Tag Archives: Chiles

Lobster Bruschetta #SundaySupper

Lobster Bruschetta

Welcome to Sunday Supper! Today we bring you a theme of Red Carpet Party, in honor of the Academy Awards airing tonight! This event happens once a year, is undoubtedly a bigger deal to some than others, but it can be seen as a very fun excuse to gather with friends and eat fancy, elegant food. And you know, my friends, they would *never* do this, but I’ve heard that *some* groups of friends might well, be catty and pass harsh judgment upon *critique* some of the fashions strutting up and down the red carpet, and maybe even have a money pool and get really competitive over who picked the most winners. See, it can be extremely fun! (From what I’ve heard, nudge nudge wink wink).

Lobster Bruschetta

But, everyone over at #SundaySupper agrees, you need some fancy-pants food to get the party started right. So I’m doing my part with this amazing Lobster Bruschetta. This is sort of a play on a lobster roll, but more sophisticated and a touch spicier from those serrano chiles. I seeded my chiles, and the heat level was surprisingly mild – so if you want some real heat, I’d highly suggest leaving those seeds in! The flavor is so delicious, with sweet tender chunks of lobster meat nestled in creamy mayonnaise and there’s a pop of fresh herbs in every bite.

lobster bruschetta

Tonight it’s just me and Matt watching the Oscars. We’ll likely have a contest between ourselves on who can pick the most winners. And then we’ll reminisce about taking a little weekend getaway to Los Angeles a few years ago, where we strolled down Hollywood Blvd, mostly to say we’d seen it, but we did stop at Kodak Theater and seriously could not believe how small it was!!! There seem to be some insane camera tricks involved when they air the show, because the red carpet looks so much grander on television than in person. So I’m sure we’ll make jokes about that. 🙂

Lobster Bruschetta

Everyone enjoy this elegant little appetizer! Your guests will be very impressed; and shrimp could easily be subbed in for the lobster if you want. It will still be quite delicious! Oh, and make sure you check out the Red Carpet Party the rest of my Sunday Supper group is throwing, it’s sure to be incredible and fit for the occasion. Enjoy!

Lobster Bruschetta

{One Year Ago: Margarita Meringue Pie}
{Two Years Ago: Peanut Butter Fritters; Sloppy Joe Pot Pie}

Source: Tangy, Tart, Hot and Sweet by Padma Lakshmi

Ingredients:
8 (1 inch) slices of crusty sourdough bread, grilled or toasted on both sides with a generous amount of olive oil
2 large ribs of celery, finely chopped
½ cup chopped fresh chives
½ cup chopped fresh flat-leaf parsley
3 serrano chiles, stemmed, seeded if desired, and minced
½ cup good quality mayonnaise
2 tbs good quality extra-virgin olive oil
1 tsp fresh cracked black pepper
Kosher salt, to taste
About 1 lb. cooked lobster meat, cut into chunks

Directions:
Place the grilled bread slices on a platter.
In a large bowl, combine the celery, chives, parsley, chiles, mayonnaise, olive oil, black pepper, and salt. Whisk or stir to combine and work out any lumps the mayonnaise may have to offer. Now add the lobster meat and gently fold in until combined.
Top each bread slice with 2-3 heaping tablespoons of the lobster mixture. You can of course garnish with either chives or parsley, but I found it wasn’t necessary, for taste or looks. Serve immediately and refrigerate any leftovers.

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

Nominees for Best Delectable Desserts:

Nominees for Best Dressed Table:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

Ancho Honey Mustard Glazed Salmon over chipotle Black Bean Puree with jalapeno crema

Through lived experience I’ve found that when a craving hits, you should just feed the beast and then move on. It’s just going to haunt you until you do. So last week Matt and I booked a vacation – this May is our ten year wedding anniversary (!!!) so the last week in April we’ll be traveling to the Bahamas, visiting both Paradise Island and the Exuma Cays. (I’m SO excited!!)

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

We made dinner reservations to eat at Mesa Grill, at the Atlantis resort, and that, my friends, got me craving this dish. Unfortunately for me, Mesa Grill’s flagship New York location closed down a year or so ago; fortunately for me, there’s a Mesa Grill Cookbook! And yes, this is the recipe I’ve made most often from said book.

Ancho Honey Mustard Glazed Salmon over Black Bean Puree with Jalapeno Crema

This is surprisingly easy, for a fine dining restaurant dish, and it’s a real show-stopper. I’ve made it for dinner parties quite a few times, and my mom has as well. Everyone has raved. And yet, it’s also simple enough for a weeknight meal, believe it or not.

