Confetti Shrimp Cocktail Pasta Salad

Ingredients

• Servings: 6
• 13 ounces spiral pasta
• 1 ripe avocado - peeled, pitted and chopped
• 2 teaspoons lime juice
• 1 pound cooked shrimp, peeled and deveined
• 2 tomatoes, chopped
• 4 green onions, chopped
• 1/2 cup finely chopped red onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped orange bell pepper
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups vegetable juice cocktail
• 1/4 cup olive oil
• 1/4 cup ketchup
• 1/4 cup fresh lime juice
• 1 tablespoon prepared horseradish
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon hot pepper sauce, or to taste
• 1 teaspoon salt, or to taste
• 1 clove garlic, minced
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 2 hrs 55 mins


• bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water until chilled.
• place avocado into a bowl and sprinkle with 2 teaspoons lime juice to prevent browning; cover and refrigerate.
• toss cooked pasta, shrimp, tomatoes, green onions, red onion, green, red, yellow, and orange bell peppers, and cilantro in a large salad bowl until thoroughly combined.
• pour vegetable juice cocktail, olive oil, ketchup, and 1/4 cup lime juice into a food processor; add horseradish, jalapeno pepper, hot pepper sauce, salt, garlic, and black pepper. pulse a few times to mix the dressing, then process until jalapeno and garlic are chopped very small, about 30 seconds. pour dressing over pasta salad and stir to combine. cover salad and chill thoroughly in refrigerator, 2 to 3 hours; just before serving, gently stir in avocado.

not your every day smoked lamb spare ribs

Ingredients

• Servings: 6
• 6 pounds lamb spareribs
• dry rub:
• 1/2 cup packed brown sugar
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon freshly ground black pepper
• 2 tablespoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon jalapeno seasoning salt (optional)
• 1 teaspoon cayenne pepper
• mop sauce:
• 1 cup apple
• 3/4 cup apple vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice
• 1 jalapeno pepper, finely chopped (optional)
• 3 tablespoons hot pepper sauce
• kosher salt and ground black pepper to taste
• 2 cups wood chips, soaked

Recipe

Cook Time: 4 hrs

Ready Time: 12 hrs


• in a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. rub generously the lamb spareribs. cover, and refrigerate for at least 4 hours, or overnight.
• prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees f (120 degrees c). while the grill heats up, prepare the mop sauce. in a medium bowl, stir together the apple , apple vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
• when the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. place the ribs on the grill grate bone side down. cover, and cook for 3 1/2 to 4 hours. add more coals as needed. baste with the mop sauce, and throw handfuls of soaked woodchips the coals every hour. keep the temperature of the grill or smoker from going below 225 degrees f (110 degrees c). ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. discard any leftover mop sauce.

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.

mary's christmas shrimp tree

Ingredients

• Servings: 1
• 1 bunch beet greens
• 1 slice process american cheese
• 1 pound cooked medium shrimp with tails intact
• 1 (14.25 ounce) can baby corn, drained
• 1 (6 ounce) can whole black olives, drained
• 1 (5 ounce) jar pimiento-stuffed green olives, drained
• 1 (4 ounce) can jalapeno pepper slices

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• wrap a 9 inch tall styrofoam cone with aluminum foil, covering completely. use toothpicks to attach beet greens, with the undersides facing outward, to the cone. cut off the exposed pieces of toothpick with strong scissors. place the slice of cheese on a dry serving plate. set the cone the cheese to anchor.
• use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. scatter any leftover vegetables around the base of the tree. serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole.

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 Potato Pancakes

Ingredients

• Servings: 24
• 2 cups diced tomatoes
• 1/2 small onion, chopped
• 1 small jalapeno pepper, seeded and chopped
• 1 cup water
• 1/4 cup canola oil
• 5 potato, peeled and grated
• salt and pepper to taste
• 1 dash hot pepper sauce, or to taste
• 1 small onion, minced
• 2 eggs
• 2 jalapeno pepper, seeded and minced
• 3 tablespoons all-purpose flour
• 1/4 cup canola oil

Recipe

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


• place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. heat 1/4 cup canola oil in a saucepan over medium heat. carefully stir in tomato puree, and cook for 15 minutes until thickened.
• while the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. heat canola oil in a large skillet over medium-high heat.
• drop potato mixture into hot oil by the heaping tablespoon. flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. drain on paper towels, and continue with remaining potato mixture. serve the potato pancakes with sauce spooned overtop.

