Tag Archives: chipotle

Chicken Bites with Tomato Mint Salsa

December 8, 2014
Shannon
1 comment
chicken, chipotle, food, peppers, tomatoes

I was in Atlanta last week for work and every time I travel, I look forward to getting home and cooking. I know several people who just don’t understand that but it’s something that puts me at ease. Also, after eating restaurant food for five days, I just want to eat something that I cooked. Anyone else like that? So, of course, I decided to make chicken. You know, something (not so) new and different. Boring chicken these Chicken Bites with Tomato Mint Salsa aren’t. I’m wowed.

Tomatoes, onion, and jalapeño are broiled in the oven giving them a deep rich, sweetness and then whirled together with chipotles in adobo sauce, cumin and fresh mint and cilantro. The chicken is seasoned with cilantro and cumin giving it a warm, comforting flavor that mixes so well with the bold salsa. This salsa though…my gosh. Even if you don’t want to make the chicken, make this salsa. It’s bold, it’s vivid, and it’s alive. It makes the salsa from my hotel happy hour last week look like sad, pathetic, lame, boring nothingness.

Preheat broiler with a rack set about 4 in. from heat. Set tomatoes, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning as needed, until blackened, 15 to 25 minutes; as done, transfer to a bowl and let cool.

Peel, stem, and seed chile. In a food processor, pulse vegetables (including blackened parts from tomatoes and onion) and their juices until chopped. Add remaining salsa ingredients and pulse until finely chopped. Transfer to a bowl.

Cut chicken into 1- to 1 1/2-in. chunks. In a bowl, combine 2 tbsp. oil, the cumin, salt, chopped cilantro, and chicken.

Heat a 12-in. frying pan (not nonstick) over high heat. Add remaining 1 tbsp. oil; swirl to coat. Cook chicken, stirring and turning once, until lightly browned but still moist, 5 minutes.

Stir cilantro leaves into chicken; transfer with a slotted spoon to a platter. Serve with salsa and skewers.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Sunset magazine

Chipotle-Mango Guac

July 22, 2014
Shannon
3 comments
appetizer, avocado, chipotle, mango, vegetarian

Today is my birthday. (Sound the alarms, ring the bells, cue the horns!)

Instead of making myself a cake or cookies like my sweet tooth usually urges me to, I’m making guacamole. Okay, I know it’s not even close to a birthday cake but when it’s your birthday, you can have whatever you want. Having a birthday on a Tuesday is pretty ho-hum so you have to make do and find the little joys. Like a blue sky, an engaging book, driving with the windows down, a good night’s sleep, central air conditioning, and a satisfying snack like this Chipotle-Mango Guac.

Avocados are mashed with lime juice before being mixed with fresh mango, spicy chipotle in adobo, and cilantro. The combination of the sweet mango with the smokiness of the chipotle work so well with the creamy avocado. This is one guacamole that I could easily sit and eat entirely at one sitting if I’m not careful. This is such a simple and amazing snack that can be made in no time. And the good thing about guacamole? It’s thick enough to hold a lit candle for a birthday wish if necessary.

In bowl, mash avocados with lime juice. Stir in mango, onion, chipotle and cilantro; season.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Citrus-Glazed Shrimp

You are witnessing my first attempt at ever making shrimp. As you may know, I’m not the biggest seafood fan. I’ve grown to love crab cakes and like some mild fish but I’ve been trying to like shrimp for a very, very long time. So far, I like the kind in restaurants that is batter dipped and fried (of course). But I’ve also had jumbo shrimp cocktail that I enjoyed also. So why is it that I’m struggling liking these little crustaceans any other time? I’ve been gathering shrimp recipes for a while now but could never pull the trigger at making them. Finally, I decided it was time to give these Citrus-Glazed Shrimp a try.

Uncooked peeled and deveined shrimp are mixed with garlic, lime, chipotle chile powder, salt and pepper and sautéed until pink and cooked through. Fresh lime juice and butter are added creating a silky, citrusy glaze. The garlic and lime add a fresh tone to these shrimp and the chipotle gives them the slightest kick. These guys have tons of flavor and were a good start at me becoming more comfortable with shrimp. I have to admit that I didn’t eat all of these and still struggle with the texture of shrimp. But I think I’m getting there slowly but surely. If you like shrimp even a little, I bet you’ll love these.