Spicy Grilled Shrimps Recipes

Grilled shrimps spiced with chili, garlic, lime and cilantro are a fantastic start on a successful BBQ evening. Simple and delicious!

Ingredients:

• One lb un-shelled raw shrimps, small or medium
• About ½ cup olive oil
• Juice from ½ a lime
• Fresh chili (what kind depends on how spicy you want the shrimps)
• Two cloves of garlic
• Plenty of cilantro
• Sea salt (seasoning)

Instructions:

1. Rinse the shrimps and let them dry.
2. Mix together olive oil, lime juice and finely chopped cilantro, garlic & chili. Season with sea salt.
3. Place all the shrimps on the grill on high temperature (but no flames). Turn the shrimps over to the other side when they have got some nice color (after about a minute). They are done when they are cooked through and have got a nice even pink color.
4. Drop the shrimps directly from the grill into the olive oil mixture. Stir around and serve immediately together with bread and salad.

Spicy Grilled Shrimps • Yield: 4 servings
Ingredients:

• One lb un-shelled raw shrimps, small or medium
• About ½ cup olive oil
• Juice from ½ a lime
• Fresh chili (what kind depends on how spicy you want the shrimps)
• Two cloves of garlic
• Plenty of cilantro
• Sea salt (seasoning)

Spicy Grilled Shrimps Nutrition Facts:
• Diet: Low-Carb
• Calories: 68.39
• Fat: 110.52
• Carbs: 2.44
• Protein: 92.25
• Cholesterol: 243.43
• Calcium: 32.04
• Sodium: 60.57

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sautéed Vegetables and Spicy Tofu Recipes

Ingredients:

• 1 (16-ounce) package spicy tofu, drained
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 2 large garlic cloves, pressed
• 1 large zucchini, halved lengthwise and cut crosswise into thin slices
• 1 cup thinly sliced red bell pepper
• Lemon wedges (optional)

Sautéed Vegetables and Spicy Tofu • Yield: 4 servings
Ingredients:

• 1 (16-ounce) package spicy tofu, drained
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 2 large garlic cloves, pressed
• 1 large zucchini, halved lengthwise and cut crosswise into thin slices
• 1 cup thinly sliced red bell pepper
• Lemon wedges (optional)

Sautéed Vegetables and Spicy Tofu Nutrition Facts:
• Diet: Low-Carb
• Calories: 33.23
• Fat: 47.45
• Carbs: 9.86
• Protein: 42.84
• Cholesterol: 0.00
• Calcium: 99.32
• Sodium: 52.06

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy Hummus KyeRito recipes Recipes

Ingredients:

• 2 cups cooked chickpeas (or canned)
• ½ cup tahini
• ¼ cup olive oil
• juice of 1 ½ lemons
• 3 garlic cloves, finely minced or grated
• 1 tablespoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• 1 tablespoon Tabasco
• pepper
• salt
• 4 large collard leaves, deveined
• 2 cups cooked rice
• 4 small handfuls of sprouts
• 4 small handfuls of tomatoes, diced
• 1 english or 4 persian cucumbers, thinly sliced
• ¾ cup spicy hummus

Instructions:

1. To make the hummus, place all ingredients in a food processor and blend until smooth.
2. To assemble the wraps, lay the collard leaves out flat on a cutting board, divide the rice between them, and spread over evenly. Next, layer on hummus, sliced cucumber, chopped tomato and sprouts. Roll up the collard leaf tightly and wrap in parchment, wax paper or cellophane. Secure with tape at the bottom and on the side, and peel back wrapper to eat.

Spicy Hummus KyeRito recipes • Yield: 4 servings
Ingredients:

• 2 cups cooked chickpeas (or canned)
• ½ cup tahini
• ¼ cup olive oil
• juice of 1 ½ lemons
• 3 garlic cloves, finely minced or grated
• 1 tablespoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• 1 tablespoon Tabasco
• pepper
• salt
• 4 large collard leaves, deveined
• 2 cups cooked rice
• 4 small handfuls of sprouts
• 4 small handfuls of tomatoes, diced
• 1 english or 4 persian cucumbers, thinly sliced
• ¾ cup spicy hummus

Spicy Hummus KyeRito recipes Nutrition Facts:
• Diet:
• Calories: 130.51
• Fat: 149.19
• Carbs: 87.99
• Protein: 83.05
• Cholesterol: 0.00
• Calcium: 133.65
• Sodium: 141.78

