How To Prepare
Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
Meanwhile, in a small bowl, stir together the oil, vinegar, garlic powder, and 1/2 teaspoon lemon pepper. Pour into a large shallow casserole dish. Add the asparagus, turning several times to coat.
In a small bowl, combine the chili powder, 1 teaspoon lemon pepper, garlic powder, cayenne, and salt. Sprinkle half the mixture over one side of the fish, pressing lightly so the seasonings adhere. Lightly spray with cooking spray. Turn the fish over and repeat.
Remove the asparagus from the marinade, discarding the marinade.
Place the fish and asparagus lengthwise so they are perpendicular to the grates of the grill. (For the fish, you can also use a grill basket lightly sprayed with cooking spray.) Grill the fish for about 3 minutes on each side, or until it flakes easily when tested with a fork. Grill the asparagus for 4 to 5 minutes, turning frequently. Transfer both to a platter. Squeeze the lemon over the fish.
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Lemony Tilapia and Asparagus Grill
How To Prepare
Season beef with pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with pepper.
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Ultimate Beef Chili
Ingredients
- 16 oz lean beef round, trimmed and cut into 1/2-inch chunks
- Freshly ground pepper, to taste
- 1 1/2 tablespoons canola oil, divided
- 3 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon Paprika
- 2 teaspoons dried oregano
- 12 ounces dark or light beer
- 1 28-ounce can diced tomatoes
- 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
- 2 bay leaves
- 3 19-ounce cans no salt added dark kidney beans, rinsed
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Ingredients
- 16 oz lean beef round, trimmed and cut into 1/2-inch chunks
- Freshly ground pepper, to taste
- 1 1/2 tablespoons canola oil, divided
- 3 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon Paprika
- 2 teaspoons dried oregano
- 12 ounces dark or light beer
- 1 28-ounce can diced tomatoes
- 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
- 2 bay leaves
- 3 19-ounce cans no salt added dark kidney beans, rinsed
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
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How To Prepare
PREPARATION
Combine salsa in a large bowl.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture.
How To Prepare
1. Sprinkle the chicken-breast halves lightly with pepper. Pour chicken broth into a large saucepan; add chicken. Bring broth to a boil; reduce heat. Cover and simmer for 15 to 20 minutes, or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly.
2. Meanwhile, in a blender or food processor, combine 1/2 cup of the strawberries, the orange juice, salad oil, lemon peel, lemon juice, Splenda, chili powder, and black pepper. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to a boil. Simmer, uncovered, 5 minutes, stirring occasionally.
3. Thinly slice chicken breasts. In a large bowl, toss together salad greens, remaining strawberries, and chicken.
4. To serve, drizzle warm dressing over salad.
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Strawberry Chicken Salad with Citrus Dressing
How To Prepare
1. Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeño; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. 2. Ladle soup into bowls; top with cilantro sprigs, if desired.
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Spicy Southwestern Black Bean Chicken Chili
How To Prepare
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine maple syrup and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup maple mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining maple mixture. Broil 1 additional minute or until chicken is done.
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Spicy Maple-Brushed Chicken
How To Prepare
In a large frying pan over medium-high heat, add onion, garlic, and ground beef; saute until beef is brown. Reduce heat to low. Add tomato sauce, parsley, chili powder, pepper, cayenne pepper, and hot pepper sauce; simmer, uncovered, 15 to 20 minutes. Remove from heat.
Gently spread center leaves of chilled artichokes and spoon mixture into each artichoke center. To serve garnish with desired toppings and Diablo Dip.
Makes 4 servings
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Sombrero Artichokes with Beef
How To Prepare
1.
In a covered medium saucepan cook potatoes in a small amount of boiling salted water about 10 minutes or until nearly tender. Drain well.
2.
Meanwhile, in a small bowl combine chili powder, cumin, garlic powder, oregano, and cayenne pepper. Gently toss potatoes with 2 tablespoons of the lemon juice and the oil. Sprinkle with 1 1/2 teaspoons of the chili powder mixture. Toss again to coat potatoes evenly. Arrange potatoes in a single layer in a lightly greased 15x10x1-inch baking pan; set aside.
3.
Brush both sides of roast with remaining 1 tablespoon lemon juice. Sprinkle with remaining chili powder mixture. Place roast on a rack set in a shallow roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, in a 425 degree oven until desired doneness. Allow 30 to 35 minutes for medium rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Remove roast from oven. Cover with foil and let stand for 15 minutes. (The meat’s temperature will rise 5 derees F while it stands.)
4.
Meanwhile, while roast is standing, place the potatoes in the 425 degree F oven. Bake, uncovered, about 15 minutes or until potatoes are tender and brown, carefully turning potatoes once.
5.
To serve, thinly slice roast across the grain. Serve potatoes with roast. 6 to 8 servings.
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Roast with Spicy Potatoes
