Category Archives: dinner

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Cilantro-Chicken Meatball Soup

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18

Albondigas!

That’s what I think/say when I make anything with meatballs. It’s just a reflex and since it means “meatballs” in spanish, it works. Don’t test me on my knowledge of foreign languages, though…okay? Cause, I will surely fail. Food SO is much easier to understand.

Anyway, this soup begins with searing little, spoonable chicken meatballs flavored with lots of fresh cilantro, some sauteed onion and garlic, and a bit of minced jalapeno for heat and excitement. Once the meatballs are brown and crispy-golden we sauté some more onion and garlic, another jalapeno, plus some carrots. There’s some corn (frozen is totally acceptable) and zucchini in there for health and science. Dried New Mexico chiles ground into a powder and cumin flavor and color the broth. More cilantro is added to brighten the party and bring the soup together. This soup is hearty, but not heavy. The clear broth is light but packed with subtly spiced chile flavor and the meatballs are tender and so flavorful with the cilantro and aromatics. This soup is so warming and with a super cheesy quesadilla on the side, it’s perfection on a cold day.

Cilantro-Chicken Meatball Soup

I find whole, dried New Mexico chiles in the international aisle of my regular supermarket. They are always affordable and pack a lot of flavor. The chiles vary in spiciness, but aren’t ever really super-hot-blow-your-top way. The spice is mild to medium, but you could certainly sub in your favorite chile powder. 

Meatballs:

1-2 teaspoons olive oil

1/2 cup minced onion

2 cloves garlic, minced

1 jalapeno (seeds and ribs removed if desired), minced

1 lb. ground chicken

1 egg, lightly beaten

1 cup panko breadcrumbs

1/2 cup cilantro leaves, chopped

salt/pepper

In a sauté pan heat olive oil and sauté onions, garlic, and jalapeno. Sprinkle lightly with salt and cook over medium until onions are tender and translucent  Scrape into a bowl and set aside to cool.

In a mixing bowl mix together the cooled onion/jalapeno mixture with the ground chicken, cilantro, egg, and breadcrumbs. Add salt (I used about 3/4 teaspoon) and pepper. Mix gently to combine well. Refrigerate the mixture until ready to shape and sear meatballs.

Soup:

meatballs

2 Tablespoons oil (I used grape seed, light olive or vegetable oil work too)

1/2 large onion, diced fine

3 cloves garlic, minced

1 jalapeno (seeds and ribs removed if desired), sliced

4 dried New Mexico chiles

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 carrot, sliced

1 zucchini, sliced

1 cup frozen corn kernels

6 cups low-sodium chicken stock

cilantro to garnish

salt and pepper to taste

Shape meatballs, I shoot for something that fits nicely in the spoon and can be eaten in one bite–think larger than a marble, but smaller than a cherry tomato. Heat 2 Tablespoons oil over medium high heat in the bottom of a dutch oven or soup pot. Sear the meatballs in batches until deep golden brown all around. Place seared meatballs in a dish and set aside.

Over a gas burner (you could also do this in a hot oven, it may take a few more minutes), lightly char the chiles–the idea is to make them extra dry for easier grinding and to add a touch of smokey flavor. Cool chiles and grind in a spice grinder to a medium-coarse powder. Mix chile powder with cumin and oregano in a small bowl. Set aside.

Add the onion to the remaining oil and whatever brown bits are left in the pan. Sprinkle lightly with salt and sauté, being sure to scrape up any bits from the bottom of the pan, add the carrots. Cook until onions are just translucent and carrots begin to soften, add the garlic and jalapeno, cook an additional minute. Stir in the ground chile and other spices. Add the corn, zucchini, meatballs, and chicken stock. Bring the soup to a boil, taste for salt and season as needed. Reduce the soup to a simmer and cook an additional 15 minutes, until the zucchini is tender and meatballs are heated through. Serve hot with additional cilantro for garnish.

 

 

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Lentil-Mushroom Burgers

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44

If you know me, in real life, it’s no secret that I L-O-V-E a burger. I’m pretty much into them at any time of the day and while beef burgers are queen–I love a veggie/legume burger too. I’m not talking the freezer-section kind (nothing wrong with those), I’m talking about the kind you can whip up at home and load with savory flavors.

