Peppered Hummus

Ingredients

• 1 (15.5 ounce) can garbanzo beans, drained, liquid reserved
• 2 jalapeno peppers, chopped
• 5 tablespoons chopped canned banana peppers
• 1 Cubanelle pepper
• 1 red bell pepper, seeded and chopped
• 2 serrano peppers, chopped
• 1 tablespoon olive oil
• 1/3 cup red pepper flakes, or to taste
• 1 tablespoon ground cumin
• 1 tablespoon sesame seeds
• 2 tablespoons cayenne pepper
• 4 cloves garlic, minced

Directions

1. Combine half the garbanzo beans with half the jalapeno, banana, Cubanelle, bell, and serrano peppers in a blender or bowl of a food processor.
   
2. Add the olive oil, red pepper flakes to taste, cumin, sesame seeds, cayenne pepper, and garlic. Blend or pulse until well mixed. Stir in the remaining garbanzo beans and peppers.
3. Pour in 1 tablespoon reserved garbanzo bean liquid, or amount required, to thin mixture to desired consistency, and blend until smooth.

Black Chicken

Ingredients

1. 1 tablespoon paprika
2. 4 teaspoons sugar, divided
3. 1 1/2 teaspoons salt
4. 1 teaspoon garlic powder
5. 1 teaspoon dried thyme
6. 1 teaspoon lemon-pepper seasoning
7. 1 teaspoon cayenne pepper
8. 1 1/2 teaspoons pepper, divided
9. 4 boneless, skinless chicken breast halves
10. 1 1/3 cups mayonnaise
11. 2 tablespoons water
12. 2 tablespoons cider vinegar

Directions

1. In a small bowl, combine paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken.
   
2. Set aside.
   
3. In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and chill 1 cup for serving. Save remaining sauce for basting.Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with remaining sauce.
   
4. Serve with reserved sauce.

Spicy Vegetarian Lasagna

Ingredients

• 1 (16 ounce) package lasagna noodles
• 2 teaspoons olive oil
• 2/3 cup diced red bell pepper
• 2/3 cup diced orange bell pepper
• 2/3 cup diced yellow bell pepper
• 2/3 cup diced green bell pepper
• 1 small yellow onion, diced
• 2 (14.5 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 1/2 cups water
• 1 dash crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 1 (15 ounce) container ricotta cheese
• 1 (8 ounce) package shredded mozzarella cheese
• 4 eggs
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano, crushed
• 1/4 cup grated Parmesan cheese (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
2. Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
3. Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
4. Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
5. Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.