I need a spicey receipe?!
My neice is preggo at 36 weeks :) and she is craving spicy foods, i have fixed most everything i know of thats spicy!.!.pleaseeee share any easy receipes you may have with me!.!.!.!.much thanks!! Love mom
ps she loves Mexican foodWww@FoodAQ@Com
ps she loves Mexican foodWww@FoodAQ@Com
Answers:
Have you ever tried Posole!?
It is a spicy southwest hominy and pork stew!. Easy to make, and lots of recipes can be easily found on the internet!.
I love spicy food, and always have a few brands of hot sauce around the house just in case I need to add some kick!. If you are really looking for "five alarm" have some scotch bonnet peppers, or habaneros at hand to throw into a dish!. (be careful, one or two peppers can be enough for a decent sized pot of food!)Www@FoodAQ@Com
It is a spicy southwest hominy and pork stew!. Easy to make, and lots of recipes can be easily found on the internet!.
I love spicy food, and always have a few brands of hot sauce around the house just in case I need to add some kick!. If you are really looking for "five alarm" have some scotch bonnet peppers, or habaneros at hand to throw into a dish!. (be careful, one or two peppers can be enough for a decent sized pot of food!)Www@FoodAQ@Com
Take Chicken breasts/quarters/whole chicken!.!.!.(Whatever you've got) and rub with salt, pepper, chili powder and cumin!.
NEXT:
Take cilantro STEMS (cut off a bit of the root end), Garlic Cloves, Lime Juice and Chipotle in Adobo sauce (you can find it in the Mexican Aisle at any grocery store) Mix in a blender and stick it a blender and underneath the skin of the chicken!.
The measurements all depend on how much chicken you're using!. If she likes it realy spicy, I suggest using 2 of the chipotles!.Www@FoodAQ@Com
NEXT:
Take cilantro STEMS (cut off a bit of the root end), Garlic Cloves, Lime Juice and Chipotle in Adobo sauce (you can find it in the Mexican Aisle at any grocery store) Mix in a blender and stick it a blender and underneath the skin of the chicken!.
The measurements all depend on how much chicken you're using!. If she likes it realy spicy, I suggest using 2 of the chipotles!.Www@FoodAQ@Com
If you want you could make Enchaladas; however, take the refried beans and mix them with about 2 tablespoon of " Louisianna Hot Sauce" Add about 4 fresh Jalapeno peppers ( finely choped with seeds) and one teaspoon "Garlic Powder" ( not garlic salt) and about 1 1/2 teaspoons " Chili Powder"
Then continue to make standard " Enchaladas"
I woud serve this with a sour food !.!.!. cole slaw would be good or something with vinegar!.!.!.maybe a cabbage wedge sprinked with vinegar and grilled / broiled!.Www@FoodAQ@Com
Then continue to make standard " Enchaladas"
I woud serve this with a sour food !.!.!. cole slaw would be good or something with vinegar!.!.!.maybe a cabbage wedge sprinked with vinegar and grilled / broiled!.Www@FoodAQ@Com
If you're interested I have a recipe for Carribean black bean chilli!. Its spicy and (though it takes a bit of time) it is simple to make!. Let me know if you want the recipe!.Www@FoodAQ@Com
I make spicy pasts sauce with homemade meatballs!. Just put red pepper flakes (about 1 tsp) in the pasta sauce and meatballs!. Let simmer for awhile and pour over cooker pasta!.Www@FoodAQ@Com
This stuff will strip paint or induce labor!. Serve over chicken, beef or shrimp!.Www@FoodAQ@Com
If these are too hot for her, leave out the real hot stuff:
http://recipes!.chef2chef!.net/recipe-hot-!.!.!.Www@FoodAQ@Com
http://recipes!.chef2chef!.net/recipe-hot-!.!.!.Www@FoodAQ@Com
All I Could Tink Of!.!.!.!.!.!.!.
4 chicken thighs with skin and bones
2 chicken breasts with skin and bones, halved crosswise
Salt and freshly ground black pepper
3 tablespoons Chili Oil, recipe follows
1 tablespoon minced garlic
1/2 cup kalamata olives, pitted, coarsely chopped
1/2 cup pitted, coarsely chopped green olives
4 tablespoons chopped fresh Italian parsley leaves
1 1/2 tablespoons drained capers
2/3 cup dry white wine
Sprinkle the chicken with salt and pepper!. Heat the oil in a heavy large frying pan over medium-high heat!. Add the chicken and cook until golden brown, about 5 minutes per side!. Remove the skillet from the heat!. Stir in the garlic, olives, 3 tablespoons of parsley and capers!. Add the wine!. Bring to a boil!. Reduce the heat to medium-low!. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes!.
