Posts tagged ‘Spicy’

Recipe – Chorizo and Egg Breakfast Burrito

For some time now, Vita has had to watch me mixing Chorizo in with my eggs. I go on and on about how delicious it is, giggling that she can’t eat it because of the beef or pork content. She’s never wanted to try Soy-Rizo, but thankfully, I came across some Turkey and Chicken Chorizo that was pre-cooked. So, after our Tuesday morning workout, we did some slicing and dicing and Vita was introduced to the wonderful world of spicy Chorizo, packed into an awesome little breakfast burrito.

Chorizo and Egg Breakfast Burrito

I know it’s not gluten free, but I was feeling brave and had some Mission Carb-Lite tortillas. No problem to report.


  • 3 large eggs
  • 1 large pre-cooked turkey and chicken chorizo link cut into rounds and quartered
  • 1/2 an orange bell pepper – diced
  • Black and Manzanila Olives – sliced
  • 1/4 Spanish onion – diced
  • 1 and 1/2 tablespoon chili powder
  • 1 teaspoon olive oil
  • A splash of milk
  • 1/4 cup of your favorite Mexican blend cheese
  • Two burrito sized tortillas
  • Two tablespoons fresh salsa
  • Fresh cilantro to taste
  • Salt and pepper to taste

Chorizo and veggies on cutting board

1. Heat olive oil in a small pan over medium heat. Add diced onion, bell pepper and salt and pepper. Cook until onions become translucent.
2. Add olive and chorizo to the pan with your veggies and cook until your sausage is warmed through.
3. In a separate pan, crack eggs and mix with splash of milk. Heat over medium high until first of the eggs begin to solidify. Turn off heat and begin to scramble the eggs, adding chili powder, salt and pepper to taste. Once most of your eggs have scrambled add the cheese.
4. Combine your ingredients in a tortilla shell, top with a spoonful or two of your favorite salsa. If you have it, a couple leaves of fresh cilantro make this a real treat.

It’s spicy, it’s hearty and it’s probably the best thing I’ve had for breakfast in a very long time.


February 18, 2009 at 11:42 am 2 comments

Recipe – Spicy Rosemary Shrimp

I’ve been a very big fan of seafood lately, and since I’ve become dedicated to gluten free I’ve been making lots of it. Tonight, we went with a pre-made Lobster Bisque Soup that we tried (Sam’s Club) and I picked up some fresh shrimp that I briefly sauteed with rosemary and crushed red pepper flakes. It turned out a little bit more lemony than I would have liked, but all in all, I was happy with it.

Spicy Rosemary Shrimp with Lobster Bisque and Salad

Personally, I thought the Lobster Bisque (the brand name escapes me) was fantastic. Big chunks of lobster, good color and lots of Italian herbs.


Shrimp ready for the pan - Spicy Rosemary Shrimp

  • 1 pound large shrimp (de-veined, peeled, tail on)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 tablespoon rosemary (dried is fine)
  • 2 teaspoons hot red pepper flakes
  • Salt and pepper to taste
  • 1/2 lemon, juiced

Lemon, Garlic and Herbs for my Rosemary Shrimp


1. To a medium sized skillet, add olive oil and garlic. Saute over medium heat until golden.

2. Add rosemary, pepper flakes, and shrimp, and cook, stirring. Season with salt and pepper, to taste, and transfer to serving dish. If you like, add two tablespoons of butter at the very end and allow it to melt in. This creates more of a “sauce” that you can drizzle over your plate. And if I were eating bread still, I’d douse a good crusty piece in it too :).

3. Squeeze half lemon over shrimp.

That’s it, couldn’t be easier. Still, very tasty and super fast for when you’re pinched on time.

January 20, 2009 at 10:46 pm 2 comments

Recipe – Wingless Buffalo Bleu Pizza

So, it’s week two of my new Sunday feature, Gourmet from the Tailgate. and while my Lions are back to showing their true colors (0-2), I scored big with my wife with this week’s Sunday offering for watching our lowly Detroiters.

When I was still laying in bed Sunday morning I was dreaming of buffalo wings and then drifted to pizza. And where I ended up was just combining the two together. I had seen some of the delivery joints offering pizzas similar to this, but I was sure they weren’t using Danish Bleu or the scallions that I had in mind. Believe me, you can get this done in 45 minutes, which we both now is about how long you’re going to wait for delivery during peak hours during football Sundays.


