spicy recipes

Come home to a warming bowlful of this filling, low-fat soup

Red lentil, chickpea & chilli soup

tsp cumin seeds

chilli flakes

olive oil

red onion,chopped

red split lentils

vegetable stockor water

can tomatoes,whole or chopped

can chickpeasor ½ a can, drained and rinsed (freeze leftovers)

tbsp 0% Greek yogurt,to serve

Heat a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">large saucepan</a> and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.

Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.

Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

This sweet, spicy, and sticky honey sriracha tofu is addictively delicious! Add it to salads, bowl meals, wraps, and more.

Honey Sriracha Tofu

extra firm tofu (1.79)

Tbsp sriracha (0.22)

Tbsp honey (0.24)

tsp crushed red pepper (0.02)

Tbsp cooking oil (0.08)

cornstarch

green onions, sliced (0.22)

Press the tofu for 30 minutes to remove the excess moisture. You can do this by either using a tofu press, or placing the block of tofu on a rimmed plate or tray, then topping with something flat like a cutting board and placing a heavy object on top (cast iron skillet or pot of water). After pressing for 30 minutes, pour off the extra liquid.

While the tofu is pressing, make the honey sriracha sauce. In a small bowl, combine the sriracha, honey, 1 teaspoon soy sauce, and the crushed red pepper. Set the sauce aside.

Cut the pressed tofu into ½-inch cubes. Use a paper towel to lightly pat dry the tofu cubes.

Add the cooking oil and 1 teaspoon soy sauce to a large bowl. Lightly whisk the soy sauce into the oil. Add the cubed tofu and gently stir until the tofu is coated in oil and soy sauce.

Sprinkle 1 teaspoon cornstarch over the cubed tofu and gently stir. Repeat two more times, or until 3 teaspoon (1 Tablespoon) cornstarch has been added to the tofu.

Heat a non-stick skillet over medium. When the skillet is hot, add the prepared tofu. The tofu will fry in the oil that is coating the cubes. Cook the tofu, stirring only occasionally, until it is brown and crispy on all sides (about 10 minutes).

Pour the honey sriracha sauce over the tofu and continue to stir and cook for 1-2 more minutes, or until the glaze is thick and sticky.

Top the honey sriracha tofu with sliced green onions and serve.

These Chinese Fried Chicken Wings Are All About the Seasoning! Soy Sauce, Oyster Sauce, Fresh Ginger, Garlic, Salt, and Pepper Combine to Deliver These ...

Chinese Fried Chicken Wings

Chicken wings 1 lb

ginger 1 tbsp

cloves

Oyster sauce 1 tbsp

Soy sauce 2 ½ tbsp

Salt ½ tsp

Black pepper ⅓ tsp

Canola oil

Cornstarch ¼ cup

All-purpose flour ¼ cup

Mix chicken with marinade

Mix chicken wings, ginger, garlic, soy sauce, oyster sauce, salt, and black pepper together in a large bowl. 


Marinate the chicken

Leave the chicken to marinate for 24 hours.


Dust the wings in flour

Mix all-purpose flour and cornstarch together in a separate bowl. Put the chicken wings in the bowl with the flour mixture. Dust the wings until they are evenly coated.


Fry the wings

Heat the canola oil to 350 °F. Drop the chicken wings into the hot oil and fry until golden brown and crispy.


Remove and drain

Remove the wings from the hot oil with a slotted spoon or strainer. Drain them on a wire rack over paper towels.


Serve

Pile the crispy chicken wings on a sharing plate and serve warm.


https://www.youtube.com/embed/_kdf5CoRpAo?feature=oembed

Enter This Mexican Casserole! It Is Easy, Cheesy, Healthy, and a Huge Crowd-pleaser. With Only 15 Minutes Hands-on Time, This Versatile Recipe Is a ...

Mexican Casserole

Nonstick spray

Olive oil 1 tbsp

onions 1

Red bell pepper 2

beef

Chili powder 2 tbsp

Cumin 1 ½ tsp

Black pepper ½ tsp

Cayenne pepper ¼ tsp

Brown rice 2 cups

Greek yogurt 1 cup

Black beans 1 can (15 oz)

Cheddar cheese ¾ cup

Mozzarella ¾ cup

tomatoes and green chiles 1 (10-oz)

Cilantro

Green onion

Heat oven  

Preheat the oven to 350 °F. Coat a 9×13-inch large casserole dish with nonstick spray and set aside.


Cook onions and peppers

In a Dutch oven or deep skillet, heat 1 tablespoon olive oil over medium-high. Add 1 chopped onion and 2 chopped red bell peppers. Sauté for about 5 minutes until slightly softened.


