Tag Archives: Spicy

Jalapeño Popper Spaghetti Squash

Jalapeño Popper Spaghetti Squash

Are you in the market for creamy, cheesy, spicy, goodness, that’s also gluten free and vegetarian? Well, let me introduce you to Jalapeño Popper Spaghetti Squash!

All the goodness of a jalapeño popper tossed with squash!

Read the full post here!

Grilled Vegetables with Ancho Chili Sauce

Grilled Vegetables in Spicy Chili Dipping Sauce

I’m so excited, not only to share this delicious new recipe from LLB’s 2 Year Birthday Party, but also to share a couple of party pics with all of you!

My amazing photographer Stacy did such a great job of capturing all the awesome people that came out to the party! You can check out more of her work, including weddings, art and really cute babies, on her website!

Whitney Bond and girl friends at Little Leopard Book Party

Whitney Bond and friends at Little Leopard Book Party

Thank you to everyone who came out, enjoyed the food, sipped champagne and made the party so much fun!

Now back to those veggie cups!

Vegetables in Ancho Chili Dipping Sauce

The Veggies with Ancho Chili Sauce paired perfectly with the Mini Tacos and Jicama Chips with Mango Salsa that were also served at the party. Altogether, Chef Fernanda put together a delicious spread of hors d’oeuvres! If you want to try more of her delectable creations, stop by Bailiwick for brunch on Saturday or Sunday!

I re-created Fernanda’s dish at home so I could share the recipe with all of you!

Grilled Vegetables with Ancho Chili Sauce Ingredients

Ingredients

  • 4 dried ancho chilies
  • 2 habanero peppers
  • 1 tbsp sriracha
  • 1 cup ketchup
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup sour cream
  • 1 cup ancho chili water
  • 4-6 carrots (cut into matchsticks)
  • 2 zucchinis (cut into matchsticks)
  • 1 cup heirloom cherry tomatoes

Begin by slicing off the tops of the ancho chilies and removing the seeds. Next, tear the ancho chilies in large strips.

Ancho Chilies

Boil a small pot of water, then add the ancho chili strips and remove the water from the heat.

Cooking with Ancho Chilies

Allow the chilies to soak in the water for 20-30 minutes.

In the meantime roast the habaneros and grill the carrots and zucchini over medium heat. The carrots should grill for 15-20 minutes, while the zucchini only needs 10-15 minutes on the grill.

Grilled Vegetable Recipe

Once the ancho chilies are soaked and the habaneros are roasted, remove the ancho chilies from the water, reserving the soaking water.

Ancho Chili Sauce Recipe

Peel and de-seed the habaneros, then add both chili peppers to a blender with the sriracha, ketchup, paprika, salt and pepper.

Ancho Chili Sauce Recipe

Blend for 15-20 seconds.

Ancho Chili Sauce Recipe

Add the sour cream and 1 cup of the reserved ancho chili water. Blend well.

At this time, the carrots and zucchini should be all grilled up. Prepare the tomatoes by skewering them on a toothpick.

Grilled Vegetables for Dipping

Pour the ancho chili sauce in small cups or ramekins, then place the vegetables in the cups.

Vegetables with Ancho Chili Sauce

These are great for tray passed hors d’oeuvres or individual appetizers.

Grilled Vegetables with Spicy Chili Sauce

You could also serve a large bowl of the ancho chili sauce with a veggie tray, did someone say football watch party, labor day BBQ? Oh yes!

Grilled Vegetables in Ancho Chili Sauce

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Grilled Vegetables with Ancho Chili Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 cups Ancho Chili Sauce

Grilled Vegetables with Ancho Chili Sauce

Ingredients

  • 4 dried ancho chilies
  • 2 habanero peppers
  • 1 tbsp sriracha
  • 1 cup ketchup
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup sour cream
  • 1 cup ancho chili water
  • 4-6 carrots (cut into matchsticks)
  • 2 zucchinis (cut into matchsticks)
  • 1 cup heirloom cherry tomatoes