  • 1 large boneless chicken breast
  • 1.5 large scallions diced
  • 1/4 cup Danish bleu cheese
  • 1 large Boboli pizza crust (you can always make your own, but I love these when pre-game is on!)
  • 1/4 cup Frank’s Buffalo Wing Sauce
  • 1 stalk celery diced
  • 1/2 cup pizza sauce
  • Salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 cup Mozzarella Cheese

1. Slice chicken into thin pieces and toss them in salt and pepper. Preheat oven and pizza stone to 450 degrees.

2. In a medium sized skillet, saute chicken for a few minutes. Don’t cook it all the way through as it will finish in the oven.

3. Remove pan from heat, allowing chicken to cool. Slice vegetables and add sauce to crust. Add mozzarella cheese and scallions and put the celery aside (Vita reminded me that warm celery is just gross).

4. Put chicken into a zip lock bag or bowl and toss with 1/4 cup of wing sauce. Add chicken and crumbled Danish Bleu to your pizza. I like to drizzle olive oil on the outside edge of the crust and then add garlic salt to the oil. It adds another dimension to the crust.

5. Bake for 12 minutes.

It’s excellent, extra spicy and really, really good. Vita loved it, and I think you guys probably will to. If you do give it a whirl, let me know.

September 14, 2008 at 9:11 pm 2 comments

Recipe – Spicy Penne Pasta Puttanesca

Whenever my wife is on call at the hospital, I usually use it as an opportunity to eat things that are either:

a.) Incredibly bad for my health
b.) Very meaty and delicious
c.) Very strong in flavor
d.) All of the above

While the aforementioned call was in effect last night, I went against my cravings for a Benito’s Pizza and opted to cook myself something from category “c,” a Spicy Penne Pasta Puttanesca.

The beautiful thing about this dish is that you can make it at any time of the year because it’s made with a sugo alla puttanesca sauce. From what I’ve learned, Puttanesca a modern sauce, that is particularly useful because it’s not dependent upon seasonal ingredients, which means you can rely on what’s in your cupboard or local market shelf rather than the garden.

Apparently the name comes from prostitutes from Naples, who would place cooked pots of the sauce in the windows of bordellos to entice the men to come inside. I can see why the name stuck, because the aromas in this dish are certainly enticing, especially if you’re big on garlic. I LOVE my version of this Italian dish. Check it out.


  • 1/2 cup brine-cured black olives, pitted and cut into slivers (you can use Kalamata olives to)
  • 2 cloves garlic, finely chopped
  • 3/4 teaspoon dried hot red pepper flakes, or to taste
  • 2 tablespoons capers
  • 3 to 4 anchovy fillets finely chopped (go with the ones packed in oil)
  • 1 tablespoon fresh chopped oregano
  • 1/3 cup chopped flat-leaf parsley (unfortunately I only had curly)
  • 1 tablespoon extra-virgin olive oil
  • 1 14 oz. can diced tomatoes, preferably “no salt added” (the olives and anchovy paste will add plenty of flavor, believe me)
  • 8 ounces Penne or whatever pasta you choose (I just prefer Penne)
  • Grated Parmesan to taste

1. Bring a large pot of lightly salted water to a boil, add pasta and cook according to directions. I strongly recommend you make your pasta al dente. It adds a wonderful dimension to the dish.

2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic, olives and red pepper flakes, stirring until garlic is golden and fragrant, about a minute and a half. Add the parsley, capers, anchovy and oregano to your skillet, and saute for 2 minutes more. Follow this up quickly with your tomatoes – which you should simmer for about 5 minutes more to allow all the flavors to marry.

3. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated Parmesan cheese.

When you’re done, you’ll have an incredibly spicy, full-of-flavor meal that’s quite hearty and heavy on the aromatics. I think my kitchen still smells like Puttanesca, which should torture Rafiki and my wife when she returns home around noon.

I served myself a generous portion of Tomato, Bean and Mozzarella Caprese (recipe coming in a day or two) and a glass of red wine to accompany my pasta. A fantastic meal that I almost wish I would have saved until Vita was home to enjoy. But, you can make some amazing stuff with the leftovers from this dish as well. Aren’t leftovers great?

August 26, 2008 at 9:44 am 7 comments

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