Johnny Jalapeno's Sweet Heat Appetizers (or Wraps)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 large flour tortillas
• 4 ounces reduced-fat cream cheese, softened
• 1/2 cup dried cranberries, sweetened
• 2 jalapenos, seeded and chopped
• 8 slices lean ham, deli thin sliced
• 8 maraschino cherries, cut in half (green and red)

Recipe

• 1 to tortillas, spread cream cheese all the way around to edges. sprinkle with cranberries, and chopped jalapenos. (if making as wraps, place 8 of the 1/2 cherries in now). lay ham slices to cover top.
• 2 roll up tightly, wrap in plastic and refrigerate at least one hour. this is important so they hold together when cut.
• 3 appetizers: trim off the very ends of each log, then slice each log into 8 slices and lay flat. place a half cherry onto the center of each pinwheel. arrange decoratively onto a serving platter.
• 4 as wraps: you can also serve as wraps as they make a great on-the-go lunch (wrapped and ready for the lunchbox).

Heineken In The Hiney Chicken

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 whole chicken
• 1 -2 jalapeno
• 2 garlic cloves
• 3/4 cup brown sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons season salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 pinch poultry seasoning
• 2 tablespoons olive oil
• 1 (24 ounce) heineken lager beer
• 1/4 cup spicy bbq sauce

Recipe

• 1 combine dry ingredients blend thoroughly, set aside.
• 2 clean chicken, discard neck and giblets and dry.
• 3 coat chicken with olive oil.
• 4 rub dry ingredients on the inside and outside of chicken.
• 5 using indirect heat preheat grill ( only light one side of burners).
• 6 remove entire top of beer can with a can opener discard or drink approximately half the beer, and add garlic cloves and jalapenos.
• 7 place can inside the chicken so it will stand up alone, place on unlit side of grill and cook for 1-1/2 to 2 hours at 300 degrees then brush on bbq sauce in the last half hour.
• 8 remove from grill and let rest for 10 minutes.
• 9 remove can and enjoy!

Kickin' Bacon Cheddar Turkey Burgers

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 10 slices turkey bacon (cut into small pieces)
• 1 lb ground turkey
• 1 jalapeno
• 2 stalks celery
• 2 green onions
• 1/2 green pepper (chopped)
• 1 tablespoon worcestershire sauce
• 2 tablespoons stone ground mustard
• salt (to taste)
• pepper (to taste)
• 2 cups sharp cheddar cheese, shredded
• 4 slices cheddar cheese

Recipe

• 1 fry bacon in skillet until crisp.
• 2 set aside in a paper towel lined strainer to remove excess fat.
• 3 in a food processor or by hand chop the jalepeno, celery, onions, and green pepper.
• 4 (optional) spray the same skillet with non stick spray and cook the chopped veggies until tender.
• 5 add veggies, bacon, worcestershire sauce, mustard, salt, pepper and cheddar cheese to the ground turkey. mix well.
• 6 form into four patties.
• 7 cook in a skillet (about 6 minutes per side).
• 8 add cheese slice for the last three minutes.
• 9 serve on a toasted bun (no condiments needed).

Johnny Jalapeno's Ride Em Cowboy Corncakes

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1 (8 1/2 ounce) box jiffy corn muffin mix
• 1/2 cup bisquick
• 1 egg, beaten
• 3/4 cup 2% low-fat milk
• 8 slices extra lean bacon, cooked crisp and crumbled
• 1/4 cup chopped jalapeno (or to taste)
• 1 cup reduced-fat cheddar cheese (shredded)
• 1/4 cup butter, softened to room temperature
• 1/2 cup picante sauce (pace)
• 1/2 cup light sour cream
• 1/2 cup sugar-free maple syrup

Recipe

• 1 batter: mix all batter ingredients well (you should have about 2 cups).
• 2 heat griddle to medium and grease lightly (or use spray butter). pour 1/4 cup of batter onto hot griddle to total 8 pancakes (do in batches if necessary).
• 3 top each equally with bacon, jalapenos, and cheddar. when bubbles begin to appear on the edges of the cakes (about 1-2 minutes and making sure the bottom is thoroughly cooked), carefully flip them over and cook the other side (about 1-2 minutes). do not pat down the pancakes!
• 4 flip cakes topping side up onto serving plates. top each with the butter, picante, & sour cream. drizzle lightly with maple syrup, and serve.

Green Jalapeno And Tomatillo Chicken Enchiladas

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 roasted store brought chicken (shredded)
• 28 ounces canned cooked tomatillos (preffer la costena)
• 4 ounces canned chopped jalapenos
• 1 whole fresh jalapeno (cut in half and seeded)
• 10 tortillas
• 1/2 cup mexican crema (or crema salvadorena or hondurena)
• 1 cup crumbled queso fresco (mexican)
• 1/4 cup cooking oil
• salt

Recipe

• 1 heat the cooking oil in a small frying pan. slide the torillas thru with a spatula (one by one) quickly for about 2-3 secs on each side. what you are trying to accomplish with this is for the tortillas to become soft and pliable. be careful not to harden them by leaving them too long in the oil. place on a paper towel to drain.
• 2 open the can of tomatillos and drain. in a blender add the tomatillos and cleaned jalapeno. blend for about 3 minute or until everything is thoroughly mixed. preheat oven to 375°f.
• 3 in a medium pot, add the tomatillo mix and stir under medium heat for about 3 minutes. add salt to taste. turn stove off. stir in only 1/4 cup of the crema. reserve 1/2 of this sauce and set aside.
• 4 open and drain can of jalapenos and mix with the shredded chicken. at this point, add the reserved tomatillo mixture to chicken and combine by mixing together.
• 5 in a baking sheet, start making enchiladas by adding 2 table spoons of chicken mixture to middle of tortilla and roll. do this with all the tortillas.place all the enchiladas side by side in the baking pan.
• 6 pour the remaining tomatillo mixture on top of the enchiladas. place enchiladas in oven and heat thru for about 5-7 minute.
• 7 in a small ziploc bag, place the remaining crema. make a medium-small opening at one corner, in order to squeeze cream thru corner.
• 8 once enchiladas are heated thru, drizzle crema on top of enchildas in wide and long zig zag motion. add crumbled queso fresco on top of enchiladas and serve with rice and refried beans.

Johnny Jalapeno's 'jumpin Wagon Wheels!' Macaroni And Cheese

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 16 ounces large sized elbow macaroni noodles (or wagon wheels shape)
• 8 tablespoons butter, melted
• 2 cups half & half light cream (or milk)
• 1 1/2 cups shredded low-fat cheddar cheese
• 1 cup shredded gouda cheese
• 4 ounces cream cheese
• 1 tablespoon habanero sauce (or hot pepper sauce)
• 1 teaspoon mustard powder
• kosher salt, to taste
• black pepper, to taste
• 1 cup light sour cream
• 2 eggs, lightly beaten
• 2 cups cooked lean ham, cubed
• 2 -3 tablespoons chopped jalapeno peppers (to your firey desire)
• 4 slices bacon, raw and cut into 1-inch squares
• 1/2 cup breadcrumbs
• 1/4 parmesan cheese
• 2 roma tomatoes, sliced thin (or plum tomatoes)

Recipe

• 1 macaroni: cook macaroni according to package and drain well. pour into a cast iron dutch oven (or crock pot), stir melted butter into the hot pasta and set aside.
• 2 cheese sauce: heat milk in a 2 quart sauce pan over medium heat until warmed. add the cheeses, stirring gently until melted. season to taste with habanero sauce, dry mustard, salt, and black pepper.
• 3 remove from heat and fold in the sour cream. slowly add the beaten eggs while wisking to incorporate. mix in the chopped ham and jalapenos.
• 4 assembly: pour the cheese sauce over the pasta (the macaroni will be soupy at this point, but it will absorb as it bakes).  note: dish can be covered and refrigerated for up to 2 days at this point.
• 5 bake: preheat oven to 350°f place bacon pieces over the top. in a small bowl, combine bread crumbs and parmesan cheese. sprinkle over top of macaroni and bacon.
• 6 bake approximately 30 minutes (longer if refrigerated) until hot. remove from oven and place tomatoes over top to resemble wagon wheels and sprinkle with a bit more black pepper if desired. place back in the oven for 5-10 more minutes. you can turn the oven off and keep warm for a little while til ready to serve.