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.

turkey and yam spicy tacos

Ingredients

• Servings: 16
• 1 yam, peeled and diced
• 1 tablespoon olive oil
• 3/4 pound ground turkey
• 1/2 cup chopped sweet onion
• 1 clove garlic, minced
• 4 jalapeno peppers, seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon seasoning
• 1/2 teaspoon salt
• 1/2 cup tomatillo salsa
• 1/2 cup chopped fresh cilantro
• 16 warm flour tortillas

Recipe

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


• put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
• coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. season with the chili powder, cumin, seasoning, and salt. pour the salsa over everything; fold the sweet potatoes into the mixture. allow the mixture to cook until the excess moisture evaporates. garnish with the cilantro. serve with the warm tortillas.

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.

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.

creamed spinach with jalapenos

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen spinach
• 1/4 cup butter, divided
• 1/4 cup bread crumbs
• 1 tablespoon all-purpose flour
• 2 tablespoons minced onion
• 1 clove garlic, pressed
• 1/4 cup fat-free evaporated milk
• 2/3 cup shredded pepperjack cheese
• 1 fresh jalapeno pepper, minced
• 1/2 teaspoon celery salt
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 300 degrees f (150 degrees c). butter a small casserole dish.
• place the spinach in a microwave-safe bowl, and cook in the microwave 5 minutes on high, until heated through. drain, reserving 1/2 cup liquid.
• melt 2 tablespoons butter in a small saucepan over medium heat, and stir in the bread crumbs until coated. remove from heat, and set aside.
• melt remaining 2 tablespoons butter in a medium saucepan over medium heat. stir in flour. mix in onion and garlic, and cook 1 minute. gradually stir in reserved spinach liquid, evaporated milk, cheese, and jalapeno. season with celery salt and pepper. mix in the spinach. transfer to the prepared casserole dish, and top with bread crumbs.
• bake 45 minutes in the preheated oven, until bubbly and lightly browned.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

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.

spicy indian dahl

Ingredients

• Servings: 6
• 1 cup red lentils
• 2 tablespoons ginger root, minced
• 1 teaspoon mustard seed
• 2 tablespoons chopped fresh cilantro
• 4 tomatoes, chopped
• 3 onions, chopped
• 3 jalapeno peppers, seeded and minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander seed
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup water
• salt to taste

Recipe

• cook the lentils by boiling or pressure cooking until lentils are soft. (pressure cooking is faster.)
• in a skillet heat the oil and add mustard seeds. when mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. saute until the onions and garlic are golden brown. add coriander and cumin. add chopped tomatoes. saute the mixture well until tomatoes are well cooked.
• add water. boil 6 minutes. add cooked lentils, stirring well. add salt to taste, stirring well. add finely chopped cilantro and remove from heat. serve hot.

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.

Easy Armadillo Eggs

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup bacon bits
• 1 tablespoon chopped fresh chives
• 1 teaspoon hot sauce
• 1 pound lamb sausage
• 1 cup shredded cheddar cheese
• 1 (5.5 ounce) package seasoned coating mix
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 16 fresh jalapeno peppers

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. in a separate bowl, mix the uncooked sausage and cheddar cheese. on a flat surface, mix the seasoned coating mix, cumin, and chili powder.
• cut a slit lengthwise into each jalapeno pepper, and remove the seeds. stuff the peppers with the cream cheese mixture. press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat.
• arrange the coated jalapenos on a baking sheet in a single layer. bake 25 minutes in the preheated oven, until the sausage is evenly brown.

Cucumber-mango Salsa

Ingredients

• Servings: 4
• 3 mangos - peeled, seeded and diced
• 1 cucumber - peeled, seeded, and diced
• 2 jalapeno peppers, seeded and finely chopped
• 1 large onion, finely diced
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. season with lime juice, salt, and pepper. refrigerate at least 2 hours before serving to allow the flavors to blend.

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.

Roasted Tomatillo And Garlic Salsa

Ingredients

• Servings: 2
• 1 pound fresh tomatillos, husks removed
• 1 head garlic cloves, separated and peeled
• 3 fresh jalapeno peppers
• 1 bunch fresh cilantro
• 1/2 cup water, or as needed
• salt and pepper to taste

Recipe

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


• preheat the oven's broiler. arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. place under the broiler, and cook for a few minutes. remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. set aside to cool. don't remove the charred parts of the tomatillos or the peppers. they add a really nice flavor.
• place peppers and tomatillos in a blender with the garlic and cilantro. add a little water to the mixture if necessary to facilitate blending. season with salt and pepper to taste. refrigerate until serving.

