Gazpacho With Jalapeno And Cilantro

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 3 1/2 cups tomato juice
• 8 plum tomatoes, seeded and chopped
• 1 english cucumber, chopped
• 1 red pepper, chopped
• 1 medium onion, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons fresh lemon juice
• 1 green onion, minced
• 1 1/2 teaspoons jalapeno peppers, minced
• 2 garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon tabasco sauce (optional)

Recipe

• 1 combiner 1 cup tomato juice, half of tomatoes, half of cucumbber and half of pepper in blender. puree until smooth.
• 2 pour into large bowl. stir in remaining tomatoes, cucumer and pepper, add onion, cilantro, parsley, lemon juice, green onion, jalapeno, garlic and chili powder.
• 3 transfer 1 cup mixture to blender. add 2-1/2 cups tomato juice to blender and puree.
• 4 pour back into large bowl and stir to combine. thin with additional tomato juice, if needed. season with salt and pepper.
• 5 cover and chill 2 hours.

Jenn's Cream Cheese Dip

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

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese
• 5 -10 slices sandwich meat, chopped
• 2 -3 green onions, chopped
• 1 tablespoon jalapeno jelly (optional)
• salt
• pepper (optional)
• butter flavored cracker

Recipe

• 1 in a medium sized, microwaveable bowl combine ingredients.
• 2 heat on high for 45 seconds or until cream cheese is soft enough to spread.
• 3 serve with butter crackers.
• 4 note: i combine smoked chicken breast with the jalapeno jelly and omit the green onions for one dip. i combine roast beef with the green onions and omit the jalapeno jelly for another dip. i usually serve this with butter crackers but it is also very good with those parmesan herb chips found on the cracker asile in stores.

Grilled Garden Pasta

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

Ingredients

• Servings: 4
• 1/2 cup fresh basil
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• 1 -2 garlic clove, minced
• 1 jalapeno pepper (seeded & minced)
• 2 teaspoons lemon peel, finely shredded
• 6 ounces spaghetti or 6 ounces fettuccine
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1 small onion (or you can use 2 leeks)
• 1 small eggplant, sliced
• 1 medium zucchini, sliced
• 2 medium tomatoes, sliced

Recipe

• 1 in a bowl combine basil, feta cheese, pine nuts, garlic, jalapeno pepper & lemon peel.
• 2 set aside.
• 3 prepare spaghetti/fettuccine noodles according to package directions.
• 4 drain.
• 5 toss pasta with olive oil, lemon juice & salt. cover and keep warm.
• 6 meanwhile, prepare vegetables.
• 7 if using leeks, trim root end & tough green leaves; halve leeks lengthwise & wash thoroughly.
• 8 if using onions, cut into 3/4-inch slices.
• 9 if using eggplant, peel if desired, & cut into 3/4-inch slices.
• 10 if using zucchini, halve lengthwise.
• 11 brush vegetables with olive oil or cooking oil.
• 12 heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot.
• 13 add half the eggplant, onions & tomatoes to grill pan; grill about 5 minutes per side or until brown and tender.
• 14 repeat with remaining vegetables.
• 15 cut vegetables into bite-size chunks.
• 16 on a large platter, swirl pasta with a fork to make a large nest, or divide pasta among 4 plates.
• 17 transfer vegetable mixture from cutting board to pasta nests.
• 18 sprinkle feta mixture over all.
• 19 makes 4 servings.
• 20 for tabletop grill:.
• 21 preheat grill according to manufacturer’s directions.
• 22 grill leeks or onions, eggplant, and tomato slices on grill until eggplant and onion are tender and tomato is heated through.
• 23 if using a covered grill, close lid.
• 24 for covered grill:
• 25 allow 5 to 6 minutes for leeks, 4 to 5 minutes for eggplant and onion & 2 to 3 minutes for tomatoes.
• 26 for open grill:.
• 27 allow 12 to 14 minutes for leeks, 8 to 10 minutes for eggplant, and 4 to 5 minutes for tomatoes, turning once.

Fresh Stuffed Tomatoes

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

Ingredients

• Servings: 4
• 4 large tomatoes, tops cut off, and hollowed out, insides reserved
• 20 fresh spinach leaves, stemmed and finely chopped
• 1 green bell pepper, finely chopped
• 4 ounces feta cheese, crumbled (marinated is good)
• 1 jalapeno, seeded stemmed, and finely chopped
• 1 bunch fresh basil
• 1 bunch fresh chives
• 1 bunch fresh thyme
• 1 lime, juice of
• 2 tablespoons olive oil
• salt and pepper
• 4 ounces fresh grated parmesan cheese

Recipe

• 1 chop the insides of the tomatoes and put them in a bowl (i leave the seeds out as best i can).
• 2 destem the spinach and chop finely, add to the bowl. do not use frozen spinach for this, if you can't get fresh, use rucola lettuce, or mangold or something else.
• 3 add the bell pepper, feta, herbs, and jalapeno, mix well.
• 4 as for the herbs, use whatever is fresh in your garden, be creative!
• 5 add lime juice, and oil, stir well and add salt and pepper to taste. stuff the tomatoes with the mixture, and top with parmesan cheese.
• 6 leave in the fridge for 20 minutes before serving.

Homemade Salsa

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 (14 ounce) cans diced tomatoes with juice
• 1/2 onion, chopped
• 1/4 cup chopped green onion
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon oregano
• 1 tablespoon ground cumin
• 2 tablespoons chopped jalapenos
• salt and pepper

Recipe

• 1 mix all ingredients together in a food processor until you reach the desired texture.

Gazpacho Salad (non-traditional)

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 medium cucumbers, peeled, halved lengthwise, seeded, thinly sliced
• 1 teaspoon salt
• 1/2 cup olive oil
• 1/3 cup wine vinegar
• 1 garlic clove, minced
• 1 teaspoon basil, minced
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 10 medium mushrooms, sliced
• 4 green onions, sliced diagonally
• 1/2 cup fresh parsley, minced
• 3 large tomatoes, seeded, chopped
• 1 medium green pepper, seeded, chopped
• 2 jalapenos, seeded, chopped
• 1/2 lb swiss cheese, cut into strips

Recipe

• 1 place cucumber slices in a bowl and sprinkle with 1 t. salt. let stand 30 minutes.
• 2 in large bowl, combine olive oil, vinegar, garlic, basil, salt and pepper.
• 3 add mushrooms and green onions.
• 4 drain cucumber slices and pat dry.
• 5 add to bowl.
• 6 top with parsley and mix gently.
• 7 add layer of tomatoes.
• 8 add layer of green pepper and jalapeno.
• 9 cover. chill for about 4 hours.
• 10 just before serving, toss gently.
• 11 serve on 6 plates. top with slices of swiss cheese.

Cheesy Scrambled Eggs With Green Onions

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

Ingredients

• 8 eggs
• 1 cup milk
• 4 slices cheddar cheese
• 4 green onions, sliced thin
• salt
• pepper
• 1 jalapeno, seeded and diced fine (optional)

Recipe

• 1 whisk together eggs and milk.
• 2 heat skillet over medium heat.
• 3 add egg mixture.
• 4 when eggs start to set, push around continually with spatula.
• 5 when eggs are half set, but still runny, add onion and cheese (and jalapeno if desired).
• 6 continue stirring around till eggs are set to desired doneness and cheese is melted.
• 7 garnish with salt and pepper to taste.

