Spicy Green Chile Guacamole

I backed up the truck on some Hatch chiles this year. I ended up roasting almost all of them. They’re a really wonderful thing, and I’ve found myself using them in a lot of dishes. If I had more room I’d probably get two cases next year. One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.

The addition of chiles (and tomatillos) to guacamole really makes for something different. Tastier. A little thicker. And just slightly spicy. I’m not always a big fan of tomatillos, but I found that this guacamole called for just the right amount of them. I’ll be making this again and again.
Spicy Green Chile GuacamoleI also found that this spicy green chile guacamole lasts longer than my usual guacamole recipe. I mean, lasts longer in the fridge. On the off chance that there’s leftovers, that is. It won’t last long once you serve it.

Also try my powdered gaucamole mix. It’s easy to make, using ingredients you already have in your pantry.

Spicy Green Chile Guacamole

If you don't have roasted chiles and tomatillos on hand, just toss fresh chiles and tomatillos on the grill (or under the broiler) until charred on all sides. Let cool slightly then remove the charred skins.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 2 roasted green chiles Hatch or Anaheim, poblanos in a pinch, seeds and membranes removed
  • 1/2 pound roasted husked tomatillos
  • 1 avocado pitted, flesh removed
  • 2 cloves garlic
  • 1/2 cup cilantro
  • 1 teaspoon lime juice
  • 1/4 cup water
  • kosher salt to taste

Instructions

  • Place all ingredients into a blender or food process and process until smooth.
  • If the mixture is too thick add a bit more water and pulse a few times.

Spicy Bacon Burger

Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. Thanks to the spicy cheese and a very spicy sauce.
spicy-bacon-burgerI usually cook my burgers on the grill, but not on the grates. Instead I use a griddle insert that is made of cast iron. The insert gets screaming hot, like a griddle from a diner. You know, the diners that make great burgers. When you cook on grates the juices drip down into the grill, lost forever. When you cook on the griddle the juices hang out, flavoring the patties and keeping them moist. You can’t go wrong griddling burgers in my opinion. You can also cook the bacon on the griddle, but I usually bake my bacon.

Also try my Louisiana burgers and my butter burgers. And you have to have my pepper crusted bacon cheeseburgers! They’re all seriously good.

Spicy Bacon Burger

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 servings

Ingredients

For the burger

  • 1 pound ground beef I prefer a 85/15% mix
  • Kosher salt and freshly ground black pepper
  • 12 slices smoked bacon
  • 3 sesame seed hamburger buns
  • 3 slices extra sharp cheddar cheese
  • 3 slices habanero jack cheese
  • Green leaf lettuce
  • 6 thin slices tomato
  • 6 thin slices red onion

For the sauce

  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha or your favorite hot sauce

Instructions

For the burger

  • Preheat oven to 380 F.
  • Divide the ground beef into 3 equally sized patties. Season well with salt and pepper.
  • Place bacon slices on a baking sheet lined with aluminum foil. Bake for 40 minutes, flipping once, until done but not overly crispy. Remove to a paper towel-lined plate to drain.
  • Fire up your grill and cook the burgers until the desired doneness is reached.
  • Toast the buns if desired.
  • Top patties with cheese and melt.
  • Slather the buns with the sauce. Add the patties, lettuce, tomato, red onion and cooked bacon.

For the sauce

  • Whisk together all ingredients until smooth.

Spicy Hoosier Momma Pork Stir-Fry

Looking for a simple stir-fry that is packed with flavor? All you have to do is marinate your favorite stir-fry meat in Hoosier Momma Bloody Mary mix. We prefer the spicy version because it is oh-so-good-and-spicy) for a few hours, then toss into a wok with some veggies. Spicy Hoosier Momma pork stir-fry makes for a great tasting meal in no time at all!
Spicy Hoosier Momma Pork Stir-FryFor even more heat in my spicy Hoosier Momma pork stir-fry I added a few (long) squirts of Sriracha hot sauce. You can use any hot sauce you like, or leave it out. Or add a few chopped jalapenos in with the vegetables when you cook them. Nothing wrong with a little kick.

