Spicy Baked Sweet Potato Fries Recipe

Got a craving for spicy foods and also trying to eat healthy? Make these spicy baked sweet potato fries recipe to keep that waistline nice and trim. Sweet potatoes are high in fiber and a great source for antioxidant vitamins like beta carotene (vitamin A) and vitamin C. They’re considered a superfood because one single potato is packed with so many nutrients. The best thing about them is they’re filling and taste great either¬†roasted, baked and have a natural mild sweetness that goes well with many spices. When we think of spicy foods what usually comes to mind are high caloric, fried, cheesy foods but there are many ways to eat healthfully and still enjoy great tasting spicy foods.

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These fries are pretty spicy. The volcanic dust I used from Volcanic Peppers is aptly named so proceed with caution! ūüôā This pepper powder is made with ground up¬†habanero and bhut jolokia (Ghost) peppers so what you’re getting is pure, natural heat. Another great tasting spice I used was the new Perfect Pinch Fiesta Citrus seasoning from McCormick made with chile pepper, cumin, lime, garlic,¬†and other seasonings for a mildly hot and smoky flavor. A couple dashes with cinnamon brings all of this great flavor together for a nice snack or side dish.

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One of the main complaints you’ll hear about baking sweet potato fries is that they’re not crunchy or crispy enough. The trick to getting that crispy fried texture is to toss the sweet potatoes in cornstarch when seasoning. They won’t get as crispy as the fried version but it’ll be close enough. Besides, they tasted so good it really didn’t matter to me if some were a little wimpy, the spicy, flavorful heat helps too.

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Another way to get around that soggy fry is to bake them thoroughly, then finish them in broiler¬†for a couple of minutes. Just watch them closely because¬†they’ll easily burn.

Spicy Baked Sweet Potato Fries
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Prep time: 
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Serves: 2
 
Ingredients
  • 2 sweet potatoes, cut into fry sticks
  • 1 tbsp cornstarch
  • 1-2 tbsp olive oil
  • 1-2 tsp McCormick Fiesta citrus seasoning
  • ½ tsp Volcanic Peppers Volcanic Dust 2
  • 1-2 dashes cinnamon
  • salt & pepper
Instructions
  1. Preheat oven to 400 degrees. After cutting potatoes, run them through cold water.
  2. In a bowl, toss the sweet potatoes with the cornstarch until completely covered.
  3. Drizzle in the olive oil then add the rest of ingredients.
  4. Rub in seasoning and oil with your hands so fries are well covered then spread out on a cookie sheet.
  5. Bake for 25-30 minutes, turning fries once midway through cooking.
  6. Finish under broil for 1-2 minutes and watch closely so they do not burn.
  7. Remove from oven and serve as a snack or side dish.

 

Gobi Manchurian Spicy Cauliflower Fritters Recipe

I don’t know about you but I have dozens of bookmarked recipes in cookbooks and online that I’ve been meaning to try. There are so many great looking & great sounding recipes out there but the true test is when you make it yourself and all doubt is erased. What can I say, I’m a skeptic, I’ve tried so many recipes and sometimes they just don’t measure up to the photos or descriptions so I like to decide for myself if its a keeper or not.¬† This gobi manchurian, spicy cauliflower fritters recipe is one you will fall in love with over and over again!

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Cauliflower just never appealed to me. I always thought it was bland and one of those vegetables that just takes on the flavor of whatever its mixed with so I just never bothered with it. I usually passed up cauliflower until I had a pureed version of it in a dish as well as in other Indian spicy dishes. There are subtle flavors there but more importantly there are many healthy benefits one should not pass up. According to WebMD, “cauliflower is high in vitamin C, potassium, fiber, folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease”. It’s also low in calories but I’m about to change that in a minute!

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I’ve mentioned this recipe to you before in one of my spicy roundup post and since I didn’t change anything about this it I won’t post recipe here but you can find it at Sinfully Spicy. I didn’t deep fry these but did use less than 1 inch of oil in pan and turned vegetables once they were brown on one side. I may try steaming the cauliflower next time, just a little though so they don’t have to fry as long. Soaking up the oil with lots of paper towels also helps too.

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This is a delicious, spicy dish that can be served as a side dish or do what I did and enjoy a bowl of it with refreshing coconut water or a chilled acidic white wine. The cauliflowers fritters are soft in the inside but have a nice crunch to them for a chewy bite. The flavors are bold and incredibly satisfying. I will definitely be making this again!

