HOMEMADE CHIPOTLE-HONEY MUSTARD - RECIPE
This mustard is pungent, smokey and sweet with chipotle peppers, honey, and roasted chilies. It might just be your new favorite condiment. Here is the recipe.
Provided by Mike Hultquist
Categories Main Course
Time 12h5m
Number Of Ingredients 7
Steps:
- To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
- Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
- Stir in the jalapeno pepper, chipotle peppers in adobo sauce and honey.
- Add to a food processor and process until smooth, or to your preference.
- Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
- Enjoy!
Nutrition Facts : Calories 136 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, Sodium 478 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
HONEY-CHIPOTLE CHICKEN
Shredded chicken in a honey-chipotle sauce that I usually use in burritos.
Provided by Randy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h40m
Yield 6
Number Of Ingredients 5
Steps:
- Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
- Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
- Cook in the slow cooker on Low for 5 hours.
- Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
- Continue to cook on Low until cooked through, about 30 minutes more.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 40.6 g, Cholesterol 58.5 mg, Fat 2.9 g, Fiber 10.2 g, Protein 30.8 g, SaturatedFat 0.8 g, Sodium 635.3 mg, Sugar 15.5 g
SPICY CHIPOTLE, HONEY, MUSTARD, GRILLED CHICKEN
This tender chicken is slightly sweet & spicy! You can kick it up by adding an extra chipotle pepper and you can leave the seeds in. Cooking time depends on how thick the breast are.
Provided by Rita1652
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, combine all ingredients except chicken and garnishes. Reserve 1/3 cup mayonnaise mixture.
- Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once.
- Serve chicken with reserved mayonnaise mixture and garnish with diced red peppers and cilantro.
CHIPOTLE MUSTARD DIPPING SAUCE
Provided by Food Network
Yield 2 cups
Number Of Ingredients 9
Steps:
- With a whisk, mix all ingredients together well and serve.
- Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.
KETTLE CORN DOG WITH CHIPOTLE HONEY MUSTARD DIPPING SAUCE
Steps:
- For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
- For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
- Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
- Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
- Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
- Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
- Serve the corn dogs with the dipping sauce.
STICKY CHIPOLATAS
These mini sausages with honey mustard glaze work as a roast accompaniment, canapé or on a party buffet
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
- Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.
Nutrition Facts : Calories 171 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
CHIPOTLE MUSTARD
This is a spicey, smokey pepper mustard. The mustard needs to be chilled for 2 days before using. Refrigerate for 2 months or freeze. Use on your favorite sandwich, or mix with honey and glaze a chicken.
Provided by Rita1652
Categories Peppers
Time 10m
Yield 1 cup, 32 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients into a vita mix, blender or food processor blending with a couple on-off motions.
- Grinding till the seeds are the texture you desire.
- Place into a well sealed jar and chill 2 days.
Nutrition Facts : Calories 20.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.6, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 1.1
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