Homemade Salsa For Canning

Total Time: 2 hrs 45 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 15 mins

Ingredients

• 7 lbs tomatoes (about 20, hothouse work well,but combination of hothouse and romas are my standard.)
• 6 anaheim chilies, diced
• 4 poblano chiles, diced
• 5 jalapeno chiles, diced
• 3 serrano chilies, diced
• 2 cups rough chopped yellow onions
• 1 cup chopped fresh cilantro
• 5 cloves garlic, minced
• 1/2 cup vinegar (5 % acidity)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe

• 1 **weargloves or cut chiles under cold running water, leave the seeds if you want, chile pepper heat comes from a vein in the flesh of the chile not the seeds.
• 2 peel, seed and chop tomatoes.
• 3 i leave the tomatoes in large chunks for a chunkier salsa.
• 4 you can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
• 5 place chopped tomatoes into a colander to drain for 30 minutes.
• 6 you will want about 14 cups of chopped tomatoes.
• 7 chop chiles.
• 8 remove seeds.
• 9 you want about 4 cups total chopped peppers.
• 10 set aside.
• 11 chop onions, mince garlic and chop cilantro.
• 12 place tomatoes into an 8 quart dutch oven or a large sauce pan.
• 13 bring to a boil.
• 14 boil 30-45 minutes or until desired consistency.
• 15 i boil for 20 minutes, we like chunky.
• 16 add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
• 17 return to a boil.
• 18 fill hot sterile jars 1/2 inch from top.
• 19 wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
• 20 set each jar into water bath canner right after filling.
• 21 bring water bath canner back to boil and bath for 35 minutes.
• 22 remove jars and cool on a wire rack or towels.

Homemade Salsa

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

Ingredients

• Servings: 4
• 10 fresh tomatoes, peeled, then stewed or 1 (28 ounce) can stewed tomatoes, save juice
• 1 small onion, finely chopped
• 1 green bell pepper, diced
• 2 -4 fresh jalapenos, finely diced
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon oregano
• 1 1/2 teaspoons sugar
• 1 tablespoon butter
• 1 teaspoon vinegar
• 1 (6 ounce) can tomato paste

Recipe

• 1 saute green pepper, 1 jalapeno and onion in a little juice and 1 tbl. butter for 5 minutes, set aside.
• 2 in blender, chop, don't puree!, tomatoes, 1-3 jalapenos and spices, sugar and oregano.
• 3 pour into sauteed peppers and onions.
• 4 bring to a boil and boil 5 minutes.
• 5 stir in vinegar and tomato paste til dissolved.

Grilled Fresh Peach Salsa

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

Ingredients

• 1 large peach, halved
• 2 plum tomatoes, halved
• 2 jalapeno peppers
• 1/2 sweet red pepper, halved
• 1/2 small red onion, sliced
• 1 green onion
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1 tablespoon fresh coriander, chopped
• 1/2 teaspoon cider vinegar
• 1 garlic clove, minced

Recipe

• 1 in large bowl, gently toss together peach, tomatoes, jalapeño peppers, red pepper, red and green onions, oil and salt, keeping red onion slices intact.
• 2 remove peach and place, cut side down, on greased grill over medium-high heat; close lid and grill, turning once, until lightly browned and caramelized, about 4 minutes. transfer to cutting board.
• 3 place jalapeños, red pepper and red onion on grill; close lid and grill for 3 minutes.
• 4 add tomatoes and green onions; grill, covered, until onions are wilted and tomatoes are slightly charred, about 2 minutes.
• 5 chop peach, jalapeños, red pepper, tomatoes and onions; place in large bowl.
• 6 add coriander, vinegar and garlic; toss to combine.
• 7 can be prepared ahead of time: cover and refrigerate for up to 8 hours. i prefer to serve this at room temperature.

Baked Jalapenos

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

Ingredients

• 25 jalapeno peppers
• 1 1/2 teaspoons worcestershire sauce
• 8 ounces cream cheese, softened
• 12 ounces sharp cheddar cheese, shredded
• 4 slices cooked bacon, crumbled

Recipe

• 1 cut jalapenos in half and seed. cook peppers in boiling water for about 5 minutes.
• 2 combine cream cheese, shredded cheese, bacon, and worcestereshire sauce. stir well. place heaping teaspoons into each pepper.
• 3 place on baking sheet and bake at 400 degrees f. for 5 minutes. until cheese is melted.
• 4 let sit to room temperature.

Gazpacho Sandwich

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

Ingredients

• Servings: 6
• 1 medium cucumber, seeded and chopped
• 1 cup black beans, cooked, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1 pickled jalapeno pepper, finely chopped
• 1 teaspoon chili powder
• 1 garlic clove, minced
• 3 large tomatoes, halved
• 1 large sweet onion, sliced 1/2 inch thick
• 1 large loaf of crusty french bread

Recipe

• 1 in a medium bowl combine the cucumber, beans, cilantro, vinegar, oil, jalapeno pepper, chili powder and garlic.
• 2 season to taste with salt and black pepper set aside.
• 3 place the tomatoes and onion slices on the lightly greased rack of a grill directly over medium coals.
• 4 grill for 12 to 15 minutes or until lightly charred, turning onion slices once.
• 5 transfer veggies to a cutting board; cool slightly and coarsely chop.
• 6 add chopped veggies to the cucumber mixture; toss to combine.
• 7 meanwhile, halve the french bread lengthwise.
• 8 cut each bread half crosswise into 3 pieces.
• 9 using a fork, hollow out the bread pieces slightly.
• 10 place the bread pieces, cut sides down on the rack of the grill directly over med coals.
• 11 grill about 1 minutes or until toasted.
• 12 spoon cucumber mixture into the grilled pieces.

Creamy Corned Zucchini And Peppers

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

Ingredients

• 1 zucchini (large)
• 2 cups corn (fresh, canned, or thawed from frozen)
• 1/2 onion
• 2 tablespoons canola oil (i use homemade jalapeno-infused, gives the dish a little kick)
• 1 red bell pepper
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 ounces goat cheese (soft, or cream cheese could be substituted though goat is better)

Recipe

• 1 clean and small dice zucchini, onion, and pepper.
• 2 heat oil in skillet.
• 3 add onion, cook until onions are clear but not browned.
• 4 add zucchini, pepper, corn, and spices, cook over medium high while stirring often, until desired tenderness.
• 5 add goat cheese, stir until the cheese it melted and evenly distributed.

Delicious Mexican Cornbread

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

Ingredients

• Servings: 8
• 1/2 jalapeno pepper, finely chopped
• 1 cup self-rising cornmeal
• 1/2 cup self rising flour
• 2 eggs
• 1 cup grated cheddar cheese
• 1/3 cup vegetable oil
• 1 onion, chopped
• 1 (8 3/4 ounce) can corn niblets, drained
• water

Recipe

• 1 preheat oven to 450.
• 2 mix ingredients well, with just enough water to mix.
• 3 pour into oiled iron skillet. bake until done, about 30 minutes.

