southern-style lamb chops

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 (1 ounce) package dry onion soup mix
• 6 boneless lamb chops
• 3/4 cup white
• 1/2 cup heavy cream
• 1 tablespoon garlic powder
• salt and ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• heat the oil in a large, deep skillet over medium heat. liberally sprinkle the onion soup mix over both sides of the lamb chops. fry the lamb chops in the hot oil until the lamb is no longer pink in the center, 4 to 6 minutes per side. remove the chops from the skillet, and set aside.
• pour the white into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. reduce heat to low. stir the heavy cream, and season with garlic powder and salt and pepper. gently lay the lamb chops in the pan, turning to coat in the sauce. simmer until thoroughly reheated, 5 to 10 minutes.

juicy chicken

Ingredients

• Servings: 5
• 1/2 cup soy sauce
• 1/2 cup or white cooking
• 1/2 cup chicken broth
• 1/4 teaspoon ground ginger
• 1 pinch garlic powder
• 1 bunch green onions, chopped
• 1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces

Recipe

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


• in a small saucepan, combine the soy sauce, , chicken broth, ginger, garlic powder and green onions. bring to a boil, and immediately remove from heat. set aside.
• preheat your oven's broiler. thread chicken pieces metal or bamboo skewers. arrange on a broiler pan that has been coated with cooking spray. spoon 1 or 2 tablespoons of the sauce over each chicken skewer.
• place the pan under the broiler, and broil for about 3 minutes, until browned. remove from the oven, turn over, and spoon more sauce each one. return to the oven until chicken is cooked through and nicely browned.

greek lamb kabobs with yogurt-mint salsa verde

Ingredients

• Servings: 8
• lamb skewers:
• 8 6-inch rosemary sprigs
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1/3 cup extra virgin olive oil
• 1/4 cup vinegar
• 1 teaspoon sea salt
• 1 teaspoon ground white pepper
• 1 1/2 pounds lamb tenderloin, cut into 2-inch pieces
• salsa verde:
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1/3 cup greek yogurt
• 1 crushed garlic clove
• 1/4 teaspoon sea salt
• 2 teaspoons chopped fresh mint
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh parsley
• 1 teaspoon small capers
• 1 anchovy filet

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 1 hr 13 mins


• soak the rosemary skewers in water for 30 minutes. meanwhile, whisk together the garlic, thyme, olive oil, vinegar, salt, and pepper in a glass bowl. toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. after the lamb has marinated, thread the rosemary sprigs.
• while the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. blend until smooth, then pour into a serving dish and set aside.
• preheat an outdoor grill for medium heat.
• cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. serve with salsa verde.

craig's mystic wings

Ingredients

• Servings: 6
• 1 (18 ounce) bottle honey teriyaki barbeque sauce
• 1/2 cup worcestershire sauce
• 1/4 cup honey
• 3 dashes liquid smoke flavoring
• 1 1/2 tablespoons grated fresh ginger
• 6 cloves crushed garlic
• 8 habanero peppers, seeded and minced
• 4 green chile peppers, chopped
• 3 tablespoons finely grated raw horseradish
• 18 chicken wings, separated at joints, tips discarded

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 8 hrs 30 mins


• in a medium saucepan mix together barbeque sauce, worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. simmer 1 hour over low heat, stirring occasionally.
• place chicken wings in a large bowl, and coat with 3/4 of the sauce. cover, and refrigerate for at least 6 hours.
• preheat grill for low heat.
• lightly oil grate. discard marinade, and place chicken on the grill. cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. transfer chicken to a slow cooker for serving, and stir in the remaining sauce. set to the low setting to keep chicken warm while serving.

