Honey Chipotle BBQ Chicken

Honey Chipotle BBQ Chicken

Serves: 4-6

INGREDIENTS

• 2 pounds boneless skinless chicken thighs or breasts
• ¾ cup ketchup
• 2-3 chipotle peppers in adobe sauce
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• ¼ cup honey
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper

INSTRUCTIONS

1. In a blender or food processor combine ketchup, cider vinegar, brown sugar, Worcestershire sauce, honey, salt, garlic powder, cumin, and black pepper and blend until smooth.
2. Preheat grill to medium high heat. Salt and pepper the chicken and add to the grill. Baste the chicken generously, turn over after about 2 minutes and baste again. Cook until the chicken is 165 degrees and no longer pink in the center. Baste one last time before serving.

https://therecipecritic.com/2016/06/honey-chipotle-bbq-chicken/

Easy Honey Chipotle Salmon

Easy Honey Chipotle Salmon

yield: SERVES 4

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Ingredients:

• 1/3 cup (5 Tablespoons) unsalted butter, melted
• 1/4 cup (90g) honey
• 1 - 2 garlic cloves, minced (I use 2)
• 1 teaspoon ground chipotle chili pepper*
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 4 individual salmon filets (or a large 2 lb filet)

Directions:

1. In a medium bowl, whisk everything together (except for the salmon of course). Place the salmon in a tupperware, baking dish, or zipped-top bag. Pour half of the marinade on top. Give everything a nice shake. Reserve the rest for step 4. Marinate for at least 15 minutes or up to 8 hours.
2. Meanwhile, fire up the grill to medium-high heat or preheat oven to 375°F (191°C).
3. You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes (about 10 minutes per 1-inch inch thickness measured from the thickest part of the filet) or until 145°F internal heat. Or bake the salmon on a lined baking sheet for 15-20 minutes depending on thickness (same thing-- about 10 minutes per 1-inch inch thickness measured from the thickest part of the filet).
4. Brush the warm salmon with remaining marinade before serving. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

https://sallysbakingaddiction.com/2017/07/26/easy-honey-chipotle-salmon/print/

https://sallysbakingaddiction.com/2017/07/26/easy-honey-chipotle-salmon/

Frittata

Smoked Salmon Dip with Bagel Chips

Ingredients
1/4 cup mayonnaise
4 ounces cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon red onion, diced small
1 to 2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
1 tablespoon chopped fresh parsley
Bagel chips, for serving

Directions
In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips

Deep Freeze Gin and Tonic

Green Garden

Smoky Paloma

Pineapple Basil Cocktail

Roasted Whole Trout With Lemon and Herbs

Ingredients

2 whole trout, 10-12 oz each, cleaned and gutted

salt, pepper

1 Tablespoon olive oil

1 lemon, sliced

1-2 garlic cloves, sliced

1 small onion, very thinly sliced

fresh dill and parsley

Instructions

Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Make diagonal slashes on both sides of the fish.

Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.

Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.

Rub the olive oil over the top surface of both fish.

Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.

http://www.olgasflavorfactory.com/main-course/roasted-whole-trout-with-lemon-and-herbs/

THE PIMMLET 

Made with The Original No.1

Muddle cucumber, mint leaves, and sugar syrup in a cocktail shaker, fill with ice and then shake for a minute. Give your arms a rest so you don’t spill any, then strain into a chilled martini glass and fix the window cleaner with your best ‘so what if it’s Thursday afternoon’ look.

INGREDIENTS

• Cocktail shaker and a martini glass
• 25ml PIMM’S No.1
• 25ml Gordon’s Gin
• 25ml fresh lime juice
• Dash of sugar syrup
• Cucumber and mint to garnish

https://www.anyoneforpimms.com/recipes/the-pimmlet