Grilled Halibut On Cilantro Jalapeno Chile Coleslaw

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2/3 cup cider vinegar
• 1/3 cup extra virgin olive oil
• 1/3 cup chopped fresh cilantro
• 1 garlic clove, pressed or minced
• 1 teaspoon cumin seed (ground cumin works fine too)
• 3/4 teaspoon salt
• 5 -6 teaspoons finely chopped fresh jalapeno peppers
• 6 cups shredded red cabbage or 6 cups pre-made coleslaw mix, with red & green cabbage & carrots
• 1/2 cup finely slivered red onion
• 4 pieces halibut

Recipe

• 1 in a small bowl, mix vinegar, oil, cilantro, garlic, cumin, salt& jalapenos to taste.
• 2 rinse fish& pat dry.
• 3 in a heavy bag combine fish and 1/3 cup vinegar mixture.
• 4 let stand, turning occasionally for 15 minutes.
• 5 cut cabbage into thin shreds- approximately.
• 6 6 cups.
• 7 mix cabbage with 1/2cup of vinegar mixture.
• 8 add salt to taste.
• 9 put in refrigerator until fish is done.
• 10 place fish on a greased piece of foil on top of hot grill.
• 11 close lid and cook fish, turning once until barely opague but still moist looking in center of thickest part- you don't want over cooked fish!
• 12 approximately.
• 13 6-8 minutes depending on the piece size.
• 14 mound slaw on plates.
• 15 top each with a piece of fish.
• 16 drizzle each with a bit of remaining dressing.

Homemade Salsa

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 (28 ounce) cans diced tomatoes
• 1 medium chopped onion
• 4 garlic cloves, chopped
• 2 jalapenos, 1 with seeds, 1 without seeds
• 1/4 cup fresh cilantro, chopped
• salt and pepper
• cayenne pepper (optional)

Recipe

• 1 drain one can of tomatoes and reserve juice.
• 2 add drained tomatoes, undrained tomatoes, onion, garlic and jalepenos to a food processor. pulse until completely processed. if salsa is a little dry, add some of the reserved tomato liquid to desired consistency.
• 3 adjust seasoning with salt, pepper and cayenne. finish by adding in chopped cilantro.
• 4 place in refrigerator for 1 hour. enjoy with your favorite chips.

Cast Iron Smoky Bacon Jalapeno Popper Cornbread

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 lb smoky bacon
• 1/2 cup diced jalapeno
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup vegetable oil
• 3 tablespoons honey
• 2 large eggs
• 1/2 cup plain greek yogurt
• 1/2 cup milk
• 1 cup flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Recipe

• 1 preheat oven to 375 degrees.
• 2 place a large cast iron skillet in the oven while preheating.
• 3 chop/slice bacon, set aside.
• 4 chop/dice jalapenos, set aside.
• 5 shred cheese, set aside.
• 6 in a medium mixing bowl combine the vegetable oil, honey, eggs, yogurt and milk.
• 7 whisk well.
• 8 in a large mixing bowl combine dry ingredients.
• 9 whisk to combine.
• 10 in a medium skillet cook bacon-you want it cooked half way through, not crisp.
• 11 using a slotted spoon remove bacon, reserve bacon fat.
• 12 you will want 3 tablespoons of fat. if you need to, add butter and melt it with the fat.
• 13 to the dry ingredients add the bacon and jalapenos.
• 14 stir well to coat.
• 15 add the cheese to the dry ingredients.
• 16 stir well to coat.
• 17 add wet ingredients to the dry ingredients.
• 18 using a large spoon or spatula and stir to just combine.
• 19 remove hot skillet from oven.
• 20 pour in the fat and give it a good swirl to coat the bottom of pan.
• 21 scrape your cornbread mixture into hot, coated pan.
• 22 return to oven and cook for 40 minutes.
• 23 depending on your oven, you may want to give your cornbread the "toothpick" test at 35 minutes.
• 24 do test at 40 minutes. if the center is not cooked through cook an additional 5 to 10 minutes or until done.

Macaroni And Cheese For Grownups

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

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1/2 yellow onion, diced
• 2 cloves garlic, minced or pressed
• 2 tablespoons flour
• 2 cups 2% low-fat milk
• 1 teaspoon wine vinegar
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon fresh ground pepper or 1/2 teaspoon pepper (or to taste)
• 1/4 teaspoon tabasco sauce (or to taste)
• 1/4 cup pepperoncini peppers or 1/4 cup pickled jalapeno pepper, diced (or to taste)
• 3 cups assorted cheese, shredded or crumbled
• 2 cups elbow macaroni, cooked al dente
• 1 cup seasoned dry bread crumb
• 1/2 cup grated fresh parmesan cheese

Recipe

• 1 melt the butter in a heavy skillet.
• 2 add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
• 3 add the garlic and cook for one more minute-be careful not to brown the garlic.
• 4 whisk the flour in.
• 5 cook while stirring for three minutes.
• 6 uncooked flour tastes bad!
• 7 whisk in the milk.
• 8 continue to stir until the mixture barely begins to boil.
• 9 it should be a little bubbly and beginning to thicken.
• 10 add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce.
• 11 add salt and pepper to taste.
• 12 if you don't want black flecks use pepper instead.
• 13 add a dash of tobasco.
• 14 taste then add more if you like.
• 15 stir in the pepperoncinis or jalapenos.
• 16 you need to experiment-make this a few times and decide exactly how much of which pepper you like.
• 17 stir in your favorite cheeses.
• 18 i like to combine sharp cheddar with a little crumbled bleu.
• 19 swiss is good for flavor but not texture so blend with something creamy like fontina.
• 20 monterey jack is very creamy but without a lot of flavor so add something sharp and flavorful.
• 21 pour the macaroni into a large baking pan.
• 22 pour the sauce over and gently mix.
• 23 sprinkle the parmesan and bread crumbs on top.
• 24 bake at 350 degrees until browned on top-about 25 minutes or so.
• 25 let sit for 10 minutes then serve.
• 26 you may never even consider boxed mac-n-cheese again.

Fresh Tomato And Onion Chutney

Total Time: 1 hr 47 mins Preparation Time: 1 hr 30 mins Cook Time: 17 mins

Ingredients

• 1 small onion, finely chopped
• 1 teaspoon fine sea salt
• 1/2 lb tomato, chopped (1 cup)
• 2 teaspoons minced fresh jalapeno chile, including seeds
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 teaspoon finely grated peeled fresh ginger
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon turmeric
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon black pepper

Recipe

• 1 soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
• 2 transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
• 3 cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes.
• 4 stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
• 5 just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
• 6 note: chutney can be made 1 day ahead and chilled, covered.
• 7 bring to room temperature before serving.

Country Style Ribs With Jalapeno-peach Sauce

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 (14 ounce) can peach slices in heavy syrup, undrained
• 1 1/2 tablespoons chili sauce
• 1/4 cup brown sugar
• 1 tablespoon cider vinegar
• 1 tablespoon steak sauce
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 jalapeno, seeded and minced
• 2 lbs country-style lamb ribs

Recipe

• 1 in a blender combine peaches through pepper and blend until smooth. pour into a sauce pan and stir in the jalapeno to heat through.
• 2 stir over low heat.
• 3 put lamb on foil lined jelly roll pan and put into a preheated oven at 275 deg. cook for 2 1/2 to 3 hours.
• 4 the last 30 minutes pour some of the sauce over both sides of the lamb. cook until 140-160 deg. serve additional sauce with the meat.
• 5 serve with coleslaw and baked beans.

