what to do?~
By Sarah | June 5, 2010
Don’t even get me started on the cast-on-itis I’ve had (apparently I suffer this common knitting malady on a regular basis. It’s like clockwork).
After casting on for so many different projects that I now need to complete them (complete. frog. potato. potatoe.) so I can free up some knitting needles (sizes 5, 6, 7 and 8, I’m talking to you), I’m this close to being done with Wandering the Moor. (Lace and I. We have a bit of a complicated – not quite a love hate, but close – relationship). It’s a pretty quick knit, or would be if I didn’t keep messing up on row 15. Four times. We had to go our separate ways for a couple of days, the shawl and I. But, now, we’ve reached an tentative truce and things seem to be coming along swimmingly.
There has been lot’s of gardening, farmer’s market shopping and cooking going on as well. Mr. Plucky got it in his head that I needed to make him a brisket (BTW~ Smitten Kitchen, if you haven’t seen the SK website, you must. Now. Go ahead, I’ll wait), and, with all the gardening work he’s been doing it was my solemn duty to oblige. I find he works much better when tempted with food. Especially beef.
The brisket recipe calls for one (two if you can handle the heat) chilpotle pepper in adobo sauce. My question is, what to do with the rest of the can? Any recipes out there you can recommend? Should I freeze them? Seems such a shame to have to throw the rest of the can away.
Shelbie’s succulents
Fresh cut bouquet from the farmer’s market. Don’t you just love spring?
13 Comments
Christine on June 5, 2010 at 5:58 pm.
I like this slow cooker chicken taco that uses those peppers:
http://www.marthastewart.com/recipe/chili-chicken-tacos
super easy too!
Zonda on June 5, 2010 at 6:59 pm.
Beautiful flowers and your little garden area
Hoping your shawl behaves now!
Shirley on June 5, 2010 at 7:09 pm.
Love the Wandering the Moor shawl. It’s now in my faves on Ravelry.
I freeze the extra chipotle in adobe in small quantities (enough for one recipe). I do the same with leftover tomato paste when a recipe calls for just a tablespoon. Works great.
Taylor on June 6, 2010 at 6:45 am.
Put a single chipotle and a little bit of the sauce in a blender with 1/4 to 1/2 c each of mayo and sour cream. Makes an awesome smoky spicy sauce for eggs, turkey burgers… Any mild, savory base.
LJo on June 6, 2010 at 8:24 am.
I have a recipe for the peppers! I will type it out and send it your way. It is for chicken. You put the peppers and cream cheese and other stuff in a blender. It becomes a sauce that you bake chicken in! Gimme a lil bit!
Beckly on June 6, 2010 at 9:32 am.
I just had to comment to say that I love the old tin bucket filled with plants! It is such a neat idea. It has me wanting to search around here for something similar. Too cute and creative! (Not suprising coming from your family)
LJo on June 6, 2010 at 11:34 am.
This is from the book Los Barrios by Diana Barrios Trevino. It’s the cookbook from a great restaurant in San Antonio. I make everything in this book! I just had the tomato queso. Yummy
Chicken Chipotle
4 skinless, boneless chicken breasts
1/2 cup chopped onion
2 garlic cloves
1 tablespoon salt
8 oz package cream cheese..room temp
1 cup milk
2 canned chipotle chiles
salt and pepper to taste
1/8 teaspoon paprika
Place chicken breasts, onion, garlic cloves, and 1 tablespoon of salt in large pot and add water to cover. Bring to a boil and cook for 20 minutes. Drain well.
Meanwhile, preheat the oven to 325. Grease 9×13 baking dish.
combine the cream cheese, milk, chiles, and salt and pepper in a blender and blend well.
Place the chicken in the prepared baking dish, Pour the sauce over the chicken and sprinke with the paprika. Bake for 20 minutes.
Serve this chicken with Mexican Rice and charro-style beans along with corn tortillas. I often heat the tortillas over an open flame, allowing the edges to burn a little.
Carrie Licatovich on June 6, 2010 at 12:58 pm.
I would LOVE to have the recipe that LJC above is sending to you – can I have a copy of it too?
Jodi on June 6, 2010 at 1:06 pm.
What great photos! I love Shelbie’s succulent garden. Wandering the Moor has been one of my favorite patterns to knit, and it looks great in that yarn.
Yes, go ahead and freeze the chipotle peppers in adobo sauce! They sometimes stain tupperware, so be aware of that. It works better if you freeze them in small batches, as otherwise you have to defrost the whole parcel, which is a pain.
Sometimes I just substitute chipotle chile powder for the peppers in adobo sauce, and it generally works great!
susan on June 6, 2010 at 5:10 pm.
You don’t have to freeze them. I just put them in an clean, small jar (jelly or whatever) and put them in the frig. They’ll keep that way for a couple of months! And you’ll find yourself using them a lot. Love Smitten Kitchen but haven’t tired this recipe–but I will now. Thanks!
mai on June 7, 2010 at 11:23 am.
those peonies are lovely! and i love the bucket that S used for her succulents. just wanted to say hi and i miss you!!!!!
Stacey on June 8, 2010 at 7:41 am.
When I cannot decide on a new project I either whip up a discloth or another, yes anopther, clapotis. In fact, there’s another clapotis on my needles right now. The pattern is so easy to remember.
I always put my left over chipotles in a jar and keep in in the fridge. I just pull a couple out to mix with mayo for grilled chicken sandwiches, or for a spicy hummus.
Hannah on June 21, 2010 at 1:11 pm.
Smokey Chipotle-Chicken Corn Chowder
2 Tbsp. extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 chipotle in adobo, minced
2 stalks celery, finely chopped
1 tsp. ground coriander
1/2 tsp. ground cumin
Salt & Pepper
20 tortilla chips
1 quart chicken stock
3 raw boneless skinless chicken breasts, cut into bite-size pieces
20 oz. frozen corn kernels
1/4 cup fresh parsley (or cilantro tastes good too)
Preheat a soup pot over medium high heat with 2 Tbsp. EVOO. Add onions, garlic, chipotle, celery, coriander, cumin and salt & pepper. Cook 3 minutes, stirring often. While onions are cooking, grind tortilla chips in food processor until very fine. Add to onions, stir to combine. Add chicken stock, bring to a boil, simmer 8 to 10 minutes. Add chicken and corn. Cook 5 minutes, or until chicken is cooked through. Add parsley and spoon into serving bowls. Serve with a few tortilla chips as garnish. Makes 4 servings.