Tag: spicy

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Andouille Sausage With Cabbage

Andouille sausage with cabbage brings together spicy sausage, bacon and green cabbage team up to make this super-easy one-pan meal!

Andouille Sausage With Cabbage

Andouille Sausage With Cabbage

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Course Main Course

Ingredients
  

  • 6 slices bacon
  • 4 links fully cooked cajun style andouille sausage
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • 3 cloves garlic, minced (1 tbsp)
  • 1 tsp cajun seasoning
  • 1 tsp black pepper
  • 1 small head green cabbage (1 lb)

Instructions
 

  • Using kitchen shears or a sharp knife, cut bacon into small pieces.  Slice sausage into ½” rounds.
  • Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently.  Remove from pan, leaving drippings, and set aside.
  • Slice peppers and onion.  Add to pan and cook until peppers are tender and onions are translucent 10-12 minutes.  Stir in garlic, cajun seasoning and black pepper.
  • Coarsely chop cabbage into 1” squares.  Add to the pan with peppers and onions.  Cover and cook for 5 minutes.  If the cabbage does not fit in the pan, cover the pan and allow the cabbage to cook down before adding more cabbage.
  • Add sausage and bacon.  Cover and cook until the cabbage is tender.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Keyword Andouille Sausage, bacon, cabbage, cajun, Cajun sausage, dinner, fried cabbage, green cabbage, lunch, one pan meal, one pan recipe, spicy, supper

Did you ever wonder about the roots of Cajun culture?  Get the facts here!

Check out this article to learn more about the benefits of eating cabbage!

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Slow cooker Spicy Red Beans and Rice

Spicy red beans and rice puts a delicious spin on a classic meal eaten the world over. Using a rice cooker and a slow cooker makes preparing them a snap!

Slow cooker Spicy Red Beans and Rice

Slow cooker Spicy Red Beans and Rice

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Course Main Course
Servings 4
Calories 344 kcal

Ingredients
  

  • 1 cup dried red beans
  • 2 cups water
  • 3½ cups vegetable broth
  • 1 green bell pepper, chopped
  • 1 large tomato, chopped
  • 1 tsp salt
  • ½ tsp crushed red pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried cumin
  • 1 tsp dried parsley
  • 1 tsp Creole seasoning
  • 1 bay leaf
  • 3 cups cooked brown rice, hot

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • (NOTE:  The above step can be done ahead.  Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
  • Put beans and broth into a saucepan on the stovetop and bring to a boil over high heat.  Boil for 10 minutes. 
  • Transfer beans and broth to a slow cooker.
  • Add peppers, tomato and spices to the crockpot.
  • Turn heat to low and cook for 6-8 hours or until beans are tender.
  • Remove bay leaf and discard it.
  • Serve with brown rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.  Allow to thaw completely in the refrigerator before reheating.
Keyword beans and rice, brown rice, cajun, convenient, crockpot, dried beans, easy, low calorie, low fat, make ahead, red beans, slow cooker, spicy, vegan, vegetarian

Did you know?  Red beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion:  Use this vegan spicy brown rice to pair with the red beans!

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Healthy Vegan Spicy Brown Rice

This spicy brown rice is sure to give your meal a kick-start!  It pairs nicely with beans, beef or any other hearty meal!

Spicy Brown Rice

Spicy Brown Rice

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Course Side Dish
Servings 4
Calories 162 kcal

Ingredients
  

  • 1½ cups brown rice
  • 2¾ cups vegetable stock
  • ¾ tsp  turmeric
  • ¾ tsp paprika
  • ⅓ tsp cumin
  • ¾ tsp crushed red pepper
  • 2 tsp onion powder
  • ¼ tsp garlic powder

Instructions
 

  • Combine all ingredients in a rice cooker and cook on the “brown rice” setting.  
  • If you prefer to cook this on the stovetop, combine all ingredients in a saucepan.  Bring to a simmer, cover and cook for about 45 minutes or until all the liquid has been absorbed.  
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in a tightly sealed container for up to 12 months.
Keyword brown rice, healthy, high fiber, rice cooker, rice dish, side dish, spicy, vegan, vegetarian

Did you know?  While brown and white rice contains about the same number of carbs, brown rice offsets that number with a good dose of fiber and many other nutritional benefits!

Suggestion:  Serve this rice with Red Bean Casserole!

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Cheddar Cheese Jalapeno Cornbread

Cheddar cheese jalapeno cornbread is a slightly sweet quick bread with a hint of spice. I love to serve it with baked beans!

