Tag Archives: spicy

Sweet and Spicy… just like me

8 Feb

Look and the color of these wings! There is no photoshop folks, that is the true color of my feisty chicken wings. As you know it was the super bowl this past weekend. We were planning on getting together with some friends, but it turned out to be a quiet night in. For me, a football game just isn’t the same without wings. Don’t get me wrong, I love traditional wing sauce, but since it was just the hubs and me, I wanted to play with flavor…

I started with Martha’s Stewart’s recipe for sweet and spicy chicken wings and made some changes to make it my own.

Feisty Wings
1/4 cup mesquite BBQ sauce
2 tablespoons finely grated orange zest
1/4 to 1/2 cup Sriracha hot-chile sauce, or other hot sauce
1/4 cup honey
1 teaspoon toasted-sesame oil
1/4 cup freshly squeezed orange juice
salt to taste
2 pounds chicken wings not separated, patted dry with paper towels

  • Arrange the wings in a single layer on a foil lined cookie sheet. Turn your broiler to high and place the cookie sheet in the middle of the oven. Let the wings cook for 10 minutes before flipping them. You may need to flip the wings a couple of times to avoid burning. While the chicken is cooking, combine the remaining ingredients in a large bowl. When the chicken is cooked through, approximately 20 minutes, take them out of the oven and put them directly in the sauce. Toss to coat and serve.

  • You can deep fry the wings instead of broiling, but the cook time will vary.

  • Try these at you next party… they are delicious!
  • Always thinking of the next meal
  • -Katie
  • 100th post! Chicken Tortilla Soup

    27 Apr

    Chicken tortilla soup is working it’s way up to the top of my list. It’s a spicy, flavorful soup that’s garnished with avocado, chicken, and tortilla strips. This soup made a great dinner tonight. It’s chilly out so soup seemed to be the right choice. This soup is a nice alternative to chili. It’s light and spicy and completely satisfying.

    Traditionally, or at least familiarly chicken tortilla soup is a thick, starchy soup that will stick to your ribs. My version however, is brothy.  You will find that this soup has been evolving into this version on the culinary stage. With people looking toward healthier options, a soup like this one can really knock your socks off.

    Since the stock is a flavorful the soup is garnished with what would normally be in the soup. Chicken, tortillas, avocado and lime are all served in the soup bowl and the stock is poured on top right before serving.

    1/2 red onion, chopped
    1 red pepper, chopped
    1 poblano pepper, chopped
    1 celery stalk, chopped
    1 large carrot, chopped
    1 tablespoon dried oregano
    1 tablespoon cumin
    1 tablespoon smoked paprika
    1 pint cherry tomatoes
    1 jalapeño, whole
    1 teaspoon freshly cracked pepper
    2 teaspoons salt
    2 cups chicken stock
    2 cups water

    In a hot stock pan add 1 tablespoon of oil. Add all the ingredients into the pot and sauté for 10 minutes. Add in the stock and the water. Cook at a simmer for 1 hour. Strain the liquid and set aside. Season and serve.

    1 chicken breast, poached and shredded
    24 corn chips
    1 avocado, cut into 8 pieces
    1 lime, cut into 8 wedges

    Arrange the garnishes in the desired serving dishes and pour the broth on top.

    This only gets better with a margarita or a Dos Equis… Enjoy 🙂

    Always thinking of the next meal


    Pozole… Spicy Mexican Chicken Soup

    19 Oct

    Yes, another post about soup. But seriously I love this stuff. It’s 50 degrees here and breezy. Fall is definitely here and soup is just so warming and fulfilling. This soup is a little different. A traditional Mexican soup, it has hominy, a chewy, hulled kernel of corn, and ancho chilies. The soup itself is pretty simple, but it is garnished table side with any number of things. My version is garnished with cilantro and lime juice, but you can also use radishes, red onion, scallions or corn chips.

    The other thing to note here is that I roasted my own chicken but you can certainly you can use a purchased rotisserie chicken from the grocery store. You can also use leftover grilled chicken or if you are looking for a vegetarian version just omit the chicken and use vegetable stock.

    Here’s the recipe:

    serves 4
    1/2 sweet yellow onion, julienned
    1 tablespoon olive oil
    1 12 oz can hominy, rinsed
    1 16 oz can diced tomatoes, drained
    1 large ancho chili, julienned
    2 cups shredded chicken
    32 oz chicken stock
    salt and pepper to taste
    1/2 teaspoon cayenne pepper

    for garnish:
    1 lime cut into wedges
    1/2 cup cilantro, rough chopped


    IMG_08951. Sauté onions in oil until soft, about 10 minutesIMG_0897

    2. Season and add in the hominy

    3. Cook to heat hominy through

    4. Add tomatoes and chilies

    5. Add stock and bring to a boil

    IMG_08966. Reduce to a simmer and add in chickenIMG_0898

    7. Cook for 15 minutes to heat chicken

    8. Garnish and Serve

    This is a great twist on chicken soup. The ancho chilies are not overly spicy so they don’t overpower the soup. Like chicken noodle, every version is different, so feel free to use different chilies. You can make a green version by using tomatillos and poblano peppers instead of the tomatoes and ancho chilies. If you’re a  bit nervous about how spicy the end result is going to be, you can garnish with some queso fresco or sour cream.

    The end result

    The end result

    Always thinking of the next meal


    Inspiration in strange places

    1 Aug

    So tonight’s dinner was inspired by a classic drink, the Bloody Mary. I love taking flavors that I know work well together and making something completely original with it. So here’s the recipe:


    Bloody Mary Roasted Shrimp over Polenta

    for the polenta-

    1/2 cup white wine
    1 cup water
    1 teaspoon butter
    1/2 teaspoon hot sauce
    1/2 cup polenta
    2 tablespoons sour cream
    salt and pepper to taste

    for the shrimp-

    1 cup cherry tomatoes
    1/2 cup green beans
    6 shrimp
    1/2 teaspoon smoked paprika
    1/2 teaspoon celery seed
    1/8 teaspoon cayenne pepper
    1/8 teaspoon crushed red pepper flakes
    1 teaspoon hot sauce
    1 tablespoon horseradish
    salt and pepper to taste

    Start the polenta by bringing all the ingredients except the polenta and sour cream to a boil. Quickly wisk in the polenta and continue to wisk until the grains are cooked through. Wisk in the sour cream and season. Set aside and keep warm.

    Preheat the oven to 400 degrees. In a bowl toss the shrimp, beans, and tomatoes with the spices and hot sauce with a drizzle of oil. Roast the shrimp and veggies for 10-15 minutes or until the shrimp are opaque. Once the shrimp is cooked, toss with the horseradish and salt and pepper. Pour the polenta in a serving bowl and top with the shrimp and veggies. Serve hot…

    I love making recipes like this one. It really does taste like a bloody Mary. The key ingredient is the celery seed. You can make this as spicy as you want… just add more hot sauce. The green beans in the dish came from the pickled beans that you sometimes get in a Bloody Mary. I guess you could use celery, but I’m a big fan of the beans. Next up… something inspired by a piña colada 🙂

    Always thinking of the next meal