Spinach Rice

Ingredients

• Servings: 6
• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1/4 cup milk
• 2 fresh jalapeno peppers, seeded and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4 ounces processed cheese food, cubed

Recipe

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


• in a pot, bring the rice and water to a boil. cover, reduce heat to low, and simmer 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• in a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
• melt the butter in a large skillet over medium-low heat, and cook the onion until tender. mix in the cooked rice and spinach. pour the soup mixture into the skillet, and continue cooking until heated through. mix in the cubed processed cheese, and transfer to the prepared baking dish.
• bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Potato And Bean Enchiladas

Ingredients

• Servings: 12
• 1 pound potatoes, peeled and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 tablespoon ketchup
• 1 pound fresh tomatillos, husks removed
• 1 large onion, chopped
• 1 bunch fresh cilantro, coarsely chopped, divided
• 2 (12 ounce) packages corn tortilla
• 1 (15.5 ounce) can pinto beans, drained
• 1 (12 ounce) package queso fresco
• oil for frying

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• preheat oven to 400 degrees f (205 degrees c). in a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. bake in the preheated oven for 20 to 25 minutes, or until tender.
• meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. set aside to cool. once cooled, puree with half of the cilantro until smooth.
• fry tortillas individually in a small amount of hot oil until soft.
• mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. fill tortillas with potato mixture, and roll up. place seam side down in an oiled 9x13 inch baking dish. spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. bake for 20 minutes, or until hot and bubbly.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

shrimp and jalapeno nachos

Ingredients

• Servings: 50
• 1/2 cup sour cream
• 1/2 avocado, peeled and pitted
• 1/2 lemon, juiced
• 1 pound small gulf shrimp (50 to 60 per pound), thawed and drained
• 1 tablespoon vegetable oil
• 1/4 teaspoon ground dried chipotle pepper
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 50 large (restaurant-style) tortilla chips, or as needed
• 2 jalapeno peppers, seeded and very thinly sliced
• 3 1/2 cups shredded pepperjack cheese, or as needed
• 15 cherry tomatoes, sliced - or as needed
• 1/4 cup chopped fresh cilantro

Recipe

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


• combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. transfer into a plastic decorating bottle with a long tip. refrigerate avocado-cream sauce until needed.
• place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
• place a large nonstick pan over high heat. cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. transfer to a plate and let shrimp cool.
• preheat the oven's broiler. line a baking sheet with aluminum foil and lightly grease the foil.
• lay tortilla chips the prepared baking sheet in a single layer. place 1 shrimp each chip. add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
• broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. watch carefully; chips will burn quickly.
• remove nachos from baking sheet and arrange a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Delicious Black Bean Burritos

Ingredients

• Servings: 2
• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon minced jalapeno peppers
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Recipe

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


• wrap tortillas in foil and place in oven heated to 350 degrees f (175 degrees c). bake for 15 minutes or until heated through.
• heat oil in a 10-inch skillet over medium heat. place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. pour beans into skillet, cook 3 minutes stirring.
• cut cream cheese into cubes and add to skillet with salt. cook for 2 minutes stirring occasionally. stir cilantro into mixture.
• spoon mixture evenly down center of warmed tortilla and roll tortillas up. serve immediately.

baingan bharta (eggplant curry)

Ingredients

• Servings: 4
• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 tablespoon curry powder
• 1 tomato, diced
• 1/2 cup plain yogurt
• 1 fresh jalapeno chile pepper, finely chopped
• 1 teaspoon salt
• 1/4 bunch cilantro, finely chopped

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• place eggplant on a medium baking sheet. bake 20 to 30 minutes in the preheated oven, until tender. remove from heat, cool, peel, and chop.
• heat oil in a medium saucepan over medium heat. mix in cumin seeds and onion. cook and stir until onion is tender.
• mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. stir in yogurt. mix in eggplant and jalapeno pepper, and season with salt. cover, and cook 10 minutes over high heat. remove cover, reduce heat to low, and continue cooking about 5 minutes. garnish with cilantro to serve.

vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

Jalapeno Potatoes

Ingredients

• Servings: 6
• 4 boiling potatoes
• 2 cups milk
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 cup shredded sharp cheddar cheese
• 1 (4 ounce) can diced jalapeno peppers
• 1 (2 ounce) jar chopped pimentos, drained

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. drain and allow to cool to the touch before peeling and slicing thin. place the sliced potatoes in a large bowl.
• pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. continue heating and stirring until the liquid is boiling and thickened. add the cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. pour the sauce over the potatoes. scatter the pimentos over the mixture; pour into the prepared dish.
• bake until the potatoes are completely tender, about 30 minutes.

Seared Scallops With Tropical Salsa

Ingredients

• Servings: 4
• 1/2 cup diced fresh pineapple
• 1/2 cup diced fresh mango
• 1/2 cup peeled and diced cucumber
• 1/2 cup diced red bell pepper
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons fresh lime juice
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 1 pound sea scallops, rinsed and drained

Recipe

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


• combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. season to taste with salt and pepper, and set aside.
• heat a large, nonstick fry pan over medium-high heat. coat the pan with cooking spray. season the scallops with salt and pepper. add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. transfer the scallops to a warmed plate; set aside. repeat with the remaining scallops.
• divide the scallops among four warmed plates. spoon the salsa over the scallops, and serve immediately.

yellow squash

Ingredients

• Servings: 4
• 2 slices bacon
• 2 medium yellow squash, thinly sliced
• 1/2 medium onion, thinly sliced
• 1 jalapeno pepper, chopped (optional)
• 1 dash soy sauce
• salt and pepper to taste

Recipe

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


• place bacon in a large skillet over medium-high heat. cook until crisp. remove bacon from pan, and set aside. add the squash, onion, and jalapeno to the skillet. fry in the bacon drippings until tender, but still firm, stirring frequently. crumble bacon into the skillet, and season with soy sauce, salt and pepper. stir, to blend in seasonings, and serve.

frijoles a la charra

Ingredients

• Servings: 8
• 1 pound dry pinto beans
• 5 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 pound bacon, diced
• 1 onion, chopped
• 2 fresh tomatoes, diced
• 1 (3.5 ounce) can sliced jalapeno peppers
• 1 (12 fluid ounce) can
• 1/3 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• place pinto beans in a slow cooker, and completely cover with water. mix in garlic and salt. cover, and cook 1 hour on high.
• cook the bacon in a skillet over medium high heat until evenly brown, but still tender. drain about half the fat. place onion in the skillet, and cook until tender. mix in tomatoes and jalapenos, and cook until heated through. transfer to the slow cooker, stirring into the beans.
• cover slow cooker, and continue cooking 4 hours on low. mix in the and cilantro about 30 minutes before the end of the cook time.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Recipe

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


• in a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. pour in chicken broth, and bring to a boil. stir in onion, green pepper, jalapeno, and diced tomato. season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. bring to a boil, cover, and reduce heat to low. cook for 20 minutes.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Cheezy Chicken Spaghetti Bake

Ingredients

• Servings: 4
• 8 ounces spaghetti
• 4 skinless, boneless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (5 ounce) jar processed cheese spread
• 1 (5 ounce) bottle processed cheese spread with jalapenos

Recipe

• boil spaghetti as directed on package. drain.
• meanwhile, brown chicken breast until tender and done all the way through. shred chicken into bite-size pieces.
• melt processed cheese spread in a microwave oven as directed on jar.
• pour drained spaghetti in a large baking dish. add melted cheese spread and soup; mix well. stir in chicken, and mix well. cover with foil.
• bake at 425 degrees f (220 degrees c) for 25 minutes.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

Herbed Pomegranate Salsa

Ingredients

• Servings: 4
• 1 1/2 sprigs fresh mint, chopped
• 1 1/2 bunches fresh cilantro, chopped
• 1 1/2 bunches italian flat leaf parsley, chopped
• 1 small red onion, chopped
• 1 pomegranate, skin and light-colored membrane removed
• 6 tablespoons fresh lime juice
• 2 teaspoons grated lime zest
• 1 jalapeno pepper, chopped
• 1 serrano pepper, chopped
• 1 small tomato, diced
• 2 tablespoons olive oil
• salt to taste
• ground white pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• in a medium bowl, toss together mint, cilantro, italian flat leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato, and olive oil. season with salt and white pepper. cover, and chill in the refrigerator at least 2 hours before serving.

frijoles iii

Ingredients

• Servings: 12
• 1 pound dried pinto beans, washed
• 1 white onion, chopped
• 1/2 bunch fresh cilantro, chopped
• 1 fresh jalapeno pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons lard
• water to cover
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. bring to a boil, reduce heat, and cook for 2 to 3 hours. depending on the beans, it may take up to 5 hours. add more water if necessary.
• when beans are soft, season to taste with salt.

white turkey chili

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white
• 1 bay leaf
• 2 cups shredded cooked turkey
• 2 cups white kidney beans (cannellini), undrained
• 2 fresh jalapeno peppers, chopped
• 1 1/2 cups shredded monterey jack cheese
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons lime juice

Recipe

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


• heat the olive oil in a skillet over medium heat. cook onion in oil until the onion has softened and turned translucent, about 5 minutes. stir in garlic, oregano, cumin, and ginger; cook for another minute. pour in chicken broth and white , and then add the bay leaf. cook uncovered until slightly reduced, about 5 to 8 minutes.
• stir in turkey, beans, and jalapeno. simmer uncovered for 10 minutes, stirring occasionally.
• using back of spoon, mash 1/4 of beans to thicken sauce. reduce heat to low, and begin stirring in cheese 1/2 cup at a time. stir until cheese is completely melted. season with salt and pepper. remove from heat, and stir in lime juice. serve hot.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

baingan bharta (eggplant curry)

Ingredients

• Servings: 4
• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 tablespoon curry powder
• 1 tomato, diced
• 1/2 cup plain yogurt
• 1 fresh jalapeno chile pepper, finely chopped
• 1 teaspoon salt
• 1/4 bunch cilantro, finely chopped

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• place eggplant on a medium baking sheet. bake 20 to 30 minutes in the preheated oven, until tender. remove from heat, cool, peel, and chop.
• heat oil in a medium saucepan over medium heat. mix in cumin seeds and onion. cook and stir until onion is tender.
• mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. stir in yogurt. mix in eggplant and jalapeno pepper, and season with salt. cover, and cook 10 minutes over high heat. remove cover, reduce heat to low, and continue cooking about 5 minutes. garnish with cilantro to serve.

Spicy Bean Salsa

Ingredients

• Servings: 4
• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (4 ounce) can diced jalapeno peppers
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup italian-style salad dressing
• 1/2 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. season with italian-style salad dressing and garlic salt; mix well. cover, and refrigerate overnight to blend flavors.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

Seared Scallops With Tropical Salsa

Ingredients

• Servings: 4
• 1/2 cup diced fresh pineapple
• 1/2 cup diced fresh mango
• 1/2 cup peeled and diced cucumber
• 1/2 cup diced red bell pepper
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons fresh lime juice
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 1 pound sea scallops, rinsed and drained

Recipe

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


• combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. season to taste with salt and pepper, and set aside.
• heat a large, nonstick fry pan over medium-high heat. coat the pan with cooking spray. season the scallops with salt and pepper. add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. transfer the scallops to a warmed plate; set aside. repeat with the remaining scallops.
• divide the scallops among four warmed plates. spoon the salsa over the scallops, and serve immediately.

enchilada casserole

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 (4 ounce) can diced green chile peppers
• 1 jalapeno pepper, seeded and minced
• 1 (8 ounce) package tempeh, crumbled
• 6 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives
• 8 ounces shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees (175 degrees c). lightly oil a 9x13 inch baking dish.
• in a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. pour enchilada sauce into a shallow bowl.
• dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. be sure to cover the bottom of the dish as completely as possible. place 1/2 of the bean mixture on top of the tortillas, and repeat. drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
• cover, and bake for 30 minutes. uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

Southwestern Style Twice Baked Potatoes

Ingredients

• Servings: 8
• 4 baking potatoes
• 1/2 onion, diced
• 1/2 cup milk
• salt and pepper to taste
• 3 tablespoons butter
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 jalapeno peppers, seeded and chopped
• 1 tablespoon minced garlic
• 2 cups shredded cheddar cheese
• 4 tablespoons bacon bits
• 1/4 cup sour cream

Recipe

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


• cook each potato in the microwave until tender enough to pierce with a fork, about 8 minutes. allow potatoes to cool, then slice in half lengthwise.
• preheat the oven to 350 degrees f (175 degrees c).
• scoop out the centers of the potato halves, leaving about 1/2 inch of potato in the skin to keep its shape. place skins on a greased baking sheet and place the scoopings into a bowl. mash the potato in the bowl with milk, salt, pepper and butter until smooth, or as smooth as you prefer. stir in the green and red peppers, jalapeno and garlic until evenly distributed. mound the mixture into the potato skins. sprinkle cheese and bacon bits over the top.
• bake for 15 minutes in the preheated oven, or until the cheese is starting to toast.

vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Delicious Black Bean Burritos

Ingredients

• Servings: 2
• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon minced jalapeno peppers
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Recipe

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


• wrap tortillas in foil and place in oven heated to 350 degrees f (175 degrees c). bake for 15 minutes or until heated through.
• heat oil in a 10-inch skillet over medium heat. place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. pour beans into skillet, cook 3 minutes stirring.
• cut cream cheese into cubes and add to skillet with salt. cook for 2 minutes stirring occasionally. stir cilantro into mixture.
• spoon mixture evenly down center of warmed tortilla and roll tortillas up. serve immediately.

vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

diablo shrimp

Ingredients

• Servings: 4
• 1 (12 ounce) package angel hair pasta
• 1/3 cup salted butter
• 1/3 cup olive oil
• 1 jalapeno pepper, sliced
• 1 tablespoon red pepper flakes
• 3/4 cup dry white
• salt and ground black pepper to taste
• 24 peeled and deveined medium shrimp
• 1 (4 ounce) jar capers
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
• melt butter in a large skillet over medium-low heat. stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. stir white into the butter mixture; cook another 5 minutes. add shrimp and capers. increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. add drained pasta to the shrimp mixture; toss to coat. top with parmesan cheese to serve.

Colombian Aji

Ingredients

• Servings: 2
• 10 jalapeno peppers, seeded
• 1/4 cup water
• 1/4 cup white vinegar
• 1/4 cup fresh lemon juice
• 1 1/2 cups chopped green onions
• 1 cup chopped cilantro
• 2 teaspoons salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. blend until smooth; refrigerate until ready to serve.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

potato and jalapeno gratin

Ingredients

• Servings: 6
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• 2 cups shredded gruyere cheese
• 3 jalapeno peppers, seeded and minced (wear gloves)
• 1 pinch salt and ground black pepper to taste
• 2 cups heavy whipping cream
• 1 tablespoon paprika

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• spread 1/4 of the sliced potatoes into the bottom of the casserole dish, followed by 1/3 of gruyere cheese, and about 2 tablespoons of minced jalapeno peppers. sprinkle with salt and pepper. repeat the layers 2 more times; top casserole with last 1/4 of the sliced potatoes. pour the cream evenly over the casserole. sprinkle top with paprika.
• bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.

turkey cocktail meatballs with orange cranberry glaze

Ingredients

• Servings: 32
• 1 1/4 pounds ground turkey
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon worcestershire sauce
• 1 pinch cayenne pepper
• 1 large egg, beaten
• 1/4 cup milk
• 1/2 cup plain bread crumbs
• 1 tablespoon olive oil
• 1 cup canned jellied cranberry sauce
• 1/2 cup orange marmalade
• 1/2 cup chicken broth
• 1 tablespoon minced jalapeno pepper (optional)
• 1 tablespoon minced fresno pepper (optional)
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, worcestershire sauce, and cayenne pepper together in a bowl. stir in the egg, milk, and bread crumbs. cover with plastic and refrigerate for 1 hour.
• heat olive oil in skillet over medium heat. roll the turkey mixture into balls, about one tablespoon each. place the meatballs in a single layer in the skillet. brown meatballs on all sides, flipping occasionally. place browned meatballs on a clean baking sheet. set aside.
• combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. stir in the jalapeno and fresno peppers, then return meatballs to skillet. reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. season with salt and pepper.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Recipe

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


• in a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. pour in chicken broth, and bring to a boil. stir in onion, green pepper, jalapeno, and diced tomato. season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. bring to a boil, cover, and reduce heat to low. cook for 20 minutes.

Spicy Bean Salsa

Ingredients

• Servings: 4
• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (4 ounce) can diced jalapeno peppers
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup italian-style salad dressing
• 1/2 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. season with italian-style salad dressing and garlic salt; mix well. cover, and refrigerate overnight to blend flavors.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Curried Vegetables

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 tablespoon curry powder
• 1/2 teaspoon cumin seeds
• 1 eggplant, cubed
• 3 jalapeno peppers, seeded and minced
• 4 yukon gold potatoes, cubed
• 3 tomatoes, diced
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• in a dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.
• sprinkle with cilantro before serving.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

baingan bharta (eggplant curry)

Ingredients

• Servings: 4
• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 tablespoon curry powder
• 1 tomato, diced
• 1/2 cup plain yogurt
• 1 fresh jalapeno chile pepper, finely chopped
• 1 teaspoon salt
• 1/4 bunch cilantro, finely chopped

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• place eggplant on a medium baking sheet. bake 20 to 30 minutes in the preheated oven, until tender. remove from heat, cool, peel, and chop.
• heat oil in a medium saucepan over medium heat. mix in cumin seeds and onion. cook and stir until onion is tender.
• mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. stir in yogurt. mix in eggplant and jalapeno pepper, and season with salt. cover, and cook 10 minutes over high heat. remove cover, reduce heat to low, and continue cooking about 5 minutes. garnish with cilantro to serve.

Wild Turkey Gumbo

Ingredients

• Servings: 20
• 1 cup wild rice
• water to cover
• 2 teaspoons celtic sea salt, divided
• 3 quarts chicken broth, divided
• 2 tablespoons coconut oil
• 3 cups cubed wild turkey breast, or more to taste
• 1 large onion, chopped
• 2 large carrots, quartered lengthwise and sliced
• 4 stalks celery, chopped
• 1 pound bag frozen okra
• 1 teaspoon white pepper
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons chopped jarred jalapeno peppers
• 1 teaspoon hot sauce (such as texas pete®)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 6 hrs 5 mins


• place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. drain rice.
• mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
• heat coconut oil in a large skillet over medium heat. cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
• combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
• cook on high for 1 hour.

traditional chili with ground turkey

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 1 green bell pepper, chopped
• 1 small red bell pepper, chopped
• 2 jalapeno peppers, diced (optional)
• 4 cloves garlic, minced
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground thyme
• 2 cups beef broth
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can red beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• heat olive oil in a large skillet over medium-high heat and stir in the ground turkey. cook and stir until the turkey is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the onion, green and red bell peppers, and jalapeno peppers. cook and stir until the onion is softened and translucent, about 8 minutes. add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. continue to cook until fragrant, about 8 more minutes, stirring occasionally.
• stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. bring to a boil, then reduce heat to low. simmer until thickened, about 45 minutes, stirring occasionally. for a thinner chili, cover the pot when simmering.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

Thanksgiving Quesadilla

Ingredients

• Servings: 6
• 2 flour tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 pound shredded cooked turkey meat
• 2 tablespoons cranberry sauce
• 1/2 jalapeno pepper, seeded and minced
• 1 green onion, sliced
• 2 tablespoons chopped fresh cilantro, or to taste

Recipe

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


• heat a skillet over medium heat. place 1 tortilla in the skillet and top with 1/2 of the cheddar cheese, turkey, cranberry sauce, jalapeno pepper, green onion, and remaining cheddar cheese, respectively. place remaining tortilla over the top.
• cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

Delicious Black Bean Burritos

Ingredients

• Servings: 2
• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon minced jalapeno peppers
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Recipe

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


• wrap tortillas in foil and place in oven heated to 350 degrees f (175 degrees c). bake for 15 minutes or until heated through.
• heat oil in a 10-inch skillet over medium heat. place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. pour beans into skillet, cook 3 minutes stirring.
• cut cream cheese into cubes and add to skillet with salt. cook for 2 minutes stirring occasionally. stir cilantro into mixture.
• spoon mixture evenly down center of warmed tortilla and roll tortillas up. serve immediately.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Recipe

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


• in a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. pour in chicken broth, and bring to a boil. stir in onion, green pepper, jalapeno, and diced tomato. season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. bring to a boil, cover, and reduce heat to low. cook for 20 minutes.

vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

turkey bolognese sauce

Ingredients

• Servings: 8
• 2 pounds ground turkey
• 2 onions, minced
• 4 cloves garlic, minced
• 3/4 cup grated carrots
• 1 1/2 teaspoons dried basil
• 2 tablespoons minced jalapeno peppers
• 1 cup milk
• 1 1/2 cups white
• 2 (28 ounce) cans whole peeled tomatoes
• 1 tablespoon tomato paste
• 1 pound spaghetti
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 30 mins


• in large saucepan over medium heat, cook turkey, onion, garlic, carrot, basil and jalapeno until turkey is brown. pour in milk, reduce heat to low, and simmer until reduced by one-third. stir in and reduce again. pour in tomatoes and tomato paste and simmer 3 hours more.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. toss with tomato sauce and top with parmesan. serve.

Chicken Chili I

Ingredients

• Servings: 12
• 1 (16 ounce) package dried navy beans
• 4 (14.5 ounce) cans chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cloves
• 5 cups chopped, cooked chicken meat
• 2 (4 ounce) cans diced green chile peppers
• 1 cup water
• 1 teaspoon salt
• 1 jalapeno pepper, seeded and minced

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 40 mins


• sort and wash beans. place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a dutch oven. bring to a boil. cover, reduce heat, and simmer for 2 hours.
• stir in chicken, chilies, water, salt, and jalapeno. bring to a boil. cover, reduce heat, and simmer for 1 hour; stirring often.

Seared Scallops With Tropical Salsa

Ingredients

• Servings: 4
• 1/2 cup diced fresh pineapple
• 1/2 cup diced fresh mango
• 1/2 cup peeled and diced cucumber
• 1/2 cup diced red bell pepper
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons fresh lime juice
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 1 pound sea scallops, rinsed and drained

Recipe

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


• combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. season to taste with salt and pepper, and set aside.
• heat a large, nonstick fry pan over medium-high heat. coat the pan with cooking spray. season the scallops with salt and pepper. add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. transfer the scallops to a warmed plate; set aside. repeat with the remaining scallops.
• divide the scallops among four warmed plates. spoon the salsa over the scallops, and serve immediately.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.