BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat grill pan over medium-high heat.
- Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
- Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
- Place chicken on grill and cook 6 to 7 minutes on each side.
- Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
- Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
- Serve polenta with chicken and salsa salad.
TURKEY BBQ MEATLOAF WITH ROASTED CORN SALSA
This is so not your mom's meatloaf! This one is made with ground turkey, a sweet and savory BBQ glaze and homemade corn salsa.
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375ºF.
- Combine corn, tomatoes, dressing, onions, cilantro and 2 Tbsp. barbecue sauce. Refrigerate until ready to use.
- Mix turkey, stuffing mix, water, onions, chiles, eggs and 1/3 cup of the remaining barbecue sauce just until blended; shape into loaf in shallow baking dish sprayed with cooking spray.
- Bake 1 hour. After about 45 min., mix remaining barbecue sauce with preserves, mustard and chili paste in saucepan; cook on medium heat until heated through, stirring occasionally.
- Brush meatloaf with barbecue sauce mixture; bake 20 to 25 min. or until done (165ºF). Let stand 5 min. before slicing and serving with the corn salsa.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 115 mg, Sodium 750 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 13 g, Protein 28 g
BBQ TURKEY MEATLOAF WITH CORN SALSA
Caramelized onions and roasted poblano chiles give this BBQ turkey meatloaf a sweet and spicy appeal. Top with corn salsa and prepare to wow the crowd!
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 375ºF.
- Combine corn, tomatoes, dressing, onions, cilantro and 2 Tbsp. barbecue sauce. Refrigerate until ready to use.
- Mix turkey, stuffing mix, water, onions, chiles, eggs, hot sauce and 1/3 cup of the remaining barbecue sauce just until blended; shape into loaf in shallow baking dish sprayed with cooking spray.
- Bake 1 hour. After about 45 min., mix remaining barbecue sauce with preserves, mustard and chili paste in saucepan; cook on medium heat until heated through, stirring occasionally.
- Brush meatloaf with barbecue sauce mixture; bake 20 to 25 min. or until done (165ºF). Let stand 5 min. before slicing and serving with the corn salsa.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 115 mg, Sodium 770 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 13 g, Protein 28 g
BBQ BLACK BEAN SALSA RECIPE
Give this black bean salsa recipe some kick with tangy BBQ sauce. This BBQ Black Bean Salsa Recipe is the perfect addition to a summer cookout spread.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Combine ingredients.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHILEAN SALSA FOR BBQ: PEBRE
Provided by Food Network
Categories condiment
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.
EMPANADAS DE PAVO CON SALSA BBQ Y ARáNDANOS
¡Nos pasamos de la raya... con el delicioso sabor de estas empanadas de pavo con salsa bbq y arándanos! Pruébalas hoy mismo.
Provided by My Food and Family
Categories Día de acción de gracias
Time 1h20m
Yield 8 porciones
Number Of Ingredients 8
Steps:
- Calienta el horno a 375°F.
- Rocía una sartén grande con aceite en aerosol y cocina en ella las cebollas a fuego medio durante 5 min. a la vez que las revuelves de vez en cuando. Agrega el agua; pon la tapa. Mantén un hervor suave a fuego medio durante 10 min. o hasta que se caramelicen las cebollas y se evapore el agua; no te olvides de revolver de vez en cuando. Déjalas enfriar un poco.
- Combina el pavo, 1/2 taza de la salsa para asar, los camotes y las cebollas.
- Estira cada una de las cortezas con un rodillo sobre una superficie ligeramente enharinada hasta formar círculos de 13 pulgs.; córtalos en 4 cuñas. Pon aprox. 1/3 taza de la mezcla de pavo en el centro de cada cuña. Pincela el borde curvo con el huevo. Dobla cada cuña por la punta de modo que cubra el relleno y la punta toque el borde curvo; aplástala un poco para sacarle el exceso de aire. Dobla los bordes para sellar por completo el relleno. Coloca las cuñas en una charola (bandeja) para hornear que hayas cubierto con papel para hornear; dales forma de medialuna. Pincélalas con el resto del huevo.
- Hornéalas 30 min. o hasta que estén bien doraditas. Mientras tanto, cocina el resto de la salsa para asar y la salsa de arándanos en una cacerola hasta que estén calientes.
- Sirve las empanadas con la salsa.
Nutrition Facts : Calories 390, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BBQ BEEF SHORT RIBS WITH GREEN APPLE SALSA & FRIES
Spare ribs are great when slow-cooked in a sweet barbecue sauce, with a hint of bourbon and chipotle - serve with contrasting chunky relish
Provided by Sarah Cook
Categories Dinner, Main course
Time 6h
Number Of Ingredients 18
Steps:
- The day before, put the first 10 ingredients in a food processor and whizz to a sauce. Put the ribs in a food bag (or baking dish), pour over the sauce and rub all over. Marinate in the fridge overnight.
- Heat oven to 160C/140C fan/gas 3 and boil the kettle. Tip the ribs and marinade into a big casserole dish with a lid. Crumble over the stock, then pour over enough boiling water from the kettle to come to the top of the ribs. Cover and cook for 4 hrs until tender.
- Tip all the liquid left into a big jug or bowl - leave for a while to separate, then skim off and discard any fat that has risen to the top. Lift the ribs into a roasting tin, then tip the cooking liquid back into the casserole and boil down on the hob until saucy again. Tip this back over the ribs and toss to coat. The ribs can now be cooled, then chilled for up to 48 hrs before finishing, or frozen.
- Heat oven to 180C/160C fan/gas 4 and roast the ribs, uncovered, tossing halfway, for 1 hr until sticky and glazed on the outside, and heated through.
- When the ribs are done, cover the dish with foil to keep them warm while you cook the fries. Mix together the salsa ingredients. Serve the ribs with fries and a big spoonful of the salsa.
Nutrition Facts : Calories 678 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
SMOKED SALMON, BBQ ASPARAGUS AND HALLOUMI WITH SALSA VERDE
Make and share this Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde recipe from Food.com.
Provided by Poppy
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush haloumi with oil and brown up on a hot plate until crust forms.
- Brush asparagus with oil, sprinkle with salt and pepper and chargrill until you get the desired effect.
- For salsa verde, place parsley, lemon juice, capers, olive oil and parmesan in a food processor and blend until smooth.
- Place haloumi on plate, top with rocket and asparagus.
- Spoon over some salsa verde, layer on slices of salmon and garnish with lemon wedge and drizzle over olive oil.
Nutrition Facts : Calories 258.5, Fat 15, SaturatedFat 4.1, Cholesterol 34, Sodium 1360.6, Carbohydrate 6.7, Fiber 2.2, Sugar 1.8, Protein 25.5
HOISIN BBQ STEAK-ON-A-STICK WITH PINEAPPLE SALSA (KIDS IN THE KITCHEN)
Steps:
- Combine Pineapple Salsa ingredients in small bowl. Set aside.
- Preheat broiler.
- Combine ketchup and hoisin sauce in a bowl. Reserve some of the sauce in a small bowl and set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto 4 (10 to 12-inch) metal skewers. Season kabobs evenly with pepper.
- Place kabobs on rack in broiler pan so surface of beef is 3 to 4-inches from heat. Brush beef generously with some of reserved sauce mixture. Broil 7 to 9 minutes for medium-rare to medium doneness, turning once and brushing with remaining sauce mixture.
- Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa.
COSTILLITAS CON SALSA BBQ AL HORNO
¡Saborea al máximo estas costillitas a la barbacoa! Prepáralas para tu próxima parrillada con tu familia y amigos.
Provided by My Food and Family
Categories Guía de verano
Time 2h50m
Yield 8 porciones
Number Of Ingredients 4
Steps:
- Mezcla 1 taza de la salsa para asar, el jugo de limón y el agua; viértelo sobre las costillitas en un plato poco profundo grande. Ponlas a marinar en la nevera durante 2 horas.
- Calienta el horno a 350°F. Saca las costillitas de la marinada y desecha esta última. Pon las costillitas en un molde poco profundo forrado con papel aluminio. Hornéalas durante 30 min.; calienta la parrilla a fuego medio-alto durante los últimos minutos.
