Ten Recipes for National Hot and Spicy Food Day 2013

National Hot and Spicy Food Day is an unofficial day dedicated to the eating of spicy foods, particularly of international origin. The exact origins of National Hot and Spicy Food Day are unknown; however, hot and spicy food has been a part of the human diet for over 6000 years.

sriracha garlic wings recipe

10 Hot and Spicy Recipes

I gathered this list of fiery recipes as a “must try” list of my own. I hope some of them inspire you to make a hot and spicy dish too.

1. Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce

Bobby Flay uses spicy Mexican chorizo, fresh red chile sauce, and fried eggs – served on fried corn tortillas.

2. Simple Chile de Arbol Salsa

Chile de árbol has a mild to medium heat level (15-30,000 Scoville units). This simple salsa recipe includes garlic and oregano.

3. Chile Roasted Shrimp

Featuring red jalapenos, garlic and butter, this Cajun style recipe looks delicious.

Chile roasted shrimp

via Chow

4. Grilled Jerk Pork Skewers

Most jerk sauces and marinades are fairly complex in ingredients, and this is no exception. You can substitute a decent jar of Pickapeppa or Walkerswood jerk paste for these grilled pork skewers. Includes a honey-lime sauce.

5. Grilled Mexican Chorizo with Spicy Tomato Caper Sauce

More fiery Mexican chorizo, this time as sausages.

6. Chipotle Burgers

Only 4 ingredients needed for these smoky burgers.

7. Peruvian-Style Grilled Chicken

It’s all about the green sauce here. Spatchcock or butterfly the bird.

We’ll finish with 3 of our most popular posts for hot and spicy food!

8. Chipotle Glazed Tex Mex Meatloaf

We always have a few cans of chipotles in adobo handy.

9. Chorizo Stuffed Bacon Wrapped Grilled Jalapenos

More chorizo. I love the stuff. These are fiery candy for your mouth.

10. Sriracha Garlic Chicken Wings

These hot, spicy, garlicky wings are our favorite.

Which of these hot and spicy recipes would you most like to try? Leave a Comment below and tell us.

EASY RECIPE FOR GREEN CHILE CHICKEN ENCHILADAS

This easy recipe for chicken enchiladas features green chile sauce. Purchase a small roasted chicken from your local grocer’s deli department. They did the cooking and hard work, you simply cut it up and shred it for the enchiladas.

Easy Chicken Enchiladas

We’ve made these Chicken Enchiladas quite a few times, but always with a red enchilada sauce. This time we’re going all green. The recipe is super easy and the steps are simple – and maybe, just maybe, by going “green” we’re helping save the planet. (Okay, not really). Read on for the amazingly simple recipe we use for these delicious chicken enchiladas – red or green!

The full recipe is at the end of this post.

hatch brand enchilada sauce and green chiles

We used Hatch brand green enchilada sauce and green chiles.

You can use any green enchilada sauce you wish, and the canned fire-roasted chiles can also be your favorite. We like the Hatch Brand products. Next up, you will need a small roasted chicken from your local deli. Easy peasy and a great time saver!

Make the chicken mixture

Take that deli roasted chicken and break it down and chop it up.
Place it in a skillet, add about 1/4 cup of sauce and the green chiles – heat over medium-low heat to warm the mixture.

roasted chicken shredded with chiles

Roasted deli chicken, shredded with green chiles added.

Next you will will spoon the chicken mixture onto the corn torillas along with your favorite “Mexican” style cheese. We used a bag of “Four Cheese Mexican” from the dairy case.

spoon shredded chicken mixture onto corn tortillas

Spoon cheese and shredded chicken mixture onto corn tortillas.

Roll tortilla tightly and place in baking dish (dish lined with a few spoonfuls of enchilada sauce).

roll corn tortilla tightly

Roll corn tortilla tightly to place in baking dish.

Your rolled up corn tortillas will begin to look like this in the baking dish.

sauce lined baking dish with corn tortillas on top

Baking dish ladeled with enchilada sauce, with corn tortillas on top.

After filling baking dish with all tortillas, you’ll add more sauce and cheese.

full baking dish of enchiladas with sauce on top

A full dish, add more sauce on top.

