Say hello to your new go-to weeknight sauce: Smoky Chipotle Dressing!
Not only is it the perfect balance of smoky, sweet, and spicy, but it requires just 1 bowl, 5 minutes, and 6 simple ingredients to prepare! Let’s do this.
How to Make Chipotle …
Say hello to your new go-to weeknight sauce: Smoky Chipotle Dressing!
Not only is it the perfect balance of smoky, sweet, and spicy, but it requires just 1 bowl, 5 minutes, and 6 simple ingredients to prepare! Let’s do this.
How to Make Chipotle Dressing
Making this recipe is seriously simple.
Add all the ingredients (except water) to a bowl and stir to combine.
I’ve craving a new sweet potato hash! I mean, sure, top anything with an egg and I am THERE. Or here. Actually, right now, I wish that I was THERE so it meant that I was somewhere other than my house. You get the gist. Breakfast for dinner is pretty much my favorite thing ever. […]
I mean, sure, top anything with an egg and I am THERE. Or here.
Actually, right now, I wish that I was THERE so it meant that I was somewhere other than my house. You get the gist.
Breakfast for dinner is pretty much my favorite thing ever. We go through spurts of having breakfast for dinner once a week, and I love it.
First, it’s comfort food. I will never think otherwise, because when I was probably 15 years old, my mom made me a scrambled egg, crispy ham and mustard sandwich (I know, are you freaking out?) and told me that it was comfort food. It’s lived in my brain ever since.
Second, the options are endless!
Sweet breakfast? Savory? Do I want pancakes or potatoes and eggs? Maybe I’ll just make waffles AND bacon AND eggs so I can have sweet and savory.
Truly, everyone loves it and it adds a nice variety to the week. Especially if you’re not someone who ever eats eggs or pancakes for breakfast. We’re usually not, aside from the occasional weekend.
Eddie almost ALWAYS requests some sort of potato skillet hash when we’re doing breakfast for dinner. And this isn’t the first time I’ve shared one here on the blog. I’ve done this sheet pan sweet potato hash that you all go crazy for! It’s wonderful.
I start this whole thing off with some chopped bacon for extra flavor. If you don’t eat bacon, just skip it! You’re going to cook onions, garlic and sweet potato with a few different spices – hearty ones like chipotle chili pepper that add some heat. Once everything is golden and soft, toss in some cooked quinoa if you have it.
The quinoa makes it even more satisfying but I secretly love it for the texture.
I also like to toss in some corn! Use frozen or canned – whatever you have on hand. This brings a sweetness to the dish that is just perfect with the chipotle.
Once that’s ready – crack in your eggs. They will cook right in the skillet and you can prepare them to the level of doneness you prefer. I love this because you can add eggs at different times for different people!
Finish off the skillet with sliced avocado if you have it. It brings a creaminess to the skillet and cutes the heat.
Then lime, fresh chives or scallions – any herbs you may have for a hint of freshness.
This is a fabulous pantry meal, plus eggs! Can’t beat it.
This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!
Course Breakfast, Main Course
Cuisine American
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 2to 4 people
Author How Sweet Eats
Ingredients
2slicesbacon,chopped
1sweet onion,diced
2garlic cloves,minced
3sweet potatoes,peeled and chopped into 1-inch cubes
1tablespoonchipotle chili powder
1teaspoonsmoked paprika
¼teaspoonsalt
¼teaspoonfreshly cracked pepper
1tablespoontomato paste
1cupcooked quinoa
⅔cupcorn,frozen or thawed is fine!
2 to 4large eggs
1avocadothinly sliced
2tablespoonschopped cilantrofor topping
1tablespoonchopped chivesfor topping
Instructions
Heat a large (10 or 12 inch) skillet over medium-low heat and add the bacon. Cook until the bacon starts to become crispy and most of the fat has rendered. Stir in the onion and garlic. Cook, stirring often, for 2 to 3 minutes until the onions soften.
Stir in the sweet potatoes. If you feel that you need more fat in the skillet, add 1 teaspoon of olive oil or butter. Stir in the chili powder, smoked paprika, salt and pepper. Cover the skillet and cook, stirring often, for 10 minutes, or until the potatoes start to soften. If at any time you feel like the potatoes aren’t softening and the skillet is dry, you can stir in 1 to 2 tablespoons of water and cover the skillet again.
