Hodgepodge Chili

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

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 lb italian sausage, casings removed & crumbled
• 1 lb ground beef
• 1 large onion, chopped
• 1 green bell pepper, seeded, chopped
• 4 garlic cloves, minced
• 2 -6 jalapenos, seeds removed & chopped
• 1 tablespoon chili powder
• 1 tablespoon cumin seed
• 3/4 teaspoon salt
• 1 (28 ounce) can chopped tomatoes, with juice
• 1 (15 ounce) can undrained kidney beans
• 1 (15 ounce) can undrained great northern beans
• 1 (14 1/2 ounce) can chicken broth
• 1 (6 ounce) can tomato paste
• 1/4 cup chopped cilantro
• 1/4 cup chopped parsley
• shredded cheese (optional)
• chopped onion (optional)
• sliced jalapeno (optional)
• chopped tomato (optional)

Recipe

• 1 heat oil in a dutch oven over medium heat.
• 2 add sausage and beef to oil. cook until browned, about 8 minutes.
• 3 stir in onion, bell pepper, garlic, jalapenos, chili powder, cumin seeds and salt. cook, stirring often, until onion softens, about 4 minutes.
• 4 add tomatoes, beans, broth, tomato paste, cilantro and parsley; stir to combine. heat to a boil; reduce to a simmer. cook, partially covered, until flavors have blended, 2 1/2-3 hours.
• 5 taste and adjust seasonings.
• 6 serve with toppings on the side if desired.

Hog 'n' Hominy Salsa Verde Stew

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 4 large poblano peppers
• 2 red bell peppers
• 2 tablespoons olive oil
• 2 cups chopped red onions
• 3 -4 lbs boneless country-style ribs or 3 -4 lbs lamb butt
• kosher salt
• fresh ground pepper
• 1 tablespoon ground cumin
• 8 large raw tomatillos or 12 ounces raw tomatillos
• 6 -8 large garlic cloves
• 1 cup fresh cilantro, stems and leaves
• 1/2 cup lime juice or 4 limes, juice of
• 1 quart low sodium chicken broth
• 12 ounces beer (any variety)
• 1/2 cup jarred sliced jalapeno (to taste)
• 2 (15 ounce) cans hominy, drained
• flour tortillas or tortilla chips or rice, to serve

Recipe

• 1 heat the oven to 400°f.
• 2 place the poblano and bell peppers on a rimmed baking sheet and roast in the oven until they blister, about 15 to 20 minutes, using tongs to turn them halfway through. transfer the roasted peppers to a heat-safe bowl, then cover the bowl tightly with plastic wrap. let the peppers steam for 7 to 10 minutes, then remove them and slip off the skins. cut out the stems, then remove and discard the seeds.
• 3 finely chop the roasted red peppers. set the poblanos aside.
• 4 heat a large dutch oven or heavy duty pasta pot over medium. add the olive oil and the onions. saute for about 10 minutes, or until the onions become translucent.
• 5 season the lamb with salt, pepper and the cumin. add lamb to the pot with the onions and brown on all sides.
• 6 meanwhile, peel the tomatillos and cut into quarters. in a blender, combine the tomatillos, garlic, cilantro, lime juice, poblanos and 1 teaspoon of salt. puree for a few minutes or until liquefied. this may take a few tries and you may need to stir the contents of the blender a few times to make the tomatillos and cilantro blend together. set aside.
• 7 once the lamb is browned, add the chicken stock, the beer and the pureed tomatillo mixture. stir well, then add the jalapenos and reserved red peppers. bring to a boil, then reduce heat to a simmer. simmer, stirring occasionally, for 2 to 3 hours, or until the lamb breaks into pieces easily and the liquid has reduced by about a fifth. about 30 minutes before the stew is done, stir in the hominy.
• 8 nutrition information per serving (without tortillas): 400 calories; 130 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 120 mg cholesterol; 26 g carbohydrate; 4 g fiber; 9 g sugar; 38 g protein; 550 mg sodium.
• 9 ___.

Corn Casserole

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3/4 cup oil
• 3/4 cup yellow cornmeal
• 1/2 cup yellow corn kernel
• 1 (14 ounce) can creamed corn
• 1/2 cup chopped onion
• 1 lb grated sharp cheddar cheese
• 2 jalapenos, seeds and ribs removed then diced fine
• 4 eggs

Recipe

• 1 preheat oven to 350°f stir all ingredients together, pour into a deep baking dish or souffle dish and bake 35-45 minutes.

Hot Potatoes And Egg Tacos

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

Ingredients

• Servings: 3
• 1 tablespoon oil (for frying)
• 1 tomato, chopped
• 1/4 jalapeno, chopped (depending on how hot you want it)
• 1/4 onion, chopped
• 1 large potato, chopped
• 3 eggs, scrambled
• 3 flour tortillas, heated
• salt and pepper

Recipe

• 1 peel and boil the potato.
• 2 you can slice before boiling if you are in a hurry.
• 3 chop the potato when done.
• 4 combine all the ingredients.
• 5 (i use jar jalepeno's for this. if you buy the sliced ones, use about 5 slices, again, depending on how hot you want it.) cook and stir until potatoes are brown.
• 6 scramble eggs til done.
• 7 place the potato mixture on the taco shell, top with eggs and roll up.
• 8 enjoy!

Hot Potatoes

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

Ingredients

• Servings: 4
• 7 potatoes, yellow such a yukon gold (small)
• 1 cup broccoli floret
• 2 ounces monterey jack cheese, shredded
• 3 tablespoons low-fat yogurt (plain)
• 2 tablespoons jalapenos, finely minced and pickled
• chili powder, for sprinkling

Recipe

• 1 place potatoes in a large saucepan with enough water to cover.
• 2 bring to a boil, lower the heat and simmer until fork-tender, about 25 minutes. drain and let cool slightly.
• 3 meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain.
• 4 finely chop the broccoli and place in a medium bowl.
• 5 slice 6 potatoes in half, scoop out half the flesh from each piece and add to the broccoli.
• 6 peel and finely chop the remaining potatoe and add to the mixture.
• 7 add the cheese, 2 tbsp yogurt and the jalapeno; mash coarsely and season with salt and pepper.
• 8 preheat the oven to 425 degrees. arrange the potatoe halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper.
• 9 divide the stuffing among the potatoe halves, lightly coat with cooking spray and sprinkle with chili powder.
• 10 bake until golden, about 20 minutes.
• 11 garnish with remaining 1 tbsp yogurt and more chili powder.

Corn And Tomatillo Salsa

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 4 ears fresh corn (or 3 cups kernels)
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 lb tomatillo, husked cored and chopped
• 1/2 green bell pepper, chopped
• 2 green onions, thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1/2 teaspoon ground coriander
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 in a wide mixing bowl, stand a small soup bowl (a paper or plastic bowl is perfect) upside down. resting the end of the ear of corn on the small bowl, shave the corn kernels off the ear into the mixing bowl. turn ear and continue shaving until ear is completely denuded of kernels. repeat with remaining ears.
• 2 in a large skillet, combine the corn kernels and jalapeno peppers. cook and stir for 10 minutes, until the jalapenos are soft.
• 3 add the tomatillos, green bell peppers, green onions, lime juice, water and coriander to skillet. cover and bring to a boil. reduce heat to low and simmer 5 minutes, stirring once. remove from heat. cool for 10 minutes. stir in the cilantro. allow the mixture to cool in the refrigerator.

