Chipotle Maple Butternut Squash Soup

From the name, you can tell that this Chipotle Maple Butternut Squash Soup has it all.

(Well...you know...soup-wise.) 

A little bit spicy.

A little bit sweet.

Incredibly, ridiculously, lusciously creamy.

It's serious velvety Heaven in a bowl, and perfect for those frigid winter days that are quickly and unrelentingly barreling our way.

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Chipotle Coca-Cola Sweet Potatoes for 5 Easy Thanksgiving Side Dish Ideas

Let's talk about Thanksgiving for a minute, OK?

I think a lot of us make this holiday way more complicated than it needs to be. We spend days (or even weeks!) seeking out new recipes, creating elaborate menus, and figuring out fancy techniques to bust out on the big day.

And the weird part is that, often, the thing people love most about Thanksgiving are the old favorites!

All that work, and your brother just wants the same old stuffing. Bummer, right?

So this year, we're going to keep things simple. (But we're still going to have some fun!)

Over the next few weeks, I'll be sharing some of my solid favorite Thanksgiving recipes, but showing you a few creative ways to mix them up and serve them. So your family gets to enjoy their favorites, and you still get to play around in the kitchen.

Everybody wins!

First up are these Chipotle Coca-Cola Sweet Potatoes. This season, I've partnered with Coca-Cola to share some favorite holiday recipes and party inspiration so this felt like the perfect recipe to start off this series. I've been making this easy sweet potato recipe for about 7 years, and it has never let me down.

And the best part? SO easy. You puree a few ingredients, pour them over the sweet potatoes, and bake.

I'm NOT even going to make you peel the potatoes! Awesome, right?

And I promised you fun, right?

Because while these sweet potatoes are amazing served as-is (seriously...I'm talking spicy, smokey, and a little bit sweet...so perfect!), they're also a great base for some super creative (and easy!) serving ideas.

I love this because it gives you a chance to personalize and customize your dish, while still keeping everyone happy.

Read on, and get inspired!

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Chipotle Red Pepper Potato Salad

Last night, something magical happened in our building. All of our neighbors came together to celebrate the end of summer in a gorgeous evening garden party under twinkling lights. There was an incredible live band, children running around the garden, plenty of wine, laughter, and (of course!) a spectacular buffet of food contributed by each of the building residents.

It was an awesome night, and I kept marveling over the fact that it was happening in our very own building.

My contribution to the festivities was a giant bowl of this spicy Chipotle Red Pepper Potato Salad. Made with roasted red potatoes and tossed in a creamy homemade dressing of roasted red peppers and my favorite Chipotle TABASCO, it was a welcome accompaniment to the grilled hot dogs, burgers, and other classic party foods.

This is one of those great party salads that works well all year long. It's perfect for tailgating celebrations in the fall, game-day parties in the winter, summer barbecues, and even the holidays (I love this along with Thanksgiving turkey!).

When cooking for a crowd, I like to keep things as simple as possible, so this one uses a few of my favorite party cheats:

The potatoes are left unpeeled for extra flavor and to save time. They're roasted until crisp, then tossed in a simple, but flavorful dressing, that's made entirely in a blender.

You can make the salad right before serving or even a day or two in advance; it's one of those dishes that actually gets a little better the longer it sits.

And much of the flavor comes from Chipotle TABASCO, which is smokey and spicy and adds a great blast of flavor without the need for multiple herbs or seasonings. I love how it kind of knocks out a bunch of ingredients in a single flavorful tablespoon.

It's an easy one, but you'll be amazed by how good it is.

Remember that this potato salad is definitely meant to be shared, so gather up some of your favorite people, and enjoy it in good company.

Disclosure: This post was sponsored by TABASCO. Over the next few months, I will be sharing a series of recipes inspired by some of my favorite TABASCO sauces. All recipes and opinions are strictly my own. Thank you for supporting great brands like TABASCO that make it possible for me to create new content for you!



