Creamy Mushroom Chicken

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

Ingredients

• Servings: 6
• 3/4 cup flour
• 2 teaspoons cayenne
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons sea salt
• 6 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 4 large garlic cloves, minced
• 1 jalapeno
• 3 cups mushrooms, sliced
• 2 carrots, thinly sliced into coins
• 1/2 teaspoon dried basil
• 1 pinch sea salt
• 1 1/4 cups chicken stock
• 2 teaspoons red wine vinegar
• 1 cup frozen peas, defrosted

Recipe

• 1 preheat oven to 400 & put 10 x 6 casserole dish inside to heat.
• 2 chop onion, garlic and jalepeno. slice mushrooms and carrots. set out remaining ingredients.
• 3 combine flour, cayenne, ¼ tsp sea salt & black pepper in a large ziploc bag. add chicken & shake to coat. reserve remaining flour mixture for later use.
• 4 heat olive oil a large skillet on med-high heat (or pam spray) & brown chicken for 5 minutes each side & add to casserole dish in the oven. if your skillet isn’t large enough you can do this step in batches & just add 1st batch to casserole dish in oven, a little more oil to the skillet and do the next batch & then add to casserole dish.
• 5 add onion, garlic & jalepeno to the skillet & saute for 3-5 minutes scraping up any brown bits. (add extra oo first, if necessary).
• 6 add mushrooms, carrots, basil a pinch of salt and cook for 5 more minutes.
• 7 sprinkle in about 2 tbs of the reserved flour mixture & cook for 2 minutes then add chicken broth, red wine vinegar & cook until bubbly.
• 8 pour over chicken in casserole dish & cook in the oven for 25-30 minutes or until juices run clear.
• 9 during the last 10 minutes add the peas to warm.

Fava Beans Supreme

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

Ingredients

• Servings: 3
• 2 cups cooked peeled fava beans
• 1 teaspoon lite olive oil
• 1/2 cup sweet onion, chopped
• 2 garlic cloves, minced
• 1/2 cup fresh tomato, chopped
• 1 teaspoon hot pepper flakes (optional) or 1 fresh jalapeno pepper, chopped (optional)
• 2 teaspoons chopped parsley (for garnish) (optional)

Recipe

• 1 shell the fava beans and boil in lightly salted water for about 6 minutes.
• 2 cool the beans in cold water and remove outer skin on each bean (if you are using canned beans omit these first steps and go right to the next one).
• 3 place fava beans in a well buttered heatproof dish (for vegan use a veggie oil spray to coat the dish).
• 4 saute onion, garlic & tomato in the oil (add hot peppers if using) until just soft.
• 5 pour over the beans & cover with foil.
• 6 bake in 350f degrees oven for 15 minutes.
• 7 remove foil, sprinkle with parmesan cheese.
• 8 bake under broiler for a few min until cheese is golden.
• 9 serve.
• 10 you may wish to mix some bread crumbs with the parmesan or use buttered crumbs as a topping.
• 11 do whatever appeals to your taste buds!

Easy Spicy Crockpot Black-eyed Peas

Total Time: 9 hrs 10 mins Preparation Time: 10 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 2 cups dried black-eyed peas
• 2 quarts chicken broth
• sea salt (to taste)
• 2 tablespoons garlic, minced
• 1/4 cup jalapeno pepper, minced (remove seeds for less heat)
• 1/4 teaspoon red pepper flakes (more or less to taste)
• 2 pints diced tomatoes or 1 (14 ounce) can diced tomatoes
• 1 cup ham, minced
• 1 tablespoon cumin
• 1 teaspoon ginger
• 2 -3 tablespoons olive oil
• 1/4 teaspoon black pepper

Recipe

• 1 combine ingredients in crockpot.
• 2 cook on high for one hour, then switch to low for 8+ hours; or cook on high for 5-6 hours.
• 3 serve as-is or on hot rice.

Hummus-indian Style

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 (15 ounce) cans chickpeas, drained and rinsed (or 3 cups homemade chickpeas)
• 4 tablespoons tahini
• 4 tablespoons fresh squeezed lemon juice
• 2 tablespoons agave nectar (or honey, if you don't have agave)
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 3 garlic cloves (or more to taste)
• 1 serrano peppers (to taste) or 1 jalapeno chile (to taste)
• 1 teaspoon salt (i use kosher or sea salt)
• 1/2 teaspoon black pepper
• 1/4 cup water (more if needed to make a smoother texture.)
• 1 cup golden raisin (optional)
• 1/4 cup chopped cilantro (garnish)

Recipe

• 1 in a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry, garlic, chile, salt, pepper, and water until smooth.
• 2 once the hummus is smooth, add the raisins and pulse in the food processor until evenly distributed. *don't over process the raisins*.
• 3 if using raisins, you may want to cut back on the agave. just use your judgment and personal preference. same with the chile. i like it spicy, so i use more.
• 4 if using cilantro, stir in by hand or just sprinkle over the top.
• 5 you can easily cut this recipe in half.
• 6 store in the refrigerator.
• 7 this is good with celery, carrots, all colors of bell peppers, spread on naan, pita chips, use in sandwich or wrap, etc.
• 8 this recipe makes approximately 24 (2-tablespoon) servings (3 cups).

Easy Spicy Chicken Quesadillas

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

Ingredients

• 2 large skinless chicken breasts, cooked and shredded
• 1 teaspoon vegetable oil
• 1 green bell pepper, chopped
• 1 (16 ounce) can black beans (drained)
• 1 teaspoon lime juice
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 large jalapeno pepper, chopped (leave the ribs and seeds in if you want this hot)
• 1 fresh ripe tomato, chopped
• 3 green onions, chopped (separate the whites and greens)
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 6 fajita-sized flour tortillas
• 2 cups grated cheese (colby jack, cheddar, whatever you prefer)
• poultry seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground red pepper
• salt

Recipe

• 1 in a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
• 2 into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, onion, jalapeno, garlic, and black beans. cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). add tomatoes, whites of the green onions, cilantro, cumin, and paprika. stir to combine and take off the heat.
• 3 to assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
• 4 sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
• 5 using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
• 6 continue until all your veggie and chicken mixes are used up. setting your finished quesadillas on a cooling rack in the oven set to low. when ready to serve, cut with a pizza cutter into slices and enjoy! these are great with a side of sour cream and/or guacamole.

Chili-lemon Butter

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 12 tablespoons butter
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons jalapeno peppers, seeded,or not,according to taste and finely minced
• 3 teaspoons lemons, rind of, finely grated

Recipe

• 1 mix ingredients in small bowl until well blended.
• 2 store refrigerated.
• 3 experiment- use it to replace part or all of the butter called for in recipes!

Breakfast Burritos

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 cups rice, cooked, cooled
• 1 cup red pepper, 1/4 in. dice
• 1/2 cup red onion, 1/4 in. dice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh garlic, minced
• 1/2 cup black beans, canned, drained
• 1/2 cup mango, 1/4 in. dice
• 1 teaspoon fresh jalapeno, finely chopped
• 2 tablespoons lime juice
• 1/2 teaspoon cumin, ground
• 4 (8 inch) sundried- tomato-basil tortillas or 4 (8 inch) jalapeno-cilantro tortillas

Recipe

• 1 combine all ingredients in a medium bowl. toss to blend.
• 2 place approximately 1 cup of mixture into ea. tortilla. roll into a burrito and cut in ½. serve.