Sauté beef

Add 1 pound ground beef, 2 tablespoons chili powder, 1 ½ teaspoons cumin, ½ teaspoon salt, ½ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper. Sauté until the beef is cooked through, about 4 to 5 minutes. Add 2 minced garlic cloves and cook just until fragrant, about 1 minute.


Add rice and Greek yogurt

Remove the beef mixture from heat. Stir in 2 cups cooked brown rice and 1 cup plain Greek yogurt until evenly combined. Taste and adjust seasoning if needed.


Assemble casserole

Spread 15 ounces refried black beans into an even layer in the prepared dish.


Sprinkle with cheese

Sprinkle ¼ cup grated Cheddar cheese and ¼ cup grated mozzarella cheese over the beans. 


Top with tomatoes and chilies

Sprinkle the tomatoes and green chilies evenly over top.


Top with beef mixture

Spoon the ground beef mixture evenly on top of the tomatoes.


Top with cheese

Top with remaining ½ cup grated Cheddar and ½ cup grated mozzarella.


Bake

Bake, uncovered, for about 15 minutes until the cheese is melted and the casserole is hot. 


Broil

Switch the oven to broil and continue cooking for 3-4 minutes until the cheese is lightly browned. Remove from the oven and let rest for 5 minutes.


Sprinkle the Mexican casserole with chopped cilantro and green onions, and serve. 


My mouth is literally drooling, this looks amazing! I love it!

https://www.youtube.com/embed/6KB3FYKE-g4?feature=oembed

This Spicy Asian Chicken Wing Marinade Makes the Most Amazing Chicken Wings. The Marinade Is Quick and Simple to Prepare and Has a Perfect ...

Spicy Asian Chicken Wing Marinade

Olive oil ⅓ cup

Soy sauce ⅓ cup

Honey ¼ cup

Chili garlic sauce ¼ cup

Lime Juice of 1

tbsp

Chicken wings 2 lb

Prepare marinade

Whisk together ⅓ cup of oil, ⅓ cup of soy sauce, ¼ cup of honey, ¼ cup of chili garlic sauce, lime juice, 4 minced cloves of garlic, and 1 tablespoon of minced ginger in a large bowl. Reserve ½ cup of mixture. 


Mix in the chicken wings and place in the refrigerator to marinate for 2 hours.


Heat oven

Cook the wings

Place wings on a wire rack over a baking sheet. Bake for 50-60 minutes until crisp and golden, flipping halfway through.


Thicken reserved marinade

Place the reserved marinade in a small saucepan over medium heat. Bring to a boil and then reduce the heat and simmer for 10 minutes until thickened. 


Broil wings

Turn the oven to broil and brush the wings with the sauce. Place under the broiler for 2-3 minutes until the wings are caramelized.


Pile these delicious wings high on a sharing plate and serve warm.


Three hours is just too much for me in my opinion so I gave the task to my husband to barbeque these on the weekend.

Kids ate these right up without a single complaint which is what I wanted from a meal!!

It's like I have a 5 star resturant in my own home every time I cook something from here it just taste so amazing that I never want to go out anymore,LOL!

Loved these spicy asian wings, haven't had anything like this in a while and glad that I can now just make it in my house whenever I want.

I recommend adding some vegetables to the side of these like celery cause BOY they are spicy as heck!

Obsessed with these chicken wings, Asian food is sooo unique and different with every meal.

Slightly zesty cause of the lime but I honestly love it more than the plain grilled chicken wings.

Delicious, perfect blend of sweet and sour in a single dish thanks so much.

Great recipe simple and yummy just how I wanted it thanks for sharing with us.

Yummy for sure I even shared the recipe with a few co-workers cause I brought the leftovers to work and they could smell it from their cubicles lol.

Spicy yet sweet, amazing blend honestly wouldn't expect any less coming from this site, perfection in every meal.

Very simple to make these if you follow the steps one by one, I even added some soy sauce on the top of the chicken wings though.

Perfect for an outdoor cookout with friends and family, they take a while to make but worth it in my opinion.

My husband is a huge fan of these spicy chicken wings with a side of fries and his favorite corona beer!

They were really good and flavorful the honey is distinct in these chicken wings which is something I really love.

Made this with some mashed potatoes,corn and then malta goya for the drink! Family loved it.

Kinda dry but with some sauce they can be really tasty.

Asian food always surprises me because of all the different types, these are officially my second favorite, the first being the Korean wings.

https://www.youtube.com/embed/MAimEpdobI8?feature=oembed

This Crispy Sesame Chicken Recipe Is a Restaraunt Classic that You Can Easily Make at Home! Most of the Ingredients You’ll Already Have in Your Kitchen!

