Caramelized Onion and Chive Dip

This dip was summer time perfection--easy to prepare, and wonderfully refreshing!

1 tablespoon olive oil
1 medium yellow onion, chopped
1 cup sour cream
4 ounces goat cheese
1/4 cup finely chopped fresh chives
salt and pepper, to taste

Heat oil in a frying pan over medium-low heat. When it shimmers, add onion and cook, stirring occasionally, until they are caramelized and brown, about 20 minutes. After about 15 minutes, add salt and pepper. Remove from heat and let cool slightly.

Meanwhile, combine the sour cream, goat cheese and chives in the bowl of a food processor fitted with a blade attachment. Pulse until well combined. Add the onions and pulse until combined, about 10 additional pulses. Add salt and freshly ground black pepper as desired, then pulse a few more times to mix fully.

Transfer to a serving bowl, cover, and refrigerate until chilled, about 1 hour. Serve with potato chips or crudités. We enjoyed this dip with lightly salted pita chips!

Beer-Braised Pulled Pork

On grinder rolls, in a taco, or even on top of cheddar corn muffins, this pulled pork was absolutely mouth-watering!

2 tablespoons kosher salt
1 tablespoon ground chili powder
1/2 teaspoon ground cinnamon
4- to 4-1/2-pound boneless pork butt
2 tablespoons vegetable oil
8 medium garlic cloves, smashed
1 medium onion, chopped
12 ounces lager
1 tablespoon cider vinegar

Place salt, chili powder, cinnamon, 1 tablespoon of oil and the cider vinegar in a small bowl and stir to combine. Coat pork on all sides with the spice mixture. Let it sit at room temperature for 30 minutes.

Heat the remaining 1 tablespoon oil over medium-high heat in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid until just starting to smoke, about 5 minutes. Add pork and brown on all sides, about 10 minutes total. Remove pork to a plate, saving the juices in the pot.

Reduce heat to medium and add garlic and onions. Cook, scraping up any browned bits from the bottom of the pot, until softened, about 15 minutes.

Place the pork in the slow cooker, along with the onions and garlic and any reserved drippings from the pot. Pour the beer over the pork, then cover and cook on high for 6 hours.

Shred pork with two forks, removing any large pieces of fat. Add your choice of barbecue sauce, and enjoy!

Chipotle Chicken and Rice

WARNING: Not for the weak of palate! This dish is S-P-I-C-Y!

2 T extra virgin olive oil
6 boneless, skinless chicken breasts (about 2 pounds)
salt and pepper, to taste
1 medium onion, chopped
3 garlic cloves, coarsely chopped
1 t cumin
3 chipotle chiles in adobo sauce, chopped
1 can diced tomatoes
1 C basmati rice

In a heavy pot, heat oil over medium heat. Season the chicken on both sides with salt and pepper. Cook the chicken in the pot in batches until they are browned on both sides. Transfer to a plate when finished cooking.

Add the onion to the pot and saute until soft, about 5 minutes. Add the garlic, cumin and chiles, then cook another 5 minutes until the garlic is fragrant. Add the tomatoes (including the juices), and add 1 teaspoon of salt. Let it simmer for another few minutes, then add 1 cup of water and return the chicken with any accumulated juices to the pot. Cover, and reduce the heat, and simmer for 30 minutes.

Stir in the uncooked rice, making sure that it is evenly distributed and submerged in the liquid. Cover, and cook an additional 30 minutes or until the rice is cooked.

Adobo Chicken with Roasted Sweet Potatoes

This provided a nice, spicy touch to an easy weeknight meal!

2 large sweet potatoes, peeled and cubed
2 1/2 T extra virgin olive oil
4 chipotle chiles in adobo sauce, chopped
2 garlic cloves, minced
2 T honey
2 t apple cider vinegar
1 1/4 t salt
1 t cumin
6 boneless, skinless chicken breasts (about 2 pounds)

Preheat the oven to 400*

In a medium bowl, toss potatoes in olive oil and scatter evenly in a large roasting pan. Season with salt and pepper, to taste. Roast for 15 minutes.

Meanwhile, in a small bowl, combine chiles, garlic, honey, vinegar, salt and cumin to make a marinade. Pour evenly over chicken and let it marinate until the sweet potatoes finish roasting.

Remove the roasting pan with the sweet potatoes from the oven. Place the chicken breasts on top of the sweet potatoes, topping with any remnants of the marinade. Roast 30-40 minutes, or until the chicken and sweet potatoes are a golden brown.

