spicy food

Here's what you need: chicken breast, natural yogurt, lemon juice, ginger garlic paste, tikka masala sauce, red chili powder, turmeric powder, salt, oil, onion, ginger garlic paste, cumin seed, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, salt, tomatoes, natural yogurt, water, water, basmati rice, bay leaf, cumin seed, onion, fresh coriander, oil, water

Chicken Tikka Biryani Recipe by Tasty

⅓ lb chicken breast

⅔ cups natural yogurt

lemon juice

ginger garlic paste

tikka masala sauce

red chili powder

turmeric powder

salt

onion, finely chopped

cumin seed

black peppercorns

cloves

coriander powder

garam masala powder

tomatoes, finely chopped

natural yogurt

water

½ cups basmati rice,

bay leaf

½ cups onion, carmelised

coriander,

water, saffron-infused

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Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Reserve the chicken tikka marinade for later use.

Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Add in the chopped tomatoes and fry till soft.

Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.

Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

https://vid.tasty.co/output/45707/mp4_640x640/1501604901

Sriracha Egg Salad is a simple yet satisfying quick dish that boasts a creamy, tangy, and spicy sauce.

Sriracha Egg Salad

eggs (2.16)

mayonnaise (0.56)

Tbsp sriracha (0.18)

salt (0.02)

lemon juice (0.03)

pepper

green onions (0.14)

Place the eggs in a large sauce pot and add enough water to cover them by one inch. Place a lid on the pot and bring to a boil over high heat. Once it reaches a full rolling boil, turn off the heat and let it sit with the lid in place for 15 minutes. After 15 minutes transfer the eggs to an ice water bath to stop the cooking process. Let the eggs sit in the ice water for 5-10 minutes before peeling.

While the eggs are cooking, prepare the dressing. Combine the mayonnaise, sriracha, salt, lemon juice, and some freshly cracked pepper in a bowl.

Finally, slice the green onions and peel the eggs. Coarsely chop the eggs, place them in a large bowl with the sliced green onions, and pour the dressing over top. Stir to combine, then serve or refrigerate until ready to serve.

Fresh jalapeño, cheddar cheese, and fresh grape tomatoes are baked right into this Jalapeño Cornbread making it just the right amount of extraordinary.

Jalapeño Cheddar Cornbread

jalapeños (0.36)

cheddar, shredded (1.31)

grape tomatoes (1.25)

cornmeal (0.21)

all-purpose flour (0.15)

Tbsp sugar (0.10)

tsp baking powder (0.24)

milk (0.31)

cooking oil (0.16)

Preheat the oven to 425ºF. Shred the cheddar cheese, if not purchased pre-shredded. Slice one of the jalapeños length-wise, scrape out the seeds, then dice into 1/4-inch pieces. Slice the second jalapeño into rounds, leaving the seeds intact. Slice the grape tomatoes in half.

Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir until they are well combined.

In a separate bowl, whisk together the milk, egg, and cooking oil.

Pour the liquid ingredients into the bowl of dry ingredients and stir just until a lumpy batter forms and no more dry flour remains on the bottom of the bowl. Do not over stir.

Add 1 cup of the cheddar cheese and the diced jalapeños to the batter and gently fold until they are incorporated. Prepare a 8x8" casserole dish, a 9" pie plate, or a 10" cast-iron skillet by coating with non-stick spray or a smear of butter. Pour the batter into the dish. Sprinkle the tomato halves, the sliced jalapeño, and the remaining shredded cheddar over the top.&nbsp;

Bake the cornbread for 18-20 minutes in the preheated oven, or until the center is puffed up and the cheese on top is deep golden brown. Let cool for about 5 minutes, then slice into 8 pieces and serve.&nbsp;

Spicy gochujang gives this instant ramen extra oomph! Gochujang Ramen with Tofu is a quick and easy way to satisfy that noodle craving.

Gochujang Ramen with Tofu

extra firm tofu (0.90)

water (0.00)

vegetable broth* (0.26)

Tbsp gochujang (0.46)

instant ramen* (0.19)

spinach (0.25)

green onions (0.20)

Cube tofu

Drain the tofu and cut it into 1/2-inch cubes.

Make broth

Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.

Bring to a boil

Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.

Add noodles

Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.

Add spinach

Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.

Top with green onion

Slice the green onions and sprinkle over top of the ramen just before serving.

Smoky and spicy shrimp, sweet and tangy slaw, and a zesty garlic lime sauce make these Blackened Shrimp Tacos seriously delicious!

Blackened Shrimp Tacos

mayonnaise (0.40)

Tbsp honey (0.06)

Dijon mustard (0.06)

tsp red wine vinegar (0.02)

coleslaw mix (shredded cabbage and carrots) (.75)

green onions, sliced (0.28)

garlic powder (0.02)

tsp smoked paprika (0.02)

salt (0.01)

lime (1 Tbsp juice) (0.39)

Tbsp smoked paprika (0.30)

thyme (0.10)

oregano (0.10)

tsp cumin (0.05)

cayenne (0.03)

garlic powder (0.03)

onion powder (0.03)

lb peeled and deveined shrimp (30/40 count) (4.00)

butter

garlic, minced (0.08)

corn tortillas (0.30)

To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.

To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.

Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.

Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.

Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.

To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions. Squeeze a wedge of fresh lime over top.

This crock pot jambalaya is easy to make and brings home the taste of New Orleans

Crock Pot Jambalaya - Slow Cooker Delight

(14 ounces) diced tomatoes

ham,

vegetable broth

white rice

onion, chopped

colorful sweet peppers, chopped

tomato paste

olive oil

garlic

parsley

tsp green hot sauce

thyme

Place all of the ingredients except for the...

Place all of the ingredients except for the shrimp into a slow cooker. Stir well to combine. Colver and cook on high for 4-6 hours or on low for 8-10 hours.

Thirty minutes before serving time, turn the slow...

Thirty minutes before serving time, turn the slow cooker to high.

Add the shrimp and continue cooking until the...

Add the shrimp and continue cooking until the shrimp are done. Adjust the seasonings as needed.

Serve in a bowl with hot crusty bread.

If you love spicy ramen then you will love my Spicy Gourmet Kimchi Ramyun.

Spicy Gourmet Kimchi Ramyun

Green Onions chopped

Red Chili Pepper fresh

Korean Chili Treads {shilgochu}

Sesame Oil

Cheddar Cheese

Chicken broth low sodium

x2 Dashima/Kombu/edible kelp

onion

Mushrooms

Ripe Aged Kimchi, chopped

pk Shin Ramyun instant noodles

Salt to taste *if needed

Silken Tofu or odeng (fish cake)*optional

Boil chicken broth and water, adding kelp in...

Boil chicken broth and water, adding kelp in the broth, Let it boil for 2 minutes and add chicken or any other meat that is cut into very small slices or cubes. Let it boil on high heat for 6 minutes, covered with the lid. You may take kelp out or leave it in and/or eat it later. READ NOTES*

Take the lid off and add chopped green...

Take the lid off and add chopped green onion, mushrooms, and chopped kimchi. Stir and cover to boil for 3-5 minutes.

Open Shin Ramyun pack and take the seasoning...

Open Shin Ramyun pack and take the seasoning out. Add seasoning to your spicy tolerance *half of seasoning {in foil pk} of 1 pack could be enough spicy for some -Taste and see if you need more seasonings.

Add noodles, stir and cook for 3 more...

Add noodles, stir and cook for 3 more minutes, uncovered. You may add cubed tofu or sliced odeng to the soup at this time.

While the soup is boiling add egg, you...

While the soup is boiling add egg, you may stir if you like or leave it to cook whole, like a poached egg.

Take it off the stove and garnish it...

Take it off the stove and garnish it with chopped green onions, red chilies, Korean chili threads, and sesame oil, Cheddar cheese give you creamy sensation. All optional.

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.

Spicy Pineapple Cucumber Salad

cucumber (3 cups chopped) (1.25)

lb. frozen pineapple chunks (2 cups) (2.46)

cilantro (0.20)

1.5 tsp gochujang (0.12)

Tbsp rice vinegar (0.37)

Tbsp sugar (0.01)

Thaw the pineapple chunks and chop the cucumber into pieces roughly the same size as the pineapple chunks. Roughly chop the cilantro.

Prepare the dressing by whisking together the gochujang, rice vinegar, and sugar until dissolved.

Combine the cucumber, pineapple, cilantro, and dressing in a bowl. Serve immediately, or refrigerate until ready to eat. Stir the salad just before eating to redistribute the dressing.

Make Asian street food at home easily with these Thai Fish Cakes.  Full of robust Asian flavors with a tender, salty, and spicy interior and a crisp and crunchy exterior, these little patties will even satisfy your pickiest eater.

THAI FISH CAKES

salmon

coconut milk

fish sauce

chili powder

cumin

coriander

brown sugar

bread crumbs

lime zest

dill leaves

scallions, thinly sliced

ginger

garlic cloves, very finely minced

¼ teaspoon dried, crushed red pepper flakes

Peanut oil

Cut the fish into chunks and place it in the bowl of a food processor. Set aside.

In a glass measuring cup, combine coconut milk, fish sauce, chili powder, cumin, ground coriander, and brown sugar.  Stir to combine.

Add ½ cup bread crumbs, lime zest, dill weed, scallions, ginger, garlic, and red pepper flakes.

Pulse to combine.  The mixture should be able to form patties. If it’s too wet, add more breadcrumbs and pulse again until the desired consistency.

Scoop about ¼ cup of the fish mixture and pat it into a small cake and flatten it slightly.  Repeat with the remaining fish mixture.

Place the fish cakes onto a plate. Cover with plastic wrap, and chill for about 10 minutes.

Meanwhile, pour about 1-inch of peanut oil into a heavy-bottomed frying pan.

Heat the oil over medium heat until hot (a bread crumb should sizzle when you toss it into the oil).

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