I found this recipe by Kathy B. and thought it looked really good.
1 Tbsp VE Caesar Dressing
1 Tbsp mayonnaise
1/8 cup milk
1/8 cup olive oil
1/4 tsp VE Chipotle Chili (use less if you don't want it too hot)
1 Tbsp freshly squeezed lime juice
1 head Romaine lettuce
1 tomato
2 carrots
1/2 cucumber
1/2 cup smoked Gouda cheese, diced
2 chicken breasts
1. Mix together the first 6 ingredients for the dressing.
2. Chop veggies.
3. Top with dressing and cheese. Toss to coat well.
4. Grill chicken breasts (season with Smoked Chili Grilling Sauce) until juices run clear. Slice and place chicken on top of the salad. Serve.
Showing posts with label VE Chipotle Chili Powder. Show all posts
Showing posts with label VE Chipotle Chili Powder. Show all posts
Tuesday, July 21, 2009
Tuesday, July 1, 2008
BBQ Sauce with a BITE!
by tmleaver
1 cup ketchup
3/4 cup molasses
3/4 cup honey
2 1/2 Tbsp VE Louisiana Hot & Spicy dip mix
3 Tbsp VE Southwest Fajita
3 Tbsp mustard (any will do)
3 heaping tsp VE Chili Chipotle Powder
2 Tbsp VE Caliente Salsa Mix
1 Tbsp ground pepper
1. Mix all ingredients together and place in covered container.
2. Refrigerate for 2 days to allow time for the flavors to meld.
3. You may add more VE Chili Chipotle Powder and VE Caliente Salsa Mix to add more heat.
1 cup ketchup
3/4 cup molasses
3/4 cup honey
2 1/2 Tbsp VE Louisiana Hot & Spicy dip mix
3 Tbsp VE Southwest Fajita
3 Tbsp mustard (any will do)
3 heaping tsp VE Chili Chipotle Powder
2 Tbsp VE Caliente Salsa Mix
1 Tbsp ground pepper
1. Mix all ingredients together and place in covered container.
2. Refrigerate for 2 days to allow time for the flavors to meld.
3. You may add more VE Chili Chipotle Powder and VE Caliente Salsa Mix to add more heat.
Sunday, September 30, 2007
Chipotle Beef & Guacamole Tortas
Serves 4
'Torta' is Spanish for sandwich. These 'tortas' are a spicy, Spanish version of burgers. In Mexican bakeries, there are long rolls called `bolillos' but any large and crusty French roll will do.
1 1/2 lbs (750g) lean ground beef
2 garlic cloves, crushed
1 tsp (5ml) VE Chipotle Chili
1 Tbsp (15ml) ketchup
1 Tbsp VE 3 Onion Dip Mix
2 tsp ground Cumin
VE Sea Salt & VE Pepper, to taste
4 large crusty rolls, split in half
1 large beefsteak tomato
1 cup prepared VE Guacamole Dip
1. Combine first 6 ingredients in large bowl. Season with freshly ground VE Sea Salt and VE Pepper.
2. Form into 4 patties, approximately the same size as buns.
3. Grill patties over medium high heat, browning both sides. (Cooked patties will have an internal temperature of 160F.)
4. Top with tomato slices and VE Guacamole Dip.
'Torta' is Spanish for sandwich. These 'tortas' are a spicy, Spanish version of burgers. In Mexican bakeries, there are long rolls called `bolillos' but any large and crusty French roll will do.
