Spicy Broccoli Cheese Wonton Cups

My wife flat-out loved these spicy broccoli cheese wonton cups. I have to admit, they are definitely a non-boring way to serve vegetables. It always seems like you have to do more and more every day to keep from serving boring sides! Well, 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 difference. These cups are quite tasty and well, kinda cool looking too! Heck, I think you could serve them as appetizers!

Spicy Broccoli Cheese Wonton Cups

Un-Spicy Them

If 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. Spicy broccoli cheese wonton cups are great without the spicy. I think blanched carrots or cauliflower would work just fine. Or heck, use them all and make mixed vegetable cups.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded cheese. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my jalapeno popper wonton cups.

Spicy Broccoli Cheese Wonton Cups
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Spicy Broccoli Cheese Wonton Cups

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.
Course Side
Cuisine American
Keyword broccoli, spicy, wontons
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 cups
Calories 116kcal

Ingredients

Instructions

  • Preheat your oven to 375 F.
  • 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.
  • Bring a large pot of lightly salted water to a boil.
  • Add the broccoli and boil for 1 1/2 minutes.
  • Drain the broccoli and place into the ice bath to stop the cooking.
  • Chop the cooked broccoli and transfer to a bowl.
  • Add the cheese, jalapenos, egg and salt and pepper and stir gently to combine.
  • Spray a muffin pan with non-stick spray.
  • 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.
  • Divide the broccoli mixture between the cups.
  • Bake for 25 minutes or until golden brown.

Nutrition

Calories: 116kcal | Carbohydrates: 13g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 178mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 45mg | Calcium: 103mg | Iron: 1mg

Nutritional values are approximate.

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 Carrots

Oh So Delicious. And Just Spicy Enough.

These 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.

If you decide to grill these carrots, I recommend that you use a grill basket. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also try my steamed carrots with lemon-dill vinaigrette or carrots au gratin. Or if you prefer grilled carrots (and who doesn’t!) make a big ole batch of my ginger-orange carrots.

Spicy Cranberry Glazed Carrots
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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
Course Side
Cuisine American
Keyword carrots, spicy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 77kcal
Author Based on a recipe from Chile Pepper magazine

Ingredients

Instructions

On the grill

  • Preheat grill to medium heat.
  • 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.
  • Grill for 5-10 minutes, turning once or twice, until tender, 5-10 minutes. Remove.

On the stovetop

  • Heat 1″ of water in a large skillet to a boil.
  • Add the carrots and cook until tender 5-10 minutes. Remove and drain.
  • 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

  • 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.
  • Place cooked carrots in a large bowl. Add cranberry juice reduction and toss to coat.
  • Season with salt and pepper.
  • Garnish with chopped parsley and serve.

Nutrition

Calories: 77kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 116mg | Potassium: 412mg | Fiber: 4g | Sugar: 12g | Vitamin A: 19271IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg

Nutritional values are approximate.

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 Cauliflower

Great On The Grill, Too

You can make the roasted Harissa cauliflower in the grill too, just place the harissa-covered head directly on a hot grill over indirect heat and cook until tender. I prefer to poke it with a long skewer to check for doneness. 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.

Also try my harissa chicken wings.

Roasted Harissa Cauliflower
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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.
Course Side
Cuisine American
Keyword cauliflower, roasted
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 head
Calories 144kcal
Author Mike

Ingredients

Instructions

  • Preheat your oven to 375 F. You can also roast the cauliflower on a grill over indirect heat.
  • Bring a large pot of water to a boil.
  • Remove any leaves from the bottom of the head of cauliflower but do not remove the stem.
  • Lower the head into the boiling water and return to a boil and boil for 4 minutes.
  • Remove and let cool.
  • Rub harissa paste over the cauliflower. No need to be shy.
  • 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.
  • Remove and serve.

Nutrition

Calories: 144kcal | Carbohydrates: 29g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 1719mg | Fiber: 12g | Sugar: 11g | Vitamin C: 277mg | Calcium: 127mg | Iron: 2mg

Nutritional values are approximate.

Michigan State Spicy Spartan Hot Dog

A few years ago the Big 10 basketball tournament was held here in Indianapolis. As part of the event, the Levy restaurant group in Chicago produced unique hot dogs that highlight each of the Big 10 teams. I came across a copy of the list of the dogs recently, and just had to make each of them. These Michigan State spicy Spartan hot dogs are definitely spicy, but in a really good way. Jalapeno relish has a kick, but it’s not overwhelming at all. And since we’re doing spicy, let’s keep going by adding some spicy pepper jack cheese and spicy mustard. It’s a good heat for sure and one that will wake you up! These are not boring dogs!

Michigan State Spicy Spartan Hot Dog

No Boring Hot Dogs Here!