Hot Pepper Jelly

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

Ingredients

• 1 1/2 cups red sweet peppers or 1 1/2 cups green sweet peppers, seeded,veins removed
• 1/4 cup jalapeno, seeded,veins removed
• 1 1/2 cups vinegar
• 6 ounces liquid pectin
• 1 drop red food coloring or 1 drop green food coloring (optional)
• 6 1/2 cups sugar

Recipe

• 1 combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
• 2 add sugar, heat on medium-high heat, stir until sugar has dissolved.
• 3 bring to a boil and boil 3 minutes.
• 4 stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
• 5 add a drop or so of food coloring if desired.
• 6 pour into hot sterilized half pint jats, fill to 1/4" of top.

Chicken Bean Tacos

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

Ingredients

• Servings: 6
• 24 hard taco shells (bearitos brand is the best)
• 1 lb boneless skinless chicken breast, chopped into 1/2-inch squares
• 1 (12 ounce) can refried beans (pinto)
• 1 tablespoon olive oil
• 1 pinch sea salt
• 1 (12 ounce) can diced tomatoes
• 1 red bell pepper, chopped
• 1 large vidalia onion, chopped
• 2 garlic cloves, crushed
• 12 ounces cut corn
• 6 ounces black beans
• 2 tablespoons tabasco jalapeno sauce
• 1 tablespoon chili powder
• 1 teaspoon red pepper sauce
• 1/2 teaspoon hot paprika
• 4 ounces sour cream
• 6 lettuce leaves, chopped
• 3 medium tomatoes, chopped
• 8 ounces sharp cheddar cheese, grated
• 1 (8 ounce) jar red pepper sauce

Recipe

• 1 chop up chicken into 1/2 inch squares. heatup the olive oil in a large frying pan, add the chicken, sprinkle it with salt, and fry until cooked. add the refried beans to the frying pan, add the can of tomatoes, and the bell pepper, onion, garlic, corn, black beans, jalapeno pepper sauce, and cook until it thickens up. add the chili powder, red pepper sauce, paprika, and sour cream. cook till all vegetables are soft. the two key taste ingredients here are the red pepper sauce and the jalapeno pepper sauce. try to find varieties that just use the skins, and not the seeds. also, adjust the amounts to your own taste.
• 2 unwrap taco shells, and place them in the oven separated on a cookie sheet, and warm them up at about 250 degrees. meanwhile, chop lettuce, tomatoes, and grate cheddar cheese. put each in a separate serving bowl. pull the taco shells out of the oven.
• 3 in each taco shell, put some chicken/bean filling, and top with lettuce, tomatoes, cheddar cheese, and sprinkle some red pepper sauce on top.
• 4 enjoy.

Korean Kimchified Onions

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 1 small onion
• 6 tablespoons sriracha sauce
• 1 lime juice (it's really optional...you don't need it) (optional)
• 1 jalapeno, sliced (it's really optional...you don't need it) (optional)

Recipe

• 1 peel onion and slice in half.
• 2 slice each half thinly.
• 3 dump onions in a bowl.
• 4 (optional) slice one jalapeno thinly.
• 5 dump the jalapenos into the bowl.
• 6 squirt in enough sriracha sauce to cover the onions, then mix everything.
• 7 (optional) squirt in some lime juice.
• 8 enjoy right away!
• 9 you can refrigerate it if you want the onion to become softer and for the onion juice to blend w/the hot sauce. leftover sauce? dump it over the onions the next time you make it.

Eureka Chicken And Black Bean Chili

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• 3/4 cup vegetable oil
• 2 1/2 lbs boneless chicken, coarsly diced
• 6 dried pasilla peppers, cored and seeded
• 3 -4 large onions, diced
• 1 medium onion
• 3 bay leaves
• 1 small head garlic, peeled and minced
• 2 tablespoons crushed black peppercorns
• 2 tablespoons cumin
• 3 1/2 cups chicken stock
• 2 lbs tomatoes, peeled seeded and chopped
• 3 (12 ounce) bottles dark beer
• 2 jalapeno peppers, cored seeded and chopped
• 2 serrano chilies, cored seeded, and chopped finely
• 1 bunch fresh oregano leaves, chopped
• 1 bunch fresh thyme, chopped
• 2 medium lemons, chopped fine zest
• 2 lemons, juice of
• 1/2 lb black beans, soaked overnight
• 1/2 medium carrot
• 1/2 medium celery
• 1 1/4 cups water
• 1 bunch cilantro leaf, chopped fine
• 1/4 cup molasses
• salt

Recipe

• 1 heat a large skillet. pour in 1/2 cup oil and, over medium heat, saute the chicken until the liquid evaporates, 10 to 15 minutes. make sure to cook thoroughly on all sides.
• 2 in a large pot, heat remaining 1/4 cup oil. over medium heat, saute the pasilla chiles for about 2 minutes. remove the chiles and reserve. in the same pot, saute the onions for about 10 minutes. add bay leaves, garlic, peppercorn, cumin, and paprika. stir thoroughly.
• 3 cook the reserved pasilla chiles in 2 cups of chicken stock until tender. transfer to a blender or a food processor and puree the chiles. pour into the pot with the sauteed onions and cook until most of the liquid is absorbed.
• 4 add tomatoes and beer. cook over medium heat for about 2 hours, stirring occassionally. the last 30 minutes of cooking, add chicken.
• 5 stir in jalapeno and serrano peppers, oragano, thyme, lemon zest and juice, and combine well. if more liquid is needed, add water from bean soak.
• 6 while the chili is cooking, drain the beans, reserving the liquid. place the beans in a saucepan with the medium onion, carrot, and celery stalk. pour in the remaining 1 1/2 cups stock and the water. cook over medium-high heat until tender, about 2 hours. add water as neccessary. rmove the onion, carrot, and celery. drain the beans, reserving the liquid to use as needed in the chili.
• 7 add the beans and cilantro to the chili pot. stir in the molasses. add salt to taste. remove the bay leaves.
• 8 serve with shredded cheese, sour cream, tortillas, chopped onions and chopped jicama. serve immedietly.
• 9 may be made in advanced and heated up on low heat when ready to serve.

Hot Jalapeno Pepper Jelly

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

Ingredients

• 12 medium jalapenos (12 oz)
• 2 cups cider vinegar, divided
• 6 cups sugar
• 2 (6 ounce) envelopes liquid pectin
• red food coloring (optional)

Recipe

• 1 sterilize 5/ 8 oz. jars, ladle, funnel, rings and new lids.
• 2 chop jalapenos with 1 cup vinegar in food processor, very fine, seeded or not, depending on how hot you want your jelly.
• 3 combine puree with remaining vinegar and 6 cups sugar in large 8 quart pot and boil over high heat. boil 10 minutes stirring frequently.
• 4 add pectin and continue to boil for one minute.
• 5 add food coloring if desired.
• 6 ladle jelly into jars leaving 1/4 inch headspace.
• 7 wipe jar rims with a damp paper towel to make sure of a tight seal. place sterilized lid on top with tongs and screw on ring, until tight.
• 8 process jars in boiling water bath for 10 minutes to insure sterilized contents and cool on a towel until lids 'pop'.
• 9 store in a cool dark dry place after removing rings and wiping jars dry.

Ground Beef Curry

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

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced (optional)
• 1/4 cup mild indian curry paste
• 1 (28 ounce) can diced tomatoes
• 2 potatoes, peeled and diced
• 1/2 teaspoon salt
• 1 cup frozen peas
• 1/4 cup fresh coriander, chopped
• 1 tablespoon fresh mint, chopped (or 2 tsp dried)

Recipe

• 1 in nonstick skillet saute beef over med-high heat, breaking up with a spoon until no longer pink, about 5 minutes.
• 2 drain off fat.
• 3 transfer to a bowl. add oil to pan, fry onion, and jalapeno (if using) until golden, for about 4 minutes. add curry paste, cook stirring until fragrant, about 1 minute.
• 4 stir in beef, tomatoes, potatoes and salt, cover and simmer until potatoes are tender, about 15 minutes.
• 5 add peas, half of the coriander and the mint, heat through.
• 6 sprinkle with remaining coriander and serve.

