Chipotle Cheddar Corn Chowder

Feb 20, 2013 by Lindsey

This chowder makes me feel like the best cook ever.

 

It is tasty.

It is cheesy.

It is spicy.

It has hominy in it. Hominy is such a great food word.

It is cheesy.

It will make you want to share my blog with everyone. Hopefully.

Got the point? All in all, I have been tooting my own horn ever since I made this amazing chowder. I wish I could say it was my dazzling cooking skills, but really, this is just a great recipe that anyone can enjoy. I put some adobe and bell peppers, cream, broth, 3 different kinds of corn, spices, potatoes, cheddar, then topped it all with some avocado. Words cannot describe how amazing this turns out. Thick, sweet, spicy, and good to the last spoonful.  I am excited for you to try it!

Here is how you make my Chipotle Cheddar Corn Chowder (a.k.a. Lindsey Soup around here)

Time: 45 minutes (including prep)

Serves: 4-6 bowls

Ingredients

• 4 table­spoons unsalted butter
• 1 tea­spoon cumin
• 1/2 tea­spoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• a dash of pepper, to taste
• 2 chipo­tle chili’s–diced with 2 tablespoons of the adobo sauce (I would say this is a “medium” heat level for those who are not used to the distinct kick of adobo sauce – adjust with more or less sauce to taste)
• 3 celery stalks, sliced into half-moons
• 1 green bell pepper–diced
• 4 large cloves garlic–minced
• 4 table­spoons flour
• 2 cups 1/2 & 1/2
• 3 or 4 cups chicken stock/broth
• 1/2 tea­spoon kosher salt
• 2 large rus­set potatoes–diced medium
• 2 cups sharp cheddar
• 1 (16oz.) can hominy 
• 1 small can cream style corn
• 1/2 cup frozen sweet white corn kernels
• 1 avocado–diced (for garnish)

Instructions

1. In large, heavy pan, heat but­ter over medium-high heat.
2. Add cumin, oregano, and paprika. Stir for one minute until butter is melted.
3. Add chipo­tle chilis. Let sweat until they turn a bright color. 
4. Add celery and pep­per. Sauté until they begin to soften.
5. Add gar­lic. Sauté 1 minute while stirring.
6. Add flour and stir to make roux.
7. When it clumps together, slowly stir in liquids. You will need to keep stirring every 3-5 minutes to prevent the cream from developing a film on top.
8. Add diced pota­toes and let sim­mer until pota­toes are tender. (20 minutes)
9. In the last 10 minutes, add grated cheeses in small hand­fuls, stir­ring until melted. I turned the heat down low for this.
10. Add drained hominy, frozen corn, and cream style corn.
11. Serve with avocado garnish.

Little else needs to be said in favor of my chipotle cheddar corn chowder. I have never had soup this delicious in all my life. Spicy, sweet, savory, and oh-so-satisfying. You don’t even need a side dish. The avocado garnish balances perfectly with the spicy chipotle peppers and cheesy broth. Go make yourself a bowl!

Lots of love,

Lindsey

 

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Texas Macaroni & Cheese

May 20, 2012 by Lindsey

Macaroni and cheese is a dish that you should learn to make. No, not the kind that calls for powdered cheese and a microwave.  I am talking about real macaroni and cheese made with real ingredients, like noodles, butter, milk, and fresh-grated cheddar cheese. Very few dishes taste better than this natural combination. This week, I took my favorite mac & cheese recipe and “Texified” it by adding some seasoned ground turkey, bell pepper, and jalapeno.

Put this recipe in your “priority” box so you can enjoy a taste of comfort at your kitchen table tonight! My favorite part of this recipe is the evaporated milk – it is a small item that packs a big punch of creaminess and richness to the final pasta. You will never look at another mac and cheese recipe again after trying this.

INGREDIENTS

1 box elbow macaroni or spiral pasta (shown)

1/2 red bell pepper, diced

2 jalapeno peppers, seeded and diced

1 lb ground turkey sausage

6 oz evaporated milk

2 eggs

4 tbsp butter

salt and pepper

1 tsp mustard powder

1 package “taco” seasoning (or a mixture of some cumin, garlic salt, chili powder, paprika, and onion powder)

1 cup fresh-grated cheddar cheese

INSTRUCTIONS

Start by cooking the pasta (not shown). While the water is coming to a boil, prepare the remainder of the ingredients. I recommend chopping your veggies and grating the cheese now.

