Tag Archives: spicy

Spicy Chicken Florentine

21 Jan
Spicy Chicken Florentine

Spicy Chicken Florentine

We survived the Snowmaggedon/Snowcapolypse where I live, where over 60 inches of snow has dumped on us in the past month and a half, an event that hasn’t happened here since 1901 according to records.

Snowmaggedon

Snowmaggedon ~ A friend joked this looked like a bunch of pregnant woman got snowed on while sitting around our firepit. Those were empty chairs before the snow.

We had a near tragedy, where a school’s gym roof collapsed entirely, but overnight when thank goodness nobody occupied it. In the morning it is usually teeming with kids waiting for the school bell to ring. It wasn’t discovered until all the kids had boarded buses for school, so all parents were notified to pick up their children immediately at all schools in town. Schools were closed for 8 days after that until all snow was removed from 38 school roofs (9 million square feet) and structures inspected and deemed safe. Whew! Dodged the bullet on that one!

Snow or no snow, we certainly had to eat during this event, and here is one of the recipes I came up with during our snowbound days with what I had on hand. This is a thumbs-up recipe from the hubby, yay! My only regret is not making more sauce, so I’ve adjusted the recipe below for that. I served this over cooked rice. Nummy and warming!

Spicy Chicken Florentine

For the casserole:
1 pound boneless, skinless chicken breasts
Ground black pepper and salt or Mrs. Dash
2 cloves garlic, peeled and minced, divided
1 tablespoon olive oil
1 tablespoon butter
1 14.5-ounce can of diced tomatoes, drained
16-ounces frozen spinach, thawed and squeezed dry
Large pinch of crushed red pepper flakes

For the sauce:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon mustard powder
1/4 teaspoon ground white pepper
1/8 cup dry good-quality sherry (or chicken broth)
1 3/4 cups milk
1/2 cup grated block cheddar cheese
1/2 cup grated block Parmesan cheese
1/2 cup Panko breadcrumbs

Preheat the oven to 400 degrees F. Slice the chicken breast thin, and season with the pepper and salt or Mrs. Dash.

Fileted and Seasoned Chicken

Fileted and Seasoned Chicken

In a large skillet over medium high heat, add the oil and half the garlic and sear the chicken filets on each side until browned. Remove and set aside.

Browned Chicken

Browned Chicken

Add the drained tomatoes to the skillet along with rest of the garlic and simmer for a few minutes. Pour the tomatoes and garlic in the bottom of an oil-sprayed two-quart casserole.

Tomatoes and Garlic

Tomatoes and Garlic

To the skillet, add the spinach and the rest of the butter plus a large pinch of crushed red pepper flakes. Stir until butter is melted and spinach is heated through and incorporated. Layer on top of the tomatoes.

Spinach and Tomatoes

Spinach and Tomatoes

Next layer the chicken on top of the spinach.

Chicken Layer

Chicken Layer

For the sauce, melt the butter in a saucepan and add the flour, mustard powder, and white pepper, whisking until a paste forms. Pour in the milk and sherry or chicken broth, whisking constantly. Simmer over gentle heat while stirring until the sauce is to desired consistency. Pour the sauce evenly over the casserole.

Casserole Ready to Bake

Casserole Ready to Bake

Sprinkle the grated cheeses over the dish, then top with the Panko breadcrumbs. Bake for about 20 minutes, until casserole is heated through and top is browned and crispy. Serve over cooked rice or noodles.

Spicy Chicken Florentine

Spicy Chicken Florentine

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Holiday Cheese Bites

17 Dec
Holiday Cheese Bites

Holiday Cheese Bites

I saw these fun little crackers posted on Food52, and they seemed easy enough for me to attempt to make. Of course the big warning sign not to make them should have been the words “flour” and “roll the dough.” I can just look at a canister of flour and get it all over my clothes. And with my hand injury? Who was I kidding that I could roll out a hard, frigid piece of clay?

Chilled Cracker Dough

Chilled Cracker Dough

Nonetheless, I attempted to make these little cheese bites, endearingly called “coins” in the recipe. I opted to use some fancy-schmancy mini-cutters, in the hopes that the cute shapes would distract from the final results.