I just love it. The recipe contains three steps, all of which are super easy and two of which can be done ahead of time. Upon making this (yet again!) I realized I had never put it up on the blog – for shame!! Time to correct that little misstep!

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

You just have to make this one soon – it’s so incredibly delicious. And now my craving is sated, and perhaps more importantly, now I won’t be tempted to order it when we dine at Mesa Grill in a few months – and that’s important because at Mesa Grill Atlantis, this dish costs $39 – apiece!!! A little outrageous… I’d rather make it for about $25 total (meaning for two servings) in my own kitchen. Enjoy!

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

{One Year Ago: A Guest Post – Creole Meatball Po’Boys; Bacon and Hazelnut Buttermilk Caramels}
{Two Years Ago: Chipotle Chilaquiles}

Source: adapted from The Mesa Grill Cookbook by Bobby Flay

Ingredients:
BLACK BEAN PUREE:
Canola oil
1 small red onion, chopped
2-3 garlic cloves, peeled and smashed
1 (15 oz.) can black beans, drained
1-2 chipotles in adobo sauce
1 tsp ground cumin
Kosher salt

SALMON:
1/3 cup honey
1 tbs ancho chile powder
1 tbs Dijon mustard
Kosher salt and black pepper
4 (about 8 oz.) skin-on salmon fillets
2 tbs canola oil
Cilantro or scallions, for garnish

JALAPENO CREMA:
½ cup sour cream
1 large or 2 small jalapeno chiles, roasted, peeled, seeded if desired, and chopped
Kosher salt and black pepper

Directions:
First make the BLACK BEAN PUREE. In a medium sauté pan preheated over medium-high, drizzle in some canola oil, then add the onion and garlic. Cook, stirring frequently, until softened and translucent, about 5 minutes. Let cool slightly, then transfer to a food processor. Wipe out the skillet. Add the black beans to the food processor, along with the chipotle chile(s), cumin, and salt to taste. Fill the black beans can up about halfway with water, then add that to the food processor. Puree until very smooth. If it’s too thick, add a touch more water. Taste for seasoning and adjust as needed. Transfer the bean puree back to the skillet you wiped out and place over medium-low heat for a few minutes, just to warm up the beans. Turn the heat to low to keep warm but not scorch them while you prepare the rest of the dish.
Note: the beans can be made ahead and reheated just before serving.
Now make the SALMON. In a small bowl, add the honey, ancho chile powder, Dijon mustard, plus a pinch each of salt and pepper. Whisk until smooth.
Season the flesh sides of each salmon fillet with salt and black pepper. Add the canola oil to a large skillet or cast-iron pan and set it over high heat. When the skillet is very hot, add the salmon fillets skin side down. Let them cook undisturbed for 3-4 minutes, until a crust forms and they will lift from the skillet with no sticking issues whatsoever. In the last minute of cooking on this side, brush each fillet with some of the honey glaze. Flip the salmon fillets and cook flesh side down for at least 2 minutes, and up to 2 minutes beyond that. 2 minutes flesh side down will get you rare to medium-rare salmon, so go longer if you want it more done in the center.
Remove the salmon fillets to a plate and brush more glaze on the flesh side of each fillet.
To make the JALAPENO CREMA, place the roasted jalapenos and sour cream in a small or mini food processor, season to taste with salt and pepper and puree until smooth.
To assemble the dish: on each of 4 large dinner plates, spoon a mound of black bean puree and spread it out all chefy-like with the back of a spoon. Center a salmon fillet over the spread of bean puree, then dot the jalapeno crema all around the salmon and bean puree. Garnish with cilantro sprigs or snipped scallions if desired. Serve immediately.

Tex-Mex Cheese Enchiladas with Chile con Carne #SundaySupper

Tex-Mex Cheese Enchiladas with Chile con Carne

Welcome to a Hometown Food issue of Sunday Supper!!! This might just be my favorite Sunday Supper I’ve participated in so far. My home city and state has deep roots as far as culinary traditions go, and I’m thrilled to share one of my absolute favorites with you today! I’m also very excited to see what everyone else has brought today – in general, I find myself fascinated with regional cuisine. So, this is a wonderful Sunday Supper for me!

Tex-Mex Cheese Enchiladas with Chile con Carne

I had many choices of what I could have made for today, but I decided something classic and iconic would be best; and thus, I chose one of the best-loved and well-known Tex-Mex dishes to ever come out of Texas (besides chili): enchiladas filled with cheddar cheese and raw onion, topped with a chile con carne, which is a gravy sauce flavored with lots of chile peppers and ground beef. You’ll see this dish on Tex-Mex menus all over the state, including my home town of Dallas.

