Seared Scallops With Tropical Salsa

Ingredients

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

Recipe

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


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

Green Enchilada Lamb Chili

Ingredients

• Servings: 64
• 4 tablespoons olive oil, divided
• 1 pound ground lamb
• 2 fresh jalapeno peppers, stems removed
• 1 tablespoon butter
• 1 medium white onion, diced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 (28 ounce) can green enchilada sauce
• 1 (7 ounce) can green salsa
• 1 quart water
• 1/2 bunch fresh cilantro, chopped
• 1/2 lime, juiced

Recipe

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


• in a 4 quart pot, heat 2 tablespoons olive oil over medium heat. add the jalapenos and saute for 1 minute. stir in the ground lamb and cook until evenly brown. remove the browned lamb and jalapenos from the pot and set aside.
• in the same pot used to cook the meat, add the remaining 2 tablespoons olive oil, butter, and onion. cook for 2 minutes or until the onion starts to soften. stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. mix in the garlic and cook for 1 minute.
• reduce the heat to low. sprinkle the flour over the onion and garlic. cook, stirring for three minutes. slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. mix in the green salsa and water.
• return the cooked lamb and jalapenos to the pot. increase the heat to medium and slowly bring the soup to a boil. when the soup boils, reduce the heat and simmer for 30 minutes. before serving remove from heat and stir in chopped cilantro and lime juice.

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.

zucchini boats on the grill

Ingredients

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

Recipe

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


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

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.

haighter's 19th hole chili

Ingredients

• Servings: 10
• 2 pounds ground turkey
• 1 (28 ounce) can stewed tomatoes
• 3 stalks celery, chopped
• 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 1/2 white onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup water, or as needed
• 1 (6 ounce) can tomato paste
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon white sugar
• 1 teaspoon crushed garlic
• 1 tablespoon chili powder
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 55 mins


• heat a large skillet over medium-high heat. cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• combine ground turkey, stewed tomatoes, celery, kidney beans, pinto beans, white onion, green bell pepper, red bell pepper, water, tomato paste, jalapeno pepper, sugar, and garlic in a slow cooker; season with chili powder, salt, and pepper.
• cook on high for 2 to 2 1/2 hours.

Mashed Jalapeno-cilantro Sweet Potatoes

Ingredients

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

Recipe

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

Ready Time: 1 hr 15 mins


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

grilled kale salad

Ingredients

• Servings: 4
• olive oil cooking spray
• 1 bunch kale, stems removed and discarded, leaves torn into bite-sized pieces
• 1/2 red onion, diced
• 2 carrots, cut into matchstick-sized pieces
• 2 jalapeno peppers, seeded and diced, or to taste
• 3 cloves garlic, chopped
• 1 tablespoon olive oil, or as needed
• salt and ground black pepper to taste

Recipe

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


• preheat grill for medium heat and lightly oil the grate. form a sheet of aluminum foil into the shape of a baking sheet; spray with cooking spray.
• mix kale, red onion, carrots, jalapeno peppers, garlic, olive oil, salt, and pepper together in a bowl. spread kale mixture the prepared aluminum foil.
• place the aluminum foil 'baking sheet' the preheated grill; cook, tossing kale using tongs, until kale reduces in size and desired texture is reached, 6 to 8 minutes.

turkey and lamb chili

Ingredients

• Servings: 10
• cooking spray
• 1 sweet onion (such as vidalia®), chopped
• 1 (15.5 ounce) can canned chili starter (such as bush's chili magic®)
• 2 tablespoons dried oregano
• 2 cups chicken broth
• 1/2 sweet onion (such as vidalia®), chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, minced
• 2 teaspoons ground cumin
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 1/2 tablespoons chili powder
• 2 teaspoons garlic salt
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 1/4 pounds ground lean turkey
• 1 pound lean ground lamb
• 1 (28 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
• 1 (14.5 ounce) can diced tomatoes with green peppers and onions

