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.

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.

shrimp embrochette

Ingredients

• Servings: 10
• 6 large shrimp - peeled, deveined and chopped
• 1 cup dry bread crumbs
• 1 (6 ounce) can crabmeat, drained
• 1 jalapeno pepper, seeded and minced
• 1 cup shredded pepperjack cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup olive oil
• garlic salt to taste
• 40 large shrimp - peeled, deveined and butterflied
• 20 thick slices bacon, cut in half
• toothpicks

Recipe

Cook Time: 30 mins Ready Time: 1 hr 30 mins


• in a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, cheddar cheese, olive oil and garlic salt. you can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand.
• preheat the oven's broiler.
• lay the bacon strips out on a clean work surface. squeeze a small handful of the crab mixture tightly. stuff it into a butterflied shrimp, and wrap with bacon. secure with two toothpicks - i like to make an x out of toothpicks, it holds better. place the shrimp on a roasting pan, or cookie sheet.
• broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.

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.

stuffed filet mignon bites

Ingredients

• Servings: 20
• 4 (6 ounce) filet mignon steaks
• 1 (16 ounce) bottle italian dressing
• 1 (8 ounce) package cream cheese
• 1/4 cup minced jalapeno pepper
• 20 slices thinly sliced bacon

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 2 hrs 23 mins


• slice the steaks into 1/2-inch wide strips. pound the strips to about half their original thickness. place the steak in a bowl; pour the italian dressing over the meat; allow to marinate at least 2 hours.
• mix together the cream cheese and jalapeno pepper in a bowl; set aside. remove the strips from the marinade and lay out on a flat surface. spread about 1 teaspoon of the cream cheese mixture on each strip.
• preheat an outdoor grill for high heat and lightly oil grate.
• remove the strips from the marinade and lay on a flat surface. spread about 1 teaspoon of the cream cheese mixture on each strip. fold the meat around the cream cheese mixture to form a ball. wrap each ball with a slice of bacon. secure bacon with water-soaked toothpicks or metal skewers.
• cook on preheated grill until steak is no longer pink, about 4 minutes per side.

Pasta With Grilled Shrimp And Pineapple Salsa

Ingredients

• Servings: 6
• 3 cups rotini pasta
• 1/2 fresh pineapple - peeled, cored and chopped
• 1 large red bell pepper, chopped
• 1 large red onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1/2 cup fresh orange juice
• 1/3 cup fresh lime juice
• 1 1/2 pounds large shrimp - peeled and deveined

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 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 a large bowl combine pineapple, red pepper, red onion, jalapeno pepper, orange juice, and lime juice. mix well and set aside.
• prepare an outdoor grill with an oiled rack set 6 inches from the coals. on a gas grill, place the setting to high. grill the shrimp for 2 minutes per side.
• toss the cooked noodles with the salsa. arrange the shrimp on the pasta and 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.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white 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.

Baked Pepperoni Dip

Ingredients

• Servings: 5
• 2 cups shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 2 cups mayonnaise
• 1 (4 ounce) can diced green chile peppers, drained
• 1/2 cup diced red onion
• 2 jalapeno peppers, seeded and chopped, or more to taste
• 10 slices pepperoni sausage, or as needed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix together the mozzarella cheese, cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
• bake in the preheated oven until the dip is bubbling, about 45 minutes. serve hot.

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.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white 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.

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.

deep fried black eyed peas

Ingredients

• Servings: 4
• 1 pound dried black-eyed peas, sorted and rinsed
• 1 onion, cut into large dice
• 2 bay leaves
• 1 jalapeno pepper, seeded and diced
• canola oil for frying
• 2 teaspoons seafood seasoning (such as old bay®)
• 1/2 teaspoon kosher salt

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 8 hrs 30 mins


• place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• the next day, drain and rinse the peas. pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. add more water if needed to keep the peas covered while cooking. drain the peas in a colander set in the sink, and spread them a baking sheet lined with paper towels or dish towels to drain. discard bay leaves, and refrigerate the peas until ready to fry.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt. serve hot.