Cheddar Cheese Jalapeno Cornbread

Cheddar Cheese Jalapeno Cornbread

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Course Bread, side
Servings 9
Calories 250 kcal

Ingredients
  

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ¼ cup maple syrup or honey
  • 4 tbsp butter, melted
  • 2 large eggs
  • 1 cup shredded cheddar cheese (4 oz.)
  • 1 cup jalapeno pepper. minced

Instructions
 

  • Preheat the oven to 425℉.  Coat a 9x9 baking pan with cooking spray.
  • In a medium-sized mixing bowl, whisk together flour, cornmeal, baking powder and salt until combined.
  • In a small bowl, whisk together milk, maple syrup, butter and eggs.  Add to flour mixture and mix until just moistened.
  • Add shredded cheese and jalapeno to the cornbread mixture and stir just until combined.
  • Pour batter into the prepared pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
  • Allow to cool slightly before cutting.
  • Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.
  • Hack:  Store cornbread tightly covered at room temperature for up to 2 days or freeze individually wrapped slices for up to 3 months.
Keyword bread, cheddar cheese, cheese, corn bread, cornbread, jalapeno, pepper, quick bread, spicy

Did you know?  Jalapeno peppers contain capsaicin which has many health benefits!

Suggestion: This cornbread pairs nicely with homemade barbeque beans.  Use leftover cornbread to make featherbed eggs.

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Easy Cheesy Buffalo Chicken Dip

This easy cheesy buffalo chicken dip is a good solution for leftover chicken! While it’s great with chips, try dipping french fries or making grilled cheese!

Easy Cheesy Buffalo Chicken Dip

Easy Cheesy Buffalo Chicken Dip

Print Recipe Pin Recipe
Course Appetizer, Snack
Servings 4
Calories 190 kcal

Ingredients
  

  • ½ cup cream cheese (2 oz)
  • ½ cup sour cream
  • 1 tsp sriracha or red pepper sauce (or to taste)
  • 1 cup cooked chicken, shredded

Instructions
 

  • Heat cream cheese and sour cream in a small saucepan over medium until smooth and bubbly. 
  • Stir in chicken and hot sauce.  Continue stirring until the dop is heated through.
  • Serve warm with chips or bread.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
  • Hack: To reheat this dip, microwave in 30-second intervals, stirring at each one, until heated through. Alternately, cover and heat in a 350℉ oven until heat through (about 15 minutes).
Keyword buffalo, buffet, cheesy dip, creamy, creamy dip, easy, fast and easy, football snacks, hot dip, party food, quick and easy, spicy, sriracha, warm dip

It’s safe to say that most people have strong feelings about spicy food.  You either love ’em or you hate ’em.  But did you know that eating spicy foods can benefit your heart health as well as boost your metabolism and control your appetite?  Check it out here!

Suggestion: Serve this with warm naan flatbread or oven-roasted french fries!

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Easy Spicy Pinto Beans

Spicy pinto beans are easy to make right on your stovetop! They’re inexpensive and nutritious with a kick of spice and jalapeno pepper.

Spicy Pinto Beans

Spicy Pinto Beans

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Course Main Course
Servings 4
Calories 395 kcal

Ingredients
  

  • 1 cup dried pinto beans
  • 3 cups water, divided
  • 4 oz salt pork
  • 1 small onion, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • ½ jalapeno pepper, minced
  • ½ tsp cayenne pepper
  • ½ tsp pepper
  • Salt to taste

Instructions
 

  • Place pinto beans in a bowl and cover with 2 cups of cool water. Cover the bowl and soak at room temperature for a minimum of 6 hours and a maximum of 12 hours.
  • (NOTE:  The above step can be done ahead.  Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
  • Remove the rind from salt pork and chop it into small pieces. Place in a deep saucepan with beans, onion, peppers and spices. Cover with 1 cup of water.
  • Bring beans to a boil. Turn heat to medium-low, cover and simmer until beans are tender, 1 ½ to 2 hours. Stir occasionally and add water as necessary to keep the mixture covered. Increase water levels if a more soup-like consistency is desired.
  • Allow to set for 30 minutes before serving. Reheat if necessary.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.  Allow to thaw completely in the refrigerator before reheating.
Keyword beans, dried beans, easy, healthy, low calorie, pinto beans, spicy, stovetop

Did you know?  Pinto beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion:  Serve with Spanish rice for a great lunch/dinner or eggs for a hearty breakfast!

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Authentic Spicy Spanish Rice

Spicy Spanish rice is a classic side dish that is loved by many (including me!). Adjust the spices to make this dish as hot (or not) as you want!

