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Hot Spinach Artichoke Dip

May 7, 2010 By admin

INGREDIENTS:

  • 1 10-ounce package fresh baby spinach leaves, rinsed and well-drained
  • 1 8-ounce package cream cheese, softened
  • 1 8-ounce carton dairy sour cream
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 cup grated Parmesan or Romano cheese
  • 3 ounces Monterey Jack cheese with jalapeño peppers, shredded (3/4 cup)
  • 3/4 cup shredded Swiss cheese (3 ounces)
  • 2 14-ounce cans artichoke hearts, well-drained and chopped
  • 1/2 cup chopped red sweet pepper
  • Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers

Directions

  1. In food processor, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain. (Spinach may also be chopped by hand if you prefer.)
  2. In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the Monterey Jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichokes and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1-1/2-inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
  3. Bake, uncovered, in a 350 degree F oven about 35 minutes or until heated through. Serve with Toasted Pita Chips. Makes about 8 cups (sixty 2-tablespoon servings).
  4. Toasted Pita Chips:Split 5 large pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on two ungreased baking sheets. Coat pita wedges with nonstick cooking spray. If you like, sprinkle lightly with paprika. Bake in a 350 degree F oven for 12 to 15 minutes or until wedges are crisp and golden brown.

Makes 60 chips.

To tote: Cover casserole with a lid; cover tightly with heavy foil. Transport in an insulated carrier or container. Serve within 1 hour. Place pita chips in tightly covered storage container.

SOURCE: MidwestLiving.com

Filed Under: Hot & Spicy Recipes, Sauce & Dips Recipes, Vegan recipes Tagged With: , , ,

Sweet and Spicy Caribbean BBQ Sauce

May 4, 2010 By admin

Ingredients

  • 1 large onion, chopped (1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons cooking oil
  • 1/2 cup chili sauce
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Directions

  1. In a small saucepan, cook and stir onion and garlic in hot oil over medium-high heat until onion is tender.
  2. Stir in chili sauce, honey, salt, allspice, ginger, and nutmeg.
  3. Bring to boiling; reduce heat.
  4. Simmer, uncovered, for 5 minutes to blend flavors.
  5. Brush on beef, chicken or pork during the last 10 minutes of grilling.
  6. If you like, reheat and pass remaining sauce.

Makes about 1 cup sauce.

SOURCE: MidwestLiving.com

Filed Under: Hot & Spicy Recipes, Sauce & Dips Recipes Tagged With: ,

Tailgating Recipes: Jalapeno Chicken

April 29, 2010 By admin

“Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal!”

Ingredients

  • 6 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
  • 1 (16 ounce) bottle Italian dressing
  • 3 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (3 ounce) package cream cheese, softened
  • 6 slices bacon
  • toothpicks

Directions

  1. Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat the grill for high heat.
  3. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
  4. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

SOURCE: Cristi Rhymes via AllRecipes.com

Filed Under: Bacon recipes, Cheesy recipes, Chicken Recipes, Hot & Spicy Recipes Tagged With: , ,

White Chili Recipe

April 26, 2010 By admin


INGREDIENTS

  • 1 lb large white beans, soaked overnight in water, drained
  • 6 cups chicken broth
  • 2 cloves garlic, minced
  • 2 medium onions, chopped (divided)
  • 1 Tbsp olive oil
  • 2 4-ounce cans chopped green chilies
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 4 cups diced cooked chicken
  • 3 cups grated Monterey Jack cheese
  • 1 jalapeno or serrano pepper, chopped (optional)

DIRECTIONS:

  1. Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
  2. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
  3. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

8-10 servings

SOURCE: SimplyRecipes.com

Filed Under: Chili Recipes, Hot & Spicy Recipes Tagged With: , ,

Tabasco’s Shrimp Tacos with Cabbage

April 12, 2010 By admin

INGREDIENTS:

  • 1 pound shrimp, cooked, peeled, deveined, and coarsely chopped
  • 1 large tomato, seeded and diced
  • 1/2 cup chopped onion
  • 1/2 cup chopped pimento-stuffed green olives
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided
  • 1/2 pound cabbage, finely chopped
  • 1/2 cup crema Mexicana (Mexican-style whipping cream)*
  • 3 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt
  • 12 corn tortillas

DIRECTIONS:

  1. Combine shrimp, tomato, onion, olives, and 1 tablespoon of the TABASCO® Green Sauce in a medium bowl; toss well.
  2. In a separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 1 tablespoon TABASCO® Green Sauce, and salt; toss well.
  3. To serve, place a small amount of shrimp mixture in the center of each tortilla and top with 2 tablespoons cabbage mixture; fold tortillas over filling to form tacos. Serve immediately.
Filed Under: Appetizer Recipes, Hot & Spicy Recipes, Seafood Recipes Tagged With: , , ,