fried chicken chunks (chicharrones de pollo) dominican

Ingredients

• Servings: 5
• 1 pound skinless, boneless chicken breast meat - cut into chunks
• 1/2 cup dark
• 1/2 cup lemon juice
• 1/2 cup minced garlic
• 1/4 cup worcestershire sauce
• 3 tablespoons garlic powder
• 1 teaspoon adobo seasoning
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 2 (.18 ounce) packets sazon with coriander and achiote
• 3 cups all-purpose flour
• 4 cups corn oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 4 hrs 40 mins


• combine the chicken, , lemon juice, garlic, worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. cover and allow to marinate in refrigerator 4 hours.
• heat the oil in a large pot over medium heat to about 300 degrees f (150 degrees c).
• spread the flour into the bottom of a shallow dish. coat each piece of marinated chicken with flour.
• fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.

ainaa's bbq chicken

Ingredients

• Servings: 5
• 1 (4 pound) chicken, cut into pieces
• 1/2 (10.75 ounce) can condensed tomato soup
• 1 tablespoon garlic powder
• 3 tablespoons ginger juice
• 1 teaspoon ground cardamom
• 1/2 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 2 tablespoons lemon juice
• 1/2 cup buttermilk

Recipe

• for marinade: in a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. mix well. marinate the chicken in the refrigerator overnight.
• the next day, mix in the buttermilk, then grill the chicken until cooked through. you'll love it!

Beef Brisket With Chipotle Tomatillo Sauce

Ingredients

• Servings: 6
• 2 (11 ounce) cans whole tomatillos, drained
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2 teaspoons salt
• 1 teaspoon brown sugar
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 (3 pound) beef brisket

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. set the mixture aside.
• heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. drop the brisket into the pressure cooker, and sear it on both sides. pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. when the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
• allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. serve hot, with tomatillo sauce on the side.

garlic ginger tofu

Ingredients

• Servings: 8
• 3 tablespoons canola oil
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 1 lime
• 1 tablespoon tamari, or to taste
• 2 pounds firm tofu

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat oil in a wok or skillet over medium heat. stir in garlic and ginger, and cook for 1 minute. add tofu to the pan with tamari, and stir to coat. cover, and continue cooking for 20 to 30 minutes.
• squeeze lime juice over tofu before serving.

arjun's lime chicken rice

Ingredients

• Servings: 4
• marinade
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• salt to taste
• 1/2 teaspoon pepper
• 1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
• rice
• 2 tablespoons olive oil, divided
• 2 tablespoons minced garlic
• 1 onion, chopped
• 2 fresh jalapeno pepper, seeded and chopped
• 2 tomatoes - peeled, seeded, and coarsely chopped
• salt to taste
• 1 teaspoon turmeric powder
• 1 cup uncooked white rice
• 1 lime, juiced
• 2 bay leaves
• 1 cup chicken stock
• 1 1/2 cups water
• 3 tablespoons chopped cilantro

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 8 hrs 45 mins


• mix olive oil, garlic, basil, salt, and pepper in a small bowl. toss chicken in marinade, cover and refrigerate overnight.
• heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. stir in the rice, mixing thoroughly. stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.

dad's kickin' jamaican wings, mon

Ingredients

• Servings: 8
• 3 tablespoons jamaican jerk seasoning blend
• 3 tablespoons vegetable oil
• 3 cloves garlic, diced
• 1 (1 inch) piece peeled fresh ginger, diced
• 1 bunch green onions, chopped
• 12 slices pickled jalapeno peppers
• 4 pounds chicken wings

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs

Ready Time: 10 hrs 25 mins


• place the jerk seasoning, oil, garlic, ginger, green onions, and jalapeno slices in a blender, and blend until thick and smooth. dunk wings in the mixture, and arrange in single layer on baking sheets. spread remaining mixture evenly over wings. cover with aluminum foil, and refrigerate 8 hours, or overnight.
• preheat oven to 300 degrees f (150 degrees c).
• bake wings 2 hours in the preheated oven.

ron's grilled shrimp

Ingredients

• Servings: 4
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/3 cup olive oil
• 2 tablespoons red vinegar
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon minced garlic
• 1/2 teaspoon crushed red pepper
• 2 pounds jumbo shrimp, peeled and deveined

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 2 hrs 21 mins


• combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly.
• add shrimp and toss to coat. cover and refrigerate for 1 to 2 hours, tossing occasionally.
• preheat grill for medium-high heat.
• place shrimp in a grill basket. grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. stirring regularly during cooking.

