|1.||Olive oil||2 tablespoons|
Jalapeno peppers, sliced
Red bell pepper, sliced
Yellow bell pepper, sliced
White onion, sliced
Red onion, sliced
Petite diced tomatoes in juice
|2 (28 ounce) cans|
|1 (28 ounce) can|
Cooked pulled pork
Black beans, rinsed and drained
|3 (15 ounce) cans|
Whole kernel corn, drained
|2 (16 ounce) cans|
|14.||Ground cumin||4 tablespoons|
Ground dried chipotle pepper
Sazon seasoning (such as Goya®)
|2 (1.41 ounce) packages|
Cayenne pepper, or to taste (Optional)
Salt and ground black pepper to taste
Grated Cheddar cheese (Optional)
|1 (8 ounce) package|
Fresh cilantro, chopped (Optional)
Scallions, sliced (Optional)
1 . Stage
Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
2 . Stage
Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
3 . Stage
Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.
1 . Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
2 . Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
3 . Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
4 . Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.
1 . Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2 . Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes. Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes. Stir cranberry jelly into the shallots and peppers until melted.
3 . Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined. Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tablespoon turkey mix. Top each chip with 1/2 teaspoon of white Cheddar cheese.
4 . Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.
1 . Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
2 . Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
3 . Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.
4 . Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.
1 . Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
2 . Bake at 400 degrees F for 15 minutes. Stir.
3 . Cut each biscuit into quarters.
4 . Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
1 . Place pork roast in a slow cooker and add 4 cups water. Cook on High for 5 hours.
2 . Remove pork from the slow cooker and drain liquid. Cut pork into 4 pieces and set aside.
3 . Purée salsa in blender. Combine salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chiles in the slow cooker. Return pork to the slow cooker and cook on High for 3 hours.
4 . Remove pork and shred it with 2 forks.
1 . Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2 . Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
1 . Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
2 . Bake in the preheated oven until beginning to char, about 45 minutes.
3 . While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
4 . Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
5 . Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
7 . Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
8 . Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
9 . Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.
1 . In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
2 . Prepare an outside grill with an oiled rack set 6 inches above the heat source.
3 . Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
4 . In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.
1 . In a small saucepan, combine cornstarch, cinnamon, nutmeg, and apple juice; whisk until well blended. Bring to a boil, reduce to a simmer. Cook and stir for 5 minutes, or until slightly thickened. Store in an air tight container in the refrigerator until ready to use.
2 . Preheat oven to 500 degrees F (260 degrees C).
3 . Place apples in a microwave-safe dish and drizzle with apple syrup. Microwave on high for 1 minute, or until tender; set aside. Toast bread and arrange apple slices on top. Drizzle with syrup.
4 . Bake in the preheated oven for 5 minutes, watching carefully to prevent burning. Sprinkle with cinnamon, if desired. Serve immediately.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2 . Sift flour, baking soda, and salt into a bowl.
4 . Shape dough into 1-inch balls. Fill two cookie sheets with balls, 2 inches apart. Flatten slightly with the bottom of a glass.
5 . Bake in the preheated oven until golden, 8 to 10 minutes. Transfer to wire racks to cool. Repeat to bake remaining cookies.
1 . Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2 . Knead together turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
3 . Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
1 . Line two rimmed baking sheets with parchment paper. Stir oats, coconut, peanut butter, and vanilla together in a large bowl with a spatula until well combined.
2 . Combine sugar, milk, butter, and cocoa powder in a saucepan over medium heat. Stir occasionally and gradually bring mixture to a boil. Once boiling, stir constantly and boil for no longer than 90 to 120 seconds; if it boils for too long the cookies will turn out crumbly. Remove from the heat and pour over the oat mixture; stir until well combined.
3 . Drop large scoops of batter onto the prepared baking sheets. Spray the back of a spoon with cooking spray, and use it to flatten the scoops, respraying as needed. Let cool to room temperature.