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.
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.
Ingredients
- Servings: 4
- 3 mangos - peeled, seeded and diced
- 1 cucumber - peeled, seeded, and diced
- 2 jalapeno peppers, seeded and finely chopped
- 1 large onion, finely diced
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice, or to taste
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 2 hrs 30 mins
- stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. season with lime juice, salt, and pepper. refrigerate at least 2 hours before serving to allow the flavors to blend.
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.
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.
Ingredients
- Servings: 24
- 12 eggs
- 1 jalapeno pepper, minced
- 1 habanero peppers, seeded and minced
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/8 teaspoon paprika
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 1 hr
- place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. bring the water to a boil over high heat. cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. pour out the hot water, then cool the eggs under cold running water in the sink. peel.
- cut the cooled eggs in half lengthwise. remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. sprinkle with paprika to garnish.
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.