Chili-mac Casserole

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

Ingredients

• Servings: 6
• 4 -5 cups chili (home-made or canned)
• 8 ounces elbow macaroni
• 1/2 cup ketchup
• 8 ounces monterey jack pepper cheese, shredded
• 8 ounces cheddar cheese, shredded
• jalapeno pepper, sliced (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 in medium saucepan, simmer chili until heated through.
• 3 cook macaroni according to package directions; drain well and set aside.
• 4 grease a deep 8-quart or similar casserole dish.
• 5 spoon 1 cup of chili evenly on bottom of dish. next, layer half of the macaroni, drizzle half of the ketchup (approx. 1/4 cup), half of the remaining chili and half of the cheeses. repeat layering with remaining macaroni, 1/4 cup ketchup, remainder of chili and remaining cheeses. top with jalapeno slices, if desired.
• 6 cover and bake 30 minutes. remove cover and bake an additional 10 minutes or until heated through and cheese is bubbly.
• 7 *note: i prefer my home-made chili in this recipe, but if i use canned chili, i like to add chopped green pepper, chopped onion, 4 oz. can green chilies, cayenne pepper or whatever i have on hand to "doctor" it up.

Baked Rosemary Chicken With Polenta #rsc

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

Ingredients

• Servings: 4
• 8 chicken drumsticks
• kosher salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 2 rosemary sprigs, coarsely chopped
• fresh lemon juice
• 4 cups chicken broth
• 1 cup coarse cornmeal or 1 cup grits
• 1 ear of corn, kernals removed
• 1 jalapeno pepper, seeded and minced (optional)
• 1/4 cup red bell pepper, chopped
• 1 cup monterey jack cheese, shredded
• 1 pinch kosher salt (optional)
• 1/2 pint grape tomatoes, halved
• reynolds wrap foil

Recipe

• 1 in a large skillet, over medium high heat, brown chicken well on all sides in oil, about 10 minutes.
• 2 meanwhile, prepare the polenta by heating the water to boiling and stirring in the cornmeal or grits; continue to cook, stirring occasionally until chicken is browned.
• 3 preheat oven to 375 degrees f; butter a baking dish large enough to hold all the chicken.
• 4 stir corn, peppers, and cheese into the polenta mixture (it will still be quite runny); season with a pinch of salt and/or pepper if desired.
• 5 pour polenta into baking dish, arrange chicken legs on top of the polenta and cover with rosemary, then sprinkle tomatoes around the outside edges; cover tightly with reynolds wrap aluminun foil.
• 6 bake until chicken is cooked through, about 50 minutes; sprinkle chicken with fresh lemon juice and serve.

Dia Uno, Dos, Tres Or Three Day Tacos

Total Time: 74 hrs Preparation Time: 2 hrs Cook Time: 72 hrs

Ingredients

• Servings: 20
• 1/4 cup chili powder
• 6 garlic cloves, crushed
• 5 tablespoons fresh lime juice
• 6 tablespoons olive oil, divided use
• 1 tablespoon ground cumin (i use less) or 1 tablespoon chopped fresh cilantro (my addition)
• 2 1/2 lbs beef, cut into 1-1/2-inch cubes
• 1 (28 ounce) can crushed tomatoes in puree
• 2 cups beef broth
• 1 (12 ounce) bottle dark beer
• 1 large onion, chopped
• 2 -3 fresh jalapenos, chopped or 2 -3 diced canned jalapenos
• 1 (10 ounce) box frozen corn
• 25 pimento stuffed olives, sliced
• 1/2 cup chopped drained pimiento (or just a small jar)
• shredded cheese
• lettuce
• sliced green onion
• guacamole
• sour cream
• hot sauce

Recipe

• 1 day one, uno.
• 2 mix chili powder, garlic, lime juice, 3 t. oil, cumin (or cilantro) in large bowl to form a paste. add beef cubes and mix until coated. refrigerate in a zip bag for 24 hours, mixing it around when you think of it. note: original recipe called for "stewing beef", but i use sirloin or other steak.
• 3 day two, dos.
• 4 in dutch oven, combine marinated beef with canned tomatoes, broth and beer. preheat oven to 350. bring meat mixture to a boil over high heat on range top. place in oven, covered, and bake 45 minutes. uncover and continue baking until beef is tender, about another 45 minutes. cool, shred beef and return it to cooking liquid. cover and refrigerate overnight.
• 5 day three, tres.
• 6 heat 3 t. olive oil in heavy large skillet over medium heat and saute onion and jalapenos.
• 7 strain beef cooking liquid into skillet and bring to a boil. reduce heat and simmer uncovered until sauce is reduced to 1/2 cup, stirring occasionally, about 50 minutes.
• 8 mix in beef and add frozen corn, olives (be sure to count them) and pimento.
• 9 heat through, add salt & pepper and/or hot sauce to taste and serve with any desired taco garnishes (shredded cheese, lettuce, sliced green onions, guacamole, sour cream, hot sauce, etc.) freeze in meal size portions if desired. makes enough for 20 tacos.
• 10 muy bueno!

Cumin Chicken With Black Beans

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

Ingredients

• Servings: 4
• 2 lbs boneless chicken
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1/2 cup red onion, chopped
• 1 jalapeno pepper, seeded and minced
• 3 cups black beans (about 2 cans)
• 1 1/4 cups cherry tomatoes, cut in halve
• 2 green onions, thinly sliced
• 2 tablespoons coarsely chopped fresh cilantro
• 2 teaspoons red wine vinegar

Recipe

• 1 place chicken between 2 sheets of wax paper.
• 2 pound with mallet to 1/2 inch thickness.
• 3 combine cumin with cayenne pepper and rub over chicken.
• 4 heat oil in a large skillet over medium heat.
• 5 sauté chicken for 4 minutes per side.
• 6 remove to a cutting board.
• 7 return to skillet with pan drippings to med heat.
• 8 add onion and jalapeño; cook, stirring 1 minute.
• 9 add the beans, tomatoes and 3 tbsp water.
• 10 cook 1-2 minutes until ingredients are heated.
• 11 remove from heat and toss with scallions, cilantro & vinegar.
• 12 slice chicken and arrange on top of beans.
• 13 enjoy, yum.

Margarita Guacamole

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 3 avocados, peeled and chopped
• 3 tablespoons lime juice
• 1 tablespoon tequila
• 1 tablespoon orange liqueur
• 6 green onions, sliced
• 2 plum tomatoes, chopped
• 1 fresh jalapeno pepper, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 1 clove garlic, minced
• 1/4 teaspoon salt

Recipe

• 1 combine avocado and lime juice, stirring to coat.
• 2 mash mixture with a fork (mixture will still be slightly lumpy).
• 3 add tequila and remaining ingredients, stirring until well blended.
• 4 serve with tortilla chips.

Holy Guacamole

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

Ingredients

• Servings: 10
• 5 -6 hass avocadoes, fork mashed
• 3 fresh limes, juice of (use only the juice)
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 roma tomato, diced
• 1 -2 tablespoon fresh cilantro, finely chopped
• 2 jalapenos, chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 -2 tablespoon olive oil

Recipe

• 1 combine the first 11 ingredients.
• 2 drizzle oil over the top.
• 3 lay plastic wrap directly on guacamole to prevent air from turning it brown.
• 4 refrigerate for atleast 1 hour before serving.

Easy Spicy Vegetable Curry

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

Ingredients

• 2 tablespoons olive oil
• 2 small onions, chopped
• 1 large red bell pepper, chopped
• 2 carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 1/2 cups cauliflower florets
• 1 cup green peas, thawed
• 3 garlic cloves, minced
• 2 jalapenos, minced
• 1 tablespoon ginger, minced
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 tablespoons curry powder
• 1 cinnamon stick
• 1/2 teaspoon cayenne pepper
• 2 cups vegetable broth
• 1 (15 ounce) can coconut milk
• cooked brown rice

Recipe

• 1 in a large skillet over medium high heat, heat the olive oil. saute the onion, red pepper, carrots and jalapeno until beginning to soften. add the garlic and ginger and cook for a minute or so until fragrant. add the flour and spices and cook for a minute more. then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. simmer for about 20 minutes until the potatoes are tender then add the green peas. serve over rice and garnish with chopped cilantro and nuts.

