HOT AND SPICY FAJITAS
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.
- Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
- Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa.
- Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.
- Preheat a grill to high.
- Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.
SPICY VEGGIE STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
- For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
- While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
- Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.
GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)
Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.
Provided by Dee514
Categories Vegetable
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
- Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
- Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
- Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.
Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4
HOT AND SPICY VEGETABLES
Make and share this Hot and Spicy Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 4 ingredients; set aside.
- Separate broccoli in to flowerets; cut stalks into ¼-inch slices; set aside.
- Heat oil in a wok or large nonstick skillet at medium-high heat until hot.
- Add in onion; stir-fry 2 minutes; add in broccoli and carrot; stir-fry until crisp-tender.
- Add in mushrooms; stir-fry 2 minutes.
- Stir in cornstarch mixture; cook, stirring constantly, until thickened.
Nutrition Facts : Calories 118.1, Fat 2.3, SaturatedFat 0.3, Sodium 99.9, Carbohydrate 21.9, Fiber 8.1, Sugar 6.8, Protein 7.6
HOT & SPICY BEEF WITH VEGETABLES
From a Reynolds Foil cookbook. 2 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
Provided by looneytunesfan
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 450°F or grill to medium-high.
- CENTER one-half of steak cubes on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food; sprinkle with 1/2 teaspoon Sante Fe seasoning. Arrange zucchini, red pepper and corn on top of steak. Combine gravy, remaining seasoning and salt; drizzle over beef and vegetables.
- BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
- BAKE 18 to 20 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill.
Nutrition Facts : Calories 413.7, Fat 20.9, SaturatedFat 8, Cholesterol 77.1, Sodium 1286.9, Carbohydrate 32.8, Fiber 5, Sugar 7.4, Protein 28.2
HOT AND SPICY BEETS
Beets are one of my favorite vegetables, and this dish is a wonderful side dish complement to a nice roast.
Provided by Recipe Junkie
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil ingredients 2-6 until liquid is reduced to about half.
- Add beets.
- Simmer only to heat and blend flavor.
Nutrition Facts : Calories 117.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 91.5, Carbohydrate 22, Fiber 1.8, Sugar 20, Protein 1.5
HOT & SPICY VEGETABLE DIP
This is vegetable dip but my daughter likes it on potato chips. If you don't have Rotel, I have substituted a cup of salsa with excellent results.
Provided by Mysterygirl
Categories < 15 Mins
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Cream salad dressing and cream cheese.
- Slowly mix in the Rotel.
- Chill for an hour before serving.
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
SPICY VEGETABLE SAUTE
This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium. Cook onion, bell pepper, carrot, and jalapeno until soft, about 4 minutes. Raise heat to high. Add vinegar, Worcestershire, hot-pepper sauce, sugar, and broth; cook to reduce by half, 6 to 8 minutes. Add cilantro and serve.
Nutrition Facts : Calories 114 g, Fat 7 g, Fiber 2 g, Protein 2 g
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