Kitchen Sink Cooking: Tex-Mex Chipotle Sloppy Joes

Since moving in with the fam, we have had to figure out how to do our part around the home.  Helping with dinner (and desserts) is an easy way for us to do this… since Hubby is quite happy to cook (as long as he has someone handing him a menu for the week) and is not working yet, I create the menu and he cooks the meals.  Good team work here 😉

So this is week one of What’s For Dinner: Family Edition!

Oh and I’m fired… no pictures…

Tuesday Night’s Dinner
Tex-Mex Chipotle Sloppy Joes
Makes: 
8 to 10 servings
Prep 20 mins
Slow Cook 6 hrs to 8 hrs (low) or 3 to 4 hours (high)

Not too bad, but a bit spicy for Monkey.  The original recipe called for run of the mill salsa (medium) and canned chipotle pepper in adobo sauce.  Hubby found chipotle salsa and decided he would just use that and skip the adobo sauce (he knew the can was bigger than the amount needed, so decided to combine ingredients).  Hubby used ground turkey (what was in the freezer) and I added sour cream to mine (I am a heat wuss… Monkey just started eating the sour cream with a spoon… hey whatever floats your boat).  I would have it again.  Maybe decreasing the spice level to mild so Monkey could eat it and not cry… and then rub some in her eye… that did not go well…

Ingredients

  • 1 1/2 pounds uncooked ground chicken or turkey or pork (or combination of each)
  • 1 cup chopped onions (1 large)
  • 2 cups bottled chipotle salsa
  • ¾ cup chopped green sweet peppers (1 medium)
  • ½ tablespoon chili powder
  • ¾ teaspoons ground coriander
  • 2 gloves of garlic (minced)
  • ½ teaspoon salt
  • Hoagie roles

Directions

  1. In a very large skillet cook ground chicken/ground turkey/ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
  2. In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic, and salt.
  3. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  4. Cook corn before serving and add to those that want to eat it!
  5. To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.

Adapted from Tex-Mex Chipotle Sloppy Joes

Thursday Night’s Dinner
Slow Cooker Chicken Tikka Masala
Makes: 6 servings
Slow Cook: Low heat for 8 hours (or high for 4 hours).

Needs some tweaking.  Not bad overall, but a bit too much of that tinny tomato taste.  We added a bit of sugar which helped it mellow a bit, but still the flavor profile was not rich enough for what it should have been.  Maybe a bit more of “cream” side… entire can of coconut milk?  Not sure, but I think I want to play with this one a bit more.  Also should have used chicken thighs, but we went with what we had in the freezer.  Chicken tights don’t tend to dry out in the slow cooker.

Ingredients:

  • 5 boneless, skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
  • 1/2 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 Tbsp freshly, finely grated ginger
  • 1 jalapeno, stemmed, sliced in half and seeds removed
  • 1 (29 oz) can tomato puree
  • 1 1/2 cups plain, fat free Greek yogurt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp Garam Masala
  • 1 Tbsp cumin
  • 1/2 Tbsp paprika
  • 2 tsp salt, or to taste
  • 3/4 tsp cinnamon
  • 3/4 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 2 bay leaves
  • 1 cup coconut milk
  • 1/2 tbsp cornstarch
  • Prepared Long Grain White Rice or Basmati Rice

Directions

In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper.

Stir until combine.

Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).

Toward the end of cooking, in a mixing bowl, whisk together coconut milk and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice.

Adapoted from: Cooking Classy

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About Emma BL

In the begining, there was just the two of us, then there were furbabies, and then a baby! We started trying to conceive in Nov 2010, but experienced complications and a miscarriage. Finally in April 2012 we welcomed Monkey and Bear joined in 2015. While preggo and trying to become preggo with Monkey, I often hit the web search for information about what is happening to me and I hope that through sharing my experiences, others gain some knowledge. I am not a doctor, nor do I play one on the internet. So take all my experiences and advice with a grain of salt! Now that Monkey and Bear are around and we have made the transition to parents... we try to answer the question "is there life after the baby bump?"
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