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  • The Low Fat Chick 12:13 pm on February 24, 2012 Permalink | Reply
    Tags: , , , , spicy   

    Chipotle Veggie Capellini 

    This month Taste & Create, a foodie website who brings together food bloggers to try out each others recipes, paired me up with No Reason Needed.  I browsed the recipes on No Reason Needed’s site and decided to make their Name It What You Will Spaghetti. Their recipe took a Food Network recipe and changed it up by improvising with what ingredients they had available. I found the basis for the recipe to be a good one as well, and improvised myself. Always wanting to make a pasta flavored with Chipotle, a smokey jalapeno, I thought this would be a good time to make it happen. I took the day off from work today to make up for all the crazy hours I had been putting in this week, and cooking for relaxation is all I had planned.  So, at 8am in the morning, with my deck door wide open to bring the perfect February 68 degree weather in, I got crackin’ on my vision of this recipe. I did not want a traditional breakfast…I wanted pasta.  The subtle spice of smoky Chipotle went well with veggies of peppers, onions, and mushrooms. This is now a favorite of mine.


    8 cloves garlic, pressed
    3 Tbsp extra virgin olive oil
    1 red bell pepper, diced
    1 green bell pepper, diced
    1 onion, diced
    4 oz mushrooms, sliced
    1 Tbsp unsalted butter
    1 (15-ounce) can crushed tomatoes
    4 tsp Chipotle pepper, diced
    2 Tbsp Italian seasoning
    2 Tbsp fresh parsley, chopped
    1 tsp salt
    1/2 tsp black pepper
    12 oz Capellini pasta, cooked al dente
    1/4 cup parmesan, grated


    In a skillet, cook garlic in olive oil for 10 minutes on low heat, stirring occasionally.

    Add red and green bell peppers to skillet and stir to combine. Cook for 10 minutes.

    Add onions and mushrooms to skillet. Increase heat to medium high and cook for 5 minutes, stirring occasionally.

    In a large saucepan, add butter and tomatoes and cook on medium heat. Stir until well blended and the butter is melted. Stir in garlic and vegetable mixture, Chipotle pepper, Italian seasoning, parsley, salt and pepper. Allow the flavors to meld for 5 minutes. Remove pan from heat and add in Capellini. Toss to coat and serve garnished with parmesan.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (12.9 ounces).
    Calories 538.62

    % Daily Value
    Calories From Fat  162.07  30%
    Total Fat 18.49g 28%
    Saturated Fat 5.85g 29%

    • Gabriella 9:12 am on February 27, 2012 Permalink | Reply

      Uh oh – this looks amazing. Next time I make pasta, I’m making this!!

      • The Low Fat Chick 10:25 pm on February 27, 2012 Permalink | Reply

        Thanks so much! 🙂 I hope you like it. If you like an even bolder Chipotle favor, add additional tablespoons of the sauce the peppers come in as well.

  • The Low Fat Chick 12:28 am on February 19, 2012 Permalink | Reply
    Tags: , marsala, , , spicy   

    Spicy Chicken Marsala 

    As I continued my week of making meals out of whatever I have in my home and resisting the urge to splurge at the farmer’s market, I decided to make Chicken Marsala. Having eaten this several times at restaurants, I realized I had never made it at home. Well, with chicken breast in my fridge and Marsala wine in my cabinet, I took the plunge into making this dish for the first time. I did not necessarily use a recipe from a book, but developed this one after researching what is typically in a Chicken Marsala recipe. I am a big fan of spicy foods so adding a kick to this dish with cayenne pepper was a must for me. I found this dish to be spicy with a hint of sweetness from the Marsala wine. The dish turned out well and I was glad to have made something delicious out of what I already had in my home.


    1/2 cup wheat flour, white, unbleached, all-purpose flour
    1 tsp salt
    1/2 tsp cayenne pepper
    1  1/2 lb skinless and boneless chicken breasts, cut in 1-inch chunks
    2 Tbsp unsalted butter
    2 Tbsp extra-virgin olive oil
    1 garlic clove, pressed
    8 oz sliced white button mushrooms
    1/2 medium onion, chopped
    3/4 cup Marsala wine
    4 thyme sprigs


    Combine the flour, salt, and pepper in a shallow bowl and add the chicken. Coat the chicken with the flour mixture.

