Search Results for chipotle

Chipotle Orange Glaze for Grilling

chipotles-adobados

I’m travelling this week and I anticipate some great garden fresh food. Mmm, corn, tomatoes and green peppers. I’m transporting one of Colorado’s favorite farm items across state lines (no, not that!), Palisade peaches. I should be very popular.

I thought I’d do something fun for a get-together this weekend, grilling with this sweet and spicy glaze. It can be used on chicken or pork.

Chipotle Orange GlazeChipotle

  • Juice from two oranges
  • zest from two oranges
  • 6 green onions, chopped (including greens)
  • 1 to 2 chipotle chilies in adobo sauce, minced (about 1 tbsp)
  • 1 tsp dried thyme, crushed
  • 1 tbsp honey
  • 3/4 tsp cornstarch
  • pinch of salt

saucepan

Whisk together honey and cornstarch, set aside. Combine remaining ingredients and add to saucepan. Bring to a low boil, stirring constantly. Whisk in honey mixture, reduce heat and allow to simmer until thickened, about 5 minutes. Divide glaze in half, save half for serving.

For Grilled Chicken:

  • 4 bone-in, skin on chicken breasts (can substitute 2 bone-in, skin on thighs for each breast if desired)
  • salt and pepper
  • oil

Heat grill. Using a paper towel, oil grates and place over hot coals. Salt and pepper both sides of chicken. Place chicken on grill and grill over high heat for about 6 minutes each side. Move off of direct heat and allow to cook for additional 15 to 20 minutes (until approx 150 degrees). Brush bone side of chicken with glaze and move over hot coals, bone side down. Brush glaze over skin side. Cook for another 10-15 minutes, turning and brushing with glaze on all sides until the chicken is 160 degrees. Remove to platter, tent with foil and let rest for five minutes. Serve with reserved glaze.

NOTE: Remaining chilies can be frozen in ice cube trays (one chili and sauce per cube), remove and add to a zip lock bag to be used later. Search Chipotle in the search box below and you’ll find several recipes using them.

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Thursday Recipe Exchange: Chipotles in Adobo Sauce

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JeffreyW uses his chipotles in adobo sauce for breakfast.

It seems that JeffreyW and I both have a fondness for chipotles. I hadn’t realized it until I decided to feature his recipe for homemade chipotles in adobo sauce. There were four pages of recipes that included them in some way or another. They can all be found here.

I was thrilled when JeffreyW put together a batch of chipotles in adobo sauce, using jalapenos from his summer garden. I learned a lot from his post. I’m going to direct you to the entire thing instead of just reposting his recipe because he does a terrific explanation of the whole process. So before you try any of tonight’s other recipes, you might want to start with JeffreyW’s recipe (found here).

Once you’ve got your chipotles and sauce all prepped (or bought), you can try them in any of the following:

My absolute favorite is Chipotle Macaroni and Cheese with Bacon (recipe here). A great way to kick up a comfort food.

The spicy sauce is great in combination with fruits. When strawberries were in season I spiced up someone else’s recipe for Chicken in Strawberry Sauce with some chipotles in adobo sauce for a real treat (recipe here).

And from the photo at top, JeffreyW uses it to spice up his breakfast (recipe here).

So are you a fan of chipotles in adobo sauce? Have a favorite way to use them? If you haven’t tried them, are they something you might try now that we’ve wowed you with their many uses?

Finally, tonight’s featured recipe:

I had canned a big batch of apple butter a while back and one night I was wondering what to do with it besides spread it on bread. I had been thinking that it would be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I would start. Then I decided to heat it up.  A spicy, smoky mix of apple butter, chipotles in adobo sauce and a touch of spices made the perfect sauce:

BBQ Thighs Final

Chipotle-Apple Butter Barbecue Chicken

I decided that bone-in, skin on thighs would work best.

  • 8 chicken thighs
  • Salt & Pepper
  • 1 tsp crushed garlic

————

  • 1 cup apple butter
  • 1/2 yellow onion
  • 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
  • 2 tsp crushed garlic
  • 1/4 tsp salt

Season thighs with 1 tsp crushed garlic, salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.

Chipotles in Adobo Sauce

I think I mentioned a while back that Mrs J wanted me to pick all the jalapenos on the bushes growing in containers out in the patio garden.  I picked a couple of dozen that were still hanging in there this late in the season.  I have plenty of them pickled so it was either freeze or dry them and I decided to try my hand at smoking them as they dried in my smoker rig.  Worked like a charm! Dried and smoked jalapenos are also known as chipotles and I’m sure you’ve heard of chipotles in adobo sauce.  I thought it would be fun to make that myself.  I wasn’t too sure about the adobo sauce but teh Google found a nice description complete with recipes.  There was a quick recipe for the chipotles and one a little more involved for an adobo sauce:

“…begin with eight dried guajillo chiles and eight dried ancho chiles with the tops and seeds removed. Fry them in hot oil for about ten seconds per side, then boil them in 12 cups of water and a half cup of white vinegar. Leave them to soak in the pot overnight.

