Foodiz Recipes

Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce. Ingredients 2 tablespoons orange-juice concentrate, thawed 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note) 1 tablespoon balsamic vinegar 2 teaspoons unsulfured molasses 1 teaspoon Dijon mustard 1 pound boneless, skinless chicken breasts,trimmed Salt to taste Preparation Active 10  m Ready In 25  m Preheat grill or broiler. Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl. Lightly oil the grill or broiler rack (see Tip). Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer. Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large sup

These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor. Ingredients ½ cup water ¼ cup quinoa, rinsed (see Note) 3 tablespoons extra-virgin olive oil, divided ½ cup chopped red onion 1 clove garlic, minced 2½ cups cooked pinto beans, well drained (see Tip) 1 teaspoon smoked paprika ½ teaspoon ground toasted cumin seeds (see Tip) 3 tablespoons chopped fresh cilantro 3 tablespoons cornmeal, plus ⅓ cup for coating burgers ½ teaspoon salt Freshly ground pepper to taste 6 whole-wheat hamburger buns, toasted 6 lettuce leaves 6 tomato slices 1 ripe avocado 2 tablespoons finely chopped fresh cilantro 1 tablespoon lemon juice 2 teaspoons finely chopped red onion 1 clove garlic, minced ⅛ teaspoon cayenne pepper, or more to taste ⅛ teaspoon salt Preparation Active 50  m Ready In 50  m Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cove

A quick and efficient way to cook a whole bird on the grill is to butterfly, or "spatchcock" it. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling—chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa. Ingredients 3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika 2 tablespoons extra-virgin olive oil 2 teaspoons freshly grated lime zest 3 tablespoons lime juice 1 tablespoon minced garlic 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon dried oregano, preferably Mexican 1½ teaspoons kosher salt 1 teaspoon freshly ground pepper Pinch of ground cinnamon 1 3½- to 4-pound chicken Preparation Active 30  m Ready In 1  h  25  m Combine chile powder (or pap

Inspired by Middle Eastern shawarma sandwiches, here we season leg of lamb with a flavorful spice paste spiked with garlic, cardamom, paprika and cumin and grill it over indirect heat to approximate the gentle cooking of a rotisserie. Serve the tahini sauce on the side—and be sure to keep any leftovers. They're great tucked into a pita pocket with shredded lettuce and diced tomatoes. Ingredients 8 medium cloves garlic, divided 2½ teaspoons salt, divided 2 tablespoons extra-virgin olive oil 1½ teaspoons ground mace 1 teaspoon ground cardamom 1 teaspoon paprika 1 teaspoon ground cinnamon 1 teaspoon ground cumin ½ teaspoon cayenne pepper 1 4-pound boneless leg of lamb, butterflied and trimmed (see Tip) ½ cup lemon juice ½ cup tahini , (see Tip) ½ cup minced fresh parsley 6 tablespoons nonfat plain yogurt, preferably Greek-style ¼ cup water ½ teaspoon freshly ground pepper Preparation Active 45  m Ready In 4  h  30  m Mince 6 garlic cloves. Place in a small bowl with 1½ teaspoons salt

These grilled chicken tostadas are topped with rich mole sauce and sweet-and-sour summer vegetables and use store-bought tostada shells for convenience. If you want to make this a vegetarian dish, leave out the grilled chicken. Ingredients Adobo-Rubbed Chicken 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note) 2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon freshly ground pepper 3 8-ounce boneless, skinless chicken breasts, trimmed Mole Sauce 3 dried ancho or New Mexico chiles (see Note) 2 cups boiling water 3 medium tomatoes, quartered and seeded ½ cup chopped onion 2 cloves garlic, peeled 2 tablespoons red-wine vinegar 1 tablespoon all-purpose flour 2 teaspoons sugar ½ teaspoon ground cumin ½ teaspoon freshly ground pepper ¼- ½ teaspoon cayenne pepper Pinch of ground cloves 1 tablespoon extra-virgin olive oil ¾ teaspoon salt Sweet-&-S