In the last year I’ve fallen in love with the humble lentil (I make this Lemon-Lentil soup on the regular). Paired with mushrooms, this burger doesn’t give you the texture of meat (that’s okay though  it’s a veggie burg!) but, what it does have is a ton of fiber that really fills you up. Like, I’m-ready-for-bed-now-full. While talk of filling fiber may not be the sexiest thing ever, these burgers won’t leave you feeling like something is missing.

To ensure maximum flavor, I load these burgers with savory aromatics in the form of lots of sauteed onion and plenty of garlic. The mushrooms are sweated, then cooked to deep brown deliciousness. A few sun-dried tomatoes further punch up the flavor. There are lentils, breadcrumbs, and an egg to keep things together. I like to pan cook these burgers with a little grape seed oil, which has a high smoke point allowing you to get a super crispy crust on the outside of the lentil burger–which is key for texture and maximum deliciousness. I topped the burgers with sweet roasted tomatoes, caramelized onion*, a super easy avocado spread, as well as some spinach, grainy mustard, and a little swiss for good measure.

*Let your onions get some more caramel color–I was impatient and hungry for lunch…don’t be me.

Lentil-Mushroom Burgers

adapted from Cooking Light 

Makes 4 large burgers

I used dried brown lentils for this recipe. I cooked 1 cup dry, which yielded 2 cups cooked. You only need 1 cup for this recipe–but, you can use the remainders dressed with a little vinaigrette and some vegetables, they would make a really nice salad, or make soup, or another batch of burgers!

5 whole wheat hamburger buns

1 Tablespoon olive oil

1 medium onion, diced small

3 cloves of garlic, minced

1 package (6ounces) cremini mushrooms, stems and caps chopped

3-4 sun-dried tomatoes

1 cup cooked brown lentils (method below)

1 egg

salt and pepper

grape seed oil, or preferred oil

roasted tomatoes

caramelized onions

avocado yogurt spread

spinach/swiss optional

Process 1 burger bun in a food processor to make crumbs. Set aside.

In a saute pan, heat 1 tablespoon olive oil over medium-high and saute onion with a pinch of salt until soft and a few bits turn brown around the edges. Add the garlic, stir, and cook an additional 30-60 seconds. Scrape the onion mix into a bowl. Add another tablespoon of olive oil to the pan, heat it over high and add the mushrooms followed by a pinch of salt–let the mushrooms sweat–they will release a lot of liquid. Reduce the heat to medium and continue to cook until the liquid evaporates and the mushrooms turn deep golden brown. Scrape the mushroom mixture into the bowl with the onions–set aside to cool to room temp.

In the food processor add the sun dried tomatoes–process to mince, add the onion/mushroom mixture and process until mushrooms are finely diced. Add the lentils, process so that some of the lentils are pasty and some are still whole. Scrape the mixture into a mixing bowl and mix in the breadcrumbs, egg, a pinch of salt and pepper–to combine well. Allow the mixture to rest about 30 minutes in the refrigerator–this makes it easier to form the patties.

Divide the lentil mixture into four portions. Form each portion into a ball and flatten into a patty. Heat a non-stick skillet over medium-high heat, add about 2 Tablespoons grape seed oil to the pan. Add the lentil patties and cook on each side until crisp and deeply golden–about 3-5 minutes per side depending on the heat of your pan. If using cheese, add the cheese to the patties after the first flip.

Serve on toasted buns with desired condiments.

Lentils 

1 cup dried lentils–rinsed and picked over for rocks and shriveled lentils

2 cups water

In a saucepan add the lentils and water. Bring to a boil, reduce to a simmer, and cook covered for about 20 minutes or until lentils are tender. Drain if there is any remaining water.

Roasted Tomatoes

1 pint grape tomatoes

olive oil

salt and pepper

Preheat oven to 400*F. Line a baking sheet with parchment and pierce the tomatoes with a knife and spread across the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes or until the tomatoes have slumped over and begun to caramelize.

Caramelized Onions

1 large onion, sliced

olive oil

salt

Heat a saute pan over low heat. Add a few teaspoons olive oil, onions, and a pinch of salt. Cook over low heat for 30 minutes, stirring occasionally until deep golden brown and sweet.

Avocado-Yogurt Spread

1 ripe avocado

3 Tablespoons plain greek yogurt

salt

juice of 1/2 lemon

Mash the all of the ingredients together in a bowl to form a smooth spread. Salt to taste.