Tex-Mex Cheese Enchiladas with Chile con Carne

I have way too many memories to count of ordering this dish in Tex-Mex restaurants growing up. It was one of my favorites (this one being the other favorite thing to order in a Tex-Mex restaurant). As I no longer live in Texas, I can’t really order this dish in restaurants anymore – Tex-Mex restaurants are few and far between in New York, and the ones that do exist are pretty unimpressive – so I had to learn to make it at home. And I’m incredibly pleased to let you know that this recipe tastes just like all the wonderful restaurant versions I had growing up. It’s perfect!

Tex-Mex Cheese Enchiladas with Chile con Carne

Since I grew up eating this, of course I find it delicious. But I’m happy to report that my non-native-Texan husband has tried it and he loves it too. And yes, he thought it sounded a bit odd at first. So if you are thinking this dish sounds weird, you’re not alone!

There are a lot of chiles in this dish, but it’s not terribly spicy. Ancho chiles are more fruity than spicy – but, don’t rub your eyes after handling them! They are still chiles. The onions don’t entirely cook out, so there’s a little bit of heavenly crunch in the final product. But no, you may not cook them first. The dish calls for raw onions going into the enchiladas, so cooking them first would be blasphemous, but not to worry – they are no longer biting and raw-tasting after the enchiladas bake, but they don’t fully cook either. It just adds a lovely crunch to the soft melted cheese. I hope y’all enjoy this one! I had a blast making and eating it!

Tex-Mex Cheese Enchiladas with Chile con Carne

And don’t forget to check out all the wonderful regional fare from my Sunday Supper cohorts!

{Two Years Ago: Cotija Rice}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:
CHILE CON CARNE:
6 dried ancho chiles, stems and seeds removed
1 tbs olive or canola oil
½ medium yellow onion, chopped (save the other half, you need it later)
2 cloves garlic, rough chopped
1 tbs ground cumin
1 tsp dried oregano, preferably Mexican
¼ tsp ground allspice
¼ tsp ground cinnamon, preferably Mexican
½ lb. lean ground beef (I use either sirloin or first cut brisket)
2 cups beef stock
Kosher salt and black pepper to taste

ENCHILADAS:
12 corn tortillas, heated until pliable and kept warm
16 oz. yellow cheddar cheese, shredded
½ medium onion, chopped

Directions:
First you’ll make the CHILE CON CARNE: toast the dried chiles about 10 seconds each side in a medium stockpot over high heat. They are done when they are just fragrant. Fill the pot with enough water to cover the chiles, then place it back over high heat. Let it come up to a rolling boil. When it does, shut off the heat, cover the pot and let the chiles rehydrate for 20-25 minutes. Once rehydrated, place the chiles in the blender and save the soaking liquid.
Meanwhile, preheat a large, high-sided skillet over medium heat. Add the oil, then sweat out the onion and garlic, stirring occasionally, until translucent, about 5 minutes. Place the cooked onion and garlic into the blender with the ancho chiles. Add the cumin, oregano, allspice, cinnamon, and 1 cup of the soaking liquid from the chiles. Puree until very smooth.
Wipe out the skillet you used for the onion and garlic, then preheat to medium-high. Add the ground beef and crumble it (you can add a little more oil if needed). Cook, crumbling it as you go, until no traces of pink remain. Add the chile puree and the beef stock. Heat on high until boiling, then lower the heat and simmer for 30 minutes, stirring occasionally. You want it to thicken to a gravy-like consistency. After 30 minutes, season to taste with salt and pepper. Shut off the heat.
Now you can assemble the ENCHILADAS: preheat the oven to 350 F. Grease a large baking dish (I always use a 9×13” baker). Take a heated tortilla and drag it through the sauce on both sides. Lay it on a clean work surface and fill it down the middle with a scant ¼ cup of shredded cheese, followed by a pinch of the chopped raw onion. Roll the tortilla and place it seam side down in the prepared baking dish. Repeat with the remaining 11 tortillas. Pour the rest of the sauce and spread it evenly over all the enchiladas, then sprinkle the remaining shredded cheese over top, followed by the rest of the raw onion. Bake the enchiladas for 15 minutes, until bubbling and slightly browned. For a truly superb and complete Tex-Mex meal, serve with rice and refried beans on the side.

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

New Mexico Hatch Chile Chicken Soup

New Mexico Hatch Chile Chicken Soup

Happy weekend!! And happy three-day weekend for many of us! Yea! This particular recipe is from a new cookbook I received for Christmas, Soup of the Day by Ellen Brown. I adore soups (plus stews, chowders, bisques, chilis), so having a book where soup is the major theme of the book just excites me to no end! When I learned of this soup, a soup where I can use up FOUR of my hatch chiles sitting in my freezer, I knew it was getting made immediately.

