These spicy beauties are great for any appetizers or quick side dishes. These peppers have a unique way of adding both nose running heat and a soft touch of sweetness to your next dinner. Like any pepper, you never know what spicy bite you’ll get next. Here’s how to get started.
Carefully rinse and pat your shisito peppers dry with a paper towel.Note, do not touch your eyes or mouth after having direct contact with these peppers. Thoroughly wash your hands after to avoid the oils of the pepper skin. In a medium bowl, lightly drizzle your peppers in olive oil and toss until completely coated. Take a medium skillet and set to medium high heat. Add your peppers and stir every minute. Cook until they are tender and the outside is charred. This normally takes around 8 to 12 minutes. Next, take your peppers to a serving plate, squeeze your lemon wedge over the top. Serve and enjoy.
Crawfish boils are perfect when you’re feeling a little adventurous.If you’re feeling a little adventurous, a Louisiana style crawfish boil is perfect for you.This dish is well renowned for bringing the heat to any dinner and family function. Although crawfish can be a little expensive, depending on the region, it’s well worth it.
Take a large pot and fill with water. You want it a little over half way full, and bring it to a rolling boil. While that’s going, season your crawfish with the seasoning. Note, if you want an extra kick, make a marinade and soak the crawfish overnight to really absorb the spices. Add your potatoes and carrots and cook for 10 minutes. Next, add your corn and cook for another 5 minutes. Finally, add your crawfish and cook for 15 minutes. Then, take a strainer and carefully strain the pot and crawfish. Serve and enjoy.
Sriracha ramen is perfect for bringing the heat to your next dinner.This recipe is a must try for any sriracha lovers out there. The tenderness of the fried egg, coupled with the soft starch of the noodles and that final zing of the sriracha, makes for a perfect dinner.
Add your sesame oil and sriracha to a large pot and bring to a simmer over medium heat. Add your onion and tomato and cook down for 4 minutes. Make sure to stir this occasionally. Next, add your ginger, garlic and additional seasonings. Cook for 2 minutes. Add your 2 cups of water and transfer over to a blender. Blend until smooth and return to the pot. Add your broth and bring to a simmer. Then, add your soy sauce and rice vinegar and simmer for about 8 to 10 minutes. Next, add your ramen noodles and cook for 2 to 3 minutes or until softened. Transfer into bowls, place your egg and cilantro over the top. Serve and enjoy.
This would not be a spicy recipe list without this spicy classic. This hot chicken treat is great for any gathering or dining in on your own. The best part about this recipe is that it’s totally customizable to your preferences. Add some veggies on the sides or special dipping sauce to make it the perfect dinner.
Preheat your oven to 325F. Heat up your canola oil in a large pot to 375F. You want at least a 3 inch layer of canola oil at the bottom of your pot. Next, add your chicken wings and fry them until they are golden and cooked through. This takes about 5 to 7 minutes. Remove and drain and set on a paper towel lined plate. In a medium saucepan, add your pepper sauce and butter over a medium low heat. Let your mixture bubble and then turn off the heat and pour tabasco over the top. Coat your wings in the mixture. Put your chicken in a baking dish and put in the oven for 15 minutes. Serve and enjoy.
This recipe is perfect for cold dinner nights and is very easy to make. Chili is great for when you’re looking for that special kick and are also craving that sense of rustic comfort food. This chili is great for vegetarians and is a relatively healthy choice for any dinner occasion.
Preheat your oven to 400F. Place your tortillas on a baking sheet or dish and brush with olive oil. Bake until golden brown, flipping them halfway through. This should take around 6 minutes. Season with salt and break up into pieces. Heat 3 tbsp of olive oil in a pot over medium high heat. Cook onion and peppers until soft for 5 minutes. Add garlic, cumin, chili powder and cayenne. Cook for 2 minutes and add salt, pepper and tomatoes. Next, add your beans with 2 ½ cups of water. Season with your salt and pepper and bring to a boil. Then, reduce heat and cook for 15 to 20 minutes. Place your chili into bowls. Garnish with sour cream, cheese, cilantro and tortilla chips. Serve and enjoy.
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