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy Sausage-And-Pepper Rotini Recipes

Ingredients:

• 1 (16-ounce) box rotini pasta
• 1 pound spicy Italian sausage, crumbled
• 1 large red bell pepper, cut into thin strips
• 1 large green bell pepper, cut into thin strips
• 1/4 cup diced shallots (about 1 to 2 shallots)
• 2 tablespoons olive oil
• 5 plum tomatoes, chopped
• 3/4 cup beef broth
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley

Spicy Sausage-And-Pepper Rotini • Yield: 14 servings
Ingredients:

• 1 (16-ounce) box rotini pasta
• 1 pound spicy Italian sausage, crumbled
• 1 large red bell pepper, cut into thin strips
• 1 large green bell pepper, cut into thin strips
• 1/4 cup diced shallots (about 1 to 2 shallots)
• 2 tablespoons olive oil
• 5 plum tomatoes, chopped
• 3/4 cup beef broth
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley

Spicy Sausage-And-Pepper Rotini Nutrition Facts:
• Diet: Balanced
• Calories: 191.55
• Fat: 187.22
• Carbs: 127.25
• Protein: 147.61
• Cholesterol: 123.34
• Calcium: 71.59
• Sodium: 176.98

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cajun Chicken Fingers with Spicy Ketchup Recipes

Ingredients:

• Chicken:
• 1 pound chicken tenders, halved crosswise
• Salt and pepper
• 1/2 cup milk
• 3/4 cup finely ground yellow cornmeal
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• Spicy ketchup:
• 1 cup ketchup
• 1/2 teaspoon Tabasco
• 1 tablespoon packed dark brown sugar
• 2 teaspoons lemon juice
• Salt and pepper

Cajun Chicken Fingers with Spicy Ketchup • Yield: 4 servings
Ingredients:

• Chicken:
• 1 pound chicken tenders, halved crosswise
• Salt and pepper
• 1/2 cup milk
• 3/4 cup finely ground yellow cornmeal
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• Spicy ketchup:
• 1 cup ketchup
• 1/2 teaspoon Tabasco
• 1 tablespoon packed dark brown sugar
• 2 teaspoons lemon juice
• Salt and pepper

Cajun Chicken Fingers with Spicy Ketchup Nutrition Facts:
• Diet:
• Calories: 123.54
• Fat: 129.10
• Carbs: 84.11
• Protein: 82.63
• Cholesterol: 86.41
• Calcium: 32.64
• Sodium: 179.45

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy Chile Grilled Chicken Recipes

Ingredients:

• 1 cup fresh lemon juice
• 1 cup olive oil
• 1 tablespoon light brown sugar
• 8 garlic cloves, crushed
• 3 spicy red chiles or jalapeño chiles, finely chopped
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 2 (4 1/2-pound) whole chickens, each cut in half

Spicy Chile Grilled Chicken • Yield: 8 servings
Ingredients:

• 1 cup fresh lemon juice
• 1 cup olive oil
• 1 tablespoon light brown sugar
• 8 garlic cloves, crushed
• 3 spicy red chiles or jalapeño chiles, finely chopped
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 2 (4 1/2-pound) whole chickens, each cut in half

Spicy Chile Grilled Chicken Nutrition Facts:
• Diet: Low-Carb
• Calories: 402.78
• Fat: 636.87
• Carbs: 14.53
• Protein: 520.94
• Cholesterol: 694.00
• Calcium: 50.77
• Sodium: 282.18

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy salami s'mores Recipes

Ever tried a savoury version of a classic American marshmallow s’more? If not, this pizza-inspired stack with taleggio cheese, salami and olives is a good place to start…

Ingredients:

• 16 melba toasts
• 8 slices Taleggio
• 8 slices spicy salami
• 4 black olive, halved

Instructions:

1. Preheat the grill to high and line a baking sheet with parchment. Put 8 melba toasts on the tray with a slice of Taleggio on each and grill until the cheese starts to melt.
2. Top with the salami, a black olive and sandwich another melba toast on top.