Next, brown the turkey in a skillet along with a bit of olive oil and the packet of taco seasoning. Halfway through, add the peppers into the pot and soften them while the turkey finishes.

When the pasta is finished, drain the water using a collander and return the pasta to the pot. Return to burner at low heat. Stir in butter over hot pasta.

In a separate bowl, whisk together eggs, evaporated milk, salt, pepper, and mustard. Pour over pasta and stir for approximatley one minute to fully incorporate.

Next, add the shredded cheese and stir.

Lastly, add the skillet contents (turkey and peppers) to the mac and cheese to welcome the recipe home to Texas. You can omit these ingredients if you cannot resist the simple, rich macaroni and cheese on its own. To me, nothing says ”Texas cuisine” like cheddar cheese, jalapenos, and cream.

Yum! What do you think? Are you ready to start cooking yet? This recipe makes fantastic leftovers that can be enjoyed at any time throughout the week. I like that I can diversify a “normal” macaroni and cheese recipe by adding a few Tex-Mex ingredients. That kind of creativity will keep your dining companions always on their toes. Enjoy, everyone! Have a happy week!

Lindsey

 

 

 

 

 

 

 

 

 

Law School Graduation = Done!

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King Ranch Casserole

Apr 16, 2012 by Lindsey

It is a good thing that jalapeno peppers are vegetables. Sometimes it seems like the only green item that shows up on my plate. It counts though, right?

Tonight’s dinner was one of my favorite traditional Texas recipes that involved plenty of jalapeno peppers: King Ranch Casserole. This casserole is like a giant flat enchilada. The pulled chicken, spicy peppers, and melty cheese are so good you’ll think you’ve died and gone to Tex Mex heaven. I have modified the recipe from one of my most coveted cookbooks, Homesick Texan, by the talented Lisa Fain. She showcases the most traditional Texas cuisine with a fresh, modern approach. I have made a few changes to her recipe, but the credit should go to her. Here is how you make a real finger-lickin’, boot-stompin’ King Ranch Casserole. It is one of the best casserole recipes in the world, if you ask me.

Ingredients

• 1 lb shredded cooked chicken breast
• 4 tbsp butter
• 1 bell pepper, chopped
• 1/4 onion, chopped
• 4 cloves garlic, chopped
• 2 jalapenos, chopped
• 1 poblano pepper, chopped
• 1 cup half and half
• 1 cup chicken broth
• 1 10-oz can of diced tomatoes
• 1 small can of diced green hatch chili peppers
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1/2 tsp chili powder
• 12 corn tortillas
• 1 cup shredded cheddar cheese

Instructions

The hardest part of this recipe is preparing all of the ingredients. I started by boiling my chicken breasts — the best way to prepare them for shredding– while chopping all of my veggies. I put the veggies all in one big bowl to keep things neat and organized. Once everything is prepared, melt the butter over medium heat and add the veggies. Cook for 5 minutes or until the onion is translucent.

When the vegetables are tender and fragrant, add the chili, cayanne, cumin, chicken broth, tomatoes, and hatch chilis. Let this cook for about 5 more minutes until the broth begins to thicken and steam. Eventually this mixture will be the “sauce” of your casserole.

When you are ready, add 1 cup of half and half and let the mixture simmer for about 10 minutes. The half and half balances out the spices of the peppers and gives the casserole a creamy, smooth finish. It especially accents the sweet poblano pepper. While this is cooking, now is a great time to preheat the oven to 350 degrees.

Next, ladle a spoonful of this sauce onto the bottom of your casserole dish to keep the tortillas from sticking. Next, place a layer of tortillas around the casserole dish, covering every part. You can tear tortillas into pieces to ensure even coverage.

Layer the ingredients in the following order: tortillas, chicken, sauce, cheese. Do this twice until the casserole is topped with cheese and ready to be put in the oven.