The next day, remove the chiles and discard the soaking solution. Puree the chiles in a blender with a bit of chicken or beef broth, depending on the meat you are using. Next, sauté one onion and six cloves of garlic, diced, in a large saucepan. Add the chile paste, two cups of broth, one teaspoon each of black pepper and cumin, one half teaspoon cinnamon, one quarter teaspoon salt, one tablespoon oregano, a quarter cup each of vinegar and lemon juice, three quarters of a cup orange juice, and two tablespoons tomato paste.  Cook the entire mixture for about half an hour, or until it is as thick as you would like it.”

I snipped the stems from my chipotles and cooked them with the adobo sauce.  I didn’t have any orange juice so I used apple cider, and subbed lime juice for the lemon juice.  It really did end up just about the same as the canned item you can find in most any store these days.  I’m looking forward to using these in my next Tex-Mex dish.

Thursday Recipe Exchange: Chipotle Macaroni Salad

Photo by JeffreyW

EDIT: Just realized the tomatoes were omitted from the ingredient list. Corrected now.

What a week. The Colorado wildfires became personal again, as my office was smack in the middle of an evacuation zone. The authorities never had to make it mandatory and as I write this, that fire is well contained.  Add to that, one of the guys I work with was in a horrible motorcycle accident at the beginning of the week and that shook us all up. I was ready for the week to be over sometime around Tuesday night, so I’m grateful it’s Thursday and the weekend is within sprinting distance. Even happier that Independence Day is around the corner

Since I love July 4th, I have quite a few recipes that celebrate it with great picnic foods. All 21 of them can be found at this link.  There is quite a variety: fancy appetizers; cold salads; grilling ideas; fun desserts; and even cold drinks. There is also an entire post of potato salad recipes from Balloon-Juicers.

I really like tonight’s featured recipe. It was a huge hit last year at the July 4th picnic. I’m actually making it right now for a going away party, that’s how it became tonight’s recipe.

All right, now it’s your turn, what are your favorite foods on July 4th? Are you all-American with burgers and dogs or something more sophisticated? Share your favorites in the comments and we can all argue about it, good-naturedly of course.

Tonight’s featured recipe:

Chipotle Macaroni Salad

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 tbsp limejuice

Mix together ingredients and set aside while macaroni cooks.

Macaroni Salad:

  • 1 lb elbow macaroni
  • 1/2 tsp garlic powder
  • 1 stalk celery, minced
  • 4 green onions, chopped
  • 1 tbsp lemon juice
  • 2 tbsp minced parsley
  • 2 large tomatoes, chopped (or equivalent)
  • 8 oz cubed sharp cheddar cheese
  • 4 thick cut bacon strips, cooked and crumbled (optional)
  • 1 cup chipotle mayonnaise
  • Salt and freshly ground black pepper

Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, tomatoes, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.

Just a note: There will be no recipe exchange next Thursday, we’ll pick up again on July 12th.

Chipotle-Apple Barbecue Chicken

I don’t know if you heard, but I have a bit of Apple Butter at my house.  The other day I was wondering what I could do with it besides cover slice after slice of bread with it (not that there is anything wrong with THAT!).  I had been thinking that it would be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I started.  A spicy, smoky mix of apple butter, chipolte peppers in adobo sauce and a touch of spices made the perfect sauce:

I decided that bone-in, skin on thighs would work best.  Serve with corn on the cob and marinated green beans for a complete meal.

Chipolte-Apple Butter Barbecue Chicken

  • 8 chicken thighs
  • Salt & Pepper
  • 1 tsp crushed garlic

————

  • 1 cup apple butter
  • 1/2 yellow onion
  • 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
  • 2 tsp crushed garlic
  • 1/4 tsp salt

Season thighs with 1 tsp crushed garlic,  salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.

Macaroni Salad with Sharp Cheddar Cheese and Chipotle Mayonnaise: UPDATED

UPDATED:  Now with bacon.  Friend of blog reminded me I was going to add bacon to this recipe (though he suggested Pancetta).  See updated recipe below.

This is what I’m taking to the 4th of July picnic. (Photos to follow). What are you cooking this holiday weekend?

Macaroni Salad with Sharp Cheddar Cheese and Chipotle Mayonnaise

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 tbsp limejuice

While macaroni is cooking, mix together ingredients.

