Broccoli With Orange Chipotle Butter Food
BROCCOLI WITH ORANGE-CHIPOTLE BUTTER
Orange-chipotle butter provides a wonderful addition to this roasted broccoli side dish - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. In ungreased 17x12-inch half-sheet pan, toss broccoli and oil until broccoli is well coated. Arrange broccoli in single layer in pan.
- Roast uncovered 15 to 17 minutes or until crisp-tender.
- In serving bowl, mix butter, orange peel, chipotle chile and salt until blended. Add roasted broccoli; toss to coat. Serve hot.
Nutrition Facts : Calories 141, Carbohydrate 6 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 302 mg
ORANGE BROCCOLI
Adding orange juice to this Oriental version of stir-fried broccoli gives it a whole new dimension! This recipe comes from Lean and Luscious and Meatless.
Provided by Whisper
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine orange juice, soy sauce, ginger, garlic powder, honey, and cornstarch.
- Mix until corn starch is dissolved.
- Set aside.
- Heat oil in a large nonstick skillet over medium heat.
- Add broccoli.
- Cook, stirring frequently, until broccoli is bright green, about 2 minutes.
- Stir orange juice mixture and pour over broccoli.
- Cook, stirring, for a few minutes, until broccoli is evenly coated and sauce is thick and clear.
SCALLOPS WITH CHIPOTLE-ORANGE SAUCE
A delicious easy recipe, I prepared this as an appetizer. I used 6 large sea scallops and cut them into quarters. Great tasting sauce!
Provided by Elly in Canada
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil.
- Season scallops with paprika and 1/8 teaspoon salt.
- Add scallops to pan and cook quickly approximately 2 to 3 minutes on each side or until browned. Do not overcook scallops!
- Remove from pan and set aside, keep warm.
- Add orange juice, zest and chile to pan, scraping to loosen browned bits.
- Bring to a boil, cook about 2 minutes.
- Add remaining butter and salt, stirring with a whisk until sauce is smooth.
- Serve scallops with sauce, sprinkle with onions.
- Recommend serving with rice and steamed broccoli florets.
Nutrition Facts : Calories 227.4, Fat 8.3, SaturatedFat 4, Cholesterol 71.4, Sodium 461.4, Carbohydrate 7.9, Fiber 0.3, Sugar 2.8, Protein 29
SHEET PAN CHICKEN THIGHS WITH BROCCOLI
Here's a pleasing and perfect weeknight dinner that comes together fast with a few real-food ingredients. Seasoned with a chipotle spice rub and drizzled with a honey-mustard sauce, this sheet pan chicken thigh recipe does not skimp on flavor!
Provided by Stacie Hassing
Time 30m
Number Of Ingredients 21
Steps:
- Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven. Preheating the baking sheet helps the ingredients cook evenly.
- While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.
- Make the rub: In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.
- Rub the chicken thighs with the remaining 1 teaspoon of the oil. Sprinkle all over with the seasoning rub.
- When the oven is preheated, use an oven mitt to carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray. Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs. Nestle the chicken thighs among the vegetables.
- Return the baking sheet to the oven and bake for 15 minutes. Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.
- While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl. Taste and season with salt and pepper as desired.
- Serve Honey-Mustard Sauce with chicken and vegetables. Any leftover sauce may be stored in an airtight container in the refrigerator for up 4 days.
Nutrition Facts : ServingSize 1/4 of the recipe with sauce, Calories 343 calories, Sugar 8 g, Sodium 655 mg, Fat 19 g, SaturatedFat 4 g, Carbohydrate 14 g, Fiber 2 g, Protein 27 g, Cholesterol 116 mg
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- Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks. In a large bowl, combine the melted butter, garlic, chipotle chili peppers, honey and salt and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.
- Roast for about 12 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle lime juice over top (go easy; a little goes a long way). Taste and adjust seasoning if necessary. Transfer the broccoli to a serving dish. Use a rubber spatula to scrape the bits of garlic and chipotle chili peppers off the foil and onto the broccoli. Serve hot.
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- Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
- Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
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- Melt the butter in the microwave. Add the cumin, chili powder, salt and sugar to the melted butter.
- Pour butter mixture into a large bowl. Toss the broccoli florets in the butter mixture. Be sure that each piece of broccoli gets some of the butter mixture.
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- In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.
- Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.
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- Preheat the broiler and position a rack 8 inches from the heat. Set a steamer basket in a large, deep skillet filled with 1 inch of water and bring to a boil. Add the broccoli spears, cover and cook over high heat until crisp-tender, about 5 minutes. Transfer the broccoli spears to a shallow 1 1/2 quart baking dish, arrange them in a single layer and season with salt.
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