Aioli and Sauce Roundup

It was suggested that I put together a roundup of all my recipes that had an aioli or some other kind of sauce in it, so I thought, why not?  Click on the picture to link to the recipe.

gorgonzola slider

blk bn quesadilla

bourbon sliders1

cajun2

potroastsliders

This is a great sauce because it uses a sour cream base instead of mayo.

fish cakes

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Awesome with poached or pan-seared Salmon, on top of a baked potato, or just as a dip.

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Chipotle Chicken and Corn Chowder

This chowder is a great addition to your Fall/Winter recipes. It’s warm and comforting, and offers a little kick for those who like to take their meals up a notch.

chipotlechowder

Chipotle Chicken and Corn Chowder

1 can chipotle chiles in adobo sauce, divided

2 T unsalted butter

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 tsp cumin

1/2 tsp oregano

1/2 tsp thyme

6 cloves garlic, minced

2 T flour

3 cups whole milk

2 cups chicken broth

6 small red potatoes, peeled and diced

4 oz. Monterrey Jack cheese, shredded

4 oz. cheddar cheese, shredded

2 cups cooked chicken, diced

2 cups frozen corn (or fresh)

1 cup crushed tortilla chips

2 T lime juice

fresh cilantro, chopped, for garnish

1. Remove one chile from the can and mince it. Remove 1 tsp adobo sauce and set aside. Save and freeze remainder of chiles and sauce in can for another use.

2. Melt the butter in a large soup pot and add poblano, red bell, and chile pepper, along with the thyme, oregano, and cumin. Sauté for 5 minutes, or until peppers are softened. Add the garlic and cook an additional minute or until it becomes fragrant.

3. Stir in flour and cook 1 more minute. Slowly stir in the milk and the broth, scraping up any bits from the bottom of the pan.

4. Add the potatoes, and bring the mixture to a boil. Reduce to low and simmer for 15 minutes, or until the potatoes are tender.

5. Add the cheeses slowly, stirring to combine well, until melted.

6. Stir in chicken, corn, tortilla chips, adobo sauce, and lime juice. Cover and cook another 10 minutes on low.

7. Serve immediately. If you refrigerate leftovers the chowder may need to be thinned out with a bit of milk.

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Pot Roast Sliders with Creamy Chipotle Sauce

AH.MAZ.ING.

And super easy because it’s all done in the crock pot. All you have to do is put everything in and just …..wait. And smell. And expect to be very, very hungry by the time it’s ready because this stuff will tease you. Seriously.

Okay, I have to confess something. You know how slow cooker recipes will give you an approximate cooking time for low vs high heat? Well, in the case of slow cooking poultry I have to say that it’s almost always on target. But for beef roasts and the like, well, when I give a cooking time in my recipes, they really are more of just a guideline. And I’ll even tell you why. When I cook a beef roast I always, ALWAYS opt for the lowest setting. This makes for the tenderest meat. This is especially important when you’re aiming for meat that falls apart, which I usually am. I don’t know about you but a lot of the time my recipes aren’t ready in 6 to 8 hours, and sometimes not even in 8 to 10. Of course, sometimes it just depends on the cut of meat, but case in point,  I literally had to leave this in the crock pot for about 15 hours until it was tender enough to shred with two forks. And it was worth it. So don’t be afraid to let it simmer all day.

*UPDATE 11/6/13: I’ve since made this with a venison tenderloin cut into medalions, served over brown rice and it was *~*AWESOME*~* (imagine me singing that) Also, I made the creamy chipotle sauce for those of us who wanted to stir it in….yeah….it was fabulous. So if you’ve got deer meat, don’t be afraid to try this recipe- you will not be sorry!

 

potroastsliders

Pot Roast Sliders 

3.5 – 4 lb. beef roast

1 envelope Italian dressing mix

1 envelope onion soup mix

1 envelop au jus mix (or 2 T beef boullion)

1 cup water

1 cup salsa

swiss cheese, sliced

Small rolls (I used mini kaiser buns)

1. Spray your slow cooker with cooking spray and place roast inside. Combine the 3 envelopes of mixes with the water and salsa well and then pour over the meat. Set on low and give it at least 8 hours. Turn the meat every 2 hours or so, allowing each side to simmer in the juices.

2. Once the meat is tender enough, shred it and return to the slow cooker.

3. To assemble the sandwiches, split a hawaiian roll, or bread of your choice. On the bottom half place a slice of swiss cheese. On the top half smear some creamy chipotle sauce, then place desired amount of shredded beef in between.

