Dried Apricot Chipotle Sandwich Spread Food

DRIED APRICOT JAM

Dried Apricot Jam image

Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.

Provided by Cookin4Six!

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h50m

Yield 144

Number Of Ingredients 6

Ingredients

4 ½ cups dried apricots
4 ½ cups boiling water
1 teaspoon vanilla extract
1 (1.75 ounce) package powdered fruit pectin
7 cups white sugar
¼ cup lemon juice

Steps:

Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 12.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 11.9 g

APRICOT-CHIPOTLE-CREAM CHEESE STAR

Apricot-Chipotle-Cream Cheese Star image

Dress up cream cheese with chipotle chiles and apricot preserves in an impressive appetizer that goes from start to finish in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories Snack

Time 15m

Yield 16

Number Of Ingredients 9

Ingredients

12 oz cream cheese (from two 8-oz packages), softened
1 cup shredded sharp white Cheddar cheese (4 oz)
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 cup chopped pecans
1/2 cup apricot preserves
2 teaspoons finely chopped gingerroot
2 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
48 crackers

Steps:

In food processor, place cream cheese, Cheddar cheese, onion powder and mustard. Cover; process, scraping side of bowl if necessary, until well mixed. Add pecans. Cover; process with on-and-off pulses 2 or 3 times until mixed.
Using parchment paper, cut out a star shape 7 inches in diameter. Spoon the cheese spread evenly onto the shape, using a table knife to shape the star. Turn onto a serving plate; remove the parchment paper.
In small bowl, mix preserves, gingerroot and chiles. Spoon over cheese star. Serve with crackers.

Nutrition Facts : Calories 200, Carbohydrate 14 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 6 g, TransFat 0 g

GRILLED TALEGGIO SANDWICH WITH APRICOTS AND CAPERS

Grilled Taleggio Sandwich With Apricots and Capers image

Buttery, salty and enduringly simple, the grilled cheese sandwich stands unrivaled in the universe of simple gastro-pleasures. It is the gateway sandwich to the land of hot sustenance, the first stovetop food many children learn to prepare by themselves. This deluxe grilled cheese is inspired by a dish at the Foundry on Melrose in Los Angeles.

Provided by Jennifer Steinhauer

Categories dinner, easy, lunch, quick, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 9

Ingredients

15 dried apricots
1 tablespoon nonpareil capers
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
8 slices dark raisin bread
5 tablespoons butter, at room temperature
4 small handfuls arugula
8 ounces taleggio cheese, rind removed, at room temperature
4 pinches fleur de sel

Steps:

Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.
Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.
Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 312 milligrams, Sugar 6 grams, TransFat 0 grams

DRIED APRICOT CHIPOTLE SANDWICH SPREAD

Dried Apricot Chipotle Sandwich Spread image

This is like spicy sunshine when used as a spread on a hamburger or in a wrap. The tartness from the lime is a contrast with the sweetness of the dried fruit. It is important to allow the full soaking time for the apricots. From Southern Living magazine.

Provided by Susie D

Categories Peppers

Time 20m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup dried apricot
1/4 cup hot water
2 tablespoons fresh lime juice
1/2 cup mayonnaise
1 canned chipotle chile in adobo, chopped
2 tablespoons green onions, finely chopped
1 tablespoon adobo sauce, from the can

Steps:

Stir together the dried apricots, hot water, & lime juice. Let soak a full 15 minutes. Drain. Pat the apricots dry & chop finely.
Stir in mayo, chipotle pepper, adobo sauce, & green onion.
Cover & chill until time to serve.
Note The original recipe had this fairly chunky in texture. The next day I ended up whizzing everything in a mini chopper to make a fairly smooth spread to use on a turkey, swiss, & bacon wrap.

Nutrition Facts : Calories 104.3, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 141, Carbohydrate 12, Fiber 0.9, Sugar 7.2, Protein 0.6

APRICOT-FILLED SANDWICH COOKIES

Apricot-Filled Sandwich Cookies image

I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I've even had requests to make them for wedding receptions.-Deb Lyon, Bangor, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
2/3 cup finely chopped walnuts
FILLING:
2 cups dried apricots
3/4 cup water
1/4 cup sugar
1/2 teaspoon ground cinnamon
TOPPING:
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening
4 teaspoons confectioners' sugar

Steps:

Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, combine flour and walnuts; gradually beat into creamed mixture. , Shape into 1-1/2-in.-thick logs. Cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until bottoms begin to brown, 10-12 minutes. Cool completely on pans on wire racks., Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. Cook and stir until apricots are tender, about 10 minutes. Drain; cool to room temperature. Pulse 1/4 cup granulated sugar, cinnamon and apricots in a blender or food processor until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. , For topping, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over cookies. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 34mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT-PISTACHIO CHICKEN SALAD SANDWICHES

Apricot-Pistachio Chicken Salad Sandwiches image

I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It's really good on a hot day.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups shredded rotisserie chicken
1/3 cup chopped dried apricots
2 tablespoons mayonnaise
2 tablespoons sour cream
4 teaspoons coarsely chopped pistachios
1 teaspoon prepared horseradish
1 teaspoon stone-ground mustard
1 teaspoon honey
Dash salt
Dash white pepper
Dash hot pepper sauce
4 slices sourdough bread
2 Bibb lettuce leaves
2 slices tomato
2 slices sweet onion

Steps:

In a small bowl, combine the first 11 ingredients. Spread over two slices of bread; top with lettuce, tomato, onion and remaining bread.