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 white 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.

grilled jalapeno tuna steaks

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 teaspoons lime juice
• 1 jalapeno pepper, minced
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 pound ahi tuna steaks

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• whisk olive oil, lime juice, jalapeno pepper, garlic, salt, and pepper together in a flat baking dish. place the tuna steaks in the dish, turning to coat entirely in marinade; cover the dish with plastic wrap and refrigerate for 20 minutes.
• preheat an outdoor grill for high heat and lightly oil the grate.
• cook steaks on the preheated grill until beginning to firm and hot in the center, 5 to 7 minutes per side.

Mexican-style Surimi

Ingredients

• Servings: 10
• 3 cups chopped imitation crabmeat
• 3/4 cup finely chopped onion
• 2 serrano peppers, finely chopped
• 5 pickled jalapeno peppers, chopped
• 1 (3 ounce) package cream cheese, softened
• salt to taste
• 1 bunch fresh cilantro, chopped

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, use your hands to mix together the imitation crabmeat, onion, serrano peppers, jalapeno peppers, and cream cheese. season with salt and some of the liquid from the pickled jalapenos if desired. form the mixture into a ball, and roll in chopped cilantro. refrigerate until serving.

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.

crab cakes with curried yogurt sauce

Ingredients

• Servings: 6
• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 1 teaspoon curry powder
• 1 teaspoon ground ancho chile pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon mango chutney
• 1/2 cup chopped green onion
• 1 jalapeno pepper, seeded and minced
• 4 cloves garlic, minced
• 1 cup dry bread crumbs
• 2 cups low sodium buttery round crackers, crushed
• 1 egg, beaten
• 1/2 cup mayonnaise
• 1 tablespoon spicy brown mustard
• 1 tablespoon worcestershire sauce
• 1 dash lemon juice
• old bay seasoning tm to taste
• 1 (6 ounce) can lump crabmeat, drained
• 2 tablespoons olive oil

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• in a small bowl, mix together 1/4 cup mayonnaise and yogurt. season with curry powder, chile pepper, and garlic powder. stir in the mango chutney. cover and chill at least 30 minutes.
• in a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. mix in the egg, 1/2 cup mayonnaise, mustard, worcestershire sauce, lemon juice, and old bay seasoning. fold in the crabmeat. form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
• heat the olive oil in a skillet over medium-high heat. cook each cake about 5 minutes on each side, until heated through and golden brown. serve with the chilled sauce mixture.

mexican beans

Ingredients

• Servings: 24
• 2 pounds dried pinto beans
• 2 1/2 quarts water
• 1 pound bacon, coarsely chopped
• 1 medium onion, chopped
• 1 medium ripe tomato, chopped
• 1 fresh jalapeno pepper, chopped
• 1 bunch fresh cilantro, chopped

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• combine beans and water in a large pot. bring to a boil, reduce heat, and simmer for 3 hours. add more water if necessary while beans are cooking.
• in a large skillet, cook bacon over medium heat until it is beginning to brown. stir in onion, and continue cooking until onion is tender. stir in tomato, and jalapeno, and cook for 2 to 3 minutes. remove from heat, and stir in cilantro.
• stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

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.

crackling cornbread

Ingredients

• Servings: 6
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon shortening
• 1 cup lamb cracklings (fried lamb skins)
• 1 egg
• 1 jalapeno pepper, seeded and minced
• 1 cup buttermilk

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat an oven to 425 degrees f (220 degrees c). stir together the cornmeal, salt, and baking soda in a bowl; set aside. place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
• bring some water to a boil in a small saucepan. add the lamb cracklings and boil until tender, 5 to 8 minutes. once tender, drain, and reserve. meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
• bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. turn out a serving plate and cut into wedges; serve immediately.

fat tuesday salmon

Ingredients

• Servings: 4
• 1 potato, peeled
• 2 (14.75 ounce) cans salmon, drained
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 egg, beaten
• 1 teaspoon ground black pepper
• 1/2 cup cracker crumbs
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a saucepan of water to a boil. add potato and cook until tender but still firm, about 15 minutes. drain, cool and mash.
• in a large bowl, combine salmon, onion, green bell pepper, potato, jalapeno, egg and ground black pepper; mix well.
• shape mixture into 4 patties and coat with cracker crumbs.
• in a large skillet over medium heat, warm oil and cook patties until browned on each side; serve.