Although jalapeno relish looks a lot like pickled jalapenos, it’s actually a bit sweet so the heat is not that hot. Oh it’s there, don’t get me wrong.  It’s great stuff that is also fantastic on burgers and wraps. And it’s outstanding on a Michigan State Spicy Spartan hot dog.

For a full list of all of the Big 10 team hot dogs, click here and enjoy!

Michigan State Spicy Spartan Hot Dog
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Spicy Spartan Hot Dog

These Michigan State spicy Spartan hot dogs are definitely spicy, but in a really good way. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 298kcal

Ingredients

  • 4 hot dogs
  • 4 hot dog buns
  • ¼ cup jalapeno relish
  • ¼ cup pepper jack cheese shredded
  • spicy mustard

Instructions

  • Cook or grill the dogs as desired.
  • Toast the buns, if desired (I always do).
  • Add dogs to buns.
  • Add relish, cheese and mustard and serve.

Nutrition

Calories: 298kcal | Carbohydrates: 40g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 911mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 3mg

Nutritional values are approximate.

Spiced Corn on the Cob

I usually grill fresh corn-on-the-cob, but I thought I’d try something a bit different and boil it instead. I wasn’t going to let all that great corn flavor disappear into the water and leave me with bland corn. Nope, a little spiced corn on the cob was in order. By simply adding a nice hot pepper (or two, really) to the water while you cook the corn, you infuse the cobs with a great spiciness. And the butter doesn’t hurt the flavor either, that’s for sure!

Spiced Corn on the Cob

The Keys To Success

Don’t add too much water to the pot when simmering the corn. The more water, the more diluted the flavors will be, so add just enough to cover the cobs. If Scotch bonnet peppers scare you, just substitute jalapenos. No need to stem them, seed them or chop them. Just toss them into the pot. Spiced corn on the cob can be as spicy as you want it to be.

This recipe is also a great way to make spicy kernels to use in other dishes. Just cook like it says below and peel, cut or scrape the kernels off the cobs.

Also try my corn cob pops.

Spiced Corn on the Cob
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Spiced Corn on the Cob

By simply adding a nice hot pepper (or two, really) to the water while you cook the corn, you infuse the cobs with a great spiciness. And the butter doesn’t hurt the flavor either, that’s for sure!
Course Side
Cuisine American
Keyword corn-on-the-cob, spicy
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 120kcal

Ingredients

  • 8 ears fresh corn shucked
  • 1 tablespoon Kosher salt
  • 1 tablespoon ground black pepper
  • 1 Scotch bonnet pepper any hot pepper will do, or 1 teaspoon hot sauce
  • 3 tablespoons unsalted butter
  • 4 cloves garlic

Instructions

  • Cut corn ears in half and place into a large pot.
  • Add just enough water to cover the corn.
  • Add the remaining ingredients.
  • Bring to a boil over high heat.
  • Cover and reduce heat to a simmer and simmer for 30 minutes, rotating corn on occasion.
  • Remove from pot, let cool slightly, and serve.

Nutrition

Calories: 120kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 887mg | Potassium: 264mg | Fiber: 2g | Sugar: 6g | Vitamin A: 316IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro

I love making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro combines two of my favorite things: a nice tangy Teriyaki flavor and heat. I love a little kick to my jerky, and this has it. Not overwhelmingly hot, just enjoyable It is definitely one of my favorite jerky seasonings. The meat has the perfect ‘bite’, just a little tug.

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro

Rotate Your Trays

Make sure you rotate your trays every 2 hours or so when making fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro. The bottom trays will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

Also try my mandarin teriyaki jerky.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro
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5 from 1 vote

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro

This fiery Teriyaki ground beef jerky combines two of my favorite things: a nice tangy Teriyaki flavor and heat. I love a little kick to my jerky, and this has it. 
Course Dehydrator
Cuisine Jerky
Keyword BBQ, beef, dehydrator, jerky, nesco snackmaster pro, sweet
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 pound
Calories 2304kcal
Author Mike

Ingredients

Instructions

  • NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I’ll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  • 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.

Notes

This recipe is for starting with 2 pounds of meat. You’ll end up with about 1 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Calories: 2304kcal | Protein: 156g | Fat: 181g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 614mg | Potassium: 2449mg | Calcium: 167mg | Iron: 18mg

Nutritional values are approximate.

Brutus Hot Dogs

A hot dog doesn’t have to be complicated to be great. I came across the idea for these Brutus hot dogs while looking at the menu for Duke’s Gourmet Dogs which was (now closed) located in Minster, Ohio. These little yummies pack sweet relish, spicy jalapenos, crunchy onions and good ole ketchup and mustard into every bite.

