Hot Sauce Recipes

Ingredients:
8 slices sourdough bread
4 slices Monterey Jack cheese
Sliced pickled jalapeño peppers
Leftover roast turkey, sliced or shredded
1-2 tomatoes, sliced thinly, seeds removed
Mayonnaise

Directions:

1. Preheat the panini grill to medium-high heat.
2. For each sandwich: On one bread slice, layer on a slice of cheese, jalapeños, leftover turkey and tomatoes. Spread a thin layer of mayonnaise on another slice of bread, and place it mayonnaise-side down to close the sandwich.
3. Grill 3 to 4 minutes until the cheese is melted and the bread is toasted. Cut in half and serve immediately

Ingredients
1 large onion, sliced into rings
3 cloves garlic
salt and pepper
1 T ground cumin
5 cups chicken broth
4 large sweet potatoes, diced
1 chipotle pepper in adobo sauce, diced (add 1 t. adobo sauce for spicier soup)
1 cup half and half

Directions:

1. Sweat onions in 2 T olive oil, about 6 minutes.  Don’t brown.  Add garlic and cumin and cook another 2 minutes.  Add broth, diced sweet potatoes, chipotle and sauce.  Simmer for about 20 minutes or until sweet potatoes are soft but not mushy.
2. Turn off heat, strain the broth and transfer solids to food processor and process until smooth.  Add a couple of ladles of broth if needed.  Reserve remaining broth.  Return sweet potatoes to pan and add just enough broth to make a thick soup.  Then add the half and half and heat gently.
3. Serve with a dollop of sour cream and top with chives.

 Ingredients:
1 pound dried pinto beans, washed and soaked overnight (or use no-sodium canned beans)
2 cups fresh or frozen corn
2 fresh tomatoes, diced
1 large onion, diced
6 cloves garlic, minced
1 cup tomato sauce
6 cups low-sodium gluten-free vegetable broth
1 Tablespoon hot paprika
1 Tablespoon fiesta chili powder
1 Tablespoon regular chili powder
1 Tablespoon cumin
1 Tablespoon hot sauce
1 Tablespoon ground coriander
1/4 cup mexican oregano
1 1/2 teaspoons habanero powder (the kids used 1 Tablespoon and you can – if you like it HOT!)
2 vegan, gluten-free, fair trade 75% cacoa (or more) dark chocolate bars, grated
1/4 cup agave nectar (or honey)

Directions:

1. Drain and rinse soaking beans and place beans and vegetable broth in large pot.
2. Bring to a boil, reduce heat and simmer, covered, until beans are tender and have no “crunch” left to them. (You may need to add more vegetable broth as the day progresses. Just use your judgment.)
3. Add remaining ingredients, except chocolate and agave nectar.
4. Continue to simmer over med-low heat until vegetables are soft and flavors permeate the entire dish.
5. Depending upon how much liquid you have left in your pot you may want to bring the heat up a bit to cook down any excess liquid about 15 minutes before serving.
6. Add chocolate and agave nectar just before serving, stirring well.
7. Serve over brown rice with corn tortillas.

Ingredients:
1 habanero pepper
1 mango
1 cup orange juice
1 whole turkey (preferably with legs)
Salt & pepper
Aluminum foil for turkey triangle

Directions:

1. Heat your oven to 400 degrees. Roast whole mango for 90 minutes and whole habanero for 20. Let cool.
2. Peel mango and use a knife to scrape pulp off into the food processor. Combine with orange juice and pepper. Blend.
3. Remove your turkey from it’s packaging and remove any innards. Slather with marinade. Cover in plastic wrap and marinate overnight.
4. When you’re ready to cook your turkey place in a roasting pan legs up. Tie the legs together.
5. Fit your turkey triangle. A turkey triangle keeps the white meat juicy while cooking the dark meat. Make a triangle out of the foil and fit it around the body of the turkey.
6. Heat your oven to 500. Cook turkey at 500 for 30 minutes (without triangle). Then drop the temperature down to 350, put on the triangle, and cook until the temperature of the breast is 165.
7. Allow to rest 20 minutes before carving.

Ingredients:
1 frozen pie shell, baked, but not browned
1/2 c. ham, chopped
4 slices bacon, crumbled
2 cups Mexican blend cheese
1/4 c. onion, chopped
1 med. tomato, chopped
2 jalapeno peppers, seeds removed, chopped
2 tbsp. chopped mushrooms , optional
1 tbsp. parsley
4 eggs, beaten
1 tsp. dry mustard
1/2 c. sour cream

Directions:

1. Layer the first 9 ingredients in pie shell.
2. Combine eggs, sour cream and mustard; mix well.
3. Pour over ingredients and bake at 350 degrees for about 45 minutes, or until a knife inserted in the center comes out clean.
4. If the edges of the pie crust begin to get too brown, cover with strips of aluminum foil.