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Loved this recipe? Here are a few other party recipes featuring potatoes you might like:

• Irish Nachos
• Stuffed Irish Shepherd's Pie Potatoes
• Crispy Potato Skins with Bacon Ramps and Goat Cheese

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Chipotle Red Pepper Potato Salad
Serves 6-8

Ingredients
5 pounds red potatoes, cut into 1” pieces
Olive oil
Kosher salt
1 1/2 pounds roasted red peppers, drained (you can get these in jars in the canned food aisle or from the deli/antipasti section near the loose olives and pickles in well-stocked grocery or gourmet stores.)
4 garlic cloves
1 tablespoon Chipotle TABASCO sauce
1/4 cup full-fat coconut milk OR plain yogurt
2 tablespoons Smoked Spanish Paprika
1 teaspoon kosher salt
1/2 cup fresh cilantro, minced


Directions
Preheat your oven to 400 degrees F

Toss the cut potatoes with generous amounts of olive oil and kosher salt. Arrange on two baking sheets and roast 20-30 minutes, or until crispy on the outside and cooked through. Remove from oven and let cool to room temperature.

While the potatoes are roasting, combine the red peppers, garlic, Chipotle Tabasco, coconut milk, and paprika in a blender, and puree until smooth.

Pour dressing into a large bowl, and add the roasted potatoes and cilantro. Toss well to combine, and taste to adjust seasoning.

Cover and chill at least 2 hours, or up to overnight, before serving.

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Spicy Chipotle Salmon Tacos

It's been at least two months since my last taco recipe so we are WAY overdue, friends.

This time around it's all about these spicy Chipotle Salmon Tacos with an easy Cumin-Lime Mayo sauce.

Salmon is already packed with tons of great flavor, so you really only need a few other simple ingredients to pull these together in record time.

They're an ideal weeknight meal, or great for a lazy weekend when you have mouths to feed, but not much motivation.

You start out by prepping the salmon. I like to get a big gorgeous piece of wild salmon as it's the best in terms of flavor and nutrition, but definitely pick your favorite kind.

I pat it dry then brush with the adobo sauce from a can of chipotles in adobo.

I literally just scoop out a few spoonfuls of it straight from the can to the fish and brush it on evenly. Sprinkle liberally with salt, pepper, and some oregano, and you're done!

Pop this under the broiler for about 7 minutes. (You can also bake it in a hot oven for about 15 minutes, or cook it on a grill.)

Let it cool slightly then use a fork to flake it into large chunks.

The sauce is just mayo with some fresh lime juice and cumin, whisked together.

Do NOT forget to warm up the tortillas on a hot skillet or right over the flame. Don't just use tortillas straight out of the package--that's like eating a hot dog straight out of the package. It's cooked, technically, but...it's just not ready to eat, yet.

The rest people can do themselves!

Serve the salmon with the sauce and tortillas and your favorite toppings. I keep it simple with sliced radishes and cilantro. Chopped onions, avocado, cabbage slaw or any other number of classic taco toppings would work here, too.

Taco perfection!


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Loved this recipe? Here are three other taco recipes you might like:

• Shrimp Tacos with Watermelon Pico de Gallo
• Ancho Pomegranate Pulled Brisket Tacos
• Chimichurri Fish Tacos

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Chipotle Salmon Tacos
 Serves 4

Ingredients
1 1/2 pounds wild salmon fillets
1 can chipotles in adobo sauce
Kosher salt and black pepper
1 teaspoon dried oregano
1/2 cup mayonnaise
1 lime, juiced
2 teaspoons ground cumin
Corn tortillas, for serving
Fresh cilantro, sliced radishes, limes, and other toppings for garnish

Directions
Preheat broiler. Line a baking sheet with foil and place salmon fillets on top.

Spoon out three tablespoons of adobo sauce from chipotles (reserve the peppers for another use). Brush sauce over the top and sides of the salmon.

Sprinkle generously with salt, pepper, and oregano. Broil about 6" away from broiler for about 7-10 minutes or until cooked to desired doneness.

While the salmon cooks, whisk together mayonnaise, lime juice and cumin.

Remove salmon from oven and let cool slightly while you heat tortillas on a skillet or over a gas burner.

Use a fork to flake salmon into chunks.

To assemble tacos, spread warm tortillas with mayo sauce and top with salmon and desired toppings. Eat immediately.

