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.

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.

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.

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.

baingan bharta (eggplant curry)

Ingredients

• Servings: 4
• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 tablespoon curry powder
• 1 tomato, diced
• 1/2 cup plain yogurt
• 1 fresh jalapeno chile pepper, finely chopped
• 1 teaspoon salt
• 1/4 bunch cilantro, finely chopped

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• place eggplant on a medium baking sheet. bake 20 to 30 minutes in the preheated oven, until tender. remove from heat, cool, peel, and chop.
• heat oil in a medium saucepan over medium heat. mix in cumin seeds and onion. cook and stir until onion is tender.
• mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. stir in yogurt. mix in eggplant and jalapeno pepper, and season with salt. cover, and cook 10 minutes over high heat. remove cover, reduce heat to low, and continue cooking about 5 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.

Spicy Bean Salsa

Ingredients

• Servings: 4
• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (4 ounce) can diced jalapeno peppers
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup italian-style salad dressing
• 1/2 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. season with italian-style salad dressing and garlic salt; mix well. cover, and refrigerate overnight to blend flavors.

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.

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain 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.

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.

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.

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.

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.

vegetarian korma

Ingredients

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

Recipe

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


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

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain 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 Bean Salsa

Ingredients

• Servings: 4
• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (4 ounce) can diced jalapeno peppers
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup italian-style salad dressing
• 1/2 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. season with italian-style salad dressing and garlic salt; mix well. cover, and refrigerate overnight to blend flavors.

husband-friendly chicken pizza

Ingredients

• Servings: 1
• 1/4 cup olive oil
• 1 red onion, sliced
• 6 slices bacon
• 1 (10 ounce) container refrigerated pizza crust
• 3/4 cup barbeque sauce
• 2 cooked chicken breast halves, shredded
• 1/4 cup crumbled gorgonzola cheese
• 1 jalapeno pepper, seeded and diced, or to taste (optional)
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat the oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate; crumble when cool.
• preheat an oven to 425 degrees f (220 degrees c). grease a baking sheet.
• press the refrigerated pizza crust the baking sheet to fit the size of the pan. spread the barbeque sauce evenly over the dough, and sprinkle with the shredded chicken, caramelized onion, bacon, gorgonzola cheese, and diced jalapeno pepper. season with paprika and garlic powder. top with the shredded mozzarella cheese.
• bake in the preheated oven until the cheese has melted and is bubbly and the pizza dough is golden brown on the bottom, 15 to 17 minutes.

baingan bharta (eggplant curry)

Ingredients

• Servings: 4
• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 tablespoon curry powder
• 1 tomato, diced
• 1/2 cup plain yogurt
• 1 fresh jalapeno chile pepper, finely chopped
• 1 teaspoon salt
• 1/4 bunch cilantro, finely chopped

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• place eggplant on a medium baking sheet. bake 20 to 30 minutes in the preheated oven, until tender. remove from heat, cool, peel, and chop.
• heat oil in a medium saucepan over medium heat. mix in cumin seeds and onion. cook and stir until onion is tender.
• mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. stir in yogurt. mix in eggplant and jalapeno pepper, and season with salt. cover, and cook 10 minutes over high heat. remove cover, reduce heat to low, and continue cooking about 5 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.

smokey vegetarian cuban black bean soup

Ingredients

• Servings: 8
• 1 pound dried black beans
• 1/4 cup vegetable oil
• 1 large yellow onion, finely chopped
• 1 tablespoon smoked paprika
• 2 teaspoons cumin seeds
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 cloves garlic, minced
• 2 teaspoons dried mexican oregano, crushed between your fingers
• 2 bay leaves
• 6 cups vegetable stock
• 1 cup diced smoked tempeh bacon (such as lightlife® organic smoky tempeh strips®)
• 2 tablespoons dark (optional)
• 1 jalapeã±o pepper, seeded and chopped
• 2 cups water
• 1 1/2 teaspoons salt
• salt and freshly ground black pepper to taste
• 1/2 cup sliced hard-boiled eggs (optional)
• 1/2 cup finely chopped red onion

Recipe

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

Ready Time: 9 hrs 40 mins


• place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain beans and rinse with fresh water.
• heat oil in a large dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
• mix vegetable stock, black beans, tempeh, , and jalapeno pepper into onion mixture. increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
• pour water into bean mixture; season with 1 1/2 teaspoons salt. cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. remove and discard bay leaves from soup.
• ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

vegetarian korma

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

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.