Uncover the skillet and stir in the tomato paste. Cook for 1 to 2 minutes so the flavor develops in the pan. Stir in the quinoa if you’re adding it - stir until it’s fully incorporated into the potatoes. Stir in the corn. If you’re using frozen corn (it works!) just stir and cook for a few minutes until it’s thawed and warm.
Now it’s time for the eggs! Keep the skillet over medium-ish heat and crack the eggs into the skillet with the potatoes. Cover the skillet and cook until your egg whites are fully cooked.
To serve, top with sliced avocado, fresh chopped chives and cilantro and a spritz of lime.
I was recently tagged in a debate on Twitter, where some of the people objected to having to scroll down a post to get to the recipe, because they didn’t like scrolling. (Which was odd, since unless I’m doing it wrong, don’t you need to scroll to use Twitter?) The discussion also tapped into a few people’s dislike of a longer headnote before a recipe…
I was recently tagged in a debate on Twitter, where some of the people objected to having to scroll down a post to get to the recipe, because they didn’t like scrolling. (Which was odd, since unless I’m doing it wrong, don’t you need to scroll to use Twitter?) The discussion also tapped into a few people’s dislike of a longer headnote before a recipe in cookbook. Personally I don’t find it all that much trouble to avert my eyes down when reading a book. Nonetheless, I’m going to get right to this Slow-Cooked Chipotle Pork recipe.
Oh my gosh. This might be the best skillet cornbread of my life. It’s fluffy and sort of sweet and crunchy at the edges and everything I want cornbread to be. One of my favorite ways to surprise Eddie is by making cornbread to go with a meal. HE LOVES IT. I mean, loves love […]
Oh my gosh. This might be the best skillet cornbread of my life.
It’s fluffy and sort of sweet and crunchy at the edges and everything I want cornbread to be.
One of my favorite ways to surprise Eddie is by making cornbread to go with a meal. HE LOVES IT. I mean, loves love loves it. Like, loves it to a point that when we had a chili bar for Max’s first birthday, I ordered two pans of cornbread from a local restaurant and Eddie called and changed the order to FOUR pans.
That’s cornbread dedication.
Also, I was right. It was too much cornbread.
But it was delicious while it lasted!
So THIS cornbread. It’s so delicious and has texture and tastes almost like cake. Cornbread cake!
I’ve made plenty of cornbreads here on the blog before, but it’s been so long and I’ve never made the bread just in the skillet. I LOVE how this turned out. It’s thick and fluffy, the edges are crisp and it has the nicest crumb. I based mine on this recipe which calls for using a 10 inch skillet, but I used a 12 inch and it still works great- it’s just a little thinner.
There is loads of flavor – I used sweet corn kernels over creamed corn. And plain greek yogurt! It gives it such a tender bite.
Oh wait, the butter!
I’ve made lots of compound butters over the years (there are four amazing ones in The Pretty Dish too!) and they are something I love to have on hand. That’s why they are so delish to make – you will probably have extra, can stick it in the fridge and use it SO many different ways.
P.S. this chipotle honey butter is amazing on sweet potatoes. Just sayin’.
For the butter, I like to add honey and adobo sauce from a can of chipotles. I add one (or even just a half) or a diced chipotle pepper, trying to somewhere discard as many seeds as I can. Because seeds are sneaky and definitely hide in the adobo sauce and that makes it spicy!
Now doesn’t this just look like the perfect weekend treat? Make a pan now and you can enjoy it!
Skillet Cornbread with Chipotle Honey Butter
Skillet Cornbread with Chipotle Honey Butter
This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.
1 ¼ cups all purpose flour
1 ½ cups finely ground cornbread
1 tablespoon baking powder
1 teaspoon salt
⅔ cup sugar
¾ cup unsalted butter, (at room temperature)
4 large eggs, (lightly beaten)
1 cups sweet corn, (fresh or frozen is fine)
1/3 cup plain greek yogurt or sour cream
chipotle honey butter
½ cup unsalted butter, (softened)
1 tablespoon honey
½ to 1 chipotle pepper in adobo, (diced and some seeds discarded)
2 teaspoons adobo sauce from a can of chipotles
pinch of cinnamon
pinch of salt
Preheat the oven to 400 degrees F. Place a cast iron skillet in the oven while you prep the batter.