Low-fat Jalapeno Cornbread Muffins

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup low calorie sweetener
• 1 cup fat free sour cream
• 1/2 cup egg substitute
• 3/4 cup corn or 3/4 cup mexicorn, drained
• 2 jalapenos, finely chopped
• 1/2 cup low-fat cheddar cheese or 1/2 cup mexican blend cheese

Recipe

• 1 preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
• 2 combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. add all other ingredients and mix until thoroughly moistened. divide batter between muffin cups.
• 3 bake 16-18 minutes or until muffins spring back when touched lightly in the center.

favorite crab poppers

Total Time: 3 hrs Preparation Time: 50 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 6
• 10 jalapeno peppers (sliced in half and seeds and veins removed)
• 1 can crab meat (drained)
• 1 (8 ounce) package cream cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons salsa (your choice,i use pace picante medium)
• 2/3 cup self-rising flour (seasoning optional)
• 1 cup corn flakes (run through food processor until powdery like flour)
• 3 eggs, scrambled

Recipe

• 1 boil jalapenos in water for 10-15 minutes until tender.
• 2 drain and cool.
• 3 dry with paper towel.
• 4 combine cheeses,crab meat and salsa in a bowl.
• 5 fill each pepper half with enough of the cheese mixture to fill to the top.
• 6 dredge the peppers in egg then flour (i add paprika and salt to flour to taste not much) then egg and finally in corn flakes.
• 7 repeat until all peppers are coated, then refridgerate for 2 hours.
• 8 in a heavy skillet add enough oil to cover peppers bring oil to high heat but not smoking.
• 9 fry until golden brown on each side.
• 10 drain, and continue until each pepper is fried.
• 11 serve with sour cream, jalapeno jelly and or salsa and guacamole.

Breakfast Burrito (ww)

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

Ingredients

• Servings: 4
• pam cooking spray
• 2 teaspoons olive oil
• 2 scallions, chopped
• 1 green pepper, chopped (i skipped, but next time i am adding green chilies or jalapenos)
• 1 tomato, chopped
• 2 garlic cloves, minced
• 2 eggs
• 4 egg whites
• 1/2 cup low-fat cheddar cheese, shredded (i used ww mexican blend shredded cheese)
• 2 tablespoons cilantro, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 whole wheat tortillas
• 1/2 cup nonfat sour cream
• 1/2 cup salsa

Recipe

• 1 preheat oven to 400 degrees f.
• 2 in a skillet over medium heat, heat the oil and then add scallions, green pepper, tomato and garlic and saute for 5 minutes.
• 3 add egg whites and whole eggs, cooking until eggs are scrambled (3-5 minutes). remove from heat and stir in cheese, cilantro, salt and pepper.
• 4 place tortilla on plate and spoon in 1/4 of mixture, roll up and place seam down in baking dish which was sprayed with pam. repeat with remaining tortillas.
• 5 bake for 10 minutes and serve with sour cream and salsa.

Creamy Mexican Green Salsa/dip

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 1 avocado
• 1 chili serrano peppers or 1 jalapeno
• 1/2 lemon juice
• 2 garlic cloves
• 1 teaspoon salt
• 1/2 cup water
• cilantro, handful

Recipe

• 1 cut stem part off of chili serrano or jalapeno. if using tomatillos, peel off outer brown leaf like skin and stem. trim tips of cilantro. i use frozen garlic to make this even a faster recipe, feel free to use fresh garlic.
• 2 pour in water to blender, add in cilantro and then rest of ingredients. we like garlic so i use 2 cloves -- you may want to start with one clove and taste before adding the second! blend on high until smooth. done!

Burmese Cucumber Salad

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 2 cucumbers, peeled, seeded, chopped coarsely
• 1 1/2 tablespoons apple cider vinegar
• 2 green jalapeno chiles, finely chopped (or green chiles of choice)
• 2 tablespoons celery, finely chopped
• 3/4 teaspoon sugar
• 2 tablespoons sesame seeds, toasted
• 1 1/2 teaspoons garlic, finely chopped
• salt, to taste

Recipe

• 1 mix cucumber, sugar and vinegar in a bowl. set aside.
• 2 to toast sesame seeds, place in dry skillet over medium high heat and, stirring frequently, cook 2-3 minutes, or till seeds start to turn brown. watch closely so they don't burn.
• 3 place toasted sesame seeds in food processor or mortar and pestle. pulse to crush slightly, or if using mortar and pestle, crush slightly.
• 4 just before serving, mix with sesame seeds, green chiles, celery and garlic.
• 5 mix well and serve.

Holy Moly Great Guacamole!

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 4 -6 medium avocados
• 7 ounces prepared fresh pico de gallo (or use 2 firm fresh tomatoes and 1/2 onion, chopped plus 1 fresh jalapeno pepper, minced)
• 1 pinch finely minced fresh marjoram (or couple dashes of ground marjoram)
• 2 -3 tablespoons snipped fresh cilantro (leaves only, hand picked)
• 1/2 lime, juice of
• 1 teaspoon vinegar (optional)
• 1 garlic clove, finely minced (or couple dashes of garlic powder)
• 1 pinch coarse salt (a pinch of lemon pepper or chicken base may be substituted for the salt)

Recipe

• 1 cut the avocados in half and remove pits.
• 2 using a teaspoon, scoop out pulp into a bowl.
• 3 mash the pulp with a fork or potato masher to your preference of chunkiness/smoothness (we prefer it chunky).
• 4 with a spoon, mix in the fresh pico de gallo and remaining ingredients.
• 5 serve with warm tortilla chips and an ice cold beer or margarita, and your favorite mexican meal (tacos, enchiladas, fajitas, chile rellenos). enjoy!

Margarita Marinade

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 1/4 cup tequila
• 2 tablespoons sugar
• 1 tablespoon cilantro, chopped
• 1 teaspoon lime peel, grated
• 1/2 teaspoon salt
• 2 tablespoons lime juice
• 1 -2 jalapeno chile, seeded and chopped

Recipe

• 1 in a shallow glass baking dish, combine all ingredients and mix well.
• 2 add meat; turn to coat. cover; refrigerate at least 4 hours to marinate, turning meat once.
• 3 when ready, cook or grill meat as desired.
• 4 discard any remaining marinade.

Holy Jalapeno Avocado Dipping Sauce

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

Ingredients

• 2 large jalapenos
• 2 slices of thick cut bacon
• 4 limes, juice of
• 2 teaspoons tabascoâ® brand chipotle pepper sauce (or reg hot sauce with a dash of chipotle powder)
• 1/2 cup sour cream
• 2 avocados
• chopped fresh cilantro (optional)

Recipe

• 1 split jalapeños and take out membrane/seeds. dice.
• 2 cook bacon in small skillet until fat melts. take out bacon, cool and dice.
• 3 add jalapeño to fat (i removed most of the fat and just left the coated pan--shhh don't tell anyone -- still yummy!), stir over medium heat for 3 minutes. add lime juice and tabasco and remove from the heat.
• 4 peel and chop avocado into 1/4 inch pieces. stir all the ingredients together.