Also try my Mongolian stir-fry sauce.

Spicy Hoosier Momma Pork Stir-Fry

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 4 servings
Author Mike

Ingredients

  • 1 pork tenderloin trimmed, cut into bite-sized pieces
  • 1-2 cups Spicy Hoosier Momma Bloody Mary mix
  • Splash of vegetable oil
  • 1/2 green bell pepper diced
  • 1/2 yellow bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 medium Vidalia or sweet onion diced
  • kosher salt and freshly ground black pepper to taste
  • Sriracha sauce to taste
  • Cooked rice warmed, for serving

Instructions

  • Place the cut pork tenderloin pieces into a resealable bag or container.
  • Add enough Spicy Hoosier Momma Bloody Mary mix to cover the meat. Seal and toss to coat. Refrigerate for 12 hours.
  • Heat a wok over high heat.
  • Add oil and heat.
  • Remove pork from marinade and shake off excess. Add to the wok and cook until starting to brown.
  • Add peppers and onion and a few pinches of salt and pepper and saute until just starting to soften.
  • Add Sriracha to taste and stir.
  • Continue cooking until vegetables are almost tender, stirring often.
  • Serve over warmed cooked rice with a few more squirts of Sriracha.

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.This spicy buttermilk fried chicken is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.
Spicy Buttermilk Fried Chicken using the VortexThere’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my grill without deep frying it, I just could not possibly be happier with it.

To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do it’s thing.

I also make a crazy good spicy BBQ chicken using the Vortex. And Granny’s Secret fried chicken is amazing too!

Spicy Buttermilk Fried Chicken using the Vortex

Note: To cook 10-12 pieces of chicken at once you'll need at least a 22" charcoal grill
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 pieces

Ingredients

For the buttermilk marinade

  • 2 quarts buttermilk
  • 1 large onion sliced thin
  • 5 cloves garlic minced
  • 1/2 cup hot sauce
  • 3 tablespoons kosher salt
  • 3 tablespoons black peppercorns
  • 10-12 chicken pieces

For the seasoning mix

  • 1 1/2 tablespoons Kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon white pepper
  • 2 teaspoon chili powder
  • 2 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

For the chicken coating

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 of the seasoning mix from above

For the egg wash

  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup hot sauce
  • 1 teaspoon garlic powder

For cooking

  • Vegetable oil

Instructions

  • Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
  • Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
  • Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
  • Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
  • Whisk together the coating ingredients and place into a large resealable bag.
  • Whisk together the egg wash ingredients and place into a pie pan or large bowl.
  • Working in batches, remove the chicken from the marinade and shake off the excess.
  • Sprinkle with one half of the seasoning mix.
  • Transfer to the egg wash and coat well.
  • Shake off the excess and add to the baggie. Seal and shake to coat.
  • Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
  • The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
  • Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.

Five-Alarm Buffalo Wings

I love savory chicken wings. I love sweet chicken wings. And I love wings that are a bit spicy. For me that usually means not super spicy. Well, I made an exception to that rule with these Five-Alarm Buffalo wings. I’m not sure what possessed me to do it, but I woke up one morning and decided I was going to make the hottest wings I could stand so I did. And you know what? I was totally surprised by just how much I loved them!
Five-Alarm Buffalo WingsIf you want to tame back the heat on these five-alarm Buffalo wings just cut back on the habanero hot sauce. I went full-bore. Yeah, they were spicy and my eyes may have watered a bit but they were TASTY! Usually my argument against things super hot is that the spiciness hides the flavors. Not so on these wings. I’d make them again. And I’d have plenty of Ranch dressing around for dipping…

Also try my kicked-up Fire-Eater Habanero wings. For a little mellower but still crazy-good wing, try my Buffalo Supreme wings.

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.