 

 

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Easy + Light Potato Soup

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Happy 2013, y’all!

As always, I am striving for balance in the new year. After weeks of hearty meals and many cookies, I’m realistic enough to know that while a few weeks of lighter meals may be on the horizon–I’ll never give up dessert.

So, in an effort to find and maintain some balance, I made you this soup. Actually, I’ve made this soup 5 times in the last 3 weeks. It’s so dang good and filling! It’s the first potato soup I have ever made, myself. A lot of recipes call for cream or half-and-half, but when it comes to dinner, I struggle with the thought of consuming cups of either as part of a balanced meal. Instead, I subbed in reduced-fat milk, making the bulk of the soup with stock. There are some vegetables in there for good measure–and I bet you could sub some of the potatoes with cauliflower with great results. Even without the heavy dairy, this soup is creamy and satisfying. Topping the soup with some choice garnishes–bacon, green onions, and greek yogurt, in this case–make this simple potato soup a totally flavorful and filling meal.

Easy Potato Soup

Serves 4-6

I use reduced-fat milk in this recipe with great results, but to keep it from separating once it boils, I mix the cold milk with cornstarch to bind it. 

2-2.5 pounds potatoes, peeled and diced into 1/2-1/4 inch cubes

1 Tablespoon olive oil

1 celery stalk, diced fine

1 carrot, diced fine

1/2 large onion or 1 small onion, diced fine

3 cloves garlic, minced

salt and pepper, to taste

4 cups stock (I like to use either vegetable or chicken)

2 cups reduced-fat milk (I used 2%)

1.5 Tablespoons cornstarch

Garnishes I’m into: crisp bacon, green onions or chives, cheese, sour cream or greek yogurt, roasted tomatoes, croutons.

Place the peeled and diced potatoes in a large bowl of cool water, to prevent from oxidizing. Set aside.

Measure out the milk and whisk in the cornstarch, to combine and dissolve completely. Set aside.

In a soup pot, heat the olive oil over medium-high heat. Add the celery, carrot, and onion, sprinkle lightly with salt and sweat until translucent and tender–about 3-5 minutes. Add the garlic, stir, and cook another minute. Drain and add the potatoes, followed by the stock. Bring the pot to a boil, reduce heat to a simmer–taste for seasoning, add salt and pepper if desired–and cook for about 15 minutes–or until the potatoes are very tender. Turn off the heat and using an immersion blender (or regular blender), blend the milk/cornstarch mixture into the soup. Continue to blend until the soup is smooth and creamy. Return to the heat and bring to a boil, reduce to a simmer to keep warm until ready to serve.

Garnish as desired.

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Updated Green Bean Casserole

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Green bean casserole never graced the Thanksgiving table of my youth. It was one of those things I only ever had at other peoples houses and gatherings. At it’s simplest and most processed, it’s a mix of canned soup, green beans, and canned fried onions…and, I loved it.

Fast forward to adulthood, and I can’t really get with canned, cream-of-whatever soups anymore. They just don’t do it for me–too bland, yet somehow too salty, as well. I can, however, get with those crazy fried onion dudes…so, I made the soup and stuck with the store-bought, french-fried alliums*, and ditched the canned beans for fresh ones.

The soup starts with mushrooms, plus some shallot and garlic for flavor, and is finished with an odd-yet-totally appropriate mix of chicken stock, fish sauce, and a little half & half. I first sweat, then caramelize the mushrooms–which seems counterintuitive, but it makes for little nubs of mushroom that are super nutty and flavorful. The fish sauce adds savory depth and zero fishy-weirdness.

This casserole is a nod toward the original, but with better flavor, layered richness, and a fresher, more vegetal profile from the fresh beans and homemade mushroom soup. The crunchy topping is everything you remember (and love) of the classic version, with a little bit of an update underneath.

*You can go with the OG French’s brand of onions, but there are a number of store-brand options out there. I have, personally, had good luck with the Trader Joe’s version.

Updated Green Bean Casserole

Since the soup part of the original casserole is the sodium-flavored-condensed-variety, I wanted the soup base for this to be super flavorful. My secret addition is a bit of fish sauce for another layer of savoriness–you can leave it out (along with subbing veg stock for chicken) if you want to go vegetarian or don’t have fish sauce on hand. I like to keep a bottle on hand in the refrigerator for asian dishes–a little goes a long way and it keeps well. I also added turmeric–I add it to a lot of things since it’s good for the brain, it just adds a warm color to the sauce and the faintest earthiness, but it’s totally optional here. 

