Tag: Spicy

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Mexican Crema Sauce- Tamale/Enchilada Sauce

Tangy sour cream sauce with a hint of jalapeno and Monterey Jack cheese. Perfect for enchiladas or tamales

Ingredients

  • 12 oz. Monterey Jack Cheese , shredded
  • ½ cup chicken broth , low-sodium
  • 1 cup sour cream
  • ¼ cup corn starch , for thickening slurry
  • 1 cup water , for thickening slurry
  • 2 tablespoons jalapeno juice , from a jar of pickled jalapenos
  • salt , to taste
  • 1 jalapeno , sliced (optional)

Instructions

  • Add chicken broth and sour cream to a large saucepan on medium heat; combine with whisk or fork½ cup chicken broth,1 cup sour cream
  • Add shredded cheese to mixture in handful increments: stir until cheese melts12 oz. Monterey Jack Cheese
  • Make a cornstarch slurry: ( combine ¼ cup cornstarch and 1 cup water: mix well); pour half of this slurry into the cheese mixture; turn the heat up a little and stir constantly for 1-2 minutes until sauce begins to thicken1 cup water,¼ cup corn starch
  • Remove from heat and whisk in jalapeno juice (or vinegar);continue to stir2 tablespoons jalapeno juice
  • Let the sauce cool a little; if you want it thicker, put the pan back on the heat, add the remaining slurry; turn the heat up a little; stir and remove from heat and allow to cool a bit
  • Add salt to taste and serve; garnish with sliced jalapenosalt,1 jalapeno

Notes

IMPORTANT:

After you’ve added the cheese and jalapeno juice; make the slurry and follow these instructions:

Why? The sauce thickens when it starts to cool; by working in steps and removing the pan from the stove, you can a better idea of the texture and thickness of the sauce. 

Cornstarch thickens at a higher heat, so turn the heat up a little after you add the slurry.

  • Add half of the slurry; turn the heat up a little and stir constantly for 1-2 minutes; remove pan from heat and continue to stir.
  • Sauce will thicken slightly. If you want it thicker, repeat this step using the other half of the slurry. (Put the pan back on the stove burner; add remaining slurry; stir 1-2 minutes; remove from heat; stir)
  • If you want it thinner, whisk in a little more broth on low heat

Be sure to remove the sauce from the heat when you add the jalapeno juice

This sauce goes great over enchiladas or tamales because of the jalapeno juice. If you want a more universal flavor, substitute the jalapeno juice with either white vinegar or lemon juice. 

If you make this in advance, you may need to add a little water when you re-heat it

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Nashville Hot Chicken

Best Nashville hot chicken, good by itself as tenders or on a sandwich with coleslaw. Made in an Air Fryer.

Ingredients

  • 1 lb chicken tenders
  • ¾ cup milk
  • 2 Tablespoon hot sauce
  • ¾ cup panko bread crumbs
  • 1 teaspoon paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Salt and pepper to taste
  • Oil for spraying Canola, Olive Oil, or any oil with a high smoke point

Hot Paste

  • ½ cup peanut oil
  • 2 Tablespoon brown sugar
  • 1 ½ Tablespoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon salt

Instructions

  • Season tenders with a little salt and pepper. Set aside. Create a dredging station by whisking milk and hot sauce in one bowl. In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.
  • Preheat your air fryer to 375 degrees Fahrenheit.
  • Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.
  • Place chicken in greased air fryer basket or use a parchment sheet liner. Cook on 375 degrees for 14-16 minutes, flipping and spraying chicken halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.
  • Meanwhile, when there are about 5 minutes left on the chicken, create the hot paste. Add peanut oil, brown sugar, cayenne pepper, paprika, dry mustard, garlic powder, and salt to a medium-sized saucepan over medium heat and whisk to combine. Once your mixture starts to bubble and simmer, remove from heat.
  • Once chicken tenders are done, remove from air fryer and add them to a large bowl. Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken. Serve and enjoy.

Notes

  • Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
  • Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
  • This chicken is really really really hot. If you’d like a milder chicken, reduce the cayenne pepper.
  • Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.
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Jambalaya- Steve’s recipe

Jambalaya
Tags: Beef Gluten Free Rice Seafood
Jambalaya
Preparation Time: 30 minutes
Ingredients:
8 oz shrimp, peeled and deveined
salt
pepper
1 Tbsp olive oil
8 oz beef kielbasa, sliced
1 med onion, minced
1 red bell pepper, chopped
1/2 tsp Old Bay Seasoning
1/2 tsp salt
1 1/2 cups instant white rice
5 garlic cloves, minced
1 Tbsp tomato paste
1 14-oz can low-sodium chicken broth
1 Tbsp parsley
Directions:
Season shrimp with salt and pepper and set aside.
Brown kielbasa and drain on paper towels.
Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper and spices
and cook until onion is softened, about 5 minutes. Stir in rice, garlic and tomato paste and cook
until fragrant, about 30 seconds.
Stir in broth and bring to simmer, scraping up browned bits. Add kielbasa. Cover and cook over
medium-low heat until liquid is absorbed, about 5 minutes.
Scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are
cooked through, about 5 minutes.
Remove from heat, and let sit for 2 minutes.

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Shrimp Tacos- Cilantro Lime Sauce

Ingredients

Shrimp

  • 1 pound (~45) medium shrimp, peeled and deveined
  • 2 small cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 4 tablespoons olive oil, separated
  • 1 tablespoon unsalted butter (or use additional olive oil)
  • 1-2 fresh limes
  • 2 cups shredded green cabbage
  • 1 large avocado
  • Corn (or flour) tortillas

Cilantro Lime Sauce

  • 1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
  • 1-2 cloves garlic add to desired preference, minced
  • 1/2 of a large bunch of cilantro
  • 1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
  • 1/2 cup regular full fat mayo
  • 1/2 cup sour cream, I use fat-free
  • Optional: olive oil cooking spray

Instructions

Shrimp

  1. Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
  2. In a large skillet (if you don’t have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.
  3. Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro Lime Sauce

  1. Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you’re worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.

Assemble Tacos

  1. Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.
  2. OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and “grill” tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.
  3. Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.
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Tiki Masala

This recipe is originally from Café-delights and has been adapted for our preferences. This is my favorite Indian food recipe that has a lot of heat with a ton of flavor.

Ingredients

For the chicken marinade:

  • 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

Instructions

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  • Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  • Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

Nutrition

Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg

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