1 1/2 lbs (750g) lean ground beef
2 garlic cloves, crushed
1 tsp (5ml) VE Chipotle Chili
1 Tbsp (15ml) ketchup
1 Tbsp VE 3 Onion Dip Mix
2 tsp ground Cumin
VE Sea Salt & VE Pepper, to taste
4 large crusty rolls, split in half
1 large beefsteak tomato
1 cup prepared VE Guacamole Dip
1. Combine first 6 ingredients in large bowl. Season with freshly ground VE Sea Salt and VE Pepper.
2. Form into 4 patties, approximately the same size as buns.
3. Grill patties over medium high heat, browning both sides. (Cooked patties will have an internal temperature of 160F.)
4. Top with tomato slices and VE Guacamole Dip.
Sunday, August 19, 2007
January Skinny Dip
by Jacqueline McGrath
1 can chick peas – rinsed & drained
2 tsp VE Poco Salsa
1/2 cup canned diced tomatoes
1/2 tsp VE Chipotle Chili
VE Fine Herbs
1. Throw all ingredients in a food processor, add water as necessary, and process to smooth texture.
2. Turn out into a bowl and decorate with quartered grape tomatoes and a sprinkle of VE Fine Herbs.
3. Serve with taco chips or Wheat Thins.
1 can chick peas – rinsed & drained
2 tsp VE Poco Salsa
1/2 cup canned diced tomatoes
1/2 tsp VE Chipotle Chili
VE Fine Herbs
1. Throw all ingredients in a food processor, add water as necessary, and process to smooth texture.
2. Turn out into a bowl and decorate with quartered grape tomatoes and a sprinkle of VE Fine Herbs.
3. Serve with taco chips or Wheat Thins.
Olive Cheese Ball
by Toni Swanson
8 oz cream cheese, softened
1/3 cup green olives, sliced
1/2 cup black olives, chopped
1 Tbsp VE 3 Onion Dip Mix
1/2 tsp Tabasco Sauce
1/2 cup Parsley
1/2 tsp VE Chipotle Chili
1. In a med bowl, combine cream cheese, olives, onion dip mix, and tabasco. Mix well. Refrigerate for 15 min, then form into ball.
2. Roll ball in parsley, coating evenly. Dust with chili powder. Place on serving dish. Serve with assorted crackers.
8 oz cream cheese, softened
1/3 cup green olives, sliced
1/2 cup black olives, chopped
1 Tbsp VE 3 Onion Dip Mix
1/2 tsp Tabasco Sauce
1/2 cup Parsley
1/2 tsp VE Chipotle Chili
1. In a med bowl, combine cream cheese, olives, onion dip mix, and tabasco. Mix well. Refrigerate for 15 min, then form into ball.
2. Roll ball in parsley, coating evenly. Dust with chili powder. Place on serving dish. Serve with assorted crackers.
Hawaiian Stuffed Peppers
by Melissa Piccinnin
VE Chipotle Spice
BBQ Sauce
1 medium tomato, diced
6 cups rice, cooked in Chicken Soup Base
1 carrot, steamed, diced
1 can crushed pineapple
1 can peaches & cream corn, drained
3 cooked chicken breasts, cubed
2 Tbsp VE Poco Picante Salsa Mix
6 Medium Red, Orange, & Yellow Peppers
3/4 cup shredded marble cheese
1. Combine Chipotle spice with your favorite BBQ sauce. Coat chicken with BBQ sauce and cook.
2. Add remaining ingredients, except peppers & cheese.
3. Cut off tops of peppers, clean, and stuff with rice mixture.
4. Cook in crock pot on high for 4 hours, or on top of your stove until done (it's done when your house smells so delicious your mouth starts to water, and when the peppers are fairly soft). During last 30 minutes top with shredded marble cheese.
VE Chipotle Spice
BBQ Sauce
1 medium tomato, diced
6 cups rice, cooked in Chicken Soup Base
1 carrot, steamed, diced
1 can crushed pineapple
1 can peaches & cream corn, drained
3 cooked chicken breasts, cubed
2 Tbsp VE Poco Picante Salsa Mix
6 Medium Red, Orange, & Yellow Peppers
3/4 cup shredded marble cheese
1. Combine Chipotle spice with your favorite BBQ sauce. Coat chicken with BBQ sauce and cook.
2. Add remaining ingredients, except peppers & cheese.
3. Cut off tops of peppers, clean, and stuff with rice mixture.
4. Cook in crock pot on high for 4 hours, or on top of your stove until done (it's done when your house smells so delicious your mouth starts to water, and when the peppers are fairly soft). During last 30 minutes top with shredded marble cheese.
Yucatan Leg of Lamb
by Sharon Statham
1 whole leg of lamb (approx. 6.5 lbs)
2+ tsp VE Chipotle Chili Powder
1 1/2 Tbsp. VE Cumin Seeds
3 Tbsp Olive Oil
3 Tbsp VE Black Peppercorns
8 - 10 Prickly Pear Cactus Pads (optional)
2 Tbsp VE Lamb Seasoning
VE Sea Salt & VE Pepper to taste
1/2 tsp VE Sea Salt
1. Preheat Oven to 325 F.
2. Prepare lamb by removing excess fat and if possible remove hip bone then reform lamb and tie tightly with kitchen string.