General's Smokehouse Hot Slaw

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1 gallon hot sauce (recommend texas pete's or frank's red hot)
• 10 ounces tabasco sauce
• 3 cups black pepper
• 1 medium head cabbage (green)
• 1 medium head cabbage (purple)
• 1 large carrot
• 2 cups mayonnaise
• 1/2 jalapeno pepper, chopped
• 3 teaspoons sugar
• 1 cup hot sauce (smokehouse)

Recipe

• 1 divide the gallon of hot sauce in half into two containers. to each half, add 5 oz tabasco and 1 1/2 cups black pepper. shake well.
• 2 finely shred cabbage and carrot and mix well.
• 3 place mixture into a bowl and blend in the mayonnaise. blend in the remaining ingredients.
• 4 chill overnight.

Fresh Tomatillo Salsa Verde

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 lb tomatillo
• 1 -3 jalapeno
• 3 garlic cloves
• 1 cup fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon olive oil

Recipe

• 1 husk and wash tomatillos.
• 2 chop the tomatillos into very course chunks. set aside.
• 3 depending on how hot you like your salsa, either remove the seeds and veins from the jalapenos or leave them intact.
• 4 chop the jalapeno into small chunks and put into blender or food processor.
• 5 peel the garlic, put into blender.
• 6 take the cilantro, remove the leaves from the stems and put into blender (no need to chop).
• 7 put lime juice, salt, sugar and olive oil into the blender.
• 8 last, put the tomatillos into blender and blend until smooth.
• 9 serve chilled. be sure to experiment with different amounts of jalapeno, lime juice, salt, etc.

Jen's Spinach Chicken Enchiladas

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

Ingredients

• flour tortilla, fajita-sized
• 1 can 98% fat-free cream of mushroom soup
• 1 can 98% fat-free cream of chicken soup
• 2 ounces cans diced jalapenos
• 1/3 cup chicken broth
• 1 clove garlic, minced
• 3 cups fresh spinach leaves
• 1/4 cup chopped cilantro (a little less than)
• salt and pepper
• shredded chicken breast (approx. 3 breasts for 6 enchiladas)
• 1 cup shredded monterey jack pepper cheese

Recipe

• 1 blend all sauce ingredients together in a blender.
• 2 for the filling, mix chicken, cheese and 1 reserved cup of sauce.
• 3 coat the bottom of a 9x13" pan with some of the sauce.
• 4 fill flour tortillas with the chicken mixture, roll and line up in your pan.
• 5 cover with remaining sauce and extra jack cheese.
• 6 bake at 375 degrees for approx.
• 7 20 minutes or until sauce is bubbly and cheese is melted.

Jen's Fresh And Spicy Salsa

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 10
• 6 roma tomatoes, seeded and chopped
• 10 green onions, chopped
• 2 fresh jalapeno peppers, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons hot pepper sauce
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt

Recipe

• 1 combine tomatoes, green onions, jalapenos, and cilantro.
• 2 you can pulse this in a blender or food processor to get this to the consistency you like.
• 3 add remaining ingredients and mix well.
• 4 keep refrigerated until serving.

Chicken Salad And Avocado Sandwich

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 8 ounces cooked chicken breasts
• 2 tablespoons chopped pecans
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1 teaspoon dijon mustard
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon canned diced jalapeno
• 1/8 teaspoon kosher salt (less if table salt)
• 3 tablespoons mayonnaise (more or less, to bind salad)
• 4 slices bread
• 2 tablespoons mayonnaise or 2 tablespoons dijon mustard, for bread
• 1 avocado
• 2 slices provolone cheese
• 2 romaine leaves

Recipe

• 1 chop cooked chicken into 1/4-inch cubes and place in medium bowl.
• 2 add pecans, celery, red onion, dijon mustard, lemon juice, jalapeño and salt. then add just enough mayonnaise to bind salad together.
• 3 stir to combine and adjust seasoning as desired.
• 4 spread mayonnaise or dijon mustard on the bread, mash half a avocado on each sandwich and top with provolone and romaine.
• 5 on other half of each sandwich add the chicken salad, then put the two halves together and enjoy!
• 6 note.
• 7 to prepare the cooked chicken, try cooking them in pineapple juice. it gives them a very nice flavor.

Homemade Salsa

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

Ingredients

• 1 chopped green pepper
• 2 chopped celery ribs
• 1 chopped onion
• 3 finely chopped garlic cloves
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes
• 2 ounces tomato paste (use for thicker sauce) (optional)
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes

Recipe

• 1 heat pan with olive oil and sauté onion, pepper, and celery about 5 minutes to soften. season with salt, pepper, and crushed red pepper.
• 2 add chopped garlic. sauté another 2-3 minute
• 3 add oregano, basil, and cayenne pepper.
• 4 transfer mixture to a pot and add canned tomatoes and bring to a boil. add about ½ can of water. add tomato paste until desired consistency.
• 5 add remaining spices and boil 1-2 minute reduce heat and simmer 10 minutes. refrigerate overnight or at least 6-8 hours and serve when cooled.
• 6 for more heat chop up 1-2 jalapeno peppers seeds and all.enjoy!

Grandma's Salsa

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

Ingredients

• Servings: 6
• 4 cups fresh tomatoes
• 2 cups bell peppers, chopped
• 1 cup onion, chopped
• 1 cup jalapeno, chopped
• 3 garlic cloves, chopped
• 1 tablespoon salt
• 1/2 cup apple cider vinegar
• 1 (6 ounce) can tomato paste

Recipe

• 1 skin tomatoes. (i place tomatoes in boiling water for 45-60 seconds or until skins split - remove from water and peel.)
• 2 rough chop and remove seeds from tomatoes.
• 3 combine all ingredients in large sauce pan. bring to boil. lower heat and simmer 45 minutes stirring often.
• 4 pour into hot sterile jars. wipe down rim of jar. screw on lid and hand tighten.
• 5 place in boiling water bath and process for 15-20 minutes.
• 6 tip: be sure and label your batches. as the summer progresses peppers can get hotter. i also sometimes blend the batch before i can.

Fresh Texas Salsa

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 can whole canned tomatoes
• 1 can original rotel tomatoes
• 1/2 onion
• 2 pinches cilantro
• 2 teaspoons lime juice
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic
• 1 pinch salt
• 1 pinch pepper
• fresh jalapeno (optional)
• 1/4 teaspoon cumin

Recipe

• 1 drain can of whole tomatoes.
• 2 put all items into food processor/blender.
• 3 blend to desired consistency.
• 4 serve with tortilla chips.
• 5 also makes a great salad dressing!

