Hot and Spicy dishes, part 2

Kathy Ellen · Post by **Kathy Ellen** » Sun Jun 15, 2008 4:40 am

"HOT AND SPICY MEXICAN BEER"

This one's for AussiePam:-6

Ingredients

1 ice cold Mexican beer: Corona or Negra Modela for example

2 tablespoons of course salt

1 tablespoon of chili powder

2 tablespoons of fresh lime juice

1-2 dashes of your favorite hot sauce

1 dash of soy sauce

1 dash of Worcestershire sauce

Ice

Black pepper

Lime wedge for garnish

Assembly

1. Mix together the salt and chili powder on a small plate. Rim a beer glass with a little lime juice and then dip in the salt and chili mixture to cover the top of the glass.

2. Fill mug with ice (yes, ice in a beer is popular in Mexico and other parts of Latin America).

3. Add lime juice, hot sauce, soy sauce, Worcestershire sauce, and a pinch of black pepper.

4. Slowly pour in beer. The salt on the rim will cause the beer to foam up, so be careful while adding beer.

5. Stir. Enjoy.

If you prefer a spicier beverage, you can add more hot sauce or chili powder. Every restaurant seems to have their own variation on this beverage and you can all the proportions of the quantities depending on your own tastes.

AussiePam · Post by **AussiePam** » Sun Jun 15, 2008 4:48 am

Crikey !!!!!!!!!!!!!!!!!!!!!!!

That's some brew you've concocted, Kathy!!!!!!

:sneaky:

hic.....

Kathy Ellen · Post by **Kathy Ellen** » Fri Jul 04, 2008 10:10 am

"Hot and Spicy Burgers"

1 pound Ground Beef

1 1/2 teaspoon Jalapeno Peppers, chopped

1/2 teaspoon Ground Cumin

1/2 teaspoon Salt

1/8 teaspoon Pepper

1/4 cup Monterey Jack Cheese, shredded

Tomato slices

4 Hamburger Buns

Directions:

Combine ground beef, jalapeno peppers, cumin, salt and pepper; mix lightly but thoroughly. Divide beef mixture into equal portions; shape into 1/2 inch thick patties, 4 inches in diameter.

Place patties on grill over medium coals. grill 7 to 9 minutes, turning once. Sprinkle 1 tablespoon cheese on each burger 1 minute before end of cooking time. Place tomato slice on bun bottom; top each with grilled burger and cover with roll top.

Hot n' Spicy Burgers serves/makes 4

Kathy Ellen · Post by **Kathy Ellen** » Fri Jul 04, 2008 10:14 am

"Hot and Spicy meat sauce for hot dogs"

2 lbs ground beef

1 vidalia onion, diced fine

3 cloves garlic, chopped

2 chipotles (from can with adobo sauce)

1 tbsp worcester sauce

3 tbsp cider vinegar

2 28oz cans crushed tomatos

1 tbsp cumin

1 tbsp mustard powder

1 tbsp chili powder

1 tbsp cayenne pepper

2 tbsp adobo sauce (from above can)

Directions:

1. Saute ground beef and onion over medium high heat in a large heavy bottomed pot

2. Once meat loses pink, add garlic and chipotles

3. Add rest of ingredients, bring just to a boil then reduce heat to a simmer

Simmer, uncovered, for about an hour, stirring occasionally. Sauce should thicken slightly

4. Serve over hot dogs on toasted buns

observer1 · Post by **observer1** » Wed Jul 09, 2008 6:51 am

Wow! Both of those recipes sound DELISH!! Thanks!

Kathy Ellen · Post by **Kathy Ellen** » Mon Jul 14, 2008 3:28 pm

"Cajun hot and spicy Food"

Hey Okie:-4 Here's some Cajun food and music

Cajun Food

Cajun food has evolved as a popular cuisine in the past couple of days. Sample jambalaya, gumbo or etouffee and you will surely be coming for more. This regional cuisine from Louisiana has influences from French, Italian, Spanish and African food. With abundant seafood from the seawater, you can find Cajun food recipes with oysters, crabs and crawfish. The distinction between Creole and Cajun food is subtle. While Creole dishes tend to be more continental, Cajun food has a local touch with more spice. No Cajun recipe is complete without onion, celery and bell pepper. Gumbos are thick stews, laced with sassafras leaves and hot peppers.

The Cajun sausages or andouille is a popular dish. Boudin is a spicy Cajun sausage make of pork rice dressing and wrapped in pork skin. The roux is often used in Cajun food recipes as a thickening agent. It is a mixture of flour and fat that is cooked till it turns brown. Rice is used in abundance in Cajun food. In fact it formed a predominant part of the Acadian diet. If you have not had a Jambalaya, you haven't sampled the Cajun food of New Orleans. This simple dish is a meal in itself and can be made with seafood or chicken and sausage or vegetables. Simmered with onions, garlic and bell peppers, this rice dish is a mainstay of Cajun cuisine. A typical Cajun food seasoning consists of paprika, garlic powder, black pepper, cayenne pepper, oregano, onion powder and thyme.

Cajun Meatloaf

2 pounds ground beef

2 eggs beaten

1 tbsp Tabasco sauce

1 tablespoon Worcestershire sauce

1/2 cup milk

Bay leaves

1/2 cup of celery finely chopped

1/2 cup finely chopped bell pepper

1/4 cup chopped greens onions

12 teaspoon of minced garlic

1 teaspoon ground red pepper

1 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

4 tablespoons unsalted butter

cup finely chopped celery

Melt butter in a pan and add onions, celery, bell pepper, green onions, garlic and sauces and seasonings. Stir till it thickens and add milk. Keep stirring and allow it to cool. Place ground beef in a baking pan and add beaten eggs and cooked vegetables and coat with breadcrumbs. Bake the loaf for about half an hour on low temperature and then at higher temperature for another half an hour.

Cajun Pot Roast Recipe

1 Â½ can stewed tomatoes

1 cup chopped onion

1 cup chopped celery

minced garlic

cooked rice

2 pounds boneless beef

Seafood Gumbo - Cajun Food Recipe

1/2 cup chopped onion

1 cup chopped green sweet pepper

1 tablespoon cooking oil

1 14-1/2-ounce can stewed tomatoes

1 can hot-style tomato juice

1 cup frozen cut okra 1

1 frozen, peeled, and cooked shrimp

1 package frozen crab-flavored

3/4 cup quick-cooking rice

1-1/4 cups water

Add oil in a pan and cook sweet pepper and onions till tender. Add tomatoes and tomato juice and simmer. Add okra and cook on a slow flame for 10 minutes. Stir in the seafood and rice and cook till done.

Dirty Rice

Don't get put off by the name - it describes the brown color that the rice takes on after mixing with the sauce. Liquify bell pepper, onion and garlic and add to the ground beef. Add green cayenne peppers, red pepper, mushroom steak sauce and chopped garlic. Cook till meat is well done. Allow the mixture to simmer and then add to the rice.

Lobster - Cajun Style

Boil crab with seasoning, onions, lemon, garlic, salt and cayenne pepper. Whip up a sauce with butter, garlic powder and liquid hickory smoke.

Chicken and Sausage Jambalaya

Chopped chicken

Smoked pork sausages

Rice

Beef consomme

Chopped green onions

Chopped celery

Chopped garlic

Butter

Hot pepper sauce

Chicken broth

Cook chicken with pepper till tender. Cook sausage for about 10 minutes and cut into pieces. SautÃ© butter in a pan and add onions, celery and garlic. Mix chicken and sausage pieces, rice and other ingredients and bring to a boil in a large pan. Simmer on low heat fr about 45 minutes till done.

qsducks · Post by **qsducks** » Mon Jul 14, 2008 7:36 pm

Spicy Nachos

1 large tomato, diced

2 jalapeno or cayenne pepper, diced

1/2 onion, diced (optional)

1 - 16 oz can refried beans

1/2 bar of Monterey Pepper Jack Cheese, diced

1/2 bar of Cheddar cheese, diced

Tostito chips

Sour Cream

Salsa* see below

Heat oven to 350 degrees. In a square glass pan or a long one (pyrex), spread refried beans onto bottom of pan. Stand chips up (if you can:wah:) and layer some tomatoes, peppers, onions and both cheeses. Layer more chips, you dont' have to stand them up, on top and continue laying the ingrediants on them. This will be several layers of chips and the tomatoes, peppers, onions and cheeses.

Put into heated oven for about 12-15 min. Enjoy the gooey mess.

Salsa (Homemade)

2 med. tomatoes, quartered

1 jalapeno or cayenne pepper, cut in half

1 small onion, quartered

2 cloves garlic

Throw all of the above into a blender and puree. You can adjust the ingrediants to see how hot you want it.

observer1 · Post by **observer1** » Thu Jul 17, 2008 7:19 am

TORTURE TORTURE!!! :-5:-5:-5

My belly's GROWLING!!!

:(

Kathy Ellen · Post by **Kathy Ellen** » Mon Jul 28, 2008 4:43 pm

Ahhhh Ducky, we had spicy nachos on Saturday night.....we ate like royalty.....:wah: Hi Observer:-6

Kathy Ellen · Post by **Kathy Ellen** » Mon Jul 28, 2008 4:47 pm

"Spicy Cranberry Pork Chops"

SPICY CRANBERRY PORK CHOPS

4 pork loin or sirloin chops

Salt

Pepper

8 oz. whole berry cranberry sauce

1/4 c. dark seedless raisins

2 tbsp. brown sugar

2 tbsp. red wine vinegar

2 tbsp. orange juice

1/2 tsp. ground cinnamon

1/2 tsp. grated orange peel

Purchase pork loin or sirloin chops, each about 3/4 inch thick.