 

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Chipotle Strawberry Cobbler

When summer rolls around, I basically just lose all control when it comes to grocery shopping.

Lately it's the strawberries that are seducing me, and I've been buying pound and pounds of them, filling up the fridge and using them in all things sweet and savory.

Over the next few months, I've teamed up with one of my favorite brands ever ever--Tabasco--to create a series of recipes featuring their range of sauces. I'm starting up with Tabasco Chipotle--a smokey, sweet, and absolutely wonderful hot sauce that I love to put on basically everything.

Until now, I've only used it in savory recipes, but with a fridge full of these gorgeous berries, I decided to use them in a dessert.

And oh wow, is it good!

I know it might sound a little unusual, but I promise that it's just good. The smoky heat pairs beautifully with the sweet berries and tart lemon. Under a sweet and buttery crust with just a hint of salt, it's a stunning (and ridiculously easy!) dessert that will satisfy all your cravings at once.

This is one of those recipes that comes together so quickly, too. I toss the filling together right in the baking dish, and then make the crust in a food processor (a bowl + pastry cutter or fingertips works, too!). It bakes for just a little over half an hour, and it's ready to go.

Serve it up hot right out of the oven, or let it sit and cool off first.

Either way, a scoop of something creamy on top is a must. I love tangy creme fraiche or sour cream (it's especially good with the tiny bit of spice!), but ice cream or regular whipped cream would be amazing, too.

If you love sweets with a hint of spice, you'll die for this. Trust me on it.

Disclosure: This post was sponsored by Tabasco. Over the next few months, I will be sharing a series of recipes inspired by some of my favorite Tabasco sauces. All recipes and opinions are strictly my own. Thank you for supporting great brands like Tabasco that make it possible for me to create new content for you. 

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Loved this post? I'd love if you'd share it with your friends on Pinterest or Facebook! And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. 
Thanks so much for reading!     

Spicy Chipotle Strawberry Cobbler
Serves 8

For the filling
2 pounds strawberries, hulled and quartered
1/2 cup granulated sugar
1 1/2 tablespoons Tabasco Chipotle Sauce
Zest of 1 whole lemon
2 teaspoons vanilla extract
3 tablespoons corn starch

For the crust
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup butter, cut into small cubes
1 large egg
1/4 cup milk

Directions
Preheat oven to 350 degrees. Butter a deep 9” pie plate.

Toss the strawberries with the sugar, Tabasco Chipotle, lemon zest, vanilla extract and corn starch. Place in the pie plate (I mix it up right in the pie plate).

Whisk together flour, sugar, baking powder, and salt. Using a pastry cutter or food processor, cut in the butter until crumbly. Add the egg and milk, and pulse or mix a few times just until it comes together into a dough.

Spread chunks of the dough over the strawberries.

Place pie plate on a baking sheet (to hold spills—there will definitely be spills!), and bake 35-40 minutes, or until the crust is slightly golden and the berries are bubbling.

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Easy Homemade Spicy Ketchup

I've been making homemade ketchup for several years, but it wasn't until a few days ago that I realized I haven't actually shared any of those recipes here. HUGE oversight on my part, as this is one of the easiest and coolest recipes I know.  Sorry about that, but I'm fixing it now!

No more complicated than making a simple homemade pasta sauce, you really only have to combine some ingredients in a pot, let simmer, and then puree into a flavorful and luscious ketchup that will blow that squeeze-bottle stuff out of the water.

This recipe is for one of my favorite variations--a spicy ketchup with just a tiny bit of smoke from chipotle peppers, and plenty of heat from ground cayenne. A touch of lime juice adds another dimension.

I love this one with baked sweet potato fries, spread on a burger, or with crunchy chicken tenders for dipping. I'm sure it would be awesome about a billion other ways, too.

Seriously, you can't go wrong with this one.