Frozen Pocketless Pizza

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

Ingredients

• 10 pocketless pita breads
• 28 ounces ragu traditional pizza sauce
• 8 ounces part-skim mozzarella cheese (low-fat)
• 40 slices pepperoni, heated and patted dry to remove fat
• crushed red pepper flakes
• spicy pizza seasoning
• canned mushroom, drained
• diced red peppers or green pepper
• canned sliced jalapeno
• sliced olive

Recipe

• 1 on paper plate, place layer of paper towels.
• 2 place single layer of pepperoni, repeat with paper towel, until all pepperoni are on paper towels, ending with paper towel on top.
• 3 microwave on defrost setting just until pepperoni is warm and has released it's fat.
• 4 do not overcook.
• 5 press top paper towel to remove as much fat as possible.
• 6 pick up paper towels and gently shake over a clean paper towel to release pepperoni into a pile.
• 7 set aside.
• 8 place poctketless pita on several large cookie sheets so that they do not overlap.
• 9 using equal ingredients on each pita, place in this order: spread sauce over pita.
• 10 sprinkle seasonings over sauce.
• 11 sprinkle with cheese.
• 12 top with 4 slices of pepperoni.
• 13 (optional: sprinkle any or all optional veggie ingredients over pepperoni.) place cookie sheets in the freezer and freeze about 2 hours or until pizza is completely frozen.
• 14 to store: i use pocketless pita bag sitting upright and stack pizzas, separating them with square of waxed paper.
• 15 keep frozen until ready to cook.
• 16 bake in preheated toaster oven about 14-15 minutes, or until crust is golden and cheese is melted.
• 17 toaster ovens vary, so check it after about 12-13 minutes.
• 18 let them cool for 2-3 minutes and cut into eight mini-slices.

Chili-mac

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 2 medium onions, diced (about 3 cups)
• 1 jalapeno, stemmed and minced
• 1 tablespoon salt
• 2 lbs ground beef
• 5 tablespoons chili powder
• 1 tablespoon oregano
• 3 tablespoons garlic
• 1 (28 ounce) can whole tomatoes, undrained (crush with hand or spoon)
• 2 (15 ounce) cans kidney beans, drained
• 1 lb elbow macaroni
• 1 cup cheddar cheese
• 1 cup colby cheese

Recipe

• 1 heat olive oil over medium heat in a 6 quart soup pot. add onions, jalapeno, and 2 teaspoons of the salt and cook until soft.
• 2 add ground beef, chili powder, oregano and garlic and cook, breaking up clumps of meat with the spoon, for about five minutes.
• 3 add tomatoes, beans and 1/2 cup of water. stir and bring chili to a boil.
• 4 reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. taste and add 1 more teaspoon salt, if needed.
• 5 preheat oven to 400 degrees f.
• 6 while chili simmers, cook the pasta according the package directions, drain and rinse under cool water and set aside. grate cheese and set aside.
• 7 when chili has finished cooking, fold pasta into chili and add 1/3 of the cheeses. transfer chili-mac to a casserole dish and top with the remaining cheeses.bake until heated throughout and the cheese is melted, about ten minutes.

Easy Spicy Chicken Casserole (the Spicy Is Optional)

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

Ingredients

• Servings: 12
• 1 (8 ounce) can peas (drained)
• 1 (8 ounce) can corn (drained)
• 1 (8 ounce) can diced green chilies (don't drain)
• 1 jalapeno, diced (optional)
• 1 (14 1/2 ounce) can cream of potato soup
• 14 1/2 ounces cream of chicken soup or 14 1/2 ounces cream of mushroom soup
• 8 cups wide egg noodles
• 2 lbs chicken (dark or )
• 3 cups sharp cheddar cheese, shredded
• 2 tablespoons sea salt
• 2 tablespoons garlic powder
• 1 tablespoon oregano
• 2 teaspoons rosemary
• 2 teaspoons cayenne
• 2 teaspoons cumin
• 3 bay leaves

Recipe

• 1 cut chicken in 1 ½ inch cubes (this will help it to cook faster and get the seasonings throughout the whole piece of chicken).
• 2 boil chicken in a big covered pot of water seasoned with sea salt, garlic powder, oregano, rosemary, cayenne, cumin and bay leaves for approximately 1 hour. (don't let boil too hard or your broth will evaporate too quickly).
• 3 have soups, veggies, green chilies and 1 cup shredded cheese pre-mixed in bowl; set aside.
• 4 once cooked, scoop chicken out of pot, add more water to broth and boil egg noodles in broth until soft.
• 5 drain pasta and return to pot.
• 6 add chicken and soup mixture to pot and stir.
• 7 pour into casserole dish and top with remaining cheese.
• 8 bake at 400°f for 15 minutes.
• 9 turn to broil for another 5-6 minutes checking every few minutes to make sure the cheese doesn’t burn.
• 10 sprinkle top with crushed red pepper and cayenne if you want it spicier.
• 11 i usually top half of the casserole with the red pepper and cayenne for those that want it spicier.

Cultured Spicy Salsa

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 lbs organic tomatoes, diced
• 1 large vidalia onion, finely chopped
• 1 -4 jalapeno pepper, seeded (or not if you prefer more spice)
• 1 bunch cilantro or 1 bunch parsley
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 2 lemons, juice
• 1 lime, juice
• 1 tablespoon himalayan salt
• 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
• 1/4 cup filtered water

Recipe

• 1 mix all ingredients and place in a very clean quart-sized, wide mouth mason jar.
• 2 press down with a wooden spoon, adding more water to cover the vegetables. be sure to leave 1-2′ head space.
• 3 adding filtered water to cover if needed.
• 4 cover tightly and keep at room temperature for 2-3 days before transferring to the refrigerator.

Crackling Cornbread

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

Ingredients

• 2 cups self-rising buttermilk cornmeal mix (i use martha )
• 1 egg, beaten
• 1 1/2 cups buttermilk
• 1 cup chopped onion
• 1 cup chopped jalapeno
• 1 cup extra-sharp cheddar cheese
• 1 cup lamb cracklings or 1 cup lamb rind
• 1 cup whole kernel corn, drained with liquid reserved
• bacon grease or lard, to grease frying pan or pam cooking spray, to spray on muffin pans

Recipe

• 1 preheat oven to 450 degrees f.,.
• 2 grease frying pan or spray muffin tins with pam.
• 3 chop the onion into 1/8" - 1/4" cubes or pieces.
• 4 seed the jalapenos and chop into 1/8" pieces.
• 5 cut the cheese into 1/8" - 1/4" cubes or pieces.
• 6 in large mixing bowl add 2 cups cornmeal.
• 7 in small mixing bowl add 1 egg and beat, add buttermilk and mix well.
• 8 add egg & buttermilk mixture to cornmeal and mix well.
• 9 add the onions, jalapenos, cheese to the cornmeal and mix well.
• 10 add the cracklins to the cornmeal mixture and mix well.
• 11 if the mixture is to thick add the reserved corn liquid and mix well.
• 12 fill the frying pan or the corn muffin tins and bake in the preheated oven for 12 to 15 minute or untill golden brown. enjoy.

Margarita Lamb Tenderloin

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

Ingredients

• Servings: 6
• 3 garlic cloves, minced
• 1 green onion, minced
• 1/2 jalapeno pepper, minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons tequila
• 1 tablespoon fresh orange juice
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 (1 lb) lamb tenderloin

Recipe

• 1 combine the first 10 ingredients in a shallow dish or large zip-lock freezer bag.
• 2 slice lamb diagonally into 1-inch thick slices; add to tequila mixture.
• 3 cover or seal and chill for 1 hour, turning occasionally.
• 4 remove lamb from marinade and throw away marinade.
• 5 grill, covered with grill lide, over high heat for 3-4 minutes on each side or until done.

