The ‘Ultimate Hot and Spicy Cookbook’ Recipe a Day Adventure!

A funny thing happened while I was cleaning and rearranging our home library one afternoon in December 2020. I found an old cookbook that belongs to my husband. I had forgotten all about it since we moved into our home three years ago, and to be honest, I believe I had only used it for one recipe in the past.

As you know by now, my husband loves his spice and peppers. So much so that he has evolved his love into having his own greenhouse garden of super hots and building his hot sauce business, http://www.saucedandglazed.com. Out of sheer curiosity and quite honestly the COVID-19 Quarantine “boredom” of the same meals over and over again, I decided to randomly pick a week of recipes for dinner. This has now grown into three plus weeks of recipes for dinner.

I began by posting the results on Facebook and Instagram. Realizing there was an interest, I decided to blog this adventure for all of you.

Here is the book: The Ultimate Hot and Spicy Cookbook.

Amazon Link: https://www.amazon.com/Ultimate-Spicy-Cookbook-Mouth-Searing-Palate-Pleasing/dp/1840382104

Day 1 of delving into “The Ultimate Hot & Spicy Cookbook”: Pork Fajitas & corn tortillas with black bean soup & rice with tomatoes, jalapeno peppers & red onion. Today was a practice run for me. Nothing too crazy as it was Jalapeno peppers .

Day 2: Nasi Goreng

Tonight’s dinner was Nasi Goreng (Indonesian dish). The peppers used was a yellow ghost pepper (from our greenhouse) & a red jalapeno pepper.  A very enjoyable meal.

While I was breaking a sweat, my husband was thoroughly enjoying this meal. The ghost pepper really kicked thus recipe up!

Day 3: Beef & Mushrooms with Chipotle Peppers & Adobe Sauce

Day 3 Cooking from The Ultimate Hot & Spicy Cookbook adventure: Beef & Mushrooms with  Chipotle Peppers.

I served this with rice and green peas with carrots. After experiencing my first meal with a ghost pepper yesterday, I thought tonight would be low on the heat.  WRONG!  For me the heat was very high. So high I had a head rush & sweats. My husband enjoyed the dinner immensely & the leftovers increased in heat & flavor which made him very happy.

Day 4: Spicy Chicken with Coconut

Day 4: “The Ultimate Hot & Spicy Cookbook” recipe a day cooking adventure.  Spicy Chicken with Coconut.  Served over coconut rice & a side of mixed vegetables.  The pepper used is a 7 Pot White Pepper grown in my husband’s greenhouse.

Overall the dish was very mild flavored with a building heat. Very very good. IF there had been leftovers, I’m sure the flavors would have intensified over night.

Day 5: Pork with Chilies and Pineapple

Day 5 of our Cooking from The Ultimate Hot & Spicy Cookbook adventure.  Pork with Chilies and Pineapple 

The peppers used were Sweet Bells, Pablano, Jalapeno & Habanero.  We made one change to this recipe.  Instead of adding the peppers diced, my husband roasted all but the habanero before cooking them with the pork & pineapple mixture. This made a huge difference in the finished flavor.

The flavor is most definitely in the broth & it did pack a punch. While this was a very mild flavored dish, it was still enjoyable. I served the dish with steamed rice and roasted squash.

Day 6: Caribbean Spicy Fish

Our cooking from The Ultimate Hot & Spicy Cookbook adventure continues with page 85, Caribbean Spicy Fish. The peppers used were sweet bells, powdered roasted jalapeno peppers & a Habanero (the recipe called for a Scotch Bonnet).  I served this with steamed rice and green beans with green onion.

The sweetness of the sauce gave this dish a wonderful flavor & for me, it had quite the punch of heat.  Definitely a do again meal!

Day 7: Spicy Szechuan Noodles

Day 7 of our cooking from The Ultimate Hot & Spicy Cookbook adventure comes from page 200, Spicy Szechuan Noodles.  

Not only was this recipe simple, I used my own canned chicken, fresh green onions & dried bird chilies.