New Mexico Hatch Chile Chicken Soup

This soup is quite delicious, and extremely health-conscious while not compromising on flavor or heartiness. Perfect for this cold weather.

New Mexico Hatch Chile Chicken Soup

So I’ve made a decision that 2015 should see more recipe development from me. Y’all know how much I love my cookbooks here, and I’ve learned pretty much everything I know from them. But I think it’s high time I started flexing my creative muscles a little more. So I’ll update you periodically on how things are going in my little test kitchen, so to speak, and hopefully be sharing a few perfected recipes throughout the year! The first thing I’ve been working on is Bacon Cheeseburger Chili. It needs more bacon…

New Mexico Hatch Chile Chicken Soup

In the meantime, stay warm with this delicious, slightly spicy soup!

{One Year Ago: Brunswick StewFish, Fennel and Saffron Stew; Garbanzo Bean, Lentil and Vegetable Stew}
{Two Years Ago: Homemade Old Bay Seasoning}

Source: Soup of the Day by Ellen Brown

Ingredients:
3 tbs olive oil
1 lb. boneless, skinless chicken breasts, cut into ½” cubes
1 large onion, diced
4-5 garlic cloves, minced
4 Hatch chiles, roasted, peeled, stemmed, seeded and diced
1 (15 oz.) can diced tomatoes, preferably fire-roasted, undrained
2 quarts chicken stock
1 large russet potato, peeled and diced
Kosher salt and black pepper
¼ cup chopped fresh cilantro, for garnish
Cotija cheese, crumbled, for garnish

Directions:
Heat the oil is a large stockpot over medium-high heat. Add the chicken and cook for about 3-4 minutes, until opaque. Remove from the pot with a slotted spoon and set aside. Add the onion and cook, stirring frequently, for 3-5 minutes, until the onion is translucent. Add the garlic and chiles and cook another minute.
Add the tomatoes and stock. Bring to a boil over medium-high heat, stirring occasionally. Add the potato, and simmer the soup, uncovered, for 10 minutes. Add the chicken back in and cook an additional 10-15 minutes, or until the chicken is cooked through. Season the soup to taste with salt and black pepper.
Serve immediately, garnishing each bowl with cilantro and Cotija.

Bacon Guacamole

bacon guacamole

Ah, guacamole. A snack/appetizer from Mexico that will likely never lose its status as beloved, revered even. However, I’ve noticed that guacamole lovers fall into one of two fairly polarizing camps: the Guacamole Purists, and the Guacamole Adventurers.

The Purists want to keep guacamole in its original form. The avocado mashed with citrus juice, chile, onion, garlic, cilantro, maybe tomato, and salt. Lots of salt. The Adventurers are willing to have add-ins in their guacamole. The most common things I’ve seen are mango, shrimp, chipotle, and the like; on the less typical side I’ve seen things as out there as apple and smoked salmon.

Bacon Guacamole

I am firmly in the Purists camp. I have always held, no clung to, the belief that good, made-from-scratch guacamole is perfect as it is and needs no embellishment, and in fact that said embellishments might overall detract from the wonder that is guacamole.

Bacon Guacamole

And then, my parents gave me a Barnes and Noble gift card for Christmas, and I used it to purchase Richard Sandoval’s new cookbook, New Latin Flavors (thank you Mom and Dad!). And what do I see but a recipe for Bacon Guacamole! Well, y’all know how I feel about bacon. And it’s not like avocados and bacon are strangers in the realm outside of guacamole, either.

Bacon Guacamole

So I decided to take a personal day from being such an uptight Purist and give it a shot. I was definitely impressed! The bacon didn’t clash or detract from the guacamole, and it was actually quite tasty to get the contrast of the crunchy, salty bacon with the creamy avocado. While I highly doubt I’ll be chasing after smoked salmon guacamole anytime soon, I thoroughly enjoyed this bacon version, and I would eat it again in a heartbeat! Enjoy!

Bacon Guacamole

Source: adapted from Richard Sandoval’s New Latin Flavors by Richard Sandoval

Ingredients:
¼ small red onion, chopped
1 large garlic clove, minced
1 serrano chile, seeded and minced
1 generous tbs chopped fresh cilantro
Kosher salt, to taste
2 ripe Hass avocados, pitted, peeled and chopped
A few spoonfuls (about 3 tbs) pickled jalapeno juice
1 pickled jalapeno, stemmed and chopped
3-4 slices of bacon, cooked until very crispy and chopped or crumbled
2-3 tbs crumbled Cotija cheese
Tortilla chips, for serving

Directions:
Add the red onion, garlic, serrano and cilantro to your molcajete. Add a nice pinch of kosher salt. Mash the mixture against the side and bottoms of the molcajete, releasing their juices. Add the avocado chunks and spoon the pickled jalapeno juice over the avocado. Use a fork to mash the avocado. Now fold in the pickled jalapeno, bacon, and Cotija, leaving a little bit for garnish. Taste again for seasoning and add more salt or acid as desired. Sprinkle a touch of bacon bits and Cotija on top for garnish. Serve immediately with tortilla chips.