Mrs. Patti's Mexican Cornbread

Ingredients

• Servings: 8
• 1 1/2 cups yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 2 eggs
• 1 (14 ounce) can cream-style corn
• 1 onion, chopped
• 2/3 cup vegetable oil
• 1/4 cup chopped jalapeno peppers, or to taste
• 3 cups shredded cheddar cheese, divided

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a large cast-iron skillet.
• whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
• pour half the batter into prepared cast-iron skillet; spread 1 cup cheddar cheese over batter. pour in remaining batter and spread remaining 2 cups cheddar cheese on top.
• bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

Roasted Tomatillo And Garlic Salsa

Ingredients

• Servings: 2
• 1 pound fresh tomatillos, husks removed
• 1 head garlic cloves, separated and peeled
• 3 fresh jalapeno peppers
• 1 bunch fresh cilantro
• 1/2 cup water, or as needed
• salt and pepper to taste

Recipe

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


• preheat the oven's broiler. arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. place under the broiler, and cook for a few minutes. remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. set aside to cool. don't remove the charred parts of the tomatillos or the peppers. they add a really nice flavor.
• place peppers and tomatillos in a blender with the garlic and cilantro. add a little water to the mixture if necessary to facilitate blending. season with salt and pepper to taste. refrigerate until serving.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

Maine Wild Blueberry Salsa

Ingredients

• Servings: 8
• 2 medium heirloom tomatoes
• 1 cup fresh or frozen wild blueberries
• 3/4 cup chopped sweet onion
• 2 cloves garlic, minced
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil
• 1 jalapeno pepper, finely chopped
• 1/2 hungarian hot pepper, finely chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped italian flat leaf parsley
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 8 hrs 30 mins


• bring a pot of water to a boil. score the skin of the tomatoes by slicing an x into the skin on the bottom. immerse the tomatoes in boiling water for about 15 seconds. remove and place into a bowl of cold water. the skins should slip off easily. peel the tomatoes, cut in half and remove the seeds. chop the tomatoes and discard the seeds.
• in a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, hungarian pepper, cilantro and parsley. pour in the rice vinegar and olive oil and stir gently to mix. season with salt and pepper. cover and store in the refrigerator overnight to allow the flavors to blend. you may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.

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.

Creamy Seafood Noodles

Ingredients

• Servings: 4
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup fresh sliced mushrooms
• 1/2 pound uncooked scallops
• 3 cups water
• 2 (3 ounce) packages oriental flavored ramen noodles
• 2 (3 ounce) packages shrimp flavored ramen noodles
• 2 tablespoons sour cream
• salt and pepper to taste
• 1/2 pound cooked medium shrimp
• 1/2 pound imitation crabmeat

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• saute the onions and garlic in a lightly oiled or buttered skillet over medium heat, for 5 minutes or until tender. add the mushrooms and scallops and saute for 2 more minutes. remove from heat and set aside. (note: be sure to not to overcook the scallops.)
• in a large saucepan over high heat, bring the water to a boil. add the ramen noodles and boil for 3 minutes, reducing heat as necessary. stir in the soup flavor packets, sour cream and the reserved scallop mixture. season with salt and pepper to taste, reduce heat to low and let simmer for 5 minutes.
• add the cooked shrimp and the crab, allow to heat through and 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.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

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


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

Cucumber-mango Salsa

Ingredients

• Servings: 4
• 3 mangos - peeled, seeded and diced
• 1 cucumber - peeled, seeded, and diced
• 2 jalapeno peppers, seeded and finely chopped
• 1 large onion, finely diced
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. season with lime juice, salt, and pepper. refrigerate at least 2 hours before serving to allow the flavors to blend.

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.

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.

