Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

tomatillo soup

Ingredients

• Servings: 6
• 2 skinless, boneless chicken breast halves - pounded thin
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound chopped tomatillos
• 2 jalapeno peppers, seeded and minced
• 4 cups chicken stock
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon hot pepper sauce
• 2 tablespoons chopped fresh cilantro
• 1/4 cup sour cream (optional)
• salt to taste
• ground black pepper to taste

Recipe

• heat oil over high heat in a large saucepan or dutch oven. saute chicken in oil until both sides are browned, approximately 2 minutes per side. remove the chicken, and set aside.
• add onions and garlic to saucepan, and saute until golden. stir in the tomatillos, jalapeno peppers, and broth. bring to a boil. reduce heat, cover the pot, and simmer for about 15 minutes.
• puree vegetables in batches in a blender or food processor. return to pot, and reheat. at this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
• slice the chicken into thin slices, and then shred. stir into soup. season to taste with salt and pepper.
• when ready to serve, stir in the minced cilantro and ladle into bowls. put a dollop of sour cream on top of each portion, and let it melt a bit. top each dollop with a single cilantro leaf, and serve immediately.

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

Seared Scallops With Tropical Salsa

Ingredients

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

Recipe

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


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

Vegetarian Korma

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Toasted Cuban Sandwich

Ingredients

• Servings: 4
• chipotle mayonnaise:
• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced green onions
• 1 1/2 tablespoons ground chipotle peppers
• 1 tablespoon lime juice
• 1 tablespoon garlic basil spread (see footnote for recipe link)
• 1 teaspoon ground cumin
• salt and ground black pepper to taste
• fillings:
• 2 tablespoons olive oil
• 2 sweet onions, sliced
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 2 jalapeno peppers cut into rings, divided
• 4 ciabatta sandwich rolls, sliced horizontally
• 1/4 cup sweet hot mustard, divided
• 1/2 pound sliced swiss cheese, divided
• 1/2 pound sliced deli roast lamb loin, divided
• 1/2 pound sliced ham, divided
• 2 dill pickles, cut into strips lengthwise - divided

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 45 mins


• combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. stir until combined. cover and refrigerate for at least 1 hour.
• preheat oven to 500 degrees f (260 degrees c).
• heat olive oil in large skillet over medium-high heat. stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. season with salt and ground black pepper to taste. add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. reserve remaining jalapeno rings.
• spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. evenly divide the swiss cheese slices, slices of lamb loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. top with cooked onion mixture.
• place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Seared Scallops With Tropical Salsa

Ingredients

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

Recipe

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


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

Ultimate Frozen Strawberry Jalapeno Margarita

Ingredients

• Servings: 4
• 4 cups ice, or as needed
• 6 fluid ounces tequila
• 2 fluid ounces elderflower liqueur (such as st. germain®)
• 4 slices jalapeno pepper, or to taste
• 8 ounces frozen sweetened strawberries, thawed
• 3 fluid ounces frozen limeade concentrate
• 1 fluid ounce frozen strawberry daiquiri concentrate

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• fill a blender with ice; blend until ice is crushed. pour tequila, elderflower liqueur, and jalapeno pepper slices over ice. add strawberries, limeade, and strawberry daiquiri concentrate; blend until smooth, about 30 seconds.

Vegetarian Korma

Ingredients

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

Recipe

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


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

Mexican Rice Iii

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Mexican Rice Iii

Ingredients

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

Recipe

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


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

Mexican Rice Iii

Ingredients

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

Recipe

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


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

Mexican Rice Iii

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Mexican Rice Iii

Ingredients

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

Recipe

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


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

Simple Spicy Salsa

Ingredients

• Servings: 4
• 1 jalapeno pepper, or more to taste
• 1 serrano pepper
• 1 (28 ounce) can diced tomatoes with juice
• 1/2 onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a small saucepan of water to a boil. poke a few holes into the jalapeno and serrano peppers and drop into the boiling water. reduce heat to medium and boil for 15 minutes. drain.
• cut stems off peppers and place into a food processor with diced tomatoes and their juice, onion, and garlic. pulse several times to your desired texture. transfer to a serving bowl and stir in salt. if desired, cover bowl with plastic wrap and refrigerate 1 hour to blend flavors.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Jalapeno Potatoes

