Hot Stuff

As I write this wind and snow is blowing outside my window, so this recipe has me thinking about the warm south.

Homebound on another winter storm day this week I created this hearty southwestern style chicken stew. The hot peppers I was recently given as my inspiration.

A huge jar of jalapenos, can of chipotle peppers in adobo sauce and tabaco sauce are now in my possession. My mission is to find ways to use them up.

I used boneless chicken breasts in this stew as it was what I had on hand however boneless thighs can be used instead. 

You can adjust or omit the jalapenos to suit your taste

Southwestern Chipotle Chicken Stew

·       oil

·       2 pounds of boneless chicken cubed

·       1 onion diced

·       1 carrot diced

·       1 red bell pepper diced

·       1 tbsp. minced garlic

·       2 canned chipotle peppers in adobo sauce chopped

·       1 tsp cumin

·       I can of small red kidney beans

·       I cup white rice

·       I can diced tomatoes

·       1.5 cups chicken stock

Preheat oven to 300F

Heat oil of choice in oven proof dutch oven

Add the chicken and vegetables and sauté until lightly browned.

Add seasonings, hot peppers, rice, beans and tomatoes and combine.

Bring to a low boil and then place in oven for about 3 hours.

Wine Suggestion: Spanish Tempernillo

Cheers!

Super Dip

Super Dip

Super Bowl Sunday is here again!

Many of us will be gathering with friends to watch the game and nosh on fun foods like pizza, nachos, wings and chili.

I’m taking this Layered Mexican Dip to our gathering today. There are many versions of this dip around and ingredients can be substituted with the items I’ve listed below.

It is quick to assemble but does require a few hours chilling time.

Cheers and enjoy the game!

Layered Mexican Dip

• ·         1 can of black beans or red Mexican beans 
• ·         1 tbsp of Tex Mex spice blend or chili powder 
• ·        1 pkg cream cheese softened
• ·        1 cup sour cream
• ·         1 cup shredded cheddar cheese
• ·        Garnishes for the top choose diced tomatoes, sliced green onions diced red onion, black olives, shredded lettuce, salsa, corn, chipotle peppers, diced green or red peppers.

Puree or mash the beans and add the seasoning. Mix well.

Spread on serving plate of choice.

Mix the cream cheese and sour cream. Spread on top of the beans.

Cover with the shredded cheese.

Garnish with topping of choice.

Chill in fridge for at least 2 hours.

Serve with tortilla chips on the side. My preferred brand is Que Pasa. Found in the organic section if most supermarkets. I find these the best for flavor and size. They are all-natural just corn, oil and salt, nothing else!

For more information go to www.quepasafoods.com

Fiesta

There are times when one just wants to walk in the door and eat right away with no fussing or waiting.
Alternatively one may want to mingle with guests or family and not tied to the kitchen.
Either way this dish fits the bill perfectly!

Again I praise the slow cooker. The answer to the busy working family or hostess.

This dish can be assembled in less then five minutes and yet tastes like you have been in the kitchen all day.

All you need to do is steam some white rice and your all set.

Fiesta? You bet!

Slow Cooker Mexican Chicken

• 1 pound of boneless chicken breasts
• 1 can of black beans drained
• 1 jar of salsa of choice (I used a mix of half each of medium and mango lime types)
• 1 tbsp chili powder
• 1 tsp of cumin

Mix all except chicken in bowl.
Place chicken in a slow cooker and pour sauce over top.
Cook on low for 6 to 8 hours.
Serve over hot rice and garnish with Monterey Jack cheese if desired.

Wine Suggestion: Muscat

Cheers!

Hola!

In case your wondering I recently returned from a week long vacation on the Mayan Riviera, Hola means Hello in Spanish.
We had a great time, although while it was enjoyable eating from an all you can eat buffet every day I did miss cooking in my kitchen after awhile.

I came across this recipe and changed a few things. It brings back memories of my vacation with the spicy Mexican flavors. If you find jalapeno peppers too hot you can use chipotle or pepperoncini peppers which are more subtle.
You don't need to use an expensive cut of beef for this dish. A blade, rump, round or sirloin tip which I have used here all work well.
Serve with corn and mashed potatoes with chipotle puree mixed in to complete this Mexican inspired meal.

The sun is shining, the air is warm..."Hola" spring!

Mexican Style Beef Roast

• vegetable oil
• beef roast of choice about 4 to 6 pounds
• 1 onion chopped
• 1 tbsp garlic minced
• 1 yellow and red pepper diced
• 2 hot peppers such as jalapeno diced
• 3 tbsp chili powder
• 2 tbsp each of oregano and cumin
  
• 2 cups of beef broth
• 1 dark beer
• 2 tbsp Worcestershire
  
• 1/4 cup of tomato paste
• 1/4 cup of lime juice
• cornstarch water mix in a jar
  

Preheat oven to 300F

In a large dutch oven heat the oil and brown the roast on all sides.
Remove to a plate.
Add the onions garlic and peppers and cook for a few minutes.
Add the remaining ingredients except the lime juice.
Bring to a low boil mixing well.
Return beef to the pan cover and place in the oven for 3 to 4 hours or until beef is fork tender.

