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.