Harris Hot Fresh Reaper Salsa

1.5 lbs of fresh tomatoes

1/2 red onion (3 oz) 

2 stalks (0.5 oz) 

1 garlic clove medium

2 Hatch Chiles or jalapeños

Juice of 1 lime 

1/4-1/2 half a bunch of cilantro 

Salt/cumin to taste, 

Dash of Cajun seasoning

2 Carolina reapers diced seeds in 

Directions:

Dice all ingredients by hand into large chunks
Mix together and let sit over night in fridge to allow flavors to meld

Harris Hot Green Jalapeno Salsa

15 Jalapeños fresh roasted 

1- 28 oz can of tomatillos 

1/4 cup white onion 

1/4 cup apple cider vinegar

1/4 cup brag apple cider vinegar

1/2 tsp salt

Dash creole seasoning 

1 tbsp olive oil

Directions:

Add all ingredients into a blender, blend on high until paste is formed.

Harris Hot Quinoa

1 cup quinoa

1 tbls Turmeric, 

1 tbls Aleppo pepper ground, 

1 tbls Cayenne pepper powder

1 tsp chopped garlic

1 tsp red habanero sauce 

1 tsp Nashville hot chicken seasoning 

2 cups water 

1 tsp salt 

Directions:
Add all ingredients to rice maker
Let cook until done

Harris Hot Tofu

3 block of firm tofu Drained and cut in 3/4 in thick slices roughly 3in x 4 in x 3/4 in

Tofu flavor marinade 

8 cups of water

1tsp creole spice

1tsp cayenne Powder

1tsp chili powder 

1tsp paprika 

1/2 cup crushed red peppers 

1 tbsp Louisiana hot sauce 

Place cut tofu in a 13 x 9 Pan in a single layer. After marinade reaches a boil, add to pan until liquid covers the tofu. Let sit for 15 minutes in liquid mix. Drain tofu. 

Batter mix 

One 9 oz package Louisiana spicy crispy chicken batter 

In one bowl

5 tbsp of batter mix 

1/2 cup water 

3 tbsp Cayenne pepper

1 tbsp chili powder

1 tbsp paprika 

1/4 cup red pepper flakes 

In second bowl 

Rest of batter powder 

3 tbsp Cayenne pepper

1 tbsp chili powder

1 tbsp paprika 

1/4 cup red pepper flakes 

Brush tofu with hot chili oil. Roll in dry mix. Cover in wet batter, let excess drip off the tofu. Then roll in the dry mix Until completely covered. Fry in canola oil until crispy. Remove from frying oil and place on paper towels. Brush fried tofu with hot chili oil, then sprinkle cayenne pepper to Taste. 

Let cool then place on bun with hot pickles hot mayo and coleslaw 

Hot mayo recipe 

1 cup mayonnaise 

1 tbsp cayenne pepper

2 tsp red habanero sauce 

1 tsp chili powder 

1/2 tbsp Louisiana hot sauce 

Coleslaw recipe 

1 head of cabbage

1.5 cups of shredded carrots

1/2 cup Bragg’s raw apple cider vinegar

4 tsp sugar

2 cups mayo 

1 tsp salt 

Batter mix 

One 9 oz package Louisiana spicy crispy chicken batter 

 

Harris Falafel

Ingredients

2 cans of chick peas drained

2 tsp falafel flavoring spice

2 tsp of salt 

1/2 bunch parsley

1/4 bunch cilantro 

1/4 large green bell pepper 

1/4 of a 4 inch white onion 

5 cloves of garlic

4 Tbs flour (add flour to appropriate consistency) 

Tahini sauce

2 Tbs Tahini sauce 

1 lemon

1 clove of garlic crushed 

Falafel flavoring

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp all spice

1/2 tsp Black pepper

1/2 tsp cayenne pepper

1 tsp garam masala powder

Directions

1. Dry Chick peas in a colander for a few moments then run them in the food processor for a minute or two until they look like thin bread crumbs. Put aside in a large bowl.
2. Place the garlic, red onions, green onions, parsley, cilantro, coriander, salt, peppers and flour in the food processor and run for a couple of minutes until they turn into a paste.
3. Add them to the container with the  Chickpeas and knead with hands until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more. At this point feel free to taste the Falafel mix to make sure it has a balanced flavor.

Frying the Falafel

1. A couple minutes prior to frying, sprinkle baking soda on the Falafel mix, knead and let rest. When ready heat 1 inch deep of cooking oil in the frying pan on medium heat
2. Scoop the falafel into by using a specialized Falafel scoop, an ice cream scoop, or by using 2 spoons whereby you scoop the falafel paste in one, and press the other spoon against it to compact into a "cake" then drop gently into the frying pan.
3.  Fry for a few minutes until the falafel turns brownish then scoop them out place on a paper town or in a colander and to dry out the extra oil.

Baking the Falafel

1. For the health conscious, you can scoop then layer the falafel patties on an aluminum/cooking tray that has been lightly oiled and bake in the oven at 400F for 7-10 minutes.

Falafel Tahini Sauce Preparation

1. Mix the Tahini sauce ingredients in the blender until they reach a homogeneous texture.
2. Sample to ensure a balance of flavors. A good Falafel Tahini sauce should taste a bit tangy with a hint of garlic. The sauce should end up looking cream/whitish.
3. Serve as a side/dip.

Amazing Carrot Cake

• 4 eggs
• 3/4 cups vegetable oil
• ½ cup applesauce
• 1 cups white sugar
• 1cup brown sugar
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• 3 cups grated carrots
• 1/2 cup chopped pecans
• 1/2cup chopped walnut
• ¼ teaspoon nutmeg
• Optional 8 oz can of crushed pineapple

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Dinner in a pumpkin.

For the past 4years we have had a halloween tradition of eating dinner in a pumpkin. (Thank you Veronica Birch for the recipe.)

My brother in law (who is serving his mission in Vienna Austria) asked me to send the recipe. I am glad the tradition can carry over the oceans. Here is the recipe and instructions. hope you make it and enjoy! Love ya.

1 pumpkin
2lbs. ground beef (or turkey)
1 large onion
1 bell pepper ( I do Green)
1 can cream corn (I also add an additional cup or can of regular kernel corn)
1 28 oz can of original stewed tomatoes (add juice and all)
1 can kidney beans (drain)
salt & Pepper

Options: If you don't have access to meat or don't want it, you can add some extra beans. You can add carrots, green beans, celery and/ or chopped potatoes. Just soften in filling mix before adding to pumpkin. It is great recipe to empty out my fridge and I always have left over filling.

Pumpkin Prep
1. Wash off pumpkin. Cut lid out. Clean inside of pumpkin (like ready for Jack' o Lantern) .
2. Place pumpkin in boiling water (1 Table spoon per gallon of water.)
3. Boil for 10 minutes with water on inside and outside. For this you need a very large pot... If you don't have access to a pot large enough. It may work to bring enough water to a heavy boil and fill the pumpkin and let sit for 15 min with the hot water on the inside. (Don' boil lid!)
4. Carefully place on cookie sheet, place lid next to pumpkin on cookie sheet. bake 350 for 30 min.

Filling Mix Prep
1. cook ground beef in frying pan with chopped onion and chopped bell pepper. Salt, pepper and fully brown meat.
2. Add cream corn, tomatoes and beans.
3. Spoon mixture into the baked pumpkin.
4. Bake filled pumpkin for additional 10 minutes.

Pumpkin should be soft on the inside like squash and scooped with meat when served.