Tag Archives: Hot peppers

Tortilla de Godzilla

14 Apr

Ay chiwawa!  I can normally handle dishes with jalapenos but we must have gotten
some HOT ones.  I always say spicy foods keep me hydrated…I must have gone
through three glasses of milk.  They were very good, though, and really you
can’t go wrong with something that has Godzilla in its name.

Ingredients:

  • 1/2 pound extra-lean ground beef or ground turkey
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup canned kidney beans, rinsed and mashed
  • 2 green chile peppers, seeded and diced
  • 2 teaspoons chili powder
  • 4 large whole-wheat tortillas
  • 2/3 cup shredded lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup grated low-fat Monterey Jack cheese

Directions:

1. In a large nonstick skillet over medium-high heat, cook the beef, onion, and garlic until the beef is browned. Drain the fat.

2. Stir in the beans, chile pepper, and chili powder, and cook until hot. Remove from the heat.

3. Warm the tortillas in the microwave for 20 seconds, then fill each tortilla with half the mixture. Top with lettuce, tomatoes, and cheese, and roll each tortilla tightly into a tube.

Recipe from MensHealth.com

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Broiled Flank Steak with Warm Tomato Topping

22 Jan

Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.

Ingredients
  • 1 1/4  teaspoons  ground cumin, divided
  • 3/4  teaspoon  salt, divided
  • 1/8  teaspoon  ground red pepper
  • 1  (1-pound) flank steak, trimmed
  • Cooking spray
  • 1  teaspoon  olive oil
  • 1  teaspoon  bottled minced garlic
  • 1  jalapeño pepper, seeded and minced (about 1 tablespoon)
  • 2  cups  grape or cherry tomatoes, halved
  • 1/4  cup  chopped fresh cilantro
  1. Preheat broiler.
  2. Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak.  Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once.  Cut steak diagonally across grain into thin slices.
  3. Heat oil in a large nonstick skillet over medium heat.  Add garlic and jalapeño to pan; cook 1 minute.  Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften.  Remove from heat; stir in cilantro.  Serve tomato topping with steak.

Grilled Jerk Chicken

23 Nov

For Jerk Marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4-5 Scotch Bonnet or Habanera chilies, stemmed and seeded (I personally would use fewer)
  • 1/4 cup fresh squeezed lime juice
  • 2 T soy sauce
  • 3 T olive oil
  • 1 1/2 T salt
  • 1 T packed brown sugar
  • 1 T fresh thyme leaves or 1 tsp dried thyme leaves
  • 2 tsp ground allspice
  • 2 tsp freshly ground black pepper
  • 3/4 tsp freshly grated nutmeg, packed
  • 1/2 tsp ground cinnamon

For the chicken:

  • 6 lb. chicken thighs and drumsticks, skin on

Make the marinade:  Blend all marinade ingredients until smooth.

Marinate and grill chicken: Divide the chicken pieces and the marinade between 2 large sealable plastic bags.  Seal the bags, pressing out excess air, then turn the bags over several times to distribure the marinade.  Put the bags of chicken in a shallow pan and marinate in the refrigerator, turning twice, for one day.

Let the chicken stand at room temperature for one hour before cooking.

Preheat gas grill on high.  Grill chicken on high for 15-20 minutes, until it’s well-browned on all sides.  Adjust heat to low and cook the chicken, covered with the lid, until cooked through, about 25 minutes more.

Chile Basil Sesame Chicken

11 Jul

Ingredients:

  • 1/2 cup soy sauce
  • 1/2 cup low-sodium, low-fat chicken broth
  • 1 T olive oil
  • 1 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • 2 ea dried chile peppers, cut in half
  • 1/2 tsp dried basil
  • 1 lb boneless, skinless chicken thighs

Directions:

1.  Mix all ingredients, except chicken in a medium nonporous dish.
2.  Add chicken and turn to coat.
3.  Cover and refrigerate up to 24 hours.
4.  Grill chicken until juices run clear.
5.  Heat marinade to rolling boil and serve over rice.