos on several occasions as an entrée when we’ve indulged at a Mexican restaurant. 😉
When I saw this recipe for “party nachos,” I thought that I could (and should) serve them for dinner! Crazy? Nope. My kids were thrilled. After all, nachos are a sheet-pan dinner. This version uses rotisserie chicken meat as a shortcut too.
This recipe was adapted from Bon Appétit, contributed by Rick Martinez. I scaled down the proportions. However, I did prepare the full recipe for the rotisserie chicken and sauce, keeping half to use for tacos, etc., on another occasion.
The bottom layer was reminiscent of a enchilada pie, or taco or enchilada skillet meal- other weeknight favorites over here. The rotisserie chicken meat is coated with a fabulous, full-flavored sauce. This sauce brings these nachos to the next level. I loved all of the toppings too. Very cheesy.
When not being served for dinner, these nachos would also be a great appetizer or snack, of course.
Yield: Serves about 6
2 T extra-virgin olive oil
4 garlic cloves, chopped
1/2 large red onion, chopped, divided
1 T achiote paste or tomato paste
8 ancho chiles, stemmed, seeded (I substituted 2 ancho chilies plus 4 guajillo chiles)
1 chipotle chile in adobo, chopped (or 1 T adobo sauce to keep things mild)
3 cups chicken stock
1 tsp ground cumin
1 rotisserie chicken, meat pulled from bones and shredded
1 10-oz bag frozen corn, thawed, drained
1/2 poblano chile, stemmed, seeded, chopped
4 oz crumbled feta cheese (about 1/2 cup) or finely grated Cotija cheese (about 1 cup)
Nonstick vegetable oil spray
8 to 10-oz tortilla chips
1 lb sharp cheddar cheese, shredded
thinly sliced radishes, cilantro leaves, avocado cubes, and pickled jalapeños, for serving, as desired
- sour cream, for serving, as desired
- Heat oil in a large saucepan over medium-high until shimmering.
- Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
- Stir in achiote paste/tomato paste and cook, stirring occasionally, until brick red, about 1 minute.
- Add dried chiles, chipotle chile, stock, cumin, and 2 teaspoons of salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
- Place a rack in the center of oven; preheat to 350°, preferably on convection.
- Transfer chile mixture to a blender and purée until smooth.
- Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt. Remove from heat; set chicken aside until ready to assemble. (Reserve half of this saucy chicken for another use; only half is needed for the nachos.)
- Meanwhile, toss corn, chopped poblano chile, half of the feta/Cotija cheese, and remaining onion in a medium bowl until combined; season with salt.
- Coat a large rimmed baking sheet with nonstick spray.
- Arrange half of the chips in an even layer on the bottom of the baking sheet.
- Top with half of the reserved chicken mixture, half of the corn mixture, and half of the cheddar.
- Repeat layers with remaining chips, chicken mixture, corn mixture, and cheddar.
- Bake nachos, rotating pan halfway through, until cheese is melted and edges of chips are beginning to brown, 8–10 minutes.
- Serve topped with radishes, cilantro, avocado, pickled jalapeños, remaining feta/Cotija cheese, sour cream, and other desired toppings alongside.
Do Ahead: Nachos can be assembled 1 hour before baking. Cover with plastic and store at room temperature.
Posted in Appetizers, Chicken (Poultry), Quick, Recipes
Tags: adobo, ancho, ancho chiles, appetizer, chicken, chipotle, corn, Cotija, cumin, dinner, feta, Mexican, nachos, poblano, red onion, rotisserie chicken, sheet pan, snack, tortilla chips
I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.
The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.
The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.
Ina Garten’s Chipotle Parmesan Sweet Corn
Yield: Serves 6 to 8 as a side dish
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
- 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
- 1/4 tsp chipotle chile powder
- Kosher salt and freshly ground black pepper
- freshly squeezed lime juice from 1 lime (about 2 T)
- 1 T freshly grated Parmigiano Reggiano cheese
- Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
- Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
- Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
- Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
- Off the heat, stir in the lime juice and Parmesan.
- Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.
Martha Stewart’s Mexican-Style Corn with Citrus Cream
Yield: Serves 4 to 6 as an appetizer
- 8 ears corn, husked and silks removed
- 1/2 cup light sour cream
- 1 T fresh lime juice
- pinch or two cayenne pepper
- 1/4 tsp chili powder
- 1/4 cup minced cilantro, or more, to taste
- coarse salt and freshly ground black pepper
- 1/4 cup crumbled cotija or goat cheese
- tortilla chips, for serving
- Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
- Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
- Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
- Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
- Combine the corn kernels with the sour cream mixture.
- To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.
Note: This dish can be served warm or at room temperature
Posted in Appetizers, Grilling, Quick, Recipes, Sides, Vegetarian
Tags: appetizer, chipotle, chipotle chile powder, cilantro, corn, Cotija, dip, goat cheese, grilled corn, Ina Garten, lime, Mexican, parmesan, Parmigiano Reggiano, shallots, side, sour cream, street corn, vegetarian
My brother and sister-in-law gave me a sous vide machine for Christmas. What a fun new world to explore! I started out using it to make the best hard-cooked eggs I’ve ever eaten in my life. I stepped it up a notch to make this incredibly saucy and moist taco filling.
This recipe was adapted from the America’s Test Kitchen book Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World. I substituted feta for the Cotija cheese and served the tacos in corn-wheat tortillas. Amazing.
