Jerked Chicken Marinade - picture needed

Very, very tastey and unique!  Beware, this is not for the "plain Jane" type of eater.

1 1/2 lbs chicken breasts, halved
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded, diced (I will do half of this if I'm cutting down the spice)
3/4 cup soy sauce
1/2 cup vinegar
1/4 cup extra virgin olive oil
2 T brown sugar
1 T chopped fresh thyme (I never have fresh so I use about 1/3 to 1/2 T of dried)
1/2 tsp ground cloves
1/2 tsp ground allspice

Throw everything but chicken in blender or food processor and blend until well mixed.  Place chicken halves in liquid in refrigerator for 6-8 hours.  Grill, Bake, or Pan fry your chicken until juices run clear.  Serve over rice if desired. 

I've used leftovers of this as the center of the Greek Taco recipe instead of the sausage and it was great!

Cucumber Hummus - picture needed

Best hummus recipe I've found (and I've tried several). 

4 cloves garlic, minced
1/4 cup tahini paste (found in international section of grocery store, but if not...it's just ground sesame seeds and water)
1 lemon juiced (or, if you don't want the lemon you can use some of the liquid from the can of chickpeas)
1 tsp extra virgin olive oil - sometimes I'll use a little more.  Your choice on this one.
1 (15 oz) can of garbonzo beans (chickpeas)  I call them "garbonzos"
1 cucumber, sliced up
Salt and pepper to taste
1 pinch paprika (for sprinkling on top before serving)

Blend up all ingredients in the blender or food processor.  Add extra liquid if needed.  Let sit in refrigerator for 6 or more hours before eating to let the flavors of the tahini mix together.  Serve as a veggie dip, pita spread/dip, or sometimes with chips if you're a wild child. 

Bean Quesadillas - Needs picture

Meatless, but filling! These Bean Quesadillas are far more delicious than they sound.  You have to give them a try before you can really judge this recipe. 

1 T   Extra Virgin Olive Oil
1 Green Bell Pepper, sliced to your taste
1 Onion, finely chopped
2 cloves Garlic
1 (15 oz) can Black Beans, rinsed, drained
2 Tomatoes, chopped
5 oz (roughly 5 oz.) Corn
Tortillas of your choice (corn for gf)
Cheeses
Olive oil for cooking quesadillas on frying pan

Cook green pepper in 1 T olive oil on medium heat.  Add onion and cook until both are soft.  Add garlic, beans, tomatoes, corn until well heated.  Mix well in pan.  Shred your cheese.  In a frying pan place just enough olive oil to coat and place your tortilla down in the pan.  Spread cheese on tortilla, then put desired amount of the bean filling.  Fold over and flip once cheese is melted. 
The quesadillas should be slightly crispy outside and warm and cheesy inside.  Top with salsa, more cheese, sour cream, olives, green onions, or whatever floats your boat.  :) Enjoy!