Tag Archives: spicy

Hot & Spicy Black-Eyed Pea Dip

Happy New Year everyone! Hope everyone’s new year is off to a good start so far. Keeping with the whole having black-eyed peas for New Years is the reason for this recipe. Ok, yes I was supposed to post it BEFORE New Year’s but life happens and I am doing it now.

This recipe was adapted from one of my favorites, Ree Drummond, The Pioneer Woman. Her recipe was Zannie’s Black-Eyed Pea Dip. Click the link if you want to see the original.

I didn’t have all the exact ingredients so I changed it up a bit. It was delicious, yes, was. My husband and I devoured it. So delicious! So spicy! So darn good!

Feel free to change the ingredients around, I did! So hopefully even though we didn’t have this exactly on New Year’s, I hope it brings good luck

Spicy Black-Eyed Pea Dip

INGREDIENTS:

1 can (about 14 ounces) Black-Eyed Peas

½ medium Vidalia onion, chopped fine

3 cloves garlic, chopped fine

¼ cup light sour cream

1 cup grated Habanero Cheddar Cheese (I used Cabot, it was in the house)

3 tablespoons salsa (any kind)

salt & pepper to taste

Tortilla chips (I used Trader Joe’s Quinoa & Black Bean tortilla chips)

DIRECTIONS:

  1. Preheat oven to 350º
  2. Drain and rinse can of black beans. Put in large bowl and mash with a fork but leave some whole.
  3. Add rest of ingredients. Stir to combine.
  4. Spread into a 1¼-1½ quart baking dish.
  5. Bake for 20-30 minutes until bubbly and hot. (I baked for 30 minutes)
  6. Serve with tortilla chips!

Spicy Black-Eyed Pea Dip Spicy Black-Eyed Pea Dip Quinoa & Black Bean Tortilla Chips

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Spicy Crab Dip

Long time no post! I’m still trying to get in the routine of blogging when I get home from work. Being I don’t get home till 7pm it’s been tough. But I am determined to get back into this everyday, again. Today’s recipe I found through Taste of Home magazine. I had gotten it in an email. I used to get the magazine but have had to cut back so now I just get emails. This recipe is simple, quick, low-calorie and delicious! Plus it won’t break the bank. It uses the imitation crabmeat but feel free to use the real stuff if you want! I also substituted light mayonnaise and light cream cheese for the full fat ones. Again, feel free to use the regular kind. It can be served with crackers or veggies. Your choice! Enjoy!

Photo courtesy of Taste of Home magazine

INGREDIENTS:

1/3 cup light mayonnaise

2 tablespoons dried minced onion

2 tablespoons lemon juice

2 tablespoons white wine

1 tablespoon minced garlic

½ teaspoon cayenne pepper, optional

½ teaspoon hot pepper sauce, optional

2 packages (8 ounces each) light cream cheese, cubed

1 pound imitation crabmeat, chopped


DIRECTIONS:

1. In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in the crabmeat, mix well.

2. Cover and microwave on HIGH for 2-3 minutes or until bubbly. Serve warm with crackers or vegetables.

Makes 4 cups

Devilish Oven Fried Chicken w/Green Beans

I swore I would do the blog in the morning, so that when 7pm rolled around I wasn’t scrambling to get dinner ready and writing my blog at the same time. But here I am at 7:15pm writing the blog. I get so swamped in the morning. Between getting up with my husband at 7am, make his lunch & breakfast for him to take to work, feed the cats, clean the litter boxes, take the garbage out for pickup, do two more loads of laundry, check my email, eBay and whatnot…Oh and I wanted to do my daily walk as well at around 10am. HA! It was noon by the time I did that. So once the morning was gone the thought of writing the blog was too. I spent the afternoon job hunting as usual. No luck. So here I am now writing about a yummy dish I made last night. The original version of this recipe is from Rachael Ray (my fave!) and I changed it to suit what I had in the house. It originally called for 4 chicken legs w/thighs. I had 5 chicken thighs. The recipe also called for removal of the skin! I know! I left it on. That is pretty much it on what I changed. Though next time I am adding more hot sauce. Recipe only called for 1 tablespoon, not enough. I would add about ¼ cup next time. I served it with a side of green beans. The beans were the frozen kind in a ‘steamer’ bag. I was steaming them for about 5 minutes in the microwave till I heard the bag pop! No, it’s not supposed to do that! So I took them out of the microwave. In the meantime I had sautéed a shallot and 3 cloves of garlic in a little olive oil. I drained and dumped the beans into a microwave container and added the shallots and garlic. Then I added about 4 ounces of crumbled light feta cheese. Then I put it all back in the microwave for another minute or so. By then the chicken was done! Whew! So without anymore babbling here is the chicken recipe!

Green beans with shallots, garlic and feta cheese!

Chicken thigh with the delish green beans!

INGREDIENTS:

¼ cup Dijon mustard

¼ cup reduced-fat plain greek yogurt

¼ cup hot sauce (I used Frank’s Buffalo Wing Sauce)

4 large whole chicken legs separated from thighs (I used 5 thighs)

¼ cup extra-virgin olive oil

1 1/3 cup panko bread crumbs

4 teaspoons italian seasoning (only if you don’t have seasoned bread crumbs)

salt and pepper

DIRECTIONS:

1. In a large bowl, whisk together the mustard, yogurt and hot sauce. Add the chicken, turning to coat and let stand at room temperature for 30 minutes. If you aren’t ready to cook right away cover and refrigerate for up to 12 hours.

