prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 bone-in pork chops
2 teaspoons ground cumin
6 tablespoons butter
1 cup chicken stock
4 canned chipotle peppers - chopped
2 tablespoons honey
2 teaspoons balsamic vinegar
steps:
1. season chops; sprinkle with cumin. in a large skillet, cook chops in 2 tablespoons butter over medium-high until golden brown, about 5 minutes per side. transfer to a platter.
2. in skillet, boil stock, peppers and honey 4 minutes. whisk in vinegar and remaining butter, season. pour over chops.
- rachael ray magazine, july/august 2014
Showing posts with label chipotle pepper. Show all posts
Showing posts with label chipotle pepper. Show all posts
8.15.2014
4.08.2012
chile-cheddar deviled eggs
prep time: tbd
cook time: tbd
servings: 12
ingredients:
6 eggs
2 teaspoons chopped chives
2 teaspoons chopped chipotles in adobo sauce
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup cheddar cheese - shredded
1/4 teaspoon paprika
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a bowl. add all ingredients and mash.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. top with more chives.
- food network, april 2011
cook time: tbd
servings: 12
ingredients:
6 eggs
2 teaspoons chopped chives
2 teaspoons chopped chipotles in adobo sauce
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup cheddar cheese - shredded
1/4 teaspoon paprika
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a bowl. add all ingredients and mash.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. top with more chives.
- food network, april 2011
3.30.2012
chicken chipotle meatballs
prep time: 30 minutes
cook time: 30 minutes
servings: makes about 4 dozen meatballs
ingredients:
2 pounds ground chicken
1/4 cup tomato paste
4 garlic cloves - minced
2 eggs - beaten
1/2 cup plain bread crumbs
1 1/2 teaspoon salt
2 chipotle chiles in adobo - finely chopped
2 teaspoons adobo sauce
1 1/2 teaspoon chili powder
3 teaspoon ground cumin
2 teaspoon ground coriander
1/2 cup finely chopped cilantro
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies home journal, march 2011
cook time: 30 minutes
servings: makes about 4 dozen meatballs
ingredients:
2 pounds ground chicken
1/4 cup tomato paste
4 garlic cloves - minced
2 eggs - beaten
1/2 cup plain bread crumbs
1 1/2 teaspoon salt
2 chipotle chiles in adobo - finely chopped
2 teaspoons adobo sauce
1 1/2 teaspoon chili powder
3 teaspoon ground cumin
2 teaspoon ground coriander
1/2 cup finely chopped cilantro
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies home journal, march 2011
4.06.2011
california chicken burritos
prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
2 tablespoons vegetable oil
1 15.5-ounce can black beans - drained
1/2 cup water
1 cup prepared chunky salsa - drained and juices reserved
1 small canned chipotle chile - minced + 1 teaspoon adobo sauce
3 garlic cloves - minced
salt
pepper
2 cups cooked rice
1 1/2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
4 10-inch flour tortillas
1 avocado - sliced (optional)
romaine lettuce (optional)
sour cream (optional)
steps:
1. adjust oven rack to middle position and heat oven to 450 degrees. heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes.
2. add garlic and cook until fragrant, about 30 seconds. using a potato masher, mash beans lightly. season with salt and pepper to taste.
3. place rice in a medium bowl and add salsa, chicken and 1 1/2 cups cheddar cheese.
4. spread 1/4 of black beans mixture down center of each tortilla, leavings 2-inch border at ends. mound rice mixture on beans and fold tortillas to form burritos. transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese is bubbly, about 10 minutes.
5. garnish with sliced avocado, chopped romaine and sour cream.
- cook's country, august/september 2006
cook time: 15 minutes
servings: 4
ingredients:
2 tablespoons vegetable oil
1 15.5-ounce can black beans - drained
1/2 cup water
1 cup prepared chunky salsa - drained and juices reserved
1 small canned chipotle chile - minced + 1 teaspoon adobo sauce
3 garlic cloves - minced
salt
pepper
2 cups cooked rice
1 1/2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
4 10-inch flour tortillas
1 avocado - sliced (optional)
romaine lettuce (optional)
sour cream (optional)
steps:
1. adjust oven rack to middle position and heat oven to 450 degrees. heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes.
2. add garlic and cook until fragrant, about 30 seconds. using a potato masher, mash beans lightly. season with salt and pepper to taste.
3. place rice in a medium bowl and add salsa, chicken and 1 1/2 cups cheddar cheese.
4. spread 1/4 of black beans mixture down center of each tortilla, leavings 2-inch border at ends. mound rice mixture on beans and fold tortillas to form burritos. transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese is bubbly, about 10 minutes.
5. garnish with sliced avocado, chopped romaine and sour cream.
- cook's country, august/september 2006
3.09.2011
ravioli with chipotle cream sauce
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 packet viva garlic! alfredo sauce mix
1 1/2 cups heavy cream
1 teaspoon dried chipotle pepper or 1/2 teaspoon fiesta party dip mix
1 14.5-ounce can diced fire roasted tomatoes
18 - 20 ounces refrigerated or frozen cheese ravioli
3 tablespoons parmesan cheese
steps:
1. combine viva garlic! alfredo sacue mix and heavy cream in medium saucepan. once simmering, add chipotle pepper or fiesta party dip mix and diced tomatoes. continue to stir and simmer.
2. prepare ravioli as directed on packages. pour te sauce over ravioli. garnish with parmesan cheese.
- tastefully simple
cook time: tbd
servings: 4 - 6
ingredients:
1 packet viva garlic! alfredo sauce mix
1 1/2 cups heavy cream
1 teaspoon dried chipotle pepper or 1/2 teaspoon fiesta party dip mix
1 14.5-ounce can diced fire roasted tomatoes
18 - 20 ounces refrigerated or frozen cheese ravioli
3 tablespoons parmesan cheese
steps:
1. combine viva garlic! alfredo sacue mix and heavy cream in medium saucepan. once simmering, add chipotle pepper or fiesta party dip mix and diced tomatoes. continue to stir and simmer.
2. prepare ravioli as directed on packages. pour te sauce over ravioli. garnish with parmesan cheese.
- tastefully simple
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