Ingredients Archives: cayenne pepper

Chili Con Carne

Chili Con Carne
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A lot of you have asked me what the ingredients were for the Chili recipe I made for the Super Bowl event at the Bay View. I forget where I originally found it but it always worked for me, so here it is. Quantities can vary according to your tastes. The black beans are what makes this chili great in my opinion.
Servings
30 Servings
Servings
30 Servings
Chili Con Carne
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A lot of you have asked me what the ingredients were for the Chili recipe I made for the Super Bowl event at the Bay View. I forget where I originally found it but it always worked for me, so here it is. Quantities can vary according to your tastes. The black beans are what makes this chili great in my opinion.
Servings
30 Servings
Servings
30 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat a large stock pot over medium-high heat. Brown the New York Strip Steak cubes set aside. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Return the New York Strip Steak cubes to the pot. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits (optional), bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  2. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  3. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. Good luck.
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Slow Cooker Vegan Red Beans and Rice

Slow Cooker Vegan Red Beans and Rice
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Servings
5 Servings
Cook Time
5 hours
Servings
5 Servings
Cook Time
5 hours
Slow Cooker Vegan Red Beans and Rice
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Servings
5 Servings
Cook Time
5 hours
Servings
5 Servings
Cook Time
5 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours.
  2. Stir in the rice, pinch of salt and pepper, and increase heat to high and cook for 1-2 hours depending on the rice you use (see notes) .
Recipe Notes

Depending on the type of rice you use, it should cook in 1-2 hours on high. I used a sprouted blonde rice and it cooked in 40 minutes. Brown rice should take roughly 2 hours. If you decide that you don't want to add the rice into the slow cooker, reduce the liquid to 1 cup and cook rice on it's own.

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Spicy Thai Peanut Noodles with Chicken Style Seitan

Spicy Thai Peanut Noodles with Chicken Style Seitan
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One of my favorite applications for peanut butter is in a dressing, especially one with Thai flavors! It is great on a tossed salad with veggies, but I especially love it when paired with noodles!
Servings
2 Servings
Servings
2 Servings
Spicy Thai Peanut Noodles with Chicken Style Seitan
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One of my favorite applications for peanut butter is in a dressing, especially one with Thai flavors! It is great on a tossed salad with veggies, but I especially love it when paired with noodles!
Servings
2 Servings
Servings
2 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. In a medium non-stick skillet over medium heat, heat peanut oil and add seitan, ginger and garlic, and saute until ginger and garlic are fragrant and cooked, about 3-4 minutes. Add tamari and cook a minute more. Remove from heat and let cool to room temperature. In a large bowl, combine seitan, noodles and veggies. In a medium bowl, whisk together dressing ingredients until smooth, then pour over veggies in the larger bowl. Toss to coat, sprinkle with sesame seeds, and serve!
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Shrimp Stuffed Mirlitons

