Tag Archives: chipotle

Endless Summer

Grilled Fajita Bowl


Welcome to the first installment for #HotSummerEats – an awesome blog link-up created by the always amazing Cam of Culinary Adventures with Cam.  This link-up has been a bit of a challenge for me (wahOo HG) but I had committed to it before we knew this treatment round worked so I wasn’t going anywhere.  As all the sponsor goodies started arriving. I just got more and more and more excited. PLUS there is AWESOME giveaway involved with some fantastic products – many of which will be featured over the next couple of days.

Today’s post is one of my all time favorite summer recipes – with a chipotle twist thanks to T. Lish dressings and marinades.  I’ve always been a fan of fajitas, regardless of the vegetables involved I know that as long as the vegetables are fresh the dish will be amazing!  I had originally planned on doing more traditional fajitas (tortillas, homemade salsa, etc) but given the current state of things I knew that I needed to adapt the recipe in order to fit with my new lifestyle.  So I made up some yellow rice and sliced up some avocado to make a delicious fajita bowl – all the flavor with a fraction of the prep time as everything just goes in the bowl.

Endless Summer

Serves 2-3


1 green pepper, sliced lengthwise

3 portobello mushrooms, sliced lengthwise

1 sweet onion, sliced in to rings

2 tbsp T Lish Chipotle dressing

1 1/2 cups long grain brown basmati rice

3/4 tsp ground tumeric

1/4 tsp ground cumin

1/8 tsp (pinch) of cinnamon

1 cup vegetable broth

2 cups water

1 tbsp butter

1/2 tsp salt

1 avocado, diced


  1. For vegetables: Place the vegetables and marinade in a tupperware container with a lid, shake around to cover the vegetables in the liquid then place in fridge for 30 minutes. Give the vegetables another shake then place in fridge for a final 15 minutes.
  2. Grill vegetables until they start to char on the edges, time will vary based on charcoal vs propane.
  3. For Rice: In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds.
  4. Add the water, salt, and butter and bring to a boil before adding the rice. Stir well, then cover and reduce heat to a low simmer. Cook until the water is absorbed and the rice is tender, about 20 minutes.
  5. Keeping rice covered, remove from heat and allow to sit for a final 10 minutes. Fluff and serve!
  6. Top with the Fajita mixture and fresh avocado


For best results, use a lightly oiled vegetable pan - all the grill taste without having to deal with burnt vegetables.


Hot Summer Eats is here. Rallied by Camilla of Culinary Adventures with Camilla, a talented group of 18 food bloggers will be posting recipes for a week. From June 1st through June 8th, we hope to inspire you for your summer grill dates and cookouts, provide you with ideas for your beach bonfires, and get you planning those ice cream socials and cocktail hours. Not only will you find over a hundred summery recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. See details below.
The Sponsors
(with links to their homepages, in alphabetical order)


The Prizes

BenBella Veganwill provide one winner with one print copy of each of their Spring 2015 releases:Love Fed, by Christina Ross (March 2015); PlantPure Nation Cookbook, by Kim Campbell (March 2015); Plant-Powered Families, by Dreena Burton (May 2015); Happy Herbivore Guide to Plant-Based Living, by Lindsay S.
Nixon (May 2015); and China Study Quick & Easy Cookbook, by Del Sroufe (May

Casabellawill provide one winner with a trio of kitchen gadgets that are perfect for summer entertaining: a set of two large ice cube trays; a citrus juicer and reamer; and a cherry pitter.

Gourmet Gardenwill provide one winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.

Not Ketchupwill provide one winner with a prize pack of four fruit ketchups – Blueberry White Pepper, Cherry Chipotle, Spiced Fig, and Smoky Date.

Quirk Bookswill send one winner a copy of their cookbook Summer Cocktails by Maria Del Mar Sacasa, photography by Tara Striano.

Spicely Organicswill send one winner their Backyard Barbeque Gift Box.

T.Lishwill provide one winner with each of the three current flavors: Sweet Garlic, Asian Sesame, and Chipotle.

Members of the Sauceology Grouphave donated a summery prize pack that includes six delicious products. You will receive either the Calypso Kick or Island Thyme Spice Rub fromCaribeque, Garlic Goodness Hot Sauce and Chai Curry Chup fromIntensity Academy, Roasted Tomato Vinaigrette fromOut of the Weeds, Guava Girl Gourmet Grilling Sauce fromPirate Jonny’s, and Southern Gold Barbeque Gold Sauce fromVoodoo Chef.

The Giveaway

a Rafflecopter giveaway

Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden,
Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books,
Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for
#HotSummerEats without additional compensation.All opinions are my own.

Oh, My Love

Cherry Chipotle Brussel Sprouts


Welcome to the first of many posts as part of  Spicy, Sexy, Saucy Bites – a collection of recipes brought to you by 20  incredible bloggers.  Triple S is the brainchild of Camilla from Culinary Adventures with Camilla , the full history of which can be found here.  I know Camilla from Secret Recipe Club so when I saw she was looking for a few more bloggers to join in I sent my “application” right over and become lucky number 20!  The recipes featured over the next few days will also feature goodies from some of the awesome sponsors involved with this project, a few of which have already been featured here!