“Condensed” Creamy Mushroom Soup:

2 teaspoons olive oil

8 ounces cremini (brown) mushrooms, cleaned and chopped

1 large shallot, minced

1 clove garlic, minced

2 Tablespoons butter, unsalted

2 Tablespoons flour

1/8 teaspoon turmeric

1/8 teaspoon cayenne

salt

pepper

2 cups low-sodium chicken stock

1/2 teaspoon fish sauce (optional)

1 Tablespoon half and half

Casserole:

1 lb. green beans, trimmed and cut into 1-inch pieces

1 recipe creamy mushroom soup

1 1/4 cups french fried onions

In a medium to large saucepan, heat oil over medium-high heat. Add chopped mushrooms to the pan and season lightly with salt–the mushrooms should release a good amount of liquid after salting–continue to cook until the mushroom liquid has evaporated and the mushrooms bits begin to take on some caramelized color and turn fragrant, stirring occasionally. Add the shallot and stir, cook until shallot is translucent and beginning to soften. Add the garlic, stir, and cook about 1 minute. Add the butter to the pan to melt, stir in the flour, along with turmeric and cayenne (if using), to make a roux. Cook for 1-2 minutes to cook out the raw-flour flavor. Stir together the chicken stock, fish sauce (if using), and half & half. Begin adding the chicken stock mixture to the mushroom-roux mixture, stirring out any lumps, until all of the liquid is incorporated. Taste and season accordingly with salt and pepper. Continue cooking the soup base until it begins to bubble and has thickened a bit. Remove from heat and set aside.

In a large pot of salted, boiling water, cook green beans for about 2-3 minutes, until just tender. Drain the beans and set aside.

Preheat the oven to 350*F.

In a large mixing bowl, combine green beans with the soup base, mix to coat well. Add about 1/4 cup crushed, french fried onions, and mix to combine. Pour the green bean mixture into a baking dish and bake for 30 minutes, until the casserole is bubbling. Remove from oven, top with remaining french fried onions, and continue to bake another 5 minutes until the topping is crisp and golden brown. Remove from oven and allow to cool 5-10 minutes before serving.

 

 

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Spicy Chickpea + Lentil Stew

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This is one of those recipes I didn’t intend to post. The thing is, I cook a lot and most of our dinners don’t make it on the blog. It isn’t because they aren’t worth sharing, but really because I just can’t always get it together to write the recipe down and snap its photo before evening swoops in and steals all the light. This stew, however, came together so quickly that when it was done and tasted so dang good and there was still afternoon light aplenty, I had to share it.

Sometimes the stars just align for dinnertime-destiny.

This stew comes together quickly with a little chopping, sautéing  and a good 30 minutes of simmer time. The ingredients were things that I already had in the pantry–chickpeas, dried lentils, tomato sauce, harissa, stock, and spices–plus a few fresh aromatics. The turmeric lends a warm color and slight earthiness, plus it’s totally good for your brain. There’s a cilantro and yogurt garnish that lends a cool-fresh balance. Each bite is pleasantly spicy and aromatic. I rounded it out with some store-bought naan and some cauliflower I quickly steamed. It’s completely vegetarian and totally vegan if you nix the yogurt. It’s just a big bowl of filling awesomeness and warmth.

Spicy Chickpea + Lentil Stew

Adapted from Tasting Table

We happen to love spicy things in this house and Harissa is one of our newer favorites. It’s North African in origin and I like to use it in a variety of dishes. Use less if you are shy about the heat, you can always add more to taste. I use onion, shallot, AND garlic here. Mostly because I obsessively like to have a stock of all three at the ready. You could use any combination of edible alliums. If you just have chicken stock or even just water on hand, go ahead and use that in lieu of vegetable stock.  Do what you want, make it your own. 

