Chronicles of a Chipotle Pepper; Entry 4: Southwest Style Meatball Skillet

This is a recipe I pinned from cinnamonandspiceandeverythingnice.com, because I thought it looked delicious!  (Spoiler: It was!).  The funny thing is, I had already decided to make this dish before I even realized that it called for a Chipotle Pepper in Adobo Sauce…I originally didn’t plan for it to end up in this series!  How fun is that?!  It was just…meant to be!  😉

I did change it up just a bit, because I was feeling energized and creative that evening, but however you make this its gonna be great.  I just watched a special on travel channel about meatballs.  Apparently it is a revolution.  I unknowingly joined the revolution.  The meatball revolution.  You should join too.  And make this skillet!  All you need is a little quinoa and you have a whole meal.  We both LOVED the flavor of these meatballs.  They were moist and packed with tastiness!  You gotta try!

 

So, here’s what you need for the Meatballs:

  • 1 lb Ground Turkey or Beef (I used turkey because it’s what I had in the freezer)
  • 1 Egg
  • 1/4 C Ezekiel Bread Crumbs
  • 1/2 tsp Chile Powder
  • 1/2 tsp Chipotle Chile Powder (Optional)
  • 1 tsp dried Oregano
  • 1/2 tsp Paprika
  • 1/2 tsp Cumin
  • 1/2 Tbsp Dry Cilantro (Note, I used these two because I didn’t have any fresh.  It tasted great, but if you have fresh go for it!)
  • 1/2 Tbsp Dry Parsley (Note, I used these two because I didn’t have any fresh.  It tasted great, but if you have fresh go for it!)
  • 3 Pieces Turkey Bacon
  • Salt and Pepper…of course
  • 1 Tbsp Butter or Coconut Oil

And for the Skillet:

  • 1/2 Large Onion, Diced
  • 4 Cloves Garlic, Minced
  • 1 Chipotle Pepper, Minced (With tsp of sauce)
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 1 C Corn
  • 1 1/2 C Black Beans
  • 1 (15 oz) Can Diced Tomatoes in juices
  • 1/2 C Broth (Beef or Chicken)
  • Tbsp Lime Juice
  • 8 oz Tomato Sauce
  • 3 Pieces Bacon
  • 1 C Uncooked Quinoa

 

And here’s how you do it:

  1. First things first:  Bacon.  We don’t want the bacon to be soggy…but we don’t want it to be too black either since it is going to continue cooking.  So get out your big cast iron skillet and get it cooked (all 6 pieces) until it is just barely starting to get browned.  Just a few minutes!  Now cut it into little strips for both uses: meatballs and skillet.
  2. Grab all of your meat ball ingredients (except the butter or coconut oil) and combine them in a bowl (including half of the bacon you just cut up!).  Form into balls (the original says golf ball sized!)
  3. In same skillet, melt the butter or coconut oil…hopefully you still have some of the bacon grease in there too, even though turkey bacon is lean it still produces a little of that goodness!!  Very carefully add the meat balls and cook for a couple minutes, turning to get a brown around the outside.  Remove from the skillet for now.  If you are using beef, you will need to drain some of the fat off at this point, but leave some to cook the veggies in.  🙂
  4. Add onion and cook until beginning to become transparent.  Add garlic and cook about 30 seconds more.
  5. Add Chipotle pepper, adobo sauce, paprika, and cumin.  Stir and cook about a minute more.
  6. Add corn, beans, tomatoes, broth, lime juice, tomato sauce, salt and pepper and mix well.  Return meat balls to the pan along with the remainder of the turkey bacon.
  7. Simmer for 10-15 minutes, preferably covered.  Serve over a hot steamy pile of quinoa (to cook that, just boil 2 C water, add quinoa, and simmer for 12ish minutes ;))

Yaaaaay yummy!  Seriously super delish, we brought it to the church the next day for lunch cause we were going to be working there all day…and just ate it out of the Tupperware with a fork and enjoyed ourselves immensely.  The Rodgers family has joined the Meat Ball Revolution.  Will you?!

 

After you have partially cooked your bacon to just barely browned status, add all of your meatball ingredients (minus butter) to a bowl and combine.

Photo (8)Form into golf ball sized meat balls…

Photo (9)Heat butter or coconut oil in a large cast iron skillet.

Photo (10)Gently add meat balls…

Photo (11)Cook just a couple minutes, turning to get a browned color on the outside.

Photo (12)Remove from skillet.  If needed, drain some excess grease from the bottom of the skillet, but leaving just enough to cook your veggies in.

Add your onion. and cook a few minutes until beginning to become translucent.  Add garlic and cook an additional 30 seconds.  Stir in Chipotle Pepper, Adobo Sauce, Paprika, and Cumin.  Stir and cook about a minute more.  Add corn, beans, tomatoes, broth, lime juice, tomato sauce, salt and pepper and mix well.