Plus as a bonus one lucky reader will get a box of goodies from these awesome companies so that they can make their own TripleS recipes!  More details can be found at the bottom of this post.

I knew as soon as I saw this challenge that I wanted to focus on a few of Joe’s favorite foods – after all I can’t really do a salute to Valentine’s Day without thinking about my favorite Valentine.  These saucy sprouts were the first thing on my must make list – and they are a rather versatile side dish that would go great with some edamame nuggets, breaded tofu, or even some sort of meat for the carnivores out there.

Cherry Chipotle Brussel Sprouts

Serves 4-5, as a side


1 tbsp extra virgin olive oil

1.5 lbs Brussel Sprouts, halved

2 tbsp Cherry Chipotle Not Ketchup

1/4 cup blue cheese crumbles (optional)


  1. Heat the olive oil over medium high heat in a large saute pan. Add the brussel sprouts and cook for 12-15 minutes, stirring frequently to prevent burning while allowing the leaves to brown up.
  2. Add the cherry chipotle sauce, and bring heat to medium-low. Stir well and continue cooking for 7 minutes, or until the sauce starts to caramelize.
  3. Remove from heat and serve! Top with blue cheese crumbles if desired and enjoy!

I’m a huge fan of the Cherry Chipotle Not Ketchup, I was a bit nervous at first since real ketchup is one of my least favorite things but it’s fantastic.  The slight spice of the chipotles is perfectly matched by the tartness of the cherries – total awesomeness.  I’ve got at one more treat featuring this sauce coming later the week, using it in a slightly more traditional manner.  As a bonus my Not Ketchup is also vegan and gluten free so perfect for a twist on bbq tofu or chicken.

Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product.  All opinions are totally my own.   Now for the giveaway!!!

The Giveaway 
Terms & Conditions

Mandatory Entry: Leave a comment (below) and tell me What’s
your favorite romantic dish to cook for your sweetheart?
Many more ways to
enter in the Rafflecopter widget [below].
This giveaway is open to residents of the United States
only, age 18 and older. This #TripleSBites 2015 giveaway runs from Monday,
February 2, 2015 12:00am PT through Monday, February 9, 2015 at 6:00pm PT.
Winners will be randomly chosen and announced on February 10, 2015. Winners
will also be contacted by email and will have 48 hours to respond to the email.
If a winner does not respond in that time a new winner will be chosen. For more
information, see the full terms and conditions in the Rafflecopter widget.
Disclaimer: All prize packages were provided free of charge.
Participating bloggers received complimentary product(s) for their
#TripleSBites posts. All opinions stated are my own.
Please click on the arrows in the rafflecopter to scroll through the prize packages!

a Rafflecopter giveaway

and for some more goodies:

Kiss and Tell

Forever Nigella Challenge

Chipotle Salad w/Tomato Bean Salsa

You know you are in trouble when: in trying to locate a salad recipe you can’t find ANY main entree vegetarian salads.  When I saw that this months Forever Nigella challenge hosted by Belleau Kitchen was Salads, I thought I was in luck.  After all the go to dish for a vegetarian is a simple salad.  Alas that was not to be the case…  While Nigella offers a number of delicious side salads, including a delicious tomato salad, in searching her website I couldn’t locate ONE entree salad that was meat free.  I tried looking through a few of her books at the local store but still no luck.  I found chicken and steak and even one that involved lamb but alas no true vegetarian salad.  However I found light at the end of the tunnel, a chicken chipotle salad that featured a delicious sounding bean salsa.  I decided to take my go to Chipotle Salad recipe and double Nigella’s bean salsa in order to serve as the protein.

Ingredients: (serves 4)

For Dressing: (Warning: SPICY!)

  • 2/3 cup sour cream
  • 1 5oz can chipotles in adobo sauce
  • 1 tsp chili powder
  • 1 tbsp water
  • 1/3 cup fresh chopped cilantro

For Salad:

  • 5 cups romaine lettuce, well washed and torn
  • 1 1/2 cups spinach, well washed and torn
  • 1 cup corn
  • 1 cup cherry tomatoes, halved
  • 1 avocado, pealed and diced
  • 1/2 red onion, minced
  • 1 green pepper, diced

For Bean Salsa:  http://www.nigella.com/recipes/view/mexican-chicken-or-turkey-salad-with-tomato-and-black-bean-salsa-79


  1. Blend all of the dressing ingredients, minus the chili powder, together in a food processor.   Taste and then add the chili powder, if too spicy add more sour cream.
  2. Pour the dressing over the salad and toss well.  Serve into bowls and then top with the tomato black bean salsa.

I am hopeful that next month’s feature will be more vegetarian friendly, but even if it’s not I’m enjoying the challenge of converting recipes.  Plus the energy that goes into the writing found in Nigella’s cookbooks is positively contagious, which inspires me to want to do more!