Spicy salami s’mores • Yield: 8 servings
Ingredients:

• 16 melba toasts
• 8 slices Taleggio
• 8 slices spicy salami
• 4 black olive, halved

Spicy salami s’mores Nutrition Facts:
• Diet: Low-Carb
• Calories: 58.93
• Fat: 82.74
• Carbs: 13.06
• Protein: 67.34
• Cholesterol: 82.66
• Calcium: 95.47
• Sodium: 152.81

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy & Healthy Chicken Soup recipes Recipes

Ingredients:

• chicken stock
• 1 2-pound kabocha squash
• 4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
• 4 cups cooked chicken (see Spicy Chicken Stock)
• kosher salt
• freshly ground pepper
• 1 jalapeño, thinly sliced
• basil leaves
• cilantro leaves
• 1 2-inch piece ginger, peeled, finely grated
• 3 limes, cut into wedges

Spicy & Healthy Chicken Soup recipes • Yield: 4 servings
Ingredients:

• chicken stock
• 1 2-pound kabocha squash
• 4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
• 4 cups cooked chicken (see Spicy Chicken Stock)
• kosher salt
• freshly ground pepper
• 1 jalapeño, thinly sliced
• basil leaves
• cilantro leaves
• 1 2-inch piece ginger, peeled, finely grated
• 3 limes, cut into wedges

Spicy & Healthy Chicken Soup recipes Nutrition Facts:
• Diet:
• Calories: 79.21
• Fat: 44.43
• Carbs: 48.29
• Protein: 164.45
• Cholesterol: 144.20
• Calcium: 57.31
• Sodium: 246.67

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Corn Fritters with Spicy Rémoulade Recipes

Ingredients:

• 2 tablespoons olive oil
• 1 cup (packed) grated zucchini
• 3/4 cup fresh (or frozen, thawed) corn kernels
• 1/4 cup finely chopped onion
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh cilantro
• 3/4 cup all-purpose flour
• 1/2 cup plus 2 tablespoons packaged corn muffin mix
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1 large egg, whisked to blend
• Vegetable oil (for frying)
• Spicy rèmoulade

Corn Fritters with Spicy Rémoulade • Yield: 24 servings
Ingredients:

• 2 tablespoons olive oil
• 1 cup (packed) grated zucchini
• 3/4 cup fresh (or frozen, thawed) corn kernels
• 1/4 cup finely chopped onion
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh cilantro
• 3/4 cup all-purpose flour
• 1/2 cup plus 2 tablespoons packaged corn muffin mix
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1 large egg, whisked to blend
• Vegetable oil (for frying)
• Spicy rèmoulade

Corn Fritters with Spicy Rémoulade Nutrition Facts:
• Diet:
• Calories: 103.09
• Fat: 138.82
• Carbs: 59.19
• Protein: 29.65
• Cholesterol: 66.45
• Calcium: 25.46
• Sodium: 71.40

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy Peanut Chicken Quesadillas recipes Recipes

A chicken quesadilla with a spicy Thai style peanut sauce and plenty of ooey gooey melted cheese.

Ingredients:

• 1 (10 inch) tortilla
• 1/4 cup monterey jack cheese, shredded
• 1/4 cup cheddar cheese, shredded
• 1/4 cup warm, cooked, shredded chicken
• 2 tablespoons spicy peanut sauce
• 1 green onion, sliced
• 1 tablespoon cilantro, torn

Instructions:

1. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, then top with the chicken, peanut sauce, green onion and cilantro and finally the remaining cheese.
2. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
3. Serve garnished with more peanut sauce, chopped peanuts, green onions and cilantro.

Spicy Peanut Chicken Quesadillas recipes • Yield: 1 servings
Ingredients:

• 1 (10 inch) tortilla
• 1/4 cup monterey jack cheese, shredded
• 1/4 cup cheddar cheese, shredded
• 1/4 cup warm, cooked, shredded chicken
• 2 tablespoons spicy peanut sauce
• 1 green onion, sliced
• 1 tablespoon cilantro, torn

Spicy Peanut Chicken Quesadillas recipes Nutrition Facts:
• Diet: Low-Carb
• Calories: 23.15
• Fat: 31.30
• Carbs: 6.79
• Protein: 25.32
• Cholesterol: 28.15
• Calcium: 47.95
• Sodium: 37.49

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy Sausage Stuffed Mushrooms recipes Recipes

Ingredients:

• 6 portobello mushrooms, caps, gills removed with a spoon
• 1/2 pound Italian sausage, spicy, casings removed
• 1/2 pound Italian sausage, sweet, casings removed
• 2 tablespoons olive oil, plus more for cooking
• 1/2 cup Parmesan cheese, shredded
• 1/4 cup Italian- seasoned bread crumbs
• 1 egg, lightly beaten
• coarse salt
• freshly ground pepper