4. Nom nom nom.

Creamy Chipotle Sauce

1/4 cup sour cream

1 tsp sriracha chili sauce

1 tsp horseradish or horseradish sauce

 Combine these ingredients well and allow time to chill in refrigerator. Make extra if you like a lot of sauce 🙂

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Bacon & Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

I have this thing for sliders.  I don’t really know why a mini-burger is so much tastier than a regular-sized one, but they are definitely more fun. I’ve done a few other sliders (check out my Bourbon BBQ Sliders with Garlic Aioli and these great little General Tso’s Chicken Sliders with Cole Slaw), and these are definitely joining the other recipes on my remake list.

The corn muffins are great on their own, which is what the original recipe is for, but then I thought making it into a slider would be cool.  And it was 🙂  Just mix together a little mayo and seasonings for a yummy aioli and you’ve got yourself something pretty awesome.

gorgonzola slider

Bacon & Gorgonzola Cornbread Sliders

11 oz. cornmeal

1/4 cup sugar

1/2 cup pastry flour*

1 1/2 cup milk

1/4 cup mayo

1 large egg

3 T chopped chives

8 turkey bacon slices, cooked crisp and crumbled

1/2 cup gorgonzola cheese crumbles

1 lb. ground meat (I used turkey)

1 pkg. onion soup mix

sliced cheddar cheese

1. Preheat oven to 400*.  Grease muffin tins or line with foil cupcake liners.

2. Make the muffins, or “buns”, by combining the cornmeal, sugar, flour (*if you don’t have pastry flour you can remove 1/2 tsp from the regular flour and replace it with 1/2 tsp cornstarch- sift well), milk, mayo (sour cream works, too), and egg in a large bowl until well blended. Stir in the chives, bacon, and cheese.

3. Fill muffin cups 2/3 full and bake until golden brown, about 10 to 12 minutes.

4. Make the sliders by combining the meat with the onion soup  mix. Form into patties, about 2 oz. each, and grill or cook in pan (I use my counter-top Foreman grill).

5. When muffins are done and slightly cooled, cut lengthwise through the middle to create a bun with a top and a bottom half.

Chipotle-Adobo Mayo

1/2 cup mayo

1/2 tsp chipotle seasoning

1/2 tsp Adobo seasoning

6. Combine these ingredients well and refrigerate until ready to use.

7. When assembling the sliders place a small square of cheddar cheese on  the bottom portion of the muffin or on the meat patty, add a dollop of the aioli, place over it all the top portion of the muffin, and enjoy!

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Black Bean & Goat Cheese Quesadillas with Chipotle Aioli

On our last night of vacation on the Crystal Coast the boys and I had an awesome tapas dinner at a local restaurant. While everything was to. die. for. (I truly need to figure out how to make their entire menu) one thing that we tried that I had to replicate ASAP was the black bean quesadilla and chipotle sauce.

Now their version had Monterey Jack and havarti cheese but I didn’t have either of those. Plus I like stronger cheeses that don’t lose their flavor when melted. Since I had several cheeses to choose from we decided to mix and match, so while the goat cheese was my favorite and matched beautifully with the black beans and the aioli, there were three kinds in all: goat cheese, cheddar and feta, & cheddar and smoke gouda (this one was Hubby’s favorite.)

So you can see how simple it would be to swap out flavors and see what you like best. Just don’t forget the aioli!

blk bn quesadilla

Black Bean Quesadillas

1 can black beans (I use organic)

1/4 cup finely diced onion

1 T butter

1/4 tsp cumin

salt & pepper

2 or 3 T fresh chopped cilantro

flour tortillas, large or small

cheeses of your choice, diced or shredded

In small saucepan, heat over medium-high and melt butter. Add in chopped onion and let cook for several minutes.

Stir in the cumin and cook a few minutes more. It’ll smell awesome.

Pour in the can of black beans, juice and all. Salt and pepper. Stir and simmer for 20 minutes.

Drain extra juices if there are any. Stir in the fresh cilantro.

Place some cheese on a tortilla and spoon some bean mixture over it. Add more or another cheese on the beans and top with tortilla. *I use a countertop Foreman grill to make my quesadillas. You can use a skillet on the stove(careful turning those tortillas) or the oven.

If you are using large tortillas you will have better luck filling them with more mixture because you will fold one half over the other, making a half cirlce-shaped quesadilla.

