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Cannabis-Infused Recipes For The Spice Lover

Leslie kahn


For this month’s cannabis-infused recipes, I decided to go with extremely simple recipes that only require a few minutes of preparation time. For those of you who are not fans of spicy food, feel free to tone it down to your own specifications. I have selected an appetizer, a soup, a salad, a side dish, an entree and a dessert. Be sure to share with fellow patients! BTW, the hotter the pepper, the more vitamin C it contains.

Quick & Easy Marijuana Salsa from Pantry Ingredients

Ingredients

  • 1 can 14.5 ounces, chopped fire roasted tomatoes and green chiles
  • 1 or 2 canned chipotle chiles in adobo sauce 
  • 1 or 2 chopped pickled jalapeno peppers
  • 1/2 medium white or yellow onion
  • 1/2 cup loosely packed cilantro
  • 2 tablespoons cannabis-infused oil
  • Salt and pepper to taste

Instructions
Place all ingredients in the bowl of a food processor and pulse to roughly chop and mix. Salsa will keep for up to 3 days, covered, in the refrigerator.

Avgolemono - Greek Lemon Marijuana Chicken Soup

Ingredients

  • 5 cups chicken stock
  • 1 boneless skinless chicken breast
  • 2 cups cooked rice divided in two
  • 1 tablespoon cannabis-infused oil, preferably olive oil
  • 2 large egg yolks
  • 1/4 cup lemon juice
  • Salt and pepper to taste

Instructions

1. Bring the stock to a simmer in a large pot and add the chicken breast. Simmer until chicken is cooked through, about 20 minutes. 
2. Remove chicken and use a fork to shred the meat. Set aside.
3. Place 1 cup of stock in a blender or food processor along with ½ cup of the rice and process until smooth. 
4. With food processor or blender running, add the cannabis oil, egg yolks, and lemon juice and process until smooth. 
5. Stir the puree into the simmering stock. 
6. Add the chicken and the remaining rice and simmer, stirring frequently, until slightly thickened, about 10 minutes. 

Recipe courtesy of Cheri Sicard. Serves 4

Thai Mango Marijuana Salad 

Ingredients 

  • 1 tablespoon fresh grated ginger
  • 1/4 cup fresh chopped cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons cannabis-infused oil, preferably olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon minced garlic
  • 1 seeded and minced jalapeno or serrano chile
  • 2 thinly sliced medium mangoes
  • 1/2 roughly chopped large cucumber
  • 1/2 thinly sliced bell pepper
  • 1/4 thinly sliced red onion

Instructions

1. In a small bowl, mix together ginger, cilantro, lime juice and lime zest, soy sauce, honey, garlic, and cannabis-infused oil.
2. In a separate bowl, combine chile, mangos, cucumber, bell pepper and onion. Toss dressing over salad ingredients to coat evenly and divide between two plates.

Recipe courtesy of Cheri Sicard. Serves 4

Microwave Marijuana Pizzadillas 

Ingredients

  • 2 small flour tortillas
  • 1/2 cup grated mozzarella or pizza cheese mix of mozzarella and Parmesan, divided in half
  • 1/3 cup pizza sauce
  • 1/2 teaspoon cannabis-infused oil or 1/16 gram decarboxylated kief hash or BHO

Optional Ingredients:

  • 1/4 cup finely chopped veggies like onion, bell peppers, or mushrooms
  • 1/8 to 1/4 cup pepperoni or cooked sausage

Instructions

1. Stir cannabis oil or concentrate into the pizza sauce until well combined.
2. Place a tortilla on a paper plate and spread ½ the cheese over the surface. Dot small bits of pizza sauce over the cheese.
3. Add what ever optional pizza toppings you like, finish with remaining cheese and cover with second tortilla. Microwave on high for minute.
4. Cool for a few seconds before cutting into wedges.

Recipe courtesy of Cheri Sicard. Serves 1

Sesame Honey Lime Chicken Wings


Ingredients

  • 2 pounds chicken wings
  • 1/4 cup light soy sauce
  • 2 tablespoons lime juice
  • 1/2 cup honey
  • 1 teaspoon sriracha hot sauce
  • 1 teaspoon ginger fresh, grated
  • 1/2 teaspoon sesame oil
  • 1/2 gram kief or hash, decarboxylated, finely ground
  • 2 teaspoons toasted sesame seeds 
  • 2 green onions finely chopped for garnish, optional

Chicken Wing Preparation
Cut off the wing tip using poultry shears or a sharp knife and reserve for another use, like making stock. Next cut through the elbow joint to make two meaty wing pieces. You can also buy wings already prepared this way from the butcher, but cutting them yourself will be far more frugal.

Season wing pieces with salt and pepper and cook. You can fry, grill or bake the wings:
Fry at for 375° F for about 10 - 12 minutes. 
Bake at 375° F for about 30 minutes. 
Grill over a medium hot fire for about 10 minutes per side.

Sauce/Glaze

1. In a small saucepan, combine the soy sauce, lime juice, honey, hot sauce, ginger, and sesame oil. Heat over medium high, stirring until mixture starts to bubble. Stir constantly and watch carefully because it can bubble over in seconds. Continue to cook until glaze is slightly thickened, about 5 minutes.
2. Stir in kief or hash and continue to cook until concentrate is dissolved. Remove from heat.
3. Place cooked chicken in a large bowl and toss with the medicated glaze. 

Recipe courtesy of Cheri Sicard. Serves 4

Apples with Kushy Caramel Dip 

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup corn syrup
  • 1/3 cup cannabis-infused butter
  • 2/3 cup heavy cream
  • Sliced apples for dipping

Instructions

1. Place brown and white sugars, corn syrup and cannabutter in a medium saucepan set over medium heat. Cook, stirring occasionally, until mixture comes to a full boil, about 5 minutes. Lower heat to a simmer and cook about 2 more minutes.
2. Remove from heat and stir in cream until well blended. Mixture will thicken as it cools.
3. Serve as a warm or chilled dip with apple slices. 

Recipe courtesy of Cheri Sicard. Serves 8

Source:
Cherisicard.com