Recipes: Incorporating Heat Into Your Cooking
APPETIZERS
Chipotle Stuffed Eggs
Ingredients:
12 hardboiled eggs, peeled & halved
1/2 cup mayonnaise
1 Tbsp. chipotle in adobo, minced
1 clove garlic, minced
1 tsp. Lemon juice
1/4 tsp. Salt
2 Tbsp. fresh minced cilantro
Ripe avocado
Instructions:
Remove the yolk from each hard-boiled egg half and place into a bowl, set egg whites aside.
Add the mayonnaise, minced chipotle, garlic, lemon juice and salt to the yolks and, using a hand mixer or a fork, mix all ingredients until well combined.
Using a spoon, place the seasoned yolk mixture evenly among the egg whites, sprinkle eggs with fresh cilantro and refrigerate for at least an hour to set flavors.
Right before serving, top with a small cube or small slice of avocado.
Jalapeno Pepper Chicken Bites
Ingredients
8 oz. cream cheese, softened
1/2 cup sour cream
2 jalapenos, minced (seeds optional)
1 cup shredded sharp cheddar cheese
2-3 slices thick cut bacon, cooked & crumbled
1 1/2 cup shredded rotisserie chicken
1 lb. package phyllo dough, thawed
1 cup butter, melted
Instructions
Preheat oven to 400ºF.
In a large bowl stir together the softened cream cheese, sour cream, jalapenos, cheddar cheese, bacon and chicken until well combined. Set aside.
Place one phyllo sheet on a clean counter or work surface; cover phyllo sheet lightly with butter (or butter flavored cooking spray); top with a second phyllo sheet brushed with butter; cover with third phyllo sheet. (Do not brush top sheet with butter.)
Cut phyllo stack lengthwise in thirds with a pizza cutter.
Spoon one heaping tablespoon of the jalapeno cream cheese filling onto one end of a phyllo strip, about 1 inch from corner.
Fold over opposite corner to form triangle and continue folding, like a flag, to opposite end; repeat process with remaining phyllo sheets and cream cheese filling.
Place turnovers on baking sheets; brush with remaining butter or butter flavored cooking spray and bake 12 to 15 minutes from fresh or 15 to 18 minutes from frozen or until golden brown.
MAIN DISHES
Cajun Sausage & Shrimp Soup
Ingredients
2 Tbsp. olive oil
1 small onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 large jalapeno peppers, minced
1/2 cup fresh parsley, minced
8 cup chicken broth
8 oz. crushed tomatoes
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. smoked paprika
1 tsp. salt
1 Tbsp. hot sauce
1/2 cup dry rice
15 oz. can dark red kidney beans, rinsed & drained
1 lb. Andouille sausage, diced
1 lb. large tail-off raw shrimp, thawed
Instructions
In a large pot heat olive oil over medium high heat and sauté the onion, celery, garlic, jalapeno and parsley until vegetables are tender.
Add the chicken broth, crushed tomatoes, thyme, oregano, smoked paprika, salt, hot sauce, rice, kidney beans and sausage to the pot. Bring to a boil. Reduce heat to simmer and cook for 20 to 25 minutes.
Last, add the raw shrimp to the pot, cook an additional 10 minutes or until shrimp are pink and opaque.
Roasted Beef With Tangy Red Wine Sauce
Ingredients
3 lb. chuck roast
salt & fresh cracked black pepper
1 tsp. season salt
3 Tbsp. olive oil
4 cloves garlic, minced
2 large onions, minced
1 tsp. sugar
2 1/2 cup beef broth
1/2 cup dry red wine or red cooking wine
3 Tbsp. Worcestershire sauce
2 Tbsp. tomato paste
3 bay leaves
Instructions
Preheat oven to 325 degrees.
Season all sides of the chuck roast with salt, fresh cracked black pepper and season salt. Set aside.
In a large oven safe pot heat two tablespoons of olive oil over medium high heat, add garlic, onions and sugar, sauté for 5 to 7 minutes or until they begin to caramelize.
Take the onions and garlic out of the pot, add remaining tablespoon of olive oil to the pot and add the seasoned roast. Brown roast for 5 minutes on each side; place onions and garlic back into the pot.
Meanwhile, in a bowl whisk together the broth, red cooking wine, Worcestershire sauce and tomato paste. Add to pot along with the bay leaves. Bring to a simmer then remove from stove and place in the preheated oven.
Bake in the oven for 3 to 3 1/2 hours or until fork tender.
Remove roast from oven, discard bay leaves and slice or shred meat for sandwiches