Chipotle Aioli

1/4 cup mayo

1 tsp sriracha

1/4 tsp chipotle seasoning

Combine and whisk all ingredients together. Refrigerate until ready to use (at least an hour if possible). Taste and adjust seasonings.

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Southwest Chicken and Corn Chowder

You probably are thinking this would be a great recipe for the Fall and I agree, but the weather here has been cold and rainy for nearly a month, so it feels pretty Fall-like. Besides, comfort food is welcome in my house anytime of the year and I’d bet you’d agree if you try this lovely chowder. Just serve with some crusty bread and enjoy.

southwest chowder

Southwest Chicken and Corn Chowder

1 T EVOO

3-4 boneless, skinless chicken breasts

2 green onions, chopped

1/2 cup carrots, sliced thin or diced

1/2 cup celery, sliced thin or chopped

1 small to medium potato, peeled and cubed

2 garlic cloves, minced

2 mini bell peppers, red & orange, chopped (optional)

jalapeno pepper, minced

4 pieces turkey bacon, cooked and crumbled

3 cups chicken broth

 1 1/4 cups heavy cream

2 T flour

1 1/2 cups frozen corn

2 tsp southwest seasoning*

salt & pepper

1. Cut chicken into bite-sized pieces and toss with southwest seasonings. *This is just a combo of chili powder, chipotle powder, and paprika. Cook in EVOO in skillet heated over medium heat.

2. In soup pot place the chicken broth and the chopped carrots, onion, garlic, jalepeno, bell peppers and celery. Allow time to soften and simmer in broth before adding the chicken, corn and potato. Cook for at least 20 minutes.

3. Fry up your bacon, drain and crumble into the chowder pot. Season with thyme, salt and pepper. Taste.

4. Using a small whisk, combine the flour with the heavy cream in a bowl to make a roux. Add to the chowder and stir in well.

5. Let simmer another 20 minutes or more until potatoes are tender and all the flavors are combined.

I will share a few secrets with you: First, I used the crock pot, in stages, which made the chowder awesome. If you have the time I’d recommend this. Just follow the recipe with longer cooking intervals. After several hours the chicken is extremely tender and the overall flavor is amazing. Also, I used leftover chicken from my Chicken Enchilada Pasta Bake since there was so much leftover and I didn’t want to waste all that chicken or fantastic flavor. If you have any leftover dishes in your fridge, don’t be afraid to dig your hands into it and find a way to use it. 

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May Menu ~ 2013

You may have noticed that I took a little sabbatical from blogging. I didn’t know I was going to take a break but it was obvious that I needed one. It’s also pretty obvious that I didn’t cook nearly as much of my April menu as I intended and I usually try to make those recipes up the next month, but alas, I probably won’t get to those any time soon. But I do have a whole menu of new and exciting recipes to share, and I appreciate all you wonderful readers and fellow bloggers for coming back to see what I’m cooking 🙂

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Recipes I’m cooking that I’ve shared before:

Zucchini Noodles,  Cilantro Lime Rice,  Spinach Tomato Feta Frittata,  Cheeseburger Salad,  Black Bean & Steak Taquitos

Recipes I’m working on this month:

Quinoa, Black Bean & Corn Burritos

Fish Cakes with Cilantro-Lime Dip

Mushroom & Peas Pulao

Chicken Enchilada Pasta Bake

Skinny Cheeseburger Casserole

Southwest Chicken & Corn Chowder

Crock Pot Honey Sesame Chicken

White Bean Turkey Chili

Marinated London Broil

Cajun Chicken Fritters with Cajun Aioli

Bourbon BBQ Sliders with Garlic Aioli

Southwest Chicken Wraps

Honey-Lime Chicken Kabobs

Shredded Beef Tacos with Lime Cabbage & Queso

Chopped Thai Chicken Salad

Chipotle Steak Burritos

Crispy GF Sweet & Sour Chicken

Chili’s Chicken Enchilada Soup

 Sides & Other:

Thai Dragon Noodles

Turkey Bacon & Cheddar Potato Cakes

Four Bean Salad

Parmesan & Chive Quinoa Patties

Deviled Potato Salad

Breakfast Enchilada Bake

Desserts:

Gooey Butter Bars with Fresh Strawberries

Mini Apple Tarte Tatin

Strawberry Tart with Basil Cream

Vanilla-Coconut Rice Pudding

Chocolate Banana Pudding Pie

Lemon Cake with Raspberries and Yogurt Frosting

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