THE SINK CHIPOTLE BBQ
Steps:
- Heat a medium heavy-bottomed pan over high heat. Add the butter, onions and garlic and saute until the onions are translucent and soft.
- Turn the heat down to medium, add the salt, black pepper, cayenne pepper and chipotle peppers and cook for 5 minutes.
- Add the ketchup, 3/4 cup water, brown sugar, lemon juice, red wine vinegar, liquid smoke, yellow mustard and Worcestershire sauce and cook for 15 minutes.
- With a hand mixer, blend the sauce until smooth. There will be some lumpiness from the onions and garlic, and if you like, strain these out through a sieve. Otherwise, simmer the sauce on low for another 15 minutes.
- Remove and cool. Store in a plastic container in the fridge for up to 1 month.
CHIPOTLE MOZZARELLA PASTA SALAD
Provided by Ree Drummond : Food Network
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
- Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
- Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
- Transfer to a serving bowl and garnish with more basil.
KITCHEN SINK CHIPOTLE & SMOKED MOZZARELLA PASTA SALAD
This could not be simpler and was a big hit at my daughter's school party today. It really is just a big thrown together bowl of ingredients... which is now how I have to cook with 2 tiny kiddos and no time!
Provided by Liza at Food.com
Categories Potluck
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta al dente.
- Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
- Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
- Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
- If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
- Refrigerate for a couple hours, but I like overnight.
- Add chopped up spinach before serving at room temperature.
- Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!
SMOKED MOZZARELLA AND PENNE SALAD
From the Whole Foods Market Cookbook. I buy this at the deli at my local Whole Foods a lot, mostly because if I make it, I will eat it ALL. Much better to walk up to the counter and say "One small cup of the mozzarella and penne, please!" Sometimes I find that the deli combines roasted AND fresh bell peppers, a nice added texture, and I'm not sure that they don't blanch their spinach leaves very quickly, as theirs always seem slightly wilted, although it doesn't call for that here. When I make this, my husband prefers that I use some regular mozzarella along with the smoked (just his personal taste) but I like the smoked. When cutting or grating fresh mozzarella, a useful tip is to pop it in the freezer for a few minutes to firm it up a bit--it will be much more receptive to the advances of your knife when it comes out!
Provided by drbecca26
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Process the dressing ingredients in food processor or blender until smooth.
- Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
- In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
- Toss the salad with the dressing then serve.
Nutrition Facts : Calories 262.4, Fat 12.8, SaturatedFat 5.1, Cholesterol 29, Sodium 339.2, Carbohydrate 27.7, Fiber 3.5, Sugar 1.3, Protein 10.2
SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE
These extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. -Daniel Shemtob, Irvine, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings (2/3 cup sauce).
Number Of Ingredients 13
Steps:
- In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.
Nutrition Facts : Calories 453 calories, Fat 28g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.
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