Tag-Archive for » Spicy «
I have been cooking up a storm this weekend as I have started a new recipe swap again this month so I have been making lots of yummy recipes from my team mates. I still have quite a few more of my own recipes to post that I made over the Easter holidays and I will be posting the rest soon. I thought for now I would share some of these other recipes with you as they really good. This first one is so easy to make, as you can just throw it all together and then just leave it to cook. My hubby is the chili lover in our family so whenever I try a new recipe I always rate according to what he says. He loved this one and I found it very good it had just the right amount of heat and was totally delicious. I am the first to rate this one and made as is including adding the jalapeno pepper and I loved the addition of the hot sausage. I served ours topped with sour cream and cheese and it was yummo. To view the original recipe by the chef click here.If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly
camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Ounces bulk hot sausage (I use Jimmy Dean)
24 Ounces ground chuck (or ground round may be used)
1 (28 ounce) Can diced tomatoes, undrained
1 (15 ounce) Can tomato sauce
1/2 Cup chopped onion
1 Jalapeno pepper, seeded and diced (optional)
1 Teaspoons sugar
1 Tablespoons chili powder (can use less)
1 1/2 Teaspoons cumin
1 Teaspoons oregano
1 (30 ounce) Can hot chili beans, undrained (can use mild)
Corn chips (optional)
Shredded cheddar cheese (optional)
Method
1. In large skillet, brown meat. Drain.
2. In slow cooker, combine browned meat and remaining ingredients EXCEPT beans. Stir well.
3. Cook on high setting for 1 hour. Reduce to low and cook 3 hours to allow flavors to blend. You can also let mixture cook on low for 6 to 7 hours.
4. Add chili beans. Cook on low setting for 30 minutes or until thoroughly heated.
I served ours topped with cheese and sour cream, MMmmm delicious!!!
All photos taken by me unless otherwise stated.
This is a fab tuna recipe the chipotle sauce works great with this with just the right amount of sweet meets spicy. I love tuna and this recipe is another one that is a little different than the usual way you see tuna prepared with a great tasting end result. I made some avocado salsa to go with this and topped with a couple of prawns as they were on special. I also served it with sliced mango and red pepper for a refreshing, delicious healthy meal. You could also serve this with rice if you wanted to add more carbs. To view more photos and read more reviews of this recipe please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
3/4 Cup apricot jam
2 Tablespoons chipotle chili sauce
1 Tablespoon cilantro, chopped
2 Tablespoons honey
1 Medium lime, juice of
2 Tablespoons olive oil
6 (8 ounce) Tuna steaks (quality cut and very fresh)
2 Limes, cut into wedges
Salt and pepper, to taste
1/2 Teaspoon oil
Method
1. Combine first six ingredients and heat on stove top just until warm.
2. Generously Sprinkle tuna steaks with salt and pepper.
3. Sear tuna in non stick skillet with a small amount of oil until rare. This takes a very short time.
4. Slice tuna steaks and serve over salad or rice. Drizzle sauce over tuna. Serve with lime wedges.
All photos taken by me unless otherwise stated.
