Tag Archives: chipotle

BBQ Chicken with Spicy Orange Marmalade Sauce

  • 2 Tbsp Art of Chipotle, Chipotle Paste
  • 1/2 cup low-sodium soy sauce
  • 8 boneless, skinless chicken thighs (about 2.5 lbs)
  • 3 tsp minced garlic cloves
  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup pineapple orange marmalade
  • 1 Tbsp fresh lime juice
  • Cooking spray

Place the Chipotle Paste, soy sauce, garlic, olive oil, onion, marmalade, and lime juice in a plastic bag.  Mix together and put the chicken thighs in the bag to marinate.  Place in refrigerator for 3-12 hours.  Spray the bbq with non-stick spray. 

Prepare grill and place chicken on grill rack.  Grill approximately 10 minutes on each side.  While cooking chicken, place remaining marinade in pan and heat to reduce sauce.    Serve chicken with the reduced marinade/sauce.

Yield: 4 servings, 2 thighs each.

Island Coconut Chipotle Chicken

  • 3/4 cup coconut, toasted – divided
  • 2 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, finely chopped
  • salt & pepper, to taste
  • 4 chicken breasts – boned and skinned
  • 1/2 cup coconut milk
  • 2 Tbsp sugar (optional)
  • 2 Tbsp Art of Chipotle Chipotle Paste or to taste
  • 1/4 cup cilantro leaves, chopped for garnish or to taste

Toast coconut in a 300 degree oven watching closely, or in sauce pan, watching closely till toasted, stirring as needed. 

In a heavy saucepan, heat oil over medium high heat.  Add onions and saute until cooked through on one side, about 4-5 minutes.  Turn over and repeat.  Cook until juices run clear.

In a small bowl, mix 1/4 cup coconut, coconut milk, sugar and paste.  Pour over chicken and heat through.

Garnish with toasted coconut and cilantro leaves.

Nutritional Facts:  (Per serving)

505 calories, 208 calories from fat, 23.6 g total fat, 152.5 mg cholesterol, 340.6 mg sodium, 1050.4 mg potassium, 18.7 g carbohydrates, 2 g fiber, 13 g sugar, 51.5 g protein.

Pork Tacos with Chipotle Paste

  • 1 tablespoon vegetable or olive oil
  • 1 1/2 lb. lean, boneless pork shoulder, cut into 1-2 inch chunks
  • 4-5 medium red-skinned potatoes, cut in 1 inch chunks
  • 1 large white onion, sliced
  • 1 clove garlic, minced
  • 1 28 oz. can diced fire-roasted tomatoes with juice
  • 2-3 tablespoons Art of Chipotle, Chipotle Paste (more or less to taste)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon oregano
  • salt

Heat oil over medium-high heat in a 12 inch skillet.  Add the pork and cook just long enough to brown.  Place the browned pork into a slow cooker.  Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, Chipotle Paste, Worcestershire, oregano and 1/2 teaspoon salt.  Pour mixture into the slow cooker over the meat and stir everything together.

Cook for 6-8 hours at the highest temperature.

When done, gently shred the pork with two forks.  If it seems too thick, stir in a little water and allow it to heat about 15 min. more.  Season with salt if needed.

(To save time, you can place the whole browned roast into the crockpot.  It will take a little longer to cook in the crockpot.)

Serving Suggestions:  Serve on warm corn tortillas with finely shredded cabbage, crumbled queso fresco and diced avocado.

Tour the USA (Northeast) – Blueberry Cornmeal Pancakes with Chipotle Maple Syrup

Chipotle Maple Syrup

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup water
  • 3/4 tsp. maple flavoring
  • 1 tsp. (or more to taste) Art of Chipotle, Chipotle Paste

In small saucepan, bring water to boil over medium-high heat.  Gradually stir in sugars until dissolved.  Stir in maple flavoring and Chipotle Paste.  Refrigerate.  Makes about 2 cups of syrup.

Blueberry Cornmeal Pancake Ingredients:

  • 1 1/4 cups flour
  • 1 cup cornmeal
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 1/4 cups buttermilk
  • 2 eggs, separated, plus
  • 1 egg white
  • 3 tablespoons dark brown sugar
  • 1 cups fresh blueberries or if frozen, use unsweetened berries 
  • 1 tablespoon vegetable oil
  • In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside.   In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside.   In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form.  Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites.  Stir in the blueberries.  Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat.  Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown.  Add 1/2 teaspoons of oil to the skillet before cooking each batch.

    Tour the USA (Northeast) – Orange Cake with Cranberry Orange Chipotle Curd

    Orange Cake

    Makes 3 (9-inch) layers

    • 2 1/2 cups sugar
    • 1 1/2 cups shortening
    • 1 teaspoon vanilla extract
    • 2 teaspoons orange extract
    • 3 3/4 cups cake flour (sifted)
    • 4 1/2 tablespoons dry milk
    • 1/2 teaspoon salt
    • 4 1/2 teaspoons baking powder
    • 1 1/2 cups water
    • 7 egg whites

    Cream sugar and shortening, then add extracts.  Sift dry ingredients and add alternating with water.  Beat egg whites until firm; gently fold them into the batter.  Bake at 350 degrees for 30 minutes in three greased and floured 9″ pans.