Transfer the chicken mixture to a platter!. Spoon the sauce over!. Sprinkle with the remaining 1 tablespoon of parsley and serve!.
Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan!. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes!.
Remove from heat!. Cool to room temperature, about 2 hours!. Transfer the oil and pepper flakes to a 4-ounce bottle!. Seal the lid!. Refrigerate up to 1 month!.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours
--------------------------------------!.!.!.
2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 can diced green chiles
1/2 jalapeno, seeded and finely diced, optional
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated pepper jack cheese
Salt and freshly ground black pepper
Prepared pie dough
1 egg mixed with 1 tablespoon water, for egg wash
Peanut oil, for fryer
Orange Salsa Verde dipping sauce, recipe follows
Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent!.
In large bowl combine chicken, lime juice and cilantro!. Add the onion-chili mixture and mix!. Stir in cheese and season with salt and pepper, to taste!.
Using a 4-inch ring mold, cut circles from prepared pie dough!. Put about 1 tablespoon of the chicken mixture in center of dough!. Brush egg wash around circumference of the dough!. Fold top half over to form a half circle!. Seal with the tines of a fork!.
Heat a deep-fryer to 325 degrees F!. with peanut oil!. Submerge a few empanadas into oil until golden brown, about 2 minutes!. Remove and drain on paper towels!. Cool slightly and serve with Orange Salsa Verde dipping sauce!.
Cook's Note: Make sure to flip so both sides cook evenly!.
Orange Salsa Verde:
1 jar prepared salsa verde
1/4 cup fresh orange juice
1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)
In a large bowl combine all ingredients!.
Hope It Works Out 4 YaWww@FoodAQ@Com
4 chicken thighs with skin and bones
2 chicken breasts with skin and bones, halved crosswise
Salt and freshly ground black pepper
3 tablespoons Chili Oil, recipe follows
1 tablespoon minced garlic
1/2 cup kalamata olives, pitted, coarsely chopped
1/2 cup pitted, coarsely chopped green olives
4 tablespoons chopped fresh Italian parsley leaves
1 1/2 tablespoons drained capers
2/3 cup dry white wine
Sprinkle the chicken with salt and pepper!. Heat the oil in a heavy large frying pan over medium-high heat!. Add the chicken and cook until golden brown, about 5 minutes per side!. Remove the skillet from the heat!. Stir in the garlic, olives, 3 tablespoons of parsley and capers!. Add the wine!. Bring to a boil!. Reduce the heat to medium-low!. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes!.
Transfer the chicken mixture to a platter!. Spoon the sauce over!. Sprinkle with the remaining 1 tablespoon of parsley and serve!.
Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan!. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes!.
Remove from heat!. Cool to room temperature, about 2 hours!. Transfer the oil and pepper flakes to a 4-ounce bottle!. Seal the lid!. Refrigerate up to 1 month!.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours
--------------------------------------!.!.!.
2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 can diced green chiles
1/2 jalapeno, seeded and finely diced, optional
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated pepper jack cheese
Salt and freshly ground black pepper
Prepared pie dough
1 egg mixed with 1 tablespoon water, for egg wash
Peanut oil, for fryer
Orange Salsa Verde dipping sauce, recipe follows
Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent!.
In large bowl combine chicken, lime juice and cilantro!. Add the onion-chili mixture and mix!. Stir in cheese and season with salt and pepper, to taste!.
Using a 4-inch ring mold, cut circles from prepared pie dough!. Put about 1 tablespoon of the chicken mixture in center of dough!. Brush egg wash around circumference of the dough!. Fold top half over to form a half circle!. Seal with the tines of a fork!.
Heat a deep-fryer to 325 degrees F!. with peanut oil!. Submerge a few empanadas into oil until golden brown, about 2 minutes!. Remove and drain on paper towels!. Cool slightly and serve with Orange Salsa Verde dipping sauce!.
Cook's Note: Make sure to flip so both sides cook evenly!.
Orange Salsa Verde:
1 jar prepared salsa verde
1/4 cup fresh orange juice
1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)
In a large bowl combine all ingredients!.
Hope It Works Out 4 YaWww@FoodAQ@Com