Fava Bean Carrot Salad-ensalada De Habas Y Zanahorias

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

Ingredients

• 2 cups fresh fava beans, shelled
• 4 carrots, sliced 1/4 '' thick
• 2 sprigs fresh epazote
• 1 medium tomato, chopped
• 2 jalapenos, chopped
• 1 garlic clove, minced finely
• 1/4 cup fresh cilantro, minced
• 3 tablespoons fresh lime juice
• salt, to taste
• pepper, to taste

Recipe

• 1 shell the fava beans and measure out 2 cups.wash ,peel and slice carrots.
• 2 bring a medium sized pot of water to boil along with the epazote.when boiling add fava beans,cook 6 minutes.ass the carrots(do not remove favas) and continue boiling 2 more minute.drain and discard epazote.
• 3 chill the fava beans in the refrigerator for one hour(this is to firm the fava beans so as to facilitate peeling).
• 4 meanwhile wash, and dice remaining ingredients.mix in a meedium sized bowl.set aside.
• 5 after an hour has passed,take out the beans and peel off the skins very carefully so as to not break the beans too much.add beans and carrots to remaining ingredients.serve.

Home - Canned Rotel - Substitute - Copycat - Clone - Homemade

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 6 lbs tomatoes, peeled & quartered (one gallon)
• 1 large onion, finely chopped
• 3 bell peppers, finely chopped
• 1/2 cup vinegar
• 2 tablespoons canning salt
• 10 jalapeno peppers, chopped (for hot, or 7 for med. or mild use 4)
• 1 1/2 cups sugar

Recipe

• 1 put all ingredients in large enamel pot.
• 2 bring to boil.
• 3 reduce heat and simmer 30 minutes, stirring occasionally.
• 4 pour into sterilized pints.
• 5 seal and process in boiling water bath 5 minutes.

Jama-mexi Marinade

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon garlic, minced
• 1 green onion
• 1 tablespoon jalapeno, minced (jarred)
• 1/8 teaspoon black pepper

Recipe

• 1 put all ingredients into a food processor or blender.
• 2 place meat in plastic ziploc bag.
• 3 pour marinade over meat.
• 4 seal bag and turn to ensure marinade coats meat.

Burrito Sauce

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

Ingredients

• Servings: 12
• 3 cups lamb (cubed and fried)
• 1 large onion, chopped
• 8 ounces diced green chilies
• 32 ounces salsa
• 8 ounces diced jalapenos
• flour
• salt
• pepper

Recipe

• 1 cut up lamb into cubes, place in large ziplock baggy with 3 tablespoons of flour, salt and pepper to taste. shake bag until lamb is completely covered.
• 2 place lamb in pan and brown, then add onions. take mixture and place in crock pot turned on high.
• 3 add enough water to cover meat, then add chiles, salsa and jalepeno.
• 4 keep crock pot on high for one hour, then turn to lowfor 4 - 5 hours stirring often.
• 5 serve with warm buttered tortillas.
• 6 enjoy.

Faux Pho Bo (vietnamese Beef Noodle Soup)

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

Ingredients

• Servings: 6
• 4 quarts fat free low-sodium beef broth
• 1 large onion, sliced into paper-thin rings
• 6 slices peeled fresh gingerroot (about the size of quarters)
• 1 stalk lemongrass, cleaned, leaves removed (do not substitute lemon zest or juice(the flavor is not at all the same)
• 1 small piece cinnamon stick (i use broken pieces of stick cinnamon, about 1 tsp total)
• 1 teaspoon whole black peppercorn
• 1 lb beef sirloin tip, cut into very thin slices (ask the butcher to slice it paper thin(i like to buy beef for sukiyaki at the oriental market)
• 1/2 lb fresh bean sprout, rinsed and drained
• 1 cup fresh thai basil, rinsed and dried
• 1 cup fresh cilantro leaves, rinsed and dried (coriander)
• 2 limes, cut into wedges
• 1/2-1 lb flat rice noodles (i prefer noodles about 1/4 inch wide)
• sambal oelek (optional) or sriracha sauce (optional)
• thinly sliced serrano peppers (optional) or jalapeno chile (optional)
• fish sauce (nam pla) (optional)
• hoisin sauce (optional)

Recipe

• 1 in a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). bring to a boil, reduce heat, cover, and simmer for 1 hour.
• 2 meanwhile, prepare rice noodles and garnishes.
• 3 arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter.
• 4 to prepare rice noodles, bring 4-6 quarts of water to a boil. add rice noodles and stir to separate. cook until just barely tender, about 2-3 minutes. drain well. if not quite ready to serve, rinse noodles and drain again.
• 5 to serve, remove seasonings (except onions) from broth; keep broth hot.
• 6 place ½ cup rice noodles in each of 6 large, deep bowls.
• 7 arrange thinly sliced beef over noodles, fanning out to increase surface area. ladle very hot broth over beef and stir to cook.
• 8 serve immediately. pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.

Chili-rubbed Lamb Kebabs With Pineapple Salsa

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

Ingredients

• Servings: 4
• 1 pineapple, peeled and cut crosswise for grill and then into small pieces (for chunky salsa)
• 1 jalapeno, seeded and finely chopped
• 1 cup roughly chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 3 tablespoons chili powder
• 24 ounces boneless lamb chops, cut into cubes to skewer

Recipe

• 1 heat a grill to medium high.
• 2 grill the pineapple slices 2 minutes per side. cut into a small dice, discarding the core.
• 3 in a bowl, combine the pineapple, jalapeno, cilantro, lime juice, pepper, 1 tablespoon of the olive oil and 1/2 teaspoon of salt and set aside.
• 4 combine the chili powder and remaining salt in a large bowl.
• 5 add the lamb and the remaining oil and toss to coat.
• 6 thread the lamb onto 4 12 inch skewers.
• 7 grill the kebabs, turning every 2 minutes, until cooked through, around 15 minutes.
• 8 serve along with the pineapple salsa.

Chilled Avocado & Cucumber Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 avocado
• 1/2 english cucumbers or 4 small cucumbers
• 1/2 cup yogurt
• 1 1/2 cups ice-cold water
• 1 jalapeno peppers or 2 teaspoons cayenne pepper
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 green onion
• 3 tablespoons chopped cilantro
• 1 clove garlic

Recipe

• 1 if using jalapeno pepper, remove seeds and chop coarsely.
• 2 peel and chop cucumbers into small cubes.
• 3 do the same with the avocado.
• 4 now, put everything into blender or food processor and process till smooth.
• 5 thin mixture to desired consistency with extra water, then season again with salt and pepper to your liking.
• 6 chill for 2 hours in fridge.
• 7 garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.

Margarita Chicken

Total Time: 6 hrs 15 mins Preparation Time: 6 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• margarita mix
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon milk
• 1 teaspoon minced jalapeno
• 2 teaspoons minced onions
• 1/4 teaspoon hot sauce
• 1/8 teaspoon cumin
• 1/8 teaspoon chili powder
• 1 1/2 teaspoons vinegar
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon dried parsley
• 1/2 cup diced red onion
• 1 1/2 cups diced tomatoes
• 1/4 cup minced fresh cilantro
• 2 tablespoons margarita mix
• 1 diced jalapeno
• shredded colby-monterey jack cheese

Recipe

• 1 marinate chicken and make sauce and pico de gallo ahead of time.
• 2 pound chicken breasts to tenderize.
• 3 sprinkle with a little garlic powder, salt and pepper. put in zip lock bag with 2 cups margarita mixer. marinate 4-6 hours.
• 4 combine mayonnaise, sour cream, milk, minced jalapenos, onion, hot sauce, cumin, chili powder, vinegar,pepper and parsley.
• 5 refrigerate until ready to use.
• 6 combine remaining ingredients to make pico de gallo (except cheese).
• 7 refrigerate until ready to use.
• 8 grill chicken breasts on hot grill 5-7 minutes per side or until done (not dry!). place chicken in baking dish. top with sauce and shredded colby jack cheese.
• 9 broil to melt cheese.
• 10 serve with pico de gallo.