1. Sprinkle pork chops lightly with salt and pepper; place in 12 x 8 inch baking dish; cover dish with plastic wrap; do not vent. Cook at medium low (30% power) 16 minutes, turning chops over and rotating dish a half turn after 10 minutes. 2. Meanwhile, in small bowl, combine cranberry sauce, raisins, brown sugar, vinegar, orange juice, cinnamon, orange peel and 1/2 teaspoon salt. 3. Drain and discard accumulated cooking liquid from baking dish. Spoon cranberry-sauce mixture onto pork chops; cover dish with plastic wrap; do not vent. Cook at medium low 6-8 minutes until meat loses its pink color and is tender. 410 calories per serving. A good source of thiamine.

Kathy Ellen · Post by **Kathy Ellen** » Mon Jul 28, 2008 4:50 pm

"Spicy Devilled Eggs"

6 hard cooked eggs

1 tbsp. fresh parsley

1 tbsp. scallions, minced

1 small jalapeno pepper

1/4 cup Miracle Whip

1/4 cup shredded cheddar cheese

1 tsp. Dijon mustard

1/2 teaspoon cilantro (optional)

pinch cayenne pepper

pinch chili powder

1/4 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon horseradish, grated

1/4 teaspoon celery seed

Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl. Add mayonnaise, mustard and blend together. Add remaining ingredients to combine. Spoon approximately 1 tbsp. of the yolk mixture into each egg half. Sprinkle lightly with chili powder and paprika. Garnish with a sprig of parsley.

Kathy Ellen · Post by **Kathy Ellen** » Mon Jul 28, 2008 4:56 pm

"Southwest Spicy Fish Sandwich"

4 6 oz. tilapia filets

4 large sesame seed buns

4 large leaves romaine lettuce

4 oz. cheddar cheese

4 tbs. chipotle mayonnaise

mayonnaise

chipotle peppers in adobe sauce

1 tbs. soft butter

1 tbs. Emeril's Southwest Seasoning

2 tbs. extra virgin olive oil

Heat olive oil on medium high in a large frying pan. Sprinkle tilapia filets liberally with Emeril's Southwest Seasoning. When oil is hot, add filets. Cook 3 minutes on each side. Remove fish to a plate.

Slice cheese into thin slices. Make chipotle mayonnaise (see recipe below). Heat grill pan to medium high. Lightly butter the buns and grill, buttered side down until browned. Add thinly sliced cheese to the bottom of each bun. Melt the cheese under a broiler or toaster oven and remove from oven. Add a fish filet to each bun. Place a romaine lettuce leaf on top of the fish. Add 1 tablespoon of chipotle mayonnaise to each bun top and place the bun on top of lettuce.

Chipotle Mayonnaise:

Put one 7 or 8 oz. can of chipotle peppers in adobe sauce in food processor. Pulse until peppers are well chopped. Add 3 tablespoons of the chipotle sauce to 1 cup of mayonnaise. Freeze or refrigerate remaining chipotle sauce. Refrigerate remaining chipotle mayonnaise for more sandwiches later!

Kathy Ellen · Post by **Kathy Ellen** » Mon Aug 11, 2008 4:50 pm

"Hot and Spicy Fruit Salsa"

INGREDIENTS

5 kiwis, peeled and diced

1 quart strawberries, finely chopped

1 pint fresh blackberries, chopped

4 Granny Smith apples - peeled, cored and coarsely shredded

2 tablespoons any flavor fruit jelly

3/4 cup brown sugar

1 tablespoon cayenne pepper

3 tablespoons habanero hot sauce

1 (7 ounce) can green salsa

1/3 cup lime juice

Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.

Kathy Ellen · Post by **Kathy Ellen** » Sat Oct 11, 2008 6:31 am

Spicy Chili and Grilled Cheese

Ingredients:

1 medium onion chopped

1 tsp vegetable oil

2 cloves garlic chopped

2 tbsp chili powder

2 tsp ground cumin

3 tbsp tomato paste

1 (28 oz) can diced tomatoes

1 (16 oz) can red kidney beans rinsed and drained

1 cup chicken broth

1 cup beer

1 tsp salt

1 tsp pepper

1/4 cup chopped cilantro

garnish with sour cream

1. Saute chopped onion in hot oil in a large pan over medium heat...5 min. or until tender; add garlic and saute 1 more min.

