Sriracha Mango Grilled Chicken Wings + Spicy Micheladas

Sriracha Mango Grilled Chicken Wings

Summer is here and almost half way over at that! I love grilling anything and everything during the warm weather months so I’ve created a super delish recipe for Sriracha Mango Chicken Wings with a Ginger-Lime Sour Cream dipping sauce and a Spicy Michelada to pair it with.

Sriracha Mango Grilled Chicken Wings


Once again, I’ve used a fantastic infused balsamic vinegar from Seven Barrels, one of my favorite clients ever. The Sriracha Mango vinegar is delicious on chicken so I made a glaze with fresh mango, sriracha, vinegar, fresh lime zest and orange juice to toss the wings in after I grilled them a bit, then glazed them again for extra flavor at the end.

Sriracha Mango Grilled Chicken Wings

They’re spicy and sweet, and oh so good. And I made a lovely Ginger-Lime Sour Cream dipping sauce to cool off the heat a bit, along with a Spicy Michelada made with Mexican beer (Corona) and a dash of the Sriracha Mango vinegar, a dash of salt, and a fresh squeeze of lime juice.

Sriracha Mango Grilled Chicken Wings

Ingredients

  • Sriracha Mango Lime-Glazed Chicken Wings
  • Chicken Wings: 
  • 2 pounds chicken wings (24 wing pieces)
  • 1/4 cup Seven Barrels Lime Olive Oil
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil or spray, for grill
  • Sriracha Mango Lime Glaze:
  • 1 cup mango, peeled and diced
  • ¼ cup orange juice
  • ¼ cup Sriracha
  • 1 tablespoon Seven Barrels Sriracha Mango Vinegar
  • 1 tablespoon Seven Barrels Lime Olive Oil
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic, finely minced (or 1 teaspoon garlic powder)
  • 1 small red chile pepper
  • ¼ cup cilantro
  • Salt and pepper, to taste
  • Ginger Lime Sour Cream Dipping Sauce:
  • ½ cup sour cream
  • 1 tablespoon Seven Barrels Lime Olive Oil
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh lime zest
  • ½ teaspoon fresh ginger, grated
  • Michelada:
  • 1 (12 ounce) Corona Beer
  • Fresh lime juice from ½ a lime
  • 1 tablespoon Seven Barrels Sriracha Mango Balsamic Vinegar
  • 1 teaspoon Kosher salt
  • Dash of hot sauce
  • Lime wedges, for garnish

Instructions

  1. Heat a grill or grill pan over medium-high heat (spray or brush pan with a light coat of cooking oil). Toss the chicken wings in 1/4 cup Seven Barrels Lime Olive Oil, and season with salt and pepper. Cook wings on the grill for about 15 minutes, flipping halfway through, until no longer pink and skin starts to get charred with grill marks.
  2. To make the glaze, add the mango, orange juice, Sriracha, Seven Barrels Sriracha Mango Vinegar, Seven Barrels Lime Olive Oil, honey, soy sauce, garlic, chile pepper and cilantro into a food processor and process until smooth. Place the sauce into a saucepan over medium-low heat and let simmer until warmed through while the wings are cooking. Season with salt and pepper to taste. Remove from the heat to a large mixing bowl.
  3. Once the wings are finished cooking, toss them gently in the Sriracha Mango Lime glaze and let them marinate for about 5 minutes or so. Return wings back to the grill for an additional 5 minutes, flipping over once. Remove wings from the grill on to a large platter and let them cool to give them a nice caramelized glaze.
  4. To make the Ginger Lime Sour Cream dipping sauce, stir together the sour cream, Seven Barrels Lime Olive Oil, garlic salt, lime zest and grated ginger in a bowl and serve with the wings with celery and carrot sticks.
  5. NOTE: Alternatively, you can bake the wings for 1 hour at 3Seven5 degrees on a large baking sheet covered with foil (and toss them in the sauce at the end).
  6. Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
  7. To make the Michelada: stir all the ingredients into the beer and garnish with a lime wedge.
http://www.theartfulgourmet.com/2017/08/02/sriracha-mango-grilled-chicken-wings-spicy-micheladas/

Sriracha Mango Grilled Chicken Wings

This really is the quintessential recipe pairing for Summer now, isn’t it?

