The Simply Spicy Cookbook Deliciously Spicy Recipes with a Kick! [2 ed.]

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The Simply Spicy Cookbook Deliciously Spicy Recipes with a Kick! (2nd Edition) By BookSumo Press All rights reserved

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Table of Contents 7 . . . . . . . Creamy Chipotle Guacamole 8 . . . . . . . Chipotle Hummus 9 . . . . . . . Sweet & Spicy Chicken Thighs 12 . . . . . . Chipotle Black Beans Quinoa Chili 13 . . . . . . Chipotle Coleslaw I 14 . . . . . . Chipotle Meatballs with Spaghetti 15 . . . . . . Cajun Pasta 19 . . . . . . Cajun Turkey 20 . . . . . . Baton Rouge Gravy 21 . . . . . . Cajun Burger 24 . . . . . . Louisiana Popcorn 25 . . . . . . Authentic Texas Chili 26 . . . . . . Dallas Salsa 27 . . . . . . Easy Jalapeno Bites 30 . . . . . . Pinto Beans from Texas 31 . . . . . . Armadillo Eggs 32 . . . . . . Buffalo Potatoes and Chicken Fingers 36 . . . . . . Buffalo Chicken Bites 37 . . . . . . Buffalo Wings I 38 . . . . . . Buffalo Sandwich II: (French Onions) 39 . . . . . . Buffalo Fries 42 . . . . . . Buffalo Wings II: (Asian Style) 43 . . . . . . Spicy Meatballs 44 . . . . . . Buffalo Rotini 45 . . . . . . Buffalo Rice 48 . . . . . . Spicy American Ribs 50 . . . . . . Korean Vegetable Hot Pot 51 . . . . . . Black Bean Burger

53 . . . . . . Louisiana Crab 55 . . . . . . Baked Sriracha Thighs 58 . . . . . . Artisanal Burger 59 . . . . . . Cheddar Sriracha Loaf 61 . . . . . . Spicy Brown Sugar Chicken 62 . . . . . . Indian Chicken I: (Tandoori) 63 . . . . . . Indian Chicken II (Butter Chicken) 64 . . . . . . Indian Chicken III (Makhani) 65 . . . . . . Jalapenos, Peanuts, Ginger Chicken 68 . . . . . . Thai Chicken 69 . . . . . . Chili Peppers Monterey Chicken 70 . . . . . . Ancho Chili, Sausage, Beef, Garlic Chili 71 . . . . . . Chipotle Chili 72 . . . . . . Turkey, Salsa, and Zucchini Chili 73 . . . . . . 3 Bean Chili (Vegetarian Approved) 74 . . . . . . Cinnamon Chili (Ohio Style) 75 . . . . . . 3 Pepper Chili 78 . . . . . . Asian Asparagus 79 . . . . . . Spicy Honey Tenderloins 80 . . . . . . Garlic, Corn, Black Beans, Couscous 81 . . . . . . Jalapenos, Peas, and Mint Couscous 82 . . . . . . Spicy Chicken and Carrots Couscous 83 . . . . . . Feta, Cucumbers, Couscous 84 . . . . . . Chives and Cheddar Couscous 85 . . . . . . Thai Burgers 88 . . . . . . Innovative Paella 89 . . . . . . Spiced Chicken 90 . . . . . . Mayonnaise & Chipotle Chicken 91 . . . . . . The Spicy Buttery Frittata

Creamy

Chipotle Guacamole

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 91 kcal Fat 8.1 g Carbohydrates 5.1g Protein 1.3 g Cholesterol 2 mg Sodium 55 mg

Ingredients 2 avocados, peeled, seeded and cubed 1 tbsp fresh lime juice 2 tbsps sour cream 1/4 C. salsa, or to taste 1/4 tsp adobo sauce from canned chilies, or to taste salt and pepper to taste

Directions 1. In a large bowl, all the ingredients except salt and black pepper. 2. With a potato masher, mash till well combined and season with the salt and black pepper. 

Creamy Chipotle Guacamole

7

CHIPOTLE

Hummus

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 20 Calories 90 kcal Fat 3.7 g Carbohydrates 11.9g Protein 2.9 g Cholesterol 0 mg Sodium 235 mg

Ingredients 2 (15.5 oz.) cans garbanzo beans, drained 1/2 C. water 1/4 C. tahini (sesame-seed paste) 1/4 C. fresh lemon juice 2 tbsps olive oil 1 canned chipotle pepper in adobo sauce 2 cloves garlic

1 1/2 tsps cumin 1 (7 oz.) jar roasted red bell peppers, drained 6 oil-packed sun-dried tomatoes, drained 1/2 C. chopped cilantro 1/2 tsp salt ground black pepper to taste

Directions 1. In a food processor, add beans, tahini, chipotle pepper, garlic, oil and lemon juice and pulse till well combined and smooth. 2. Add the remaining ingredients and pulse till chopped finely. 3. Place the hummus in a bowl and refrigerate, covered before serving. 

8

Chipotle Hummus

Sweet

& Spicy Chicken Thighs

Prep Time: 20 mins Total Time: 5 hr Servings per Recipe: 8 Calories 352 kcal Fat 19 g Carbohydrates 13.8g Protein 29.1 g Cholesterol 106 mg Sodium 765 mg

Ingredients 8 large bone-in, skin-on chicken thighs 1/2 C. Dijon mustard 1/4 C. packed brown sugar 1/4 C. red wine vinegar 1 tsp dry mustard powder 1 tsp salt 1 tsp freshly ground black pepper

1/2 tsp ground dried chipotle pepper 1 pinch cayenne pepper, or to taste 4 cloves garlic, minced 1 onion, sliced into rings 2 tsps vegetable oil, or as needed

Directions 1. With a sharp knife, cut 2 (1-inch apart) slashes into the skin and meat to the bone of the chicken thighs crosswise. 2. In a large bowl, mix together all the ingredients except onion and oil and transfer the mixture into a large resealable bag. 3. Add the chicken thighs and shake the bag to coat with marinade evenly and seal the bag tightly. 4. Refrigerate to marinate for about 4-8 hours. 5. Set your oven to 450 degrees F before doing anything else and line a large baking sheet with a lightly greased piece of foil. 6. Spread the onion rings onto the prepared baking sheet evenly and top with chicken thighs. 7. Coat the thighs with oil and sprinkle with seasoning if you like. 8. Cook in the oven for about 35-45 minutes or till done completely. 9. In a large serving platter, place thighs and onion rings. 10. In a small pan, add the baking sheet drippings and cook, stirring occasionally for about 3-4 minutes or till it reduces to half. 11. Serve the chicken and onion rings with the topping of pan sauce. Sweet & Spicy Chicken Thighs

9

CHIPOTLE

Black Beans, Corns & Quinoa Chili

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 10 Calories 233 kcal Fat 3.5 g Carbohydrates 42g Protein 11.5 g Cholesterol 0 mg Sodium 540 mg

Ingredients

Directions

1 C. uncooked quinoa, rinsed 2 C. water 1 tbsp vegetable oil 1 onion, chopped 4 cloves garlic, chopped 1 tbsp chili powder 1 tbsp ground cumin 1 (28 oz.) can crushed tomatoes 2 (19 oz.) cans black beans, rinsed and drained 1 green bell pepper, chopped 1 red bell pepper, chopped 1 zucchini, chopped 1 jalapeno pepper, seeded and minced 1 tbsp minced chipotle peppers in adobo sauce 1 tsp dried oregano salt and ground black pepper to taste 1 C. frozen corn 1/4 C. chopped fresh cilantro

1. In a pan, add water and quinoa and bring to a boil on high heat and reduce the heat to medium-low. 2. Simmer, covered for about 15-20 minutes or till the liquid is absorbed. 3. Meanwhile in another large pan, heat the oil on medium heat and sauté the onion for about 5 minutes or till tender. 4. Stir in the garlic, cumin and chili powder and sauté for about 1 minute. 5. Add the beans, vegetables, chipotle pepper, jalapeno, thyme and seasoning and bring to a boil on high heat. 6. Reduce the heat to medium-low and simmer, covered for about 20 minutes. 7. Stir in the corn and cooked quinoa and simmer for about 5 minutes. 8. Stir in the cilantro and serve hot. 

12

Chipotle Black Beans, Corns & Quinoa Chili

Chipotle

Coleslaw I

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 25 Calories 101 kcal Fat 9g Carbohydrates 4.8g Protein 1g Cholesterol 7 mg Sodium 82 mg

Ingredients 1 head green cabbage, shredded 1 onion, chopped 2 carrots, shredded 2 jalapeno chili peppers, chopped 1 egg 1 small lemon, juiced 1 tbsp white vinegar

1/4 tsp salt 1 C. vegetable oil 2 tbsps prepared mustard 2 tbsps white sugar 1 tbsp cider vinegar 1/2 tsp ground chipotle chili pepper 1/2 tsp celery salt

Directions 1. In a large bowl, mix together the carrots, cabbage, onion and jalapeno peppers. 2. For the Mayonnaise, in a food processor, add egg, lemon juice white vinegar and salt and pulse till smooth. 3. While the motor is running slowly, add the oil and pulse till smooth and thick and transfer into a large bowl. 4. Add all the dressing ingredients and mix till well combined. 5. Pour dressing over salad and stir till well combined. 6. Cover and refrigerate to chill for at least 2 hours before serving.

