Chipotle Maple Blend Recipes
Sweet Chipotle Breakfast Sausage
Yes, you can make your own sausage. Start with ground pork (or chicken), and follow these simple instructions!
- 3 lbs ground pork (preferably about 20% fat, for best flavor; otherwise it will be a bit dry)
- 4 tbsp Chipotle Maple spice blend
- 1 tbsp dried sage
- 1 1/2 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp dried marjoram
- 1/4 cup cold water
- Combine the spices and stir into the cold water.
- Pour the water mixture into the meat an dmix thoroughly. (Working the meat by hand is best; mix for a good 5 minutes. The meat will become very sticky.)
- Make into 2 oz patties. Place on a cookie tray and set in freezer. When they’re frozen, store them in a freezer bag.
Cook like any sausage. If you made lean sausage you might want a bit of oil in the pan, and you might cover the pan while cooking to keep in moisture.
Quick Chipotle Eggplant Dish
Here’s a quick and versatile 30-minute vegetarian meal that’s complete in itself. Or, you can add eggs; or convert it into a meat sauce using either ground beef or ground lamb.
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 4 cups marinara sauce
- 3 tbsp Chipotle Maple blend
- 1 large eggplant, peeled and cut into 1/2-inch cubes
- Salt and pepper to taste
- Optional: 8 eggs
- Optional: 2 lbs ground beef or lamb
In a large frying pan, heat olive oil on medium heat. Add the garlic and cook for a few minutes until fragrant, being careful not to burn it. Pour in the marinara sauce, Chipotle Maple blend, salt and pepper. Stir well to mix. Then add in the eggplant and stir. Cover with a tight fitting lid and simmer on medium-low heat for 20 minutes until the eggplant is cooked through.
Top with cilantro and feta, and serve with pita, naan or lafa!
To add eggs: When the eggplant is cooked through, turn heat to medium-low and crack eggs directly into the sauce. Cover with a tight fitting lid and let cook until desired doneness, or about 10 minutes.
Meat Option: Make a Chipotle Moussaka Meat Sauce while the eggplant is cooking by browning 2 lbs ground beef or lamb in 2 tbsp olive oil. When the eggplant is cooked, add the meat instead of eggs. Serve over spaghetti or zucchini noodles, over spaghetti squash, or on your favorite cooked grain. You can even serve it Sloppy Joe style.
- 1 lb sirloin or rump steak, sliced thinly
- 1 garlic clove, crushed
- 2 tbsp Chipotle Maple seasoning blend
- 2 tbsp olive oil
- 1/4 tsp ground cinnamon
- 2 large red peppers, seeded and cut into chunks
- 1 bunch scallions, cut into 1″ lengths
- Place beef strips in a shallow bowl with the garlic, cinnamon, Chipotle Maple seasoning; stir and toss to fully coat.
- Heat oil in a large, heavy skillet, then stir-fry the red pepper chunks until they begin to soften, 3 or 4 minutes. Remove with a slotted spoon and set aside.
- Reheat the oil, than add the beef strips, with ginger and garlic. Stir-fry for 3 minutes, then add the scallions. Continue stir-frying 1 minute.
- Return peppers to skillet and continue stir-frying until peppers are hot and tender, about 2 minutes.
Garnish with chopped fresh cilantro. Use as a filling in tacos, burritos, enchiladas, and on tostillos. Plate with a side of Mexican-style beans, refried beans, or rice made with chicken broth and cilantro. Garnish with a dollop of sour cream, salsa, or guacamole.
Mexico-style One-Pot Chicken
- 1 whole chicken (4-6 lbs), cut up
- 2 tbsp olive oil
- 1 medium or large onion, diced
- 1 clove garlic, diced small or minced
- 3 cloves garlic, diced small or minced
- 1 large red pepper, diced
- 2 tbsp lemon juice
- 2 tbsp ground cumin
- 2 tbsp Chipotle Maple blend
- 2 cups (or 1 15-oz can) black beans
- 2 cups corn (fresh or frozen)
- 2 cups (or 1 16-oz jar) salsa
- 2 tbsp fresh cilantro, chopped
- Cut up the whole chicken. Set aside. (I separate the wings from the body; separate the legs from the thighs and the thighs from the body; cut the back off; and split the breasts. I cook the back with the chicken, for the nutrients it includes, but we don’t typically eat it.)
- In a large Dutch Oven, sauté the onion and 1 clove of garlic in the olive oil. Add the chicken pieces and brown 5 minutes or so.
- Pour the lemon juice onto the chicken. Sprinkle the cumin, Chipotle Maple blend, and remaining garlic over the top of the meat. Then add the red pepper, followed by the beans, corn, and salsa.
- Cover and cook on a medium burner until the chicken is fully cooked and starting to fall off the bone.
- Just before serving, add the fresh cilantro and lightly stir it in. Alternatively, keep the cilantro in a separate serving bowl to use as a garnish (in which case, you might want to double the amount of cilantro you prepare).
- Place cooked rice in the bottom of a bowl, layer with your favorite cheese, crumbled or grated. Top with a piece of chicken, and ladle the other ingredients over the top.
- Because the meat is falling off the bone, I find a spoon more useful for eating this dish than a fork – especially because I don’t want to miss any of the flavorful broth!
- While the chicken is cooking, cut 100% corn tortillas (no additives) into quarters. Heat 1 – 2″ of olive (or coconut) oil in a heavy skillet (we use cast iron) at medium high heat. Then fry the pieces to make your own corn chips. Drain them on a cookie rack over a cookie sheet. If you move really quickly (or have a helper standing by) you can sprinkle the chips with salt or Chipotle Maple blend before the oil dissipates. Keep an eye on the frying chips, though, because they will go from ‘done’ to ‘burned’ in a second or two. Serve the chips with the main meal (and avoid the nasty trans fats of commercially produced corn chips). Chips will remain crunchy even unpackaged for at least 24 hours.