Chipotle chile canned in adobo sauce

I have two recipes that use this little gem. I am a spicy food lover, so this may not be for everyone.

One comes from an advertisement for Best Foods Real Mayonnaise. I found it in my Cooking Light magazine from July 2010.

"Chipotle-Lime Chicken Skewers

1 cup Best Foods® Real Mayonnaise
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro (optional)
2 cloves garlic, finely chopped
1 teaspoon ground chipotle chile pepper
2 pounds boneless, skinless chicken thighs, cubed OR boneless, skinless chicken breasts, cut into thin strips

Directions
Combine all ingredients except chicken in a medium bowl; reserve 1/2 cup mayonnaise mixture. Thread chicken on skewers, then brush with remaining mayonnaise mixture.
Grill or broil chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Serve chicken skewers with reserved mayonnaise mixture. "


The next recipe is also from Cooking Light July 2010 p78

"Spicy Chipotle Shrimp Salad

Ingredients
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture."

Best Mashed Potatoes

This recipe comes from alrecipe and is a red potato, garlic and Romano cheese masterpiece. For a fun southern style meal you can pair it with honey-mustard chicken and cornbread.

Chicken Carne Asads Tacos with Pickled Onions

Sorry I have been negligent lately... here is a recipe from Cooking Light April 2010 p92.

1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 tsp sugar
1 tsp cumin seeds
1 med red onion, thinly vertically sliced
1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into thin
strips
1 tsp dried oregano
1 tsp ground cumin
3/4 tsp salt
3/4 pepper
Cooking Spray
8 (6in) Corn tortillas
1 cup diced peeled avocado
1/2 cup crumbled Cotija cheese
Lime wedges (optional)

1. Combine first 4 ingredients in a medium bowl, stirring until sugar
dissolves. Place onion in a small saucepan; cover with water. Bring to a boil;
drain and plunge onion in ice water. Drain onion; add juice to mixture. Chill
until ready to serve.
2. Heat a Large cast-iron skillet over high heat. Sprinkle chicken with
oregano, cumin, salt, and pepper; toss to coat. Add chicken to pan; cook 4 min
or until browned and done, stirring occasionally.
3. Heat tortillas according to package directions. Divide chicken evenly
among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla
with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime
wedges if desired.

This recipe is only 413 calories for 2 tacos. AWESOME!

Blackened Catfish

This was a really great way to do catfish. I made this with some steamed asparagus. It was so spicy and delicious.

Sonic's southwest salad with onion ring healthy makeover

I really liked this recipe since it reminded me of Sonics salad. The fried onions in a salad were genius!

Terrific Chili

SO I tried to make my own version of chili but non of them were coming out right. Here is a recipe that I loved but you need to add a can of kidney beans and black beans to the recipe. Not sure why she left it without beans but it is very spicy and delicious and healthy!

Pot Pie done healthy

So I topped my pot pie with corn muffin mix mixed with 1/3 cup buttermilk (low fat). Lots healthier than a pastry pot pie but still had a great taste. To make the vegetable part just boil your favorite veggies (ex: red potatoes, onions, carrots, peas, and corn) in 3 cups of chicken stock for 10 min then drain the liquids into a bowl and mix the stock with 1/4 cup of flour and put back on stove and let thicken. Then mix in veggies and meat that you plan to use and put in pan and top with corn muffin mix and bake at 350 for 30 min.