    In a large skillet, melt the butter and oil over medium high heat. Cook the chicken until light brown on all sides and lightly crisp for about 5 minutes. Do not overcook because the chicken will finish cooking later in the sauce. Remove chicken and set aside on a plate.

    Reduce heat to medium and add the garlic, mushrooms and onions. Sauté until softened. If the pan is dry add 1 teaspoon of olive oil. Return the chicken to the pan and add the marsala wine and thyme sprigs. Cover the pan, reduce heat to low and simmer for 10 minutes, or until the sauce thickens and the chicken is cooked through. Remove thyme sprigs and serve.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (11.2 ounces).
    Calories 412.09

    % Daily Value
    Calories From Fat  153.18  27%
    Total Fat 17.29g 37%
    Saturated Fat 5.61g 28%

    • Jaylove 3:48 pm on February 28, 2012 Permalink | Reply

      This dish sounds and looks very good. Sound like you need to have potluck soon.

  • The Low Fat Chick 10:07 am on February 11, 2012 Permalink | Reply
    Tags: , , , spicy   

    Spicy Peanut Capellini 

    I have an addiction to shopping for food.  I will show up at the grocery store or farmer’s market, buy everything on my list and then continue to coast around the store on a mission to find more fresh and exciting ingredients to add into my overly, stuffed cart.  This weekend I decided to not go grocery shopping and make meals out of whatever I have in my home. Since I have a food saver machine, I have plenty of leftover veggies I could use for this recipe along with a large container of lightly salted peanuts in my freezer.  Because I have a plethora of Asian ingredients in my cabinet, as I just love Asian food, a quick peanut pasta dish came to mind. This dish is a spicier variation of an Epicurious recipe.  I used Capellini pasta, which is a thin pasta, similar to angel hair pasta. The Capellini was perfect to toss in this light peanut sauce.  Great, easy, and an ideal meal for my Friday night.


    6 Tbsp creamy peanut butter
    1/4 cup chicken broth, reduced sodium
    3 Tbsp rice vinegar
    3 Tbsp soy sauce, reduced sodium
    1 1/2  Tbsp sugar
    1 Tbsp sesame oil
    1 Tbsp fresh ginger, minced
    1/2 tsp chili garlic sauce
    1 cup carrots, shredded
    1/2 cup green onions, chopped
    8 oz Capellini pasta
    1/4 cup salted peanuts, chopped
    4 tsp Sriracha sauce


    Combine and whisk the first 8 ingredients in large bowl. Set aside.

    Cook pasta in large pot of boiling water until al dente, stirring occasionally. Drain pasta.

    Add carrots and green onions to the peanut mixture. Stir to blend. Add hot pasta to the peanut mixture and toss to coat pasta. Sprinkle with peanuts and lightly toss again.

    Divide pasta among 4 bowls and top each bowl with a drizzle of 1 teaspoon Sriracha sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14 ounces).
    Calories 511.04

    % Daily Value
    Calories From Fat  194.43  38%
    Total Fat 23.75g 37%
    Saturated Fat 4.06g 20%

    • lisabinegar 1:22 pm on February 12, 2012 Permalink | Reply

      Okay, I am making this dish this week! My husband loooves peanut sauce on noodles but I haven’t been able to find a variation that I am crazy about yet. I think I will sub the shredded carrots for some broccoli slaw I have drying out in a bag in my fridge to use it up. This looks fantastic!

      • The Low Fat Chick 1:40 pm on February 12, 2012 Permalink | Reply

        So glad you want to try it! Using broccoli slaw would be just as delicious. Great suggestion. I may have to try it myself. I hope your husband likes it. If he likes sweet sauces add more sugar but if he likes spicy like me, keep as is and don’t forget the Sriracha.

  • The Low Fat Chick 7:23 pm on October 12, 2010 Permalink | Reply
    Tags: , , , , , , , , spicy   

    Southern Broccoli Cheese Chowder 

    As the weather continues to transition to chilly at night, I constantly crave soup.  I really enjoyed the French Onion Soup I made the other day, and today I decided to make a soup with my favorite vegetable, broccoli. Since I was a kid, I have loved broccoli, as my mom made it so yummy with soy sauce. Today, I am making it a different way in a delicious, figure-friendly chowder. The chowder has a light kick of cayenne pepper, which really sets it off with a savoring flavor. Living in the south, I tend to want most of my foods to be spicy, so I call this recipe a southern chowder. I ate this with a side of toasted bread topped with  Creamy Garlic and Thyme Spread, which is awesome for any meal.