Jalapeno Corn Bread

Ingredients

• Servings: 8
• 1 (8.25 ounce) can cream-style corn
• 1 cup yellow cornmeal
• 3/4 cup buttermilk
• 1/2 cup corn oil
• 3 ounces shredded cheddar cheese
• 3 eggs
• 2 jalapeno peppers, minced
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons butter

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). move an oven rack to the center position in oven.
• mix cream-style corn, cornmeal, buttermilk, corn oil, cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
• put butter into a 9-inch square baking dish.
• melt butter in preheated oven, 2 to 3 minutes.
• pour corn bread batter into the baking dish over melted butter.
• bake in preheated oven until golden brown, about 35 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.

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.

django's southern borscht

Ingredients

• Servings: 12
• 30 fluid ounces chicken broth, or more as needed
• 1 pound cubed beef stew meat
• 2 potatoes, chopped
• 12 ounces crimini mushrooms, chopped, or more to taste
• 1 large beet, chopped
• 1 large red onion, chopped
• 8 large red kale leaves, stalks removed and discarded and leaves chopped
• 1/2 (7 ounce) can chipotle peppers in adobo sauce
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons garlic, minced
• 1 bunch fresh sage, leaves removed and stems discarded
• 1 bunch fresh dill, leaves removed and stalks discarded
• 2 bay leaves
• 1/4 cup sour cream, or as desired

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• bring chicken broth to a boil in a stockpot; add beef stew meat, potatoes, mushrooms, beet, onion, kale leaves, chipotle peppers, jalapeno pepper, garlic, sage, dill, and bay leaves. reduce heat, cover pot, and simmer, stirring occasionally, until meat is tender, about 3 hours.
• ladle borscht into serving bowls and top with sour cream.

Spicy Grilled Stuffed Chicken Breast Sandwich

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 8 thin slices monterey jack cheese
• 1 avocado - peeled, pitted, and sliced
• 1 jalapeno pepper, seeded and sliced
• 1/4 cup olive oil
• 1/2 lime, juiced
• 1 tablespoon spicy mesquite-flavored seasoning
• 1 pinch sea salt
• 1 cup chipotle barbeque sauce
• 4 kaiser rolls, split

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• slice a small pocket into each chicken breast with a sharp knife. layer cheese slices, avocado slices, and sliced jalapeno inside the chicken pockets. pinch chicken breasts closed and secure with toothpicks or skewers; place chicken into a casserole dish.
• whisk olive oil, lime juice, mesquite seasoning, and salt together in a bowl; drizzle half of the mixture over chicken breasts. turn chicken breasts over and drizzle with remaining olive oil mixture; cover and refrigerate for 30 minutes.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• place chicken breasts on preheated grill and cook for 7 minutes; turn chicken over and brush with bbq sauce on the cooked side. continue grilling for about 5 minutes; turn chicken over and apply bbq sauce to the second cooked side. cook chicken until no longer pink in the center and the juices run clear, about 2 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• serve each chicken breast on a kaiser roll.

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.

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.

Spicy Bean Salsa

Ingredients

• Servings: 4
• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (4 ounce) can diced jalapeno peppers
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup italian-style salad dressing
• 1/2 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. season with italian-style salad dressing and garlic salt; mix well. cover, and refrigerate overnight to blend flavors.

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.

Carnitas With Pico De Gallo

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 6 pounds boneless lamb shoulder
• 1 cup ground cumin
• 4 dried new mexico chiles, seeded and cut into 1/2 inch pieces
• 1 onion, quartered
• 6 cloves garlic, halved
• 1 jalapeno pepper, seeded and minced
• 6 cups water
• 6 tomatoes, chopped
• 1 onion, chopped
• 2 tomatillos, husked and chopped
• 2 jalapeno pepper, seeded and minced
• 1/3 cup lime juice
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 18 hrs 10 mins

Ready Time: 18 hrs 30 mins


• heat the olive oil in a large skillet over medium-high heat. sear the lamb in the hot oil until browned on all sides, about 10 minutes. place into a slow cooker along with the cumin, new mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. pour in the water, cover, and cook on high for 6 to 8 hours, then reduce heat to low and cook until the lamb is tender and easily shredded, 12 to 16 hours more. once cooked, remove the lamb and vegetables to a large bowl and shred finely with two forks. mix in enough cooking liquid to moisten the meat to your taste.
• prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. season with lime juice, salt, and pepper. mix well, and refrigerate until ready to serve.