Korean Pachanga (vegetable Pancake)

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

Ingredients

• Servings: 6
• 1 carrot
• 1 large leek
• 6 green onions
• 1 large zucchini
• 1 large yellow squash
• 2 fresh jalapeno peppers, diced
• salt
• pepper
• flour
• water

Recipe

• 1 start by cutting up all vegetables julienne style, about 2 inches in length.
• 2 in a small bowl mix flour and water together to form a thin paste.
• 3 no exact measurements for this, just a little thinner than pancake batter would be.
• 4 whisk until smooth.
• 5 add all vegetables and season with salt, pepper.
• 6 in a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
• 7 pancakes should be about 5 inches in diameter.
• 8 cook on both sides until very browned.
• 9 serve with soy sauce for dipping and enjoy.

Kamush (mexican Tortilla Appetizers)

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

Ingredients

• 6 fresh corn tortillas or 1 bag of restaurant style tortilla chips
• salad oil (if using fresh corn tortillas)
• 1 can refried beans
• 2 cups shredded cheddar cheese
• guacamole (use your favorite recipe or try my cilantro guacamole #59429)
• 1 cup sour cream
• 1 medium tomato, diced
• jalapeno pepper, slices

Recipe

• 1 if using the fresh corn tortillas, cut each into 4 quarters and in a 10-inch skillet over medium-high heat in about 1/4 inch of hot salad oil, cook tortilla wedges, about 4 at a time, for 30 seconds.
• 2 with a slotted spoon, turn the'chips' and cook 30 seconds longer or until golden and crisp.
• 3 remove; drain on paper towels and place in a single layer on a large cookie sheet (or several sheets).
• 4 if using store bought restaurant style chips*, place them in an even layer on the cookie sheet.
• 5 heat refried beans in a sauce pan and when they're nice and creamy, shmear a tablespoon or so onto each chip, then sprinkle with a dollop of cheese.
• 6 place into a 350° oven until cheese is melted and just beginning to get bubbly, watch carefully, about 10 minutes.
• 7 remove from oven, and decorate!
• 8 use what you want, i like to place some guacamole on top, then top with a small dollop of sour cream, 3-4 tomato dices with a jalapeno slice right in the middle.
• 9 you can also add some habanero salsa at this point-it's very flexible, decorate to taste.
• 10 *ifusing store bought chips, which work perfectly well in this recipe, try to buy some that are large and flat and don't let the bag-packer smush your bag of chips!

Low Fat High Taste 7-layer Dip

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 (30 ounce) can refried beans
• 1 (4 ounce) can diced green chilies
• 2 (16 ounce) containers guacamole
• 2 (16 ounce) containers fat free sour cream
• 1 -1 5/8 ounce burrito seasoning mix (mccormick)
• 2 cups taco blend cheese (mild cheddar & monterey jack with jalapenos)
• 2 medium diced tomatoes
• 1 -3 7/8 ounce sliced ripe olives
• 1 bunch green onion, diced
• tortilla chips

Recipe

• 1 1. layer #1- mix the beans and green chiles and spread evenly on the bottom of a 9 x 13 cake pan.
• 2 2. layer #2- spread the guacomole evenly on top of the bean mixture.
• 3 3. layer #3- in a seperate bowl, mix the sour cream and burrito seasoning then dollop onto the guacomole evenly. spread carefully so as not to mix with the guacomole.
• 4 4. layer #4- cover evenly with the shredded cheese.
• 5 5, layer #5- cover evenly with tomatoes.
• 6 6. layer #6- cover evenly with olives.
• 7 7. layer #7- cover evenly with green onions.
• 8 8. cover and refrigerate until ready to serve. serve with tortilla chips as a dip, or can be eaten on burrito tortillas.

Hot Pepper Spinach Dip

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

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 2 cups half-and-half
• 3/4 lb jalapeno pepper cheese
• 3/4 lb american cheese
• 1/2 cup chopped onion
• 1 (4 ounce) jar pimientos

Recipe

• 1 thaw, drain and squeeze spinach dry.
• 2 melt cheeses in the half and half.
• 3 add spinach, onion and pimentos.
• 4 serve with tortilla chips or pita bread.

Hot Meat Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 32
• 2 lbs ground beef, cooked and drained
• 1 medium onions or 6 -7 scallions, chopped
• 2 -3 jalapeno peppers, chopped
• 1 dash tabasco sauce
• 1 dash black pepper
• 1 (3 7/8 ounce) can black olives, sliced
• 1 (14 ounce) can stewed tomatoes, chopped
• 32 ounces velveeta cheese

Recipe

• 1 dump all ingredients in a stock pot or crock pot until cheese is melted and dip is cooked through. serve with tortilla chips.

Low Fat Hummus Amungus

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

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 (15 ounce) can chickpeas
• 1/2 cup onion, chopped
• 2 -4 garlic cloves, minced
• 3 tomatoes, chopped
• 1 jalapeno pepper
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne
• 1 lime, juice of
• 1/3 cup fresh cilantro

Recipe

• 1 saute the onions in oil for 5 minutes. add the garlic and spices for an additional 1 - 2 minutes, stirring constantly to avoid sticking. add the tomatoes, cover and lower heat to simmer for about 5 minutes.
• 2 meanwhile, drain chickpeas, reserving liquid. put in food processor with just enough liquid to blend.
• 3 add the chickpeas to mixture on stove, then add lime and cilantro.
• 4 this recipe can be served hot or cold with pita or as a dip for vegetables.

Hot Lips Cookie Crisps

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

Ingredients

• 1 cup semisweet chocolate morsel, melted, cooled
• 1 1/4 cups granulated sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon diced jalapeno (1 to 2)
• 3 cups sifted powdered sugar ((3 to 3 1/4)
• 1/3 cup milk
• 1/4 cup butter, softened
• 2 (1 ounce) packets choco bake unsweetened chocolate flavoring
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 3/4 cups sliced almonds, toasted

Recipe

• 1 preheat oven to 350º f.
• 2 beat granulated sugar, butter and vanilla extract in large mixer bowl. add eggs; beat for 1 minute. beat in melted morsels. combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. stir in jalapeños. pour into two well-greased 9-inch-round baking pans or one 13 x 9-inch baking pan.
• 3 bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.
• 4 for rich chocolate frosting.
• 5 beat powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. frost cake. decorate sides with nuts.

Flemming's Steakhouse Scalloped Potatoes

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

Ingredients

• Servings: 6
• 1 1/2 cups heavy cream
• 1 cup half-and-half
• 2 teaspoons kosher salt, flakes
• 2 teaspoons finely ground pepper
• 1 small jalapeno, seeds removed and minced
• 3 ounces leeks, chopped ( part only)
• 3 cups grated good quality cheddar cheese
• 4 lbs russet potatoes, peeled and sliced 1/4 inch thick

Recipe

• 1 preheat oven to 350°f.
• 2 spray bottom and sides of a 9x12 inch baking dish with non-stick cooking spray.
• 3 place cream, half-and-half, salt and pepper in a heavy sauce pan and bring to a simmer over medium high heat.
• 4 place jalapeno, leeks and cheese in a large mixing bowl, add cream and mix thoroughly.
• 5 add potatoes and mix.
• 6 spread potato mixture evenly in prepared baking dish, cover tightly with foil and bake 45 minutes.
• 7 remove foil and bake 15 minutes or until browned and potatoes are tender.

