Showing posts with label jalapeño. Show all posts

Quick and Zesty Black Bean Chili!!!


Ingredients:

2 lbs. of ground beef
29 oz. can of black beans – rinsed and drained
1 Spanish onion – diced
5 cloves of garlic – chopped
1 large jalapeño – chopped
½ red onion – chopped
1 scallion – chopped
16 oz. of salsa
1 tablespoon – vinegar
Olive oil – for drizzling
Seasonings to taste:
Dried cumin
Black pepper
Hot curry powder
Paprika
Salt
Garlic powder
Dried oregano

Cook the ground beef in a large frying pan. Drain all the drippings from the meat and set the meat aside.

Heat a large frying pan with a drizzle of olive oil and add the garlic, Spanish onion and jalapeño and sauté until the onion is tender and slightly clear.

Add the salsa and toss.

Add the cooked and drained ground beef and drained beans and toss.

Add the seasonings, scallions, diced red onion and vinegar and toss.

This can be served over rice on a bun or over you favorite macaroni.

One of your favorite meals is just so easy!!

With Love,

Catherine
xo

Stuffed Peppers for Appetizers!!!


Ingredients:

3 Bell Peppers – sliced in wedges
4 Jalapeño – halved
1 cup fresh bread crumbs
2 oz. can Anchovies in olive oil
1 bunch of fresh Italian parsley
4 sun dried tomatoes
1 tsp. capers plus tablespoon caper juice
1 inch piece of Romano cheese wedge
1 tablespoon vinegar
Shredded mozzarella
Drizzle of olive oil

Heat a griddle and place the wedges of peppers to grill until slightly charred.

Combine all of the ingredients for the stuffing in a food processor and process until smooth. Fill the pepper wedges with the stuffing and top with the mozzarella.

Place in a 350 degree oven until the mozzarella melts and the stuffing is heated. About 10-15 minutes.

This makes a great appetizer or a nice compliment to any meal.

With Love,

Catherine
xo

Baked Quartered Chicken with Dried Apricots!!! & Delicious Rice!!!


Ingredients:

1 chicken quartered
½ cup dried apricots – sliced
½ onion – sliced
Healthy handful of fresh basil
Healthy handful of fresh Italian parsley
1 cup chicken broth

Marinade:

¼ cup of olive oil
1 tablespoon vinegar
4 tablespoons of honey
Dashes of ground curry
Dashes of fresh ground black pepper
Dashes of sea salt

Preheat Oven 350 degrees:

Place the chicken in a baking dish and top with the fresh parsley, fresh basil, sliced onion and dried apricots.

Combine in a small bowl all of the ingredients for the marinade and pour over the chicken. Fill the bottom of the pan with the cup of chicken broth. Add a little extra broth as the broth evaporates.

Bake 45-50 minutes, until a beautiful golden color or until the juices run clear on the thigh.

This is very delicious and slightly exotic!

For the Delicious Rice!!!

Ingredients:

2 cup uncooked rice – prepared with dashes of curry & turmeric in the water
1 bunch of scallions – chopped
Healthy handful of fresh cilantro
4 cloves of garlic – chopped
1 Jalapeño - chopped
½ cup of raisins
Olive oil for drizzling

Dressing:

1 tablespoon lemon juice
3 tablespoons of honey
Dashes of powdered curry
Dashes of fresh ground black pepper
Dashes of sea salt

Prepare rice as directed.

Heat a large frying pan with a drizzle of olive oil. Add the scallions, garlic, raisins and jalapeño. Sauté for a minute or two. Add the cooked rice, cilantro and toss.

In a small bowl prepare the dressing, pour over the rice and plate.

This is easy and very delicious and goes perfect with the chicken.

With Love,

Catherine
xo

Meatball Soup with a Kick!!!

Ingredients:

1 ½ lbs. chop meat
¼ cup Romano cheese
1 quart button mushrooms - sliced
3 stalks celery – chopped
1 Jalapeño – sliced – with seeds
4 cloves garlic – chopped
Handful of basil – chopped
3 egg yolks – beaten
1 teaspoon cornstarch
Juice of ½ lemon
2 tomatoes – chopped
2 bunches scallions – chopped
1 onion – chopped
5 cups chicken broth
Olive oil

Heat a soup pot with a drizzle of olive oil and add the veggies, except the basil. Allow the veggies to sauté until the onion is clear. Add the broth a simmer on low.

Combine the chop meat with the basil and grated cheese. Form into small meat balls and gently drop into the soup.

Combine the egg yolks with the corn starch and lemon juice and beat. Get the soup real hot and stir gently while drizzling the egg into the soup.

Serve with grated cheese.

This soup is hearty and delish for a nice fall night.

With Love,

Catherine
xo

Baked Sweet & Spicy Red Pepper Sauce with Crushed Tomatoes!!



Ingredients:

5 long Italian peppers
28 oz. can crushed tomatoes
2 Jalapeño peppers
8 cloves of garlic – chopped
2 tablespoons of raisins
¼ cup honey
¼ cup vinegar
Handful of fresh basil – chopped
Dashes of red pepper flakes
Dashes of fresh ground black pepper
Dashes of sea salt
Dashes of dried oregano
Olive oil

Heat a griddle and grill the peppers whole until they are slightly charred. Let the peppers cool and then slice them. Slice the Jalapeño’s with the seeds.

Preheat the oven 350 degrees:

Place the sliced peppers, garlic, crushed tomatoes, raisins, basil, honey mixed with the vinegar and all of the spices. Drizzle olive oil over the sauce and place in the oven for 30-35 minutes.

Place this sauce over rice or your favorite spaghetti or macaroni. It will definitely be something you will want to make again!!!

With Love,

Catherine
xo