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Posts tagged spicy

Sausage Ragu Fettuccine

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I know this dish looks a lot like some of the others but trust me, it tastes completely different! YUM!

Ingredients

1 lb fettuccine
1 lb bulk sweet or hot sausage (meat that hasn’t been stuffed into a casing)
1 28 oz can ground peeled tomatoes
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup red wine
Handful of chopped fresh flat leaf parsley
Grated Pecorino Romano cheese
Olive oil
Salt/pepper

Method

Cook fettuccine according to package directions.  In a large skillet, sauté onions and peppers in a little olive oil for about 5 minutes.  Add sausage and break up into small chunks.  Cook until no longer pink.  Add the wine and let reduce, about 5 minutes.  Next, add the tomatoes, garlic, a dash of salt (the sausage should already have plenty of salt) and some freshly ground black pepper.  Cover and let simmer on medium low for about 15-20 minutes, stirring occasionally.  Once fettuccine is cooked and drained, toss with meat mixture, top with parsley and some grated Pecorino Romano cheese and serve

Slow Cooker Chili

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Ingredients

1lb ground beef (or turkey)
1 28oz can ground peeled tomatoes (or two 15oz cans of diced tomatoes)
1 can red kidney beans
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons ground cumin
1 jalapeno pepper, diced (optional)
Salt/pepper

Method

Brown meat in a nonstick skillet (if using turkey add a little bit of olive oil so it doesn’t dry out) until no longer pink.  Meanwhile, add the remaining ingredients to the slow cooker in the order above.  Cover and either cook for 10 hrs on low or 6 hrs on high.  Serve with tortilla chips or cornbread.  You can top with shredded cheese, sour cream, or sliced green onions…

Spicy Indonesian Peanut Chicken and Veggies

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This came out so yummy!  You can pretty much use any kind of veggies you like, I just happened to have cauliflower and peas on hand. You can also substitute the chicken for tofu if you prefer all vegetarian.  And the sauce is so versatile- watch for the chilled version this summer in a special salad!

Ingredients:

1 lb boneless chicken chopped into bite-sized pieces (breast or thigh meat or both)
1 lb cooked thin spaghetti
1 head of cauliflower, steamed (or 1 bag of the frozen, defrosted)
1 bag of frozen sweet peas, defrosted
4 cloves of garlic, chopped
1 scallion, chopped
2 tablespoons fresh ginger, minced
1 cup peanut butter
1/3 cup soy sauce
1/2 cup rice wine vinegar
1 tablespoon Vietnamese chili sauce (2 if you like it extra hot)
2 tablespoons sesame oil
Olive oil
Salt/pepper

Method:

In a large skillet, add chicken and a little pinch of salt/pepper to a few tablespoons of olive oil and cook for about 10 minutes on medium heat, until browned.  Steam veggies and cook spaghetti as well.  While all of that is working, wisk together peanut butter, soy sauce, vinegar, chili sauce, sesame oil, and garlic in a bowl.  Once chicken is cooked, add the veggies and sauce and saute on medium low until sauce is warmed through; toss with spaghetti.  Garnish with the chopped scallions and serve.  You can also add some chopped peanuts and/or toasted sesame seeds.

Skirt Steak “Whoop Ass” Fajitas

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You had to know this was coming!  My fellow Boondock Betties and Boondock Saints fans will know what a “whoop ass fajita” is but the rest of you, most likely not.  In the Boondock Saints II: All Saints Day film, one of the funniest lines came from the character Romeo (played by Clifton Collins, Jr.) who yells  “who ordered the whoop ass fajitas???” as the brothers killed one of the Italian mobsters.  This is one of the most quoted lines from the sequel so it was only fitting an actual recipe was born out of it!  And the combination of the hot sauce and hot peppers will surely whoop your ass! 

Ingredients

Marinade:
1lb. Skirt steak
1/2 cup Italian salad dressing
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/3 cup brown sugar
1/3 cup hot sauce
Juice of one lime
2 garlic cloves, minced

Sliced peppers (assorted sweet and hot) and onions
Tortillas (any flavor, I used whole wheat)

And as I always say, please excuse the lack of creativity in my photos- a food stylist I am not! lol

Method:

Place steak in a container (or large food storage bag) and add the salad dressing, Worcestershire sauce, soy sauce, brown sugar, hot sauce, lime juice, and garlic.  Cover and store in refrigerator 6-8 hours. 