3. In a small skillet, sauté the Cumin Seeds, Peppercorns and Lamb Seasoning over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke.
4. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on rack in your Roasting Pan and roast for 1 hour and 15 minutes until meat reaches an internal temp. of 120F.
5. Raise heat to 450 F to brown exterior for 5 - 10 min. The internal temp. should rise to 130F. 6. Remove from oven and let rest for 15 min. before carving.
7. While lamb is roasting wash the prickly pear cactus pads in cold water, remove thorns with a paring knife, brush with olive oil, sprinkle with VE Salt and Pepper. Grill over a low charcoal or under broiler for about 5 min. per side until tender.
1 whole leg of lamb (approx. 6.5 lbs)
2+ tsp VE Chipotle Chili Powder
1 1/2 Tbsp. VE Cumin Seeds
3 Tbsp Olive Oil
3 Tbsp VE Black Peppercorns
8 - 10 Prickly Pear Cactus Pads (optional)
2 Tbsp VE Lamb Seasoning
VE Sea Salt & VE Pepper to taste
1/2 tsp VE Sea Salt
1. Preheat Oven to 325 F.
2. Prepare lamb by removing excess fat and if possible remove hip bone then reform lamb and tie tightly with kitchen string.
3. In a small skillet, sauté the Cumin Seeds, Peppercorns and Lamb Seasoning over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke.
4. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on rack in your Roasting Pan and roast for 1 hour and 15 minutes until meat reaches an internal temp. of 120F.
5. Raise heat to 450 F to brown exterior for 5 - 10 min. The internal temp. should rise to 130F. 6. Remove from oven and let rest for 15 min. before carving.
7. While lamb is roasting wash the prickly pear cactus pads in cold water, remove thorns with a paring knife, brush with olive oil, sprinkle with VE Salt and Pepper. Grill over a low charcoal or under broiler for about 5 min. per side until tender.
Vietnamese Aromatic And Spicy Beef Stew
by Diane Pepin
2 Tbsp VE 3 Onion dip
6 Tbsp Yellow bean sauce
Garlic cloves, peeled and crushed
1 Tsp Chipotle Chilli
12 Shallots, peeled
4 VE Star Anise – whole
1 Stick lemon grass, OR 3 X 1" strip lemon rind
1 stick VE cinnamon
1/2 tsp VE Whole Pink peppercorns
7 Tbsp Vegetable oil
2 Tbsp Sugar
3 lb Stewing beef, cut in 1" cubes
1. Peel and finely mince garlic.
2. Peel shallots and leave whole.
3. Cut lemon grass into 2" sections, after discarding the strawlike top. Crush each section.
4. Put 3 tablespoons of oil into a non-stick frying pan and set on a medium- high heat. When hot, add 3 onion dip, garlic and whole shallots and fry for 2 mins.
5. Add lemon grass, but not the lemon rind if you are using it as a substitute. Continue to fry until onion is lightly browned.
6. Turn off heat and remove the shallots from pan and set aside.
7. Put the remaining 4 tablespoons of oil in a large, preferably non-stick pan and set over a high heat. When hot, add enough beef cubes to form a single layer in the pan. Brown the cubes and remove, replacing with more beef until they are all brown. Return all browned beef to pan and add 1.75 pints water as well as the onion, garlic and lemon grass mixture.
8. Add yellow bean sauce, chipotle chilli powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil then cover, lower heat and simmer gently for 1.25 hours.
9. Add the reserved shallots and the lemon rind (if you are using it), cover again and simmer for 15 mins.
10. Remove the lid, raise the heat to medium and cook for a further 15-20 mins or until the sauce has thickened a little and the meat is tender.
11. Spoon the fat off the top before serving with either rice or crusty french bread.
2 Tbsp VE 3 Onion dip
6 Tbsp Yellow bean sauce
Garlic cloves, peeled and crushed
1 Tsp Chipotle Chilli
12 Shallots, peeled
4 VE Star Anise – whole
1 Stick lemon grass, OR 3 X 1" strip lemon rind
1 stick VE cinnamon
1/2 tsp VE Whole Pink peppercorns
7 Tbsp Vegetable oil
2 Tbsp Sugar
3 lb Stewing beef, cut in 1" cubes
1. Peel and finely mince garlic.
2. Peel shallots and leave whole.
3. Cut lemon grass into 2" sections, after discarding the strawlike top. Crush each section.
4. Put 3 tablespoons of oil into a non-stick frying pan and set on a medium- high heat. When hot, add 3 onion dip, garlic and whole shallots and fry for 2 mins.