Homemade Sausage Kolaches

Total Time: 2 hrs 12 mins Preparation Time: 2 hrs Cook Time: 12 mins

Ingredients

• Servings: 12
• 2 (1/4 ounce) packages dry yeast
• 1/2 cup water, lukewarm
• 1/4 cup unsalted butter, softened
• 1/4 cup shortening or 1/4 cup lard
• 1/4 cup sugar
• 2 egg yolks
• 2/3 cup milk
• 1 teaspoon salt
• 4 cups flour
• 1/4 cup butter, melted, for topping
• 1 (16 ounce) package cocktail smoked sausage links

Recipe

• 1 in a small bowl, combine the yeast with the water.
• 2 set aside.
• 3 in a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
• 4 mix in the egg yolks, milk, and salt, combining well.
• 5 stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
• 6 cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
• 7 grease a baking sheet.
• 8 pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
• 9 place the balls at least 1 inch apart, and brush them liberally with the melted butter.
• 10 set them aside to double in size again, about 45 minutes to one hour.
• 11 gently indent the top of the dough with your thumb, fairly deep.
• 12 place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
• 13 bake in 425 oven for 10- 12 minutes or until golden brown.
• 14 immediately brush butter on the top.
• 15 they are best eaten as soon as they are cool enough to handle.

Gazpacho With Shrimp

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 10
• 4 cups tomato juice
• 3 medium tomatoes, seeded, chopped (about 2 cups)
• 1 medium red bell pepper, seeded, chopped
• 1 medium green bell pepper, seeded, chopped
• 2 medium cucumbers, peeled, seeded and chopped
• 1 medium red onion, chopped
• 2 medium jalapeno peppers, seeded, chopped
• 2 garlic cloves, minced
• 1/2 cup kraft zesty italian dressing
• 1/4 cup lemon juice
• 1/4 teaspoon ground red pepper (cayenne)
• 1 lb medium shrimp, cleaned, cooked
• 1/4 cup chopped fresh cilantro

Recipe

• 1 combine all ingredients except cilantro in large bowl; cut half lb of shrimp into 3 pieces each; stir into mix and cover.
• 2 refrigerate at least 1 hour to allow flavors to blend.
• 3 serve topped with whole (other 12) the shrimp and cilantro just before serving.

Fresh Tomatillo Sauce - Salsa

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 lb about 9 tomatillo, husks removed, rinsed and quartered
• 2 jalapenos or 2 serranos, stemmed and halved
• 1 cup fresh cilantro stems, and leaves (lightly packed)
• 1 garlic clove
• 1/2 onion
• 1/2 teaspoon salt
• 2 tablespoons water

Recipe

• 1 combine all the ingredients in a blender and pulse a few times before blending the ingredients into a puree. transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

Delicious Mexican Layer Dip!

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

Ingredients

• Servings: 4
• 16 ounces sour cream
• 16 ounces cream cheese
• 1 1/4 ounces taco seasoning
• 16 ounces refried beans
• cheddar cheese (shredded)
• lettuce (shredded)
• salsa (you can decide how much you want)
• tomato (optional)
• onion (optional)
• jalapeno (optional)

Recipe

• 1 combine cream cheese, sour cream, and taco seasoning.
• 2 spread this layer over the bottom of your dish.
• 3 warm your refried beans so that they will spread easily, then spread over cream cheese.
• 4 pour desired amount of salsa over the beans.
• 5 sprinkle the lettuce over the salsa.
• 6 sprinkle the cheese over the lettuce.
• 7 top with your favorite toppings :)
• 8 enjoy it -- & especially forget about the nutrition facts!

Leftover Lamb And Bean Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (28 ounce) can baked beans (your favorite flavor)
• 2 cups shredded barbecued lamb
• 1 jalapeno, chopped (optional)
• 6 ounces monterey jack and cheddar cheese blend, shredded (or colby jack)
• 40 frozen tater tots

Recipe

• 1 preheat oven to 350°f.
• 2 combine beans, lamb and jalapeno in an 8"x8" casserole dish.
• 3 layer shredded cheese on top of bean mixture.
• 4 layer tater tots on top of cheese.
• 5 cover with aluminum foil and bake for 30-35 minutes.
• 6 uncover and bake for 10 more minutes.
• 7 serve hot.

Fresh Tomato And Black Bean Salsa

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 4 cups chopped vine-ripened tomatoes
• 2 cups canned black beans, rinsed and drained
• 1 cup small diced red onion
• 1 large fresh jalapeno, seed and cut into small dice
• 1/2 cup loosely packed chopped fresh cilantro leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped garlic
• salt
• fresh ground black pepper
• 6 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• crispy corn tortilla chips

Recipe

• 1 combine the first seven ingredients in a mixing bowl. season with salt and pepper.
• 2 add the lime juice and olive oil.
• 3 mix well.
• 4 spoon into a serving bowl and serve with the chips.

Grilled Halibut With Pineapple Lime Salsa

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 2 garlic cloves, minced
• 4 halibut steaks (each steak should weigh about 4 ounces)
• 1/4 teaspoon salt (or to taste)
• lime wedge
• 1/3 cup pineapple preserves
• 1/4 cup finely chopped sweet red pepper
• 2 tablespoons finely chopped purple onions
• 2 tablespoons fresh lime juice
• 1 tablespoon seeded finely chopped jalapeno pepper
• 1 teaspoon dried mint flakes
• 1/8-1/4 teaspoon salt (or to taste)
• 1 (8 ounce) can unsweetened pineapple tidbits, drained

Recipe

• 1 to make the salsa: mix together all the salsa ingredients; may chill or keep at room temperature.
• 2 to make the halibut: mix together the vegetable oil and minced garlic; brush mixture over the fish steaks.
• 3 sprinkle fish with 1/4 teaspoon salt (or season to taste with salt).
• 4 coat a grill rack with non-stick cooking spray.
• 5 put the fish on the grill rack; grill, covered, over medium-hot coals for 5-6 minutes or until the fish flakes; turn fish once during grilling time.
• 6 place fish steaks on individual plates; spoon pineapple-lime salsa over the fish.
• 7 serve with lime wedges.

Fresh Texas Salsa

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 7 medium tomatoes, chopped fine
• 1 small red onion, chopped fine
• 2 jalapeno peppers, chopped fine
• 2 yellow hot peppers, chopped fine
• 8 ounces chopped canned green chilies
• 1 bunch cilantro, leaves picked off stem and chopped fine (adjust to taste)
• 1 (8 ounce) can tomato sauce
• 1 tablespoon garlic salt

Recipe

• 1 use a food chopper to chop everything up fine.
• 2 serve immediately or keep for a day in the refrigerator.

Grilled Haloumi And Watermelon Salad

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 10
• 2 limes
• 1 garlic clove, crushed through a garlic press
• 1 red jalapeno chiles or 1 green jalapeno, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon sugar
• 6 tablespoons extra virgin olive oil
• 2 tablespoons capers
• 4 lbs seedless watermelon, quartered lengthwise cut into thin slices (mix yellow and red if possible)
• 8 7/8 ounces halloumi cheese
• 1/2 cup fresh mixed sprouts (arugula sprouts or radish sprouts)

Recipe

• 1 prepare grill for medium high heat; brush grates with oil.
• 2 combine grated zest from 1 lime, juice from 2 limes, garlic, jalapeno, salt, sugar and whisk until sugar is dissolved; whisk in 1/4 cup oil to emulsify, then stir in capers.
• 3 arrange watermelon slices on a large platter.
• 4 halve cheese, diagonally, then cut each half (cut side down) into 3 thin slices; brush cheese with oil and grill until golden and grill marked, about 2 minutes per side.
• 5 halve the grilled cheese slices and scatter among the watermelon on the platter.
• 6 spoon dressing over all and top with spicy sprouts.