Sriracha Mango Grilled Chicken Wings

You can also try the glaze on pork chops or even some grilled shrimp – it’s absolutely delicious and you can always adjust the heat by adding or removing some of the Sriracha hot sauce. Or maybe making it even hotter by adding in a dash of habanero hot sauce to the mix – now, this recipe is on FIRE!

Sriracha Mango Grilled Chicken Wings

Perfect for a lovely evening outside with friends, watching the sun go down…that’s #howisummer 🙂

Beef Enchilada Tortilla Casserole for Game Day!

 

Beef Enchilada Tortilla Casserole

 


It’s finally Fall (Yay!) and football season is in full force which means fun tailgating and parties with friends mixed with lots of delicious football party food and drinks! My favorite time of year.

Beef Enchilada Tortilla Casserole

I’ve partnered with Mission Foods to create a delicious Game Day recipe for serving a crowd with their awesome flour tortillas, and I present to you my Beef Enchilada Tortilla Casserole.

Beef Enchilada Tortilla Casserole

 

It’s made with ground beef and taco seasoning, onions, garliccorn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. You can also serve it with some sour cream and cilantro for extra garnish, if you like, on the side.

Beef Enchilada Tortilla Casserole

 

I love making casseroles and one-pot dishes in the Fall, and especially for parties with friends because they’re easy to make and easy to transport and serve, and they are usually a huge hit on the food table! This one will disappear fast so you might want to double the recipe for a big crowd – trust me!

Group8_Soft_Flour_Tortillas

I’m also hosting a giveaway for my readers to win 2 packs of Mission Foods Tortillas – all you need to do is leave a comment and your email below telling me how you would use the tortillas to make a delicious recipe for your Fall Football party! A winner will be chosen at random.

Beef Enchilada Tortilla Casserole

Hope you enjoy my super yum recipe and enter for a chance to win tortillas to make your party more delicious and fun too!

Mission Foods Football Party Food

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole for Game Day!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6-8

Serving Size: 1 wedge

This Beef Enchilada Tortilla Casserole is a super easy and tasty dish to make for Football season! Made with Mission Foods flour tortillas, all layered with a spicy enchilada beef, mixed with onions, garlic, corn, tomatoes, broth and jalapeño and lots of cheese in the layers and on top! Garnished with scallions, sour cream and cilantro if desired...and DIG IN!

Ingredients

  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 packet taco seasoning
  • 1 cup petite diced tomatoes and juice (or 1 8-ounce can tomato sauce)
  • 1 cup frozen corn
  • 1 jalapeno, chopped
  • 4 large Mission Foods flour tortillas
  • 1 6-ounce package shredded Mexican Blend cheese (Colby, Monterey Jack and Cheddar)
  • 1-2 scallions, sliced, for garnish
  • 1/2 cup sour cream, for garnish (optional)
  • 2-3 tablespoons cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to pan and cook for about 5-6 minutes until browned and crumbled.
  3. In a separate medium saucepan, melt the butter and sauce the garlic for 1 minute until lightly golden, sprinkle with flour and stir, cooking for 30 seconds.
  4. Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
  5. Reduce heat and simmer for about 5 minutes.
  6. Add 1 1/2 cups of the tomato-corn-jalapeno mixture to the cooked ground beef and onions in the large saute pan, mixing together and reserving the rest for the top layer of the casserole.
  7. In a 9-inch pie plate, place 1 tortilla on the bottom. Top with 1 cup of the beef mixture, and sprinkle with a layer of the shredded cheese. Repeat layers 2 more times, ending with the 4th tortilla on top.
  8. Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
  9. Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
  10. Let cool slightly, then cut into wedges and serve with sliced green onions, and sour cream and cilantro (if desired).

Notes

You can also substitute ground turkey or chicken for the ground beef. For a large crowd, I suggest doubling the recipe to make two casseroles as this one will disappear fast!