    Cranberry Orange Chipotle Curd

    • 1 cup sugar
    • 4 1/2 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 1 1/2 cups fresh orange juice
    • 1/2 cup water
    • 4 egg yolks beaten
    • 1/4 cup butter
    • 3 tablespoons orange zest
    • 3/4 teaspoons orange extract
    • 1/4 cup Art of Chipotle, Crazzberry Fiesta

    In saucepan, combine sugar, cornstarch and salt.  Stir in orange juice and water.  Bring to a boil, stirring constantly.  Stir a little of the hot mixture into the 4 beaten egg yolks, then add the 4 yolks to the saucepan of hot mixture.  Boil for one minute.  Add butter, zest and orange extract.  Let cool and then stir in 1/4 cup Art of Chipotle, Crazzberry Fiesta Sauce.  When both the cake and the curd have cooled, spread between layers and on top of cake.

    Refrigerate cake before frosting.

    Orange Buttercream Frosting

    • 1/4 cup butter, softened
    • 2 cups powdered sugar
    • 1 tsp grated orange peel
    • 3/4 teaspoon orange extract
    • 2-3 tablespoons orange juice

    Cream butter until light and fluffy.  Beat in the powdered sugar, orange peel and orange extract.  Add orange juice to achieve frosting consistency.

    Tour the USA (Southwest) – Spicy Lime Chipotle Chicken

    • 4 boneless skinless chicken breasts
    • 1/4 cup lime juice
    • 1/4 cup orange juice
    • 1 clove garlic, minced
    • 1 Tbsp. Art of Chipotle, Chipotle Paste (more or less to taste)
    • 1/2 tsp. salt
    • 1 tbsp. olive oil

    Add all ingredients together and mix well.   Marinate chicken in refrigerator for 30 -60 minutes.  Pre-heat a non-stick pan on med-high heat.  Add the oil and saute the chicken breasts for 5-7 minutes on each side, until almost cooked through.  Ad the remainder of the marinade and cook for 2-3 minutes to reduce the sauce.

    Happy St. Patrick’s Day! Irish Beef Stew

    1 Tbsp. olive oil

    1 tbsp. flour

    1 pound beef chuck, cut into 1 1/2 inch cubes

    1/2 pound carrots, peeled and cut into chunks

    3 large potatoes, peeled and cut into large chunks

    1/2 white onion, cut into chunks

    1 clove garlic, minced

    1 cup beef broth

    1/2 small can tomato paste (6 oz)

    1-2 Tbsp. Chipotle Paste

    1/2 can Irish stout beer (like Guinness)

    1 1/2 tsp. cold water

    1 1/2 tsp. cornstarch

    Toss beef cubes in flour to coat.  Heat oil in large pan over medium heat and brown the beef until browned.  Place carrots, potatoes, onions and garlic in a crock pot.  Place the meat on top of the vegetables.  Mix together the beef broth, tomato paste, Art of Chipotle-Chipotle Paste and beer and pour over the ingredients in crock pot.

    Cover and cook on low for 8 hours.  During the last hour, dissolve cornstarch in cold water and then stir into the broth.  Simmer on high for a few minutes to thicken.

    Tour the USA (Southwest) – Chile Verde

    • 2 Tbsp Olive Oil
    • 1 onion, roughly chopped
    • 1 clove garlic minced
    • 1 can (14.5 oz) stewed tomatoes
    • 1 cup corn
    • 1/4 cup lime juice
    • 3 lbs. boneless pork, cubed
    • 4 cans green salsa
    • 2 Tbsp. Art of Chipotle, Chipotle Paste

    Heat olive oil in a large pan over medium heat.  Add onion and garlic and cook until tender.  Add cubed pork and brown the meat.  Pour this mixture into a crock pot and stir in the rest of the ingredients.  Cover and cook on medium for 6 hours.  Serve over rice with sour cream and cilantro.  This mixture can also be made into burritos, tacos or enchiladas.

    Tour the USA – On to the Southwest! Tamale Pie

    • 2 Tbsp Olive oil
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 2 cloves garlic
    • 1 lb. ground beef
    • 1-2 Tbsp. Art of Chipotle, Chipotle Paste or 1/2 cup Art of Chipotle Smokey Red Sensation
    • 2 cups tomatoes chopped, either fresh or canned (with juice if using Chipotle Paste & without if using Smokey Red Sensation)
    • 2 cups corn (either fresh or frozen)
    • 1/2 cup water
    • 1 tsp. chili powder
    • 1 cup corn meal
    • 1 -2 cups grated jack or cheddar cheese (or a combination of both)

    Add chopped onion, green pepper and minced garlic to warm pan with olive oil and cook until soft.  Add meat to pan and cook & stir until done.  Add salt & pepper to season. 

    Next add Chipotle Paste, tomatoes, corn, 1/2 cup water and chili powder to meat mixture and simmer while preparing the corn meal mixture.

    Bring 2 cups water to a boil and slowly add corn meal.  Stir constantly to prevent lumping.  Ad 1/2 tsp salt and then stir into the other ingredients.

    Pour into an oven proof dish and sprinkle with cheese.  Bake at 350 degrees for 30 minutes.