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.

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.

Shrimp Diablos

Ingredients

• Servings: 3
• 2 teaspoons olive oil
• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 1 pound frozen cooked shrimp, thawed
• 1 (10.75 ounce) can condensed tomato soup
• hot pepper sauce (such as tabasco®), or to taste

Recipe

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


• heat olive oil in a skillet over medium heat. cook and stir onion, bell pepper, and jalapeno peppers in hot oil until tender, 3 to 5 minutes. add shrimp and continue cooking until shrimp are pink and no longer opaque, about 5 minutes more. pour tomato soup over shrimp mixture; season with hot pepper sauce. simmer mixture until hot, about 5 minutes.

cheddar jalapeno shrimp

Ingredients

• Servings: 6
• 2 pounds large shrimp, peeled and deveined and butterflied
• 8 ounces sharp cheddar cheese, cut into strips
• 3 fresh jalapeno peppers, seeded
• 1 teaspoon garlic powder
• 1 teaspoon old bay seasoning tm, or to taste
• 2 pounds thick cut bacon

Recipe

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


• cut the jalapeno peppers into thin strips. place a strip or two of jalapeno pepper and cheddar cheese inside each shrimp.
• sprinkle the stuffed shrimp with garlic powder and old bay seasoning tm. wrap each shrimp with a slice of bacon and secure with a toothpick. thread shrimp skewers.
• grill over medium high heat for 10 to 15 minutes, or until firm.

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.

salmon and shrimp cakes from chef bubba

Ingredients

• Servings: 4
• 10 ounces shrimp, peeled, deveined and minced
• 1 cup finely chopped red bell pepper
• 3 tablespoons extra virgin olive oil, divided
• 1 pound salmon fillets
• 1 3/4 cups dry whole wheat bread crumbs
• 5 tablespoons grated parmesan cheese
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh chives
• 1 fresh jalapeno pepper, seeded and chopped
• 2 eggs, well beaten
• 1 (8 ounce) package cream cheese, softened

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). lightly grease a medium baking sheet.
• in a medium skillet over medium low heat, cook and stir shrimp and red bell pepper until shrimp is partially cooked. remove from heat, and set aside. heat 1 tablespoon olive oil in the skillet over medium heat, and cook salmon just until no longer pink. remove from heat, cool, and finely chop.
• in a medium bowl, mix whole wheat bread crumbs, parmesan cheese, black pepper, basil, and thyme. stir in shrimp, red bell pepper, salmon, remaining olive oil, chives, and jalapeno. thoroughly blend eggs and cream cheese into the mixture.
• divide the mixture into about 4 patties 3/4 inch thick, and arrange on the prepared baking sheet. bake 20 to 25 minutes in the preheated oven, until lightly browned.