Instructions

  1. Begin by slicing off the tops of the ancho chilies and removing the seeds.
  2. Next, tear the ancho chilies in large strips.
  3. Boil a small pot of water, then add the ancho chili strips and remove the water from the heat.
  4. Allow the chilies to soak in the water for 20-30 minutes.
  5. In the meantime roast the habaneros and grill the carrots and zucchini over medium heat.
  6. The carrots should grill for 15-20 minutes, while the zucchini only needs 10-15 minutes on the grill.
  7. Once the ancho chilies are soaked and the habaneros are roasted, remove the ancho chilies from the water, reserving the soaking water.
  8. Peel and de-seed the habaneros, then add both chili peppers to a blender with the sriracha, ketchup, paprika, salt and pepper.
  9. Blend for 15-20 seconds.
  10. Add the sour cream and 1 cup of the reserved ancho chili water. Blend well.
  11. At this time, the carrots and zucchini should be all grilled up.
  12. Prepare the tomatoes by skewering them on a toothpick.
  13. Pour the ancho chili sauce in small cups or ramekins, then place the vegetables in the cups.
http://whitneybond.com/2013/08/29/ancho-chili-sauce-with-grilled-vegetables/

Mini Turkey Meatloaves

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipes, thanksgivingWho doesn’t love Thanksgiving dinner? I know I love it and I’m pretty sure you do too.  That is why I created the (what was supposed to be) “Kicked Up 30-minute Thanksgiving dinner”, which I would now like to call the “Hour-or-so-but-still-well-worth-the-time-kicked-up-Thanksgiving dinner!”

I started off by turning the turkey portion of dinner into mini turkey meatloaves, “kicked up” by adding roasted jalapeños and Serrano chilies, a little chili powder and cumin, then topped off with a sriracha ketchup mixture. I then turned my favorite part of Thanksgiving dinner, the stuffing, into little Spicy Stuffing Cakes!

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipes, thanksgiving, stuffing cakesThe result was so delicious I’ve already eaten the leftovers twice (and I made it yesterday!)

carrots, jalapeños, green pepper, bell pepper, cumin, chili powder, ketchup, sriracha, celery, garlic, sage, rice chexIngredients

  • 1 lb ground turkey
  • 1 red onion (chopped)
  • 2 carrots (chopped)
  • 3 stalks celery (chopped)
  • 1 green bell pepper (chopped)
  • 2 cloves garlic (minced)
  • 4 serrano chilies (roasted, de-seeded and chopped)
  • 2 jalapeño peppers (roasted, de-seeded and chopped)
  • 1 tsp fresh sage (chopped)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 eggs
  • ½ cup Rice chex (crushed)
  • ½ cup ketchup
  • 2 tbsp Sriracha

Start by adding the chopped onions, carrots, celery and bell pepper to a skillet over medium heat with a drizzle of olive oil.

turkey, meatloaf, individual, mini meatloaves, healthy, quick, celery, onions, carrots, garlic, easy, food, recipes, thanksgivingSauté for 5-7 minutes, then add the minced garlic.  Sauté for an additional 1-2 minutes, then add the sage, chili powder, jalapeños, chilies and cumin.

chili powder, cumin, sage, jalapeños, serrano chilies,turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipesIf you like it spicy, leave the jalapeño and serrano seeds in, most of the heat cooks out after they are roasted anyway!  If spiciness scares you (ahhhh!) then go ahead and remove the seeds!

Next, remove the vegetable spice mixture from the heat and place in a large mixing bowl with the ground turkey. Add the crushed rice chex and egsg.  Use your hands (or a spoon, if you’re civilized like that) and combine the mixture.

turkey, meatloaf, individual, mini meatloaves, healthy, quick, jalapeños, carrots, celery, onions, recipesPlace the mixture into a muffin pan (or if you have one, a muffin stone, my newest kitchen obsession!)

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, baking stone, cupcake pan, recipes, thanksgivingPlace into the oven at 350° for 20 minutes.  While in the oven, make the sauce to top them with by combining the ketchup and sriracha in a small bowl.

turkey, meatloaf, individual, mini meatloaves, healthy, sriracha, ketchup, spicy sauce, easy, food, recipes,After 20 minutes, remove the mini meatloaves from the oven and top them with the sauce…. like this…

turkey, meatloaf, individual, mini meatloaves, healthy, quick, spicy topping, food, recipes, thanksgivingOnce all the muffins have been topped with the sauciness, place them back into the oven for an additional 15-20 minutes or until the turkey is cooked through.

turkey, meatloaf, individual, mini meatloaves, healthy, quick, sriracha, spicy, recipes, thanksgivingI might have eaten one or two straight out of the pan… maybe… allegedly… probably.