5. Add lemon grass, but not the lemon rind if you are using it as a substitute. Continue to fry until onion is lightly browned.
6. Turn off heat and remove the shallots from pan and set aside.
7. Put the remaining 4 tablespoons of oil in a large, preferably non-stick pan and set over a high heat. When hot, add enough beef cubes to form a single layer in the pan. Brown the cubes and remove, replacing with more beef until they are all brown. Return all browned beef to pan and add 1.75 pints water as well as the onion, garlic and lemon grass mixture.
8. Add yellow bean sauce, chipotle chilli powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil then cover, lower heat and simmer gently for 1.25 hours.
9. Add the reserved shallots and the lemon rind (if you are using it), cover again and simmer for 15 mins.
10. Remove the lid, raise the heat to medium and cook for a further 15-20 mins or until the sauce has thickened a little and the meat is tender.
11. Spoon the fat off the top before serving with either rice or crusty french bread.
Vietnamese Raw Beef
by Diane Pepin
1 lb Thin slices raw beef
2 Tbsp VE 3 onion dip
2 Tbsp Oyster Sauce
1 Green Onion – chopped
3 Tbsp Fresh Lime juice
1 tsp VE Thai seasoning
1/2 Cup Yellow Onion -- thinly sliced
1 Lime -- in wedges
1 tsp VE Chipotle Chili
Peanut Oil
1. Fry VE Onion Dip in 1/2 tablespoon of peanut oil until light brown. Set aside.
2. Mix together the oyster sauce, lime juice, sliced onion & green onion and Thai seasoning and Chipotle Chili. Pour over beef and marinade.
3. Sprinkle with the fried VE Onion Dip. Garnish with chopped peanuts and lime wedges. Serve.
4. The dish can be served with rice papers or rice.
1 lb Thin slices raw beef
2 Tbsp VE 3 onion dip
2 Tbsp Oyster Sauce
1 Green Onion – chopped
3 Tbsp Fresh Lime juice
1 tsp VE Thai seasoning
1/2 Cup Yellow Onion -- thinly sliced
1 Lime -- in wedges
1 tsp VE Chipotle Chili
Peanut Oil
1. Fry VE Onion Dip in 1/2 tablespoon of peanut oil until light brown. Set aside.
2. Mix together the oyster sauce, lime juice, sliced onion & green onion and Thai seasoning and Chipotle Chili. Pour over beef and marinade.
3. Sprinkle with the fried VE Onion Dip. Garnish with chopped peanuts and lime wedges. Serve.
4. The dish can be served with rice papers or rice.
Fish Cakes with Chipotle Cream
by Linda Hannah
Fish Cakes
1/3 cup mayonnaise
1 egg
1 Tbsp lime juice
1 1/2 lb cooked cod
2 celery stalks, diced
1/2 tsp VE Sea Salt, ground
3 slices whole wheat bread, as fine crumbs
3 Tbsp olive oil
Chipotle Cream
1/2 cup sour cream
2 Tbsp lime juice
1/2 tsp lime zest
1/2 tsp sugar
1/2 tsp VE sea salt
1 tsp VE Chipotle Chilli
1. Blend the mayonnaise, egg and lime juice in a large mixing bowl.
2. Flake the cod into small pieces and add to bowl.
3. Mix in celery and salt.
4. Pour the bread crumbs on to a sheet of wax paper.
5. Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly.
6. Heat olive oil in a skillet. Place breaded patties in skillet and cook about 5 minutes a side or until golden brown.
7. Mix together all ingredients for the Chipotle Cream. Serve over fish cakes.
Fish Cakes
1/3 cup mayonnaise
1 egg
1 Tbsp lime juice
1 1/2 lb cooked cod
2 celery stalks, diced
1/2 tsp VE Sea Salt, ground
3 slices whole wheat bread, as fine crumbs
3 Tbsp olive oil
Chipotle Cream
1/2 cup sour cream
2 Tbsp lime juice
1/2 tsp lime zest
1/2 tsp sugar
1/2 tsp VE sea salt
1 tsp VE Chipotle Chilli
1. Blend the mayonnaise, egg and lime juice in a large mixing bowl.
2. Flake the cod into small pieces and add to bowl.
3. Mix in celery and salt.
4. Pour the bread crumbs on to a sheet of wax paper.
5. Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly.
