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Southwest Breakfast Casserole

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Ingredients
  • 1 package bell pepper, minced
  • 1/2 sweet boiling water with 2 beef bouillon cubes dissolved
  • 1 green (16 oz) sliced jalapeños, drained
  • 2 cans garlic powder
  • 8 fajita pepper, to taste
  • 2 cups Hot Italian Sausage, casings removed
  • 6 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoonful beaten
  • 1/4 - 1/2 teaspoonful onion, quartered
  • black cayenne pepper, optional
Servings
people
Ingredients
  • 1 package bell pepper, minced
  • 1/2 sweet boiling water with 2 beef bouillon cubes dissolved
  • 1 green (16 oz) sliced jalapeños, drained
  • 2 cans garlic powder
  • 8 fajita pepper, to taste
  • 2 cups Hot Italian Sausage, casings removed
  • 6 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoonful beaten
  • 1/4 - 1/2 teaspoonful onion, quartered
  • black cayenne pepper, optional
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Instructions
  1. Cook sausage, peppers, and onions in a skillet, breaking sausage into small crumbles, and cook until vegetables are soft and sausage is cooked through
  2. Drain fat if needed
  3. Return sausage mixture to pan and add rotel and reduce heat to medium- low and cook until the liquid has been reduced, about 10 minutes
  4. Remove from heat
  5. Whisk together the eggs, milk, and seasonings until combined
  6. In a 13X9 dish layer half the tortilla pieces to cover the bottom
  7. Top with half the sausage mixture then half the cheese, and repeat layers 1 more time
  8. Pour egg mixture over the entire casserole
  9. Cover and refrigerate overnight
  10. The next morning, preheat oven to 375 degrees and remove casserole from the refrigerator
  11. Bake covered for 25 minutes, then remove foil and bake an additional 5 to 10 minutes, until cooked through and bubbling around edges
Recipe Notes

This recipe is a delightful change from the ordinary breakfast casserole. The hot Italian sausage really gives it a nice kick, with the option of adding more cayenne for an even more spice!

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Slow Cooker Beef Chorizo Taco Chili

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Course Main Dishes
Recipe Theme February: Spicy Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 pound cans diced tomatoes with peppers
  • 2 (14.5 ounce) size flour tortillas, torn into pieces
  • 2 (14 ounce) shredded colby-jack cheese, or cheddar
  • 2 jalapenos frozen sweet corn kernels
  • 1 (6 ounce) can reduced sodium chicken broth
  • 2 cups ground beef
  • 1 ¼ cup cans black beans, drained and rinsed
  • 1 cup cumin
  • 1 packet seeded and chopped
  • 1 tablespoon red pepper
  • 2 teaspoons Salt and Pepper to taste
  • 1 teaspoon beef stock
  • Kosher fresh chorizo, casings removed
  • 3-4 cups rotel, undrained
  • Optional sliced bell peppers
Course Main Dishes
Recipe Theme February: Spicy Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 pound cans diced tomatoes with peppers
  • 2 (14.5 ounce) size flour tortillas, torn into pieces
  • 2 (14 ounce) shredded colby-jack cheese, or cheddar
  • 2 jalapenos frozen sweet corn kernels
  • 1 (6 ounce) can reduced sodium chicken broth
  • 2 cups ground beef
  • 1 ¼ cup cans black beans, drained and rinsed
  • 1 cup cumin
  • 1 packet seeded and chopped
  • 1 tablespoon red pepper
  • 2 teaspoons Salt and Pepper to taste
  • 1 teaspoon beef stock
  • Kosher fresh chorizo, casings removed
  • 3-4 cups rotel, undrained
  • Optional sliced bell peppers
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Instructions
  1. In a large skillet set over medium heat add ground beef and chorizo sausage (casing removed)
  2. While breaking up the meat, cook until no longer pink
  3. Remove meat from pan and drain on paper towels to remove grease
  4. Add cooked meat to a large slow cooker along with diced tomatoes, black beans, jalapenos, tomato paste, bell peppers, yellow onion, corn, taco seasoning, chili powder, smoked paprika, cumin, kosher salt and pepper
  5. Stir together
  6. Start off by adding in 3 cups beef stock and cook on high heat for at least 6 hours
  7. The chili should not get dry but if it does, simply add more stock a little at a time
  8. Serve with various toppings- sour cream, sliced jalapenos, lime, avocado, shredded cheese or corn chips
Recipe Notes

I wanted a recipe that would use some of my jalapeños from my garden. I found a slow cooker chili but added jalapeños and more onions to make a spicier version. The taco seasoning and spices makes it a Mexican style chili.

