This recipe is adapted from Eating Well. Re spicy Cauliflower is a wonderful and healthy alternative to meat.
1/4 c lime juice
2 tbsp chipolte chili in adobo
1 tbsp honey
2 cloves garlic
1/2 tsp salt
1 head of cauliflowe broken into bite size florets
1 red onion, sliced thin
1 can black beans
Corb tortillas, warmed
Preheat oven to 450.
Combine life juice, chipotles, garlic and salt in a blender and purée till smooth.
Toss with Cauliflower and spread on a baking sheet. Top with onions and roast for 20 minutes until starting to brown.
Serve in taco shells with cheese, cilantro, Avocado, and jalapeños.
Serves 4. 2 tacos each. 8 ww pp.
So the rain has finally come, and it’s chili time!! This was loosely inspired by a recipe from Food52. The secret to great chili is to let is simmer all day! The addition of coffee and chocolate make this one very unique and complex. Take a chance and try it you won’t regret it.
1 lb ground beef
1 diced onion
2 diced bell peppers
4 cloves minced garlic
2 – 3 diced chipotle peppers in Adobo sauce
1 28 oz can tomatoes
1 16 oz can diced tomatoes with chiles
16 oz stout beer
2-3 dried bay leaves
1 TBSP ground cumin
2 TBSP chili powder
1 TBSP cayenne red pepper
1 TBSP salt
2 TBSP finely chopped dark chocolate (I use 70% cocoa)
2 TBSP instant coffee grounds
Chopped green onions
In a large pot, brown the beef over medium heat, remove. Add onions and peppers, cook 4 minutes until soft. Add garlic and chipolte peppers cook for an additional 30 seconds, add spices and cook 1 minute, stirring. Add remaining ingredients except garnish and stir to combine, stir in beef and cook partially covered over the lowest possible heat for several hours.
To serve top with with sour cream, cheese, green onions and what ever else you might fancy.
Serves 4 – 6.
He is what you do with leftover turkey – make a spicy soup! If you don’t have turkey a roasted chicken would do nicely.
2 Tbsp olive oil
1 large onion, chopped
1/4 c minced chipotles in adobo
3 garlic cloves, minced
1 15-oz can diced tomatoes
4 to 5 c cooked turkey meat, shredded
4 quarts of turkey stock or chicken stock
3 bay leaves
2 TBSP dried oregano
1/8 tsp ground cloves
1/4 tsp cinnamon
3 avocados, diced
1 bunch red radishes, sliced thin
8 oz Cotija cheese, crumbled
1 large bunch cilantro, chopped
1 red onion, chopped
4 limes, cut into wedges
Heat olive oil on medium high heat in a large stockpot. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic. Add the minced chipotles in adobo. Cook for another 3 minutes. Add the tomatoes and cooked turkey meat to the pot, stirring to combine. Add the stock, bay leaves, oregano, ground cloves, and cinnamon. Bring to a simmer. Simmer for 45 minutes.
Set the table with toppings arranged in separate serving dishes. Spoon out the soup into bowls. Let people add the toppings they want to the soup.
Crab cakes are one of my go to meals on a crazy weeknight. I made a Chipolte mayo to go with these – the perfect middle of the week pick me up!
8 oz crab
1/2 c panko
1 TBSP lime juice
3 TBSP mayo, lite
1 tsp paprika
1 tsp old bay seasoning
1 roasted red pepper, diced (jarred)
1 bunch of green onions, chopped
1 egg white
2 TBSP Chipolte pepper in adobo
1 roasted red pepper
1/2 c mayo, lite
Combine crab ingredients in a large bowl. Form into 4 crab cakes, cover with plastic wrap and refrigerate for at least 30 minutes.
In a small food processor combine sauce ingredients until well combined.
Heat 2 TBSP butter and 1 TBSP olive oil in a large non stick pan over medium high heat. Cook crab cakes 2 – 3 minutes per side until golden.
Serve with sauce.