Cook at 350 for 30 minutes. I used this opportunity to do about 5,000 chores around the house and 30 minutes flew by in no time!

Let it cool for about 10 minutes and serve.

We loved this casserole and enjoyed it with a side of slow cooker pinto beans.. The casserole is full of colorful peppers, tender corn tortillas, and savory chicken and cheese. The cumin and spices add that extra “wow!” to the dish that differentiates this casserole from other run-of-the-mill chicken casseroles. I think you are going to love this recipe!

Even if you are living in an apartment in New York, you can enjoy the best Texas recipes right in your kitchen. This is an amazing casserole that lasts all week and provides just the right amount of comfort at dinner during these busy Spring months.

Have a great week, y’all! See you next Monday!

Lindsey

 

 

 

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Shredded Chicken Burritos

Dec 19, 2011 by Lindsey

This week’s blog post didn’t go as planned. I had envisioned making shredded chicken tacos with all the fixings, but when Jason brought home “grande burrito” tortillas that were bigger than Duckie, I quickly rerouted and made shredded chicken burritos. I never eat burritos, but these were fabulous because I could fill them with lots of healthy things! I was hardly full after mine and had room to snack on gummy bears while we watched Homeland (our newest favorite show).

I realize I’m not exactly showing any cooking skill in this week’s post, but if it’s what we’re eating, that’s what I’m going to share with you! So, enoy this recipe and have a Merry Christmas week!!

Ingredients

3  boneless, skinless chicken breasts

1 batch of Tex-Mex Rice (recipe shown here)

Shredded Lettuce

Beans (Kidney, Black, or Pinto)

Queso fresco

Chopped cherry tomatoes

Salt, Pepper, Garlic Salt, and Olive Oil

“Burrito Grande” tortillas

Instructions

Preheat the oven to 350. Season the chicken breasts with about 1 tsp of salt, pepper, and garlic salt each. Drizzle with olive oil and bake for 1 hour. This hour is a great time to make your Tex-Mex Rice.

When the chicken breasts are done, shred them with two forks and set aside in a large bowl. While the oven is stil warm, wrap some tortillas in tin foil and place them in the oven for about 10 minutes. This removes excess moisture in the tortillas that can make them chewy and crack when you fold them. Prepare your “burrito station” while they are warming up. I chopped my cheese and tomatoes, rinsed the beans, and got some plates ready for us.

Put a little rice in the middle of the tortilla and top it with shredded chicken.

Add some lettuce, beans, cheese, and other things you might want in there, and roll them up in a piece of foil. This keeps the burrito from falling apart. You can thank Chipotle for that piece of advice.

 

There you have it! Healthy burritos for a sunday night supper. Sometimes you have to do the best you can with what you have in the kitchen. Now I have plenty of shredded chicken, lettuce, and salsa to make salads with for the week!

Merry Christmas, y’all!!!

 

 

 

 

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Quick and Easy Tex-Mex Rice

Dec 19, 2011 by Lindsey

Here is a quick recipe for mexican rice that is so delicious and easy. I adapted it over the past year to fit my taste from a cookbook. There are more variations that include adding tomato sauce or mexican spices, but this one is the simplest. This Tex-Mex rice is great because it holds up against any cuisine – from simple grilled chicken to beef enchiladas. And, you can use what you already have in your pantry; another excuse to clean out your cupboards.

Ingredients

1 cup chicken broth

1 cup water

1 cup brown rice (or white)

1 1/2 tablespoons butter

Veggies of your choosing, such as 1/2 c frozen peas and carrots, 1/4 cup celery, onion, or

bell pepper.

salt and pepper

Instructions

Sautee the butter and rice in a large pot. Stir for about 2 minutes until the rice is sizzling. This breaks down the out outer “shell ” of the rice and helps it absorb the liquids. Add the vegetables, seasonings, and liquids and bring to a simmer. Cover and let cook for 20 minutes or until liquid is fully absorbed and the rice is soft.

Tonight, we served tex-mex rice with chicken burritos.  It was a great side dish that hardly took any thought!

Hasta la Vista!

Lindsey

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