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Entries in Spicy (21)

Friday
Aug292014

Chicken Enchilada Bake

My big-boy second grader just stepped onto the bus for the first time this year. We have been on the wildest, most indescribable journey with him. He has faced so many scary things in his little life, yet he continues to grow and thrive...and SMILE. So I sit here on his first day of second grade, typing through tears to tell you about this incredible dinner I made the other night. 

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Tuesday
May272014

Grilled corn with spicy cilantro lime butter

Today was awesome! Sammy and I were supposed to go to Elijah's 1st grade Track and Field Day, but it got rained out. That was a bummer, but the result was a day spent with my sweet almost-four-year-old Sammy! He loves his mama so much and I love him back even more. We did tons of playing, reading and tickling. I even took a nap with my arms wrapped around his cuteness.

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Thursday
Mar062014

Smashed potatoes

I wonder how many Minnesotans were prescribed antidepressants this winter. Not one typically prone to depression, I feel myself sinking into the bowels of seasonal sadness. This winter has been rough! Snow, COLD, grey days, being cooped up indoors, repeat, repeat, repeat. There are, however, good sides to this time of year. I get to spend all kinds of time with my lovies. I get to focus more on my website and other projects. I have ample opportunity to make food, eat and eat some more. And then some more. My thighs are slowly growing, despite my diligence at the gym. Come on, spring! My soul needs some warm weather. So do my thighs. 

We ate these scrumptious little potatoes with the meatloaf I made a few weeks ago. I LOVED THEM. I really really loved them. I can't believe I've lived my life without them thus far. I sneaked in a jalapeño pepper, but feel free to omit that. Enjoy! And if you live somewhere warm, would you please invite me to your house? Please?

 

You'll need to boil 9 baby reds before starting. About 20 minutes will do, or until a fork can be easily inserted into the centers. Place the cute little potatoes on a rimmed parchment-lined, olive oil-drizzled baking sheet.

Using a fork, go ahead and smash those little reds. Be gentle. But be firm. Kind of like the way I have to be with my boys. Gentle but not too gentle. Firm but not too firm.

Combine the following in a medium bowl:

Drizzle some olive oil into the bowl.

It should look something like this after stirring.

Spoon that delicious mixture over the tops of the gently-yet-firmly-smashed potatoes.

Bake at 350 degrees for 30 minutes!

Serve with meatloaf and a veggie!

Smashed Potatoes

A deliciously different way to prepare potatoes.

Serves: 9

Total time: 50 min

Smashed Potatoes



Ingredients:

  • 9 baby red potatoes
  • Olive oil, for drizzling
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1 jalapeño pepper, finely chopped (optional)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup extra-virgin olive oil
Instructions:
  1. Place potatoes in a large saucepan filled three quarters with water. Bring to a boil over high heat. Boil for 20 minutes, or until a fork can be easily inserted into the centers.
  2. Preheat oven to 350 degrees F. Place parchment paper on a rimmed baking sheet and drizzle with olive oil. Remove the potatoes from the pan of water and place on parchment paper. Smash each potato with a fork a couple times.
  3. In a small bowl, combine the parsley, peppers (if using), kosher salt, garlic salt, black pepper, cayenne pepper and olive oil. Mix well and spoon over potatoes. Bake in the preheated oven for 30 mintues. Serve warm!

 

 

Tuesday
Dec242013

Taco soup

Most of my holiday "work" is done, so I am feeling relaxed and relieved this morning. We have only a few items on our agenda today, all of which we are looking forward to. To balance out all of the gifts this time of year brings, we are taking our boys to the store to pick out toys/books for kids who will be spending their Christmas in the hospital. Then we'll drive to Children's and deliver the goodies. After that is family naptime, then church to celebrate Jesus' birth and dinner (homemade raviolis...mmmm) with family. 

Here's wishing you all a day filled with good things, as well! Merry Christmas!

This soup is so delicious and it has warmed our bellies on this very frigid holiday week. Make it as spicy or mild as you'd like!

Heat 3 tablespoons of olive oil in an extra-large skillet over medium heat. 

Add:

4 cloves garlic, minced

1 red or green bell pepper, chopped

1 bunch green onions, thinly sliced

2 jalapeño peppers, finely chopped (optional)

Salt and pepper, to taste

Cook until soft and fragrant, about 3 to 4 minutes. 