Ground Beef Crescent Taco Pie

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

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 onion, chopped
• 2 tablespoons minced fresh garlic (or to taste)
• 1 green bell pepper, seeded and chopped
• 1 -2 jalapeno pepper, seeded and finely chopped (optional)
• 1 (1 1/4 ounce) package taco seasoning mix (or use kittencal's taco seasoning mix)
• 1 (4 ounce) can green chilies (drained or undrained, or to taste)
• 1 (14 ounce) can pinto beans, undrained (or use black beans)
• water (only if needed)
• salt and black pepper (to taste)
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 2 cups crushed tortilla chips, divided (can use a little more)
• 1 cup sour cream
• 1 1/2 cups grated cheddar cheese

Recipe

• 1 in a large skillet brown the ground beef with onion, garlic, bell pepper and jalapeño pepper until meat is no longer pink; drain fat.
• 2 add in taco seasoning mix, undrained beans and green chilies; mix to combine and simmer for about 25-30 minutes, stirring occasionally (adding in only a small amount of water if the mixture is too thick (do not add too much water or the mixture will become thin).
• 3 season with salt and pepper to taste; remove from heat.
• 4 separate the crescent roll dough into 8 triangles.
• 5 place the triangles in an ungreased 10-inch deep dish pie plate, pressing perforations to form a pie crust (if you are using a square baking dish leave the crescents in square rectangles and fit into pan).
• 6 sprinkle 1 cup crushed tortilla chips over the crescent crust.
• 7 spoon the filling over the crust and corn chips.
• 8 spread the sour cream over the meat mixture.
• 9 sprinkle the cheddar cheese over the sour cream, then top with remaining 1 cups crushed tortilla chips.
• 10 bake at 375 degrees f (bottom oven rack) for about 20-25 minutes.

Hidden Valley Guacamole #rsc

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 ripe hass avocadoes
• 5 -6 pitted black olives
• 1 tablespoon dried chives
• 1 tablespoon parmesan cheese, grated
• 1/4 cup spinach
• 4 tablespoons lemon juice
• 2 tablespoons lemon juice
• 1/4 cup fresh green onion, chopped
• 1 romano tomato
• 1 (1 ounce) package hidden valley original ranch seasoning mix

Recipe

• 1 half the avocados, remove the pits and remove the avocado flesh from the hull. place into a mixing bowl and mash until creamy. some lumps are ok. dice the black olives and jalapeno peppers and add all ingredients to the avocados. mix thoroughly and refrigerate for an hour or so, until chilled.
• 2 eat and enjoy.

Mrs. Crenshaw's Pinto Beans

Total Time: 13 hrs 30 mins Preparation Time: 30 mins Cook Time: 13 hrs

Ingredients

• Servings: 4
• 6 cups water
• 1 tablespoon vegetable bouillon granules
• 1/2 lb ham hocks or 1/2 lb leftover ham, - 2 inch cubes
• 2 cups pinto beans (i presoak the beans)
• 1 medium onion, diced
• 1 garlic clove, crushed
• 2 1/2 tablespoons chili powder (more if you prefer spicy)
• 1 tablespoon sugar
• 2 1/2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1 diced jalapeno pepper (adjust to taste) (optional)
• 1/2 cup finely chopped onion (for garnish)
• 1/4 cup finely chopped cilantro (for garnish)

Recipe

• 1 bring water and bouillon to boil.
• 2 add beans, garlic, chili powder, sugar, maple syrup and salt.
• 3 cover and simmer for 3 hours.
• 4 add onion and ham.
• 5 simmer additional 1 hour or until tender.
• 6 add water as needed (in 1/2 cup increments).
• 7 when done, the broth should thicken and barely cover the beans.
• 8 serve with garnishes and hot cornbread.

Korean Red Pepper Paste Chicken

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

Ingredients

• 1 1/2 ounces champignon mushrooms
• 4 shiitake mushrooms
• 1/2 onion
• 3 boneless chicken breasts
• 2 -3 ounces linguine
• 1 pinch garlic and herb seasoning
• 3 ounces pre-shredded mozzarella cheese
• 1 tablespoon sake
• 1 tablespoon minced garlic clove
• 1/2 jalapeno
• 2 tablespoons korean red pepper paste
• 1 tablespoon sugar water
• 1/2 tablespoon water
• 1 tablespoon ketchup
• 1 teaspoon lemon juice
• 1 tablespoon soy sauce

Recipe

• 1 cut chicken breast into small cubes and place into a bowl. add sake 1t and a pinch of garlic and herb seasoning over the chicken. hand rub chicken and leave it for 30 minutes.
• 2 boil water with a pinch of salt and cook pasta until it's chewy.
• 3 clean mushrooms. slice shiitake and onion.mince jalapeno.
• 4 heat canola oil in a pan over medium-high heat. stir fry minced garlic 1t and onion. when the onion turns clear, add mushroom and jalapeno. continue to stir fry quickly until the vegetables become tender. place the vegetables on a dish.
• 5 pour the sauce over the chicken in the pan and cook. when the chicken is done, add the vegetables and mix everything together thoroughly. add mozzarella cheese.

Cilantro-mint Chutney

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

Ingredients

• 1/2 bunch fresh cilantro, stems removed
• 1 bunch mint leaf, stems removed
• 1/2 cup chopped onion
• 3 cloves minced garlic
• 1 jalapeno pepper, seeded
• 3 tablespoons water
• 2 tablespoons lime juice
• 1/4 tablespoon kosher salt
• 1/2 tablespoon plain yogurt

Recipe

• 1 put everything in blender or food processor and blend well.

Bacon-wrapped Jalapeno Poppers

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

Ingredients

• Servings: 50
• 25 fresh jalapeno peppers
• 14 -16 ounces cream cheese
• 2 cups shredded cheddar cheese
• 2 (16 ounce) packages bacon

Recipe

• 1 cut stems off of peppers and cut them all in half longways.
• 2 remove seeds from peppers.
• 3 fill each pepper with cream cheese and sprinkle cheddar cheese on top.
• 4 wrap 1/2 slice of bacon around each pepper half.
• 5 place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
• 6 remove and serve when cooled.
• 7 enjoy!

Cilantro-lime Vinaigrette Recipe

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 3 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lime juice, they use key lime
• 1 small jalapeno pepper, ribs and seeds removed, coarsely chopped (leave in some seeds if heat is desired)
• 1 small garlic clove, halved
• 1/2 teaspoon dijon mustard
• 1/8 teaspoon honey
• fresh ground black pepper
• 1 pinch ground cumin
• 1 pinch salt, to taste
• 1 1/2 tablespoons minced fresh cilantro

Recipe

• 1 put everything but the cilantro into a blender and puree until smooth.
• 2 stir in the cilantro, then taste and adjust seasonings if needed.
• 3 shake before serving.

