Spicy Garlic Dill Pickles - Submitted by Jill H.

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Spicy Garlic Dill Pickles - Submitted by Jill H.

Ingredients:
1 lbs kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 tablespoons pickling salt
3 garlic cloves, peeled
1 teaspoons dill seed
1/2 teaspoons black peppercorns
1/4 teaspoon Devil's Envy Spice

Directions
1. Sterilize jars-place jars in a pot, cover with water and bring to boil for 15 minutes.

2. Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.

3. Combine vinegar, water and salt in sauce pan and bring to a boil. (You will have excess at the end)

4. Place garlic cloves, dill seed, black peppercorns and Devil's Envy Spice in jars. 

5. Put cucumbers into jars as tightly as you can without crushing them.

6. Pour the brine into the jars, make sure cucumbers are covered with the brine or they will rot.

7. Remove any air bubbles from jars by gently tapping them or using a utencil.

8. Wipe rims and apply lids and apply cover

9. Place covered jars back into the pot and return to a boil, boil for 10 minutes. If sealing isn't necessary, place jars in frig

10. Let pickles rest for at least 2 days before eating.

YIELD:
1 pint
ACTIVE TIME:
30 minutes
TOTAL TIME:
1 week

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Spicy Caesar Chicken

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Spicy Caesar Chicken

Type of Dish: Entree

Ingredients: 4 boneless chicken breast
1 cup chicken stock
1/2 cup caesar dressing
1 tbl lime juice
1 tsp paprika
1 tsp salt
1 tsp black pepper
Devils Envy ( it depends on how spicy you like it)
3-4 stalks of green onion

Instructions for making the dish: On medium heat add your chicken to the pan along with all of your ingredients except for 1/2 cup of chicken stock, (you will use the remaining stock after your juice cooks out of the pan). Cook on medium heat for 15 min turning the chicken on occasion when you see your pan needing more stock pour in the other half then continue cooking another 15 min and add your green onions. I prefer my chicken a little on the dry side so I cook it until all of the juice is gone.

Number of Servings: 4

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Spicy Hummus!

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Spicy Hummus!

Type of Dish: Appetizer

Ingredients: 1 can chickpeas
Dash of devils envy
1-2 tsp curry powder
1/4 tsp cumin
Dash of black pepper
1 handful of leafy greens
1 tsp tahini
2 tsp olive oil
2 tsp lemon juice

Instructions for making the dish: Just throw it in the food processor and delicious spicy hummus comes out!

Number of Servings: 4

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Football and Family Style Chili

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Football and Family Style Chili

Type of Dish: Entree

Ingredients: 2 Lbs. lean ground beef
2 onions
5 cloves garlic
2 stalks celery
1 large green bell pepper
2 tbsp. Chili powder
1 tbsp. garlic powder
2 tbsp. oregano
1 tbsp. cumin
1 tsp Devil's Envy Spice
1 can (28 oz.) diced tomatoes
1 can red kidney beans
1 cup beef broth
1/2 cup fresh cilantro
Salt and pepper to taste

Instructions for making the dish: Lightly brown ground beef in a large pot. Pour off excess fat. Over medium heat stir in canned tomatoes, beef broth and spices. All veggies gets chopped and added into the pot. Simmer 1 - 1.5 hours stirring occasionally.

For Family - serve over rice
For Football - serve with tortilla chips

Number of Servings: 8

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Arroz Con Pollo

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Arroz Con Pollo

Type of Dish: Entree

Ingredients: 1 tablespoon extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup chopped onions
1 (15-ounce) can whole tomatoes, drained
1/2 red bell pepper
1 cup Chicken Stock
1/4 cup cilantro, finely chopped

1 cup green (pitted) olives
2 Teaspoons Devil's Envy Spice
1 teaspoon salt
Pinch of saffron
Pinch of Adobe seasoning
1 cup frozen petite peas
1 Tablespoon ground black pepper

Instructions for making the dish: In a large frying pan, heat olive oil (medium high heat); add chicken pieces and sauté, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.

In the same pan, stir in rice and onion; cook until onions are translucent (about 2 minutes). Add tomatoes, red peppers, chicken broth, and all spices. Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and olives; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes. Remove and serve and accept compliments.

Number of Servings: 4

For other variations and recipes check out http://whatscookingamerica.net/

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Chicken Wings Dry Rub

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Chicken Wings Dry Rub

  • 2 pounds chicken wings (about 20 pieces)
  • 1 tablespoon Devil's Envy
  • 1 tablespoon chili powder
  • 1 tablespoon sweet smoked paprika
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon Adobe seasoning
  • 1 teaspoons ground cumin
  • 1 teaspoon dried mustard
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons white pepper
  1. Combine all seasonings in a bowl.
  2. Dry wing pieces with paper towels to remove excess liquid.
  3. Place wings in a large bowl.
  4. Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in.
  5. Place in a zip lock bag and refrigerate for 1 hour.
  6. BBQ and serve.

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Pasta Fra Diavlo

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Pasta Fra Diavlo

Pasta Fra Diavolo:

Ingredients:

  • ¾ cup of minced onion
  • 5 cloves garlic
  • 1 can (28-ounce) crushed tomatoes
  • 1 can (6-ounce) tomato paste 1 can (28-ounce) tomato sauce
  • ½ cup of water
  • 1 tablespoon white sugar
  • ½ cup freshly chopped basil
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon Italian seasoning
  • 1 ½ tablespoon Devil’s Envy
  • 1 Lb. Pasta

In a large pot and on medium heat, saute onion and garlic until sweated. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in all seasoning. Reduce heat to low, partially cover, and simmer 1 1/2 hours, stirring occasionally. In a separate pot cook the pasta until desired tenderness.

Serves 6.

 

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