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 50 mins

Ready Time: 4 hrs 5 mins


• coat a large saucepan with cooking spray and cook 1 chopped sweet onion over medium heat until tender, about 5 minutes. add chili starter, oregano, and chicken broth; increase heat to medium-high and simmer for 20 minutes.
• coat a large stock pot with cooking spay and cook remaining 1/2 chopped sweet onion, green bell pepper, and jalapeno pepper over medium heat until tender, 5 to 8 minutes. add ground cumin, cocoa powder, chili powder, garlic salt, paprika, and cayenne pepper; cook 2 minutes. mix in ground turkey and lamb; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 more minutes. drain and discard any excess grease.
• stir diced tomatoes with green chiles, fire-roasted tomatoes, and diced tomatoes with green peppers and onions into chili; simmer for about 3 hours.

chicken texas style

Ingredients

• Servings: 4
• 4 boneless chicken breast halves, butterflied
• 2 roma (plum) tomatoes, sliced
• 4 jalapeno peppers, chopped
• 1 (1 ounce) package dry ranch-style dressing mix
• 2 cups shredded colby-monterey jack cheese
• 8 slices bacon

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c).
• lay the chicken breasts out flat and sprinkle with ranch-style dressing mix. sprinkle a bit of cheese each half of each breast. place 2 tomato slices and a sliced jalapeno pepper each one, and sprinkle more cheese over the tomato and pepper. fold each piece of chicken over, and wrap with 2 slices of bacon. secure with toothpicks. place wrapped chicken into a baking dish, and cover with aluminum foil.
• bake for 1 hour in the preheated oven, or until the chicken is no longer pink, and the juices run clear.

shrimp enchiladas suizas

Ingredients

• Servings: 10
• 3 fresh jalapeno peppers, stems removed
• 1 1/2 pounds fresh tomatillos, husks removed
• 3 green onions
• 1 small onion, quartered
• 1 bunch fresh cilantro, stems trimmed
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound frozen fully cooked salad shrimp, thawed
• 1 (9 ounce) bag baby spinach leaves
• 2 teaspoons vegetable oil, divided
• 10 (6 inch) corn tortillas
• 8 ounces shredded monterey jack cheese
• 1/2 cup sour cream (optional)
• 1 tablespoon green pepper sauce (e.g., tabasco®) (optional)

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat an oven to 400 degrees f (200 degrees c). lightly oil a 9x13 inch baking dish.
• place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. pulse until mixture is coarsely chopped, about 8 pulses. pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. stir in cream and chicken broth; season with salt and pepper. return to a simmer and cook until slightly thickened, about 10 minutes. set aside.
• place shrimp and spinach in a skillet over medium heat. cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. remove from heat.
• wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. repeat with each tortilla adding more oil to the skillet as needed. place filled tortillas snugly in prepared baking dish.
• pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. top with dollops of sour cream and some green pepper sauce, if desired.
• bake in preheated oven for 15 to 20 minutes or until hot and bubbly.

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.

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

super bowl® dip

Ingredients

• Servings: 20
• 1 (2 pound) loaf processed cheese (such as velveeta®), cubed
• 1 pound bulk spicy lamb sausage
• 1 (24 ounce) jar hot salsa
• 1/2 cup hot pepper sauce (such as frank's redhot®)
• 3 large jalapeno peppers, chopped (optional)

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 20 mins


• melt processed cheese in a slow cooker on low. cook and stir lamb sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. mix sausage into processed cheese in the cooker, stir in salsa, hot sauce, and jalapeno peppers. cook for 2 hours; serve hot.

vegetarian korma

Ingredients

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

Recipe

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


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

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

chicken tikka masala

Ingredients

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

Recipe

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


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

Mexina Salsa Verde

Ingredients

• Servings: 2
• 3 green tomatoes
• 2 fresh jalapeno chilies
• 1 large red tomato
• 1 medium onion, chopped
• 1/4 cup lime juice
• salt and pepper to taste
• 1/2 cup chopped cilantro

Recipe

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


• place tomatoes and jalapenos in a pot, and cover with water. bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. puree to desired consistency and chill.

