Baked Potato with Spicy Chicken Topping

4 baking potatoes 2 tablespoons olive oil 1/2 cup slivered almonds 1 cup chopped onions 1/4 teaspoon garlic powder 1 lb. boned chicken breast, cut in strips 2 tablespoons flour 1 1/4 cup chicken broth 3 tablespoons lemon juice 1 teaspoon cinnamon 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon Tabasco 1/2 cup raisins Scrub potatoes, dry and prick with fork. Cook. In a large skillet, heat oil and saute almonds until golden brown. Add onion and garlic. Saute until tender. Add chicken and cook, stirring, until chicken turns white. Sprinkle with flour and mix well. Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins. Simmer 3 minutes. Spoon over blossomed potatoes. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Pakistani Spicy Chickpeas

2 tablespoons vegetable oil 1 teaspoon cumin seeds 1/2 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon lemon pepper 2 tomatoes, chopped 2 (15 ounce) cans garbanzo beans, drained 1 tablespoon lemon juice 1 onion, chopped In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately. Amount Per Serving  Calories: 205 | Total Fat: 7.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 205

Total Fat: 7.1gCholesterol: 0mgSodium: 621mgTotal Carbs: 30.3g    Dietary Fiber: 6.2gProtein: 6.4g

Spicy Apricot Chicken Stir-Fry

1 (15 ounce) can apricot halves, drained and chopped, juice reserved 2 tablespoons soy sauce1 tablespoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes 2 tablespoons vegetable oil 1 tablespoon minced fresh ginger root 1 pound skinless, boneless chicken breast meat - cut into strips 1 (16 ounce) package frozen stir-fry vegetables, thawed 1 (8 ounce) can pineapple chunks, drained 3 green onion, sliced Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside. Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot. Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving. Amount Per Serving  Calories: 220 | Total Fat: 6.6g | Cholesterol: 43mg Powered by ESHA Nutrient Database Spicy Apricot Chicken Stir-Fry
Servings Per Recipe: 6
Amount Per Serving
Calories: 220
Total Fat: 6.6gCholesterol: 43mgSodium: 529mgTotal Carbs: 23.2g    Dietary Fiber: 3.3gProtein: 18.7g

Deep Fried: Telur Balado (Spicy Chile Sauce with Eggs)

1 cup vegetable oil for frying6 hard-boiled eggs, shells removed6 red chile peppers, seeded and chopped4 cloves garlic4 medium shallots2 tomatoes, quartered1 teaspoon shrimp paste1 1/2 tablespoons peanut oil1 tablespoon vegetable oil1 teaspoon white vinegar1 teaspoon white sugarsalt and pepper to tasteHeat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes. Amount Per Serving  Calories: 237 | Total Fat: 17.3g | Cholesterol: 229mg Powered by ESHA Nutrient Database

Telur Balado (Spicy Chile Sauce with Eggs)

Servings Per Recipe: 6

Amount Per Serving

Calories: 237

Total Fat: 17.3gCholesterol: 229mgSodium: 178mgTotal Carbs: 13.1g    Dietary Fiber: 1.4gProtein: 9.1g VIEW DETAILED NUTRITION
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Low Glycemic Impact Recipes: Spicy Mexican Style Zucchini Casserole

2 tablespoons olive oil3 pounds zucchini, cubed1 cup chopped onion1 teaspoon garlic salt1 teaspoon paprika1 teaspoon dried oregano1 teaspoon cayenne pepper, or to taste1 cup cooked long-grain rice1 cup cooked pinto beans2 1/2 cups salsa1 1/2 cups shredded Cheddar cheesePreheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil. Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly. Amount Per Serving  Calories: 250 | Total Fat: 12.7g | Cholesterol: 27mg Powered by ESHA Nutrient Database

Spicy Mexican Style Zucchini Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 250

Total Fat: 12.7gCholesterol: 27mgSodium: 942mgTotal Carbs: 24.6g    Dietary Fiber: 5.8gProtein: 12.5g VIEW DETAILED NUTRITION
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Low Glycemic Impact Recipes: Spicy Mango Salad | Submitted By: MIREILLE67

4 medium mangos - peeled, seeded, and cubed1/4 cup fresh lime juice2 tablespoons extra-virgin olive oil1 tablespoon red pepper flakes2 tablespoons chopped fresh cilantro2 tablespoons chopped shallotssalt and freshly ground black pepper to tastePlace the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving. Amount Per Serving  Calories: 140 | Total Fat: 5.1g | Cholesterol: 0mg

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Reviewed on Feb. 9, 2009 by Bartacus    This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving. Was this review helpful? [ YES ]
15 users found this review helpful This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you...

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Valentine's Day: Spicy Sausage and Peppers Over Rice | Submitted By: Tiffany

1 cup brown rice2 cups water2 turkey sausage links, cut into 1-inch pieces1 tablespoon minced garlic, or to taste3/4 red onion, diced1 green bell pepper, sliced3/4 cup vegetable or chicken broth1 cup grape tomatoes2 tablespoons diced pimentocrushed red pepper flakes to tasteCajun seasoning to tasteblack pepper to tastePour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes. Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice. Amount Per Serving  Calories: 462 | Total Fat: 6.2g | Cholesterol: 22mg

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Burgers: Spicy Chipotle Turkey Burgers | Submitted By: mbaucum

1 pound ground turkey1/2 cup finely chopped onion2 tablespoons chopped fresh cilantro1 chipotle chile in adobo sauce, finely chopped1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon seasoned salt1/4 teaspoon black pepper4 slices mozzarella cheese4 hamburger buns, split and toastedPreheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties. Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns. Amount Per Serving  Calories: 403 | Total Fat: 17.6g | Cholesterol: 102mg

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New Year: Spicy Ice Cream-Citrus Punch | Submitted By: CHEFTARAH

6 eggs1/4 cup white sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1 quart vanilla ice cream, softened1/4 cup fresh lemon juice1 1/2 quarts orange juice3 (12 fluid ounce) cans or bottles ginger ale sodaBeat the eggs in a mixing bowl until light and frothy. Mix in the sugar, cinnamon, and cloves until the sugar dissolves. Beat in the vanilla ice cream, lemon juice, and orange juice on low speed. Cover and refrigerate at least 2 hours. Just before serving, stir in the ginger ale. Amount Per Serving  Calories: 138 | Total Fat: 4.6g | Cholesterol: 75mg

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