FYI – A Chipotle is a smoke-dried jalapeno and I buy them canned in adobo sauce.  It is really really good stuff, but can be hot as magma.  So if you don’t like spicy food, just use a little of the chipotle, but if you like it hot, then use more!

Chipotle Skirt Steak Recipe

1 lb skirt steak
2 tbsp canned chipotle with adobo sauce, minced
1/2 lime, juiced
2 tbsp olive oil
2 tbsp cilantro, chopped
black pepper
salt

1. Place steak in ziploc bag.  Combine the remaining ingredients and whisk to incorporate.  Add to the bag with the steak.  Seal and refrigerate for at least 4 hours.

2. Preheat Grill until 500 degrees and grill the steaks, about 2-3 minutes per side for medium rare.

Makes 2 servings

I used a spicy pulled beef filling, but tamales are also delicious with chicken or even veggie filling.  Just make sure you have plenty of time, as the preparation is quite time consuming.

Tamale Recipe

1 c shortening
1 tsp salt
3 c masa harina
30 oz water or broth
20-30 corn husks, soaked in cold water at least 30 minutes

1. To make the masa, place the shortening and salt in a large bowl and beat with an electric mixer until fluffy.  Add the masa harina one cup at a time, beating well after each addition.

2. Add the liquid, one cup at a time, blending well after each addition.  The dough should be almost as firm as play dough.  If too firm, add more liquid.  If too soft, add more masa harina.

3. Remove the husks from the water, and pat dry.  Place a heaping tablespoon of masa on the corn husk and spread into a rectangle, about 1/8 inch thick.  Spoon a heaping teaspoon of the filling in the center of the masa.  Fold one side of the husk to the center to cover the filling.  Fold the other side back over to fully encase the filling, like a cigar.  Now fold from the bottom up to finish the shape.  I like to leave the tops open.  Place completed tamale standing with the open end up in a steamer basket.

4. Repeat with the remaining ingredients.  A spaghetti pot with an inset steamer is the best pot to use to steam the tamales.  If the steamer is not full enough for the tamales to stand up, add a ball of aluminum foil to fill the pot.  Add at least an inch of water to the pot and bring to a simmer.  Steam for about an hour.  Check often to ensure the pot has not boiled dry.

Spicy Shredded Beef Recipe

2 tbsp vegetable oil
1 1/2 lb lean beef chuck, trimmed and cut into 2 inch cubes
1 large sweet onion, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp ground cumin
1 (16 oz) can diced tomatoes
3-4 canned chipotle peppers with adobo sauce, finely chopped (Optional-VERY SPICY)
1/2 c water

1. Preheat oven to 350 degrees.  Heat the oil in a heavy oven proof pan. Brown beef cubes in batches for 10 to 12 minutes. Do not crowd the pan or the beef will not brown well.  Reduce the heat, add the onion, garlic, salt and cumin. Cook another 15 minutes.

2. Stir in the can of tomatoes and chopped chipotle peppers and bring to a simmer. Cover, place in the oven and bake for 1 1/2 to 2 hours.

3. When the meat is very tender, let cool, then shred the meat using 2 forks.

Note: The chipotle peppers in adobo sauce can make the dish VERY spicy. Only add one or two peppers if you only want a little spice.  If you add the whole 4 oz can and it will be crazy spicy.  Omit the peppers completely if you want this to be mild.

Salt Rub Roasted Turkey Breast Recipe

1/4 cup coarse kosher salt
1 teaspoons dried rosemary
1 teaspoons dried rubbed sage
1 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
2 small bay leaves, torn into small pieces
3 teaspoons finely grated and minced lemon peel
whole turkey breast (about 5-6 pounds)
3 medium onions, chopped
3 medium carrots, chopped
3 stalks celery, chopped
4 tbsp butter, melted

1. Combine the first 7 ingredients in a small bowl.  Really use your fingers and incorporate the ingredients together.  Generously rub the inside and outside of the turkey with the salt rub.  I also put some of the rub under the skin.  Wrap in plastic wrap and store in the refrigerator for 24 hours.

2. Remove turkey from the refrigerator and rinse very well.  Dry the turkey with paper towels, place in roasting pan and return to the refrigerator for a few hours to dry out the skin. This can be skipped if you don’t have the time, but at least make sure to dry the skin well.

3. Preheat oven to 425.  Place the chopped vegetables in the bottom of the pan to create raft for the turkey.  If your roasting pan is really big, you may need more veggies.  Place the turkey on top of the vegetables.