Photo (14)

Add meatballs back to the skillet, along with the turkey bacon.

Photo (16)Bring to a simmer, and let it cook about 10-15 minutes, preferably covered.

Photo (18)Yummy!

Photo (19)Pile on top of hot quinoa and enjoy!  We sure did!

Chicken Sweet Potato Curry Skillet

My husband LOVES curry.  A lot.  It shows up in almost everything that he makes.  Scrambled eggs.  Omelets.  Chicken.  Everything.  So when I found this recipe in one of my favorite cook books, Deliciously Healthy Vegetables, I knew I had to try it out.  A few tweaks here and there, and we had a really fantastic, hearty and warm meal.  Add a little quinoa and you got your protein, your veggies, your curry, your textures…what more could you want?!  I love one pot dinners.  And I love using my cast iron skillet.  So all in all, this meal made me very happy.  And how perfect to bust it out now that squash and sweet potatoes are making their appearance for fall?  You’re gonna love this!

PS…I know I have said it before, but you should all look in to this cook book.  I have not tried one thing out of it yet that I don’t love!!!

 

So, here’s what you need:

  • 3 Large Chicken Breasts (If you have a big cast iron skillet.  You may want to use fewer if its small)
  • 3 Tbsp Coconut Oil
  • 2 Small Sweet Potatoes, peeled and chopped into 1/2 inch cubes
  • 1 garlic clove, minced or 1/4 tsp garlic powder
  • 1 tsp fresh ginger or ginger paste
  • 1/2 onion, minced
  • 1 1/2 C Coconut Milk
  • 1/2 tsp Curry Powder (This is for a mild flavor.  If you want it to pop, add a little more.)
  • Salt and pepper to taste
  • 1/4 tsp Cinnamon (I had to add this because Mr. Rodgers always uses cinnamon with his curry!)
  • 1/2 C Fresh cilantro chopped…or 1 tsp dried

 

And here’s how you do it:

  1. Cut chicken breasts in half length wise.  Season generously with salt and pepper.
  2. Melt the coconut oil in your skillet over medium heat.  Cook your chicken for a few minutes per side to get a sear.  Remove from pan and set aside.
  3. Now add the sweet potatoes and onions and cook for about 5 minutes until starting to brown and soften.  Add garlic and ginger and stir, cooking until fragrant (about a minute.)
  4. Add coconut milk, salt, pepper, curry, cinnamon, (and cilantro if you are using dried) and stir.  Bring to a boil.
  5. Put the chicken pieces back in the skillet and simmer for about 20 minutes until chicken is cooked through and sweet potatoes are tender.
  6. Pile steaming hot quinoa on plates, top with chicken, sweet potatoes, and the sauce, then sprinkle with cilantro and enjoy!!  Perfect description:  COMFORT!

Peectures!

 

Chicken Scallopini 2Chop your sweet potatoes into 1 inch cubes…

Chicken Scallopini 1Prepare the rest of your ingredients.

Chicken Scallopini 3Cut chicken breasts in half length wise.  Season generously with salt and pepper.Chicken Scallopini 4

Melt the coconut oil in your skillet over medium heat.  Toss in the chicken.

Chicken Scallopini 5Cook your chicken for a few minutes per side to get a sear.  Remove from pan and set aside.

Chicken Scallopini 6Now add the sweet potatoes and onions and cook for about 5 minutes until starting to brown and soften.

Chicken Scallopini 7

Add garlic and ginger and stir, cooking until fragrant (about a minute.)  Add coconut milk, salt, pepper, curry, cinnamon, (and cilantro if you are using dried) and stir.  Bring to a boil.

Chicken Scallopini 8Put the chicken pieces back in the skillet and simmer for about 20 minutes until chicken is cooked through and sweet potatoes are tender.

Chicken Scallopini 9Pile steaming hot quinoa on plates, top with chicken, sweet potatoes, and the sauce, then sprinkle with cilantro and enjoy!!  Perfect description:  COMFORT!

 

 

 

Colorful Drumstick Veggie Skillet

This is one of those meals that starts out as a recipe you got online…but as you go along and the inspiration grows…you add a little of this and a little of that…and before you know it you have a gorgeous plate that is nothing like the original recipe.  Unrecognizable.  But wonderful.  So I guess I should say this meal is inspired by the Skillet Rosemary Chicken over at http://passthesushi.com.  Lovely recipe.  But it used potatoes, which Mr. Rodgers and I no longer eat often, if at all.  So as I searched my fridge for veggies to substitute, this monster was born.  This big, healthy, gorgeous monster.  I think you’re going to like it…and you can play with it to make it your own, or just use whatever is in your fridge!  And the flavors are so pure and natural…flavored by the vegetables themselves.  Ah!!  It’s just great.  Let me show you….