The heat came from the bird chilies & sweet chili sauce, and it was very spicy (for me).  Definitely a do again meal, plus, whenever I am craving pad thai this will satisfy the craving perfectly.

Day 8: Chicken Tortilla Soup

Today’s Recipe of the cooking from The Ultimate Hot & Spicy Cookbook adventure is taken from page 18.

Chicken Tortilla Soup. This simple & fairly quick recipe created the perfect lunch soup on a damp rainy day. The peppers used were jalapeno peppers & diced chilies. I also used our home canned diced tomatoes with jalapeno peppers. I fried corn tortillas for the topping strips. Very Nice heat & flavor!🌶

Day 9: Chili Verde with Pork & Cactus

While I actually make this recipe often, it’s an adaptation of page 100 in The Ultimate Hot & Spicy Cookbook. In the Cookbook they use beef, we use pork making it a bit more traditional. I also use corn flour as the thickener. The peppers used are pablano and jalapeno peppers, very mild but nice heat. Served with warmed corn tortillas.

Brownie Caramel Cheesecake

I made this cheesecake for “National Brownie Day”. Brownies are a favorite dessert for my husband, but I wanted to put a fancy spin on his favorite.

INGREDIENTS:

  • 1 package of (dry mix) Dark Chocolate Brown mix
  • 2 eggs (for brownie parts)
  • 4 – 6 tablespoons of water (for brownie parts)
  • 1 (14 ounce) Package of Individually wrapped caramels – unwrapped (salted caramels if you can find them are best)
  • 1 (5 ounce can) evaporated milk
  • 2 (8 ounce) packages of cream cheese softened
  • 1/2 cup of white sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs (for cheesecake)
  • 1 cup of Hot Fudge Sundae topping

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. Cut out parchment paper to fit the bottom of your 9″ round spring pan. I cut mine to where the sides when clipped will hold the parchment paper in place.
  3. Grease the bottom of a pie pan.
  4. In a small bowl mix together 9 ounces of the dry brown mix with 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
  5. Pour the mixture into your spring pan, this creates the “crust” of your cheese cake.
  6. Mix the remaining brownie mixture 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
  7. Pour THIS brownie mixture into the greased pie pan. This creates the brownie bites for the top of the cheesecake.
  8. Bake Brownie pans for 25 min. The brownie in the pie pan will cook faster if you have a large pie pan, you want it firm but not crunchy.
  9. Melt the caramels with the evaporated milk over a very low heat in a heavy saucepan. Stir constantly until the mixture has a smooth consistency.
  10. While the brownie “bottom” is cooling, pour all but 1/3 cup of the carmel over the brownie “bottom”.
  11. Drizzle some of the hot fudge sundae topping over the caramel.
  12. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixture until smooth. Add in your 2 eggs 1 at a time. Beat well after each egg until well mixed.
  13. Pour the cream cheese mixture over the brownie bottom.
  14. Tear off pieces of brownie from your pie pan sheet of brownies, or use a tiny round cutter if you want perfect brownie rounds. Scatter them over the top of your cheese cake, as little or as much as you like.
  15. Bake the cheesecake for 40 minutes. You should notice a “poof” effect when it is done and the top is golden and should have small “cracks”, not big separations.
  16. Quick chill in the pan as soon as it comes out of the oven.
  17. When the cake is thoroughly chilled, loosen the sides by running a knife around the edge and then remove the rim of the pan. Keep in mind, your caramel may be holding on tightly to the rim, edge your knife in carefully to not destroy the outside presentation of the cake.
  18. Heat the reserved caramel mixture and drizzle over the cheesecake.
  19. Heat the hot fudge sundae topping and drizzle over the cheesecake.

I have found that the cake tastes best a day after sitting, the caramel seems to soak into the brownie and the cheesecake more, however, waiting is torture.

I hope you enjoy this recipe. I have used this to make several combinations, such as a lemon cake crust with lemon sugar and lemon twists, or adding Rum Dark Cherries in between the dark chocolate brownie crust to have almost a black forest cheesecake. Your only limitation is your imagination.

Until Next Time,

Mrs. Kay Rice

White Turkey Chili

Instead of using the left over Turkey from a holiday dinner on Turkey Noodles, spice things up with this hearty spicy Turkey Chili.

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion diced
  • 1 tbsp diced garlic
  • 2 tsp oregano
  • 1.5 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp jalapeno powder
  • 8 ounces diced tomatoes with jalapeno peppers
  • 4 ounces green chilies
  • 2 red jalapeno peppers diced without seeds
  • 1.5 cups turkey broth (I use the turkey aspic broth from roasting the Turkey)
  • 1.5 cups water
  • 3 cans white cannellini beans
  • 3 cups shredded cooked Turkey
  • 3 tbsp corn flour
  • 1/2 cups evaporated milk

Directions:

  1. In a large soup pot, add oil and cook the diced onion and garlic until the onion becomes limp.
  2. Add oregano, cumin, ginger and stir together.
  3. Add turkey broth, chilies, tomatoes with peppers, the red jalapeno peppers & jalapeno pepper powder
  4. Bring to a boil for approximately 5 to 8 min while stirring.
  5. Add 2 cans of beans with juice.
  6. Add shredded turkey & water.
  7. Bring back to a boil.
  8. Mash the last can of beans with liquids until a lumpy mashed consistency and add to the chili.
  9. Continue to stir and lower to a medium heat.
  10. In a separate bowl, mix your corn flour and evaporated milk. Make absolutely sure there are no lumps
  11. Lower the heat on the chili to the lowest heat setting. Stir until there is no boiling activity.
  12. Add in corn flour evaporated milk mixture and stir, make sure there are no lumps.
  13. Turn off heat and stir until well mixed
  14. Serve & enjoy.

Until next time,

Mrs. Kay Rice

Creamed Pumpkin Ginger Soup

This year our pumpkin patch is truly worthy of a visit from the Great Pumpkin himself. We have been very blessed with beautiful perfectly sized pie pumpkins.

While most think of baked goods when it comes to pumpkins, there is a hidden gem that a waits. Pumpkin Soup. Here is my recipe.

INGREDIENTS:

  • 1 tsp Coconut oil
  • 1 large onion coarsely chopped
  • 4 cloves of garlic diced
  • 1/4 cup of brown sugar
  • 1 tsp of cinnamon (I like cinnamon so I use more like 2 tsp)
  • 1 tsp of fresh crushed ginger (Again, I tend to be heavy handed on the fresh ginger root. You can also used ground powdered ginger.)
  • 2 cups of vegetable broth
  • 2 cups of water
  • 1/2 cup of heavy cream (you can also use a heavy coconut cream, this does change the flavor a bit.)
  • 1 four pound pumpkin
  • pinch of salt
  • grind of pepper
  • Immersion Blender
  • Dutch Oven
  • Sharp Large Knife
  • Sturdy large spoon (for scooping out pumpkin guts)

DIRECTIONS:

  1. Halve your pumpkin, scrape out “guts” (save your seeds for roasted pumpkin seeds if you like).
  2. Peel your pumpkin:
    1. TIP: Peeling a pumpkin is hard work. If you have a microwave you can “cheat”. Quarter your pumpkin halves. Place on a microwave safe platter, cover with a microwave save cover and use your potato setting for 2 potatoes. Repeat for the other half.
    2. Remove from microwave and cool. At this point you can just peel off the rind of the pumpkin. Easy peasey.
  3. Chop your pumpkin in cubes and set to the side.
  4. In your Dutch Oven, on medium heat; add in your coconut oil, garlic and onion and saute until golden.
  5. Add in your pumpkin cubes, broth and water.
  6. Bring to a steady boil for about 5 minutes.
  7. Reduce heat and add in Ginger, Cinnamon, Brown Sugar and stir until well mixed and the sugar is dissolved.
  8. Simmer until pumpkin is fork tender. So you can easily pierce with a fork.
  9. Remove from heat.
  10. With your Immersion blender, blend until the contents are smooth.
  11. Fold in your cream until well mixed. DO NOT return to heat.
  12. Add in a pinch of salt and pepper to taste.
  13. Serve in Bowls with a drizzle of cream.