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http://www.theartfulgourmet.com/2015/10/17/beef-enchilada-tortilla-casserole-for-game-day/

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Devilishly Good: Sriracha Jalapeno Honey Sloppy Joes

Devilish Sriracha Jalapeno Sloppy Joes

Sloppy Joes have gotten a bad rap in history over the years, haven’t they? When I think of Sloppy Joes I usually revert to some bad memories of the hair-netted lunch ladies in frocks serving them up on plastic trays in the cafeteria along with a side of some mushy peas and corn with a dried up chocolate chip cookie, along with the scary smells that came out of the school kitchen back in those days.

Devilish Sriracha Jalapeno Sloppy Joes


I had some extra ground beef in the freezer and wanted to make something different. Not another burger. Or meatloaf. Or batch of spaghetti and meatballs. But something I haven’t had in a loooonnnggg time, and Sloppy Joes fit the bill. But how could I remake this old-fashioned simple sandwich a bit tastier and appealing without looking like a big plate of mush?

Devilish Sriracha Jalapeno Sloppy Joes

I was determined to take these elementary school BBQ sammies to the next level by kicking them up a notch in heat level. I added some sliced jalapeños and Sriracha and some hot pepper sauce to the mix to give it some nice spiciness, but kept the caramel sweet undertones by mixing some honey into the brown sugar, and used Cabernet vinegar and shallots which are also a bit sweeter than traditional onion and help balance out the spicy heat a bit more.

Devilish Sriracha Jalapeno Sloppy Joes

The result was a perfectly sweet and spicy sauce mixed with the ground beef and peppers and jalapeños in every bite. Served on a buttered toasted bun, with a side of pickles and chips. YUM. What would have been even better is some melted cheese on the buns, which I highly recommend. So don’t be afraid of that old school cafeteria food – if you make it yourself and give it a little twist, it’s actually quite spectacular. And devilishy delicious.

Devilishly Good: Sriracha Jalapeno Sloppy Joes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6

Sloppy Joes with a kick! Made with Sriracha and Jalapenos for heat, plus tangy Dijon mustard, Worcestershire, honey and brown sugar for some sweetness.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 shallots, diced (or 1 medium onion)
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1/4 cup diced jalapenos
  • 1 pound ground beef/sirloin
  • 1/4 cup water
  • 1 cup tomato sauce
  • 1/2 cup ketchup
  • 2 tablespoons Sriracha hot sauce (less or more to taste)
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Cabernet vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon local honey
  • 1 teaspoon Montreal steak seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 6 large Kaiser sandwich rolls (sesame or onion or poppy)

Instructions

  1. Heat oil and butter in a large saute pan over medium heat.
  2. Add the shallots and red pepper and cook for about 5 minutes until soft.
  3. Add the garlic and jalapenos and cook for another minute or so, stirring often.
  4. Add the ground beef and cook for about 10 minutes until no longer pink.
  5. Stir in water, tomato sauce, ketchup, Sriracha, red pepper flakes, Worcestershire, mustard, vinegar, brown sugar, honey and all the seasonings and bring to a bubbling simmer.
  6. Reduce heat to low and simmer covered, for at least 30 minutes, stirring occasionally, to let all the flavors meld together.
  7. Toast or grill the sandwich rolls (buttered, if you like). You can also melt some cheese on the buns for some extra cheesy flavor.
  8. Top the bottom of the buns with the Sloppy Joe mixture and serve hot.
  9. Serve with a side of pickles and crispy chips.

Notes

Serve on buttered toasted or grilled buns with a side of pickles and chips. Can also melt cheese on the buns before topping with Sloppy Joe mixture.

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http://www.theartfulgourmet.com/2015/04/23/devilishly-good-sriracha-jalapeno-honey-sloppy-joes/
Devilish Sriracha Jalapeno Sloppy Joes

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Maple- Mustard Chicken

One-pot savory dishes are one of those things I crave when it’s cold outside because it’s cozy and warming and just plain darn tasty and easy to make. I also love roasting veggies in the Winter because they’re no-fuss when I’m busy doing other things and don’t want to stand over a stove all day washing dishes for hours afterwards. (Can you tell I’m ready for a holiday vacation? lol)

Maple Mustard Chicken 2


This recipe for Maple-Mustard Chicken Thighs is a perfect one-pot dish with a buttery, sweet, tangy sauce made with maple syrup, Dijon mustard (Kozlik’s is my favorite!), garlic and some Indian hot red pepper and Tandoori spices (a great blend of coriander, cumin, paprika, garlic, ginger, cardamom and saffron).