4. Generously brush turkey with the melted butter and place in the preheated oven.  Set a timer for 15 minutes.  After 15 minutes, turn the heat down to 350 and continue roasting until an instant read thermometer registers 165 degrees in the middle of the breast. It usually takes about 15 minutes per pound.  I start checking the temperature of my turkey at 12 minutes per pound.  Nothing worse than overcooked dry turkey!

Note: I also made pan sauce, find recipe here.

Note 2: If you’re making a whole turkey, skip the veggie raft, instead, stuff the cavity with the vegetables.  Also, increase the amount of rub to accommodate a larger turkey.

I made some minor changes to his recipes…  I used turkey tenderloins because my grocery store had them all perfectly trimmed.  I’m a sucker for convenience!  I also used dried cranberries in place of  dried apricots… To me, turkey and cranberries go together like cookies and milk or peanut butter and jelly!  As I was eating this delicious dinner, I realized it was missing one thing… Just a little cranberry relish.  I will DEFINITELY make this recipe again, but will add a bit of cranberry relish to the finished dish.

Oven Roasted Turkey with Leeks and Dried Fruit Recipe (adapted from Tyler’s Ultimate)

2 leeks, roots trimmed
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
salt
pepper
2 turkey tenderloins
1/4 c golden raisins
1/4 c dried cranberries
1 tsp fresh thyme

1. Trim off the dark green part of the leeks, leaving the white and just an inch or two of the light green part.  Cut the leaks almost in half lengthwise, leaving the halves attached at the root end.  Rinse under cool running water, separating the leaves gently to rinse out the dirt and sand.  Pat the leeks dry with a paper towel.

2. Heat 1 tbsp of butter and 1 tbsp olive oil in a saute pan over medium heat.  Add the leeks and a pinch of salt and pepper. Cook for 10 minutes, turning often.  Remove from the pan and let cool.

3. Preheat the oven to 400 degrees.  Use a sharp knife to butterfly the turkey tenderloins.  Cover with a piece of plastic wrap and pound each tenderloin to an even thickness of about 1/2 inch.  Sprinkle the surface of the turkey with salt and pepper.  Place one cooled leek in the center of each tenderloin.  Scatter the raisins, cranberries and thyme over the leeks.  Dot the top with the remaining tbsp of butter.

4. Gently roll the turkey over the filling and tie with two pieces of kitchen twine.  Repeat with the other tenderloin.  Season the outside with salt and pepper.

5. Heat the remaining tablespoon of olive oil in the same saute pan over medium high heat.  Add the two rolls of turkey to the pan and sear all over. Transfer the pan to the oven and roast for 10-15 minutes, until an instant read thermometer stuck into the meat registers 160 degrees.  Take the turkey out of the oven and let it rest for 5 minutes before cutting crosswise into medallions.

Makes 4 servings.

On to the food… The past month or two, Stephan and I decided to concentrate on eating healthy.  Well we always eat pretty healthy, but we’ve avoided the sweets… that’s also part of the reason I’ve been so quiet on the blog… Who wants to see grilled fish with steamed veggies… again?  Yeah, I didn’t think so!  LOL!   This salad is definitely blogworthy!  Its stupid easy and quick to prepare and lastly… very yummy!

Asian Chicken Salad Recipe

2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp Mirin (rice wine)
3-4 tbsp rice wine vinegar (to taste)
1 tbsp sesame oil
1/4 c vegetable oil
1/2 inch fresh ginger, grated
2 chicken breasts

1 head romaine lettuce, torn in bite size pieces
1/2 c red cabbage, shredded
1 carrot, thinly sliced
1/2 english cucumber, peeled and sliced
1 bell pepper, thinly sliced
2 green onions, thinly sliced
1 small orange, segmented

sesame seeds, toasted
crispy rice noodles or wonton strips

1. Whisk together the first 7 ingredients and let sit for half an hour to dissolve the sugar.

2. Place the chicken breasts in a plastic ziploc bag and add 3 tablespoons of the dressing.  Whisk the dressing very well before adding to the chicken.  Let marinate in the refrigerator for at least half an hour, turning the bag over a few times.  Grill until done.  Once grilled, let cool and slice into thin strips.

3. Combine all of the salad ingredients in a large bowl.  Whisk the dressing again very well to incorporate and toss with the salad ingredients and divide into large salad bowls. Top with the grilled chicken strips and garnish with sesame seeds and rice noodles/wonton strips.

Makes 2 servings as a large dinner salad or 4 as a side salad.

Note: The dressing is also very tasty with a tablespoon or two of peanut butter whisked in.