Archive for the ‘Cayenne Pepper’ Category

Smoky Potato Packets

smoky-potato-packets

Recipe & picture courtesy of Family Fun

Serves 8

  • About 1/3 cup olive oil
  • 2 lbs. new potatoes, sliced thinly (1/4-inch)
  • 2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced
  • 3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper or pinch of cayenne pepper
  1. When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
  2. With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn’t burning. If necessary, finish cooking with another foil sheet under the packets.)

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Garlicky Peppers & Shrimp

garlicky-peppers-shrimp
Recipe & picture courtesy of Better Homes & Gardens

Makes: 4 servings
Start to Finish: 20 minutes

  • 1 9-oz. pkg. refrigerated spinach fettuccine
  • 4 Tbsp. extra-virgin olive oil
  • 3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
  • 2 medium onions, cut in thin wedges
  • 4 cloves garlic, thinly sliced
  • 1 lb. peeled and deveined medium shrimp
  • 1/8 tsp. cayenne pepper
  1. Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm.
  2. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta.

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Lemon Cream Chicken with Champagne Risotto and Asparagus


Recipe & picture courtesy of Rachael Ray

TWO SERVINGS

  • 3 cups chicken broth
  • 5 tablespoons extra-virgin olive oil (EVOO)
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup arborio rice
  • Salt and pepper
  • 1 split champagne or sparkling wine
  • 3/4 cup heavy cream
  • One 3-inch piece peel and juice of 1 lemon
  • 1 pinch cayenne pepper
  • 2 skinless, boneless chicken breast halves
  • 1/8 pound sliced pancetta, chopped
  • 1 small bunch asparagus, cut on an angle into 1-inch pieces
  • 1 large shallot, thinly sliced
  • 1/2 cup grated parmigiano-reggiano cheese
  • 3 to 4 sprigs thyme, leaves stripped and chopped
  1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
  2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.
  3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel and cayenne over medium-low heat until slightly reduced, about 15 minutes.
  4. Meanwhile, season the chicken breasts with salt and pepper. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
  5. In the nonstick skillet, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
  6. To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.

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Venison Chili

Recipe source unknown

Serves 6

  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • 3 lb venison burger
  • 1 qt tomatoes
  • 1 3/4 cup beef broth
  • 6 oz tomato paste
  • salt
  • 4 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp allspice
  • 2 cans Mexican chili beans
  1. Heat oil. Cook onions, celery, and garlic over medium heat until vegetables are soft. Add burger, breaking meat up with a fork; cook until meat is done throughout.
  2. Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, cayenne pepper, oregano, allspice. Cook over low heat for 1 hour.
  3. Add beans, heat through.

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Potato Gratin with Gruyère


Recipe & picture courtesy of Good Housekeeping

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 4

  • 1 cup(s) half-and-half or light cream
  • 1/8 teaspoon(s) ground red pepper (cayenne)
  • 1/2 teaspoon(s) salt
  • 1 1/2 pound(s) (3 medium) Yukon Gold potatoes, peeled and thinly sliced
  • 3 ounce(s) Gruyère cheese, shredded (3/4 cup)
  1. Preheat oven to 350 degrees F. Grease shallow 4-cup baking dish or 9-inch glass pie plate. Set aside.
  2. In 3-quart saucepan, combine half-and-half, ground red pepper, and salt; heat to boiling over medium-high heat. Add potatoes and cook 2 to 3 minutes or until half-and-half mixture thickens slightly, stirring gently with heat-safe spatula.
  3. Transfer half of potato mixture to prepared gratin dish; sprinkle evenly with 1/2 cup Gruyère. Top with remaining potato mixture and remaining Gruyère.
  4. Bake gratin 35 to 40 minutes or until potatoes are fork-tender and top is golden and bubbly.

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Chicken Little Nuggets

Recipe & picture courtesy of Rachael Ray

Serves 10
Prep Time: 20 min
Bake Time: 25 min

  • 1 stick (4 ounces) unsalted butter, melted
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon salt
  • 1 1/2 cups bread crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
  1. Preheat the oven to 400°. In a small bowl, combine the butter, cayenne pepper and salt. In a shallow dish, combine the bread crumbs and coconut.
  2. Brush the chicken cubes with the butter mixture, then toss in the coconut mixture to coat. Place the chicken on a rack set on a baking sheet and bake until crisp and golden, about 25 minutes.

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