Skip to content

Type what you have

Cook with

chipotle chile powder ×
Warm Calamari Salad
Lunch American

Warm Calamari Salad

4.5

Prep
15 min
Cook
2 min
Total
17 min

Instructions

  1. 1 Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
  2. 2 Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
  3. 3 Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
  4. 4 Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

By John Mitzewich

Turkey Noodle Soup
Lunch American

Turkey Noodle Soup

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
  2. 2 Meanwhile, melt butter in a skillet. Cook and stir onion, celery, and garlic in hot butter until onions are translucent, about 5 minutes.
  3. 3 Stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey has flavored the soup, about 30 minutes.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  5. 5 Add noodles to soup. Season with salt and black pepper to serve.

By Tonya Dean

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette
Lunch

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
  2. 2 Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
  3. 3 Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
  4. 4 Spread mango salsa and blue cheese on top.
  5. 5 Drizzle lime dressing over salad and toss before serving.

By Occasional Cooker

Carne Asada Sandwich
Lunch Mexican

Carne Asada Sandwich

5.0

Prep
40 min
Cook
20 min
Total
360 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
  2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
  5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
  6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Sweet and Sassy Hash Browns
Breakfast American

Sweet and Sassy Hash Browns

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a nonstick skillet over medium-high heat. Add sweet potatoes and onion; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
  2. 2 Stir in brown sugar, garlic powder, and chipotle chile powder; cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Flip; cook until browned on other side.

By CookinNurse

Alabama White Sauce
American

Alabama White Sauce

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine mayonnaise, apple cider vinegar, Worcestershire sauce, lemon juice, mustard, horseradish, garlic powder, salt, pepper, chipotle pepper, paprika, and cayenne pepper in a bowl. Whisk until thoroughly combined. Let sit for 1 hour before using.

By Brian Genest

Root Beer BBQ Sauce
Drink American

Root Beer BBQ Sauce

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Mix root beer, ketchup, orange juice, Worcestershire sauce, molasses, ginger, paprika, chile powder, garlic powder, onion powder, and pepper flakes together in a saucepan; bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.

By maryyyy

Chicken Breasts with Chipotle Green Onion Gravy
Dinner American

Chicken Breasts with Chipotle Green Onion Gravy

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place chicken breast halves between 2 sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness. Season with salt and pepper.
  2. 2 Heat olive oil in a large skillet over high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts in hot oil until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
  3. 3 Melt butter in the same skillet. Stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan. Cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
  4. 4 Stir in green onions and chipotle chile powder.
  5. 5 Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

By John Mitzewich

Bourbon Mango Pulled Pork
Dinner American

Bourbon Mango Pulled Pork

4.7

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
  2. 2 Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  3. 3 While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
  4. 4 Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

By RuggerDucky

Flat Iron Steak with Three Pepper Rub
Dinner American

Flat Iron Steak with Three Pepper Rub

4.6

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  3. 3 Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

By Danny Jaye

Brown Sugar-Pineapple Pork Chops
Dinner American

Brown Sugar-Pineapple Pork Chops

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
  2. 2 Pat pineapple rings dry.
  3. 3 Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
  4. 4 Pat pork chops dry and lightly season both sides with salt and pepper.
  5. 5 Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. 6 Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.

By Culinary Envy

Spicy Flat Iron Steak Rub
Dinner American

Spicy Flat Iron Steak Rub

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile powder, salt-free seasoning blend, salt, and pepper together in a bowl until thoroughly blended. Sprinkle over both sides of the steak, and rub into the meat. Cover, and refrigerate at least 30 minutes, or up to 2 days.
  2. 2 Before cooking, drizzle steak with vegetable oil, and rub the oil into the meat. Cook as desired.

By Michelle Berger

Spicy Spanish-Style Rice
Side Dish American

Spicy Spanish-Style Rice

4.7

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a pot over medium-low heat. Stir rice, jalapeño, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
  3. 3 Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes.
  4. 4 Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
  5. 5 Transfer rice to a platter and sprinkle chopped green onion on top.

