Category Archives: Southwestern

Chipotle Turkey Burgers

April 25, 2010

I’ve been repeating a lot more recipes lately because I miss them. I look through my archive list and start drooling at the memory of some of these dishes. Like this tempting turkey burger that I waited way too long to revisit! The first time around I served these on my homemade light brioche buns which are soft and fluffy and delicious (almost too good because they detract from what’s piled inside them)!

Chipotle Turkey Burgers

INGREDIENTS

Turkey Burger:
1 lb. ground turkey
1 shallot or 1/4 cup red onion, diced
1 clove garlic, minced
2 Tbsp. cilantro, minced
salt and freshly ground pepper

Chipotle Sauce:*
1/4 cup sour cream or mayonnaise
1/2 chipotle pepper in adobo, minced (more or less, depending on how hot you want it)
1/2 small clove garlic, minced
1 1/2 tsp. lime juice 

4 hamburger buns
4 slices cheese (Cheddar, Colby jack, Muenster, etc.)
romaine or Butter lettuce
tomato, sliced
red onion, thinly sliced
avocado, sliced

DIRECTIONS

1. To make the chipotle sauce, in a small bowl, stir to combine sour cream/mayo, chipotle peppers, lime juice, and garlic until creamy.

2. Combine the turkey, shallot, garlic, cilantro, some salt and black pepper, and 1 Tbsp. of the chipotle sauce (this is optional, but makes the burgers more tender and flavorful!) and mix gently with your hands. Divide the meat into 4 equal portions and form them into patties.

3. Preheat grill to medium high heat. Grill patties for a few minutes per side, until cooked through. Place a slice of cheese on each patty just before it is done grilling to allow it to melt.

4. Place grilled burgers on buns and top with lettuce, tomato, red onion, avocado, and chipotle sauce.

Makes 4 burgers.

*This recipe doesn’t make a ton of sauce, so feel free to double the sauce if you like a lot!

Ground Beef Tacos with Homemade Taco Seasoning

February 15, 2010

Here is a recipe I made last week that Dustin is still talking about. Basic ground beef tacos. What’s so special? Well, instead of dumping a paper packet of seasoning into the skillet, I made the mix myself! I had all the needed ingredients on hand, and it only took 2 minutes! Seriously, anyone could do it! And while it tasted surprisingly similar to a store-bought brand, it lacked the characteristic powdery processed feel- in other words it was fresher and better! Tender juicy beef, folded in a soft flour tortilla amongst typical taco toppings, it made for a seriously good meal.

Ground Beef Tacos with Homemade Taco Seasoning

INGREDIENTS

1 lb. lean ground beef
1 Tbsp. all-purpose flour (optional)
1/4 cup water
1 recipe taco seasoning (see below)

corn or flour tortillas, warmed
lettuce, shredded
tomato, diced
Cheddar/Monterey Jack/Mexican blend cheese, grated
sour cream
salsa
avocado or guacamole

Taco Seasoning:
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika (or smoked paprika)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried Mexican oregano (or regular oregano)
1/4 tsp. crushed red pepper flakes (or 1/8 tsp. cayenne)
1 tsp. sea salt
1/2 tsp. black pepper

DIRECTIONS

1. Combine seasonings in a small bowl. Set aside.

2. Preheat large skillet over medium heat and cook beef until browned. Drain the fat. Stir in the flour (optional, to help it thicken) and seasoning mix to coat. Pour in the water, bring to a simmer, reduce heat, and cook several minutes until thickened and most of the water has evaporated.

3. Serve warm with soft tortillas, lettuce, tomato, cheese, sour cream, salsa, and/or avocado/guacamole.

Serves 4.

(Adapted from All Recipes)

Maple-Ancho Grilled Salmon

October 4, 2009


I love this sweet, flaky salmon. It’s a breeze to prepare and flavors are wonderful: earthy cumin and paprika, warm chili powders, and coarse sea salt. It seems like a lot of spice for just two servings, but brushing the fillets with maple syrup calms the heat (and finishes the fish with a beautiful copper glaze.) In the dead of winter (or when you’re too lazy to fire up the grill) you can prepare this dish under the broiler with a similar result.

Maple-Ancho Grilled Salmon

INGREDIENTS

2 6-oz. salmon fillets
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ancho chili powder
1/4. tsp cumin
1/4 tsp. brown sugar
1/2 tsp. sea salt
2 tsp. maple syrup

DIRECTIONS

1. Preheat outdoor grill or indoor grill pan to medium-high.

2. Combine paprika, chili powder, ancho chili powder, cumin, and brown sugar. Sprinkle salmon with salt and then rub with the spice mixture.

3. Coat grill with oil or nonstick cooking spray. Grill the salmon until it flakes easily with a fork, brushing it with maple syrup about a minute before it finishes cooking.

Serves 2.

(Adapted from Cooking Light)

Guacamole

August 22, 2009

I’ve committed myself to educating you (and myself in the process) more on the topic of food, and so today I bring you a history lesson (via Wikipedia) on my favorite dip. Guacamole is of Aztec origin (present day Mexico) and was traditionally made with a molcajete (mortal and pestle- which is still the most authentic way to do it). Spanish conquistadors fell in love with it as well and carried the recipe back to Spain. Traditional ingredients include everything I have listed below.