Cheese Bites Ready to Bake

Cheese Bites Ready to Bake

I don’t have a proper food processor, so instead of “slowly adding the milk in a stream with the food processor running,” I kept having to turn off my Ninja, take the top off, add a little milk, whir it again, then repeat. Sketchy at best, huh? Then when it came to rolling the dough out, I found my injured hand and wrist didn’t have enough strength to wrestle the dough into submission, so enlisted the help of my daughter. I ended up with some really uneven thicknesses, which resulted in a: burnt crackers and b: really puffy under-cooked crackers. I had enough of option c: perfectly done crackers to fill a small bowl for your enjoyment.

Holiday Cheese Bites

Holiday Cheese Bites

For those of you who would like the recipe, please head over to Food52 to read it here: Spicy Cheese + Smoked Paprika Coins

p.s. The flavor of these are really good! The dough has smoked paprika, sage, and cayenne pepper along with the cheese. If you are a skilled baker, please try this recipe out and let me know how they turned out!

Spicy Refrigerated Dill Pickles

16 Jul
Spicy Refrigerated Dill Pickles

Spicy Refrigerated Dill Pickles

A big shout out goes to Gail at snapshotsincursive for prompting me to head to my local farmer’s market and pick up some pickling cucumbers. It was a beautiful day to stroll around the market! I also scored some garlic scapes, which I hear are great grilled and will be grilling those up tonight too to go with some BBQ beef.

I pretty much used my Spicy Dilly Pickle recipe for this, but used crushed red pepper flakes instead of dried red chiles as I didn’t have any. I also used fresh dill from my herb garden! I’ll be bringing a jar or two of these to my friends I am visiting on the coast tomorrow for a couple of days as a housewarming gift. (I’m also bringing a beautiful summer squash I also picked up.)

Do like I did and get out to your local farmer’s market now and pick up some great fresh veggies and fruits that are now available!

Spicy Refrigerated Dill Pickles

About 2 pounds fresh pickling cucumbers
1 clove of garlic per jar, peeled
1/8 teaspoon crushed red chile flakes per jar
Small handful of fresh dill, per jar
1/2 teaspoon black or mixed peppercorns per jar
1/2 teaspoon mustard seed per jar
5 cups water
5 cups white vinegar
1/2 cup of pickling salt

Wash and dry 4 pint canning jars. Cut the ends of the cucumbers and slice them in half. Drop the garlic cloves, chile flakes, dill, peppercorns, and mustard seed in each jar, then pack the cucumbers lengthwise over them. Bring the water, vinegar and salt to a boil then pour it over the cucumbers. Refrigerate for at least 12 hours or overnight. Keep in refrigerator and use within 2 to 3 weeks. Crunch!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Guest Post: Spicy Skillet Corn with Tomatoes

10 Jun
Spicy Skillet Corn with Tomatoes

Spicy Skillet Corn with Tomatoes

I am so very delighted to share a guest post with you for Cheryl “Cheffie Cooks” Wiser while she’s on a much-needed vacation with her family overseas. I affectionately call her “CCC” for short so she in turn calls me KR. She is an amazing cook and “whips up” some outstanding healthy dinners to feed her five children and husband, all the while managing nine (yes, you read that right) blogs! Her recipes focus on healthy non-fried foods with lots of fresh seafood, meats, vegetables, and fruit. She has a lemon and lime orchard on her property, so one of her blogs focuses on all thing citrusy. I’ve only been a follower of her blog(s) for a few months, but we became fast interwebz friends so I am honored to guest post for her.

I wanted to share something that she would enjoy cooking for her family, which meant it had to be fresh, quick, and easy (and also include citrus!). So I chose my Spicy Skillet Corn with Tomatoes, which I found in my archives when I was looking for a side dish to serve with some Cilantro Lime grilled chicken. The original recipe is from almost three years ago, so I’ve updated it to include a handy-dandy printable PDF! Note that this is not really that spicy, as the spice is very tempered by the lime juice.

So without further adieu:

Spicy Skillet Corn with Tomatoes
Adapted from Southwest Corn Skillet with Chili and Lime from Barefeet in the Kitchen

1 tablespoon butter
4 ears of fresh sweet corn, kernels removed from the cob
Lots of ground black pepper
1/4 teaspoon cumin
1/4 teaspoon Hungarian sweet paprika (or regular paprika)
1/4 teaspoon New Mexico red chile powder (or regular chili powder)
3 strips of bacon, torn into bite-sized pieces
1 cup of cherry tomatoes, quartered
Juice of 1/2 lime

Heat a large skillet over medium heat and melt the butter. Add the rest of the ingredients except the tomatoes and lime juice and stir to heat through, about five minutes. Add the tomatoes and lime juice and toss to combine. Remove from skillet and serve immediately with your meal. Easy and delicious!

