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Category Archives: Spicy

Baked Sweet & Spicy Sweet Potato Fries

Picture of fries made from sweet potatoes.

Image via Wikipedia

by chefpriyanka
I love fries- who doesn’t! You’re only LYING to yourself if you say that you don’t like fries. I don’t eat fries because they’re deep-fried and unhealthy. Of course if someone handed me a nice crispy curly fry or waffle fry, I wouldn’t be able to refuse! However, I don’t like getting that greasy, fatty feeling that I generally get after eating deep-fried food; another reason why I avoid fried items!
But, this weekend I made some sweet & spicy sweet potato fries that were amazing- crispy, light, salty, sweet, spicy what can be better than that! Plus, sweet potato is generally low in calories (~150/medium potato) and high in Vitamin A and Dietary Fiber. Baked crisp with melted brown sugar and spicy cayenne- believe me the combination is delicious!
Baked Sweet & Spicy Sweet Potato Fries:
  • 3 sweet potatoes- washed & scrubbed
  • 3 tbsp dark brown sugar
  • 1 tbsp cayenne pepper
  • 1/2-1 tbsp smokey paprika
  • 1/2 tbsp extra virgin olive oil
  • coarse black pepper– few grinds
  • salt- to taste
  • 1 tbsp dark brown sugar (for garnishing)
  • few sprigs of chive- finely chopped
  • PAM olive oil flavor

1. Preheat oven to 425. In a small bowl whisk together oil, pepper, cayenne pepper and paprika.

2. Cut the potatoes into strips (french-frie size) and lay them on a baking sheet. Pour oil mixture over potatoes and toss until evenly coated. Spray with some pam and make sure each strip is hitting the baking sheet. Sprinkle with brown sugar evenly over potatoes.

3. Bake for 30-35 minutes until darker and crispy, tossing every 10 minutes. Remove and cool. While cooling, sprinkle with remaining brown sugar and garnish with chives. Serve with your favorite dipping sauce- I recommend Honey Mustard YUM :)

Serves 4

Look at those crispy fries sparkling with brown sugar.. yummy..

 

Want MORE Vegan?

Tandoori Tofu Masala “Salad”

Roasted Garlic Baba Ghanoush

Indian Sloppy Joe (Pav Bhaji)

…and more..

Nutritional Info

 

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Chiles Rellenos (Stuffed Peppers) Recipe

Bravo Cheddar

Image via Wikipedia

Literally a 15-minute winter dish if you’ve already frozen some peppers and canned some salsa.  A Cast Iron standard, great appetizer or side dish.  Healthier and better than the deep-fried version.

Anaheim peppers are always particularly prolific for us.  I prepared these for the freezer by cutting them in half, removing the stems and seeds, and blanching them in boiling water for no more than 30 seconds.  Then I froze them in ziplock bags.  They freeze wonderfully and our guests really appreciated a fresh-tasting pepper in the middle of winter.  I usually also freeze some peppers already chopped up, this way they take less space in the freezer and are ready to throw into whatever I’m cooking.

Ingredients

  • 6-10 Anaheim peppers, cut in half and seeded.  Ours were blanched and frozen last summer.
  • Small jar of salsa.  Ours was canned last summer but store bought or fresh made will also work.
  • 1 can of any kind of beans.  I’ve used white, black, or garbanzos.
  • 1 cup grated cheddar cheese.

Mix salsa, beans and cheese.  Spoon into the center of the peppers.  Bake at 350 for 10 minutes or until cheese is melted and peppers are heated through.

– Katie

Source: http://castironidaho.com/2011/03/14/chiles-rellenos-stuffed-peppers/

 

 

 
1 Comment

Posted by on March 23, 2011 in Cheese, Deep-Fried, Spicy, Vegetables

 

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Pepper Steak and Mushroom Meat Pie Recipe

a homemade meat pie

Image via Wikipedia

How to make these awesome meat pies. Be sure to try this recipe.

Ingredients:

Filling:
650g Ribeye Steak
Lots of pepper
½ Onion
2 cups chopped mushrooms
1 ½ cups beef stock
¾ cup vegetable stock
2 tbs worcestershire sauce
2 tbs cornflour
½ to 1 tub tomato paste (tubs are 140g, add to taste)

Base:
2 cups plain flour
2/3 cup water
2 tbs melted butter

Puff Pastry
Egg Wash

I hope you enjoy! 🙂

 

 
1 Comment

Posted by on March 12, 2011 in Baking, Barbecue, BBQ, Beef, Spicy

 

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Betty’s Super Hot Wing Sauce Recipe

Mars Bar Buffalo Wings

Image by rick via Flickr

In this video, Betty demonstrates how to make a spicy Hot Wing Sauce to use with Hot Wings. You may also use this sauce for dipping French fries, mozzarella sticks, etc.

