jalapeno

Try this Quick Egg &amp; Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Quick Egg &amp; Potato Scramble

butter

ORE-IDA Potatoes O’Brien

onions

jalapeño pepper, finely chopped

eggs

pepper

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.

Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.

One-Pot Chicken Thighs With Black Beans, Rice and Chiles

bone-in, skin-on chicken thighs

Flaky sea salt and black pepper

extra-virgin olive oil oil

yellow

chicken stock

red Fresno chiles

cinnamon stick,

garlic cloves, finely grated

cumin

black beans,

cherry tomatoes, halved

basmati rice, rinsed in a sieve until the water runs clear

cilantro leaves

Lime wedges, pickled chiles, sliced fresh chiles, sour cream

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

My brother, Keith Severson, a great cook who lives in California, learned to cook red rice from a Mexican pal of his. Blending all the ingredients allows room for great variation in vegetables. Jalapeños or other chilies can be added for heat and character. Water can take the place of chicken stock for vegetarians. Canned tomatoes offer a deep flavor, but it is a good way to use up fresh tomatoes that are on the brink, as well.

Mexican Rice

garlic,

tomatoes (fresh tomatoes can be used)

green bell pepper, roughly chopped

onion,

jalapeño,

salt

vegetable oil

white rice, rinsed

Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).

In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.

Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

Cream cheese, jalapeños, and chicken all come together in these irresistible crispy taquitos! This is one amazing go-to crockpot recipe you'll make again and again! Serve these up as a main dish or they're perfect for game day appetizers - either way you can't go wrong!

Slow Cooker Jalapeño Popper Chicken Taquitos

chicken breasts, (frozen

cream cheese

garlic powder

taco-sized tortillas ((I prefer flour but corn tortillas

cheese

cilantro,

Add chicken, 1/2 cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)

Minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.

Use two forks to shred chicken and stir it in with the other contents of the crockpot.

Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).

Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.

Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)

Serve warm with dipping sauces and toppings if desired.

Nutty and chewy, the Israeli couscous gets a little kick from the jalapeño. The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops.

Seared Scallops with Israeli Couscous Recipe

¼ cups low-sodium canned or homemade chicken or vegetable broth

whole wheat Israeli couscous

ear corn, kernels removed

salt and black pepper

olive oil, divided

lemon juice lemon

Sun Gold or cherry tomatoes, halved

½ jalapeno, thinly sliced

½ cup picked cilantro leaves, roughly chopped

scallops

Add broth to a 12-inch skillet over high heat and bring to a boil. Add couscous and corn, season to taste with salt and pepper, stir to combine, and reduce heat to a bare simmer. Cover and allow to cook, stirring occasionally, until the excess liquid is absorbed, 8 to 10 minutes. Stir in 1 tablespoon of oil and the lemon juice, cover, and cook for 1 more minute. 

Place the couscous in a serving bowl and combine with scallions, tomatoes, jalapeno, and cilantro. Set aside. 

Pat the scallops dry with a paper towel and then season generously with salt and pepper. In the same skillet, heat remaining 2 tablespoons olive oil over medium-high heat until barely smoking. Add the scallops and cook without moving until golden brown on first side, 2 to 3 minutes, flip, and cook until barely cooked through, about 2 minutes longer. Place on top of the couscous mixture and serve immediately. 

Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it’s a most beloved and important dish — a vital source of flavor and protein. In those countries, it’s made with widely available shiro powder, a mixture of ground chickpeas, garlic, onion and spices. This version, based on Ghennet Tesfamicael’s recipe published in “In Bibi’s Kitchen,” by Hawa Hassan with Julia Turshen, cleverly suggests replacing shiro powder with chickpea flour and a homemade blend of berbere spice. You’ll be transported as your kitchen fills with the aroma of toasting warm spices and ground chilies. Traditionally, shiro is served alongside cooked greens and injera or other flatbreads. But it’s also delicious spread in a thick layer atop sourdough toast rubbed with garlic and finished with slices of tomato and a fried egg.

Shiro (Ground-Chickpea Stew)

cinnamon stick

coriander seeds

fenugreek seeds

black peppercorns

green cardamom pods

allspice berries

chiles de árbol,

onion flakes

sweet paprika

ginger

nutmeg

red onion,

garlic cloves,

canola oil

berbere spice mix

tomatoes (about 11 ounces), coarsely chopped

chickpea flour

jalapeños,

Injera

Prepare the spice mix: Place cinnamon, coriander, fenugreek, peppercorns, cardamom and allspice in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and spices are lightly toasted, 2 to 3 minutes. Let cool.

Transfer the mixture to a clean coffee grinder, add the chiles and onion flakes, and grind to a fine powder (or use a mortar and pestle). Transfer the ground spices to a fine-mesh sieve set over a bowl, and sift. Regrind whatever large pieces remain in the sieve, and add them to the bowl with the ground spices. Add the paprika, ginger and nutmeg. Whisk well to combine, and transfer the mixture to an airtight jar. (Makes about 1/2 cup.)

Prepare the shiro: Place the onion and garlic in a food processor, and pulse until very finely minced, stopping periodically to scrape down the sides of the bowl with a rubber spatula to ensure even chopping. Set aside.

Set a large Dutch oven or similar pot over medium-low heat. When the pot is warm, add oil, onion purée, 2 tablespoons berbere and a large pinch of salt. Stir to combine, then cover pot, and let aromatics cook gently while you prepare tomatoes.

Place tomatoes in the food processor, and pulse until puréed. Add to onion mixture, and increase heat to high. When mixture boils, reduce heat to low, and whisk in chickpea flour. The mixture will be quite thick, like peanut butter. While stirring, slowly pour in 2 cups water in a thin stream to loosen the mixture. Keep stirring until the mixture becomes smooth and integrated.