1 tablespoon olive oil

2 medium carrots, diced small

1/2 medium red onion, diced small

1 large shallot, diced small

2 cloves garlic, minced

2 teaspoons fresh, grated ginger (or 1 teaspoon dry, ground ginger)

1/2 teaspoon turmeric

1/4 teaspoon cinnamon

1 teaspoon cumin

1/2 teaspoon curry powder

4 teaspoons Harissa

salt, to taste

1/2 cup dry lentils (I used brown)

1 can chickpeas (15.5oz), drained

1 cup low-sodium tomato sauce

3 cups low-sodium vegetable stock, plus more to thin if desired

plain greek yogurt and cilantro to garnish

In a large saucepan or pot, sauté carrot, onion, shallot, and garlic over medium heat until softened, about 10 minutes. Stir in the ginger, turmeric, cinnamon, cumin, curry powder, harissa, and a small pinch of salt. Continue to stir and cook about 1 minute until fragrant. Add the dry lentils and drained chickpeas to the pan with the tomato sauce and stock, stirring to lift any browned bits from the bottom of the pan. Taste for salt, add more if desired. Bring the stew to a boil, reduce the heat and simmer, covered, for about 30 minutes or until the lentils are tender and the stew has thickened. Add more stock or water if the stew becomes thicker than you like. Serve with chopped cilantro and a dollop of plain greek yogurt.

 

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Black Bean Soup

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There was a time in my life when I wasn’t a super fan of black beans.

I don’t know what I was thinking. In my defense, it was during my headstrong, misguided youth days…I really don’t think we should be held accountable for once being teens. It’s a confusing time, okay? and, now, we know better…right?

Anyway, memories of misguided youth aside, I am a big fan of black beans now and black bean soup is one of my current favorites. Starting with dried beans takes some time, so make this on a weekend. The pot of beans simmers for hours with a few, lightly charred aromatics and makes your house smell like savory magic. Such a humble bean packs SO MUCH FLAVOR. It’s just all about dried-bean-alchemy over here.

Black Bean Soup

I start with dried beans here, I think it really is worth the effort, but I bet you could adapt this with canned beans and have this soup in a fraction of the time. Dried beans can be fickle and depending on how old they are, they can take as little as 2 hours, up to 6 or more to become tender. If you want to go the OG route, and you forget to pre-soak your legumes the night before (I often do), just start an hour earlier and put your beans in a pot, boil, cover with a tight fitting lid, turn off that heat, and let it sit for an hour. Viola! Pre-soaked beans. Boom. This recipe is fine with languishing on the stove for hours, and reheats wonderfully as well. 

8 ounces dried black beans

water to cover

1 Tablespoon olive oil

1 jalapeño, seeds and ribs removed (leave some in for some heat), and roughly chopped

1/2 onion, roughly chopped

1 small shallot, roughly chopped

3 garlic cloves, smashed

kosher salt, to taste

1-2 cups low sodium chicken or vegetable stock, to thin.

Garnishes: Avocado, cheese, sour cream, onions, tomatoes, radishes, cilantro, and crisp tortillas are all favorites.

The night before, place the beans in a bowl and cover with a few inches of water. In the morning drain the beans and set aside.

In the pot you would like to cook the soup in, heat olive oil over high heat, once the oil begins to shimmer, add the jalapeño, onion, and shallot, cook over high heat until some of the edges get dark brown and the vegetables begin to soften. Reduce the heat, add the garlic, and cook for 1 minute, stirring so as not to burn the garlic. Add the beans and enough water to cover by about 2 inches. Bring the beans to a boil, reduce heat and simmer, covered, for 1 hour. Add salt to taste, and continue to simmer 1-3 more hours, checking water level (don’t let it boil off completely)–until beans are very tender.

Remove from heat and using an immersion blender (or a regular blender) blend the soup, adding stock to thin to desired consistency. Reheat to a simmer before serving. Garnish as desired.

 

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Zucchini Boats – 3 Cheese and Roasted Tomato

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23

While I love warm, sunshiney summer days…I am a total fool for drizzly, overcast, cool weather. I blame the foolishness on so many dry, cloudless years in the desert. This weekend was a welcome (to me!) respite from heat and humidity in Michigan. It was rainy and a little cool, there were clouds and a bit of thunder, and just the teensiest hint of fall in the air.

As a fool for cool, autumnal days, I always eagerly anticipate the change of the season as summer winds down. I (prematurely) switch my candles, bust out a pumpkin or two, and begin to bake and cook with fall in mind. This recipe takes the late summer bounty of zucchini and tomatoes, and pairs it with plenty of baked and bubbly cheese–making this dish a transition from fresh summer fare to baked, cheesy, comfort.

Zucchini Boats with 3 Cheeses and Roasted Tomatoes

Not only does this dish pair fresh, summer vegetables with a warm, casserole situation, it’s super easy and meatless main or side dish. PS, there’s a lot of cheese in this dish…I just like it that way. 

1 pint grape tomatoes, or other small tomatoes

3 medium zucchinis

salt/pepper

1/2 cup ricotta

1/4 cup parmesan cheese, grated

1/2 cup grated mozzarella

1-2 teaspoons finely chopped basil

1 1/2 cups prepared marinara–homemade or storebought

Preheat oven to 400*F.

Spread tomatoes evenly on a parchment lined baking sheet. Bake tomatoes in the oven for 15-20 minutes until tomatoes begin to burst, release juices, and start to caramelize around the bottom. Remove from oven and set aside to cool.

In a medium bowl mix together ricotta, parmesan, mozzarella, and basil, season lightly with salt and pepper. Set aside.

Halve zucchinis, scrape out the seeds with a spoon creating a well–being sure to leave 1/4 inch or so of flesh around the edges, ends, and bottoms. Season zucchini boats with salt and pepper. Spread the marinara sauce evenly in a 9×13 inch baking dish. Nestle the zucchini boats into the sauce. Gently fold the cooled, roasted tomatoes into the cheese mixture. Generously fill each zucchini boat with the cheese and tomato filling. Bake in the 400*F oven for 20-30 minutes until zucchini become tender and the cheese is bubbling and starting to brown in spots. Remove from oven and cool 5 minutes before serving.

 

 

 

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Tortilla Soup with Chiles + Charred Corn

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23

So, I know it’s still summer and we’re hot & sweaty everywhere, but…I wanted soup, so I made soup. I was perusing through Saveur’s Mexico issue and it just had me craving soup and Mexican flavors. Sometimes, I just have to do what feels right and sometimes what feels right is piping hot and spicy soup in August.

I think it’s fair to say many of us have had some variety of tortilla soup at one point or another…and, I bet some have been “meh” and some have been great. I happen to love tortilla soup because of all the garnishes–avocado, green onion, queso, tomatoes, crispy tortilla strips…mmm, yes. The soup itself blends the flavors of 4 chiles with chicken and charred corn–it’s broth-y and flavorful with bits of chicken, corn, and chiles speckled throughout. I’m sure if you’re not in the mood for soup now, in a few months you may be and I urge you to try this recipe. The chiles in the soup don’t immediately assault your taste buds, but leave that slow burn in the back of your throat. It’s the type that builds with each spoonful, delicious and lasting.

Tortilla Soup with Chiles and Charred Corn

Serves 4

When I make soups I just kind of go all in and wing it. I wrote down my ratios (for once), but just know that you can swap and change ingredients as desired–for both the soup and garnishes. Make it vegetarian, add other vegetables, use a different chile, go nuts…it’s your dinner! Note: I used the rendered chicken fat to cook the vegetables, you can use olive oil or other desired cooking oil if you’re not feeling the chicken. 

4 chicken thighs, bone-in and skin-on

2 ears of corn, husked and silks removed

1/2 large white onion, diced small

2 ribs of celery, diced small

1-2 poblano peppers, seeded, ribbed, and diced small

2 jalapenos, seeded, ribbed, and diced small

1 chipotle pepper in adobo, diced plus 1 Tablespoon of the adobo sauce

1/2 teaspoon ground cumin

2 dried New Mexico chiles, ground in a spice grinder

4 cups low-sodium chicken stock

1 cup water

4 whole, canned tomatoes coarsely chopped plus 1/2 cup juices

5 sprigs cilantro

1 lime

salt to taste

3 corn tortillas cut into thin strips

oil for frying tortillas

Garnishes: Avocado, tomato, green onions, queso fresco, lime wedges–pretty much anything you like.

In a large pot (I used an enameled dutch oven) over medium-high heat, sear chicken thighs skin side down until crisp and golden and most of the fat has rendered into the pot. Remove chicken to a plate, and pour off all but 2 teaspoons of the chicken grease. Discard or save remaining grease.

Over a gas burner, on the grill, or under a broiler, char the ears of corn. Remove from heat source and set aside to cool.

