Category Archives: Spicy

Cajun Pasta Alfredo 2 Ways

This recipe is one of my favorite pasta dishes. Most of the year I make it as a freezer meal with smoked turkey sausage, however, during the summer it’s devine with fresh local shrimp. 

Begin by melting 4 tablespoons of butter with 2 tablespoons of EVOO over medium heat. Add in a large chopped onion and sauté until it becomes soft. 

Now add a container of chopped baby bella mushrooms, a large chopped red pepper, and a teaspoon of minced garlic. Cook 2-3 minutes. 

Add in either your sliced kielbasa or a pound of uncooked fresh shrimp. Cook until the shrimp turns pink or about 4-5 minutes for the sausage. 

Add 1/2 cup grated parmesan, 1/2 cup heavy cream, and a jar of Alfredo sauce. Stir to combine. Add 1/2-1 teaspoon of cayenne pepper (depending on how spicy you like it) and salt & pepper to taste. Let simmer for 5 minutes.

Stir in 12oz penne, rotini, or any pasta of your choice. Top with shredded parmesan and chopped fresh parsley before serving. Pairs perfectly with a mixed green salad and crusty bread. 

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Crispy Filet Tacos

We happened to have some leftover steak from a couple of nights ago (doesn’t happen very often). However, when this does happen, we either turn it into amazing steak sandwiches or tacos. 

Begin by chopping off any excess fat and then dicing your steak into small pieces. Dice an onion and a handful of cilantro. 

Add in a bit of cracked pepper and sea salt. Then stir to combine. 

Warm about 1/4C of EVOO over medium heat in a large saucepan. Place cooked corn tortillas into oil and add a couple spoonfuls of your meat mixture and spicy shredded cheese (this variety is pretty tasty). 


Use the back of your spatula to fold the tacos over and cook for ~3 minutes per side until they begin to brown. 

Combine ingredients for your pico (recipe also on blog). 

Serve and enjoy!

Roasted Poblano & Chicken Enchiladas

We love enchiladas in my house. LOVE. These were so amazing that my husband insisted we put them into our regular rotation. 

Begin by rinsing and drying 3 poblano peppers. Brush them lightly with EVOO and place them on a lined baking sheet. Bake at 450 degrees for 35-45 minutes until the skin is dark and the outer lining is wrinkled. Let stand for 30 minutes. 

Salt & pepper 1.25lbs of chicken tenders and cook them over medium heat in a sauce pan with 1tbl of EVOO.Set aside. Add into the same pan 1 sliced green pepper and 1 small sliced yellow onion. Cook until soft. Dice the cooked chicken and place into a large mixing bowl. 

Add the cooked onions and green pepper into the mixing bowl. Now skin and seed the poblanos and add them to your mixing bowl. Your filling is complete. 

In the same saucepan, melt 1tbl of butter and then add 2tsp minced garlic. Once garlic becomes fragrant (1 minute), add 1tbl flour and whisk to combine. Slowly add 1.25C of whole milk and then 1/2C sour cream. Whisk until it becomes thick and then stir in 1/2tsp cumin and 1/2tsp chili powder. Continue stiring until sauce thickens and warms through. 

Lay a couple spoonfuls of the sauce into the bottom of a baking dish. Using freshly cooked flour tortillas, roll approximately 1/2 cup of the chicken mix into each tortilla. Top chicken with shredded pepper jack cheese and place into baking dish. Now cover with remaining sauce. 

Top with more pepper jack and bake at 350 degrees for 20 minutes. 

Top with avocado and enjoy!

Adapted from: Will Cook For Smiles

The BEST Beef Enchiladas

The search is over. These are the best beef Enchiladas I have ever tasted. I’d even venture to say this is my husband’s favorite dish that I make. They are melt in your mouth, cheesy, full of flavor, worth every delicious bite, shear perfection. 