Buffalo Chicken Chili

Buffalo Chicken Chili

Alright, I’m predicting this now: when I evaluate my blog stats in December 2015, this post will be in the top ten most popular for page views. I could be wrong, of course, but that’s my current prediction. And I predict such a thing because this meal is just SUCH a crowd-pleaser.

Buffalo Chicken Chili

I mean, it’s chili. Everybody loves chili. And on top of that, it’s buffalo chicken chili!! Meaning it’s some kind of a buffalo chicken meal; and buffalo chicken anything is still insanely popular, with very good reason. This meal combines two of everyone’s faves; and as an added bonus, since we’re using chicken, it’s much leaner than regular chili. Oh, and it’s pretty spicy (though you absolutely can control the amount of heat!), and we all know capsicum in chiles speeds your metabolism, so this meal is pretty figure-friendly while still being rich and comforting.

Buffalo Chicken Chili

I’ve been making it for years, and I couldn’t believe that I’d never photographed and shared it before now. This is one of the perennial favorites in my house, I make it once a year or so.

Buffalo Chicken Chili

A few recipe notes: I use my own buffalo sauce, which is very hot and spicy! Feel free to sub in a store-bought or homemade buffalo sauce with less heat if you want. I highly recommend making sure that your ground chicken is at least partly dark meat. I know we’re all watching calories, but I’ve found that using all white meat just makes dry chili, which no one likes. And lastly, like any other chili, this one too will be more flavorful if it sits overnight before you serve it; though it’s still really tasty served the day of. I think that’s it! I hope y’all will enjoy this delicious bowl of comfort! And stay tuned for December 2015, when we find out if my prediction comes true!

Buffalo Chicken Chili

Source: adapted from Every Day with Rachael Ray, February/March 2006

{One Year Ago: Broccoli Basil Soup, Tacos de Lengua}

Ingredients:
1 tbs olive oil
2 tbs unsalted butter
2 lbs. ground chicken, preferably with some dark meat included
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, peeled and chopped
1 jalapeno, seeded and chopped
2 garlic cloves, minced
Kosher salt and black pepper
1 tbs ground cumin
1 tsp ground coriander
1 bottle beer
½ cup buffalo sauce
1 (15 oz.) can tomato sauce
Snipped chives or scallions, for garnish
Blue cheese crumbles, for garnish

Directions:
Heat a medium soup pot or Dutch oven over medium-high heat. Add the olive oil and butter, melt them together, then add the ground chicken. Cook, breaking up the meat, until no traces of pink remain. Now add the onion, celery, carrots, and jalapeno. Cook, stirring frequently, until the veggies have softened, about 5 minutes. Now add the garlic and cook another 30 seconds. Season with salt and black pepper, then add the cumin and coriander. Stir to combine, then add the beer to deglaze. Use your spoon to scrape up all the flavorful browned bits from the bottom of the pot. Let the beer reduce 2 to 3 minutes.
Lower the heat to medium and add the buffalo sauce and tomato sauce. Stir to combine, then reduce the heat and simmer the chili for at least 30 minutes, stirring occasionally to prevent scorching on the bottom of the pot.
Taste for seasoning, then cool and store in the refrigerator overnight, or serve immediately. When you serve, garnish as much or as little as you want with the scallions and blue cheese crumbles. Serve with beer – it’s spicy, you’re gonna need it!

Cranberry Hatch Chile Salsa #SundaySupper

Cranberry Hatch chile salsa 6397

Happy Sunday Supper everyone! We are smoothly transitioning from the season of giving thanks to the season of giving (and receiving, let’s be honest) gifts with our theme this week of Food as Gifts!

You will get lots of wonderful ideas for the family and friends in your life who enjoy a good edible present. Today I’m sharing a cranberry salsa/sauce, which probably prompted you to say or at least think, “Uh, Thanksgiving was last week, Julie. Maybe you need a calendar for Christmas.” I know, I know. But I firmly believe that cranberries should last us until January, and that they are just as comfortable on December holiday tables as they are on the Thanksgiving table.

cranberries 6290

And since this is a gift from me, I had to go all Tex-Mex with it, giving you this wonderful, amazing Tex-Mex-y spin on the usual cranberry sauce. I used Hatch chiles, but you could easily sub in the same amount of jalapenos and it would be delicious. This is a bit spicy, and not nearly as sweet as some cranberry sauces, which I loved. It’s thick and beautiful.

