Fish Stew

3 Tbsp olive oil
1 medium onion, diced

1 can tomato paste

1 can chicken broth

1 jalepeno, cut in half

3 cloves minced garlic (1½ t jar garlic)

1 ½ pounds mixed fish, I used a piece of halibut, a can of clams and a bag of small frozen shrimp.

pinch of oregano

pinch of thyme

¼ t pepper

¼ t salt

½ t sriracha (or any chili sauce)

In a large pan saute onion in olive oil for at least 5 minutes, add garlic, stir for 2 minutes.

Add tomatoes and tomato paste and jalapeno, stir.

Add seasonings, stir.

Add chicken broth, let simmer for about 5 minutes.

Add in fish, cook until fish is cooked through, about 15 minutes.

This can be frozen and enjoyed later - just reheat in a pan.

Jalepeno Carrots

 3-5 carrots, cut into circles (¼")
1 small onion, sliced into bite size pieces
1 large jalepeno, seeded, sliced into bite size pieces
¼ teaspoon cumin (or taco seasoning if you don't have cumin)
1 bay leaf
½ teaspoon oregano 
½ teaspoon coriander seed (opt)
¼ teaspoon kosher or sea salt
1 cup of white vinegar
½ cup of water
Saute carrots, onion and jalapeno  in skillet for a few minutes.
Add seasonings, water and vinegar.
Simmer until the jalapenos change color, (just a few minutes.)
Pour all into storage jar or bowl (glass is best) and refrigerate 8 hours.

Jalapeño Popper Chicken

4 jalapeños, deseeded
4 thinly sliced chicken breast, pounded
4 slices of bacon
4 oz cream cheese
Salt and pepper

Preheat oven to 375°

Slice jalapeños in half and de-seed. 
Fill jalapeños with cream cheese. 
And put two sides together, making one whole jalapeño
Wrap chicken around the jalapeños
Wrap bacon around the chicken. 
Seal with a toothpick. 
Place on a lined and greased baking dish. 
Bake for 40 minutes or until bacon is crispy and chicken is thoroughly cooked. 

Chili Rice

One shredded carrot (or 6 baby carrots)
½ diced small onion
1 -2 serrano or jalapeno chili
2 cups long grain white rice


Place all in rice cooker and follow cooker directions, OR
Stove top:
Put all ingredients in large sauce pan over high heat. 
Bring to a boil, reduce heat to low, cover and cook for 17 - 20 minutes.


Thanks to my sister Cindy for this one.