Roasted Curry Cauliflower

It’s baked together into a big pot of savory goodness (in my new purple KitchenAid ceramic baking dish..which I LOVE!), served with some Roasted Curry Cauliflower tossed in olive oil, cumin, curry powder, and garlic salt. Super easy and super delicious. I got my Indian spices at Penzey’s at Grand Central Market in NYC and the Dekalb International Farmer’s Market in Atlanta GA, but you can find them in almost any gourmet spice store or market or online on Amazon.com.

Maple Mustard Chicken 3

Savor every buttery, spicy, tasty bite.

Roasted Curry Cauliflower 2

Happy Holidays! xo

Maple Mustard Chicken w/ Roasted Curried Cauliflower

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2-4

This is a savory Indian dish made with a buttery, maple-mustard sauce, served with roasted curry cauliflower with a hint of Tandoori spices and cumin.

Ingredients

  • Buttery Maple-Mustard Chicken Thighs:
  • 8 tablespoons unsalted butter
  • 1/2 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon Indian red pepper
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Tandoori spices
  • Freshly ground black pepper
  • 1 - 1 1/2 pounds boneless chicken thighs
  • Roasted Curry Cauliflower:
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic salt
  • Dash of freshly ground black pepper
  • 1 large head cauliflower, cut into florets
  • Non-stick cooking spray

Instructions

  1. Buttery Maple-Mustard Chicken Thighs:
  2. Preheat oven to 375 degrees.
  3. Add butter (cut into pieces), maple syrup, mustard, red pepper, garlic salt, Tandoori spices and black pepper to a ceramic or glass baking dish and melt butter with spices for about 5-7 minutes. Remove dish from oven and whisk ingredients together.
  4. Add chicken thighs to the baking dish, coating both sides of chicken with the buttery spicy sauce and bake in the oven for about 35-40 minutes, until chicken is cooked through.
  5. Serve chicken hot, with additional sauce drizzled over, with a side of Roasted Curry Cauliflower (recipe follows).
  6. Roasted Curry Cauliflower:
  7. Combine olive oil, cumin, curry, garlic salt and black pepper in a large mixing bowl.
  8. Wash and cut cauliflower into large florets and toss with olive oil and spice mixture, coating cauliflower evenly.
  9. Spray a large baking sheet with non-stick cooking spray and arrange cauliflower in a single layer.
  10. Roast at 375 degrees for about 45 minutes to an hour, until cauliflower is tender and browned. Toss the cauliflower occasionally while roasting to evenly brown.
  11. Serve hot with Maple-Mustard Chicken and some extra sauce on top, if desired.

Notes

Maple-Mustard Chicken recipe adapted from Apricot Lane Farms.

http://www.theartfulgourmet.com/2014/12/20/buttery-maple-mustard-chicken-thighs-w-roasted-curry-cauliflower/

 

 

Spicy Thai Chicken Peanut Noodles

Spicy Thai Chicken Peanut Noodles

I don’t know about you, but Thai food is one of my favorite foods ever. I love the harmony of flavors and textures in Thai food that all play together like a perfect symphony. One of my all time favorites is Thai Peanut Noodles – similar to Pad Thai, but with a smooth peanut sauce with a hint of heat. I decided to kick it up a notch by adding some Spicy Thai Chicken that pairs perfectly with the creamy peanut-y noodles.

This dish is a gorgeous combination of spicy, savory and sweet with a marinade base for the chicken made with sesame, honey, soy sauce, garlic, and chile sauce, mixed with acidic notes of rice vinegar. It’s the perfect marriage of varying textures from the chewy noodles, crunchy peanuts and water chestnuts, all bathed in a smooth and luscious damn-good-peanut-sauce. Then to perfect it even more, it’s topped with fresh bright flavors of cilantro, lime and scallions. It’s so good, it just might be illegal. And don’t be ashamed to dig in right out of the pan. Grab some chopsticks, a pal or two and go to town. It’s rustic Asian comfort food at its best. Serve with a sweeter wine such as a Riesling, which pairs nicely with the spicy Asian flavors in this dish.


