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.
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.
Recently, I baked one of my favorite stand-by cookies to share with friends and coworkers. Upon receiving many requests to pass on the recipe, I decided to post it, so here it is. It is a very basic chocolate chip cookie recipe, however, here is the secret. REAL BUTTER and DARK CHOCOLATE CHIPS. Yup, that’s the secret.
Double Chocolate Chip Cookies:
Preheat your oven to 350 degrees.
Wet ingredients mixed in one large mixing bowl:
Cream 1 cup (2 sticks) of REAL softened butter.
Slowly whip in 3/4 cup of white sugar (or raw sugar)
Slowly add in 3/4 cup of dark brown sugar (molasses sugar)
Slowly fold in 1 tsp of real vanilla (imitation vanilla does not have the same flavor)
Off to the side in another small bowl, whip 2 eggs until ‘fluffy’ and add into the wet mixture by folding the eggs in until well disbursed.
Add in 3 cups of dark chocolate chips (4 cups if you use the small (mini) chips)
In a separate bowl, sift together your dry ingredients.
2 1/4 flour
1 tsp of baking soda
1 tsp of salt
It is very important to thoroughly sift your dry ingredients together in a separate bowl before adding to your wet ingredients.
Next, fold in your dry ingredients into your wet ingredients a half cup at a time. Yes, you read that correctly, a half cup at a time. fold in making sure the wet and the dry combine evenly, so that the only lumps are your chips.
Once you have all of your ingredients mixed together in one bowl, set to the side.
Cover your cookie sheets with parchment paper.
I use a melon scoop so that my cookies are pretty even in size, but you can use a tablespoon or even a regular silverware spoon. I scoop the dough and roll them into tight little balls.
Place the balls on your cookie sheet, make sure there is plenty of room in between because they will spread out a bit as they cook.
Bake for 10-11 minutes (until golden brown) at 350 degrees Fahrenheit. Remove them from the paper and let cool on a paper towel (or cookie towel-thin weave towel). Don’t put in your cookie jar or container until completely cooled.
Sometimes I’ll add a cup of chopped pecans or walnuts, sometimes I’ll mix in a cup of mint chips as well, this is to your taste and mood at the time.
I hope you enjoy this recipe, please let me know how you liked it!
THIS CLASS WILL BE HELD ON APRIL 20, 2017 at Quest Community Church (Westerville, Ohio) in the back kitchen area at 6:30 PM Quest Meal-Prep Class
The following recipe is for our class on 04/20/2017 at Quest Church. This versatile recipe is is great to have as a go to in the freezer. It can be used as a main dish served over rice, as burrito filling, soft taco filling, added to a casserole or soup, pretty much anything you can imagine. Even if you can’t join us in person, I hope you enjoy this recipe.
INGREDIENTS (for each meal bag):
1 1/2 lbs chicken breast (or thighs)
4 tablespoons of lime juice
1 fresh bunch of cilantro, chopped with the stems
1 (16 ounce) bag of frozen corn
1 can of black beans (drained and rinsed)
2-3 cloves of garlic chopped
1/2 red onion, chopped
1 can of jalapeno and tomatoes diced.
1 can of green peppers or 2 jalapeno peppers diced (optional)
1 tsp of cumin.
Other items you will need:
Cutting boards (two, 1 for produce, 1 for the chicken)
Latex gloves (2 pair, 1 pr for the chicken 1 pr for the jalapeno peppers if you are chopping)
Knives (1 for chicken, 1 for produce)
teaspoons and tablespoons
garlic press or a use your produce knife
1 large gallon freezer bag
1 quart freezer bag
marker to label your bag.
Before we get started, Write on your Gallon freezer bag, Cilantro Lime chicken, thaw over night. Crockpot cook for 6-8 hrs low.
Prepare your chicken on your chicken cutting board, put on your latex gloves.
Cut your chicken in half then in half again and then in quarters.
Place the chicken in your quart freezer bag.
Remove your “chicken gloves” & discard.
Add in two tablespoons of lime juice in with your chicken.
Remove the air from your “chicken bag” and seal, place to the side. Now, clean off your chicken cutting board with hot soapy water and keep away from your produce.
On your produce cutting board, chop your fresh cilantro. make sure you use the stems, this is where most of your flavor comes from!
Place in your gallon freezer bag.
Dice your onion and place in your gallon freezer bag.
Add in your frozen corn and rinsed black beans to your gallon freezer bag.
Add in your small can of jalapeno/diced tomatoes.
IF YOU WANT FRESH DICED JALAPENO PEPPERS, PUT ON YOUR LATEX GLOVES FOR PRODUCE. You WILL thank me later.
When you cut fresh peppers, keep in mind the heat is in the seeds, more heat, leave the seeds, less heat, makes sure you leave out the seeds.
Add your Peppers to the gallon bag. (removing your gloves after working with your peppers.)
Add in your cumin.
Add in 2 tablespoons of lime juice.
Gently roll and place your chicken bag on the top of your produce.
Push out the extra air and seal the gallon bag. (I like to double bag my items.)
Flatten bag and freeze.
Day be before preparing instructions:
Set upright in the refrigerator (in a bowl in case it leaks) to thaw.
Cooking day instructions:
Open bag carefully and pull out your chicken bag.
Put the chicken in your crock-pot first.
Dump in the remaining ingredients from the gallon bag on top of the chicken.
Set crock-pot on low and cook for 6-8 hours.
Before serving, shred with a fork the chicken and stir into the cooked ingredients.
Serve over rice, with corn tortillas as soft tacos, in large flour tortillas as burritos, over corn chips as nachos anything your heart desires.
The shredded left overs are also great to freeze and have on hand for soups!
Role out your pizza dough rectangle shaped on a rectangle cookie sheet.
Using kitchen scissors, cut at a slant down each side strips. Make sure the strips leaves plenty of filling room in the middle. Do not cut them off.
Spread your enchilada sauce down the middle.
Now spread your cooked meat sparingly.
Add your roasted chilies on the middle strip.
Sprinkle cheese over the items in the middle strip.
Now “braid” your dough. Starting with end pull one strip to the opposite side at an angel. Now take one strip from the other side and down over at an angle towards yourself. Do this until all strips are crisscrossed. Tuck the ends under the crisscrosses at the end.
Brush with whipped egg whites.
Bake at 350 degrees F for approximately 30 minutes.
Once golden brown remove from oven sprinkle with shredded cheese of your choice.
Sprinkle with a touch of ancho powder if you like.
Let me know you like it.
If you use this recipe, please be kind enough to give me credit for it.