Ingredients:

1 stick butter (1/2 cup)
15-oz. can tomato sauce
2 oz. hot sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder

In a deep pot, melt 1 stick butter. Add a 15-oz. can tomato sauce, 2 oz. hot sauce, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Stir until well combined. Bring to a boil over medium heat. Reduce heat and simmer for at least 30 minutes. You may continue simmering, up to 1 hour for a more intense taste. This sauce is perfect with Super Bowl Boneless Hot Wings, which will be my next upload! Enjoy!!! –Betty 

 
 

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Betty’s Boneless Hot Wings Recipe

Rooster in grass.

Image via Wikipedia

In this video, Betty demonstrates how to make her fabulous Super Bowl Boneless Hot Wings. These are not made from chicken wings, but are made from chicken breast meat instead. This makes them easier and less messy to eat. You just dip them into Betty’s Super Bowl Hot Wing Sauce, and you have all the flavor of hot wings. (I also have Betty’s Hot Wings posted in bettyskitchen, if you prefer the chicken wing version.)

Ingredients:

3 pounds boneless, skinless, uncooked chicken breasts, with excess fat removed and cut into chunks about 1 ½ inches on each side.
freshly ground sea salt, to taste
freshly ground black peppercorns, to taste
2 eggs, well beaten
1 cup flour (all purpose or self-rising)
1 teaspoon salt
½ teaspoon paprika
½ teaspoon dried rosemary
peanut oil for frying

Place 3 pounds of uncooked, boneless, skinless chicken breast chunks in a large bowl. Grind fresh sea salt and fresh black peppercorns over the top, to taste. Use your hands to work the salt and pepper into the chicken chunks and set aside. (Wash hands before continuing.) In a small bowl, beat 2 eggs, until well-beaten and set aside. In a gallon-sized zip-lock bag, place 1 cup flour, 1 teaspoon salt, ½ teaspoon paprika, and ½ teaspoon dried rosemary. Bring the top of the bag together and shake well to distribute the spices throughout the flour and set aside. Place ½-inch of peanut oil in a cast iron or other heavy skillet. Heat over medium heat until a pinch of flour will sizzle in the oil. Now, moving quickly, place about 3 chunks of the salted and peppered chicken into the egg wash and drain for a second or so, then place them in the seasoned zip-lock bag of flour. Bring the top of the bag together and shake to distribute the seasoned flour over the chicken chunks. Shake off excess flour mixture and then carefully place chicken into the hot peanut oil. Continue placing coated chicken chunks into the hot oil, using this method, until you have a single layer. You will probably have to fry your chicken chunks in batches, and if you run out of the seasoned flour, just mix up another batch in a zip-lock bag. When the chicken turns a golden brown color on the bottom side, use tongs to turn each piece and brown the other side. When both sides are brown, the chicken will be done. Use tongs to remove each piece of chicken to a platter that is covered with paper toweling to drain. Continue coating and frying the chicken in this manner until all chicken pieces have been cooked and drained. With tongs, move all chicken pieces to a nice serving plate. Serve with Betty’s Super Bowl Hot Wing Sauce, along with celery sticks and Betty’s Best Blue Cheese Dressing. I hope you can use this recipe in your parties for sports events! –Love, Betty ♥♥♥♥♥

 

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Betty’s Blazin’ Hot Wing Sauce Recipe

In this video, Betty demonstrates how to make Super Bowl Blazin’ Hot Wing Sauce. This sauce is for those of you who would like a “hotter” hot wing sauce than the Super Bowl Hot Wing Sauce recipe that I uploaded yesterday.

Ingredients:

¼ cup butter
¼ cup finely chopped onion
4 cloves minced garlic
1 teaspoon dried chives (You may use 1 tablespoon chopped fresh chives.)
½ cup hot pepper sauce (You may use anywhere from 1/3 cup to ¾ cup for desired taste.)
pinch of salt

In a small saucepan, melt ¼ cup butter over medium heat. Add ¼ cup finely chopped onion, 4 cloves minced garlic, and 1 teaspoon dried chives. Reduce heat to low and cook until onions are clear. Remove from heat. Add ½ cup hot pepper sauce and a dash of salt. Stir until combined. This form of the hot wing sauce is a little chunky. Use a hand blender (or electric mixer) to blend sauce until smooth. The sauce will change to a bright orange color that is typical of hot wing sauce. I hope you can use this Super Bowl Blazin’ Hot Wing Sauce with your Super Bowl Boneless Hot wings! I hope you enjoy the playoffs and the Super Bowl! –Love, Betty ♥♥♥♥♥

 

 
 

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Betty’s Quick Tip 95–How to Make “Instant” Salsa

In this video, Betty demonstrates how to make “Instant” Salsa to go with corn tortilla chips.

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