Nutrition Facts : Calories 677 calories, Fat 30g fat (7g saturated fat), Cholesterol 102mg cholesterol, Sodium 1254mg sodium, Carbohydrate 59g carbohydrate (17g sugars, Fiber 5g fiber), Protein 42g protein.

APRICOT SPREAD

Apricot Spread image

Provided by Nadine Helen Conly

Categories Condiment/Spread Rum Food Processor Fruit Breakfast Brunch Vegetarian Apricot White Wine Simmer Gourmet California Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 1/3 cups

Number Of Ingredients 6

Ingredients

1/2 pound dried apricots, preferably California (1 1/2 cups)
3/4 cup dry white wine
1/2 cup water
1/4 cup sugar
2 (3-inch) strips lemon zest
1 1/2 teaspoons dark rum

Steps:

Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
Serve at room temperature or chilled.

CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH

Chicken Salad with Apricots and Almonds Sandwich image

Upgrade chicken salad with dried apricots for a little sweetness and toasted almonds for crunch in our easy recipe.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Yield 2 sandwiches

Number Of Ingredients 9

Ingredients

6 ounces boneless, skinless chicken breast
Coarse salt and freshly ground black pepper
1/3 cup 2 percent Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon minced chives
2 tablespoon dried apricots
2 tablespoons chopped almonds, toasted
4 slices seeded wheat bread, toasted
4 leaves lettuce

Steps:

Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

Nutrition Facts : Calories 241 g, Cholesterol 24 g, Fat 6 g, Fiber 5 g, Protein 19 g, SaturatedFat 1 g, Sodium 325 g

APRICOT TURKEY SANDWICHES

Apricot Turkey Sandwiches image

Apricot jam and Dijon mustard come together for a wonderful spread on this sandwich with Swiss cheese, turkey bacon and peppered turkey slices. Charlotte Gehle - Brownstown, MI

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 turkey bacon strips
4 pieces multigrain bread, toasted
2 tablespoons apricot jam
3 ounces thinly sliced deli peppered turkey
2 slices tomato
2 slices red onion
2 pieces leaf lettuce
2 slices reduced-fat Swiss cheese
4 teaspoons Dijon mustard

Steps:

In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Spread two toast slices with jam. Layer with turkey, bacon, tomato, onion, lettuce and cheese. Spread remaining toast with mustard; place on top.

Nutrition Facts : Calories 338 calories, Fat 10g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 1109mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein.

CHIPOTLE CHEDDAR SPREAD

Chipotle Cheddar Spread image

Recipe from - http://coconutlime.blogspot.com/2008/06/chipotle-cheese-spread.html Chef notes from the site-- I came up with this recipe as sort of an homage to that Southern staple Pimento cheese. Rather than use it as a simple cold spread, I topped my burgers with it and allowed it to melt a bit on the grill. Yum! Smoky, spicy, cheesy. What's not to love? It is also extremely tasty cold on a sandwich or on some crackers. Or wedged in the grooves of some celery. It is smoky, spicy and more than a little addictive.

Provided by Linajjac

Categories Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups shredded extra-sharp cheddar cheese
6 chipotle chiles in adobo, chopped
6 tablespoons mayonnaise
4 teaspoons adobo sauce
2 teaspoons Worcestershire sauce
salt
white pepper
4 hamburger patties
hamburger roll

Steps:

Mash together all of the ingredients with a fork in a medium bowl. Grill hamburgers until almost done. Evenly divide the cheese mixture and top each patty. Allow to cook 1-2 minutes or until just beginning to melt. Serve on hamburger rolls.

CHIPOTLE CHICKEN SANDWICH

Chipotle Chicken Sandwich image

This chicken sandwich has a nice kick to it!

Provided by Chris Elmore

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
4 skinless, boneless chicken breast halves
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
½ teaspoon white sugar
salt and ground black pepper to taste
1 green onion, chopped
1 clove garlic, minced
½ teaspoon dried oregano
⅓ cup light mayonnaise
1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
1 ½ tablespoons chopped green onion
1 ½ tablespoons sweet pickle relish
8 slices sourdough bread
4 slices mozzarella cheese
1 cup torn lettuce

Steps:

Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
Toast sourdough bread slices.
Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g

CHIPOTLE SPREAD

Chipotle Spread image

A dip or sandwich spread with a spicy tang to it. Made lighter with fat free sour cream. To reconstitute the chipotle peppers submerge in hot water until tender.