Garbanzo Bratwurst Soup

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

Ingredients

• 4 links bratwursts (johnsonville stadium brats)
• 1 lb ground lamb
• 2 teaspoons marinade (grill mates chipotle pepper marinade packet)
• 1/4 cup goya mojo marinade
• 1 (6 ounce) can chipotle peppers, in adobo seasoning (la costena)
• 1/4 tablespoon mccormick hot shot black & red pepper blend
• 2 tablespoons garlic powder
• 2 tablespoons olive oil
• 2 (12 ounce) cans chicken broth
• 1 chicken bouillon cube
• 1 medium red onion
• 8 -10 green onions
• 1 tomato (or 1 can of diced tomatoes)
• 2 bell peppers (color is nice, but not necessary)
• 1 -2 green wax pepper (or anneheim)
• 1 -2 fresh jalapeno
• 1 -2 medium potato, diced
• 1 -3 carrot, sliced
• 4 (14 ounce) cans garbanzo beans
• 1 (14 ounce) can red chili beans (do not drain!!)
• 1 (14 ounce) can black beans (drained and rinsed)
• 1/2 cup frozen corn (optional)
• 1/2 cup frozen peas (optional)

Recipe

• 1 i find the brats give the soup a much better flavor if grilled. my second choice would to be to bake them whole and then chop them up into cubes. get the brats cooking while you chop the peppers, red onion and tomato into cubes (or desired size) and set aside.
• 2 coat the bottom of your pan with a thin coat of vigo olive oil and fry the peppers/onions for five to ten minutes, until tender. place the ground lamb in the pan and fry until done.
• 3 now place brats in the pan and fry for another 5 minutes while stirring.
• 4 pour the garbanzo beans into a colander and rinse, then place into your stew pot. you can also go ahead and put in:.
• 5 the chopped tomato.
• 6 the chicken broth.
• 7 black beans (drain and rinse).
• 8 red chili beans.
• 9 the adobe sauce from the chipotle peppers (and some of the peppers, chopped if you can take the heat).
• 10 remaining spices.
• 11 let this all simmer while you cut up the potato(es), carrot and green onions. put in the carrots and potatoes and then place into the pot. once the potatoes and carrots are fully cooked you can throw in the green onions and let the soup simmer until you are ready to enjoy.
• 12 *add 1 lb. of shrimp to the recipe (or scallops -- or mussels -- get the idea?!).
• 13 *add fresh (or frozen) spinach to the soup (or broccoli -- or whatever your favorite vege!).

Knock Off Chipotle Guacamole

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 4 avocados, peeled
• 1/4 cup chopped red onion
• 1/4 cup chopped jalapeno
• 1/4 cup chopped cilantro
• 1 tablespoon salt
• 1/4 teaspoon ground cumin
• 1/2 lime, juice of

Recipe

• 1 after peeling avocados take core out and set aside.
• 2 place the insides of the avocado in a bowl.
• 3 take a potato masher and mash the avocados until it is a creamy consistency.
• 4 add, onion, cilantro, jalapeño, and spices over the avocado mixture.
• 5 stir the ingredients and then add juice from half of a lime.
• 6 stir and refrigerate until ready to serve.
• 7 note- to keep guacamole from turning brown add the cores that you set aside back in the bowl and place on top of the guacamole.
• 8 for some reason this will keep it fresh for a longer period of time.

Goat Cheese Jalapeno Poppers #a1

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

Ingredients

• Servings: 8
• 12 fresh jalapeno peppers
• 8 ounces soft fresh goat cheese (you may add a tsp of milk or so to make spreadable)
• 1/4 cup fresh spinach
• 1 avocado
• 1/4 lb ground turkey
• 2 tablespoons a.1. original sauce
• 12 slices bacon, cut in half

Recipe

• 1 cut jalapeño peppers lengthwise and remove the seeds.
• 2 chop the spinach into small pieces.
• 3 brown the ground turkey and drain well. pat dry with a paper towel.
• 4 in a separate bowl, mix the spinach, a1 sauce, ground turkey and goat cheese together.
• 5 using a spoon, fill each jalapeno half with the cheese mixture.
• 6 slice an avocado into thin strips and lay one over the cheese mixture.
• 7 wrap a 1/2 piece of bacon around each half and secure with a toothpick.
• 8 line them up on a cookie sheet an inch apart.
• 9 bake at 425 for 15-20 minute.

Cin Chili

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 lbs sirloin steaks, cut into 3/4 inch cubes. the meat is easier to cube if it is partially frozen
• 1 (14 ounce) can beef broth, swanson's is suggested
• 1 (8 ounce) can tomato sauce, hunt's is suggested
• 1 tablespoon onion powder
• 2 tablespoons garlic powder
• 1/2 teaspoon jalapeno powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1 teaspoon chicken bouillon granule
• 1 teaspoon beef bouillon granules
• 5 tablespoons red chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1/4 teaspoon brown sugar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin

Recipe

• 1 in a large heavy bottom pot, heat olive oil over medium-high heat. add the sirloin and cook until browned, about 8 minutes. season with salt and drain off the excess grease.
• 2 add the tomato sauce and beef broth and simmer for 1 hour.
• 3 add the next 7 ingredients, stir and simmer for 35 more minutes.
• 4 add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
• 5 add the last 5 ingredients and cook for 10 more minutes.
• 6 serve and enjoy. garnish with cheese and sour cream. or, use the mixture to stuff poblanos, adding some cheese.

Corn And Roasted Pepper Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup chopped roasted sweet peppers
• 2/3 cup chopped seeded plum tomato
• 1/4 cup minced shallot
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons minced seeded jalapeno peppers
• 1/2 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 combine first 6 ingredients in a large bowl. combine remaining ingredients in a small bowl, stirring with a whisk. drizzle lime juice mixture over corn mixture, and toss well.

Hot Pepper Jam For Bread Machine

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

Ingredients

• 1/3 cup sugar
• 2 teaspoons low-sugar dry pectin
• 1 1/4 cups red bell peppers
• 1 cup green bell pepper
• 2 jalapeno peppers, about 1/3 cup
• 2 teaspoons vinegar

Recipe

• 1 wash all peppers, cut off stems.
• 2 remove membrane and seeds from bell peppers, dice small about 1/8 inch pieces, the chunks will stay that size even after running through the jam cycle, cut enough to fill 2 1/4 cups worth.
• 3 protect your hands with rubber gloves while working with the jalapeno peppers, if you want the jam to be spicy hot leave the seeds in the jalapeno peppers. (the first time i made this, i left seeds in one but thought it too hot.) second time i made, i deseeded all halves and it came out too mild -- so next time i plan on cutting both jalapeno peppers in half, leaving seeds in 1/4 and deseeding the remaining 3/4. cut into small pieces, about 1/8 inch.
• 4 attach kneading blade in the bread pan.
• 5 place ingredients into the bread pan as listed above.
• 6 carefully insert bread pan inot breadmaker, close lid, press the menu button until the ã¯â¿â½jamã¯â¿â½ program is selected, and start.
• 7 when the jam cycle is complete, open the lid and using oven mitts, remove the pan.
• 8 let jam cool.
• 9 using oven mitts to hold pan, use rubber spatula to pour the jam into a glass or plastic container.
• 10 cover and refrigerate to set, about 24 hours.

Garden Tomato Salsa

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 cups chopped roma tomatoes
• 1 jalapeno pepper, chopped and seeded
• 1/3 cup sweet red pepper
• 1/4 cup chopped fresh cilantro
• 2 tablespoons finely chopped onions
• 2 cloves garlic, crushed
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 combine all ingredients.
• 2 cover and refrigerate for 30 minutes.
• 3 this stays good up to 1 week.

Corn And Rice Calas

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

Ingredients

• Servings: 2
• 1 cup corn kernel (3 ears)
• 1 large egg
• 1 medium jalapeno pepper, finely diced
• 3 scallions, thinly sliced
• 3 tablespoons flour
• 1/4 teaspoon baking powder
• 1 cup cooked rice
• 1 teaspoon salt
• 1 pinch cayenne
• black pepper
• 1 tablespoon oil or 1 tablespoon butter

Recipe

• 1 combine corn, egg, jalapeno, onion, and scallion, set aside.
• 2 in another bowl, mix flour and baking powder.
• 3 mix well into the corn mixture.
• 4 stir in the rice, salt, cayenne and black pepper.
• 5 heat oil in large cast iron skillet on medium. drop two or three at a time in 2 tbls mounds, cook 3-4 minutes each side.

Hot Pretzels

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

Ingredients

• 3 (15 ounce) bags pretzels
• 2 (1 ounce) packages hidden valley ranch dressing mix
• 2 (12 ounce) bottles orville redenbacker popping oil
• 1 teaspoon dill weed
• 1 teaspoon cayenne ground red pepper
• 1 tablespoon black pepper
• 1 tablespoon jalapena all purpose seasoning

Recipe

• 1 put pretzels in a large roaster pan. mix together the rest of the ingredients and pour over the pretzels.
• 2 bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.

