CILANTRO CHILE BREAD
The perfect addition to a summer grill out, different from the usual garlic bread! This bread is knock your socks off delicious. But don't stop at Italian bread. Use in paninis, burgers, pizza, baked on fish, and the list goes on. Adapted from Eat Togather.
Provided by Sharon123
Categories Cheese
Time 25m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a small sauce pan melt butter.
- Remove from heat add in all remaining ingredients (chives, cilantro, garlic, cayenne pepper, black pepper, chile sauce) except for the cheese. Whisk together until combined.
- Cut loaf of Italian bread in half, spoon sauce over both sides of bread, sprinkle with cheese.
- Toast in a 425*F oven for 10 minutes or until bubbly and golden.
- Cut into sections and serve.
Nutrition Facts : Calories 1937, Fat 117.3, SaturatedFat 69.6, Cholesterol 288, Sodium 4245, Carbohydrate 170.7, Fiber 12.9, Sugar 10.5, Protein 49.5
SERRANO CHILI AND CILANTRO CORNBREAD MUFFINS
Entered for safe-keeping, Reggie Dwork (bread-bakers) found this on bigoven.com, said they are "moist and chewy, spicy and sweet", so I have to try this! When handling serrano chilies, do not touch your eyes; I wear latex gloves. If you don't like chilie peppers, just saute 1/2 cup onions in 1 tablespoon of extra-virgin olive oil and use them in lieu of the chilie peppers.
Provided by KateL
Categories Quick Breads
Time 33m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- BROILER-BLACKENED CHILIES:.
- Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool.
- OPEN-FLAME-BLACKENED CHILIES:.
- Alternatively, roast the chilies over a flame or over a barbecue grill. Hold the chilies 4" away from the flame and rotate until all sides of the pepper turn black (I would use a grilling basket or a soaked bamboo skewer in case you wanted to use your hands again someday.).
- MIX:.
- Preheat oven to 350 degrees F. If using cast iron pans (for the best crust), grease them and put them in the oven during preheating.
- In a large bowl, mix together all the dry ingredients.
- In a separate bowl, whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro.
- Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.
- Take the chilies out of the bag and slice them in half, directly down the middle. Open them up. Remove and discard the seeds. Peel off and discard the blistered skin. Cut the chilies into small pieces and stir them into the batter until they are completely mixed inches.
- Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter inches
- Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan.
- Remove from the oven and let cool.
- HONEY BUTTER:.
- Blend the softened butter and honey in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve with the cornbread.
- PRESENTATION OF SQUARE PAN CORNBREAD:.
- Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.
Nutrition Facts : Calories 263, Fat 14.6, SaturatedFat 8.8, Cholesterol 73, Sodium 478.9, Carbohydrate 29.5, Fiber 1, Sugar 9, Protein 4.4
CILANTRO CORNBREAD
If you love cornbread, then this is the recipe for you! The first time I ate this at the Grand Hyatt's Achiote Restaurant on the Riverwalk in San Antonio I fell in love with it! Now, when I want cornbread with a twist, this is the recipe I use! Go on and try it! I know you'll love it too!
Provided by Angela G.
Categories Savory Breads
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix butter and sugar in a mixer until light and fluffy. Add eggs a little at a time while mixer is on low speed.
- 3. Sift together cornmeal, cake flour and baking powder. Mix in sour cream, then add dry ingredients and mix for 30 seconds. Add green and red chiles, salt, cayenne and red chile flakes; mix for an additional minute.
- 4. Remove one third of the batter and purée with the cilantro in a blender.
- 5. Spray two (9-inch) cake pans or two 9-by-5-inch loaf pans with non-stick spray. (You can also prepare muffin pans for a yield of 48 muffins) Spoon in some of the plain batter, then pour in some of the green batter and drag a knife across back and forth to create a marbled effect. Top it with remaining plain batter.
- 6. Bake until the center feels firm, the edges are beginning to brown, or a knife inserted in the middle comes out clean, approximately 40 minutes for the cakes, 50 minutes for the loaves, and about 25 minutes for the muffins. Recipe can be halved.
BLACK BEAN CHILI WITH CILANTRO
Try a delicious chili recipe from the Betty Crocker team chili cook off.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 5
Number Of Ingredients 20
Steps:
- 1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
- Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.
Nutrition Facts : Calories 400, Carbohydrate 70 g, Cholesterol 0 mg, Fiber 23 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 14 g, TransFat 0 g
CARROT CHILE AND CILANTRO SOUP
A delicious soup. Ideal when served with a Mexican feast.
Provided by DONOGHUEJ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 8
Steps:
- Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
- Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 25.1 g, Fat 3.5 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 487.4 mg, Sugar 7.8 g
GRILLED CHILE-CILANTRO-LIME CHICKEN
This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!
Provided by boltfan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.
Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g
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