    1 tablespoon extra-virgin olive oil
    1 large onion, chopped
    1 large carrot, diced
    2 stalks celery, diced
    1 large potato, peeled and diced
    2 cloves garlic, minced
    1 tablespoon all-purpose flour, or white wheat flour
    1/2 teaspoon dry mustard
    1/2 teaspoon cayenne pepper, divided
    28 ounces reduced-sodium chicken broth
    8 ounces broccoli crowns, cut into 1-inch pieces
    1 cup shredded Sharp Cheddar cheese
    1/2 cup reduced-fat sour cream
    1/2 teaspoon salt
    1 teaspoon black pepper

    • Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic. Cook, stirring, for 2 minutes. Stir in flour, dry mustard and 1/4 teaspoon cayenne pepper. Cook, stirring often, for 2 minutes.
    • Add broth and bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in broccoli. Simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash. Return to the pan.
    • Stir in Cheddar and sour cream. Cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt, black pepper, and 1/4 teaspoon cayenne pepper.

    Servings: 6 of 1 cup each.
    Calories: About 300 per serving.

    Based on a recipe from eatingwell.com

    • NO REASON NEEDED 10:39 pm on February 29, 2012 Permalink | Reply

      My T&C post is finally up. Sorry for the delay. It was a great pleasure meeting you through T&C. I’m happy you found success with finding a keeper recipe.

      • The Low Fat Chick 10:44 am on March 1, 2012 Permalink | Reply

        Thanks for letting me know! I read the post and I am glad you liked the soup. It is spicy! LOL! I have a high tolerance for heat. So, I can understand if you want to lessen the pepper next time. I really enjoyed making your pasta.

  • The Low Fat Chick 12:55 am on September 8, 2010 Permalink | Reply
    Tags: , , , , , , , spicy   

    Spicy Stir-Fried Orange Shrimp 

    Spicy and delicious are the only words I can find to describe this dish. Served over my favorite noodles, udon noodles, or brown rice and you have a meal with a kick. Found this recipe and changed it a little with excellent results. The chili-garlic sauce combined with the orange juice sets it off. So very saucy!!!


    1 1/2  pounds peeled and deveined large shrimp
    1  tablespoon cornstarch
    1/3 cup fresh orange juice
    2  tablespoons low-sodium soy sauce
    2  tablespoons honey
    1  tablespoon rice wine vinegar
    1  tablespoon chili-garlic sauce
    2  tablespoons peanut oil
    1  tablespoon minced peeled fresh ginger
    3  garlic cloves,minced
    1 1/2 cups chopped green onions
    1 tablespoon brown sugar


    • Place shrimp in a medium bowl. Sprinkle with cornstarch. Toss well to coat. Set aside.
    • Combine juice, soy sauce, honey, vinegar, and chili-garlic sauce, stirring with a whisk. Set aside.
    • Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan. Stir-fry for 15 seconds or until fragrant.
    • Add shrimp mixture and stir-fry for 3 minutes. Add juice mixture, onions, and brown sugar. Cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.  Serve immediately over udon noodles or brown rice.

    Servings:  4 servings.
    Calories: About 300 (excluding noodles or rice).

    Original recipe cited from Cooking Light, August 2007.

  • The Low Fat Chick 6:47 pm on August 8, 2010 Permalink | Reply
    Tags: , , , , , spicy   

    Chili Beef Stir Fry 

    On this lovely Sunday afternoon, indoors of course since it is 90 degree weather in the GA, I was in the mood for stir fry. With no one rushing me to eat and the full kitchen to myself, I enjoyed chopping and slicing the bulk of the ingredients for this recipe. It is a very therapeutic process to work the cutting board at your own pace. This dish is a light, spicy stir fry excellent with a serving of brown rice.