Spicy Thai Chicken Peanut Noodles

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6-8

Ingredients

  • Spicy Chicken Marinade:
  • 2 tablespoons sesame oil
  • 6 tablespoons soy sauce
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon Thai Garlic-Chile Sauce
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 1 teaspoon sesame seeds
  • 1 teaspoon white pepper
  • 1/2 teaspoon dried ginger
  • Thai Peanut Sauce:
  • 2 teaspoons soy sauce
  • 1 cup peanut butter
  • 2 cups chicken broth
  • 2 tablespoons Thai Garlic-Chile Sauce
  • 1 teaspoon honey
  • 1 teaspoon salt
  • Squeeze of fresh lime juice
  • Chopped peanuts, for garnish
  • Fresh squeezed lime, for garnish
  • Chopped Cilantro, for garnish
  • Sliced scallions, for garnish
  • Canola oil cooking spray
  • 2 pounds chicken breast cutlets, sliced into thin strips
  • 1 can water chestnuts, diced
  • 1 package Thai Rice Noodles (flat, wide or Pad Thai)

Instructions

  1. Prepare Spicy Chicken Marinade:
  2. In a large mixing bowl, add all nine ingredients (sesame oil through dried ginger) along with sliced chicken breast and mix together thoroughly, coating chicken well. Top with plastic wrap and let chicken marinade in the refrigerator for at least 30 minutes up to 2 hours.
  3. Once chicken is done marinating, bring a large pot of salted water to a boil and cook Thai noodles according to package directions, drain and rinse in cold water to stop cooking. Set aside.
  4. Meanwhile, heat a large saute pan over medium heat, spray with cooking spray and saute chicken for approximately 8 minutes until cooked through and no longer pink. Add diced water chestnuts and saute for another minute or two until soft and heated through. Note: Make sure to drain and discard extra marinade off the chicken before sauteing to allow the chicken to brown in the pan and not steam. Reduce heat to low, cover and keep warm.
  5. Make the peanut sauce: combine soy sauce, peanut butter, broth, garlic-chile sauce, honey, salt and lime juice in a medium saucepan over medium heat, mixing and stirring well until sauce is smooth and blended. Toss noodles together with peanut sauce.
  6. Add the peanut noodles into the large pan with the cooked chicken and water chestnuts, toss together well with tongs to blend the flavors and ingredients. Squeeze fresh lime juice over the top, and garnish with chopped peanuts, cilantro, and sliced scallions. Add additional red pepper flakes or garlic-chile sauce for extra heat, as desired.

Notes

A sweet German Riesling wine would pair well with the spicy acidic flavors in this Asian dish.

http://www.theartfulgourmet.com/2014/03/03/spicy-thai-chicken-peanut-noodles/

Spicy Thai Chicken Peanut Noodles4

Spicy Thai Chicken Peanut Noodles 3

Spicy Thai Chicken Peanut Noodles 2

Big Pot of Comfort :: Spicy Cajun Chili with a Kick!

Spicy Cajun Chili
Spicy Cajun Chili

Chili is one of my go-to recipes when the Autumn leaves start turning colors and the weather starts getting cooler – especially on a crisp weekend night cuddled under some fuzzy blankets with me and my kitty cat watching some movies. Or with a group of friends watching everyone go crazy on college football game day. There’s nothing better than that. And, it’s an easy thing to make and dishes out a big dose of comfort. The best part is once I make a big pot, I can eat it for a few days and then throw the rest in the freezer for later (unless all my crazy friends dig in and there’s nothing left to show for it which actually makes me the happiest!)