Five-Alarm Buffalo Wings

Note: I like my Buffalo wings saucy, you might end up with leftover sauce. That's not a bad thing.
Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Author Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • kosher salt and freshly ground black pepper to taste

For the Five-Alarm Buffalo sauce

  • 1 1/2 sticks unsalted butter melted
  • 1/2 cup Buffalo wing hot sauce
  • 1/2 cup habanero hot sauce
  • 2 teaspoons cayenne pepper

Instructions

For the sauce

  • Combine ingredients in a sauce pan over low heat. Keep warm until ready to use.

Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro

I love making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. I tend to prefer jerky with a lot of flavor. I’m not really into mellow jerky. Which is why I enjoyed the heck out of this Cracked Pepper N’ Garlic jerky on the Nesco Snackmaster Pro made using a seasoning  from Hi Mountain that I picked up at our nearby Cabela’s.

The jerky is definitely peppery (I used more seasoning than the package calls for because hey, like I said, I like my jerky to be packed with flavor!) with a nice hint of garlic that isn’t overwhelming. It’s a really, really tasty jerky that you’ll enjoy more than you may want (so make a double batch!).
cracked-pepper-n-garlic-ground-beef-jerky-on-the-nesco-snackmaster-proI grind my meat using my own grinder, but if you’re friends with your butcher (and you should be), you can get him to trim and grind it for you. Or if you prefer sliced jerky, your butcher can do that for you too. That’s why they’re there. Getting to know your butcher is a really good idea. Take the time to say ‘hi’ even if you don’t need anything the next time you see them.

Also try my Hi Mountain pepperoni and sweet and spicy jerky.

Cracked Pepper N' Garlic Ground Beef Jerky on the Nesco Snackmaster Pro

Course Dehydrator
Cuisine Jerky
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 8 ounces
Author Mike

Ingredients

Instructions

  • NOTE: I personally feel that the flavor is too mellow when mixing per the package instructions, 2 1/2 teaspoons per pound. I use a heaping tablespoon. You may want to first make a pound per the package instructions and see if you want a stronger flavor.
  • Place beef in a resealable bag or container.
  • Place meat, seasoning, curing salt and water into a mixer and mix for 5 minutes.
  • Transfer meat to a resealable container or bag and refrigerate for up to 8 hours, massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade. Add to a jerky gun and squeeze out onto Nesco trays.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  • Let cool before storing in an airtight container.

Fiery Smoked Chuck Roast

Chuck roast goes on sale here every so often and since I’m huge fan of smoked chuck, I always rummage through the meat case and find some that has nice marbling and is the same thickness throughout and rush home to toss it on the smoker. One of my favorite dishes is this fiery smoked chuck roast.

I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket.
Fiery Smoked Chuck RoastSmoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.

Fiery Smoked Chuck Roast

Course Main
Cuisine American
Prep Time 1 day
Cook Time 6 hours
Total Time 1 day 6 hours
Servings 10 servings

Ingredients

  • 3 pound chuck roast
  • 1/2 24 ounce bottle Goya Mojo Chipotle Marinade
  • Chipotle chili powder to taste (or substitute your favorite spicy rub)

Instructions

  • Place the chuck roast into a resealable container or bag.
  • Add the marinade. Seal and toss to coat.
  • Refrigerate overnight.
  • Fire up your smoker for cooking at 250 F.
  • Shake off any excessive marinade and sprinkle the roast with the chipotle chili powder.
  • Smoke for two hours.
  • Transfer meat to a large piece of foil and seal tightly.
  • Return to the smoker and smoke another 4-5 hours or until the internal temperature reaches 200 F.
  • Remove from the smoker and let rest 30 minutes before slicing or chopping.

Slow Cooker Jalapeno Pot Roast

It’s not uncommon for me to dream of a meal the night after I’ve had it. What isn’t common is when I dream about a meal BEFORE I’ve even had it. I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it. It’s definitely not a bland pot roast by any stretch of the imagination.
Slow Cooker Jalapeno Pot RoastI set out making slow cooker jalapeno pot roast for po boy sandwiches and that’s it. As soon as I came across the recipe I knew that that’s what I was going to do. And the sandwiches came out absolutely perfect. I could’ve served the pot roast over mashed potatoes or made an open-faced sandwich or even better, used it in tacos, but I wanted a sandwich with some cool toppings like tomato and onion and lettuce to contrast the spicy beef. Perfect!

