Tag Archives: cayenne pepper

Shrimp Enchiladas w/ Jalapeno Cream Sauce

This is a fantastic recipe and it is definitely full of spice! I will just let you try it for yourself!

Makes: 10 enchiladas

Serves: 4-6

Here’s what you’ll need:

  • 1 pound medium raw shrimp, peeled and deveined
  • 2 TBSP olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 oz. pepper and onion stir fry veggies
  • 2 TBSP chipotle peppers in adobo sauce
  • 1/4 tsp ground oregano
  • 1/4-1/2 tsp cayenne pepper
  • 10 (6-inch) corn tortillas, warmed
  • 2 cups Monterrey Jack cheese (shredded)


  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 tsp jalapeno sauce (or 2 jalapenos, seeded and minced)
  • 1/2 tsp garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 TBSP cilantro leaves


Preheat oven to 400 degrees F. Line baking sheet with foil. Place thawed shrimp (peeled and deveined) onto the baking sheet. Add 1 tablespoon of olive oil, salt and pepper, to taste and gently toss to combine…

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Place into oven and roast shrimp just until pink, firm, and cooked through, about 6-8 minutes. Remove from oven and let cool before mincing…..

Oven-Roasted shrimp

Oven-Roasted shrimp

Reduce oven temp to 375 degrees F. Lightly oil a 9×13 baking dish or lightly spray with non-stick cooking spray.

Heat remaining 1 tablespoon of olive oil in a large skillet, add minced garlic….

2 cloves of garlic

2 cloves of garlic

Onion and pepper blend….

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Cook…stirring occasionally, until the onions become translucent, about 5 minutes. Add cayenne pepper, and oregano….

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Add chipotle peppers….

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Add minced shrimp…..

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Toss gently to combine….

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Directions for the sauce:

To make the sauce, melt butter in large saucepan, whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeno sauce and garlic powder and simmer until the cream sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro….

Jalapeno sauce...Organic

Jalapeno sauce…Organic

Jalapeno Cream Sauce

Jalapeno Cream Sauce

To assemble the enchiladas, lay tortillas on a flat surface and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese……

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Roll the tortilla and place seam side down onto prepared baking dish…. Repeat….

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Pour half of the Jalapeno Cream Sauce evenly over the top. Place into the oven and bake, covered, until lightly golden brown and bubbly, about 20 minutes….

Just before baking... Mmm!

Just before baking… Mmm!

Serve with Black Bean Salsa and the remaining cream sauce… Pure deliciousness (is that a word?)

Shrimp Enchiladas served with Black Bean Salsa

Shrimp Enchiladas served with Black Bean Salsa


South-of-the-Border Chicken Thighs

Ahh! I love grilling outside and especially when the weather is just right….however, in Illinois….we get it all around here so when we get a nice evening to grill out…we take it! We love chicken thighs, but you can use this on pork, chicken, or use this as a steak marinade….etc. I have only used this on chicken…so please, if you use it on anything else…I would love the FEEDBACK! Hope you enjoy….

Makes: 4-6 servings

Here’s what you’ll need:

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1 cup Olive Oil (EVOO-works best)

5 tsp chili powder

1 Tbsp lime juice

2 tsp ground cumin

1 tsp ground coriander

1 tsp salt

1/2 tsp ground cloves

3/4 tsp cayenne pepper (adjust to taste)

1/2 tsp black pepper

6 garlic cloves, minced

6 boneless chicken thighs (you can also use bone-in) about 2 pounds


In a small bowl, combine the first 10 ingredients (you can adjust spiciness as you desire)…..

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Set aside 1/2 of the marinade (I only reserved 1/3 cup) for basting….(cover and place reserved amount in the fridge)…..

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Add chicken thighs to the remaining marinade in the bowl….stir the chicken making sure all pieces are covered well. Cover and place in the refrigerator for at least 4 hours…..

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After the chicken has marinated, remove chicken from the marinade and discard the remaining marinade from the bowl. Grill chicken thighs, uncovered, over medium-low heat, for 20-40 minutes (until internal temperature reaches 165 degrees)…..turn and baste frequently with the reserved marinade that was set aside….and watch closely as chicken tends to burn easily…..

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We served this entrée with homemade macaroni salad and sweet corn! Mmm!

Cajun Chicken w/ Pasta

I found this recipe on The Pioneer Woman website (www.thepioneerwoman.com) and let me tell you, it is amazing and full of flavor! It has a spicy punch and definitely becoming a great comfort food for Josh and I. It contains fresh tomatoes but I left those out because Josh isn’t a fan of fresh tomatoes being cooked, so I changed a few ingredients. You can add fresh roma tomatoes to this dish if you desire. I hope you enjoy it and please let me know what ya think! ENJOY!