Instructions:

1. Preheat the oven to 400 degrees.
2. In a large saute pan over medium-high heat add enough olive oil to coat the pan. Once it is hot add the sausage.
3. Cook until it is browned, constantly breaking it up into smaller pieces with a wooden spoon or tongs as you cook it.
4. Drain off the fat and transfer the cooked meat to a bowl and cool for 10 minutes. 
5. Add the bread crumbs, half of the Parmesan cheese and egg to the cooked sausage mixture.
6. Lightly brush the portobelllo's with olive oil and sprinkle with salt and pepper. Space them out evenly on a sheet pan. Top each with even amounts of the sausage stuffing.
7. Bake for 15 to 20  minutes or until the mushrooms are soft.
8. Remove from the oven and sprinkle the remaining Parmesan on top. Place the tray back under the broiler for 2 to 3 minutes until the cheese is golden brown and bubbly.

Spicy Sausage Stuffed Mushrooms recipes • Yield: 4 servings
Ingredients:

• 6 portobello mushrooms, caps, gills removed with a spoon
• 1/2 pound Italian sausage, spicy, casings removed
• 1/2 pound Italian sausage, sweet, casings removed
• 2 tablespoons olive oil, plus more for cooking
• 1/2 cup Parmesan cheese, shredded
• 1/4 cup Italian- seasoned bread crumbs
• 1 egg, lightly beaten
• coarse salt
• freshly ground pepper

Spicy Sausage Stuffed Mushrooms recipes Nutrition Facts:
• Diet: Low-Carb
• Calories: 121.21
• Fat: 196.91
• Carbs: 16.64
• Protein: 117.31
• Cholesterol: 185.08
• Calcium: 106.61
• Sodium: 193.95

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy Guacamole Recipes

Enjoy this awesome guacamole recipe, made with ripe California avocados, courtesy of Deena Wachtel.

Ingredients:

• 1 ripe california avocado
• ½ red onion, cut itno large chuncks
• 2 ripe tomatoes, halved, seeds removed
• ½ jalapeno (can adjust for spicy-ness)
• 1 lime – zest and juice
• ½ bunch cilantro
• Salt/pepper to taste

Instructions:

1. In a large bowl cream the avocado into a smooth paste. Set aside.
2. In the bowl of a Cuisenart, pulse onion, tomato, jalapeno and lime zest / lime juice until small pieces and almost a puree.
3. Transfer tomato mixture to creamed avocado and mix well.
4. Taste for seasoning.
5. Let sit for 30 minutes before serving.
6. Enjoy!

Spicy Guacamole • Yield: 2 servings
Ingredients:

• 1 ripe california avocado
• ½ red onion, cut itno large chuncks
• 2 ripe tomatoes, halved, seeds removed
• ½ jalapeno (can adjust for spicy-ness)
• 1 lime – zest and juice
• ½ bunch cilantro
• Salt/pepper to taste

Spicy Guacamole Nutrition Facts:
• Diet:
• Calories: 20.16
• Fat: 30.19
• Carbs: 11.89
• Protein: 7.54
• Cholesterol: 0.00
• Calcium: 9.42
• Sodium: 53.15

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy Peanut Sauce Pad Thai recipes Recipes

‘Pad Thai’ fried noodles and shrimp is a spicy peanut sauce.

Ingredients:

• 6 ounces rice noodles
• 1 tablespoon peanut oil
• 6 ounces shrimp, chicken or tofu
• 2 shallots, finely diced
• 2 cloves garlic, chopped
• 1/2 cup spicy peanut sauce
• 1 egg, lightly beaten
• 2 tablespoons roasted peanuts, chopped
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup cilantro, chopped
• 1 lime lime cut into wedges

Instructions:

1. Cook the noodles in water as directed on package until just pliable.
2. Heat oil in a pan over medium-high heat.
3. Add the shrimp, shallots and garlic and saute for 1 minute.
4. Add the peanut sauce and noodles, mix and move to the side of the pan.
5. Add the egg, let it set a bit and then mix it into the noodles.
6. Add the peanuts and bean sprouts and cook for a minute.
7. Add the green onions and cilantro and remove from heat.

Spicy Peanut Sauce Pad Thai recipes • Yield: 2 servings
Ingredients:

• 6 ounces rice noodles
• 1 tablespoon peanut oil
• 6 ounces shrimp, chicken or tofu
• 2 shallots, finely diced
• 2 cloves garlic, chopped
• 1/2 cup spicy peanut sauce
• 1 egg, lightly beaten
• 2 tablespoons roasted peanuts, chopped
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup cilantro, chopped
• 1 lime lime cut into wedges

Spicy Peanut Sauce Pad Thai recipes Nutrition Facts:
• Diet: Balanced
• Calories: 77.51
• Fat: 52.86
• Carbs: 70.11
• Protein: 60.07
• Cholesterol: 124.76
• Calcium: 30.95
• Sodium: 137.20

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy Honey-Molasses Wings Recipes

Ingredients:

• 5 pounds chicken wings
• 2 1/2 cups spicy catsup
• 2/3 cup vinegar
• 1/2 cup plus 2 tablespoons honey
• 1/2 cup molasses
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• Optional: 1/2 to 1 teaspoon smoke-flavored cooking sauce

Spicy Honey-Molasses Wings • Yield: 48 servings
Ingredients:

• 5 pounds chicken wings
• 2 1/2 cups spicy catsup
• 2/3 cup vinegar
• 1/2 cup plus 2 tablespoons honey
• 1/2 cup molasses
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• Optional: 1/2 to 1 teaspoon smoke-flavored cooking sauce

Spicy Honey-Molasses Wings Nutrition Facts:
• Diet:
• Calories: 305.52
• Fat: 299.44
• Carbs: 155.80
• Protein: 404.53
• Cholesterol: 839.15
• Calcium: 72.26
• Sodium: 330.89

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Spicy Chicken & Bean Wrap Recipes

Use up leftover cooked chicken in this Mexican-style wrap, for an easy, tasty lunch

Ingredients:

• 4 slices pickled jalapeño pepper (or a good splash Tabasco)
• handful leftover chicken , shredded
• 4 tbsp drained black beans or kidney beans
• 1 large flour tortilla wrap (look for Mission Deli wraps)
• 3 cherry tomatoes , halved
• 2 tbsp spicy salsa from a jar
• handful rocket or spinach leaves

Instructions:

1. Warm the tortilla in the microwave for 10 secs; this will soften it and makes it easier to roll. Place the chicken and beans along the middle. Season, then spoon over the salsa and scatter with peppers or Tabasco. Lay the tomatoes and leaves on top. Bring the bottom of the tortilla up over the filling. Fold the sides in, then roll into a tight wrap. Pack up tightly to keep it together.

Spicy Chicken & Bean Wrap • Yield: 4 servings
Ingredients:

• 4 slices pickled jalapeño pepper (or a good splash Tabasco)
• handful leftover chicken , shredded
• 4 tbsp drained black beans or kidney beans
• 1 large flour tortilla wrap (look for Mission Deli wraps)
• 3 cherry tomatoes , halved
• 2 tbsp spicy salsa from a jar
• handful rocket or spinach leaves

Spicy Chicken & Bean Wrap Nutrition Facts:
• Diet:
• Calories: 21.00
• Fat: 8.34
• Carbs: 22.75
• Protein: 20.14
• Cholesterol: 4.38
• Calcium: 18.73
• Sodium: 30.31

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Spicy Sausage Stuffed Mushrooms Recipe Recipes

Ingredients:

• 6 portobello mushrooms, caps, gills removed with a spoon
• 1/2 pound Italian sausage, spicy, casings removed
• 1/2 pound Italian sausage, sweet, casings removed
• 2 tablespoons olive oil, plus more for cooking
• 1/2 cup Parmesan cheese, shredded
• 1/4 cup Italian- seasoned bread crumbs
• 1 egg, lightly beaten
• coarse salt and freshly ground pepper, for seasoning

Instructions:

1. Preheat the oven to 400 degrees.
2. In a large saute pan over medium-high heat add enough olive oil to coat the pan. Once it is hot add the sausage.
3. Cook until it is browned, constantly breaking it up into smaller pieces with a wooden spoon or tongs as you cook it.
4. Drain off the fat and transfer the cooked meat to a bowl and cool for 10 minutes. 
5. Add the bread crumbs, half of the Parmesan cheese and egg to the cooked sausage mixture.
6. Lightly brush the portobelllo's with olive oil and sprinkle with salt and pepper. Space them out evenly on a sheet pan. Top each with even amounts of the sausage stuffing.
7. Bake for 15 to 20  minutes or until the mushrooms are soft.
8. Remove from the oven and sprinkle the remaining Parmesan on top. Place the tray back under the broiler for 2 to 3 minutes until the cheese is golden brown and bubbly.

