Meatballs in Chipotle Sauce

It doesn't get much better than this. I'm talking warm SF indian summers, autumn vegetables and heirloom tomatoes, a slightly slower pace of life, and of course this unforgettably fiery, smoky, chipotle meatball sauce.

I say unforgettable for two reasons. When I first had this, I couldn't stop thinking about it and had to stalk my coworker for weeks upon weeks to get the recipe. And when I finally got around to making these meatballs a couple of years later for my (spice adverse) parents one hot summer evening, I accidentally added 2 or 3 too many chipotle chiles to the sauce. Oopsies. Although -- between excessive gulps of water and relentless beads of sweat dripping down their foreheads -- they kept gasping, "this is good steph, this is good", I can't imagine how their mouths must have felt if I even thought it was a bit spicy. LOL. I giggle every time I think of that incident :D



Anyway, I can assure you that I did not OD on the chipotle chiles this time around. Although, don't be fooled -- the smokiness from the chipotles is what really sets this sauce apart from anything else. The addition of cumin adds even more depth, and grated parmesan cheese offsets both savory flavors with a subtle saltiness. The meatballs are also worthy of mentioning. Rather than pan fried, they're cooked directly in the chipotle sauce which keeps them ultra moist and tender. Nothing about this resembles your typical flat, boring tomato sauce...which is fantastic, because AC doesn't like red sauces (see what I have to live with??).



Just be warned, this makes a lot. We've been swimming in meatballs for the past couple of days...which is actually a really good thing if it's not too hot outside and you have plenty of water to chug! ;)

Meatballs in Chipotle Sauce
Recipe adapted from Meg, an old coworker and friend

1 lb ground pork
1 lb ground beef
1/2 tsp ground cumin
4 garlic cloves, chopped
3 eggs
1/4 C bread crumbs
salt and pepper

4 canned chipotle chiles, in marinade
6 medium tomatoes, roasted and peeled
1 C chicken broth
6 garlic cloves
1 tsp cumin
1 T dried oregano
6 oz tomato paste
1/8 C grated parmesan cheese
salt and pepper

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt & pepper to taste. Mix well. Shape the mixture into medium-sized meatballs. Cook the meatballs in the chipotle sauce for about 30 min.

To make the chipotle sauce, puree the chiles, tomatoes, broth, paste, garlic, cumin, and oregano. Season with salt and pepper to taste. Bring to a boil.
Continue reading for recipe...

Turkey Tamale Casserole

Casserole time! When life gets a bit crazy, I say...make a casserole :)

As mentioned before, I loooove me a good casserole -- especially the cheesy, gooey, saucy ones. When busy, casseroles become even more appealing because of all the generous leftovers they make. Seriously, nothing like a warm and comforting casserole to sustain you through the entire (and I mean entire!) work week.

Not only is this one quick and easy, but it was actually one of my favorite dishes growing up! It's reminiscent of a tamale (hence the name)...only a bit messier and less sophisticated with all the cheese, extra fillings, and sauces in it. I think the secret is the creamed corn which, along with the corn tortillas, gives the dish a slightly sweet, corn tamalito/tamale taste. That and the spicy chili, turkey chunks, diced jalapenos, olives and cheddar cheese just make it absolutely divine.



Of course, my taste buds have *ahem* matured since my younger years, and I like my food a bit more refined these days. But there's nothing like reliving the good ole' days...especially when it's this good ;)

Turkey Tamale Casserole
Recipe by SC's mother

1 lb ground raw turkey (do NOT use lean turkey breast - dark 80/20 meat is best)
4 cloves garlic, minced
1 17-oz can cream-style corn
1 10.5-oz can chili without beans (hot instead of mild)
2 t dried oregano, crushed
1/2 t ground cumin
12 corn tortillas
1 C water
1 2.25-oz can sliced black olives, drained
1 4-oz can diced green chilies
2.5 C shredded cheddar cheese (6 oz)

In a large skillet, cook turkey and garlic over medium heat till turkey is no longer pink. Stir in corn, chili, oregano and cumin. Bring to boil and reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside.

Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add water. Let stand for 1 minute. Drain, reserving 1/4 C liquid. Stir the reserved liquid and olives into the turkey mixture. In a 2-quart rectangular baking dish, layer slightly less than 2 C of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas.

Bake, uncovered, in a 350 degree oven for 20 minutes or till heated through. Top with cheese, bake for another 3-5 minutes more. Let stand for 5 minutes before serving. Can garnish with sour cream and chopped green onions.

Continue reading for recipe...

Easy Chicken Enchiladas

Saucy, homey, and always comforting -- I love me a good casserole. Not only does it feed and soothe the soul, but it also makes A TON of leftovers...which is always a welcome sight after a loooong day of work.


I'm not quite sure chicken enchiladas really qualifies as a real casserole dish...but they're bubbly, saucy and baked in one of those 9x13 inch Pyrex dishes (that has to count!). However, this is not your typical bread crumb, cream of mushroom casserole. In fact, besides the melted cheese -- nothing about it resembles the heavy butter and cream mixture that most casseroles are known for.

Instead, the chunky enchilada sauce is full of fresh tomatoes, onions and chopped chipotles (which give it a great smoky kick). And unlike the greasy, skimpy enchilada fillings that are so frequently served at Mexican restuarants, these are bursting with shredded chicken, fresh cilantro, chopped onion and of course, cheese.



To me, the corn tortilla is what brings it all together. Slightly crisped in a frying pan, the tortillas are wrapped around the chicken filling before everything gets covered in the enchilada sauce and cheese. Amazingly, they're able to retain their slightly chewy texture, which compliments all the saucy goodness wonderfully.

Who's excited for lunch, dinner, and dinner again these next couple of days? :)



The Great After-Thanksgiving Turkey Enchiladas
Adapted from Bon Appetit, November 1998

3 T plus 1/4 C vegetable oil
1 3/4 C finely chopped onions
1 28-oz can enchilada sauce (we used HOT)
5 tomatoes, finely chopped
1 1/2 t finely chopped canned chipotle chilies
1 C chopped fresh cilantro

3 C coarsely shredded chicken (used a rotisserie chicken from Safeway/Costco)
3 C grated Monterey Jack cheese
3/4 C lowfat sour cream

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.

Preheat oven to 350°F. Heat 1/4 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1 cup cheese. Bake enchiladas until heated through, about 30 minutes. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

Continue reading for recipe...