Chipotle Coleslaw I

13

CHIPOTLE MEATBALLS

with Spaghetti

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 662 kcal Fat 23.2 g Carbohydrates 71.8g Protein 38.4 g Cholesterol 99 mg Sodium 1199 mg

Ingredients 2 pounds ground beef 1 (7 oz.) can minced chipotle peppers in adobo sauce, or to taste 1 bunch green onions, minced 1/4 C. bread crumbs 1 1/2 tsps garlic powder, or to taste 1 1/2 tsps salt, or to taste

1 1/2 tsps ground black pepper, or to taste 1 (16 oz.) package spaghetti 1 (15 oz.) can spaghetti sauce 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking sheet. 2. In a large bowl, add the beef, breadcrumbs, green onion, chipotle peppers with adobo, garlic powder, salt and black pepper and mix till well combined. 3. Make small sized balls from the beef mixture and place onto the prepared baking sheet in a single layer. 4. Cook in the oven for about 30 minutes to till done completely. 5. Meanwhile in a large pan of lightly salted boiling water, cook the spaghetti for about 12 minutes or till the desired doneness and drain well. 6. In a large pan, cook the spaghetti sauce on medium heat for about 5-7 minutes. 7. Stir in the meatballs and place the mixture over the cooked spaghetti and serve with a garnishing of cheese.  14

Chipotle Meatballs with Spaghetti

Cajun

Pasta

Prep Time: 20 mins Total Time: 2 hr Servings per Recipe: 5 Calories 585 kcal Fat 25 g Carbohydrates 61g Protein 29 g Cholesterol 138 mg Sodium 845 mg

Ingredients 1/2 C. vegetable oil 8 oz. tomato sauce 1 C. water 1/4 tsp dried basil 1 tsp ground black pepper 1 tsp crushed red pepper flakes 1 tsp salt 1 lb small shrimp, peeled and deveined

1 green bell pepper, chopped 1 red bell pepper, chopped 1/2 onion, chopped 3 cloves garlic, diced 2 tsps cornstarch 1 fluid oz. cold water 12 oz. spaghetti 8 green onions, diced

Directions 1. In a pot combine the following: 1/2 tsp salt, 4 oz. oil, 1/2 tsp pepper flakes, tomato sauce, 1/2 tsp black pepper, 10 oz. of water, and basil. 2. Stir the mix and get everything boiling. 3. Once the mix is boiling set the heat to low. 4. Get a bowl, combine: 1/2 tsp pepper flakes, 1/2 tsp salt, 1/2 tsp black pepper, and the shrimp. 5. Evenly coat the shrimp with the spices then place everything to the side. 6. In a separate pot begin to stir fry your bell peppers, garlic, and onions in 1 oz. of oil for 7 mins then add these veggies to the tomato sauce. 7. Let the veggies cook for 5 mins with a medium level of heat then set the heat to low again and cook everything for 30 mins. 8. Stir the mix every 10 mins. 9. After 20 mins of simmering the tomato sauce and veggies add in the shrimp and continue simmering Cajun Pasta

15

the mix for 10 more mins with a medium level of heat to fully cook the shrimp. 10. Get a bowl, combine: 1 oz. water and cornstarch. 11. Stir the mix until it is smooth then combine it with the simmering tomato sauce mix when 5 mins of time is left. 12. Now get your pasta boiling in water and salt for 9 mins, in a separate pot then remove all the liquids. 13. Divide your pasta into bowls for serving. 14. Then liberally top each serving with tomato sauce and some green onions. 15. Enjoy. 

18

Cajun

Turkey

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 1036 kcal Fat 70.9 g Carbohydrates 12.8g Protein < 91.2 g Cholesterol 1346 mg Sodium 1682 mg

Ingredients 2 C. butter 1/4 C. onion juice 1/4 C. garlic juice 1/4 C. Louisiana-style hot sauce 1/4 C. Worcestershire sauce 2 tbsps ground black pepper 1 tsp cayenne pepper

3 gallons peanut oil for frying, or as needed 1 (12 lb) whole turkey, neck and giblets removed

Directions 1. Begin to stir fry the following, in butter, in a large pot: cayenne, onion juice, black pepper, garlic juice, Worcestershire, and hot sauce. 2. Heat and stir the mix until it is smooth for a few mins then use a baster to coat your turkey with the mix and also add some of the mix inside the turkey. 3. Place the meat into a bowl and place a covering of plastic over the bowl. Then put everything in the fridge. 4. To fry the turkey properly, you will need to first determine the proper amount of oil. 5. To do this easily, place the turkey in a big pot then add in enough oil to submerge it. 6. Now place the turkey to the side and get the oil hot to 365 degrees before continuing. 7. Place your turkey into the oil carefully. 8. The best way to do this is with a turkey hanger that you get with a turkey fryer. 9. Let the meat fry for 40 mins or 4 mins for each lb of meat. 10. Remove the meat from the oil and let as much of the oil drain out as possible then place the turkey to the side for at least 30 mins to let it lose its heat. 11. Enjoy.  Cajun Turkey

19

BATON ROUGE

Gravy

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 8 Calories 23 kcal Fat 0.1 g Carbohydrates < 4.9g Protein 0.8 g Cholesterol < 1 mg Sodium < 447 mg

Ingredients 2 (4.5 oz.) cans chopped green chilies 1 1/2 tsps chicken bouillon granules 1 1/2 C. warm water, divided 1/4 C. all-purpose flour 1 tsp onion powder 1/8 tsp ground cayenne pepper, or to taste

Directions 1. 2. 3. 4. 5.

Begin to puree your chilies with a food processor. Get a large pot and get 1 C. of water and the bouillon boiling as well. Stir the mix until the bouillon is completely combined then add in the chilies. Get the mix boiling again then set the heat to a low level. Get a bowl, combine: flour and 1/2 C. of warm water. Once the mix is evenly combined it with the chili mix. 6. Get everything boiling again, set the heat to medium, and cook everything for 6 mins. 7. Now combine in the cayenne and onion powder. 8. Enjoy. 

20

Baton Rouge Gravy

Cajun

Burger

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 714 kcal Fat 49.1 g Carbohydrates 28.5g Protein 38.3 g Cholesterol 132 mg Sodium 1140 mg

Ingredients 1/2 C. mayonnaise 1 tsp Cajun seasoning 1 1/3 lbs ground beef sirloin 1 jalapeno pepper, seeded and chopped 1/2 C. diced white onion 1 clove garlic, diced 1 tbsp Cajun seasoning

1 tsp Worcestershire sauce 4 slices pepperjack cheese 4 hamburger buns, split 4 leaves lettuce 4 slices tomato

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get your outdoor grill hot and coat the grate with oil. Get a bowl, combine: 1 tsp Cajun seasoning and mayo. Stir the mix until it is smooth. Get a 2nd bowl, combine: Worcestershire, sirloin, 1 tbsp Cajun spice, jalapeno, garlic, and the onions. Combine the mix with your hands then shape everything into 4 burgers. Grill the burgers for 6 mins each side. Lay a piece of pepper jack on each patty and let the cheese melt. Then place the burgers to the side. Coat your bread with the mayo mix then lay your patties, some tomato, and lettuce, on each one. Enjoy. 

Cajun Burger

21

LOUISIANA

Popcorn

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 20 Calories 107 kcal Fat 9.4 g Carbohydrates 5.3g Protein 0.9 g Cholesterol 12 mg Sodium 312 mg

Ingredients 20 C. popped popcorn 1/2 C. butter or margarine, melted 2 tsps paprika 2 tsps lemon pepper 1 tsp salt 1 tsp garlic powder 1 tsp onion powder

1/4 tsp cayenne pepper

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine cayenne, melted butter, onion powder, paprika, garlic powder, salt, and lemon pepper. 3. Stir the mix until it is smooth then add your popcorn to a casserole dish. 4. Top the popcorn with the butter mix and toss everything. 5. Cook the popcorn for 20 mins in the oven and toss the kernels 4 times as they cook. 6. Enjoy. 

24

Louisiana Popcorn

Authentic

Texas Chili

Prep Time: 20 mins Total Time: 3 hr 20 mins Servings per Recipe: 8 Calories 675 kcal Fat 49.1 g Carbohydrates 12.4g Protein 42.4 g Cholesterol 168 mg Sodium 351 mg

Ingredients 4 slices turkey bacon, diced 2 onions, diced 8 cloves garlic, diced 2 tsps dried oregano 1 tsp cayenne pepper 3 tbsps paprika 1/3 C. chili powder

1 tbsp cumin 4 lbs boneless beef chuck or rump, cut into 1/2-inch cubes 5 3/4 C. water 4 canned Chipotle peppers in adobo sauce, seeded and minced 2 tbsps cornmeal

Directions 1. Fry your bacon in a big pot then add in the garlic and onions. Cook the onions until they are soft in the drippings then add in: cumin, oregano, chili powder, cayenne, and paprika. 2. Cook the spice for 40 secs then add in: cornmeal, beef, chipotle, and water. 3. Get everything boiling. 4. Once the mix is boiling, reduce the heat, and cook everything for 3 hrs. 5. At this point your stew should be thick and the beef should be soft. 6. Enjoy. 

Authentic Texas Chili

25

DALLAS

Salsa

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 12 Calories 21 kcal Fat 0.2 g Carbohydrates < 5g Protein 0.8 g Cholesterol 0 mg Sodium 146 mg

Ingredients 3 tbsps diced fresh chives 1/2 bunch fresh cilantro 2 cloves garlic, diced 2 (14 oz.) cans stewed tomatoes 2 serrano chilis, seeded and diced salt and pepper to taste

Directions 1. Pulse the following in a blender: pepper, chives, salt, cilantro, tomatoes, and garlic. 2. Serve the mix over cooked white rice. 3. Enjoy. 