Turn the beef a few times throughout the cooking process.
When the beef is done remove and tent with foil on a platter.
Place the dutch oven on stove top and bring the mixture to a low boil.
Add the lime juice. In a small jar mix the cornstarch with cold water and mix well.
Add to the sauce stirring well until desired thickness is reached.
Serve along side the carved beef.

Wine Suggestion: Chilean Shiraz Blend



Cheers!

The Real Thing

I have previously posted that I have many different variations of chili recipes.

This is an authentic Mexican style chili.
In Mexico and some southwest states they do not use ground beef in their chili, true southwest style chili is made with cubes of beef.
Salsa Clasica sauce can be found in the Mexican food section of the grocery store. If you cant find it chipotle sauce or a diced canned chipotle pepper would substitute well.
The longer cooking time results in a tender stew style chili that will warm you up after coming in from the cold.

Authentic Southwestern Chili

• ~oil
• 2 pounds of stewing beef or a rib roast cubed
• 1 onion diced
• 4 cloves of garlic minced
  
• 1 can each of Mexican red beans and kidney beans drained
• 1 can of diced tomatoes
• half a dozen or so of fresh Roma tomatoes (optional)
  
• 2 tbsp of chili powder (or to taste)
• 2 tsp of Salsa Clasica sauce or chipotle paste or finely diced whole chipotle pepper
• Can of tomato paste 
• Optional to add corn 

Preheat oven to 300F.
In an oven proof dutch oven heat the oil and saute the onions until soft.
Add the beef and brown on all sides.
Add the remaining ingredients, mix well cover and cook in the oven for about 2 and a half hours until meat is tender.

Cheers!

The Mexican Way

Another weekend, another snow storm.
It is a crazy winter this year, one day it feels like spring the next day we get a foot of snow.
I am envious of all who are going south for March Break.
I would love to go somewhere like Mexico or the Caribbean but it was not in the stars for us this year due to our schedule and budget.
So, like they say "when life hands you lemons, make lemonade!"
I took advantage of being snowed in yesterday to create a slow cooking dish that filled my house with the aroma of Mexican cuisine.
This is a variation of Beef Chili but with cubed pork instead of the ground beef. You can use boneless chops or a boneless blade or loin roast diced , the cheaper cuts work well here because of the long cooking time.
The addition of salsa, cumin and coriander give this stew a Mexican flair.
Serve over steamed brown rice.
So for those of you who can't get away, throw a Gipsy Kings CD on the stereo and get cooking and bring a bit of the sunny south to you!

Mexican Spicy Pork Stew

• ~olive oil
  
• 1 pound of cubed pork
  
• 1 each onion and green pepper diced
• 4 garlic cloves minced
• 2 dried hot chili peppers minced
• 2 tbsp of cumin
• 1 tbsp of oregano
• 1 tsp of coriander
  
• 1 can of black beans
• 1/2 a jar of salsa
• 1 can of tomato paste
• sea salt and pepper to taste
  

In a dutch oven heat the olive oil and add the onion and green pepper. Cook until softened.
Add the cubed pork and brown on all sides. Add remaining ingredients and bring to a boil, reduce heat, cover and simmer for 2 to 2 1/2 hours until pork is fork tender.
Serve over steamed hot brown rice.

Wine Suggestion: Gewürztraminer

Cheers!

So Chilly

The weather is turning colder.
It is getting to that time of year where you just want to cuddle up inside.
The time when you crave heartier fare that warms you up from the inside out.

This is another variation of the cold weather staple Chili.
This time I used the flavours of Mexico, cumin, chipolte pepper sauce and black beans.
Corn can be added as well (however I omitted it in mine due to an allergy.)
This chili is also wonderful spooned over tortilla chips, or placed in a hard or soft soft flour tortilla shell.

I guarantee this chili will warm you up all the way from the end of your nose to the tips of your toes!

Mexican Black Bean Chili

• ~oil
• 1 small onion
• 1 pound of ground beef, chicken or turkey
• 2 cans of black beans
• 1 can of tomatoes
• 1/2 to 1cup of salsa of your choosing (mild to hot)
• 1 tsp beef bouillon concentrate
  
• 1/2 cup frozen corn(optional)
  
• 1 tbsp each of minced garlic, cumin and chili powder
  
• 1 tsp of chipolte hot sauce (to taste)
• salt and pepper to taste

In a large pot heat the oil and cook the onion until soft. Add the meat, cumin and chili powder and cook until brown.
Add the remaining ingredients and bring to a low boil.
Reduce heat and simmer for 1 to 1 1/2 hours.
Serve with shredded Monetery Jack cheese on top (optional)and extra hot sauce on the side.

Cheers!