- Saca las costillitas del molde. Ponlas en la parrilla. Ásalas 10 min. por lado o hasta que estén bien cocidas, untándolas frecuentemente con el resto de la salsa.
Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BBQ SALMON & BLACK BEAN SALSA
Great for cooking with limited equipment or on the BBQ!
Provided by hayleylongdin
Time 20m
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a bowl combine the black beans and tomatoes
- Stir in coriander, chilli and salt
- Cook the salmon fillets on a barbecue or pan fry for three or four minutes each side until cooked through
- Serve salmon with the salsa and a green salad
PORK WITH PINEAPPLE BBQ SALSA AND SWEET POTATOES
Steps:
- Heat oven to 500. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil. Place pork on 1 baking sheet, sweet potatoes on the other. Mix 3 Tbs BBQ Sauce with 1 Tbs cilantro; brush on pork. Drizzle potatoes with oil; sprinkle with chili powder. Toss to coat; spread evenly. Roast 10 minutes. Remove pans from oven. Gently toss potatoes and turn pork. Return to oven and roast potatoes 8 minutes or until tender; pork 15 minutes or until done as desired. Remove pork to cutting board; let rest while combining pineapple, onion and remaining cilantro and BBQ sauce. Slice pork; top with pineapple salsa. Serve with potatoes.
ENSALADA DE CAMARONES CON SALSA BBQ
Camarones agridulces y una sabrosa ensalada de pasta con pimientos maduros y crujientes se combinan para una deliciosa cena de poco esfuerzo, poca grasa y pocas calorías.
Provided by My Food and Family
Categories Comida Recetas
Time 50m
Yield 4 porciones
Number Of Ingredients 9
Steps:
- Cuece la pasta en una cacerola grande como se indica en el paquete, omitiendo la sal y agregando los pimientos al agua hirviendo durante los 2 últimos min.; escurre la mezcla. Enjuágala con agua fría y escúrrela bien. Colócala en un tazón grande.
- Agrega la mayonesa; mezcla todo ligeramente. Incorpora el queso y el aderezo. Refrigera la mezcla 20 min.
- Calienta la parrilla aceitada a fuego medio-alto. Ensarta los camarones en 8 brochetas; úntalos con la salsa para asar. Ásalos 2 min. por lado o hasta que los camarones se tornen rosados.
- Acomoda las hojas de lechuga sobre cuatro platos; pon la ensalada de pasta y las brochetas de camarones encima. Espolvorea todo con el parmesano.
Nutrition Facts : Calories 470, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BBQ BLACK BEAN-CORN SALSA
Hearty black beans, colorful veggies, tasty seasonings, a surprise ingredient-and voila! A new BBQ star is born.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Combine ingredients.
- Refrigerate 2 hours.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
BBQ PORK CHOPS WITH PAPAYA SALSA
Discover a flavorful way to prepare a classic: BBQ Pork Chops with Papaya Salsa. Marinate the chops in a BBQ sauce blend and serve with a freshly prepared papaya-garlic-basil salsa. You'll feel like you're in the tropics with these pork chops with papaya salsa.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Blend barbecue sauce, 1 cup papaya and cumin in blender until smooth. Pour half the barbecue sauce mixture over chops in shallow glass dish. Refrigerate 30 min. to marinate. Reserve remaining barbecue sauce mixture.
- Meanwhile, gently combine remaining papaya, dressing, basil and garlic in small bowl. Refrigerate until ready to serve.
- Heat grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (145°F), brushing occasionally with reserved barbecue sauce mixture. Remove from grill; let stand 3 min. Serve with papaya salsa.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
BBQ CHILI DRUMSTICKS WITH AVOCADO & TOMATO SALSA
Lately I've had a craving for Mexican/Central/South American Food. I found this at the Chicken Farmers Website, and it looks delicious. For a complete meal, serve with Gallo Pinto, or Black Beans with Rice.
Provided by Leslie
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the skin from the chicken. Put the drumsticks in a medium bowl or plastic bag. Drizzle them with the olive oil and sprinkle in the ground cumin, chili powder, brown sugar, salt and pepper. Toss to coat.
