Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

grilled tilapia and mango salsa

Ingredients

• Servings: 4
• 1/2 cup extra-virgin olive oil
• 1 clove garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 4 tilapia fillets
• 2/3 cup chopped mango
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 4 teaspoons minced jalapeno pepper
• 4 teaspoons minced red onion
• 2 teaspoons minced red bell pepper
• 2 teaspoons minced green bell pepper
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper

Recipe

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


• stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. marinate in refrigerator for 1 hour.
• make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. refrigerate for 1 hour to allow the flavors to blend.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil.
• cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. spoon the salsa over the tilapia 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.

Seafood Enchiladas Con Queso

Ingredients

• Servings: 12
• 1/4 cup butter
• 1/4 cup minced red bell pepper
• 1/4 cup minced green bell pepper
• 1/2 cup minced yellow onion
• 1 jalapeno pepper, minced (optional)
• 1 anaheim pepper, seeded and minced
• 2 cloves garlic, minced
• 1/2 teaspoon dried mexican oregano
• 1/2 teaspoon salt
• 1 pinch ground white pepper
• 1/4 teaspoon cayenne pepper, or to taste (optional)
• 1 1/2 cups half-and-half
• 1 cup shredded monterey jack cheese
• 1 cup sour cream
• 1/4 cup butter
• 1 pound medium shrimp, peeled, deveined, and halved lengthwise
• 1/2 pound bay scallops
• 1/2 cup chopped green onion
• 1 tomato - peeled, seeded, and chopped
• 12 (9 inch) flour tortillas
• 2 cups shredded monterey jack cheese
• 1/2 cup chopped green onion
• 1 tomato - peeled, seeded, and chopped

Recipe

Cook Time: 50 mins Ready Time: 1 hr 50 mins


• melt 1/4 cup butter in a large saucepan over medium heat. cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. season with salt, white pepper, and cayenne pepper.
• pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.
• slowly stir 1 cup monterey jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.
• stir sour cream into the sauce.
• preheat oven to 350 degrees f (175 degrees c).
• melt 1/4 cup butter in a large skillet over medium-high heat. cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.
• stir 1 chopped tomato and half the cream sauce into shrimp mixture.
• spoon about 1/3 cup shrimp mixture each tortilla. roll tortilla tightly around the filling to form an enchilada. arrange enchiladas seam sides down in 9x16-inch baking dish.
• pour remaining sauce and any remaining shrimp mixture and over enchiladas.
• cover baking pan with aluminum foil.
• bake in the preheated oven until bubbly, about 30 minutes. remove foil and sprinkle enchiladas with 2 cups monterey jack cheese.
• return baking dish to oven; bake until cheese is melted, about 5 minutes.
• scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

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.

Ruby's Special Cornbread

Ingredients

• Servings: 1
• 1 cup cornmeal
• 1 cup milk
• 3 eggs
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon white sugar
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 (4 ounce) jar diced pimento peppers, drained
• 1/2 cup vegetable oil
• 2 teaspoons chopped jalapeno peppers

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• combine the cornmeal, milk, oil, eggs, chopped green bell pepper, chopped onion, garlic powder, salt, baking soda, sugar, drained corn kernels, pimentos and jalapeno peppers. mix until combined, and pour into a well greased 10 to 14 inch cast iron skillet.
• bake for 45 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.

spicy coconut and lime grilled shrimp

Ingredients

• Servings: 1
• 2 jalapeno peppers, seeded
• 1 lime, zested and juiced
• 2 garlic cloves
• 1/3 cup chopped fresh cilantro
• 1/3 cup shredded coconut
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 pound uncooked medium shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. place the shrimp in a large bowl. pour the sauce over the shrimp and toss to coat. cover and allow to marinate at least 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• thread the shrimp skewers, piercing each shrimp near the head and tail.
• cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

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.

chef john's clams casino dip

Ingredients

• Servings: 8
• 8 slices bacon, chopped
• 1 jalapeno pepper, seeded and minced
• 1/3 cup finely diced red pepper
• 1/3 cup finely diced celery
• 2 cloves minced garlic
• 1/4 cup chopped green onions, white and pale green parts only
• 1 (6.5 ounce) can minced clams, drained with juice reserved
• 1 (6.5 ounce) can minced clams, drained
• 1 pound cream cheese
• 1/2 lemon
• freshly ground black pepper to taste
• hot sauce to taste
• 1 tablespoon chopped bacon for garnish
• 1/2 tablespoon chopped green onion for garnish
• 1 box buttery crackers

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• cook and stir bacon with butter in a skillet over medium heat until crisp. drain bacon fat, set bacon aside, and place skillet back medium heat. add jalapeno, red pepper, diced celery, garlic, and green onions; cook and stir until vegetables start to soften, about 3 minutes.
• pour in reserved clam juice and cook until most of the liquid has evaporated. transfer vegetable mixture to plate to cool.
• open second can of clams and drain juice, combine with reserved clams, cream cheese, bacon, cooled vegetables, juice from lemon, and freshly ground black pepper and hot sauce to taste. transfer to serving bowl and garnish with chopped bacon and green onion. serve with crackers.

