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I got this recipe from here. It’s the same when I do it except that I like to add green chilies and black beans to my enchiladas.
1 Preheat the oven to 350°F.
2 Dice chicken and onion and 1/4 cup of sauce in a pan. Saute until cooked. Sprinkle with a little salt. Set aside in a bowl.
3 Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.
4. Open black beans, cheese and chilies and set to the side by the chicken.
5 Assemble the enchiladas. Use an 8×12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla, add some cheese, chilies and beans and roll it up. Place in the baking dish and repeat until all of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese.
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
I love shoe-string onions. I love them on everything, steaks, hamburgers, salmon and especially in a salad.
I finally decided to give making them a try. How hard could it be, you fry some onions? The good news is that it was just as easy as I thought.
Here they are for you to try!
Fried Shoe-string Onions
1 medium sized white onion
1 cup flour
small pot to fry in
and paper towels
Start by shaving the onions super thin. You can cut them into circles or however you’d like, but really, really thin. Heat the oil in the pot. In a wide bowl beat the egg until smooth. In another bowl (or a gallon sized zip-lock bag) combine all the dry ingredients. Begin by placing sliced onions into the egg. Hold the onions above the bowl after submersion and let the egg drip off until the onions are only lightly covered. Place onions in the dry ingredients and coat. Set coated onions aside for cooking. Repeat with all of the onions you have cut. Place onions one handful at a time in the hot oil. Onions should stay in for a minute or two depending on how thin you cut them and how crispy you like them. When they are golden, pull them out with tongs and set them on paper towels to drain.
Follow the Recipe Extra:
Lots of extras – First make your knife super sharp. Cut 1/4″ off the bottom of the round onion to make it more stable. Cut the onion so you get rings, they make for longer onions when fried. Also, don’t be afraid to spice up the dry mix. Finally for full disclosure while the flour mix is my own I got some technique help from this recipe.
Another family recipe that we have all the time. We like things spicy and sweet.
This is the cover of the cookbook my Nane made us for Christmas, full of all her recipes. Sausage & Peppers is in there. P.S. That’s a picture of the dessert table at my wedding. She made everything on it but the cake.
Sausage and Peppers:
2 lbs sweet Italian sausage
1/4 cup olive oil
3 large bell peppers (your choice of colors)
1 small Spanish onion
4 cups Marinara sauce
1 cup water
Cut the sausages into 2 inch pieces. Pan fry the sausage with the oil on medium heat until sausage is cooked. Drain oil fromt he pan. Add peppers and onions and continute to sauté for a few minutes stirring constantly. At this point, add marinara sauce and water. Bring to a boil. Lower heat and simmer for 10 minutes. Serves 4-5.
Follow The Recipe Extra:
The thing about this recipe is it’s easy to customize. We like it spicy so I always throw in some crushed red pepper flakes and serve either with pasta or a really good french bread. You can also go with sweeter and add fresh basil leaves and use a tomato vodka sauce with fresh tomatoes diced and added in. This way is good with pasta, I like a Manicotti or a Gemelli.
I love Cajun food! The spicier the better. So one day I was craving red beans and rice, so I went to look up a recipe. That’s when I came across a description of Jambalaya. It sounded way better, plus I like protein and it has 4 different kinds. Since I started making the dish, it has been a huge hit, the presentation is impressive (usually a large tray of rice in a circle with the stew in the middle) and no one guesses that it was one of the easiest dinners to make. Give it a try for a party!
1-2 skinless chicken breasts; cubed
1 package of beef sausage or kilbasa, sliced
1/2 lb frozen shrimp
-optional bacon; diced or ham steak cubed, or some type of white fish.
2 roma tomatoes, diced
1 bunch of green onions, sliced
1 green bell pepper diced
1 can beef consume
1 can french onion
1 small can tomato sauce
2 tbs. butter
Creole seasoning (I use Tony Chachere’s)
3 cups rice
Begin by starting rice on the stove. (For making rice see here.) In a large stock pot combine remaining ingredients except for shrimp, tabasco and creole seasoning. Set pot on the stove and set burner to high or med-high. Allow the pot to boil for about 10 minutes, stirring regularly. In the meantime, defrost the shrimp per package instructions. After 10 minutes the chicken should be white and cooked almost all the way through. Reduce heat to medium and add shrimp. Also add tabasco and creole seasoning to taste. Let it simmer until rice is finished. Serve.
