Friday, January 13, 2012

Habanero Chicken and Cheese Soup Recipe

Here is a great recipe for the winter. Not only will it warm up your body from the temperature, it will also light you up good from the peppers. Taken from a jalapeno cheese soup recipe and modified for my desire, I have created a monster soup here and would like to share it with you.

*1 lb boneless chicken breasts, diced
*6 cups chicken broth (one large can)
*8 celery stalks, diced
*1 cup white onion, diced
*3 garlic cloves, minced
*1/4 teaspoon white pepper
*1/4 teaspoon black pepper
*2 pounds Velveeta cheese, cut in cubes
*1/2 cup habanero peppers, diced

1. In large pot, bring chicken broth to a boil. Add chicken breasts and lower heat to medium. Cook for about 10 minutes uncovered or until breasts are white throughout. Remove breasts and set aside.
2. Place celery, onion, garlic, white and black pepper into pot. Bring back to boil and cook for another 10 minutes.
3. While waiting, dice up cooked chicken breasts into half-inch cubes.
4. At this time, if you have a hand-held food processor/blender, add Velveeta to pot and blend together until mixture is thick and even throughout. Otherwise, take mixture along with the Velveeta and place in a large food processor. Mix together until smooth and place back in pot.
5. Add peppers and diced chicken. Reduce heat to below boil and cook for another 5 minutes, stirring constantly.
6. Remove from heat and let sit for another 5 minutes. Add a dab of sour cream and serve with hot tortillas.

As always, the amount of peppers added is up to you, depending on your tolerance to heat. I use a hand-held mixer for recipes like this and it makes life much easier. After adding the peppers and chicken, make sure you stir often to keep the cheese from separating. Too much heat and no movement will cause the Velveeta to clump and give an unpleasant texture.

Thursday, December 29, 2011

Molten Meatball Recipe

I like to make my meatballs from scratch. They aren't complicated and they always come out much better than frozen ones. Recently, I decided to spice them up a little bit with some habaneros I had laying around and, bingo. A new favorite to share! These can be used for spaghetti or finger food cooked in the crock pot. Depending on the peppers you use, this will leave you and your guests saying "Mamma mia, that's-a spicy meat ball-a!"

*1 lb lean ground beef
*1 cup Italian bread crumbs
*1 tablespoon Italian seasoning
*1 tablespoon grated parmesan cheese
*1/4 teaspoon black pepper
*2 garlic cloves, minced fine
*4-6 habanero peppers, minced fine
*1 egg, beaten

Combine all the ingredients in a large mixing bowl. Mix well, allowing all ingredients to disperse evenly in the meat. Depending on the size of meatball desired, take 2 to 4 tablespoons-worth of mixture and tightly roll it into a ball. Spread meatballs out on a cookie sheet and put it on center rack in oven. Broil for 5 minutes or until the meatballs start browning on top. Then place the oven on 350 for 10-15 minutes. Serve on top of spaghetti then coat with sauce.

Wear gloves. Replace the habaneros in the recipe with any peppers you prefer. This recipe can be used with meatballs cooked longer in sauce or in crock pot without cooking in the oven first. I prefer the above method for a quicker meal but both come out great.

Wednesday, November 30, 2011

3-Alarm Turkey and Mushroom Chili Recipe

Don't know what to do with all that leftover turkey from Thanksgiving and/or Christmas? Tired of turkey sandwiches for days until you end up throwing out unused turkey that went bad? If so, then this recipe is for you. I made this shortly after Thanksgiving this year with all our leftover turkey and it came out amazing.

I experimented a little from my Habanero Chili From Hell Recipe and decided to kick it up a notch. I also wanted to make a chili that was more healthy because my other recipe is not one for someone watching their weight after consuming lots of food during the holidays. What better way than to use turkey instead of 2.5 lbs of greasy pork and beef! Lastly, I wanted to make it sweeter, so a dab of brown sugar did the trick.

* 2 lbs cooked turkey
* 1 (28 ounce) can crushed tomatoes
* 2 (16 ounce) cans whole peeled tomatoes
* 2 (16 ounce) dark red kidney beans
* 1 (6 ounce) can tomato paste
* 1 (12 fluid ounce) can beer
* 2 cups water
* 2 green bell peppers, diced
* 1 white onion, sliced large
* 10 jalapeno peppers, chopped fine
* 10 habanero peppers, chopped fine
* 5 bhut jolokia ghost peppers, chopped fine
* 1 package fresh mushrooms, sliced
* 3 cloves garlic, minced
* 3 tablespoons chili powder
* 1 1/2 tablespoons ground cumin
* 1 tablespoon crushed red pepper flakes
* 2 tablespoons brown sugar
* 2 teaspoons salt
* 2 teaspoons black pepper

Since the meat is already cooked, the prep time for this chili is very quick. Combine all the ingredients together in a slow cooker. Stir well, making sure all spices, salt and sugar blend/dissolve in the liquid. Slow cook on high for at least 3 hours, stirring about every 30 minutes. You can cook longer on a lower temp, depending on your slow cooker. Chili is done once whole tomatoes have become so tender that they are falling apart.

I highly recommend using smoked turkey but any kind will do. The sugar is optional if you don't like sweet. If you want it milder, use less chili peppers. I like to cut my whole tomatoes in half after they have cooked for a while so they become tender quicker. The longer it cooks in the slow cooker, the better it tastes!

Wednesday, August 17, 2011

Kickin Chicken Tenders Recipe

Here is a quick and easy way to light up your fried chicken tenders. Use this flour batter for tenders, wings, split breasts or anything else that you like to fry. Recipe is per pound of meat.

