Entree | An Inspired Cook

Category: Entree
- Chipotle Lime Pork Tenderloin
  
  Posted at 8:27 am by NativeNM, on February 19, 2013
  Pork tenderloin is one of my favorites meats to grill. Since I’m not able to grill outdoors these days, I’ve found a different way to get the same results. By searing the meat on a cast iron grill pan on top of the stove, then placing in the oven to finish cooking. It tastes almost as if it were grilled outdoors. Chipotle and lime flavors the pork by way of spices and a glaze to finish. I like to save some of the glaze to drizzle over the sliced pork just to add more flavor. Tenderloins are sometimes packed with two inside which is what I have. I’m only making one but the spice blend and glaze are enough to season two loins or about 2 1/2 pounds.
  
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  Posted in Entree, Recipes | 2 Comments | Tagged Chipotle Lime Glaze, Chipotle Lime Pork Tenderloins, Chipotle Spice Blend
- Chipotle Carnitas Burritos
  
  Posted at 8:37 am by NativeNM, on January 25, 2013
  Chipotle Mexican Grill makes the biggest and most flavor filled burritos around. They are a company that embraces buying local from farmers that grow organic produce and raise animals in a humane way free from all the hormones that factory farms use. I appreciate that but what keeps me going back is how good their food is. They assemble their burritos in front of you with every topping in sight. Choosing what you put in that burrito is half the fun. While I may not be able to duplicate the Chipotle burrito exactly, I think my version is pretty darn good. I took a day to make all my fillers and toppings, enough to make 16 large burritos. We ate our fill, then wrapped the rest in aluminum foil to freeze.
  
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  Posted in Entree, Recipes, Red or Green, Salsa, Guacamole and Dips | 2 Comments | Tagged Black Beans, Chile de Arbol Salsa, Chipotle Carnitas Burritos, Cilantro Lime Rice, Corn Salsa, Guacamole, Salsa Verde
- Spicy Chipotle Wings for Hockeytown’s Red Wings
  
  Posted at 8:55 am by NativeNM, on January 18, 2013
  Hockey is back!! After a long collective bargaining dispute between the NHL owners and players they have finally resolved their differences and on Saturday night my Detroit Red Wings will be back on the ice. Half a season was lost due to the dispute while fans were left out in the cold. Joe introduced me to hockey when we moved to Michigan in 1990 and I was immediately hooked. We were only in Michigan for 3 years but I’ve followed my beloved Red Wings throughout the years and celebrate the beginning of each season with a big platter of wings. They have become my traditional send off to my favorite team, “The Detroit Red Wings”! This year I’m going spicy with a Chipotle sauce with a tangy dipping sauce. I made a basting sauce from the homemade Chipotle Tabasco sauce which was thick and spicy. So enjoy the wings and watch some hockey!
  
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  Posted in Condiments and Sauces, Entree, Recipes, Red or Green | 2 Comments | Tagged Chipotle Wing Sauce, Chipotle Wing Seasoning, Spicy Chipotle Wings, Tangy Chipotle Dipping Sauce
- Grapefruit Marinated Shrimp
  
  Posted at 9:09 am by NativeNM, on January 11, 2013
  After all the sweets and decadent meals of the holiday season it’s time to tone it down and eat a little more health conscience. But it doesn’t mean meals have to be boring or tasteless. By marinating foods you can create many different tastes while still maintaining healthy habits. I’ve always loved the way citrus enhances marinades. This is a great time of year to get grapefruit so I picked up a few extra for my marinade. I intended to juice two grapefruit but they were so juicy I found I only needed one. I had enough for the shrimp and a little extra that I saved aside to make a salad dressing. With a salad and some herb wedge potatoes on the side and I had a healthy tasty meal. Continue reading →
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  Posted in Entree, Recipes | 2 Comments | Tagged Grapefruit Marinated Shrimp
- Sun Dried Tomato Meatballs
  
  Posted at 8:40 am by NativeNM, on January 4, 2013
  The first thing I made with the Sun Dried Tomato Pesto was meatballs. I made a big batch so I could freeze some to send home with Cameron. He’s off on a new adventure living on his own in his new apartment. I’m sure he will appreciate a care package and a little reminder that Mom still looks out for him! These meatballs are so good and I love the sun dried tomato flavors that come through. I always feel like I have options once I have a batch of meatballs ready. They make up easy meatball subs and spaghetti with meatballs and marinara sauce.
  
