THIS is the recipe that sold me on purchasing Bobby Flay’s Grill It! A few of the recipes definitely caught my eye that day in the bookstore while I flipped through the book but this was the recipe that made need this cookbook.  I wasn’t crazy about making wings so boneless skinless breasts it was.  And this recipe certainly did not disappoint. You know sometimes when eating spicy food that you can’t taste anything because it’s just so spicy?  Well you won’t find that here. It was sweet and spicy – most definitely spicy – but the rest of the flavors really came through and the chipotles didn’t overpower at all.

As far as the ingredient list goes, it’s a little on the long side, but I’d bet that most people have most of what’s needed in their pantries already.  The one spice I was missing was the ancho chili powder and since there have been a few recipes I’ve passed over because I didn’t have any, I decided it was time to invest.  I figured that there was a reason why recipes called for ancho rather than regular chili powder and I’m so glad to have finally made the leap after being so freaked out about a little spicy heat in my food for so long.  I absolutely adored this dish – and so did my stuffed-up-allergy-ridden sinuses!

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Two Years Ago: Baked Pasta with Sausage, Tomatoes and Cheese, Chicken Parm, and Crunchy Noodle Salad

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