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Love Always Order Dessert? Let's connect! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Homemade Spicy Ketchup
Makes about 3 cups ketchup

Ingredients
1 medium onion, diced
3 large garlic cloves, sliced in half
1 28oz can tomato puree
1/4 cup tomato paste
1 chipotle pepper in adobo sauce (add 2 if you like a lot of spice!)
1/2 cup brown sugar, packed
1/4 cup apple cider vinegar
Juice of 1 whole lime
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon ground cayenne
1 teaspoon ground black pepper

Directions
Combine all ingredients in a medium saucepan, and bring to a boil. Lower heat and let simmer 1 hour, stirring occasionally.

Remove from heat and let cool 20 minutes, then puree until very smooth. Taste and adjust seasoning as necessary.

Transfer to a jar and refrigerate. Will keep 2-3 weeks in the refrigerator. Can also be frozen.

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Rigatoni with Chorizo and Spicy Chipotle Cream Sauce

As much as I tried to fight it, it seems that Autumn has officially come and settled in for the next few months. Along with jackets and warmer clothing, I find myself being drawn to heartier, more comforting recipes for dinner. The kind of dishes that come together quickly, and are best shared in large bowls around the table with family and friends.

This Rigatoni with Chorizo and Spicy Chipotle Cream Sauce is a new favorite pasta dish that I'm fairly confident will be making many appearances on our table during the coming months. It's the first of several Latin-inspired pasta recipes I've been creating as part of my partnership with Barilla this Fall, and I have to say it may be hard to beat!

Creamy and comforting, it uses some of my favorite traditional Latin ingredients--smoky chipotle peppers, spicy Mexican chorizo, bright fresh cilantro, and combines them in a rich and creamy sauce that's incredibly satisfying, and perfect after a long day of work.

For this dish, I chose Barilla Mezzi Rigatoni--a small pasta shape that is perfect with the rich sauce as it seems to scoop it up in every bite. You can easily substitute any of your other favorite small pasta shapes--penne or large shells would work well, too--to personalize the dish for your family.

Depending on what pasta shape you choose, be sure to cook them 1-2 minutes LESS than the package directions so that you get "al dente" perfection (that's about 9 minutes for the Mezzi Rigatoni, but may be a couple minutes more or less depending on the pasta shape you choose) before adding to the sauce.

(Click here to check out some of my favorite tips for cooking perfect pasta every time.)

Note that if you have a busy week, this is actually one of those dishes that can be prepared in advance. I love to make a big batch on a Sunday afternoon when I have more time, then reheat during the week.

It's a great way to enjoy a homemade meal and quality time with your family, without having to spend much time during the busy workweek to prepare it. All you have to do is toss together a quick salad to serve along with the pasta, and you have a complete meal the whole family will enjoy together!

For more easy pasta recipes with Latin flavors, visit pastaatuestilo.com. This is a sponsored post written as part of my ongoing partnership with Barilla, however, the recipes and opinions are entirely my own. I have not been paid to publish positive sentiments towards Barilla or their products.

Barilla Rigatoni with Chorizo and Spicy Chipotle Cream Sauce
Serves 8

Ingredients
1 pound box of Barilla Mezzi Rigatoni or other small pasta shape (like penne or large shells)
Kosher salt
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 pound fresh Mexican chorizo, removed from casings (you can also substitute fresh turkey or chicken chorizo for a lighter option)
2 red bell peppers, diced
2 large garlic cloves, minced
1-2 chipotle peppers in adobo sauce
1 teaspoon smoked spanish paprika (optional)
Zest of one whole lemon, finely grated
3 cups heavy cream
2 tablespoons tomato paste
1/2 bunch cilantro, finely minced + more for garnish
1 cup grated cotija cheese
Freshly ground black pepper

Directions
Bring 1 gallon of water to boil in a large pot. Once the water is boiling, season  with 1 1/2 tablespoons of salt.

While the water boils, place a large skillet over medium heat and add the oil. Cook the onions for 2-3 minutes, until translucent, then add the fresh chorizo, breaking it up with a wooden spoon and cooking until fully browned (about 5 minutes). Add the red bell pepper, garlic, the chipotle peppers (use 1 or 2 depending on how much spice you like), the paprika, lemon zest, 1/2 teaspoon kosher salt, the heavy cream, and tomato paste. Bring to a boil, then lower heat to a gentle simmer for 3-5 minutes, stirring occasionally, or until the sauce has reduced and thickened slightly. Remove from heat.