In a large bowl, whisk together the flour, cornbread, baking powder and salt.
In a small bowl, stir together the softened butter and sugar with a wooden spoon until combined, so it’s almost like the texture of sand. (Most of the sugar will be absorbed by the butter!)
Add the eggs, corn and yogurt to the butter mixture. Whisk until combined (it won’t be smooth). Add the wet ingredients to the dry and mix until they are just incorporated. Don’t overmix!
Remove the skillet from the oven and pour the batter into the center. It will mostly stay in the center and you can use a spatula to slightly smooth it out and spread it to the sides, but don’t overdo it.
Bake the cornbread until golden and set in the center, about 35 to 45 minutes. Let cool slightly before serving with the chipotle honey butter!
chipotle honey butter
Stir together all ingredients until combined. This stays great in the fridge for a week.
Skillet enchiladas for the win today. There is no shortage of enchiladas here on the blog, but let’s just add another to the mix. Why not? I get bored with everything after I make it a few times anyway, so let’s go. This is such an easy, perfect weeknight meal. Use some leftover chicken (or […]
There is no shortage of enchiladas here on the blog, but let’s just add another to the mix. Why not? I get bored with everything after I make it a few times anyway, so let’s go.
This is such an easy, perfect weeknight meal. Use some leftover chicken (or a rotisserie!) and make your own sauce so the flavorful is out of this world. It will come together quickly and the leftovers are DELISH.
I’m declaring that these skillet enchiladas are technically easier than my traditional ones because we lose a step and a dish! Which makes it only slightly simpler to put together but for some reason, it FEELS much easier. You know?
I mean, anytime I have less dishes in my life is a good time. If you even knew how many dishes I wash in this house. It is absolutely insane.
So! First things first.
I always make my enchilada sauce in a skillet or saucepan and this time, I got lazy and decided to just add my enchiladas right to that same skillet. But like, actual rolled up enchiladas – not just layered tortillas. Instead of scooping out of the sauce and placing it in a baking dish with the enchiladas and then pouring the rest over top…
NOPE! Everything is going directly into the skillet. Boom.
P.S. if you want a throw-it-all-together skillet dinner, I made one here a few years ago.
Our kicker ingredient here is chipotle peppers in adobo sauce. We’re mostly adding the adobo sauce to our enchilada sauce and it will give it the perfect spicy flavor. I like to then add a touch of the enchilada sauce to the chicken mixture before rolling it in the tortillas.
That alone is delicious enough to scoop up with tortilla chips. Wish I was eating it right now.
This cheesy goodness is everything!
I’ve said it a million times but enchiladas have a little special place in my heart because they was one of the first meals I ever cooked for Eddie, waaaay before I REALLY knew how to cook. Since then, my enchiladas have become even more flavorful since nearly everything is homemade and they are just.so.good.
So, dinner tonight!!
Chipotle Chicken Skillet Enchiladas
Chipotle Chicken Skillet Enchiladas
Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.
chipotle enchilada sauce
2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups low-sodium chicken stock
15 ounces tomato sauce
2 tablespoons tomato paste
1 chipotle pepper, diced ((as many seeds removed as you can get))
2 tablespoons adobo sauce from a can of chipotle chilis
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
chipotle chicken filling
1 ½ cup shredded chicken
½ teaspoon chipotle chili powder
¼ cup sliced green onions
½ cup enchilada sauce
1 cup monterey jack cheese, (freshly grated)
10 to 12 tortillas, (4-inch size (flour or corn!) )
Heat a large skillet (either 10-12 inches) over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes.
Add in all the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes. Turn off the heat.
Once the sauce has cooked a bit, scoop out ½ cup to reserve for the chicken mixture. If you want, you can also scoop some out here to top the enchiladas, but I find it’s equally as easy to scoop it up from the sides of the skillet for topping.
In a large bowl, toss together the chicken, chipotle chili powder, green onions and enchilada sauce. Mix it well to make sure all the chicken is covered. Toss the chicken with ½ cup of the cheese.