Increase heat to medium-high to bring shiro to a boil, then reduce heat to low, and simmer for about 5 minutes to cook off the raw taste of the chickpea flour and integrate all the flavors. Stir in the jalapeños and season to taste with salt.

Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Thai-Inspired Chicken Meatball Soup

ginger,

jalapeño

chicken

cilantro, leaves

fish sauce

Kosher salt

vegetable or coconut oil, plus more as needed

chicken broth

coconut milk

sugar

baby spinach

lime juice, lime

rice,

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.

Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

Slaw doesn't go next to this awesome fried chicken sandwich; it goes on the sandwich, along with a healthy dose of spicy mayo.

Fried Chicken Sandwiches with Slaw and Spicy Mayo

garlic clove, finely grated

mayonnaise

Louisiana-style hot pepper sauce

red onion, thinly sliced

jalapeño, thinly sliced

cabbage

Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

all-purpose flour

black pepper

kosher salt

buttermilk

Peanut or vegetable oil (for frying)

white sandwich rolls

unsalted butter, room temperature

deep-fry thermometer

Slaw doesn't go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.

Bon Appétit

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.

Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.

Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves. Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

Spicy Cranberry Sauce

unsalted butter

shallot,

lb. fresh (or frozen) cranberries

honey

lime zest

lime juice

Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high.

Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes.

Remove from heat and stir in lime zest and juice; let cool.

Do Ahead: Sauce can be made 1 week ahead. Cover and chill.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors. And that whole “added value” thing? Oh, it’s just a little nothing of a condiment we dreamt up featuring charred scallions! and pickled jalapeños! It’s the perfect antidote to all that rich, oozy cheese.

Grilled Cheese

olive oil

scallions

jalapeños

bread

sharp cheddar cheese,

American cheese

mustard

Dijon mustard (optional)

There's the grilled cheese you made when you were eleven years old...and then there's this guy. To get that evenly golden brown, supremely crisp bread and a molten cheesy interior, you'll start your sandwich (slathered in mayo, obviously) in a cold nonstick skillet, then heat it up slowly and gently. And that whole “added-value” thing? Oh, it’s just a little nothing of a bonus add-in we dreamt up featuring charred scallions and pickled jalapeños. It’s the perfect spicy, bright antidote to all that rich, oozy cheese.

Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high until shimmering. While oil heats up, trim green parts of 12 scallions so they fit in skillet. Add scallions to skillet (hairy bits still attached; we’ll discard them later on) and toss to coat in oil. Season with salt and pepper and cook, undisturbed, until deeply charred, about 4 minutes. Toss and continue to cook, tossing occasionally, until softened and charred all over, 2–3 minutes longer. Transfer scallions to a cutting board and let cool; reserve skillet.

Trim and discard hairy ends of scallions, then chop crosswise into ½" pieces. Transfer to a small bowl. Finely chop ⅓ cup pickled jalapeños. Transfer to bowl with scallions and toss to combine.

Arrange 4 ½"-thick slices country-style bread on cutting board. Spread 1 Tbsp. mayonnaise on one side of each slice.

Using a vegetable peeler, shave 4 oz. cheddar cheese into long ribbons.

Place 2 bread slices (mayonnaise side down) in skillet. Arrange shaved cheddar over, overlapping as necessary so they in the confines of the bread. Top cheese with scallion-jalapeño relish.

Arrange 2 slices of American cheese over relish. Close sandwiches with remaining 2 slices of bread (mayonnaise side up).

Heat skillet over medium and cook sandwiches, undisturbed, until deeply golden brown and crisp underneath, 5–7 minutes. (We start the sandwiches in an unheated skillet so they can gently and evenly brown, and don’t end up burning. This is how you get that perfect exterior crunch.) Using a spatula, carefully turn sandwiches. If anything goes awry, just push your sandwich back together and continue. Season cooked side with salt and reduce heat to medium-low and continue to cook until evenly golden brown and cheese is melted, 4–5 minutes longer. This time, we’re cooking them at a lower heat because the skillet is already hot from the previous side, the opposite process of the previous step. Transfer both sandwiches to a cutting board. Season other side of sandwich with salt.

Mix ¼ cup whole-grain mustard and 2 Tbsp. Dijon mustard (if using) in a small bowl.

Cut grilled cheese sandwiches in half. Serve with mustard alongside for dipping.

A homemade hot sauce recipe made with roasted red jalapeno peppers, garlic, tomato and red wine vinegar. This is one of the most addicting hot sauces I've ever made. I already need another batch!

Roasted Red Jalapeno Pepper Hot Sauce Recipe

jalapeno peppers

yellow onion (chopped (about 1 cup))

garlic (chopped)

tomato sauce

red wine vinegar

lemon juice

Salt

Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.

Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.

Set the peppers into a food processor.

Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.

Add all remaining ingredients and heat through. Into the food processor they go.

Process the sauce until smooth. You can also use a food mill if you’d like your sauce to be thick and consistent.

Test for salt and serve!

https://www.youtube.com/watch?v=UIH9YAhvDTY

A homemade hot sauce recipe made with roasted red jalapeno peppers, garlic, tomato and red wine vinegar. This is one of the most addicting hot sauces I've ever made. Not too spicy, but just enough, and it goes with just about everything. A great table sauce. You can very easily adjust the thickness to your preference. Get the full recipe at www.ChiliPepperMadness.com.

Roasted Red Jalapeno Pepper Hot Sauce - Recipe - Chili Pepper Madness

A hot sauce recipe with plenty of zing and smoky flavor, this ancho-jalapeno hot sauce is made with jalapeno peppers, carrots, garlic, ancho powder and more. Drizzle it over anything for extra flavor.

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