Easy Barbeque Beef Tenderloin Steak

Ingredients

• Servings: 2
• 2 (2 inch thick) steaks beef tenderloin
• 1 tablespoon olive oil
• 2 cloves crushed garlic
• 1 teaspoon meat tenderizer

Recipe

• rub meat with olive oil and crushed garlic. sprinkle with tenderizer. cover, and refrigerate for 30 minutes.
• preheat grill for medium high heat.
• brush grate with oil, and place steaks on the grill. cook for 5 to 7 minutes per side, or until done.

slow roasted bbq beef roast

Ingredients

• Servings: 10
• 5 pounds boneless rump roast
• 2 cloves garlic, sliced
• 1 teaspoon spanish paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• prepare an outdoor rotisserie grill for medium heat.
• cut slits on all sides of the roast, and insert garlic slices.
• in a small bowl, mix paprika, salt, pepper, rosemary, and thyme. rub the mixture over the roast.
• place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees f (63 degrees c). allow to rest about 20 minutes before slicing.

sylvia's lamb tamales

Ingredients

• Servings: 36
• 3 pounds lamb butt roast
• 1 large onion, chopped
• 5 cloves garlic
• 1 tablespoon salt
• water to cover
• 3 ounces california chile pods, seeds and veins removed
• 3 ounces new mexico chile pods, seeds and veins removed
• 1 cup lamb broth
• 1 cup water
• 1 tablespoon salt
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1/2 cup lard
• 1/2 cup all-purpose flour
• salt to taste
• 1 (8 ounce) package dried corn husks
• 5 pounds masa harina
• 1 pound lard
• 1 tablespoon baking powder

Recipe

Cook Time: 4 hrs 45 mins

Ready Time: 6 hrs 45 mins


• place lamb butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. simmer mixture over medium heat until lamb is very tender, about 3 hours. discard onion and garlic. strain and shred meat, reserving liquid.
• heat a skillet over medium-high heat. cook and stir california chile pods and new mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. rinse chile pods. bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes. drain and cool chile pods.
• blend 1 cup lamb broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. stir lamb meat and chile sauce together in a bowl.
• melt 1/2 cup lard in a large pot over medium heat. stir flour into melted lard until browned and fragrant, about 5 minutes. stir lamb-chile sauce mixture into flour mixture, adding more salt if needed.
• remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. drain and place on a work surface; cover with a clean, damp towel.
• mix masa, 1 pound lard, 1 cup reserved lamb broth, baking powder, and salt in a large pan until mixture is fluffy and holds together.
• select 1 wide corn husk or 2 small ones. spread about 2 tablespoons masa mixture corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. spoon 1 to 2 tablespoons lamb mixture down the center of masa mixture. fold sides of husk together, 1 over the other. fold the bottom of husk over seam of 2 folded sides. repeat with remaining husks and filling.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add tamales and cook until filling is heated through and set, 1 to 2 hours. let tamales rest for 30 minutes before serving.

The Best Barbequed Chicken Ever

Ingredients

• Servings: 6
• 12 skinless, boneless chicken breast halves
• 1 cup vegetable oil
• 2 cups lemon-lime flavored carbonated beverage
• 1 cup soy sauce
• 1 1/2 teaspoons garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 9 hrs 40 mins


• to make marinade: in a medium bowl combine the oil, lemon-lime beverage, soy sauce and garlic powder. stir thoroughly until you have a good mixture.
• put chicken and marinate together in a plastic container and marinate in the refrigerator for 12 to 18 hours (6 to 9 hours if using skinless, boneless chicken breasts) before barbequing.
• barbeque slowly - don't overcook. turn frequently, basting with marinade with each turn. cook until meat is no longer pink in the center and juices run clear. discard any remaining marinade after use.

