Chipotle Sloppy Joe Baked Potatoes

I have not been cooking recently, but it’s about time I get back to it. I feel more like myself when I spend time in the kitchen. After a recharging weekend, I have been reinvigorated to cook and bake once again. Yesterday, I was craving a sloppy joe and baked potatoes. So naturally I decided that they would be fabulous together. 😀

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Sloppy Joe Baked Potatoes

4 Servings

Ingredients:

• 4 russet potatoes (even sized)
• 1 tablespoon olive oil + some to coat the potatoes
• 1/2 teaspoon salt + some to sprinkle on top of the baking potatoes
• 1 teaspoon coriander seeds
• 1 pound ground pork
• 2 slices bacon, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper, freshly ground
• 1 cup white onions, chopped
• 1 jalapeño, minced (I removed the seeds and the ribs from mine.)
• 2 cloves garlic, minced
• 1 (12 ounces) can tomatoes
• 1/4 cup ketchup
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 1 chipotle in adobo, roughly chopped
• 1 cup chipotle cheddar cheese, shredded, for serving (optional)
• 1/2 sour cream, for serving (optional)
• 1 cup fresh cilantro sprigs, for serving (optional)

Directions:

Preheat oven to 400°F, and cover a small baking sheet with foil.

Scrub the potatoes under cold running water, and dry them well. Stab the potatoes on all sides with a fork to allow the steam to escape while baking. Rub the potatoes with olive oil, and place them on the prepared baking sheet. Sprinkle each potato with some salt. Place the baking sheet in the oven for 45 minutes.

While the potatoes cook in the oven work on the filling. Place a small pan over medium heat, and add the coriander seeds. Cook until they are toasted and fragrant, about 2 minutes.

In another large saucepan over medium heat, add 1 tablespoon of olive oil. Add the ground pork, bacon pieces, toasted coriander seeds, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until meat is halfway browned while stirring occasionally. Next, add the onions, jalapeños, and garlic. Continue to cook until the meat is browned, the vegetables have softened, and the garlic is fragrant.

Add the tomatoes, ketchup, flour, sugar, vinegar, and the chopped chipotle in adobo. Stir and lower the heat to a simmer. Allow to cook for an additional 20 minutes.

Once the potatoes have finished baking, remove them from the oven and set aside.

Cut each potato open, and fluff the inside with a fork. Spoon the sloppy joe mixture into the opening, and top with chipotle cheddar cheese, sour cream, and cilantro.

Serve warm.

Enjoy!!

“To catch the ball, face up, look at all of my options and then pass. I was playing hot potato. I didn’t want to be the guy to stall the triangle.” – Karl Malone

Chicken & Spinach Enchiladas with Sour Cream Sauce

Chicken Enchiladas! Here is another take on enchiladas. This time we stuffed them with cheesey chicken and spinach, and topped them with a sour cream sauce and tomatillo salsa.

With LOVE from Texas,
The Pint-Sized Mayo

Chicken & Spinach Enchiladas with Sour Cream Sauce

4 Servings

Ingredients for the sour cream sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 3/4 cup chicken broth
• 1/2 cup low-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Ingredients for the enchiladas:

• 1 tablespoon olive oil
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 3 ounces fresh baby spinach, chopped
• 1.5 cups chicken, cooked and shredded
• 1/4 cup frozen corn
• 1/4 cup cilantro
• 1/2 cup monterrey jack cheese, grated
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 10 corn tortillas
• 1 jar of your favorite tomatillo salsa
• sour cream Sauce

Directions:

Place a small pot over medium high heat. Place the butter in it, and melt. Next, add the flour and whisk together until golden. Slowly pour in the broth, and whisk the mixture.

Finally, add the sour cream, salt, and pepper, and whisk together until there are no lumps. Allow the sauce to simmer until it is thickened to your liking. Remove from heat, and set aside for later.

Preheat oven to 400°F, and spray a 7″ x 11″ baking pan with non-stick cooking spray.

Place a large skillet over medium heat. Add the olive oil, onions, garlic, and cumin to the pan. Sauté until onions have softened, about 4-5 minutes. Add the spinach, and cook and stir until wilted.

Add the chicken, corn, cilantro, 1/4 cup cheese, cream cheese, salt, and pepper. Stir until combined, and allow to cook for 4-5 minutes. Remove from heat.

Wrap the tortillas in a damp paper towel, and heat in the microwave for 45 seconds to warm up.

