Tuesday, July 28, 2015

Chipotle Beer Chili with Roasted Corn Crema


While it's not quite tailgate season, sometimes you just need a bowl of hearty chili - and this one does not disappoint! This chili is chock full of vegetables and lean beef and the flavor is taken to the next level thanks to the beer and chipotle peppers. The corn crema adds a nice summery pop of freshness and it's wonderful sweet flavor really helps to tie everything together. 


1. Preheat oven to 450. Line a baking sheet with foil.
2. Make crema: Place corn kernels in an even layer on the prepared baking sheet, drizzle with olive oil and season with salt. Roast for 15 minutes; allow to cool slightly.

3. In a small bowl, combine the roasted corn, sour cream and lime juice. Cover bowl with plastic and place in the fridge.


4. Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion, sweet potato and red pepper and cook until lightly softened, about 3 minutes.


5. Add ground beef, chili powder, garlic powder and salt and cook for 3 minutes, stirring often. Add beans and chipotle peppers and cook for 1 minute longer.


6. Add tomatoes and beer and bring mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes. (As the chili cooks, break up the tomatoes with the back of a wooden spoon.)


7. Ladle chili in bowls and garnish with crema.


Chipotle Beer Chili with Roasted Corn Crema
Serves 6

All you need:
Crema
1/2 cup fresh corn kernels (about 2 ears of corn)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/2 cup sour cream

2 tablespoons olive oil
1 small yellow onion, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
1 1/2 pounds 90% lean ground beef
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons kosher salt
1 (15 oz.) can kidney beans, drained and rinsed
2-3 canned chipotle peppers in adobo, chopped (make it as spicy as you like)
1 (28 oz.) can whole peeled tomatoes
1 (12 oz.) brown ale

All you do:
1. Preheat oven to 450. Line a baking sheet with foil.
2. Make crema: Place corn kernels in an even layer on the prepared baking sheet, drizzle with olive oil and season with salt. Roast for 15 minutes; allow to cool slightly.
3. In a small bowl, combine the roasted corn, sour cream and lime juice. Cover bowl with plastic and place in the fridge.
4. Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion, sweet potato and red pepper and cook until lightly softened, about 3 minutes.
5. Add ground beef, chili powder, garlic powder and salt and cook for 3 minutes, stirring often. Add beans and chipotle peppers and cook for 1 minute longer.
6. Add tomatoes and beer and bring mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes. (As the chili cooks, break up the tomatoes with the back of a wooden spoon.)
7. Ladle chili in bowls and garnish with crema.

Monday, July 20, 2015

Tilapia with Pina Colada Salsa




1. Combine salsa ingredients in a food processor for about 5 seconds (you want it to be slightly chunky). Transfer to a bowl.




2. Coat a large skillet with cooking spray and turn heat to medium high. Season tilapia on both sides with salt and cook for 3 minutes per side.

3. Serve tilapia topped with a large scoop of salsa.


Tilapia with Pina Colada Salsa
Serves 4

All you need:
1/2 ripe pineapple, cored and diced
1 ripe mango, peeled and diced
1/4 cup unsweetened flaked coconut
1/4 bunch cilantro
1/2 small red onion, diced
1 jalapeƱo, halved and seeded
Salt, to taste

4 tilapia filets

All you do:
1. Combine salsa ingredients in a food processor for about 5 seconds (you want it to be slightly chunky). Transfer to a bowl.
2. Coat a large skillet with cooking spray and turn heat to medium high. Season tilapia on both sides with salt and cook for 3 minutes per side.
3. Serve tilapia topped with a large scoop of salsa.

Tuesday, July 14, 2015

Blueberry Basil Pops



It's blueberry season and I am fortunate enough to live right where they are grown so I know I'm getting the freshest berries around. With 90 degree days right around the corner, I love having a cold, sweet treat waiting for me in the freezer. These popsicles are the perfect combination of sweet and tart, and the basil gives them the ultimate fresh factor. 


1. Combine all ingredients in a blender or food processor until smooth.

2. Split the puree among popsicle molds.



3. Freeze 5-6 hours then enjoy!



Blueberry Basil Pops
Makes 12 popsicles

All you need:
3 pints fresh blueberries
5 fresh basil leaves, chopped
Juice of 1 lemon
1 (8 oz.) can crushed pineapple, drained
1/4 cup sugar
1/2 cup water

All you do:
1. Combine all ingredients in a blender or food processor until smooth.
2. Split the puree among popsicle molds.
3. Freeze 5-6 hours then enjoy!

Friday, July 10, 2015

Pork Tenderloin with Cherry-Mango Relish



Cherry season is upon us (I think I ate a whole pound last night - no joke). Although cherries are great in baked goods, they also pair wonderfully with pork, chicken and fish. This salsa wakes up your taste buds thanks to the sweet cherries and mango, spicy jalapeno and cooling mint. If you have any extra relish, scoop it up with some tortilla chips!


1. Preheat oven to 350.
2. Place relish ingredients in a food processor and pulse until combined, but still slightly chunky. Transfer to a bowl and set aside.



3. Season pork with salt and pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add tenderloin and cook until browned, about 10 minutes, turning as needed to brown evenly. Transfer skillet to the oven and cook for 10 minutes longer. Place tenderloin on a cutting board to rest and tent with foil.




4. Bring water to a boil in the skillet over medium-high heat, scraping up any browned bits.


5. Slice pork and place on a platter; pour juices over. Top with relish and serve.



Pork Tenderloin with Cherry-Mango Relish
Serves 3-4

All you need:
Relish
1 cup dark sweet cherries, pitted and halved
1 ripe mango, peeled and diced
1 shallot, diced
1 small jalapeno, seeded and diced
Juice of 1 lime
5 fresh mint leaves, chopped
2 tablespoons olive oil
1 tablespoon honey
Salt and pepper, to taste

2 teaspoons olive oil
1 pound pork tenderloin
1/3 cup water

All you do:
1. Preheat oven to 350.
2. Place relish ingredients in a food processor and pulse until combined, but still slightly chunky. Transfer to a bowl and set aside.
3. Season pork with salt and pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add tenderloin and cook until browned, about 10 minutes, turning as needed to brown evenly. Transfer skillet to the oven and cook for 10 minutes longer. Place tenderloin on a cutting board to rest and tent with foil.
4. Bring water to a boil in the skillet over medium-high heat, scraping up any browned bits.
5. Slice pork and place on a platter; pour juices over. Top with relish and serve.