Maple Chipotle Baked Beans

Maple Chipotle Baked Beans 1

As much as I love summer, we’ve had a few tiny glimpses into fall weather lately and I’m so into it. I mean, sweaters and scarves and riding boots. But, can we keep summer food? I just love barbeques full of grilling and pasta salads and all things fresh. Baked beans always make me think of summer but with a change in the air, fall food is definitely on my mind. So I came up with a little compromise, summer baked beans but the maple and spice makes them seem perfect for fall.

Maple Chipotle Baked Beans 2

These beans are sweet, spicy and smoky and are made completely from scratch. I don’t know what it is about making beans from dry that makes it so much more satisfying to me. But if you don’t feel the same way, don’t have the time or just can’t remember to soak them overnight (hello me at times), you can absolutely make them with canned, rinsed beans instead. Just cut the cooking time in half so you don’t end up with a bowl of mush.
Maple Chipotle Baked Beans 3

The bacon running throughout is pretty spectacular too. Because bacon = better.

Maple Chipotle Baked Beans

1 lb. dry great northern beans, soaked overnight
4 cups chicken stock 1 Tbsp. olive oil
1 small onion, finely diced
1 garlic clove, finely minced
3/4 cup ketchup
3/4 cup barbeque sauce
Salt and pepper
2 Tbsp. tomato paste
1/2 cup brown sugar
3 Tbsp. maple syrup
3 Tbsp. chipotle in adobo sauce, finely minced
12 oz. thick cut maple bacon, cooked crisp and crumbled

1. Heat a skillet to medium heat. Add olive oil and saute the onion and garlic for 3-4 minutes, until translucent.

2. In a large mixing bowl, combine cooked onion and garlic, chicken stock, ketchup, barbeque sauce, salt, pepper, tomato paste, brown sugar, maple syrup, chipotle in adobo and bacon.

3. Combine beans and sauce mixture in a slow cooker and cook on low for 5-6 hours. Turn slow cooker to high and cook another 2-3 hours, stirring often. If they get too thick, add a bit of water until desired texture is reached (I didn’t have to do this).

Advertisements

Hot Black Bean Dip {Football Food}

Hot Black Bean Dip
Those that know me well know that chips are my downfall, my nemesis, that one food I just can’t resist. I seriously have a hard time practicing self control when they are around. Which is why they are only in my house on rare occasions. Football games being such times since they are the perfect snack to inhale while watching the game. And although I would be perfectly happy with a bowl of chips (sea salt kettle chips to be precise), it’s nice to whip up a dip so that I can say I had black beans for dinner instead of just chips……
Hot Black Bean Dip
Tortilla chips are the perfect vehicle for this spicy, smoky, cheesy black bean dip. This dip takes a few steps but it’s very simple and can even be prepared ahead of time then put in the oven right before kick off, giving you time to whip up more delicious food to chow down on during the game. Because I guess eating chips and dip for dinner is not the appropriate adult thing to do.

And if for some totally indescribable reason you don’t like chips (I’m not sure we can be friends anymore), this dip is also very tasty atop crispy baked sweet potato fries.
Hot Black Bean Dip
Hot Black Bean Dip
recipe slightly adapted from Brown Eyed Baker

2 tablespoons olive oil
1 teaspoon kosher salt
1 large yellow onion, finely diced
3 garlic cloves, minced
1 tablespoon chili powder
2 (15½-ounce) cans black beans, drained and rinsed well, divided
2 canned chipotle chiles, minced + 3 tablespoons adobo sauce (from a can of chipotles in adobo sauce)
¾ cup water
1 (14.5-ounce) can diced tomatoes, drained and chopped
3 tablespoons apple cider vinegar
1½ cups frozen corn, thawed
6 ounces sharp Cheddar cheese, shredded (about 1½ cups), divided
6 ounces sharp Monterey Jack cheese, shredded (about 1½ cups), divided
¾ cup chopped cilantro, divided
Freshly ground black pepper

1. Preheat oven to 425 degrees and spray a baking pan (I used an 8×8) with non-stick spray.

2. In a large skillet over medium heat, add the olive oil. Once hot, add the onions and salt, cooking until softened and translucent (about 4 minutes).Add the garlic and chili powder and cook another minute. Stir in 1 can of black beans, chipotles and adobo sauce, water and tomatoes. Simmer until the liquid has reduced by half, 2-3 minutes.

3. Transfer the black bean mixture to a food processor or blender then add the vinegar. Process until smooth then pour into a large mixing bowl. Mix in the remaining black beans, corn, half of the cheeses, 1/2 cup cilantro and pepper. Dump into prepared pan then top with the remaining cheese. (At this point you can cover and refrigerate until you are ready to bake and serve – if you do this add 5-10 minutes to the baking time). Bake for 15 minutes, or until bubbly and golden. Top with remaining cilantro for garnish.

Copycat Chipotle Chicken

Chipotle Chicken

We very rarely eat fast food around our house but when we do we always go for subs or Chipotle. My meal of choice at Chipotle is always the chicken burrito bowl with brown rice, black beans and hot salsa. A few months ago, my mom made a cilantro lime rice and black beans that was very similar to Chipotle and ever since, we have all been obsessed. Like eat it every two weeks or so obsessed. Now, if you know me, that’s saying a lot since I rarely make the same thing without a few months in between. I enjoy variety and trying new recipes, but I always seem to crave that meal.
Chipotle Chicken
I’ve always just made a simple Mexican rub that is really yummy but I was craving the real deal Chipotle copycat so I went on the hunt for something more similar to the restaurant, with chipotles in it of course, and this recipe I found on epicurious is so perfect. I changed it up a bit by removing the oil to make it healthier and adding lime juice because it just makes things like this better. I also upped the amount of cilantro because I’m kind of addicted right now. I know cilantro is usually a love or hate herb for most people and I used to fall into the latter category but I kept trying it in things and I totally love it now. If you are a hater, you could leave it out with delicious results still.
Chipotle Chicken
Mmm, now I really wish we had a can of chipotles in adobo. Pretty sure they will become a staple pantry ingredient from now on.

