Spicy

Ingredients 2 lb chicken thighs cut into chunks 4 tsp soy sauce 4 tbsp oil 2 diced jalapenos seeded 6 cloves or more garlic minced (more is better here) 1 onion diced 3-4 bell peppers diced 1.5 cups cashews (or almonds with allergy) 1 handful green onions (cut into 1.5 inch shoots) Sauce 2 tbsp oyster sauce 2 tbsp soy sauce 2 tsp golden mountain sauce (or maggi sauce (or just more fish sauce)) 2 tsp fish sauce 3 tsp sugar 3 tbsp thai chili paste 2 tsp toasted sesame oil (or forget the toasted part) Instructions With cut chicken, marinade in 4 tsp soy sauce for 15 minutes. Meanwhile roast the cashews at 350 F for ~10 minutes until they start to darken. Do not burn them. Also meanwhile, combine all sauce ingredients in a bowl to add later. Heat oil in large wok and cook on high heat the chicken to nicely brown and cook all the way through (or at least mostly so, it can finish in the next step if needed). Add all veggies and cook until tender. Add sauce and cook another couple minutes. Serve with cashews and rice. (note: cashews become soggy if left in dish, serve at table and don’t dump them all in the dish)

Ingredients 2 tbsp butter 3 tbsp oil 1 large onion, finely diced 8 garlic cloves, minced 1 inch ginger, minced 2 serrano peppers cut in half 2.5 lb skinless, boneless chicken thighs, diced 8 roma tomatoes 2 tsp coriander 1 tsp cumin 1/2 tsp paprika 1/2 tsp turmeric 1 tsp red chili powder 3 tsp salt Optional: 1/4 cup plain yogurt 2 tsp black pepper or more to taste 1/2 tsp garam masala 3 mild green chili peppers cut in half Optional: 1-2 tbsp julienned ginger Optional: 2 tbsp cilantro Instructions In a large wok or sauce pan, heat butter and oil and saute onions until slightly golden. Add garlic, ginger and halved chili peppers and saute for another minute Add chicken, salt and saute until chicken is cooked on the outside at least (but doesn’t have to be all the way through yet) Add tomatoes, coriander, cumin, paprika, turmeric, chili pepper and more salt to taste Reduce heat and simmer, covered, for 30 minutes stirring occasionally (make sure heat is not too hot here as it can burn) Add in optional yogurt, black pepper, garam masala and stir well. Top with the chili peppers and optional ingredients and serve Serve over rice or quinoa. Additionally, having fresh naan on the side is great

Ingredients Chicken: 1/2 can chipotle peppers in adobo (or more for more spice) 1 large tomato, diced 6 cloves garlic, minced 2 tbsp oil 1 huge yellow onion, sliced 2 med tomatoes, diced 2 pounds chicken thighs 1/2 cup chicken broth 3 tsp salt 1-2 tsp cayenne If making this a taco recipe and not just the chicken, also do: Corn tortillas 1/2 cup cilantro chopped 4 radishes thinly sliced 1 cup purple cabbage shredded 1 avocado diced or smashed 1 cup cheese (like cojita or whatever) Lime juice Instructions Puree first three ingredients and set aside In instant pot, saute onions until translucent. Add chicken, salt, broth, tomatoes, pureed sauce and then pressure cook for 15 minutes high heat and high pressure. Let it natural release for at least 10 minutes. Release pressure Scoop the chicken out and then shred. Return to pot now in saute mode. Cook another few minutes and add salt and pepper to taste To serve, top tortillas with chicken and rest of taco ingredients

Ingredients 4 lb chuck roast (beef or lamb, bone in or out, doesn’t matter) 4 bay leaves 2 cups beef broth 1 yellow onion 8 cloves garlic 10+ oz red chile sauce 1 can (7 oz) chipotle peppers in adobo 28 oz can peeled tomatoes (or fire roasted) 1.5 tsp cumin 1.5 tsp garlic powder 1 tsp garlic salt 1.5 tsp onion powder 1.5 tsp oregano 1 tsp black pepper Instructions Put meat, bay leaves and broth in instant pot Rest of ingredients blend together well and then add to instant pot. (Note: if your blender is not big enough, all you really need to blend is the onion, garlic, chipotle peppers and tomatoes. The rest can just be poured in pot separately) Cook high heat and pressure for min of 1 hour, preferably 1.5-2 hours Serve in whatever dish you want. DO NOT THROW AWAY THE BROTH (see birria ramen recipe next)

Ingredients Noodles: 14 oz (package) of very wide dried rice noodles (wide as you can get) Cooking: 4 tbs oil 6 large cloves garlic, minced 4 thai chilis, deseeded and very finely chopped 1 onion, sliced 2-3 cups bok choy 1-2 carrots, peeled all the way into slivers 4 handfuls green onion, white section only chopped (put aside a little of the green for garnish at the end) 4 tsp fish sauce 2 cups thai basil roughly chopped (critical!! ingredient) Sauce: ...