6. Heat olive oil in a skillet. Place breaded patties in skillet and cook about 5 minutes a side or until golden brown.
7. Mix together all ingredients for the Chipotle Cream. Serve over fish cakes.
Chipotle Chicken Skillet Casserole
by Linda Hannah
3 oil-packed sun-dried tomatoes
1/4 cup loosely-packed fresh cilantro
2 Tbsp BBQ sauce
1/8 tsp VE Chipotle Chili
1 tsp VE Chili Powder
1 tsp grated lime peel
2 lb. chicken thighs, boneless & skinless
VE Sea salt
1 lg. onion, sliced
1 sm. yellow pepper, diced
1. Pat excess oil from tomatoes then place in blender with cilantro, BBQ sauce, chipotle chili, chili powder, and lime zest. Set aside.
2. Season thighs with VE Sea salt, then brown in frying pan with a little oil. Remove from frying pan and set aside.
3. Sauté onion until soft.
4. Stir in bell pepper. Place chicken on top of vegetables in frying pan and spread thighs with tomato sauce mixture.
5. Cover and let simmer until fully cooked, about 40 min.
6. Serve with rice or couscous.
3 oil-packed sun-dried tomatoes
1/4 cup loosely-packed fresh cilantro
2 Tbsp BBQ sauce
1/8 tsp VE Chipotle Chili
1 tsp VE Chili Powder
1 tsp grated lime peel
2 lb. chicken thighs, boneless & skinless
VE Sea salt
1 lg. onion, sliced
1 sm. yellow pepper, diced
1. Pat excess oil from tomatoes then place in blender with cilantro, BBQ sauce, chipotle chili, chili powder, and lime zest. Set aside.
2. Season thighs with VE Sea salt, then brown in frying pan with a little oil. Remove from frying pan and set aside.
3. Sauté onion until soft.
4. Stir in bell pepper. Place chicken on top of vegetables in frying pan and spread thighs with tomato sauce mixture.
5. Cover and let simmer until fully cooked, about 40 min.
6. Serve with rice or couscous.
Cubanos Frijoles
by Cindy Marshall
2 cups brown rice
4 cups water
1 1/2 lb. ground beef
2 Tbsp VE Cajun seasoning
1 onion, chopped
2 (15 oz.) cans black beans
1 (6 oz.) can chopped black olives, drained
1/4 cup red wine vinegar
3 sprigs fresh cilantro, chopped
1/4 tsp. VE Chipotle Chili Powder
1. Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning.
3. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent.
4. Stir in the beans, olives, vinegar, and chipotle powder. Mix well, cover, and simmer for 20 minutes over medium low heat. Add the cilantro during the last 5 minutes of cooking.
5. Serve hot over or mixed in with rice.
2 cups brown rice
4 cups water
1 1/2 lb. ground beef
2 Tbsp VE Cajun seasoning
1 onion, chopped
2 (15 oz.) cans black beans
1 (6 oz.) can chopped black olives, drained
1/4 cup red wine vinegar
3 sprigs fresh cilantro, chopped
1/4 tsp. VE Chipotle Chili Powder
1. Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning.
3. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent.
4. Stir in the beans, olives, vinegar, and chipotle powder. Mix well, cover, and simmer for 20 minutes over medium low heat. Add the cilantro during the last 5 minutes of cooking.
5. Serve hot over or mixed in with rice.
'Chipotle' Chili
by Yousef Kayal
1 1/2 lbs ground beef
1 lg onion, diced
3 lg cloves of Garlic, minced
2 cans kidney beans (with juice)
1 28oz can Diced Tomato (with juice)