I decided I wanted to make a spicier version of the chili I normally make and added a kick to it with some Cajun/Creole seasoning Tony Chacere’s (or you can try Emeril’s Southwest Essence) which adds an extra layer of spicy, savory flavor with green and red bell pepper and celery flavors.  I added some red pepper flakes, diced green chilies and a few tablespoons of hot sauce to the mix and used half ground chicken (you can also use ground turkey) / half ground beef and threw in some garlic, onions and black beans to make it a little healthier too. If you want to make it even more authentically Cajun, you could throw in some Andouille sausage or corn or green and red peppers for even more flavor and texture.

It’s perfect on its own, but you can cool the heat a little bit with some sour cream and shredded cheddar cheese on top. If you want it even spicier, just throw in a little extra hot sauce – I love Evil Ooze by Hotline Pepper Products (my friend Kerry Stressel makes it in Texas) and classic Tabasco hot sauce, or you can do a little milder sauce like Frank’s RedHot or Cholula) and top with extra diced chilies or sliced jalapenos. I usually serve my chili with plain crackers or corn chips, but you could also make some yummy cheesy garlic bread to serve with it instead. Cozy up and enjoy! 🙂


Spicy Cajun Chili with a Kick

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground chicken or turkey
  • 1 1/2 pounds ground beef
  • 1 tablespoon Cajun or Creole seasoning (Tony Chacere's)
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1/2 tablespoon red pepper flakes
  • 2 cups low-sodium chicken or vegetable stock
  • 1 cup water
  • 1 -28 ounce can crushed tomatoes
  • 1 -15 ounce can tomato sauce or 1/2 cup chopped fresh tomatoes
  • 2-3 tablespoons hot pepper sauce
  • 1 can black beans, drained and rinsed
  • 1 can diced green chilies, drained (or 1 fresh jalapeno, seeded and diced)
  • 1 cup of corn kernels (optional)
  • Salt and freshly ground black pepper, to taste
  • Shredded cheddar cheese and sour cream, for garnish
  • Extra hot sauce, diced chilies or jalapeno (if desired)
  • Crackers, garlic toast or corn chips, for serving (if desired)

Instructions

  1. Heat the olive oil in a large pot and saute the chopped onion until soft and translucent, for about 5-6 minutes. Add the minced garlic and saute for another 30 seconds to 1 minute.
  2. Add the ground chicken or turkey and beef to the pot and mix with the garlic and onion, stirring with a wooden spoon to brown the meat. Continue to cook until all the meat is brown and no longer pink, for about 8-10 minutes. Drain the fat off the meat into a colander and place meat and onion-garlic mixture back into the pan.
  3. Add the Cajun-Creole seasoning and all the dry chili spices and red pepper flakes, stir and cook for another minute or so.
  4. Pour in the stock, water, crushed tomatoes, tomato sauce (or chopped fresh tomatoes) and hot sauce; turn up the heat until chili starts to bubble, and lower heat to a simmer.
  5. Stir in black beans and and diced green chilies, cover and simmer for at least 45 minutes, up to 2 hours, stirring occasionally.
  6. Add salt and freshly ground black pepper to taste. (Note: You can play with the thickness of the chili by adding additional water or stock as it simmers, but be sure to taste and adjust the seasonings to your liking if you do this.)
  7. Serve with shredded cheddar cheese and sour cream for garnish. Top with some extra diced chilies or jalapenos for extra zing if desired.

Notes

You can play with the desired thickness of the chili by adding additional water or stock but be sure to taste and season it to your liking if you do this.)

You can also add some fresh or canned corn to the chili while cooking.

Serve with shredded cheddar cheese and sour cream for garnish. You can also top with some extra diced chilies or jalapenos for extra zing if desired.

Fresh cilantro or lime adds great flavors as garnish for a little bit more green.

