Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?
cajun-shrimp-stuffed-pobalno-peppersYou could use green bell peppers instead, if you want. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.

For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.

Cajun Shrimp-Stuffed Poblano Peppers
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 large poblano peppers
  • 1/2 pound shrimp, raw or pre-cooked, 24-30 count, peeled, deveined
  • 1 teaspoon olive oil (if you are using raw shrimp)
  • 1 tablespoon Cajun seasoning
  • 1/4 cup ounces feta cheese, crumbled
  • 1/4 cup shredded mozzarella cheese
  • 2 teaspoons dried basil, crumbled
  • 1 tablespoon hot sauce
  • Cilantro, chopped, for garnish
Instructions
  1. Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
  2. Preheat oven to 375 F.
  3. Cut the peppers in half lengthwise. Remove any stems or seeds.
  4. If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
  5. If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
  6. Add the cheeses, basil and hot sauce to the shrimp Stir.
  7. Transfer shrimp mixture to the poblanos and place on a baking dish.
  8. Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
  9. Serve garnished with chopped cilantro.

 

 

Atomic BBQ Sauce

I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place, thanks mostly to the addition of pickled banana peppers. Of course, there’s a pretty good kick to the sauce. It is called Atomic BBQ sauce for a reason. Perfect on a rack of smoked St. Louis-style ribs, and outstanding on a pulled pork sandwich.
atomic-bbq-sauceFor a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a kick, but it’ll be tame enough for just about anyone.

Atomic BBQ sauce is a great thing. Definitely my new favorite when it comes to non-ketchup-based BBQ sauces.

5 from 1 reviews
Atomic BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1/4 cup pickled banana peppers, chopped fine plus 2 tablespoons of the pickling liquid
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup prepared yellow mustard
  • 4 scallions, sliced thin
  • 3 tablespoons dry mustard
  • 2 tablespoons chili sauce
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 2 habanero chiles, stemmed and minced
  • Kosher salt and freshly ground black pepper
Instructions
  1. Whisk all ingredients except salt and pepper together in a bowl.
  2. Season with salt and pepper to taste.
  3. For a less chunky sauce process in a blender until smooth before using.

 

Fiery Catalina Wings

Despite how simple the sauce on these fiery Catalina wings was to make, it absolutely blew us away! We loved it! A tad of sweetness, a tad bit of tanginess, and a good bit of heat. Of course, you can adjust the heat to your liking, which is why making your own chicken wing sauce is so much more fun than using a sauce out of a bottle.
fiery-catalina-wingsI cook a lot of wings using lots of different sauces, but there’s not doubt that fiery Catalina wings will be common in our house. Everything we need to make them is on-hand, so I can throw together the sauce in no time with no hassle. Perfect.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Fiery Catalina Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons your favorite wing seasoning (I used my Fire Eater rub)
For the sauce
  • 10 ounces Catalina salad dressing
  • 5 ounce your favorite hot sauce (don't be afraid to add a bit more!)
  • 1 teaspoon chili powder
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the seasoning. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.
For the sauce
  1. Whisk together all ingredients.

Italian Sausage Sandwiches Version 3.0

These Italian sausage sandwiches have become somewhat of a tradition in our house around New Year’s and the Superbowl. I make a nice big batch of them and let them slow cook either on the stove or in a slow cooker, ready to eat at any time. Perfect eats for watching football games, specially college bowl games. Spicy sausage with a flavorful tomato sauce loaded with peppers, onions, and mushrooms. All topped (of course) with ooey-gooey cheese.
I’m not sure I’ve ever made my Italian sausage sandwiches exactly the same way each year. Sometimes I go the spicy route, sometimes I use sweet sausages. Sometimes I add more bell peppers, sometimes I just add more mushrooms. It just kind of depends on how I feel that day. If you don’t mind spicy, add more red pepper flake and a good amount of hot sauce.

