2 Tablespoons Olive Oil
2 Medium Shallotts, chopped
5 Habaneros, chopped (or more, how brave are YOU?)
1 Green Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Red Bell Pepper, chopped (see the color thing we’re gong for)
4 Cloves of Garlic, minced
2 Teaspoons Ground Cumin
1 Can of Red Kidney Beans, drained
1 Can of Cannellini Beans, drained
1 Can of Black Beans, drained
1/2 Chipotle Pepper
2 28oz Cans of crushed
Heat 2 tablespoons of olive oil in a saucepan and add onion and bell peppers. Cook 10 minutes. Add garlic, cumin, and habaneros, cook for 5 more minutes. Add everything else, bring to a boil, then simmer for 30 minutes. Feel the heat my friend. Feel the heat.
4 Roma tomatoes, thinly sliced
10 Roma tomatoes, chopped
1-2 habaneros, thinly sliced
1 tablespoon minced garlic
8 ounces shredded Mozzarella cheese
1 tsp Oregano
1/4 cup basil chopped
Preheat oven to 500 Cook (the 10) tomatoes 5 minutes on med-high.Pour sauce over pizza crust.Top with Roma tomato slices and habaneros, basil, garlic, mozzarella and dried oreganoCook until golden brown (15-20 minutes)
6 chicken breasts
1 teaspoon ground cumin
1 tablespoon garam masala (Indian spice)
6 medium cloves garlic, crushed then chopped
3 tablespoons olive oil
1/4 teaspoon course salt
1 tablespoon lemon juice
2 habanero (less or more depending on your heat preference) diced
1 8-ounce container of Greek yogurt
Mix it all up and marinate the chicken in this lovely blend overnight if possible. The longer the better. I don’t mean like a month…but you know, a couple days is better! Grill on medium or cook 20 minutes at 450 in the oven. Serve over rice or with a salad. As the late Julie Childs would say, “Bon Appetit!”
2 cans red beans (drained)
1 cup white rice (if you use brown, add 30 minutes to cooking time and plus 2 inches of water)
2 shallots chopped
1 habanero diced
1/2 cup chives chopped
stock to cover + an inch (no broth in a box please – home made or water)
1 tablespoon oregano
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
Add shallots to oil and cook until starting to brown. Add habanero, beans and rice and cook for a couple more minutes.Add butter, chives, oregano, salt and pepper and enough stock to cover plus one inch. Bring to a boil, then reduce, cover and cook for 25 minutes.
4 boneless skinless chicken breasts
1 cup sharp cheddar cheese, grated
3 green onions, sliced
1 habanero, diced
6 pieces of bacon
1 tb olive oil
2 tb butter
2 tb flour
1 cup milk
2 tb grain mustard
salt and pepper to taste
Preheat oven to 400
Pound out chicken breasts and season w/salt and pepper.
Cover with cheese and onions and roll ’em up.
Wrap with bacon (come on…does this look crazy good or what???!!). Toothpick the suckers so they dont fall apart.
Heat oil in skillet, medium-high heat. Brown chicken on all sides (don’t try to cook through). Place chicken on baking sheet and cook for 10 minutes.
Melt butter (don’t you dare rinse that skillet). Add habanero and coo for 3-5 minutes.
Stir in flour, cook a couple minutes. Whisk in milk, then mustard, salt and pepper.
Let chicken rest for 5 minutes, then cut in half and pour sauce over.
The smile you’ll have on that first bite is priceless. mmmmmmmmm
We love veggies but believe me- the kids will lick the casa roll dish even if they DON’T!
|Hot Top Casa Roll
- 2 cups Frozen broccoli
- 1/2 cup mayo
- 1 cup frozen corn
- 1 cup white rice (browns fine- just add 30 minutes on stove top)
- 1 cup carrots, chopped roughly ( into bites about the sane size as the broccoli)
- 1 cup peas
- 2 teaspoons onion salt
- 2 teaspoons garlic salt
- 1 red onion
- 1 habanero, stem removed
- 1 1/2 cups cheddar cheese
- 2 hamburger rolls
- 2 large cloves of garlic
- Put the rice and carrots in a pot, add salt and enough water to cover plus an inch and bring to a boil. Cover, cook for 15 minutes. In a food processor add the cheese, rolls, habanero and garlic plus a tespoon of salt. Pulse and grind ‘er down for a couple of minutes (not too much now- you want large bread crumb sized) and put aside. In a large bowl add the broccoli, mayo, corn, peas, onion salt, garlic salt, onion, and rice and carrots (drained-if theres any water left). Mix it well, dump into a caserole dish and sprinkle with the cheese topping, Bake at 400 for 50 mintues. Who’s your mama?
1 cup corn
1 cup jicama (peel first, chopped)
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
1 habanero minced
1/2 cup diced red onion
2 tablespoons sour cream
6 fillets tilapia
2 tablespoons olive oil
12 corn tortillas
Mix corn, red onion, jicama, red bell pepper, habanero and cilantro. Stir in lime juice and zest and set aside for topping. In a small bowl, combine habanero, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.Grill or fry on high – 3 minutes per side. Top corn tortillas with fish, sour cream and corn salsa. Eat ’em up!