Copycat Chipotle Chicken
recipe adapted from Epicurious

1/4 cup canned chipotle chiles in adobo
2 garlic cloves, pressed
1/4 cup roughly chopped fresh cilantro
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 lime, juiced
3-4 boneless chicken breasts or thighs, pounded to 1/4-inch thickness

1. Combine all ingredients, except chicken, in a blender or food processor. Blend until completely combined. Place chicken and marinade in a large ziplock bag and squish around, ensuring all the chicken is covered. Place in refrigerator and marinade for 3 hours or up to overnight.

2. When ready to cook, preheat grill to medium-high heat. Grill chicken 3-4 minutes per side, or until cooked through and juices run clear. Dice and serve over cilantro rice and black beans.

Chipotle Chili

Chipotle Chili
My sweet baby girl is being dedicated this weekend along with her cousin. We are so excited that Joel’s sister will be performing the ceremony and that all of our family will be there to celebrate.

After church, we will be heading to Joel’s parents house for a luncheon to celebrate these two beautiful babes.
Hannah and Christian

Since it will be right after church I wanted to go with something that would be easy and could be prepared ahead of time. In comes this delicious chili. It’s smoky, rich, filling and even better the second day.
Chipotle Chili
I decided to add lots of chipotle in adobo to make a unique but not too spicy chili that hopefully will be a crowd pleaser. I have been on the hunt for the perfect chili for quite awhile now but search no more.

In my typical fashion, I’m not able to just keep things simple so also on the menu is Chicken Enchilada Soup, Cinnamon Rolls, Southwest Salad with Cilantro Lime Dressing (I’ll be sharing that recipe soon) and a delicious tiered cake that will be made by Joel’s sister and her husband.

To most of you the cinnamon rolls probably seem like a weird thing to throw in there but the combination of chili and cinnamon rolls is a Nebraska thing. Supposedly it started decades ago with school lunches on cold winter days. Who’s going to argue with tradition when cinnamon rolls are involved? Just a disclaimer, we don’t eat them in the same bite…us Midwesterners aren’t that crazy.

Chipotle Chili
recipe adapted from Eclectic Cook

1 Tbsp. olive oil
1 small onion, finely diced
3 garlic cloves, finely minced
1 Tbsp. chili powder (chipotle if you can find it)
1 Tbsp. cumin
2 Tbsp. chipotle chilies in adobo, finely minced
1 tsp. oregano
1/2 tsp. thyme
1 lb. ground beef (or turkey)
1 (6 ounce) can tomato paste
1 Tbsp. brown sugar
1 (28 ounce) can crushed tomatoes
2 cups beef stock
1 (16 ounce) can black beans
1 (16 ounce) can pinto beans

1. Heat a Dutch oven over medium heat then add olive oil. Once heated, add onions and garlic and saute until translucent. Stir in chili powder, chipotles, oregano and thyme. Cook for 2 minutes. Add ground beef and cook until no longer pink. Add tomato paste and cook a few minutes more.

2. Add brown sugar, crushed tomatoes, beef stock, pinto beans and black beans. Bring to a simmer and cover partly with a lid. Simmer for 1 1/2-2 hours or until thickened.

Chipotle Pork Tacos

This simple marinade makes a taco that is sweet, spicy and smoky. The chipotle peppers are what give the smoke and heat so those can be adjusted according to your taste. I think it’s perfect just how it’s written. I put more peppers in them once and my husband’s eyes watered the whole time he ate (he is not a fan of spicy foods).

These are great for a busy weeknight since they basically take 3 minutes to put together and only about 8 minutes to grill. I throw all the marinade ingredients in a ziplock bag, close it and shake it up. Then I marinate the pork all day.

These delectable tacos are on our regular summer menu rotation and my husband always cheers when I tell him that we are having them for dinner. We also enjoy them a lot in the winter using my grill pan instead of the outdoor grill.

If you are looking for an easy, tasty weeknight meal give these a try!

Chipotle Pork Tacos
recipe from Better Homes and Gardens New Cook Book

4 boneless pork loin chops, cut 3/4 inch thick
1/4 cup sherry vinegar
1 Tbsp. packed brown sugar
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
Dash ground cloves
2 chipotle chile peppers in adobo sauce, finely chopped (about 2 tablespoons) – I also add about a tablespoon of the sauce from the can
4 cloves garlic, minced
Flour tortillas
Shredded lettuce
Chopped tomato
Shredded Monterey Jack cheese
Sour cream

1. Place chops in a resealable bag. For marinade, combine vinegar, brown sugar, thyme, salt, cumin, pepper, clove, chipotle peppers and garlic. Pour marinade over pork; seal bag. Marinate in refrigerator for 2-4 hours, turning bag occasionally. Drain, discarding marinade.

2. Preheat grill. Place pork on grill and cook until no longer pink (6-8 minutes). Slice pork across grain into bite-size strips.

3. Place tortillas on grill for 20-30 seconds or until warm. Serve pork on tortillas with lettuce, tomato, cheese and sour cream.