Macaroni Salad:

  • 1 lb elbow macaroni
  • 1/2 tsp garlic powder
  • 1 stalk celery, minced
  • 4 green onions, chopped
  • 1 tbsp lemon juice
  • 2 tbsp minced parsley
  • 8 oz cubed sharp cheddar cheese
  • 4 thick cut bacon strips, cooked and crumbled.
  • 1 cup chipotle mayonnaise
  • Salt and freshly ground black pepper

Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente, (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.

Tidbits

20151208_142431 (1600x1060)Just for a fun exercise, I did this pork shoulder as a confit.  (Not sure of the grammar on this – confited, ala confit, something else?)  Submerged the butt in olive oil and ran it at 250 until the temp in the middle reached 200 degrees, about 5 hours iirc.DSC_1525 (1600x1060)After it cooled down I pulled the shoulder apart and stowed it in a plastic bag, saving out enough to reheat in duck fat for some sandwiches.  These are on my mini-buns with slaw and a local brand of bbq sauce.DSC_5435 (1600x1060)Good spot for a kitteh!  This is Bitsy in one of her favorite lounging spots atop the couch.20151208_154839 (1600x1060)We’ve been giving the bread machine some love here lately.  I have a big beef roast brining in the basement fridge, planing to make a corned beef.  I think it will be finished in the oven, instead of boiling like I’ve always done.  I wanted to try a rye bread machine recipe to see how it was going to go because, corned beef!  It’s the loaf on the left, the other is a plain white loaf.  The shine on to crust?  Duck fat!DSC_1529 (1600x1060)Here is a ham and swiss sammy on slices of that white bread.  I like my ham and cheese with slaw, and those pickled onions and peppers caught my eye.  It’s all good.katie_clipping[1] (1600x1060)Mrs J took Katie in to have her coat groomed.  Katie took it pretty well, she’s able to make the best of any situation she figures she can’t escape from.DSC_1505 (1600x1060)Moar sammich pr0n!  Cheeseburgers and fries with my homemade chipotle ketchup.  Younger Swiss melts better than the aged stuff – a feature, not a bug.DSC_1442 (1600x1060)Some more breakfast pr0n, waffles with bacon and eggs.

Tidbits

DSC03038 (1600x1060)It’s never a bad idea to lead off a post like this with kittehs!  These came available to adopt today, three boys and a girl.  The girl has been spoken for already.  I have no idea which of them is the sister kitty.DSC_1498 (1600x1060)The dirty dishes from this dinner are still on the table as I type this.  I can’t take much credit for anything here, the tater tots and the breaded shrimp came frozen in plastic bags.  I can say that I mixed the batter for the broccoli, adapted from a Betty Crocker recipe.  I used a lemon-lime soda instead of the beer and made it a bit thinner so that you could see it was broccoli you were eating rather than an anonymous fried lump.  Oh!  I almost forgot – the cocktail sauce was made with my homemade ketchup!  Mine on the left in the emptied Heinz bottle, the new bottle of the Heinz product for comparison:DSC_1503 (1600x1060)I saw someone on one of my TV cooking shows make chipotle flavored ketchup that looked good so I stopped and started the DVR while scribbling down the ingredients.  No real info on the quantities so this is a best guess as to ratios, I used: 4-15oz cans of tomato puree, 1 small can of tomato paste, 1 big onion, 1 small can of chipotles in adobo sauce, 1/2 cup brown sugar, 1/2 cup cider vinegar, garlic powder, onion powder, Worcestershire sauce, ground allspice, ground cloves, nutmeg, cayenne, salt, and pepper.  Chop the onion and sweat it down in oil, then add everything else. You are going to have to wing it, too!  Let’s just say, add those additional spices “to taste”.  I used a stick blender to break down the onions and the chipotles and simmered the sauce for a half hour or so.  Great Success!DSC_1441 (1600x1060)We made some banana bread and added some frozen blueberries.  Worked fine but nothing to shout about.  The cinnamon crunch topping was pretty good.  Cut 2 tablespoons of cold butter into 1/4 cup each of flour and sugar with 1/4 teaspoon of cinnamon and sprinkle over the batter.  I made the first batch and used way too many blueberries, Mrs J made the bread pictured above using 1/2 cup of berries.  Mine tasted good but wasn’t, ah, photogenic.DSC_1491 (1600x1060)We had waffles, sausage and eggs for supper the other day.  Great any hour of the day.DSC_1497 (1600x1060)Mmm… pastrami for lunch today.  We made everything here but the bread and the thousand island dressing.  That’s the last of the pastrami, I hope they have another sale on beef roasts, I’ll snag a big one and and get the brine going.IMG_20151201_115053755[1]_Snapseed (1600x1200)Time for another kitteh!  This is Maisy, she’s five months old and was adopted Tuesday.  Yay!DSC_1407 (1600x1060)I’m going to call this a quesadilla – it has roast pork, some leftover beans and corn, a ton of cheese, a dab a the last batch of chili, a few chopped peppers, and a nice squeeze of my sweet habanero sauce.