Yield: Serves 6
Sous Vide Time: 3 to 5 hours at 180F/82C
For the Chicken:
- 2 pounds (900 g) boneless, skinless chicken thighs, trimmed (I used 2.5# pounds- about 10 thighs)
- coarse salt and freshly ground black pepper
- 2 T (28 g) vegetable oil (I used canola)
- 1 onion (140 g), halved and sliced thin (I used a sweet onion)
- 2 T (32 g) minced canned chipotle chile in adobo sauce
- 1 tsp (2 g) garlic powder
- 1 tsp (2.5 g) ground cumin
- 1/4 tsp (1 g) ground cinnamon
- 1 14.5 oz (410 g) can fire-roasted diced tomatoes, drained
- 1/2 tsp (2 g) brown sugar
- 1 tsp (3 g) grated lime zest (I used the zest of 1 lime)
- 2 T (30 g) freshly squeezed lime juice
For the Tacos:
- 12-18 (6-inch) corn or corn-wheat tortillas, warmed
- 1 avocado, halved, pitted, and cut into 1/2-inch pieces
- 2 oz (57 g) Cojita or feta cheese, crumbled (1/2 cup)
- 6 scallions (90 g), minced
- minced fresh cilantro
- lime wedges
- rice and refried beans, for serving, optional
To Make the Chicken:
- Using sous vide circulator, bring water to 180F/82C in 7 to 12-quart container. (I filled my 12-quart container with 9 quarts of water.) I prepared the filling while the water was heating.
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat 1 T (14 g) oil in 12-inch skillet over medium-high heat until just smoking.
- Brown half of chicken, 3 to 4 minutes per side; transfer to plate. Repeat with remaining chicken.
- Heat remaining 1 T (14 g) oil in now-empty skillet until shimmering.
- Add onion and cook until softened and lightly browned, 4 to 6 minutes.
- Stir in chipotle, garlic powder, cumin, and cinnamon and cook until fragrant, about 1 minute.
- Stir in tomatoes and sugar, scraping up any browned bits.
- Transfer mixture to blender and process until smooth, 30 to 45 seconds, scraping down sides of blender jar as needed. (I used a Vitamix.)
- Place chicken and any accumulated juices and sauce in 1-gallon ziplock freezer bag and toss to coat.
- Seal bag, pressing out as much air as possible.
- Place bag into second 1-gallon ziplock freezer bag and seal.
- Gently lower bag into prepared water bath until chicken is fully submerged, and then clip the top corner to the side of water bath container, allowing remaining air bubbles to rise to top of bag. (I used a binder clip.)
- Reopen 1 corner of the zipper, release remaining air bubbles, and reseal bag.
- Cover and cook for at least 3 hours or up to 5 hours. (I cooked mine for 5 hours.)
- Transfer chicken and sauce to large bowl, let cool slightly, and then shred chicken into bite-size pieces using 2 forks.
- Stir in lime zest and juice and season with salt and pepper to taste.
To Assemble the Tacos:
- Spoon chicken into center of each tortilla. Serve with avocado, cheese, scallions, cilantro, and lime wedges.
- Serve with rice and refried beans, as desired.
Posted in Chicken (Poultry), Recipes, Sous Vide, Tacos
Tags: boneless skinless chicken thighs, chicken, chicken thighs, chipotle, cilantro, Cojita, corn tortillas, dinner, feta, Sous Vide, Tacos, tinga
Why have I never thought of making a BLT taco before? Genius.
This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.
Yield: Serves 4
- 1 pound thick-cut bacon, about 10 slices
- 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
- 1 small Serrano or jalapeño chile, seeded or not, finely chopped
- 2-3 T cilantro, chopped
- 1 T fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½ cup mayonnaise
- 1 ½ teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
- 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
- Romaine lettuce leaves, sliced into bite-size pieces
- 1 avocado, sliced into eighths
- refried beans and rice, for serving, optional
- Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
- While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
- In a small bowl, whisk together mayonnaise and hot sauce.
- Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm. (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
- Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.
Posted in Pork, Quick, Recipes, Tacos
Tags: BLT, cherry tomatoes, chipotle, cilantro, corn tortillas, dinner, easy, grape tomatoes, jalapeño, lime juice, mayonnaise, romaine, salsa, sandwich, serrano, Tabasco, Tacos, tomatoes, tortillas, wrap
These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.
This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.
Yield: Serves 4
- 4 vine-ripened tomatoes (1 1/4 pounds), quartered
- 4 chipotle chiles in adobo sauce, with sauce
- Kosher salt and freshly ground black pepper
- 4 T olive oil, divided
- 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
- 4 T lime juice, divided
- 1 medium yellow onion, chopped
- 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
- 1/2 tsp dried oregano
- 1/4 cup dry white wine
- 1/2 cup fresh cilantro, plus more to serve
- 8 to 10 6-inch corn tortillas, warmed
- diced or sliced avocado, sour cream, and lime wedges, for serving
- In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
- In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
- Repeat with the remaining shrimp, adding them to the bowl.
- Toss shrimp with 2 T of the lime juice. Set aside.
- Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
- Add the garlic and oregano and cook until just beginning to brown, 1 minute.
- Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
- Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
- Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
- Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
- Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.
Posted in Quick, Recipes, Seafood, Shrimp, Tacos
Tags: adobo, chipotle, chipotle chiles, cilantro, corn tortillas, dinner, fast, garlic scapes, gluten free, Mexican, Milk Street, quick, shrimp, Tacos, tomatoes
I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.
I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!
One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree
Two Years Ago: North African Meatballs
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Recipes, Sauces
Tags: acorn squash, adobo, boneless skinless chicken thighs, chicken, chipotle, cilantro, cinco de mayo, cumin, dinner, Fiesta Friday, jalapeño, limes, Mexican, roasted, salsa, salsa verde, sauce, scallions, sheet pan, tomatillos, verde, Vitamix