mexican botana platter

Ingredients

• Servings: 12
• 2 pounds beef skirt steak
• 2 pounds boneless chicken thighs
• 2 teaspoons fajita seasoning
• 2 1/2 teaspoons garlic powder, divided
• 2 cups refried beans
• salt to taste
• lemon pepper to taste
• 4 avocados - peeled, pitted, and mashed
• 1 cup corn oil
• 24 corn tortillas
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1/3 bunch cilantro, chopped
• 1 (16 ounce) package shredded american cheese
• 12 ounces sour cream
• 2 large tomatoes, chopped
• 4 pickled jalapeno peppers, sliced (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. cut beef and chicken into 1-inch strips, and set aside.
• in a saucepan, warm refried beans over medium-low heat.
• stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. set aside.
• heat corn oil in a deep skillet over medium-high heat. cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. remove crisp tortillas to paper towels. discard oil, and wipe out skillet.
• return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. cook, stirring occasionally, about 7 minutes; then stir in cilantro.
• layer the tortilla pieces along the bottom of a large baking dish. spread refried beans evenly over tortilla pieces. sprinkle cheese over beans, then spread meat mixture evenly on top.
• bake in preheated oven until cheese and beans are bubbly, about 20 minutes. remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. sprinkle tomatoes and jalapenos on top.

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.

Turkey Green Bean Chili With Cheesy Corn Fritters

Ingredients

• Servings: 6
• 1 pound ground turkey breast*
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans del monte® chili style diced tomatoes, undrained
• 1 cup water
• 1/2 teaspoon ground cumin
• 1 (14.5 ounce) can del monte® cut green beans, drained
• cheesy corn fritters:
• 1 (8.5 ounce) package corn muffin mix
• 1 large egg, beaten
• 2/3 cup milk
• 1 (8.75 ounce) can del monte® whole kernel corn, drained
• 1/3 cup shredded monterey jack cheese with jalapeno peppers
• 2 tablespoons vegetable oil

Recipe

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


• cook ground turkey, onion, bell pepper and garlic over medium heat in a large pot for 8 to 10 minutes or until meat is brown and vegetables are tender; drain off fat.
• stir in undrained canned chili style diced tomatoes, water and cumin. bring to boiling; reduce heat. simmer, uncovered, for 15 minutes, stirring occasionally. stir in canned green beans. serve with cheesy corn fritters.
• cheesy corn fritters: combine corn muffin mix, egg, milk, canned corn and cheese in a large bowl. heat oil in a very large skillet over medium heat. for each fritter, pour about 3 tablespoons batter into hot skillet. cook for 4 minutes or until golden brown, turning once.**

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.

Seared Scallops With Tropical Salsa

Ingredients

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

Recipe

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


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

mexican pintos with cactus

Ingredients

• Servings: 10
• 2 cups dry pinto beans, rinsed
• 3 tablespoons salt, divided
• 3 slices bacon, chopped
• 2 large flat cactus leaves (nopales)
• 1 jalapeno pepper, seeded and chopped
• 2 slices onion

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place the pinto beans into a slow cooker, and fill to the top with hot water. add the bacon, 2 tablespoons of salt, jalapeno and onion. cover, and cook on high for 3 to 4 hours, adding water as needed, until beans are tender.
• remove any thorns from the cactus leaves, and slice into small pieces. place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover. bring to a boil, and cook for 15 minutes. drain and rinse with cold water for 1 minute. add to the beans when they are soft, and cook for 15 more minutes on high.

Tomatoed Lamb

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 2 pounds lamb shoulder, cut into 1-inch chunks
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 large fresh jalapeno peppers, stems removed
• 1/4 cup sliced onion
• 1 clove garlic, crushed
• 1 (6 ounce) can mushroom stems and pieces, drained
• 1 (12 ounce) can diced tomatoes
• 1/2 teaspoon ground cumin

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• heat the oil in a large skillet over medium heat. season the lamb with salt and pepper. add the lamb to skillet and stir to coat with oil. place the jalapeno peppers into the pan and cover; allow to simmer 20 minutes. uncover and remove the jalapenos from the pan; chop roughly and set aside. continue cooking the lamb, uncovered, until it browns completely and the liquid evaporates, about 10 minutes.
• mix in the onion and garlic; cook and stir about 2 minutes. add the mushrooms and cook 1 minute more. pour the tomatoes and chopped jalapenos into the pan and stir through the lamb. season with the cumin. stir, cover, and reduce heat to low; simmer another 10 minutes.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

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.