Cranberry Hatch Chile Salsa 6387

You can pass it around at a formal holiday table like you would at Thanksgiving, or I also loved it heated and then poured over a block of cream cheese to be scooped up with crackers. Or honestly, just eat it with tortilla chips in front of the TV. It’s perfectly at home that way! It is also lovely on leftover turkey tacos or enchiladas. I would know. 😉

Cranberry Hatch Chile salsa 6401

If you happen to have someone on your gift-giving list who loves spicy Tex-Mex inspired holiday-appropriate condiments, then you’re covered on what to get them – cross ‘em off the list and pat yourself on the back! Or, give yourself a gift this year. You work hard. You deserve it. Enjoy, everyone!

Cranberry hatch chile salsa 6407

{One Year Ago: Apple Cider Doughnuts}
{Two Years Ago: Pumpkin Cheesecake, Mole Poblano with Chicken Thighs}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
12 oz. fresh or frozen cranberries, thawed if frozen
½ cup granulated sugar
½ cup fresh squeezed orange juice
¼ tsp ground cinnamon
2 poblano chiles, roasted, peeled, stemmed, seeded and diced
2 Hatch chiles, roasted, peeled, stemmed, seeded and diced
¼ cup chopped toasted pecans
2 tbs finely grated orange zest
½ cup chopped fresh cilantro
¼ tsp ground cumin
Pinch of ground ginger
Pinch of cayenne
Kosher salt, to taste

Directions:
In a large pot, stir together the cranberries, sugar, orange juice, and cinnamon. Cook over medium heat until the sugar is dissolved and the cranberries are soft, about 10 minutes. Remove from the heat.
Stir in the poblano and Hatch chiles, pecans, orange zest, cilantro, cumin, ginger, and cayenne. Add salt to taste. Refrigerate for 2 hours before serving. Stored in an airtight container in the refrigerator, it should keep up to 1 week.

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mushroom Spinach Enchiladas

Mushroom Spinach Enchiladas 5267

It probably sounds a little funny and hugely un-revolutionary to many, but seeing as I grew up in two extended families of carnivores, and living in the Land of the Almighty Cow, vegetarian fare is somewhat novel to me. But I have to say, it’s grown on me more and more, to the point where I will actually seek it out. Those who knew my youthful self would never have predicted this, but it’s true – I love vegetarian cooking and I’ve even purchased several vegetarian cookbooks.

mushrooms 5225

Mushroom Spinach enchiladas 5266

And so it goes with these extremely tasty enchiladas. Instead of just being meat-free and cheese-filled every which way, they have actual vegetables in the filling (not that cheese isn’t there aplenty; it is). The mushrooms have something of a meaty texture. While mushrooms themselves don’t taste like beef per se, and you won’t be fooling any of your diners, the texture is quite pleasing to the chew. They give the enchiladas heft.

Mushroom spinach enchiladas 5260

The spinach provides a nice leafy background note, and its slight bitterness contrasts nicely with the bright, acidic tomatillo salsa. And of course both the filling and the enchiladas themselves are ensconced in creamy cheesiness that we all love. It’s a filling meal! Without a lot of guilt. That always works in my book. Enjoy!

mushroom spinach enchiladas 5254

{One Year Ago: Pancetta-Wrapped Pork Tenderloin over Apple-Turnip Hash, Apple Maple Walnut Cobbler, Apple Crisp}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:

SALSA:
1 poblano chile
1 large jalapeno
½ lb. fresh tomatillos, husks removed and rinsed
½ cup cilantro
2 cloves garlic
1 tsp lime juice
1 cup vegetable stock
½ tsp ground cumin
1 tsp canola oil
Kosher salt and black pepper, to taste

ENCHILADAS:
1 tsp canola oil
10 oz. white button or cremini mushrooms, sliced thin
½ medium yellow onion, diced
2 cloves garlic, minced
1 serrano or small jalapeno chile, seeded and minced
1 (10 oz.) box frozen chopped spinach, thawed
1 (16 oz.) container ricotta cheese, full-fat or low-fat, but not fat-free
1 tbs lime juice
¼ tsp cayenne
½ tsp ground cumin
¼ tsp ground cinnamon, preferably Mexican canela
Kosher salt and black pepper, to taste
12 corn tortillas
2 cups (about 8 oz.) Monterey jack cheese, shredded