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Spicy Chicken Chilli “Stew”

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Course Soups
Recipe Theme February: Spicy Foods
Servings
people
Ingredients
  • 2 tablespoons cooking oil
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 pound garlic, minced
  • 4 teaspoons red pepper
  • 1 tablespoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 2 teaspoons chopped cilantro (optional)
  • 1 teaspoon salt
  • Or dried oregano
  • 2 jalapeño fresh-ground black pepper
  • 1 1/2 cups of cayenne pepper
  • 2 1/2 cups of cumin
  • 1 2/3 cups canned crushed tomatoes with their juice
  • 1 2/3 cups canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon drained and rinsed chili beans (from one 15-ounce can)
  • 1/3 cup orange sweet potato (just over 1/2 lb)
Course Soups
Recipe Theme February: Spicy Foods
Servings
people
Ingredients
  • 2 tablespoons cooking oil
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 pound garlic, minced
  • 4 teaspoons red pepper
  • 1 tablespoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 2 teaspoons chopped cilantro (optional)
  • 1 teaspoon salt
  • Or dried oregano
  • 2 jalapeño fresh-ground black pepper
  • 1 1/2 cups of cayenne pepper
  • 2 1/2 cups of cumin
  • 1 2/3 cups canned crushed tomatoes with their juice
  • 1 2/3 cups canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon drained and rinsed chili beans (from one 15-ounce can)
  • 1/3 cup orange sweet potato (just over 1/2 lb)
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Instructions
  1. In a large saucepan, heat the oil over moderately low heat
  2. Add the onion and garlic; cook until they start to soften, about 3 minutes
  3. Increase the heat to moderate and stir in the chicken strips
  4. Cook until they are no longer pink, about 2 minutes
  5. Stir in the chili powder, cumin, oregano, and salt (or just use chili seasoning pk)
  6. Add the jalapenos, the tomatoes with their juice, and the broth
  7. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes
  8. Uncover the saucepan and stir in the beans and black pepper
  9. Simmer until the chili is thickened, about 15 minutes longer
  10. Serve topped with the cilantro
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Jen’s Salsa

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Course Appetizers
Recipe Theme February: Spicy Foods
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cans instead of these seasonings use McCormick Tex Mex chili seasoning pk)
  • 1 jar peppers, seeds and most of ribs removed, chopped
  • 1 tablespoon hot cooked white rice
  • 1/4 cup Topping:
  • large skinless chicken thighs (about 4), cut into thin strips
  • salt
  • Ranch dry season mix
Course Appetizers
Recipe Theme February: Spicy Foods
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cans instead of these seasonings use McCormick Tex Mex chili seasoning pk)
  • 1 jar peppers, seeds and most of ribs removed, chopped
  • 1 tablespoon hot cooked white rice
  • 1/4 cup Topping:
  • large skinless chicken thighs (about 4), cut into thin strips
  • salt
  • Ranch dry season mix
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Instructions
  1. Place all ingredients into a blender and blend to desired consistency
  2. Serve with chips and enjoy! (If you want a thicker salsa you can add a can of tomato paste
  3. )
Recipe Notes

I created this recipe one night when my husband wanted to have some salsa for a ball game. I did not want to go to the store for just one jar of salsa when I had already done my grocery shopping earlier in the week. After reading a few different recipes I figured I could make some with what ingredients I had already. When my husband tried it he told me not to buy the store bought stuff any more. Warning - the longer this salsa sits the hotter it will get!

