Chili Peppers, Sriracha, Indian, Mexican, and Thai! Give me anything with
Tonight, I made Chicken Paprikash, a Hungarian stew featuring Paprika,
from this recipe by A Dish of Daily
I only had plain paprika, not the hungarian paprika called for in the
recipe, so I gain no points for authenticity. It didn't matter, because
this still tasted delicious. It takes a bit of time, but it's pretty
easy to make, and absolutely worth it.
Shrimp is my favorite seafood. My favorite meat, even. If it weren't
always so damned expensive where I live, I'd eat shrimp all the time.
This recipe for Shrip Etouffee,
a spicy Cajun shrimp dish, is easy and delicious. I made my own shrimp
stock (included in the recipe), so it took a little longer, but even
that was pretty easy. I wonder if what I consider easy has changed over
the course of this blog...
I didn't have any Cajun seasoning, but I did have some Chipotle
seasoning, which lended a nice, smokey flavor. Altogether, the spices
and hot sauce made for a good kick and great flavor.
When I started this blog, my refrigerator was practically empty. Now,
I've got half-used bottles of dozens of condiments, all waiting for
their return to the limelight. Today's recipe, Buffalo Chicken Bowls
brought back the buffalo hot sauce (leftover from an interesting pasta
concoction that didn't see the publish button), and hot sauce's natural
frenemy: Ranch dressing.
This recipe was a piece of cake with a slow cooker. The magic formula
for slow-cooking chicken seems to be:
- 2-3 pounds chicken
- 1-2 cups flavorful liquid
- 2-4 cups vegetables (beans, corn, potatoes, onions, carrots, celery)
(for other instances of this formula, see Taco Chicken
Bowls and Indian Spiced
I left out a few ingredients from the recipe, leaving only:
- Buffalo sauce
- Black beans
- Ranch dressing
In short, this was the Taco Chicken Bowls
recipe with buffalo sauce instead
of salsa, and no need for the spice blend.
Like the Taco Chicken Bowls, this goes great in a bowl with some rice,
a bit of ranch dressing and cheddar cheese, or wrap the lot in a burrito
skin, which is like a tube-shaped bowl you can eat!
I keep promising co-workers that I'll try more Indian food. I enjoy it
immensely every time I have it. And yet, it's a rare night that I will
actually make something Indian, though I have started keeping my pantry
stocked with the right ingredients.
This Indian Spiced Stew with Chicken and
is easy to make. It only needs a quick sear on the chicken and then
4 hours in the slow cooker. It can be served as-is, or over rice. Do not
forget to add the yogurt! It's mildly spicy and fragrant, and I will
enjoy trying this again.
A few months back I bought a 12 pound bag of chicken drumsticks, so I've
had lots of chicken recipes on my mind. When I came across this
Jamaican Jerk Chicken Drumsticks
I had to give it a try: I wanted something spicy/sweet, and this
certainly does that.
I couldn't find Scotch Bonnet peppers, so I used Habanero peppers
instead. Pro tip: Use gloves. I barely touched the peppers, and my
fingers were on fire for hours afterward. I was thankfully lucky enough
to not touch any sensitive parts...
The recipe also includes rice and beans, but I decided to use up my
potatoes and make garlic mashed (with some cheese, because why not).
Side note: Life is too short to eat mild cheddar... Maybe one could find
use for it as part of a cheese tray with crackers. But, mild cheddar in
any other purpose else is easily overpowered.