Tag Archives: spicy

Spicy Mustard Glazed Chicken

This yummy chicken tastes very similar to barbecued chicken,

even though it doesn’t have the added sugar of a BBQ sauce.

mustard chicken

Spicy Mustard Glazed Chicken

8 chicken thighs, with skin
2 tbsp ground mustard
2 tbsp melted butter
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
pepper to taste

Preheat the oven to 400º.  Lay thighs out on baking sheet or pan.
Melt butter, whisk together with mustard and seasonings.
Spread glaze over thighs. Bake for 45 minutes.

Remove from oven and let meat rest 5 minutes before serving.  Serve with pan sauteed green beans or a side salad.  Or maybe both!  Enjoy!

*On the Trim Healthy Mama plan, this meal is in the S (satisfying/low carb) category.

You might also like these recipes:

Cream Cheese Chicken Enchiladas

Chicken Broccoli Fettucine Alfredo

Chicken Fried Steak with Cream Gravy

Spicy Fried Deer Tenderloin

This is our favorite way to cook deer tenderloin!

It so yummy and great served with some white beans and broccoli cheese cornbread.

Prepare the marinade and allow the meat to marinate overnight for the best flavor.

deer tenderloin

SPICY FRIED DEER TENDERLOIN

Marinade:
1 large bottle Worcestershire sauce
1 bottle of Louisiana hot sauce
2 eggs

Mix marinade in a large bowl with a lid and set aside.

Prepare the deer tenderloin by cutting into about 1’  thick slices.  Pound on both sides with a meat mallet. Place in the marinade and set in the fridge overnight.

When ready to fry, drain the meat.

I use a large freezer bag filled with a seasoned flour mix to dredge the tenderloin slices and then fry in batches until all the tenderloin is cooked.

Happy eating!  🙂

“Better than Frito Lay” Spicy Bean Dip

Friends are so special!

bean dip

I had a sweet lady give me several bags of pinto beans.  I don’t care much about sitting down and eating a bowl of pinto beans;  I prefer Great Northern white beans flavored with a ham bone if I’m going to do that.

so…my daughter loves bean dip!   The kind you buy in the little can by the chips.

My dream to use these pinto beans was to make bean dip.  And you know what?  It is delicious!  I served this with taco salads at our Sunday family dinner. Hope you enjoy!

beandip2

“Better than Frito Lay” Spicy Bean Dip

2 cups of cooked prepared pinto beans or one 15 oz can of pinto beans, cooked
3-5 slices bottled jalapenos peppers
1 tablespoon brine, from bottled jalapeno slices or pepperoncini peppers
1 teaspoon sea salt
1/2 teaspoon granulated sugar or no cal sweetener of your choice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 package of taco seasoning
1 tablespoon mayo

Combine all ingredients in a food processor and process until smooth.  Chill for several hours before serving to allow spices to blend.  Serve cold with tortilla chips, corn chips, or veggie slices.

Options: make some little cheese crackers made by baking cheese slices on parchment paper or serve with Almond Thins.

This dip is also good when heated with shredded cheese and sour cream on top. Yum!

For a 3 0z serving of just the bean dip:  118 cal, 4.5 fat, carb 15 (5.5 fiber), protein 5

Turnip Fries

You either love’m or hate’m!  I found them quite tasty, but not crispy.  I may try baking them next time.

I used a large turnip and tried to cut it into equal fry-like pieces.  I deep fried mine, but the most popular way to cook them seems to be to bake them with parmesan cheese and spices.  Yum!

See links to more recipes at the bottom of this post.

Baked Turnip Fries at Cook Local

Crispy Turnip Fries

Turnip and Sweet Potato Fries

Crispy Turnip Fries 2

 

Handyman’s Jambalaya

My hubby has these boring hunting videos…

well, boring to me anyway.  That’s where he got the inspiration and recipe for this Jambalaya.  (Actually it’s the Duck Commander who taught my hubby how to make this wonderful dish!)

