As you can see from my menu below, I am cooking a lot this week with chipotle peppers in adobo sauce. There is actually a reason behind all of this. One of my biggest annoyances is when a recipe calls for an ingredients that you only need a little bit of (ie tomato paste, green chiles, crushed tomatoes, and the list goes on). When I sit down and menu plan I rarely look at how much of an ingredient I am going to use, so when it comes time to cook after using it ,I store it in my fridge and 9 times out of 10 forget it is there. Well not this time! My foodie pen pal sent me a package back in May with a can of chipotle peppers and the recipe for Spicy Dr. Pepper Pork. Since it did not call for the whole can, I decided to base my whole week’s menu on this little item.
Menu for the Week
Steak Salad with Chipotle Ranch Dressing
Red Wine and Chipotle Tomato Soup and Turkey Reuben