Note: You can omit the bacon if you want.

P.S. I hope you are having a FANTASTIC vacation CCC! xoxo

P.S.S. She has almost 1500 recipes posted on Tasty Kitchen! I haven’t quite mastered the search method over there to get you to all of hers, but you can find many of them with this link —> here.

Spicy Skillet Corn with Tomatoes

Spicy Skillet Corn with Tomatoes

Download and Print this Recipe

Download and Print this Yummy Recipe!

Homemade Sweet and Spicy Chile Sauce and Shrimp Spring “Unrolls”

29 May
Sweet and Spicy Chile Sauce with Spring Unrolls

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

I tried. I really really tried. I wanted to make shrimp spring rolls to go with this amazing chile sauce I came up with, but spring rolls were not to be. During the fourth attempt at rolling the same rice paper, it fought back and exploded in the middle, dumping the contents onto the plate below. I threw my hands in the air, added more lettuce to the mix, and used the dipping sauce as a salad dressing. Take that spring unroll!

It was quite delicious, if I don’t say so myself! I wish I made more of the chile sauce, as it really does make an amazing salad dressing and of course would go great with spring or egg rolls too. I let hubby roll his own, and he didn’t have much success either. I think we both tried to put too much in each one. But we both ended up with a lovely meal, mess and all.

Rather than bore you with all the details of what went in my “salad,” I basically used the same recipe that I used another time a made spring rolls, but used medium whole shrimp instead of diced deli shrimp and switched up a few of the veggies/herbs. Recipe here —> Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce. OK let’s get to the chile sauce (and double this up if you want more to grace your fridge for future use):

Homemade Sweet and Spicy Chile Sauce
Adapted from picturetherecipe.com

4 tablespoons sugar
1/4 cup rice vinegar
1/8 cup water
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1/2 teaspoon Sambal Oelek
1 1/2 teaspoons cornstarch mixed with same amount of water
3/4 teaspoon fish sauce

Add the sugar to a small sauce pan, then whisk in the rice vinegar and water. Turn heat to medium high and bring to a boil, whisking until sugar is dissolved.

Whisking the Chile Sauce

Whisking the Chile Sauce

Add the minced garlic, crushed red pepper flakes, and Sambal Oelek. (You can substitute Sriracha if you don’t have any.)

Adding the Sambal Oelek

Adding the Sambal Oelek ~ Shhh! It’s the secret ingredient!

Turn heat down and let simmer for several minutes until it slightly thickens.

Whisk in the cornstarch slurry, then simmer at a high bubble until the sauce clears and thickens. Turn off heat, stir in the fish sauce, then set aside to cool down.

Cooling the Chile Sauce

Cooling the Chile Sauce

Once cool, store in airtight bottle in the refrigerator until ready to use. Serve as a dipping sauce with spring rolls, or as a sweet/spicy dressing to any salad.

Sweet and Spicy Chile Sauce with Spring Unrolls

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

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Download and Print this Yummy Recipe!

 

Marcos Pollo Tacos

3 Apr
Marcos Pollo Tacos

Marcos Pollo Tacos

We have a local restaurant that serves an amazing Mexican chicken dish called Marcos Pollo. It’s a creamy/spicy dish filled with chicken and mushrooms and served with rice and beans and tortillas. I decided to recreate this as best I could, and my husband thought it was spot on! Aside from telling me it was delicious, he wants me to add more mushrooms, increase the sauce, and make the chicken cubes smaller next time. Ever the critic, isn’t he? 😀 But I did agree with him except the chicken chunk size. I like a nice mouthful of chicken with each bite!

Marcos Pollo Tacos

3/4 to 1 pound boneless skinless chicken breasts (or thighs)
2 tablespoons olive oil, divided
2 teaspoons paprika
1/8 teaspoon smoked paprika
2 teaspoons minced chipotle in adobo sauce
3/4 cup chicken stock, reduced to 1/4 cup
1/2 sweet onion, cut and sliced in quarters
4 to 8 ounces mushrooms, sliced thick
1/2 cup heavy cream, Mexican crema, or Half and Half
1/3 cup sour cream
1 teaspoon corn starch mixed with 1 teaspoon cold water
Cilantro, for garnish

Cut the chicken into bite-sized cubes, then mix with 1 tablespoon of the olive oil, the paprikas and minced chipotle in adobo in a non-reactive bowl or zip-top baggie. Refrigerate until ready to use.

Bring the chicken stock to a boil in a small saucepan, then lightly boil until the stock has been reduced to about 1/4 cup. Remove from heat and set aside. This took about 20 minutes.

Chicken and Onions Browning

Chicken and Onions Browning

Meanwhile, slice the onions and mushrooms. After chicken stock has reduced, add the chicken and onions to a large skillet over medium heat. Cook for 5 to 7 minutes. Remove to a clean bowl and set aside.

Deglazing Mushrooms

Deglazing Mushrooms ~ I haven’t quite mastered an in-focus pouring shot…

Add the other tablespoon of oil to the skillet then cook the mushrooms until golden brown, about another 5 to 7 minutes. Deglaze the pan with the reduced stock.

Add the chicken and onions back to the skillet, then stir in the cream and sour cream until combined. Next add the corn starch/water slurry, then simmer and stir until the sauce has thickened.

Creamy Spicy Chicken and Mushrooms

Creamy Spicy Chicken and Mushrooms

Remove from heat and serve over cooked rice, black beans in warmed corn tortillas. Garnish with cilantro, if desired.

Marco Pollo Tacos

Marcos Pollo Tacos

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Spicy Shrimp and Leek Pot Pie

27 Mar
Spicy Shrimp and Leek Pot Pie

Spicy Shrimp and Leek Pot Pie

We’ve been on a bit of a shrimp binge lately (not a bad thing) as we scored some shrimp at an awesome price recently. Earlier in the day before I cooked this, I made a pot of golden shrimp stock from my hoard of frozen shrimp shells. I ended up with over 8 cups of gorgeous broth!

Golden Shrimp Stock

Golden Shrimp Stock

Since I am an admitted failure at all things pastry, I decided to use frozen puff pastry for this, but all I could find at the store I went to were these completely odd-shaped puff pastry disks that puff up to an enormous height (for a pot pie cover, that is).

Puff Pastry Shells

Well this was a half-baked idea…

Being the complete ignoramus that I am (admittedly again) about all things bread, I had this stupid ingenious idea to bake them halfway until half-puffed, then place them on the pot pies to finish baking. Well. That didn’t work as I expected as they never fully puffed up all the way. So we’ll just ignore the puffs in the photos and focus on the heart of the dish, which is this completely amazing spicy/veggie/shrimp yummy mixture that you end up with and who the heck cares about the puff, right??

The only other thing to note about this recipe is that I’ll probably parboil the potatoes first next time. It took WAY longer than I expected to soften during the sauté process, even though they were diced fairly small.

Many thanks to Culinary Chronicles for this inspiration. I adapted it quite a bit for the ingredients I had, but certainly head over to look at her recipe as she seems to have a better handle on what a puff pastry should look like when cooked properly. 😀

Aside from the lame puff, both me and the hubs really enjoyed this a LOT. Hubby liked it so much he ate two ramekins of it that night. I reserved the last one for my lunch the next day. (And I even cheated and threw out the old puff and puffed up a new one for it, ha!)

p.s. (Happy Easter to all those who celebrate! We’ll be having the obligatory ham with asparagus and my Pecorino Romano Scalloped Potatoes.)

Spicy Shrimp and Leek Pot Pie
Adapted from Culinary Chronicles Shrimp Pot Pie

2 tablespoons unsalted butter
1/4 cup diced celery
1/4 cup diced carrots
1 cup chopped leeks, white and light green parts only, washed thoroughly and drained
2 teaspoons minced garlic
2 sprigs fresh thyme
1 cup diced red potatoes
1/4 dry sherry (good quality, not cooking sherry)
1/2 pound (8 ounces) raw shrimp, peeled, deveined and chopped
1/2 cup frozen peas, thawed
1/2 teaspoon Sriracha sauce, or to taste
1/8 cup flour
1 cup homemade Shrimp Stock or use good quality store-bought seafood stock
1/4 cup Half and Half (or milk)
Sea salt and ground black pepper, to taste
1 egg, beaten with a splash of water
Frozen puff pastry (sheets if you can find them)

Preheat oven to 425 degrees. Chop the veggies and shrimp into even bite-sized pieces.

Chopped Potatoes and Leeks

Chopped Potatoes and Leeks

In a large skillet, melt the butter over medium heat then add the celery, carrots, leeks, and potatoes. Sauté until softened, about 20 minutes.

Colorful Veggies

Colorful Veggies!

Meanwhile, toss the shrimp with the Sriracha sauce until evenly seasoned. Set aside.

Add the garlic and thyme sprigs to the skillet and cook for a few more minutes. Pour in the sherry and let it reduce for a few minutes.

Shrimp and Peas Added

Shrimp and Peas Added

Meanwhile whisk the flour and shrimp or seafood stock together in a bowl and set aside. Mix the shrimp and thawed peas to the skillet.

Pour flour slurry into the skillet and cook for several more minutes. Add the Half and Half or milk, whisking constantly until the mixture has thickened.

Shrimp Pot Pie Filling

Shrimp Pot Pie Filling

Remove the skillet from the heat then take out the thyme sprigs. Season the mixture with sea salt and ground black pepper, to taste.

Ladle the filling into individual ramekins or other ovenproof dishes. Cover each dish with a puff pastry and brush with the egg/water wash. As a treat for any pets you might have, microwave the rest of the egg as a treat for them!

Place the pot pies onto a baking sheet lined with foil, then transfer to the preheated oven. Bake the pies for about 20 minutes until the crusts are golden brown. Remove and let cool a few minutes. Serve with a side salad.

Spicy Shrimp and Leek Pot Pie2

Spicy Shrimp and Leek Pot Pie (This is my next day lunch pie.)

Download and Print this Recipe

Download and Print this Yummy Recipe!

BBQ Shrimp with Fried Polenta Cakes

30 Jan
BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

I rarely try to do copycat recipes as they never come up to snuff to what you expect, but this one scored in my house. Now, probably 99.9999% of my readers don’t even live in my small town nor either close to it, so we’ll just leave it at that I was able to surpass the taste of this amazing shrimp appetizer dish at a local trendy restaurant.

It probably doesn’t even taste the same, since I never bought their expensive $16 bottle of the sauce to compare it to. (Who buys a $16 bottle of BBQ sauce, what??) All I know is that it exceeded our expectations of how it would turn out. I’m in LOVE! My husband swooned! (OK he didn’t literally, but he loved it too so I had to say it.)

I tried searching for the copycat recipe from our local restaurant (Zydeco Kitchen and Cocktails), but all it ever came up with was a copycat recipe for Zydeco 5, which is apparently in the Midwest or thereabouts. So, I googled for New Orleans BBQ Shrimp. Whoa! Too much information. However, what I gleaned from it all is that there were two camps in how to prepare it. Either marinating for a long time then oven cooking, or cooking quickly in a cast-iron skillet. I chose the former after my research.

I printed out several of the recipes that went in both camps, then combined all the ingredients into one full recipe. I got a little confuzzled at one point when I scratched out on one and then switched to the other then went back to the other. OY!

Instead of making grits or polenta cakes from scratch (for time reasons), I went with an organic refrigerated garlic and basil polenta tube from a local grocery. Trader Joe’s sells a similar tube of this product.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

Note: I’ve offered to bring this to Super Bowl next week as an appetizer, and THEN make it again a few weeks later as the main course for a dinner party. Am I nuts??? LOL. But will be glad to do it.

Second note: I have a high heat/spice tolerance, so adjust seasoning amounts as needed.

This recipe serves two people, adjust amounts if serving more. On to the recipe!

BBQ Shrimp with Fried Polenta Cakes

4 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons chili sauce (found in the ketchup aisle)
3 tablespoons Worcesterhire sauce
1/2 teaspoon liquid smoke (I used Stubb’s)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon Cajun (Creole) seasoning
Pinch of cayenne pepper
1/4 teaspoon Sriracha sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon dried spicy oregano
1 tablespoon fresh parsley, chopped
Generous amounts of ground black pepper, to taste
1/2 pound large or jumbo shrimp, peeled and deveined
Prepared refrigerated polenta
1 tablespoon butter
Chopped parsley and green onion, for garnish

Preparing the BBQ Sauce

Preparing the BBQ Sauce

Melt the butter in a skillet over medium-high heat, then add all the ingredients through to the ground pepper. You may want to add the spicy spices a little at a time until the spice level suits your tastes.

Spicy BBQ Sauce

Spicy BBQ Sauce

Bring to a simmer and cook for about 5 minutes until it’s reduced just a tad. Add the shrimp to a casserole dish, then pour the sauce over it, stirring around to coat. Spread the shrimp around so they’re in a single layer.

Marinating the Shrimp

Marinating the Shrimp

Cover and place in refrigerator for up to 4 hours or overnight.

About a half hour before you are ready to eat, preheat the oven to 350 degrees. When preheated, place shrimp dish uncovered in oven for 15-20 minutes.

Meanwhile, slice the polenta into 1/2-inch or so cakes (I wasn’t very precise in that case). Add butter to a skillet over medium-high heat, then fry the polenta cakes on each side until slightly browned.

Fried Polenta Cakes

Fried Polenta Cakes

Place two polenta cakes in a bowl, then add desired amount of shrimp over the cakes, pouring generous amounts of the BBQ sauce over it. Garnish with additional chopped parsley and green onion. Serve with a crusty bread, for sopping up all the sauce. Try not to fight over who gets to mop up the last of the sauce out of the casserole dish.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

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Download and Print this Yummy Recipe!

 

 

Zucchini and Spinach Lasagna with Paul’s Spicy Sauce

10 Oct
Zucchini and Spinach Lasagna with Paul's Spicy Sauce

Zucchini and Spinach Lasagna with Paul’s Spicy Sauce

So my back-yard neighbor keeps giving us zucchini and squash from his garden. I swear we are cooking and eating it as fast as we can! He had given us some pattypan squash twice and some other hybrid now, which I’ve used for a side dish both in soup and roasted with potatoes. (I took photos, maybe a future post? Dunno.)

But then we got this GINORMOUS zucchini.

Zucchini Grande

Zucchini Grande

At that point I thought, “OK, it’s time to use this big time in a big pan of lasagna.” Subbing sliced zucchini for lasagna noodles has been around for quite some years, and since I got my cheap-o mandoline slicer last year I decided the zuke would be a perfect use for that big bad-ass zuke. (Ha! I’m getting a bit crass in my 50s, huh?)

Sooo, I wanted to grill the zuke first, because of all the thousand (exaggerated) Pinterest posts about this, they were all saying it came out too watery. But one post caught my eye that grilling the zucchini first worked way better than doing the salting and resting thing.

WELL. That didn’t work out so well. We had run out of propane, and hubby was supposed to get it but he didn’t. So it ended up doing the salting and resting thing. It came out a bit watery, but the taste was AMAZING! I went back for seconds and thirds. I think I want to make a soup out of this instead of a lasagna next time. That way I can have a really thick soup instead of a watery lasagna? What do you think?

This has a super-short ingredient list (for me at least) so it’s sure to please!

Anyways, this is what I did:

Zucchini and Spinach Lasagna with Paul’s Spicy Sauce

1 very large zucchini
4 cups spaghetti sauce, preferably homemade. (I used Paul’s Spicy Spaghetti sauce >—here.)
4 cups fresh spinach, chopped
15 ounces Ricotta cheese
1 large egg
1/4 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese

Slice your Big-A zucchini 1/8-inch thin with either a mandoline slicer or a knife. You’ll want enough to cover two-layers in a 9- x 13-inch pan. Lay the slices on racks and lightly salt each side.

Sliced Zucchini

Sliced Zucchini

Let rest for 1/2 hour, then use paper towels to mop up the moisture from the slices. (Alternatively you could dry-roast them on a grill.)

Pre-heat oven to 375 degrees.

In a bowl, mix the Ricotta and Parmesan cheeses along with the large egg until combined.

In a 9- x 13-inch pan, spread about a cup of the spaghetti sauce over the bottom.

Layer zucchini slices to cover.

First Layer of Zucchini

First Layer of Zucchini

Now spread half of the Ricotta cheese mixture over them…

First Layer of Cheese Mixture

First Layer of Cheese Mixture

and top with a third of the Mozzarella cheese.

First Layer of Mozzarella

First Layer of Mozzarella

Next spread all the spinach over top…

Spinach Layer

Spinach Layer

and top with 1 1/2 cups sauce.

Spicy Sauce Layer

Spicy Sauce Layer

Repeat the layer of zucchini…

Second Layer of Zucchini

Second Layer of Zucchini

cheese mixture and another third of Mozzarella…

Second Cheese Layer

Second Cheese Layer

and the rest of the sauce.

Second Sauce Layer

Second Sauce Layer

Top with a final layer of Mozzarella.

Lasagna Ready to Bake

Lasagna Ready to Bake

Cover the pan tightly with foil and bake for 50 minutes. Uncover and bake an additional 10 minutes. Let rest for 10 minutes before serving.

Zucchini and Spinach Lasagna Out of the Oven

Zucchini and Spinach Lasagna Out of the Oven

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Download and Print this Yummy Recipe!

 

 

 

Spicy Canned Tuna Ceviche

7 Jun
Spicy Canned Tuna Ceviche

Spicy Canned Tuna Ceviche

I planned on making this for my Saturday lunch, but all sorts of errands got in the way. After a two and a half hour shopping binge trip at three stores, it was time to pick up my 16-year-old daughter from her 4-hour SkidCar course at noon (which I begrudgingly got up at 7:30 am on a weekend to take her to it). I had bought all the ingredients for this recipe, in addition to restocking our refrigerator with staples. Our freezer in the fridge went KAPUT a couple of weeks ago, and then the refrigerator side slowly went downhill until it barely kept milk cold enough to drink. We’d been “cooler camping” at our house for the last few days until our new fridge arrived and had to toss out a bunch of stuff. Thank goodness we have a chest freezer in the garage, as I would have been heartbroken to lose the rest of our quarter cow we bought last fall. Nonetheless, after all that shopping I didn’t have time to make this, let alone get the groceries out of the car before I had to pick her up! So we stopped at a local fresh Mexican food joint on the way home and I had a taco and she had a burrito.

For dinner last night, I made my staple summer-time grilled tortilla pizza! I marinated then grilled the chicken, tossed the tortilla on the grill, added pesto, artichoke hearts, the chicken, mozzarella and fresh basil from my herb garden.

Fresh Basil in Herb Garden

Fresh Basil in Herb Garden

I made this and other tortillas pizzas all last summer. If you want the recipes, click here —> Grilled Tortilla Pizzas.

Fresh Grilled Chicken, Artichoke and Pesto, Tortilla Pizza

Fresh Grilled Chicken, Artichoke and Pesto Tortilla Pizza

p.s. You are asking yourself, what is a SkidCar course? It’s an amazing driving course using a special car and hydraulics to teach someone how to drive on ice and snow (or how to get out of a skid on any surface), even if there is no snow on the ground! My daughter will get a 30% discount on insurance now, we checked with our company. Win-win, and I’ll feel more secure now when the snow flies again in the winter with her driving skills. I arrived about 5 minutes early and got to see my daughter go into several “skids” and safely recover from them! For information on that course (not available in all areas) click here —> SkidCar course).

And yes, I made this great lunch today, finally. It was every bit as delicious as I expected it to be, and my husband said he really like it a lot! Now on to the recipe!

Spicy Canned Tuna Ceviche
Credit for this goes to Gina for Canned Tuna Ceviche at Skinnytaste.com

2 tablespoons minced red onion
1 to 1 1/2 limes, juiced (about 1/8 cup)
1 teaspoon olive oil
1 can chunk white albacore tuna packed in water, drained
2 tablespoons chopped fresh cilantro (or parsley)
1/2 to 1 jalapeño, deseeded and minced
1 medium seeded plum tomato, finely diced
Dash of Sriracha sauce (optional)
Sea salt and freshly ground black pepper, to taste
Romaine lettuce leaves, for serving
Sliced avocado, for garnish
Tortilla chips, for garnish

Fresh Ceviche Ingredients

Fresh Ceviche Ingredients

In a medium bowl, combine the red onion, lime juice, and olive oil. To that, add the tuna, cilantro, jalapeño, tomato, and Sriracha, if using. Taste and add salt, pepper, and more lime juice, if needed.

Ceviche Ready to Chill

Ceviche Ready to Chill

Gosh I’m a messy cook! Cover and refrigerate for a minimum of 20 minutes. Serve on a bed of romaine lettuce leaves garnished with slices of avocado and tortilla chips. A wonderful light summer lunch salad!

Spicy Canned Tuna Ceviche

Spicy Canned Tuna Ceviche

Download and Print this Recipe

Download and Print this Yummy Recipe!

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