Burritos Con Queso (mexican Burritos With Cheese)

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

Ingredients

• Servings: 8
• 28 ounces tomatoes (whole peeled, drained and chopped)
• 1 cup onion, finely chopped
• 4 ounces green chilies, chopped and drained
• 2 teaspoons jalapeno peppers, chopped
• 1 garlic clove, crushed
• 1/4 teaspoon salt
• 1 dash pepper
• 1/2 teaspoon chili powder
• 2 tablespoons butter
• 1/2 cup onion, chopped
• 4 ounces green chilies, chopped and undrained
• 16 ounces refried beans
• 8 flour tortillas (8 inch size)
• 1 lb monterey jack cheese, shredded
• 6 radishes, washed and sliced

Recipe

• 1 prepare salsa: put tomatoes, onion, chiles, jalapeno peppers, garlic, salt, pepper, and chili powder in a bowl. mix well and cover. let stand at room temperature for about 20 minutes to let flavor develop. makes 2 1/2 cups salsa.
• 2 preheat oven to 350. make burritos: put butter in a 10 inch skillet and heat over moderately high heat.
• 3 when hot, add onion and saute, stirring frequently for 5 minutes or until onion is golden brown. remove skillet from heat.
• 4 add undrained green chiles and refried beans to onion in skillet. using a wooden spoon, stir bean mixture until ingrediens are thoroughly combined. set aside.
• 5 separate tortillas and spread one with about 1/4 cup of the bean mixture.
• 6 top bean mixture on tortilla with about 2 tablespoons of the shredded cheese and 2 tablespoons of the salsa.
• 7 fold one side of tortilla over the filling to the center, then fold opposite side over. repeat with remaining tortillas until all are filled.
• 8 arrange tortillas in a single layer, seam side down, in a 12x8x2 inch baking dish.
• 9 sprinkle remaining cheese down center of tortillas (you can also prepare recipe this far up to a day in advance and then cover and chill the burritos until you are ready to bake them).
• 10 place dish of burritos in preheated oven and bake for 15 to 20 minutes or until thoroughly heated.
• 11 remove from oven and spoon remaining salsa along each side of the melted cheese. garnish with sliced radishes and serve.

Ginger-cilantro Linguine

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

Ingredients

• Servings: 4
• 1 (12 ounce) package linguine
• 3 tablespoons sesame oil (divided ~ see below)
• 2 1/2 tablespoons fresh ginger (peeled ~ mince in food processor ~ see below)
• 1 small jalapeno chile (seeded ~ mince in food processor ~ see below)
• 1 cup fresh cilantro leaves (finely chopped in food processor ~ see below)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons peanut butter (creamy or crunchy)
• 3 tablespoons chicken broth (more if needed)

Recipe

• 1 cook noodles in large pot of boiling salted water, per directions on the box, until just tender but still firm.
• 2 drain noodles. rinse with cold water; drain well. transfer to large bowl. toss with 1 tablespoon sesame oil.
• 3 with food processor running, drop ginger and jalapeno through feed tube and mince.
• 4 add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil.
• 5 process until mixture is almost smooth, adding more broth if necessary.
• 6 season to taste with salt and pepper. add sauce to noodles and toss.
• 7 garnish with additional cilantro, if desired.
• 8 serves 4.

Chilled Avocado And Cucumber Soup

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

Ingredients

• Servings: 2
• 1 chilled cucumber
• 2 avocados
• 4 -6 tomatillos
• 1/2 cup well-shaken low-fat buttermilk
• 2 jalapenos
• cilantro
• 8 ounces lime juice
• 16 ounces mozzarella cheese

Recipe

• 1 cut cucumber into 3 equal pieces then coarsely chop 2 of the cucumber pieces.
• 2 coarsely chop half of the avocado.
• 3 blend together the chopped cucumber and avocado, tomatillos,scallions, buttermilk, and water until smooth.
• 4 taste and season with salt and pepper as needed.
• 5 chill soup, uncovered, 15 minutes.
• 6 cut remaining cucumber and avocado in 1/4 inch pieces and stir into soup.
• 7 add lime juice before serving.

Chalupa Dinner Bowl

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 1 lb dried pinto bean
• 1 (3 1/2 lb) bone-in lamb loin roast
• 2 (4 ounce) cans chopped green chilies
• 2 garlic cloves, chopped
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 (32 ounce) box chicken broth
• 1 (10 ounce) can diced tomatoes with green chilies, with lime juice and cilantro
• 8 taco salad shells
• 1 small head iceberg lettuce, shredded
• shredded cheese
• sour cream
• jalapeno pepper
• tomato
• avocado

Recipe

• 1 rinse and sort beans according to package directions.
• 2 place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. pour chicken broth evenly over top of roast.
• 3 cover and cook on high 1 hour; reduce to low, and cook 9 hours. or, cover and cook on high 6 hours. remove bones and fat from roast; pull roast into large pieces with two forks. stir in diced tomatoes and green chiles. cook, uncovered, on high 1 more hour or until liquid is slightly thickened.
• 4 heat taco salad shells according to package directions; place shredded lettuce evenly into shells. spoon about 1 cup lamb-and-bean mixture into each shell using a slotted spoon. serve with desired toppings.
• 5 note: for testing purposes only, we used ro*tel mexican festival tomatoes and a rival recipe smart-pot slow cooker. times may vary depending on the slow cooker used.

Easiest Crock Pot Chili

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 lb ground beef
• 1 medium onion
• 2 (15 ounce) cans chili beans
• 1 (15 ounce) can tomato sauce
• 1 teaspoon chili powder
• 2 jalapenos (optional)

Recipe

• 1 chop veggies and brown and drain with beef.
• 2 toss all ingredients in crock pot.
• 3 cook 4 hours on high or 6-8 hours on low.

Hardscrabble Breakfast Bake #5fix

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

Ingredients

• Servings: 4
• 1 (20 ounce) package simply potatoes® shredded hash browns
• 1 1/2 cups cooked ham, cubed
• 8 large eggs, beaten
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup pickled jalapeno pepper, sliced

Recipe

• 1 1. evenly spread hash browns in bottom of prepared 9"x 9" pan.
• 2 2. layer jalapeno slices over hash browns.
• 3 3. spread ham and then cheese over jalapenos.
• 4 4. pour beaten eggs evenly over casserole.
• 5 5. bake at 350 for 1 hour.

Holy Guacamole

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 6 ripe avocados
• 1 (10 ounce) can rotel
• 1 jalapeno (pureed)
• 1/2 lime, juice of
• salt & pepper

Recipe

• 1 halve the avacados, remove the pit, then scoop out the insides with a spoon. place in a large bowl.
• 2 mash the avacado with a fork.
• 3 add the rest of the ingredients and mix well.
• 4 serve with tortilla chips.

Cukes

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

Ingredients

• Servings: 4
• 2 cucumbers
• 1/2 lime (for rubbing)
• 1 red pimiento chile (i use jalapeno red pepper)
• 3 ounces cream cheese
• 1 teaspoon cream
• 1 teaspoon basil
• 1 tablespoon green onion, chopped
• 1 garlic clove, chopped
• salt and pepper (to taste, i add more salt)
• 1 pinch paprika

Recipe

• 1 cut the cucumbers down the middle, lengthwise, peel and remove the seeds.
• 2 rub the cucumbers with lime juice, and salt and pepper.
• 3 cut the red pepper down the middle, remove the seeds, and dice into small pieces.
• 4 combine the cream cheese and cream together with the remaining ingredients and mix well.
• 5 fill the cucumbers with this lovely mixer and refrigerate for (at least!) 2 hours.