{Products I Love} Nonna’s Spicy Red Pesto Review

I picked up Nonna’s Spicy Red Pesto at the Chile Pepper Festival last Fall and finally getting around to write about it. I’ve only had the traditional basil pesto before so when I saw this version I wasn’t sure what to make of it. I thought, “Is this really pesto?” and “Isn’t pesto’s main ingredient basil?”. Apparently, after looking it up, I learned that pesto is traditionally made with basil throughout Italy but other areas like Sicily use tomato as their main ingredient. Pesto actually means to pound or crush in Italian and was traditionally made using a motar and pestle, which is where the English word “pestle” got its name.¬† I’m all for this red pesto and happy they spiced this up properly too!

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This spicy red pesto is no lightweight when it comes to heat. There’s a generous amount of habanero peppers to make the spiciness linger for a while. The paste is thick, chunky and great for adding to pastas, spreading on sandwiches and delicious all on its own with plain crackers or pretzels. The flavors are robust, bold, spicy and its strong concentrated tomato based flavor makes it perfect for mixing it into dishes without it losing its punch.

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At first I thought a 4 oz jar was too small to get much use out of it but a little does go a long way. I was pleasantly surprised how it still maintained its flavor even after adding a little heavy cream for my lobster ravioli dish.

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I mixed a tablespoon of the red pesto with about 2-3 tablespoons of heavy cream and poured over the raviolis for a spicy, light and satisfying meal.

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Nonna’s spicy red pesto is just one of City Saucery’s products, they also make other tomato sauces using locally sourced ingredients from NY and NJ farms. I love that they started small and have had tremendous growth over the past few years which is a testament to their product. They’re sold online and in various retailers across the US, just check their website for more details. All in all, for $9 a jar, a wonderful product with all natural ingredients and worth every penny.

Ingredient List:  Sun-dried tomatoes, extra virgin olive oil, fresh basil, lemon juice, vinegar, habanero peppers, garlic, sea salt and anchovies.

Spicy Chipotle Chili Recipe

I made this spicy chipotle chili recipe this past weekend and the timing couldn’t have been more perfect. The NFL wildcard games kicked off, my long holiday break was coming to an end and the temperatures dipped into the single digits, YAY! No seriously, this Artic blast we just got yesterday meant serious layering, snuggling with your significant or furry other and settling into the couch with a hot bowl of spicy chili. It is so heart warming and filling that I’ve been eating it for the past few days! I had it over brown rice, in flour tortilla, and all on its own, it’s just that tasty and comforting.

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If you like your chili hot and spicy and with chunks of beef and beans then you have to try this one. I know, there are so many chili recipes out there and picking one can be overwhelming but what makes this one good is the Adobo seasoning, the smoky chipotle and the texture the different types of meat provide. It’s just simply one of my favorites because it’s simple, easy to make and has good flavor so I hope you like it too!

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Enjoy it on its own or make a complete meal by adding brown rice to the bottom of the bowl. It’s certainly a meal that will warm you up during the brutal winter months and keep all football fans happy, even the ones on the losing team!

Spicy Chipotle Chili
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Recipe type: Soup/Stews
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Serves: 6-8
 
Ingredients
  • 1 lb lean ground beef
  • 1 lb chuck steak, cut into small cubes
  • 2 tsp Goya Adobo seasoning
  • 1 large onion, chopped & divided
  • 2 cloves garlic, minced & divided
  • 1 14.5 oz can crushed tomatoes
  • 2 cups water
  • 1 15 oz can of red kidney beans
  • 1 4 oz can chipotle sauce
  • 2 tbsp chili powder
  • 2 tsp hot paprika
  • 2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 serrano chile pepper, optional
  • shredded cheese for topping
Instructions
  1. Season both the ground beef and cubed beef with one tsp each of Adobo and brown them separately. As the ground beef and steak is cooking add the onions and garlic to each pan equally. The ground beef will release a lot of grease so be sure to strain it if you don't want greasy chili.
  2. In a large enamel pot on medium heat add both the cooked ground beef, cubed chuck steak and mix well.
  3. Add the tomato sauce, water, chipotle sauce, beans and the remaining ingredients (except cheese), stirring well as you add each one. If you like it extra spicy add a serrano chile pepper to the pot, otherwise omit it.
  4. Cover and cook chili on medium heat for another 30 minutes until the chuck steak is tender.
  5. Serve over rice, in a bread bowl or with cornbread and top with shredded cheese.