*1 pound chicken tenders
*1/2 cup flour
*1 teaspoon cayenne, habanero or ghost pepper powder (in order of heat levels)
*1 teaspoon chili powder
*1/2 teaspoon black pepper
*1/2 teaspoon garlic salt
*1 cup buttermilk

Rinse and dry chicken. Place in sealable container. Add buttermilk then place in refrigerator and let soak for an hour. In another sealable container that is dry, mix the flour, pepper powder, chili powder, black pepper and garlic salt. Add soaked chicken to container, seal and shake generously. Rinse and dry first container then place battered chicken back in it. Let sit in the refrigerator again for half an hour. In this time, heat the oil in a deep fryer up to 350 degrees. Deep fry chicken for about 8 minutes or until chicken is golden brown. Serve with fries, ranch dressing and/or wing sauce!

Wednesday, June 15, 2011

Tilapia Tacos Recipe

Most of us are always trying to eat more healthy, or at least want to. I have recently been eating a lot more seafood instead of other meats to get my daily protein intake. The recipe options are endless and fish can make a great substitute for beef and/or chicken. This really quick and easy recipe is a great example and I would like to share it with you today.

*4 tilapia filets
*2 chopped habaneros
*1 pack taco seasoning
*2 tablespoons olive oil
*1 cup water
*2 cups shredded lettuce
*1/2 cup shredded cheddar cheese
*1 chopped tomato
*1 sliced avocado
*4 tablespoons fat free sour cream
*4-6 whole grain tortillas

In a large skillet, heat olive oil on medium heat then add fish filets. Whiten good on each side. Add chopped habaneros then mix together with fish until it is all cooked into small shreds. Add water and increase heat, bring to a boil, then add your favorite taco seasoning. Decrease heat back to medium and stir occasionally. Remove from heat when water has all cooked off and into the meat.

4 fish filets will make 4 to 6 tacos, depending on how thick you want to make them. Add sour cream, lettuce, tomato, avocado and cheese. Serve with Mexican rice or your favorite side. Enjoy with a cold beverage!

Sunday, May 1, 2011

Japanese Curry Recipe

For several years now, I have been making Japanese curry with S&B roux packs. See recipe here: Recently I have been unable to find it. I haven't seen it at any grocery store for some time and Asian markets seem to be closing down around town. I ventured online to defend this, searching for a from-scratch recipe. After trying out a few, I have created my own which meets the Burn My Mouth standard. Enjoy!

*3 tablespoons butter
*1/4 cup flour
*2 tablespoons curry powder
*1/2 tablespoon pepper powder (I use habanero or ghost but cayenne is good for a mild curry)
*1/2 tablespoon black pepper
*1 tablespoon tomato paste
*1 tablespoon worcestershire

*2 teaspoons canola oil
*1 white onion, sliced and peeled in quarters
*2 garlic cloves, sliced long ways
*2 lbs chicken, cut into chunks or shrimp, peeled and whole
*4 cups water
*2 carrots, sliced into round chunks
*2 russet potatoes, peeled and sliced into square chunks
*2 teaspoons salt
*1 teaspoon curry powder

In a large pot, heat up oil. Add sliced onion and garlic. Saute for about 20 minutes on medium low, stirring constantly. Be sure not to burn the garlic or onions. Slow and low is the key. Once garlic is golden brown, add chicken and stir until all chicken is white on each side. Add water and bring to a boil over medium high. Add carrots, potatoes, salt and curry powder. Cover and simmer for 15 minutes on medium low, stirring occasionally.

In a small sauce pan, it's time to make the roux. Melt the butter on medium low and whisk in the flour until you have a thick paste. Add the curry powder, pepper powder, black pepper, tomato paste and worcestershire. Mix thoroughly and set aside.

Once potatoes are soft enough to cut with ease, it's time to add the roux. Reduce heat to low. Add a small amount of roux at a time to the curry boil, stirring constantly until all the roux has been added. Keep stirring until all the roux has dissolved, leaving a thick, dark yellow curry mix. Remove from heat and let sit for 5 minutes. Serve with rice.

Do not cook any of this with high heat. The onions, garlic and flour will burn really easy. Cook your rice after whitening the chicken, which takes about 20 minutes. Heat levels depend on types of pepper powder used. Add mozzarella cheese to your rice for additional awesomeness.

Monday, January 10, 2011

Burn and Stir Fry Recipe

Here is a quick and easy way to make a stir fry hotter than you can find at most restaurants. The recipe can vary any way that you like, using various veggies and meats. I will use chicken in this one. The heat can come from fresh peppers or a powder. I have a collection of powders, which are much easier to work with in a quick recipe like this.

*1/4 cup canola oil
*1/4 cup soy sauce
*1 teaspoon pepper powder (habanero, Thai, cayenne, red pepper)
*1 lb chicken
*1 green bell pepper
*1 broccoli crown, chopped
*4 white onion slices
*6 white cabbage slices
*10 baby carrots, sliced in thirds
*1 package bean sprouts

Slice the chicken, bell pepper. onion, cabbage and carrots in long, thin slices. Set aside. Heat oil on medium-high in a wok, electric skillet or large frying pan. Add to oil. Fry until white on both sides. Add all the veggies and fry uncovered for 5 minutes, stirring frequently. Add soy sauce, reduce heat to medium-low and cover. Cook for 10-15 minutes or until cabbage has cooked down but not mushy. Increase heat and add pepper powder. Stir frequently for another 2-3 minutes or until sauce is absorbed/cooked off. Immediately remove from wok and serve with a side of white rice. Feeds 3-4 people.