Chili.... Five Alarm

Total Time: 8 hrs 35 mins Preparation Time: 35 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 lbs ground beef
• 1 large onion
• 4 garlic cloves, minced
• 1 bell pepper, chopped
• 2 jalapeno peppers, minced
• 1/4 cup chili powder
• 2 tablespoons chopped fresh oregano
• 1 tablespoon ground cumin
• 2 (14 1/2 ounce) cans tomatoes, diced undrained
• 1 1/2 cups beef stock
• 1 (15 1/2 ounce) can pinto beans, rinsed and drained
• 1 cup plain yogurt
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 3/4 cup grated colby cheese

Recipe

• 1 in a large skillet brown the beef, drain and set aside.add onion and garlic sautee' on medium heat for about 5 minutes.
• 2 using a slotted spoon scoop the beef into a large crock pot. combine all the ingredients in the crock pot except, spicy topping!
• 3 stir to mix very well. cook on low for 8-10 hours or on high for 4-5 hours. if you are cooking on high you must stir once and awhile.
• 4 in a bowl, combine all the ingredients for topping. stir well to combine all the flavors together. refrigerate until ready to serve. drop a couple of spoon fulls on top! sprinkle with colby cheese, serve.

Easiest Salsa Ever--canned Tomatoes

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (10 ounce) can diced ro-tel tomatoes
• 1 (15 ounce) can diced tomatoes
• 1 jalapeno, minced
• 4 -5 green onions, sliced thinly
• 1 garlic clove, minced
• 1/2 cup cilantro (optional) or 1/2 cup parsley (optional)
• 2 whole green chilies, chopped (optional)

Recipe

• 1 combine all ingredients in blender, blend until just combined. leave a little bit chunky.
• 2 serve with tortilla chips.

Crackers, Cream Cheese, And Pepper Jelly

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

Ingredients

• Servings: 4
• 48 wheat crackers (i used wheatsworth brand)
• 8 ounces cream cheese (in brick or tub, light, fat-free, regular, or non-dairy tofutti better than cream cheese)
• 8 ounces mild green jalapeno jelly (i think it comes in 8oz jars, but maybe 6oz)

Recipe

• 1 if using brick cream cheese, you can spread the pepper jelly over the entire brick and refrigerate then place on serving plate with wheat crackers.
• 2 otherwise, just spread desired amount of cream cheese on a cracker, then top with desired amount of pepper jelly. enjoy! :).

Easy Stir Fried Chicken

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breast halves, sliced (1/2" x 1")
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 jalapeno pepper, chopped
• salt, to taste
• pepper, to taste
• 1 cup cabbage, shredded
• 1 tablespoon soy sauce
• 1 tablespoon worcestershire sauce
• 2 tablespoons vinegar

Recipe

• 1 heat 2 tbsp oil in a saucepan, add the chicken and cook until inside is .
• 2 (i use cooking spray).
• 3 remove chicken, add onions and cook until soft, return chicken to saucepan and add green bell pepper and jalapeno.
• 4 season with salt and pepper, add cabbage and cook for a few minutes.
• 5 add the last three ingredients and cook for a few minutes longer.
• 6 goes well with rice or pita.

Holly's Tomatillo Green Sauce

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

Ingredients

• 1 quart tomatillo
• 1 jalapeno
• 1 yellow jalapeno
• 2 tablespoons garlic, minced
• 1 teaspoon kosher salt
• 1 bunch cilantro

Recipe

• 1 rinse tomatillos and remove papery husks, barely cover with water in medium saucepan, bring to boil til bright green.
• 2 place tomatillos in blender (reserve cooking liquid) and blend at high speed with garlic, seedless jalepenos, and cilantro until creamy (seeds will no longer be visible), should be a bright green color.
• 3 add a bit of the cooking liquid if desired to thin consistency.

Grotto Seafood-pasta Casserole

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

Ingredients

• Servings: 8
• 1/2 cup green bell pepper, chopped
• 2 tablespoons scallions, thinly sliced
• 4 tablespoons salted butter (divided)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon table salt
• 2 cups whole milk (pre-heated to about 100 degrees in microwave)
• 1 large tomato, peeled and chopped
• 2 tablespoons fresh parsley, minced
• 1 1/2 cups monterey jack cheese, with jalapenas (shredded, divided)
• 3 1/2 cups medium pasta shells, cooked and drained (or, bowtie pasta)
• 1 lb imitation crabmeat, chopped
• 1/2 cup seasoned dry bread crumb
• 2 quarts water (for boiling pasta)
• 1 teaspoon table salt (for boiling pasta)
• pam cooking spray

Recipe

• 1 cook your pasta in lightly salted water (about 2/3 of a pound, dry) until tender and drain. set aside.
• 2 in a large saucepan, over medium heat, saute the bell pepper and scallions in 2 tablespoons of the butter until tender.
• 3 blend in the flour and salt into the pepper-scallion mix, stirring constantly. gradually stir in the pre-warmed milk. bring to a boil.
• 4 cook and stir the boiling sauce until it thickens and then remove from heat. stir in the tomato and parsley. stir in one cup of the cheese until it melts, then, stir in the pasta and crabmeat.
• 5 transfer this mix into a 2 1/2 quart casserole dish which has been sprayed with pam. cover and bake in a pre-heated 350-degree f. oven for 20 minutes.
• 6 melt remaining butter and toss it with the bread crumbs.
• 7 after the casserole has been in the oven for 20 minutes, remove it and sprinkle first the buttered bread crumbs over it, and then the remaining cheese (on top of the crumbs).
• 8 bake uncovered for 5-10 more minutes. the top should be golden brown.

Margarita Chicken Tacos With Salsa

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

Ingredients

• Servings: 4
• 15 ounces black beans, rinsed and drained
• 1 (8 ounce) can pineapple tidbits, drained (juice pack)
• 1/4 cup finely chopped red onion
• 1 fresh jalapeno pepper, seeded and finely chopped
• 2 tablespoons snipped fresh cilantro
• 4 teaspoons lime juice
• 1/4 teaspoon salt
• 4 large boneless skinless chicken breast halves (1-1/4 lb. total)
• 1/4 cup tequila
• 1/4 cup lime juice
• 1 tablespoon cooking oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 flour tortillas, taco size

Recipe

• 1 for salsa, in a medium bowl, stir together the beans, pineapple, onion, jalapeño peppers, cilantro, chipotle pepper, the 4 teaspoons lime juice, and 1/4 teaspoon salt. cover and chill in the refrigerator while chicken marinates.
• 2 place the chicken in a self-sealing bag set in a large bowl; set aside. in a small bowl, stir together the tequila, 1/4 cup lime juice, oil, 1/4 teaspoon salt, and ground black pepper. pour over chicken in bag. seal bag. marinate in the refrigerator for 1 hour, turning bag occasionally. meanwhile, wrap tortillas in heavy foil; set aside.
• 3 drain chicken, discarding marinade. place chicken on the rack of an uncovered grill directly over medium coals. grill for 12 to 15 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted in centers registers 170 degree f. during the last 5 minutes of cooking, place foil-wrapped tortillas next to chicken on the grill rack until heated through, turning once. remove chicken to a cutting board.
• 4 cut chicken into 1/2-inch-thick slices. divide chicken among tortillas and top with salsa. roll up.

Chili-smoked Lamb

Total Time: 31 hrs Preparation Time: 25 hrs Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 (12 ounce) jar chili sauce
• 1 (7 ounce) can green chilies, diced
• 1 teaspoon hot pepper sauce
• 1 jalapeno pepper, seeded and chopped
• 2 (3 1/2 lb) boneless lamb, rib end roasts rolled and tied
• 1 (12 ounce) can beer
• 1 cup mesquite wood chips, soaked in water for 30 minutes and drained

Recipe

• 1 combine first 4 ingrediens (chili sauce - jalapeno)in a bowl.
• 2 place roast in roasting pan and rub all over with marinade, pouring remainder over roast. pour beer over all. refrigerate for 24 hours, turning occassinally.
• 3 preheat coals to medium low in smoker (*to smoke in a coverered barbeque, preheat coals to medium low in grill. push coals to sides. place marinade in 7 x 11-inch disposable aluminum pan. put pan in center of coals and fill with water. spread mesquite over coals. smoke lamb until meat therometer registers 170-degrees f, turning several times).
• 4 spread mesquite chips on coals.
• 5 pour marinade in drip pan and fill with water.
• 6 plae lamb on smoker rack over the drip pan.
• 7 cover smoker and smoke until meat therometer registers 170-degrees f., adding more water to drip pan as needed (5 1/2 hours).