Ingredients 1 lb peeled shrimp (can be frozen) 1 lb sliced andouille sausage 1 lb white fish (cod, tilapia, whatever) (can be frozen) 1 bundle of green onions, sliced small 1 bell pepper, diced 1 diced yellow onion 1-3 sticks celery, diced small 2 tbsp cajun seasoning (split usage) 1 tbsp or so tomato paste 1 can diced tomatoes drained (doesn’t have to be drained super well) 8 oz clam juice 4 cups seafood stock (kitchen basics is best, other stock can be substituted if necessary) 1-2 bay leaves 1-2 cups white rice cooked according to package directions Instructions In large pot, brown sausage with oil. After browned, remove sausage but LEAVE drippings Add more olive oil and cook all veggies until mostly soft. Add half cajun seasoning Add tomato paste and cook another minute stirring often Add diced tomatoes through bay leaves and bring to a simmer Add sausage back along with all fish. Add last half cajun seasoning. Add garlic salt and black pepper here to taste if desired (not required) Simmer for 20 minutes. Don’t overcook or the shrimp become rubbery! Serve over white rice

Ingredients Olive oil for cooking (just a few tbsp at most) 1.5 pounds chicken thighs cut into 0.5" chunks Salt and pepper to taste (for the chicken) 5 cloves garlic minced 1 red or orange bell pepper, diced 1 onion diced 4 tbsp red curry paste (or most of a small bottle) 2 tbsp grated or minced ginger 6 cups chicken broth 1 can coconut milk (full fat) 7 oz rice noodles 2 tbsp fish sauce 3 tsp brown sugar 6 green onions sliced small 1/2 cup chopped cilantro 1/2 cup chopped basil 2.5 tbsp lime juice Instructions In a large pot over med-high heat, heat oil and pan fry the chicken until golden. You don’t have to fully cook. Set aside but leave the drippings in pot Add garlic, pepper, and onion. Cook until tender Ginger and curry paste. Stir for <1 minute until fragrant Add chicken broth, coconut milk, and partly cooked chicken. Simmer for 10 minutes to soak in the flavors and finish cooking the chicken Add noodles, fish sauce and brown sugar. Cook until noodles are tender (~5 minutes or so, check package) Remove from heat and add remaining ingredients and stir well Serve Notes If you want to do bone-in chicken and get much better chicken broth in the process. Add 6 thighs (with salt, pepper, dash of dried basil) to a pressure cooker with 4 cup package of good chicken broth (kitchen basics is the best). Pressure cook high for 30 minutes. Then debone the chicken and add all chicken and broth to pot. This gives it all a richer flavor

Ingredients Main boil: 1 12oz beer 6 qts water 4 bay leaves 0.75 cups old bay seasoning 1.5 tbsp paprika 1.5 tbsp cayenne (to taste) 1 tbsp black pepper (to taste) 1.5 tbsp thyme 2 sliced lemons 9 garlic cloves, peeled and smashed 2 medium onions, sliced 2 tbsp salt 2 lb small red potatoes, halved (or do other types of potatoes and cut appropriately to get that small size) 5 ears corn, cut into thirds 1 lb andouille sausage or more if less seafood, make serving size, 1-3 inch segments A bunch of seafood for example: 1.5 lb snow crab, 1 lb lobster tails, 1 lb mussels, 1 lb clams, 2 lb shrimp, etc. Make it equal ~6 pounds whatever you do Boil sauce: ...

Ingredients Olive oil for cooking (just a few tbsp at most) 1 lb spicy italian sausages (NOT ground, the sausages) 0.33 cup soy sauce 2 tbsp fish sauce 3 tbsp white sugar 1 small yellow onion diced 1 green bell pepper diced 1 large head of broccoli, just the crowns chopped into small crown sizes 1/2 cup chili garlic sauce 1 cup rice cooked to package directions Instructions Grill the sausages whole until cooked through. Then chop into 0.5 in bits. Have ready to go Combine soy sauce, fish and sugar in small bowl In large nonstick pan over medium high heat, add some oil and cook the veggies until just tender Add sausage and chili garlic sauce and cook for another minute or two stirring well Add soy sauce mixture and continue cooking over med heat until things are fully cooked and mixed. Cook another few minutes. Add some water if it starts to dry out Serve over rice

Ingredients 1 tbsp olive oil 1 tbsp butter 1 yellow onion, minced or in food processor 3-4 cloves garlic, minced or in food processor 1 tsp salt or more to taste 1 tsp dill, if using fresh (don’t have to) throw in food processor with garlic and onion Lots of ground black pepper 1 lb, 12 oz can crushed, concentrated tomatoes 2 cups water 1 tbsp honey (optional) 1 tbsp mayonnaise or sour cream (for texture and appearance) 2 medium fresh tomatoes, diced small For optional toppings: yogurt, minced parsley, minced basil, minced scallions or chives Instructions Heat olive oil and butter in dutch oven or deep pan. Add onion, garlic, salt, dill, and black pepper. Cook until the onions are translucent. Note: It is best to throw the onion, garlic and dill (if fresh) in food processor to mince them even better prior to cooking Add canned, crushed tomatoes, water, and optional honey. Cover and simmer for 30 minutes over low heat About 5 minutes before serving, whisk in mayonnaise or sour cream, and stir in diced tomatoes Serve with option toppings, added by the eater Garlic Bread (10/10) Ingredients: fresh baguette or similar bread, sliced 1/2" i.e. thin ish, butter or country crock, garlic salt, and parmesan cheese (the flakes not the ground stuff) ...