These Sloppy Joes have got some heat behind them! My mouth was still feeling the heat after I was done. My husband called it a slow burn! In any case they were great and a new twist on the traditional family recipe. I saw this in Cooking Light and knew it had to be added to the menu for a fun Friday meal. My husband was even home for dinner that night so it was even better. I did make a small change to the recipe. I added some water to the mixture at the end to thin it down a little. I’m always amazed when a recipe tells you how many servings you should be able to get out of it, but when you look at it all cooked up all you can do is laugh! Wow! Honestly, this served about 3 people instead of 4 or 6. You have been warned. My husband isn’t a huge fan of onions, especially when they are so large and cooked so there were more for me. I thought the onions gave it a nice touch. From what my husband reports it was great as leftovers too.
Chipotle Sloppy Joes
source: Cooking Light
- Cooking spray
- 2 1/2 cups presliced Vidalia or other sweet onion
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 pound ground sirloin
- 1/2 cup prechopped green bell pepper
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 (8-ounce) can no-salt-added tomato sauce
- 5 (1 1/2-ounce) hamburger buns, toasted
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.
I will be the first to admit that I subscribe to too many magazines! A few of them are gift subscriptions though. It usually takes me some time to get through them all though. Some I page through when I’m running on the treadmill and others I scour when my husband is hogging the TV and I still want to be near him so I read a magazine. I was paging through my latest issue of Cooking Light and spotted this recipe. As luck would have it I was in the mood for calzones and recipes for them had been popping up in my Google Reader a lot lately.
On Sunday my husband and I went to Borders bookstore and sat in their cafe. My husband drew and I leafed through magazines that I wasn’t going to buy and made the menu for the week so we could go the grocery store after we were done at Borders. My husband was so cute when I told him we were having Tex Mex Calzones for dinner. You would think that I had told him that we were having dinner with Joss Whedon! He was so excited! It was too funny!
The stuffing in the calzones smells wonderful while it is cooking. The parts that were the most tedious were chopping the vegetables and rolling out the dough for the calzones. I over loaded the calzones a bit but they turned out fine. I think I stuffed them with about 2/3 cup of filling instead of 1/2 cup. I still have about a cup or so of the filling left. We plan on using it for filling for some left over tortillas that we have from tacos last week. Don’t be turned off by the Tex Mex part of the recipe, because it really is not that spicey at all.
Enjoy! Good luck!
Tex Mex Calzones
source: Cooking Light
- 8 ounces ground turkey breast
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 garlic cloves, minced
- 1/2 cup fat-free fire-roasted salsa verde
- 1 (11-ounce) can refrigerated thin-crust pizza dough
- 3/4 cup (3 ounces) preshredded Mexican blend cheese
- Cooking spray
- 1/4 cup fat-free sour cream
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
This might become a recipe that I will bring to parties and large gatherings more often. I brought this to our New Year’s Eve celebration for when we had the munchies later in the evening. This recipe was quite easy to put together. I enjoyed the tomatoes because they gave the dish a bit of color. My husband also enjoyed the tomatoes because they were cut up so small!! I came across this recipe in my new Barefoot Contessa cookbook and decided that I should try it. The fact that avocados were on sale at the grocery store, helped too! Unfortunately I don’t have a picture of the guacamole, but I trust that you know what it should look like!
source: Food Network
- 4 ripe Haas avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 dashes hot pepper sauce
- 1/2 cup small-diced red onion (1 small onion)
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
For a while I felt like this recipe was popping up everywhere I looked. A lot of people were talking about it on the Nest. It was also showing up in my Google Reader and then I bought a new small cookbook from Papmpered Chef and there it was right on the cover. I finally gave into the hype and decided to find a recipe that sounded good. This was the one. I really found this recipe to be more of a soup than a chili as it was pretty brothy (is that a word?). Also, fair warning, this is not for faint of heart. This was a spicy chili, consider yourself warned!!
2 tablespoons corn oil
1 large onion,chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon aniseed
1/2 teaspoon dried crushed red pepper
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh cilantro
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.
Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.
I love Mexican food and this along with tacos is one of my favorite recipes to make. I grew up in an area that had a large Hispanic population and therefore there were several Mexican restaurants all over the Skagit Valley. I really miss those great Mom and Pop family restaurants. Each restaurant’s food and decor was a little different too. I’ve said before that I’m a bit of a food snob and that also carries over to restaurants. I really have a tough time going to large national chain Mexican food restaurants. I’m sure you can think of a few!!
I must confess that each time I make Chicken Enchiladas I make them a bit different and I never make them the same. I think that next time I go to a Mexican restaurant I will have to order and Enchilada and dissect it in my mind. Don’t worry, I won’t pick it apart! When I make these Chicken Enchiladas I always think of my friend from high school who made these for a friend and I. It’s amazing the things that stick in your memory!
As I said earlier, I make these different every time. I did find a recipe that is similar to what I do. The biggest things that I do that were different were that I add a can of refried beans and some of the enchilada sauce to the chicken mixture, I also add about 1/3 cup of sour cream to the mixture. Someone out there is probably yelling that I’m actually making a burrito! Oops!
On to the recipe and pictures. Fair warning! This recipe (mine) makes enough for a crowd!! I served this with some Spanish rice.
Here is the recipe that I based my most recent Enchiladas on. The recipe has pictures too!
Mom’s Chicken Enchiladas Recipe
Yummo! Well, Ms. Rachel Ray may have redeemed herself with this recipe! I was skeptical if I would like this recipe because I usually find her recipes to be pretty bland. This one was not bland at all. As I got further into my portion I started to like it more and more! My husband also like it. I had great joy in telling him after he had cleaned his plate that he just ate tomatoes and onions. Usually he picks them out if he can see them. I’m so sneaky! If I make this again, which I probably will, I think that I will add black olives. I was also thinking that this might be interesting with a Taco Seasoning mix instead of the spice mix the recipe suggests.
My last post about an RR recipe was found by a person who does a website about Rachel Ray and her talk show, that can be found here (scroll half way down). She mentioned me and posted the link to my blog! During that time my blog was getting about 6 hits per day that were referred from that site. My husband told someone he worked with about the blog and RR’s blog and the lady actually thought that Ms. RR herself looked at my not so glowing review!! Haha!!
I did make few changes to the recipe. Instead of ground chicken (expensive) I used ground turkey. I also omitted the green onions because I didn’t have any. I think that I built the lasagna different than the directions say. In any case it turned out well!
This was a Dinner Diva’s recipe. You can see more recipes that we are making this month here. This recipe was chosen by Julie at Jewels In the Kitchen Enjoy!
source: Food Network: Rachel Ray
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.