Take each tortilla (you can use flour or corn, it’s your call!) and place 2 to 3 tablespoons of the chicken mixture in the center. Roll it up tightly and place it directly in the skillet on top of the enchilada sauce. Repeat with remaining tortillas and chicken mixture.
Use a spoon to scoop up enchilada sauce from the sides, covering all the tops of the tortillas. Sprinkle with the remaining cheese.
Bake the enchiladas for 20 to 25 minutes, until the cheese is golden and bubbly. Top the enchiladas with cilantro, green onions, anything else you love! Serve!
I don’t want to admit to you how many times I’ve written and then rewritten this post. What can you say about a potato tian? It’s crispy! It’s delicious! There’s chipotle peppers in it! It looks fancy, but it’s reall…
I don’t want to admit to you how many times I’ve written and then rewritten this post. What can you say about a potato tian? It’s crispy! It’s delicious! There’s chipotle peppers in it! It looks fancy, but it’s really easy! I wanted to make a sweet potato tian for Thanksgiving, but I couldn’t get it right so I decided to shelve the idea for a while. When I finally revisited it, I was feeling pretty tired of sweet potatoes, so I used Yukon Gold potatoes instead. And then, finally (FINALLY!), it turned out how I had envisioned. I suspect that Russet potatoes would work out well too, but make sure you buy small ones because the big ones might be harder to pack into a baking dish. Freezing Leftover Chipotle Peppers New topic! I love using chipotle peppers in my cooking, but most recipes only call for a small amount and then you’re left with an entire can of them sitting in the fridge. (And you can’t throw away the leftovers! Or at least I can’t. My mom always told me that people who waste food go to hell and if I’m going to go to hell, it’s going […]
This dish has become a weeknight staple anytime we’re craving tacos, burrito bowls, salads, enchiladas, and basically anything Mexican inspired.
It’s easy, requiring just 1 pan and 30 minutes to make, and you likely have all of the ingredi…
This dish has become a weeknight staple anytime we’re craving tacos, burrito bowls, salads, enchiladas, and basically anything Mexican inspired.
It’s easy, requiring just 1 pan and 30 minutes to make, and you likely have all of the ingredients you need on hand to make this dinner happen like right now.
We even include three vegan-friendly options in the notes so everyone can join the fun.
Yes, we’re doing it. We’re making broccoli cheddar burgers! If you would have told me ten years ago that I’d be making broccoli cheddar burgers for my blog, I would have laughed in your face. Maybe even five years ago. Crazy! But here we are. Making these darn broccoli cheddar burgers and LOVING THEM. Remember […]
Yes, we’re doing it. We’re making broccoli cheddar burgers!
If you would have told me ten years ago that I’d be making broccoli cheddar burgers for my blog, I would have laughed in your face. Maybe even five years ago.
Crazy!
But here we are. Making these darn broccoli cheddar burgers and LOVING THEM.
Remember last year when I made these (slightly controversial, hahaha) veggie burgers? They are the BEST veggie burgers I’ve ever had (though p.s. I have an incredible black bean burger coming in my next book!), with tons of texture and flavor and bite. I never expected to love veggie burgers like I love them. Oddly enough, I actually find myself craving them!
And I used the base of that recipe for these. So they are a little high maintenance. But in years of testing (I mean, literally, years), I’ve found that the best veggie burgers ARE a little high maintenance. They contain a few wild ingredients (cashews! oats!) to give them texture. But it’s all worth it in the end because the flavor is fantastic.
And while it’s never my goal to replicate the texture and feel of a beef burger, it is my goal to make sure I don’t have a veggie burger that resembles mush on a bun. No thank you.
ANYWAY.
The inspiration from these burgers came from Emilia. Yes, my adorable little chubba bug toddler who eats EVERYTHING in the universe. It’s the best thing ever. Makes my heart so happy.
One of her favorite things to eat are the broccoli cheese “nuggets” that I make when I’m pressed for time. She absolutely loves them and honestly… they are pretty great if you enjoy the broccoli cheese combo.
I mean, cheese. Who can resist?
