chipotle Archives - The Midnight Baker

Spicy Chipotle Pork Chops

Judith Hannemann — Sat, 02 Jun 2018 23:00:02 +0000

The family will beg for seconds when they taste these terrific pork chops!

Ready In A Jiffy

These pork chops are done in less than 20 minutes. This has got to be one of the easiest and fastest “real-food” dinners around that doesn’t rely on any convenience ingredients. And I bet you have most of them in your pantry and freezer.

For the chops, you may find it easier to do what I do when I want boneless chops. When whole boneless pork loins go on sale, I buy one or two. Depending on how big they are, I cut them into two or three sections–like small roasts–and vacuum seal them. That way if I want to make a roast, I’ve got a piece. Likewise if I want chops, I can cut them from one of those sections. I don’t cut the chops before I freeze because the meat stays much nicer if cut after defrosting. And the best part is I can cut chops as thick or as thin as I want! I’ve been getting the whole loins for around $1.69 per pound and you can’t beat that price for chops. There’s no way thick-cut chops will be that cheap at the store! And did I mention it’s really easy? You don’t have to have any butcher skills at all!

Chipotle Chili Powder Is A Must

This is probably the one item you don’t have in your pantry that you will have to buy. I’ll be upfront and say it is not cheap. However, it’s very worth the cost. You will find it in the spice aisle of your market, but it will be with the fancy gourmet spices or the organic spices. Please resist the urge to bypass it and use regular chili powder. You need that smoky taste that you get from chipotle. It’s critical for this flavor. If you cannot find it in your store, it’s available here.

In fact, the taste of this chipotle chili powder is so good, you’ll find many ways to use it in other recipes. It’s nice mixed with mayonnaise as a sandwich spread or for the dressing in a potato salad.

Cast Iron Is Best

Since these chops not only look better but taste better when they’re a bit blackened, you’ll need a good heavy skillet that conducts heat very well. This is the place to use that cast iron skillet you have in the cupboard! It will produce excellent results. A good tri-ply stainless is good too. In either case, you have got to let the pan get super hot before adding the oil or the chops. You’ll know it’s the right temperature when you put in the oil and it will immediately begin to smoke…it’s supposed to do that! Just add the chops quickly and resist the urge to peek underneath for at least 4-5 minutes. With stainless, that’s important because until the connective tissue or collagen (forget which one it is) breaks down, the chops will stick and you want to avoid that! That’s why I recommend using cast iron–and it’s naturally non stick too. As far as Teflon or the ceramic non-stick coatings, unless that’s the only type of skillet you have, don’t use it. Non-stick pans are not very efficient at browning.

The Recipe

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Spicy Chipotle Pork Chops

These spicy pork chops are so quick and easy to make!

Prep Time5

Cook Time16

Total Time21

Course: Dinner

Cuisine: American

Keyword: pork chop recipe, pork chops, spicy recipe for pork

Servings: 4

Calories: 279kcal

Author: Judith Hannemann

Ingredients

4 thick-cut boneless pork loin chops about 1-inch thick
2 tbs olive oil

For the Rub:

1 tbs chipotle chili powder
1/4 tsp oregano
1/4 tsp ground coriander
1 tsp garlic powder
1/2 tsp onion powder

Instructions

Mix all rub ingredients in a small bowl.
Sprinkle each side of the chops with the rub then rub in to distribute well.
Heat a large heavy skillet over medium-high heat; add the oil—the oil will smoke. (I use cast iron)
Add chops to the hot skillet and brown very well on each side, about 8 minutes each side.
This should cook the chops completely, but test with a meat thermometer to be sure. They should be 160 degrees internal temp. If not, they can be finished off in a 350 degree F oven for 10 minutes.

Nutrition

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Chipotle Scallion Potato Salad

Judith Hannemann — Sat, 28 May 2016 23:00:49 +0000

Potato salad with a bold and tangy dressing flavored with chipotle, scallions and a hint of lime. Not your ordinary potato salad.

Who doesn’t love a great tasting potato salad?

This potato salad’s secret to awesome taste is it’s dressing! It starts with a mayonnaise base flavored with chipotle peppers, scallions, a whisper of cilantro and a hint of lime.

I made this with red-skinned potatoes. That variety is perfect for potato salad because their texture is a bit waxy and they don’t fall apart when cooked and cut. Plain white all-purpose potatoes will do too, as well as Yukon golds, but avoid russet and Idaho. The latter are best used as baked potatoes or to make mashed potatoes because of their mealy, fluffy texture.

When cooking the potatoes, the secret to great-tasting potatoes is to make sure the water has enough salt added. Chefs say that the water should taste like the sea. I usually add about a tablespoon of coarse (kosher) salt to about a quart of water.

The Chipotle Scallion Dressing (also linked below in the recipe) was originally from a recipe for sweet potato salad. This salad is also wonderful with sweet potatoes, but I came to prefer this dressing used on regular potatoes. If you use sweet potatoes instead, add about 1/4 cup of crisp bacon to the mix. You can also add the bacon when using regular potatoes. EVERYTHING tastes better with bacon!

You don’t have to reserve this dressing just for potato salad. It makes a very nice sandwich spread too–try it with turkey breast in a sandwich–it’s super!

