crawfish cornbread

Ingredients

• Servings: 12
• 1 cup yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (4 ounce) jar diced pimentos, drained
• 1/3 cup vegetable oil
• 1 cup shredded cheddar cheese
• 1 (15 ounce) can cream-style corn
• 1/3 cup chopped jalapeno pepper
• 1 pound peeled crawfish tails
• 1 pinch seasoned salt, or to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch garlic powder, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish.
• stir together cornmeal, baking soda, and salt in a large bowl. in another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. pour the crawfish mixture into the cornmeal mixture, and stir together. pour the mixture into the prepared baking dish.
• bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. allow to rest for about 10 minutes before serving.

chicken tikka masala

Ingredients

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

Recipe

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


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

Pico De Gallo Chicken Quesadillas

Ingredients

• Servings: 4
• 2 tomatoes, diced
• 1 onion, finely chopped
• 2 limes, juiced
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 2 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into strips
• 1/2 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 4 (12 inch) flour tortillas
• 1 cup shredded monterey jack cheese
• 1/4 cup sour cream, for topping

Recipe

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


• in a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. set aside.
• in a large skillet, heat 1 tablespoon olive oil. add chicken and saute until cooked through and juices run clear. remove chicken from skillet and set aside.
• put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. stir in the minced garlic and saute until the aroma is strong. mix in half of the pico de gallo and chicken breast meat. set aside; keep warm.
• in a heavy skillet, heat one flour tortilla. spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. when bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. remove quesadilla from skillet and cut into quarters. repeat with remaining ingredients. serve quesadillas with sour cream and remaining pico de gallo.

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.

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.

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.

fiesta chili

Ingredients

• Servings: 4
• 12 3/4 ounces ground turkey, broken into small portions
• 6 3/8 ounces bacon, chopped
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 medium jalapeno pepper, seeded and minced
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes, chopped
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• mix turkey, bacon, onion, bell pepper, and jalapeno pepper in a baking dish.
• bake in preheated oven, stirring occasionally, until the turkey is completely browned and the bacon is crisp, about 15 minutes.
• stir kidney beans, black beans, tomatoes, chili powder, cumin, salt, and cayenne pepper together in a large pot; bring to a boil and reduce heat to medium-low.
• stir turkey mixture into the beans mixture. cook chili at a simmer, stirring occasionally, until the beans are tender, about 40 minutes.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

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.

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.

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.

chef john's clams casino dip

Ingredients

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

Recipe

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


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

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.

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.

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.

taqueria style tacos - carne asada

Ingredients

• Servings: 16
• 3 pounds flank steak
• 1/3 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 2 limes, juiced
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
• 2 large tomatoes, chopped
• 2 jalapeno peppers, chopped
• 1 white onion, quartered
• 4 cloves garlic, peeled
• 4 dried new mexico chile pods
• 1 pinch salt and pepper to taste
• 1 (32 ounce) package corn tortillas
• 2 cups grated cotija cheese (optional)
• 2 limes, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• lay the flank steak in a large glass baking dish. in a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. whisk until well blended, then pour over the steak in the dish. turn over once to coat both sides. cover with plastic wrap, and marinate for 1 to 8 hours.
• in a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. set aside to use as a relish for the tacos.
• heat a skillet over medium-high heat. toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. preheat the oven to 450 degrees f (230 degrees c).
• place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic a baking sheet. roast in the oven for about 20 minutes, until toasted but not burnt. place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. puree until smooth.
• heat vegetable oil in a large skillet over medium-high heat. cut the marinated flank steak into cubes or strips. cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
• warm the tortillas in a skillet for about a minute on each side to make them pliable. tortillas may also be warmed in a microwave oven. arrange two or three tortillas on a plate, and lay a generous amount of beef over them. top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. add as much cheese as you like. garnish with lime wedges, and serve.

Refried Beans Without The Refry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


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

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.

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.

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.

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.