Italian Sausage Sandwiches Version 3.0
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 sandwiches
 
Ingredients
  • 4 cups pizza sauce
  • 2 cups tomato sauce
  • Vegetable oil
  • 10 hot Italian sausages, in casings
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large orange bell pepper, sliced
  • 2 medium sweet onions, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 tablespoon minced garlic
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons Italian seasoning
  • 1 tablespoon (more or less, to taste) red pepper flake
  • 2 loaves French bread
  • 2 cups Mozzarella cheese, shredded
Instructions
  1. Place the pizza and tomato sauces into a large pot over medium heat.
  2. In a large Dutch oven, heat a splash or two of oil over medium-high heat. Working in batches, add the sausages, browning on all sides. Transfer browned sausages to the pot of sauce.
  3. Add more oil to the Dutch oven and add all of the vegetables. Saute until just starting to get soft, then transfer to the pot of sauce along with the sausages.
  4. Season with salt and pepper, Italian seasoning and red pepper flake.
  5. Cover, reduce heat to medium-low and simmer for 5-6 hours, stirring occasionally.
  6. Slice the bread in half. I prefer to do this by cutting a 'V' down the top of the bread, making a trench for the sausages and sauce. I find that the bread doesn't split so easily this way. I also remove some of the bread inside just to make more room for the great toppings.
  7. Cut bread into lengths a tad shorter than the sausages.
  8. Add meat and top with sauce and a little bit of the vegetables.
  9. Top with cheese and place on a sheet pan under the oven broiler just long enough to melt the cheese.

Stubb’s Wicked Habanero Pepper Wings

Sometimes when you try a taste of a hot sauce or wing sauce you’re like “whoa, that’s hot!”. I was like that when I first tasted Stubb’s Wicked Habanero Pepper wing sauce. It had some mighty good kick, but mighty good flavor. On wings, though, it was absolutely fantastic. The heat wasn’t as hot, but that great flavored got even better. I absolutely loved this sauce.
stubbs-wicked-habanero-pepper-wingsI’ve tried other sauces (for other than wings) from Stubb’s and I’ve been really happy with them. And even though Stubb’s Wicked Habanero Pepper wing sauce says ‘wing sauce’ on the label, I’d argue that it’d be great on steaks too. In fact, that’s what I’m going to do next.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Stubb's Wicked Habanero Pepper Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and rub, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.
  6. Serve.

Spicy Broccoli Cheese Wonton Cups

Anita flat-out loved these spicy broccoli cheese wonton cups. I have to admit, they are definitely a non-boring way to serve vegetables. A nice kick from habanero Jack cheese and fried jalapenos really makes up for what would’ve been ‘just’ broccoli. Oh, and love that crunch from the wonton cups, too. You need that contrast.
spicy-broccoli-cheese-wonton-cupsIf you don’t like spicier foods like we do, substitute shredded mozzarella or provolone for the habanero Jack cheese and French fried onions for the crispy jalapenos. You could also make these wonton cups with something other than broccoli. I think blanched carrots or cauliflower would work just fine. Or heck, use them all and make mixed vegetable cups.

Spicy Broccoli Cheese Wonton Cups
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
 
Ingredients
  • 1 head broccoli, chopped into florets
  • 24 wonton wrappers
  • 1 cup habanero Jack cheese, shredded
  • 1/2 cup French's crispy jalapenos, chopped
  • 1 egg, beaten lightly
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Preheat your oven to 375 F.
  2. Prepare an ice bath by filing a large bowl halfway with ice then add water. Note: You can skip the ice bath and rinse the cooked broccoli under cold water, but I find that you lose some of the broccoli doing it that way, so I prefer to use an ice bath.
  3. Bring a large pot of lightly salted water to a boil.
  4. Add the broccoli and boil for 1 1/2 minutes.
  5. Drain the broccoli and place into the ice bath to stop the cooking.
  6. Chop the cooked broccoli and transfer to a bowl.
  7. Add the cheese, jalapenos, egg and salt and pepper and stir gently to combine.
  8. Spray a muffin pan with non-stick spray.
  9. Press 2 wonton wrappers into each pan cup. I like to add one wrapper then place another on top, rotated 45 degrees from the bottom one to better fill the cup.
  10. Divide the broccoli mixture between the cups.
  11. Bake for 25 minutes or until golden brown.