26

Dallas Salsa

Easy

Jalapeno Bites

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 189 kcal Fat 18.2 g Carbohydrates 2g Protein < 4.6 g Cholesterol 40 mg Sodium 256 mg

Ingredients 12 oz. packages ground turkey sausage 2 (8 oz.) packages cream cheese, softened 30 jalapeno chili peppers, cut in half horizontally, seeds taken out 1 lb sliced turkey bacon, cut in half

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees before doing anything else. Stir fry your sausage until fully done then place them in a bowl with the cream cheese. Fill your pieces of pepper with the sausage mix and then wrap bacon around each one. Place the contents into a casserole dish and cook everything in the oven for 24 mins. Enjoy. 

Easy Jalapeno Bites

27

PINTO BEANS

from Texas

Prep Time: 15 mins Total Time: 2 hr 15 mins Servings per Recipe: 8 Calories 210 kcal Fat 1.1 g Carbohydrates 37.9g Protein 13.2 g Cholesterol 1 mg Sodium < 95 mg

Ingredients 1 lb dry pinto beans 1 (29 oz.) can reduced sodium chicken broth 1 large onion, diced 1 fresh jalapeno pepper, diced 2 cloves garlic, minced 1/2 C. green salsa 1 tsp cumin

1/2 tsp ground black pepper water, if needed

Directions 1. 2. 3. 4.

30

Get the following boiling: pepper, beans, cumin, broth, onions, salsa, jalapenos, and garlic. Let the contents cook for 2 hrs. If the mix gets too dry add some water and continue cooking for the remaining time. Enjoy. 

Pinto Beans from Texas

Armadillo Eggs

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 397 kcal Fat 29.5 g Carbohydrates 16.5g Protein 17.2 g Cholesterol 81 mg Sodium 1227 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1/4 C. bacon bits 1 tbsp diced fresh chives 1 tsp hot sauce 1 lb beef sausage 1 C. shredded Cheddar cheese 1 (5.5 oz.) package seasoned coating mix

1/8 tsp ground cumin 1/8 tsp chili powder 16 fresh jalapeno peppers, butterflied and seeds removed

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees before doing anything else. Get a bowl, combine: hot sauce, cream cheese, chives, and bacon bits. Get a 2nd bowl, combine: cheddar and sausage. Get a 3rd bowl, mix: chili powder, cumin, and coating mix. Fill your jalapenos with the cream cheese mix, then cover the peppers with the sausage mix. Dip the covered peppers into the dry rub in the 3rd bowl and place everything into a casserole dish that has been coated with nonstick spray. 7. Cook everything in the oven for 30 mins. 8. Enjoy. 

Armadillo Eggs

31

BUFFALO POTATOES

and Chicken Fingers

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 649.3 Cholesterol 190.6mg Sodium 989.3mg Carbohydrates 31.0g Protein 55.5g

Ingredients 4 baking potatoes, scrubbed 3 tbsps extra virgin olive oil salt & freshly ground black pepper 1/4-1/2 C. milk 1/2 C. blue cheese, crumbles 5 scallions, chopped salt & freshly ground black pepper

2 lbs chicken tenders, cut into bite-size pieces 3 large garlic cloves, chopped 1/4-1/2 C. hot sauce 4 tbsps butter carrot sticks celery rib sour cream, garnish

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Layer your potatoes into a casserole dish and top them with some olive oil and perforate each one with a fork. 3. Now top everything with some salt and cook the potatoes in the oven for 45 mins. 4. Now slice the potatoes in half and once they have cooled a bit remove the insides but try to keep the shape of the potato intact. 5. Combine the insides slowly with milk and mash everything together. Add in some pepper, salt, the scallions and the blue cheese. Combine the mix evenly. 6. Fill your potato shells with the mashed potatoes then place the filled potato skins into the oven for 7 mins. 7. At the same time begin to fry your chicken after coating the pieces with pepper and salt, in 3 tbsps of oil, with the garlic as well. 32

Buffalo Potatoes and Chicken Fingers

8. Let the chicken cook for 7 mins while stirring. 9. Shut the heat combine the chicken with the butter and hot sauce. Stir everything to evenly coat the meat. 10. Serve your potatoes with some of the chicken and top each serving with some sour cream. 11. Place your celery and carrots on the side as well for a garnish. 12. Enjoy. 

33

BUFFALO

Chicken Bites

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 75 Calories 41 kcal Fat 2.2 g Carbohydrates 1.9g Protein < 3.2 g Cholesterol 16 mg Sodium 104 mg

Ingredients 2 tbsps olive oil 3/4 C. hot pepper sauce 1/2 C. butter 2 lbs ground chicken 1 2/3 C. dry bread crumbs 2 stalks celery, diced 2 large eggs

2 tbsps hot pepper sauce

Directions 1. Coat a cookie sheet with olive oil then set your oven to 450 degrees before doing anything else. 2. Get your butter melted in a pan then add in 3/4 C. of hot sauce. Stir the mix until it is smooth then shut the heat. 3. Get a bowl, combine: eggs, chicken, celery, bread crumbs, and hot sauce mix. 4. Stir the mix then begin to work it with your hands into balls. 5. Place the balls on the sheet and cook them in the oven for 17 mins. 6. Coat the balls with 2 tbsps of additional hot sauce. 7. Enjoy. 

36

Buffalo Chicken Bites

Buffalo

Wings I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 3 Calories 710 kcal Fat 46.9 g Carbohydrates 43.7g Protein 28 g Cholesterol 136 mg Sodium 2334 mg

Ingredients oil for deep frying 1 C. unbleached all-purpose flour 2 tsps salt 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp paprika

1 egg 1 C. milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 C. hot pepper sauce 1 tbsp butter

Directions 1. Get your oil hot for frying. 2. At the same time get a bowl, combine: paprika, flour, garlic powder, salt, cayenne, and black pepper. 3. Get a 2nd bowl, combine: milk and eggs. 4. Coat your chicken first with the egg mix then dredge them in the flour mix. 5. Place the chicken back in the egg mix and again in the flour mix. 6. Place everything in a bowl and place a covering of plastic on the bowl. 7. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8 mins. 8. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce. 9. Place the mix in the microwave for 1 min with a high level of heat then top the chicken with the mix. 10. Enjoy. 

Buffalo Wings I

37

BUFFALO

Sandwich II (French Onions)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 236 kcal Fat 4.2 g Carbohydrates 20.5g Protein 27.8 g Cholesterol 67 mg Sodium 1561 mg

Ingredients 4 skinless, boneless chicken breast halves 1 (2 oz.) bottle hot pepper sauce 1 (5 oz.) bottle green hot pepper sauce 2 tsps paprika, divided 1 red onion, sliced in rings 4 slices tomato 4 leaves lettuce

4 thick slices French baguette, halved

Directions 1. Get your oven's broiler hot then place your chicken in a pan for broiling. 2. Top the chicken with paprika and both hot sauces. 3. Layer your onions over everything. Then cook the chicken until it is fully done under the broiler for about 17 mins. 4. Now layer your chicken on the bread and top everything with the lettuce and tomato. 5. Enjoy. 

38

Buffalo Sandwich II: (French Onions)

Buffalo Fries

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 526 kcal Fat 26.6 g Carbohydrates 66.1g Protein 8.1 g Cholesterol 35 mg Sodium 1765 mg

Ingredients cooking spray 4 large potatoes, sliced into wedges 2 tbsps olive oil, or to taste salt and ground black pepper to taste 1 C. Buffalo-style hot pepper sauce 1/4 C. melted butter, or to taste 1/4 C. ranch salad dressing, or to taste

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Layer your potatoes into the dish and top them with some pepper, salt, and the olive oil. 3. Cook the spuds in the oven for 35 mins then get a bowl and combine the melted butter and hot sauce. 4. Stir the mix until it is smooth then add your potatoes to the mix. 5. Stir everything to evenly coat the wedges then place the potatoes back into the dish. 6. Top the potatoes with the ranch dressing. 7. Enjoy. 

Buffalo Fries

39

BUFFALO

Wings II (Asian Style)

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 15 Calories 181 kcal Fat 14.1 g Carbohydrates 7.2g Protein 6.5 g Cholesterol 27 mg Sodium 205 mg

Ingredients 15 chicken wings 1/2 C. all-purpose flour oil for deep frying 1/4 C. butter 1/4 C. hot pepper sauce 1 tbsp chili-garlic sauce 1/2 tsp Thai red chili paste

2 tbsps Asian sweet chili sauce 2 tbsps honey

Directions 1. Get a bowl, combine: chicken wings and flour. 2. Get the wings covered in the flour evenly then place some plastic on the bowl and put everything in the fridge for 1.5 hrs. 3. Get your oil hot for frying. 4. At the same time with a low level of heat, begin to stir and heat the following for 7 mins: honey, butter, sweet chili sauce, hot sauce, chili paste, regular chili sauce. 5. Cook your chicken in the oil for 13 mins until they are fully done then place the wings in a clean bowl. 6. Add the sauce to the bowl and toss everything to evenly coat the wings. 7. Enjoy. 

42

Buffalo Wings II: (Asian Style)

Spicy

Meatballs

Prep Time: 30 mins Total Time: 1 hr 50 mins Servings per Recipe: 10 Calories 289 kcal Fat 13.4 g Carbohydrates 17.9g Protein 23.2 g Cholesterol 75 mg Sodium 1394 mg

Ingredients 2 lbs ground beef 1 egg 1/4 C. bread crumbs 1/2 C. uncooked white rice 2 tsps ground cumin 1/2 tsp garlic powder 1/4 tsp salt 10 C. chicken broth 4 carrots, sliced 1/2 large onion, chopped 4 stalks celery, sliced 1 (10 oz.) can diced tomatoes with green chili peppers 1 (8 oz.) can tomato sauce 1 (7 oz.) can diced green chilies, drained 1 bunch cilantro leaves, chopped 1/2 tsp garlic powder 1 tsp dried oregano 2 tsps ground cumin

Spicy Meatballs

Directions 1. Get a bowl, combine: salt, beef, garlic powder, egg, cumin, rice, and bread crumbs. 2. Stir the mix then get your broth boiling. 3. Once the broth is boiling work the beef mix into balls then place them in the broth. 4. Reduce the heat and cook the beef for 25 mins. 5. Add in the cumin, carrots, oregano, onion, garlic powder, celery, cilantro, tomatoes with chilies, canned chilies, and tomato sauce. 6. Stir the mix and continue cook everything for 65 more mins. 7. Enjoy. 

