Chicken chili

Ingredients

2 tbsp vegetable oil
3/4 lb chicken breasts, skinless & boneless & 1″ cubed
1 cup onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
28 oz canned, stewed tomato
30 oz canned, black beans, rinsed & drained
3/4 cup salsa
1 tsp chili powder
1 tsp cumin
1 tsp chicken bouillon granules

How to prepare

Heat the oil in a dutch oven. Saut

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Spicy tartar sauce

Ingredients

1 cup sour cream
1 cup mayonnaise
2 garlic, cloves, crushed
1/4 cup parsley, finely chopped
1 tsp salt
3 tbsp sweet pickle relish
1 tbsp worcestershire sauce
1 tbsp tarragon, freshly chopped or 1 tsp dried tarragon
1 tsp dry mustard
1 tsp paprika
1/2 tsp tabasco sauce
1 tsp vinegar

How to prepare

Combine all ingredients and blend well. Serve as a dipping sauce for shellfish, or top off grilled fish steaks with sauce. Yield: 16 servings.

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Roasted habanero salsa

Ingredients

1/4 cup virgin olive oil
1 tsp minced garlic
6 ripe plum tomatoes, halved
salt & freshly cracked pepper to taste
2 habaneros, stems removed
1/4 cup lime juice
1/4 cup cilantro

How to prepare

Combine 1 tbsp oil & garlic. Rub tomato halves with mixture. Sprinkle with salt & pepper. Roast in 500f oven until slightly burnt. Allow to cool. Dice. Grill habaneros over medium hot fire until slightly charred, remove from fire peel, seed and mince. Combine tomatoes, peppers, oil, lime & cilantro. Mix well. Cover & refrigerate. Keeps 5-6 days.

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Spicy country vegetable soup

Ingredients

6 cups chicken stock or water
3 med tomatoes, peeled and chopped (about 1 1/2 cups)
2 med carrots, thinly sliced
1 med onion, thinly sliced
1/2 med green bell pepper, thinly sliced

1 10 oz package frozen cut green beans
1 6 oz can tomato paste
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 cup frozen whole-kernel corn
1 tsp salt

1/2 tsp ground white pepper
1/2 tsp hot pepper sauce (optional)

How to prepare

In a 6-quart pot, combine all the ingredients and place over medium heat. Cover and cook for 45 minutes, stirring occasionally. Makes 6 main-course servings

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Cilantro pesto fish tacos

Ingredients

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1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalapeno pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz ea
freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes

How to prepare

Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice cabbage. Slice tomatoes thinly. Mix together with 1 tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet – this one leaf will add great flavor. Grind pepper over the fillets to taste. No salt! Brush a broiler pan with olive oil. Place your folded fish package on it and broil about 4″ from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat tortilla on both sides, 30 to 35 seconds, just until they go limp. To assemble the tacos: spread 1 tablespoon cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and green onion salad on top.

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Grated potato-crust quiche

Ingredients

The crust:
4 cups of grated tender potatoes (unpeeled-about a pound)
1 small onion, diced
1 egg, lightly beaten
1/4 cup all-purpose flour
pinch of salt; pepper

3 eggs, beaten lightly
1 cup light cream
pinch of salt; pepper
a small pinch of nutmeg
1 cup cooked broccoli flowerettes
1 cup diced ham
1/4 cup chopped onion
Paprika

How to prepare

Mix thoroughly crust ingredients. Oil 10″ glass pie pan and press mixture in with your hands as evenly as possible to prevent uneven browning, build up the edges a bit so they don’t over-brown. Brush with oil and put in a pre-heated 400

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Honey orange lamb

Ingredients

1/4 cup soy sauce
3/4 cup pinot noir or burgundy
1/4 cup orange juice
2 tbsp lemon juice
2 tbsp honey
1 tsp dry mustard
1 cup tomato puree
3 cloves garlic
1/4 tsp ground black pepper
1 half leg of lamb, butterflied

How to prepare

(1) mix together all of the ingredients except the lamb place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well)
(2) pour the marinade over the lamb cover and marinate in the refrigerator for 12 hours, turning occasionally
(3) start a fire in the grill and get the coals very warm but not flaming place lamb on grill 3-4″ from the coals cook 20 minutes on each side
(4) after 10 minutes on the second side, start checking for doneness contrary to many people’s ideas, lamb should not be well done but should still be a little pink when done, slice thin and serve (serves 4-6).

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California Pizza Kitchen BBQ Chicken Pizza

Ingredients

BBQ Chicken —
10 oz boneless/skinless chicken breasts, cut into 3/4″ cubes
1 tbsp olive oil
2 tbsp favorite BBQ sauce (we use a spicy-sweet sauce)
For the Pizza —
1 recipe basic pizza dough
Cornmeal or flour for handling
1/2 cup favorite BBQ sauce (we use a spicy-sweet sauce)
2 tbsp shredded smoked Gouda cheese
2 cup shredded mozzarella cheese
1/4 sm red onion, sliced into 1/8″ pieces
2 tbsp chopped fresh chopped fresh cilantro

How to prepare

To make BBQ Chicken:

In a lg frying pan, cook the chicken in olive oil over med-high heat until just cooked, 5 to 6 min.. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbsp. BBQ sauce; set aside in the refrigerator.

To make the pizza:

Place the pizza stone in the center of the oven and preheat to 500

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