Side Note: My husband likes to add a touch of heat to this soup. As a suggestion use a sauce or Pepper that has a Citrus overtone, such as a Lemon Drop Pepper.

Enjoy!

Honeycomb Candy

This is an old fashioned candy recipe made “best” on snow days! Using nature’s cold & snow to flash cool the candy creates the perfect honeycomb airy brittle texture.

Old Fashioned Honeycomb Candy. Plain & Dark Chocolate Dipped.

Before you start you need:

  • Candy Thermometer
  • Outside area with snow
  • 9×13 pan lined with foil & lightly greased
  • Larger sheet pan to go under the greased pan
  • Sift the baking soda before you start!

Ingredients:

  • 1 cup sugar
  • 1 cup Karo Syrup (clear)
  • 4 tsp Baking Soda SIFTED
  • 3 drops yellow food coloring

Directions:

  1. Make sure your baking soda is measured, sifted and ready.
  2. Make sure your 9×13 pan is lined with foil and greased.
  3. Place your candy thermometer in your pot. Do not let the tip touch the bottom of your pan!
  4. Heat the sugar & syrup at a medium heat stirring nonstop.
  5. As the mix turns into a liquid add food coloring. Continue stirring.
  6. Heat until your mixture reaches exactly 300°F on your candy thermometer.
  7. YOU MUST WORK FAST FROM HERE ON!
  8. Remove from heat.
  9. Briskly stir in Sifted baking soda.
  10. Your mixture will begin to grow fast, make sure the baking soda is well stirred!
  11. Pour evenly onto your foil lined greased pan. GUIDE THE POURING AS YOU GO TO COVER THE PAN.
  12. DO NOT SMOOTH OR SPREAD WITH A SPOON!
  13. Place the pan on top of the larger cookie sheet and place the cookie sheet outside nestled into the snow. Make sure its in a protected area free from animals and such.
  14. Leave in the snow for approximately 10 to 15 min.
  15. Your brittle should be hard.
  16. Bring inside and break into pieces.
  17. You can dip pieces in dipping chocolate for an extra treat.

I hope you enjoy this old fashioned winter treat as much as we do.

Until next time,

Mrs. Kay Rice

Spicy Black Bean Soup

The perfect soup to warm you up on cold days.

Ingredients:

  • 1 lb dehydrated black beans
  • 4 slices of bacon cut into 1/2 inch squares (smoked bacon is best)
  • 3 garlic cloves, finely diced
  • 1 large tomato chopped
  • 1 large green chili chopped (or a small can of diced chilies)
  • 2 whole dried chipotle peppers
  • 1 cup of diced peppers (Bell peppers for no extra heat, otherwise you pick your mix, cooking will bring out the heat)
  • 6 cups pork or chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp red wine vinager
  • 1 can of canned black beans
  • 1 tbsp corn flour
  • Salt & pepper to taste.

Directions:

The night before, sort your dehydrated beans, make sure there are no stones or pods or stems from packaging. Hey, it happens.

Add enough water to cover your beans plus 3 to 4 inches extra water. Add a teaspoon of baking soda to cut down on “belly gas” after eating. Let sit overnight.

  1. The next morning rinse your beans and put in a large crockpot.
  2. In a large frying pan cook your bacon until cooked but not crumbly.
  3. Remove bacon from pan.
  4. Add your onion, garlic, green chili and peppers to the bacon grease and saute until your onion is starting to become translucent.
  5. Add your bacon & vegetables to the crockpot.
  6. Add your diced tomato to the crockpot.
  7. Add your dehydrated chipotle peppers to the crockpot.
  8. Add your broth & red wine vinager to the crockpot & stir.
  9. Cook on high for 4-5 hours.
  10. Once the beans in your soup are soft, put your canned black beans in a bowl and mash them.
  11. Add the corn flour to the mashed beans and mash together until well mixed.
  12. Add the mashed beans and corn flour to your crockpot stirring so the mashed beans don’t clump creating little bean dumplings.
  13. Add in your seasonings: cumin, chili powder, black pepper and salt.
  14. Cook on low for another 30 minutes.