Emeril"s Devilish Eggs

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 12 eggs, hard boiled
• 1/2 cup mayonnaise
• 1 tablespoon creole mustard, plus
• 2 teaspoons creole mustard
• 1 tablespoon minced pickled jalapeno pepper, plus
• 1 teaspoon minced pickled jalapeno pepper
• 2 teaspoons emeril's original essence or 2 teaspoons creole seasoning
• 1/2 teaspoon cayenne seasoning
• 1/2 teaspoon red pepper sauce
• 1/4 teaspoon paprika

Recipe

• 1 peel eggs and slice in half lengthwise. carefully remove the yolks from the eggs. push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, creole mustard, jalapenos, creole seasoning or essence, cayenne pepper, and red pepper sauce. mix together. spoon into the egg halves.
• 2 refrigerate for at least 1 hour. before serving, sprinkle with paprika.

Indonesian Beef Dish

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• 2 -3 lbs beef chuck steaks, cubed about 11/2in by 11/2 in
• 2 tablespoons canola oil, divided
• 1 onion, chopped about the same size as you cube the beef
• 2 -6 red jalapeno chiles, stems removed
• 2 roma tomatoes, cut in half
• 6 garlic cloves
• 4 cups coconut milk (2 cans is what i use-light or regular both work as well)
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1 pinch salt
• 3 tablespoons ketjap manis

Recipe

• 1 for the sauce put the peeled garlic, roma tomatos, jalapenos and 1 can of coconut milk into a blender and puree til smooth. set aside.
• 2 in a large heavy bottomed pot heat 1 t oil over med-hi heat and saute the onion til soft about 4 mins and add a pinch of salt. remove the onion a put to the side.
• 3 put the pot back onto to the heat and turn up a bit then add half the beef, browning it on all sides about 5 minutes. remove the beef and add the rest of the beef and do the same with it. when finished return the previously browned beef back to the pot and pour in the sauce as well as the other can of coconut milk and bring to a light simmer. at this point reduce the heat to a temp that allows the beef and sauce to simmer very gently.
• 4 add the 1 tsp of salt and the others spices as well as the ketjap manis.
• 5 you will need to stir now and again to keep the sauce from sticking and burning to the bottom.
• 6 about 40 mins in add the sauted onions.
• 7 this will take about a little over an hour to thicken into a thick sauce and tenderize the beef. i have had it even take a bit longer.
• 8 when finished the dish will be a much darker color and have a much thicker sauce than when you began preparing it. taste sauce and adjust seasonings-add extra ketjap manis and/or salt if needed.
• 9 serve it over your favorite rice. i often top mine with chopped cilantro and a scoop of plain yougurt-but my sister in law doesn't.
• 10 enjoy and god bless!

Johnny Jalapeno's Thieving Bandit Chili

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 6 ounces bacon, cut up in small pieces (use scissors works great)
• 2 lbs ground beef
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 (14 ounce) cans bush's chili beans, undrained (or kidney beans)
• 1 (14 ounce) can diced tomatoes (or rotel)
• 0.5 (7 1/2 ounce) can chipotle chiles in adobo, chopped fine (for super fiery chili)
• 1 tablespoon chopped jalapeno pepper (for a milder chili)
• 6 ounces tomato paste
• 3 cups beef broth
• 1 tablespoon cayenne pepper
• 1 tablespoon chili powder
• 1 tablespoon paprika (smoked is best)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon molasses
• 1 teaspoon hot sauce (your favorite)
• sour cream
• shredded cheese
• tortilla chips
• cornbread

Recipe

• 1 over medium heat, brown bacon in a large dutch oven until crisp. add beef, onions, and garlic. cook, stirring occasionally, until beef is cooked through.
• 2 add remaining ingredients and stir. reduce heat to low and cook uncovered for 2-3 hrs, stirring occasionally, until thickened to your liking.
• 3 alternatively, you can let simmer for 1 hr, then let cool, refrigerate overnight and finish cooking the next day.

Kickin' Sweet Potato Koftas With Mango Raita

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 medium sweet potatoes (about 1 lb)
• 1/2 cup red lentil, dry (about 1 1/4 cup prepared)
• 1/4 cup minced dates
• 1/4 cup toasted coconut, finely chopped (you want the coconut to match the size of the other minced ingredients, so chop very finely)
• 2 tablespoons minced garlic
• 2 tablespoons fresh ginger, grated
• 2 tablespoons minced jalapeno peppers
• 1 teaspoon ground cumin
• 1/2 teaspoon toasted sesame seeds
• 2 tablespoons chopped cilantro
• 1 dash salt and pepper
• 2 tablespoons cornstarch
• 1/4 teaspoon baking powder
• 1/2 cup light coconut milk (optional)
• 3/4 cup mango chutney
• 1 tablespoon lime juice
• 1 cup plain yogurt
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 tablespoon black mustard seeds

Recipe

• 1 ***for the koftas***.
• 2 preheat oven to 400 degrees.
• 3 in a small pot, bring 1 1/2 cups of water to a boil; add the red lentils, cover and simmer for about 30 minutes or until the lentils are soft.
• 4 remove lentils from heat and cool.
• 5 peel sweet potatoes and dice them into 1/2 inch cubes.
• 6 in a medium pot, bring about 3 cups of water to a boil; add sweet potato (water should cover potato) and simmer until tender.
• 7 drain and mash.
• 8 allow mashed potatoes to cool.
• 9 combine cooled lentils and mashed sweet potato with the rest of the ingredients and mix thoroughly.
• 10 note: depending on the potatoes, it may be necessary to add a little water or coconut milk (1 tablespoon at a time) to the mixture if it is too dry to form into balls.
• 11 using a small scoop or a tablespoon, form 1 inch balls and bake 1 inch apart non-stick baking sheet for about 30 minutes.
• 12 the koftas will be golden and wonderfully fragrant.
• 13 ***forthe raita***.
• 14 heat oil in a small skillet over medium heat.
• 15 when oil is good and hot, add mustard seeds; stir and continue to cook them until they pop.
• 16 in a medium size bowl, combine all ingredients.
• 17 it's best to let this mixture rest for about 30 minutes in the refridgerator so the flavors can develop.

Bourbon Chicken, Canadian Style

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 lbs chicken, cut bite size (i prefer dark meat)
• 1 medium onion, thickly diced
• 1 small sweet red pepper, thickly diced
• 1/2 can pineapple chunk, with juice,about â¾ cup (you can use one of those fruit cups)
• 1/2 cup liquid honey
• 1/4 cup butter, melted
• 1/4 cup dijon mustard
• 2 -4 tablespoons curry powder (i use 4 hot)
• 1 tablespoon soy sauce or 1 tablespoon worcestershire sauce
• 1 teaspoon fresh grated ginger
• 1/4 teaspoon cayenne pepper (or a dash of favorite hot sauce or you can substitute with one jalapeno pepper, chunked and added wi)
• 1/4 cup canadian rye whisky (optional)
• salt and pepper
• 1/4 cup cilantro or 1/4 cup parsley (to garnish)

Recipe

• 1 place chicken, onion, and pepper (s) in a single layer in a large, lightly greased, ovenproof dish.
• 2 combine remaining ingredients, except cilantro, and pour evenly over chicken.
• 3 bake, uncovered, at 350f (180c) for 30 minutes, basting once.
• 4 stir and bake for another 20 minutes, or until pieces are cooked to your liking.
• 5 serve over cooked basmati or other rice.
• 6 garnish with cilantro.
• 7 note: this recipe will work with chicken pieces but the flavour won’t penetrate as well.