Begin with 4lbs of pot roast style beef, excess fat trimmed off. Coat all sides of the meat generously with cracked salt and pepper. Heat a couple tablespoons of EVOO in a large skillet over medium high heat. Sear it quickly on all sides until it has a beautiful brownish black color. Now put it in your crockpot. 

Cover with 1 large chopped onion, 20oz diced green chiles, 2tbl chili powder, 2tbl cumin, 2tbl garlic powder, 5oz Franks Hot Sauce, and 1/4c of water. Cook on low for 8-9 hours or until beef shreds easily with 4 forks. 

For the enchilada sauce (which is different from my normal variety) – Heat a tablespoon of EVOO in a medium saucepan and sauté 1/2c minced onions until soft. Stir in 24oz tomato sauce, 8oz diced green chiles, 2tbl chili powder, 1tbl cumin, and a few dashes of hot sauce. 

Cover the bottom of a baking dish with your enchilada sauce. Prepare fresh flour tortillas and spoon in your meat (which now looks like this).

Top meat with Pepper Jack or Monterey Jack cheese. Roll up and place in baking dish. When you have finished rolling up all the meat, cover completely with the remaining enchilada sauce and top with more cheese. Bake uncovered at 350 degrees for 30 minutes or until cheese is melty and bubbly. Top with avocado, jalapeño, hot sauce, etc. Enjoy!!

Adapted From: Mrs. Happy Homemaker

Sweet Potato & Black Bean Chili

This is such an awesome chili variety. The spice is complemented perfectly with the sweet potatoes and hint of molasses. I can’t wait to make it again!

Heat 3tbl EVOO in a heavy stockpot or Dutch oven. Add 1 diced sweet onion and 2 peeled and cubed sweet potatoes. Once the onions become translucent, remove both from your pot and set aside. 

Add 1lb lean ground beef and cook through. Once browned, add 1tsp salt, 2tbl chili powder, and 1tbl cumin. 

Stir in a can of diced tomatoes, 2tbl tomato paste, 2tbl molasses, and 2 cups of bone broth (or chicken broth if you prefer). Cook uncovered over medium heat for 10 minutes. 

Add in a rinsed and drained can of black beans, sweet potatoes, sautéed onion, and 1/2tsp cayenne pepper. Simmer 10-15 minutes until potatoes are soft but not mushy. Top with Greek yogurt and green onions. Enjoy!🍲

Adapted from: Our State Magazine

Green Chile Chicken Enchilada Soup

I love autumn for a multitude of reasons: Football, oysters, sweaters, boots, scarves, holidays, and last but not least, crockpot season. Fix it and forget it is so awesome for crazy days of shuffling my three year old from one thing to the next, cooking for my freezer meal business, and the endless chores of being a stay at home wife and mom. 

This is the best new soup I’ve tasted in a while. And today (after making it yesterday), it tastes even better!

Toss into crockpot:

10oz can green enchilada sauce, 1 can drained and rinsed northern beans, 2 cans drained and rinsed black beans, and 3 chicken breasts. 

Now add 1 undrained can of diced tomatoes, 8oz undrained diced fire roasted green chiles, 1tsp salt, 1/4tsp pepper, 4tsp chili powder, 1tbl cumin, 3/4tsp paprika, a handful of chopped cilantro, and 2 cups of chicken broth (I prefer reduced sodium bone broth). 

Cover and cook on low for 6-8 hours until chicken easily shreds. 

Remove chicken from crockpot and cube 8oz of cream cheese (I prefer the Greek yogurt variety. It’s much healthier and tastes better in my opinion). Turn your crockpot to HIGH, and add in the cubed cream cheese to melt for 30 minutes. 

Add your chicken back in once cheese has melted and serve. We topped ours with avocado, Greek yogurt, cilantro, and jalapeños. 

For extra goodness, try making your own tortilla chips. Use a pizza cutter to quarter yellow corn tortillas. Brush both sides with EVOO and sprinkle with sea salt. Bake at 350 on a baking sheet until edges begin to turn brown. Yum.😋

Adapted from: Chelsea’s Messy Apron

Spicy Green Shrimp Enchiladas

This is the easiest meal in the world. Seriously. However, having a few fresh ingredients takes it from good to spectacular. 

