Kyle’s Kitchen
Ifound a bunch of copycat recipes and I’m sharing a few with you this week. I haven’t been to Chipotle Mexican Grill since I left Houston, but I do remember their chicken and it was very tasty. The recipe calls for breasts but you could also use thighs.
Chipotle Chicken 1/2 red onion, roughly chopped 2 cloves garlic 1 chipotle pepper in adobo sauce, plus 2 tbsp sauce 3 tbsp vegetable oil Juice of 1 lime 1 tsp dried oregano 1/2 tsp ground cumin Kosher salt Freshly-ground black pepper 1 lb. boneless skinless chicken breasts In a food processor, blend onion, garlic, chipotle pepper and adobo sauce, oil, lime juice, oregano and cumin until smooth. Season with salt and pepper.
Add ma r inade and chicken to a large resealable plastic bag and rub all over to coat chicken. Let marinate in the fridge at least 2 hours.
Bring chicken to room temperature and preheat grill to high. Remove chicken from marinade and discard marinade. Grill chicken until cooked through and internal temperature reads 165°, about 8 minutes per side.
Serve chicken over rice with desired toppings. —kwc— With Easter coming up, a good ham recipe would be nice. Here is a copycat Honey Baked Ham recipe. I brought many of those for work potlucks over the years when I didn’t feel like cooking. Plus I’m not going to be a good diabetic on Easter anyway.
Honey Baked Ham 1/2 cup honey 4 tbsp unsalted butter, melted 1 tbsp Dijon mustard 1 tsp onion powder 1 tsp sweet paprika 3/4 tsp freshly-ground black pepper 3/4 tsp ground cinnamon 3/4 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1 (8-lb.) smoked half bone-in spiral-cut ham 1/3 cup granulated sugar Place a rack in lower third of oven; preheat to 325. In a small bowl, mix honey, butter, mustard, onion powder, paprika, pepper, cinnamon, ginger, cloves and nutmeg.
Arrange ham fat cap side up on a wire rack set in a large roasting pan. Baste all over and between slices with half of glaze. Fill bottom of roasting pan with about ¼ inch water. Wrap entire ham in foil.
Bake ham, adding more water if pan dries out, until an instant-read thermometer inserted into thickest part registers 130, about 2 hours.
Carefully remove roasting pan from oven. Unwrap ham and increase oven temperature to 400. Baste ham with half of remaining glaze.
Continue to bake until glaze is caramelized and tacky, about 10 minutes. Baste ham again all over with remaining glaze and dust with granulated sugar, packing mixture onto ham. Continue to bake until instant-read thermometer inserted into thickest part registers 145 and sugar has turned into a crunchy, caramelized shell, about 10 minutes more. Let cool slightly before transferring to a platter. —kwc— Lastly, here is one for Red Lobster’s Crab Alfredo. I have had it and it’s worth it. I always think of crab dishes when spring rolls around.
Crab Alfredo
12 oz. fettuccine 3 tbsp butter 3 cloves garlic, minced 3 tbsp all-purpose flour 1 cup heavy cream 1 cup low-sodium chicken broth 1-1/2 cups freshly grated Parmesan, plus more for garnish 1 tbsp Old Bay, plus more for sprinkling Kosher salt Freshly-ground black pepper 2 tbsp freshly chopped parsley, plus more for garnish 1 lb. lump crab meat Juice of 1/2 lemon In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain and return to pot.
In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add f lour and stir until golden. Pour in heavy cream and chicken broth and simmer until thick, 3 minutes. Add Parmesan and let melt, 2 minutes.
Season with Old Bay, salt, and pepper. Stir in parsley and crab meat and toss until coated, then add linguine and toss until fully combined.
Garnish with Old Bay, parsley and Parmesan and squeeze lemon on top.
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