Fried Jalapeno Poppers

Total Time: 27 mins Preparation Time: 25 mins Cook Time: 2 mins

Ingredients

• 8 ounces cream cheese, softened
• 1 (10 ounce) jar pickled jalapeno peppers
• 1/4 cup flour
• 1/2-3/4 cup milk
• progresso breadcrumbs
• vegetable oil

Recipe

• 1 cut jalapenos in half and remove seeds. finely chop.
• 2 combine cream cheese and chopped jalapenos.
• 3 shape into small balls, approx 1 inches diameter.
• 4 combine flour and milk in small bowl to form batter.
• 5 dip jalapeno balls in batter, thoroughly coating.
• 6 roll jalapeno balls in breadcrumbs, coating evenly.
• 7 refrigerate approximately 20 minutes.
• 8 meanwhile, heat approx 3 inches vegetable oil in dutch oven to temp of 375 degrees.
• 9 fry jalapeno balls in oil, a few at a time, approximately 2-3 minutes, or until golden brown.

Liquid Green Fire Hot Sauce

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

Ingredients

• 8 -10 large tomatillos
• 4 jalapeno peppers
• 4 habanero peppers
• 4 garlic cloves
• 2 pinches salt (i use kosher, and usually have to add a little more at the end)
• cilantro (optional)

Recipe

• 1 boil tomatillos and peppers in water for about 10 minutes, or until the green color of the tomatillos and jalapenos turn from a slick green to a dull green (you want them to be soft, but not too mushy).
• 2 remove tomatillos and peppers from water; cut off stem caps from peppers, but do not remove seeds (unless you're a sissy).
• 3 place tomatillos, peppers, garlic, cilantro (if used), and a couple pinches of salt into a food processor.
• 4 blend in the food processor for 20-30 seconds, depending upon desired consistency.
• 5 taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt).
• 6 pour into a re-sealable container or jar, let it rest in the fridge for about 30 minutes, then enjoy with chips or use as a condiment.
• 7 this sauce seems to keep well in the fridge for at least 10 days (i have never pushed it further than that, but then it usually doesn't last that long anyway).
• 8 note: after using the food processor, it is sometimes best to open in a well ventilated area as the fumes from processing boiling hot peppers can take your breath away.
• 9 note to sissies: if you can't handle the heat, drinking milk and/or eating a flour tortilla will provide the best relief.

Fried Jalapenos

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 6 jalapenos
• 2 eggs
• 1/3 cup milk
• 2 cups flour
• salt & pepper, to taste
• 1 cup oil (or a fry daddy)

Recipe

• 1 stir together eggs& milk.
• 2 slice& seed jalapeno's, add to egg mixture.
• 3 in a separate bowl, combine flour, salt& pepper.
• 4 with slotted spoon, remove jalapeno's from egg mixture- drop into flour mixture, stir to coat well.
• 5 heat oil in frying pan or fry daddy- fry until golden- about 3 minutes each side.
• 6 serve with ranch dressing.

Fettuccine La Crawfish

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

Ingredients

• 1 (12 ounce) package fettuccine
• 3 bell peppers, chopped
• 3 onions, chopped
• 6 celery ribs, chopped
• 1 1/2 cups butter
• 1 (14 ounce) package frozen crawfish tails, thawed, and drained
• 2 tablespoons snipped parsley
• 4 garlic cloves, minced
• 1 pint half-and-half cream
• 1/2 cup flour
• 1 (1 lb) package jalapeno pepper cheese, cubed

Recipe

• 1 cook noodles according to directions. drain and set aside.
• 2 saute bell pepper, onion, and celery in butter.
• 3 add crawfish tails, and simmer for 8-10 minutes, stirring occasionally.
• 4 add parsley, garlic, and half-in-half and mix well.
• 5 gradually stir in flour and mix well.
• 6 simmer for 30 minutes, stirring occasionally.
• 7 add cheese and continue to stir until melted, and blended.
• 8 mix fettuccine with sauce.
• 9 place into sprayed 6 quart baking dih, and bake at 300 degrees for 15-20 minutes, or until heated throughly.

Beth's Taco Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 30
• 16 ounces refried beans
• 8 ounces sour cream
• 3 medium avocados
• 16 ounces cheddar cheese, shredded
• 10 ounces mild taco sauce
• 0.25 (5 5/8 ounce) bottle jalapeno sauce
• 1/2 cup black olives, chopped
• 1/2 cup scallion, chopped
• 1 1/2 cups tomatoes, chopped
• 1 small onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper

Recipe

• 1 spread beans evenly on the bottom of a baking dish or casserole. (i use a quiche dish).
• 2 mash avocados with chili powder, onion, pepper and garlic. spread avocado mixture over the beans. next, layer the sour cream over the first two layers.
• 3 mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. spread over the sour cream layer.
• 4 serve with tortilla chips.

Classic Guacamole

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 medium ripe hass avocadoes, halved, pitted, and cut into 1/2-inch cubes
• salt
• 2 tablespoons minced red onions
• 1/4 cup minced fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1 small jalapeno chile, seeds and ribs removed, chile minced
• 1 medium garlic clove, minced

Recipe

• 1 mash two of the avocados and 1/4 teaspoon salt to a relatively smooth puree using a fork in a medium bowl.
• 2 gently fold in the remaining diced avocado and all of the remaining ingredients.
• 3 season with salt to taste and serve.
• 4 *can be covered in plastic wrap, pressed directly onto the surface of the mixture, and refrigerated for up to 1 day; return to room temperature, then remove the plastic wrap just before serving.

Chicken Salad With Chipotle Cilantro Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 4 cups cooked chicken, diced or shredded (i use a deli, rotisserie chicken or left over grilled chicken)
• 1/2 cup onion, diced (you can use whatever kind you like)
• 1/2 cup red bell pepper, diced
• 1 fresh jalapeno, seeded and chopped (optional)
• 1/2 cup fresh cilantro, packed
• 2 tablespoons chipotle chiles in adobo, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup lime juice, fresh squeezed
• 1/3 cup olive oil
• 3 tablespoons honey

Recipe

• 1 mix chicken, onion, and peppers in a salad bowl.
• 2 place all dressing ingredient in food processer and process until blended.
• 3 pour dressing over chicken and stir to blend.
• 4 chill for at least 30 minutes before serving.
• 5 this salad tastes even better the next day, so it can be made 1-2 days in advance. you can adjust the heat by adding more or less chipotle peppers or you can adjust the sweetness by adding more or less honey.

Homemade Sriracha

Total Time: 168 hrs 5 mins Preparation Time: 168 hrs Cook Time: 5 mins

Ingredients

• 1 3/4 lbs red jalapeno chiles, stems removed and halved lengthwise (can sub red serranos)
• 3 garlic cloves
• 2 tablespoons garlic powder, plus more as needed
• 2 tablespoons granulated sugar, plus more as needed
• 1 tablespoon kosher salt, plus more as needed
• 1 tablespoon light-brown sugar
• 1/2 cup distilled vinegar, plus more as needed
• water, as needed

Recipe

• 1 in the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt and brown sugar. pulse until a coarse puree forms. transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
• 2 after 1 week, pour the chile mixture into a small saucepan over medium heat. add the vinegar and bring to a boil. lower the heat and simmer gently for 5 minutes. let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. if the mixture is too thick to blend properly, adjust the consistency with a small amount of water.
• 3 pass the mixture through a fine-mesh strainer. press on the solids with the back of a spoon to squeeze out every last bit of goodness. adjust the seasoning and consistency of the final sauce, adding vinegar, water, salt, granulated sugar or garlic powder to suit your taste. transfer to a glass jar, seal and store in refrigerator for up to 6 months.