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  Posted in Entree, Recipes | 4 Comments | Tagged Meatball Sub, Sun Dried Tomato Meatballs, Sun Dried Tomato Pesto
- Italian Tomato and Artichoke Pie
  
  Posted at 8:57 am by NativeNM, on December 11, 2012
  I have a couple of cook books (I call them recipe books) that I keep out on my entry table. I love the ones with the beautiful layouts and pictures so I keep them close by for when I have a few minutes to sit down. One of my favorites is a Junior League of Greater Covington book called “Roux To Do, The art of Cooking in Southeast Louisiana”. It not only has beautiful Louisiana festival posters but most of the recipes are very inspired. A lot of them come from area Chefs that share their most popular recipes. I came across this recipe called Gruyere Cheese, Arthichoke and Tomato Pie. It sounded so delicious but it had a plain pie crust which I wasn’t in the mood for. I remembered a recent post from Roz at la bella vita who made a tomato pie with an herbed buttermilk biscuit crust. That’s the crust I envisioned so I made her crust and filled it with big slices of tomatoes, a layer of artichokes and lots of gruyere cheese. It reminded me of a deep dish pizza pie!
  
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  Posted in Bread, Entree, Pies and Cobblers, Recipes | 4 Comments | Tagged Herbed Buttermilk Biscuit Pie Crust, Italian Tomato and Artichoke Pie
- Margarita Chicken
  
  Posted at 8:07 am by NativeNM, on November 6, 2012
  Time is winding down when I can get outside and grill. But this week we had a really nice day full of sunshine and I thought I’d better enjoy every minute of it! All summer I intended to make Margarita Chicken but somehow I never got around to it. I found these colorful heirloom cherry tomatoes that would make a beautiful pico to top my drunken chicken. It was pretty on a plate with salty and citrusy flavors coming through in every bite.
  
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  Posted in Entree, Recipes, Red or Green, Salsa, Guacamole and Dips | 2 Comments | Tagged Avocado Pico de Gallo, Margarita Chicken
- Steak Fingers and Gravy
  
  Posted at 8:35 am by NativeNM, on October 23, 2012
  Steak Fingers and Gravy are one of those comfort foods I grew up with. One of the things I love about food is that it brings back memories or creates new ones. For me, steak fingers always remind me of my Dad. He was a meat and potatoes kind of man and loved his steak fingers. And as with most meals on the farm, we always had potatoes and gravy alongside. Rarely do I cook the way we did back then but once in awhile I crave the old comforts of home.
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes | 1 Comment | Tagged Steak Fingers and Gravy
- Artisan Pizza Dough with Cherry Tomato Sauce
  
  Posted at 9:02 am by NativeNM, on October 2, 2012
  My new favorite book “Artisan Pizza and Flatbread in Five Minutes a Day” has changed the way I think about pizza. The master recipe makes a big batch of dough that can be made ahead of time and placed in the fridge for up to 2 weeks. Once the dough has been made you can take scissors and snip off just the amount of dough you need for any size pizza. The crust will taste fresh and crisp just like you taste in a pizzeria. I’ll admit I was a bit skeptical about working with cold dough out of the fridge, but honestly it was very easy and the results were amazing. The major differences in this dough is that you don’t knead it ahead of time, just incorporate all the flour into the wet ingredients and let it sit at room temperature to rise. Also the dough takes on that crispy crust by cooking on a pizza stone or a cast iron griddle at very high heat. Already having a stone and cast iron griddle, I invested in a pizza peel in order to transfer the pizza on and off the hot stone. With the master recipe I was able to make 5 pizza crusts although I probably could have squeezed out another one or two if I had made thinner crusts. It’s all in your preference of how thin or thick you like your crust.
  
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  Posted in Bread, Condiments and Sauces, Entree, Recipes | 0 Comments | Tagged Artisan Pizza, Artisan Pizza Dough, Cherry Tomato Sauce
- Tamales with Pork and Red Chile
  
  Posted at 9:12 am by NativeNM, on August 31, 2012
  It’s tamales part 2 with pork and red chile, which are probably considered a more traditional tamale. They are a New Mexico tradition that you can find almost anytime but especially around Christmas. I would have waited to make them closer to the holidays except I’m traveling home to NM soon and wanted to share them with family back home. And I’m saving back a dozen or so in the freezer to have for the holidays. Continue reading →
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  Posted in Entree, Recipes, Red or Green | 4 Comments | Tagged Colorado Red Chile Sauce, Tamales with Pork and Red Chile
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