1 14 oz can Tomato Sauce
2 cans tomato paste
2 Tbsp VE Chili Powder
1 Tsp VE Chipotle Chili Powder
2 Tbsp Watkins Chicken Bouillion
1. Fry Ground beef and onion. Drain fat.
2. Put beef and onions in 5 qt crock pot. Combine with remaining ingredients. Simmer all day.
1 1/2 lbs ground beef
1 lg onion, diced
3 lg cloves of Garlic, minced
2 cans kidney beans (with juice)
1 28oz can Diced Tomato (with juice)
1 14 oz can Tomato Sauce
2 cans tomato paste
2 Tbsp VE Chili Powder
1 Tsp VE Chipotle Chili Powder
2 Tbsp Watkins Chicken Bouillion
1. Fry Ground beef and onion. Drain fat.
2. Put beef and onions in 5 qt crock pot. Combine with remaining ingredients. Simmer all day.
Spanish Rice
by Patricia Holm
1 lb lean ground beef or turkey
1 medium onion, chopped
1 small green pepper, chopped
1 cup uncooked long grain rice
1 to 2 tsp VE Chipotle Chili powder
796 ml can of tomatoes
VE salt and pepper (to taste)
VE Chili Pepper Flakes
Grated cheddar
Sour Cream
1. In a large skillet combine ground beef and onion. Cook over medium heat until meat. Drain off fat.
2. Purée tomato, including juice, in food processor. Add to meat.
3. Add green pepper, rice, chipotle seasoning, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 15 - 20 minutes (until rice is tender).
4. Serve with Chili Pepper Flakes (optional) and sprinkle grated cheese on top.
Refried beans (with VE Pueblo Bean Dip Mix mixed in) and a dollop of sour cream make a nice plate arrangement.
1 lb lean ground beef or turkey
1 medium onion, chopped
1 small green pepper, chopped
1 cup uncooked long grain rice
1 to 2 tsp VE Chipotle Chili powder
796 ml can of tomatoes
VE salt and pepper (to taste)
VE Chili Pepper Flakes
Grated cheddar
Sour Cream
1. In a large skillet combine ground beef and onion. Cook over medium heat until meat. Drain off fat.
2. Purée tomato, including juice, in food processor. Add to meat.
3. Add green pepper, rice, chipotle seasoning, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 15 - 20 minutes (until rice is tender).
4. Serve with Chili Pepper Flakes (optional) and sprinkle grated cheese on top.
Refried beans (with VE Pueblo Bean Dip Mix mixed in) and a dollop of sour cream make a nice plate arrangement.
Chili Lime Corn Salad
by Andrea Buckley
3-4 cups frozen corn
1 large red pepper, diced
1/2 cup fresh cilantro, chopped
1 cup light tasting oil
2 tbsp VE Chili Powder
1/2 tsp VE Chipotle chili
2 Tbsp of water
4 tsp of sugar
1 Tbsp grated lime or lemon rind
2/3 cup of lime or lemon juice
1/2 tsp of fine grind VE Sea Salt
1. Gently defrost corn by running warm water over. Corn should be tender and yet still cold. Put in medium sized bowl.
2. Add red pepper and cilantro.
3. Combine remaining ingredients. Mix well pour over corn mixture and serve.
3-4 cups frozen corn
1 large red pepper, diced
1/2 cup fresh cilantro, chopped
1 cup light tasting oil
2 tbsp VE Chili Powder
1/2 tsp VE Chipotle chili
2 Tbsp of water
4 tsp of sugar
1 Tbsp grated lime or lemon rind
2/3 cup of lime or lemon juice
1/2 tsp of fine grind VE Sea Salt
1. Gently defrost corn by running warm water over. Corn should be tender and yet still cold. Put in medium sized bowl.
2. Add red pepper and cilantro.
3. Combine remaining ingredients. Mix well pour over corn mixture and serve.
Raspberry Chipotle Sauce
by Dana Kayal
1 1/2 cups fresh raspberries
4 tsp fructose (or sugar to taste)
1 Tbsp VE Raspberry Vinegar
1/4 tsp VE Chipotle Spice
1 Tbsp water
1. Combine all ingredients in saucepan and bring to boil. Reduce heat and simmer 5 mins, stirring occasionally until raspberries break down and fructose dissolves. Strain if desired.
2. Serve over roast or grilled turkey, or have on Turkey Subs (like at Quizno's!)
1 1/2 cups fresh raspberries
4 tsp fructose (or sugar to taste)
1 Tbsp VE Raspberry Vinegar
1/4 tsp VE Chipotle Spice
1 Tbsp water
1. Combine all ingredients in saucepan and bring to boil. Reduce heat and simmer 5 mins, stirring occasionally until raspberries break down and fructose dissolves. Strain if desired.
