Posts tagged ‘Spicy’

October 15, 2013

Spicy Black Beans with Fresh Lime


This quick Mexican side dish is perfect with fish tacos (our favorite), or even as a vegetarian dinner with rice. We seem to eat some sort of Tex Mex’ish/Mexican dinner once a week.  Just mash-up some avocado with fresh lime juice, grill some fish or chicken and serve these beans on the side. Voila! Or should I say Olé?!


Whenever I see one of those lists called “Top 10 Super Foods” or “Foods that prevent every disease” or how about “Foods that make you look younger,” I always have to have a look. I knew legumes of all kinds were healthy and full of protein, but I didn’t realize that black beans are at the top of the bean list. According to the New York Times, black beans carry the same healthy antioxidants as red wine and other dark red fruits and vegetables. Time Magazine also includes them in their list of the healthiest foods. That’s good news, since they seem to grace our table quite often.

You can make these as spicy as you like. Just be sure to remove the membrane and seeds from the poblano and jalapeño peppers, unless you want these beans super spicy. Better to serve some hot sauce on the side. By the way, this tastes even better the next day and it reheats perfectly for a healthy lunch.



  • 2 tbsp olive oil
  • 3 – 15oz cans black beans, rinsed and drained
  • 1 – 15oz can diced tomatoes
  • 1 jalapeño, membrane and seeds removed, small dice
  • 1 green bell pepper, small dice
  • 1 red bell pepper, small dice
  • 1 poblano pepper, small dice
  • 1 small yellow onion, small dice
  • 2 cloves garlic, minced
  • 2 scallions, chopped – dark green parts set aside for serving
  • 1 lime, juiced – divided
  • 1 1/2 cups chicken stock (use vegetable stock to make this vegetarian)
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1 1/2 tsp ground cumin
  • Kosher salt and pepper to taste
  • Handful of chopped cilantro
  • Extra lime wedges for serving (optional)


Heat a large sauté pan over medium heat and add the olive oil. Sauté the peppers and onion until translucent, then add the garlic. Sauté until fragrant, a minute or two, and add the diced tomatoes, oregano, chili powder, cumin, salt and pepper. Stir.

Add the black beans, juice of one half the lime and the chicken stock. Stir together and simmer on low heat for about 30 minutes. If the beans get too thick, add a little more chicken stock. They should be slightly saucy. Before serving, stir in the juice of the remaining half of the lime and top with the chopped cilantro and scallion greens.

This is delicious served as a side alone or over steamed rice. Brown rice is my favorite. Don’t forget to offer some hot sauce on the side and I love extra lime wedges. The added fresh lime juice really brightens up the flavors of the spicy peppers and beans.

June 25, 2013

Honey Chipotle Hot Wings

Honey Chipotle Wings

I stumbled upon the original recipe for these wings on the Serious Eats website. If you’re not familiar with it, you should definitely check it out. There’s always something interesting and a great recipe to try. Their Food Lab features articles on how to cook certain types of foods, with lots of tips and tricks. For example, they have a super helpful guide for “How to Grill a Steak and I found this article “In Search of the Best Oven-Fried Buffalo Wings,” teaching me that a quick toss in some baking powder and a little patience results in some damn good oven-fried wings. I’ve made both traditional Buffalo wings and these Chipotle wings using the baking powder technique. Success both times.

This recipe called for the wings to be grilled, but because the article convinced me I could make the best oven-baked wings following their steps, and it was raining, I opted for the oven method. The result was sticky, smoky, spicy goodness.

* I should be embarrassed to admit that I cooked 7 lbs of wings when I last made these, but I’m not. I’d also like to say there were 8 of us eating, but there were only 3. I doubled the glaze for the 7 lbs of chicken. We did have some leftovers.

Honey Chipotle Wings


  • 3lbs chicken wings cut into wingettes, rinsed and patted dry
  • 1 tbsp baking powder
  • 1 tbsp ancho chili powder
  • 1 tsp kosher salt
  • Handful of chopped fresh cilantro for garnish


  • 3 chipotles in adobo
  • 1 tbsp of the adobo sauce from the can
  • 1/2 cup honey
  • 2 tbsp fresh lime juice
  • 2 tbsp soy sauce

Line one or two rimmed sheet pans with foil, based on how many wings you are making. Set a wire rack on top of the foil. I use a metal cooling rack. Avoid non-stick wire racks. They can’t handle the high heat in the oven. Set the prepared sheet pan(s) aside.

In a large mixing bowl, toss the wings with the baking powder, salt and chili powder until they are evenly coated. Place the wings in a single layer on the rack(s), preferably not touching. Refrigerate them for at least 8 hours uncovered.

To make the glaze, place all the ingredients in the bowl of a food processor and purée. Transfer to a bowl and set aside.

Preheat the oven to 450 degrees.

Bake the wings in the preheated oven. If using two pans, place one in the upper third and one in the lower third of your oven. Every 15 minutes flip and baste the wings with the glaze and rotate the pans. Continue until the wings are cooked through, about 45 minutes to one hour.

Serve with chopped cilantro sprinkled on top and lots of napkins.


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