I hit the mother lode.....

I have always said I wanted a Chipotle restaurant in my house - can you imagine?  Oh man...  So I thought to myself, how can I make this wish come true?  For obvious reasons, I was not able to find a way to put an actual Chipotle restaurant in my house, but I did think of another good idea: make. your. own.  *Bing* <-- light bulb goes off  Brilliant, I know...  So I embarked on a journey to find the source of a certain wonderful Chipotle creation = the Chicken burrito with the works.  First, I went through the seven levels of the Candy Cane Forest. Then, I went past the twirly, swirly gumdrops. And after that: I went through the Lincoln Tunnel...... waait... sorry... sidetracked.  I was hoping there was a way you could go to the actual Chipotle factory and stand next to the main Chef while he makes the food. (Like Herr's or Willy Wonka... how cool would that be??!)  But alas, this was not possible.  My next option = INTERNET!  You would be surprised how many Chipotle fans have, like me, desired to learn how to make their own Chipotle.  There is even a site called "I Love Chipotle Mexican Grill.com!"  (Glad to know I am not the only crazy fan...)  After gathering a bunch of recipes, doing some comparing and modifying, I finally found the recipes I wanted to use...  Warning: reading the following may make you want to run to your nearest Chipotle Restaurant and buy everything off their menu.  If that is the case, Chipotle owes me money for advertising....

1. Chipotle Chicken

(I doubled the recipe, so if you don't want to make this much, just divide it by half...) 

2 (7 ounce) can chipotle pepper in adobo sauce (discard most of the chipotle peppers, skim out seeds)
2 teaspoon black pepper
4 teaspoons cumin powder
4 tablespoons fresh oregano, chopped 
12 cloves garlic
4 teaspoons salt
2 red onions, quartered
1/2 cup oil (canola/vegetable/olive)
6lbs of boneless, skinless chicken (I used breasts, but thighs work ok too) 
Add chilies and rest of the ingredients in blender or food processor. Puree until smooth.

Spray a baking pan that will be able to hold all chicken comfortably (not squashed together)
Place chicken in pan and spread marinade over chicken, refrigerate for one hour or up to overnight. (Stab the chicken with a fork a few times to let marinade sink in.. but don't overkill with the stabbing.  ;D) 
After marinating, bake the chicken at 350 F for about 15-20mins (depending on size of chicken) and then grill each chicken quickly to get that crispy outside.  

2. Chipotle Rice (using a rice cooker)

4 Cups of White Rice

4 Cups of water
2 tablespoons fresh cilantro
2 teaspoons salt
3 Limes (or 6 tablespoons of Lime Juice) 

(All of the above is to taste)

Cook rice per rice cooker instructions and then add the rest of the ingredients after rice has cooked...

3. Chipotle Corn Salsa (a personal favorite because of lack of tomatoes) 

4 Cans of Sweet White Corn Kernels
1 Red Onion
3 Green Jalapenos (remove seeds)
3/4 Cup Chopped Cilantro
1 Tablespoon Lime Juice

1 Tablespoon of Lemon Juice
Salt and Pepper to Taste

Rinse and drain corn, set aside

Chop onion and jalepenos into small bits 

Combine all of ingredients into one large bowl and season to taste

3. Extras (what you will need to complete the perfect burrito) 

White tortillas 

Black Beans

Cheddar Cheese

Sour Cream

Hot Sauce

Lettuce

Here are some pictures from the epic day that I first made a Chipotle Burrito.... 

 Jalapenos - careful, they love to pretend they are just plain old green peppers.  But when you absentmindedly place a handful in your mouth....well, you learn they aren't just plain old green peppers

Starting to make the salsa... Look, even the spoon looks happy to see Chipotle being made!  Must be a sign. 

One of my favorite herbs.  Have you ever smelled fresh cilantro?  Nothing like it... And man, can it pack a punch in an everyday meal.  Love it!

Finished Salsa... */mouth starts to water/*

The main ingredient = la poulet!  Doesn't it look perty?  It tasted perty good too. :) 

Chicken Salad

Chicken Salad = easy peesy lemon squeezy....

I am not quite sure exactly what I put in this particular Chicken Salad, but I believe it was along these lines.  Note - Chicken Salad is really made "to taste" - so I had some fun with it.