Masa Tot

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

Ingredients

• 10 ounces corn tortillas, approximately 20
• 1/2 cup whole milk
• 1 whole egg
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup diced onion
• 2 tablespoons minced jalapenos
• peanut oil (for frying)

Recipe

• 1 *cook's note: if using a good eats tortilla recipe, decrease milk to 1/3 cup.
• 2 tear the tortillas into small pieces and place in a food processor. add the milk, egg, salt and pepper. process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. transfer to a mixing bowl and stir in the onions and jalapenos. set aside.
• 3 place the oil into a 5-quart pot or dutch oven and heat to 365 to 375 degrees f.
• 4 roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.

Fried Jack

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

Ingredients

• 1 lb monterey jack cheese or 1 lb jalapeno jack cheese
• 1 cup milk
• 1 cup flour
• 1 cup seasoned bread crumbs
• vegetable oil
• salsa, optional

Recipe

• 1 cut cheese into rectangular sticks or one inch cubes.
• 2 place the cheese pieces in a bowl and pour the milk over the cheese, coating thoroughly.
• 3 remove cheese from milk and coat with flour.
• 4 quickly dip in milk again and roll each piece in bread crumbs.
• 5 in a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
• 6 quickly fry a few pieces of cheese at a time, about 1 minute or until golden.
• 7 remove with slotted spoon and drain on paper towels.
• 8 serve with salsa, if desired.

Cheesy Spanish Rice With Chicken And Black Beans

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

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 lb ground chicken
• 1 medium onion, chopped
• 1 jalapeno peppers or 1 serrano pepper, seeded and chopped
• 1 garlic clove, minced
• 1 cup converted rice
• 1 (28 ounce) can diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can chicken broth, divided
• 4 ounces ortega chilies, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, drained
• 1 (11 ounce) can corn, drained
• 1 cup cheddar cheese, shredded

Recipe

• 1 in a 12" skillet, heat oil over med. high heat. add chicken, onion, jalapeño and garlic. cook,stirring to break up meat until it is no longer pink and vegetables are softened.
• 2 stir in rice, tomatoes with juice, paste, 1 cup broth, chilies, cumin, chili powder, salt, and pepper. bring to a boil, stirring occasionally.
• 3 reduce heat to low, cover and cook till rice is tender, about 30 minutes.
• 4 stir in beans and corn and continue cooking, covered, until beans and corn are heated.
• 5 just before serving, stir in cheese. if needed, stir in some more of the chicken broth.

Crunchy Asian Noodle Salad

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 6 cups purple cabbage, finely sliced
• 4 cups napa cabbage, finely sliced
• 1 english cucumber, cut in moons
• 1 red bell pepper, slices
• 4 cups bean sprouts
• 1 (8 ounce) bag baby spinach
• 3 scallions, sliced
• 1 bunch fresh cilantro, chopped
• 12 2/3 ounces soba noodles, cooked, rinsed, and cooled
• 1 lime, juice of
• 8 tablespoons olive oil
• 2 tablespoons sesame oil
• 6 tablespoons soy sauce
• 1/3 cup brown sugar
• 3 tablespoons fresh ginger, chopped
• 2 garlic cloves, chopped
• 2 jalapenos, chopped
• 1/2 bunch chopped fresh cilantro
• kosher salt
• black pepper, freshly ground and to taste

Recipe

• 1 mix together salad ingredients.
• 2 whisk together dressing ingredients and pour over salad.
• 3 mix with tongs or hands and serve on platter.

Cheesy Spinach

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 3 (10 ounce) packages frozen chopped spinach
• 1 onion, chopped
• 3 tablespoons all-purpose flour
• 1 cup skim milk
• 6 ounces jalapeno pepper cheese, cubed
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon garlic powder

Recipe

• 1 cook spinach according to package directions.
• 2 drain well reserving 1/2 cup spinach liquid; set aside.
• 3 in a skillet coated with nonstick cooking spray, saute onion until tender.
• 4 add flour; stir.
• 5 gradually stir in milk and spinach liquid to make sauce.
• 6 cook over medium heat until mixture thickens.
• 7 stir in cheese, worcestershire sauce, and garlic powder, cooking until cheese is melted.
• 8 add spinach and mix well. serve.

California Pizza Kitchen Chicken Tequila Fettuccine

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

Ingredients

• Servings: 6
• 1 lb dry spinach fettuccine (or 2 pounds fresh)
• 1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
• 2 tablespoons minced fresh garlic
• 2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
• 3 tablespoons unsalted butter (reserve tablespoon per saute)
• 1/2 cup chicken stock (preferably homemade)
• 2 tablespoons gold tequila
• 2 tablespoons freshly squeezed lime juice
• 3 tablespoons soy sauce
• 1 1/4 lbs chicken breasts, diced 3/4 inch
• 1/4 medium red onion, thinly sliced
• 1/2 medium red bell pepper, thinly sliced
• 1/2 medium yellow bell pepper, thinly sliced
• 1/2 medium green bell pepper, thinly sliced
• 1 1/2 cups heavy cream

Recipe

• 1 prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
• 2 cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. add stock, tequila and lime juice. bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
• 3 pour soy sauce over diced chicken; set aside for 5 minutes. meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. when the vegetables have wilted (become limp), add.
• 4 chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
• 5 bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
• 6 when sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
• 7 serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

Grilled Guacamole

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

Ingredients

• 4 hass avocadoes, halved and pitted
• 1/2 cup red onion, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup reduced-fat sour cream
• 2 tablespoons lime juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon hot pepper sauce (or to taste)
• 12 cherry tomatoes, quartered
• 2 tablespoons fresh cilantro, chopped (to taste)

Recipe

• 1 preheat an outdoor grill for low heat, and lightly oil grate.
• 2 cook the avocados on the preheated grill until just slightly browned and caramelized.
• 3 allow to cool to room temperature, then remove the skins, and cube. place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream.
• 4 stir in the lime juice, garlic salt, and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro.
• 5 chill 30 minutes before serving.

