annie blog

Creamy Chipotle-Lime Dressing

This is my new favorite dressing. I made it last week for the first time to go with taco salad. But it is equally great on a green salad with peppers, cucumbers and onion. Give it a try.

5 T. fresh lime juice
1 T. coarsely chopped onion
1 small garlic clove, peeled
1-2 teaspoons minced chipotle chiles in adobo sauce
1 t. sugar
1/2 t. ground cumin
salt and ground black pepper
3/4 cup mayonnaise
1/4 cup sour cream
1/2 cup fresh cilantro (optional)

Blend lime juice, onion, garlic, chipotle, sugar, cumin, 1/2 t. salt, and 1/2 t. pepper in blender until the onion and garlic are finely chopped (10-20 seconds). Add mayo and sour cream (and cilantro, if using) and continue to process until smooth, about 15 seconds.

Some notes:
I used the smaller amount of chipotle chiles and no cilantro when I made it. Next time, I’ll use more chipotle because we like things to be zippy — I just didn’t know the first time and played it safe. The creaminess of the dressing makes it necessary (I think) to use more chiles. Chipotle chiles aren’t really that spicy, anyway, but they do add depth and smokiness to whatever you use them in. I usually buy a big can of them and flash freeze them on a cookie sheet and then pop them into a freezer bag to use when needed. They taste great in many different recipes. I always use them when I make vegetarian chili and in quesadillas. Also, if my cilantro has grown enough for me to use it next time I make the dressing, I will probably only add it to the amount used that day for salad and not to the entire dressing recipe. But that is just personal preference, of course.

Try this dressing. It is great!

Creamy Chipotle-Lime Dressing

This is my new favorite dressing. I made it last week for the first time to go with taco salad. But it is equally great on a green salad with peppers, cucumbers and onion. Give it a try.

5 T. fresh lime juice
1 T. coarsely chopped onion
1 small garlic clove, peeled
1-2 teaspoons minced chipotle chiles in adobo sauce
1 t. sugar
1/2 t. ground cumin
salt and ground black pepper
3/4 cup mayonnaise
1/4 cup sour cream
1/2 cup fresh cilantro (optional)

Blend lime juice, onion, garlic, chipotle, sugar, cumin, 1/2 t. salt, and 1/2 t. pepper in blender until the onion and garlic are finely chopped (10-20 seconds). Add mayo and sour cream (and cilantro, if using) and continue to process until smooth, about 15 seconds.

Some notes:
I used the smaller amount of chipotle chiles and no cilantro when I made it. Next time, I’ll use more chipotle because we like things to be zippy — I just didn’t know the first time and played it safe. The creaminess of the dressing makes it necessary (I think) to use more chiles. Chipotle chiles aren’t really that spicy, anyway, but they do add depth and smokiness to whatever you use them in. I usually buy a big can of them and flash freeze them on a cookie sheet and then pop them into a freezer bag to use when needed. They taste great in many different recipes. I always use them when I make vegetarian chili and in quesadillas. Also, if my cilantro has grown enough for me to use it next time I make the dressing, I will probably only add it to the amount used that day for salad and not to the entire dressing recipe. But that is just personal preference, of course.

Try this dressing. It is great!

Sangria is Yummy
I made this sangria recipe this week. Yum.
Some things to remember:
1. Use inexpensive (I used Aldi Winking Owl) merlot or shiraz.
2. Make it as close to 8 hours ahead as possible — shoot for at least 2 hours ahead of time.
3. Make more than you think that you’ll need….maybe make twice the amount.

Sangria
1 bottle of wine
2 oranges, 1 sliced, 1 juiced
1 lemon
1/4 cup sugar
1/4 cup triple sec or Grand Marnier

Put the sugar and citrus slices in a pitcher. Mash them around for 30 seconds or so or until the sugar is dissolved. Stir in the juice from the orange and the Grand Marnier or Triple Sec. Stir in the wine. Refrigerate.

This is great with mexican or spicy food, or with your typical barbeque menu.

Sangria is Yummy
I made this sangria recipe this week. Yum.
Some things to remember:
1. Use inexpensive (I used Aldi Winking Owl) merlot or shiraz.
2. Make it as close to 8 hours ahead as possible — shoot for at least 2 hours ahead of time.
3. Make more than you think that you’ll need….maybe make twice the amount.