So, here’s what you need…

  • A BIG cast iron skillet
  • 4-6 Chicken Drumsticks
  • 2 Tablespoons Coconut Oil
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Small Head Broccoli, chopped
  • 2 Large Carrots, Sliced
  • 1/2 Head Red Cabbage, Sliced
  • 1 Onion, SLiced
  • 7 Cloves Garlic, Minced
  • Kosher Salt and Pepper
  • 5 Tablespoons Olive Oil or melted butter, divided
  • 1 Tablespoon Fresh Rosemary Leaves, plus two sprigs
  • Pinch Red Pepper Flakes
  • 2 Lemons

 

And here’s how you do it!

  1. Preheat your oven to 450 degrees.
  2. Gather your beautiful, colorful ingredients.  Prep them…slicey choppy mincey….reserve one clove of garlic…
  3. On your cutting board (or in a mortar) pile the rosemary leaves, 2 teaspoons of salt, the red pepper flakes, and one garlic clove.  Using a knife with a large flat blade, first mince everything together, then using the flat side of the blade smoosh it back and forth to get it as paste-like as possible.  (Or this would be where the whole mortar and pestle thing would be handy!)
  4. Transfer the paste to a flat bowl and mix the olive oil and juice of 1 lemon into it.  Reserve the lemon halves.
  5. Melt coconut oil in your skillet over Medium high heat.  Take your drumsticks and roll them around in the lemon, oil, garlic mix.  When the oil is hot, add your coated chicken.  You aren’t supposed to cook the chicken through, just get a nice crispy sear.
  6. Put all your veggies in a large bowl, dump the remaining 2 Tbsp of olive oil them and toss.  Salt and pepper generously and toss again.  We are going to roast these bad boys while we cook the chicken.
  7. Dump your veggies on top of the chicken (why yes, yes mine did start to overflow…)
  8. Squeeze the remaining lemon’s juice over the whole thing, and put all the lemon halves on top.  Add the two extra rosemary sprigs.  Slide it into the oven and cooooooook it.  Keep an eye on it, it will probably take at least 25 minutes cause you have a large volume of goodies in here.  Your veggies should be getting browned, but most of all you need to MAKE SURE THE CHICKEN IS COOKED!  When the veggies have shrunk down a little, you can take tongs and stir things around, and bring the drumsticks to the top so everything cooks evenly.
  9. Now eat, and enjoy!!!!!

 

Preheat your oven to 450 degrees.

Drumstick Veggie Skillet 1

 

Gather your beautiful, colorful ingredients.

Drumstick Veggie Skillet 2

 

Prep them…slicey choppy mincey….reserve one clove of garlic…

Drumstick Veggie Skillet 3

 

On your cutting board (or in a mortar) pile the rosemary leaves, 2 teaspoons of salt, the red pepper flakes, and one garlic clove.  Using a knife with a large flat blade, first mince everything together, then using the flat side of the blade smoosh it back and forth to get it as paste-like as possible.  (Or this would be where the whole mortar and pestle thing would be handy!)

Drumstick Veggie Skillet 4

 

This is as close as I got it!

Drumstick Veggie Skillet 5

 

Transfer the paste to a flat bowl and mix the olive oil and juice of 1 lemon into it.

Drumstick Veggie Skillet 6

 

Melt coconut oil in your skillet over Medium high heat.  Take your drumsticks and roll them around in the lemon, oil, garlic mix.  When the oil is hot, add your coated chicken.  You aren’t supposed to cook the chicken through, just get a nice crispy sear.

Drumstick Veggie Skillet 7

 

See?  🙂

Drumstick Veggie Skillet 8

 

Put all your veggies in a large bowl, dump the remaining 2 Tbsp of olive oil them and toss.  Salt and pepper generously and toss again.  We are going to roast these bad boys while we cook the chicken.

Drumstick Veggie Skillet 9

 

Dump your veggies on top of the chicken (why yes, yes mine did start to overflow…)

Drumstick Veggie Skillet 10

 

Squeeze the remaining lemon’s juice over the whole thing, and put all the lemon halves on top.  Add the two extra rosemary sprigs.  Slide it into the oven and cooooooook it.  Keep an eye on it, it will probably take at least 25 minutes cause you have a large volume of goodies in here.  Your veggies should be getting browned, but most of all you need to make sure your chicken is cooked!  When the veggies have shrunk down a little, you can take tongs and stir things around, and bring the drumsticks to the top so everything cooks evenly.

Drumstick Veggie Skillet 11

 

Holy pretty skillet batman.  That makes me happy!

Drumstick Veggie Skillet 12

 

Don’t you want to make this?!

Drumstick Veggie Skillet 13Scoop some on a plate…

Drumstick Veggie Skillet 14

 

And enjoy!!!!  La la laaaaa!!