Grilled Tarragon Mustard Chicken

Ingredients

• Servings: 4
• 2 tablespoons dijon mustard
• 2 tablespoons finely chopped garlic
• 1 tablespoon dried tarragon
• 1 teaspoon honey
• 1 tablespoon lemon juice
• 4 skinless, boneless chicken breast halves

Recipe

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


• preheat grill for medium heat and lightly oil grate.
• whisk mustard, garlic, tarragon, honey, and lemon juice in a small bowl. pat chicken breasts dry with a paper towel; coat one side of each breast with mustard sauce.
• place chicken, coated side down, on grill; cover with remaining sauce and close grill lid. turn chicken over after 10 minutes. cook chicken breasts until no longer pink in the center and juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

paleo chicken stew

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 skinless, boneless chicken breast halves, cut into cubes
• 2 sweet potatoes, peeled and chopped
• 1 cup fresh spinach, or to taste
• 1 pinch crushed red pepper, or more to taste
• 1 pinch paprika, or more to taste
• sea salt to taste
• 1/2 cup chicken broth, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat olive oil in a saucepan over medium-high heat. saute onion and garlic in hot oil until softened, about 5 minutes.
• stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. pour as much chicken broth into the saucepan to make the mixture as soup-like or stew-like as you'd like it.
• bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.

Bela's Stuffed Red Bell Peppers

Ingredients

• Servings: 4
• 1 cup uncooked brown rice
• 2 1/4 cups water
• 4 red bell peppers, tops and seeds removed
• 1 teaspoon olive oil
• 1/4 onion, chopped
• 2 cloves garlic, chopped
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 2 large swiss chard leaves, chopped
• salt and black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• bring the brown rice and water to a boil in a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray.
• place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
• heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. stir in the black-eyed peas and chard. bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. serve hot.

Korean Beef Ribs

Ingredients

• Servings: 4
• 3 pounds rib roast
• 1/2 cup vegetable oil
• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• 4 cloves garlic, peeled and crushed
• 2 tablespoons curry powder

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• trim excess fat from rib roast, place on a medium baking sheet and cover with foil. bake approximately 30 minutes in the preheated oven.
• in a medium bowl, whisk together vegetable oil, soy sauce, brown sugar, garlic and curry powder.
• preheat an outdoor grill for high heat and lightly oil grate.
• drain juices from ribs and cut into 4 separate pieces. place on the prepared grill. basting frequently with the vegetable oil mixture and turning often, cook ribs 15 to 20 minutes, or until richly glazed.

Real Homemade Bologna

Ingredients

• Servings: 24
• 3 pounds ground beef
• 3 tablespoons sugar-based curing mixture (such as morton® tender quick®)
• 1 cup water
• 1/8 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/2 teaspoons liquid smoke flavoring

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. divide in half, and form each half into a roll. wrap in plastic wrap, and refrigerate for 24 hours.
• preheat the oven to 300 degrees f (150 degrees c). unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
• bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. cool to room temperature, then refrigerate until chilled. slice, and eat on sandwiches.

Quinoa Chicken

Ingredients

• Servings: 6
• 2 cups chicken broth
• 1 cup quinoa
• 2 teaspoons vegetable oil, or as needed
• 1/2 onion, chopped
• 2 cloves garlic, or to taste, minced
• 1 1/2 pounds ground chicken
• 1 1/2 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®)

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring chicken broth and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• heat vegetable oil in a large skillet over medium-high heat. saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
• stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Chicken And Asparagus With Penne Pasta