Add the pasta to the boiling water and cook 1-2 minutes less than package directions. Drain, reserving 1 cup of the pasta water, and add the cooked pasta to the sauce along with the cilantro and return to the heat for 1-2 minutes, tossing to coat well. Add a little bit of the reserved pasta water to thin the sauce if it seems too thick.

Remove from heat, stir in the cotija cheese, and season with black pepper and additional salt to taste. Garnish with additional cilantro just before serving.

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10-Minute Broiled Chipotle Salmon Fillets

When it comes to lazy day dinners, salmon is at the very top of my list. It's incredibly satisfying, quick to prepare, healthy, and so naturally flavorful that it requires very little work on my part.

Exactly what I need when I'm way too exhausted to put much more thought than that into it.

Though I'm usually satisfied with a quick sear on a hot skillet, this weekend I decided to experiment with something a little bit more exciting (although still ridiculously simple).

The inspiration came from one of my favorite recipes on this blog (Yes. I inspired myself.): this chipotle roasted eggplant, which only calls for three ingredients and is equally good both hot and cold.

It's one of the easiest things to make, but is always a guaranteed crowd pleaser. Every single time I make it, people beg for the recipe and I have to confess how embarrassingly easy its.

The secret? A two-ingredient marinade made with olive oil and Chipotle Tabasco.

If you've never tried this variety of Tabasco, I highly recommend that you pick up a bottle of this spicy smoky stuff the next time you go shopping. Ever since I tasted it for the first time at a Chipotle (as in the burrito bar) down in DC back when I was in college, I've been obsessed. We never not have a bottle of it in our fridge.

Usually I keep a back-up in the pantry, too.

What's great about this sauce is that it's the perfect blend of spicy, smokey, and savory. Mixed with a little olive oil and brushed onto salmon fillets, it's a ridiculous simple way to add maximum flavor with minimal effort.

A quick broil and dinner is ready. I served mine on top of a bed of arugula dressed simply with fresh lime juice, olive oil, and salt, and once again had to fess up to doing practically nothing to make it so delicious.

Note: if you can't find Chipotle Tabasco, you can also use chipotles in adobo sauce. Just puree the chiles with the sauce and then measure out the amount you need. 

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Broiled Chipotle Salmon

Serves 4

Ingredients
4 6oz to 8oz salmon fillets, rinsed in cold tap water and patted very dry
3 tablespoons extra virgin olive oil
3 tablespoons Chipotle Tabasco sauce (or substitute pureed chipotles in adobo sauce).
Kosher salt and black pepper
Fresh limes cut into wedges

Directions
Preheat broiler.

Line a baking sheet with parchment paper and arrange the salmon fillets skin-side down 2 inches apart. Whisk together the olive oil and Chipotle Tabasco sauce, and brush generously over the tops of the salmon. Season with kosher salt and black pepper. Broil 4 inches from flame for about 10 minutes, or until the salmon is cooked to desired doneness.

Serve with fresh lime wedges.

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Roasted Chipotle Eggplant

I came up with this recipe last November when I was cooking for a women's retreat up in Vermont. Each day I was responsible for feeding an incredible group of women with very varied dietary restrictions and preferences.

For one of the meals--I think it was a lunch--I had planned to make grilled chipotle-marinated chicken breasts, but wasn't quite sure what to do for the vegetarians and vegan in the group.

I started looking around for something to put the chipotle marinade on, and noticed a pile of eggplants in a bowl. I sliced them up thickly, brushed them on each side with the marinade, and popped them in the oven to roast.

The results were awesome! Tender, flavorful, and just the perfect amount of spicy. The two trays of eggplant disappeared long before the chicken did and I had an official new favorite.

Since the retreat, a group of my fellow NYC-based women and I get together about once a month to continue to encourage and help each other accomplish our individual goals.

I was lucky enough to host the most recent meeting yesterday, and while deciding what to make for lunch, I remembered the eggplant dish. I made it again, and once again, it was a hit.