Spread the tomatillo salsa on the bottom of the prepared pan as a base.

One by one, fill each tortilla with filling, about 1/3 cup. Sprinkle some cheese on top of the filling and roll tortilla up. Place it in the pan, seam side down. Repeat until all tortillas have been filled. Drizzle the prepared sour cream sauce on top and then the the tomatillo salsa. Top with additional shredded cheese, if you desire.

Cover the pan with foil and place in the oven. Bake covered for 15 minutes. Remove foil and cook uncovered for an additional 5 minutes. Remove from oven and cool for a couple of minutes.

Serve warm with additional sauce and sour cream sauce.

Enjoy!!

“He’s the Big Enchilada.” – John Ehrlichman

Chipotle Turkey Taco Salad

Taco salad. So easy to make in such a short amount of time. I tend to make mine heavy on the lettuce, light on the toppings, and hot spicy ground turkey. None-the-less, this is a great recipe to use for a group of 2 to a group of 10!

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Turkey Taco Salad

2-4 Servings

Ingredients:

• 1 pound ground turkey
• 1 recipe chipotle taco seasoning (can use 1 packet of taco seasoning instead, but add 1/2 tablespoon of chipotle chili powder)*
• 1/4 cup low sodium chicken broth
• 1/2 cup water
• 1 bag (8 ounces) shredded iceburg lettuce
• light sour cream, for serving (optional)
• shredded cheddar and monterey jack cheese, for serving (optional)
• guacamole, either store bought or homemade, for serving (optional)
• salsa, either store bought or homemade, for serving (optional)
• chopped tomatoes, for serving (optional)
• sliced green onions, for serving (optional)
• crushed up tortilla chips, for serving (optional)
• favorite salad dressing, for serving (optional)

Directions:

Heat a large skillet/pan over medium high heat. Add ground turkey, and cook until browned.

Stir in the seasoning, chicken broth, and water. Once the mixture comes to a boil, reduce to a simmer. Allow to cook uncovered for an additional 5 minutes.

Remove pan from heat and allow to cool for about 5 minutes. Then serve in bowls over lettuce, and let everyone dress their salad as they see fit.

Enjoy!!

“I don’t think America will have really made it until we have our own salad dressing.  Until then we’re stuck behind the French, Italians, Russians and Caesarians. ” – Pat McNelis

Everything but the Kitchen Sink Breakfast Casserole

I make sure I make breakfast at least one morning we are home on the weekends. There is just something so heart warming about sitting down at the table for a wonderful breakfast with family. So since we had a visit from our family this past weekend, I definitely had to make something yummy!

With LOVE from Texas,
The Pint-Sized Mayo

Everything but the Kitchen Sink Breakfast Casserole

6-8 Servings

Ingredients:

• 3 english muffins, split
• 3 tablespoons unsalted butter
• 1/2 pound ground breakfast sausage
• 1 (4 ounces) can green chiles, diced
• 1.5 cups cheese (shredded cheddar or crumbled herbed goat cheese)*
• 1 cup frozen shredded hash browns, thawed (also referred to as “homestyle” hash browns)
• salt and black pepper, freshly ground
• 7 large eggs
• 3/4 cup Sour Cream
• 3 pieces of bacon, cooked and crumbled

*You can even do a combination of the cheeses if you like. I made ours with 2/3 of the casserole with the cheddar cheese and the last third with goat cheese according to the preference of my guests.

Directions:

Preheat the oven to 350° F, and spray a 13″x9″ casserole pan with nonstick cooking spray.

Cook the sausage in a small pan over medium heat, and then remove it from the pan and drain on paper towels.

Split each of the 3 english muffins in half, and spread butter on the cut sides. Place the muffins in the pan with the buttered side down. Set aside for layering later.

In a medium sized bowl, lightly whisk the eggs and sour cream together until combined well. (It’s ok if it’s a little lumpy. I promise it will still be delicious!)

Go back to the 13″x9″ pan. On top of the english muffins, sprinkle the sausage, half of the green chiles, and then half of the cheese.

Next layer the shredded hash browns evenly across the pan, and season with salt and pepper.

Then pour all of the egg mixture over all the layers. Finally, sprinkle the bacon, remaining half of the chiles, and last half of the cheese. (If you want to you can do all of the steps to this point in preparation for the morning. Obviously you would wait on preheating your oven until the next morning. If you decide to do this, cover your pan and place it in the refrigerator over night.)

