Just Like Chipotle’s Corn Salsa

My husband loves Chipotles’ corn salsa and now I think I might, too. This recipe, via how sweet it is, is delicious.

(Makes a big bowl)

1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2 (juicy!) limes
1/2 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

Meal Planning

It’s been a few weeks since I’ve posted my evening meal plan. I am learning a lot from this process. I do tend to plan a new meal for almost every night, but in reality at least one or two meals get bumped each week.

Sunday: Indian-spiced Pork Roast with Cumin-Curry Carrots (recipe is from Against All Grain, and it is as delicious as it sounds)

Monday: Life Group family night — breakfast for dinner. I will be contributing Maple-Sage Sausage with Cinnamon Apples, also from Against All Grain)

Tuesday: Eating out! We plan to find a fun place to eat at the new Railyard area.

Wednesday: Creamy Spinach and Sausage Pasta

Thursday: Autumn Beef Stew in a Pumpkin

Friday: Enchiladas

Saturday: Italian Runzas (going to wing it recipe-wise; when Jason calls it close enough to his beloved Italian Runzas, I’ll post the recipe)

Pumpkin Cinnamon Chip Muffins with Browned Butter and Bourbon

This may be my favorite thing I’ve ever baked. I’ve been wanting to make pumpkin something something, so today inspired by my friend Lindsey’s Facebook status (that she was making banana bread with browned butter and bourbon), I combined several recipes, including the pumpkin spice latte, and came up with something new — and pretty great, if I do say so myself. 

  • 1/2 cup butter (browned)
  • splash bourbon
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 (generous) cup pumpkin puree (1/2 can)
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup (1/2 bag) cinnamon chips (Hersey’s brand are the only ones I’ve ever found)



  1. Preheat oven to 350°F.
  2. Brown the butter in a small saucepan over medium heat.
  3. Add the splash of whiskey to the browned butter and allow the alcohol to burn off (< 1 minute).
  4. Beat sugars and browned butter in large bowl to blend.
  5. Mix in egg and pumpkin.
  6. Mix in flours, cinnamon, ginger, nutmeg, garam masala, cloves, baking soda, salt, and baking powder, just until combined.
  7. Add cinnamon chips.
  8. Bake as mini muffins (about 24), about 12 minutes. (You could also make regular-sized muffins or a loaf.)