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Tag: chipotle pepper

Shrimp Tacos with Crunchy Tamarind Coleslaw

May 4, 2015

Here is a delicious taco recipe for Cinco de Mayo!

  • 1 pound medium shrimp, cleaned and deveined
  • Zest of one lemon
  • Zest of one orange
  • 1 teaspoon chipotle pepper
  • 2 teaspoons salt

Marinate the shrimp with the lemon zest, orange zest, chipotle pepper and salt for 3 to 4 hours in the fridge.

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, grated
  • 1 poblano pepper, sliced
  • Juice of a lemon
  • 4 to 6 small tortillas, heated

Heat a non-stick pan with the olive oil. Add the onion, garlic and poblano pepper. Saute on medium heat for 3 to 4 minutes. Add the shrimp and cook just until they are cooked through- about 3 to 4 minutes. Drizzle the lemon juice, mix well and turn heat off and keep aside.

  • 1 cup shredded cabbage (I used shredded broccoli and carrots)
  • ½ teaspoon tamarind concentrate
  • Juice of one orange
  • 2 teaspoons salt
  • 1 teaspoon chipotle pepper
  • 1 teaspoon honey
  • ¼ cup extra virgin olive oil

Mix the tamarind, orange juice, salt, chipotle pepper, honey and olive oil in a container with a tight lid. Shake well and pour all over the cabbage. Mix well.

Assemble the tacos with a heated tortilla with some shrimp on top and finally topped with the crunchy coleslaw.

 

Bean and Corn Salad with Chipotle Dressing

May 3, 2015

It’s Cinco de Mayo week and here is a delicious salad that fulfills the Meatfree Mondays category as well!

  • 1 can cannellini beans, rinsed
  • 1 can black beans, rinsed
  • 2 cups roasted corn
  • 4 green onion, chopped
  • 1 large red pepper, chopped
  • 1 cup cilantro, chopped

Add all the ingredients to a large serving bowl and keep aside.

Dressing

  • 1 chipotle pepper, chopped
  • Juice of 2 lemons
  • 1 tablespoon agave
  • 2 teaspoons salt
  • 1/3 cup extra virgin olive oil

Mix all the ingredients really well in an airtight container. Pour the dressing over the salad ingredients and mix well. Serve at room temperature.

Spicy Pear Compote

February 4, 2015

Winter entertaining can be fun- especially if one makes a delicious, cozy stew with lots of crusty bread and red wine! I love serving a big plate of cheese before hand and like to make a fresh compote to complement the cheeses. I made this one with pears which are in season. I added some smoked paprika and chipotle pepper to make them a bit spicy….. delicious!!!

  • 2 Bosc pears, diced
  • 1 cup apple cider
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle pepper powder
  • ½ cup cilantro

Transfer the pears, apple cider, vinegar, honey, salt, paprika and chipotle powder to a medium saucepan. Bring to a boil and simmer on low for about 15 minutes or till most of the liquid has evaporated. Let cool and add cilantro. Check for seasonings and serve with cheese and crackers.

Mango and Red Pepper Salsa

June 23, 2014

It is summer and time for grilling… I am always looking for delicious sauces and salads to pair with my grilled meats. Here is a delicious, easy mango salsa…perfect with chicken, shrimp or beef… or just with some tortilla chips..

  • 1 large or two medium mangos, peeled and chopped
  • 3 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • ½ large red pepper, chopped
  • ½ cup cilantro, chopped
  • Juice of 1 to 2 lemons
  • 1 teaspoon honey
  • 1 teaspoon chipotle pepper
  • 2 teaspoons salt

Transfer all the ingredients in a serving bowl. Mix well and serve.

Chipotle Sweet Potato Soup with a Smoked Paprika Cranberry Compote

December 18, 2013

This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…

  • 4 to 5 medium sweet potatoes, skin pierce with a fork

Preheat oven to 400 degrees F.

Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 chipotle pepper, chopped
  • 2 tablespoons brown sugar
  • 3 cups chicken broth
  • Salt
  • ¼ cup half and half
  • ¼ cup milk
  • Zest of a lime
  • Juice of half a lime

Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.

Smoked Paprika and Cranberry Compote

  • 1 cup fresh cranberries
  • ¼ cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup brown sugar
  • ½ cup cilantro, chopped

Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.

Chili Orange Grilled Chicken

September 18, 2012

Chili Orange Grilled Chicken

  • 2 pounds chicken skinless chicken legs

Marinade

  • 1 chipotle pepper with 1 tablespoon adobo sauce
  • 1 tablespoon sriracha sauce
  • 2 garlic cloves
  • ½ cup orange juice
  • Zest of one large navel orange
  • 4 green onions, chopped
  • Juice of one lime
  • ½ cup cilantro
  • 1 tablespoon agave
  • 2 teaspoons salt
  • 1/4 cup extra virgin olive oil

Blend all the ingredients till smooth in a blender. Add the chicken and the marinade to large zip lock bag and marinate over night.

Take chicken out of bag. Save the marinade and transfer to a small saucepan. Bring the marinade to a boil and reduce down till thick like maple syrup. Divide the cooked marinade in half and use one half to baste the chicken while grilling. Serve the other half of the marinade with the chicken once it is cooked.

Pulled Chicken Quesadillas

July 31, 2012

Pulled Chicken Quesadillas1 Quesadillas are very popular in our household. My daughter absolutely loves them. I don’t have a problem making them for her as I use whole wheat tortillas and low fat cheese. I usually pair them with snow peas or a salad on the side and we are both happy.

My daughter loves to take them for lunch to school.. I guess she doesn’t mind eating cold quesadillas. I also make them for dinner and try to change them up a bit. This particular one, I made with pulled chicken. I started with chicken thighs and marinated them with some smoked paprika and chipotle pepper. If you don’t want to put in the work, you could buy rotisserie chicken and doctor it up.. but nothing like making the pulled chicken at home.. it is delicious. I bought chipotle lime tortillas from Trader Joes. They have a wonderful flavor and a nice kick. I filled the tortillas with some low fat mozzarella cheese and the pulled chicken. I served it with rice and peach salsa… recipes to follow. It was a delicious meal…
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