Tag Archives: chipotle

Chipotle Garlic Edamame

I made these on a warm Sunday afternoon when Grant was working in the garden and I was preparing meals for the week. We wanted an easy snack to go with a couple Modelo beers, and thank goodness we had extra beverages handy – these will burn your lips off if you’re not careful.

Edamame is wonderful just as it is, with a sprinkling of sea salt over the top. But saute it in herbs and spices and you have a whole new experience. I love this combination of smoky chipotle chiles in adobo, nutty garlic and crunchy sea salt.

Be sure to remove all the chipotle’s seeds and mince it as fine as you can – a big bite of chile will not be your happiest experience, even though the flavor is so rich and wonderful.

Adapted from Food & Wine Magazine.

Chipotle Garlic Edamame


  • One 14-ounce bag frozen edamame pods
  • 1 T EVOO
  • 1 chipotle chile in adobo (stemmed and seeds removed), minced
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • Coarse salt and ground black pepper

Cook edamame according to package instructions. Drain and pat dry.

Meanwhile, in a large skillet, heat EVOO and chipotle, garlic and cumin. Add warm edamame pods and cook, stirring, until garlic is softened, 1-2 min. The pods will be bright green with flecks of red chile.

Now, you’re basically done! Remove from heat.

To serve, sprinkle with extra coarse sea salt (I used fleur de sel) and cracked black pepper.

And be careful before licking your fingers…

Enjoy, friends! xoxo


Mexican Hot Chocolate Cookies

Chocolate, cinnamon and ground chipotle chiles give these cookies a smoky-spicy aftertaste that transform a regular ol’ chocolate cookie into something that could keep up with your festive spiked punch.

As only Martha Stewart could make it, these cookies contain cream of tartar, giving them the chewiness of a snickerdoodle. In fact, combined with the slight saltiness, I’ve dubbed these cookies chocolate snickerdoodles rolled in smoked chiles. It’s a description that will entice or deter.

Like traditional snickerdoodles, they are indeed rolled in a sugary spice mixture, then baked until the tops crack and become shiny.

My dad declared that he loves them, which is high praise for someone who hates one new thing each week. [This week it’s Facebook (womp womp).]

I find these to be a welcome addition to all the light-colored cookies we see in wintertime. A bit of deviled chocolate.

Mexican Hot-Chocolate Cookies


  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 1/2 teaspoon chipotle chile powder (could also use cayenne or ancho chile powder)
  • Directions: 

    1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
    2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets (I recommend cushionaire). They will spread quite a bit! Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

    Hope you are enjoying your holidays, friends! xoxo

    Mac & Cheese

    Growing up, we didn’t have homemade macaroni & cheese. We didn’t like it – instead, we begged mom for the Kraft kind in the blue box, which I’m sure pained her. I’d like to think that my newfound appreciation for homemade mac & cheese shows just how much I’ve matured.

    The beauty of mac & cheese is you can make it almost any time, if you have cheese, butter, milk and some sort of short noodle. Jesse made this the other night with leftover rigatoni noodles, which I would highly recommend, along with penne or anything else hollow to catch all the oozing cheese. Other items we already had: some cheddar cheese, Parmesan, 1% milk and unsalted butter. Oh, and some bread I made.

    Ah-mazing. Sharp cheddar cheese is my friend – but if you have gruyere and fontina, all the better. He also added chipotle chilies in adobo, which gave it a spicy, smoky flavor. Finally, breaking my claim that melted cheese is the only acceptable crust, he ground up nice bread to become crumbs that he sprinkled on top, along with some paprika. See how liberal you can be with this recipe? No wonder mothers have been making it for ages.

    The leftovers are long gone and I’m still wishing we could have some more. And to my dear friend Cari, yes, it is even better than the frozen Beecher’s mac & cheese we ate when you were here (that stuff is crack in the frozen-food aisle).

    J-Mac & Cheese

    For the topping:

    • 3-4 slices of sandwich bread
    • 1/4 c. grated Parmesan
    • 1/4 tsp salt
    • 1/8 tsp ground black pepper

    For the pasta:

    • 1 pound pasta (penne, rigatoni, etc.)
    • salt
    • 8 oz. cheese (we used sharp cheddar, but I would also recommend some combination of gruyere and fontina), grated
    • 2 oz. Parmesan cheese, grated
    • 2 tsp unsalted butter
    • 2 tsp flour
    • 1 1/2 c. milk (or heavy cream)
    • 1/4 tsp ground black pepper
    • 1-2 chipotle chilies in adobo, minced

    Grind bread in food processor until crumbed, then mix with Parmesan, salt and pepper. Set aside.

    Heat oven to 500 degrees. Bring large pot of water to boil. Add pasta and handful salt and cook until very al dente, still with a bite. Meanwhile, mix the cheeses in a big bowl and set aside.

    Melt  butter in small saucepan over medium low, whisk in flour for 30 seconds, then whisk in milk until no lumps remain. Increase heat to a boil, stirring occasionally, then reduce to medium and simmer 1 min until it becomes a thickish white sauce. Stir in 1/4 tsp salt and pepper.

    Drain pasta, leaving slightly wet. Pour pasta on top of the cheese, then pour on the cream mixture. Cover immediately and let stand for 3 minutes. Working from the bottom (cheeses) up, stir until cheeses are melted and mixture is thoroughly combined. Add chipotles to combine. Transfer to a baking dish, 13×9 inch, and sprinkle evenly with breadcrumbs, pressing down a little. Sprinkle with paprika as desired.

    Bake until golden brown and bubbly, 7 min. Serve immediately, or let it cool a bit and then dive in. Melted cheesy goodness…

    This is absolutely comforting and good for a crowd – or just yourself. Enjoy, friends! xoxo