2. Serve over roast or grilled turkey, or have on Turkey Subs (like at Quizno's!)
Chipotle Corn Cream Cheese
by Annette Lazimer
1 - 8oz cream cheese
1 Tbsp lime juice
1/2 cup sour cream
1/2 - 1 tsp Chipotle Chili
1 can Kernel Corn Niblets (drained)
1. With mixer mix all ingredients together except for corn. Stir in corn. Chill.
2. Serve with taco chips and crackers.
1 - 8oz cream cheese
1 Tbsp lime juice
1/2 cup sour cream
1/2 - 1 tsp Chipotle Chili
1 can Kernel Corn Niblets (drained)
1. With mixer mix all ingredients together except for corn. Stir in corn. Chill.
2. Serve with taco chips and crackers.
Southwestern Chicken Sandwiches
by Dana Kayal
2 lbs boneless skinless chicken breasts
1/2 cup Mayo
~1/4 tsp VE Chipotle Chili (adjust to your heat tolerance)
2 tbsp chopped red onion
1 recipe VE Foccacia Bread, prepared and baked on Cookie Sheet
Romaine Lettuce Leaves
4 slices bacon, cooked till crisp
1 Avocado, sliced
1. Pound Chicken breasts to 1/2 inch thickness and grill.
2. Combine Mayo, Chipotle and Red Onion.
3. Cut Foccacia Bread into 2 pieces. Slather one piece with mayo mixture, top with lettuce, chicken fillets, bacon, and avocado.
4. Top with other half. Secure with toothpicks and cut into 8 Sandwiches.
2 lbs boneless skinless chicken breasts
1/2 cup Mayo
~1/4 tsp VE Chipotle Chili (adjust to your heat tolerance)
2 tbsp chopped red onion
1 recipe VE Foccacia Bread, prepared and baked on Cookie Sheet
Romaine Lettuce Leaves
4 slices bacon, cooked till crisp
1 Avocado, sliced
1. Pound Chicken breasts to 1/2 inch thickness and grill.
2. Combine Mayo, Chipotle and Red Onion.
3. Cut Foccacia Bread into 2 pieces. Slather one piece with mayo mixture, top with lettuce, chicken fillets, bacon, and avocado.
4. Top with other half. Secure with toothpicks and cut into 8 Sandwiches.
Crumb Topped Broccoli
by Dana Kayal
2 lbs Broccoli
1 Tbsp butter or margarine
1/2 tsp VE Pasta Seasoning
1/4 cup dry breadcrumbs (+ more for sprinkling on top)
1 Tbsp Olive Oil
1 clove garlic, minced
1 1/2 cups diced sweet onion
3 Tbsp White Wine
3/4 tsp VE Chili Garlic Sea Salt
1/4 tsp VE Chipotle Chili Powder
1. Cook Broccoli until just tender, about 2-3 mins. Drain well & set aside.
2. Meanwhile, melt butter in fry pan, add Pasta Seasoning & crumbs, and cook until butter is absorbed and crumbs are lightly toasted. Remove and set aside.
3. In frying pan add oil, garlic and onions. Cook until browned and tender. Remove and set aside.
4. In same frying pan add wine, salt and Chipotle Chili Powder and cook 2 mins. Add broccoli stirring until heated through, about 3 mins. Add onions and garlic and cook 1 minute more. Transfer to serving dish and sprinkle with crumbs
2 lbs Broccoli
1 Tbsp butter or margarine
1/2 tsp VE Pasta Seasoning
1/4 cup dry breadcrumbs (+ more for sprinkling on top)
1 Tbsp Olive Oil
1 clove garlic, minced
1 1/2 cups diced sweet onion
3 Tbsp White Wine
3/4 tsp VE Chili Garlic Sea Salt
1/4 tsp VE Chipotle Chili Powder
1. Cook Broccoli until just tender, about 2-3 mins. Drain well & set aside.
2. Meanwhile, melt butter in fry pan, add Pasta Seasoning & crumbs, and cook until butter is absorbed and crumbs are lightly toasted. Remove and set aside.
3. In frying pan add oil, garlic and onions. Cook until browned and tender. Remove and set aside.
4. In same frying pan add wine, salt and Chipotle Chili Powder and cook 2 mins. Add broccoli stirring until heated through, about 3 mins. Add onions and garlic and cook 1 minute more. Transfer to serving dish and sprinkle with crumbs
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