Makes: 6 servings

Here’s what you’ll need:

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2 pounds boneless, skinless chicken thighs (or breasts-your preference)

3 tsp cajun spice mix or more to taste

1 pound fettucine or spaghetti pasta

2 Tbsp olive oil

2 Tbsp butter

1 whole green bell pepper, seeded and sliced

1 whole red bell pepper, seeded and sliced

1/2 large red onion, sliced

3 cloves garlic, minced

4 roma tomatoes, diced (optional)

2 cups low sodium chicken broth (I use boullion cubes)

1/2 cup white wine

1 cup heavy cream

Freshly ground black pepper, to taste

Salt to taste

Chopped fresh parsley, garnish


Sprinkle 1 1/2 tsp Cajun spice over chicken and toss to coat…

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Heat 1 Tbsp olive oil and 1 Tbsp butter in a heavy skillet over high heat. Add chicken in a single layer; DO NOT STIR, allow chicken to brown on one side, about 1 minute…

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Flip to the other side and cook an additional minute….

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Remove with a slotted spoon and place on a clean plate. Add remaining olive oil and butter. When heated add peppers, onions, and garlic….

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Sprinkle on remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark as possible. (This is where you add the tomatoes and cook for an additional 30-45 seconds)…

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Add chicken for a few minutes (3-4 minutes) to obtain a little flavor from the onions and peppers…

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Remove all vegetables from the skillet. With the skillet over high heat, pour in the wine and chicken broth. Cook on high heat for 3-5 minutes to deglaze the skillet by scraping the bottom with a spatula….

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Reduce heat to medium-low and pour in heavy cream, stirring/whisking constantly…..

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Cook sauce for a few minutes, until the heavy cream starts to thicken the mixture….

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Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!!

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Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate….

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Stir and cook for 1-2 minutes, until mixture is bubbly and hot. Add drained pasta and toss to combine….

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Top with fresh parsley and ENJOY!

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Fruit Glazed Baby Back Ribs

I am so thankful for this weather, and being so close to Christmas it was actually 50 degrees outside today and what a way to enjoy it by getting in some grilling time! Josh and I bought a new grill and we wanted to “break it in” by grilling some mouth-watering ribs! I found a recipe from Taste of Home cookbook for the basting glaze…..let me tell you, this was a sweet sauce with a hint of spice, I added a little, tiny, pinch of cayenne pepper. Josh actually gets the credit for making this masterpiece (grilling the ribs)! This basting sauce is great on pork chops as well! Please enjoy and feedback is wonderful!

Makes: 4 servings

Here’s what you’ll need:

pork ribs 005

3-4 pound rack of baby back ribs

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1/3 cup hickory smoke-flavored BBQ sauce

1/2 cup apricot (or peach) preserves

1 Tbsp corn syrup

1 tsp prepared mustard (I used ground mustard, I didn’t have any prepared mustard at the time)

1/4 tsp ground cloves

a tiny pinch of cayenne pepper (optional)

1/2 tsp kosher salt

1/2 tsp black pepper


In a small bowl, combine the BBQ sauce, apricot preserves….

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ground cloves, and corn syrup….

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whisk together and set aside.

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Coat the grill rack with cooking spray before starting the grill. We use charcoal when cooking ribs (better flavor). Sprinkle ribs with kosher salt and black pepper….

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After the coals are ready, begin grilling….lay ribs meaty side UP first for 15-20 minutes….then flip over and keep an eye on them and keeping them covered (besides flipping and basting)….

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Total cooking time for these ribs will be 1 1/4-1 1/2 hours….Begin basting around the last 20 minutes of grilling and continue basting both sides frequently.

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You’ll know the ribs are done when the meat begins to pull back from the bone about 1/4-inch….

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Make sure the internal temperature reads 160 degrees (insert through the thickest part of the ribs)….

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Make sure to let the ribs rest before tearing them apart, so you don’t get burned. Please enjoy!

Josh and I served this remarkable dish with potato salad and coleslaw.

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Chili & Taco Seasoning

I came across a serious problem last night while making chili. I had the beef cooked, the tomatoes and the tomato sauce added and when I went to my spice cabinet, I noticed the chili seasoning was missing! I usually make up my own chili by adding some spices and go on about my business, but I had decided that since it was such a long day, that I would just add the packet to my chili and let it simmer. Boy was I wrong! I “googled” a chili seasoning recipe and voila, I found a few of them, mixed up my own and it was a little spicy, but definitely tasty! You can adjust it to your liking but this is how we like it! Hope you enjoy it!

Makes: 2/3 cup

Use: 1-2 Tbsp seasoning per 1 pound of ground beef (adjust to your liking)

Here’s what you’ll need:

chili and taco seasoning

 4 Tbsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp crushed red pepper flakes

1/4 tsp cayenne pepper

1 tsp dried oregano

2 tsp paprika

2 Tbsp ground cumin

3 tsp sea salt

3 tsp black pepper


In a small bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, ground cumin, sea salt, and black pepper. Store in an air-tight container at room temperature.

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