Ingredients: 
 - makes at least 4 female servings -

• Chicken (no way!) - the chicken I used was already seasoned from another meal and I just shredded 3 breasts with two forks (Kelsey Note - Rotisserie chicken is the best for this if you can find it....)
• 1 Onion, diced (red is ideal)
• A few globs of Mayonnaise (depending on how much you like mayonnaise)
• Plenty of Montreal Seasoning (to taste) 
• A sprinkle of Chili Powder (gives it a little kick) 
• Salt (to taste)

Serve with bread or crackers....that is if you don't eat it all while you are making it. :) 

Creamy Onion Sauce over Chicken & Pasta

Creamy...Chicken...Pasta - when I hear those words, I come running!  So you can imagine my delight when I see this recipe with just that.  Of course I had to try it and it seemed like a perfect meal for this frigid Saturday. (ok..ok..it's not frigid, but I just back from Florida so it is cold to me. :D)  Anyways, I kind of followed the recipe and kind of not... so I will post the recipe and also post some of my own notes.  (I doubled the recipe...)

http://allrecipes.com//Recipe/creamy-chicken-on-linguine/Detail.aspx

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 clove garlic, minced
• 3 skinless, boneless chicken breast halves
• 1 (16 ounce) package fettucini pasta
• 1 onion, chopped
• 1 cube chicken bouillon, crumbled
• 1/2 cup water
• 1 1/4 cups heavy cream
• 3/4 cup milk
• 1 cup grated Parmesan cheese
• A drizzle of chipotle powder (for a little kick :D)

Directions

1. In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
2. Meanwhile, cook pasta according to directions on package. Drain.
3. Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
4. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Dear February:

You are quite the long, dreary month.   You keep changing your mind about the weather and I am not sure I can keep up... But never fear, with the help of Pioneer Woman and Swing Dancing music I can cure the February blues with this Chicken Tortilla Soup.  I know, I know it's my second soup, but what can I say - soup is the answer to every "I don't know what to cook" question.  And today I wanted something spicy, full of veggies (minus tomatoes -yuck -), and not creamy (gasp!).  So I undertook this fun recipe from the Pioneer Woman (love her - she is the cook I aspire to be one day = living on a ranch, homeschool mom, photographer, witty, gorgeous, etc).  I changed/added a few things because of what was in the pantry today (who wants to go out shopping for one meal!).  


Here is the website I got it from: http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/

 Ingredients

• About half of a Rotisserie Chicken 
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1-1/2 Diced Onion
• I large Red Bell Pepper
• 3 cloves Garlic, Minced
• 15 ounces, fluid Chicken Stock
• 6 cups Hot Water
• Half a jar of White Corn & Black Bean Salsa
• A few spoonfulls of average Salsa
• 2 cans (15 Oz. Can) Black Beans, Drained
• 1 can (15 Oz. Can) White Kernel Corn, drained
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Preparation Instructions

Mix cumin, chili pepper, garlic powder, and salt together.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic  (Kelsey NOTE: I forgot to put the garlic in here, so remember next time!). Stir and begin cooking, then add some of the spice mix. Stir to combine, then add shredded chicken more spices and stir.

Pour in chicken stock, water, corn, salsa and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, covered.

Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

This was before I put the tortilla's in.... Kelsey Note: don't use anything else besides corn tortillas because you don't want to spend another 15 minutes of your life picking out the mushy mess that once was another type of tortilla... trust me, future self - you don't.... 

Bacon Corn Chowder

I decided it was just getting cold enough to make my favorite soup - Bacon Corn Chowder!  It is my first time experimenting with soup, so I was a little scared with how it would turn out.  BUT, thankfully, it was delicious!  :D 

I used Rachel Ray's recipe (http://www.rachaelrayshow.com/food/recipes/bacon-corn-chowder-crab/) as a starter and then just added some/subtracted some ingredients to make my own version.  Here is what I used - 

Ingredients

• 2 Large cans of white kernel corn, drained
• 4 cups water
• 2 cups chicken stock
• 1 pound bacon, cooked to crispy and coarsely chopped
• About 6 potatoes, peeled and cut into 1 1/2-inch cubes
• 3 medium onions, coarsely chopped
• 4 cloves garlic, grated
• 2 big red bell peppers, seeded and finely chopped 
• 2 quarts milk
• 1 teaspoon (or more) hot sauce

Cooks note - I do think I could have used less red peppers.  Over time they just turned to mush and weren't that good in the soup.

