Chili Seared Salmon With Sweet Pepper Salsa Recipe
Ingredients:
1/4 tsp of salt
4 pcs of salmon-fillets
2 tsps of oil (olive)
2 Tbsps of chili seasoning
1/8 black-pepper
3/4 c red onion; diced
1/2 c yellow bellpepper; diced
1/2 c red bellpepper, diced
1 Tbsp of Jalapeno pepper (seeded); minced
1/2 c of plum tomato; diced
2 Tbsps of cilantro (fresh); chopped
1 Tbsps freshly squeezed (lemon) juice
2 tsps cider-vinegar
1/4 tsp ground cumin
1/8 tsp of sugar
1/8 tsp salt
1/8 tsp coriander (ground)
1/8 tsp of red-pepper (ground)
Instructions:
For salsa: You combine onions, bellpeppers, Jalapenos, tomato plum, cilantro, juice, cumin, vinegar, 1/8 tsp sugar, coriander, 1/8 tsp salt, & ground pepper. You stir very well to combine.
Stand for 30 mins, stir occasionally. Set salsa aside.
Separately mix chili seasoning, remaining salt & black-pepper. Rub dry mixture over fillets evenly.
Have oil heated in large stick-free skillet placed over mid-heat. cook fillets for 4 mins in every side until flaky.
Spread salsa over then serve.
>> Chili Seared Salmon With Sweet Pepper Salsa Recipe
Baked Fish With Orange-Chili Marinade Recipe
Ingredients:
1 c of orange-flavored juice (fresh)
1 Tbsp of oil (olive)
1 pepper (chipotle); chopped
1/2 c fresh leaves of cilantro; chopped
Black pepper powder
1 & 1/3 pound of thick fish fillets
2 garlic cloves; peeled & minced
Instructions:
Mix juice, oil, chipotle, garlic & cilantro. Place fish fillet in glass bake dish then cover w/ marinade. Place in the fridge for 60 mins.
Remove your fillet from marinade then put in racks set on top of a bake pan. Let it bake at 450 degrees F for 12 mins or ’til cooked.
>> Baked Fish With Orange-Chili Marinade Recipe
Avocado Chili Pasta Recipe
Ingredients:
8 ounces of uncooked rotini (creamette)
1 Tbsp of lemon-flavored juice
1 c of seeded tomato; diced
1/2 c of onions (green); sliced
15 ounces of hormel-chile no beans
1 garlic clove; crushed
1 peeled avocado (large); pitted and diced
1/4 c of minced cilantro (fresh)
Instructions:
Cook the rotini following package instructions. Drain then keep it warm. Blend juice and avocado in bowl. Then toss it well then set it aside.
You combine tomato, chili, onions, garlic and cilantro in saucepan placed over mid-heat then cook ’til heated thoroughly, occasionally stirring. Add avocado then cook for two minutes. Pour over the rotini.
>> Avocado Chili Pasta Recipe
Diet Chili Recipe
Ingredients:
1 Tbsp of oil (vegetable)
2 pcs of onions; chopped finely
2 lbs of beef; ground coarsely
2 Tbsps of chile (red, hot); ground
3 Tbsps of chile (red, mild); ground
1 clove of garlic
1 tsp of oregano (pref. Mexican); dried
1.5 tsps of cumin
1/2 tsp of salt
5 pcs of tomatoes; chopped coarsely
12 ozs of chiles (green, whole)
Instructions:
Put oil into heavy medium saucepan on medium fire. Stir in onions ’til translucent. In bowl, mix beef with salt, cumin, oregano, garlic and chile (ground).
Combine meat and onions then cook, breaking any meat lumps using fork. Stir from time to time ’til beef is browned evenly (15 mins).
Mix in chiles (green) and tomatoes, liquid included, to beef. Bring mixture to boiling then turn down flame, simmering while uncovered within an hour. Mix and stir from time to time, adding some water when needed.
Season to taste as desired. Let it be cooled before putting in the refrigerator.
When the fat appears and solidifies, remove then reheat the chili. Makes 8 servings.
>> Diet Chili Recipe
Chili With Vegetables & Bulgur Recipe
Ingredients:
1/4 c of water
2 garlic cloves
1 c of green bellpepper; chopped
1 tsp of cumin (ground)
1/2 c of squash (yellow); diced
1/2 c of bulgur
1/2 c of onion; chopped
1/2 of mushrooms; sliced
1 Tbsp of chili seasoning
3 & 1/2 c of tomatoes; chopped
2 c of cooked beans; drained and rinse
Instructions:
Have water heated in a large stick-free saucepan placed over mid-heat. Add in garlic and onions. Cook & stir well for five mins. Add extra water as needed.
Add greenpeppers, chili seasoning, squash, tomatoes & mushrooms. Simmer w/ cover for fifteen minutes.
Blend in bulgur and beans. Cook w/ cover ’til well-heated.
>> Chili With Vegetables & Bulgur Recipe
Chili Strata Recipe
Ingredients:
1 lightly-beaten egg
1 pack of corn-chips (12 ounces)
1 can of enchilada-sauce (20 ounces)
1/2 c of onion; chopped
4 c of lettuce; chopped
3/4 c of water
2 cans of armor-stat chili (15 & 1/2 ounces) w/ beans
3/4 c of green pepper; chopped
2 c of cheddar cheese (8 ounces); shredded
2 c of chopped tomatoes
Instructions:
Prepare the oven. Heat it to three hundred fifty degrees Fahrenheit. Have corn-chips crushed.
Mix water and egg then pour into chips. Then spread the mixture in greased 13×9-inch bake dish.
Blend chili, onion, green-pepper and 1 c enchilada-sauce then spread all over the chips. Let it bake for 3 mins at three hundred fifty degrees Fahrenheit. Place cheese evenly on top and rest of whole chips, continue baking for 5 more mins.