baingan bharta (eggplant curry)

Ingredients

• Servings: 4
• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 tablespoon curry powder
• 1 tomato, diced
• 1/2 cup plain yogurt
• 1 fresh jalapeno chile pepper, finely chopped
• 1 teaspoon salt
• 1/4 bunch cilantro, finely chopped

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• place eggplant on a medium baking sheet. bake 20 to 30 minutes in the preheated oven, until tender. remove from heat, cool, peel, and chop.
• heat oil in a medium saucepan over medium heat. mix in cumin seeds and onion. cook and stir until onion is tender.
• mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. stir in yogurt. mix in eggplant and jalapeno pepper, and season with salt. cover, and cook 10 minutes over high heat. remove cover, reduce heat to low, and continue cooking about 5 minutes. garnish with cilantro to serve.

oktoberfest chili

Ingredients

• Servings: 14
• 2 1/2 pounds fresh bratwurst links, cut into 1-inch slices
• 2 tablespoons bacon drippings, divided
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 jalapeno peppers, diced
• 4 cloves garlic, minced
• 2 cups sauerkraut, drained
• 2 (15 ounce) cans red beans, drained and rinsed
• 2 (15 ounce) cans petite diced tomatoes
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans tomato sauce
• 2 (12 fluid ounce) cans tomato juice
• 1 (12 fluid ounce) can or bottle german-style
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon cumin
• 1/4 cup chili powder
• 3 tablespoons white sugar
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon allspice
• 1 teaspoon oregano
• 2 1/2 ounces milk chocolate candy

Recipe

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

Ready Time: 5 hrs 45 mins


• place the bratwurst into a large skillet with 1 tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. drain excess grease.
• place remaining 1 tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, , salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano.
• bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. simmer for 5 hours, stirring occasionally.

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 cornbread

Ingredients

• Servings: 1
• 1 1/2 teaspoons active dry yeast
• 1/2 cup water
• 1 tablespoon butter
• 1 1/3 cups bread flour
• 1/2 cup cornmeal
• 1 tablespoon white sugar
• 1 teaspoon salt
• 3/4 cup whole kernel corn
• 1 tablespoon chopped jalapeno pepper

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• if your machine has a fruit setting, add the peppers and whole kernel corn at the signal, or about 5 minutes before the kneading cycle has finished.
• select basic bread setting. start.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

lobster bacon jalapeno poppers

Ingredients

• Servings: 6
• 2 1/2 pounds lobster
• 1 tablespoon butter, melted
• 2 tablespoons chopped fresh chives
• 1 tablespoon hot pepper sauce (such as tabasco®)
• salt and ground black pepper to taste
• 3 large jalapeno peppers, halved lengthwise and seeded
• 6 slices thinly sliced bacon

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 450 degrees f (230 degrees c).
• bring a large pot of water to a boil over high heat. boil lobsters until they turn bright red and the claws are easily pulled off, 20 to 25 minutes.
• break lobster claws and tail removing as much meat as possible. discard shells. roughly chop the meat and transfer to a bowl.
• mix melted butter, chives, and hot sauce with the lobster; season with salt and pepper. spoon mixture into the jalapeno halves and wrap each tightly with a slice of bacon, wrapping three times around each popper and trimming bacon so there is no excess hanging off the edges. arrange a baking sheet.
• bake in preheated oven until bacon is browned, about 15 minutes.

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.

Clamato® Shrimp "ceviche" Style

Ingredients

• Servings: 4
• 2 pounds cooked shrimp
• 1 small red onion, thinly sliced
• 1 fresh jalapeno chile, seeded and minced
• 1 cucumber, peeled, seeded, thinly sliced
• 1/2 bunch cilantro, finely chopped
• 2 limes, juiced
• 1/2 cup clamato® tomato cocktail

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a bowl, combine shrimp, onion, jalapeno, cucumber and cilantro.
• add lime juice and clamato®; toss to mix well.
• chill in refrigerator 20-30 minutes.
• serve cold with tostadas (hard tortillas) or soda crackers.