Cook steak on either an outdoor grill or indoor grill pan according to package directions.  Because the steak is rather thin, it took about 5 min per side for medium rare.  Cook a bit longer if you prefer it medium to well-done.  Once steak is finished cooking, remove from grill and allow to rest about 10 min (so the juices redistribute).  The onions and peppers can be cooked on the outdoor grill as well or you can saute them on the stove in a little olive oil, salt and pepper.  Warm the tortillas in the microwave for about 20 seconds (or lightly toast on grill).  Once steak has rested, slice into one-inch thick strips- assemble by putting a few slices of the steak, onions, and peppers inside the tortilla.  I also added some shredded cheese (as I can’t have Mexican without cheese!) and homemade guacamole.  You can serve these WHOOP ASS fajitas with rice, beans, or a simple salad.  YUM! 

Spicy Cajun Andouille Sausage with Rice and Beans

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This is something I just literally threw together thinking it would be a quick version of jambalaya (minus the chicken/shrimp). And I was pleasantly surprised that it came out quite delicious!

Ingredients

1 pacakge of precooked Cajun andouille sausage

1/2 onion, chopped
1/2 bell pepper, chopped
2 garlic cloves, chopped
1 can of red or pink beans in sauce (Goya makes both)
1 cup of Goya Sofrito sauce

2 teaspoons of Cajun seasoning
Cooked brown rice (I made a cup of the Minute Rice for 2 ppl so cook according to # of ppl eating)

Method
Over medium heat, saute bell pepper and onions in olive oil for about 5 min until tender.  Add beans, garlic, cajun seasoning, and sofrito and let simmer for about 5 min.  In the meantime cook the rice and set aside.  Chop sausage into 1 inch chunks and add to mixture.  Simmer together on medium low for about 10 minutes.  Serve over rice.  You can garnish with some hot sauce and/or cilantro or parsley.

Panko Crusted Turkey Cutlets with Sweet Chili Sauce and Cheesy Veggie Bake

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This is so delish!  And you can use any kinds of veggies (broccoli, lima beans, zucchini,  artichokes, etc…) for the veggie bake- I happen to think cauliflower is underutilized and it goes perfectly with cheese.  I added the spinach (which also goes perfectly w/cheese) because this whole dish needed a bit more color.  Also feel free to experiement with different cheeses like gorganzola or gruyere.

And again, sorry for the lack of creativity in the presentation!  I just like to get it on the plate and dig in!  lol

 

Panko Crusted Turkey Cutlets with Sweet Chili Sauce and Cheesy Veggie Bake

INGREDIENTS

Turkey Cutlets

1 package (contains 6 breasts) of turkey “scallopini” breasts  (I use the Shady Brook Farms brand http://www.shadybrookfarms.com/ProductDetail.aspx?product_category_id=13&product_id=187)
1 cup of panko bread crumbs (Japanese bread crumbs)
1 egg, beaten
1 teaspoon of water
Salt/pepper
Olive oil

Cheesy Veggie Bake

1 package of frozen cauliflower
1 cup of frozen spinach
1 cup of shredded cheddar cheese
¼ cup of milk
2 tablespoons of butter
¼ cup panko bread crumbs
Salt/pepper
Pinch of nutmeg (optional)

METHOD

Preheat oven to 425 degrees.  

Defrost cauliflower in microwave according to package directions; set aside. 

In a large skillet, heat about 1/2 a cup of olive oil over medium heat.  Add bread crumbs to one shallow dish and in another shallow dish, beat egg with a teaspoon of water.  Generously salt and pepper the turkey breasts then one at a time, coat in egg first followed by the bread crumbs.  Place each breast in the heated olive oil and cook about 5 min per side, until the coating is golden brown and the meat juices run clear.  You may have to cook them in batches (I did three at a time) because if you crowd the pan they will not brown well.  Place cooked cutlets on a dish lined with paper towel to absorb some of the excess oil.