Serve with cornbread & enjoy.

This soup can be pressure canned for shelf safe future use. Pressure Can as you would for meats.

Until next time,

Mrs. Kay Rice

Spicy Sloppy Joe’s

Because made from scratch is so much better than the stuff in a can!

INGREDIENTS

  • 1 tbsp olive oil
  • 1 Green Chili diced (Pablano, Big Jim, Hatch…. )
  • 1 Onion coarsely chopped
  • 2 cloves of garlic diced
  • 1 tsp jalapeno pepper powder
  • 3 tablespoons of Tomato Paste
  • 1 can (drained) Diced Tomatoes with Jalapenos
  • 1 pint Tomato Sauce
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Worcheshire Sauce
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Brown Sugar
  • 1.5 lbs of Ground Meat

DIRECTIONS

  1. In a large (deep) skillet heat your oil and brown your green chili, onion and garlic over medium heat.
  2. Add in your ground beef and brown thoroughly.
  3. Drain off all grease from the meat and onion mixture.
  4. Sprinkle the jalapeno powder, brown sugar, smoked paprika and apple cider vinegar over the meat.
  5. Mix thoroughly.
  6. Add your Worcheshire sauce, diced tomatoes with jalapenos and tomato sauce.
  7. Mix well.
  8. Drain off any extra grease that populates the mixture as you cook.
  9. Add in the tomato paste and mix well into your mixture.
  10. Continue to stir at a medium low heat until the mixture is thick.
  11. Serve on Hamburger Buns or rolls or bread of your choice.

Enjoy!

Until Next Time,

Mrs. Kay L. Rice

Coconut Mango Scorpion Pepper Sherbert

Just because it’s hot outside doesn’t mean you can’t enjoy a little fire & ice as a summer time heat!

Coconut Mango Scorpion Pepper Sherbert

Recipe makes a little over a quart.

Ingredients:

  • 1 pint of peeled cubed Honey Mango fruit.
  • 2 medium sized bananas
  • 2 1/2 cups of Coconut Milk
  • 1 can of thick coconut cream
  • 1 dried Golden Scorpion pepper crushed
  • 1 tablespoon diced fresh ginger
  • 3 tablespoons of Agave Syrup

Directions:

  • Make sure you have a freezer safe quart and a half container with a lid.
  • Add your fruit, ginger & Scorpion pepper to a large blender and blend thoroughly
  • Add your coconut cream and blend.
  • Add in your Agave Syrup and blend.
  • Add in half of your coconut milk in blend.
  • By now your blender is full.
  • Pull out half of your blended concoction into your freezer safe container.
  • Pour the rest of your coconut milk with what left in your blender and blend.
  • Pour the contents in your blender into your freezer safe container and stir contents until well mixed.
  • Put container in the freezer.
  • Every 30 min or so check your sherbet and stir up the forming ice sections. This makes it easier to spoon out when its completely frozen.
  • Once frozen dish out and enjoy.

Note: The heat does build, but it’s so hard to put the spoon down to stop!

Until next time,

Mrs. Kay Lynn Rice

Old-Fashioned Spicy Chow-Chow Relish

Summer is here! The gardens are growing fast and just waiting to burst with all kinds of treasures! Now is the busy time of year, as we prepare to work like busy ants and prepare for the long winter months ahead.

I enjoy making relish type preserves. Be it pickle style relish or hot pepper style relishes. A common relish made by the Amish is called Chow Chow. The recipe below is for a spicy Chow Chow. Canning steps are included.