Also try my slow pot roasts: BBQ pot roast, Cajun pot roast and Mississippi pot roast.

Slow Cooker Jalapeno Pot Roast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 servings

Ingredients

  • 3 pounds chuck steak or roast
  • 1 4 ounce can fire-roasted jalapeno peppers, not drained
  • 1 large yellow onion sliced thin
  • 2 cloves garlic minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar

Instructions

  • Place meat into the slow cooker.
  • Combine remaining ingredients in a large bowl and pour over the meat.
  • Cover and cook on low 8-10 hours.
  • Carefully remove the meat and chop or shred as desired, then return to the slow cooker to absorb the juices.

Slow Cooker Bold Ranch Pork Chops

Cold weather can sometimes make me ‘cooking lazy’. That’s when I just want to toss a few out-of-the-pantry and out-of-the-fridge ingredients into a slow cooker, turn it on, and come back half a day later to a done dish. Doesn’t mean it has to be all out of a can, but it isn’t all from scratch either. And it’s still good. And spicy. Gotta have spicy and these slow cooker bold ranch pork chops deliver on that.
Slow Cooker Bold Ranch Pork ChopsI served these slow cooker bold ranch pork chops with warmed leftover mashed potatoes. The gravy from the slow cooker is great over mashed potatoes, but I think it’d be even better over grits, so I’ll give that a whirl next time. They’ll be instant grits, though, to keep with my ‘cooking lazy’ mood.

Also try my slow cooker balsamic pork sliders.

Slow Cooker Bold Ranch Pork Chops

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4 servings

Ingredients

  • 1 10 ounce can cream of chicken soup, undiluted (low-salt recommended)
  • 1 packet of Ranch dressing mix about 3 tablespoons if you buy in bulk or make your own
  • 1 tablespoon of Cajun seasoning see my note
  • 4 thick cut boneless pork chops

Instructions

  • Note: Between the soup and Cajun seasonings, this dish can be salty. I recommend a low-salt soup and making your own Cajun seasoning, cutting the amount of salt in half.
  • Turn your slow cooker on low.
  • Whisk together the soup, Ranch dressing mix, and Cajun seasoning in a small bowl.
  • Place the pork chops in the slower cooker.
  • Add the soup mix.
  • Cover and cook for 6 hours.

Spicy White Chicken Chili

Whew, oh boy! This spicy white chili chicken isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! You pretty much open your pantry and grab everything in it that is spicy and throw it in a pot with some chicken, some beans, some roasted peppers, and some broth. Done!
Spicy White Chicken ChiliI really enjoyed the smokiness of this spicy white chicken chili. There are so many different flavors coming together in every spoonful. I’m thinking you could easily make this a beef chili by substituting cooked crumbled ground beef (or small pieces of chuck) along with beef broth. Or you can easily go the turkey route, using crumbled cooked ground turkey.

Also try my 6 bean chili. Because more beans is more better.

Spicy White Chicken Chili

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion chopped
  • 5 cloves garlic minced
  • 1 tablespoon cumin optional, or use less if you wish
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon chipotle powder
  • Kosher salt and freshly ground black pepper to taste
  • 2 poblanos roasted, stems and seeds removed, chopped
  • 1 jalapeno roasted, stems and seeds removed, minced
  • 2 cans chopped roasted green chiles
  • 1/4 cup chopped fresh cilantro
  • 4 cups chicken broth divided
  • 3 cups cooked chicken chopped or shredded
  • 1 lime juiced and zested
  • 3 15 ounce cans cannelini beans, rinsed and drained
  • Your favorite toppings shredded cheese, tortilla strips, sour cream, etc

Instructions

  • Heat oil in large Dutch or pot over medium-high heat.
  • Add onion and cook for 5 minutes.
  • Add the garlic and cook for another minute.
  • Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
  • Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
  • Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
  • Add the beans and cook another 15 minutes, adding more broth if necessary.
  • Serve with desired toppings.