43

BUFFALO

Rotini

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 134 kcal Fat 2.8 g Carbohydrates 22.5g Protein 4.4 g Cholesterol 0 mg Sodium 117 mg

Ingredients 1 (12 oz.) package rotini pasta 1 tbsp vegetable oil 1 clove garlic, crushed 1 tsp dried basil 1 tsp Italian seasoning 1 onion, diced 2 red chili peppers, seeded and chopped

1 (14.5 oz.) can diced tomatoes 3 drops hot pepper sauce salt and ground black pepper to taste

Directions 1. Get your pasta boiling in water and salt for 9 mins then remove all the liquids. 2. At the same time begin to stir fry your Italian spice, basil, and garlic in oil for 5 mins then add in the chilies and onions. 3. Continue frying everything until the onions are soft. 4. Now combine in the hot sauce and the tomatoes as well. 5. Keep cooking everything for 7 more mins then add the pasta some pepper and salt and stir the mix. 6. Enjoy. 

44

Buffalo Rotini

Buffalo Rice

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 10 Calories 719 kcal Fat 28.4 g Carbohydrates 63.1g Protein 48.5 g Cholesterol 132 mg Sodium 891 mg

Ingredients 2 tbsps margarine 1 large onion, chopped 1 large green bell pepper, chopped 1 red bell pepper, chopped 2 habanero peppers, chopped 3 lbs sirloin tips, thinly sliced 3 boneless skinless chicken breasts, cut into bite-size pieces 1 tbsp seasoned salt 3 tbsps vegetable oil, divided 4 C. uncooked long grain rice 4 cubes chicken bouillon 8 C. water 1 tsp garlic powder salt and ground black pepper to taste

Buffalo Rice

Directions 1. Stir fry the following in margarine: habanero, onion, red pepper, and green pepper. 2. Continue to fry everything until the onions are see-through then place everything to the side. 3. Coat your meats with the seasoned salt and begin to sear the meats in 1 tbsps of oil then place the meats to the side as well. 4. Now toast your rice kernels in 2 tbsps of oil for 3 mins then add in the water and bouillon. 5. Stir the rice until the bouillon is fully incorporated then add in the pepper, salt, garlic powder, meat, and peppers. 6. Stir everything again, place a lid on the pan, and let the mix cook with a gentle boil for 22 mins, until the meats are fully done and the rice is done as well. 7. Enjoy.  45

SPICY

American Ribs

Prep Time: 20 mins Total Time: 14 hr 50 mins Servings per Recipe: 8 Calories 420 kcal Fat 32.7 g Carbohydrates 6.3g Protein 23.6 g Cholesterol 99 mg Sodium 614 mg

Ingredients 3 tbsps Asian (toasted) sesame oil 3 tbsps chili-garlic sauce (such as Sriracha) 1 tsp salt 2 (8 bone) racks lamb ribs 1 (12 fluid oz.) can or bottle root beer salt and ground black pepper to taste 3 cloves garlic, peeled

1/4 C. finely chopped green onions 1/4 C. rice vinegar 1 tbsp Asian chili pepper sauce 2 tsps toasted sesame seeds

Directions 1. Get a bowl, combine: 1 tsp salt, sesame oil, and chili sauce. 2. Stir the mix until everything is smooth. 3. Now lay your ribs on a piece of foil then top the meat liberally with the sesame mix on every side. 4. Place the ribs in a bowl and pour in your root beer slowly. 5. Place a covering of plastic on the bowl and put everything in the fridge for 8 hrs. 6. Cover a cookie sheet with foil then set your oven to 250 degrees before doing anything else. 7. Lay your ribs with the meat facing upwards onto the sheet and top the meat with pepper and salt. 8. Lay a piece of parchment paper over the meat then layer a piece of foil oven the paper. 9. Seal the meat and cook it all in the oven for 2 hrs. 10. Pour the marinade into a small pan then combine in: the rice vinegar, garlic, and green onions. 11. Get everything boiling, set the heat to low, and let the sauce simmer for 6 mins until half of it 48

Spicy American Ribs

evaporates. 12. Stir the mix as it boils. 13. Add the drippings from the ribs into the sauce and some more sriracha. 14. Get the mix boiling again then lower the heat and let the mix continue to cook for 6 more mins. 15. Now turn up the heat, of the oven, to 450 degrees, before doing anything else. 16. Grab a new cookie sheet and cover it with foil also. 17. Coat your ribs with the boiled sauce liberally then bake everything for 9 mins. 18. Coat the meat liberally again and cook it for 5 mins more mins. 19. Continue doing this 4 times. 20. Finally coat the meat once more. 21. Then top it with some sesame seeds and let it bake for a 6 final mins. 22. Enjoy. 

49

KOREAN VEGETABLE

Hot Pot

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 569 kcal Fat 19.3 g Carbohydrates 63g Protein 34.9 g Cholesterol 243 mg Sodium 574 mg

Ingredients

Directions

1 English cucumber, cut into matchsticks 1/4 C. gochujang (Korean hot pepper paste) 1 bunch fresh spinach, cut into thin strips 1 tbsp soy sauce 1 tsp olive oil 2 carrots, cut into matchsticks 1 clove garlic, diced 1 pinch red pepper flakes 1 lb thinly-sliced beef top round steak 1 tsp olive oil 4 large eggs 4 C. cooked white rice 4 tsps toasted sesame oil, divided 1 tsp sesame seeds 2 tsps gochujang (Korean hot pepper paste), divided (optional)

1. Get a bowl, combine: 1/4 C. gochujang paste and cucumber. 2. Now get 2 C. of water boiling then add in the spinach and boil everything for 4 mins. 3. Remove all the liquids and squeeze out as much moisture as possible from the spinach using a cheesecloth. 4. Place the veggies in a bowl and combine them with the soy sauce. 5. Now begin to stir fry your carrots in 1 tsp olive oil for 4 mins. Then add in your garlic and cook everything for 2 more mins. Add the cumber mix and the pepper flakes and get everything hot. 6. Once the mix is hot pour everything into a bowl. 7. For 6 mins each side fry your beef. In a separate pan and begin to fry your eggs in 1 tsp of olive oil for 3 mins. 8. The white portion of the eggs should be cooked with the yolk somewhat runny. 9. Divide your rice between 4 bowls then layer your spinach on top, add some of the meat, then add an even amount of cucumber mix. 10. Lay 1 egg into each bowl and top each one with some sesame seeds, gochujang paste, and 1 tsp of sesame oil. 11. Enjoy. 

50

Korean Vegetable Hot Pot

Black Bean Burger

Prep Time: 25 mins Total Time: 3 hr 40 mins Servings per Recipe: 4 Calories 719 kcal Fat 31.2 g Carbohydrates 82.6g Protein 26.2 g Cholesterol 44 mg Sodium 1941 mg

Ingredients 2/3 C. water 1/2 C. cooked black beans 1/3 C. uncooked quinoa 4 tsps extra-virgin olive oil, divided 1/2 red onion, diced 3/4 C. fine dry bread crumbs 1/4 C. chili-garlic sauce (such as Sriracha) 3 tbsps all-purpose flour 1 tsp ground black pepper 1/2 tsp salt

1/2 C. shredded pepper jack cheese 2 tbsps margarine, or as needed 3/4 C. crushed buttery round crackers 1 tomato, sliced 1/2 red bell pepper, chopped 1 pinch dried thyme 1 small red potato, thinly sliced 1/4 tsp garlic powder 1/4 tsp chili powder 4 slices Emmentaler cheese, torn into 4 pieces 4 ciabatta rolls, split and toasted

Directions 1. 2. 3. 4.

Get the following boiling: quinoa, water, and black beans. Once the mix is boiling, set the heat to low, and let everything cook for 22 mins. Now remove the mix to a bowl and mash everything together. Begin to stir fry your onions in 2 tsps of olive oil for 7 mins then set the heat to low and cook the onions for 17 more mins. 5. Combine the following with the mashed quinoa: salt, onions, black pepper, bread crumbs, flour, and chili sauce. 6. Stir the mix until it is smooth then add in the pepper jack cheese and stir everything again. 7. Form the mix into burgers then place them in the freeze for 65 mins. Black Bean Burger

51

8. Begin to microwave your margarine for 30 seconds then add your crackers to a separate dish. 9. Coat your quinoa burgers with margarine then with crackers and lay burgers on a cookie sheet. 10. Place the burgers in the fridge for 60 mins. 11. Now set your oven to 400 degrees before doing anything else. 12. Get a bowl, stir: 1 tsp olive oil, red pepper, and pieces of tomato. 13. Stir the mix to evenly coat the tomatoes then place everything on a cookie sheet. 14. Get a 2nd bowl, combine: chili powder, the rest of the olive oil, and garlic powder. 15. Stir the mix then add your potatoes and evenly coat them with the spice and oil. 16. Lay your potatoes on a separate cookie sheet. 17. Cook, both the potatoes and the tomatoes, in the oven for 12 mins. 18. Then begin to cook the quinoa burgers for 22 mins in the oven and flip them halfway. 19. Top each burger with: Emmentaler, roasted pepper, Emmentaler, tomato, more cheese, potatoes, and a final piece of cheese. 20. Put everything back in the oven for 7 mins then eat the burgers on the ciabattas. 21. Enjoy. 

