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Tag: ancho chili powder

Watermelon Tomato Salsa

July 30, 2019

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

Ancho Chili Grilled Chicken with Vegetables

July 30, 2017

Another yummy chicken recipe:

  • 4 chicken breast cutlets

Marinade

  • 2 teaspoons ancho chile powder
  • Juice of one lemon
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil

Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.

Grilled Vegetables

  • 1 bunch asparagus, trimmed
  • 1 red pepper, sliced
  • 1 vidalia onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ancho chili

Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.

Pulled Chicken Tacos

May 23, 2017

I love making tacos- especially pulled chicken or pork… chicken being healthier, I tend to make them more often. I made a delicious crunchy cole slaw to go on top…

  • 1 pound chicken thighs, skinless, with bones

Spice Rub

  • 2 teaspoons ancho chili powder
  • 2 teaspoons chipotle powder
  • 2 teaspoons salt

Mix all the spices in a small bowl. Sprinkle all over the chicken thighs and marinate for 2 to 3 hours in the fridge.

  • 2 tablespoons extra light olive oil
  • 1 medium onion, sliced thin
  • 3 garlic cloves, grated
  • 1 cup blood orange juice (regular orange juice will work as well)
  • 2 cups tomato sauce (preferably homemade)
  • ½ cup cilantro, chopped
  • Salt
  • Pack of small tortillas

Heat a medium saucepan with olive oil. Brown the chicken pieces on high heat on both sides. Reduce heat and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the orange juice to deglaze. Mix well and add the tomato sauce. Bring to a boil and cover with lid. Lower to a simmer and cook for 25 minutes. Take the lid off and turn the heat off. Let the chicken pieces cool. Take out the pieces and shred with a fork. Return to the pan and bring back to a boil to cook any extra moisture. Check for salt and garnish with cilantro. Assemble the tacos with the pulled chicken and top with cabbage slaw.

 

 

Turkey Chili with Squash and Eggplant

November 9, 2016
  • 2 tablespoons extra light olive oil
  • 1 pound dark meat, ground turkey
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cinnamon powder
  • 2 teaspoons salt
  • 1 medium squash, peeled and chopped
  • 1 medium Chinese eggplant, peeled and chopped
  • 1 14 ounces can fire roasted tomatoes
  • 1 14 ounces can black beans
  • 2 cups water or chicken broth
  • ½ cup cilantro, chopped

 

Heat a large saucepan with the oil. Add the ground turkey and sauté on medium high heat for 3 to 4 minutes, while separating the meat with the back of a spoon. Add the onion, garlic, chili powder, ancho, cinnamon and salt. Saute for 5 to 6 minutes on medium heat. Add the squash, eggplant, tomatoes and beans. Saute for 3 to 4 minutes. Add the water/broth, bring to a boil and simmer with lid on for about 20 minutes. Take the lid off and continue to cook till a good chili consistency is reached. Check for seasonings and garnish with cilantro.

Lime Ancho Grilled Skirt Steak

July 18, 2016

This is a yummy summer recipe…

  • 2 to 3 pound piece of skirt steak, cut into smaller pieces
  • ¼ cup orange juice
  • Juice of 2 limes
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, grated
  • 2 teaspoons ancho chili powder
  • 2 teaspoons salt
  • ½ cup cilantro, chopped
  • Lemon wedges

Mix the orange juice, lime juice, oil, garlic, ancho powder and salt in a small bowl. Transfer the steak to a ziplock bag. Pour the marinade into the bag and marinate for at least 2 hours, ideally overnight. Take out of fridge half an hour before grilling.

Grill steak to about medium. Transfer steak to large plate, and allow to rest for 10 minutes. Cut against the grain garnish with cilantro and lemon wedges.

  • Bag of small tortillas
  • 2 avocados, diced
  • Salt
  • Juice of one lime

Heat the tortillas and wrap in aluminum foil.

Transfer the diced avocados in a medium bowl and sprinkle with salt and drizzle with lime juice.

Serve the cut up steak with the warmed tortillas and diced avocados.

Corn and Bean Salad with Broccoli Slaw

October 7, 2015

Unfortunately corn season is done, so use frozen corn for this recipe.. it will still be yummy as a side dish with the tacos from yesterday….

  • 2 fresh ears of corn, off the cob
  • 1 14 ounces can of black beans, rinsed
  • 1 cup grated broccoli slaw (cabbage can be substituted)
  • ½ cup cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • Juice of 2 medium limes
  • 1 teaspoon honey
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt

Transfer all the ingredients in a large serving bowl. Mix well and let it sit for an hour before serving.

Pulled Chicken Tacos

October 6, 2015

We love taco nights in our house. This one is especially yummy since I made my own pulled chicken- which btw is very easy to make…

  • 4 to 5 chicken thighs, skinless and boneless
  • 2 teaspoons salt
  • 2 teaspoons ancho chili powder

Sprinkle the salt and the ancho chili powder all over the chicken thighs and marinate overnight or at least 2 hours.

  • 2 tablespoons olive oil
  • 1 medium onion
  • 4 garlic cloves
  • 2 cups fresh tomato sauce
  • ½ cup cilantro, chopped

Heat a large saucepan with the oil over high heat. Add the chicken thighs and let brown for 3 to 4 minutes on medium high heat. Flip the chicken pieces and add the onion, garlic and tomato sauce. Bring to a boil and lower heat to a simmer and cover with lid. Cook for 30 minutes or till the chicken is tender. Let cool in the saucepan. Once the pieces are cool to the touch, shred with two forks and mix with the sauce right in the saucepan. Add cilantro. Check for seasonings and adjust if necessary. Shredded Chicken Tacos

Serve as a taco filling or over rice.