Shrimp Stuffed Mirlitons
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Mirliton (Chayotes) halves get stuffed with a mixture of shrimp, mirliton innards, spicy creole seasoning, butter, and the Louisiana trinity of onion, celery, and green bell pepper.
Shrimp Stuffed Mirlitons
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Mirliton (Chayotes) halves get stuffed with a mixture of shrimp, mirliton innards, spicy creole seasoning, butter, and the Louisiana trinity of onion, celery, and green bell pepper.
Ingredients
Servings:
Units:
Instructions
  1. 1 Make the creole seasoning: Combine all the ingredients for the seasoning in a blender or food processor and process until thoroughly mixed. Use immediately, or store in an airtight container for up to 4 weeks.
  2. 2 Prepare the mirlitons: Put the mirlitons in a 3-gallon pot, or two large stockpots, and cover with water. Bring to a boil over high heat. Cover the pot(s) and continue boiling, just until the mirlitons are fork tender, 45 minutes to 1 hour. Remove from the heat and, using a slotted spoon, immediately transfer the mirlitons to a colander to drain and cool.
  3. 3 Once cool enough to handle, place the mirlitons on a cutting board or other flat surface. Cut them in half lengthwise. With a paring knife, shallowly trim away any spiny or blemished spots from the skin, and tough pulp from the end nearest to the seed. Remove and discard the seed and use a small spoon to carefully remove the pulp from the inside of each half, leaving a 1/4- to 1/2-inch-thick shell. Drain the mirliton pulp in a colander, lightly squeezing it to release excess moisture, then chop the pulp. Set aside the pulp and shells.
  4. 4 Preheat the oven to 350°F.
  5. 5 To make the stuffing: Season the shrimp with the Creole seasoning and cayenne, mixing well. Set aside. In a heavy 5-quart saucepan or large Dutch oven over low heat, melt the 1/2 cup of butter. Add the onions and cook until they start to soften, about 5 minutes, stirring occasionally. Stir in the celery, bell pepper, parsley, green onions, and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a small bowl.
  6. 6 Once the mirliton pulp mixture has cooked for 6 minutes, add 2 tablespoons of the reserved bread crumbs, mixing thoroughly, then continue adding 2 tablespoons at a time until you have added all of them, stirring thoroughly between additions.
  7. 7 Cook the mixture over low heat, until it is noticeably dryer but still moist, about 3 minutes, stirring as needed. Next, add the seasoned shrimp, salt, and pepper.
  8. 8 Continue cooking until the shrimp turn pink, about 1 minute more, stirring almost constantly. Remove from the heat and stir in the egg, blending well.
  9. 9 Mound the stuffing in the 16 mirliton shells, using it all. Place the stuffed shells in a baking pan, such as a 12-by-17-inch baking pan, that will hold the shells in a single layer touching each other lightly to help support their shapes as they cook. Sprinkle about 1 teaspoon more bread crumbs evenly over the top of each stuffed shell and center a scant 1 teaspoon butter on the top of each. Cover tightly with aluminum foil and bake in the hot oven for 10 minutes. Remove the foil and continue baking until the tops are browned, about 1 hour more. Serve at once.
  10. 10 Note: To make ahead, prepare through the point of stuffing up to 1 day in advance. Cover the stuffed mirlitons tightly and refrigerate. Bake as directed when ready to serve.
Recipe Notes

I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones. This particular mirliton recipe takes advantage of the squash's shape by hollowing them out and stuffing them full of creole staples. The stuffing is jam-packed with shrimp, mirliton innards, spicy creole seasoning, butter, and the Louisiana trinity of onion, celery, and green bell pepper.

Why I picked this recipe: Working with a new ingredient is always an exciting prospect.

What worked: These stuffed squashes were a surprising hit in my house. Despite the unfamiliar ingredients and technique, the dish turned out boldly flavored yet homey and comforting.

What didn't: Take care when hollowing out the boiled mirlitons, and leave a generous border around the edges of the shells. The skin is super soft and can tear a hole. My stuffed mirlitons also didn't need as much time in the oven as advertised. Check to see how they're coming along after 30 minutes.

Suggested tweaks: When shopping for miritons, look for firm, bright green squash without blemishes. They are often labeled chayote squash and can be found in Hispanic grocery stores. Because the mirlitons are pretty bland on their own, I seasoned them with extra salt before stuffing and didn't regret it. If you're good at estimating half an egg, this recipe can easily be cut in half.

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Chicken El Dermie Le Hermie

Chicken El Dermie Le Hermie
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A quick recipe for some mouth watering chicken. I made this recipe and it's simple and very tasty!
Servings Prep Time
6 Servings 10 Minutes
Cook Time
1.2 Hours
Servings Prep Time
6 Servings 10 Minutes
Cook Time
1.2 Hours
Chicken El Dermie Le Hermie
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A quick recipe for some mouth watering chicken. I made this recipe and it's simple and very tasty!
Servings Prep Time
6 Servings 10 Minutes
Cook Time
1.2 Hours
Servings Prep Time
6 Servings 10 Minutes
Cook Time
1.2 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Arrange chicken legs in an aluminum oven tray lined with parchment paper. Dab 1 teaspoon of corn oil spread on each and sprinkle with seasoning. Rotate chicken and season on the other side. Bake in preheated oven for 30 minutes and then turn legs over. Bake another 35 to 40 minutes. Check and if needed cook another 30 minutes.
  2. A brush helps put the oil on the chicken. Grinding the seasoning in a coffee grinder an placing it in a shaker will insure even flavoring.
Recipe Notes
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 157
% Daily Value *
Total Fat 11 g 17 %
Saturated Fat 2 g 12 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 59 mg 20 %
Sodium 387 mg 16 %
Potassium 155 mg 4 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 14 g 28 %
Vitamin A 1 %
Vitamin C 3 %
Calcium 2 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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