The key to this recipe is the chipotle-flavored Tabasco. It's one of my pantry staples because it adds incredible heat and smoke with just a few dashes. If you can't find it, you can also use canned chipotle peppers in adobo sauce, but I definitely encourage you to seek out the Tabasco--it's so worth it!

So here it is for you. I think this will be a great summer side dish and can be prepared in the oven or on the grill. Just as good hot as it is cold, and the leftover keep really well (if there are any). Make some extra and try them in a wrap or sandwich. Simply wonderful!

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Roasted Chipotle Eggplant
Serves 4 as a side or appetizer

Ingredients
1 large eggplant
3 tablespoons extra virgin olive oil
2 tablespoons chipotle Tabasco sauce (Like this) OR pureed chipotles in adobo sauce (like this)
 
Directions
Preheat oven to 400 degrees. Line large baking sheet with foil or parchment paper.
Slice eggplants into 1/2"-thick rounds and lay on baking sheet.

Whisk together olive oil and Tabasco or pureed chipotles. Brush onto the eggplant, then turn and brush the other side of the eggplant.

Roast for 15 minutes, then flip and roast an additional 10 minutes, or until completely cooked through and tender. Serve hot or room temperature. Sprinkle with a bit of salt before serving, if desired.

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Whiskey Orange Chipotle Chicken Thighs & Drums

I was seriously on point when it came to food last week. I woke up Monday morning and before Eugene had even left for work, I was already bopping about in the kitchen getting dishes ready for the week. I made a batch of my pepperoni meatballs, roasted some vegetables, and then made two delicious marinades to use on a large package of chicken thighs, drumsticks, and whole breasts that I got on sale. More about the second marinade later, but for now let's talk about my Whiskey Orange Chipotle marinade recipe.

When it comes to flavors, I pretty much always go wild for the combination of smoky + spicy. It's why I put hot smoked paprika in everything. It's why I hoard cans of chipotle in adobo sauce and get nervous when my supplies run low. It's why I go nuts for anything with chorizo in it. If I see those words on a menu, it's pretty much guaranteed I"m going to be putting that dish in my mouth.

What's awesome about this recipe, is that it couldn't be easier. You literally just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're done. If you do it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for a couple days, then cook it whenever you're ready.

If you have a grill, even better!

(But I don't have a grill. Or a yard. So I cooked this in my oven.)

The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing! I like to serve this with a fresh side dish, like a big crunchy green salad and some sliced avocado. You can also go the bbq-ish route, and serve with mac & cheese or collard greens.

Tip: Want to plan way ahead? You can also marinade the chicken and then freeze it in the marinade for a future dish (just let thaw in the fridge for a day or two before cooking).

Love this recipe? Here are a few other fun chicken recipes to try:

• Crispy Roasted Lemon Chicken Thighs
• Easy Lemon Garlic Chicken Breast Cutlets
• Puerto Rican Style Roast Chicken

Whiskey Orange Chipotle Chicken
Serves 4-6 (Leftovers keep very well!)

Ingredients
1 8-oz can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
1 1/2 cups orange marmalade
1 6oz can tomato paste
1 cup whiskey (substitute orange juice for a non-alcoholic version)
4 garlic cloves, peeled
1/2 bunch fresh cilantro
1/3 cup olive oil
1 tablespoon + 1 teaspoon kosher salt
1 teaspoon black pepper
6 chicken thighs
6 chicken drumsticks


Directions
In a food processor or blender, combine the chipotle peppers and adobo sauce, orange marmalade, tomato paste, whiskey, garlic, cilantro, olive oil, kosher salt, and black pepper. Puree until smooth. Pour marinade over chicken thighs and drums, and let marinate in a sealed bag or air-tight container at least 8 hours and up to 2 days.

To cook:
Preheat oven to 400 degrees. Arrange chicken thighs and drums in a large roasting pan, skin-side up.  (Pour in the marinade along with the chicken.) Bake about 45-55 minutes or until fully-cooked and the skin is fully caramelized and crispy (meat thermometer will read about 170 on the thickest part of the thighs).  Serve with sides of your choice and garnished with a bit of fresh cilantro.