52

Louisiana Crab

Prep Time: 40 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 530 kcal Fat 44.2 g Carbohydrates 13.3g Protein 21.3 g Cholesterol 144 mg Sodium 1040 mg

Ingredients 2 tbsps salted butter 1/2 onion, finely chopped 2 stalks celery, finely chopped 1/2 large red bell pepper, finely chopped 1 bunch green onions (green portion only), chopped 1/2 large carrot, finely chopped 3 cloves garlic, diced 1 tbsp parsley flakes 2 tsps Creole seasoning 2 tsps dried basil 2 tsps ground black pepper 1 tsp dried dill weed

1/2 tsp oregano 1/2 tsp dried thyme 2 large eggs, beaten 1 lb lump crabmeat, picked free of shell 9 buttery crackers, crushed 3 tbsps vegetable oil Cajun Spread: 1 C. mayonnaise 1 tbsp chili-garlic sauce 2 tsps Creole seasoning 2 tsps parsley flakes 1 tsp paprika

Directions 1. Stir fry your onions in butter for 7 mins. Then add in the garlic, celery, carrots, bell peppers, and green onions. 2. Let the mix cook for 12 mins. 3. Add in: the thyme, 1 tbsp parsley flakes, oregano, 2 tsp creole seasoning, dill weed, pepper, and basil. 4. Let everything fry for 7 more mins then place all the contents into a bowl and let them sit for 12 mins. 5. Add the whisked eggs to the veggies then add the cracker crumbs and crabmeat as well. 6. Work the mix with hands until everything is evenly distributed. Louisiana Crab

53

7. Then form the mix into 12 patties. 8. Fry each patty in hot veggie oil for 4 mins per side. 9. Get a bowl, combine: paprika, mayo, 2 tsp parsley flakes, chili sauce, and 2 tsp creole seasoning. 10. Dip your crab cakes in the mayo mix when eating them. 11. Enjoy.

54

Baked

Sriracha Thighs

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 220 kcal Fat 11 g Carbohydrates 7.4g Protein 19.9 g Cholesterol 78 mg Sodium 1173 mg

Ingredients 1/2 C. Sriracha chili sauce 1/4 C. soy sauce 1/4 C. mirin (Japanese sweet wine) 1/4 C. lime juice 2 tbsps butter, melted 1 tbsp brown sugar, or more to taste 1 tbsp grated fresh ginger root

8 chicken thighs, or more to taste cooking spray 2 tbsps chopped fresh cilantro 8 lime wedges

Directions 1. Get a bowl, combine: ginger, chili sauce, brown sugar, soy sauce, butter, lime juice, and mirin. 2. Stir the mix until it is smooth then place your chicken in the bowl. 3. Stir the mix again to evenly coat the meat, and pour everything into a plastic bag which can be sealed. 4. Place the mix in the fridge, sealed for 5 hrs. 5. Coat a cookie sheet with nonstick spray then set your oven to 425 degrees before doing anything else. 6. Lay your pieces of chicken on the sheet and cook everything in the oven for 22 mins. 7. At the same time get the marinade boiling, then once it is, set the heat to low and let the mix simmer for 12 mins. 8. After the chicken has cooked for 22 mins coat the pieces liberally with the marinade and continue cooking the meat for 15 more mins. 9. Enjoy.  Baked Sriracha Thighs

55

ARTISANAL

Burger

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 833 kcal Fat 58.9 g Carbohydrates 29.4g Protein 40.5 g Cholesterol 134 mg Sodium 751 mg

Ingredients 1 tsp vegetable oil 1 sweet onion, sliced 8 oz. mushrooms, sliced salt and ground black pepper to taste 1/2 C. red wine 4 (6 oz.) grass-fed ground beef patties Aioli:

1/2 C. mayonnaise 1/2 tsp Sriracha sauce 1/2 shot brewed espresso 4 hamburger buns 4 slices Monterey Jack cheese 1 C. arugula

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Stir fry your mushrooms and onions in oil for 6 mins then add in some pepper and salt. Continue stir frying the mix for 6 more mins. Then add in the red wine and get everything boiling. Scrape the bottom of the pan and let the contents boil for 4 mins. Now get your grill hot and coat the grate with oil. Grill the burgers for 9 mins each side then place the patties to the side. Get a bowl, combine: the expresso, mayo, and sriracha. Stir the mix until it is smooth then liberally coat the insides of your buns with the mix. Lay a burger on each bun then top the meat with: 1 piece of Monterey, 1/4 C. arugula, and 1/4 of the onion mix. 10. Continue making burgers in this manner until all the ingredients have been used up. 11. Enjoy.  58

Artisanal Burger

Cheddar

Sriracha Loaf

Prep Time: 15 mins Total Time: 2 hr 25 mins Servings per Recipe: 12 Calories 184 kcal Fat 3.8 g Carbohydrates 30.5g Protein 7g Cholesterol 22 mg Sodium 355 mg

Ingredients 1/4 C. warm water 1 (.25 oz.) package active dry yeast 1 tsp honey 1/2 C. milk 1/4 C. chili-garlic sauce (such as Sriracha) 1/4 C. warm water 1 egg, lightly beaten

1 C. white whole wheat flour 1/2 tsp salt 1/2 C. shredded sharp Cheddar cheese 2 1/2 C. bread flour 1 tbsp butter

Directions 1. Combine the following in the bowl of a stand mixer: honey, 1/4 C. warm water, and yeast. 2. Stir the mix until the honey is fully incorporated. 3. Now let the mix sit for 12 mins then add in: the eggs, milk, 1/4 C. warm water, and sriracha. 4. Combine the mix again until it is smooth. 5. Now combine in your wheat flour with a low speed then let the mix sit for 12 more mins. 6. Now combine in: 2 C. of bread flour, salt, and cheddar. 7. Stir the mix until everything is fully combined. 8. Add in your bread flour by the tbsp slowly and keep beating the mix. 9. Continue beating until a dough forms. 10. With a low speed knead the mix for 12 mins. 11. Then form everything into a ball and place it in a bowl coated with oil. Cheddar Sriracha Loaf

59

12. Place a kitchen towel over the bowl and let the dough sit for 85 mins. 13. Punch down the dough then shape it into a rectangle. Then place it into loaf pan. 14. Place the kitchen towel over the loaf pan and let the dough sit for 40 mins. 15. Now set your oven to 375 degrees before doing anything else. 16. Cook the dough for 35 mins in the oven then coat it with some butter. 17. Enjoy. 

60

Spicy

Brown Sugar Chicken

Prep Time: 20 mins Total Time: 5 hr Servings per Recipe: 8 Calories 352 kcal Fat 19 g Carbohydrates 13.8g Protein 29.1 g Cholesterol 106 mg Sodium 765 mg

Ingredients 8 large bone-in, skin-on chicken thighs 1/2 C. Dijon mustard 1/4 C. packed brown sugar 1/4 C. red wine vinegar 1 tsp dry mustard powder 1 tsp salt 1 tsp freshly ground black pepper

1/2 tsp ground dried chipotle pepper 1 pinch cayenne pepper, or to taste 4 cloves garlic, minced 1 onion, sliced into rings 2 tsps vegetable oil, or as needed

Directions 1. Get a bowl, combine: cayenne, Dijon, chipotle, vinegar, black pepper, mustard powder, and salt. 2. Take your chicken and cut some incisions in them (at least 2). Then place everything in the bowl. 3. Place a covering of plastic around the bowl, and put everything in the fridge for 5 to 8 hrs. 4. Cover a casserole dish with foil and then set your oven to 450 degrees before doing anything else. 5. Pour your onions around the dish and then layer the chicken on top. 6. Coat everything with some veggies and top the contents with some cayenne and salt. 7. Cook everything in the oven for 50 mins. 8. Then plate the chicken. 9. Now boil the drippings for 5 mins while stirring. 10. Finally top the chicken and onions with the sauce. 11. Enjoy.  Spicy Brown Sugar Chicken

61

INDIAN

Style Chicken I (Tandoori)

Prep Time: 10 mins Total Time: 8 hr 55 mins Servings per Recipe: 8 Calories 349 kcal Fat 20.5 g Carbohydrates 5.4g Protein 34.2 g Cholesterol 120 mg Sodium 618 mg

Ingredients 2 (6 oz.) containers plain yogurt 2 tsps kosher salt 1 tsp black pepper 1/2 tsp ground cloves 2 tbsps freshly grated ginger 3 cloves garlic, minced 4 tsps paprika

2 tsps ground cumin 2 tsps ground cinnamon 2 tsps ground coriander 16 chicken thighs olive oil spray

Directions 1. Get a bowl, combine: garlic, ginger, paprika, yogurt, cumin, cloves, cinnamon, salt, coriander, and pepper. 2. Clean your chicken pieces and then place them in the bowl with the yogurt. 3. Coat the chicken evenly and place a covering on the bowl. 4. Put everything in the fridge overnight. 5. Grill your chicken pieces after topping them with some oil for 3 mins over direct heat, then flip and grill for 3 more mins. 6. Place the chicken to the side of the grill over non direct heat and let it cook for 45 mins. Enjoy with cooked basmati rice.

