Chipotle Lime Marinated Mushrooms Food

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MARINATED MUSHROOMS



Marinated Mushrooms image

Purchasing marinated mushrooms at a deli can be quite expensive. These will rival any that you can buy and will save you a ton of money! These make a wonderful addition to an antipasto platter.

Provided by Deja A

Categories     Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups whole mushrooms, cleaned & stems removed
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, minced
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce

Steps:

  • Combine all ingredients to make marinade.
  • Pour over mushrooms and stir gently to coat.
  • Cover container and refrigerate overnight.
  • Stir or shake mushrooms occasionally, to ensure contact with marinade.
  • Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.

CHIPOTLE-LIME GRILLED CHICKEN



Chipotle-Lime Grilled Chicken image

Provided by Alexis Touchet

Categories     Chicken     Marinate     Quick & Easy     Lime     Hot Pepper     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 teaspoons mild honey

Steps:

  • Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
  • While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
  • Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
  • Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

MARINATED WATERMELON SALAD WITH SPICY CHIPOTLE-LIME VINAIGRETTE



Marinated Watermelon Salad with Spicy Chipotle-Lime Vinaigrette image

This is one of those salads that the longer it sits, the better it gets. The heat from the chipotle chili powder is tamed by the juicy watermelon, sweet mango and crisp cucumber.

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons honey
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon lime zest plus 3 tablespoons lime juice
1/2 teaspoon chipotle chile powder
Kosher salt
2 cups cubed watermelon
1/2 cup very thinly sliced red onion
1 large mango, peeled, pitted and chopped
1/2 English cucumber, cut into half-moons
1/2 cup fresh mint leaves

Steps:

  • For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle chile powder in a small bowl. Season with salt to taste.
  • For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl.
  • Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine.

CHIPOTLE MARINATED KALE AND SMOKY MUSHROOM TACOS



Chipotle Marinated Kale and Smoky Mushroom Tacos image

Provided by Jessica

Categories     Main Course

Time 30m

Number Of Ingredients 17

1 head, (about 4 to 5 cups curly green kale, leaves torn off)
2 tablespoons olive oil
2 teaspoons adobo sauce from a can of chipotle peppers
1/4 teaspoon chipotle chili powder
1 tablespoon unsalted butter
12 ounces mixed sliced mushrooms
1 garlic clove, (minced)
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh chopped cilantro
1 avocado, (sliced super thin)
1/2 cup cherry tomatoes, (halved or quartered)
1/3 cup fresh cilantro
1/4 cup diced sweet onion
1/3 cup crumbled queso fresco cheese
8 (4-inch) corn or flour tortillas (your preference)

Steps:

  • Place the kale leaves on a cutting board and chop them into strips, then place them in a bowl. Add 1 tablespoon of oil, the adobo sauce and chipotle chili powder, tossing well. Use your hands to massage the ingredients into the kale. Set it aside. (and wash your hands! so you don't burn the heck out of your eyeballs.)
  • Heat a large skillet over medium-low heat and add the remaining 1 tablespoon of olive oil and butter. Stir in the mushrooms, tossing to coat in the butter, then cook until the mushrooms are soft and juicy, about 6 to 8 minutes. Stir in the garlic, cumin, salt and pepper. Stir in the chopped cilantro. Turn off the heat. I also like to crumble a bit of the queso fresco in here now too, but that's your call.
  • Assemble the tacos by placing a handful of the marinated kale on a tortilla. Place the avocado slices on top, then some of the mushrooms, the tomatoes, sweet onion, more cilantro and queso fresco. Devour!

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK



3-Ingredient Chipotle-Lime Grilled Steak image

Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Summer     Steak     Chile Pepper     Hot Pepper     Lime Juice     Lime     Dinner

Yield 4 servings

Number Of Ingredients 8

1 canned chipotle chile in adobo, ribs and seeds removed, plus 1 tablespoon adobo sauce
1 1/2 teaspoons lime zest (from about 2 limes), divided
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1 teaspoon freshly ground black pepper, plus more
1 1/2 pounds skirt or flank steak
Lime wedges (for serving)

Steps:

  • Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
  • If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
  • Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN



Chipotle Lime Marinated Grilled Pork Chops or Tenderloin image

Recipe from package of pork chops.Prep time does not include marinating time. You can alternately use dried chipotle, just rehydrate in hot water for about 15 mins and then chop. I actually like this better as a marinade for pork tenderloin.

Provided by cylee

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops (about 1 1/4-inch thick, bone in or boneless)
1 canned chipotle chile in adobo, chopped
2 teaspoons oregano
2 garlic cloves, chopped
1/4 cup olive oil
2/3 cup lime juice (fresh!)
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt

Steps:

  • Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
  • Seal bag and refrigerate for up to 24 hours.
  • Remove chops from marinade (discard marinade).
  • Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

CHIPOTLE & LIME MARINATED MUSHROOMS



Chipotle & Lime Marinated Mushrooms image

Adopted this recipe on 9/06. Love the combo of flavors and agree with the suggestions of the reviewers, a pinch of sugar would be good.

Provided by Mrs Goodall

Categories     < 15 Mins

Time 15m

Yield 50-70 pieces

Number Of Ingredients 10

1 tablespoon minced fresh oregano or 1 teaspoon dry oregano leaves
1 -2 tablespoon pureed canned chipotle chile in adobo, depending on spiciness desired
2 tablespoons minced garlic
1/2 cup olive oil
1/3 cup fresh lime juice
1 lime, thinly sliced into circles
2 teaspoons salt
1 small red onion, halved lengthwise, then very thinly sliced into half moons
2 lbs very button mushrooms (or medium mushrooms, halved)
1/4 cup coarsely chopped Italian parsley

Steps:

  • Toss all ingredients together and let marinate in refrigerator at least 2 hours or overnight.
  • Serve at room temperature.

Nutrition Facts : Calories 25.2, Fat 2.2, SaturatedFat 0.3, Sodium 94.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 0.6

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