Viewing entries tagged
spicy

Mexican Lasagna

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Mexican Lasagna

I made this one night after using a box of lasagna noodles I had dropped - gotta say it's much easier than dealing with the whole noodles. Either make it an oven proof pan, or make it then put into an oven safe casserole dish for baking. 

Serves 4-6

INGREDIENTS

  • 1/2 lb lasagna noodles, broken into 2 inch-ish pieces
  • 1 lb ground beef
  • ½ yellow onion, diced small
  • 2 large clove garlic, minced
  • 1 pack fajita seasoning, about 1.3 ounces
  • 15oz can diced tomatoes, drained
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 tablespoon fresh cilantro, finely chopped 

DIRECTIONS

  1. Heat oven to 350
  2. Break the lasagna noodles into 1 to 2” pieces and cook until done
  3. Brown ground beef in cast iron pan or oven proof skillet until about halfway done, then add onions and garlic – cook until beef is fully cooked and vegetables softened - drain any excess fat
  4. Put back on heat and add fajita seasoning – start with about half the pack, mix well and taste - I generally use most of the pack
  5. Then stir in tomatoes, drained noodles and 1 cup of the cheese
  6. Combine everything well, and season with salt and pepper if necessary
  7. Simmer about 5 minutes, top with remaining cheese and put into the oven, or put into a casserole dish - then bake until bubbly and the top is beginning to brown - 20-30 minutes
  8. Remove and serve, garnished cilantro.
mexican lasagna cooking guy

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Maple Chipotle Wings

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Maple Chipotle Wings

Makes a pound

INGREDIENTS

  • 1 pound chicken wings, I like to cut off the wing tip & separate the wing from the little tiny leg kinda thing
  • 1 cup maple syrup (or if ur feeling cheap pancake syrup will totally do)
  • 3 chipotle peppers, minced fine
  • Kosher salt

DIRECTIONS

  1. Preheat broiler to high
  2. Combine syrup & chipotle peppers, mix well and put on med/high heat
  3. Bring to a boil, and turn down to a simmer - let go about 15 minutes or until slightly thickened
  4. Meanwhile put wings on a foil covered baking sheet, and place baking sheet about 6 inches below glowing coils - broil about 10 minutes per side until done
  5. Remove, put some wings in a large bowl, add some sauce and toss well
  6. Serve & right fricking now!!!! 
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WATCH ME MAKE THIS

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Huli Huli Chicken

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Huli Huli Chicken

Serves 6

We made this when we were shooting Livecast in Kauai and went crazy for it

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire
  • 1 teaspoon sesame oil
  • 1 tablespoon Sriracha
  • 3 pounds chicken wings & legs
  • Greens onions & sesame seeds to garnish

Directions

  1. Combine first 6 ingredients, mix well
  2. Add about 3/4 of the marinade to chicken in a large bowl - set the rest aside
  3. Make sure chicken is well covered and refrigerate up to a couple hours
  4. Heat grill to medium and grill chicken until done the way you like it - which hopefully is not dry & burnt
  5. You can use the remaining marinade you set aside (before you added the raw chicken!) as a dip - awesome.
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Sriracha Chicken Wrap

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Sriracha Chicken Wrap

Super fast food, then perfect munchie food remedy. Make it!

INGREDIENTS

  • 1 cup Deli Roasted Chicken breast meat, shredded
  • 2 tablespoons butter
  • 1 tablespoon Srirach
  • 1 tablespoon runny honey
  • Blue Cheese crumbles
  • Iceberg lettuce
  • handful celery leaves
  • wheat tortilla

DIRECTIONS

  1. In small pot on low heat melt butter, add Sriacha and honey 
  2. Add chicken, cook 2 minutes (until heated through)
  3. Warm tortilla
  4. Build: tortilla, lettuce, chicken/sauce, blue cheese crumbles, celery leaves.

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WATCH ME MAKE THIS

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MUSTARD RIBS

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MUSTARD RIBS

INGREDIENTS

  • 2 racks pork ribs
  • 1/3 cup white vinegar
  • 2 Tablespoons butter 
  • 1 small yellow onion, diced small 
  • 3 large cloves garlic, minced 
  • 3/4 cup yellow mustard 
  • 3/4 cup whole grain mustard 
  • 1/2 cup brown sugar 
  • 1/3 cup apple cider vinegar 
  • 1/4 cup hot sauce (Cholula is ideal btw)
  • Kosher salt & fresh ground pepper 

DIRECTIONS

  • Preheat oven to 350
  • Place ribs in their racks (I just mean do not cut them) on a large baking sheet, add vinegar and cover tightly with aluminum foil 
  • Bake 75 minutes or until very tender – but while they cook
  • Melt butter in a small pot and add onions & garlic – cook until soft, about 5 min
  • Add mustards, brown sugar, vinegar, hot sauce and season with s & p
  • Simmer over medium-low heat for 10-15 minutes
  • Remove ribs from oven and carefully lift off tin foil - watch out for steam 
  • The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options: 

OPTION 1:

  • Heat bbq to medium and place ribs meat side down without sauce but you can baste the back with the sauce 
  • Cook until they start to develop grill marks, and turn over - now baste the top 
  • You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do, or

OPTION 2:

  • Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source and brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more. Flip back to the top (sauce again) and cook until they get that beautiful rib look 
  • Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them

WATCH ME MAKE THIS...

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Spicy Peanut Butter Pasta Chicken

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Spicy Peanut Butter Pasta Chicken

Serves 4

The beauty of this is that it can all be made in the time it takes the pasta to cook. I like to grill a piece of chicken to go with it - but you could use shrimp if you wanted or even nothing - it really is that good AND easy. Oh sure you could add things like garlic & ginger, but I don't think you need to.

Ingredients

  • 1/2 cup peanut butter
  • 1 cup chicken broth, approximately - I like the kind that comes in those little juice box things
  • 3 tablespoons soy sauce
  • 2 big teaspoons chili paste
  • 2 chicken breasts, pounded pretty flat - about 1/4 inch
  • 1/2 pound pasta - whatever kind you like
  • For garnish - chopped peanuts and cilantro sprinkled over the top at the end

Directions

  1. Cook pasta according to package directions
  2. Drizzle chicken with a little olive oil, season with salt & pepper and grill until done - set aside and keep warm
  3. While chicken and pasta are cooking - combine pb, soy, broth and chili paste in a small saucepan over medium heat
  4. Cook until smooth and mix with pasta when ready
  5. Place sliced chicken on top of pasta, and sprinkle with chopped nuts & cilantro

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Chili Frito Bags

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Chili Frito Bags

This is one of those things that people make fun of until they try it – then, they're hooked. But you must have those little individual sized bags of Frito's for it – the fun is eating it right out of the bag.

Ingredients

  • Any chili – yours, your mom's, or out of a can (the can is easier)
  • Fritos, the individual sized bags
  • Shredded cheddar cheese, sharp
  • Hot Sauce

Directions

  1. Heat chili
  2. Open Frito bag
  3. Spoon some chili in the bag - yes, IN the bag
  4. Top with some cheese, IN the bag
  5. Add a few drops hot sauce, IN the bag
  6. Add a spoon and eat, OUT of the bag

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(Spicy) BBQ Chicken Pizza

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(Spicy) BBQ Chicken Pizza

Makes one 12 inch pizza

Make this with a deli roasted chicken. I mean you can cook your own, but why would you? The spicy chili sauce is optional - but shouldn't be.

Ingredients

  • 2 cups (about 8oz) cooked shredded chicken
  • 1/3 cup BBQ sauce, approximately
  • 1 pre baked pizza crust
  • 1 cup - shredded mozzarella
  • 1/2 small red onion, thinly sliced
  • 1 tablespoons Asian chili sauce, optional
  • fresh cilantro, chopped

Directions

  1. Preheat oven to 425
  2. Mix cooked chicken with the BBQ and chili sauces
  3. Spread chicken over crust and top with red onion and then the mozzarella
  4. Bake 10-12 minutes until top starts to brown and get bubbly. Remove from oven and sprinkle with chopped cilantro.

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Salmon Tacos

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Salmon Tacos

Makes 2

Who says Asian & Mexican food can't mix?

Ingredients

  • 4 green onions, white & light green parts only, sliced into thin shreds
  • 1/4 cup jicama, sliced into thin shreds
  • 1/4 pound salmon fillet without the skin, cut into small pieces 
  • 3 tablespoons Hoisin sauce
  • 1/2 tablespoon Asian chili paste
  • 2 corn tortillas
  • Peanut oil

Directions

  1. Combine green onions and jicama into a "slaw" and set aside
  2. Also mix Hoisin and chili paste in a small bowl and set aside
  3. Preheat a skillet or wok well on fairly high heat - also preheat a nonstick skillet to heat the tortillas
  4. Add 1 teaspoon peanut oil, then the salmon and cook quickly until still a bit moist inside
  5. Heat the tortillas in the nonstick skillet
  6. Spread some sauce on the each tortilla, top with salmon and then some of the jicama slaw - eat

GRILLING ALTERNATIVE

Preheat grill to medium heat. Keep Salmon fillet whole, rub with peanut oil, plus rub a little oil in grate. Grill for 5-6 minutes each side, flake into large chucks.

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Spicy Hoisin Tofu with Eggplant

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Spicy Hoisin Tofu with Eggplant

Serves 4

Ok, I know what you're thinking..."Tofu Sam, really? No...really.

Ingredients

  • One 14 ounce block firm Tofu
  • 2 Asian Egg Plants, the long thin kind
  • 2 tablespoons peanut oil
  • 1/4 cup Hoisin
  • 1 tablespoon Chili Paste
  • 2 tablespoons green onion light green and white parts only, chopped

Directions

  1. Remove Tofu from package, wrap in a double layer of paper towel and let dry about 15 minutes
  2. Cut off ends of eggplant, slice lengthwise and cut into even 3/4 inch slices
  3. Add peanut oil and eggplant to hot pan or wok and cook for 5 minutes, stir often
  4. Remove eggplant from pan and set aside
  5. Cut Tofu into even medium size cubes, about the same size as eggplant and put in hot pan or wok with a little oil and stir fry about 5 minutes
  6. Add eggplant back to pan with tofu and add Hoisin and Chili paste, stir well until well mixed - but don't be too rough or you'll bust up the tofu
  7. Garnish with green onion and serve

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