Tag Archives: jalapeño pepper

Shakshuka (Eggs Poached in Spicy Tomato Sauce)

19 Sunday May 2013

Posted by in Appetizer, CSA Recipes, Main Dish, Vegetarian

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Shakshuka (Eggs Poached in Spicy Tomato Sauce)

Shakshuka (Eggs Poached in Spicy Tomato Sauce)

Ingredients:

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (used jalapeño pepper and red peppers)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
*1 teaspoon cayenne pepper
1 28-ounce can whole peeled tomatoes, undrained
*2 cups spinach, chopped
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
*aleppo pepper, garnish (optional)

IMG_0622 IMG_0620 IMG_2099Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika, and cayenne pepper and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Add spinach, cook until wilted. Season sauce with salt.

IMG_0650 IMG_0641 IMG_0653Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and aleppo pepper.

IMG_0688 IMG_0678 IMG_0704*I made my husband fall in love with me again with this dish..lol! I added cayenne to add more kick to it. I also used the organic egss and spinach from my CSA from Hancock Shaker this week. Instead of pita bread I bought a freshly baked French bread to dip and soak all the goodness. I made this only half the portion, my parents are not a fan of spicy food. But I had to make because who don’t love dipping bread in a spicy sauce with feta. I cooked it on a skillet then transferred it in a oven casserole dish and baked it for 5 minutes or until the egg whites are not runny. enJOY!!!

Source: Smitten Kitchen

Spicy Green Onion Dip with Genoa Salami

04 Friday Jan 2013

Posted by in Appetizer, Salad, Dips & Dressing

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Spicy Green Onion Dip with Genoa Salami

Spicy Green Onion Dip with Genoa Salami

Ingredients:

8 oz. plain low-fat cream cheese, room temperature
1 cup low-fat mayonnaise
1 cup plain Greek yogurt
1 cup pepper jack cheese, shredded
6-8 green onions, chopped
1 clove garlic, minced
1 jalapeño pepper, minced
1 teaspoon cayenne pepper
1 teaspoon aleppo pepper
5 slices genoa salami, roughly chopped
salt and pepper

Topping:
1/4 cup panko breadcrumbs
2 tablespoon butter, melted
1 green onion, chopped

IMG_7334 IMG_7331IMG_7337Preheat oven to 375 F

Combine all ingredients in a mixing bowl and mix well. Pour the mixture into a casserole dish or 9×13 baking dish.

For the topping, combine melted butter, panko breadcrumbs and green onion. Mix it until evenly moistened. Sprinkle over the cream cheese mixture.

Bake for 20-25 minutes, until the top is golden brown and the dip starts bubbling. Serve it with your favorite chips or cracker.

IMG_7341 IMG_7338

*Serve this on Sunday football game or any game night I guarantee you this will gobbled in minutes with paired with a cold beer…perfect combination. I brought this one time in one of our friends house it was literally at the center and became a conversation starter. enJOY!!!

Fish Tacos with Mango Salsa and Cilantro Lime Sauce

05 Friday Oct 2012

Posted by in Appetizer, Main Dish

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Fish Tacos with Mango Salsa and Cilantro Lime Sauce

Ingredients:

1 pound flaky white fish, such as halibut, tilapia, sole, or snapper (used Tilapia)
4 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce

10 to 12 corn tortillas (used hard tacos)
3 cups shredded cabbage

For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt

For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
1/2 small red onion, finely chopped
1 jalapeno pepper, deseeded and diced
2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
1 handful cilantro, washed, dried, destemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

Prepare the fish marinade by combining the fresh lime juice with the vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.

Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.

Remove fish from the marinade and grill or saute until cooked through. Warm the tortillas, either in the oven, microwave, or saute in oil. Set out individual bowls of the sauce, salsa, and shredded cabbage.

For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.

*This to me is a complete meal sweet, salty, spicy, crunchy packed in a taco. You have your protein and veggie in one. It just just brought the regular taco night to a whole new level. enJOY!!!

Source: Love & Olive Oil

Fresh Black Bean and Corn Salad with Cilantro Vinaigrette

27 Thursday Sep 2012

Posted by in Salad, Dips & Dressing

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Fresh Black Bean and Corn Salad with Cilantro Vinaigrette

Ingredients:

2 16-ounce cans black beans, rinsed
2 cups fresh or frozen corn (if using frozen, rinse under cool water until thawed)
1 cup finely chopped multi-colored mini peppers, seeded
3 jalapeño halves, seeded, deveined, and finely chopped
1/2 red onion, finely chopped
1/4 cup green onion, chopped
1 cup lightly packed cilantro, rinsed
2 garlic cloves, smashed
3 jalapeño halves, seeded and deveined, and coarsely chopped
1/2 cup olive oil
1/4 cup fresh lime juice
1/2 teaspoon salt
2-4 tablespoons water


In a large mixing bowl, combine the black beans, corn, peppers, jalapeños, and red onion.

Place the cilantro, garlic, jalapeños, olive oil, lime juice, and salt in a blender. Puree until smooth, adding tablespoons of water if needed. If the vinaigrette is too thick, thin it out with more of the water, aiming for a thick, pourable consistency.
Pour vinaigrette over black beans, tossing to coat. Refrigerate an hour or more prior to serving. Serve chilled.

*I served this salad in my son’s birthday at the park and it hold up well. This will be my to-go-to picnic salad. I love the vinaigrette and I even made again to use it my regular salad. I never thought I would love cilantro that much but I do now. enJOY!!!

Source: She Runs, She Eats by a Running Foodie

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