Enjoy with a big hearty glass of red wine or a beer and some crackers, corn chips or cheesy garlic bread.

http://www.theartfulgourmet.com/2013/11/09/spicy-cajun-chili/

Other Chili Recipes you may enjoy:

Southern Style Taco Soup

Emeril Lagasse Kickin Chili

Cooking Light Turkey and Bean Chili

White on Rice Couple Spicy Bacon Cowboy Chili

How Sweet Eats Chunky Fire Roasted Chili

The Pioneer Woman Simple Chili

Devon’s Award Winning Chili (Barefoot Contessa)

Savory Sauteed Chicken and Veggie Rice

Savory Sauteed Chicken and Veggie Rice

This is a quick and healthy weeknight dish I whipped up the other day with some fresh ingredients I had on hand in the fridge. It’s got some savory and slightly spicy sauteed chicken made with olive oil, garlic and cajun seasonings (I use Tony Chacere’s Creole seasoning which is awesome). I also added a secret ingredient that I absolutely love which gives it a boost of flavor – Sazon seasoning – a type of seasoned salt found in Spanish and Latin markets (you can also find it online or in the international food section of your grocery store.) The seasoning is used on meats, fish, poultry and to add savory flavor to soups and stews. Typical ingredients include coriander, cumin, paprika, cilantro, achiote, garlic, salt. Try the Sazon by Goya Foods or you can make your own seasoning following this recipe.

Now back to my recipe. I cut up some red, yellow and green peppers and broccoli, (you could also add some corn, peas and carrots into the mix if you like), which I then sauteed with minced garlic and olive oil and tossed into the chicken and garlic mixture, served over cooked rice. For leftovers, I heated up some more garlic infused oil back in the pan and reheated the rice, then added the chicken and veggies into the pan and stirred it all together to mix all the savory flavors together into one big yummy rice bowl. It’s healthy, full of flavor and color and has a little kick to it too. Who said cooking tasty food had to be difficult? This dish absolutely ROCKS. x


Savory Sauteed Chicken & Veggie Rice

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4-6

This is a quick and easy and healthy weeknight dish made with sauteed chicken and veggies with Cajun seasonings served over cooked rice.

Ingredients

  • For the sauteed veggies:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small red pepper, diced
  • 1 small yellow pepper, diced
  • 1 small green pepper, diced
  • 1/2 cup broccoli florets, chopped
  • 1 teaspoon garlic salt
  • For the sauteed chicken:
  • 2 tablespoons garlic-infused olive oil
  • 2 lbs thin chicken cutlets, cut into strips or chunks
  • 1 tablespoon Cajun seasoning
  • 1/2 packet Sazon season
  • fresh ground black pepper, to taste
  • White or saffron/yellow cooked rice, for serving
  • extra red yellow and green diced peppers for garnish

Instructions

  1. Cook the white or yellow rice in a large pot of boiling water according to package directions and drain, set aside.
  2. Heat oil in a large saute pan over medium and add minced garlic, cook for 1 minute.
  3. Raise heat to medium high and add bell peppers, broccoli and garlic salt; saute for about 5-7 minutes until soft. Remove from heat and set aside in a mixing bowl.
  4. Add an additional 2 tablespoons of garlic-infused olive oil and heat in same saute pan for another minute.
  5. Add chicken (make sure to pat dry after rinsing to remove excess water or the chicken will steam instead of saute) to the pan, add Cajun and Sazon seasonings and saute for about 8 minutes until it starts to brown. Sprinkle with some freshly ground black pepper to taste.
  6. Return sauteed veggies to the pan and turn the heat down to medium-low and saute the ingredients together for another few minutes.
  7. Place rice into individual serving bowls and serve chicken and veggie mixture on top of the rice.
  8. Add additional cajun seasoning or salt and pepper to taste. Garnish with additional red, yellow and green diced peppers if you wish (makes it prettier and more colorful!)

Notes

Chef's Note: this tastes better the next day and is awesome if you saute the chicken and veggies in a pan with the rice. Simply add a few tablespoon of oil and start reheating the rice over medium heat and then add the leftover chicken and veggie mixture, stir together and cover with a lid. Let it reheat for about 5 minutes, stirring occasionally and serve. YUM.

http://www.theartfulgourmet.com/2013/09/30/cajun-chicken-veggie-rice-bowl/

Savory Sauteed Chicken and Veggie Rice

Other recipes you might enjoy:

Daisy Martinez Arroz Con Pollo

Pioneer Woman’s Mexican Rice Casserole with Grilled Chicken and Avocado

Real Simple Spanish Chicken and Rice

Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita

Spiced Moroccan Burgers with Green Harissa, Feta and Mint

If you haven’t tried Moroccan Harissa before, listen up. It’s a lovely pepper sauce blend made with chili peppers, bell peppers, garlic, extra virgin olive oil, vinegar, salt. That’s it. And it’s totally delicious.