 

Camarones Enchilados or Spicy Shrimp Recipe

Whip up this spicy shrimp and rice bowl tonight for a satisfying meal you can prepare in less than 20 minutes! You have probably seen this dish on almost every Spanish or Portuguese restaurant menu. Camarones enchilados or spicy shrimp, are hearty, flavorful and the perfect comfort food. Once you see how easy it is to make it may just become part of your go-to menu item during the week.

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You can make this dish as spicy as you like. I used jalapenos in this dish but Thai chilies will go well, as well as serranos, or cayenne peppers. It’s really a matter of how much heat you can tolerate and pepper flavor. Jalapenos are mild enough so the flavor of the shrimp, pepper and onions aren’t overpowered.

camarones enchilados spicy shrimp

One way to save a lot more time is by purchasing your shrimp de-veined. If you can get them to remove the shells then even better!

camarones enchilados spicy shrimp

Camarones Enchilados or Spicy Shrimp
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Serves: 2
 
Ingredients
  • 1 lb shrimp, deveined
  • 1 8oz can tomato sauce
  • 1 medium onion, sliced
  • 1 green pepper, julienne
  • 1 jalapeno pepper, sliced
  • 1 garlic clove, minced
  • 1 tbsp vegetable oil
  • 1 cup of rice
  • salt & pepper
Instructions
  1. Prepare the rice per directions on the package. While rice is cooking prep the rest of the ingredients.
  2. Remove shell from shrimp and clean well. If shrimp is not deveined make sure to remove vein.
  3. On medium heat, heat up oil in a large saute pan then add the onions. Onions can be left as rings or you can cut them into half rings. Stir occasionally and cook until soft. Add the green peppers, the jalapenos and the garlic and stir until peppers are soft.
  4. Add the tomato sauce then add the salt and pepper to taste. Let the sauce come to a boil.
  5. Add the shrimp and cook for about 4-5 minutes. While shrimp is cooking, if the sauce is too thick add ½ cup of water and continue cooking.
  6. Remove shrimp from heat so as to not overcook. Serve the shrimp over rice.

 

Hot and Spicy Stew Chicken

Here’s an easy hot and spicy stew chicken recipe that will get the juices flowing. It’s inspired by typical Dominican pollo guisado or stewed chicken but with very intense spicy flavors of ghost and chipotle peppers. The chipotle sauce I used adds smokiness to the dish and the ghost pepper brings the heat. I used a whole pepper and just dropped it into the sauce while chicken was cooking, this way I was able to control the heat. Cooking the whole pepper gives you more of the pepper flavor but if you don’t want it to be too spicy you must make sure it doesn’t burst so keep an eye on it. If you want it super hot you can chop up the pepper and add it in or add the pepper whole and remove it after it bursts. The longer you leave it in the hotter the chicken will get.

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This hot and spicy stew chicken is savory, saucy and would go well over rice, with vegetable sides, baked potatoes or bread. The hot peppers can be very intense so have it with something that’s going to balance that heat and keep a cool drink handy!

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Ghost Pepper and Chipotle Stew Chicken
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Serves: 2-3
 
Ingredients
  • 5-6 chicken drumsticks
  • 1 4oz can chipotle pepper sauce
  • 1 whole ghost pepper
  • 1 tsp Adobo
  • ½ onion, diced
  • 1-2 cloves garlic, minced
  • 1-2 tbsp olive oil
  • 1-2 cups of water
Instructions
  1. In a heavy enamel pot or saute pan, heat up oil on medium heat. Add the onions and cook until soft. Stir in the garlic.
  2. Season the chicken with Adobo. If you don't have it season with salt & pepper or your favorite spice blend. Add the chicken and cook until slightly brown. Pour in the can of chipotle pepper sauce and add a cup of water. Stir and add the whole ghost pepper.
  3. Let mixture come to a boil and cover the pot. Cook chicken thoroughly for 15-20 minutes checking after to make sure chicken doesn't get too try or liquid boils off. This chicken stew should be saucy. Add more water if needed.
  4. Serve chicken with rice, tortillas, crusty bread or anything to sop up that sauce.