Ingredients

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

Recipe

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


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

Simple Black-eyed Pea Salad

Ingredients

• Servings: 4
• 2 (15 ounce) cans black-eyed peas, drained and rinsed
• 1 small red onion, diced
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

Jalapeno Potatoes

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Vegetarian Korma

Ingredients

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

Recipe

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


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

Simple Spicy Salsa

Ingredients

• Servings: 4
• 1 jalapeno pepper, or more to taste
• 1 serrano pepper
• 1 (28 ounce) can diced tomatoes with juice
• 1/2 onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a small saucepan of water to a boil. poke a few holes into the jalapeno and serrano peppers and drop into the boiling water. reduce heat to medium and boil for 15 minutes. drain.
• cut stems off peppers and place into a food processor with diced tomatoes and their juice, onion, and garlic. pulse several times to your desired texture. transfer to a serving bowl and stir in salt. if desired, cover bowl with plastic wrap and refrigerate 1 hour to blend flavors.

Simple Black-eyed Pea Salad

Ingredients

• Servings: 4
• 2 (15 ounce) cans black-eyed peas, drained and rinsed
• 1 small red onion, diced
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Vegetarian Korma

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Mexican Rice Iii

Ingredients

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

Recipe

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


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

Vegetarian Korma

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Seared Scallops With Tropical Salsa

Ingredients

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

Recipe

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


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

Vegetarian Korma

Ingredients

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

Recipe

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


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

Mexican Rice Iii

Ingredients

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

Recipe

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


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

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

Mexican Rice Iii

Ingredients

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

Recipe

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


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

Southwestern 3-bean Salad

Ingredients

• Servings: 16
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can navy beans, rinsed and drained
• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can mexican stewed tomatoes, unrinsed and chopped into 1/2-inch pieces
• 1/2 sweet red onion, minced
• 1 jalapeno pepper, seeded and minced
• 1 yellow bell pepper, minced
• 1 orange bell pepper, minced
• 1 bunch finely chopped fresh cilantro
• 2 limes, juiced
• 1/4 cup wine vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon fajita seasoning
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes, or to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• combine black beans, kidney beans, navy beans, yellow corn, mexican stewed tomatoes, sweet red onion, jalapeno, yellow bell pepper, orange bell pepper, and cilantro in a large bowl. stir gently to blend. add lime juice, wine vinegar, apple cider vinegar, olive oil, and honey. stir gently to coat. stir ground black pepper, sea salt, fajita seasoning, chili powder, garlic powder, smoked paprika, and red pepper flakes into salad; stir gently to blend. refrigerate until serving time.

Gazpacho Pasta Salad

Ingredients

• Servings: 6
• 1/2 pound rotelle pasta
• 4 green onions, chopped
• 1 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 2 tomatoes, chopped
• 1 cucumber
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1 clove garlic, crushed
• 1/4 cup fresh lime juice
• 1/4 teaspoon ground black pepper
• 6 fluid ounces tomato juice

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. toss well and chill in refrigerator for 2 hours. toss again before serving.

Mexican Rice Iii

Ingredients

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

Recipe

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


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

Southwestern 3-bean Salad

Ingredients

• Servings: 16
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can navy beans, rinsed and drained
• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can mexican stewed tomatoes, unrinsed and chopped into 1/2-inch pieces
• 1/2 sweet red onion, minced
• 1 jalapeno pepper, seeded and minced
• 1 yellow bell pepper, minced
• 1 orange bell pepper, minced
• 1 bunch finely chopped fresh cilantro
• 2 limes, juiced
• 1/4 cup wine vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon fajita seasoning
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes, or to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• combine black beans, kidney beans, navy beans, yellow corn, mexican stewed tomatoes, sweet red onion, jalapeno, yellow bell pepper, orange bell pepper, and cilantro in a large bowl. stir gently to blend. add lime juice, wine vinegar, apple cider vinegar, olive oil, and honey. stir gently to coat. stir ground black pepper, sea salt, fajita seasoning, chili powder, garlic powder, smoked paprika, and red pepper flakes into salad; stir gently to blend. refrigerate until serving time.