Top w/ tomatoes and lettuce. Serve w/ sauce.
>> Chili Strata Recipe
Low-Fat Chili Recipe
Ingredients:
1/2 pound of buffalo (lean); ground or sirloin
2 tsps of chili (powder)
1 c of onions; chopped
1/2 c of diced green bell peppers (optional)
8 ozs of tomato sauce (low salt)
14.5 ozs of canned beef broth (low sodium)
6 ozs of tomato paste (low salt)
1/2 tsp of cumin
Brown sugar (to taste)
2 cans of kidney beans (dark red, 15 ozs per can); undrained
Instructions:
Saute onion, beef and the green bell peppers on medium-heat ’til meat is cooked through. Strain cooked beef with warm water ’til meat loses oil. Add in chili, tomato sauce, tomato paste, beef broth, cumin, brown sugar and chili powder.
Lower heat then let it simmer. Season chili with salt. Yields one helping.
>> Low-Fat Chili Recipe
Low-Fat Healthy Chili In Crockpot Recipe
Ingredients:
1 pound of trimmed beef (stew meat)
6 ozs of tomato paste
2 pcs of bell peppers; chopped
1 c of onions (medium); chopped
1 Tbsp of chili powder
2 cl of garlic; chopped finely
1 tsp of cumin; ground
1/2 tsp of oregano (dried); pounded
Instructions:
Remove fat off meat and cut to 1/2-inch cubes. Transfer meat into a crockpot then add in the paste to coat the meat completely. Add in the tomato sauce, bell peppers, onions, chili powder, garlic, cumin and oregano. Mix well.
Don’t add additional water or any liquid. Cook chili for twelve hours over low-heat with cover.
Skim out the excess fat found on surface of chili then discard. Good for 4 persons.
>> Low-Fat Healthy Chili In Crockpot Recipe
Chili Taco Salad Recipe
Ingredients:
1 Tbsp of oil (vegetable)
2 centiliters of minced garlic
1 c of chopped carrots
2 Tbsps of chili seasoning
3/4 tsp of dry oregano
1/4 tsp of hot-pepper flakes
28 ounces of canned tomatoes
19 ounces of dried chick-peas; drained
2 pcs onions
1 pound of ground chicken
1 c of chopped celery
1 tsp of cumin (ground)
1/2 tsp of salt
1/4 tsp of pepper
19 ounces of canned red beans (kidney)
1/4 c of chopped fresh parsley
4 c of tortilla chips
2 c of chopped fresh tomatoes
1 c of shredded cheese (Monterey-Jack)
1/2 c of chopped Jalapenos
4 c of shredded lettuce
1 c of sourcream
1/2 c of chopped olives (black)
12 small corn cobs (optional)
Instructions:
In large-sized thick saucepan placed over mid-hat, have oil heated and cook garlic and onions. Stir for 5 mins ’til softened. You add in chicken, stir and cook for 7 mins or ’til meat loses its pink color.
Add celery, carrot, chili seasoning, red-pepper, salt, oregano, pepper and pepper-flakes, stir and cook for 60 secs. Pour tomatoes & beans in. Let mixture boil.
Adjust the heat then simmer with cover for fifteen minutes, then add in chick-peas. Simmer mixture for another 15 mins. Top w/ parsley.
Meanwhile, you divide the chips and place on 4 individual plates. You top every plate w/ 1 c chili, sourcream, lettuce, cheese, tomatoes, Jalapenos, corns, olives and peppers.
>> Chili Taco Salad Recipe
Baked Shrimp With Chili-Garlic Butter Recipe
Ingredients:
1 & 1/2 pounds of shrimp (raw) w/ shells
1/4 c of oil (vegetable)
1-3 dried chilies (de arbol); crumbled coarsely
1 green-onion top; silvered
1/2 c of butter
8 garlic cloves; finely chopped
1 Tbsp of fresh lime-juice
Salt
Instructions:
Have the seeds of some chilies removed for a rather mild flavor.
Prepare the oven. Heat it to 400 degrees F. Have shrimps shelled and deveined, but not removing tails. Rinse & drain very well.
Heat oil and butter ins skillet placed over mid-heat ’til butter melts. Add in chilies, garlic, salt and juice. Cook while stirring for 1 min, then remove skillet from the heat.
You arrange the shrimps in layers inside a shallow two-quart bake dish. Then pour heated butter mix into shrimps. Let it bake for 10-12 mins ’til shrimps are opaque in color, stir once. Avoid overcooking, garnish w/ onion tops as you please.
>> Baked Shrimp With Chili-Garlic Butter Recipe
Chili Shrimp With Basil Recipe
Ingredients:
Salt
8 pcs of chives
1 pound raw shrimps (medium)
1/2 sweet pepper (red)
2 Tbsps of roasted nuts (unsalted)
2 Tbsps of sauce
1 tsp of chinese chili-sauce
2 Tbsps of water
2 Tbsps of lime-flavored juice
2 tsps of sugar
2 cloves garlic; minced finely
2 Tbsps of chopped basil (fresh)
Instructions:
Remove shrimp shells and devein. Rinse thoroughly. Add into boiling water w/ some salt. Let it cook for 1-2 mins or ’til shrimps are pinkish in color but inner meat is white.
Transfer shrimps into bowl w/ very cold water in order to completely cool. Drain, then place in your fridge ’til ready for cooking.
Mince chives & red-peppers. Have the nuts chopped finely using a processor.
Combine lime juice, water, sugar, chili sauce, garlic and basil, then blend in shrimps.
Transfer into deep bowl then have it placed over a bigger bowl full of finely-crushed ice. You sprinkle w/ red-pepper, nuts & chives before serving.
>> Chili Shrimp With Basil Recipe