Chili Peppers, Sriracha, Indian, Mexican, and Thai! Give me anything with some heat!

Chicken Paprikash


Tonight, I made Chicken Paprikash, a Hungarian stew featuring Paprika, from this recipe by A Dish of Daily Life.

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.

Chicken paprikash in a bowl

Shrimp Etouffee


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.

Shrimp Etouffee over rice in a bowl

Buffalo Chicken Bowls


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 from Pretty Providence, 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 Stew)

The ingredients for Buffalo Chicken Bowls, and a crock

I left out a few ingredients from the recipe, leaving only:

  • Chicken
  • Buffalo sauce
  • Black beans
  • Corn
  • Rice
  • 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!

The finished recipe served in a bowl over rice with cheese on

Indian Spiced Stew


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 Potatoes 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.

Indian spiced stew with chicken and potatoes with yogurt on

Jamaican Jerk Chicken


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 recipe, 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.

Jamaican Jerk Chicken Drumsticks with Garlic Mashed Potatoes and