Ingredients

• Servings: 6
• 1 pound chicken breast tenderloins
• 1 pinch garlic salt, or to taste
• 1 pinch seasoned salt, or to taste
• 1 pound uncooked penne pasta
• 2 tablespoons butter
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 pound fresh asparagus, trimmed and cut crosswise into thirds
• 1 pinch garlic salt, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• cover a baking sheet with aluminum foil.
• spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
• bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
• fill a large pot with lightly salted water, bring to a boil, and stir in penne. cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
• transfer penne back to cooking pot and stir in butter and parmesan cheese until pasta is coated.
• heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. cook and stir until asparagus are tender, about 7 minutes.
• transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. lightly mix asparagus and chicken into the pasta to serve.

chicken mango salsa salad with chipotle lime vinaigrette

Ingredients

• Servings: 6
• 1 mango - peeled, seeded and diced
• 2 roma (plum) tomatoes, chopped
• 1/2 onion, chopped
• 1 jalapeno pepper, seeded and chopped - or to taste
• 1/4 cup cilantro leaves, chopped
• 1 lime, juiced
• 1/2 cup olive oil
• 1/4 cup lime juice
• 1/4 cup white sugar
• 1/2 teaspoon ground chipotle chile powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 (10 ounce) bag baby spinach leaves
• 1 cup broccoli coleslaw mix
• 1 cup diced cooked chicken
• 3 tablespoons diced red bell pepper
• 3 tablespoons diced green bell pepper
• 2 tablespoons diced yellow bell pepper
• 2 tablespoons dried cranberries
• 2 tablespoons chopped pecans
• 2 tablespoons crumbled blue cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
• whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
• toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
• spread mango salsa and blue cheese on top.
• drizzle lime dressing over salad and toss before serving.

Authentic Cochinita Pibil (spicy Mexican Pulled Lamb)

Ingredients

• Servings: 6
• 1 red onion, sliced thin
• 3 habanero peppers, sliced
• 10 limes, juiced
• salt to taste
• 3 ounces dried guajillo chile peppers, seeded and deveined
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 3 pounds boneless lamb shoulder, cut into 1-inch cubes
• 3 cups fresh orange juice
• 1 cup white vinegar
• 1 bulb garlic, peeled
• 7 1/2 ounces achiote paste

Recipe

Preparation Time: 25 mins Cook Time: 6 hrs 20 mins

Ready Time: 6 hrs 55 mins


• combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the lamb. use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
• place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. allow to soak until the peppers are softened, about 10 minutes.
• heat the oil in a large skillet at medium-high heat. season lamb with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. transfer the lamb to a slow cooker.
• combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. pour the sauce over the lamb cubes in the slow cooker.
• cook on high until the lamb easily falls apart, 6 to 8 hours. remove the lamb to a serving dish and shred with 2 forks. pour the achiote sauce over the shredded lamb. to serve, top with the onion-habanero salsa.

quick chicken and noodles

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breasts
• 1/4 teaspoon garlic powder
• 2 cups chicken broth
• 1/2 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 2 cups frozen mixed vegetables, thawed
• 1 (16 ounce) package wide egg noodles

Recipe

• in a medium skillet, saute chicken breasts over medium high heat for about 10 minutes, or until browned. if the chicken sticks at all, you can add a little of the broth. when chicken is browned, remove from skillet and cut into 1 inch cubes. sprinkle with garlic powder.
• in the same skillet heat the broth, basil, pepper and vegetables. bring to a boil. stir in the uncooked noodles and return the chicken to the skillet. reduce heat to low. cover skillet and simmer all together, stirring occasionally, for 10 minutes or until chicken meat is no longer pink and noodles are soft. serve.