Holy Basil Chicken

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

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 1 green bell pepper, seeded and sliced
• 1 tablespoon fish sauce
• 2 tablespoons thai holy basil, sliced
• 1 jalapeno pepper, seeded
• 2 garlic cloves
• 1 onion, sliced
• 1 red bell pepper, seeded and sliced
• 1 tablespoon oil

Recipe

• 1 heat wok, add tablespoon oil and chicken. stir-fry until chicken is almost done.
• 2 puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor.
• 3 add pureed mixture from food processor to wok. stir for one minute.
• 4 add rest of peppers and onions. stir-fry two minutes.
• 5 add rest of ingredients and stir-fry one minute.
• 6 soy sauce or small amount of salt can be substituted for fish sauce. serve over steamed rice.

Chamorro Fina'dene

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/2 cup vinegar
• 1/2 cup soy sauce, kikkoman brand
• 1/2 cup onion, diced
• 1/2 cup green onion, sliced
• 2 habanero peppers (optional) or 2 -3 jalapeno peppers, roasted on the stovetop

Recipe

• 1 in a medium sized bowl, combine the vinegar, soy sauce, and both onions. chop the peppers and add to the sauce. if using the roasted jalapenos, roast just until somewhat charred. run under cold water and scrape away blackened areas. chop and add to sauce. serve!
• 2 variations: you can sub out the vinegar with apple cider vinegar or freshly squeezed lemon juice.
• 3 variation: 1 cup of sliced cherry or grape tomatoes can also be added for a different variation. i love it this way with fried lamb chops and rice, yummm!

Easy Spicy Shrimp Pasta - Low Fat

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1/2 lb shrimp, peeled and deveined
• 8 ounces pasta, any kind
• 2 garlic cloves, minced
• 3 green onions, chopped
• 1 lemon, juice and zest of, about 2 tbsp juice
• 2 teaspoons red pepper flakes (adjust to taste) or 1 -2 jalapeno pepper, diced (adjust to taste)
• 1 teaspoon dried basil, crushed or 1 tablespoon fresh basil, chopped
• 1 teaspoon salt
• 4 tablespoons dry wine
• 1 tomato, chopped
• salt
• fresh cracked pepper

Recipe

• 1 boil the pasta in salted water until it is done to your liking.
• 2 drain well reserving about 1 cup of pasta water.
• 3 place pasta in serving bowl or divide among two dinner bowls.
• 4 while pasta water is heating zest and juice lemon and prepare all ingredients. this recipe will go fast!
• 5 after adding pasta to boiling water, sprinkle a small amount of olive oil in a cold nonstick skillet and smear around with your clean fingers. (massage oil left on your fingers into your hands - it will make them silky soft.).
• 6 turn heat on to medium high and let the pan warm for a minute or two. you want the pan to just be warm when you hold your hand over the surface.
• 7 add the shrimp, garlic, onion, lemon rind, and pepper and cook stirring constantly for 2-3 minutes. shrimp will just start to turn opaque but not yet pink.
• 8 add tomatoes, salt, basil, lemon juice, and wine. stir and cook for another 2-3 minutes or until shrimp turn pink. (if using dried basil crush in hand before adding to pan to release oils. a different herb can be substituted if you prefer- just use the same quantity.).
• 9 add in as much of the 1 cup reserved pasta water as you like- if any- to make as much sauce as you would like.
• 10 taste sauce and adjust seasonings to your taste. if you would like a more onion or garlic flavor, add onion or garlic powder.
• 11 spoon over drained pasta and garnish with fresh black pepper or additional pepper flakes if desired.
• 12 other nice garnishes would be a little chopped parsley or green onion as well as a sprinkling of fresh grated parmesan.
• 13 light the candles, top off the wine glasses and serve!

Favorite Chicken Tortilla Soup

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 teaspoons chopped garlic
• 1 green bell pepper
• 1 jalapeno pepper, seeded and chopped
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 3 tablespoons tomato paste
• 6 cups chicken stock (you can substitute chicken broth out of a can if you don't have any chicken stock on hand.)
• 1 lb chicken, trimmed and cut into cubes
• 1/4 cup chopped fresh cilantro leaves (or use dried cilantro is you don't have the fresh version available)
• 2 teaspoons lime juice or 2 teaspoons lemon juice
• 2 cups vegetable oil, for frying
• 6 corn tortillas, cut into 1/4-inch-thick strips
• 1 avocado, peeled, seeded, and chopped, for garnish

Recipe

• 1 in a dutch oven or large heavy pot, heat the oil on medium-high heat.
• 2 add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
• 3 add the tomato paste and cook, stirring, for 1 minute.
• 4 add the chicken stock and bring to a simmer.
• 5 simmer for 20 minutes.
• 6 add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked).
• 7 add the cilantro and lime juice, and stir well.
• 8 remove from the heat and cover to keep warm.
• 9 heat the oil in a heavy pot or electric fryer to 350 degrees f. add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. remove with a slotted spoon and drain on paper towels. season with salt and pepper or season all.
• 10 ladle the soup into 4 or 6 serving bowls. garnish each serving with the diced avocado, the fried tortilla strips.

Jamaican Jerk Lamb

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs boneless lamb loin
• 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
• 2 tablespoons thyme
• 2 tablespoons ground allspice
• 1 bulb of garlic, finely chopped
• 3 medium onions, finely chopped
• 2 tablespoons sugar
• 2 tablespoons salt
• 2 teaspoons ground black pepper
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1 lime, juice of
• 1 cup orange juice
• 1 cup vinegar
• 1 -2 teaspoon anjou pear, the following (to taste)
• ground cinnamon
• nutmeg
• ginger

Recipe

• 1 preparation.
• 2 1. chop the onions, garlic and peppers. these do not need to be chopped too fine as they will be liquidized by the blender.
• 3 2. making the marinade blend all of the ingredients (excluding the lamb) in a blender to make the jerk sauce.
• 4 3. preparing the lamb - cut the lamb up in to smaller pieces.
• 5 use a fork to poke some holes in the lamb pieces.
• 6 4. marinade the lamb - rub the sauce in to the meat, saving some for basting and dipping later.
• 7 5. setting in the fridge = leave the lamb in the fridge to marinade overnight.
• 8 cooking.
• 9 5. cooking the lamb - for the classic jamaican taste grill the meat slowly until cooked (cook in oven on 350 degrees if you like), turning regularly. baste with some of the remaining marinade whilst cooking. for best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
• 10 serving.
• 11 6. serving - serve with salad.

Avocado Salsa

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• Servings: 7
• 2 ripe avocados (not too soft, though)
• 2 vine-ripened tomatoes, seeded and chopped fine
• 1 medium red onion, chopped fine, soaked in ice water and thoroughly drained
• 1 -2 pickled jalapeno chili, minced
• 2 tablespoons fresh lime juice
• 2 tablespoons snipped fresh cilantro leaves
• salt
• fresh ground black pepper

Recipe

• 1 halve, pit, and peel avocados.
• 2 chop avocados fine and in a bowl stir together with remaining ingredients.
• 3 season to taste with salt and pepper.
• 4 best served at room temperature.
• 5 may be made up to 4 hours early, covered with plastic wrap and refrigerated.