2. Add your favorite meat if you wish...1 lb beef, chicken or turkey....

3. Add chili powder, cumin and cook, stirring often...8 minutes or so. Stir in tomato paste and cook 2 min. Add tomatoes and the other 5 ingredients. Bring mixture to a boil, cover, reduce heat to low and simmer for 30 minutes. Stir in cilantro and garnish.

Extra Cheesy Grilled Cheese:

Ingredients:

1/4 cup butter softened

1 tbsp grated Parmesan cheese

8 Italian bread slices

4 (3/4 oz) provolone cheese slices

4 (3/4 oz) mozzarella cheese slices

pepper flakes

1. Stir together butter and Parm cheese in a small bowl

2. Spread 1 and 1/2 butter mixture on 1 side of each bread slice. Place 4 bread slices, buttered sides down, on wax paper. Top with provolone and mozzarella cheeses; top with remaining bread slice, buttered side up.

3. Cook sammys, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is melted. Add a few pepper flakes to cheese.

Kathy Ellen · Post by **Kathy Ellen** » Thu Oct 30, 2008 6:08 am

Some tasty recipes for Before Sunset:-6

Kathy Ellen · Post by **Kathy Ellen** » Wed Dec 03, 2008 4:52 pm

I'd like to post a recipe for an egg and cheese dish that I've made for tons of years. It's not hot and spicy, but you can always add more pepper, hot mustard and hot spices....

Egg and cheese souffle called "Pouf"

You can make this the night before or at least an hour before and let sit in fridge.....

You can also add wheat bread combined with a good white bread to add more flavor & different cheeses. I have also experimented with adding more eggs & cheese...

I like to beat the eggs and milk with salt, pepper and mustard first. Then I layer cheese & bread in a 2 qt casserole dish . This recipe also works if you make it the day before and cook it in the morning. Perfect to have it all prepared when you wake up! This recipe makes a nice addition for a brunch, perhaps served with bacon or sasuage.

Ingredients:

8 slices white bread --no crusts

1 8 oz cheese slices (american english)

1/4 cup melted butter

3 eggs beaten

1 tsp salt

1/2 tsp pepper

3/4 tsp dry mustard

2 cups milk

Method:

Beat the eggs and milk with salt, pepper and mustard. Layer bread and cheese in a 2 qt casserole dish and pour the egg mixture over.

Bake in a 350 F degree oven for 30 minutes covered with foil. After that period, remove the foil and cook for another 30 minutes uncovered.

Update: I used both whole-grain white & whole wheat bread,cheddar cheese & I increased the temperature to 375F for the last 30 minutes

Kathy Ellen · Post by **Kathy Ellen** » Sat Dec 27, 2008 8:00 am

VERMONT CHEDDAR CHEESE SPREAD:

Ingredients:

8 ounces Vermont Cheddar cheese -- coarsely grated

2 cups sharp Cheddar cheese

1/2 cup plain low-fat yogurt

1/2 cup mayonnaise

1/4 teaspoon Worcestershire sauce

8 drops hot red pepper sauce

celery sticks

cauliflower flowerets

crackers

Directions:

Put all ingredients except vegetables and crackers in a blender or a blender/food processor. Process 1 1/2 to 2 minutes, stopping to scrape sides, until mixture is smooth.

Dip keeps a week or more in the fridge, let stand at least 30 minutes at room temperature before serving with raw vegetables and crackers for dipping. Recipe makes about 1.5 cups.

Kathy Ellen · Post by **Kathy Ellen** » Mon Mar 02, 2009 11:03 am

How to grow and harvest hot peppers in pots.....

Growing and Havesting Hot Peppers

What's the heat of hot peppers?

Chile Pepper Heat Scoville Scale - Home Cooking

Kathy Ellen · Post by **Kathy Ellen** » Fri Mar 13, 2009 1:14 pm

This recipe is not hot and spicy, but I wanted to put it in my thread...

FRENCH TOAST to die for:-6

1&1/2 cup packed brown sugar

3/4 c butter

1/4 c and 2 tbls light corn syrup

10 (3/4" thick) slices of French bread

4 large eggs....no bigger or smaller

2 & 1/2 c. milk

1 tbls vanilla

1/2 tsp salt

3 tbls sugar

1 & 1/2 tsp cinnamon

1 & 1/2 c. melted butter

Preheat oven to 350 degrees....

* Combine 1st 3 ingredients in a saucepan.

* stir constantly 5 min.

* pour syrup into greased 13x9x2 " pan

* arrange bread in pan

* combine eggs, milk, vanilla and salt

* pour over bread and chill at least for 8 hours.

* mix the sugar, cinammon and sprinkle over bread

*drizzle butter over bread and bake for 45-50 minutes in a 350 degree oven.

YZGI · Post by **YZGI** » Fri Mar 13, 2009 1:36 pm

Kathy Ellen;1157136 wrote: This recipe is not hot and spicy, but I wanted to put it in my thread...

