Tag Archives: chipotle

Mahogany chicken with chipotle-lime sweet potatoes & cilantro chimichurri: $2.16/serving

If you’re thinking this looks awfully fancy and composed for something I’d come up with on my own, your suspicions would be founded. It’s an oldie but goodie from the Food Network—a recipe I’ve had in the rotation for quite a few years now when I happen to have some chicken thighs to spare (in this case, Costco: $1.69/lb.) and the weather calls for sweet potatoes. Not only are the colors fantastic, but it’s relatively quick to make and is an excellent vehicle for an ending-its-lifespan bunch of cilantro. (If you haven’t yet been enlightened with my tip for making bunches of herbs last for weeks past when they’d normally die a sad, slimy death in the crisper, check it out.)

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Vidalia onion, cheese & rice bake: 94 cents/serving

Let me be straight with you: This is not something I would normally make. It’s very casserole-y, for starters, which is not really my style, and it contains sour cream as a binder, something that always has and always will feel deeply wrong to me. (It’s been only recently—the past year or two, in fact—that I’ve been able to abide sour cream’s existence at all. I mean, it’s soured cream, people.) That said, I’ve been struggling a bit lately to find new and inventive meatless dishes (if you’re wondering how this is even possible, look at my recipe index—what haven’t I tried at this point??), since meat has been quite expensive lately, and when I saw a version of this dish on The Homesick Texan‘s blog, I thought I’d give it a try. I had sour cream on hand from another dish and I had cheese, so I only had to pick up some Vidalia onions to make it work (Walla Wallas would have been the more locally appropriate choice, but alas, they’re not in season). It took me a few bites to warm up to it, but once I did, I was sold; it was extremely filling, so I only needed a small serving to feel satisfied, and the sweet onions contrasted nicely against the heat of the chipotles.

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Smoky chipotle-cheddar grits: 59 cents/serving

Anyone following the national weather lately may have noticed a prediction of SNOWMAGEDDON!!!! for the Pacific Northwest. Blizzards! Freezing temperatures! FEET OF SNOW! I was all prepared for this to be another load of hyperbolic nonsense (as is usually confirmed by this informative website), but I looked out the window after I got home from work last night and, lo and behold, it was snowing. It looked to be up to 3 inches or so (which actually qualifies as FEET OF SNOW! for Portland) by the time I went to bed, and by the time I got up it had brought down a small tree in the backyard. It’s raining now and starting to break up the snow a bit, but still, the almost constant focus on the weather has been exhausting—delayed school openings, chained-up buses going 25 mph, talkative strangers overjoyed at the materialization of a universal conversation topic. At this point you may be asking yourself, What does this all have to do with grits?

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