CHIPOTLE HONEY MUSTARD
Chipotle Honey Mustard is here and ready for spreading, dunking, and a whole lot of face planting! We love it on veggie burgers, sandwiches, french fries and so. much. more.Recipe yields 6 (2 TBSP) servings.
Provided by Jenn Laughlin - Peas and Crayons
Categories sauce
Time 6m
Number Of Ingredients 7
Steps:
- Simply combine all the above ingredients and blend using a small food processor or immersion blender - it's that easy!
- No appliances handy? No problem! You can either mince the peppers up and leave the sauce a little more textured or simply skip the chipotle peppers entirely and just use extra adobo sauce from the jar to whisk into your honey mustard. Start with a little and add extra to taste!
Nutrition Facts : Carbohydrate 10 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 376 mg, Fiber 1 g, Sugar 9 g, Calories 91 kcal, ServingSize 1 serving
CHIPOTLE SLAW
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
- Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.
CHIPOTLE COLESLAW
Spice up your BBQ sandwiches with my Southwestern twist on this cookout classic. Use fewer chipotles if you don't like heat, because this recipe has a kick. For the chipotles and adobos, buy the "chipotles in adobo" from any grocery store's international aisle.
Provided by Brian Genest
Categories Salad Coleslaw Recipes With Mayo
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 7.2 g, Cholesterol 17.3 mg, Fat 21.2 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.3 g, Sodium 236.5 mg, Sugar 2.6 g
CHIPOTLE MUSTARD PORK TENDERLOIN
This is one flavorful entree with a lot of kick! Heat from the chipotle really comes through, and mustard-lovers are sure to savor this fun, fast-fixing meal maker. Serve with plenty of ice-cold lemonade or iced tea. Linda Foreman - Locust Grove, OK
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired.
Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 366mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHIPOTLE MUSTARD DIPPING SAUCE
Provided by Food Network
Yield 2 cups
Number Of Ingredients 9
Steps:
- With a whisk, mix all ingredients together well and serve.
- Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.
CHIPOTLE MUSTARD
This is a spicey, smokey pepper mustard. The mustard needs to be chilled for 2 days before using. Refrigerate for 2 months or freeze. Use on your favorite sandwich, or mix with honey and glaze a chicken.
Provided by Rita1652
Categories Peppers
Time 10m
Yield 1 cup, 32 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients into a vita mix, blender or food processor blending with a couple on-off motions.
- Grinding till the seeds are the texture you desire.
- Place into a well sealed jar and chill 2 days.
Nutrition Facts : Calories 20.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.6, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 1.1
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