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipes, thanksgivingNew favorite dish?  Quite possibly!

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipes, thanksgiving, saladAdd the Spicy Stuffing Cakes and make a “however-long-it-takes-because-it’s-delicious” kicked up version of Thanksgiving dinner tonight!

♣ Vegetarian Option: Use veggie crumbles instead of ground turkey to make this dish vegetarian.

♦ Gluten Free Option: Rice Chex is gluten-free, so that makes this dish gluten-free!

Spicy Frito Chili Pie

Frito Chili Pie

Sometimes all I want to eat is a down-home, feel-good, Oklahoma meal that reminds me of home,  and last night was one of those nights!

Spicy Frito Chili Pie Recipe

I always loved Frito Chili Pie growing up.  Whether we would make it at home or eat it at Sonic it was always a favorite of mine.

Frito Chili Pie Recipe

I took the traditional Frito Chili Pie recipe and kicked it up a notch (or maybe three) to create this spicy version of a classic favorite!

Spicy Frito Chili Pie Ingredients

Ingredients

  • 1 lb ground beef
  • 1/2 red onion (chopped)
  • 1 large garlic clove (minced)
  • 1 4 oz can diced green chilies
  • 1 15 oz can chili beans
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1 cup cheddar cheese (grated)
  • 1 bag (9.75 oz) corn chips (AKA Fritos)

Start by cooking up the onions in a little olive oil over medium heat. After 3-4 minutes, add the garlic clove.  Cook for an additional minute then add the ground beef.

Ground Beef Chili

Cook until the beef is brown then drain the grease. Next, add in the chili beans and green chilies.

Green Chili Ground Beef and Bean Chili

Mix together well, then add all of the spices.

Spicy Chili Recipe

Allow to cook for 5-7 minutes.

While the meat and beans are soaking in the spices, arrange the corn chips on a plate. Once the chili pie mixture is ready, spoon it on top of the corn chips.  Top with cheddar cheese while the chili mixture is still hot so that the cheese will melt in.

Sonic Frito Chili Pie

I also topped it with a little arugula and tomatoes to calm the spiciness of the chili mix!

Spicy Frito Chili Pie Recipe

♣ Vegetarian Option: Substitute a beef-less ground beef (Trader Joes makes a delicious version of “Meatless Crumbles”)

♦ Gluten Free Option: Most corn chips (including the original Fritos) are gluten-free, but always check labels to make sure!

Extra Spicy Frito Chili Pie

Prep Time: 20 minutes

Serving Size: 4

Extra Spicy Frito Chili Pie

Ingredients

  • 1 tbsp olive oil
  • 1/2 red onion (chopped)
  • 1 large garlic clove (minced)
  • 1 lb ground beef
  • 1 4 oz can diced green chilies
  • 1 15 oz can chili beans
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1 cup cheddar cheese (grated)
  • 1 bag (9.75 oz) corn chips

Instructions

  1. Cook the onions in olive oil over medium heat.
  2. After 3-4 minutes, add the garlic clove.
  3. Cook for an additional minute then add the ground beef.
  4. Cook until the beef is brown then drain the grease.
  5. Add in the chili beans and green chilies.
  6. Mix together well, then add all of the spices.
  7. Allow to cook for 5-7 minutes.
  8. While the meat and beans are soaking in the spices, arrange the corn chips on a plate.
  9. Once the chili pie mixture is ready, spoon it on top of the corn chips.
  10. Top with cheddar cheese while the chili mixture is still hot so that the cheese will melt in.
http://whitneybond.com/2012/08/23/whats-for-dinner-extra-spicy-frito-chili-pie/

Spicy Eggplant Stuffed Peppers

When your daughter is a food blogger, you not only get Fathers Day Brunch, you get Fathers Day Dinner! I told my Dad to let me know what he wanted for dinner. He finally decided on my Mexican Meatloaf (with a little persuasion from me, it is just so good!)

