1 lb of raw shrimp 1 tbsp of olive oil 4 tbsp of butter or ghee (or more olive oil) 1 tbsp of minced garlic 1/2 tbsp of lemon juice 1 tbsp of orange
juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnishing
Not exact matches
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and
dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream,
chipotle, cumin or curry powder to taste, a squeeze of lemon
juice.
3 oz
dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned
chipotle chilies in adobo (& 1 tbsp
juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp
dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with
chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if
dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced
chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime
juice Salt to taste
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced
chipotle chiles in adobo sauce or 1 tsp
dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange
juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili powder 1/8 teaspoon
chipotle powder few dashes cayenne pepper 1 teaspoon
dried oregano salt & pepper to taste
juice from 1 lime
1 3/4 cups
dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast
chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons
chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons
dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime
juice Cooked brown rice (optional)
4oz gouda (shredded or cut into tiny pieces) 4oz cream cheese 1/4 green onion, chopped 1 lb bacon, diced and browned until slightly crispy
juice of half a lemon parsley (a few shakes of
dried or chopped fresh) 1 tsp mustard powder
chipotle powder, couple dashes
ground cumin ground coriander garlic powder onion powder
dried oregano ground cinnamon ground nutmeg sugar free sweetener of choice (splenda, stevia, swerve, etc.)
dried onion flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free almond butter raw almonds dijon mustard mayonnaise (sugar free) lemon
juice sundried tomatoes (
dry or in oil) kalamata olives, pitted fresh garlic cloves balsamic vinegar extra virgin olive oil
dried thyme almond flour canned
chipotles in adobo sauce
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with
juices 1 16 oz can diced tomatoes, with
juices 1 4 oz can diced green chiles, with
juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2
chipotle peppers in adobo sauce, diced 1 tsp
dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
WATER,
DRIED ANCHO CHILIES, SOYBEAN OIL (TBHQ AND CITRIC ACID ADDED TO PROTECT FLAVOR), TOMATO PASTE, 2 % OR LESS OF SALT, LIME
JUICE CONCENTRATE,
CHIPOTLE POWDER, SPICES, GARLIC POWDER, SUGAR, XANTHAN GUM, CITRIC ACID, POTASSIUM SORBATE (A PRESERVATIVE).
1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes with chiles, including
juices 1 tablespoon
chipotle chile in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon
dried oregano salt and / or pepper, to taste
for pilaf: 2 - 3 cups cauliflower florets, most of the stem removed
juice of 1 lime 1 tbsp extra virgin olive oil 1/4 cup raw pumpkin seeds + extra for garnish handful of chopped almonds 1/2 tsp
dried chipotle powder salt and pepper 2 sprigs of mint, leaves chopped
1/3 cup sugar 1/2 cup water 2 cups refrigerated pomegranate
juice (such as Pom) 2 cups low - salt chicken broth 4 large
dried New Mexican chiles, stemmed, seeded, torn into 1 - inch pieces 1 1/2 teaspoons adobo sauce from canned
chipotle chiles in adobo * 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon ground cumin (not toasted) Coarse kosher salt
Eight
dried ancho or
chipotle chiles Oil for cooking One cup diced yellow onion (about one medium onion) Six cloves garlic, peeled and diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup orange
juice 2 tablespoons tomato paste 1 tablespoon
dried oregano 1 teaspoon freshly ground smoked black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon
juice
3
dried chipotle peppers 3
dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple
juice
2 tablespoons olive oil 1 red onion, diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2 teaspoons
dried oregano 3
chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (about 2 cups) 2 teaspoons ground cumin 3 teaspoons new mexico chili powder (or other mild chili powder) 1 32 oz can crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) 1 1/2 teaspoons salt Fresh lime
juice to taste (about one lime was good for me)
Puree the oil, lime
juice and zest,
chipotle chilies, adobo sauce, cumin and garlic in a blender or food processor until smooth, place the salmon on foil on a baking sheet, pat
dry, season with salt and pepper, spread on the
chipotle mixture and bake in a preheated 400F / 200C oven (or barbecue) until just cooked, about 10 - 15 minutes.
Ingredients: 2 cups pine nuts 1 1/2 cup water
Juice of 1 lemon 1 Roma tomato 1 large
dried chipotle pepper 2 tsp.
I didn't have a can of fire - roasted tomatoes, so I used fresh tomatoes, some
dried chipotle powder, and some liquid - y jarred salsa to make up for the lack of extra
juice.
dash, Tabasco dash, Worcestershire sauce splash,
dry sherry dollop, pumpkin
chipotle salsa splashes lemon, lime, pickle, olive
juices splash, angostura bitters