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.

cranberry salsa

Ingredients

• Servings: 8
• 1 (12 ounce) bag fresh cranberries
• 6 tablespoons white sugar
• 2 tablespoons -based orange liqueur (such as grand marnier®)
• 1/2 cucumber - peeled, seeded, and diced
• 2 stalks celery, chopped
• 4 slices pickled jalapeno pepper, finely chopped

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place the cranberries into a food processor, and pulse until finely chopped. they should still have some texture. transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. let sit at room temperature for 15 minutes before serving to blend the flavors.

Easy Chicken Fajita Marinade

Ingredients

• Servings: 10
• 1/2 cup vegetable oil
• 2 tablespoons chili powder
• 2 tablespoons lime juice
• 2 tablespoons honey
• 2 tablespoons garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 3 pounds skinless, boneless chicken breasts, cut into strips

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 4 hrs 35 mins


• whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. place chicken strips into a large resealable plastic bag; pour marinade over chicken. knead bag to coat chicken with marinade. squeeze out air, seal bag, and refrigerate 4 hours to overnight.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken strips from marinade; discard used marinade.
• grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees f (70 degrees c), about 10 minutes per side.

spicy jalapeno and bacon flatbread

Ingredients

• Servings: 8
• 1 pound refrigerated pizza dough
• 1 (10 ounce) tub philadelphia spicy jalapeno cream cheese spread
• 8 slices cooked oscar mayer butcher thick cut applewood smoked bacon, crumbled
• 1 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1 cup kraft shredded three cheese with a touch of philadelphia

Recipe

Preparation Time: 10 mins Ready Time: 32 mins


• heat oven to 425 degrees f.
• pat pizza dough into 16x12-inch rectangle on lightly floured baking sheet. bake 10 min.
• spread crust with cream cheese spread; top with remaining ingredients.
• bake 10 to 12 min. or until shredded cheese is melted and crust is golden brown.

World's Best Egg Salad Sandwich

Ingredients

• Servings: 4
• 8 hard-cooked eggs, peeled
• 3 tablespoons mayonnaise
• 1 tablespoon minced jalapeno pepper
• 1/2 tablespoon honey mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 pinch salt (optional)
• 8 slices bread
• 24 leaves baby spinach
• 8 slices tomato

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. mix in mayonnaise, honey mustard, and jalapeno. season with black pepper, garlic powder, and salt.
• spread egg mixture on four of the bread slices. layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

Jalapeno Popper Spread

Ingredients

• Servings: 4
• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces canned diced jalapeno peppers, drained
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins


• stir together cream cheese and mayonnaise in a large bowl until smooth. stir in green chiles and jalapeno peppers. pour mixture into a microwave safe serving dish, and sprinkle with parmesan cheese.
• microwave on high until hot, about 3 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.

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.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

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.

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.

steve's spicy shrimp kabobs

Ingredients

• Servings: 4
• 20 large shrimp, peeled and deveined
• 1 lime, juiced
• 2 tablespoons fresh chopped cilantro
• 1 large clove garlic, minced
• 10 fresh jalapeno peppers, halved lengthwise and seeded
• 20 slices bacon
• 4 wooden skewers, soaked in water

Recipe

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


• preheat a grill for high heat.
• toss shrimp together with the lime juice, cilantro, and minced garlic. place one shrimp inside each jalapeno half, and wrap with a slice of bacon. thread skewers, 5 shrimp per skewer.
• lightly oil the grill grate. place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.

jamaican jerked chicken

Ingredients

• Servings: 3
• 1/2 green onion, minced
• 1/4 cup orange juice
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced jalapeno peppers
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (2 to 3 pound) whole chicken, cut into pieces

Recipe

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


• combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. add chicken, and marinate for 8 hours.
• prepare barbecue, medium heat. cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.