Crispy Sesame Chicken

Chicken Breast 3

Eggs 2

Wheat flour 10 tbsp

Sesame seeds 2 tbsp

Scallions 5-6

Olive oil 5 tbsp

Garlic salt 1/2 tsp

Ground paprika 2 tsp

Salt 1/2 tsp

Black pepper 1/2 tsp

Natural Honey 2 tbsp

Sweet chili sauce 2 tbsp

Sesame oil 1 tbsp

Ketchup 3 tbsp

Brown sugar 2 tbsp

Rice vinegar 1 tbsp

rice

Heat the oil

In a large frying pan, or wok if you have one, heat the oil until sizzling hot. 


Prepare the chicken coating

Set out three shallow bowls. Place the cornstarch in one and the beaten egg in another. In the third bowl, combine the paprika, garlic salt, flour and seasoning.


Coat the chicken

Taking each piece of chicken, first coat it in the cornstarch, then dip it in the egg and finally coat it in the flour mixture. Make sure each chunk is fully covered.


Cook the chicken

Add the chicken to the hot pan (watch out as the oil will spit!). Cook over a high heat for 6-7 minutes until browned, tossing every couple of minutes to prevent it from burning. Remove from the pan and place on paper towels to catch the excess oil.


Make the sauce

In the same pan, combine all of the ingredients for the sauce and cook over a high heat, stirring continuously. After 2-3 minutes, the sauce should thicken and reduce. 


Combine the chicken and the sauce

Put the chicken back into the pan and stir it into the sauce, cooking together for a further 1-2 minutes. 


Serving Crispy Sesame Chicken

Scatter the chicken with sesame seeds and chopped scallions and serve with boiled rice.


Perfect sesame chicken. Very crispy and yummy!

https://www.youtube.com/embed/C2CVlvSSFO4?feature=oembed

This Creamy Cajun Chicken Pasta features cajun-style blackened chicken and penne pasta, and a creamy cajun, tomato pasta sauce! A delicious and comforting dinner ready in 30 minutes. 

Creamy Chicken and Sausage Cajun Pasta

lb chicken breast

oz andouille sausages (optional, sliced)

green bell peppers (thinly sliced)

½ medium yellow onion (thinly sliced)

garlic

tomatoes

½ cup half and half (or ¼ cup milk and ¼ cup single cream)

Greek yogurt + ¼ cup water/milk

brown sugar

Salt and pepper (to taste)

Parmesan cheese

tbsp oil

oz uncooked penne pasta ((or 4 servings))

Prep the vegetables and meat. Cut the green peppers and onions into slices, and slice the sausage (if using). Cut the chicken into bite-sized chunks (on a separate cutting board to avoid cross contamination). Set aside.&nbsp;

Place a large pot of water with salt, over medium-high heat and bring to a boil. When the water comes to a boil, add the pasta and set the timer for 10 minutes. Drain the pasta, but reserve 1 - 2 cups of the pasta water.

While, the pasta is cooking, place another large non-stick pan or pot over medium-high heat and drizzle some oil.

When the pan is hot, add the chicken, generous ¼ tsp salt, 1 tbsp cajun seasoning and mix well. Increase heat to high, and cook the chicken for 5 minutes, until it shows good caramelization (about 5 - 6 minutes, depends on the heat of your pan). Place the chicken in a separate bowl and set aside until needed.

Optional step - add more oil, and then add the sliced andouille sausages and fry until they start to show some good caramelization as well (about 5 minutes). Set aside.&nbsp;

Add the onion, garlic, green pepper, rest of the cajun seasoning, generous pinch of salt, and 1 tsp brown sugar to the same pan. Saute until the onion softens.

Add the crushed tomatoes, blackened chicken and sausages, milk/cream mix, and stir to combine. Taste and season with more salt if needed. Add some of the pasta water if the mix is too thick, and stir to combine. Bring the pasta sauce to a simmer.&nbsp;

Mix in the cooked pasta and toss to combine. If you'd like more pasta sauce, you can add up to another cup of milk or pasta water. Let the pasta simmer in the sauce for about a minute or two.&nbsp; Add salt and pepper to taste.

Top 7 spicy recipes recipes from across the web

The most viewed spicy recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red lentil, chickpea & chilli soup

Honey Sriracha Tofu

Chinese Fried Chicken Wings

Mexican Casserole

Spicy Asian Chicken Wing Marinade

Crispy Sesame Chicken

Creamy Chicken and Sausage Cajun Pa...

Top 7 spicy recipes recipes from across the web

The most viewed spicy recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red lentil, chickpea & chilli soup

Honey Sriracha Tofu

Chinese Fried Chicken Wings

Mexican Casserole

Spicy Asian Chicken Wing Marinade

Crispy Sesame Chicken

Creamy Chicken and Sausage Cajun Pa...

The most viewed spicy recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine