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Posts Tagged ‘hot sauce’

by Sarah Steimer

Guacamole deviled eggs

Guacamole is taken very, very seriously in my apartment. Which means I was both excited and a little nervous to add it to eggs. The result? Pop-in-our-mouth good.

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by Sarah Steimer

Crispy baked wings with buffalo sauce or ginger-soy glaze

Bill made these wings after he and I had been craving them for quite some time — and these were exactly what we wanted. They were crispy on the outside and perfectly moist inside. Bill nailed it. All I had to do was shoot and enjoy.

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by Sarah Steimer

This meal was the first time I pulled the slow cooker out this season — I missed it so.

  • 2 15-ounce cans pinto beans
  • 3 cups water
  • 1/2 medium chopped onion
  • 1 tablespoon ground cumin
  • 1 garlic clove, minced
  • 3/4 cup salsa
  • salt and pepper
  • hot sauce, to your liking
  • 6 Swiss chard leaves, rinsed and chopped
  • 3-4 flour tortillas
  •  toppings (we went with a pepper jack cheese and chopped banana and bell pepper — other options could include tomatoes, shredded carrots, guacamole or sour cream)

Place beans, water, onion, cumin and garlic in a slow cooker. Cook on high until the beans are very soft (2-3 hours). Drain and return the solids (mostly beans and onions) to the slow cooker, saving about 1/4 cup of the water.

Add the salsa, hot sauce (if using), Swiss chard, and additional salt and pepper. Mix up so the chard is not merely hanging out on top. Continue to cook on high until the Chard is completely wilted and the beans are nearly falling apart, about 30-45 minutes. If the mixture seems dry, add the saved water. Adjust seasonings if necessary.

Serve the bean and chard mixture, still hot, in the flour tortillas with the chosen toppings. Also works well just scooped up with tortilla chips (which is how I ate it, reheated, the next day).

Makes 3-4 burritos.

Recipe adapted from: Kalyn’s Kitchen

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by Sarah Steimer

These are almost brutally sticky – but surprisingly good. The peanut butter definitely stands out, and we actually also dipped them in some hot sauce as we ate them. Definitely something worth trying just because it’s so strange (and I tested them for you, so you know they’re not a flop).

  • 10-12 chicken wings (tips discarded or drummettes
  • 5 ounces raspberry jelly, about 8 tablespoons (original recipe called for grape jelly, so really just make sure it’s a fairly smooth jelly without any fruit chunks)
  • 1/4 cup smooth, natural peanut butter (do not substitute with regular)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons hot sauce
  • 1/2 teaspoon salt

Whisk together the jelly, peanut butter, vinegar, hot sauce and salt, making sure there are no lumps.  Add the chicken to the bowl and combine so the chicken is well-covered with the mixture. Refrigerate for at least one hour or as long as overnight.

Do not forget to cover the pan with either parchment paper or aluminum foil, or you will end up with an absolute mess to try and clean.

Cover a baking sheet with parchment paper or aluminum foil. Set a metal cooling rack on top of the pan and place the chicken on the rack. Do not discard the leftover sauce – place it back in the refrigerator. Cook the chicken at 375 degrees for 30 minutes.

Remove the chicken from the oven and brush the piece with the leftover sauce. Flip the wings/drummettes and brush that side with the sauce as well. Place back in the oven and cook for an addition 20 minutes, or until the chicken is browned.

Serve the wings immediately with vegetables and extra hot sauce, because you could always use more hot sauce.

Recipe adapted from: Noble Pig

*Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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by Sarah Steimer

I’ve never been a huge Bloody Mary fan, but this may have turned me. You can, of course, leave out various ingredients such as the kale or the bacon.

  • 3/4 cup tomato juice
  • 1 small kale leaf, stem removed and roughly chopped
  • a few dashes Worcestershire sauce
  • a few dashes hot sauce, to your liking
  • 1-2 shots vodka (or you can cheat like me and use whiskey – I just can’t get into vodka)
  • 1 cup ice cubes
  • salt and pepper, to taste
  • lemon, optional
  • 1 strip bacon, for garnish
  • cherry tomato, for garnish
  • 1 small kale leaf, for garnish

Add the tomato juice, kale, Worcestershire sauce, hot sauce and liquor to a food processor. Pulse until the kale is blended into the drink to your preference (you can always strain some out if you choose). Add the ice cubes, crushing a bit before hand if your blender is a little weak like mine.

Season with the salt, pepper and lemon, adjust to your taste (maybe even adding more liquor or hot sauce if you really need it).

For the bacon garnish:

You could crumble the bacon and add it straight into the drink itself, but I really loved the look of this garnish.

Take one piece of raw bacon and arrange in a squiggle or another cool shape it on a wooden skewer — NOT a metal or plastic skewer. Place the skewered bacon between four paper towels, two on the bottom and two on top. Microwave on high for 1-2 minutes.

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Sarah Steimer

This was literally the first time I’ve ever craved egg salad. Maybe because whenever my parents made it, it was the fully mashed version. I like the full chunks of egg much better.

  • 4 hard-boiled eggs, cubed (check out my previous how-to for hard boiling eggs here)
  • 2 medium onion, thinly sliced
  • olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried tarragon OR thyme
  • 2-3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • hot sauce, to taste
  • salt and pepper, to taste

To caramelize the onions, heat the oil in a pan. Add the onions and cook over a low flame, stirring occassionally. It should take about 15-20 minutes for the onions to caramelize – but not burn. Add the garlic and tarragon/thyme and cook for a few more minutes, until fragrant. Set the onion mixture aside to cool.

In a small bowl, combine the mayo, mustard, hot sauce, salt and pepper, and caramelized onions. Add the cubed eggs and lightly toss to coat.

Serve on its own or as a sandwich with spinach and arugula.

Makes 2-4 servings, depending on size.

Recipe adapted from: Cook’s Hideout

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by Sarah Steimer

The original recipe called for an actual pumpkin, but I had to use canned because I couldn't locate a winter squash in the winter. Also, I halved the recipe and made plenty.

  •  2 medium onions, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3 cups chickpeas (two 15-ounce cans)
  • 2 cups pumpkin puree
  • 6 cups chicken or vegetable stock
  • 2 tablespoons tomato paste
  • salt and pepper
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • 2 teaspoons of hot sauce (I used Sriracha sauce)

In a Dutch oven or other heavy pot sauté the onion and garlic in olive oil until soft. Add the cumin a cook for a few more minutes, then add the chickpeas.

Add the pumpkin puree, stock, tomato paste and salt and pepper. Bring the mixture to a boil then let simmer for 15 minutes.

Transfer the mixture to a blender (unless you have an immersion blender) and blend until smooth. Place back into the pot and add the cilantro or parsley and the hot sauce. Simmer for a few minutes more.

Makes 8 servings.

Recipe adapted from: Local Kitchen

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