62

Indian Style Chicken I: (Tandoori)

Indian

Style Chicken II (Makhani) (Butter Chicken)

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 408 kcal Fat 27.8 g Carbohydrates 15.6g Protein 23.4 g Cholesterol 107 mg Sodium 523 mg

Ingredients 1 tbsp peanut oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tbsps butter 2 tsps lemon juice 1 tbsp ginger garlic paste 1 tsp garam masala 1 tsp chili powder 1 tsp ground cumin 1 bay leaf 1/4 C. plain yogurt 1 C. half-and-half 1 C. tomato puree 1/4 tsp cayenne pepper, or to taste 1 pinch salt 1 pinch black pepper 1 tbsp peanut oil 1 lb boneless, skinless chicken thighs, cut into bitesize pieces 1 tsp garam masala 1 pinch cayenne pepper 1 tbsp cornstarch 1/4 C. water Indian Style Chicken II (Makhani)(Butter Chicken)

Directions 1. Stir fry your onions and shallots in oil for 2 mins then add in: bay leaf, butter, cumin, lemon juice, chili powder, ginger-garlic paste, garam masala. 2. Cook for 1 more min before adding: yoghurt and half and half. 3. Get everything boiling and then gently simmer with a low level of heat for 12 mins while stirring. 4. Now add in pepper and salt. 5. Place the mix to the side and get a new pan. 6. Add in 1 tbsp of oil and brown your chicken in the oil for 12 mins. Now lower the heat, and add in 1 tsp of masala and cayenne and a few tbsps of sauce. 7. Let the chicken lightly boil in the sauce until fully done. 8. Now add in the rest of the sauce. 9. Finally combine in some water and cornstarch and cook everything for 12 mins until it all becomes thick. 10. Enjoy.  63

INDIAN CHICKEN III

(Makhani) (Slow Cooker)

Prep Time: 15 mins Total Time: 4 hr 30 mins Servings per Recipe: 6 Calories 480 kcal Fat 33.3 g Carbohydrates 17.2g Protein 30.6 g Cholesterol 103 mg Sodium 442 mg

Ingredients

Directions

2 tbsps butter 2 tbsps vegetable oil 4 large skinless, boneless chicken thighs, cut into bite-sized pieces 1 onion, diced 3 cloves garlic, minced 2 tsps curry powder 1 tbsp curry paste 2 tsps tandoori masala 1 tsp garam masala 1 (6 oz.) can tomato paste 15 green cardamom pods 1 C. low-fat plain yogurt 1 (14 oz.) can coconut milk salt to taste

1. Stir fry your garlic, onions, and chicken in veggie oil and butter for 12 mins then add in: tomato paste, curry powder and paste, garam masala, and tandoori masala. 2. Cook and stir fry, the mix for 3 mins until smooth, then add everything into your slow cooker. 3. Add in: yogurt, cardamom, and coconut milk as well as pepper and salt to the mix and cook everything for 8 hrs on low. Enjoy with basmati rice. 

64

Indian Chicken III (Makhani)(Slow Cooker)

Jalapenos, Peanuts

and Ginger Chicken

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 615 kcal Fat 33.2 g Carbohydrates 37.9g Protein 43 g Cholesterol 129 mg Sodium 1967 mg

Ingredients 3/4 C. dark brown sugar 1/3 C. cold water 1/3 C. fish sauce 1/3 C. rice vinegar 1 tbsp soy sauce 4 cloves garlic, crushed 1 tbsp fresh grated ginger 1 tsp vegetable oil 8 boneless, skinless chicken thighs, quartered 1/2 C. roasted peanuts 2 fresh jalapeno peppers, seeded and sliced 1 bunch green onions, chopped fresh cilantro sprigs, for garnish

Jalapenos, Peanuts, and Ginger Chicken

Directions 1. Get a bowl, combine: ginger, brown sugar, garlic, water, soy sauce, vinegar, and fish sauce. 2. Stir fry your chicken, in oil, for 3 mins, then add in 1/3 of a C. of the ginger mix, and cook for 8 mins until thick. 3. Now add in the rest of the mix and cook for 7 more mins until the chicken is fully done. 4. Once it is done add: onions, jalapenos, and peanuts. 5. Heat everything for 4 mins then top everything with some cilantro. 6. Enjoy. 

65

THAI

Chicken

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 596 kcal Fat 44.8 g Carbohydrates 14.3g Protein 41 g Cholesterol 114 mg Sodium 1207 mg

Ingredients

Directions

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced 4 cloves garlic, chopped 1 (4 inch) piece fresh ginger root, chopped 4 C. chicken broth 1 tbsp vegetable oil 2 1/2 lbs skinless, boneless chicken thighs, cut into chunks 12 oz. fresh white mushrooms, quartered 2 tsps red curry paste 3 tbsps fish sauce 1 lime, juiced 2 (14 oz.) cans coconut milk 1 red onion, sliced 1/2 bunch cilantro, roughly chopped 1 lime, cut into wedges, for serving 1 fresh jalapeno pepper, sliced into rings

1. Get the following boiling: broth, lemon grass, ginger, and garlic. 2. Set the heat to a low level and cook for 35 mins. 3. Drain out the broth and place everything to the side, throw away the other contents. 4. Get a big pot and stir fry your chicken for 7 mins in veggie oil then add the mushrooms and fry for 7 more mins. 5. Now add: lime juice, curry paste, and fish sauce. 6. Add the broth as well as the coconut milk. 7. Get everything boiling, then lower the heat, and gently cook for 22 mins. 8. Remove any excess oils then add in the onions and cook for 7 more mins. 9. Shut the heat and top the contents with some cilantro. 10. Serve the soup with some jalapenos, more cilantro, and lime pieces. 11. Enjoy. 

68

Thai Chicken

Chili Peppers

and Monterey Chicken (Mexican Style)

Prep Time: 30 mins Total Time: 4 hr 30 mins Servings per Recipe: 10 Calories 824 kcal Fat 44 g Carbohydrates 66.4g Protein 40 g Cholesterol 123 mg Sodium 1931 mg

Ingredients 15 boneless, skinless chicken thighs 1 (26 oz.) can condensed cream of chicken soup 2 cloves garlic, chopped (optional) 1 (16 oz.) container sour cream 1 (7 oz.) can diced green chili peppers 15 flour tortillas 3 1/2 C. shredded Monterey Jack cheese 1 (10 oz.) can sliced black olives (optional) chives for garnish (optional) black pepper to taste

Chili Peppers and Monterey Chicken (Mexican Style)

Directions 1. Boil your chicken in water for 12 mins. Then remove all the liquid and chunk the chicken when it is cool enough. 2. Place everything into a bowl. 3. Add to the chicken: chilies, soup, sour cream, and garlic. 4. Coat your crock pot with nonstick spray then layer pieces of ripped tortillas at the bottom. Now layer half of the chicken mix, half of cheese, and then the soup over the tortillas. 5. Continue layering until all of ingredients have been used up. 6. Now add a final layering of olives. 7. Cook the contents with a low level of heat for 5 hours. 8. Enjoy. 

69

ANCHO CHILI

Sausage, Beef, and Garlic Chili

Prep Time: 1 hr Total Time: 4 hr 30 mins Servings per Recipe: 12 Calories 977 kcal Fat 67.7 g Carbohydrates 145.4g Protein 43.2 g Cholesterol 183 mg Sodium 1735 mg

Ingredients

Directions

10 dried ancho chilis - diced, stemmed and seeded 1/2 C. water 1/4 C. white wine vinegar 3 lbs Italian ground turkey sausage 3 lbs ground beef 1 white onion, diced 1 red onion, diced 1 sweet onion, diced 1 C. diced celery 1 C. diced carrots 10 cloves garlic, sliced 1 tsp salt 1 tsp black pepper 1 (6 oz.) can tomato paste 1 C. dry red wine 4 (14.5 oz.) cans diced tomatoes 1/4 C. Worcestershire sauce 1/4 C. hot pepper sauce 1 tbsp chili powder 2 tsps ground cumin 1 tbsp diced fresh parsley 1/2 C. honey 1 (16 oz.) can kidney beans, drained 1 (16 oz.) can pinto beans, drained

1. Submerge your chilies in some vinegar and water for 35 mins then blend them until paste like for about 6 mins. Now place them in a bowl to the side. 2. Begin to stir fry your beef and sausage until brown then place the meat to the side as well. 3. Get a big pot and take 5 tbsps of the excess oils from the meat and stir fry the following in it: garlic, onions, carrots, and celery. 4. Cook the mix until the onions become see through. 5. Now add some pepper and salt and the tomato paste, continue cooking until the onions caramelize. 6. Now combine in the wine and scrape the pan. Add in: chili powder, hot sauce, cumin, meat, parsley, Worcestershire, and tomatoes. 7. Get your chili boiling then add in your beans, honey, and pureed chilies. 8. Get everything boiling again and place a lid on the pot. 9. Reduce your heat to a gentle boil and cook for at least 3 hours. 10. Enjoy. 

70

Ancho Chili, Sausage, Beef, and Garlic Chili

Chipotle Chili

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 16 Calories 295 kcal Fat 13.5 g Carbohydrates 27.1g Protein 17.6 g Cholesterol 43 mg Sodium 649 mg

Ingredients 2 lbs lean ground beef 1 onion, diced 2 red bell peppers, seeded and diced 2 jalapeno peppers, seeded and diced 4 cloves garlic, minced 1/2 C. chili powder 1/4 C. ground cumin 1 tsp salt 1 tsp ground black pepper 1 (6 oz.) can tomato paste 4 (15 oz.) cans kidney beans with liquid 1 (14.5 oz.) can Italian-style stewed tomatoes 1 (7 oz.) can chipotle peppers in adobo sauce 1 quart water, divided 1/4 C. all-purpose flour 1 tbsp rice vinegar

Chipotle Chili

Directions 1. Blend your adobo chilies until paste like for about 3 to 5 mins. Then place them to the side. 2. Get a bowl, mix until smooth: 1 C. of water, and flour. 3. Stir fry your beef until fully done then add in: chili powder, beans, jalapenos, tomato paste, cumin, onions, salt, garlic, pepper, and bell pepper. 4. Stir and cook this mix for about 3 mins, and then add in the puree and also water (3 C.). 5. Cook everything for 2 mins before adding the flour and the water mix. Stir everything before adding the vinegar. 6. Get the mix boiling and then reduce the heat to a gentle simmering. Let the chili cook for 50 mins. 7. Enjoy. 

