My plate: 1 low carb wrap cut in half for each sausage, 2 sausages, chopped romaine, hot pepper slices and 1
ounce of jalapeno tortilla chips.
If eaten with 0.5
ounces of jalapenos, a tablespoon of ketchup and a whole - wheat bun, the chicken sandwich contains more than 1,100 mg of sodium.
Not exact matches
117 oz
of baked beans (# 10 can like you get at a warehouse club)-- drain about a third
of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30
ounces of black beans — juice drained off 30
ounces of red kidney beans — juice drained off 18 - 20 oz
of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute
jalapeno) 2 lbs brown sugar 1 lb
of smoked brisket, chopped 1 cup bourbon
1 clove garlic, peeled 1 medium
jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 -
ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16
ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled
jalapeno juice from jar 1/4 cup chopped pickled
jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
12
ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears
of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1
jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
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
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4
jalapeno peppers, minced 8
ounces minced seitan, or a 12 -
ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 -
ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1
jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2
ounce cans vegetable broth 1 15 -
ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash
of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
Ingredients: 12 fresh
jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6
ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons
of a -LSB-...]
12 fresh
jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6
ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons
of a mix
of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1
jalapeno, seeded and minced 1 28 -
ounce can crushed tomatoes 2 cans
of beans - I used black and kidney but any are fine!
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
2 cans (28
Ounce) Peaches In Syrup, Drained, Juice Reserved 1 whole Medium Red Onion, Diced Very Fine 1 whole Red Bell Pepper, Seeded And Diced Very Fine 1 whole
Jalapeno, Seeded And Minced (include Some Seeds For Spice) 1/2 bunch Cilantro, Chopped 1/4 teaspoon Chili Powder (more To Taste) Dash
Of Salt Juice
Of 1 Lime
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
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium
jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28
ounce) can whole peeled tomatoes 1 (6
ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy Hot Cubed Hot Sauce
12 wonton wrappers 1
ounce string cheese (about 1 snack size stick) 1
ounce sharp cheddar cheese, cut into three 1 - inch x 1 - inch squares 2
ounces brie cheese, cut widthwise into 3 pieces 1 fresh
jalapeno, seeds removed and thinly sliced widthwise 1 green onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (more may be needed depending on the size
of skillet used)
The new minis pack all the flavor
of tomatillos, hand - scooped avocados,
jalapeno peppers, and cilantro
of the brand's popular Avocado Verde dip in 2 -
ounce containers.
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety
of cherry tomatoes, halved 1
jalapeno, minced large handful
of baby arugula (about 1 1/2
ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
http://honestcooking.com/?s=tart+cherry+salsa&x=6&y=4 Ingredients 1 29.5
Ounce jar
of locally grown Chukar Cherries brand sour cherry pie / cobbler filling 1/2 -3 / 4
Jalapeno pepper seeds and ribs removed and diced.