Friday Recipe Exchange: On The Road

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An unexpected family event means I’m on the road this week camped out at my brother’s house. So while everyone is at work and school I’m putting together dinner tonight.

I brought peaches from Palisades, but they will not make it into a recipe, they are too good by themselves and I didn’t have enough room (thanks Bixby) to bring an entire flat with me. But they are still the main ingredient in tonight’s featured recipes.

Speaking of peaches, Mrs. J’s Famous Peach Pie is pictured above and the recipe is here.

And if you have the grill going anyway, throw some peaches on for Grilled Peaches (recipe here)

Meanwhile, back at the ranch, I’m making Chipotle-Orange Glaze Grilled Chicken (recipe here), Cucumber-Tomato Salad (our traditional family style recipe here) and of course grilled corn steamed rice (someone forgot the corn on the way home from work).

For the pet lovers, Bixby had quite the adventures last week as a bunch of us celebrated my birthday. He wishes every week was like that. You can read about it here.

How’d your week go? Any fun plans on the menu this weekend? Anyone heading out to a state fair and want to report back on what they’re trying to deep fry this year? Share your tales of gastric adventures.

Peaches and Strawberries 2

For tonight’s featured recipes, I’m posting two of my favorites to make when the peach basket overflows with Palisade Peach bounty. They are great with grilled chicken or pork, and the salsa makes a great side with fish.

Peach Salsa

  • 2 cups diced peeled peaches (2 to 3 peaches)
  • 4 thinly sliced green onions
  • 1/4 cup diced red bell pepper
  • 2 tablespoons lime juice, about 1 medium lime
  • 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
  • 1 small jalapeño, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • dash ginger
  • dash garlic powder
  • 1 tablespoon orange or pineapple juice
  • dash freshly ground black pepper

Mix together and let meld together for about 30 minutes or more before serving.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

That’s it for this week. Excuse me while I try to figure out how to turn down the heat on the Chipotle-Orange glaze before my family disowns me.  Whimps – TaMara

 



 

 

Friday Recipe Exchange: Grilling Up Some Chicken

BBQ Thighs Final2A few years ago, I picked 5 gallons of crab apples and made up a large batch of apple butter. It made a LOT of butter. I gave it away, I tucked some away, I kept a jar open in the frig for toast. It lasted forever, so I was always looking for different things to do with it (btw, was a great addition to pumpkin pie).

I thought it might be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I started.  A spicy, smoky mix of apple butter, chipolte peppers in adobo sauce and a touch of spices made the perfect sauce. Alas, all my apple butter is gone and I don’t anticipate making it again (ever, not even if you paid me). Canning is not my thing. But the Farmer’s Market to the rescue for tonight’s featured recipe, where I found someone who likes to can and I was happy to pay.

In that fruity vein, I have two more fruit inspired grilled chicken recipes:

Cranberry Grilled Chicken, click here for the recipe, mustard gives it a bit of bite, but you can add cayenne or red pepper flakes to kick it up a bit more.

Can’t go wrong with citrus and chicken, here’s a marinade that is a notch above traditional lemon chicken, Sunrise Chicken (click here).

JeffreyW puts his smoker to work on Smoked Chicken, pictured below and directions here.

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One of my favorite grilled sides (besides grilled corn) is Sweet Peppers and Potatoes, recipe here.

What’s cooking in your backyard this weekend? If you grill, what’s your preference – coals, wood pellets, or gas?

For the pet lovers, a quick Bixby update here.

Bixby paw 7 4

For tonight’s featured recipe, you can make it is as spicy or mild as you like by adjusting the number of peppers you add. Bone-in, skin on thighs would work best, but you can easily switch out leg quarters or bone-in, skin on breasts.

Chipolte-Apple Butter Barbecue Chicken

  • 8 chicken thighs
  • Salt & Pepper
  • 1 tsp crushed garlic

————

  • 1 cup apple butter
  • 1/2 yellow onion
  • 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
  • 2 tsp crushed garlic
  • 1/4 tsp salt

Season thighs with 1 tsp crushed garlic,  salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.

That’s it for this week. I’m working on a couple of breakfast pizzas (inspired by a restaurant review I stumble upon) so those might make an appearance in the next week or so. Until then, have a great weekend – TaMara

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