Line a plate with paper towels. In a small skillet, heat about 1/4 inch of oil and fry tortilla strips in batches, draining on paper towels. Sprinkle lightly with salt while still warm. Set aside.

Cook the onions, celery, poblanos, and jalapenos in the pan with the chicken fat over medium-high until the edges of the vegetables take on some deep golden color and begin to soften. Add the ground, dried chiles, cumin, and the chipotle plus adobo. Add 4 cups of chicken stock, water, and tomatoes plus juice to the pot. Return the chicken thighs to the pot. Tie the cilantro sprig into a knot and add to the pot. Bring the soup to a boil, lower to a simmer and cook 20-25 minutes, until the chicken is done. Remove the chicken to a clean plate and cool enough to handle. Taste the broth and add salt if desired.

While the chicken cools, cut the corn off the ears–there will be corn shrapnel, beware. Shred the cooled chicken, discard skin, and add both the chicken and corn to the pot. Remove the cilantro knot, squeeze a whole lime into the soup and return the soup to a simmer–cook for 10 additional minutes. Serve with crispy tortilla strips and desired garnishes.

 

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Corn Dog Pops

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36

If you know anything about me by now, you may have gathered that when it comes to holidays…I’m in it for the food!

Summer holidays are the best excuse to indulge in carnival fare and other American favorites–dogs, brats, burgers, and ribs are all king. With Independence Day just days away, I’ve had hot dogs on the brain. Enter the corn dog, a true-blue American creation born of state fair ingenuity.

Did I just imply that corn dogs are ingenious? Yeah, I totes did…because it’s a HOT DOG dipped in CORN BATTER and FRIED to golden, crisp perfection. It doesn’t get more deliciously indulgent than that–and not indulgent in that gratuitous way deep fried butter or candy bars are–but, in that way that lounging all day pool or lakeside, sipping cool beverages, and eating summer foods is.

Corn dogs always felt too daunting and so cumbersome to make at home. I always left it to the state fair and carnival professionals with deep fryers and gallons of hot oil. Then, one day it clicked…make them into a more manageable pop! Hot dogs are cut into thirds, skewered, dredged in cornstarch, and then dipped into a corn-y batter before being fried. You only need about 3 inches of oil in a medium saucepan. Gallons of oil and stress levels are spared, and you’re rewarded with a deliciously festive treat that would be welcome at any summertime fête.

Corn Dog Pops

Adapted from Alton Brown and A Cozy Kitchen

I used skewers cut in half for these pops, just snip off the pointy end with shears so no one gets spiked mid-chomp. You will have extra batter that can be used to coat other bits you feel like frying, we used it to deep fry some pickled jalapeno slices.

1/4 cup cornstarch

1 package (8 links) hot dogs, cut into thirds

bamboo skewers trimmed and cut in half

2/3 cup all-purpose flour

2/3 cup cornmeal

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cayenne

1 cob corn, grated on a box grater

1/4 cup grated onion

1 large egg, beaten

2 teaspoons honey

1 cup buttermilk

Roll hot dog pieces in a light coating of cornstarch and skewer. Set aside.

In a medium, high sided sauce pan, heat 3-4 inches of oil to 350*F. Line a baking sheet with paper towels for draining.

In a large, deep bowl, whisk together flour, cornmeal, baking soda, baking powder, salt, and cayenne. In a large measuring cup, mix together corn, onion, egg, buttermilk, and honey. Add to the dry mixture and stir to combine. Dip cornstarch coated hot dogs in batter and fry in batches–4-6 pops at a time–until coating is deep, golden brown. Remove from hot oil and drain on paper towel lined pan. Enjoy warm with desired condiments.

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Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce

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51

Guess what?

I pretty much make dinner 7 nights a week. For real. It’s not always fancy, or meaty, or exciting in the least. Sometimes it’s just whatever is wasting away in the crisper drawer combined with rice, sweet or regular potatoes, pasta, or tortillas. I just love a carb-y vehicle to drive the food home (in this case, home is my mouth).

I take the weekends as a cue to make something fun and exciting. I test out recipes I’ve had pinned, bookmarked, or have schemed up. A couple of weekends ago, it was rich and delicious chicken pot pie. The next weekend, fried chicken sandwiches with extra pickles. This past weekend, it was these amazeballs turkey burgers.

Yeah, man…they were amazeballs.  That wasn’t even a typo.