Spicy Sausage Stuffed Mushrooms Recipe • Yield: 6 servings
Ingredients:

• 6 portobello mushrooms, caps, gills removed with a spoon
• 1/2 pound Italian sausage, spicy, casings removed
• 1/2 pound Italian sausage, sweet, casings removed
• 2 tablespoons olive oil, plus more for cooking
• 1/2 cup Parmesan cheese, shredded
• 1/4 cup Italian- seasoned bread crumbs
• 1 egg, lightly beaten
• coarse salt and freshly ground pepper, for seasoning

Spicy Sausage Stuffed Mushrooms Recipe Nutrition Facts:
• Diet: Low-Carb
• Calories: 121.21
• Fat: 196.91
• Carbs: 16.64
• Protein: 117.31
• Cholesterol: 185.08
• Calcium: 106.61
• Sodium: 193.95

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy Feel-Good Chicken Soup Recipes

The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.

Ingredients:

• Spicy Chicken Stock
• 1 (2-pound) kabocha squash
• 4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
• 4 cups cooked chicken (see Spicy Chicken Stock)
• Kosher salt, freshly ground pepper
• 1 jalapeño, thinly sliced
• Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
• 1 (2-inch) piece ginger, peeled, finely grated
• 3 limes, cut into wedges

Instructions:

1. Heat stock in a large pot over medium.
2. Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8–10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
3. Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.
4. Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Spicy Feel-Good Chicken Soup • Yield: 4 servings
Ingredients:

• Spicy Chicken Stock
• 1 (2-pound) kabocha squash
• 4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
• 4 cups cooked chicken (see Spicy Chicken Stock)
• Kosher salt, freshly ground pepper
• 1 jalapeño, thinly sliced
• Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
• 1 (2-inch) piece ginger, peeled, finely grated
• 3 limes, cut into wedges

Spicy Feel-Good Chicken Soup Nutrition Facts:
• Diet:
• Calories: 78.18
• Fat: 44.12
• Carbs: 46.69
• Protein: 163.35
• Cholesterol: 144.20
• Calcium: 53.11
• Sodium: 244.02

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Rigatoni With Spicy Salami And Tomato Recipe Recipes

Ingredients:

• 8 ounces spicy sopressata, casings removed
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 teaspoon chili flakes
• 2 cups basic tomato sauce
• 1 pound rigatoni
• 1/4 cup finely grated pecorino romano, plus more for serving

Instructions:

1. Cut the sopressata into batons about 2 inches long and 1/4-inch thick.
2. In a very large skillet (or a Dutch oven), warm the olive oil over medium-high heat. Add the sopressata and cook, stirring occasionally, until it has crisped and rendered some of its fat. Add the chili flakes and cook for 30 seconds, then add the tomato sauce and cook over high heat until most of the liquid has evaporated, about 8 minutes. Remove from the heat.
3. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
4. Toss the rigatoni into the skillet with the sopressata and tomato mixture and cook over medium heat, stirring occasionally, until the pasta is al dente and the sauce has reduced and clings to the pasta, 2 to 3 minutes. Add the Pecorino Romano, then add a few tablespoons of water if the sauce seems dry.
5. Divide the pasta among four individual serving plates or bowls and finish each with a sprinkling of Pecorino and a drizzle of olive oil.
6. Raviolo Gigante With Fried Egg Recipe
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Rigatoni With Spicy Salami And Tomato Recipe • Yield: 4 servings
Ingredients:

• 8 ounces spicy sopressata, casings removed
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 teaspoon chili flakes
• 2 cups basic tomato sauce
• 1 pound rigatoni
• 1/4 cup finely grated pecorino romano, plus more for serving

Rigatoni With Spicy Salami And Tomato Recipe Nutrition Facts:
• Diet: Balanced
• Calories: 151.22
• Fat: 116.00
• Carbs: 122.54
• Protein: 123.33
• Cholesterol: 93.09
• Calcium: 56.98
• Sodium: 283.58

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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