Chicken Enchilada Casserole

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken breast
• 8 ounces cream cheese
• 6 ounces green chilies, chopped
• 8 ounces cheddar cheese, shredded
• 1 jalapeno pepper, chopped

Recipe

• 1 bake chicken breasts @ 350 for 20 minutes then shred.
• 2 mix chicken and other ingredients in a casserole dish and bake @ 350 for 50 minutes.
• 3 yummy!

Chicken Salpicon

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 3 -4 chicken breasts (boiled, i prefer the preflavored uncooked mesquite flavored chicken breasts)
• 3 -6 jalapenos (chopped)
• 1 tomato (chopped)
• 1/2 onion (chopped)
• 1/4 cup cilantro (chopped)
• 1/2 cup vinegar
• 1/4 cup salad oil
• 1 teaspoon salt or 1 teaspoon seasoning salt
• 1 teaspoon pepper
• 3 avocados (chopped into bite size pieces)

Recipe

• 1 after boiling chicken allow to cool and cut into strips or bite size pieces.
• 2 combine all ingredients and mix well.
• 3 i like to serve the salpicon in a tortilla bowl, lined with lettuce.
• 4 this also makes a great salsa for eating on tortilla chips.

Johnny Jalapeno's Fire Dumpling Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 5 cups chicken broth (or stock)
• 2 tablespoons dried onion flakes
• 2 tablespoons parsley flakes
• 1 tablespoon dried celery flakes
• 1 tablespoon hot sauce (we use habanero sauce)
• 1/2 teaspoon garlic powder
• 1 cup cooked chicken, chopped (optional)
• 2 cups bisquick
• 2 -3 tablespoons chopped jalapenos
• 1/4 cup shredded monterey jack cheese (or cheddar) (optional)
• 1 teaspoon ground sage
• 1/2 teaspoon cayenne pepper
• 1/2-2/3 cup 2% low-fat milk

Recipe

• 1 to a medium saucepan over med-high heat, add water, chicken bullion, seasonings, and chicken if using. bring to a gentle boil.
• 2 meanwhile, mix all dumpling ingredients to form a thick dough.
• 3 when pot is ready, drop dumplings by heaping teaspoons into simmering liquid. do in batches, about 6 at a time. cook, turning occasionally, for 10-15 minutes, or until dough is cooked through. the soup will thicken up to a creamy sauce as the dumplings are simmering. serve up in a bowl and enjoy immediately.
• 4 note: as the liquid thickens from the batches of dumplings, simply add more water or chicken stock as needed.

Johnny Jalapeno's Hot And Sticky Chicken Wings

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• butter
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 2 -3 jalapenos, chopped
• 1/2 cup beer (or ale)
• 1 cup barbecue sauce
• 1/2 cup chili sauce (or habenero sauce)
• 1/2 cup apricot preserves
• 1/2 cup honey
• 1/4 cup brown sugar
• 2 tablespoons texas pete, sauce
• 1 tablespoon tabasco sauce
• 1 teaspoon ground chipolte pepper seasoning
• 2 cups vegetable oil
• 2 cups flour
• 2 tablespoons garlic powder
• 20 chicken wings, separated at joints and tips removed
• bleu cheese salad dressing

Recipe

• 1 sauce: heat butter in a medium saucepan. add onion, garlic and jalapeno peppers. saute' for 1-2 minutes.
• 2 add remaining sauce ingredients, heat to a boil, stirring occasionally. reduce heat and simmer 20 minutes or until thickened.
• 3 chicken: meanwhile, heat oil in deep fryer or dutch oven to 350°f to a plastic grocery bag, add flour and garlic powder.
• 4 when oil is ready, dredge chicken in flour mixture, shake off excess flour and place into hot oil. reduce temperature to medium, cover and fry for about 3-4 minutes. uncover, stir to turn chicken, and continue frying until golden and cooked through. note: do in batches, do not overcrowd chicken pieces.
• 5 using a strainer, remove chicken pieces and place immidiately into jj's hot sauce. toss to coat and serve with bleu cheese dressing and lots of napkins.

Crock Pot Cheesy Chili With Cauliflower

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1 -2 jalapeno pepper, minced
• 1 tablespoon cumin seed
• 1 tablespoon dried oregano leaves
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns, cracked
• 1 (19 ounce) can kidney beans, drained and rinsed or 1 cup dried bean, soaked overnight, cooked and drained
• 3 cups vegetable stock
• 3 cups cauliflower florets, cooked for 4 minutes in salted boiling water and drained
• 1 green bell pepper, cut into thin strips
• 2 cups shredded monterey jack cheese
• 4 ounces cream cheese, cut into 1/2 inch cubes
• 1 (4 1/2 ounce) can chopped mild green chilies (optional)
• finely chopped green onion, garnish (optional)
• finely chopped fresh cilantro, garnish (optional)

Recipe

• 1 in a skillet, heat oil over medium heat. add onions and cook until softened. add garlic, jalapeno pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. transfer mixture to slow cooker stoneware. add beans and stock and stir to combine.
• 2 cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling.
• 3 stir in cauliflower, green pepper, monterey jack cheese, and cream cheese and chilies, if using. cover and cook on high for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. ladle into bowls and garnish as desired. serves 6 to 8.
• 4 delicious & dependable slow cooker recipes.

Hot Red Pepper Salad

Total Time: 6 mins Preparation Time: 3 mins Cook Time: 3 mins

Ingredients

• Servings: 2
• 3 red bell peppers, diced
• 2 cloves minced garlic
• 4 slices american cheese, cut into fourths
• 3/4 cup canned whole kernel corn
• 2 tablespoons mayonnaise
• 2 jalapeno peppers, diced (seeded too, if you don't want extra heat)
• crushed tortilla chips
• salsa

Recipe

• 1 combine all ingredients well in a microwave safe container.
• 2 cover loosely with plastic wrap.
• 3 microwave on"high" until cheese is melting, about 2 minutes.
• 4 stir.
• 5 microwave 30 more seconds, stir again.
• 6 transfer mixture to serving dish and sprinkle with tortilla chips, garnish with a little salsa, guacamole, or sour cream.

Johnny Jalapeno's Pineapple, Cranberry, And Jalapeno Chutney

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

• 8 ounces crushed pineapple, well drained and patted dry with paper towels
• 8 ounces cranberry sauce (with berries if preferred)
• 2 tablespoons light brown sugar, firmly packed
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 2 jalapeno peppers, seeded and minced
• 1 shallot, chopped

Recipe

• 1 stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
• 2 reduce to low heat and simmer about 5 minutes till thickened.
• 3 remove from heat and stir in jalapenos and shallot. cover and chill until ready to serve.

Chicken Salad With Sweet & Spicy Lemon Ginger Dressing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup dark brown sugar
• 3 tablespoons pure maple syrup
• 1/3 cup fresh lemon juice, meyer
• 2/3 cup light olive oil
• 1 1/2 teaspoons dijon mustard
• 2 teaspoons garlic chives, chopped
• 1 1/2 tablespoons candied ginger, chopped
• 1 1/2 tablespoons candied lemon peel, chopped
• 1/2 teaspoon sea salt, coarse
• 1 -2 teaspoon jalapeno pepper, diced
• 4 cups romaine lettuce, baby
• 3 cups cooked chicken, chunks, skinned
• 1 red onion, sliced in rings
• 2 carrots, julienned
• 1 cup grape tomatoes, whole
• 1/4 cup golden raisin
• 1 apple, spartan, thinly sliced
• 1/2 cup pineapple chunk, fresh
• 1/4 cup green seedless grape, halved
• 1/8 cup macadamia nuts, halved & roasted

Recipe

• 1 into your electric blender add sugar, maple syrup, lemon juice, olive oil, mustard, garlic chives, candied ginger and candied lemon peel, sea salt and jalapeño pepper.
• 2 puree the mixture until smooth.
• 3 let the dressing sit at room temperature for at least 30 minutes.
• 4 place all the prepared salad ingredients into a large bowl, toss with dressing and enjoy.

