Posts Tagged ‘spicy’

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CHILE RELLENO PUFF

Pardon the photo – it was one of the first ones I ever took of food.  I’m SO glad I’ve improved.

Don’t let that take away from how good this recipes is, though!

I serve it as it is in the photo – sour cream, avocados, a little salsa.  With a green salad and some crunchy cornbread it’s a great vegetarian meal.   You could certainly add cooked sausage or bacon to it, if you wanted to.

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Vegetable cooking spray
5 eggs
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon dry mustard powder
2 cups cottage cheese
One 7-ounce can diced, mild green chilies
1 cup shredded Jack cheese
1/4 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Coat a deep dish pie plate with vegetable cooking spray and set aside.

Beat eggs for 3 minutes until lemon colored.  Stir in flour, salt, black pepper, cayenne, mustard powder,  cottage cheese, chilies, and Jack cheese until well mixed. Pour into prepared pie plate and sprinkle sharp cheddar over the top. Bake for 30 minutes or until puffy and a knife comes out clean and center is firm. Serve warm or at room temperature. Top, if desired, with avocados, salsa, sour cream, sliced olives, green onions.  Makes 8 servings.

Per Serving: Calories 189; Protein 17 g; Fat 10 g; Carbs 6 g; Sugar 1 g; Sodium 415 mg

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STUFFED JALAPENOS

These are great party fare and really good…. and hot.  Good and hot!

Yeehaw…it’s amazing how different crops or batches of jalapenos can vary in heat! I bought some gorgeous peppers and made these – perfectly spicy, not too hot. Did it again a few weeks later and just about died!

 

Now, I’m not a pepper know-it-all but I thought I could tell the hot ones from the HOTTTT ones…..obviously maybe not. So be sure and ask, if they aren’t labeled clearly!

 

Anyway, these are fab if you like a little spice! And you don’t have to stuff them…I’ve made it into a dip with a few slices of the pepper mixed in instead. Wonderful to dip your chips in or to spread on juicy burgers. You could also add diced shrimp or cooked sausage – anything you like to the filling.

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One 8-ounce pkg reduced fat cream cheese, softened
3 tablespoons half & half
6 slices regular or turkey  bacon, cooked crisp and crumbled
1/4 teaspoon garlic powder
1 teaspoon Penzey’s Chili 9000 or chili powder
1 1/2 cups shredded Colby-Jack cheese
12 large-sized jalapeno peppers

Preheat oven to 350 degrees.
In a medium bowl combine the cream cheese, half & half, bacon, garlic powder, chili mix or powder, and 1 cup of the shredded cheese; set aside. Cut peppers in half, lengthwise; remove seeds and ribs. Stuff with about 2 tablespoons of the cream cheese mixture. Place on a baking sheet. Sprinkle with remaining cheese and a dusting of chili mix. Bake for 30-40 minutes or until peppers are tender.

If making it into dip: finely mince a seeded pepper (or to taste) and stir into cheese mixture. Microwave, stirring a couple of times, until smooth and hot.

Makes 12 servings (two stuffed peppers each).

Per Serving: 110 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 368 mg Sodium

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BLACK BEAN BURGERS and SPICY YOGURT SAUCE

You’ll never miss it with these protein and fiber-packed burgers. A great change of pace if you want to eat vegetarian or need something a little different from the norm. Spicy, with a cool, creamy sauce, garnish with Colby or pepper jack cheese, sliced tomatoes, onions, and avocados, if desired. Make lots – they are better as leftovers!

(Doused in guacamole they are just too scrumptious!)

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1 1/2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
One 15-ounce can black beans, drained and rinsed (S&W brand is my favorite for this)
One 4-ounce can diced green chilies, UNdrained
1 egg
1/2 cup Panko bread crumbs OR 1/2 cup finely ground walnuts or pecans
1/2 cup chopped fresh cilantro
1 tablespoon half & half or milk
1 tablespoon flour
1 1/4 teaspoons taco seasoning  or chili mix seasoning
1/2 teaspoon cumin
1/4 teaspoon salt
1 teaspoon Splenda (sugar)

In a frying pan heat the oil over medium heat. Saute the onion and garlic for 5 minutes or until soft.

In a large bowl mash the beans with a fork, leaving a few chunks. Add the onion mixture to the beans. Stir in the green chilies, egg, bread crumbs, cilantro, cream, flour, taco or chili mix, cumin, salt, and Splenda (sugar). Allow to rest for 15 minutes.

Heat a little more oil in the frying pan and cook the patties (about 1/3 cup each, but keep thick – don’t flatten and they will stay more moist) for about 3 minutes on each side. Makes 6 burgers.

Per Serving: Calories 130; Protein 6 g; Fat 4 g; NET Carbs 12 g; Sugar 1 g; Sodium 181 mg

SPICY YOGURT SAUCE

1/2 cup Greek-style yogurt or sour cream
1/4 cup salsa – whichever heat you like
1/4 teaspoon taco mix or chili mix seasonings

In a small bowl combine the yogurt or sour cream, salsa, and Chili Mix. Serve over burgers.

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