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Spicy and Sweet Potato Cakes

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Servings
people
Ingredients
  • 1/2 a large for frying
  • 2 tbsp flour
  • 1 tsp of 1/2 Lemon
  • Pinch orange juice
  • Pinch curry powder
  • Oil of HONEY and 1 Cup of Water
Servings
people
Ingredients
  • 1/2 a large for frying
  • 2 tbsp flour
  • 1 tsp of 1/2 Lemon
  • Pinch orange juice
  • Pinch curry powder
  • Oil of HONEY and 1 Cup of Water
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Instructions
  1. Peel and grate poato into a mixing bowl
  2. Add the flour, spices, pepper and salt to season
  3. Mix well
  4. Heat a little oil to medium heat in a large frypan
  5. Squeeze handfuls of potato mix together then flatten into a pattie shape and pop in the frypan
  6. Cook until golden brown on the bottom, flip and cook the other side until golden
  7. Don't be tempted to flip them too early otherwise they'll break apart
Recipe Notes

Can be a side or it can be an appetizer.

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5-Alarm Spicy Wings

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Course Appetizers
Recipe Theme February: Spicy Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package chicken wings, sections or whole
  • 1/2 cup Sriracha hot sauce
  • 1/2 cup Louisiana hot sauce
  • 1/2 cup Tabasco sauce
  • 1/2 cup Zatarains Cajun sauce
  • 1 tablespoon cayenne pepper
  • 1 stick of butter
  • 24 ounces cooking oil
Course Appetizers
Recipe Theme February: Spicy Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package chicken wings, sections or whole
  • 1/2 cup Sriracha hot sauce
  • 1/2 cup Louisiana hot sauce
  • 1/2 cup Tabasco sauce
  • 1/2 cup Zatarains Cajun sauce
  • 1 tablespoon cayenne pepper
  • 1 stick of butter
  • 24 ounces cooking oil
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Instructions
  1. Wash chicken and split into sections if whole
  2. Heat oil to 300 degrees in a deep fryer
  3. Drop chicken pieces into oil, cooking for 12 minutes
  4. While chicken is cooking, melt butter in a saucepan, then add all sauces and cayenne pepper
  5. Once chicken is done, drain grease off chicken
  6. Toss the chicken in the sauce mix
  7. Preheat oven on 400 degrees
  8. Once all wings have been tossed, place in oven for 15 minutes
  9. Half way through, toss with remaining sauce
  10. Once they are done enjoy with some ranch dressing and celery sticks
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Buffalo Chicken Egg Rolls

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Servings
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Ingredients
  • 1 package egg roll wrappers
  • 1.5 pounds boneless skinless chicken breasts
  • Sweet boneless skinless chicken breasts
  • 1 cup mozzarella (more if you like it cheesy)
  • 1 package egg roll wrappers
  • Peanut oil for frying
  • Buttermilk ranch dressing (for dipping)
Servings
people
Ingredients
  • 1 package egg roll wrappers
  • 1.5 pounds boneless skinless chicken breasts
  • Sweet boneless skinless chicken breasts
  • 1 cup mozzarella (more if you like it cheesy)
  • 1 package egg roll wrappers
  • Peanut oil for frying
  • Buttermilk ranch dressing (for dipping)
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Instructions
  1. Boil chicken until tender and easily shredded
  2. Shred chicken and add to a medium bowl, add mozzarella cheese and half of the dry ranch packet, then add enough buffalo sauce to coat well
  3. Add about a tablespoon of chicken mixture to middle of an egg roll wrapper
  4. Dip the edge of a paper towel in water and go around all edges of the wrapper, then fold it like an envelope
  5. Either deep fry at 350 degrees for a couple minutes until they are nicely browned and crisp, or fry in a couple of inches of oil in a cast iron skillet, turning to brown all sides
  6. Serve with buttermilk ranch dressing for dipping
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Hot corn

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Servings
people
Ingredients
  • 3 cans white shoepeg corn, drained
  • 1 8 ounce package cream cheese, softened
  • 1 stick butter, melted
  • Salt and pepper, to taste
  • Jalapeno peppers, sliced (to taste)
Servings
people
Ingredients
  • 3 cans white shoepeg corn, drained
  • 1 8 ounce package cream cheese, softened
  • 1 stick butter, melted
  • Salt and pepper, to taste
  • Jalapeno peppers, sliced (to taste)
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Instructions
  1. Mix all ingredients together
  2. Pour into a casserole dish and bake at 375 degrees for 25 minutes or until heated through
  3. The more jalapenos you add, the hotter the dish is
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