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Ingredients

• Servings: 8
• marinade
• 1/4 cup finely chopped fresh cilantro
• 1 clove garlic, minced
• 1/4 jalapeno chile pepper, seeded and minced
• 2 tablespoons finely grated fresh lime zest
• 1 1/2 teaspoons salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chipotle chile powder
• 1 tablespoon olive oil
• 1 pound chicken breast tenderloins or strips
• salsa
• 1 medium tomato, chopped
• 1 small sweet onion, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 1/2 jalapeno chile pepper, seeded and minced
• 1 clove garlic, finely chopped
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1/8 teaspoon chipotle chile powder
• 1 tablespoon fresh lime juice
• grilled vegetables
• 1 sweet onion cut into 1/2-inch slices
• 1 red bell pepper, quartered
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon minced garlic
• lime mayonnaise
• 1/2 cup mayonnaise
• 2 tablespoons fresh lime juice
• 16 thick slices french bread
• 2 mangos - peeled, seeded, and sliced
• 8 slices monterey jack cheese

Recipe

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


• for the marinade: place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. place the chicken breast tenderloins in a large resealable plastic bag. pour the marinade into the bag with the chicken, seal, and shake the bag to coat. refrigerate for 1 hour.
• for the salsa: combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. cover with plastic wrap and refrigerate.
• to prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
• for the lime mayonnaise: whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
• preheat an outdoor grill for medium-high heat.
• grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. remove the chicken and vegetables from the grill. slice the grilled pepper into thin strips.
• spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of monterey jack cheese. top off the sandwiches with the remaining slices of bread. return the sandwiches to the grill, turning when the bottom is golden brown
• return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

puffs

Ingredients

• Servings: 15
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded monterey jack cheese
• 1 (4 ounce) can diced jalapeno peppers
• 2 cloves garlic, pressed
• 3 green onions, diced
• 1 (16 ounce) package wonton wrappers
• 1 quart vegetable oil for frying

Recipe

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


• in a medium bowl, mix the cream cheese, monterey jack cheese, jalapeno peppers, garlic and green onions.
• fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. fold wrappers into triangles and press the edges with a moistened fork to seal.
• in a large, deep skillet, heat the oil over medium high heat. drop 4 wontons at a time into the oil and quickly fry, turning once. remove when golden brown and drain on paper towels.

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.

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.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

Sage Sausage Bread

Ingredients

• Servings: 18
• 1 pound sage lamb sausage
• 1 small onion, chopped
• 1 jalapeno pepper, chopped
• 1/2 cup shredded swiss cheese
• 1/4 cup grated parmesan cheese
• 1 egg, beaten
• 1/4 teaspoon hot pepper sauce
• 1/3 cup milk
• 2 cups buttermilk baking mix
• 1/4 cup melted margarine
• 1 teaspoon salt
• 2 tablespoons chopped fresh parsley

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking pan.
• in a large skillet over medium heat, cook and stir the sausage, onion, and jalapeno until the sausage is well browned, about 10 minutes. drain; set aside to cool slightly.
• stir together the swiss cheese, parmesan cheese, egg, hot sauce, and milk in a large bowl. stir in the biscuit mix, margarine, salt, and parsley. add the sausage mixture; stir until well combined. pour the mixture into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. serve warm or cold.

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.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

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.

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.

Cucumber-mango Salsa

Ingredients

• Servings: 4
• 3 mangos - peeled, seeded and diced
• 1 cucumber - peeled, seeded, and diced
• 2 jalapeno peppers, seeded and finely chopped
• 1 large onion, finely diced
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. season with lime juice, salt, and pepper. refrigerate at least 2 hours before serving to allow the flavors to blend.

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.

Mashed Jalapeno-cilantro Sweet Potatoes

Ingredients

• Servings: 4
• 2 sweet potatoes
• 1 whole jalapeno pepper
• 1/4 cup softened butter
• 1/4 cup orange juice
• 1 tablespoon chopped fresh cilantro
• sea salt and cracked black pepper to taste
• 2 tablespoons melted butter
• 1/4 cup walnut pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c).
• bake the sweet potatoes in the preheated oven until tender, 45 minutes to 1 hour. once tender, peel, and place into a mixing bowl. while the potatoes are baking, place the jalapeno pepper in the oven, and bake until the skin loosens, about 20 minutes. peel, mince, and place into the bowl with the potatoes. add the softened butter, orange juice, and cilantro; mix with an electric mixer until smooth and creamy. season to taste with salt and pepper, then transfer to a 1 quart baking dish. drizzle with the melted butter and sprinkle with the walnut pieces.
• bake in the preheated oven until hot in the center, about 20 minutes.