Directions:
First make the salsa. Roast the poblano and jalapeno either under the broiler or on an open flame from a gas stove, until the outside skin is blackened all over. Place them in a bowl and cover with plastic wrap. Let them steam for about 15 minutes. Using either your hands or a paper towel, scrape the blackened skin off. Cut off the stems and remove the seeds from inside the chiles, then add the flesh to your blender.
Meanwhile, add the tomatillos to a small pot and cover with water. Bring the pot to a boil and cook about 5 minutes, until the tomatillos are tender but not gone to complete mush. Drain, and add the tomatillos to the blender, along with the cilantro, garlic, lime juice, vegetable stock, and cumin. Blend until smooth.
Heat the oil in the pot you used for the tomatillos and place over medium-low heat. Pour the salsa into the pot and simmer for 15 minutes, stirring occasionally. Season to taste with salt and pepper, then turn the heat to very low and just keep it warm until you need it again.
Now make the filling. Heat the oil in a medium-to-large skillet on medium. Add the mushrooms and sauté about 5 minutes, until nicely browned. Add a pinch of salt and remove to a large bowl with a slotted spoon. Add the onion to the skillet and cook about 5 minutes, until soft and translucent. Add the garlic and chile and cook another minute.
Place the spinach in a clean kitchen towel and wring it out over the sink, until you’ve gotten most of the excess water out. Add the spinach to the skillet and cook about 2 minutes, just to remove the excess water. Season lightly with salt and pepper.
Shut off the heat and add the spinach mixture to the mushrooms in the large bowl. Allow to cool about 5 minutes, then add the ricotta, lime juice, cayenne, cumin and cinnamon. Season to taste with salt and pepper, then stir to combine everything. Set aside.
Preheat the oven to 350 F and grease a large casserole or baking dish. Warm the tortillas either in the microwave or on top of your gas stove. Store them in a tortilla warmer or wrapped in a clean kitchen towel to keep them warm.
Take a heated tortilla and drag it through the salsa, coating both sides. Use tongs if it’s too hot for your fingers. Shake off most of the salsa back into the pot, but make sure the tortilla is pliable. Lay the soaked tortilla on a clean work surface and add about ¼ cup of the mushroom spinach mixture to the center of the tortilla. Roll the tortilla and place, seam side down, in the prepared baking dish. Repeat with the remaining 11 tortillas. Pour the rest of the salsa over the enchiladas and top evenly with the shredded cheese. Bake for 15-20 minutes, until the cheese is lightly browned and bubbling. Serve immediately. Leftovers are good.

Chicken Pozole Verde

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Today finds me rather upset with myself, seeing as it’s another Sunday Supper, but one I’m unable to officially participate in. Last weekend I made and photographed this lovely recipe, specifically for today’s Sunday Supper, and then thanks to a high-octane work trip for my other job, completely forgot to sign up in time. Go me…

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But, since I have the purty pictures and all, I thought I would still share today’s Slow Cooker menu. (That’s the #SS theme today – Slow Cookers. And one of my favorite things in my kitchen, which ensures some extra bummed-out-ness for me that I’m not technically participating. Oh well, life happens, doesn’t it?)

So let’s talk about the ingredient that makes pozole a pozole: hominy. I couldn’t stand, and this cannot possibly be overstated, could not stand hominy as a child. Now, one of the running themes on this blog is my triumph over childhood picky eating, and my triumph is probably at least in part due to the fact that my parents simply didn’t tolerate the behavior. I had to eat what was on my plate, and if I dug in my heels and refused, I went to bed hungry.

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Picky eater that I was, the first time I was served hominy, of course I was highly skeptical. It was a peculiar looking veggie with (to me at least) a highly repulsive smell. Of course I voiced my objections and of course they were met with a nonchalant, “eat it anyway.” So I took a bite, and literally chucked my up, right at the dinner table. It tasted that gross to me. From that point on, hominy was placed in a special category all its own – my parents never again told me to “eat it anyway.”

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So then I grew up, and became a grown-up who still vividly recalled that fateful hominy incident, but also a grown-up who learned about pozole. A Mexican soup/stew that always looks delicious, but isn’t pozole without the addition of hominy. What to do?

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Solution: dried hominy. I gave it a try and found it to have blessedly little in common with its canned cousin. It doesn’t smell bad and tastes wonderful. Of course it is more time consuming, but unsurprisingly well worth it to me personally. I’m giving directions for using dried, but if canned doesn’t bother you, then of course feel free. I hope y’all enjoy it!