Cheesy Jalapeno Corn

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 3 tablespoons all-purpose flour
• 1 cup milk
• 10 slices pickled jalapeno pepper, finely chopped
• 4 (10 ounce) cans white shoepeg corn, drained

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter and cream cheese in a saucepan over medium heat. stir in the flour, milk, and jalapenos. cook until the mixture reaches a pudding-like consistency.
• pour the corn into a 2-quart casserole dish. pour the cheese mixture over the corn. cover with aluminum foil.
• bake in the preheated oven 30 to 45 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.

spicy three pepper hummus

Ingredients

• Servings: 3
• 2 (16 ounce) cans garbanzo beans, drained
• 2 tablespoons olive oil
• 1/8 cup lemon juice
• 2 tablespoons tahini
• 8 cloves garlic, minced
• 2 slices jarred jalapeno pepper, chopped
• 1 teaspoon liquid from the jar of jalapeno peppers
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin
• 3/4 teaspoon dried oregano

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• in the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. season with black pepper, cayenne, cumin and oregano.
• mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. cover and refrigerate overnight to allow the flavors to blend. make sure your container is sealed well, or your fridge will smell like garlic!

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.

-onion-jalapeno Cheese Bread

Ingredients

• Servings: 1
• 8 ounces flat -style
• 1 tablespoon butter
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 3 cups bread flour
• 1 package yeast
• 4 ounces pepper jack cheese, shredded
• 4 ounces asiago cheese, shredded
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup chopped onions

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 45 mins


• heat and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees f (45 to 50 degrees c).
• stir pepper jack cheese, asiago cheese, onions, and jalapeno peppers together in a bowl.
• place and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. add about half the cheese mixture.
• select basic or white bread cycle and start machine.
• after the cycle has been running for 30 minutes add remaining cheese mixture. continue processing in bread machine. remove loaf from machine and place on a wire rack until cool, about 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 white 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.

atomic canuck chili

Ingredients

• Servings: 10
• 2 pounds lean ground beef
• 1/2 large onion, diced
• 1 tablespoon crushed red pepper
• 3 tablespoons garlic powder
• 1 tablespoon seasoned pepper
• 2 (4 ounce) cans mushroom pieces, drained
• 1 (28 ounce) can baked beans
• 2 (15.25 ounce) cans kidney beans with liquid
• 2 (6 ounce) cans tomato paste
• 1/4 cup white sugar
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 jalapeno chile peppers, diced
• 1/4 cup canadian
• 2 tablespoons crushed red pepper
• hot sauce
• 1/4 cup barbeque sauce

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 5 hrs 30 mins


• in a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. drain off the fat, and place the mixture into a slow cooker.
• stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, , and barbeque sauce into the slow cooker. season with hot sauce and more crushed red pepper.
• cover, and cook on low for 4 to 5 hours.

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.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white 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.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white 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 white 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.

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.

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.

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.

acapulco grouper

Ingredients

• Servings: 4
• 4 (6 ounce) grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 large cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch sugar
• salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 2 mins


• place fish in a shallow baking dish. in a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. pour mixture over fillets, and rub into fish. cover, and refrigerate for 1/2 hour, turning the fillets once.
• preheat the grill for high heat.
• in a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. season to taste with salt. set salsa aside.
• remove fillets from marinade, and pat dry. brush the fillets with oil, and sprinkle with ground black pepper. in a small saucepan, boil remaining marinade for several minutes. remove from heat, and strain out garlic cloves. set aside to cool.
• grill fish for 4 minutes per side, or until fish is easily flaked with a fork. transfer fillets to a serving dish. transfer the fish to a serving plate. spoon salsa over the fish, and drizzle with the cooked marinade to serve.

