Blistered Shishito Peppers

 Ingredients

• 20-30 Shishito Peppers*
• Salt
• Olive Oil

*YMMV

Instructions

1. Rinse and dry peppers.
2. Heat a skillet over medium-high heat to the point that a drop of water sizzles and evaporates quickly. 
3. Toss peppers in a bowl with olive oil to evenly coat them. This works better than trying to coat them in the skillet.
4. Add the oiled peppers to the skillet. Let them rest for a few minutes before disturbing them so they get a chance to char. Stir/turn them until the peppers are tender and blistered in spots. Popping sounds are good. This will take roughly 10 minutes.
5. Remove from skillet and sprinkle liberally with salt. Allow to cool briefly and enjoy.

I did not understand the hype at first. But then suddenly the peppers had disappeared and I didn't know what happened. Shishito peppers are incredibly mild, but I've been told every once in a while you'll get a doozy that is HOT. Hasn't happened to me yet, but you've been warned. 

Posted by Emilee

Adapted from: Cookie and Kate

Cheesy Ground Turkey Fritters

Ingredients

• 1 1/2lbs ground turkey
• 2 eggs
• 1/3 cup flour
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 3 jalapeno peppers, seeded & diced
• 1/2 bundle scallions
• 1 tbsp garlic powder
• Salt & pepper (get wild)
• Olive oil

Instructions

1. Combine ground turkey, flour, eggs, mozz, parm, scallions, jalapeno, garlic powder, salt, and pepper in a large bowl. Mix well.
2. Heal olive oil in a large pan or skillet over medium-low heat. With a large spoon, scoop the mixture into the pan. Slightly flatten to make a fritter. Don't overcrowd. Cook in batches to ensure even cooking.
3. Fry until golden brown on both sides -- about 6-8 minutes. Make sure to keep the temp medium-low other wise they will burn on the outside and not cook on the inside.
4. Garnish with more scallions and serve with your favorite dip: mayo, chipotle, garlic aoli, sriracha...etc.

I served these with blistered shishito peppers. If you haven't experienced the simple joy of these peppers, I must encourage you to do so.

Posted by Emilee

Adapted from: EatWell101

Basil Chicken in Coconut Curry Sauce

Ingredients

• 1 lb. skinless boneless chicken breast (or thighs), cubed
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 2 jalapenos, minced & seeds removed (I promise you, 2 does not add very much heat at all)
• 1 14-oz can coconut milk
• 1 tsp Worcestershire sauce
• 1/3 cup fresh basil, chopped (plus more for topping, if desired)
• 1 tbsp fresh ginger, minced
• Naan
• Olive oil

For Seasoning
Equal Parts:

• cumin
• cinnamon
• ground cloves
• ground cardamom
• ground black pepper
• chili powder
• salt
• ground turmeric

Instructions

1. Mix all spices in a small bowl. (Tip: mix a bunch of it in a mason jar and save for future use).
2. Place chicken in a medium bowl and generously season. Let sit for 30 minutes.
3. Heat 1 tbsp olive oil in skillet over medium heat. Add onion and jalapeno, cook for 3 minutes. Add garlic, cook for 1 minute or until fragrant. Remove mixture from skillet and place into large bowl.
4. Heat another tbsp olive oil in skillet over medium heat. Arrange chicken pieces in one layer in skillet, spreading so they are not overcrowded. When cooked through and lightly browned, remove to bowl with onions, garlic, and jalapenos. Repeat with all chicken.
5. Pour coconut milk into skillet. Cook on medium and stir until sauce thickens and starts bubbling. Mix in Worcestershire sauce.
6. Add chicken & veg mixture back into skillet, along with basil and ginger. Cook for 2 minutes.
7. Serve with warm naan. Top with additional basil if desired.

Posted by Emilee
Original recipe: We Are Not Martha