Heirloom Tomato And Chili Preserves

Total Time: 17 mins Preparation Time: 7 mins Cook Time: 10 mins

Ingredients

• 1 cup small heirloom tomato, halfed
• 2 shallots, cut in to rings
• 1 -2 jalapenos or 1 scotch, bonnet- cut in to rings
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup olive oil
• 1 cup cider vinegar
• 1/4 cup sugar
• 2 1/2 tablespoons kosher salt
• 1/4 teaspoon allspice
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon mustard seeds

Recipe

• 1 in a clean jar, place tomatoes, shallots, chilies and set aside.
• 2 in a small skillet, add olive oil, garlic and ginger cook for 5 minutes over medium heat.
• 3 in small saucepan add the remaining ingredients and bring to a boil.
• 4 combine the olive oil and vinegar mixture and pour in to the jars with the vegetables.
• 5 allow to sit for 4 hours before refigerating.
• 6 **best if eaten the next day.

Kickin' Hot Grilled Veggies & Black Beans Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 large tomatoes, quartered
• 1 green bell pepper, cleaned & quartered
• 2 jalapenos, halved and seeded
• 4 green onions
• 3 garlic cloves, separated but unpeeled
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 3 -4 grinds fresh ground black pepper
• 1 (15 ounce) can black beans, drained (i used nature's basket organic)
• 1/8 teaspoon paprika, hot hungarian
• 1/8 teaspoon paprika, smoked spanish
• 1 lemon, juice only
• 1 teaspoon worcestershire sauce
• salt and pepper

Recipe

• 1 place perforated grilling pan on gas grill and preheat to to medium high. place prepared veggies (tomatoes, bell pepper, jalapenos, green onions and garlic) peel side down on grilling pan. set timer for five minutes and turn veggies once during this period.
• 2 remove veggies from grill and place on large sheet pan. coat with olive oil, salt and pepper and allow to slightly cool.
• 3 place black beans in medium size serving bowl and sprinkle with the two kinds of paprika. set aside.
• 4 when veggies are cool enough to handle, roughly chop and place in bowl with beans. mix in lemon juice and worcestershire and gently blend all ingredients. taste and add additional salt and pepper if desired.
• 5 salsa can be served room temperature or chilled.

Dad's Homemade Chili

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 lb sausage
• 3 jalapenos
• 3 (4 ounce) cans chopped green chilies
• 1 onion
• 2 (15 ounce) cans hot chili beans (typically use bushs best hot)
• 2 (15 ounce) cans mild chili beans (typically use bushs best mild)
• 1 (29 ounce) can tomato sauce
• butter
• chili powder (to taste)
• garlic (to taste)
• cumin (to taste)

Recipe

• 1 chop onion and jalapeno.
• 2 saute onion and jalapeno in butter.
• 3 while onion sautes brown the beef and sausage, drain.
• 4 to a large stock/soup pot over low heat add beans, green chilis, and tomatoes.
• 5 add onion and jalapeno when tender to pot and add meat when brown.
• 6 add chili powder, garlic, and cumin.
• 7 cook for approximately 45 minutes over low heat, stirring frequently.

Chow-chow

Total Time: 48 hrs 20 mins Preparation Time: 48 hrs Cook Time: 20 mins

Ingredients

• 2 gallons finely chopped green tomatoes (i threw in some red ones, too)
• 7 bell peppers (3 green, 2 red, 2 yellow)
• 1 head cabbage
• 1 head cauliflower
• 1 bunch celery (use the whole thing, including heart with leaves, just trim off a little of the root end)
• 6 large yellow onions (maybe 8 or 9 medium ones?)
• 2 1/2 quarts cider vinegar
• 2 cups sugar
• 1 cup brown sugar
• 8 fresh hot peppers (serrano, cayenne, jalapeno or tabasco)
• 1 1/4 cups canning & pickling salt
• 1 (4 ounce) jar prepared horseradish
• 8 large heads of garlic, separated & peeled
• 4 tablespoons turmeric
• 3 tablespoons ground mustard
• 3 tablespoons ground allspice
• 3 tablespoons ground cloves
• 4 teaspoons ground ginger

Recipe

• 1 add 1 cup of the salt to the chopped tomatoes in a very large plastic or glass bowl (must be non-reactive, not metal). mix well & let stand overnight. this might be a good time to clean the remaining vegetables. thoroughly wash them, removing cores and seeds from peppers, leaves & core from cauliflower and any other undesirable parts. then thoroughly drain the water off them and store them covered in the fridge until ready to use.
• 2 next day: drain the tomatoes and place in a large, non-reactive stock-pot but don't turn on the heat yet. (the only one i could think of was the kind coated with enamel, so i went out an got a huge one).
• 3 either get out your food processor, or a nice big sharp chef's knife because you need to finely chop the remaining vegetables (bell peppers, cabbage, cauliflower, celery, onions, hot peppers, garlic). add all to to the stock pot with the tomatoes.
• 4 add vinegar, remaining 1/4 cup salt, horseradish, spices.
• 5 slowly bring to a boil, and simmer about 10 minutes or until onions are getting tender.
• 6 pack into freshly cleaned & hot canning jars leaving 1/4 to 1/2 inch headspace (depending on jar size) place lids on and screw the rings on.
• 7 process in a hot water bath for 15 minutes by submerging over the tops in a deep pot of hot (almost boiling) water on the stove for 15 minutes. remove from the pot and let cool and seal.
• 8 my personal critique:.
• 9 i like more onions, like say, double this amount. i'd also just as soon use 2 heads of cabbage as 1 cabbage & 1 cauliflower but that's just me. the cider vinegar could just as easily be vinegar, and the sugar could also be all brown or all . obviously any changes would make a difference in flavor but not enough for me to care. and the spices, i thought some were overdone, mainly the turmeric, allspice and cloves. if i did it again i'd choose to still add them but reduce their amounts to 1/2. conversely, i think there could be more ginger & ground mustard -- maybe double them? (read next year's critique.) and lastly, i think we should have added ground black pepper. many of the recipes called for it, and frankly i think we just forgot. seems like the recipes call for about 1 tablespoon per gallon of chopped veggies. see you next year!

Double Cheese Nachos

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 lb ground beef
• 1 onion, chopped
• 1 garlic clove, minced
• 0.5 (300 g) bag tortilla chips
• 1/2 cup cheddar cheese
• 1/2 cup monterey jack cheese
• 1/2 green pepper, diced and seeded
• 1/2 jalapeno pepper, sliced into rounds
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 small tomato, chopped
• 1/2 cup sour cream
• 1/4 teaspoon salt

Recipe

• 1 cook ground beef with minced onion, green peppers and garlic for 15 mins and break up meat into chunks.
• 2 add cumin, chili powder and salt.
• 3 on a baking dish put a layer of tortilla chips, then some beef mixture, then the cheese; repeat once.
• 4 add the sliced jalapeno pepper rounds.
• 5 bake in 350 oven set on broil for 5 mins or until cheese melts.
• 6 take out of oven and add chopped tomatoes. enjoy!