    2 tablespoons chili-garlic sauce
    2 tablespoons light soy sauce
    2 tablespoons mirin or sherry
    1 teaspoon honey
    2 teaspoons sesame oil
    2 teaspoons cornstarch
    1 pound flank steak, trimmed and frozen briefly
    Salt and freshly ground black pepper
    2 tablespoons vegetable oil
    6 scallions, ends trimmed and thinly sliced
    4 garlic cloves, minced
    1 tablespoon grated ginger
    12 ounces snow peas, ends trimmed and sliced diagonally in half


    • Whisk the chili-garlic sauce, soy sauce, mirin or sherry, honey, sesame oil, and cornstarch together in a small bowl and set aside.
    • Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
    • Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate with juices.
    • Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, scallions, garlic, and ginger.  Cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes.
    • Whisk in the chili-garlic sauce mixture.  Remove the pan from the heat and add the beef and juices. Toss to coat and serve with brown rice.

    Servings:  4
    Calories: About 300 per serving.

    Original recipe cited from Foodnetwork.com, Aida Mollenkamp.

  • The Low Fat Chick 1:47 am on July 27, 2010 Permalink | Reply
    Tags: lime, , , spicy   

    Roasted Pepper and Lime Shrimp 

    Yesterday I ate too much food at my sister’s barbeque. I had such a great time with my family that before I knew it I consumed too much yummy, grilled food. So, today I am all about eating something lighter. Seafood always comes to mind when thinking about eating lighter.  The easiest seafood to prepare is shrimp, so I decided to make a shrimp and rice dish highlighted with tangy fresh lime juice balanced with roasted peppers. The mild hint of spice really hit the spot.


    3 medium serrano chilies
    4 medium cloves garlic
    1 tablespoon paprika
    1/4 cup freshly squeezed lime juice
    1 tablespoon red wine vinegar
    1/3 cup olive oil
    1 1/2 pounds uncooked, deveined, and peeled shrimp
    1 teaspoon sea salt
    1/3 cup chopped fresh parsley
    1 teaspoon chili pepper flakes
    Cooked Brown rice

    • Heat oven to 500°F.
    • Place chilies on a baking sheet and roast on the oven top rack until blackened and soft, about 10 to 15 minutes. Trim chilies and remove seeds.
    • Combine chilies, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined for 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
    • Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate for 20 minutes in the refrigerator.
    • Heat a large skillet over medium-high heat. When heated, add shrimp and marinade. Cook until white for about 2 to 5 minutes, while stirring occasionally.
    • Remove from heat.  Add parsley, salt, and pepper flakes. Stir.
    • Serve shrimp and sauce over cooked brown rice. 

    Servings:  4 servings
    Calories: About 300 per serving.

    Original recipe cited from Foodnetwork.com, Aida Mollenkamp.

  • The Low Fat Chick 1:09 pm on July 17, 2010 Permalink | Reply
    Tags: , , , , spicy   

    Crab Chili Over Noodles 

    If you enjoy doing a little cracking of the crab legs, then you’ll have fun preparing this meal. As my best friend says, I am a master of cracking crab legs. Often I am going at it nonstop with the thoughts of immediately savoring the tasty meat in mouth.  With this recipe, once you crack the legs, a little patience is required, as you are going to mix the meat with a sweet, tangy sauce.  The results are a light, healthy meal perfect for lunch or dinner.


    8 ounces water
    5 tablespoons tomato ketchup, preferably organic
    2 tablespoons light soy sauce
    1 tablespoon brown sugar
    2 teaspoons cornstarch
    2 tablespoons peanut oil
    6 large cloves garlic, finely chopped
    2 tablespoons freshly grated ginger
    3 medium red chili peppers, finely sliced*
    1.5 pounds snow crab legs
    1 lime
    12 ounces udon noodles, cooked and drained
    2 tablespoons sesame oil


    • Put a large pot of water on to boil. Once water is boiling, add crab legs. Boil for 5 minutes. Drain and leave in strainer to cool.
    • In a small bowl, add water, ketchup, soy sauce, brown sugar, and cornstarch to make the chili sauce. Mix well. Set aside.
    • Once the crab legs are cool, have fun cracking them open and place the meat in a small bowl. When finished you will have 1 to 1.5 cups of meat.
    • Heat a large skillet over a high heat and add peanut oil.  Reduce heat to medium. Add garlic, ginger, and chilies. Cook for 30 seconds.
    • Add crab meat to the skillet and cook for an additional 1 to 2 minutes. Stir in chili sauce, and cook for 1 minute. Remove from heat.
    • Squeeze the lime, pour the juice in the pan, and stir.
    • Toss warm freshly cooked udon noodles with sesame oil.
    • Serve crab with chili sauce over noodles.