You can make your guacamole unique by adapting it to your own taste. Sometimes I like to leave it full of avocado chunks, and other times I mash it to a pulp. I always include tomatoes… I am fond of the substance and bright red color they add. But never ever leave out the limes (or lemons). Their enzymes prevent the avocado from turning brown before you get it to the table (and will keep it looking green for up to a couple days if not exposed to air).

INGREDIENTS
3 large ripe Hass avocados, pitted and halved
1 large lemon, juiced (or 2 limes)
1/2 onion, diced
1 clove garlic, minced
1/2 jalapeno pepper, finely diced (more or less depending on the level of heat you want)
handful fresh cilantro leaves, roughly chopped
2 Roma tomatoes, seeded and diced
1/2 tsp. kosher salt
1/2 tsp. ground cumin (optional- I don’t always include it)
1/4- 1/2 tsp. cayenne pepper (once again, to taste depending on how much heat you want)

DIRECTIONS
1. Scoop the avocados out of their skin, place them in a small bowl, and mash them with a fork (or potato masher) to desired consistency. Add the remaining ingredients and stir to combine.

2. Place plastic wrap directly over top of the guacamole so that it doesn’t brown and refrigerate for 1 hour before serving.

Serves 6-8.

(Adapted from Food Network)

Southwest Egg Rolls with Avocado Dipping Sauce

July 14, 2009

southwest egg rolls

Yum, yum, yum! I, excuse me, we (my entire family) love these Mexican “egg rolls”. Family tradition dictates that for our Christmas Eve dinner we serve an array of appetizers and treats. This past 24th of December I debuted this recipe and it was a smashing success! My younger sister Katelyn has been ferociously baking batches of them ever since. You must serve them alongside either avocado dipping sauce (not pictured) or chipotle spiked sour cream (both fabulous).

2/16/09: I suppose these Southwest Egg Rolls are technically an appetizer, but since no human being has ever been known to eat only one, we have turned them into a complete meal! Filled with an assortment of sauteed Southwestern ingredients, held together by oozing Jack cheese, and oven-baked-till-crisp in a butter-brushed tortilla shell, they will tantalize your taste buds and leave your stomach shouting for more. We make huge batches of them and store them in the fridge or freezer. This ensures that there will be leftovers galore-perfect to sneak when that can’t-quite-get-enough feeling overcomes us again. For a seriously greasy snack, try deep frying them.

Southwest Egg Rolls with Avocado Dipping Sauce

INGREDIENTS

Southwest Egg Rolls:
2 Tbsp. extra virgin olive oil
4 skinless, boneless chicken breast halves, cooked and diced
2/3 cup green onion, sliced
2/3 cup red bell pepper, minced
1 cup frozen corn kernels, thawed
1 can black beans, rinsed and drained
2/3 cup frozen chopped spinach, thawed and drained
1/4 cup diced jalapeno peppers, seeded and rinsed (1 medium sized)
3 Tbsp. minced fresh parsley (or 1 1/2 tsp dried)
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. garlic powder (or 5 cloves fresh minced garlic)
1/4 cup fresh cilantro, chopped (or 1 Tbsp. dried)
1 tsp. salt
1/4-1/2 tsp. ground cayenne pepper (more or less to taste)
3 cups shredded Monterrey Jack or Cheddar cheese
20-30 (6-8 inch) whole wheat flour tortillas (depends on the size of your tortillas and how full you stuff them)

Avocado Dipping Sauce:
1 fresh avocado, smashed
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. buttermilk
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
1/8 tsp. garlic powder
1 dash dried dill weed
1 dash pepper

DIRECTIONS

1. Heat olive oil over medium heat. Add green onions and bell pepper and saute 5 minutes until tender.

2. Add diced cooked chicken, corn, spinach, black beans, jalapeno, parsley, cumin, chili powder, garlic powder, cilantro, salt, and cayenne pepper. Cook and stir 5 minutes until well blended and tender. Remove from heat and stir in cheese so it melts.

3. Place tortillas between two moist paper towels and microwave 30 seconds-1 minute until hot and pliable.

4. Spoon even amounts of mixture onto each tortilla. Fold in ends of tortilla, then roll tightly around mixture. Arrange in a medium dish, cover, and store in the freezer or refrigerator. Chilling them for several hours before baking helps hold them together, but is not absolutely necessary. They keep well frozen, and can be placed directly in the oven.

5. Butter a baking sheet and place rolls evenly on the pan. Brush them with melted butter.

6. Bake rolls at 375 F for 20-25 minutes, until golden brown and the edges begin to crisp, rotating them every 10 minutes.

7. Remove them from the oven and allow them to cool for several minutes before slicing in half. Serve with Avocado Dipping Sauce and garnish with chopped onion and tomato.

8. To prepare sauce combine all ingredients in a small bowl and whip until creamy. Store in an airtight container in the refrigerator until ready to serve.

Makes 20-30 rolls.

(Adapted from Recipe Zaar)