Tag Archives: spicy

Spicy lemon chicken pasta

pasta 1

Let’s talk about rotisserie chicken. It is delicious. It is a time saver. It is perfect for lazy cooks like me. One night last week I went to the store and picked up a rotisserie chicken. I got two meals out of it and I probably would have been able to even stretch that to three had I not given my dog a couple generous portions throughout the next few days. For the first meal we simply ate the chicken plain and I served a side salad along with it. Rotisserie chickens give you A LOT of meat so I had to come up with a way to use up the leftover chicken meat. I came up with this dish, spicy lemon chicken pasta. It’s so simple and really quite yummy. Continue reading

Advertisements
Tagged , , , , , , , , ,

Spicy slow cooker pork loin

pork 3

I feel like my recent posts have been recipes for spicy meat dishes. I guess I’ve been cooking a lot more meat lately? Sorry, not trying to be redundant. Anyway, this recipe is especially easy because it utilizes the slow cooker. Gosh I really love the slow cooker. You just throw a bunch of ingredients into it, turn a switch or press a button (depending on what kind of slow cooker you have) and walk away. Then, when you come home you are greeted by this delicious aroma and dinner is ready for you! It’s amazing. Plus any meat you cook in the slow cooker always comes out incredibly tender.

This pork can be shredded easily and will look like pulled pork when it’s done. Serve with rice or make tacos, like I did (see below). You could also use a cheaper cut of pork, like pork shoulder. I just chose the loin because it’s nice and lean. Continue reading

Tagged , , , , , , , , ,

Spicy Chipotle Beef

spicy beef 2

When I say spicy, I mean spicy. This recipe actually cuts down on the amount of chipotle peppers I used in the version I made last night. I had used two 7 oz. cans of chipotle peppers in adobo sauce in the recipe I made and it about blew my socks off. Growing up in Asia, I can handle the spice so I still really enjoyed it, but for most people I think one 7 oz. can of chipotle peppers is plenty. I love the flavor of chipotle peppers but I am not all that familiar with cooking with them, just eating them. So I really wasn’t sure how many peppers or cans to use. Like I said, two cans turned out to be a bit too much.

I got this idea from a recipe I found on the pioneer woman’s blog but really this version is a different recipe entirely. I actually originally wanted to try this recipe out in my slow cooker but I didn’t plan ahead yesterday. This does take 2-3 hours to cook so be sure to factor that in if you’re making this for dinner. It’s delicious served over a baked potato or rice with a dollop of sour cream and a little extra cilantro.
Continue reading

Tagged , , , , , , ,

Mexican Fried Rice

IMG_1438

When I was in college, one of my roommates used to make the most amazing rice and beans dish (she also made some mean quesadillas that I still make today and people just go nuts over them). Although I’ve always liked rice and beans as a side, I’d never had them the way she prepared them and they quickly became a favorite. I asked her to make them for me on a weekly basis and being the good friend she was, she would gladly make us up a batch. White rice, black beans, butter, a little onion and lots of spicy red pepper or jalapeno and the dish was done. I have no idea why that combination works so well, but it does! Continue reading

Tagged , , , , , , , ,