Chicken and Cashew Curry with Rice

This was a really delicious meal! We rounded out the dinner with some other Indian food leftovers and some whole wheat naan. Definitely a great dish for a crowd!

1 C basmati rice

1-inch piece fresh ginger, peeled

2 garlic cloves, diced

3/4 t salt

1/2 t each of cumin, coriander and turmeric

Pinch of cayenne pepper

1 C light coconut milk

1 pound boneless chicken breast, cubed

2 T extra-virgin olive oil

1 large onion, sliced

1 cinnamon stick

1 can green beans

1/2 C chopped cashews, toasted

1/2 C low-sodium chicken broth

2 T fresh lemon juice

Bring 2 cups of salted water to a boil and add the rice. Boil for 25, then drain well.

Meanwhile, finely grate the ginger and crush the garlic cloves. Place in a large bowl with the salt, cumin, coriander, turmeric, cayenne pepper and 1/2 of the coconut milk. Add the pieces of chicken, then cover and refrigerate until the rice is done.

In a large pan, heat the olive oil over medium heat. Add the onion and cook until fragrant, about 5 minutes. Add the cinnamon stick and cook an additional 2 minutes.

In a large pot with a lid, layer the onions, rice, green beans, 1/2 the cashews and the chicken along with the marinade. Pour the chicken broth and remaining coconut milk over the chicken, sprinkling with remaining cashews and cinnamon stick. Cover and cook over low to medium heat for at least 30 minutes, or until the chicken is done and most of the liquid absorbed.

Bean and Cheese Enchiladas

These were the perfect weeknight meal--quick, low-fat, high protein! I've made it twice this month already!

1 large onion, diced

1 can fat-free refried beans

2 C low-fat "Mexican" blend cheese

1 (19 ounce) can of mild enchilada sauce

2 T reduced-fat sour cream

6 whole wheat tortillas

1/2 t salt

1/4 t pepper

Combine the onion and refried beans in a small, microwave-safe bowl. Microwave for 2 minutes, then stir in 1 1/2 cups of the cheese in batches. Add salt and pepper, stirring well to combine. Meanwhile, pour about 1/2 of the enchilada sauce into a large casserole dish (about 13" x 9"). Gently dip each tortilla into the sauce so that it is well coated. Then spoon about 1/4 cup of the bean mix into each tortilla. Roll the tortilla up so that the tortilla completely encases the bean mix. Once all of the tortillas are assembled, arrage them in the baking dish. Top with the remaining 1/2 cup of cheese and pour the remaining enchilada sauce evenly over the tortillas. Bake at 400* for 10 minutes, or until the cheese on top has melted. Serve with a dollop of sour cream and guacamole, if desired.

Derby Pie

In honor of the Kentucky Derby (and our resident Kentuckian/photographer), Saturday was spent prepping for the big race. This of course included home-made Mint Juleps, Hot Brown sandwiches, and the oh-so-delicious Derby Pie. For those of you who have not had the good fortune of experiencing Derby Pie, it is essentially a chocolate pecan pie that includes bourbon in the recipe. It also goes by the names "Thoroughbred Pie" and "Race Day Pie".

1 Basic Pie Dough (I used refrigerated pie dough from the grocery store, like a cheater...)

6 large eggs

1 large egg yolk

1 1/3 C light corn syrup

1/3 C packed light brown sugar

4 T (1/2 stick) unsalted butter, melted

2 T bourbon

1 T vanilla extract

1/2 t kosher salt

2 C whole pecans, toasted

4 ounces semi-sweet chocolate chips

Preheat the oven to 350*, and arrange the rack in the lower third of the oven. Lightly flour a work surface and roll the dough into a round about 12" wide and 1/4" thick. Line a 9 1/2" pie plate with the dough, trimming off any excess. Pierce the base of the crust several times with a fork. Bake about 15 minutes, then remove the pie from the oven. Increase the temperature to 375*.

While the pie crust bakes, whisk together the eggs, egg yolk, corn syrup, brown sugar, butter, bourbon, vanilla and salt in a medium bowl until smooth. Add the pecans and chocolate chips; mix well to combine. Pour the mixture into the crust until the filling sets, about 35 - 40 minutes at 375*. Remove and let cool on a wire rack. Make sure that the pie has cooled completely before cutting. It is usually served cold or at room temperature, but I like it slightly heated!