Smoke and Fire Rub

For a bold-flavor turkey rub, blend together smoked paprika, chipotle chili flakes, dried tomatoes, and lime juice.

Ingredients

• 1  tablespoon  smoked paprika
• 1  tablespoon  onion powder
• 1  tablespoon  finely snipped dried tomatoes
• 1 1/2  teaspoons  cracked black pepper
• 1 1/2  teaspoons  garlic powder
• 1  teaspoon  Chili Lime Market spice
• 1 teaspoon salt
• 1  teaspoon  chipotle chili flakes or crushed red pepper
•  Lime juice

                                                                

Directions

1. In a small bowl combine dry ingredients; rub onto turkey. Drizzle with a little lime juice. Cover and chill about 8 hours before roasting.

Caribbean Rub

Ingredients

• 1  tablespoon Chili Lime Market Spice                    
• 1  tablespoon  onion powder
• 2  teaspoons  mustard seed, crushed
• 1 1/2  teaspoons  cracked black pepper
• 1 1/2  teaspoons  garlic powder
• 1  teaspoon  salt
• 1  teaspoon  ground ginger
• 1/2 - 1  teaspoon  ground allspice

Instructions

1. Combine ingredients in a small bowl. Rub on turkey. Cover and refrigerate about 8 hours before roasting.

Mole Turkey Rub

Ingredients

• 1  tablespoon Chili Lime Market Spice                    
• 1  tablespoon  onion powder
• 1  tablespoon  shaved semisweet chocolate
• 1 - 2  teaspoons  finely shredded orange peel
• 1 1/2  teaspoons  cracked black pepper
• 1 1/2  teaspoons  garlic powder
• 1  teaspoon  salt
• 1  teaspoon  dry mustard

Directions

1. Combine ingredients in a small bowl. Rub on turkey. Cover and refrigerate about 8 hours before roasting.

Best Chili Recipe

http://www.momswhothink.com/easy-recipes/best-chili-recipe.html makes the following claim.
This is the best chili recipe you'll ever make. It was the blue ribbon winner at a chili cook-off, garnering a prize worth $20,000 according the recipe book it came from. With surprise ingredients like beer and unsweetened cocoa, the blend of seasonings and flavors creates a mouth watering chili that will have them begging for the recipe. For the brave souls that like more fire, double the hot sauce to kick it up a notch.
This chili has been taste tested by people that have searched high and low for the best chili recipe and they agreed...it is definitely a winner!

 

Ingredients:

2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder  (or I'd use my Chili Lime Market Spice)
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

Directions:
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

Fajita Marinade

You can see a video for this marinade created in a sealable plastic bag on this link.  Perhttp://allrecipes.com/video/1458/fajita-marinade-i/detail.aspx?e11=beef%20fajitas&e8=Quick%20Search&event10=1&event8=1&prop24=SR_Showcase&e7=Recipe

Recipe makes 2 cups; enough for two pounds of chicken beef or pork.  I don't like to leave chicken overnight but a few hours only.

Ingredients

   

Makes servings USMetricAdjust Recipe (Help)

1/4 cup lime juice                                                                     

1/3 cup water                                                                     

2 tablespoons olive oil                                                                     

4 cloves garlic, crushed                                                                     

2 teaspoons soy sauce                                                                     

1 teaspoon salt                                                                     

1/2 teaspoon liquid smoke flavoring                                                                     

1/2 teaspoon cayenne pepper (or Chili Lime Market Spice)                                                                

1/2 teaspoon ground black pepper                                                                     

        

Instructions

1. In a large re-sealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
2. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired

Spicy Beef Fajitas

Ingredients       

Makes servings USMetricAdjust Recipe (Help)

1 pound beef round steak, cut into thin strips                                                                     

1 red bell pepper, cut into thin strips                                                                     

1 yellow bell pepper, cut into thin strips                                                                     

1 red onion, thinly sliced                                                                     

2 anaheim chile peppers, thinly sliced                                                                     

1 teaspoon Chili Lime Market Spice

6 tablespoons olive oil                                                                     

4 large cloves garlic, crushed                                                                     

        

     Instructions

1. Combine beef strips, red bell pepper, yellow bell pepper, onion, anaheim chile peppers, fajita seasoning, olive oil, and garlic in a large bowl. Cover and refrigerate for at least 2 hours.
2. Heat a large skillet over medium heat; cook and stir the beef and vegetable mixture in hot skillet until beef is no longer pink in the center and vegetables are tender, about 10 minutes.