By John Mitzewich

Smokey Butternut Squash Soup
Soup American

Smokey Butternut Squash Soup

3.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
  2. 2 Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
  3. 3 Bake in the preheated oven until squash is tender, 30 to 40 minutes.
  4. 4 Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
  5. 5 Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
  6. 6 Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

By TheStarvingMusiciansKitchen

Greek Cowboy Hash and Eggs
Breakfast American

Greek Cowboy Hash and Eggs

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
  2. 2 Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.

By michaelbeezner

Cajun Red Beans
Side Dish American

Cajun Red Beans

3.8

Prep
20 min
Cook
430 min
Total
465 min

Instructions

  1. 1 Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
  2. 2 Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
  3. 3 Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
  4. 4 Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
  5. 5 Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
  6. 6 Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

By Tami Hanks Baughman

Game Day Spicy Chicken Chili
Dinner American

Game Day Spicy Chicken Chili

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.
  2. 2 Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes.
  3. 3 Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.

By Lukas Clary

Upside-Down Barbecue Meatloaf
Dinner American

Upside-Down Barbecue Meatloaf

4.4

Prep
15 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands until combined. Stir in bread crumbs, egg, ketchup, mustard, and Worcestershire sauce until thoroughly combined; form into a loaf shape.
  3. 3 Spread barbecue sauce over the bottom of a loaf pan. Place meat mixture on top of sauce and press into the pan.
  4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan, then invert the pan over a plate to transfer the meatloaf. Let rest for 5 minutes before slicing.

By John Mitzewich

Chef John's Braised Lamb Shanks
Dinner American

Chef John's Braised Lamb Shanks

4.3

Prep
15 min
Cook
130 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
  2. 2 Heat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks; cook until browned on all sides, about 10 minutes. Transfer shanks to a plate; drain off all but 1 tablespoon oil.
  3. 3 Add onion, garlic, and 1 pinch salt to the Dutch oven; decrease heat to medium-low and cook, stirring, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
  4. 4 Pour 1 cup chicken broth over onion mixture; increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven; cover and cook in the preheated oven for 90 minutes.
  5. 5 Place Dutch oven on stovetop. Stir in jalapeño peppers, bell pepper and remaining 1/2 cup chicken broth; bring to a boil. Return Dutch oven to the oven; cook, uncovered, until lamb shanks are fork-tender, about 20 minutes. Transfer shanks to plate.
  6. 6 Return Dutch oven to the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and black pepper. Spoon sauce over lamb shanks then serve.

By John Mitzewich

Chef John's Santa Maria-Style Beans
Side Dish American

Chef John's Santa Maria-Style Beans

4.7

Prep
20 min
Cook
135 min
Total
635 min

Instructions

  1. 1 Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. 2 Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes.
  3. 3 While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes.
  4. 4 Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.

By John Mitzewich

Creamy Chicken and Broccoli Casserole
Dinner American

Creamy Chicken and Broccoli Casserole

4.0

Prep
15 min
Cook
39 min
Total
54 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
  2. 2 Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
  3. 3 Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
  4. 4 Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
  5. 5 Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
  6. 6 Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

By Jill P

Sunnyside Burger with Chipotle Aioli
Dinner American

Sunnyside Burger with Chipotle Aioli

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl; cover and refrigerate.
  2. 2 Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl; mix with your hands until just combined. Shape beef mixture into 4 patties.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate; top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
  5. 5 Heat a nonstick skillet over medium heat; spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low; season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes; add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
  6. 6 Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun; top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger; place top of hamburger bun over egg.

By Chef V

King Ranch Chicken Casserole
Dinner American

King Ranch Chicken Casserole

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a large skillet over high heat. Add onion and bell peppers; cook until warmed through, about 2 minutes. Transfer to a large bowl.
  3. 3 Stir mushroom and chicken condensed soups, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder into onion mixture until sauce well combined.
  4. 4 Spread a few tablespoons sauce into a 9x13-inch baking dish; layer with ½ each chicken, sauce, Cheddar cheese, and tortillas.
  5. 5 Spread the remaining chicken over tortillas; spread all but ½ cup remaining sauce over chicken. Top with ½ remaining Cheddar and remaining tortillas. Spread remaining ½ cup sauce over top; sprinkle with remaining ½ Cheddar.
  6. 6 Bake casserole in the preheated oven until bubbling, about 40 minutes.
  7. 7 Turn on the broiler; broil until the top is golden, 2 to 3 minutes more.
  8. 8 Serve hot and enjoy!