Chicken Salad With Jalapeno Cream Dressing

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

Ingredients

• Servings: 4
• 1/2 cup jalapeno jelly
• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 2/3 cup canned black beans, drained and rinsed
• 1/2 cup canned corn, drained
• 2/3 cup chopped fresh tomato
• 2 tablespoons chopped green onions
• 1/3 cup picante sauce
• salt
• 4 boneless skinless chicken breast halves
• 1 1/2 tablespoons taco seasoning
• 1 tablespoon olive oil
• 4 cups mixed salad greens
• garnish canned jalapeno slices, optional

Recipe

• 1 jalapeno cream dressing: whisk together jelly, sour cream, lime juice and cilantro, chill until serving time.
• 2 salad: combine black beans,corn, tomato, green onion, picante sauce and salt to taste, set aside.
• 3 sprinkle both sides of the chicken breasts with taco seasoning.
• 4 heat oil in a non-stick skillet over medium heat.
• 5 add chicken and cook 6-8 minutes per side or until juices run clear when stuck with a fork.
• 6 remove from the pan, let sit 10 minutes then slice crosswise.
• 7 arrange salad greens on a platter or 4 individual plates.
• 8 top with chicken slices and spoon black bean mixture around the chicken.
• 9 top the chicken with 1/2 of the dressing, garnish with jalapeno slices if desired, and pass the remaining dressing.

Individual Breakfast Casseroles

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

Ingredients

• Servings: 1
• 3/4 cup hash brown potatoes (refrigerated or thawed frozen)
• 1/2 cup shredded monterey jack cheese
• 1/4 cup finely chopped bell pepper
• 1/2-1 large fresh jalapeno, seeded and chopped
• 1/4 cup chopped sweet onion
• 1 clove garlic, minced
• 1 egg, lightly beaten
• 1/4 cup light cream or 1/4 cup half-and-half
• salt
• pepper

Recipe

• 1 prheat oven to 400°f.
• 2 drain thawed potatoes and make sure there is no excess water on them.
• 3 spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
• 4 press potatoes into the bottom of the ramekin.
• 5 place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
• 6 remove from oven and allow to cool for 10-12 minutes.
• 7 right after removing from oven, reduce oven temp to 350°f.
• 8 in a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
• 9 in a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
• 10 spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (i like butter-flavored).
• 11 place half the cheese on top of the potatoes in the ramekin.
• 12 cover this cheese with the sauteed peppers and onion.
• 13 pour egg mixture over that.
• 14 top with remaining cheese.
• 15 carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
• 16 allow to rest 5-10 minutes after cooking.
• 17 then run a knife around the edges of the ramekin, and invert onto a serving plate.
• 18 tap lightly, and carefully lift ramekin away from casserole.
• 19 serve warm.

Lisa's Chicken Tortilla Soup

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

Ingredients

• Servings: 6
• 2 tablespoons margarine
• 1/4 cup oil
• 1 large onion, diced
• 1 fresh jalapeno, minced
• 2 large garlic cloves, minced
• 6 celery ribs, thinly sliced
• 1 lb boneless skinless chicken breast, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon lemon pepper
• 1/2 cup flour
• 1 1/2 teaspoons pepper sauce
• 14 ounces diced tomatoes
• 8 cups chicken broth
• tortilla chips or fried corn tortilla strips

Recipe

• 1 heat margarine and oil in a pan. saute onion, jalapeno, garlic, carrots, celery and chicken. cook for 5 minutes. combine the dry ingredients. stir into pot and add tomatoes, broth and hot sauce. simmer for an hour. garnish with sour cream, avocados and cheese.

Masa Cornbread Stuffing With Chilies

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup unsalted butter
• 3 cups chopped onions
• 5 garlic cloves, minced
• 6 large anaheim chilies, seeded, chopped (scant 4 cups)
• 18 ounces fresh poblano chilies, seeded, chopped (about 3 cups)
• 4 large fresh jalapeno chilies, seeded (optional)
• 1 1/2 tablespoons new mexico chilies, ground
• 1 tablespoon coarse kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 teaspoon dried oregano
• 3/4 teaspoon ground cumin
• 1 cup chopped fresh cilantro
• 1 masa cornbread, 13x9-inch loaf, cut into 1-inch cubes (preferably day-old)
• 6 ounces monterey jack cheese, cut into 1/3-inch cubes (optional)
• 4 large eggs
• 1 cup low-salt chicken broth

Recipe

• 1 melt butter in large skillet over medium-high heat. add onions and garlic; sauté until tender, about 5 minutes. add all chilies; sauté until beginning to soften, 12 to 14 minutes. stir in ground chiles and next 4 ingredients. transfer vegetable mixture to bowl. do ahead can be made 1 day ahead. cool, then cover and chill.
• 2 preheat oven to 375°f butter 15x10x2-inch glass baking dish. stir cilantro into vegetable mixture. place cornbread cubes in very large bowl; add vegetable mixture and toss gently. toss in cheese, if using. whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. transfer stuffing to prepared dish. cover dish with buttered foil, buttered side down.
• 3 bake stuffing until heated through, about 30 minutes. remove foil; bake until top is golden, about 30 minutes longer.

Brussels Sprouts Creole

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

Ingredients

• Servings: 8
• 2 lbs brussels sprouts
• 1 medium onion
• 1 red pepper
• 1 green pepper
• 1 jalapeno
• 1 garlic clove
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon vinegar
• 2 roma tomatoes
• salt & pepper

Recipe

• 1 prepare sprouts if using fresh.
• 2 julienne the pepeprs and onions. finely chop the jalapeno (leave the seeds and membranes in if you like heat), mince the garlic and dice the tomatoes.
• 3 in a large pot of boiling salted water, cook the brussel sprouts until tender. drain.
• 4 in a large skillet, heat oil over medium-high heat; saute onions until almost translucent. add red & green peppers, jalapeno & garlic and saute until softened.
• 5 add brussel sprouts to skillet and toss to coat. add tomatoes, butter and vinegar. season with salt and pepper and serve immediately.

Grilled Ham And Cheese Sandwich

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

Ingredients

• Servings: 4
• 1 lb sliced ham
• 1/2 lb swiss cheese or 1/2 lb edam cheese
• 1 small onion, thin sliced
• 2 tablespoons spicy mustard
• 2 tablespoons butter
• 8 slices whole grain bread
• 2 large dill pickles, sliced lengthwise in to quarters

Recipe

• 1 spread spicy mustard on one side of each slice of bread. i use jalapeno mustard.
• 2 distribute cheese evenly among the 8 pieces of bread.
• 3 pan fry ham until slightly caramelized. remove and set to one side.
• 4 pan fry onions in half the butter until caramelized. remove and set to one side.
• 5 melt remaining butter in pan or griddle.
• 6 place 4 slices of bread (chees side up) on the pan or griddle and move around to sop up the butter.
• 7 distribute the ham slices among the four slices in the pan or griddle.
• 8 top each with caramelized onions.
• 9 top with remaining 4 slices (cheese side down).
• 10 put a thin pat of butter on top of each sandwich, then flip when golden brown.
• 11 brown remaining side, moving around in the pan or griddle to ensure even coating of butter.
• 12 remove from heat and cut in half diagonally and serve with chips and a big dill pickle slice.

Lisa's Salsa

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 6 lbs tomatoes, peeled, seeded and chopped
• 2 onions, diced
• 2 green peppers, diced
• 4 large jalapenos, diced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 tablespoons salt
• 1/2 tablespoon garlic powder
• 2 tablespoons pickling salt
• 1/2 cup vinegar
• 1 tablespoon dried parsley
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1 teaspoon basil
• 12 ounces tomato paste

Recipe

• 1 combine all ingredients into a large kettle. bring to a boil, boil ten minutes.
• 2 pour into seven hot sterilized quart jars, add rings and seals.
• 3 process in boiling water bath for 15 minutes.