    *Do not remove the seeds, as the seeds have the wonderful spicy flavor, which we want for this dish. Best of both worlds…less work and more spice!

    Servings:  4 servings.
    Calories: About 350 per serving.

    Original recipe cited from Cookingchanneltv.com, Ching-He Huang.

  • The Low Fat Chick 12:38 am on July 9, 2010 Permalink | Reply
    Tags: , , spicy   

    Peanut Chili Noodles 

    This week was my pasta week because for some reason I just could not get enough. Carbohydrates tend to get a bad reputation, but if it is not processed carbs then it is a healthy option, in moderation, to eat.  The key is to stick to whole wheat pasta and pass on the white pastas, which have been bleached, among other things.  Eat reasonable portions, such as 2 oz dry or 8 oz cooked pasta. Balance your pasta with vegetables and you have a satisfying meal. This dish is so satisfying that I scraped the plate once I had gobbled it up. The flavors of peanut butter and spicy chili combined make a fabulous dish of restaurant quality.


    1/3 cup smooth natural peanut butter*
    2 tablespoons reduced-sodium soy sauce
    2 teaspoons minced fresh garlic
    1 1/2 teaspoons chile-garlic sauce
    1 teaspoon minced fresh ginger
    3 tablespoons brown sugar
    2 teaspoons chili pepper flakes
    8 ounces dry wheat angel hair pasta
    1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas


    • Put a large pot of water on to boil.
    • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, ginger, brown sugar, and chili pepper flakes in a small sauce pan.
    • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the hot cooking liquid. Whisk the reserved cooking liquid into the peanut sauce.
    • Cook the peanut sauce on medium high till it boils, then reduce to low and simmer for 3 minutes, stirring occasionally.
    • Place drained pasta and vegetables in a large bowl. Add the sauce and toss well to coat.

    *Do not use peanut butter made with partially hydrogenated oil, whole hydrogenated oil, or palm oil.  These items are very bad for you. If you see these ingredients move on to the next brand (or as Jay-Z says ‘On to the Next One!’)

    Servings:  4 servings.
    Calories: About 300 per serving.

    Original recipe cited from Eatingwell.com.

  • The Low Fat Chick 4:00 pm on June 26, 2010 Permalink | Reply
    Tags: , , , , , spicy, turkey   

    Spicy Turkey Spaghetti 

    After a long day at work, I was exhausted and hungry. What can I make that is quick and tasty? Well, spaghetti with meat sauce is simple enough. Spicy is my thing so I developed the following with my favorite ingredient, crushed red pepper flakes. A touch of spinach and whole wheat pasta increase the nutrition value, while the combination of onions and peppers presents a gorgeous cornucopia of colors. 


    3/4 pounds reduced fat ground turkey
    1 green pepper sliced
    1 red pepper sliced
    1 small yellow onion sliced
    1/4 cup chopped frozen spinach
    6 green onions, chopped
    2 tablespoons garlic powder
    1 teaspoon seasoned salt
    1/4 cup crushed red pepper flakes
    3 tablespoons fresh basil, chopped
    1 25 oz jar of marinara sauce, preferably organic
    1/4 cup freshly grated Parmesan cheese
    16 oz of whole wheat spaghetti


    • In a frying pan, combine turkey, peppers, yellow onion, green onions, garlic powder, seasoned salt, red pepper, and basil.
    • Heat pan on high. Once meat is sizzling, turn down to med-high. Cook till meat is no longer pink.
    • Pour sauce in pan, add spinach, and turn heat to high. Once bubbling, reduce heat to medium and cook for 5 minutes. Stir occasionally to break up the spinach.
    • Top spaghetti with 1 cup sauce. Sprinkle parmesan on top.

    Servings:  About 6 servings.
    Calories: About 350 per serving.

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