Seared Scallops With Tropical Salsa

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Piggy-iggy Casserole

Ingredients

• Servings: 6
• 1/2 zucchini, thinly sliced
• 1/2 pound ground beef
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 cup crushed potato chips
• 1 jalapeno pepper, chopped
• 6 slices american cheese
• 1 teaspoon dried basil
• 1/2 cup water

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). grease a 9x13-inch casserole dish.
• arrange the zucchini in a single layer in the bottom of the prepared dish. season the ground beef with the salt and pepper; spread gently over the layer of zucchini. sprinkle the crushed potato chips over the beef. scatter the jalapeno pepper over the chips. place the cheese slices in a single layer atop the chips and jalapeno peppers.
• bake in the preheated oven until the cheese begins to melt, about 5 minutes; sprinkle the basil over the cheese and return to oven for another 5 minutes. pour the water into the casserole dish; continue baking until the ground beef is cooked through entirely, about 35 minutes.

Kickin' Turkey Club Wrap

Ingredients

• Servings: 4
• 4 (6 inch) flour tortillas
• 1/2 (8 ounce) tub philadelphia spicy jalapeno cream cheese spread
• 4 lettuce leaves
• 8 slices oscar mayer deli fresh smoked turkey breast
• 4 slices oscar mayer bacon, cooked, drained
• 1 avocado, sliced
• 1/2 red pepper, sliced into thin strips

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread tortillas with cream cheese.
• top with remaining ingredients; roll up.

Vegetarian Korma

Ingredients

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

Recipe

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


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

Vegetarian Korma

Ingredients

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

Recipe

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


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

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

Vegetarian Korma

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Vegetarian Korma

Ingredients

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

Recipe

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


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

Kickin' Turkey Club Wrap

Ingredients

• Servings: 4
• 4 (6 inch) flour tortillas
• 1/2 (8 ounce) tub philadelphia spicy jalapeno cream cheese spread
• 4 lettuce leaves
• 8 slices oscar mayer deli fresh smoked turkey breast
• 4 slices oscar mayer bacon, cooked, drained
• 1 avocado, sliced
• 1/2 red pepper, sliced into thin strips

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread tortillas with cream cheese.
• top with remaining ingredients; roll up.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Piggy-iggy Casserole

Ingredients

• Servings: 6
• 1/2 zucchini, thinly sliced
• 1/2 pound ground beef
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 cup crushed potato chips
• 1 jalapeno pepper, chopped
• 6 slices american cheese
• 1 teaspoon dried basil
• 1/2 cup water

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). grease a 9x13-inch casserole dish.
• arrange the zucchini in a single layer in the bottom of the prepared dish. season the ground beef with the salt and pepper; spread gently over the layer of zucchini. sprinkle the crushed potato chips over the beef. scatter the jalapeno pepper over the chips. place the cheese slices in a single layer atop the chips and jalapeno peppers.
• bake in the preheated oven until the cheese begins to melt, about 5 minutes; sprinkle the basil over the cheese and return to oven for another 5 minutes. pour the water into the casserole dish; continue baking until the ground beef is cooked through entirely, about 35 minutes.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Kosher Pineapple Cranberry Salsa (pareve)

Ingredients

• Servings: 12
• 1 (12 ounce) bag fresh cranberries
• 1 cup sugar
• 1/2 cup water
• 1 fresh pineapple - peeled, cored, and cut into small chunks
• 1 mango - peeled, seeded, and diced
• 1 bunch cilantro, chopped
• 3 satsuma mandarin oranges, peeled and segmented
• 1 sweet onion, diced
• 1 jalapeno pepper, diced
• 1/4 cup orange juice

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• cook and gently stir cranberries, sugar, and water in a large skillet over medium heat until the mixture begins to bubble. reduce heat to low and cook until cranberries begin to soften and break down, about 5 minutes. remove from heat and cool to room temperature.
• combine pineapple, mango, cilantro, mandarin oranges, onion, and jalapeno together in a bowl; drizzle with orange juice. stir cooled cranberries and pineapple mixture together. refrigerate until chilled, at least 1 hour.