It’s June and that means the lazy days of summer are officially here. It’s also National Dairy Month and what a better way to celebrate than with a summer-friendly dip filled with nutrient-rich dairy like this kicked-up Chipotle Ranch Greek Yogurt Dip! National Dairy Month isn’t just a celebration of the deliciousness of dairy or to promote drinking milk, though that may be what first comes to mind. It’s also a time to bring attention to the hard working dairy farmers and their responsible practices, which include care and commitment to their animals as well as to our environment – you can learn more about the dairy farming industry’s sustainability efforts here.

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I have a great Chipotle Chicken Chili recipe for you today. I love making chili and as often as I make it I tend to stick with my usual turkey chili recipe for most weeknight meals. This week I wanted to change things up and honestly, I wanted to specifically kick things up and make it spicier than usual. If you didn’t already know, I love spicy food and I really enjoy experimenting with different chili powders when I make chili. This Chipotle Chicken Chili is pretty simple to put together, but the flavor from the chipotle chili powder, smoked paprika, cumin, Bush’s Chili Kidney Beans and my little secret ingredient is out of this world.

If you like a warm spicy flavor, then I think you will really dig this Chipotle Chicken Chili.

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I’ve been feeling a bit M.I.A. lately…lots of little things going on, enough to keep me away from here I guess.  I’ve still been cooking, just not taking as many pretty pictures…hence the lack of posts and recipes.

Thankfully I got some nice pictures of these babies.  I made Chipotle Salmon Tacos a couple of weeks ago, shortly after receiving a nice package of frozen fish from the Alaska Seafood Marketing Institute.  How happy was I when they asked if I would try out some of their Cook It Frozen techniques with the fish they sent me.

I’ve tried two of their techniques so far…broiling and grilling, like I did in this recipe.  Both times, the fish came out wonderfully, which I will admit I was a little surprised about.  I didn’t think you could cook fish straight from the freezer.  I was afraid it would turn out soggy, but the frozen salmon fillets cook up just as nicely as if they do when they’re fully defrosted.  I even downloaded their cool little app to my iPhone…

Anyway…back to the chipotle salmon tacos recipe.  We love these tacos.

The chipotle rub has a nice kick to it…just how I like it.  The easy salmon tacos are a perfect dinner on a warm Saturday night, after a dip in the pool.  Not sure if your weather is there just yet, but we’ve definitely entered into “summer” here in Florida.

The kiddos enjoyed their plainer version of the salmon tacos. Instead of the chipotle rub, I seasoned their salmon with a fish seasoning that had a little garlic, dill, salt and pepper in the mix.  They ate theirs with a little shredded cabbage, cheese and lime juice.  They requested that their photos be taken too….it’s funny how normal the act of taking pictures of food is to them.  Makes me laugh when they bust out their Fisher Price camera to take pictures of some of our baked goods.  🙂

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There are so many great recipes in this book! I already have many bookmarked…Black Bean Burgers, Drunken Beans, Green Chile Meatballs, Stuffed Poblano Peppers…are you hungry yet? There are also plenty of enchiladas, fajitas and tacos to choose from. Gloria put together a wonderful collection of recipes for her book, from beverages all the way to breakfast.

Last week I came home from the grocery store with some nice salmon and wanted to try something new with it. I had seen a recipe for this Chipotle Salmon in Gloria’s book and decided it was exactly what I wanted to cook. I love chipotle seasoning, and recently opened up a can of chipotle peppers for Fish Tacos so I had plenty leftover to use up. I served the salmon with whole wheat couscous with sauteed pinto beans, red bell pepper and red onion. I also garnished the salmon with some culantro from my herb garden.

We really love the Chipotle salmon dinner and will definitely be making it again.

It has just the right amount of smoky spice to it, and the lime juice really freshened up all the flavors. Thanks for a great recipe Gloria and I wish you a ton of success with your new cookbook!!

Chipotle Salmon

Yield: serves 4

Ingredients:

• 4 garlic cloves, chopped
• 2 TB olive oil
• 1/8 tsp ground allspice
• 1/8 tsp ground cinnamon
• juice of 2 limes
• 2 tsp sauce from canned chipotle chiles
• 1/4 tsp ground cumin
• salt and black pepper to taste
• 4 salmon steaks
• lime slices, for garnish

Directions:

1. In a medium size bowl, combine the garlic, olive oil, allspice, cinnamon, lime juice, chipotle sauce, cumin, salt, and black pepper.
2. Coat the salmon with the marinade, then cover with plastic wrap and let marinate in the refrigerator for 1 hour.
3. Preheat the broiler. Transfer the salmon to a broiler pan and cook for 3 to 4 minutes on each side or until cooked through.
4. To serve, garnish with lime slices.

Recipe from Foods and Flavors of San Antonio

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I am supposed to be posting this recipe Thursday for Craving Ellie in my Belly day…but since this week’s Thursday is also Barefoot Blogger day, I figured I would spread it out over two days and two posts. Hope you don’t mind…

This meal is going to become a regular around here. It was so good….and so so easy! I know I say that about a lot of recipes that I try, but really, that’s what I’m about, good simple food. I don’t have time to spend on complicated stuff, as I’m sure a lot of you don’t either.

I didn’t have any corn, so I skipped it, but I’m sure that would be good. I was also going to add some shredded carrot to the shredded cabbage that I used…but I forgot. Next time. I went ahead and threw the cilantro into the chipotle cream. This chipotle cream is awesome. I loved it. I’m definitely going to start serving it alongside chips, salsa and guacamole from now on. It was perfect for dipping tortilla chips.

Thank you Sara for choosing a great recipe for the group!! Go check out the Craving Ellie in my Belly blog roll to see everyone else’s version of Fish Tacos with Chipotle Cream!

Stay tuned for tomorrow’s Barefoot Bloggers recipe…Chicken Piccata!

Fish Tacos with Chipotle Cream

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 pound white flaky fish fillet, like tilapia or halibut
• 1/2 cup plain nonfat yogurt (I used Greek yogurt)
• 2 tablespoons mayonnaise
• 2 teaspoons chipotle pepper, in adobo sauce
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded green cabbage or lettuce
• 1/2 cup corn kernels (thawed if frozen)
• 1/4 cup fresh cilantro leaves
• Lime wedges

Directions:

1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
3. In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
4. Heat the tortillas on the grill or grill pan for 30 seconds on each side.
5. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Recipe by Ellie Krieger

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