A dried smoked jalapeno pepper often pickled and eaten as an appetizer or added to meat stews sauces etc.
Chipotle Turkey-Stuffed Peppers
Whole grain brown rice and lean turkey fill the sweet peppers in this low fat main dish recipe. The chipotle peppers add a smoky taste.
This side-dish recipe uses ground chipotle chile pepper , which gives the coleslaw a spicy kick. Fat-free mayonnaise keeps the slaw low in calories and fat.
Barbecue Portobello Quesadillas for Two
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
Tangy Black Bean Soup Slow Cooker Recipe
I can't believe I hardly posted during Crocktober. Someone should really take away my internet license. If you are joining me from the east coast, please know that I'm thinking of you and hope that you are reading this somewhere in a safe, well-lit, cozy, and dry place. If you are able to do so, here is the information to donate to The Red Cross to help those affected by Hurricane Sandy. Every little bit helps. Thank you. I've got a beautiful, velvety black bean soup for you today. The tang comes from three kinds of citrus-- lemon, lime, and orange. You can prepare this completely and totally vegan by using veggie broth, and steer clear from the liquified chicken that I used (I already had it in the pantry). We share the leftovers with my friend Jenny , and she reported back that the lemon twist at the end was a nice surprise and a great flavor combo. Normal 0 The Ingredients. serves 8 1 pound black beans, soaked overnight and drained 1 (15-ounce) can diced tomatoes, drained 2 cloves garlic, chopped 1 red bell pepper, seeded and diced 1 teaspoon cinnamon 1 teaspoon allspice 1 tablespoon cumin 1 teaspoon chipotle chile powder 1 orange, juiced 1 lime, juiced 4 cups chicken broth (or vegetable!!) 1 lemon, sliced in wedges for serving (not pictured in the ingredients, and the one pictured in the final shot looks like a lime because I plunked it right off the tree and it wasn't ripe yet! oops.) Normal 0 The Directions. Use a 6-quart slow cooker. Put the soaked and drained black beans into your slow cooker. for a quick soak method: place dried beans into a large saucepan on the stovetop with a bunch of fresh water. Boil rapidly for 10 minutes, then turn off heat and cover the pot. Let the beans sit for at least one hour before draining. Add the tomatoes, garlic, bell pepper, and all dried spices. Now add the orange and lime juices, and stir in the broth until the spices and broth are completely distributed. Cover and cook on low for 8 to 10 hours, or until the beans are completely soft. Blend with a hand-held stick blender (I use this one, but mine is white ) or carefully scoop the soup into a traditional blender and pulse until the soup is fully blended. Serve each bowl with a lemon wedge, to use at the table for an even more pronounced burst of citrus. The Verdict. This soup feels like a vacation in a bowl. The bit of heat from the chipotle chile powder is washed away by the fresh citrusy tang. My whole family loved this soup, as did our neighbors! I kept my soup pretty light, but Adam and the kids added cheese, sour cream, and avocado slices to their bowls (and Tostitos scoop chips....). I hope you had a very happy and safe Halloween. My kids all went out, although the baby (now 2 1/2) really just wanted to stay home and eat loads of candy. I somehow scheduled orthodontist appointments for my big kids later today, so they really did a top-notch job of flossing and brushing last night --- which makes me wonder if I should just make this a standing appointment? Hmmmmm. In honor of NINJEMBER (it's okay to groan and roll your eyes....), click on over to the review page---- I've got a Ninja Cooking System giveaway up , just for you. Good luck to all, and happy slow cooking!! . . . . Make sure to visit my store page for my books, recommended slow cookers, and other fun slow-cooking stuff. Thank you for your support! --steph
28 Days of Slow Cooking: Chipotle Stewed Chicken