Garden Vegetable Lentil Salad

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 cups cooked lentils
• 2 tablespoons olive oil
• 1/2 small red onion, finely chopped
• 1 large yellow pepper, finely chopped
• 1 jalapeno, seeded and finely chopped
• 2 carrots, finely chopped
• 3 garlic cloves, minced
• 1 cup fresh peas
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/8-1/4 teaspoon cayenne pepper
• 1/2 cup fresh mint or 1/2 cup fresh coriander, chopped

Recipe

• 1 place lentils in a large salad bowl.
• 2 heat 1 tablespoon oil in a large frying pan set over medium heat. add onion, carrots and garlic. sauté, stirring occasionally, until onion is softened, about 5 minutes. stir in jalapeño, pepper and peas. sauté for another 2 minutes. remove from heat and add to lentils.
• 3 in a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. stir into salad. taste and add more salt, if needed.
• 4 if making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.

Corn And Red Bell Pepper Soups With Cilantro Creme Fraiche

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 garlic cloves
• 1 3/4 cups fresh corn kernels (from about 2 large ears)
• 1 1/2 cups chicken stock, preferably homemade
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1 small serrano chili, seeded and chopped (or jalapeno chili)
• 1 cup whipping cream
• salt
• 3 medium red bell peppers, roasted, peeled and seeded
• 1 1/2 cups chicken stock, preferably homemade
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 teaspoon cayenne pepper
• 1 cup whipping cream
• salt
• 2 cups water
• 8 fresh spinach leaves
• 1 cup loosely packed fresh cilantro leaves
• 3 tablespoons milk
• 2 tablespoons creme fraiche

Recipe

• 1 for corn soup:.
• 2 preheat oven to 375 degrees.
• 3 roast garlic until tender, about 5 minutes; transfer to medium saucepan.
• 4 add next 6 ingredients and bring to boil; reduce heat and simmer 10 minutes to blend flavors.
• 5 transfer to blender and puree thoroughly.
• 6 strain through fine sieve into saucepan.
• 7 add cream and simmer until thickened, about 5 minutes.
• 8 season to taste with salt.
• 9 (can be prepared 2 days ahead. cool completely, cover and refrigerate.).
• 10 for red bell pepper soup:.
• 11 combine all ingredients except cream and salt in medium saucepan and bring to a boil; reduce heat and simmer 10 minutes to blend flavors.
• 12 transfer to blender and puree thoroughly.
• 13 strain through fine sieve into saucepan.
• 14 add cream and simmer until thickened,about 5 minutes; season to taste with salt.
• 15 (can be prepared 2 days ahead. cool,cover and refrigerate.).
• 16 for cilantro creme fraiche:.
• 17 bring water to boil in saucepan; add spinach and boil 1 minute.
• 18 drain; plunge spinach into ice water and let stand 1 minute; drain and squeeze dry.
• 19 transfer spinach to blender, add cilantro and milk and puree thoroughly.
• 20 strain mixture through fine sieve into bowl; whisk in creme fraiche.
• 21 cover and refrigerate until ready to serve.
• 22 (can be prepared 1 day ahead.).
• 23 to serve;.
• 24 gently reheat both soups. simultaneously ladle some each into each bowl.
• 25 drizzle with creme fraiche and serve immediately.

Flour Enchiladas

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 3 boneless skinless chicken breasts
• 10 flour tortillas
• 2 (8 ounce) boxes cream cheese
• 1 (4 ounce) can diced green chilies
• 1 (4 ounce) can jalapenos
• 1 (20 ounce) can green enchilada sauce
• shredded cheddar cheese
• 1 pinch salt
• toothpick

Recipe

• 1 pre-heat oven 350*.
• 2 cook chicken to your taste. i like to use a skillet and add salt, garlic, and a little beer. shred chicken.
• 3 in a separate bowl mix; cream cheese, green chile, jalepenos, a little enchilada sauce (about 1/4 cup), and salt.
• 4 mix in shredded chicken. stuff the tortillas with mixture. i usually make them super fat. then place them in 9x13 baking dish. hold closed with toothpicks. once pan is filled, dump the rest of the enchilada sauce onto them, then the cheese.
• 5 bake about 35 minutes. or until cheese is melted.
• 6 voila!
• 7 holy moly goodness!

Hot Jalapeno Pepper Jelly

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 3 cups chopped jalapenos (protect hands)
• 1 1/2 cups cider vinegar
• 6 1/2 cups sugar
• 1 (3 ounce) packet certo (foil pkt)
• 4 tablespoons crushed red pepper flakes

Recipe

• 1 in large pot stir together jalapenos, vinegar, and sugar.
• 2 bring to a rolling boil.
• 3 stir in certo.
• 4 stir constantly for 1 minute.
• 5 remove from heat and stir in crushed red pepper.
• 6 pour into sterilized jars.
• 7 top with sterilized lids and bands.
• 8 invert jelly jars for 5 minutes.
• 9 turn back over and enjoy listening to the pop of the jars sealing.

Chicken And Rice

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 teaspoons corn oil
• 4 boneless skinless chicken breast halves, cut into chunks
• 1 large red bell peppers (cut into thin strips) or 1 large green bell pepper (cut into thin strips)
• 1 cup onion (diced)
• 1 tablespoon pickled jalapeno pepper, minced
• 2 cups long-grain rice
• 2 cups reduced-sodium chicken broth
• 2 cups water
• 14 ounces whole low-sodium tomatoes (undrained)
• 1/4 cup green olives, sliced (optional)

Recipe

• 1 in a large non-stick skillet, warm corn oil over medium heat. add chicken breasts and sauté until lightly browned, making sure to turn at least once, browning for about 8 minutes. transfer to a plate and keep warm.
• 2 add bell pepper, onion, and jalapeño pepper to the same skillet. sauté for about 5 minutes over medium heat. stir in rice and continue to sauté for 1 minute more. add the broth, water, and tomatoes with liquid, making sure to break up tomatoes a bit with a spoon.
• 3 return chicken breasts to the skillet. increase heat to medium-high and bring the mixture to a boil. reduce heat to low. cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. stir in the sliced green olives if desired, and cover to cook for about 5 minutes more.

Hot Italian Giardiniera

Total Time: 72 hrs 15 mins Preparation Time: 15 mins Cook Time: 72 hrs

Ingredients

• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 fresh jalapeno peppers, sliced or 25 pickled jalapeno peppers, rings
• 1 celery, diced
• 1 medium carrot, diced
• 1 small onion, chopped
• 1/4 cup salt
• water, to cover
• 2 garlic cloves, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 (4 1/4 ounce) can chopped olives
• 1 cup vinegar
• 2 tablespoons olive oil

Recipe

• 1 place into a bowl the green and red peppers, jalapenos, celery, carrots, and onion.
• 2 stir in salt, and fill with enough cold water to cover.
• 3 place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
• 4 the next day, drain salty water, and rinse vegetables.
• 5 in a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives.
• 6 pour in vinegar and olive oil, and mix well.
• 7 combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Hoisin Chicken With Cucumber Salad

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup hoisin sauce
• 3 scallions, coarsely chopped
• 5 garlic cloves
• 1 fresh ginger, 2 inch piece, sliced
• 1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
• 2 limes (juice and zest)
• 2 tablespoons rice vinegar
• kosher salt
• ground pepper
• 2 lbs chicken thighs or 2 lbs chicken breasts
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• kosher salt
• 1 seedless cucumber, thinly sliced
• 1/2 red onion, thinly sliced

Recipe

• 1 prepare the chicken: preheat a grill to medium on one side. combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. season the chicken with salt; toss with the hoisin mixture in a large bowl.
• 2 make the salad: bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. remove from the heat; stir in 1/4 cup ice cubes until melted. toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
• 3 grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. serve with the cucumber salad and lime wedges.
• 4 per serving: calories 375; fat 16 g (saturated 4 g); cholesterol 107 mg; sodium 1,906 mg; carbohydrate 30 g; fiber 1 g; protein 32 g.