Spicy Chow-Chow

Recipe makes 12 pints

Ingredients:

  • 2 quarts of green beans
  • 1 large head of cauliflower (separated into floweretes)
  • 3 cups of shelled baby lima beans
  • 3 cups of fresh whole kernel corn
  • 1 quart of chopped onions
  • 4 sweet green peppers chopped
  • 1 – 4 of your favorite hot pepper chopped and deveined and seeded (Note: You choose your level of pain, jalapeno pepper on up. If you want no heat, add in a sweet bell pepper of a different color other than green to the peppers above.)
  • 2 quarts of chopped green tomatoes
  • 3 quarts of apple cider vinegar
  • 4 cups of sugar
  • 1/2 cup of pickling salt
  • 2 tablespoons of celery seed
  • 2 tablespoons of yellow mustard seed
  • 2 tablespoons of dry mustard
  • 1 tablespoon of powdered turmeric

Directions:

  1. Cut the green beans into 1/2 inch pieces.
  2. Cook the green beans, cauliflower floweretes, lima beans and corn separately in boiling water until barely tender.
  3. Drain, mix with the onions, peppers and tomatoes in a very large kettle.
  4. In a separate pot, bring the vinegar to boil.
  5. Add in the sugar, salt, celery seed, mustard seed, dry mustard and turmeric into the boiling vinegar and stir until the sugar is dissolved completely.
  6. Pour the vinegar mixture over the vegetables.
  7. Bring to a boil and cook for 15 to 20 minutes or until thoroughly heated. Stir throughout the boiling process.
  8. Ladle into sterilized canning jars leaving 1/2 inches headspace (approximately 12 pint jars will be needed).
  9. Process your lids according to the water bath or steam bath method you are using for your canner.
  10. Place lids and bands on a clean top canning jar and screw on tight (not like Sampson tight, but tight enough to hold well.)
  11. Water bath/Steam bath can for 25 minutes.
  12. Take out of the canner and let rest for 24 hours (don’t move from their resting place for 24 hours).
  13. Listen for the glorious pop sound of the jar sealing.
  14. If any of the jars do not seal, you can exchange lids and re-can the jar or put that jar in the refrigerator to be the first to enjoy.
  15. Always refrigerate after opening a jar or an unsealed jar.
  16. The sealed jars will last about 2-3 years in a cool pantry.

Enjoy!

Until Next Time,

Mrs. Kay Lynn Rice

Sourdough Starter Noodles

Sourdough starter can be used in so many recipes, and when you are feeding a good batch to keep the maturity & yeast going, you start looking for even more ways!

This is an easy egg noodle recipe using your sourdough starter. It gives the noodles a lighter texture and a “sour cream” taste. That’s the best way I can explain that perfect yeast taste.

Sourdough Starter Noodles made with fresh ground wheat flour.

Ingredients:

  • 1 whole egg
  • 1 egg yolk
  • 1 cup of mature sourdough starter
  • 1 tbsp of olive oil
  • 2 1/2 cups flour
  • Pinch of salt.

Directions:

  1. Whip your egg yolk & egg until fluffy.
  2. Pour eggs into a large bowl.
  3. Add your sourdough starter & stir.
  4. Add your salt & stir.
  5. Add your flour 1/2 cup at a time. Stir until a little sticky.
  6. Coat with the olive oil.
  7. Cover with a towel & allow to swell for about 30 minutes in a warm location.
  8. Once they have sat for approximately 30 minutes, uncover the mixture and using some flour make into balls.
  9. Keep each ball coated with flour and place back into the bowl.
  10. Sprinkle flour on a clean surface and roll a ball into a thin “crust”.
  11. Slice into thin ribbons and set on a cookie sheet.
  12. Continue to your next ball.
  13. NOTE: I normally stop at 4 balls of dough in making the noodles. The remaining balls of dough I put in a freezer safe bag & freeze for the next time I need noodles.
  14. Set your oven on its lowest setting & place your cookie sheet in your oven with the door cracked until the noodles are dried.
  15. You can also use your dehydrator.
  16. Once dried, bag up & keep in the refrigerator or freezer until used fairly soon. These are not meant for long term storage
  17. To use, drop in boiling water or broth and cook like normal egg noodles.
Roll your dough into small fist size balls.
Place your noodles on a cookie sheet

Until Next Time,

Mrs. Kay Rice