If I had a dime for every time I made this so far this summer. I finally perfected the recipe and this is the BEST batch EVER…….my

sister’s words, not necessarily mine. OH, it’s pretty hot!!

This can be made in about 5 minutes if you use one of those onion chop wizard things. I was told I was cheating!!

Ingredients

5 tomatoes ripe, diced
1 medium onion, diced
1/2 cup fresh cilantro leaves chopped or 2 teaspoons dried cilantro
3 jalapeno chiles chopped
1 tablespoon garlic clove peeled and minced (I used the stuff that comes in the big bott
2 teaspoon cumin
3 tablespoons lime juice
1 teaspoon salt

Instructions

Mix all together and let it marinate for about 2 hours. Serve with your favorite tortilla chips!

Yields: 8 Servings

2 teaspoon olive oil
1 small onion
1 clove garlic
3 medium tomato
2 can (16 oz) chicken breast cubed
1/4 cup dried basil
1 tablespoon tabasco sauce

Instructions

Sautee onion and garlic in olive oil in a frying pan until slightly brown.

Add chicken, tomatoes, tabasco and then sprinkle the basil on top.

Turn to low, cover and simmer until the tomatoes and the basil are well cooked.

Serve over brown rice.

Yields: 4 Servings

Ingredients

1 cans black beans, rinsed and drained
1 can corn, drained
1/2 cup fresh cilantro, chopped
1 can tomatoes, diced
1 tablespoon garlic, minced
1 large onion, diced
1 teaspoon chili powder
1 tablespoon ground cumin
3 tablespoons lime juice
1/4 teaspoon ground black pepper
salt to taste

Instructions

Gently mix all ingredients in a large bowl and refridgerate for at least 4 hours.
Serve with tortilla chips or crackers.

Yields: 8 Servings

Ingredients

5 cups broccoli florets
3 cups sugar snap peas trimmed
1 large jalepeno sliced
3 tablespoon olive oil
2 tablespoon sesame oil
1 teaspoon garlic salt
1 tablespoon dried cilantro
1 1/2 tablespoon soy sauce
1 tablespoon honey
2 tablespoon chile paste (sambal oelek)
1 tablespoon grated fresh ginger
1 clove garlic minced

Instructions

Preheat oven to 450.

Toss broccoli, peas, and chiles in a large bowl with 2 tablespoon olive oil and 2 tablespoon sesame oil.

Sprinkle with salt and toss again.

Transfer to large pyrex dish and roast, until vegetables are lightly browned. Approximately 25 minutes.

In another small bowl mix 1 tablespoon olive oil, 1 teaspoon sesame oil, cilantro, soy sauce, honey, chile paste, and garlic.

Pour mixture over roasted vegetables and toss to coat.

Serve immediately.

Yields: 4 Servings

Ingredients

2 tablespoons soy sauce
2 tablespoons ginger minced
1 tablespoon garlic crushed
1/4 cup hoisin sauce
1 tablespoon worcestershire sauce
2 tablespoons sesame oil
2 tablespoons instant minced onion
1 tablespoon fish sauce
2 tablespoons rice wine vinegar
1 tablespoon red pepper flakes
2 lbs pork ribs

Instructions

Boil the ribs for 15 minutes and drain.

Mix all remaining ingredients in a small bowl.

Add the ribs to the crock pot and pour the sauce over the ribs.

Cover and cook on LOW for 8 hours.

Yields: 2 Servings

2 tablespoon olive oil
1 medium onion chopped
1 clove garlic minced
1 teaspoon curry powder
1/2 teaspoon ginger ground
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon coriander ground
1/4 teaspoon cumin
1/4 teaspoon cayenne
1 pound ground turkey
1 medium egg
1 teaspoon dijon mustard

Instructions

Preheat oven to 325 degrees. Lightly coat a 9 x 5 inch loaf pan with a nonstick vegetable spray.

Heat oil and sautee olive oil with onions and garlic. Add curry, ginger, salt, pepper, coriander, cumin, cinnamon and cayenne. Saute for 5 mintues. Stir occassionally.

Combine the turkey, onion mixture, egg and mustard in a large bowl.

Place this mixture in the loaf pan, press down to make the top flat.

Bake for 80-90 minutes.

Yields: 6