Now, more cheese. Yea, more cheese.

more cheese on enchiladas

Add more cheese. It’s a good thing.

After they bake for about 20 minutes at 350 degrees, they’ll look like this.

Enchiladas baked at 350 degrees for 20 minutes

Enchiladas baked at 350 degrees for 20 minutes

The finished Green Chile Chicken Enchilada dish.

Green Chile Chicken Enchilada dinner

Green Chile Chicken Enchilada dinner

You will need:

  • One small deli roasted whole chicken – cut up and shredded
  • One can green or red enchilada sauce (we used Hatch brand)
  • One can roasted green chiles (we used Hatch brand “hot”)
  • Package of corn tortillas – large 7-8″
  • Shredded cheese – we like Four Cheese Mexican style
  • Glass baking dish

Steps:

  1. Cut up roasted chicken, and shred.
  2. Warm up shredded chicken in skillet with the green chiles and 1/4 cup enchilada sauce.
  3. Place tortillas on plate, cover with wet paper towel, heat in microwave for 30 seconds to soften.
  4. Spoon enough enchilada sauce into bottom of baking dish to cover (about 4 tbls).
  5. Onto each warmed tortilla, sprinkle on some of the cheese, spoon about 3-4 tbls. warmed chicken mixture, roll tightly, placing seam side down into baking dish.
  6. Top with remaining enchilada sauce and shredded cheese.
  7. Bake uncovered at 350º for about 20 minutes, rotating dish half-way through.
  8. Add more cheese (and sauce if desired), return to oven and broil for 5 minutes until browned.
  9. Serve with sour cream and shredded lettuce, and rice and beans if you desire.

Do you have a favorite Chicken Enchilada recipe? Please share it with us in the Comments below. I’d love to know how to kick this up another notch!

McCormick Grill Mates Smokin’ Sweet Tea Marinade

smokin-sweet-tea-feature

As members of the Grillerhood, we get to sample and evaluate some of the newest products from the venerable McCormick Spice Company.

Grill Mates Smokin’ Sweet Tea Marinade

This naturally flavored marinade mix features a unique smoky blend of sweetened tea, spices and lemon. Each 1.25 ounce envelope makes 1/2 cup of marinade – enough for 2 pounds of chicken, pork or steak.
[Read more…]

Ultimate Grilled Cheese Sandwich Recipe

It’s National Grilled Cheese Day. So I present to you the Ultimate Grilled Cheese Recipe. Homemade Sour Dough bread, along with Grafton One Year-Old Cheddar, and some exacting steps and measures yield an amazing grilled cheese sandwich.
This recipe from the late Kevin D. Weeks was inspired by James Beard’s Sour Dough Bread recipe from his “Beard on Bread” book. Chef Kevin Weeks was a regular contributor to NPR as well as creating the first Wordless Wednesdays posts on About.com.

In honor of Kevin D. Weeks’ passing in April of 2012, below is his exact post (no longer online) detailing his amazing Ultimate Grilled Cheese Sandwich recipe. (I’ve not reformatted the post in any way, but I may “fix” it up when I have time).


The Ultimate

Ultimate Grilled Cheese

This was the second post I made on this blog, sort of ironic that it’s about a grilled cheese sandwich. I decided to repost it when I happened to run across it because whenever I describe this sandwich almost everyone wants to know about the bread.

[Read more…]

Easy Super Bowl Snack you can make now from things you already have

BBQ RUBBED SALTINE CRACKERS

Here’s an easy Super Bowl Snack you can make right now, from things you already have in your kitchen.

willies-hog-dust-crackers-plate.jpg

Here’s what you need:

  • 1 tablespoon BBQ Rub (we used Willie’s Hog Dust)
  • 1/2 cup Canola Oil
  • 1 sleeve of saltine crackers

That’s it!

In a 1 gallon zip lock bag, combine oil and rub, mix well.
Add 1 sleeve of saltine crackers, tumble gently to coat – let sit 5 minutes
Turn and tumble gently again and let sit overnight (on your counter).
Enjoy as is, or with a smear of soft cream cheese.

Got a bigger crowd? Just double the recipe.

We got this recipe from Willie’s Hog Dust.


This is the first post I’ve created completely on my Chromebook. Google Drive and PicMonkey work well together!

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