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{One Year Ago: Date and Prosciutto Doughnuts}
{Two Years Ago: Jalapeno Poppers}

Source: adapted from The Mexican Slow Cooker by Deborah Schneider

Ingredients:
SOUP:
12 oz. dried hominy
2 whole bone-in, skin-on chicken breasts
1 head of garlic, halved horizontally
1 medium onion, peeled and halved, with root end intact
1 tbs kosher salt
1 tbs ground cumin
4 cups chicken stock
5 cups water
4 sprigs cilantro
SALSA VERDE:
½ cup raw pepitas, roasted
6-8 tomatillos, husked and washed
1 cup diced white onion
1 clove garlic, peeled and smashed
2 serrano chiles, stemmed
1 small bunch fresh cilantro leaves
Lime wedges, for serving
Chopped Hass avocado, for serving

Directions:
Place the hominy in a large bowl and cover with water by about 4 inches. Set aside at room temperature at least 4 hours, and up to overnight.
In a 6-quart slow cooker, combine the chicken, garlic, onion, salt, cumin, chicken stock, and water. Drain the hominy well and add it to the slow cooker. Let it cook on LOW for 4 hours, until the chicken is tender and cooked through but not falling apart. Remove the chicken and let cool. Add the cilantro sprigs to the slow cooker. Discard the chicken bones and skin and shred the meat into pieces. Store in a food storage container in the refrigerator.
After you have removed the chicken and added the cilantro, let the soup cook for another 2 hours.
Meanwhile, make the Salsa Verde. Place the tomatillos in a small pot and cover with water. Bring to a simmer over medium-high heat and simmer 5 minutes, or until just tender. Drain and place in a blender, along with the pepitas, onion, garlic clove, serranos, and cilantro. Add ½ cup broth from the slow cooker and puree, scraping down the sides as needed, until very smooth. Pour the salsa into the empty pot you used for the tomatillos and cook over medium to medium-low heat until the sauce is thickened, about 5 to 7 minutes.
Stir the salsa into the soup and let it go at least another 3 hours, or until the hominy is done. You know the hominy is done when it bursts and is very tender with a soft chew to it. Taste the soup for seasoning and adjust if necessary.
Add the shredded chicken into the slow cooker for about 30 minutes to warm back through, then ladle into bowls. Serve with lime wedges and avocado.

Chipotle Chicken and Chorizo One Pot

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So let’s talk about one-pot meals today. Since I love cooking – it’s a passion and a therapy for me – I don’t mind elaborate meals that dirty up several pots and pans simultaneously, or even those meals that make it look like a tornado ripped through my kitchen and dining area. No, I don’t even remotely enjoy doing dishes, but it’s always worth it to me, even as I eyeball the stack of dirty dishes piling up in the sink with a hint of dread. Okay, fine, a lot of dread. I really do despise washing dishes…

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But every once in a while, I too want a one-pot meal to avoid the mountains of dirty pots and pans to wash. Let’s face it – no matter what your schedule or your cooking level, one-pots are just nice. They are necessary for everyone’s culinary repertoire.

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But for me, they cannot skimp on flavor. I can’t compromise on using good ingredients and producing a dish that I’ll truly enjoy eating. And today’s recipe completely fits that bill. The flavors are seriously bold, a touch spicy, and very hearty and comforting. Very, very perfect fall food here. I hope y’all will enjoy it too!

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{One Year Ago: Guest Post – Lemon Buttermilk Doughnuts}

Source: adapted from Week in a Day by Rachael Ray

Ingredients:
8 bone-in, skin-on chicken thighs, trimmed
Kosher salt and black pepper
Olive oil
4-5 oz. chorizo, cured or raw; diced if cured, and casings removed if raw
1 large carrot, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tsp dried thyme
1 tbs smoked Spanish paprika
1 chipotle in adobo, minced, plus 1 tbs adobo sauce
1 (15 oz.) can crushed tomatoes, preferably fire-roasted variety
Chopped fresh cilantro, for garnish
Guacamole or chopped fresh avocado, for serving

Directions:
Season the chicken on both sides with salt and pepper. Add a drizzle of olive oil to a Dutch oven or other large, deep skillet. Heat over medium-high heat. Add the chicken and brown on both sides. Transfer the chicken to a plate and pour off all but about a tablespoon of chicken fat. Add the chorizo to the pan and cook. If using cured, cook until it is crispy and the fat has rendered. If using raw, cook until crumbled and no traces of pink remain. Remove the chorizo with a slotted spoon and add it to the plate with the chicken.
Now add the carrot and onion. Cook until softened, about 5-7 minutes. Add the garlic, thyme, and paprika. Cook 1 minute more.
Add the tomatoes and bring to a bubble, then return the chorizo and chicken to the pot. Simmer until the chicken is just cooked through, 7-8 minutes. Double check with a meat thermometer – it should read 165 F.
When the chicken is done, garnish with cilantro, spoon it into shallow bowls and serve immediately with lots of sauce.