By John Mitzewich

Mancakes
Breakfast American

Mancakes

4.5

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook bacon in a large skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Off heat, stir green onions into bacon; sauté in hot drippings until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer; drain. Reserve drippings.
  3. 3 Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl; whisk in drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar until batter is smooth. Let batter rest for 10 minutes.
  4. 4 Whisk maple syrup and chipotle chile powder together in a small bowl until chile powder is completely dissolved.
  5. 5 Heat 1 teaspoon reserved drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop ¼ cupfuls of batter per mancake onto the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes.
  6. 6 Flip; cook until browned on other side, 2 to 3 minutes. Repeat with remaining batter.
  7. 7 Transfer mancakes to a plate; top with maple syrup.

By John Mitzewich

Spicy Pork Tenderloin with Apples and Sweet Potatoes
Dinner American

Spicy Pork Tenderloin with Apples and Sweet Potatoes

4.2

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings all over pork tenderloins, using entire amount.
  3. 3 Place apples and sweet potatoes in the bottom of the prepared dish; dot with butter.
  4. 4 Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes; place tenderloins on top.
  5. 5 Bake in the preheated oven for 20 minutes. Spoon cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer inserted into the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
  6. 6 Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
  7. 7 Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until mixture is reduced by half, 10 to 15 minutes.
  8. 8 Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

By Bibi

Pressure Cooker Beef Chili
Dinner American

Pressure Cooker Beef Chili

4.6

Prep
20 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
  2. 2 Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
  3. 3 Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
  4. 4 Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

By John Mitzewich

Panko-Fried Salmon Fish Tacos
Dinner American

Panko-Fried Salmon Fish Tacos

5.0

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Wrap tortillas in a single piece of aluminum foil; place in oven until ready to serve.
  3. 3 Combine mayonnaise, jalapeño, chipotle powder, and 1/4 teaspoon salt in the bowl of a food processor or blender; pulse until creamy. Transfer sauce to a bowl; cover and refrigerate until ready to serve.
  4. 4 Combine garlic powder, onion powder, cumin, 1/8 teaspoon salt, and black pepper in a shallow bowl; set aside. Place panko, eggs, and flour each into separate shallow bowls; beat eggs. Generously season salmon pieces with garlic powder mixture. Dredge salmon pieces in flour; shake off excess. Dip into beaten eggs, letting excess drip back into the bowl. Press into panko to coat, patting it down until it adheres well to salmon pieces.
  5. 5 Heat oil in a large skillet over medium heat.
  6. 6 Lower breaded salmon pieces carefully into the hot oil in batches if necessary. Fry until browned on one side, about 2 minutes; flip pieces and fry until other side is browned, about 5 minutes. Flip pieces again; fry until salmon flakes, 3 to 5 minutes more. Transfer to a paper-towel-lined plate; drizzle with lime juice. Repeat with remaining salmon.
  7. 7 Combine cabbage and cilantro in a serving bowl. Carefully combine tomatoes, avocado, onion, and garlic salt in a separate bowl.
  8. 8 Fill 1 tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

By rivche

Bar Chicks - Blackened Chicken Sliders
Dinner American

Bar Chicks - Blackened Chicken Sliders

4.6

Prep
45 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.
  2. 2 Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.
  3. 3 Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.
  4. 4 Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.
  5. 5 Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.
  6. 6 Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.
  7. 7 Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.

By Christina S Wall

Chipotle Honey Roasted Peanuts
Appetizer

Chipotle Honey Roasted Peanuts

4.6

Prep
15 min
Cook
35 min
Total
170 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
  2. 2 Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
  3. 3 Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

By noogie01