Mina Green Harissa


Harissa is a staple of Tunisian and Moroccan cuisine, and it is the central condiment in kitchens in North Africa used as a spread, a dip or drizzled on top of nearly any dish. Versatile as it is, you can pair it with lamb or pork, fish, chicken or beef as a marinade or base for a Moroccan tagine dish. Drizzle some over couscous and grilled vegetables, or use it as a dressing for potatoes or dip some grilled flatbread or pita in it.

Mina Harissa

I first tried Mina Harissa Pepper Sauce last year when I met owner and creator Mina from Casablanca Foods at the Just Food Conference, and fell in love. They were giving away samples of their red pepper Harissa sauce that came in three different styles (Mild, Medium and Spicy). It had just the right amount of heat, and tons of flavor from the chilies, bell peppers and garlic.

Sun-dried tomatoes, feta and mint

They now have a new flavor made with green chilies and green peppers that is equally delicious with a medium spicy heat and tangy flavor. I was lucky enough to sample some of this new green goodness sauce and created a tasty, fun recipe to go with it – Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita. The burgers are mildly spiced with cumin, ancho chile, onion, garlic and mint, then served over grilled pita and topped with the green harissa sauce, crumbly fresh feta, chopped fresh mint and sun dried tomatoes. They’re super easy to make, and super flavorful with the delicious blend of spices, fresh herbs and ingredients. Enjoy!

Learn more about Mina Harissa

Shop for Mina Harissa products online at Abe’s Market or Amazon.com

Spiced Moroccan Burgers with Green Harissa, Feta and Mint

Ingredients

  • SPICED MOROCCAN BURGERS
  • 1 pound ground beef or lamb
  • 3/4 cup seasoned bread crumbs
  • 1 large egg, beaten
  • 1/4 cup mint, chopped
  • Sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ancho chile powder
  • 1 tablespoon dried minced onion
  • 3 garlic cloves, minced
  • 2 tablespoons garlic herb infused oil, for basting
  • 1/2 cup Mina Harissa Green Harissa Pepper Sauce
  • 2-4 sun dried tomatoes, for garnish
  • 1/2 cup crumbled feta cheese, for garnish
  • 1/4 cup fresh mint, chopped for garnish
  • Dash of smoked paprika, for garnish
  • GRILLED PITA BREAD
  • 2-4 pieces of pita or flatbread
  • 1-2 tablespoon garlic herb infused oil
  • Sea Salt, for garnish
  • Smoked paprika, for garnish

Instructions

  1. Preheat a grill pan over medium high heat.
  2. In a large mixing bowl, combine ground beef or lamb with the next 8 ingredients (through minced garlic).
  3. Gently knead the meat mixture together until ingredients are combined, and make 4-6 burger patties in the shape of an oval, brush burger patties with herb infused oil and set aside.
  4. To make the grilled pita bread: drizzle a tablespoon of herb infused oil on to both sides of the pitas and grill for a few minutes on each side until lightly browned and grill marks appear. Cook each pita separately (depending on the size of your grill pan).
  5. Remove pita from pan and sprinkle with sea salt and smoked paprika, cover with foil to keep warm while burgers are cooking.
  6. Add the burger patties to the heated grill pan, and cook approximately 4 minutes on each side (for medium) until grill marks appear and they are cooked according to your liking.
  7. To serve, place a piece of pita bread on each plate (either whole or broken into two pieces) and place burgers on top of the pita (or in the pita if you prefer).
  8. Top burgers with sun dried tomatoes, feta cheese, green harissa sauce, fresh chopped mint, a dash of smoked paprika, additional salt and pepper if desired, to taste.
http://www.theartfulgourmet.com/2013/04/08/spiced-moroccan-burgers-with-green-harissa-feta-and-mint-over-grilled-pita/

Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita Bread

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2013 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first. I received a bottle of Mina Harissa Green Harissa Sauce for product sampling. All opinions expressed are my own and this is not a paid advertisement.

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