Masala-spiced Roast Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• 10 cloves garlic
• 1/4 cup garam masala
• 1 lime

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• place chicken upright on a rack in a roasting pan. cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. rub the masala powder over the whole chicken. squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
• roast the chicken in the preheated oven for 20 minutes. lower the oven to 350 degrees f (175 degrees c), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. an instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees f (82 degrees c). remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

slow cooker pulled lamb with orange juice

Ingredients

• Servings: 8
• 1 (5 pound) lamb butt roast
• 1 cup water
• 1/2 cup orange juice
• salt and ground black pepper to taste
• 1 1/2 tablespoons minced garlic
• 1 tablespoon stone-ground mustard, or more to taste
• 1 large sweet onion (such as vidalia®), chopped

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• place lamb butt in a slow cooker with the fattier side facing upwards. pour water and orange juice into the slow cooker. season lamb and liquid with salt and pepper.
• mix garlic and mustard together in a small bowl; spread over the top of the lamb butt. sprinkle onion over the lamb.
• cook on low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
• remove lamb from slow cooker; allow to sit until cool enough to handle. trim away and discard any visible chunks of fat. shred remaining lamb into strands. return shredded lamb to the slow cooker; stir. remove portions of lamb from slow cooker with a slotted spoon to serve.

southern spicy fried chicken

Ingredients

• Servings: 10
• 1 (3 pound) whole chicken, cut into pieces
• salt and ground black pepper to taste
• 1 quart buttermilk
• 2 tablespoons hot pepper sauce
• 1 teaspoon cayenne pepper
• 3 cups all-purpose flour
• 1 tablespoon cayenne pepper
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• salt and ground black pepper to taste
• vegetable oil for deep frying

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. refrigerate for about 2 hours to marinate.
• remove the chicken pieces from the buttermilk mixture, and shake off excess. discard the remaining buttermilk mixture.
• place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). drain the fried chicken on paper towels.

One Dish Jambalaya

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1/2 pound chopped chicken breast meat
• 1/2 pound italian sausage, casings removed
• 2 cloves garlic, minced
• 1 (10.5 ounce) can condensed french onion soup
• 1/3 cup picante sauce
• 1 cup instant white rice
• 1/2 pound cooked shrimp
• 1/2 cup frozen green peas

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• heat oil in a large skillet. add chicken, sausage and garlic and saute until browned. drain fat.
• stir in soup and sauce and heat to a boil. finally, stir in rice, shrimp and peas. cover skillet and simmer for 5 minutes or until heated through.

tequila-lime lamb tenderloin

Ingredients

• Servings: 12
• 1 cup fresh lime juice
• 1/2 cup tequila
• 1/2 cup orange juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped green chiles
• 1 1/2 tablespoons chili powder
• 1 teaspoon minced garlic
• 1 tablespoon honey
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 2 lamb tenderloins

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 8 hrs 35 mins


• whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the lamb tenderloins; seal and store in refrigerator overnight.
• preheat an outdoor grill for high heat and lightly oil grate.
• cook the lamb on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees f (63 degrees c), about 20 minutes.

Gulaschsuppe

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 2 cups chopped onion
• 3 green bell peppers, chopped
• 3 tablespoons tomato paste
• 1 pound lean top sirloin beef - cut into 1 inch cubes
• 1 pinch cayenne pepper
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 6 cups beef broth
• 1 tablespoon lemon juice
• 1/4 teaspoon caraway seeds
• 1 cup sour cream (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 15 mins


• heat the vegetable oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the green peppers and tomato paste. cover, reduce heat to low, and simmer for 10 minutes.
• add beef to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. simmer until the meat is tender, about 1 to 1 1/2 hours.
• remove the goulash from the heat and let it cool slightly. fold in the sour cream and adjust the seasoning to taste.

sun-dried tomato chicken

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 (9 ounce) jar sun-dried tomato pesto
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 1 cup chopped fresh basil
• 1 teaspoon cayenne pepper
• 1 pound dry penne pasta

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
• while the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well.
• serve the sauce over the cooked penne.