Makes 4 servings

Chicken Chili Soup

Ingredients

Makes servings USMetricAdjust Recipe (Help)

1 3/4 pounds diced chicken breast meat                                                                     

2 green bell peppers, diced                                                                     

2 red bell peppers, diced                                                                     

1 onion, diced                                                                     

1/2 cup frozen corn kernels                                                                     

4 (15 ounce) cans kidney beans with liquid                                                                     

2 (14.5 ounce) cans diced tomatoes                                                                     

1 (15 ounce) can tomato sauce                                                                     

2 cups water                                                                     

2 teaspoons Chili Lime Market spice                                                                      

1 tablespoon dried parsley

1 teaspoon garlic powder                                                                                                                                       

1/2 teaspoon ground cumin                                                                     

        

Instructions

1. Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes

 

Fabulous Chicken Fajitas

Ingredients       

Makes servings USMetricAdjust Recipe (Help)

2 green bell peppers, sliced                                                                     

1 red bell pepper, sliced                                                                     

1 onion, thinly sliced                                                    

1 cup fresh sliced mushrooms                                                                     

2 cups diced, cooked chicken meat                                                                     

1/2 teaspoon Chili Lime Market Spice (or to taste)                                                                 

10 (12 inch) flour tortillas                                                            

Directions

1. Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
2. Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
3. Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

Makes 10 servings

 

Easy Mexican Hot Chocolate

Ingredients     

Makes servings USMetricAdjust Recipe (Help)

3 tablespoons instant hot chocolate mix                                                                     

1 tablespoon chocolate syrup                                                                     

1/2 teaspoon ground cinnamon                                                                     

1 pinch chili lime market spice                                                                    

1/4 cup milk                                                                     

3/4 cup boiling water                                                                     

Instructions

1. In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

 

Heather's Cilantro, Black Bean, and Corn Salsa

Great served with chips or as a side dish with fish or chicken.

Ingredients

Original recipe makes 72 servings       

Makes servings USMetricAdjust Recipe (Help)

1 (15 ounce) can yellow corn, drained                                                                     

1 (15 ounce) can white corn, drained                                                                     

2 (15 ounce) cans black beans, drained and rinsed                                                                     

1 (14.5 ounce) can Italian-style diced tomatoes, drained                                                                     

1 bunch finely chopped cilantro                                                                     

5 green onions, finely sliced                                                                     

1 small red onion, finely chopped                                                                     

1 red bell pepper, seeded and chopped                                                                     

1 tablespoon minced garlic 

1/2 tsp chili lime market spice                                                                    

1/4 cup lime juice                                                                     

1 avocado - peeled, pitted, and diced                                                                     

2 tablespoons olive oil, or to taste

Instructions

1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

 

Avocado Bisque Soup Recipe

Ingredients

• 3 quarts milk
• 1/3 cup fresh tarragon leaves, chopped
• 1 Tbsp. salt
• 12 ripe, Fresh California Avocados
• 1/2 cup fresh lemon juice
• 1/4 tsp. chili lime market spice, or to taste
• Sour cream, as needed for garnish

Instructions:

1. Combine milk, tarragon, and salt;bring to a simmer. (Do not boil.)
2. Remove from heat, let stand 1 hour.
3. Meanwhile, puree avocado and lemon juice until smooth
4. Per Serving:
5. When milk is ready, whisk in avocado mixture; stir in cayenne.
6. Chill at least 2 hours to marry flavors.
7. To serve chilled, garnish 1 cup soup with a swirl of sour cream.
8. To serve hot, heat 1 cup soup, garnish with a swirl of sour cream.

