 - Click for More...)
Source: emmalikskitchen.blogspot.com
Chipotle
Cilantro Lime Rice Recipe, Just Like Chipotle And Qdoba
Cilantro Lime Brown Rice….knock Off Chipotle Rice! #cleaneating #healthy
Smoky and Spicy Chipotle Quinoa
Smoky and Spicy Chipotle Quinoa
Recipe type: Sides
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
- 1 tablespoon butter
- ¼ small onion, small diced
- 2 chipotles canned in adobo, seeded and finely minced
- 1 teaspoon paprika, plus more for garnish
- 1 clove garlic, minced
- 1 cup quinoa
- 2 cups chicken broth
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
Instructions
- Place a medium saucepan over medium heat.
- Add the butter followed by the onion, chipotles, paprika, salt, and pepper and cook just until the onion begins to become tender.
- Add the garlic and cook for 1 minute more. Increase the heat to high. Add the quinoa, broth, salt and pepper, then bring to a boil.
- Cover, reduce to a simmer, and cook until the quinoa becomes tender, about 25 minutes.
- Remove the lid, fluff with a fork, sprinkle with cilantro and paprika, then serve.
Chipotle Apricot BBQ Chicken
Chipotle Apricot BBQ Chicken
Cuisine: American
Recipe type: BBQ
Serves: 3
Prep time:
Cook time:
Total time:
Ingredients
- 6 boneless, skinless chicken thighs
- 1 cup chopped peeled fresh apricots (about 5-8)
- ½ cup ketchup
- 2 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 1½ teaspoons adobo sauce from canned chipotle chiles
- Kosher salt and freshly ground black pepper
- Vegetable oil
Instructions
- Combine apricots, ketchup, lemon juice, garlic, and adobo sauce in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low and cook for another 10 minutes. Remove pan from heat and let cool.
- Pour apricot mixture into a blender and purée until smooth. Season to taste with salt and pepper.
- Place half the sauce in a medium bowl, add the chicken and coat with sauce. Let marinate at room temperature for 20 minutes. Cover and refrigerate remaining sauce.
- Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Serve with remaining sauce.
Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo
Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo
Cuisine: American
Recipe type: Fish
Serves: 2
Prep time:
Cook time:
Total time:
Cooking fish with blackening seasonings adds a smoky richness and depth to the dish. Aromatic spices and plenty of black pepper sear the outside with robust flavor, while the inside remains moist and tender. Blackening simply means searing a quick-cooking ingredient in a hot pan. Rubbing spices and black pepper over the fish before cooking it provides extra flavor and helps in the searing process. But spices can burn easily, so it’s important to choose filets that will cook properly before the flesh is scorched. Cod filets are excellent for blackening, but you can use any type of fish you like—just keep the thickness and cooking time in mind. A tangy, spicy, lightly dressed cabbage slaw tops the fish to add both crunchy texture and a little kick. While you can use a prepared condiment to spread on the rolls, making your own with three simple ingredients—mayonnaise, chipotle, and adobo sauce—is easy to do. And the taste is well worth it.
Ingredients
For the Slaw
- 1 small garlic clove, finely chopped
- 1 small shallot, finely chopped
- 1½ tbsp white balsamic vinegar
- 1 tbsp extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1 cup shredded red (or purple) cabbage
- ¼ cup thinly sliced, 1-inch strips of green bell pepper (“matchstick” sized)
- ¼ cup coarsely chopped cilantro
- 1 scallion, thinly sliced (white and green parts)
For the Blackened Cod Rolls
- 2½ tbsp light mayonnaise
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tsp adobo sauce
- 1½ tsp freshly ground black pepper
- ½ tsp chile powder
- ¼ tsp ground cumin
- sea salt
- 1 tsp olive oil
- 2 5-oz skinless cod filets, about ⅓-inch thick
- 2 crusty sandwich rolls, halved and lightly toasted
Instructions
For the Slaw
- Combine the garlic, shallots, and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper.
- Combine the cabbage, bell pepper, cilantro, and scallion in a medium bowl. Add the dressing and toss well to combine. Taste for seasoning and add more salt and pepper, if desired. Cover and refrigerate 30 minutes to allow flavors to combine.
For the Blackened Cod Rolls
- Combine the mayonnaise, chipotle pepper, and adobo sauce in a small bowl. Set aside.
- Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture all over the fish, coating both sides well and pressing to adhere.
- Heat a nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, but not smoking, season the filets with salt and add to the pan.
- Sear until beginning to blacken on the bottom, about 3 minutes. (Reduce the heat to medium if the spices begin to burn.) Turn and sear the second side until blackened and the fish is just cooked through, about 2 minutes longer, depending on thickness.
- To serve, spread the chipotle-mayo sauce on all 4 cut sides of the rolls and lay a filet on each bottom half. Mound the red cabbage slaw on top of the fish and cover with the top halves. Serve right away.
Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo