Kick Butt Dip Recipes

Steps:

• Heat the olive oil in a large saucepan over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes.
• Remove from heat and stir in the tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar. Place the mixture over medium heat and bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.
• Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.

Steps:

• Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste.
• To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare!
• You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls. Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild.

Steps:

• Mix well and refrigerate.

Steps:

• *Pepato is a mixture of grated parmesan and pepper.
• You can buy Alessi Pepato or prepare your own by grinding 2 tbs red pepper flakes in a coffee or spice grinder and mixing with 1/3 cup grated parmesan cheese.
• Substitute black peppercorns if you do not have red pepper flakes.
• Divide the flour evenly onto two plates.
• To one, add the paprika, to the other add the Pepato (parmesan/pepper mixture.) In a shallow bowl, beat the egg with the hot sauce.
• In a large saute pan, heat the oil over medium heat- do not let it smoke.
• Dip the chicken breasts first in the flour/paprika mix, shake off excess flour, dip in the egg wash, coating both sides thoroughly, then dip in the flour/Pepato mix to cover well.
• When oil is hot, add the chicken breasts.
• Do not overcrowd.
• Cook until the coating is golden brown, about three minutes each side.
• Remove and place on paper towels to drain.
• Serve on a bed of spring greens or romaine lettuce.