Betty’s Hot and Tasty Onion Rings Recipe

April 9, 2010 By admin

Filed Under: Appetizer Recipes, Hot & Spicy Recipes, Snacks Recipes Tagged With: ,

Smokin’ Chipotle Pork Stew

April 7, 2010 By admin

INGREDIENTS

  • 2 tablespoons olive or vegetable oil
  • 1 1/2 pounds boneless pork shoulder, cut into one-inch cubes
  • 2 medium onions, diced
  • 1 (12-ounce) bottle or can beer
  • 5 to 7 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
  • 2 teaspoons ground cumin, or to taste
  • Salt and freshly ground pepper, to taste

DIRECTIONS

  1. Heat a large Dutch oven over medium-high heat until very hot, about two minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.
  2. Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.
  3. Tip: Serve this dish as a stew or transfer the pork to a cutting board. With two forks, shred the chunks into small pieces and use as a filling for tacos or sandwiches.

Source: “Gameday Gourmet” author Pableaux Johnson via Epicurious.com

Filed Under: Beer Recipes, Hot & Spicy Recipes, Pork Recipes Tagged With: , , ,

Spicy Grilled Shrimp

April 2, 2010 By admin

This recipe was adapted from Cook’s Illustrated. There are a couple of secrets that make it great: One, you brine the shrimp for about 30 minutes to help them stay especially juicy on the grill. Two, you serve them with melted garlic butter for dipping.

INGREDIENTS

(serves three to four)

  • 1/2 cup sugar
  • 1/2 cup salt
  • 1 1/2 pounds fresh shrimp, peeled
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon ancho chile powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced

DIRECTIONS

  1. Fill a large bowl with cold water and add the sugar and salt. Stir, then add the shrimp and let them sit in the brine for about 30 minutes. Drain.
  2. Combine the oregano, smoked paprika, thyme, ancho chile powder, and salt in a large bowl. Add the shrimp and olive oil and stir until all of the shrimp are coated in the oil and spice mixture. Let sit for 10 to 15 minutes.
  3. Melt the butter in a small sauce pan until melted and just beginning to sizzle. Add the garlic, stir, and turn off the heat.
  4. Cook the shrimp on a very hot grill for 4 to 5 minutes, until seared on the outside and fully pink. If using a grill basket, toss once or twice to get the shrimp evenly seared. If using skewers, flip once while cooking. Serve with the garlic butter (and good bread) for dipping.

SOURCE: TheKitchn.com

Filed Under: Grilled recipes, Hot & Spicy Recipes, Seafood Recipes Tagged With: , , ,

Chile-Stuffed Cheeseburger

March 29, 2010 By admin

The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.

INGREDIENTS

  • 4 chiles—2 Anaheims and 2 jalapeños
  • Extra-virgin olive oil
  • 1 large garlic clove, unpeeled
  • 4 ounces shredded Monterey Jack cheese
  • Salt and freshly ground pepper
  • 1 1/2 pounds ground beef
  • 4 kaiser rolls, split
  • Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for serving

DIRECTIONS

  1. Light a grill. Rub the chiles with olive oil. Thread the jalapeños and garlic onto a skewer and grill until charred all over. Using tongs, repeat with the Anaheims. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper.
  2. Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil.
  3. Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.

SOURCE: Food & Wine (Grace Parisi)

Filed Under: Burgers Recipes, Grilled recipes, Hot & Spicy Recipes Tagged With: , ,

Cowboy Caviar

March 19, 2010 By admin Leave a Comment

As chef for Soirée Catering in Santa Ana, California, Leslee Mendel Coy constantly invents new recipes. She first developed this double-duty dish for a cooking contest. Although it didn’t capture first prize, it’s a winner with her clients. Start with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.

Yield: Makes 10 to 12 appetizer or 6 salad servings

Ingredients
• 2 tablespoons red wine vinegar
• 1 1/2 to 2 teaspoons hot sauce
• 1 1/2 teaspoons salad oil
• 1 clove garlic, minced
• 1/8 teaspoon pepper
• 1 firm-ripe avocado (about 10 oz.)
• 1 can (15 oz.) black-eyed peas
• 1 can (11 oz.) corn kernels
• 2/3 cup thinly sliced green onions
• 2/3 cup chopped fresh cilantro
• 1/2 pound Roma tomatoes, coarsely chopped
• Salt
• 1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage

Preparation

1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.

Source: Sunset.com

Filed Under: Appetizer Recipes, Hot & Spicy Recipes, Vegan recipes Tagged With: ,
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