Provided by Jessievs

Categories Low Protein

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup low-fat sour cream
1/4 cup mayonnaise
2 chipotle peppers, reconstituted with water
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon cilantro

Steps:

Combine all ingredients in a food processor and puree until they have reached a desired consistency.
Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.

Nutrition Facts : Calories 68, Fat 5.8, SaturatedFat 2, Cholesterol 10.4, Sodium 82.8, Carbohydrate 3.6, Fiber 0.2, Sugar 0.8, Protein 0.8

DRIED-CRANBERRY SPREAD

Dried-Cranberry Spread image

Categories Condiment/Spread Food Processor Fruit Breakfast Brunch No-Cook Quick & Easy Yogurt Cream Cheese Goat Cheese Cranberry Honey Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

Nonstick vegetable oil spray
1/4 cup dried cranberries
1 8-ounce container nonfat cream cheese, room temperature
1/4 cup soft fresh goat cheese (such as Montrachet; about 1 3/4 ounces)
2 tablespoons plain nonfat yogurt
2 to 3 teaspoons honey

Steps:

Spray metal blade of processor with nonstick spray. Add dried cranberries to processor and coarsely chop. Add nonfat cream cheese, goat cheese, nonfat yogurt and 2 teaspoons honey; process until well blended. Taste and add 1 teaspoon honey, if desired. Transfer spread to bowl. (Can be prepared 3 days ahead. Cover and refrigerate.)

APRICOT AND CURRIED CHICKEN SANDWICH

Apricot and Curried Chicken Sandwich image

Pack your lunch with an Apricot and Curried Chicken Sandwich. This unique Curried Chicken Sandwich is a delicious addition to lunch for work or school.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups chopped cooked chicken
1/4 cup finely chopped dried apricots
2 green onions, thinly sliced
1/2 cup MIRACLE WHIP Dressing
1/4 cup apricot preserves
2 tsp. curry powder
1/4 tsp. garlic powder
4 small naan bread, warmed

Steps:

Combine chicken, apricots and onions in large bowl.
Mix remaining ingredients except naan until blended. Add to chicken mixture; mix lightly. Refrigerate 1 hour.
Spoon chicken salad onto 1 side of each naan; fold in half.

Nutrition Facts : Calories 450, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

CHIPOTLE-APRICOT CREAM CHEESE SPREAD

Chipotle-Apricot Cream Cheese Spread image

Apricot preserves and cream cheese are the perfect mellow foil for chipotle peppers in this fiery sweet dip.

Provided by My Food and Family

Categories Fruit Recipes

Time 15m

Yield 12 servings, 2 Tbsp. spread and 5 crackers each

Number Of Ingredients 6

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup apricot preserves
1 canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp. water
1 green onion, finely chopped
round buttery crackers

Steps:

Spread cream cheese onto bottom of pie plate.
Cook preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese.
Serve with crackers.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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INSTANT POT CHIPOTLE-APRICOT PULLED PORK BBQ SANDWICH

Step 1. Combine first four ingredients in a 6-quart multi-cooker. Chop chiles and add to cooker. Close lid securely; bring to high pressure. Step 2. Cook for 25 minutes. Turn off multi-cooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure. Step 3.
From cookinglight.com

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CHIPOTLE AIOLI: SPICY HOMEMADE SANDWICH SPREAD - RESTLESS …

Add garlic, salt, cumin, and chipotle -- pulse to combine. With the processor on low slowly pour in the oil, almost drop by drop. Process until thick - about 1 minute. Store in a tightly covered container or small bowl in the refrigerator until ready to use.
From restlesschipotle.com

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CRISPY CHEESE MINI SANDWICHES WITH FRIED SAGE AND APRICOT

How to make. Step 1 Prepare filling: Stir together Cheddar, mascarpone, jelly, mustard and pepper in bowl until combined. Step 2 Assemble sandwiches: Arrange bread on cutting board; spread filling over top in thin even layer. Cut 1 bread slice in half crosswise. Arrange prosciutto over half of the bread (2 long bread slices and 1 half slice) in ...
From presidentschoice.ca

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CHIPOTLE-APRICOT CREAM CHEESE SPREAD - CONDIMENT RECIPES

One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 145 calories. This recipe serves 12. From preparation to the plate, this recipe takes roughly 15 minutes. Head to the store and pick up apricot preserves, chipotle pepper in adobo sauce, ritz crackers, and a few other things to make it today.
From fooddiez.com

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