Corn With Jalapenos

Ingredients

• Servings: 4
• 6 ears fresh corn, kernels cut from cob
• 2 fresh jalapeno peppers, seeded and diced
• 1/3 cup diced onion
• 2 tablespoons chopped pimento peppers
• 2 tablespoons butter, cut into pieces
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 21 mins


• combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. stir every minute. serve hot.

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.

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.

Green Eggs And Ham Breakfast Sandwich

Ingredients

• Servings: 5
• 1 (10 ounce) container refrigerated extra large biscuit dough
• 1/2 pound sliced bacon
• 3 tablespoons olive oil
• 1/2 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 roasted green chile peppers, seeded and chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 eggs
• 1/2 cup milk
• 1 cup shredded monterey jack cheese

Recipe

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


• prepare biscuits according to the directions on the package. place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and set aside.
• heat olive oil in a large skillet over medium heat. add onion, jalapeno, green chile, salt, and pepper. fry, stirring, until onions are soft. whisk together the eggs and milk; pour into the skillet. stir frequently until eggs are scrambled and cooked through.
• split biscuits in half. place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded monterey jack cheese. place the other half of the biscuits on the top, and serve.

ken's kickin' posole

Ingredients

• Servings: 12
• 2 fresh poblano chile peppers
• 8 ounces bacon, chopped
• 1 tablespoon bacon drippings
• 2 pounds lamb loin, cut into 1-inch cubes
• 1 onion, diced
• 10 cloves garlic, minced
• 2 jalapeno peppers, seeded and diced
• 1 teaspoon dried mexican oregano
• 2 teaspoons ground cumin
• 1 teaspoon new mexico chile powder
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 bunch cilantro, chopped
• 8 cups chicken stock
• 1 (14.5 ounce) can mild red enchilada sauce
• 2 (29 ounce) cans hominy, rinsed and drained

Recipe

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

Ready Time: 3 hrs 10 mins


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil. place the poblano chiles cut-side-down the baking sheet.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. place the blackened peppers into a bowl, and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. once cool, remove the skins and discard. dice the chiles.
• cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. increase the heat to medium-high, and add the lamb loin cubes. cook, stirring occasionally until browned on all sides, about 5 minutes. remove the lamb from the pot, and reduce the heat to medium. stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
• stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, new mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. pour in the chicken stock and enchilada sauce. stir in the bacon and lamb cubes, and bring to a simmer over medium-high heat. reduce heat to medium-low, cover, and simmer 1 hour. stir in the hominy, recover, and continue cooking 1 hour more until the lamb is very tender.

Citrus Swordfish With Citrus Salsa

Ingredients

• Servings: 6
• 1 orange, peeled, sectioned, and cut into bite-size
• 1/2 cup canned pineapple chunks, undrained
• 1/4 cup diced fresh mango
• 2 jalapeno peppers, seeded and minced
• 3 tablespoons orange juice
• 1 tablespoon diced red bell pepper
• 2 teaspoons sugar
• 1 tablespoon chopped fresh cilantro
• 1/2 cup fresh orange juice
• 1 tablespoon olive oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon pineapple juice concentrate, thawed
• 1 1/2 pounds swordfish steaks

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• make the salsa: in a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. mix well, and refrigerate covered.
• in a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. place swordfish steaks in bowl, and turn to coat well. marinate the swordfish in the mixture for 30 minutes.
• prepare an outside grill with oiled rack set 6 inches from the heat source. on a gas grill, set the heat to medium-high.
• grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. serve the grilled fish with the salsa.