FRENCH TOAST to die for:-6

1&1/2 cup packed brown sugar

3/4 c butter

1/4 c and 2 tbls light corn syrup

10 (3/4" thick) slices of French bread

4 large eggs....no bigger or smaller

2 & 1/2 c. milk

1 tbls vanilla

1/2 tsp salt

3 tbls sugar

1 & 1/2 tsp cinnamon

1 & 1/2 c. melted butter

Preheat oven to 350 degrees....

* Combine 1st 3 ingredients in a saucepan.

* stir constantly 5 min.

* pour syrup into greased 13x9x2 " pan

* arrange bread in pan

* combine eggs, milk, vanilla and salt

* pour over bread and chill at least for 8 hours.

* mix the sugar, cinammon and sprinkle over bread

*drizzle butter over bread and bake for 45-50 minutes in a 350 degree oven.
Blasphemy I say Kathy. You put a French toast recipe on the Spicy recpe thread. For the first time ever I may have a reason to report a post.:yh_rotfl

Chezzie · Post by **Chezzie** » Fri Mar 13, 2009 1:37 pm

YZGI;1157153 wrote: Blasphemy I say Kathy. You put a French toast recipe on the Spicy recpe thread. For the first time ever I may have a reason to report a post.:yh_rotfl

too late, Kathy got banned, we had over 12.000 complaints:D

YZGI · Post by **YZGI** » Fri Mar 13, 2009 1:38 pm

Chezzie;1157155 wrote: too late, Kathy got banned, we had over 12.000 complaints:D
I knew she finally went over the line . tsk tsk..

Kathy Ellen · Post by **Kathy Ellen** » Fri Mar 13, 2009 1:44 pm

:wah::wah: you two wack-a-doodles:yh_rotfl

I'm cybering over this meal for the both of you trouble makers so you won't ban me.

Don't let the French toast hit ya in the head:yh_rotfl

Odie · Post by **Odie** » Fri Mar 13, 2009 2:18 pm

YZGI;1157153 wrote: Blasphemy I say Kathy. You put a French toast recipe on the Spicy recpe thread. For the first time ever I may have a reason to report a post.:yh_rotfl

and I'll report a good post!:yh_rotfl:yh_rotfl

I hate the hot and spicy!:sneaky:

now this sounds delish!

qsducks · Post by **qsducks** » Mon Apr 13, 2009 11:32 am

Kathy Ellen;1157136 wrote: This recipe is not hot and spicy, but I wanted to put it in my thread...

FRENCH TOAST to die for:-6

1&1/2 cup packed brown sugar

3/4 c butter

1/4 c and 2 tbls light corn syrup

10 (3/4" thick) slices of French bread

4 large eggs....no bigger or smaller

2 & 1/2 c. milk

1 tbls vanilla

1/2 tsp salt

3 tbls sugar

1 & 1/2 tsp cinnamon

1 & 1/2 c. melted butter

Preheat oven to 350 degrees....

* Combine 1st 3 ingredients in a saucepan.

* stir constantly 5 min.

* pour syrup into greased 13x9x2 " pan

* arrange bread in pan

* combine eggs, milk, vanilla and salt

* pour over bread and chill at least for 8 hours.

* mix the sugar, cinammon and sprinkle over bread

*drizzle butter over bread and bake for 45-50 minutes in a 350 degree oven.

I have all of these ingrediants except the bread. Can I use Italian bread?

Kathy Ellen · Post by **Kathy Ellen** » Mon Apr 13, 2009 11:36 am

qsducks;1174745 wrote: I have all of these ingrediants except the bread. Can I use Italian bread?

Imagine so......this is a recipe of a friend who made the bread for one of our parties. It was soooooooo good. Do you make your French toast this way???

qsducks · Post by **qsducks** » Mon Apr 13, 2009 11:43 am

I mix 2 eggs up, some milk, just enough. Vanilla & cinnamon and then dip the bread into it and fry it on my Cuisinart big skiddle that fits across two burners. I also sprinkle cinnamon on the bread while it's frying. The kids love it. And then I make...........HORRORS!!!!! Scrapple with it:wah:

Kathy Ellen · Post by **Kathy Ellen** » Fri Jun 26, 2009 9:14 am

Chile Poblano Cream Soup

Recipe Ingredients:

3 oz butter

1 onion,sliced

3 Poblano peppers

2 cups chicken stock

1 tbsp cilantro

1 cup cream

8 oz jack cheese in cubes

3 corn tortillas, cut in squares and fried

Recipe Instructions:

Melt the butter and fry the onion; add the poblano chili and fry a little. Leave it to cool and blend with the chicken stock and cilantro. Heat it and season with garlic salt and flavoring. Add the cream and serve very hot. Serve with grated pepperjack cheese. You can also add cubed chicken breast.