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Chipotle Challah

I've made no secret of my love for challah bread. I first declared it passionately two Thanksgivings ago with my Pumpkin Spice Challah recipe, and then followed it up a few weeks later with an elegant Vanilla Bean & Honey twist on the original. Then last year I went on an international quest to bring you Bamboo Charcoal Challah.

Today, I've got another fun version: Chipotle Challah!

Unlike traditional challah, which tends to be quite sweet, this bread has a third less sugar so that the focus is really on the smoky and spicy flavors of the chipotle and smoked paprika. I wanted to make sure that heat really came through without being overwhelming so that it can be paired with various meats and cheeses as a sandwich. I think you'll be surprised by how much flavor is in its soft and buttery crumb.

I enjoyed it alone spread with a generous bit of good salted butter, but I'm already looking forward to a spicy grilled cheese sandwich filled with melted cheddar, tomato, and maybe even a crumble or two of crisped bacon. Yum! This would also be a perfect base for a savory French toast or to serve with a bowl of hearty chili.

The recipe for this challah comes together easily just like the traditional kind, with only the slight addition of pureed chipotles in adobo sauce and a bit of smoked paprika. Once baked, the bread comes out of the oven with a golden terracotta hue and the tiniest flecks of chiles scattered throughout. It's a beautiful bread, and one that will definitely be a favorite for those of you appreciate a little heat in your dishes.

Chipotle Challah Bread
Ingredients
7g active dry yeast (1 envelope)
4-5 cups white bread flour
1/4 cup white granulated sugar
2/3 cup warm water
¼ cup olive oil
2 large eggs beaten + 1 egg yolk for egg wash
1/3 cup chipotles in adobo sauce, pureed (about half a traditional sized can)
1 tablespoon smoked spanish paprika
1 teaspoon salt


Directions
Mix the yeast with 2/3 cup of the flour, the sugar, and the warm water. Whisk gently until well combined and leave in a warm (but not hot) spot to proof. In about 10-15 minutes, the mixture will look foamy and somewhat alive.

Pour this into the bowl of your electric mixer with the dough hook in place. Add the olive oil and eggs, and beat until well incorporated (about 1 minute). Add the chipotle/adobo puree and the smoked paprika, mix until combined. Add the salt and the remaining flour, 1 cup at a time until the dough starts to pull away from the sides of the bowl. Depending on a variety of factors, your dough might require a bit more flour than listed above. Add this ¼ cup at a time until the dough is springy, but not sticky. Knead with the hook (or remove to a floured surface and knead by hand) for about 5-10 minutes.

Roll the flour into a ball and place in a greased bowl. Turn the dough once to grease the top then cover with plastic wrap or a clean towel and leave in a warm spot to rise. I like to place it inside my (turned off) oven. (The heat from the pilot is just perfect to keep it going.) Let rise until doubled in bulk (about 1 hour to 1 hour and a half).

Poke the dough down (no need to actually “punch” it) and reshaped into a ball. Grease the bowl once again, turn, cover and repeat the rising process for about another hour.

Turn the dough out onto a lightly floured surface. Cut the dough in half. This will make two nicely sized loaves. Set one half aside and place the other half in front of you. Use a pastry cutter to split into six evenly sized pieces. Roll each of these pieces into a rope-like shape, making sure to taper the ends. Should be about 8-12 inches long.

Line the six ropes vertically in front of you and pinch all the ends together so you have what looks like a sea creature with six tentacles. Starting with the piece all the way to the right, pull it over the next two pieces, then under the third, and over the last two. Repeat this with each piece at the right until you can no longer continue braiding. It helps to chant to yourself “Over two, under one , over two.”

Pinch the ends and tuck under. Repeat with the second half of dough.

Prepare a large baking sheet (or two smaller ones) by lining with a sheet of parchment paper. Place the two loaves on the sheet allowing enough room on each side for them to rise. If necessary, use two baking sheets.

Beat one egg yolk with a tablespoon of olive oil and use a pastry brush to gently (gently!) brush over the braid. This will give it that lovely shine once baked. Top loosely with oiled or sprayed plastic wrap and let proof (rise) again for about 40 minutes or until doubled. About half-way through this rise, you might want to start preheating your oven to 350 degrees (but be sure to remove the braids first if you’re letting them rise in there!!)