Spicy Spanish Rice

Spicy Spanish Rice

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Course Side Dish
Servings 6
Calories 315 kcal

Ingredients
  

  • 2 tbsp butter
  • ½ onion
  • 1 green pepper, minced
  • 1 jalapeno pepper, minced
  • 1 cups rice
  • 1 clove garlic, minced (1 tsp)
  • 1 tsp chili powder
  • 1` tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chipotle powder
  • ½ tsp cayenne powder
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 2 cups chicken or vegetable stock
  • 1 cup tomato sauce

Instructions
 

  • Melt butter in a large saucepan over medium heat. Add onion, green pepper and jalapeno pepper. Cook until softened slightly, 3-4 minutes.
  • Add rice and toss to coat with butter. Cook, stirring constantly, until rice is toasted, 2-3 minutes.
  • Add garlic, chili powder, cumin, oregano, chipotle powder, cayenne powder and salt. Cook, stirring constantly, until fragrant.
  • Stir in lemon juice, stock and tomato sauce. Cover, turn heat to high and bring to boil.
  • Turn heat to medium-low and allow to simmer until all liquid is absorbed, 18-20 minutes.
  • Fluff with fork and serve.
  • Hack: Frozen chopped onions and peppers can be used in this recipe.
  • Hack: Dehydrated vegetables can be used in this recipe!
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze serving-sized portions for up to 3 months.
Keyword easy, rice dish, side dish, Spanish rice, spicy, vegetarian

This spicy Spanish is a healthy and low-fat addition to your menu!

Suggestion:  This rice dish would pair nicely with homemade chili beans or Cuban pulled chicken!

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Baked Cauliflower Buffalo Bites

Baked cauliflower buffalo bites are a snack you can feel good about. Serve ‘em up with some ranch or blue cheese dipping sauce!

Baked Cauliflower Buffalo Bites

Baked Cauliflower Buffalo Bites

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Course Appetizer, Snack
Servings 4
Calories 190 kcal

Ingredients
  

  • 1 head cauliflower, cut into bite-sized florets
  • ½ cup flour
  • ½ cup water
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Dash hot, sriracha or wing sauce
  • ¼ tsp hot, sriracha or wing sauce
  • 3 tbsp butter, melted

Instructions
 

  • Preheat the oven to 450℉. Line a baking sheet with parchment paper and spray with cooking spray.
  • In a medium bowl, mix together flour, water, onion powder and garlic powder. Add a dash of hot sauce.
  • Add cauliflower to batter and toss to evenly coat. Lay in a single layer on a baking sheet.
  • Bake for 20 minutes or until just beginning to brown. Remove from oven.
  • In a medium bowl, mix hot sauce and butter. Add cauliflower and toss to coat. Return to baking sheet.
  • Bake for an additional 5 minutes or to desired brownness.
  • Serve with ranch or blue cheese dressing.
  • Hack: To reheat, place on a baking sheet lined with parchment paper. Heat at 375℉ until heated through, about 10 minutes
Keyword appetizer, buffalo wings, cauliflower, football snacks, healthy, hors d'oeuvres, low calorie, party food, snack, spicy, vegetarian

 

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Serve with ranch or blue cheese dressing.

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Beef Pepper Steak Stir Fry

Over rice, on a sub, with potatoes or by itself …it’s good any way at all! How do you like your beef pepper steak stir fry?

Beef Pepper Steak Stir Fry

Beef Pepper Steak Stir Fry

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Course Main Course
Servings 2
Calories 285 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 green pepper, thinly sliced
  • ½ onion, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • 1 clove garlic, minced (1 tsp)
  • 1 cup Korean Beef, thinly sliced

Instructions
 

  • Heat olive oil in a heavy saute pan over medium heat.  Add green pepper, onion, jalapeno pepper and garlic.  Saute until tender, about ten minutes.
  • Add beef and saute just until warmed through, about 2 minutes.
  • Hack: Serve with rice or horseradish potatoes, if desired.
Keyword beef, green pepper, keto, leftovers, low calorie, low carb, onion, spicy, steak, stir fry

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Do you want more ideas on how to use your leftovers?  Click here for my thoughts on the subject!

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Sour Cream Horseradish Mashed Potatoes

While these sour cream horseradish mashed potatoes would go well with anything, the zing of horseradish pairs especially well with beef!

Sour Cream Horseradish Mashed Potatoes

Sour Cream Horseradish Mashed Potatoes

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Course Side Dish
Servings 1 175

Ingredients
  

  • 1 medium potato, peeled and cut into 1” squares
  • 1 tbsp butter
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 1½ tbsp sour cream
  • 1 tsp prepared horseradish

Instructions
 

  • Place 2" of water in a saucepan and bring to a boil on the stove over high heat.
  • Carefully add potatoes and cook until tender, about 10 minutes. Drain and return to the pot.
  • Add butter, salt and pepper to the pan. Mash potatoes using a hand masher (or mixer if you prefer smoother mashed potatoes).
  • Stir in sour cream and horseradish, adding additional sour cream to obtain desired consistency.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
Keyword buffet, holiday recipe, horseradish, mashed potatoes, side dish, sour cream, vegetarian

Although you probably think of Ireland (or Idaho) when you think of potatoes, it’s believed that the Incans first cultivated them in Peru as far back as 8,000 BC.  Check out a few more potato fun facts here!

Hack:  Use these potatoes in Loaded Shepherd’s Pie to give it an added zing!

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