Hot Jalapeno Pepper Jelly

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

Ingredients

• 5 cups sugar
• 1 1/2 cups cider vinegar
• 1 finely chopped green pepper
• 5 minced jalapeno peppers
• 6 ounces liquid fruit pectin

Recipe

• 1 in a small food processor, mince green peppers and jalapeno peppers.
• 2 remember to wear gloves when cutting the jalapeno peppers.
• 3 combine sugar and vinegar in a large pot and bring to a boil.
• 4 add both peppers and return to a boil.
• 5 stir in pectin and boil for one minute.
• 6 strain liquid into a large bowl.
• 7 pour into hot, sterlized jars and seal.

Hot Jalapeno Crab Dip

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

Ingredients

• 1 lb crabmeat, picked over for shells
• 1 teaspoon garlic, chopped
• 1/2 cup pickled jalapeno pepper, chopped
• 1/4 lb jalapeno jack cheese, grated
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 2 ounces parmigiano-reggiano cheese, grated

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine crabmeat, garlic, jalapenos, monterey jack cheese, worcestershire sauce, hot sauce, salt and mayonnaise in a medium mixing bowl.
• 3 toss gently to mix.
• 4 spoon the mixture into a medium size casserole. sprinkle the parmesan cheese evenly on the top of crabmeat mixture.
• 5 bake until golden brown and bubbly, about 25 minutes.
• 6 remove from the oven and let sit for about 5 minutes before serving with the croutons.

Cream Cheese Pinwheels

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 10 large flour tortillas
• 2 (8 ounce) boxes cream cheese
• 1 cup pitted black olives, finely chopped
• 2 tablespoons pimientos, finely chopped
• 1 ounce ranch dressing
• 2 tablespoons green jalapenos, finely chopped

Recipe

• 1 soften cream cheese
• 2 mix in the powdered ranch dressing
• 3 add the pimentos, black olives and the jalapeños.
• 4 spread evenly over the flour tortillas using a rubber spatula.
• 5 roll tightly. cover and chill for about one hour.
• 6 slice into pinwheels.

Ground Beef And Noodle Bake

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 2 lbs ground beef
• 1 large onion, chopped
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 1 medium green pepper, chopped
• 1/4 cup grated parmesan cheese (or to taste)
• 1 (14 3/4 ounce) can cream-style corn
• 1 (10 3/4 ounce) can condensed tomato soup, undiluted
• 1 (8 ounce) can tomato sauce
• 1/3-1/2 cup sliced pimiento, drained
• 2 tablespoons chopped jalapeno peppers (or to taste)
• salt and pepper
• 1/2-1 teaspoon chili powder
• 1/4-1/2 teaspoon ground mustard powder (or 1 tbsp prepared mustard or dijon)
• 1 -2 cup canned sliced mushrooms
• 1 (8 ounce) package medium egg noodles, cooked and drained
• 2 cups shredded cheddar cheese, mixed with mozzarella cheese (or marble cheese is good also)

Recipe

• 1 in a large skillet, cook the beef with the onion, garlic and green pepper over medium heat until the beef is no longer pink and the veggies are tender; drain any fat, and mix in the 1/4 cup grated parmesan cheese.
• 2 transfer to a large mixing bowl.
• 3 add in all of the following ingredients, except for the cooked noodles and the shredded cheese; mix very well to combine.
• 4 add in the cooked egg noodles; mix to combine.
• 5 transfer to a 13 x 9-inch greased baking dish.
• 6 sprinkle with more grated parmesan cheese if desired.
• 7 top/sprinkle with the 2 cups grated cheese.
• 8 bake at 350 degrees for 45 minutes, or until heated through.

Hot Jalapeno Pepper Jelly

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

Ingredients

• 1/2 cup jalapeno pepper, coarsely chopped
• 1 1/2 cups cranberry juice cocktail
• 1 cup vinegar
• 5 cups sugar
• 1 liquid fruit pectin (in a foil pouch)

Recipe

• 1 wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
• 2 put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
• 3 in a medium saucepan combine peppers, cranberry juice, and vinegar.
• 4 bring to boiling; reduce heat, cover and simmer for about 10 minutes.
• 5 in a 4 quart pot combine the pepper mixture and sugar.
• 6 bring to a full rolling boil over high heat, stirring constantly.
• 7 stir in pectin.
• 8 return to a full rolling boil; boil for 1 minute, stirring constantly.
• 9 remove from heat and quickly skim off foam with a metal spoon.
• 10 pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. wipe jar rims; adjust lids.
• 11 process in a boiling water canner for 5 minutes (start timing when water begins to boil).
• 12 remove jars and cool on a wire rack till set (2 to 3 days).

Chicken And Poblano Quesadillas With Guacamole

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

Ingredients

• Servings: 4
• 2 large garlic cloves
• 1 jalapeno pepper, stem removed
• 1 cup tightly packed fresh basil leaf
• 3 tablespoons extra virgin olive oil
• 2 tablespoons tequila
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 large boneless skinless chicken breast halves (about 8 oz. each)
• 2 hass avocadoes, pitted and skins removed
• 1 tablespoon fresh lime juice
• 2 medium garlic cloves
• 1/4 teaspoon kosher salt
• 1 tablespoon finely chopped fresh cilantro
• 1/8 teaspoon fresh ground black pepper
• 2 medium poblano chiles, stems removed
• 4 flour tortillas (10 inches)
• 2 cups grated monterey jack cheese

Recipe

• 1 in a food processor, mince the garlic and jalapeno. add the remaining paste ingredients, process until smooth. smear the paste on all sides of the chicken breasts. cover and refrigerate for 3 to 4 hours.
• 2 in a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. roughly chop the garlic,
• 3 then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. add the
• 4 garlic mixture, cilantro, and pepper to the bowl. mix well.
• 5 grill the chicken breasts over direct medium heat (350°f to 450°f), until the juices run clear and meat is opaque in the center, 10 to
• 6 15 minutes, turning once and swapping their positions as needed for even cooking. at the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as
• 7 needed. remove from the grill and allow to cool. cut the chicken breasts into thin slices. peel away the charred skins from the chiles; roughly chop the flesh.
• 8 lay the tortillas a single layer on a work surface. evenly divide the chicken, chiles, and cheese over half of each tortilla. fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. grill the quesadillas over direct medium heat until well marked
• 9 and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. allow the quesadillas to cool for a minute or two before cutting into wedges.
• 10 serve warm with the guacamole spooned on the top of each wedge.

Curried Quinoa

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

Ingredients

• 1 cup quinoa
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup onion, diced
• 1 garlic clove, diced
• 1 teaspoon fresh ginger, grated
• 1/2 jalapeno pepper, finely chopped
• 1/2 red bell pepper, chopped
• 1 3/4 cups water
• 1/2 cup peas

Recipe

• 1 if you're using a bulk variety of quinoa that needs rinsing, rinse it in a fine-mesh strainer until the water runs clear. you may rub the grains between your palms to expediate the process if you like (or buy a brand that does not require rinsing.).
• 2 over medium heat, heat the oil in a medium saucepan.
• 3 add the powdered spices and heat them, stirring, for a minute or two.
• 4 add the diced onion and garlic and cook until the onions become slightly translucent.
• 5 add the grated ginger, quinoa, and diced peppers and stir.
• 6 cook for another minute or two, until the quinoa grains begin to break slightly open into a spiral shape.
• 7 add the water to the pan and bring to a boil.
• 8 reduce heat and cover, simmering for 15 minutes.