Preparation

Place a large pot over medium-high heat with the water and chicken stock. Bring liquid up to a bubble and reduce heat to medium-low. Add potato.  Keep at a low heat and let simmer for about 10 mins or until potatoes begin to soften.  Add onion, bacon, garlic, red pepper, and corn kernels to the pot. Let sit for another 10 minutes. Add milk, hot sauce and bring to a bubble (careful to not let milk burn). Reduce heat to medium-low, and simmer chowder until potatoes are tender, about 15 minutes.  Season with salt and pepper as desired.   

Serve hot with a good role or let sit for a few days so the flavors can marry each other.   :) 

French Toast

While my parent's were gone, I decided to actually make breakfast for those here.  I had heard that French Toast was easy to make, so I thought I would try it.  And let me tell you, it was easy and very good.  I used a random recipe off the internet and made them, grilling and all.  (can you tell that I am proud of myself...sadly...)  http://allrecipes.com/Recipe/French-Toast-II/Detail.aspx

Here is my copy of the recipe with some added thoughts...

• 4 eggs
• 3/4 cup milk
• 3 tablespoons brown sugar
• 1 teaspoon ground nutmeg
• 12 slices white bread
• Hand full of cinnamon sugar to sprinkle on the sizzling bread

Directions

1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
2. Soak bread slices in the egg mixture until saturated.
3. Heat a lightly buttered griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

NOTES: only soak the bread for like 10 seconds each way.  The bread absorbs the batter very quickly and you don't want them soggy. 

Hawaiian Chicken Kabobs and Nutty Caramel Topped Brownies

I would put this meal under a nice summer recipe.  In fact, that is what I found this under on cooks.com.  The chicken was light and flavorful and the brownies were rich and mouth watering.  I grilled the chicken and veggies myself, which was one of the first times I have grilled something fully.  I had to race against a storm while grilling, so that was interesting.  Here I am trying to figure out this grilling process and I am being blown about by wind and lightening is flashing all around me.  The minute I got inside with the food, it started to pour...God's providence?  I think so too.. :)  You can find the original kabobs recipe at this site: http://www.cooks.com/rec/view/0,1739,158186-230192,00.html  I had it with rice and green beans.  Below is the copied recipe with some changes from me:

CHICKEN KABOBS HAWAIIAN (feeds 6)

MARINADE: (x2 I doubled the recipe)  1/2 c. soy sauce 1 c. pineapple juice 1/4 c. brown sugar 1/8 tsp. garlic powder 1/8 tsp. onion powder 1/4 tsp. ground ginger 1 1/2 tbsp. lime juice KABOBS: 9 boneless chicken breasts, thawed and cut into small cubes 2 red peppers Pineapple chunks 1 whole small onion, cut into 1 1/2 inch pieces I carton of cherry tomatoes In medium nonmetal bowl, combine all marinade ingredients, mix well. Place chicken into marinade, setting aside a a small bowl of it for when you are grilling the chicken. Cut up vegetables and fruit and place on kabobs. After at least an hour of marinating, stick chicken on kabobs.  Place kabobs on grill about 8 inches from medium hot coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning and brushing frequently with marinade. Serve hot with rice, salad, or even plain.

Desert:

I went last week to a Pampered Chef party and it inspired me to get cooking.  (As cheesy as that may sound...)  :)  I went on their website and found some great recipes I will probably try soon.  This brownies recipe was on there: http://www.pamperedchef.com/recipe_search/recipe.jsp?id=75030
Here is the copied one with my added changes:

Ingredients:

1	pkg (12 oz) semi-sweet chocolate morsels, divided
1	pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4	cup packed brown sugar, divided
1 1/2	cup salted walnuts and pecans 1 bottle of Caramel ice cream topping
Directions:

1. Preheat oven to 375°F. Fully oil down a 12 inch baking pan (or any size depending on how thick you want the brownies). Chop 1 1/2 cups of the chocolate morsels. In a metal mixing bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly.
2. Finely chop up the mixed nuts. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, place remaining 1/2 cup chocolate morsels in microwave and heat on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. After taking out the brownies, sprinkle remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies.  Drizzle caramel topping on top of chocolate.  Cut into squares; serve with warm ice cream, if desired.  
5. Other topping options - shredded white chocolate (white chocolate chips run through a cheese grader) Crushed hard caramel candy (mash hard caramel candy and sprinkle over brownies just before you get them out of the oven so the caramel can start to melt into the brownies) 

Yield: 24 servings