Brutus Hot Dogs

I Didn’t Know That I Like Sweet Relish

Oddly, neither my wife or I like sweet relish, but it really, really works on these Brutus hot dogs. The sweetness gets offset by the heat of the jalapenos and the bite of onions. These are actually very, very yummy and really, can you get any easier?

Also try my Cajun hot dogs. Crazy good, crazy easy!

Brutus Hot Dogs
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Brutus Hot Dogs

Brutus hot dogs pack sweet relish, spicy jalapenos, crunchy onions and good ole ketchup and mustard into every bite.
Course Main
Cuisine American
Keyword hot dogs
Cook Time 10 minutes
Total Time 10 minutes

Ingredients

Instructions

  • Top cooked dogs in buns with the relish, jalapenos, red onion, ketchup and mustard and devour!

Nutritional values are approximate.

Fiesta Tortilla Wrap Bites

A few times a year my wife and I take a drive down to the Exit 76 Antique Mall in Edinburgh, Indiana. About 30 minutes or so south of Indianapolis, the mall is stuffed with tons and tons of antiques, collectibles, arts, crafts, toys… just about anything you can imagine. To maximize our browsing time I like to pack quick and easy lunches, like these Fiesta tortilla wrap bites. They’re easy to make but full of flavor. And they travel well.

Fiesta Tortilla Wrap Bites

Perfect Meal For That Day Trip

The antique mall has a little sitting area. They have tables that are perfect for grabbing a bite to eat before antiquing. The area used to be a Subway, years ago.

The filling used in these wraps can be used for other treats too. Like for topping cut cucumbers, or as a dip. It’d also be great as the filling for a grilled cheese sandwich. Or on top of hot dogs. It’s great stuff.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my grilled chicken wrap with southwestern dipping sauce.

Fiesta Tortilla Wrap Bites
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Fiesta Tortilla Wrap Bites

Easy to make but full of flavor. And they travel well.
Course Appetizer
Cuisine American
Keyword southwestern, wraps
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 30 bites
Calories 80kcal
Author Mike

Ingredients

Instructions

  • Place all ingredients except for the tortillas in a large bowl and mix well.
  • Divide mixture between the tortillas.
  • Tightly roll the tortillas and wrap in plastic wrap.
  • Refrigerate for 2-8 hours to let the wraps set up then slice as desired.

Nutrition

Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 177mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg

Nutritional values are approximate.

Firecracker Slaw

My wife and I recently had a great lunch at the Aquarium Restaurant located at the Opry Mills shopping center in Nashville, Tennessee. One of my favorite dishes was their firecracker slaw. It had a great balsamic vinaigrette with a great spicy kick. I decided right then and there to attempt to make a copycat of the slaw when we returned home. And I did. And it was delicious!

Firecracker Slaw

A Slaw With A Kick

My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant. I believe the only differences are that they might have used a white balsamic vinegar (my slaw was darker), and I’m not 100% sure their version contained mustard. Mine is absolutely fantastic, though, and I’ll make it again.

Also try my chipotle coleslaw.

Firecracker Slaw
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Firecracker Slaw

My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw, spicy
Prep Time 2 hours
Total Time 2 hours
Servings 8
Calories 128kcal
Author Mike

Ingredients

Instructions

  • Place all ingredients except the slaw mix in a medium saucepan over medium-high heat.
  • Stir until the sugar has dissolved.
  • Remove from heat and let cool completely.
  • Transfer to a large bowl.
  • Add the slaw and toss to coat.
  • Cover and refrigerate at least one hour before serving, stirring first.

Nutrition

Calories: 128kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 127mg | Fiber: 2g | Sugar: 28g | Vitamin A: 71IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. It’s refreshing, crunchy, smoky, and really quite pretty I think.

Chipotle Coleslaw

The Perfect Side For A BBQ

This slaw was the perfect side for the St. Louis-style ribs and the pulled pork sandwiches we made. It travels well so we often make it and take it with us for a picnic.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my Lexington slaw.

Chipotle Coleslaw
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Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. 
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, slaw, spicy
Prep Time 15 minutes
Total Time 5 minutes
Servings 6
Calories 186kcal
Author Mike

Ingredients

For the dressing

For the salad

  • 1 14 ounce coleslaw mix
  • 7 green onions green and pale green portions, sliced thin
  • 1 cup cilantro divided

Instructions

For the dressing

  • Whisk together the dressing ingredients.

For the salad

  • Place coleslaw mix, green onions, and 3/4 cup of the cilantro in a medium bowl.
  • Add in dressing and fold to combine.
  • Serve garnished with remaining cilantro.

Nutrition

Calories: 186kcal | Carbohydrates: 6g | Protein: 1g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 558mg | Potassium: 133mg | Fiber: 1g | Sugar: 5g | Vitamin A: 576IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.