jalapeno lime cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 3/4 cup sour cream
• 3 eggs at room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup fresh lime juice
• 1 jalapeno pepper, seeded and minced

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 5 hrs 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix the graham cracker crumbs and butter in a large bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
• bake in the preheated oven until the crust has lightly browned and smells toasted, about 5 minutes. remove from the oven and allow to cool.
• beat the cream cheese, sugar, and sour cream with an electric mixer in a large bowl until light and fluffy. beat in the eggs, one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. beat the flour, vanilla extract, and lime juice into the cream cheese mixture with the last egg. fold the jalapeno pepper into the mixture; mixing just enough to evenly combine. pour into the prepared crust.
• bake in the preheated oven for 15 minutes. reduce heat to 250 degrees f (120 degrees c) and continue baking until the center has just set, 50 to 55 minutes. remove from the oven, run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

Joanne's Jalapeno Chicken

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 6 jalapeno peppers, or to taste, seeded and chopped
• 1 onion, chopped
• 1 pound chicken tenders, cut into bite-size pieces
• 1/4 teaspoon chicken seasoning blend, or to taste
• 1/2 (10 ounce) can pina colada mix
• 1 cup sour cream
• 1/2 (12 fluid ounce) can or bottle

Recipe

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


• heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the jalapeno peppers and onion until tender, about 8 minutes. remove the vegetables from the skillet; add 1 tablespoon of olive oil to the hot skillet. sprinkle the chicken tenders with chicken seasoning, and cook and stir in the olive oil until slightly golden brown and no longer pink inside, about 10 minutes. transfer the chicken to a bowl.
• return the jalapeno peppers and onions to the skillet, and stir in the pina colada mix and sour cream. bring the mixture just to a simmer, reduce heat, and simmer for 5 minutes; stir in the chicken, and mix in the . simmer until the flavors have blended and the sauce has slightly thickened, 15 to 30 more minutes.

mexican corn

Ingredients

• Servings: 6
• 2 (15.25 ounce) cans whole kernel corn, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter
• 10 jalapeno peppers, chopped
• 1 teaspoon garlic salt

Recipe

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


• in a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Delicious Black Bean Burritos

Ingredients

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

Recipe

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


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

zesty summer chicken

Ingredients

• Servings: 6
• 6 tablespoons dark soy sauce
• 1/4 cup fresh lime juice
• 2 tablespoons sunflower oil
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 (1 inch) piece fresh ginger root, minced
• 1 teaspoon ground coriander
• 2 tablespoons brown sugar
• 2 tablespoons grated lime zest
• 6 (6 ounce) skin-on, boneless chicken breasts
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. place the chicken into a resealable plastic bag, and pour the marinade overtop. mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
• heat a large, nonstick skillet over medium-high heat. remove the chicken from the marinade, and shake off excess. place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. turn chicken over, and continue cooking on the other side until no longer pink in the center. once done, remove the chicken and keep warm. pour the remaining marinade into a skillet. dissolve cornstarch in water, and stir into the sauce until thickened and clear. bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. serve chicken with sauce.

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.

Cha Cha's White Chicken Chili

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (4 ounce) can diced jalapeno peppers
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 2 (14.5 ounce) cans chicken broth
• 3 cups chopped cooked chicken breast
• 3 (15 ounce) cans white beans
• 1 cup shredded monterey jack cheese

Recipe

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


• heat the oil in a large saucepan over medium-low heat. slowly cook and stir the onion until tender. mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. continue to cook and stir the mixture until tender, about 3 minutes. mix in the chicken broth, chicken and white beans. simmer 15 minutes, stirring occasionally.
• remove the mixture from heat. slowly stir in the cheese until melted. serve warm.

cilantro chutney chicken

Ingredients

• Servings: 4
• 1 (3 pound) whole chicken, cut into pieces
• 2 teaspoons minced fresh ginger root
• 2 teaspoons minced garlic
• 1 bunch fresh cilantro
• 1 teaspoon ground cumin
• 1 jalapeno chile pepper, stem and seeds removed
• 2 tablespoons lemon juice
• 1/4 cup ground unsalted cashews
• 1 cup heavy whipping cream
• salt to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• remove and discard the skin from the chicken. wash parts and pat dry. combine the garlic and ginger and rub over the chicken. place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
• meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. set this aside for later. in a separate small bowl, combine the cashews with the cream. mix well and pour over the chicken.
• bake chicken at 350 degrees f (175 degrees c) for 30 minutes, or until chicken releases its juices. then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
• remove from oven and combine the gravy in the dish with the reserved cilantro chutney. mix this well and serve over the chicken.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

chicken tikka masala

Ingredients

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

Recipe

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


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

Seared Scallops With Tropical Salsa

Ingredients

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

Recipe

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


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

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.