Note: Typically you fry foods like this in canola/veg/peanut oil as they have higher smoke points (the time where the oil begins to release clouds of smoke and has a very narrow window of time before it burns) however, olive oil is much healthier for you.  I just fry at a lower temperature but enough to crisp/brown the food.

Mash cauliflower as you would mashed potatoes (leave them kind of chunky).  Add the milk and one tablespoon of butter then combine.  Next add the frozen spinach (this does not have to be defrosted ahead of time as it will defrost in oven), cheese, salt/pepper and the nutmeg.  Mix thoroughly.

Transfer to a shallow baking dish then top with the ¼ cup of panko bread crumbs and the other tablespoon of butter (scatter pieces over top) and bake uncovered for about 15-20 min until brown and bubbly. 

Serve along side cutlets drizzled with sweet chili sauce (I get my sauce at Trader Joe’s but you can also find it in the Asian section of your grocery store).

If you have any cutlets leftover, make them into sandwiches using crusty wheat bread or your favorite flavored wrap.  Top with sliced fresh tomato and/or fresh spinach.

You can use the leftover veggie bake in an omelet or toss with pasta.

originally posted http://drea0124.tumblr.com/post/425303600/panko-crusted-turkey-cutlets-with-sweet-chili-sauce-and

 

Mexican Lasagna

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1lb ground meat ( whatever you prefer- chicken, turkey, pork, beef)
1 lg onion chopped
1 diced green bell pepper
2-3 cloves of garlic, chopped
1 can of organic refried beans (Amy’s brand is the best)
1 jar of taco sauce (or a cup of organic salsa)
Olive oil
1 10oz can of enchilada sauce
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
6 tortillas, cut in half (I like to use organic whole wheat)
3 cups of shredded cheese (any kind you like)
Preheat oven 400 degrees
Add olive oil to a skillet and heat on medium.  Then add onions and peppers and cook for about 5 minutes.
Add the meat and cook until no longer pink.
Then add the seasonings, salt and pepper, and combine thoroughly.
Add in the garlic, refried beans, taco sauce, and enchilada sauce and simmer on medium heat for about 2-3 min.
While the mixture is simmering, cut the tortillas in half so they resemble half moons.
In a rectangular baking dish, create one layer of the tortillas, then spoon in some of the mixture so it covers the tortillas evenly, and then sprinkle with the shredded cheese.
Repeat above steps one more time then bake for about 15 minutes or just until cheese is slightly brown and contents are bubbly.
* Instead of chili powder, cumin, salt, and pepper you can substitute with ½ package of taco seasoning. (However, there is also more sodium and preservatives in the pre-packaged seasoning mixes)
* To make this vegetarian, substitute the meat for tofu (or add other veggies) and use vegetarian refried beans.
*If you like it hot you can add a pinch or several of cayenne pepper to the mixture.

1lb ground meat ( whatever you prefer- chicken, turkey, pork, beef)
1 lg onion chopped
1 diced green bell pepper
2-3 cloves of garlic, chopped
1 can of organic refried beans (Amy’s brand is the best)
1 jar of taco sauce (or a cup of organic salsa)
Olive oil
1 10oz can of enchilada sauce
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
6 tortillas, cut in half (I like to use organic whole wheat)
3 cups of shredded cheese (any kind you like)
Preheat oven 400 degrees
Add olive oil to a skillet and heat on medium.  Then add onions and peppers and cook for about 5 minutes.
Add the meat and cook until no longer pink.
Then add the seasonings, salt and pepper, and combine thoroughly.
Add in the garlic, refried beans, taco sauce, and enchilada sauce and simmer on medium heat for about 2-3 min.
While the mixture is simmering, cut the tortillas in half so they resemble half moons.
In a rectangular baking dish, create one layer of the tortillas, then spoon in some of the mixture so it covers the tortillas evenly, and then sprinkle with the shredded cheese.
Repeat above steps one more time then bake for about 15 minutes or just until cheese is slightly brown and contents are bubbly.
* Instead of chili powder, cumin, salt, and pepper you can substitute with ½ package of taco seasoning. (However, there is also more sodium and preservatives in the pre-packaged seasoning mixes)* To make this vegetarian, substitute the meat for tofu (or add other veggies) and use vegetarian refried beans.
*If you like it hot you can add a pinch or several of cayenne pepper to the mixture.

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