71

TURKEY, SALSA

and Zucchini Chili

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 506 kcal Fat 31.9 g Carbohydrates 24.1g Protein 34.7 g Cholesterol 125 mg Sodium 1521 mg

Ingredients

Directions

3 tbsps vegetable oil, divided 1 1/2 lbs ground turkey 1 (1 oz.) package taco seasoning mix 1 tsp ground coriander 1 tsp dried oregano 1 tsp chili pepper flakes 2 tbsps tomato paste 1 (14.5 oz.) can beef broth 1 (7 oz.) can salsa 1 (14.5 oz.) can crushed tomatoes, or coarsely diced tomatoes packed in puree 1 (7 oz.) can diced green chili peppers 1 medium onion, finely diced 1 green bell pepper, diced 3 medium zucchini, halved lengthwise and sliced 1 bunch green onions, diced 1 C. sour cream 1 C. shredded Cheddar cheese

1. Stir fry your turkey in oil after adding the following to it first: tomato paste, taco seasoning, chili flakes, coriander, and oregano. 2. Cook the turkey until you have browned it and then add in the broth and boil the contents for 7 mins. 3. Now add: green chilies, tomatoes, and salsa. 4. Meanwhile in a separate pan stir fry: bell peppers, and onions for 6 mins then combine it with the chili. 5. Reduce the heat on the chili to low level and gently boil everything. 6. Now, stir fry for 6 mins, your zucchini in oil, then pour it in with the chili. 7. Cook the chili for about 17 more mins and add some water if you find that it is too thick for your liking. 8. When serving your chili add the following to each serving: cheddar, green onions, and a dollop of sour cream. 9. Enjoy. 

72

Turkey, Salsa, and Zucchini Chili

3 Bean Chili

(Vegetarian Approved)

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 391 kcal Fat 7.9 g Carbohydrates 58.7g Protein 28.2 g Cholesterol 0 mg Sodium 2571 mg

Ingredients 1 tbsp olive oil 1/2 medium onion, diced 2 bay leaves 1 tsp ground cumin 2 tbsps dried oregano 1 tbsp salt 2 stalks celery, diced 2 green bell peppers, diced 2 jalapeno peppers, diced 3 cloves garlic, diced 2 (4 oz.) cans diced green chili peppers, drained 2 (12 oz.) packages vegetarian burger crumbles 3 (28 oz.) cans whole peeled tomatoes, crushed 1/4 C. chili powder 1 tbsp ground black pepper 1 (15 oz.) can kidney beans, drained 1 (15 oz.) can garbanzo beans, drained 1 (15 oz.) can black beans 1 (15 oz.) can whole kernel corn

3 Bean Chili (Vegetarian Approved)

Directions 1. Stir fry your onions in olive oil then add in: salt, bay leaves, oregano, and cumin, continue frying until the onions become soft then combine in: chili peppers, celery, garlic, bell peppers, garlic, and jalapenos. 2. Once everything is hot, about 5 mins of cooking time, add the crumbles. 3. Place a lid on the pot, reduce the heating level, and let the contents gently boil for 7 mins. 4. Add the tomatoes, beans, pepper, and chili powder. 5. Place the lid back on the pot and continue cooking for 50 mins before adding the corn. 6. Let the corn cook for 7 mins then shut the heat. 7. Let the chili sit for 10 mins before serving. 8. Enjoy. 

73

CLOVES, ALLSPICE

Cinnamon Chili (Ohio Style)

Prep Time: 10 mins Total Time: 8 hr 40 mins Servings per Recipe: 8 Calories 427 kcal Fat 35 g Carbohydrates 7g Protein 22.2 g Cholesterol 100 mg Sodium 659 mg

Ingredients

Directions

1 tbsp vegetable oil 1/2 C. diced onion 2 lbs ground beef 1/4 C. chili powder 1 tsp ground cinnamon 1 tsp ground cumin 1/4 tsp ground allspice 1/4 tsp ground cloves 1 bay leaf 1/2 (1 oz.) square unsweetened chocolate 2 (10.5 oz.) cans beef broth 1 (15 oz.) can tomato sauce 2 tbsps cider vinegar 1/4 tsp ground cayenne pepper 1/4 C. shredded Cheddar cheese

1. Stir fry your onions for 7 mins, in oil, then add in your beef and stir fry it while crumbling. Season the meat with the following: red pepper, chili powder, vinegar, cinnamon, tomato sauce, cumin, broth, allspice, chocolate, cloves, and bay leaf. 2. Get everything boiling then place a lid on the pot, and let the contents gently boil for 90 mins stir the chili every 10 mins. Place everything the fridge for 8 hrs then heat it back up before serving it all over the pasta. Enjoy. 

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Cloves, Allspice, Cinnamon Chili (Ohio Style)

3 Pepper Chili

(Jalapenos, Habaneros, and Anaheim)

Prep Time: 30 mins Total Time: 2 hr Servings per Recipe: 8 Calories 595 kcal Fat 31.9 g Carbohydrates 47.9g Protein 34.9 g Cholesterol 91 mg Sodium 1575 mg

Ingredients 1/2 lb turkey bacon 1 lb ground round 1 lb ground turkey 1 green bell pepper, diced 1 yellow onion, diced 6 jalapeno peppers, seeded and diced 6 habanero peppers, seeded and diced 8 Anaheim peppers, seeded and diced 2 cloves garlic, minced 1 1/2 tbsps ground cumin 1 tbsp crushed red pepper flakes 3 tbsps chili powder 2 tbsps beef bouillon granules 1 (28 oz.) can crushed tomatoes 2 (16 oz.) cans whole peeled tomatoes, drained 2 (16 oz.) cans chili beans, drained 1 (12 fluid oz.) can beer 3 oz. tomato paste 1 oz. chili paste 2 C. water

3 Pepper Chili (Jalapenos, Habaneros, and Anaheim)

Directions 1. Fry your bacon then place it to the side after crumbling it. 2. In the same pot, stir fry your turkey and beef until fully done then add in: water, garlic, chili paste, cumin, tomato paste, red pepper, beer, chili powder, whole tomatoes, bouillon, and crushed tomatoes. 3. Get the mix boiling, reduce the heat, and cook for 55 mins. 4. Stir the chili every 5 mins then add the bacon and beans and cook for 20 more mins. 5. Let the chili cool off before serving. 6. Enjoy.

75

ASIAN

Asparagus

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 15 Calories 62 kcal Fat 4.2 g Carbohydrates 1.8g Protein < 4.3 g Cholesterol 11 mg Sodium 442 mg

Ingredients

Directions

1 lb sliced turkey bacon 1 lb fresh asparagus spears, trimmed 5 tbsps sriracha sauce

1. Get your grill hot and coat the grate with oil. 2. Now separate your asparagus spears into sets of 3 and stake a toothpick through the top and bottom of each bunch. 3. Coat each bunch with 1 tsp of sriracha and wrap a piece of bacon over the bunch. 4. Use the toothpicks as support. 5. Place the bunches in a foil casserole dish and cook everything on the grill for 22 mins and turn the bunches every 5 mins. 6. Enjoy. 

78

Asian Asparagus

Spicy Honey

Tenderloins

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 423 kcal Fat 14.6 g Carbohydrates 45.6g Protein 27.5 g Cholesterol 95 mg Sodium 1001 mg

Ingredients 1 C. all-purpose flour 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cayenne pepper salt and ground black pepper to taste 1 lb chicken breast tenderloins, cut into thirds 1/4 C. butter, melted 1/4 C. Sriracha hot sauce 1/4 C. honey 1 lime, juiced 1 tbsp soy sauce 1/4 tsp ground ginger

Spicy Honey Tenderloins

Directions 1. Coat cookie sheet with oil then set your oven to 400 degrees before doing anything else. Get a resealable bag, combine: black pepper, flour, salt, garlic powder, cayenne, and onion powder. 2. Shake the mix then add in your chicken. 3. Close the bag and shake everything to evenly coat the meat. 4. Now lay your pieces of chicken on the cookie sheet and cook everything in the oven for 45 mins. Get the following simmering in a saucepan: ginger, butter, soy sauce, sriracha, lime juice, and honey. 5. Let the mix gently boil for 7 mins. 6. Get a bowl and toss your chicken with the sriracha sauce. Enjoy.

79

GARLIC, CORN

Black Beans, Lime, and Jalapenos Couscous Ingredients 1 cup couscous 1/2 tsp ground cumin 1 tsp salt, or to taste 1 1/4 cups boiling water 1 clove unpeeled garlic 1 (15 oz.) can black beans, rinsed and drained 1 cup canned whole kernel corn, drained

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 75 Calories 300 kcal Carbohydrates 44.8 g Cholesterol 0 mg Fat 10.9 g Fiber 3.6 g Protein 7.1 g Sodium 713 mg

1/2 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeno pepper, minced 3 tbsps olive oil 3 tbsps fresh lime juice, or to taste

Directions 1. Add boiling water into a mixture of salt and couscous in a large sized bowl, and cover it with plastic wrap before letting it stand for about ten minutes. 2. In this time, cook unpeeled garlic in hot oil over medium heat until it has turned golden brown. 3. Now mash this garlic and add it into the couscous along with black beans, onion, cilantro, corn, jalapeno pepper, olive oil, and lime juice. Serve. 

