With the spring time quickly approaching, we are almost to the beginning of GRILLING SEASON! There are a lot of people who have the ability to grill all year but unfortunately the weather where I live makes it difficult. A few weeks ago we saw a touch of warmer weather and it got me WAY too excited to be able to fire up that grill! (You never start a grill - you have to FIRE it up :))
In the fall, I got into making my own marinades instead of buying them at the grocery store. The store-bought marinades tend to be higher in sodium and I feel like I can never find exactly what I’m craving.
I had some extra chipotle peppers leftover from making a previously posted recipe (Chipotle Sweet Potato Breakfast Skillets) and was pondering what to do with the rest of the can. This was the perfect opportunity to utilize what I already had in my kitchen. (I did indeed use the rest of the can, because it took me a few tries to get the flavor I was looking for)
Not only did I use the recipe below as a marinade for chicken, but I used it as a salad dressing for one of my go-to, post-workout meals. Recipe and picture below - ENJOY! Anyone else have a homemade marinade that doubles as a dressing?
Honey Chipotle Dressing / Marinade
Makes 16 ounces
½ cup red wine vinegar
¼ cup honey
1 small chipotle pepper, packed in adobo
2 teaspoons adobo sauce
HEAPING ¼ teaspoon garlic powder (½ was a little too much during my first trial. A little more than ¼ was perfect!)
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 ¼ cup canola oil
Place first 8 ingredients into your Vitamix and turn to a low setting. Blend for 10 seconds.
Keep blender on low and through the top of your lid, SLOWLY pour in oil. Once oil is all in, blend for an additional 15 seconds.
Pour into glass jar and store in refrigerator. Shake prior to using!