Tag Archives: chipotle

Twice-Roasted Sweet Potatoes with Chipotle

Happy Spring everyone! As I mentioned last week, I don’t often eat potatoes but I’ve decided I have to make a better effort to include sweet potatoes in my diet. I never ate them as a kid which may be why I don’t eat them as an adult but they are a great source of Vitamin A so why not eat one from time to time? I have to admit that I’m not a huge fan of the sweetness of these guys – much to the shock and dismay of my ever-present sweet tooth – so if they are prepared in a savory way, I’m ready to try it out. Other than my one attempt at making sweet potato fries a few years ago, I didn’t know the first thing about preparing these orange gems. Since I’m obsessed with the smokiness of chipotles in adobo sauce, these Twice-Roasted Sweet Potatoes with Chipotle seemed like a perfect way to give sweet potatoes a new shot. I have to tell you – I inhaled this. The contrast of the smoky with the sweet really knocked my socks off and the slight bite of the green onions really took this over the edge. I’m officially obsessed. You win, sweet potatoes. I concede!

The ingredients:

Pierce the potatoes with a fork and place on a baking sheet. Bake at 400°F for 1 hour and 15 minutes or until done. Allow potatoes to cool slightly.

Cut potatoes in half and carefully scoop out the potato pulp. Put into a food processor with butter, chiles, adobo and salt. Add in the white part of the scallions and process briefly.

Spoon potato mixture into the shells and bake at 400°F for 10 minutes or until hot. Top with thinly sliced scallions.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Chipotle-Garlic Edamame

March 6, 2012
Shannon
1 comment
appetizer, beans, chipotle, food, sides, vegetarian

The first time I ate edamame was about five years ago at a cute sushi place in the middle of Mandalay Bay Casino in Las Vegas. I’m not much of a sushi person so when my friends would pony up to the counter for what could easily become our only meal of the day, I typically would get a bowl of white sticky rice with soy sauce. After seeing how my friends would devour the edamame, I tried it. And now I think it’s just as addicting as potato chips yet so much better for you! If you’ve been reading my blog for a while, you know that I don’t mind my mouth being on fire after eating a meal on occasion. This Chipotle-Garlic Edamame is hot, spicy, and completely addictive. Normally I eat edamame with a little sea salt or soy sauce so this addition of chipotle and garlic is wonderfully different. Minced chipotle peppers and garlic are cooked in a little olive oil with cumin, giving the oil an immensely smoky flavor which coats the edamame. Be prepared to lick your fingers with these and keep a drink of something cold nearby!

The ingredients:

Prepare the edamame according to package directions (either in the microwave or in boiling water). Meanwhile, heat the olive oil in a large pan with the minced chipotle pepper, garlic and ground cumin.

Add cooked edamame to the pan and cook until the garlic has softened and the pods are coated.

Sprinkle with sea salt and black pepper before serving.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Food and Wine Magazine

Latin Baked Chicken

Here is a simple recipe for chicken that only has five ingredients: Latin Baked Chicken. A short marinade of lime juice, honey, soy sauce, and chipotle chiles in adobo sauce, a quick trip to the oven and you’ve got dinner. If you’ve never had chipotle chiles in adobo sauce, they are nothing more than smoked jalapeno peppers. These little firecrackers are deliciously smoky in flavor and very spicy. The lime juice and honey in this marinade cuts the heat of the peppers slightly but if you don’t like spicy food, you probably won’t like this. I used skinless, boneless chicken breasts instead of bone-in-chicken thighs and used a meat thermometer to tell me when they were done (165°F!). I served this with a side of spanish rice (Uncle Ben’s Ready Rice Spanish Style to be exact!) as per Cooking Light’s suggestion and had a smokin’ hot dinner!