Erishte With Spicy Meats

Total Time: 1 hr 26 mins Preparation Time: 1 hr 10 mins Cook Time: 16 mins

Ingredients

• 500 g water
• 1 tablespoon salt
• 300 g macaroni (turkish 'erishte')
• 100 g beef
• 200 g chicken breasts
• 200 g spicy sausage, turkish
• 20 g coriander (fresh or dried)
• 20 g rosemary
• 2 garlic cloves
• 1 medium red onion
• 3 tablespoons virgin olive oil
• 2 tablespoons apples or 2 tablespoons cherry vinegar
• 1 tablespoon jalapeno sauce
• 1 tablespoon blackberry wine (or 1/2 cup beer)
• 1 teaspoon thyme
• 1 lime, grated rind

Recipe

• 1 boil the water; add salt and macaroni and cook for 6 minutes.
• 2 strain and cool.
• 3 cut the beef, chicken, and sausage meats into 4 or 5 parts.
• 4 marinate in smoked tabasco and salt for one hour.
• 5 at the same time mince the coriander and rosemary and crush garlic.
• 6 cut thin slices form onion and mix with virgin olive oil, cherry vinegar, jalapeno sauce, wine, thyme, grated rind of lime.
• 7 cook sauce for 5 minutes.
• 8 grill the meats for 5 minutes; sausage for 1 minute.
• 9 in a large dish, place macaroni and meats and pour the sauce over this.
• 10 serve with pickled cucumber.

Chicken With Tomatillo Sauce

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

Ingredients

• Servings: 4
• 8 chicken drumsticks
• 3 tablespoons vegetable oil
• salt and pepper
• 1 lb tomatillo, husks removed
• 1/2 onion, sliced
• 1 small jalapeno chile, chopped
• 1 clove garlic, peeled
• 1/4 teaspoon sugar
• 2 tablespoons chopped cilantro
• 8 corn tortillas, cut into strips

Recipe

• 1 preheat the oven to 425°. on a baking sheet, toss the chicken with 1 tablespoon oil and season with salt and pepper. bake until browned and cooked through, about 40 minutes.
• 2 meanwhile, in a saucepan, combine the tomatillos and just enough water to cover. bring to a boil, then simmer until tender,a bout 5 minutes. using a slotted spoon, transfer the tomatillos to a food processor; reserve 1/3 cup cooking water. puree the tomatillos with the onion, jalapeño, garlic and sugar.
• 3 in a skillet, heat the remaining 2 tablespoons oil over medium-high heat. add the tomatillo puree and cook, stirring, for 10 minutes. stir in the reserved cooking water and 1 tablespoon cilantro. top the tortilla strips with the chicken, sauce and remaining 1 tablespoon cilantro.

Hot Italian Sausages

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

Ingredients

• Servings: 3
• 1 lb hot italian sausage link
• 8 sausage rolls (steak rolls work well also)
• 1 green pepper
• 1 large onion
• 3 garlic cloves
• 3 jalapeno peppers
• 1 (24 ounce) can tomato sauce
• salt and pepper

Recipe

• 1 1. cook sausages in boiling water for 20 minutes, while that is cooking dice green peppers, onion, garlic, and jalepenos.
• 2 2. add tomato sauce, green peppers, onion, garlic, jalepenos, salt and pepper to a pot and cook until peppers and onions are tender about 15 minutes.
• 3 3. put sausages on rolls and top with tomato sauce mixture and enjoy.

Hot Hawaiian Pizza Gf Lf

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

Ingredients

• 1 cup rice flour (brown)
• 1/2 cup potato starch
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 3/4 cup warm water
• 1 tablespoon fast rise yeast
• 1 tablespoon olive oil
• 2 egg whites, beaten slightly
• 1/2 teaspoon apple cider vinegar
• olive oil, for brushing (optional)
• 1/4 cup low-fat cheddar cheese
• 1/4 cup fat free mozzarella cheese
• 4 ounces canadian bacon
• 1/4 cup pineapple
• 2 ounces jalapenos

Recipe

• 1 preheat oven to 400 degrees.
• 2 in the bowl of a heavy-duty mixer, place flours, xanthan gum, and salt.blend with mixer on low.
• 3 in a small bowl dissolve the sugar in the water, and add yeast. wait until the mixture foams slightly, then blend into the dry ingredients.
• 4 add the butter, egg whites, and vinegar.beat on high for 3 minutes.
• 5 cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
• 6 to form your pie, spoon dough onto greased and cornmeal-dusted cookie sheet or pizza stone. if desired, brush with olive oil and garlic.
• 7 bake 30 minutes.
• 8 pull out and add your sauce, cheese and toppings.
• 9 bake another 15 minutes or until cheese melts.
• 10 enjoy!

Competition Chili

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• 2 lbs lamb, diced into 1/2 inch cube
• 2 cups red onions, diced
• 2 cups red bell peppers, diced
• 1 jalapeno pepper, minced seeds removed
• 4 tablespoons garlic, minced
• 2 (15 ounce) cans hormel chili without beans
• 2 (28 ounce) cans crushed tomatoes
• 1/2 cup beef stock
• 8 teaspoons chili powder
• 4 teaspoons dried chipotle powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons cumin
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 1/4 teaspoon cinnamon

Recipe

• 1 combine the canned chili, tomatoes, and beef stock in a medium pot over low heat.
• 2 combine all the spices together, and add 3/4 of the mixture to the pot. stir to incorporate.
• 3 saute the lamb with the remaining spice mixture and 2 tablespoons of minced garlic on high heat until just browned, not cooked through. drain any excess fat and add the lamb to the pot. leave enough grease in the pan to saute the remaining vegetables.
• 4 in the same pan sautee the onion and the red pepper over medium high heat. once the onions start to turn translucent, add the remaining 2 tablespoons of minced garlic. saute until the garlic becomes fragrant, then add the vegetables to the pot
• 5 simmer the chili over low heat for 2 to 3 hours, stirring periodically so the bottom does not burn
• 6 ***tip*** in order to dice the lamb so small, first freeze the larger pieces for a few hours until they are solid, but not so hard that they cannot be cut with your knife.

Hot Jalapeno Pepper Feta Stuffed Chicken Breasts

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 cup ricotta cheese
• 1 cup crumbled feta
• 1/2 cup chopped hot pepper (i used pickled red jalapenos)
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon black pepper
• 1 egg
• pam cooking spray
• 4 flattened chicken breasts
• toothpick
• olive oil
• 2 cups rice
• 1/2 medium onion (chopped)
• 3 garlic cloves, sliced
• 2 cups spaghetti sauce, of your preference

Recipe

• 1 preheat the oven to 375.
• 2 mix the ricotta, feta, hot peppers and spices together.
• 3 split the mixture into two bowls.
• 4 add the egg to one bowl and mix well.
• 5 spray a glass baking dish with pam (big enough to hold the chicken and at least 2 inches deep).
• 6 use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy).
• 7 brush some olive oil onto the top of the breasts so they brown better.
• 8 place the chicken in the oven for 25 minutes.
• 9 make the 2 cups of rice (follow directions on box).
• 10 fry the onions in 1 tbsp of olive oil until soft (medium heat).
• 11 add the chopped garlic and fry for 3 more minutes.
• 12 add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too).
• 13 mix 1/2 cup of the sauce into the rice (keep simmering the rest).
• 14 remove the chicken from the glass dish and place the rice at the bottom.
• 15 spread the remaining cheese mixture across the rice.
• 16 place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot.
• 17 scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).