Chili Lime Parmesan Bread Food

CREAMY CHILI-LIME CORN

Steps:

• Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
• Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
• Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

PARMESAN GARLIC BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
• Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
• Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD

Steps:

• Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don't have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5-10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that don't open. Stir in lime juice and remaining 2 Tbsp. butter.
• While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
• Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.

CHILI BREAD

Steps:

• Cut bread in half lengthwise.
• Place cut sides up on a foil-covered baking sheet.
• In a bowl, mix together the beans, chili, spaghetti sauce, garlic, salt and pepper; spread mixture evenly over the bread.
• Top with tomatoes and green onions.
• Sprinkle evenly with mozzarella and parmesan cheese.
• Bake at 350°F for 10-12 minutes or until cheese is melted.
• Slice and serve.

PASTA WITH LEMON, SPINACH, PARMESAN AND BREAD CRUMBS

Steps:

• Preheat oven to 375*F.
• Toss bread crumbs with 1 TBS oil in large bowl to coat.
• Spread evenly on rimmed baking sheet.
• Bake until breadcrumbs are golden, about 5 minutes.
• Cool.
• Sprinkle with salt.
• Cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.
• Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, heat remaining 6 TBS oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.
• Cook oil mixture until garlic turns golden, about 5 minutes.
• Toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.
• Sprinkle breadcrumbs over.
• Serve pasta, passing grated Parmesan cheese seperately.

LIME CHICKEN CHILI

Steps:

• In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.

GARLIC PARMESAN SPREAD

Steps:

• Combine all ingredients, stirring well to mix.
• Spread on your favorite bread.
• Broil in preheated oven on the middle oven rack for about 5 minutes (watch closely) or until golden brown and bubbly.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

CHILI-LIME PARMESAN BREAD

Steps:

• Heat oven to 400°F.
• Mix first 5 ingredients; spread onto cut sides of bread. Place on baking sheet, cut-sides up.
• Bake 8 to 10 min. or until lightly browned.