Follow the Recipe Extra:
If you’ve got a lot of time on your hands and an iron or high quality stock pot you can also put this in the oven with a lid (@350) for a few hours (stir occasionally, but be careful, the pot will be hot!). The crock pot also works, but not as well I think. You can usually find creole seasoning at your local grocery store. Add a little at a time till you get used to using it. It’s deliciously spicy but it’s also surprisingly salty. Use it sparingly at first; adding a little at a time as you taste.
So, my husband (and I, but to a lesser extent) loves Buffalo chicken. Wings, sandwiches, whatever. So since I knew how to make oven fried chicken, and really tender chicken piccatta, I thought, “I can totally make sandwiches!” and I was right. This recipe is easy and really good, just like a restaurant. You can also make it (as long as you have a big enough wire baking rack) for lots of people. Here you go!
Buffalo Chicken Sandwich (for 2)
2 chicken breasts
1 cup of bread crumbs
Salt and pepper to taste
cooking spray, olive oil or vegetable oil
Buffalo Wing Sauce
Blue cheese salad dressing
2 hamburger buns
Preheat your oven to 450. With a tenderizing hammer, beat chicken between plastic wrap until it is about 1/2″ thick. Trim flattened chicken until it is a nice round shape that will fit nicely on a bun. In a shallow bowl, crack the two eggs and beat them until they are a nice smooth yellow color. In another shallow bowl, combine bread crumbs and salt and pepper. Prepare a wire cooking rack by rubbing it with cooking spray or oil. Then set the wire rack on a cookie sheet to catch extra crumbs that fall off the chicken. Dip each chicken breast into the egg getting it good and coated. Allow some of the egg to run off, then move the chicken into the bread crumb bowl and cover with the bread crumb mixture until fully coated. Place the chicken on the wire racks and place in the oven. Bake them for about 15 minutes or so, rotating once halfway though. After 15 I always cut open the thicker piece just to make sure it’s cooked. If not done, return to the oven, but check every few minutes.
Remove the chicken from the oven and coat each breast with buffalo sauce. Prepare your Hamburger bun with your chosen condiments. I like mine with Blue cheese dressing, lettuce and tomato. Sometimes I like avocado on it too.
Follow the Recipe Extra:
Do not over cook the chicken! My husband is kind of an under-cooked-chicken-phobe so you want the chicken to be moist but not pink and if it helps, check the internal temp, it should be about 165 degrees F. Also it may seem like a time saver, but don’t coat the chicken with sauce until they are done cooking. If you do it while the chicken is cooking the bread crumbs get soggy and nothing comes out crispy or “fried”. Finally, “Frank’s Redhot buffalo wing sauce” is the best I’ve come across so far that you can get at your grocery store. I’ve also used this recipe to make tenders and barbecue fried chicken and all sorts of other meals. Depending on the sauce you use and the kind of protein (it’s also a good technique for fish) you can make at least 10 different meals. Enjoy!
So finally! Here is the recipe that started this idea to begin with. As I mentioned we had friends over and they all wanted the recipe. Like most of the recipes I’ve put up so far, this one came from my mom who probably got it from her mom. Anyways I’ve been making and eating it since forever. Here it is…follow the recipe, but don’t be afraid to experiment.
1 lb extra lean ground beef
1 small white onion diced
3 cloves garlic minced
2 cans of chili beans in Hot sauce
1 or 2 cans of kidney or black beans
1 cup of Newman’s Own Black Bean & Corn Salsa
red pepper flakes
In a skillet begin browning the ground beef. Add in onions and garlic and finish browning. Drain fat and transfer beef, onions and garlic into a stock pot. Set stove to med high heat. Add in Chili beans with sauce from can. Use about 1/4 cup water in each can to get out the remaining sauce. Drain kidney or black beans and add to the pot. Add in salsa then add the Tabasco, chili powder and red pepper flakes to taste. Lower the heat to medium and stir all contents together and simmer for 15 or 20. When finished simmering lay a handful of Fritos in the bottom of a bowl, put a scoop of chili in and garnish with shredded cheese.
Follow The Recipe extra:
First; I am not one for needlessly advertising for companies, but in all seriousness I made this recipe with whatever salsa I had laying around the house for years. Then one day I happened to have someone bring over this Newman’s salsa to a party and I had some left over so I threw it in the chili. It was a whole new chili level! That being said the “extra” is this: put new things in your chili. I once made it with fresh red and yellow bell peppers sauteed with the onions and it was phenomenal. I’ve tried it with fresh tomatoes and chicken instead of beef. You literally cannot go wrong. Also, if you’re expecting people, but you aren’t sure when, just remember to throw some water in the chili and lower the heat. Don’t worry, the water won’t water down the taste. Yeeeaaahh Chili!!
P.S. the most recent serving of chili at my house was while playing Rockband on 360! We rule!