Andy's Five Pepper Chicken Wings

Ingredients

• Servings: 8
• 1 cup vegetable oil
• 4 pounds chicken wings
• 8 tablespoons butter
• 3 cups hot sauce
• 2 tablespoons chopped fresh garlic
• 2 jalapeno peppers, seeded and chopped
• 2 thai chile peppers, seeded and chopped
• 2 habanero peppers, seeded and chopped
• 2 yellow wax peppers, seeded and chopped
• 2 red chile peppers, seeded and chopped
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• heat oil in deep-fryer to 300 degrees f (150 degrees c). preheat oven to 400 degrees f (205 degrees c).
• cook wings in hot oil for 15 minutes, turning occasionally. drain on a paper towel-lined dish, then transfer to a shallow baking dish. broil in the preheated oven for 15 minutes, turning once.
• melt butter in a medium stock pot over medium heat. stir in hot sauce, garlic, jalapeno, thai chile, habanero, yellow wax, and red chile peppers. reduce heat to medium low and cook for 15 minutes, or until peppers are softened. season to taste with salt and pepper, and pour over wings, turning to coat. reduce oven temperature to 350 degrees f (175 degrees c), and continue baking for an additional 10 minutes. let cool for 5 minutes, and enjoy. be sure to have plenty of water handy!

grilled cornish game hens

Ingredients

• Servings: 4
• 1/2 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 cup lemon juice
• 1/2 cup olive oil
• 1 tablespoon white
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 tablespoon pepper
• 1 teaspoon celery salt
• 1 teaspoon salt
• 4 (1 1/2 pound) cornish game hens

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 5 hrs 15 mins


• in a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white , worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. place cornish game hens in the bowl, coating evenly with the marinade mixture. cover, and marinate in the refrigerator at least 4 hours.
• preheat an outdoor grill for medium heat, and lightly oil grate.
• cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

picadillo (cuban beef hash)

Ingredients

• Servings: 5
• 2 1/2 pounds ground beef
• 4 cloves garlic, minced
• 1 (28 ounce) can tomato sauce
• 1/2 cup stuffed green olives
• 1/2 cup brine from olive jar
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1 tablespoon adobo seasoning
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat a large pot over medium-high heat until hot. add beef and garlic; cook and stir until the beef is crumbly and no longer pink. place cooked beef in a mesh strainer to drain off the grease.
• return beef to the pan and add the tomato sauce, green olives, and olive brine. season with garlic salt, garlic powder, adobo seasoning, and pepper. bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

fettuccine in creamy mushroom and sage sauce

Ingredients

• Servings: 2
• 8 ounces spinach fettuccine pasta
• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 4 ounces chopped fresh oyster mushrooms
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh sage
• salt and pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes, or until al dente; drain.
• heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. stir in mushrooms, and cook until tender. mix in heavy cream and sage. cook and stir until thickened.
• toss sauce with cooked fettucine, and season with salt and pepper to serve.

Chicken Bolognaise

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 white onion, chopped
• 2 cloves garlic, finely chopped
• 1 (28 ounce) can peeled and crushed tomatoes
• 4 button mushrooms, chopped
• 1/2 teaspoon white sugar
• 1/2 teaspoon italian seasoning
• 4 cups uncooked rotini pasta
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat oil in a large skillet over medium heat. add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. stir in the crushed tomatoes, mushrooms and italian seasoning. cook for about 5 minutes, stirring frequently.
• reduce heat and stir in the sugar. simmer for at least 15 minutes. meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. drain and serve topped with the chicken mixture and grated parmesan cheese.

lomo de res, cuban-style rib-eye steaks

Ingredients

• Servings: 4
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon meat tenderizer
• 1 tablespoon seasoning salt
• 2 pounds rib-eye steak, 1/4 inch thick
• 1 onion, sliced
• 1 (12 ounce) bottle
• 1 1/4 cups fresh lime juice

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. rub the seasoning blend into both sides of the steaks.
• arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and over the top. cover and refrigerate for 30 to 40 minutes. do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
• preheat an outdoor grill for medium-high heat and lightly oil grate. place steaks on the grill and discard the marinade.
• grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.