Toss 1.5 pounds of fresh, deveined shrimp in EVOO, salt, pepper, and then roast in a 400 degree oven on a baking sheet lined with parchment or aluminum foil for 6-8 minutes. 

Prepare fresh flour tortillas and fill with 6-8 shrimp and pepper jack cheese. Line filled enchiladas in baking dish and brush both sides with green enchilada sauce (homemade recipe on blog). Bake seam side up for 15 minutes at 375 degrees. Then, flip and bake for 10 minutes. Finally, top with pickled jalapeños and mozzarella or Monterey Jack cheese and bake for an additional 5 minutes until the cheese has melted. 

Top with fresh avocado, hot sauce, salsa, Greek yogurt, or anything you like. Enjoy!

Cajun Shrimp & Quinoa Casserole

This is one of my absolute favorite comfort meals. The original recipe calls for rice, but the quinoa is just as delicious WITH added health benefits! 

Begin with 1.5-2lbs fresh shrimp, peeled and deveined.

To make the perfect quinoa every time, combine 1 part quinoa to 2 parts chicken broth and bring to a boil. Cover, reduce your heat to low and simmer for 25 minutes (don’t take the lid off!). This recipe uses 1 cup dried quinoa/2 cups broth. 

Next, chop 1/2 of the following: Red pepper, yellow pepper, green pepper, and red onion. 

Melt 1/4 cup of butter (or sub EVOO) over medium high heat in a large sauce pan. Toss in your veggies and sauté for 7 minutes or until tender.

Now add in a pint of sliced mushrooms with 4 cloves minced garlic and a tablespoon of lemon juice and sauté for 5 more minutes (you can also add okra here but my husband isn’t a huge fan). I forgot about my mushrooms, so I sautéed them separately, oops!

Next you are going to add in your shrimp and cook for 3-4 minutes until they turn pink. 

Finally, stir in a can of Cream of Shrimp soup, half a cup of white wine, 1 tablespoon soy sauce, 1/2 teaspoon of cayenne pepper, and your cooked quinoa. Transfer to a baking dish and top with shredded parmesan. Bake at 350 for 20 minutes. I serve this with a mixed green salad. Enjoy!

Adapted from: Southern Living

Pickled Jalapeños 

We have picked approximately 2 million jalapeños from our garden this year so I love trying different ways of preserving them. This recipe only takes about 25 minutes for a jar that can last for weeks. 

Begin with about 15 large jalapeños sliced with the stems cut off. 

Combine 1 cup distilled white vinegar, 1 cup water, 2 garlic cloves (slightly smashed), 4 tablespoons of sugar, and 2 tablespoons of salt. Bring to a boil and add in your jalapeños.

Remove promptly from heat and press all of your slices down into the mixture. You will begin to see the jalapeños turn color. 

After 15 minutes transfer the jalapeños to a jar using tongs and pour the remaining liquid over the top. Let cool completely before putting the lid on. So good!!💃🏻

Adapted from: Simply Scratch

Grilled, Cheese Stuffed Banana Peppers

With yesterday’s harvest of 15 banana peppers and 18 jalapeños, we felt compelled to try something new.


We took a small batch of 5 banana peppers and hollowed out the seeds and membranes.

Slice them lengthwise almost all the way down one side. 

Combine 4oz of cream cheese and 1/2 cup plain Greek yogurt. Then add: 2 cloves minced garlic,  1/4tsp basil, 1/4tsp oregano, 1/2tsp salt, pinch of pepper, 1/2 cup mozzarella, and 1/4 cup parmesan. Fill each pepper with mixture. 

We capped the ends with foil and put them on the grill until they blackened on the bottoms and began to brown on top. 

These were really tasty, however, we love spicy food, so next time we make them we will either use spicy cheese or leave some of the seeds inside!

Adapted from: Cooking a la Mel