Mango Salsa Scoops

(note, I made this at the end of August, here in MN, it is obviously not a hot summer day!)

Easy and quick and perfect on a hot summer day. I loved that this was a bit both spicy and sweet and kept nicely in the refrigerator for snacks all week long :)

This was from the Food Network Magazine, 50 After School Snacks Insert



Mango Salsa Scoops

Toss 1 cup diced mango and a 14.5 ounce can of black beans (rinsed and drained) with 1/4 cup diced red onion. Add 1 small can of chopped pickled jalapenos and the liquid, chopped cilantro and lime juice. Season with salt. Serve in tortilla scoops.

Chicken and Corn Chowder

 

As the weather warms here in MN I was trying to get my fill of soups before the much anticipated spring makes it's first appearance. I love soups, but as the weather gets warmer, I think of them less and less. This was a lovely new soup to add to my arsenal of recipes. Be careful in the beginning to not overcook the veggies, I think I did that a little but I like my veggies a little more crisp and crunchy rather than a more cooked vegetable. I also have chosen to add some ground chipotle powder to the soup to add a little bit of a kick. This gave it sort of a southwest flair.

A chowder is typically thickened with flour and milk as it's base. There are more than a few speculations as to where the term chowder comes from. It could be French, Latin, English, or other languages. Either way, to me it just usually means good eats.

Chicken Corn Chowder (from My Kitchen Cafe)

2 Tbsp extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
2 jalapenos, finely chopped (seeded and membrane removed)
1/4 cup thinly chopped or sliced ham
3 cloves garlic, minced
28oz chicken stock
3 Tbsp flour
3 ears of fresh corn kernels, or 1 1/2 cups frozen kernels
2 large chicken breasts, cooked and shredded or diced
4 oz softened cream cheese, until almost melted
1 cup of milk
1 tsp salt
1 tsp black pepper
Chipotle pepper to taste, ground (if using)
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion, and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. In a small bowl or a measuring cup, whisk the flour into the chicken stock, and then stir into the soup pot. Bring to a low boil and reduce the heat. Whisk together the softened cream cheese and the milk in a bowl until smooth.

Whisk the cream cheese/ milk mixture in the soup along with the salt, pepper, and chipotle pepper (if using.) Simmer on low until serving. Garnish with shredded cheddar cheese

Smoky Beef and Bacon Chili

So for Christmas my dear husband gave me my very first piece of LeCreuset cookware, it was the 7 quart dutch oven in Dune! I love it, I have had that on my Christmas list for what seems like forever! Now I was determined to find a recipe to christen my new cookware with, he suggested Chili! Call me crazy but I have never made a chili!

I searched and searched for what looked like a good chili recipe, I wanted something a little spicy, kind of smoky, some beans (but not a lot.) This version has BACON in it, and I knew that was the one for us. Use a good thick cut smoky bacon for this, not the breakfast type stuff if you can, it will make a difference!

I've always imagined that making chili involved a HUGE pot that made enough chili to feed a small army, but I was kind of surprised that this made a reasonable amount, easily managed by just the two of us.

Smoky Beef and Bacon Chili (from Sunset Recipe Collection)

2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef (I used a 'meatloaf mix' from the butcher...veal, pork, and beef)
1 tablespoon plus 1 1/2 tsp. chili powder (I opted for Penzeys Chili 9000 blend, it was awesome!)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes
1 can (8 oz.) tomato sauce
1 cup beer-pale ale worked well for me
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Sour cream, sliced scallions, and/or grated cheddar for topping

In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.

Carmelized Chipotle Chicken

This chicken is not for the faint of heart. This recipe packs so much heat and flavor into chicken it is amazing. It’s not a fiery heat but rather a slow and smoky heat, and it’s kind of addicting I must admit-This was delicious. I halved this recipe for the two of us and it was plenty.

This is kind of an homage to the fine institution that has brought so many wonderful recipes and photographs into our home Gourmet magazine will cease publication after the November 2009 issue has been released. At the time of this posting the link to original recipe is current, however the website will remain during transitional times but will then cease to exist. Cheers Gourmet! Thank You!

Caramelized Chipotle Chicken (Gourmet Magazine 09/2009)

1/4 cup extra-virgin olive oil

8 large garlic cloves, thinly sliced (about 1/2 cup)

2 medium onions, chopped (about 2 cups)

1 cup ketchup

2 tablespoons Dijon mustard

2 tablespoons packed dark brown sugar

1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)

1 tablespoon Worcestershire sauce

2 tablespoons cider vinegar

1/2 teaspoon cinnamon

2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces (again, I only used one 7-piece cut up chicken)

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes. Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.

Preheat oven to 400°F with rack in middle.Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more. (My chicken reached 165° after 30-35 minutes total, use a thermometer as your guide)

Cooks' note: Sauce can be made 1 day ahead and chilled.