Jalapeno Jelly

We love this jelly on Ritz crackers, with or without cream cheese!
From Ball Blue Book Guide to Preserving (100th anniversary edition):

Jalapeno Jelly
Not a true jelly, because the pepper puree is in the finished product, but the product is nearly transparent anyway.
3/4 lb. jalapeno peppers
2 c. cider vinegar, divided
6 c. sugar
2 pouches liquid pectin
(optional green food coloring)

    Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar in a food processor or blender.  Combine puree, 1 c. vinegar, and sugar in a large sauce pot.  Bring to a boil; boil 10 minutes, stirring constantly.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat. Skim foam if necessary.  Stir in a few drops of food coloring, if desired.  Ladle hot jelly into hot jars, leaving 1/4 inch headspace.  Adjust two piece caps.  Process 15 minutes (10 min. sea level + 5 min. for 1,,001-6,000 ft. altitude) in a boiling water canner.
    Note: When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned.
    Yield: about 5 half pints.

Cilantro-Lime Pesto

• 1 bunch cilantro leaves (about 1 cup)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts (slices, toasted almonds work as well)
• 1/2 tablespoon chopped, fresh garlic
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon lime zest (sometimes I don't have this and it's still awesome without it.)
• 1/2 cup shredded parmesan or asiago cheese
• 1 1/2 teaspoon salt (add to taste at the end)
• 1/4 cup chicken broth (the less of this you add, the less "saucy" it will be.)

Put all ingredients (except salt) in a food processor or blender and have at it.

This is great on quesadillas where I add any combination of the following:

•  Shredded or grilled chicken
• Black beans
• Corn (canned works great)
• Mexican blend cheese (or sharp cheddar, jack, etc.)
• Sweet onions
• Feta

I found this recipe on Pinterest, and it was freaking delicious.

Cashew Chicken Lettuce Wraps

Ingredients

For stir fry sauce:
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (mine was seasoned)
• 1 tablespoon brown sugar (I used almost 2 T)
• 1/4 teaspoon ground red pepper (I almost used srirracha instead, but I didn't)
• 1/4 teaspoon ground ginger
• 1 teaspoon sesame oil 

For Cashew Chicken:
• 2 chicken breasts (about 3/4 lb. total), diced (I used more like 1 lb)
• 8 leaves of greenleaf or iceburg lettuce
• 3 tablespoons canola oil (or oil of choice)
• 1 cup onion, diced
  
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• 1/4 cup cashews, chopped (I estimated this, and probably put in more like 1/2 c)
• Salt and pepper to taste
• basil to garnish

Instructions

1. Mix all ingredients for the stir fry sauce making sure to dissolve brown sugar. Set aside.
2. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.  
3. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

source: shewearsmanyhats.com