I mean, it’s a burger. We’re burger fanatics in this house. It doesn’t really matter what kind of patty it is…we’re totally into bean burgers, as well as the classic beef, and we’ve even been known to love a pork or chicken burger. Ground turkey is always a lean and easy to find option, but it can be dry and bland.

I try to jazz  up  turkey burgers with lots of herbs (sage & rosemary) and aromatics (onions & garlic), and ensure juiciness with a little greek yogurt. Then, there’s the bun and the toppings, which cannot be ignored. In this case it was my favorite Light Brioche bun, some soft goat cheese, lemony cranberry sauce, spinach (for some green), and some grainy mustard. It was pretty much Thanksgiving on a burger and it was love.

What kind of burger are you in love with?

Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce

This burger is a meal in and of itself, but it’s totally appropriate to serve with a side of sweet potato fries.

Cranberry Sauce

12 ounces fresh or frozen cranberries

1/2-3/4 cup sugar (to taste)

zest of 1 lemon

juice of one lemon

3/4 cup water

In a medium saucepan over medium heat, combine all ingredients and cook until cranberries burst, give off their juice, and thicken (about 10 minutes). Remove from heat and strain through a fine mesh sieve if desired. Pour into a heatproof jar and allow to cool. Refrigerate. Will thicken as it cools.

Turkey Burger

1/2 medium onion, diced fine

1-2 cloves garlic, minced

1 tablespoon chopped, fresh sage

2 teaspoons minced, fresh rosemary

1 pound lean, ground turkey

1 egg

2 tablespoons greek yogurt

3 tablespoons panko breadcrumbs

salt and pepper to taste

goat cheese, grainy mustard, and spinach leaves to serve

In a medium saucepan, over medium heat, sweat onions and garlic. Once onions become translucent, add sage and rosemary and saute another minute. Do not brown or the garlic may burn. Set aside to cool.

In a large mixing bowl combine ground turkey, egg, yogurt, breadcrumbs, and cooled onion/herb mixture. Mix gently to combine. Divide meat into 4 sections and shape into patties (about 1/4-1/2 inch thick), making a shallow well in the center. Refrigerate patties for 20 minutes to firm up.

Heat a heavy skillet or grill pan over medium-high heat. Sprinkle patties liberally with salt and pepper, cook, flipping only once, for about 4 minutes on each side. Top with goat cheese, add a splash of water to the pan (1 tablespoon is good) and cover until liquid evaporates. This will soften the cheese, but not melt it since goat cheese doesn’t really melt. Place burgers on toasted buns with mustard and spinach, top with cranberry sauce.

Light Wheat Brioche Buns

I used King Arthur White Whole Wheat and regular whole wheat flour. You can use whatever you like or just use bread flour.

adapted from Smitten Kitchen

 

3/4 cup warm water

1/4 cup + 3 tablespoons warm milk

2 teaspoons dry yeast

2 tablespoons honey

1 large egg

1 1/2 cups bread flour

1 1/2 cups white whole wheat flour

1/3 cup whole wheat flour

1 1/2 teaspoons kosher salt

4 tablespoons butter, room temperature

poppy seeds or sesame seeds for sprinkling

1 egg + i tablespoon cream for egg wash

Measure out warm water and milk into a glass measuring cup. Stir in honey and then yeast. Allow to rest 5 minutes until foamy.

Lightly beat the egg in a small dish and set aside.

In a stand mixer, whisk together flours and salt. Rub butter into flour mixture with your fingertips. Mix in the yeast and water mixture, as well as the egg. Knead with the dough hook for 5 minutes. The dough will pull from the sides of the bowl and form a ball, the dough ball should be tacky to the touch. Rise, covered with plastic for 1-2 hours until doubled in bulk.

Divide the dough into 8 equal pieces and roll into balls. Place the dough portions on a parchemnet lined baking sheet and cover loosely, allow to rise another hour.

Preheat oven to 400F.

Whisk together egg and cream, brush the tops of the dough with egg wash and sprinkle with seeds. Bake buns in the center of the oven for 15 minutes. The buns should be golden brown and sound hollow when tapped on the bottom. Allow to cool on a cooling rack. Buns can be baked and frozen in a resealable plastic bag for use later.  Just defrost for 1-2 hours on the counter, or overnight in the refrigerator.