Sentences with phrase «teaspoons cayenne pepper sauce»

For the brine: 1 1/4 cups granulated sugar 1/2 cup coarse kosher salt 2 tablespoons diced shallots 1 tablespoon minced garlic 2 teaspoons cayenne pepper sauce 1/2 teaspoon ground allspice 3 bay leaves, crumbled

Not exact matches

If you're using it for chicken wings add 1 teaspoon Tabasco sauce or 1 teaspoon of cayenne pepper.

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves

For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.

1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated

Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper

• 1 cup sugar • 1 cup chocolate chips • 1/2 cup cocoa powder • 1/2 teaspoon xanthan gum • 1 1/4 ounce of Yellowbird Habanero Hot Sauce • Pinch cayenne pepper • Pinch of salt

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat MarinadeCayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinadecayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinadecayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat MarinadeCayenne - Infused Meat Marinade, above

3 pounds chili meat 15 - ounce can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 3 heaping tablespoons chili powder or ground chile peppers 1 heaping tablespoon oregano 1 heaping teaspoon comino powder (cumin) 2 onions, chopped Garlic to taste 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon paprika 12 red peppers 4 or 5 chile pods 2 heaping tablespoons flour

12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash of dark soy sauce

8 tablespoons (one stick) unsalted butter 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons granulated garlic 1 teaspoon cracked black pepper

16 whole chicken wings 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons Bellycheer ® Jalapeño Pepper Sauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sSauce 2 teaspoons Bellycheer ® Jalapeño Pepper Sauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sSauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery ssauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sticks

Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne pSauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne psauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne pepper

ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)

2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.

We like Brummel & Brown Vegetable Oil and Yogurt Spread 2 Tablespoon Bigfat's 3o8 garlic ginger hot sauce 1/4 teaspoon salt Breading 1/2 cup all - purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper (These wings are also great without the breading if you prefer) Heat oil in a deep fryer to 375 degrees F (190 degrees C).

Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided

1/2 teaspoon of dry mustard, a pinch of ground cayenne pepper, and a couple dashes of Worcestershire sauce will add just the right amount of spicy kick to balance the richness of the sauce.

1 cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand) 1/3 cup skim milk 1 large egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (14.75 oz) can of cream - style corn 1 (8.5 oz) box of corn muffin mix 1 (4 oz) can diced green chiles, drained 1 (10 oz) can enchilada sauce 2 cups cooked shredded chicken breast

Piquant sauce 1/4 cup vegan mayonnaise (e.g., Vegenaise) 3 tablespoons chopped fresh cilantro 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 clove garlic, peeled and pressed or finely chopped 4 tablespoons freshly squeezed lime juice, from about 1/2 lime Heat the grill to medium - high.

1/4 cup Olive Oil (I used a little less) 2 cups Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans Black Beans 1 (16 - ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last sauce can to get every last drop)

ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle juice (divided) 3 cups all - purpose flour 1/2 teaspoon cayenne 3 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste) canola oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1 tablespoon lemon juice 1/4 teaspoon cayenne 2 tablespoons tarragon (leaves only, finely chopped, plus more to garnish) 2 tablespoons parsley (finely chopped, plus more to garnish) Kosher salt and freshly ground black pepper (to taste)

Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.

1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced

2 sweet potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat (I used olive oil) 2 garlic cloves, minced 1/2 yellow onion, diced 1/2 pound ground turkey (or more, if you would like) 2 tablespoons hot sauce 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper (I left this out, the hot sauce provides enough heat for me) 5 - 6 cups fresh spinach salt and pepper, to taste

Spicy hot fudge sauce — throw in 1/4 teaspoon of ground cinnamon and a heavy dash of cayenne pepper.

3 tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons chopped chipotle chili in adobo sauce 2 teaspoons minced fresh sage

4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish

1/2 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/8 teaspoon ground nutmeg 3 tablespoons unsalted butter 3/4 cup cashews 3/4 cup pecan halves 1/2 cup almonds 1/4 cup packed brown sugar 1 tablespoon water 1-1/2 teaspoons Worcestershire sauce Dash Louisiana - style hot sauce

Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers.

Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion, chopped 1 medium red bell pepper, coarsely chopped 2 medium carrots, peeled and thickly sliced 1 pound parsnips, peeled and thickly sliced 1/2 pound small new potatoes, quartered 4 cups Vegetable Stock (recipe follows) 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika Dash cayenne pepper 1 large fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy sauce

ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)

1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

ingredients CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)

1 1/2 pounds ground turkey 1/2 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt, plus more for buns 1 tablespoon Worcestershire sauce 1/2 teaspoon ground red pepper (cayenne) 1 shallot, finely diced Cooking spray Cabot Habanero Cheddar, Cabot Jalapeno Light Cheddar, or Cabot Pepper Jack, sliced (about 6 ounces) 6 whole wheat hamburger buns Baby spinach, sliced avocado and sliced tomato

Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce

1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon ground sage 1 teaspoon dried oregano 2 chipotle peppers (from canned chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions, for garnish Cooked rice, for serving Tabasco sauce, for serving

1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish

INGREDIENTS 1 1/2 cup organic red lentils (uncooked) 2 3/4 cups organic vegetable broth 1 can organic full - fat coconut milk (13.5 ounce can) 3 Small organic roma tomatoes (diced) 1/2 Large organic onion (diced) 1 cup organic kale (chopped) 2 tablespoons organic tomato sauce (I used tomato paste) 1 1/2 teaspoon organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch organic cayenne pepper

4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for sesauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for seSauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving

2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground blackCayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground blackcayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper

* 2 teaspoons cooking oil (I used organic coconut oil) * 1/4 pound fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination of Jalapeños and Serranos), chopped * 1/4 pound fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I used organic coconut sugar) * 4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1 tablespoon fish sauce * 1/2 cup hot water

FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste

-LSB-...] Via (PaleoOMG) Ingredients 2 sweet potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat 2 garlic cloves, minced 1/2 yellow onion, diced 1/2 pound ground turkey (or more, if you would like) 2 tablespoons hot sauce 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 5 - 6 cups fresh spinach salt and pepper, to taste Preheat oven to 425 degrees.