80

Garlic, Corn, Black Beans, Lime, and Jalapenos Couscous

Jalapenos, Peas

and Mint Couscous

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 306 kcal Fat 5.3 g Carbohydrates 53.7g Protein 10.9 g Cholesterol 0 mg Sodium 228 mg

Ingredients 2 C. dry couscous 1/2 C. chopped green onions 1 fresh jalapeno pepper, finely diced 2 tbsps olive oil 1/2 tsp ground cumin 1 pinch cayenne pepper 1 pinch ground black pepper

2 C. vegetable stock 1 bunch asparagus, trimmed and cut into 1/4inch pieces 1 C. shelled fresh or thawed frozen peas 2 tbsps chopped fresh mint salt and freshly ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, mix: black pepper, couscous, cayenne, onions, cumin, olive oil, and jalapenos. Get your peas and asparagus boiling in the veggie stock and then pour it into the bowl. Stir the couscous into the liquid and place a covering on the bowl. Let the mix sit for 12 mins then stir it. Add some mint, pepper, and salt before serving. Enjoy. 

Jalapenos, Peas, and Mint Couscous

81

SPICY CHICKEN

and Carrots Couscous

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 415 kcal Fat 11.5 g Carbohydrates 40.6g Protein 35.8 g Cholesterol 75 mg Sodium 177 mg

Ingredients

Directions

3 1/4 C. low-sodium chicken broth 1 C. quick-cooking couscous 2 tbsps olive oil 4 skinless, boneless chicken breast halves cut into cubes 1 pinch ground black pepper 1/2 C. finely chopped jalapeno chili peppers 1 carrot, thinly sliced 1 zucchini, diced 3 green onions, thinly sliced 1 1/2 tsps grated fresh ginger root 1 1/2 tsps curry powder 1/2 tsp ground coriander seed 1 tsp cornstarch

1. Boil your broth (2 C.) and then add the couscous and olive oil. Place a lid on the pot and let the contents sit for 12 mins. 2. Get a bowl, mix: cornstarch, 1 C. of broth, and curry. 3. Coat your chicken with pepper then stir fry it in 1 tbsp of olive oil until fully done. 4. Remove the chicken from the pan. 5. Add in more olive oil and stir fry carrots and jalapenos for 4 mins then add: a quarter of a C. of broth, zucchini, ginger, and onions. 6. Cook everything for 7 more mins. 7. Add your cornstarch mix and cook for 3 more mins. 8. Serve the spicy chicken and carrots over the couscous. 9. Enjoy. 

82

Spicy Chicken and Carrots Couscous

Feta, Cucumbers

Jalapenos, Basil, and Cilantro Couscous

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 210 kcal Fat 3.3 g Carbohydrates 38.3g Protein 8.1 g Cholesterol 11 mg Sodium 155 mg

Ingredients 3 C. water 2 C. couscous 1/2 C. crumbled feta cheese 1 fresh jalapeno pepper, chopped 1/2 cucumber, diced 1 clove garlic, minced 1/2 C. chopped green onion 3 tbsps chopped fresh mint 3 tbsps chopped fresh basil 3 tbsps chopped fresh cilantro 1 tbsp chopped fresh parsley 2 tsps ground cumin 2 tsps cayenne pepper 1 lemon, juiced

Feta, Cucumbers, Jalapenos, Basil, and Cilantro Couscous

Directions 1. Boil your couscous in water for 2 mins, then place a lid on the pot, shut the heat, and let it sit for 7 to 10 mins. Once it has cooled and all the liquid has been soaked up stir the mix with a fork. 2. Simultaneously add the following to a salad bowl: lemon juice, cheese, cayenne, jalapenos, cumin, cucumbers, garlic, parsley, onions, cilantro, basil, and mint. 3. Mix the couscous in with other ingredients after it has finished cooking and also has cooled. Enjoy. 

83

BUTTERY CHIVES

and Cheddar Couscous

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 358 kcal Fat 20.6 g Carbohydrates 31.3g Protein 11.4 g Cholesterol 71 mg Sodium 740 mg

Ingredients

Directions

2 tsps butter 1 C. pearl (Israeli) couscous 2 C. chicken broth 1/2 C. heavy cream 1/4 C. diced pimientos 1 pinch cayenne pepper, or more to taste 3 oz. shredded sharp Cheddar cheese 1 tbsp chopped fresh chives salt and freshly ground black pepper to taste

1. Toast your couscous in butter for 3 mins. 2. Then add the broth and get everything boiling. 3. Set the heat to its lowest level and let the couscous gently boil for 9 mins. 4. Add the following to the couscous: cayenne, pimientos, and cream. 5. Cook for 4 more mins, if the mix becomes too dry add more broth. 6. Shut the heat and add in your cheddar and let it melt before adding in the chives and a bit more pepper and salt. 7. Enjoy. 

84

Buttery Chives and Cheddar Couscous

Thai

Burgers

Prep Time: 30 mins Total Time: 36 mins Servings per Recipe: 6 Calories 438 kcal Carbohydrates 12.5 g Cholesterol 99 mg Fat 31 g Fiber 1.8 g Protein 26.6 g Sodium 160 mg

Ingredients 1 3/4 lbs lean ground beef 1/2 cup bread crumbs 2 tbsps lemon grass, minced 2 tbsps chopped fresh basil 2 tbsps minced shallots 2 red chili peppers, seeded and minced 1/4 cup chopped peanuts salt and pepper to taste 2 limes

Thai Burgers

Directions 1. At first set a grill or grilling plate to a medium heat and put some oil before continuing. 2. Remove bread crumbs, shallot, lemon grass, chili pepper, ground round and peanuts, and mix them efficiently before adding salt and pepper into it. 3. Now make some patties out of this mixture and place these patties on the preheated grill for about 4 minutes each side.

85

INNOVATIVE

Paella

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 393.2 Cholesterol 26.1mg Sodium 539.4mg Carbohydrates 51.9g Protein 21.5g

Ingredients

Directions

1/4 C. olive oil 16 oz. scallops 1 large onion, chopped 2 garlic cloves, minced 1 1/2 C. rice 3 1/4 C. fish stock 1/4 tsp saffron salt and pepper 1 red bell pepper, roasted and cut in strips 18 mild green canned chilies 1 (14 oz.) can artichoke hearts, drained and sprinkled with lemon juice lemon wedge

1. In a paella pan, heat half of the oil on medium-high heat and sauté the scallops for about 3 minutes. 2. Transfer the scallops in a bowl and remove the pan liquid. 3. In the same pan, heat the remaining oil on medium heat and sauté the onion and garlic for about 5 minutes. 4. Stir in the rice and stir fry for about 5 minutes. 5. Stir in the saffron, salt, black pepper and broth and simmer for about 10 minutes. 6. Stir in the scallops and artichoke and simmer for about 5 minutes. 7. Serve hot with a garnishing of lemon wedges and extra roasted bell pepper strips. 

88

Innovative Paella

Spiced

Chicken

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 5 Calories 177 kcal Fat 7.1 g Carbohydrates 5.2g Protein 21.9 g Cholesterol 53 mg Sodium 102 mg

Ingredients 2 tbsp vegetable oil 1 lb. skinless, boneless chicken breast halves 1 onion, sliced 1 tsp ginger garlic paste 2 green chili peppers, chopped 3 tsp ground coriander seed 1 tsp garam masala 1/2 tsp ground turmeric 1 tsp chili powder 1 pinch ground nutmeg 1 tbsp fresh chopped cilantro, for garnish salt to taste

Spiced Chicken

Directions 1. In a pan, heat the oil and stir fry the green chili pepper, onion, ginger-garlic paste and garam masala powder till the onion becomes golden brown. 2. Stir in the chicken pieces, nutmeg, chili powder, turmeric and black pepper and stir fry it for about 5-6 minutes. 3. Stir in the coriander powder and salt and fry it till the desired doneness. 4. Serve with a garnishing of cilantro. 

89

MAYONNAISE & CHIPOTLE

Marinated Chicken

Prep Time: 1 hr Total Time: 1 hr 50 mins Servings per Recipe: 6 Calories 527.1 Fat 21.9g Cholesterol 151.9mg Sodium 448.4mg Carbohydrates 29.1g Protein 49.7g

Ingredients 2 whole canned chipotle chilies in adobo 3/4 C. mayonnaise 6 chicken drumsticks 6 chicken breasts 2 1/4 C. breadcrumbs 1/4 tsp cayenne pepper salt and pepper

Directions 1. In a food processor, add mayonnaise, chipotle chili, salt and black pepper and pulse till smooth. 2. In a baking dish, place the mayo mixture and coat the chicken drumsticks generously then arrange everything in a single layer. 3. Cover and refrigerate to marinate for about 1 hour. 4. Set your oven to 425 degrees F. In a shallow dish, mix together the remaining ingredients. Remove the chicken drumsticks from the marinade and coat everything with the breadcrumb mixture evenly. 5. Arrange the chicken drumsticks on the roasting rack and cook everything in the oven for about 30 minutes, flipping once half way. 6. Now, set the oven to 375 degrees F and cook the contents for about 15 minutes more. 

90

Mayonnaise & Chipotle Marinated Chicken

The Spicy

Buttery Frittata

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 188.2 kcal Cholesterol 232.8mg Sodium 130.4mg Carbohydrates 10.8g Protein 7.3g

Ingredients ¼ C. butter 4 large thinly sliced onions 6 eggs 2 garlic cloves, crushed salt & ground black pepper 1 chili, minced

Directions 1. 2. 3. 4. 5.

Stir fry your onions, chili, and garlic in butter. Get a bowl combine pepper, salt, and eggs. Remove the onions from the pan then add in more butter and also add in the eggs and then onions. Cook the frittata until the bottom sets then flip it and cook the opposite side. Enjoy. 

The Spicy Buttery Frittata

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