 

great avocado recipes on this site - http://www.avocadocentral.com/avocado-recipes/

Candied walnuts: Nueces garapiñadas

Candied nuts are a favorite treat in Mexico, and may be made with walnuts, pecans, almonds or peanuts. Walnuts are most prevalent during the winter holiday season. This sweet is one of the things we can't resist while walking around Cholula's December fair, with its booths of candy, ornaments, and decorations of every description
.
Ingredients

• 2 cups walnut halves
• 1 ½ cups sugar
• ½ cup water
• ¼ teaspoon cinnamon
• 2 teaspoon chili lime market spice
• butter

Instructions

Combine all ingredients in a large heavy skillet, set over medium heat. Stir constantly with a wooden spoon until the sugar has melted and turned a brown color. It should coat the nuts evenly.
Drop the nuts onto a lightly oiled cookie sheet and allow them to cool completely and harden. When hardened, remove them with the aid of a metal spatula, breaking up nuts that have stuck together. This is the traditional method for making candied nuts in Mexico. Alternatively, the syrup-coated nuts can be spread out on a lightly oiled cookie sheet as soon as the sugar has melted, and baked at 375º F until brown. Serves 8 as a snack.

Chili Cheese Corn Bread

Chili Cheese Corn Bread, Gluten Free

Print

This is a simple corn bread meant to accompany chili or some other similar meal. It is forever forgiving. Skip the cheese or add another kind. Skip the chili peppers or not. Use butter instead, skip the cheese and peppers and make this for breakfast. Or make it as is for breakfast, anyway. But whatever you decide to do, be sure to eat it when it is warm for best flavor. And while you might not want to share, it makes plenty to go around.

Ingredients

• 1 tablespoon bacon grease or butter (bacon grease is better)
• 150 grams GF corn meal (about 1 cup)
• 140 grams GF flour (80 grams superfine brown rice flour, 30 grams superfine white rice flour, 30 grams tapioca flour/starch) (about 1 cup)
• 65 grams sugar (about a scant ⅓ cup)
• 1.5 tablespoons baking powder
• 1 heaping teaspoon kosher salt (don’t skimp and for a different texture try sea salt)
• 200 grams milk (about ¾ cup)
• 73 grams vegetable oil (canola or peanut) (about ⅓ cup)
• 2 large whole eggs
• 2 tablespoons GF beer (optional)
• 1 small can mild or hot green chilis, drained
• 100 grams shredded Colby/Jack cheese (about 1 cup)
• 2 tablespoons chopped cilantro for garnish (optional)

Instructions

1. Preheat oven to 400 degrees. Melt bacon grease or butter in a 9 inch cast iron pan. Set aside. – but make sure the pan is very hot right before you pour the batter into the pan before placing in the oven.
2. In a large bowl weigh corn meal, flours, sugar and add baking powder and salt. Whisk to combine. In a small bowl whisk the milk, oil, eggs, beer. Add to the dry mixture and stir just to combine (don’t overdo it). Add the chilis and fold in. Add the cheese and fold. Pour batter into the prepared hot pan and immediately place in the hot oven. Bake about 15 minutes and check. Rotate and bake about 5 minutes more or just until a toothpick comes out almost clean. Top with chopped cilantro if using. Cool slightly and serve warm, preferably with a nice bowl of chili topped with cheese, sour cream and cilantro. Muy bueno.

Read more at http://www.glutenfreecanteen.com/2012/02/17/chili-cheese-corn-bread-gluten-free/#BCbHkomZEz0DH2aP.99

Chili Cheese Corn Bread, Gluten Free

Print

This is a simple corn bread meant to accompany chili or some other similar meal. It is forever forgiving. Skip the cheese or add another kind. Skip the chili peppers or not. Use butter instead, skip the cheese and peppers and make this for breakfast. Or make it as is for breakfast, anyway. But whatever you decide to do, be sure to eat it when it is warm for best flavor. And while you might not want to share, it makes plenty to go around.

Ingredients

• 1 tablespoon bacon grease or butter (bacon grease is better)
• 150 grams GF corn meal (about 1 cup)
• 140 grams GF flour (80 grams superfine brown rice flour, 30 grams superfine white rice flour, 30 grams tapioca flour/starch) (about 1 cup)
• 65 grams sugar (about a scant ⅓ cup)
• 1.5 tablespoons baking powder
• 1 heaping teaspoon kosher salt (don’t skimp and for a different texture try sea salt)
• 200 grams milk (about ¾ cup)
• 73 grams vegetable oil (canola or peanut) (about ⅓ cup)
• 2 large whole eggs
• 2 tablespoons GF beer (optional)
• 1 small can mild or hot green chilis, drained
• 100 grams shredded Colby/Jack cheese (about 1 cup)
• 2 tablespoons chopped cilantro for garnish (optional)

