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Jalapeno Peppers
CDC: Ongoing Salmonella Outbreak Sickens 1017 People, Peppers Suspected
Salmonella: 1,017 Sick; Peppers Suspected CDC: High-Risk People Shouldn't Eat Raw Jalapeno Peppers or Serrano Peppers By Miranda Hitti http://www.webmd.com/food-recipes/food-poisoning/news/20080709/salmonella-sickens-more-than-1000?ecd=wnl_nal_070908&spon=912345_0 WebMD Health News Reviewed by Louise Chang, MDJuly 9, 2008 -- The CDC today warned that people at high risk of severe cases of salmonella infection -- infants, the elderly, and people with weak immune systems -- should not eat raw jalapeno peppers or raw serrano peppers because of the ongoing salmonella outbreak. "Other persons who want to reduce their risk of salmonella infection can take similar precautions," Robert Tauxe, MD, MPH, deputy director of the FDA's Division of Foodborne, Bacterial, and Mycotic Diseases, said today at a news conference. That doesn't mean that tomatoes are off the hook.Chicken Tortilla Soup
So I'm all about the soup lately. I went to lunch with friends on Friday and had tortilla soup then Sunday I was really craving it again. I decided to try my hand and make my own.Southwest Chicken with Pene
Southwest Chicken with Pene Serves Six 2 breasts of chicken (wash & Cubed) 1 box Pene or Large Shells Worsteshire Sauce Salt Pepper Olive Oil Parmesan ½ Eggplant 1 Zucchini 2 Fresh Tomatoes (Or Canned) 3 Cloves Fresh Garlic 1 Tbsp Oregano 1 Cup Cream Cheese 2 Cup Half & Half or Heavy Cream 1/2 Jalapeno Seeded or 3 Rounds from Preserved Jar One Whole Roasted Red Pepper (Fresh or from the Jar) Red Pepper Flakes ½ Lemon Juice Set oven to 350 In a blender add the Cream, Cream Cheese, Roast Red Pepper, Jalapeno, 1 tsp salt, 1 tsp pepper, a pinch of red pepper flakes. Set aside. NOTE: If you are using a fresh jalapeno or a fresh red pepper we will roast them with the other veggies before adding them to the sauce mixture.i love me some salsa!
hello hello! thought it was time i contributed something since i absolutely love all the ideas here :p
Fresh Tomato Salsa
Fresh Tomato Salsa
Makes 12 (1/4-cup) servings
Prep: 20 minutes
Chill: 1 hour
Ingredients
1-1/2 cups finely chopped tomatoes (3 medium)
1 fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained
1/4 cup chopped green sweet pepper
1/4 cup sliced green onions
3 to 4 tablespoons snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno, serrano, fresno, or banana peppers
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
1. Seed and finely chop hot peppers.
Avocado Tacos
For Lent this year, I've given up eating most meats, so I've been trying to find delicious mainly vegetarian recipes that aren't just pasta, pasta, pasta. So I've been trying out a lot of YumSugar and TeamSugar recipes and I've had great success with the ones that I've tried. But this recipe comes from Allrecipes, so I thought that I'd share it with you.
Challenge #3 - PW Revved Up Chili Con Queso Appetizer
APPETIZER
Revved Up Chili Con Queso
RECIPE SOURCE
Ingredients
2 lb package Velveeta
1/2 large Onion
1 lb Hot Breakfast Sausage (like Jimmy Dean)
1 regular can of Rotel (either regular or extra hot)
1 7 oz can of diced Green Chiles
1 -3 finely diced Jalapeno peppers
Chop the onion and brown with the sausage. Drain excess fat. Cut velveeta into cubes and add to warm skillet.
My Mother's Day Food Plan!
May 13th is the big day...
Mother's day!
I can't wait.
Acapulco Chicken!
Original recipe yield: 2 servings PREP TIME 10 Min COOK TIME 15 Min READY IN 25 Min Serving 2 INGREDIENTS 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tablespoon chili powder, divided salt and pepper to taste 1 tablespoon olive oil 1 cup chopped green bell pepper 1/2 cup chopped onion 2 jalapeno peppers, seeded and minced 1 large tomato, cut into chunks 10 drops hot pepper sauce DIRECTIONS Season chicken with 1/2 tablespoon chile powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.Dinner Challenge #7 : P.W.’s Spicy Macaroni & Cheese / P.W.’s Homemade Ranch Dressing
OK girls! After a two week well deserved break, here's the next dinner challenge on Iron Chef SugarLand! This week's secret recipes are both from The Pioneer Woman (seriously, who doesn't love her?).
Brazilian Chicken With Coconut Milk
Well, as you might know, I'm back and my recipes too, hehehehe... I hope you like it :) INGREDIENTS 1 teaspoon ground cumin 1 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 1 teaspoon ground coriander 4 skinless, boneless chicken breast halves salt and pepper to taste 2 tablespoons olive oil 1 onion, chopped 1 tablespoon minced fresh ginger 2 jalapeno peppers, seeded and chopped 2 cloves garlic, minced 3 tomatoes, seeded and chopped 1 (14 ounce) can light coconut milk 1 bunch chopped fresh parsley DIRECTIONS In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
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