SPICY CHIPOTLE GRILLED VEGETABLES
Chipotle chili in adobo sauce enhances the smoked flavor of grilled veggies, while also adding a little heat!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In large resealable food-storage plastic bag, place garlic, oil, salt, zucchini, bell pepper, asparagus and squash; seal bag and toss to coat. Place vegetables in grill basket (grill "wok").
- Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
- Meanwhile, in small bowl, stir together chile, orange peel and orange juice; set aside.
- In large bowl, toss cooked vegetables with orange juice mixture. Serve warm.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g
GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE
Provided by Bobby Flay
Categories appetizer
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
- Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
- Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
- Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.
SPICY HUMMUS WITH GRILLED PITA
Steps:
- Place chickpeas, garlic, chipotle, lemon juice and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. Brush the pita with olive oil on both sides. Grill until golden brown. Cut into eighths. Serve hummus with pitas and peppers.
GRILLED VEGETABLES WITH CHIPOTLE DRESSING
Categories Tomato Side Hot Pepper Zucchini Summer Grill Grill/Barbecue Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
- Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with 1/4 cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
- Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.
SPICY CHIPOTLE LIME GRILLED TOFU
This a great way to grill tofu with a different flavor than usually. It can be adjusted to your liking. Great for summer barbecues or a quick dinner. I like it with garlic bread, fresh corn on the cob, and a green salad. Prep time includes pressing the tofu.
Provided by veggieFriendly
Categories Soy/Tofu
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Slice tofu into 4-5 slices. Wrap the tofu in paper towl and press for 20-30 minutes under some heavy cans on a cookie sheet.
- When tofu is done pressing, mix 1/2 the packet of marinade mix, garlic powder, hot sauce, oil, water, and 1/2 the lime juice in a small bowl. Add more water if it seems too thick. The garlic and hot sauce can be adjusted to your liking.
- Place tofu in shallow pan or plate and cover with the marinade, turning to coat. Let marinade for 10 minutes.
- Grill on a grill pan or outdoor grill on medium-high heat until searing marks are on both sides, and outside becomes crispy. About 10 minutes.
- Using a wedge or two of the remaining lime, sprinkle the juice over the cooked tofu for extra zing.
SPICY CHIPOTLE GRILLED SHRIMP
Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!
Provided by Sue Carey-Bradley
Categories Seafood Shellfish Shrimp
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g
GRILLED SPICY CHIPOTLE BARBECUE TURKEY DRUMSTICKS
Apricot preserves balances the spicy taste of chipotle chile in a delicious basting sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, cook onion and water over medium heat 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in barbecue sauce, preserves, chile and salt. Cook 1 to 2 minutes, stirring occasionally, until heated through. Reserve 3 tablespoons sauce.
- Cover and grill drumsticks over medium-low heat 25 to 30 minutes, turning frequently and brushing with sauce during last 5 minutes, until juice of turkey is clear when thickest part is cut to bone (180°F).
- Serve drumsticks with reserved 3 tablespoons sauce.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 120 mg, Fat 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 18 g, TransFat 0 g
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