- Preheat BBQ. Grill to medium heat. Grill the chicken turning once, until fully cooked and browned - about 20 minutes or until a thermometer inserted into the chicken reads 165°F
- While the chicken cooks prepare the fresh salsa; cut the cherry tomatoes in half and place in a medium size bowl. Peel and dice the avocado, dice the onion, mince the cilantro and gently combine all the fresh vegetables. Drizzle with fresh lime juice and toss again. Serve alongside the chicken.
HAMBURGUESAS AMERICANAS CON QUESO, TOCINO Y SALSA BBQ
Estas deliciosas hamburguesas con queso, tocino y salsa BBQ encantarán a todo el mundo. Prueba esta receta y comprueba su exquisito sabor.
Provided by My Food and Family
Categories Recetas
Time 29m
Yield 4 porciones
Number Of Ingredients 7
Steps:
- Calienta el asador del horno.
- Reserva 1/4 de taza de la salsa para asar. Forma 4 hamburguesas (1/2 pulg. de grosor).
- Asa las hamburguesas a una distancia de 6 pulgs. del fuego, de 7 a 9 min. por lado o hasta que estén bien cocinadas (160ºF), y barnízalas de vez en cuando con la salsa restante. Cúbrelas con las rebanadas Singles; ásalas 1 min. o hasta que se derritan.
- Ponle a los panecillos la lechuga, el tomate, las hamburguesas, la salsa que reservaste y el tocino.
Nutrition Facts : Calories 530, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CLáSICAS CHULETAS DE CERDO CON SALSA BBQ
A todo mundo le encanta seguir sus tradiciones, especialmente cuando son así de sabrosas. Esta receta clásica llenará de sabor cualquier ocasión.
Provided by My Food and Family
Categories Casa
Time 1h30m
Yield 4 porciones
Number Of Ingredients 8
Steps:
- Mezcla el agua, 2 cdas. de azúcar y la sal hasta que estas dos últimas se disuelvan. Vierte la mezcla sobre las chuletas en una bolsa plástica con cierre. Cierra la bolsa; voltéala para cubrir parejamente las chuletas con la salmuera. Refrigéralas durante 1 hora. Entretanto, mezcla el azúcar restante y los condimentos.
- Calienta la parrilla a fuego medio-alto. Saca las chuletas de la salmuera; desecha la bolsa y la salmuera. Cubre parejamente las chuletas con la mezcla de condimentos.
- Ásalas de 5 a 6 min. por lado o hasta que estén cocidas (temperatura interna de 145ºF), pincelándolas con la salsa para asar durante los últimos minutos de cocción. Retira las chuletas de la parrilla y déjalas reposar durante 3 min.
Nutrition Facts : Calories 230, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COSTILLAS CON SALSA BBQ AL HORNO
Provided by My Food and Family
Categories Guía de verano
Time 2h10m
Yield 8 porciones
Number Of Ingredients 3
Steps:
- Calienta el horno a 350°F.
- Forra una charola (bandeja) para hornear con papel de aluminio. Rocía el papel con aceite en aerosol y coloca las costillas en la bandeja, con la carne hacia arriba y sin amontonarlas. Rocía las costillas con el adobo seco y frótalo sobre la superficie. Tápalas.
- Hornéalas 1 hora. Pincélalas con aprox. 1/4 de la salsa para asar. Hornéalas destapadas 1 hora o hasta que estén tiernas, dándoles vuelta y barnizándolas con el resto de la salsa cada 15 min.
Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BBQ SALSA
If you like salsa and you like barbecue sauce this will really thrill you. It is great as a dip, topping, or sandwich relish. I like it in a sandwich with a veggie burger or scrambled eggs, and as a topping for meatloaf. It should be mentioned that this is a fresh 'pico de gallo' style salsa and should be kept refrigerated and used within a few days since it is not preserved.
Provided by KookieMomster
Categories Onions
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Use an extremely sharp knife and slice the onion into matchstick sized strips; and the yellow pepper, and jalapeños into rice sized pieces. You may remove the seeds and ribs of the jalapeños if you prefer a milder taste.
- Mix all ingredients in a bowl and serve.
Nutrition Facts : Calories 30.4, Fat 0.3, Sodium 372.5, Carbohydrate 7, Fiber 1.3, Sugar 2.8, Protein 0.9
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