Tag Archives: chili powder

spicy dinner for a chilly night!

With a recently found liking for sockeye salmon, I thought about mixing up our weeknight dinner and preparing a refreshing recipe that my cousin mentioned to me…
I rubbed some extra virgin and then seasoned one and a half pounds of sockeye with a mixture of kosher salt, cumin, paprika, chipotle chili powder, freshly ground pepper and onion [or garlic] powder [1 teaspoon of each, except 1/4 teaspoon of the chili powder]…
The fish was set in the fridge for a bit to soak up the lovely spicy flavors, while I prepared some steamed haricots verts to enjoy as a side. These were nothing fancy, steamed and then tossed lightly with some olive oil and a pinch of crushed red pepper flakes.
To cook the salmon, I heated a grill pan on high and once smoking, in went the fish [skin-side down] and cooked for roughly 8 minutes [cooking time varies depending on heat, as well as your likeness for doneness]… Once finished cooking a squeeze of fresh lime juice elevated this dish nicely! It was then onto our plates and then into our bellies…
I have been converted and think anyone who tries this will be too so I say… give it a go!

-R

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just feeling a little nutty…

Feeling in the mood for a snack, I thought what better to do than whip up some roasted nuts!
Cashews, pecans and almonds were tossed with some canola oil, brown sugar, karo syrup, spicy chili powder, salt and minced rosemary. [You can play with how savory, spicy or sweet works for you]
Everything went onto a baking sheet and into the oven for twenty minutes [tossing once while cooking].
Once cooled [ok hard to do] it was time to enjoy!

at a low simmer…
-R

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not your typical bucket of chicken!

Today was an interesting kind of day, so I thought I’d try and reflect that in dinner… so I sort of went out of my comfort zone a touch and did a combination of breakfast and dinner in one!
A while ago I remember going through one of my food mags and seeing a write up on chicken and waffles… sounded a bit awkward to me, but thought maybe someday I’d try. Well that someday was today!
I started by marinating my chicken [I used boneless breasts from the butcher] for about six hours in a concoction of buttermilk, super spicy chili powder [I used a teaspoon, but base on your spice level] and salt [I saved some marinade separate for later].
Once done marinating, I dried off the chicken slightly, dipped them into flour that I seasoned [salt and pepper], back into some the extra buttermilk that I had saved from earlier, and then back into the flour… from there it was a light spanking to remove excess flour and then into the hot pot of oil for roughly ten to twelve minutes until browned and golden.
While the chicken was cooking, my Belgian waffle maker was getting a workout, turning out fluffy, golden pocketed squares of heaven!
To finish this dish, two waffles were the bedding for a chunky, crisp chicken breast… drizzled with maple syrup and some über-firey hot sauce!
Crisp chicken, light and airy waffles, sweet maple syrup and spicy hot sauce brought this dish all together… I definitely recommend giving this dish a shot!
Sweet and savory in one… who would say no?

at a low simmer…
-R

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