CHIPOTLE MAPLE SYRUP RECIPES

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CHIPOTLE ORANGE GLAZED PORK CHOPS RECIPE | ELLIE KRIEGER ...



Chipotle Orange Glazed Pork Chops Recipe | Ellie Krieger ... image

Provided by Ellie Krieger

Categories     main-dish

Total Time 17 minutes

Prep Time 10 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 5

2 tablespoons maple syrup
2 tablespoons orange juice concentrate
1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

Steps:

  • In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
  • Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

Nutrition Facts : Calories 270 calorie, FatContent 9 grams, SaturatedFatContent 3.5 grams, CholesterolContent 90 milligrams, SodiumContent 390 milligrams, CarbohydrateContent 10 grams, FiberContent 0 grams, ProteinContent 34 grams

CHIPOTLE AND ROSEMARY ROASTED NUTS RECIPE | INA GARTEN ...



Chipotle and Rosemary Roasted Nuts Recipe | Ina Garten ... image

Provided by Ina Garten

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

Vegetable oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt

Steps:

  • Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again. 
  • Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

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