Instructions

1. Preheat oven to 400 degrees. Melt bacon grease or butter in a 9 inch cast iron pan. Set aside. – but make sure the pan is very hot right before you pour the batter into the pan before placing in the oven.
2. In a large bowl weigh corn meal, flours, sugar and add baking powder and salt. Whisk to combine. In a small bowl whisk the milk, oil, eggs, beer. Add to the dry mixture and stir just to combine (don’t overdo it). Add the chilis and fold in. Add the cheese and fold. Pour batter into the prepared hot pan and immediately place in the hot oven. Bake about 15 minutes and check. Rotate and bake about 5 minutes more or just until a toothpick comes out almost clean. Top with chopped cilantro if using. Cool slightly and serve warm, preferably with a nice bowl of chili topped with cheese, sour cream and cilantro. Muy bueno.

Read more at http://www.glutenfreecanteen.com/2012/02/17/chili-cheese-corn-bread-gluten-free/#BCbHkomZEz0DH2aP.99

Chili Cheese Corn Bread, Gluten Free

Print

This is a simple corn bread meant to accompany chili or some other similar meal. It is forever forgiving. Skip the cheese or add another kind. Skip the chili peppers or not. Use butter instead, skip the cheese and peppers and make this for breakfast. Or make it as is for breakfast, anyway. But whatever you decide to do, be sure to eat it when it is warm for best flavor. And while you might not want to share, it makes plenty to go around.

Ingredients

• 1 tablespoon bacon grease or butter (bacon grease is better)
• 150 grams GF corn meal (about 1 cup)
• 140 grams GF flour (80 grams superfine brown rice flour, 30 grams superfine white rice flour, 30 grams tapioca flour/starch) (about 1 cup)
• 65 grams sugar (about a scant ⅓ cup)
• 1.5 tablespoons baking powder
• 1 heaping teaspoon kosher salt (don’t skimp and for a different texture try sea salt)
• 200 grams milk (about ¾ cup)
• 73 grams vegetable oil (canola or peanut) (about ⅓ cup)
• 2 large whole eggs
• 2 tablespoons GF beer (optional)
• 1 small can mild or hot green chilis, drained
• 100 grams shredded Colby/Jack cheese (about 1 cup)
• 2 tablespoons chopped cilantro for garnish (optional)

Instructions

1. Preheat oven to 400 degrees. Melt bacon grease or butter in a 9 inch cast iron pan. Set aside. – but make sure the pan is very hot right before you pour the batter into the pan before placing in the oven.
2. In a large bowl weigh corn meal, flours, sugar and add baking powder and salt. Whisk to combine. In a small bowl whisk the milk, oil, eggs, beer. Add to the dry mixture and stir just to combine (don’t overdo it). Add the chilis and fold in. Add the cheese and fold. Pour batter into the prepared hot pan and immediately place in the hot oven. Bake about 15 minutes and check. Rotate and bake about 5 minutes more or just until a toothpick comes out almost clean. Top with chopped cilantro if using. Cool slightly and serve warm, preferably with a nice bowl of chili topped with cheese, sour cream and cilantro. Muy bueno.

Read more at http://www.glutenfreecanteen.com/2012/02/17/chili-cheese-corn-bread-gluten-free/#BCbHkomZEz0DH2aP.99

This is a simple corn bread meant to accompany chili or some other similar meal. It is forever forgiving. Skip the cheese or add another kind. Skip the chili peppers or not. Use butter instead, skip the cheese and peppers and make this for breakfast. Or make it as is for breakfast, anyway. But whatever you decide to do, be sure to eat it when it is warm for best flavor. And while you might not want to share, it makes plenty to go around.