2. Place a rack in the upper third of the oven and preheat to 400º. Line a baking sheet with parchment paper and grease with 2 tablespoons of the olive oil.

3. In another large bowl, toss together the panko bread crumbs and Italian seasoning. Skip this if you have seasoned panko. Add 1 teaspoon salt and ¼ teaspoon pepper to crumbs. Working with 1 chicken piece at a time, coat in the panko mixture and place on the prepared baking sheet. Drizzle with the remaining 2 tablespoons olive oil and bake until golden brown and cooked through, about 40 minutes.

Chicken all dressed up for the oven!

Escarole, Spicy Sausage & Cannellini Bean Stew

I’ve been trying to come up with a recipe today and my mind just keeps getting sidetracked. It’s Thursday, I have an hour left before I go to “Happy Hour” with the neighborhood ladies and I am still sitting here wondering what to use in today’s blog. First I thought about doing a “happy hour” recipe, then changed my mind. I am clueless today. Good thing I don’t have to drive anywhere! We have it at our homes, we take turns once a month. So I just have to walk a few houses away.  But I still want to make sure this is done BEFORE I go meet the ladies. So I was just looking everywhere for anything. It’s been one of those days today. Not much sun out and under 80 degrees for a change. It is fall after all! Then I came across an email I got from Fine Cooking. The recipe looked pretty simple and it’s pretty quick to make too. That is always a plus. If I had escarole in the house I’d make this tonight. But I don’t so I will make it next week. Hopefully I will get another cool “fall” day in Florida!

The recipe calls for regular hot Italian sausage. I have not used regular sausage in my cooking at home in a very long time. I have used pre-cooked or uncooked chicken sausages. They come in all kinds of flavors these days and are really tasty. They have Italian style also and spicy versions as well. So that’s what I will use. Whenever they are on sale or I have coupons I stock up. They freeze extremely well. Always good for a quick snack too if you get company. Just nuke em and slice em up. Stick a few toothpicks in and serve with mustard or whatever you have for dipping. Voila! If you don’t like spicy, use regular. No worries! I will also up the amount of garlic, hey, I’m Italian, I need my garlic! For now the photo is the one I got with the recipe, but as soon as I make this myself I will swap it for my own. Seems like I take pictures of every meal these days, just in case! If anybody makes it let me know!

INGREDIENTS:

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

¾ pound of spicy/hot uncooked Italian chicken sausages, casings removed

4 large cloves garlic, minced

2 (15 ounce) cans cannellini beans, drained and rinsed

1 small head escarole, chopped into 1-2″ pieces, washed and lightly dried (a salad spinner is great for this)

1 cup low-sodium chicken broth/stock

1½ teaspoons red-wine vinegar; more to taste if needed

¼ cup freshly grated parmesan cheese (more if you want)

Kosher salt

DIRECTIONS:

1. Heat the oil in a heavy 5-6 quart Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, until tender, 5-6 minutes.

2. Add the sausage, raise the heat to medium high and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1″) pieces, 5-6 minutes.

3. Add the garlic and cook for 1 minute, stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

4. When all the escarole is in, add the chicken broth, cover the pot and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with the parmesan cheese.

Serves 3-4

Spicy Garlic Barbecued Pork Ribs

Who doesn’t love barbecued ribs? Nobody that I know of! But when it comes to barbecuing them everyone tends to shy away because they “take so long”! No they don’t! Not how I do them anyway! For my recipe you do have to think ahead and marinate them overnight for the best results. You can also marinate them a few hours ahead of time, but overnight is best. I’ve searched and searched and watched and watched all the ways to have great barbecued ribs. The one recipe I found to be the best so far was from Ina Garten, The Barefoot Contessa. I tweaked her recipe to make it more Genua! These are also made to be cooked on a grill with charcoal. I’m sure they’ll be fine with a gas grill but we have charcoal. I also use either pork loin ribs or St. Louis Style ribs as we love to have meaty ribs! Don’t be scared by the amount of ingredients either. It’s not so bad. I am the first one to skip making a recipe because of the amount of ingredients! Remember it’s all for the marinade/sauce!

Spicy Garlic Barbecued Pork Ribs

INGREDIENTS:

3 racks of pork loin ribs or St. Louis Style ribs (6-8 lbs)

1/3 cup vegetable or olive oil

1 small red onion, diced (about 1 cup)

6 cloves garlic, minced (you can add less if too much garlic for you)

1 tablespoon chili powder (you can add less if too spicy)

1 teaspoon ground cumin

1 teaspoon red pepper flakes (you can add less if too spicy)

1 teaspoon lime zest

1 tablespoon finely grated fresh ginger (or you can use 1 tsp powder)

1/3 cup cider vinegar

½ cup tomato paste

½ cup honey

2 tablespoons Dijon mustard

1/3 cup low sodium soy sauce

¼ cup orange juice

DIRECTIONS:

1. Heat the vegetable or olive oil in a large saucepan over medium-low heat. Saute the onions and garlic for 5-7 minutes, until the onions are translucent but not browned.

2. Add the chili powder, ground cumin and red pepper flakes and continue to cook for 1 minute. Add the zest and ginger and cook for an extra minute.

3. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick. Stirring occasionally.

4. Marinate the ribs in 2/3 of the sauce for a few hours or overnight in the refrigerator.

5. When you are ready to grill prepare the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25-30 minutes, turning once or twice to cook evenly on both sides. Brush with marinade as needed.

6. Check the ribs after 30 minutes. If they are still not ready (thicker ribs may take longer) just cook for another 5-10 minutes. Check to make sure they are to your liking. EAT!!

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