farmer giles · Post by **farmer giles** » Fri Jun 26, 2009 9:17 am

this thread is soo wrong i'm trying to lose weight with suzy and we are starving :-5:-5

my mouth is really watering now i hope you guys are happy :yh_rotfl:yh_rotfl

Kathy Ellen · Post by **Kathy Ellen** » Mon Oct 12, 2009 2:43 am

Chili Chocolate Drops

4 tablespoons butter

1 box powdered sugar

Up to 3 tablespoons evaporated milk

3 tablespoons unsweetened cocoa

4 tablespoons powdered habaneras

1/2 cup chopped pecans or walnuts

Extra powdered chile

In a mixer or processor bowl, combine the butter, sugar and 2 tablespoons milk. Beat until blended. Add the cocoa and chile. Beat again to blend thoroughly.

If the dough is firm enough, remove it from the bowl and knead more powdered sugar into the dough. If still wet, divide the dough into two parts. Into half of the dough, stir the chopped nuts. Drop the candies onto a non-stick baking pan, making small mounds. Leave the second half of the mixture open to dry further.

The second half of the dough can be rolled into balls 3/4 inch in diameter. Roll each ball in more powdered chile. Put on a baking sheet and let rest at least 1 hour before serving.

Kathy Ellen · Post by **Kathy Ellen** » Thu Oct 15, 2009 5:06 pm

Chicken Comfort

This is a recipe that I made up and put into Oscar's thread. To make this recipe spicy, just add more hot, pepper flakes and hot peppers or sauce.

http://www.forumgarden.com/forums/1252557-post23.html

Hi Oscar:-6

I love the concoction that I made up called "Chicken Comfort."

I cook up chicken breasts in a slow cooker, or bake chicken cutlets with homemade bread crumbs and cut up apples and bananas to bake on top.

Bake 350 degrees for 50 minutes.

Both would have lots of fresh, tasty spices: rosemary, oregano, basil, ginger, tarragon, sage and thyme.

Cut cutlets into cubes and place in a big bowl, and then add fresh corn coblets (cook fresh corn and cut from cob....taste makes a big difference), raw, cubed green and red peppers,brocolli, walnuts or pine nuts, any kind of spuds....I like to make home fries. But, you can add diced up boiled spuds, salt, pepper, and red pepper flakes.

Then add chicken gravy and allow to set before serving.

This is a great dish to freeze for a later date.

Just an aside.....

*soak the chicken cutlets in milk, salt and pepper for 15 minutes (makes a difference...breaks down fibers)

*Instead of spuds, you can add any kind of noodles or rice.

Odie · Post by **Odie** » Mon Nov 02, 2009 5:40 pm

Kathy Ellen;827807 wrote: I love the Italian sauce called "Arrabiata" and plan to make it tonight to add to penne pasta...I love this sauce but have never made my own.....Now I will with this recipe...it's simple...

INGREDIENTS FOR ARRABIATA SAUCE:

1 teaspoon olive oil

1 cup chopped onion

4 cloves garlic, minced

3/8 cup red wine

1 tablespoon white sugar

1 tablespoon chopped fresh basil

1 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

1 tablespoon lemon juice

1/2 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

2 (14.5 ounce) cans peeled and diced tomatoes

2 tablespoons chopped fresh parsley

DIRECTIONS

Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.

Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.

Stir in parsley. Ladle over the hot cooked pasta of your choice.

now I know what this sauce is!:yh_rotfl:yh_rotfl

I like it, simple and yummy!

minus the red pepper flakes.

Kathy Ellen · Post by **Kathy Ellen** » Mon Nov 02, 2009 5:47 pm

Odie;1258617 wrote: now I know what this sauce is!:yh_rotfl:yh_rotfl

I like it, simple and yummy!

minus the red pepper flakes.

I'm glad that you like it....I love it:p I do make it spicer thought. I have allergies and don't have a great sense of taste.....ergo...the many hot spices:)

Odie · Post by **Odie** » Mon Nov 02, 2009 5:51 pm

Kathy Ellen;1258623 wrote: I'm glad that you like it....I love it:p I do make it spicer thought. I have allergies and don't have a great sense of taste.....ergo...the many hot spices:)

sound really good Kathy, but I don't do spicy foods, so I would just cut out the hot spices....now, can you send me some when you've cooked it?:yh_rotfl:yh_rotfl

Kathy Ellen · Post by **Kathy Ellen** » Mon Nov 02, 2009 5:59 pm

Odie;1258626 wrote: sound really good Kathy, but I don't do spicy foods, so I would just cut out the hot spices....now, can you send me some when you've cooked it?:yh_rotfl:yh_rotfl

No can do Odie:yh_rotfl

Janie, I've added so many hot spices and peppers to the meal:yh_rotfl.....It would burn yer tongue:p

I cook spicy foods because I have a poor sense of smell and taste due to allergies.....