Johnny Jalapeno's Cast-iron Blueberry Pie

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 pie crusts, unbaked (ready made or recommened pie crust 101)
• 1/2 cup sugar (depending on how sweet you like it)
• 2 tablespoons all-purpose flour
• 1 tablespoon grated lemon peel
• 1/2 teaspoon mace (or cinnamon or nutmeg)
• 1 pinch kosher salt
• 4 cups fresh blueberries
• 2 tablespoons butter, cut up in small pieces
• 1 tablespoon sugar

Recipe

• 1 preheat oven to 400 degrees f. place one of the pie crusts in bottom of 10" cast-iron skillet, spreading it gently to cover the bottom and up the sides of the pan.
• 2 in a large bowl or pan, blend sugar, flour, lemon peel, mace, and salt together in a bowl. add blueberries and blend well to incorporate, mashing some of the blueberries. add the blueberry mixture into the bottom crust, spreading evenly. dot with butter.
• 3 place top crust over top of blueberries. carefully lift away a portion of the bottom crust away from the pan and tuck top crust between pan and bottom crust. repeat until you've gone all way around the pan to seal the crust. cut 3-6 small slits to vent (we cut as many slices as we want from the pie, sort of like pre-slicing it that way). bake approximately 30 minutes.
• 4 remove pie from oven and sprinkle the top with sugar and if neccesary, line the outside edge of the pie crust with aluminum foil to avoid burning the crust.
• 5 place back into oven and bake for an additional 15 minutes or until berry juice is bubbling from the slits and crust is golden brown. remove from oven and let pie cool completely before serving.

Johnny Jalapeno's Mexican Cheesebake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 3 (8 ounce) packages reduced-fat cream cheese, room temperature
• 1/2 cup mexican blend cheese, shredded
• 1/2 cup sour cream
• 1/2 cup picante sauce (or salsa)
• 2 eggs, beaten
• 2 jalapeno peppers, chopped
• 1 (2 ounce) envelope taco seasoning
• 2 cups sour cream
• 1 green onion, chopped
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• 1/2 teaspoon lime juice (or lemon juice)
• corn chips (frito lay scoops)

Recipe

• 1 preheat oven to 350°f place a pan of water about 1" deep on the bottom rack of your oven. to a 9" sprinform pan, coat with cold butter, being sure to seal the inside bottom (like calk). place parchment paper to fit on bottom and around the side of the pan. place in fridge to keep cool while making the filling.
• 2 filling: to a stand mixer, beat cream cheese until smooth. add remaining filling ingredients and continue beating until mixed well and smooth.
• 3 pour batter into the springform pan. bake for 25 minutes or until center is just about set.
• 4 cool on a wire rack for about 30 minutes. then refrigerate for at least 4 hours but overnight is best. when ready to serve, remove sides of pan and continue with topping.
• 5 topping: (make just before serving) spread sour cream over top and sides. in a medium bowl, mix remaining topping ingredients. sprinkle over top. serve with scoops corn chips (or tostitos, or doritos).

Kickin' Chicken Soup

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 3 cups low sodium chicken broth
• 4 ounces cooked chicken breasts, shredded
• 1 (14 ounce) can diced tomatoes, undrained
• 1/2 cup canned corn kernel
• 1 small onion, chopped
• 1 tablespoon fresh jalapeno pepper, chopped
• 1 tablespoon lime juice
• 1 tablespoon taco seasoning mix
• 1 teaspoon instant minced garlic
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder

Recipe

• 1 in a medium pot sprayed with nonstick spray, cook onions, garlic,seasoning, and spices over medium heat until onions soften, 3 to 5 minutes
• 2 add chicken broth and bring to a boil. then reduce heat to low and simmer for 10 minutes.
• 3 add the corn and tomatoes, and continue to cook for 5 minutes.
• 4 add chicken,jalapeno, and lime juice. stir for 3minutes to thoroughly blend flavors. simmer for about 20 to 30 minutes.

Johnny Jalapeno's Chicken Enchiladas With Cilantro

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 cups cooked chicken breasts
• 2 garlic cloves, chopped
• 3 -4 jalapenos, seeded and chopped
• 2 green onions, chopped
• 1 tablespoon cumin (or to taste)
• 4 ounces cream cheese, softened
• 2/3 cup sour cream
• 6 large flour tortillas (or 12 small)
• 2 cups mexican blend cheese, shredded divided
• 1 1/2 cups red enchilada sauce
• 1 cup pace picante sauce
• 1/2 cup heavy cream
• 1/2 cup fresh cilantro, chopped
• sour cream, to garnish

Recipe

• 1 preheat oven to 350°f spray a 9x13 baking dish with nonstick cooking spray. set aside.
• 2 filling: heat butter and oil in a saucepan over medium heat. add chicken, garlic, jalapenos, and green onion. sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
• 3 add the cream cheese, stirring to incorporate until melted. stir in sour cream, season with salt and pepper. remove from heat.
• 4 enchiladas: to each tortilla, place some of the chicken mixture, then sprinkle with some mexican cheese blend (about 2 tbsp inside each enchilada). roll up and place seam side down into the baking dish. repeat with remaining tortillas.
• 5 to the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. bring to a simmer then pour over top of the enchiladas. sprinkle with cilantro followed with remaining shredded cheese. bake for 40 minutes until heated thru.
• 6 let rest 5-10 minutes to set. serve with a dollop of additional sour cream if desired.

Black And And Red All Over Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (11 ounce) can shoepeg corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can chili-style diced tomatoes, undrained
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Recipe

• 1 combine all ingredients in a large suacepan.
• 2 cook over medium heat, stirring occasionally, until heated through.
• 3 add more"heat" if desired with jalapenos or hot sauce.

Johnny Jalapeno's Fiesta Wraps

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/4 cup apricot preserves
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 teaspoons hot sauce (texas pete or your favorite to taste)
• 1/4 teaspoon cumin
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 (14 ounce) can whole kernel corn (canned or frozen thawed)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 large jalapeno, chopped (or to taste)
• 2 green onions, chopped (both green and parts)
• 2 mangoes, peeled and diced
• 1 avocado, peeled and diced (optional)
• 1/2 cup fresh cilantro, chopped
• 1 lime, juice of
• 8 flour tortillas, warmed
• 1 cup chicken breast, cooked and shredded (optional)

Recipe

• 1 sauce: combine all ingredients in small bowl. cover and refrigerate. (best if chilled for at least an hour).
• 2 veggie mix: heat oil in a large nonstick pan over medium heat. add the bell pepper and saute' for about 5 minutes.
• 3 add the corn, beans, jalapenos, and green onions, stirring well. reduce heat to low & simmer about 5 minutes to heat through.
• 4 remove from heat and add mango, avocado (if using), cilantro, and lime juice. gently toss or stir to combine.
• 5 assembly: to each flour tortilla, spread some sauce, (and the chicken if using), then the veggie mixture. wrap up burrito style and enjoy.

Johnny Jalapeno's Chicken Tortilla Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3 chicken breasts, cut up into small cubes
• 1/2 cup chopped cilantro
• 6 corn tortillas, cut into wedges
• 4 cups chicken stock
• 2 (14 ounce) cans rotel tomatoes
• 1 (7 ounce) can chipotle chiles in adobo (chop up the peppers)
• 1 tablespoon chopped jalapeno
• 1 bay leaf
• 2 tablespoons ground cumin
• 1 teaspoon chili powder, to taste
• 1 teaspoon black pepper, to taste
• 1/2 teaspoon cayenne pepper, to taste
• 1/2 teaspoon salt, to taste
• 1 (15 ounce) can black beans, drained and rinsed well
• 1 (15 ounce) can whole kernel corn, drained
• 1 cup cooked rice (optional)
• 1 1/2 cups shredded monterey jack cheese
• 1 avocado, sliced
• 1/2 cup sour cream
• corn chips, tostitos (or more tortilla wedges)

Recipe

• 1 in dutch oven, heat the oil over medium heat. add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
• 2 add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
• 3 add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
• 4 reduce heat, and add seasonings, beans and corn (and rice if using). let simmer for 10 minutes. remove bay leaf and serve with garnishes.

Mussels With Smoky Bacon, Lime, And Cilantro

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 200 g lean bacon
• 2 large shallots, thinly sliced
• 1 large jalapeno, thinly sliced into rings, seeds removed
• salt & freshly ground black pepper
• 14 ounces plum tomatoes, drained and finely chopped or 1/2 lb of fresh plum tomato, finely chopped
• 1/2 cup dry wine
• 2 tablespoons ketchup
• 3 1/2 lbs mussels, scrubbed and debearded
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons unsalted butter

Recipe

• 1 cook the bacon in a large, heavy pan over medium heat until crisp, about 8 minutes. pour off all but two tablespoons of the fat. add the shallots and jalapeno, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 4 minutes. add the tomatoes and cook for 3 minutes. add the wine and ketchup and simmer until reduced by half, about 4 minutes.
• 2 increase the heat to high and add the mussels. cover and cook, shaking the pan a few times until the mussels open, about 5 minutes.
• 3 with a slotted spoon, transfer the mussels to four large shallow bowls. off heat, stir in the lime juice, cilantro, and butter. ladle the sauce over the mussels.

Gracie's Green Chile Stew

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb ground chuck (lean)
• 1 cup yellow sweet onion, finely-diced
• 16 ounces canned diced green chiles (4 4-oz cans)
• 3 small potatoes, diced in small pieces
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon sugar
• 1 (15 ounce) can diced tomatoes
• 3 cups water
• 1 jalapeno pepper, chopped (optional)

Recipe

• 1 brown meat in large pot.
• 2 add chopped onion, green chiles and tomatoes.
• 3 add garlic powder, salt, pepper & sugar.
• 4 stir well and simmer on low for about 10 minutes.
• 5 add tomatoes, potatoes and water.
• 6 cover and simmer for at least 30 minutes.
• 7 note: if you want a "hotter" stew, add some chopped jalapeno or habanero peppers, to your taste.

Green Curry Paste

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• 8 small fresh green chilies (such as jalapenos, or serranos)
• 2 tablespoons minced lemongrass, bulb or 1 tablespoon lemon, zest of
• 2 tablespoons chopped fresh cilantro leaves
• 1 large shallots, minced or 1/2 small mild onion
• 2 cloves garlic, minced
• 1 teaspoon fresh shredded gingerroot
• lime zest (a few slivers)
• 1 teaspoon coriander seed
• 1/2 teaspoon caraway seed
• 10 peppercorns
• 1 teaspoon salt

Recipe

• 1 in a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes.
• 2 transfer to a blender or food processor, and process to a thick paste, adding some water if necessary.
• 3 this paste stays fresh for about a month in a covered container in your refrigerator.

Em's Easy Tortilla Soup

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 cups chicken, cooked and shredded
• 6 cups chicken stock
• 1/2 large onions or 1 small onion, diced
• 2 (10 ounce) cans rotel
• 15 ounces tomato sauce
• 15 ounces diced tomatoes
• 1/4 cup cilantro, chopped
• 1/2-1 jalapeno, roasted and chopped
• 3 -4 garlic cloves, minced
• 6 corn tortillas, ripped into small pieces
• 1 teaspoon tapatio or chalula hot sauce
• 1 teaspoon habanero sauce (omit for milder soup)
• 1 1/2 tablespoons chili powder
• 2 teaspoons black pepper
• 2 teaspoons cumin
• 1 teaspoon salt (or to taste)
• monterey jack cheese
• avocado
• lime wedge
• tortilla chips
• pickled jalapeno pepper
• sour cream

Recipe

• 1 roast the jalapeno in the microwave for 1 ½-2 mins or until wrinkled and soft. to make it less spicy you can seed and devein before you dice it.
• 2 stovetop method:.
• 3 throw everything (except garnish) into a soup pot, cover and turn on med-low.
• 4 cook, stirring occasionally for 1-3 hours.
• 5 the longer if cooks the yummier it gets.
• 6 crockpot method:.
• 7 throw everything (except garnish) in a crockpot.
• 8 cook on low for 8-10hrs or on high for 5-6hrs.
• 9 serve with garnish.

Cabbage

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 cabbage
• 3 tablespoons butter
• 3 tablespoons bacon fat
• 1 jalapeno
• 2 cups water
• salt
• pepper

Recipe

• 1 in a large pot, melt bacon fat over medium heat.
• 2 cut up and add jalapenos.
• 3 once jalapenos are softened, add water and bring to boil.
• 4 cut the cabbage in quarters, wash well and remove the stems with a sharp knife.
• 5 plunge the cabbage into the boiling water, cover the pan only until the water returns to the boil, which must be as fast as possible.
• 6 remove the lid and let the cabbage cook gently until just tender and still a vibrant green.
• 7 drain in a large colander,.
• 8 return to the pot. smother with butter, salt, and pepper and stir over a very low heat for 5 minutes. serve hot.
• 9 enjoy!

Christa's Sneak Up & Bite Cha Chili

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 20
• 3 lbs chili-style ground beef
• 2 cups coarsely chopped onions
• 1 bunch fresh parsley, minced
• 4 cloves garlic, minced
• 1 tablespoon salt
• 2 jalapenos, minced w/ seeds (or to taste)
• 4 red serranos, minced w/ seeds (or to taste)
• 2 cups bell peppers, chopped fine
• 2 celery ribs, chopped fine
• 1 tablespoon sugar
• 1/2 cup beef bouillon granules
• 1/3 cup chili powder
• 1/2 cup paprika
• 1 tablespoon black pepper (or to taste)
• 1 tablespoon cayenne pepper (or to taste)
• 1 1/2 tablespoons pepper (or to taste)
• 2 teaspoons ground coriander
• 2 (6 ounce) cans tomato paste
• 1 can refried beans
• 2 -4 cups water

Recipe

• 1 brown meat with garlic, onion& salt in a large pot.
• 2 add parsley, jalapeno& serranos.
• 3 stir.
• 4 add dried spices/boullion and stir well.
• 5 mix in tomato paste and water.
• 6 simmer for several minutes then stir in the can of refried beans (if there are any whole beans, run beans through a food processor or blender so none appear present in the chili).
• 7 continue to simmer for 30-45 minutes.

Johnny Jalapeno's Mexican Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup long grain rice
• 2 1/2 cups chicken broth
• 1/4 cup tomato paste
• 1/8 teaspoon hot sauce, to taste
• 2 -3 tablespoons bacon grease
• 1 onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 2 garlic cloves, minced

Recipe

• 1 note: this step is important as it removes the starch from the rice so it will not stick. --- place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1-2 minutes, stirring with your (clean) fingers or shaking rice around in the strainer. shake afterwards also to remove excess water/moisture. set aside.
• 2 in a large measuring cup or bowl, whisk the broth and tomato paste (and hot sauce if using) to incorporate. set aside.
• 3 heat grease/oil over medium high heat in a dutch oven (or heavy pot). add rice and stir until rice is translucent, about 3-5 minutes.
• 4 add the onion, jalapeno, and garlic. saute' for 1-2 minutes until onion is translucent. stir the broth/paste mixture into the rice. increase heat to medium high, and bring to a boil.
• 5 once it begins to boil, give a final stir and reduce heat to low, cover pot and simmer 20 minutes.do not remove lid. remove from heat and let sit for an additional 5 minutes still covered.
• 6 remove lid and stir, fluffing rice. note: if you have little browned crispy rice at the bottom of the pan (not burnt), this is considered a delicacy in mexico, so don't fight over it!

Johnny Carino's Pepper Jack Crab Fondue - Copycat

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup melted butter
• 3 cups heavy cream
• 3 lbs monterey jack pepper cheese
• diced tomato
• jalapeno
• garlic
• red onion
• basil

Recipe

• 1 into a warm saute pan combine all 3 ingredients and allow cheese to melt into a smooth mixture.
• 2 hold cold in the fridge or plate and serve.
• 3 brush sliced bread with melted butter and a dash of garlic salt.
• 4 brown for 5-7 minutes in an oven, make sure it is crispy.
• 5 dice tomatoes, jalapenos, garlic, red onions, basil.
• 6 combine into a mixing bowl and place on top as a garnish or toss into the fondue. top the entire dish with parmesan cheese.

Bountiful Baked Burritos

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 chicken breasts, cubed
• 1 (16 ounce) can diced tomatoes (i like the ones with jalapenos in them)
• 1 (16 ounce) can corn
• 1 (16 ounce) can black beans
• 1 (2 ounce) can black olives
• 1/4 cup sour cream
• jalapeno
• cilantro
• 6 burrito-size flour tortillas
• 1/4 cup salsa
• 1 (16 ounce) package shredded cheese

Recipe

• 1 in a large sized skillet, cook chicken.
• 2 open cans and drain all items except the tomatoes.
• 3 after chicken is cooked, add tomatoes, corn, beans, olives, jalapenos, cilantro, ¼ cup salsa, and ¼ cup sour cream.
• 4 mix so sour cream is dispersed and let simmer for 10 minutes or until ingredients are heated thoroughly.
• 5 then w/ a slotted spoon, divide skillet mixture and cheese into 6 burrito tortillas. wrap burritos, and place into a 13â€? x 9â€? baking dish sprayed with cooking spray.
• 6 pour remaining liquid from skillet over burritos, top with cheese.
• 7 bake in a 350 degree oven for 20 minutes or until cheese is melted and tortillas have crisped up a bit.
• 8 serve and enjoy!

Black Bean & Rice Enchiladas (inexpensive Vegetarian Cuisine

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 teaspoon olive oil
• 1/2 cup onion, chopped
• 2 (8 ounce) frozen mixed peppers, strips (or use fresh. about 2 large peppers, sliced into strips)
• 1 (15 ounce) can reduced sodium black beans, drained and rinsed
• 1/2 teaspoon ground turkish cumin
• 1/2 teaspoon chili powder (they recommend salt-free chili powder)
• 1/2 teaspoon ground red pepper
• 2 cups whole grain rice, cooked (they recommend uncle ben's ready rice)
• 2 teaspoons fresh cilantro, chopped
• 2 teaspoons fresh lime juice (or bottled)
• 8 whole wheat tortillas (8 inch tortillas)
• 3/4 cup green enchilada sauce
• 1/2 cup reduced-fat sharp cheddar cheese, shredded
• salsa
• nonfat greek yogurt (or sour cream)
• sliced fresh jalapeno
• chopped fresh tomato

Recipe

• 1 preheat oven to 350.
• 2 add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
• 3 add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
• 4 remove from heat and stir in cilantro and lime juice; set aside.
• 5 spray bottom of baking dish with cooking spray.
• 6 spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. repeat with remaining tortillas.
• 7 pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
• 8 remove from oven, uncover and top with shredded cheddar cheese.
• 9 bake 5 minutes longer, or until cheese has melted.
• 10 serve with optional garnishes.

Green Enchilada Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 16 ounces tomatillos, chopped (goya canned crushed ok)
• 4 ounces poblano chiles, roasted & chopped (anaheim or canned diced ok)
• 2 ounces jalapenos, chopped (from can or jar)
• 1 1/2 cups yellow onions, chopped
• 1 cup tomato, chopped
• 6 teaspoons garlic, chopped
• 3 cups chicken broth (better than boullion or other low sodium)
• 2 tablespoons olive oil
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt

Recipe

• 1 roast the poblano chili. if you have a gas stove or want to use your gas grill, the chili can be placed over the fire. turn as each side becomes dark. if you only have electric, put a cast iron skillet on a rather high setting. it takes longer in the skillet. remove the stem and seeds. remove paper and stem from tomatillo.
• 2 the easiest way to chop all the ingredients that need chopping is to just run them through the food processor til nice and small. there is no need to clean the bowl between ingredients.
• 3 in a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
• 4 add the broth, tomatillos, cumin, chili powder, chilies and jalapenos. bring to a boil.
• 5 reduce heat to a simmer and cover. continue cooking until the tomatillos are soft.
• 6 only if your sauce is very chunky, cool until room temperature and using a blender of food processer, blend until smooth. if you used a food processor in step #1, this is probably not necessary.

Em's Mexican Shredded Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 -4 boneless skinless chicken breasts
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tomato, chopped
• 1 jalapeno, minced (optional)
• 8 ounces lager beer

Recipe

• 1 heat 1 tbs olive oil in a sauté pan on medium heat. add the onion and jalapeno if using and cook until starting to soften (4-5mins).
• 2 add the garlic and the dried seasonings. cook 1 more minute.
• 3 add the tomato and beer and lay the chicken breasts on top of everything. cover with a lid and cook for 7 minutes.
• 4 uncover and flip the chicken breasts. cook for 7 more minutes. remove from heat, uncover and let the chicken breasts cool enough to handle.
• 5 shred the chicken with your fingers and add back to the juices in the pan.
• 6 stir it all up so that the chicken soaks up the liquid.
• 7 you can heat it back up if you’re using for tacos or leave it cool if you’re stuffing enchiladas or tamales.

Chicken Diet Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 skinless chicken breast halves, with bone in
• 2 -3 large leeks, green and parts, cleaned thoroughly, and then chopped
• 5 -6 stalks celery, cleaned and chopped
• 2 garlic cloves, smashed and chopped
• 2 tablespoons fresh gingerroot, not chopped (one large slice)
• 2 -4 dashes hot sauce (i like crystal, it's mild yet flavorful)
• 1 -2 tablespoon salt
• thinly sliced jalapeno
• cilantro
• sesame oil (the toasted, fragrant variety)
• hot chili oil
• salt
• cooked rice (i prefer a blend of brown and wild rice)

Recipe

• 1 put all the soup ingredients into a large 8-10 quart pot of water and bring to a boil.
• 2 turn the heat down to medium-low and simmer for an hour our so until the chicken is tender and falling off the bone.
• 3 remove the chicken and let it cool so you can handle it to remove the bones.
• 4 shred the chicken and return to the pot.
• 5 bring to a boil again, and then turn down on a very low simmer.
• 6 the longer it simmers, the tastier it becomes.
• 7 just ladle some of the soup into a bowl, add a few scoops of rice and top with garnishes to taste.
• 8 this is just a basic recipe and has room for many tasty variables.
• 9 sometimes i garnish with cumin, or toasted mustard seed and a sprinkle of curry powder--whatever i'm craving.
• 10 basically, the soup is very low in fat and if you use the brown and wild rice, it is low in gluten.
• 11 eat it exclusively for a day or two and you will notice a flatter belly and feel healthy and energized.
• 12 i keep a pot going on the back of the stove all the time so my family always has a nice healthy snack or quick meal on hand.

Johnny Jalapeno's Ranchero Breakfast Wrap

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tomatoes, chopped
• 1 -2 jalapeno, seeded and chopped
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon fresh oregano, chopped
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 4 corn tortillas (or flour)
• 1 cup shredded iceberg lettuce
• 1/4 cup reduced-fat monterey jack cheese, shredded
• 4 eggs, cooked sunny side up (or over light)

Recipe

• 1 in a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. if sauce appears too thick, dilute with up to 1/2 cup water.
• 2 ladle half of sauce into a food processor or blender and puree. combine back with remaining half of sauce and serve warm.
• 3 in corn tortilla layer iceberg lettuce, jack cheese, sunny-side up eggs. top with ranchero sauce.