Cucumber-mango Salsa

Ingredients

• Servings: 4
• 3 mangos - peeled, seeded and diced
• 1 cucumber - peeled, seeded, and diced
• 2 jalapeno peppers, seeded and finely chopped
• 1 large onion, finely diced
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. season with lime juice, salt, and pepper. refrigerate at least 2 hours before serving to allow the flavors to blend.

Toe's Best Salsa

Ingredients

• Servings: 4
• 1 onion, chopped
• 2 (15 ounce) cans tomato sauce
• 2 jalapeno peppers
• 1 serrano pepper
• 4 cloves garlic
• 1 lime, juiced
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1/2 bunch cilantro

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• place the onion in a bowl, and set aside. in a blender, place tomato sauce, jalapeno peppers, serrano pepper, garlic, lime juice, salt, and pepper. blend well. place the cilantro into the blender, and pulse several times to chop the cilantro. do not over blend. pour the tomato sauce mixture into the bowl with the onion, stir well to combine, and refrigerate at least 1 hour to blend flavors before serving.

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.

caribbean chicken salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1/2 cup teriyaki marinade sauce
• 2 tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 2 teaspoons minced jalapeno pepper
• 2 teaspoons chopped fresh cilantro
• 1/4 cup dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons vinegar
• 1 1/2 teaspoons lime juice
• 3/4 pound mixed salad greens
• 1 (8 ounce) can pineapple chunks, drained
• 4 cups corn tortilla chips

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• place the chicken in a bowl, and cover with the teriyaki marinade sauce. marinate at least 2 hours in the refrigerator.
• in a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. cover salsa, and refrigerate.
• in a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. cover dressing, and refrigerate.
• preheat the grill for high heat.
• lightly oil grill grate. place chicken on the grill, and discard marinade. cook for 6 to 8 minutes on each side, or until juices run clear.
• arrange mixed salad greens on plates. spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. break tortilla chips into large chunks, and sprinkle over salads. lay some of the grilled chicken strips on each salad. finally, drizzle dressing over each salad, and 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.

Jalapeno Steak

Ingredients

• Servings: 6
• 4 jalapeno peppers, stemmed
• 4 cloves garlic, peeled
• 1 1/2 teaspoons cracked black pepper
• 1 tablespoon coarse salt
• 1/4 cup lime juice
• 1 tablespoon dried oregano
• 1 1/2 pounds top sirloin steak

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 8 hrs 15 mins


• combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. blend until smooth.
• place steak in a shallow pan or large resealable plastic bag. pour jalapeno marinade over the steak, and turn to coat. cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
• preheat an outdoor grill for high heat, and lightly oil the grill grate.
• drain and discard marinade. grill steak 5 minutes per side, or to desired doneness.

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.

Seafood Salad Ii

Ingredients

• Servings: 4
• 1 pound cooked shrimp - peeled and deveined
• 1/2 pound cooked crabmeat
• 1 cup chopped celery
• 1/4 cup chopped green onion
• 1/4 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon chopped pimento pepper
• 1 teaspoon lemon juice
• 1 cup mayonnaise
• 1/4 cup sour cream
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• in a large bowl, mix together shrimp, crabmeat, celery, green onion, green pepper, jalapeno, pimento, lemon juice, mayonnaise, sour cream, salt and pepper. cover and let stand for at least three hours in the refrigerator to allow flavors to blend.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

rattlesnake pasta

Ingredients

• Servings: 6
• 1 pound dry fettuccine pasta
• 2 tablespoons vegetable oil
• 1/4 cup sliced onions
• 1/2 cup chopped yellow squash
• 1/2 cup zucchini, cut diagonally into 1/2 inch thick slices
• 3/4 cup sliced mushrooms (optional)
• 1 1/4 cups heavy cream
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon minced garlic
• 1 tablespoon dijon mustard
• 1 tablespoon seasoning
• 1/2 cup grated parmesan cheese
• 1/2 cup diced tomatoes
• salt and pepper to taste
• 3 tablespoons vegetable oil
• 1 pound rattlesnake meat, cut into 1/2 inch pieces
• flour for dredging

Recipe

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


• bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. pour in the cream and the cooked fettucine and simmer for 4 minutes. mix in the jalapeno, garlic, mustard, and seasoning and cook for 1 minute. stir in the parmesan cheese and the tomatoes. reduce the heat to low.
• preheat 3 tablespoons of oil in a large skillet over high heat. dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. arrange the meat on top of the vegetables and pasta to serve.