Add:

1/4 cup flat-leaf parsley, finely chopped

1/4 cup cilantro, finely chopped

Cook for an additional 2 minutes.

Add:

32-oz. container chicken stock

Two 28-oz. cans diced tomatoes

15-oz. can whole kernel corn, drained

15-oz. can black beans, drained

Bring to a boil over medium-high heat. Reduce to medium-low and simmer for 30 minutes, stirring occasionally.

Five minutes before the soup is finished, add 2 cups of shredded chicken.

Ladle into serving bowls and top with shredded cheddar cheese, sour cream and tortilla strips!

Taco Soup

Warm up with this spicy, yummy soup!

Serves: 8

Total time: 50 min

Taco Soup



Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 red or green bell pepper, chopped
  • 1 bunch green onions, thinly sliced
  • 2 jalapeño peppers, finely chopped
  • Salt and pepper, to taste
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 32-oz. container chicken stock
  • Two 28-oz. cans diced tomatoes
  • 15-oz. can whole kernel corn, drained
  • 15-oz. can black beans, drained
  • Meat from one Rotisserie chicken (~2 cups), shredded
  • Shredded cheddar cheese, sour cream and tortilla strips, for topping
Instructions:
  1. Heat olive oil in an extra-large skillet over medium heat. Add garlic, bell pepper, green onions, jalapeño peppers, salt and pepper. Cook until soft and fragrant, 3 to 4 minutes. Add parsley and cilantro and cook for an additional 2 minutes.
  2. Add the chicken stock, tomatoes, corn and beans to the skillet and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Five minutes before the soup is finished, add the chicken.
  3. Ladle into serving bowls and top with cheese, sour cream and tortilla strips.

 

 

Monday
Nov042013

Loaded breakfast wraps

This recipe is very fitting this week, you know, containing scrambled eggs and all. Because my brain feels scrambled. I am struggling to even write this post tonight. I want bed. Badly. The only thing I want more than bed is one of these wraps, followed by bed. I am headed toward my comfy pillows shortly, friends. Have I ever told you that I sleep with four pillows? Mmm, I love pillows. 

I also LOVED this wrap and I hope you all enjoy it, as well! It gave Dan and me very happy bellies a few weeks ago.

 

Heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add:

1 bunch green onions, thinly sliced (white and light green parts only)

2 cloves garlic, minced

1 jalapeño pepper, finely chopped

1/2 cup chopped red onion

1/4 cup fresh cilantro, chopped

Salt and pepper, to taste

Cook, stirring, for 3 to 5 minutes, or until veggies are softened. Add:

1 tomato, chopped

Cook, stirring, for an additional 3 to 5 minutes.

Heat a small skillet over medium heat. Add 4 beaten eggs and cook, stirring occasionally, until eggs are scrambled. Remove from the heat and add 1/2 cup shredded cheddar cheese. Stir until the cheese is melted.

Place two 10-inch tortillas onto serving plates. Top each with:

Half of the eggs

Half of the onion-pepper mixture

Roll into a wrap and cut in half. Top with avocado slices and enjoy!

Loaded Breakfast Wraps

One of my absolute favorite ways to enjoy breakfast.

Serves: 2

Total time: 20 min

Loaded Breakfast Wraps


Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 bunch green onions, thinly sliced (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, finely chopped
  • 1/2 cup chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 1 tomato, chopped
  • 4 large eggs, beaten
  • 1/2 cup shredded cheddar cheese
  • Two 10-inch tortillas
  • 1/2 of an avocado, peeled, pitted and sliced (for garnish)
Instructions:
  1. Heat olive oil in medium skillet over medium heat. Add green onions, garlic, jalapeños, red onion, cilantro, salt and pepper. Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are softened. Add the tomato and cook for an additional 3 to 5 minutes.
  2. Heat a small skillet over medium heat. Add the beaten eggs and cook, stirring occasionally, until eggs are scrambled. Remove from heat and add the shredded cheddar cheese. Stir until cheese is melted.
  3. Place tortillas on separate plates. Top each with half of the eggs and half of the onion-pepper mixture. Roll into a wrap and cut in half. Top with avocado slices.