cooking gods. Hallelujah, then, for this Chipotle Stewed Chicken . Because it’s prepared in ..... chance, you have any leftovers from your chipotle stewed chicken feast, we’re giving ..... cream . The smoky, spicy flavor of the chipotle chicken tastes equally delicious when
How to Make Ribeyes with Chipotle Butter
chipotle butter. Now, if you love chipotle , you are in luck, it is in the ..... 1 teaspoon of finely chopped chipotle peppers , 2 teaspoons of ground cumin ..... that's from inside the can of the chipotle chillies. And, then for garnishrecipe.com, and we are gearing up to make some rib-eye steaks with chipotle butter. Now, if you love chipotle , you are in luck, it is in the compound butter and rubbed on the steak. It's gonna be spicy goodness. Here's what you need for the recipe: 1/4 cup of butter, 1 tablespoon of finely chopped shallots, 2 teaspoons of snipped fresh basil, 1-1/2 teaspoons of lime juice, 1 teaspoon of finely chopped chipotle peppers , 2 teaspoons of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of ground white pepper. Then, you'll need a tablespoon of olive oil, a quarter teaspoon of adobo sauce that's from inside the can of the chipotle chillies. And, then for garnish, we have some fresh basil and lime wedges, and, of course, we have 4 gorgeous ribeye steaks. These are about 8 to 10 ounces each. Let's start by making the chipotle butter. You gotta have butter...and the shallots...basil...a little bit of lime juice...and the chipotle . Now, chipotle is a smoked jalapeno pepper, so if you like jalapenos and you like that sort of nice smoky flavor, you'll love chipotles.a little bit of the adobo sauce that's from the can of chipotle chillies, so it just adds more heat and more flavor. And then a little bit of olive oil. Okay, let's mix thisLet's get them off the grill. And, of course, we can't forget chipotle butter. Put a nice dollop on each of the rib-eyes. It will start to melt and infuse all those delicious flavors right into your steak and then just garnish with a little bit of basil and some lime wedges and there you have it--rib-eye steaks with chipotle butter. Thanks for watching. For more great recipes and savings, visit us at recipe.com.
How to Make Bloody Mary Cocktail Sauce
tablespoon of Worcestershire sauce, 2 teaspoons of pureed canned chipotle chiles in adobo, more to taste, and 1/8 teaspoon of celery ..... go inside. It's gonna be a nice and spicy sauce with that chipotle and chili. Add that little splash of Worcestershire. Theof vodka, 1 tablespoon of Worcestershire sauce, 2 teaspoons of pureed canned chipotle chiles in adobo, more to taste, and 1/8 teaspoon of celery salt. Alright. So very easy. We're just gonna combine all of these lovely ingredients together and refrigerate this, and this is gonna be a great cocktail sauce for your shrimp or anything else you like to eat this lovely spicy sauce with. So, all the sauces go inside. It's gonna be a nice and spicy sauce with that chipotle and chili. Add that little splash of Worcestershire. The lime juice and the lemon juice is gonna give it that freshness and
Food Blogs We Love
orange flavor is very subtle, the chipotle just hot enough and these disappeared very quickly ! Chipotle Nuts Makes 2 ½ cups – 1 serving ..... 1 T brown sugar 1/2 t ground chipotle chile pepper Pam 1/2 c sweetened dried cranberries
Canned Chipotle Peppers in Adobo Sauce
Chipotle peppers are smoke-dried jalapeños. You can usually find them in the Mexican section of the international grocery aisle—either dry in packages or canned
Chipotle -Mango BBQ Chicken Salad aka The End of Boring Chicken Dinners
thumb. To the mango, add 1 chipotle pepper in adobo sauce, and 2 teaspoons of the adobo sauce. Chipotle peppers in adobo sauce are smoked, dried ..... If you are worried that the chipotle pepper will make the BBQ sauce too hot
How to Make a Hamburger
these chile-spiced burgers. Both serrano and chipotle peppers are mixed into the hamburger mixture. Quick ..... Make them for a quick weeknight dinner. Chipotle Mini Burgers A cinnamon- chipotle rub seasons these juicy bite-size burgers