Once risen, brush with another coat of egg wash. (Be sure to be even more gentle now as the braids are very delicate right now.) Bake in the 350 degree oven for about 40-45 minutes or until golden on top. To test for doneness, turn one of the loaves over and tap the bottom; if it sounds hollow, it's ready!

Let cool on wire racks before serving.

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Picnic Recipes: Roasted Potato Salad w/ Red Pepper & Smoked Paprika Dressing

My mother makes delicious potato salad, but I've always had trouble eating it. As far as recipes go, it's fairly traditional: a mayo-based dressing, boiled & peeled potatoes, hard boiled eggs, herbs etc. But every time I took a bite it went something like this: chew, chew, chew, CRRRRRUNCH, UGH! spit...

That crunch, in case you're wondering, is apple. APPLE! She peels and dices it just like the potatoes so there is no way of knowing what's really lurking in there among the deliciousness. The only way to know is to take a bite, and by then it's in your mouth and it's already too late.

My dad loves the apple in the potato salad. He loves the crunch and the sweetness paired with the creaminess of the potato. Our summer barbecue guests were also fans, and so, despite our (that would be my brother's and my) years of pleading, the apples remained. The only way I could get through a serving was to carefully use my tongue to test for texture differences and then (as inconspicuously as possible) spit out the apple bits into a little pile just to the west of my plate.


Since then, I've mostly stayed away from mayo-based potato salad--I know from experience that that creaminess has a way of hiding all manner of sins--and have been drawn more to the the oil-based salads, rich as they always are with herbs and lemon. So you can imagine my surprise when one morning I found myself excitedly mixing the ingredients for this salad.

Mayonnaise is not the star of this show. Think of it more like an errand girl whose sole purpose is to run here and there and to make sure the vibrant flavors get everywhere they are supposed to be. Blended with roasted red peppers, roasted eggplant, and smoky and spice chipotle pepper, it's barely discernible. And the strong flavors all but assure that there won't be any unexpected (apple!?!) surprises.

This is a knock-out picnic dish, and one that you can easily throw together in less than an hour (plus cooling time). And if you're *really* in a hurry, pop the salad in the freezer when you're done. About 5 minutes in there and it will be cool enough to serve.

Roasted Potato Salad w/ Red Pepper & Smoked Paprika Dressing
(Heavily) adapted from a recipe by Bobby Flay

This spicy and smokey potato salad will appeal to those who like a little heat. The smoked paprika does wonderful things to the flavor, but also gives it a gorgeous, bright orange color--just perfect for a summer picnic.

Ingredients2 pounds small red potatoes scrubbed and cut in half
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
1/4 cup whole milk Greek yogurt (such as Fage)
1/2 cup mayonnaise
1 cup roasted red bell pepper slices (fresh or jarred)
1 chipotle pepper in adobo sauce, seeded
1/4 medium-sized eggplant, roasted and cooled
2 tablespoons Smoked Spanish Paprika (hot or sweet)
1/4 teaspoon hot chili oil
1/2 teaspoon crushed red pepper flakes
1/2 cup coarsely chopped parsley


Directions

Preheat your oven to 400 degrees F

Toss the cut potatoes with olive oil, kosher salt and freshly ground black pepper until well coated and seasoned. Arrange on a baking sheet, cut side down, and place in oven until crisp on cut side and fork-tender (about 20 minutes)

While the potatoes are roasting, combine the yogurt, mayonnaise, bell pepper, chipotle pepper, eggplant, paprika, chili oil, and red pepper flakes in a food processor or blender, and process until creamy and smooth. Cover and set in fridge until ready to use.

When the potatoes are ready, remove from oven and let cool for 2-3 minutes until they are cool enough to handle, but still warm.

When ready, add the potatoes to a large bowl and pour on the mayonnaise and pepper mixture and the chopped parsley. Toss well to combine evenly and taste for seasoning.

Cover with plastic wrap and place in fridge to cool completely before serving.

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