Spicy Party Pretzels

Spicy Party Pretzels
A simple recipe for toasted, seasoned pretzels. Particularly tasty and addictive
Cuisine: snack
Serves: 15
Ingredients
  • ½ cup vegetable oil
  • 1 () package dry ranch salad dressing mix
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cayenne pepper
  • 1 () package mini twist pretzels
Directions
  1. Preheat oven to ().
  2. In a medium bowl, mix vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper.
  3. Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
  4. Bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy. Stirring occasionally,

 

Spicy Honey Mustard Chicken

Spicy Honey Mustard Chicken
A super quick marinade with a delicious heat. Say goodbye to boring chicken breasts!
Recipe type: Main Dish
Serves: serves 4
Ingredients
  • ¼ cup honey
  • ⅓ cup spicy brown mustard
  • ½ tsp. Paprika
  • ½ tsp. Kosher salt
  • ½ tsp. pepper
  • 2 tbsp. apple cider vinegar
  • 1 tsp. Garlic powder
  • ½ tsp. Cayenne
  • ½ tsp. cumin
  • 1 tbsp. olive oil
  • 2 lbs. boneless, skinless chicken breast
  • optional garnish: chopped Italian parsley
Directions
  1. Prepare the marinade by combining all the ingredients but the chicken in a small mixing bowl.
  2. Cover the chicken breasts with the marinade. Cover and let sit in the fridge for 1-2 hours, or up to overnight.
  3. Cook on medium-high in 1 tbsp. Olive oil, occasionally flipping, until cooked throughout and golden brown on all sides.
Notes
Feel free to use chicken thighs or legs instead of the breasts all equally tasty

How to make this Dish

Spicy Beef &Sausage Chili

Spicy Beef &Sausage Chili
Satisfy your comfort food cravings with this hearty and nutritious chili that is sure to heat you up on the coldest winter nights
Serves: 8
Ingredients
  • 6 ounces hot turkey Italian sausage
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon fresh oregano
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 2 fresh bay leaves
  • 1¼ cup merlot (or other fruity red wine)
  • 5 to 6 plum tomatoes, coarsely chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • ½ cup shredded reduced-fat sharp white cheddar
Directions
  1. Heat a large Dutch oven or large soup pot over medium-high heat. Remove casings from sausage and add to pot with onion, bell pepper, garlic, sirloin, and jalapeño. Cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  2. Add chili powder, brown sugar, cumin, tomato paste, oregano, pepper, salt, and bay leaves and cook for 1 minute, stirring constantly.
  3. Stir in wine, tomatoes, and kidney beans and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  4. Uncover and cook for 30 minutes, stirring occasionally.
  5. Discard bay leaves and sprinkle each serving with cheddar cheese.
Notes
You can also use mild turkey sausage if you prefer lower-alarm chili. While 95% lean ground beef is a healthy choice, the ground sirloin used here trumps it with even less fat and saturated fat and more protein.
Nutrition Information
Serving size: 1 serving Calories: 244 Fat: 9 g Carbohydrates: 18 g Fiber: 4 g Protein: 22 g

 

Sweet and Spicy Sriracha Bacon Chicken Bites

Sweet and Spicy Sriracha Bacon Chicken Bites
Who doesn't love bacon especially if it is wrapped in a sweet &Spicy Chicken?
Ingredients
  • 4 boneless, skinless chicken breast fillets cut into 1” cubes.
  • ½ cup canola oil
  • 2 tablespoons lime juice
  • 2 tablespoons Sriracha sauce
  • 1 lb bacon
  • 1 cup brown sugar
Directions
  1. Whisk together canola oil, lime juice and Sriracha sauce and pour into a gallon sized plastic bag
  2. Cut the chicken into 1 inch cubes and add it to the bag. Once all of the chicken pieces are in the bag, turn the bag to coat the chicken with the marinade and place in the fridge for about 1 hour, turning after half an hour.
  3. Take 1 pound of bacon and cut each slice into three pieces. Wrap the bacon around the chicken pieces and secure with a wooden toothpick.
  4. Coat the bacon wrapped chicken in brown sugar and place on a greased broiler rack and pan. For extra heat, brush bacon with Sriracha before coating it with brown sugar.
  5. Bake at 350 degrees for 30-35 minutes rack in the middle position. Then, open the oven door slightly and broil for the bacon chicken bites until the bacon is crispy, turning the chicken ever couple of minutes to prevent burning. I broiled these bacon chicken bites on high, rack in the middle position, for a total of 9 minutes and turned the chicken 3 times. Be sure to watch carefully because ovens vary and food can burn quickly while broiling.

Sweet & Spicy Rosasted Kabocha Squash

 

 

Sweet & Spicy Roasted Kabocha Squash
This makes a yummy alternative to roast potatoes or sweet potatoes, with the added benefit that it takes less time to cook and you can eat the peel. Most squash is a pain to peel and this one you do not have to. It's also high in beta carotene and iron
Source:
Ingredients
  • 3 Tbsp. light brown sugar
  • ½ tsp. ground cayenne pepper or hot chili powder, more or less to taste
  • ½ tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • 1 tbsp. soy sauce
  • Oil for drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, , or walnut oil
Directions
  1. Preheat the oven to / . Line a baking sheet or two with silicon baking liner or parchment paper.
  2. Deseed and cut the squash into slices about or thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)
  3. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
  4. Spread the slices in a single layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Serve hot or at room temperature.
Notes
Toasted pumpkin seed oil (Kürbiskernöl) is a mainly Austrian specialty, though they make it here in Switzerland too. It’s very nutty and dark, and is terrific in dressings and marinades. Toasted sesame seed oil or walnut oil can be substituted, or even expensive Instead of cinnamon, nutmeg and cumin, you can use a ‘pumpkin pie seasoning’ mix You do need to use kabocha-type squash for this ideally, though butternut should work too. You will need a dense, starchy and sweet squash. Don’t use regular pumpkin, which is too watery and lacks sweetness.

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