Johnny Jalapeno's Round-em Up Dipping Sauce (and Ham Glaze)

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1/4 cup water
• 1 tablespoon cornstarch
• 8 ounces crushed pineapple, juice and all
• 1/2 cup maraschino cherry (plus 2 tbsp of the juice)
• 1/4 cup honey
• 2 -3 jalapenos, chopped (to taste)
• 2 tablespoons raisins
• 1/4 teaspoon ground ginger

Recipe

• 1 dipping sauce: to a medium saucepan mix water and cornstarch until cornstarch is dissolved. place on burner over medium low heat and add remaining sauce ingredients.
• 2 let simmer 20-30 minutes, stirring occasionally until thickened. let cool slightly and place in a food processor or use an emulsion blender to get a smooth consistency.
• 3 serve warm or cold for a meat or vegetable platter. as a glaze for grilling, simply brush on the last few minutes of grill time. for a roast chicken or turkey (whole or parts), follow glazing directions for ham.
• 4 baked ham: preheat oven to 325°f using a sharp knife, score a 3 lb lamb shoulder (or other ham roast) skin 1/4" deep in a diagonal direction. repeat about 2" apart. now cut opposite lines to create a diamond pattern. place about 2 tablespoons whole cloves in the points of the diamonds, pushing them into the ham.
• 5 glazing: remove ham 30 minutes before done and spread (or brush) about 1 cup of the sauce all over the ham. sprinkle with 1/2 cup brown sugar and continue to bake for another 30 minutes.
• 6 remove from oven and drizzle about 1/3 cup honey over ham. let rest 20-30 minutes before slicing. serve with additional glaze at the table for a dipping sauce or garnish.

Crock Pot Cheezy Chickie Dip

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 4 chicken breasts, boiled and shredded
• 1 (10 ounce) can condensed cream of chicken soup
• 1 (8 ounce) package monterey jack pepper cheese
• 1 (4 ounce) can green chilies, drained
• 1 cup sour cream
• jalapeno pepper (optional)
• shredded cheddar cheese, for garnish

Recipe

• 1 place all the ingredients in a crock pot and set to low.
• 2 heat until the cheese is melted and all is hot, stirring occasionally to mix.
• 3 serve with warm tortilla chips or corn chips. garnish with a sprinkling of cheddar cheese and jalapeño peppers if desired.

Johnny Jalapeno's Fabulous Vegetable Platter (lite-bleu)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces reduced-fat cream cheese, room temperature
• 1/3 cup sugar-free apricot jam (or strawberry)
• 2 jalapenos, seeded and chopped
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped fine
• 2 celery ribs, trimmed at bottom and cut in half longways
• 2 carrots, cleaned trimmed at bottom and cut in half longways
• 1 yellow bell pepper, cut into wide strips for scooping
• 1 red bell pepper, cut into wide strips for scooping

Recipe

• 1 dip: mix all ingredients well, place into a serving bowl. place the bowl onto the center of a large serving platter.
• 2 arrange vegetables festively around the dip bowl and serve.

Double Bean Lunch Burritos

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 cup fat-free refried beans
• 1 cup canned black beans, rinsed and drained
• 1 (4 ounce) can chopped green chili peppers, drained
• 1 teaspoon ground cumin
• 4 -8 lettuce leaves
• 4 (8 inch) flour tortillas, warmed
• salsa (fresh or commercial)

Recipe

• 1 in a bowl, combine the refried beans, black beans, chilies, and cumin.
• 2 place lettuce leaves over tortillas.
• 3 spoon about 1/2 cup bean mixture near one edge of each tortilla.
• 4 top with salsa if desired.
• 5 roll tortilla burrito-style (fold in the two sides of the tortilla, then roll up bottom to top).
• 6 these can be eaten at room temperature or warmed in the microwave, if desired.
• 7 **may substitute hotter peppers, such as jalapeno, if desired.

Em-chiladas

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• 2 lbs ground beef
• 2 large jalapenos, finely diced
• 2 serrano peppers, finely diced
• 1 (6 ounce) can green chilies
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 2 shallots, finely chopped
• 2 (10 ounce) cans red enchilada sauce
• 1 (10 ounce) can green enchilada sauce
• 1 (6 ounce) can salsa verde
• 2 cups shredded taco cheese
• 1/2 large diced onion
• 2 cups cilantro, chopped
• 1 (15 ounce) can refried beans
• 12 flour tortillas
• chopped tomato, lettuce and sour cream for garnishing

Recipe

• 1 cook the beef and drain well. then, add jalapenos, serranos, can of green chilis, garlic, shallots and chili powder. cook until vegetables are tender.
• 2 add 1 can red enchilada sauce, and the small can of salsa verde. simmer for about 25 minutes.
• 3 add shredded cheese and stir until melted, then simmer another 10 minutes.
• 4 pour meat mixture into a large mixing bowl and let it cool slightly. then add chopped onion and cilantro, and mix well.
• 5 in a lightly greased 9x13" baking pan, begin assembling the enchiladas:.
• 6 in center of tortilla spread a good spoonful of refried beans, then add your desired amount of the meat mixture. with the amount i used in each, it made about 10 enchiladas.
• 7 in a small mixing bowl on the side, stir together the remaining 2 cans of green and red enchilada sauce.
• 8 pour over the top of the prepared enchiladas, sprinkle with a little more cheese, and bake in a preheated oven at 350 degrees for an hour.
• 9 garnish with diced tomatoes, lettuce, a little sour cream and even hot sauce if desired (they are delicious "naked" as well) and devour.

Horseradish Jelly

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 1/4 cups sugar
• 1 cup freshly grated horseradish
• 2 jalapenos, minced
• 1 red onion, minced
• 1/2 cup apple cider vinegar
• 1 (4 ounce) package liquid pectin

Recipe

• 1 in a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
• 2 over high heat bring to a boil.
• 3 immediately stir in pectin and bring to a rolling boil.
• 4 remove from heat and ladle into clean hot jars.
• 5 seal and process in a boiling water bath for 5 minutes.
• 6 (even though jelly recipes don't call for a water bath method of canning i do it just to be safe).

Black Bean And Avocado Quesadillas

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 24 ounces black beans, rinsed and drained
• 1 cup of coarsely grated low-fat monterey jack cheese
• 1 thinly sliced jalapeno pepper
• 8 (7 inch) flour tortillas
• 2 teaspoons olive oil
• 1 cup of cubed avocado
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt (optional)

Recipe

• 1 mash half the black beans with potato masher until smooth, and mix with remaining whole beans.
• 2 spread equal parts beans, cheese and jalapenos on flour tortillas.
• 3 stack second tortilla on top of the filling.
• 4 heat 1 teaspoon of oil in a large nonstick saute pan over medium-high heat. put two quesadillas in the pan, pressing down with spatula to close.
• 5 cook 2 to 4 minutes on both sides.
• 6 repeat with the remaining two quesadillas.
• 7 dice avocado, then toss with the lime juice and salt. serve atop the quesadillas.

Ca Kitchen Corn Tortilla Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 1/2 seven-inch corn tortillas, cut into 1-inch squares
• 1 1/2 tablespoons minced fresh garlic
• 2 tablespoons minced onions
• 1 1/2 teaspoons minced jalapeno peppers
• 1 lb corn kernels
• 1 1/2 lbs plum tomatoes, chopped
• 1/3 cup tomato paste
• 2 1/2 teaspoons ground cumin
• 1 tablespoon kosher salt
• 1/8 teaspoon pepper
• 1/2 teaspoon chili powder
• 1 1/2 cups water
• 1 quart chicken stock
• 24 blue corn tortilla chips (optional garnish)
• 2 cups shredded cheddar cheese (optional garnish)
• 1/2 cup chopped fresh cilantro (optional garnish)

Recipe

• 1 over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
• 2 transfer to an 8 quart pot.
• 3 add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. bring the soup to a low, even boil. boil for 5 minutes. remove soup from heat. use a hand-held propeller blade processor to process in batches to the consistency of a course puree. (you can also process in batches in a blender).
• 4 return the soup to the burner and add the reserved corn. bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.