Best Blackened Recipes | Blackened Recipe Ideas

Ingredients: 6 tomatillos, husked, washed, and grilled until blackened 1 serrano, grilled until blackened Olive oil 1/2 small red onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 cup chopped fresh cilantro 1 lime, juiced 2 tablespoons ...
by
sdubbs
Prep: 2 min.; Cook: 12 min.This recipe goes with Blackened Sea Scallops over Stone-Ground Grits with Vanilla Beurre Blanc
by
Christmas with Southern Living 2008, Oxmoor House 2008
A wonderful spread made in Serbia I recently became a fan and found this recipe. Better than commercial I plan on including this yummy spread when I entertain.The key to this recipe is not to be shy about blackening the...
by
CookstoRelax
Ingredients: 6 tomatillos, husked, washed, and grilled until blackened 1 serrano, grilled until blackened Olive oil 1/2 small red onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 cup chopped fresh cilantro 1 lime, juiced 2 tablespoons ...
by
brandnewlife
I adapted this recipe from the TV show, Just Cook This, on Discovery health. It's delicious and would be good with blackened fish instead of shrimp
by
Karen D. Musser
This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes!
by
breezermom
This is heaven, being able to sit down and eat a whole bowl of bruschetta! It is pasta though so there isn't the browned factor unless you put it in a casserole and broil it for a minute. It is...
by
startnover
Easy to do and always a hit. These are great to serve either as a snack along with your favorite frosty beverage, or as a side to a good steak. Butt Kickin' Blacken contains neither salt nor sugar and is...
by
Cap'n Ron
This is one of my favorite ways of cooking chicken in the oven, and, it's the only use I have for granulated garlic. I think it's worth while to keep it in my spice cupboard though, because this dish is...
by
Cap'n Ron
Broiling the vegetables gives this fresh salsa a subtle smoky flavour. Turn them often to ensure they are equally blackened and to prevent flare-ups from the papery onion and garlic skins.
by
CanadianLiving.com