Odie · Post by **Odie** » Mon Nov 02, 2009 6:23 pm

Kathy Ellen;1258633 wrote: No can do Odie:yh_rotfl

Janie, I've added so many hot spices and peppers to the meal:yh_rotfl.....It would burn yer tongue:p

I cook spicy foods because I have a poor sense of smell and taste due to allergies.....

oh oh........ my mouth, tongue and stomach would die then.:yh_rotfl:yh_rotfl

your right, I forgot about allergies, when Mike was here, he had allergies...and he couldn't smell anything.

KSnyder · Post by **KSnyder** » Mon Nov 02, 2009 6:44 pm

Hey, you guys are something else!

You made another thread for me!

Awwww, you guys!

:yh_winks!!!!!!!!!

:yh_kisses!!!!!!!!!

Odie · Post by **Odie** » Mon Nov 02, 2009 9:37 pm

KSnyder;1258672 wrote: Hey, you guys are something else!

You made another thread for me!

Awwww, you guys!

:yh_winks!!!!!!!!!

:yh_kisses!!!!!!!!!

now you can make us ladies dinner!:sneaky::wah::wah:

KSnyder · Post by **KSnyder** » Mon Nov 02, 2009 9:39 pm

Odie;1258725 wrote: now you can make us ladies dinner!:sneaky::wah::wah:

I LOVE cooking for women! :yh_blushes!!!!!!!!

:yh_winks!!!!!!!!

:yh_kisses!!!!!!!!!

KSnyder · Post by **KSnyder** » Mon Nov 02, 2009 9:40 pm

Odie;1258652 wrote: oh oh........ my mouth, tongue and stomach would die then.:yh_rotfl:yh_rotfl

:yh_wait :yh_eyebro

Kathy Ellen · Post by **Kathy Ellen** » Sat Mar 06, 2010 9:39 am

Caramelized bananas with vanilla gelato and spicy chocolate sauce.....25 minutes to make...serves 4....

2 large, firm, ripe bananas

2 tablespoons of unsalted butter

1/2 cup packed brown sugar

6 whole dried arbol chilies

4 oz bittersweet chocolate

1 pint of vanilla gelato or vanilla ice cream

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* Peal the bananas so that you have 4 intact half peels.

* Divide peels among 4 serving plates. Cut bananas crosswise into 1-inch lengths, then cut each piece in half lengthwise.

* Melt butter in a 12-inch heavy skillet over medium hear; add bananas in 1 layer and sprinkle with sugar. Increase heat to a medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 or 4 minutes. Divide banana pieces and any caramel from pan among peels.

* Crumble 2 chilies into a small saucepan. Add chocolate and 1/4 cup plus 3 tablespoons water; heat over medium heat, whisking, until chocolate is melted.

*Strain through a fine-mesh sieve into a bowl, then divide among 4 small serving dishes; garnish with remaining whole chilies.

*Serve bananas with gelato and chocolate sauce, drizzling the sauce over the ice cream, or using it for dipping.

Kathy Ellen · Post by **Kathy Ellen** » Wed Jul 07, 2010 10:34 am

Penne with Treviso (radicchio) and Goat Cheese Giada's recipe. I just added some spicy, chili oil.

Cooking time: 20 minutes....serves 4-6

Ingredients:

1 pound penne pasta

1/4 cup extra-virgin olive oil

1 clove garlic, halved

1 pound treviso or radicchio, chopped (about 4 cups)

3 packed cups (3 ounces) baby spinach

1/2 cup low-sodium chicken stock

1/4 cup balsamic vinegar

2 tablespoons fresh lemon juice

1 tablespoon kosher salt, plus more for seasoning

1/2 teaspoon red pepper flakes

5 dashes of spicy, chili oil

1 1/2 cups grated Parmesan

1 1/2 cups (11 ounces) goat cheese, crumbled

1/2 cup basil leaves, torn

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.

Add the treviso, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the treviso and spinach until wilted, about 6 to 8 minutes.

Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste.

Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.

Kathy Ellen · Post by **Kathy Ellen** » Wed Jul 07, 2010 10:45 am

Spicy chili oil....

I just made this chili oil with chili's from my wee garden. Can't wait to taste it in 2 months:-6

Spicy Chili Oil | Jane Spice Recipes

Kathy Ellen · Post by **Kathy Ellen** » Tue Oct 05, 2010 3:20 pm

This is not a food product, but a good, peppery, chewy candy that helps with nausea.

I've just found a product called "Ginger Chews" candy at the health food store.

I have tummy problems, so I'm always looking for products made with ginger.