That hubby is holding a spoon in his hand and putting this dish together all by himself is totally amazing!

When it comes to grilling, he’s a pro…but to actually cook something in a pot that has lots of ingredients?!  I’m impressed.  🙂

Love you, baby!  Keep up the good work.

What’s that famous saying...”Make Jambalaya.  They will come.”  Just kidding.  I made that up.

Nevertheless, it’s true!  This is some good stuff.

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Sausage and chicken thighs simmering in the dutch oven.

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Here he’s added the peppers, onions, and spices.

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Right after adding the chicken broth, tomato paste, and rice.

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….and the finished dish…

Jamablaya

Handyman’s Jambalaya

(Sorry, he doesn’t do a lot of measuring, but these are the basic steps he follows.)

6 chicken thighs, boneless and skinless
1 lb polish or cajun spiced smoked sausage
1 large bell pepper, chopped
1 large onion, diced
2 tablespoons tomato paste

oil for cooking meat, maybe 1 tablespoon

spices, 1-2 dashes of each:
salt, pepper, oregano, garlic, cajun spice, chili powder,

3 cups chicken stock or boullion
3 cups instant rice (long grain will work, adjust the liquid)

In a large dutch oven add the oil and over med- high heat, cook the chicken and sausage until done.  You might need to check the chicken to be sure after about 20 minutes.

Add the chopped pepper, onion, and spices.  Continue cooking until the veggies appear to be tender, maybe another 10-15 minutes, watch carefully and stir often to avoid sticking.

Pour in the chicken broth and add the rice.  Cook until the rice is tender.  Let set for about 10 minutes before serving.

COOK’S NOTE:  If you’re watching your carb intake, you may substitute “riced” cauliflower for the white rice.  It’s just as yummy!

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Stay tuned for a wonderful Smoked Turkey Salad that is perfect for Spring and a super easy, delicious Jam Bar recipe that makes a wonderful treat for any time of the day!

 

Grilled Burgers and Spicy Fries

My Grillmaster lights the grill once again! 

It was a weeknight and I was wanting a simple supper, something that didn’t involve messing up a bunch of mixing bowls, pots and pans, and dinner plates.  I didn’t feel like the clean-up. 

So I picked up some burgers, already pre-formed!  I was looking for easy, too.   I glanced at the prices of the french fries in the freezer section and remembered the half bag of whole potatoes I had at home just waiting to be turned into delicious homemade fries.

As I went through my mental list at the grocery, I picked up some buns, a Vidalia onion, some iceburg lettuce (I know), and some hamburger sliced dill pickles, our favorite. 

When we arrived home, my Grillmaster set about preparing the grill…charcoal only for him.   I prepared the condiments for the burgers and my youngest daughter scrubbed and helped slice the potatoes for the fries.

What a meal!  I took my mom (who is fighting cancer, on a bunch of meds, and nothing tastes good) a burger.  She ate half of it and declared it was the tenderest grilled burger she’d ever had.

burger

I know the cheese is not melted.  Poor fellow, I forgot to give it to him and it never entered his mind to put some cheese on the burgers those last few seconds on the grill.  So when he brought them in, I took a few of the hottest ones and threw some cheese on them.  

* * * * *

TIP: When we light the grill, we usually do enough meat and veggies for more than one meal.  This night we grilled a huge pack of barbequed chicken legs and some deer tenderloin wrapped with bacon to have another time.  Leftover grilled goodies make for a quick and easy lunch!

Pepperoni Bread (Bread Machine)

pep-loaf

Pepperoni Bread

Ingredients:

 

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 1/3 cup shredded mozzarella cheese
  • 2 tablespoons sugar
  • 1-1/2 teaspoons garlic salt
  • 1-1/2 teaspoons dried oregano
  • 3-1/4 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • 2/3 cup sliced pepperoni

Directions:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose medium crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the pepperoni. Yield: 1 loaf (about 1-1/2 pounds).

Recipe courtesy of Taste of Home.