Ingredients

• 1 tablespoon bacon grease or butter (bacon grease is better)
• 150 grams GF corn meal (about 1 cup)
• 140 grams GF flour (80 grams superfine brown rice flour, 30 grams superfine white rice flour, 30 grams tapioca flour/starch) (about 1 cup)
• 65 grams sugar (about a scant ⅓ cup)
• 1.5 tablespoons baking powder
• 1 heaping teaspoon kosher salt (don’t skimp and for a different texture try sea salt)
• 200 grams milk (about ¾ cup)
• 73 grams vegetable oil (canola or peanut) (about ⅓ cup)
• 2 large whole eggs
• 2 tablespoons GF beer (optional)
• 1 small can mild or hot green chilis, drained
• 100 grams shredded Colby/Jack cheese (about 1 cup)
• 2 tablespoons chopped cilantro for garnish (optional)

Instructions

1. Preheat oven to 400 degrees. Melt bacon grease or butter in a 9 inch cast iron pan. Set aside. – but make sure the pan is very hot right before you pour the batter into the pan before placing in the oven.
2. In a large bowl weigh corn meal, flours, sugar and add baking powder and salt. Whisk to combine. In a small bowl whisk the milk, oil, eggs, beer. Add to the dry mixture and stir just to combine (don’t overdo it). Add the chilis and fold in. Add the cheese and fold. Pour batter into the prepared hot pan and immediately place in the hot oven. Bake about 15 minutes and check. Rotate and bake about 5 minutes more or just until a toothpick comes out almost clean. Top with chopped cilantro if using. Cool slightly and serve warm, preferably with a nice bowl of chili topped with cheese, sour cream and cilantro. Muy bueno.

Read more at http://www.glutenfreecanteen.com/2012/02/17/chili-cheese-corn-bread-gluten-free/#BCbHkomZEz0DH2aP.99

This is a simple Corn Bread meant to accompany chili or some other similar meal. It is forever forgiving.  Skip the cheese or add another kind.  Skip the chili peppers or not.  Use Butter instead of bacon grease. Eat warm for best flavor.  Recipe originally created as Gluten Free - see link- http://www.glutenfreecanteen.com/2012/02/17/chili-cheese-corn-bread-gluten-free/

Ingredients:

1 T bacon grease or butter
1 C corn meal
1 C flour
1/3 C sugar
1-1/2 t baking powder
1 tsp kosher sale
1/2 tsp chili lime market spice
3/4 C milk
1/3 C canola oil
2 large eggs
2 T beer (optional)
1 small can of mild or hot chilies, drained
1 C shredded Colby/Jack cheese
2 T chopped cilantro for garnish

Instructions

Preheat oven to 400 degrees. melt bacon grease or butter in 9 inch cast iron skillet.  Set aside *(but make sure pan is very hot right before you pour the batter in the pan before placing in oven to give nice crisp edges.
In a large bowl add dry ingredients.  In a small bowl whisk milk, oil, eggs and beer.  Add to dry ingredient mixture and stir just to combine. Add the chilies and fold in.  Add cheese and fold. Pour batter in prepared hot pan and place right in oven. Bake about 15 minutes and check.  Rotate and bake about 5 minutes more or just until toothpick comes out almost clean.  Top with chopped cilantro is desired. Cool slightly and serve warm. 

Ingredients

• 1 tablespoon bacon grease or butter (bacon grease is better)
• 150 grams GF corn meal (about 1 cup)
• 140 grams GF flour (80 grams superfine brown rice flour, 30 grams superfine white rice flour, 30 grams tapioca flour/starch) (about 1 cup)
• 65 grams sugar (about a scant ⅓ cup)
• 1.5 tablespoons baking powder
• 1 heaping teaspoon kosher salt (don’t skimp and for a different texture try sea salt)
• 200 grams milk (about ¾ cup)
• 73 grams vegetable oil (canola or peanut) (about ⅓ cup)
• 2 large whole eggs
• 2 tablespoons GF beer (optional)
• 1 small can mild or hot green chilis, drained
• 100 grams shredded Colby/Jack cheese (about 1 cup)
• 2 tablespoons chopped cilantro for garnish (optional)

Read more at http://www.glutenfreecanteen.com/2012/02/17/chili-cheese-corn-bread-gluten-free/#BCbHkomZEz0DH2aP.99

Green Chili Breakfast Casserole

Ingredients

Original recipe makes 8 servings        

Makes servings USMetricAdjust Recipe (Help)

                       

2 (7 ounce) cans whole green chile peppers, drained

                       

1 1/2 cups shredded Cheddar cheese, divided

                       

1/3 cup milk

                       

4 eggs, lightly beaten

                       

1/2 tsp Chili Lime Market Spice (more or less to taste)

 

salt and pepper to taste

    

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
2. Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
3. Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.