Sangria
1 bottle of wine
2 oranges, 1 sliced, 1 juiced
1 lemon
1/4 cup sugar
1/4 cup triple sec or Grand Marnier

Put the sugar and citrus slices in a pitcher. Mash them around for 30 seconds or so or until the sugar is dissolved. Stir in the juice from the orange and the Grand Marnier or Triple Sec. Stir in the wine. Refrigerate.

This is great with mexican or spicy food, or with your typical barbeque menu.

Sangria is Yummy
I made this sangria recipe this week. Yum.
Some things to remember:
1. Use inexpensive (I used Aldi Winking Owl) merlot or shiraz.
2. Make it as close to 8 hours ahead as possible — shoot for at least 2 hours ahead of time.
3. Make more than you think that you’ll need….maybe make twice the amount.

Sangria
1 bottle of wine
2 oranges, 1 sliced, 1 juiced
1 lemon
1/4 cup sugar
1/4 cup triple sec or Grand Marnier

Put the sugar and citrus slices in a pitcher. Mash them around for 30 seconds or so or until the sugar is dissolved. Stir in the juice from the orange and the Grand Marnier or Triple Sec. Stir in the wine. Refrigerate.

This is great with mexican or spicy food, or with your typical barbeque menu.

He’s So Quotable
Yesterday, as he was trying to get a cell phone signal, Jon said, “Dang it, my plan didn’t include a podunk contingency!”

He’s So Quotable
Yesterday, as he was trying to get a cell phone signal, Jon said, “Dang it, my plan didn’t include a podunk contingency!”

He’s So Quotable
Yesterday, as he was trying to get a cell phone signal, Jon said, “Dang it, my plan didn’t include a podunk contingency!”

And How is Your Summer Going?

This is the question of this time of year. My answer…um, it’s going okay?

First off, I have to say that summer is harder than the school year is for our family. Secondly, I have to say that this summer in particular has had some challenges. Now, none of the challenges have been dire — but they’re not mundane, either. Not really anything that I could ask my fellow mom friends about. Those challenges plus a bunch of other assorted difficulties have made this summer *interesting*, so far.

I was explaining all of this to my friend, Eliza, the other day. I gave her a run down of all of our doings/happenings/challenges….

Me: Well, that’s about it. I really don’t know why I’m having such a hard time, really, I mean, taken separately, all of this doesn’t sound so bad.
Eliza: Yes, but, that’s kind a lot of stuff there, sweetie. Like a ton of stuff.
Me: It’s true, that stuff is heavy.
Eliza: I know it is. And, I think that it’s about to smother you.
Me: Yep.

So, I guess that I have to move into anti-getting-smothered mode. And, truthfully, it really depends on the day, my attitude, my boys’ attitudes, etc. For instance, today I felt much more hopeful than yesterday and definitely more hopeful than I did on Monday. And, as soon as I admitted this to myself and began to feel actually happy about it all, I instantaneously got a crick in my neck. Which means that my sense of humor is getting tested a little. I think, though, that my sense of humor is pretty tenacious. Because it has to be.

Alright. Enough about me…how’s your summer going?

And How is Your Summer Going?

This is the question of this time of year. My answer…um, it’s going okay?

First off, I have to say that summer is harder than the school year is for our family. Secondly, I have to say that this summer in particular has had some challenges. Now, none of the challenges have been dire — but they’re not mundane, either. Not really anything that I could ask my fellow mom friends about. Those challenges plus a bunch of other assorted difficulties have made this summer *interesting*, so far.

I was explaining all of this to my friend, Eliza, the other day. I gave her a run down of all of our doings/happenings/challenges….

Me: Well, that’s about it. I really don’t know why I’m having such a hard time, really, I mean, taken separately, all of this doesn’t sound so bad.
Eliza: Yes, but, that’s kind a lot of stuff there, sweetie. Like a ton of stuff.
Me: It’s true, that stuff is heavy.
Eliza: I know it is. And, I think that it’s about to smother you.
Me: Yep.

So, I guess that I have to move into anti-getting-smothered mode. And, truthfully, it really depends on the day, my attitude, my boys’ attitudes, etc. For instance, today I felt much more hopeful than yesterday and definitely more hopeful than I did on Monday. And, as soon as I admitted this to myself and began to feel actually happy about it all, I instantaneously got a crick in my neck. Which means that my sense of humor is getting tested a little. I think, though, that my sense of humor is pretty tenacious. Because it has to be.

Alright. Enough about me…how’s your summer going?