The grouper was dusted in blackening spices (chili powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and
some garnishes of jalapeno, cilantro, radishes, and lime.
The grouper was dusted in blackening spices (chili powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and
some garnishes of jalapeno, cilantro, radishes, and lime.
Not exact matches
1 garlic clove juice
of one lime 1 small
jalapeno, seeded and stemmed 1 small bunch basil 1 small bunch cilantro, some saved for
garnish 1 cup good quality mayonnaise 1/2 tsp.
Remove tenders from oven, let cook for 3 minutes,
garnish with
jalapeno slices and cilantro, and serve with a bowl
of Homestyle Ranch Dressing for dipping.
Immediately
garnish Jalapeno Popper Mac and Cheese with the remainder of the cooked bacon pieces and the sliced j
Jalapeno Popper Mac and Cheese with the remainder
of the cooked bacon pieces and the sliced
jalapenojalapeno.
Remove from the oven,
garnish with butter and a dab
of sour cream (both optional), a sprinkle
of cumin, curry or chipotle and a few
of the sliced
jalapenos.
Immediately remove from the oven and
garnish with the remaining bacon and some fresh slices
of jalapeno.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for
garnish) 3 pounds ground beef 2
jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one
of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for
garnish
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1
jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to
garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
1 block
of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup
of chili sauce 1/4 cup
of rice wine vinegar Several dashes
of your favorite hot sauce 1 tbl
of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper /
jalapeno diced (seeded or not depending on your heat preference) 1 cup
of uncooked rice — cooked according to package directions 1 cup
of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl
of pepitas 2 tbl
of sunflower seeds 2 tbl
of liquid aminos
Garnish: red pepper flakes (optional)
bag broccoli slaw * 1/3 cup mayo 1/3 cup sour cream 1/4 cup rice vinegar juice
of 1/2 lime zest
of 1/2 lime 1/2
jalapeno, seeds and veins removed, finely diced 2 tbsp sugar salt and pepper, to taste avocado slices, for
garnish
Garnish each serving
of stew with
jalapeno slices, orange wedges and zest.
Fold in most
of the pomegranate seeds, reserving some for
garnish, the
jalapenos, garlic, red onion, juice
of 1/2 lime and cilantro, if using.
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute
jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for
garnish
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1
jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice
of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as
garnish
Vegetarian Chili about 2 cups
of dry beans
of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks
of celery — thinly sliced 1
jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears
of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash
of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for
garnishing
Dressing: 1 avocado — peeled and pitted 1 cup orange juice — freshly squeezed 1/4 cup plus 2 tablespoons lime juice — freshly squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small
jalapeno — seeded handful
of cilantro 1/2 teaspoon sea salt 1/2 cup olive oil
garnish with freshly ground black pepper
Private Brunch features a Bloody Mary bar complete with a selection
of expertly paired house made
garnishes including Hickory smoked Bacon, mozzarella pearls, pickled asparagus and fried
jalapeno.
When the fritters are ready, transfer them to a plate,
garnish with a generous dollop
of paleo mayo, a few slices
of lime and
jalapeno peppers and serve to your hungry family members, friends or guests...