Search Results for chipotle
Chipotle Orange Glaze for Grilling
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 Glaze
- 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.
Thursday Recipe Exchange: Chipotles in Adobo Sauce
![DSC_4217 [1600x1200]](https://whats4dinnersolutions.files.wordpress.com/2012/11/dsc_4217-1600x1200.jpg)
JeffreyW uses his chipotles in adobo sauce for breakfast.
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:
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.
Summer Menus: July Week Two
JeffreyW is the pizza king.
I’ve been busy in the yard today, so this will be short and sweet. For the menus, click here: July Week Two Menus
Tuesday features Adobo Sirloin and Garlic Roasted potatoes.
JeffreyW grills up some garlic potato wedges and steak.
Wednesday serves up a sweet Oatmeal Apple Cookie, along with an easy Tuna Macaroni Salad.
And Friday offers up two quick pizza dough recipes for a family night of Fresh Pizza built with your favorite toppings.
Shopping list is here: July Week Two Shopping List and remember it’s color coordinated so you can easily skip ingredients from the recipes you’re not using.
As always, you can substitute ingredients to suit your own tastes – skip the tuna in the macaroni salad and add a variety of fresh garden vegetables for a quick and easy vegetarian dinner. Choose your favorite cut of steak or bone-in chicken instead of boneless breasts and substitute favorite vegetables for any of the suggested ones.
And finally, a bonus recipe, since peaches are starting to show up at the local farm stands:
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6
Enjoy! – TaMara
July 4th: Pasta Salads
JeffreyW gives us a delicious example above
I am going to a quick 4th of July party on Monday – I still have to work, and pack. I’ll probably be working the entire holiday weekend so I can take off the week after I move.
My friend and I were talking menu items and pasta salad made our list. So I thought I’d put up a few salad recipes for the holiday.
My favorite is Chipotle Macaroni Salad and can be found here.
Greek Pasta Salad adds a fresh take on the traditional pasta dish. Recipe is here.
Tangy Pasta Salad incorporates lots of fresh vegetables. For complete dinner menu, recipes and shopping list, click here.
And finally, this one is just as it says, quick and easy, and very tasty.
Quick and Easy Macaroni Salad
Dressing:
- 1/2 cup creamy Italian dressing (I like Newman’s Own)
- 1 cup mayonnaise
- pepper
Blend together well and refrigerate until ready to mix in.
Salad:
- 16 oz box favorite pasta
- 1 tsp garlic powder
- 1/2 tsp celery seeds
- 1 tsp crushed dried basil
- Salt and pepper
- 8 oz shredded carrots
- 1 celery stalk, minced
- 1 pint cherry tomatoes, halved
- 8 oz cubed mild cheese (I used a marbled colby/jack)
Bring water to a boil, add 1 tsp salt and pasta. 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, spices, celery seed, and let sit for 5 minutes. As the pasta absorbs the remaining water, it absorbs all the flavors. Next stir in carrots, celery, cheese and tomatoes. Save tossing with the dressing until 5-10 minutes before serving. This keeps the pasta from absorbing all of it and becoming mushy and flavorless, but still gives it enough time to meld the flavors together.
Next up – what I decided to bring to the party….stay tuned….
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Carnitas Pizza
This is on a basic wheat flour crust. I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out. I spread refried beans over the crust as a sauce analog.
A good measure of roast pork was laid down over the beans along with tomato slices and fresh jalapenos (on my half only).
My first thought for cheese was sharp cheddar but I opted for queso quesadilla. It’s a good melting cheese. Quesadillas are named for the cheese, not the other way around.
I gave the pie an overall sprinkle of my favorite Tex-Mex seasoning and baked it for about 20 minutes at 350. I added a little hot sauce to mine just to kick it up.
Friday Recipe Exchange: Memorial Weekend Grilling
I was going to post the recipes I’d picked out for guests next week, but then realized it was Memorial Day weekend and decided to switch it up for that occasion. There won’t be a recipe exchange next week, we’ll catch up after that.
Starting things out, Stuffed Jalapeno-Cheddar Burgers and Sweet Potato Fries, complete menu, recipes and shopping list can be found here.
Grilled Potato Packets come in two flavors here.
Click here for Citrus Glazed Baby Back Ribs.
![DSC_6256 [1600x1200]](https://whats4dinnersolutions.files.wordpress.com/2013/06/dsc_6256-1600x1200.jpg)
Searching for rib photos this week, I came across several yummy recipes from JeffreyW (along with obligatory mouth-watering photo series).
Spare ribs (pictured above) are here.
Braised Baby Back Ribs are here.
Click here for Country Ribs
Each one has a different rub or sauce, something for everyone.
What’s on the menu for your holiday weekend? As with every year, my father and brother will be helping to put up the impressive display of flags around town (they are flags presented at a veteran’s funeral and donated by the families for display). What summer flavor are you looking forward to most? What are some of your favorite holiday weekend recipes?
Finally, tonight’s featured recipe:
I have a bottle of very fine and expensive whisky in my house. I’ve been having fun experimenting with it in many recipes, finding it really brings out the flavors in beef and adds a complex appeal to chicken and desserts.
With this recipe, it’s all about the bourbon and bacon.
Grilled Bourbon Chicken Appetizers
12 servings
- 1- 1/2 lbs boneless skinless chicken breasts
- 3/4 cup firmly packed brown sugar
- 1/4 cup chopped Chipotle peppers in adobo sauce
- 1/4 tsp cayenne pepper
- Bourbon whisky (how much you use and what you do with the leftover is between you and your bottle)
- 8 oz pineapple chunks
- 12 strips of sliced bacon (should be a pound)
- 12 short wooden skewers, soaked in water for 30 minutes before assembling and grilling*
Cut chicken breasts into 1-inch x 2-inch cubes, you should have 36 pieces (you can soak in bourbon if you like)
Mix together Chipotle peppers, brown sugar, cayenne pepper and add enough whisky and pineapple juice to make a thick sauce. Set aside about 2-4 tbsp for mopping during cooking. For the remainder, cover chicken cubes on all sides with the sauce and let marinate for at least 1 hour.
To assemble: Start with a pineapple chunk, add one end of full bacon strip, add chicken cube, then wrap bacon around the top of the cube and skewer, add another cube of chicken, wrap bacon around the bottom of that piece of chicken, then skewer, add a third and repeat with the bacon strip, you’re creating a ribbon with the bacon. Finish with a pineapple chunk.
Grill over medium high heat (if using coals, start over hot coals, then move away from direct heat for the remainder of cooking time), turning frequently. Add more sauce as desired. Cook until chicken is 160-165 degrees. Shouldn’t take more than 10-15 minutes, don’t overcook or you’ll have dry, rubbery appetizers. Serve hot.
*please don’t forget this step or all you’ll have for appetizers is flaming skewers.
That’s it for this week. I hope you have a safe and fun holiday weekend. But take a moment and remember those who have served – TaMara
