Recipes Included On This Page Grilled Chicken with Chipotle-Orange Glaze Grilled Corn on the Cob with Roasted Garlic and Herbs Grilled Mexican Corn Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Grilled Chicken with Chipotle-Orange Glaze Recipe By : EatingWell Magazine Serving Size : 2 Preparation Time :0:00 Categories : Volume 15-06 Jun 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon orange juice concentrate, thawed 1 1/2 teaspoons finely chopped chipotle chiles in adobo sauce (see Note) 1 1/2 teaspoons balsamic vinegar 1 teaspoon molasses 1/2 teaspoon Dijon mustard 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces) 1/8 teaspoon salt Preheat grill or broiler to high. Lightly oil the rack. Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl. Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze and cook until no longer pink in the middle, 2 to 5 minutes more. Active Time: 10 Minutes. Total Time: 20 Minutes. 2 servings Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert. Contributed to the FareShare Gazette by Art; 25 June 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11 Calories; trace Fat (4.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 150mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Grilled Corn on the Cob with Roasted Garlic and Herbs Recipe By : Food & Wine Magazine Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-06 Jun 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 heads garlic 4 teaspoons extra-virgin olive oil, divided Finely grated zest of 1 lemon 1 tablespoon unsalted butter 1/4 cup chopped cilantro 1/4 cup chopped tarragon Salt and freshly ground black pepper 6 large ears corn in the husks Preheat the oven to 350F. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, butter, cilantro, tarragon and the remaining 1 tablespoon of oil. Season with salt and pepper. Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil. Grill the corn over moderate heat, turning, until the kernels feel tender, about 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning, until the husks are nicely charred, about 5 minutes, then serve. Recipe by Food & Wine Magazine Contributed to the FareShare Gazette by Art; 4 June 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; 2g Fat (90.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Grilled Mexican Corn Recipe By : Kingsford® Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-06 Jun 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup plain yogurt 3/4 cup mayonnaise 5 tablespoons lime juice 1 cup Cotija cheese, grated fine (See Note) 4 teaspoons chili powder 2 teaspoons cayenne pepper 2 teaspoons ground cumin 1 teaspoon salt 8 ears corn Try this flavor-packed corn at the height of summer, when fresh corn is abundant. In a small bowl combine the yogurt, mayonnaise and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals or gas burners (approximately 450F) for 6-7 minutes turning every two minutes until kernels start to soften. Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob. Sprinkle each corncob liberally with the Cotija cheese mixture and serve. Prep time: 10 minutes. Cook time: 7 minutes. Servings: 8 (One Ear Each) Notes: Cotija cheese (in Spanish, queso añejado, meaning "aged cheese") is a hard, crumbly Mexican cheese made primarily from cow’s milk. Named after the town of Cotija in the Mexican state of Michoacán, Cotija (pronounced ko-TEE-hah) is used as an all-purpose grating or crumbling cheese. White, salt, and somewhat granular, Cotija cheese softens but does not actually melt when heated. When fresh, Cotija cheese bears a resemblance in flavor and texture to feta cheese. Aged, Cotija grates smoothly and has more in common with Parmigiana-Reggiano. This similarity in form and function has earned it the nickname "Mexican Parmesan". Traditional, artisanally crafted Mexican Cotija cheese is made with raw milk and aged for a period of three to twelve months. Commercially made varieties accelerate the curing period to produce a finished cheese in weeks, versus months. This is often achieved by the addition of an enzyme, which gives the commercially produced version a subtly different flavor from the artisanal variety. With at least twice the salt content of most Cheddar cheeses, Cotija is not eaten as a table or dessert cheese. Instead, it is used to garnish and add flavor to refried beans, tostados, tacos, salads, soups and chili. In Mexico, a popular street-vended snack is an ear of roasted corn (elote) spread with mayonnaise and rolled in crumbled Cotija cheese, then dusted with chili powder and sprinkled with lime juice. A 1-ounce (28 g) serving of Cotija cheese contains about 100 calories; provides 8 grams of fat, 5 of which are saturated; and packs 7 grams of protein. Cotija cheese is available in small rounds in the ethnic food section of some grocery stores or in specialty cheese or Mexican food shops. Larger blocks may be purchased on the Internet. Parmesan, Romano, or feta cheese may be substituted for Cotija cheese if the latter is unavailable. Contributed to the FareShare Gazette by Art; 28 June 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 20g Fat (64.5% calories from fat); 4g Protein; 20g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 422mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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