Cheesy Corn and Ham Chowder [RECIPE]

Cheesy corn and ham chowder

When you’re craving yummy comfort food, try our cheesy corn and ham chowder.
(Photo by Jathan Fink, Jadeworks Entertainment)

When summer is nearing its end, I start craving soup! This one-pot wonder takes a bit of prep time because of all the chopping you have to do, but it is well worth it. It combines all my favorite things (including bacon, ham, fresh veggies and cheese) into one creamy, comforting chowder. Serve in big mugs, oversized bowls or hearty bread bowls, and you’ve got the recipe for an awesome way to start the autumn season. Now bring on the cold! Read more of this post

Stuffed Peppers [RECIPE]

Stuffed Peppers

Our grown-up stuffed peppers are a new spin on a family favorite. (Photo by Jathan Fink, Jadeworks Entertainment)

Growing up, both our mothers made stuffed peppers for dinner because it was an inexpensive and wholesome meal that stretched a few ingredients to feed our families. However, I prefer this grown-up version because it incorporates sweet red peppers, flavored chicken sausage instead of beef, and Near East’s toasted pine nut couscous mix which adds a bit of spice to the filling. This recipe is pretty forgiving though, so feel free to substitute whatever ground meat you may have on hand. You can also use rice like our moms did if couscous isn’t available.  Read more of this post

Seared Spicy Fajitas

Seared Spicy Fajitas

Our Seared Spicy Fajitas are a quick and easy way to get the South-of-the-border flavor you crave.

One of the fastest, easiest and tastiest ways to get that South-of-the-border flavor you crave is to make up a batch of our spicy fajitas. Here crisp veggies and spice-rubbed meat are wrapped in a warm tortilla. Top with a dollop of sour cream, guacamole or pico de gallo to complete the meal.

PREP: 10 minutes
COOK: 15 minutes

INGREDIENTS

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Kosher salt and ground pepper
  • 1 pound skirt steak or flank steak, cut crosswise into 2 equal parts (if too large for skillet, cut into smaller parts)
  • 2 bell peppers (ribs and seeds removed), very thinly sliced lengthwise
  • 1 onion, halved and thinly sliced
  • 2 jalapeno or serrano peppers (ribs and seeds removed), very thinly sliced lengthwise
  • 2 tablespoons fresh lime juice
  • 8 flour tortillas (6-inch)
  • Sour cream, lime wedges, guacamole and pico de gallo, for serving

DIRECTIONS

  1. If meat is refrigerated, temper meat (bring it to room temperature) for 30 minutes.
  2. In a small bowl, combine cumin, coriander, 2 teaspoons kosher salt and ½ teaspoon pepper. Rub steaks all over with spice mixture.
  3. Heat a large skillet (preferably cast iron) over medium-high heat; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil; let rest at least 5 minutes.
  4. Meanwhile, reduce heat to medium; add bell peppers, onion and jalapenos or serrano peppers; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice and stir, scraping up browned bits in skillet. Transfer vegetables to a serving bowl.
  5. Stack tortillas and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise. If steaks are too rare, place back in skillet and cook until desired result is achieved. Remove from heat, transfer to a serving bowl.
  6. Place steak strips, vegetable medley, tortillas, sour cream, lime wedges, guacamole and pico de gallo on table so guests can assemble fajitas as desired.

TIP: While any bell peppers or onions can be used, try using red and yellow bell peppers and a red onion for bold color and richer flavor.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Salsa Verde

Salsa Verde
Growing up in the American Southwest, many of our dishes were influenced by Mexican flavors and vegetables, including tomatillos and assorted chilies, like the spicy Serrano peppers in this green sauce. The addition of peanuts gives this salsa extra creaminess. Our Salsa Verde is great on top of scrambled eggs, scooped up with tortilla chips or utilized in recipes like Chicken Enchiladas Salsa Verde.

PREP: 10 minutes
COOK: 5 minutes

INGREDIENTS

  • 1/2 white onion, peeled and coarsely chopped
  • 3 garlic cloves, unpeeled
  • 2 Serrano or jalapeño chilies, stems removed
  • 14 whole tomatillos, peeled and simmered in water for 5 minutes
  • 1/4 cup roasted and salted peanuts
  • 2 teaspoons Kosher salt
  • 1/2 cup chicken broth

DIRECTIONS

  1. Preheat the broiler. Place the onion, garlic and chilies on a foil lined cast iron skillet. Broil for 4 minutes or until charred and blistered. Discard the garlic skin.
  2. Place the onion, garlic, and chilies in a blender jar with the tomatillos, peanuts, salt and broth. Blend until smooth.

© 2011 Jadeworks Entertainment.

Chunky Guacamole with Serrano Peppers

Chunky Guacamole with Serrano Peppers

Our cool and creamy chunky guacamole gets a shot of spicy flavor from Serrano peppers. Yummy and oh-so-versatile, try it as an appetizer with tortilla chips, alongside your favorite Mexican dish or on top of a hamburger for Southwestern flair.

My memories of summers past are always filled with friends, music, and tons of delicious food. Growing up in the tri-state area on the borders of Texas, Arkansas and Louisiana, we always had fun events to look forward to like the Summer Music Festival in Shreveport, the Texas State Fair in Dallas, the Stockyards Championship Rodeo in Fort Worth, or the Watermelon Festival in Hope, Arkansas (birthplace of President Bill Clinton). Music flowed through the veins of these events, and tasty, spicy foods fueled us so we could get to them all. Here is one of my favorite recipes from my Texas days. Every time I make it I’m transported back to a simpler time, where I was surrounded by Latin influences and Hispanic friends who infused everything they made with robust flavors and mouth-watering spices. Serve this with tortilla chips, alongside enchiladas, dolloped on burritos or spread it on top of your favorite burger. This is truly one of the most versatile recipes in our repertoire!

PREP

10 minutes

INGREDIENTS
  • 6 ripe avocados, diced
  • 4 medium ripe tomatoes, diced
  • 1 large white onion, finely chopped
  • 1/2 bunch of fresh cilantro, leaves chopped
  • 1 Serrano pepper or 1 Jalapeño pepper, finely minced
  • Juice from 4 small limes (about 8 tablespoons)
  • 2 teaspoons kosher salt or to taste
DIRECTIONS
  1. In a large bowl, place the avocados, tomatoes, onion, cilantro, Serrano, lime juice, and salt. Stir gently until well combined.
  2. Transfer to a serving bowl and serve.
TIP

To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

YIELDS

8 cups

© 2011 Jadeworks Entertainment