Quick Black Bean Soup

Ingredients:

  • 1 30 ounce can black beans
  • 1 16 ounce bottle salsa
  • 1 small onion, diced
  • 2 teaspoon garlic, diced
  • 1-2 jalapenos, diced (adjust to your tastes)
  • 1 tablespoon cumin
  • 1 teaspoon salt

Directions:

  1. Combine all ingredients in a sauce pan.
  2. Heat thoroughly.
  3. Serve with sour cream and Tabasco (for an extra kick).

Source: My kitchen

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Pickled Jalapeños and Onions

Ingredients:

  • 1 lb jalapeño peppers
  • 1 lb white onions
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1/4 cup lime juice
  • 2 cups water
  • 2 Tablespoons salt
  • 3 cloves garlic, smashed
  • 2 Tablespoons whole peppercorns
  • 2-3 bay leaves
  • 2 Tablespoons sugar

Directions:

  1. I sterilized my jars and lids. I used a large stock pot and filled it with water. I boiled the jars while I prepared the peppers and onions. I let the jars cool in the water while I prepared the pickling liquid.
  2. Remove the tops of the peppers and slice into rings. If you remove the seeds, the final product will be milder.
  3. Slice the onioin.
  4. In a 2 quart saucepan, add vinegars, lime juice, water, salt, garlic, bay leaves, peppercorns and sugar.
  5. Place over medium heat and bring to a boil
  6. Reduce heat to keep at a simmer.
  7. Layer the peppers and onions in your jars.
  8. Fill the jars with brine, leaving a bit of head room.
  9. Tap the jars on the counter to get out any air bubbles.
  10. Close the jars and refrigerate. You could properly can at this step for a shelf stable product or just leave in the refrigerator.

Source: An amalgamation of various recipes around the web

Spicy Chicken Salad

Ingredients:

  • 4 cups diced cooked chicken (turkey works too)
  • 2 hard-cooked eggs, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup celery, diced
  • 2 tablespoons pickled jalapeños, finely diced (optional)
  • 1/2 cup peppers, diced (I like red and yellow)
  • 1 teaspoon salt
  • 1 teaspoon Tabasco (optional)
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 cup mayonnaise
  • 1/2 cup sour cream

Directions:

  1. Combine the meat, eggs and vegetables in a large bowl and set aside.
  2. In a small bowl, combine the mayonnaise, sour cream, Tabasco and seasonings.
  3. Pour the dressing over the chicken mixture.
  4. Serve in salad form or sandwich form.

Source: My kitchen

Bacon-Cheddar Grits

Ingredients:

  • 4 slices bacon, finely chopped
  • 1 jalapeno, finely chopped
  • 4 1/2 cups water
  • 1 cup quick-cooking grits
  • Coarse salt and ground pepper
  • 1 cup plus another 1/2 cup grated sharp cheddar cheese

Directions:

  1. In a medium saucepan, cook the bacon and the jalapeno over medium, stirring occasionally, until bacon is browned, about 8 minutes.
  2. With a slotted spoon, transfer the mixture to a small bowl.
  3. Remove pan from heat and carefully add 4 1/2 cups water.
  4. Bring liquid to a boil over high and whisk in the grits until mixture begins to thicken
  5. Reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.
  6. Season with salt and pepper and add three-fourths the bacon mixture.
  7. Pour into a 2-quart serving dish and top with 1/2 cup cheddar cheese and remaining bacon mixture.

Source: http://www.marthastewart.com/318739/bacon-cheddar-grits

Jalapeño Popper Chicken Soup

Ingredients:

  • 4 slices bacon, cut into 1 inch pieces
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 jalapeño peppers, diced
  • 2 cloves garlic, chopped
  • 4 cups chicken broth or vegetable broth
  • 2 cups chicken, cooked and diced or shredded
  • 1 (15 ounce) can white beans
  • salt and pepper to taste
  • 1 cup corn
  • 4 ounces cream cheese, room temperature
  • 1 cup aged cheddar cheese, shredded

Directions:

  1. Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
  2. Heat the oil in the pan over medium heat, add onion and jalapeño peppers and cook until tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
  5. Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.

Source:  http://www.closetcooking.com/2013/12/jalapeno-popper-chicken-soup.html