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.

Hoppin' Juan

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 2 small jalapeno peppers, chopped
• 2 cloves garlic, minced
• 2 cups cooked white rice
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (10 ounce) can diced tomatoes with habaneros (such as ro*tel® hot), drained
• 4 slices cooked bacon, chopped
• salt and ground black pepper to taste

Recipe

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


• melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. cook for 10 minutes to blend flavors, stirring frequently.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Debdoozie's Blue Ribbon Chili

Ingredients

• Servings: 6
• 2 pounds ground beef
• 1/2 onion, chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 2 1/2 cups tomato sauce
• 1 (8 ounce) jar salsa
• 4 tablespoons chili seasoning mix
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• in a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. drain grease, if desired.
• add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. mix well, reduce heat to low and simmer for at least an hour.

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.

Fresh Salsa

Ingredients

• Servings: 9
• 6 roma tomatoes, diced
• 3 fresh jalapeno peppers, seeded and chopped
• 1/4 red onion, chopped
• 3 green onions, chopped
• 2 cloves cloves garlic, crushed
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons ground cumin
• 1 small jicama, peeled and chopped
• 1 (10 ounce) can diced tomatoes with green chilies, drained
• salt and ground black pepper to taste

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. season with salt and pepper. allow to sit at least 1 hour before serving.

vegetarian korma

Ingredients

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

Recipe

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


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

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.

Chuck's Come On Ice Cream (or Night Of The ) Chili

Ingredients

• Servings: 10
• meat seasoning
• 2 teaspoons ground sage
• 1 teaspoon dried thyme
• 1 teaspoon dried basil leaves
• 1 teaspoon dried marjoram
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons cayenne pepper
• chili
• 3 pounds beef sirloin
• 3 pounds lamb sirloin
• 2 (14.5 ounce) cans whole peeled tomatoes, chopped
• 2 (15 ounce) cans tomato sauce
• 1 (16 ounce) jar salsa
• 2 teaspoons chili powder
• 1 tablespoon bacon grease
• fresh jalapeno peppers, seeded and chopped
• 3 onions, chopped
• 7 cloves garlic, crushed
• salt to taste
• 2 scoops ice cream, any flavor

Recipe

Cook Time: 4 hrs

Ready Time: 5 hrs


• to marinate: the day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. cut beef and lamb into 1/2 inch cubes and add to bowl. mix meat and seasoning together, cover bowl and refrigerate overnight.
• to make chili: begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. meanwhile, heat bacon grease in a large skillet over medium heat. add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot.
• in same skillet fry beef and lamb with onion and garlic, in small batches, about 15 to 20 minutes each. as each batch is done add to large pot.
• when all ingredients are in the large pot, season with salt to taste. bring to a boil. cover, reduce heat to medium low and simmer for about 3 hours.
• after eating chili, eat ice cream and say "come on, ice cream!"

Mexican Rice Pilaf

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 teaspoon minced garlic
• 1 1/2 cups vegetable broth
• 1 1/2 cups instant brown rice
• 2 teaspoons chili powder
• 1 jalapeno pepper, seeded and minced
• 1/2 teaspoon ground cumin
• 1 red bell pepper, chopped
• 1 large tomato, seeded and chopped
• 1 cup shredded monterey jack cheese

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• in a large saucepan, heat oil over medium high heat. add onion and garlic; cook for 3 minutes, stirring occasionally. stir in broth, rice, chili powder, jalapeno peppers, and cumin. cover, and bring to a boil over high heat. reduce heat, and simmer for 4 minutes. stir in bell pepper. cover. simmer for 5 minutes, or until liquid is absorbed.
• stir tomato and shredded cheese into hot cooked rice.

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.

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.