"Ginger chews" are a sweet-hot ginger candy that's natural, stimlating and delicious" according to the manufacturers.

I love these candies. They're absolutely delish !!!!! Now, let's see if they work with my tummy problems.

Here's a link to the product...

The Ginger People: Home

Kathy Ellen · Post by **Kathy Ellen** » Sun Oct 24, 2010 4:06 am

Homemade Fried Chicken Wings

Ingredients:

Chicken Wings

Favorite Brand of BBQ sauce

Favorite Brand of Hot sauce

1 Egg

1 Cup Flour

3 Cups Canola Oil

2 Tbsp. Butter

1 Tbsp. Garlic Powder

Directions:

* Crack open one egg in a small bowl and beat lightly. Next cover the thawed chicken wings in the egg. Roll the chicken wings in flour.

*Heat sauce pan to medium heat and then heat canola oil for a few minutes. Be careful when placing the chicken wings into oil. Watch out for splashing and the popping of the oil. Cook chicken wings rotating every 1 to 2 minutes until thoroughly cooked.

*Once you have cooked all your chicken, prepare your sauce. Take your favorite bottle of BBQ sauce and pour desired amount into bowl. Next take your favorite bottle of hot sauce. Put half of the amount of hot sauce in with the BBQ sauce.

*Next, sprinkle in the desired amount of crushed red pepper. Place 2 tbsp. of butter into sauce and a sprinkle of garlic powder. Place in microwave for 45 seconds to heat and mix all ingredients.

*Lastly, place chicken wings into large bowl and pour sauce over chicken. Coat evenly and serve.

Click on animated peppers....

Attached files

flopstock · Post by **flopstock** » Sun Oct 24, 2010 7:56 am

So, are these all recipes you've actually made?

Kathy Ellen · Post by **Kathy Ellen** » Sun Oct 24, 2010 9:27 am

flopstock;1340524 wrote: So, are these all recipes you've actually made?

I've gotten the recipes from friends, family and the internet, and changed some items around to make them my 'semi-own.'

I've made about 90% of these recipes during the last 15 years.

Love, love, love spicy foods, but not so hot that they'll burn my mouth.

Kathy Ellen · Post by **Kathy Ellen** » Wed Dec 29, 2010 8:26 am

I love to use ciabatta rolls to make paninis.

Unfortunately, everytime I find a good ciabatta bread, my grocery store stops buying it. I found a new ciabatta roll from Pepperidge Farms called stone baked ciabatta.

Just incase they stop making this bread, I'm going to try to recreate it. I'm getting out my bread maker and make some dough, add spices to the dough, and shape it like a square roll. Hope it works, but you have to let it rise for over 18 hours...oy vey.

I'm going to use this chef's ingredients but make the dough in my bread maker. Think I'll then find a recipe that calls for less rise time and see if it makes a difference.

YouTube - How to Make No-Knead Ciabatta Bread - Amazing Italian Bread

Now, I have to figure out how to get to the store as I don't want to drive my car yet due to the bad roads.

Kathy Ellen · Post by **Kathy Ellen** » Wed Jan 12, 2011 1:40 pm

Spicy Chocolate Mousse with Hazelnuts

I made this recently...delicious. Recipe from my favorite magazine....La Cucina Italiana...Takes about 30 minutes to make plus chilling.

Ingredients:

2 tablespoons hazelnuts

7 ounces good quality dark chocolate, roughtly chopped

Heaping 1/4 teaspoon red pepper flakes

1/2 cup plus 1 tablespoon sugar

4 large egg whites

1/8 teaspoon fine sea salt

1 fresh hot chili pepper

Directions:

1. Heat oven to 350 degrees

2. Spread hazelnuts on a baking sheet and toast until fragrant and golden (10 min.)

3. Wrap nuts in a kitchen towel and rub to remove loose skins...Roughly chop, set aside.

4. Pour 2 in. water into a medium saucepan and bring to a simmer. In a medium heatproof bowl, combine chocolate and pepper flakes. Set bowl over the simmering water (not touching) and whisk constantly, heat until chocolate is melted, 5 min.

5. In a small saucepan, combine 1/2 cup sugar and 1/4 cup water, heat over low heat stirring frequently to dissolves sugar until mixture comes just to a boil. Remove from heat and let syrup stand for 15 minutes until cool.

6. In a bowl of an electric mixer beat together egg whites, remaining tablespoon sugar and salt on medium speed until stiff peaks form, 8 min. With mixer running, pour in syrup in a slow and steady steam, mixing until just incorporated, then remove bowl from mixer and fold in chocolate until combined.

7 Divide mousse among serving cups and chill for at least 1 hr. or up to 4 hrs.

Just before serving, very thinly slice fresh chile. Garnish mousse with fresh chile and reserved nuts.

Here's a copy of what it should look like...