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Chipotle Scallion Potato Salad

Potato salad with a bold and tangy dressing flavored with chipotle, scallions and a hint of lime. Not your ordinary potato salad.

Prep Time10

Cook Time10

Total Time20

Course: Dips/Sauces/Dressings, salads

Cuisine: American

Keyword: CHIPOTLE, potato salad, scallion

Servings: 4 -6

Calories: 165kcal

Author: Judith Hannemann

Ingredients

2 lbs cooked red or Yukon gold potatoes cut in chunks or sliced (see NOTES)
1 recipe for Chipotle Scallion Dressing
1/4 cup crisp cooked bacon diced (optional)

Instructions

Place cut potatoes in a large bowl.
Add the bacon if using.
Add desired amount of dressing
Chill for about 2 hours

Notes

You may also use cooked and sliced sweet potatoes.

Nutrition

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Chipotle Scallion Dressing/Dip

Judith Hannemann — Tue, 24 May 2016 23:00:21 +0000

This boldly flavored chipotle and scallion dressing is so versatile, you can use it as a salad dressing, a dip or even a sandwich spread!

This dressing runs a close second to my Comeback Sauce for versatility.

It’s got such a fine flavor where all the ingredients meld together for a very unique taste.

This recipe originally came from an old Food Network magazine. I made it way back when and was very impressed with the taste.

The original had far to much cilantro for my taste. I’m really not a fan of this herb and if I use it, it must only have a faint flavor. If cilantro is the dominant flavor in anything, I find it tastes like soap. And curiously, I read a few years ago that people who are of “Nordic” complexion are the ones who find the taste of cilantro “soapy.” It had something to do with a gene particular to fair-skinned, blond and blue/grey eyed people. Not everyone with this complexion has that gene either. I found this very interesting and it explained why I don’t like the taste of that herb.

That said, a small amount of cilantro blended with other flavors so it enhances rather than flavors is the way I go. What I usually do is cut the called-for amount in half. That seems to work for me. However, if you’re a big fan of cilantro, load it on!!!

Another adjustment I made was to up the chipotle as I love this flavor. I also used more scallions/green onions. With the chipotle, make sure you diced it really small and then use the blade of the knife to mash it–that really releases it’s great smoky flavor.

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Chipotle Scallion Dressing/Dip

This boldly flavored chipotle and scallion dressing is so versatile, you can use it as a salad dressing, a dip or even a sandwich spread!

Prep Time10

Total Time10

Course: Dips/Sauces/Dressings

Cuisine: American

Keyword: CHIPOTLE, dip recipe, scallion

Servings: 1 cup

Calories: 1574kcal

Author: Judith Hannemann

Ingredients

1 cup mayonnaise
1/4 cup finely chopped scallions green onions
2 tbsp cilantro
1 large chipotle packed in adobo, finely diced and mashed
1 tbsp lime juice
1 tsp sugar
1/2 tsp salt

Instructions

Mix all ingredients together in a small bowl.
Cover and chill for about 1 hour.

Nutrition

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Chipotle Ranch Potato Salad

Judith Hannemann — Thu, 25 Jun 2015 23:00:00 +0000

Chipotle Ranch Potato Salad

Super-easy potato salad combines the herby flavor of ranch seasoning and the smoky heat of chipotles. A real crowd pleaser!

This potato salad is sure to be a hit!

It combines the popular flavor of ranch with the subtle smokiness of chipotle peppers.

Perfectly balanced flavors

The salad is not overwhelmed with either flavor–just enough to keep it interesting and under-the-radar heat so even the kiddos will love this. Of course add more chipotle for more smokiness and heat if you wish!

I make my own ranch seasoning mix–and I give the link to my favorite recipe in the ingredient list. I tend to make up a big batch of this but I only use half the salt that Missy suggests. Remember, you can always add, but you can’t take it out!

Skin on makes a nice presentation

When I use red potatoes, which are pretty much my go-to potato for salads, I don’t peel them; just scrub ’em up really well and leave the skin on. Skin-on potatoes make a nice presentation too.

If you don’t have chives (I grow them–try snipping a bunch into mashed potatoes–HEAVEN), then green onion would be a good substitute.

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Chipotle Ranch Potato Salad

Super-easy potato salad combines the herby flavor of ranch seasoning and the smoky heat of chipotles. A real crowd pleaser!

Prep Time5

Total Time5

Course: salads

Cuisine: American

Keyword: potato salad

Servings: 6

Calories: 386kcal

Author: Judith Hannemann

Ingredients

2 lbs small red potatoes cooked
1 chipotle in adobo finely diced and mashed
2 tbs ranch seasoning mix*
1 cup mayonnaise
1/4 cup snipped chives
salt
pepper

Instructions

*Commercial dressing mix (the dry stuff) may be substituted.
Cut the cooked potatoes into chunks--leave the skin on for added color; place in a large bowl and mix in chives.
In a smaller bowl, combine the mayonnaise, ranch seasoning mix and the chipotle. Mix well.
Add enough of the mayonnaise mixture to suit your taste. I used almost the entire recipe because I like a very "mayonnaisy" salad.
Add salt & pepper to taste.

Nutrition

Chipotle Ranch Potato Salad

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