Since Emilia already loves broccoli and since it took me nearly 30 years to enjoy it, I am adamant on keeping this love going. I’ve been making allll the broccoli things that I can while occasionally throwing some cheese in there.
By occasionally, I mean almost always.
For myself, at least.
These burgers work great on a bun. Top them with a chipotle honey mayo like I have listed in the recipe or even eat them as a patty without a bun. They are delish that way, especially when crumbled on a salad.
Now maybe if I had eaten my broccoli like this way back when…
Broccoli Cheddar Burgers
Broccoli Cheddar Quinoa Burgers
These broccoli cheddar burgers are a veggie burger dream! A little high maintence, but packed with flavor and can be made ahead of time!
1 cup cooked quinoa, (cooled)
1 14 ounce can of chickpeas or cannellini beans, (drained)
16 ounces broccoli florets, (chopped)
1 1/2 tablespoons olive oil
1 sweet onion diced
4 garlic cloves minced
½ cup chopped unsalted cashews
1 tablespoon old fashioned oats
¼ cup mayonnaise
1 large egg yolk
1 teaspoon smoked paprika powder
½ teaspoon honey
1 cup freshly grated sharp cheddar cheese
¼ teaspoon salt
¼ teaspoon pepper
sliced sharp cheddar or your favorite cheese for serving
4 to 6 buns for serving
chipotle honey mayo
1/2 cup mayonnaise
2 teaspoons honey
1 chipotle pepper
1 teaspoon adobo sauce
Preheat the oven to 350 degrees F.
Line two baking sheets with aluminum foil and spray with nonstick spray. Spread the beans on one sheet in a single layer. Spread the chopped broccoli on the other sheet in a single layer. Sprinkle the broccoli with salt and pepper. Roast the beans and broccoli for 12 to 15 minutes, until the beans split open and the broccoli cooks a bit.
While the beans and broccoli are roasting, heat a skillet over medium low heat. Add the olive oil, diced onion and garlic and cook until softened, about 5 to 6 minutes.
At this time, you can also pulse the cashews and oats in your food processor until they are finely chopped. Don’t wash the food processor because we will be using it again!
In a large bowl, stir together the mayo, egg yolk, smoked paprika and honey. Stir in the sautéed onion mixture, quinoa, the beans and the broccoli. Add in the oats and the cashews. Use a potato masher or fork to smash the mixture together until it is somewhat combined. Take 1/3 of the mixture and place it back in the food processor. Pulse it a few times until it’s all very finely chopped and combined, then transfer it back to the large bowl. Stir in the cheddar cheese, salt and pepper. Mix everything together (I suggest using your hands – it will be sticky!) until combined.
At this point, form the mixture into patties or burgers – whatever the size of your bun is! You can go with 4 or 6 patties – or even smaller for slider size. You can stick the patties in the fridge until it’s time to use them, meaning that you can make them ahead of time. You don’t have to refrigerate them before cooking, but sometimes I find that refrigerating them for 20 minutes can be helpful.
When you’re ready to cook, heat a large nonstick skillet over medium heat. Add a high heat oil – like canola, grapeseed or coconut. Once the oil is hot, add the patties and cook them for 5 to 6 minutes on each side. Be gentle when flipping to ensure they don’t fall apart! A minute or so before removing them from the skillet, add a slice of cheddar on top so it melts.
Serve on buns with the spicy mayo and tomato.
As a note, these cannot be grilled on an outdoor grill (like most homemade veggie burgers can’t!) – they will fall apart. You can, however, place a cast iron skillet on the grill and cook them outdoors that way.
chipotle honey mayo
Whisk all ingredients together in a bowl until combined.
Creamy vegan ranch dressing gets a serious upgrade from a dose of heat. Ready for this?
This dressing is simple to make, requiring 1 blender, simple ingredients, and just over 30 minutes to prepare (which mostly accounts for soaking cashews).
It star…
Creamy vegan ranch dressing gets a serious upgrade from a dose of heat. Ready for this?
This dressing is simple to make, requiring 1 blender, simple ingredients, and just over30 minutes to prepare (which mostly accounts for soaking cashews).
It starts with soaked, drained cashews blended with vegan “buttermilk,” fresh garlic, salt, pepper, onion powder, vinegar, maple syrup, and fresh dill.