 

Spicy Cranberry Glazed Carrots

Carrots are proof a side dish doesn’t have to be complicated, or boring. These spicy cranberry glazed carrots are the perfect fall dish. At first glance they may look like your standard glazed carrots, but oh no, my friends, they are not. They are covered in a wonderful cranberry reduction that is sweet…. with a little heat.
spicy-cranberry-glazed-carrotsThese spicy cranberry glazed carrots are another fantastic recipe from Chile Pepper magazine. I have been a subscriber of the magazine for years and years. Even if you’re not a chile head, or into super spicy foods, Chile Pepper magazine is still a great magazine, full of recipes (you can always tame down the heat) and product reviews and articles. If you are a chile head then, well, wait are you waiting for! Subscribe today and you won’t regret it. I love it.

Spicy Cranberry Glazed Carrots
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 pounds carrots peeled, cut into equally-sized pieces
  • 1 1/2 tablespoon olive oil
  • 3 teaspoons red pepper flakes, divided
  • 2 tablespoons brown sugar, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup cranberry juice (you can use light but don't use diet)
  • 2 tablespoon fresh parsley, chopped
Instructions
On the grill
  1. Preheat grill to medium heat.
  2. Place carrots in a large bowl and add the olive oil, 2 teaspoons of the pepper flake, and 1 tablespoon of the brown sugar. Toss to coat.
  3. Grill for 5-10 minutes, turning once or twice, until tender, 5-10 minutes. Remove.
On the stovetop
  1. Heat 1" of water in a large skillet to a boil.
  2. Add the carrots and cook until tender 5-10 minutes. Remove and drain.
  3. Combine oil, 2 teaspoons of the pepper flake, and 1 tablespoon of the brown sugar. Add the carrots and toss to coat. Return to the skillet over medium heat and cook another 2-3 minutes.
For the glaze
  1. Place cranberry juice and remaining 1 teaspoon of red pepper flake and 1 tablespoon of brown sugar in a medium saucepan over medium-high heat. Bring to a boil then reduce to a simmer and simmer until reduced by half.
  2. Place cooked carrots in a large bowl. Add cranberry juice reduction and toss to coat.
  3. Season with salt and pepper.
  4. Garnish with chopped parsley and serve.

Roasted Harissa Cauliflower

So long and goodbye to boring cauliflower. Bring on the spiciness of harissa, a Mediterranean hot chile pepper paste that is so flavorful I’m quickly finding myself using on just about everything. Rubbing the paste on a head of cauliflower and roasting it results in an unbelievably tasty side dish. The heat gets tamed a bit (but it’s still there), leaving you with a wonderful garlicky, earthy bite. Roasted harissa cauliflower is quite possibly the perfect side dish (and it’s low in carbs too!).
roasted-harissa-cauliflowerYou can make the cauliflower in the grill too, just place the harissa-covered head directly on a hot grill over indirect heat and cook until tender. Specially when grilled over charcoal, the cauliflower will also get a nice light smoky flavor along with the taste of harissa. And don’t hesitate to make more than one head at a time. The leftovers are just as good as (and maybe a bit better) than the night you make them. The harissa flavors penetrate the cauliflower even more overnight.

For a little citrus flavor, squeeze fresh lemon over the roasted cauliflower just before serving.

Roasted Harissa Cauliflower
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 1 head
 
Ingredients
  • 1 head cauliflower
  • Harissa paste
Instructions
  1. Preheat your oven to 375 F. You can also roast the cauliflower on a grill over indirect heat.
  2. Bring a large pot of water to a boil.
  3. Remove any leaves from the bottom of the head of cauliflower but do not remove the stem.
  4. Lower the head into the boiling water and return to a boil and boil for 4 minutes.
  5. Remove and let cool.
  6. Rub harissa paste over the cauliflower. No need to be shy.
  7. Transfer the cauliflower to a sheet pan and place in the oven for 20-30 minutes until softened. I used a small sharp knife to test for doneness by poking the stem.
  8. Remove and serve.