I decided to change it up with a couple new sides including these delicious Spicy Eggplant Stuffed Peppers.

Ingredients (makes 3 stuffed peppers)

  • 1 tsp olive oil
  • 1 large eggplant (peeled and cubed)
  • 1/2 red onion (diced)
  • 1 jalapeño (de-seeded and diced)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 bell peppers (color(s) of your preference)
  • 1/4 cup queso fresco
  • 1 tbsp fresh cilantro (chopped)

Start by heating the olive oil in a large skillet.  Add the eggplant, onion and jalapeño and sauté 3-4 minutes.

Add the chili powder, cumin, salt and pepper and sauté an additional 2-3 minutes.

Evenly distribute the mixture into three bell peppers.

Place the peppers standing in an oven safe dish. Bake at 375° for 35-40 minutes.

Remove from the oven and top with the cheese.

Place back in the oven for an additional 5-10 minutes. Remove, top with the cilantro and serve.

A little close up of these colorful beauties!

These could be easily made for 2 or 20 and add a colorful and flavorful dish to any Mexican dinner or fiesta!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is Gluten-Free.

Spicy Chicken Chorizo Paella

Spanish Chicken and Chorizo Paella

I started making this chicken chorizo paella about 2 years ago and the only thing that’s changed is that it got SPICIER! If you’re a fan of some Spanish heat, this is the dish for you!

Chicken and Chorizo Paella Ingredients

Ingredients (serves 4)

  • 1 tbsp olive oil
  • 12 oz pork chorizo
  • 1/2 large red onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 cloves garlic (crushed)
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 2 cups medium grain rice
  • 6 cups chicken broth
  • 1 tbsp lemon juice
  • 2 cups chicken breasts (cooked and shredded)
  • 1 tomato (chopped)

Preheat the oven to 400°.

Heat the olive oil in a large oven-safe or cast iron skillet over medium-high heat, then add the chorizo.

Cook for 2-3 minutes then add the onion, bell pepper and garlic.

Chicken and Chorizo Paella Recipe

Add the paprika, chili powder, cayenne pepper and red pepper flakes.

Spicy Chicken and Chorizo Paella Recipe

Then add the rice.

Chicken and Chorizo Paella Recipe

Toss to coat then add the chicken broth and lemon juice.

Chicken and Chorizo Paella Recipe

Mix well then add the shredded chicken.

Chicken and Chorizo Paella Recipe

Add the tomatoes on top.

Chicken and Chorizo Paella Recipe

Place in the oven for 45 minutes or until the liquid has cooked down.

Chicken and Chorizo Paella

Now it’s ready to serve!

Spicy Spanish Chicken and Chorizo Paella

Grab a fork and dig in!

Spicy Chicken and Chorizo Paella

♣ Vegetarian Option: Omit chicken and pork chorizo and substitute with soy chorizo.

♦ Gluten Free Option: This recipe is gluten-free.

Spicy Chicken and Chorizo Paella

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: 4-6

Spicy Chicken and Chorizo Paella

Ingredients

  • 1 tbsp Enzo Olive Oil
  • 12 oz pork chorizo
  • 1/2 large red onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 cloves garlic (crushed)
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 2 cups medium grain rice
  • 6 cups chicken broth
  • 1 tbsp lemon juice
  • 2 cups chicken breasts (cooked and shredded)
  • 1 tomato (chopped)

Instructions

  1. Preheat the oven to 400°.
  2. Heat the olive oil in a large oven-safe or cast iron skillet over medium-high heat, then add the chorizo.
  3. Cook for 2-3 minutes then add the onion, bell pepper and garlic.
  4. Add the paprika, chili powder, cayenne pepper and red pepper flakes.
  5. Then add the rice.
  6. Toss to coat then add the chicken broth and lemon juice.
  7. Mix well then add the shredded chicken.
  8. Add the tomatoes on top.
  9. Place in the oven for 45 minutes or until the liquid has been cooked down.
http://whitneybond.com/2012/04/14/whats-for-dinner-spicy-chicken-and-chorizo-paella/