Place the casserole dish in the preheated oven for 35 – 40 minutes, until hot and bubbly. Remove the pan from the oven and allow it to rest for at least 10 minutes. Serve warm with fresh fruit.

Enjoy!!

“How do you live a long life? ‘Take a two-mile walk every morning before breakfast.'” – Harry S. Truman

Twice Baked Potatoes

To me, twice baked potatoes are the perfect marriage of mashed potatoes and baked potatoes. Whoever came up with this is a genius! This can be served as a side to any meaty main course.

With LOVE from Texas,
The Pint-Sized Mayo

Twice Baked Potatoes

4 Servings

Ingredients:

• 2 large baking potatoes, scrubbed and patted dry
• 4 slices bacon
• 1/4 cup sour cream
• 1/2 cup milk
• 4 tablespoons (1/2 stick) unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon garlic powder
• 1/2 cup shredded cheese, divided (use your fave cheese or what you have on hand)
• 2 green onions, minced
• 2 green onions, sliced

Directions:

Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Place potatoes onto a baking sheet, and put  into the oven and bake for 1 hour.

While potatoes are baking, cook bacon slices in the microwave or in a skillet on the stove top. Drain on paper towels if you use the stove. Allow the bacon to cool, and then crumble it into small pieces. Set aside.

Remove the potatoes from the oven and allow them to cool for 10-15 minutes or until you can hand handle them comfortably. Slice the potatoes in half lengthwise and scoop out the flesh into a large bowl. (I use my stand mixer bowl.) Be sure to leave about 1/4″ flesh on the edges of the skins. Set aside the skins back on the baking sheet.

Add sour cream, milk, butter, salt, pepper, garlic powder, 1/4 cup of cheese, minced green onions to the large bowl with the potato. Mix with a hand mixer (or a stand mixer with a paddle attachment) until well blended and creamy. Place the mixture back into the potatoes skins.

Top each with remaining bacon, sliced green onions, and cheese.

Place back into the oven and bake for an additional 15 minutes at 350°F. Serve warm.

Enjoy!!

Why do potatoes make good detectives?
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Because they keep their eyes peeled! 🙂

Chicken Fajitas

Some more Tex-Mex! This is a quick and easy way to get some yummy healthy fajitas on the table in a few minutes. (It also helps if you have a hubby to grill while you prep the rest!)

With LOVE from Texas,
The Pint-Sized Mayo

Chicken Fajitas

4 Servings

Ingredients:

• 3 tablespoons olive oil, divided
• 1 lime, juiced
• 2 garlic cloves, minced
• 1/3 cup coarsely chopped fresh cilantro
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red chili flakes
• 1/8 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts
• salt and black pepper, freshly ground
• 8 flour tortillas
• 1 green bell pepper, julienned
• 1/2 red onion, julienned*
• guacamole, for serving
• pico de gallo, for serving
• salsa, for serving
• light sour cream, for serving
• 2 ounces colby jack cheese, shredded, for serving

* I used less since the husband prefers mostly bell peppers. I eat all the red onions!

Directions:

In a shallow dish, place 2 tablespoons of olive oil, lime juice, garlic, cilantro, chipotle chili powder, cumin, red pepper flakes, and cayenne. Whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 15 minutes to overnight in the refrigerator.

Heat a grill to medium heat. Once hot, add the chicken breasts and season with salt and pepper. Cook undisturbed until well browned on the bottom, about 8-10 minutes. Flip the chicken, season the second side with salt and pepper, and cook for an additional 8-10 minutes. Remove the chicken from the grill and allow it rest before slicing.

Heat a small skillet over medium heat and add the remaining 1 tablespoon of olive oil. Place the bell pepper and onion in the skillet, season with salt and pepper, and toss to coat. Cook, stirring occasionally, until tender and slightly charred, about 8 minutes. Remove the vegetables to a serving dish.

Return to the resting chicken and slice into 1/2-inch-thick pieces.

To serve, fill a warm tortilla with chicken and vegetables and top with your desired toppings.

Enjoy!!

“Once I saw a duck walking down the street so I went into Subway and ordered two pieces of bread, and they informed me that they could not do that, like there was some special rule at Subway that two pieces of bread weren’t allowed to touch. So the woman asked me what I wanted on the sandwich and I said I do not care it is for a duck, and she was like oh then it’s free. I was not aware that ducks eat for free at Subway. It’s like give me a chicken fajita sub, but don’t worry about ringing it up, it is for a duck.” -Mitch Hedberg