spicy Archives - Ari's Menu

Mexican Slaw

September 19, 2013 · by Ari · 15 Comments

You guys, life has been so busy lately. I don’t know how some people take all of these trips and still manage to get things done in life. I’ve been coming and going since June, and I’m just kind of ready to stay put for a little while. I mean, I wouldn’t trade any of my recent trips for the world, but I am tiiiiired. And I haven’t cooked real food in, like, 2 weeks.

I mean, I have 5 zillion recipes that literally only take a matter of minutes to prepare, but I just cannot get on the ball. I know that once I just force myself to make it happen, I will remember that I actually like cooking. Not to mention, I have soooo many fall recipes floating around in my head.

Until then, coleslaw counts as dinner, right? Okay, maybe not, but it certainly does count for an insanely easy side dish packed full of veggies and nutrients. I don’t think I really like the word nutrients. It sounds ugly to me. Is that weird? Have I ever told you about my friend who doesn’t like the word cube (miss you, John!)?

Anyway, this slaw…it is the easiest thing you will ever make, and it is insanely delicious. Bold and spicy Mexican flavors with some honey (or agave) for a touch of sweetness, and I am a firm believer that cumin and cilantro make everything better. You could top some delicious homemade tacos with this, add some grilled chicken or black beans to make it a full meal, or even just simply eat it as a snack or side dish.

Mexican Slaw

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 10 servings

Serving Size: 1/2 cup

Mexican Slaw

Simple., easy, spicy and bold Mexican coleslaw--the perfect side dish for some fajitas or great for topping your homemade tacos!

Ingredients

12 oz slaw mix
1/2 red onion, finely chopped
1 jalapeno, seeded and finely chopped (remove ribs for less spice)
Handful fresh cilantro, finely chopped
1 1/2 tbsp olive oil
3 tbsp fresh lime juice
1 tbsp honey (or agave)
pinch cumin
generous pinch each salt and pepper

Instructions

Add slaw mix, onion, jalapeno and cilantro to a large bowl.
In a small bowl, whisk together olive oil, lime juice and honey. Add to your slaw mix and season with cumin, salt and pepper. Toss until fully coated. Serve immediately or refrigerate in an air tight container for 3-5 days.

Notes

Feel free to add in chopped red pepper, or any extra veggies you'd like.

http://www.arismenu.com/mexican-slaw/

Spicy Chipotle Cheeseburgers

May 19, 2013 · by Ari · 17 Comments

My mind has officially checked out into summer vacation land. Technically, I have 2 more days of classes before it becomes official, but mentally I am….so….there. And let’s face it, I’ve been there for a couple of weeks now.

There is something about summer when you work on the school calendar. I still work hard over the summer, but it all seems like so much FUN. Maybe it’s knowing it’s all only temporary, and eventually you will all go back to “real life”, but I just love it. Despite the hear here in Phoenix, it’s probably my favorite time of year.

It seems like no matter what I have on my meal plan these days, nothing sounds better than grilling up some burgers and eating dinner by the pool. It just makes my heart happy. Not to mention the flavor combinations for burgers are pretty much endless, leaving you with burger after burger recipe. Sorry I’m not sorry.

I do have a pretty sweet side dish coming your way later this week that you can eat along side these burgers during your Memorial Day festivities.

Spicy Chipotle Cheeseburgers

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 burgers

Serving Size: 1 burger

Spicy Chipotle Cheeseburgers

Simple and easy spicy chipotle cheeseburgers are a perfect way to kick up your summer grilling!

Ingredients

For the burgers:

1 lb 96% lean ground beef (or lean ground turkey)
1 chipotle pepper in adobo sauce, finely chopped
pinch salt

For the creamy chipotle spread:

1 cup nonfat plain Greek yogurt
1 chipotle pepper in adobo sauce

Toppings/to put together the burger:

Whole grain buns (whole wheat, brown rice, etc.)
Sliced roma tomato
Lettuce
Extra sharp cheddar cheese

Instructions

To make the burgers, combine beef, chopped chipotle pepper and salt in a large bowl. Create 4 evenly sized patties. Gently press each patty down in the center with your thumb to create an indent--this promotes even cooking. Grill to desired doneness, about 4-5 minutes per side.
To make the sauce, blend Greek yogurt and chipotle pepper in a food processor or blender until well combined.
To assemble burgers, spread sauce onto the top side of the bun. Top bottom half with lettuce, burger, cheese and tomato slices (or whatever you'd like--it's your burger!) and finish off with the top half of the bun. Serve immediately. Leftover meat patties can be stored in an airtight container in the refrigerator for up to 5 days.

http://www.arismenu.com/spicy-chipotle-cheeseburgers/

“Spaghetti” & Meatballs {gluten-free}

April 29, 2013 · by Ari · 19 Comments

So, we all know by now that I have a slight obsession with spaghetti squash. The truth is, I probably won’t give it up until I have created every noodle-y dish known to man using this fabulous vegetable. And even then, I will probably go back to the beginning and make them all again, because it just never.gets.old.

I was raised on Italian food. My dad doesn’t cook and he loves pasta, so it was normal for us to go out to fancy Italian dinners multiple nights per week. Sure, there are some healthy options when you go to an Italian restaurant, but let’s be honest–we really want pasta. All of the pasta. And then more pasta.

Well, you guys know I AM ALL ABOUT THE SAUCE. Pasta is a vehicle. A mostly tasteless way to get to some alfredo sauce or spicy marinara. Or pesto. Or…MEATBALLS.

Honestly, when you have huge delicious meatballs, do you even need spaghetti??? Well, I like a side of spaghetti with my meatballs. A nice side of spaghetti squash to hold onto some sauce, give me some texture, and fill out the rest of my bowl because, let’s be honest, I am always looking for the maximum amount of food possible, and veggies are the way to get there. Bonus points for them being better than “real” pasta.

OMG and can we talk about these meatballs???? They are ridiculous. I’d actually never made meatballs before, but I went with a combination of spicy turkey sausage and lean ground turkey. I added some chopped garlic, some onions to keep them juicy, and some oats to help keep them together. Fun fact–did you know you can sub oats for breadcrumbs in recipes like meatballs and meatloaf? I always do, and it always comes out great!

Sometimes using lean turkey can cause dishes to come out dry, but between the turkey sausage and the onions (my friend Kristi gave me the onion tip!), these meatballs were perfectly juicy and tender.

“Spaghetti” & Meatballs

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 6-8 servings

The classic comfort of spaghetti and meatballs with a lightened up, gluten-free and grain-free twist. Served with spicy Italian meatballs and spicy marinara sauce.

Ingredients

For the spaghetti squash:

1 large spaghetti squash, halved
2 tsp olive oil
pinch each salt and pepper

For the meatballs:

1 lb lean ground turkey (93% or higher)
1 lb spicy turkey sausage
2-3 cloves garlic, finely chopped
1/2 cup finely chopped onion
1 egg. lightly beaten
1/2 cup oats (use gluten-free if that's important to you)
1 tsp Italian seasonings (preferably homemade)
small pinch cayenne pepper

For the sauce:

1 tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped
1 28oz can crushed tomatoes
1 tbsp Italian seasonings
2 tsp crushed red pepper (more or less depending on desired spiciness)
pinch each salt and pepper
freshly grated parmesan cheese for serving (optional)

Instructions

To make the spaghetti squash, preheat oven to 400. Scrape the seeds and stringy center from the spaghetti squash. Drizzle each half with 1 tsp olive oil. Use your fingers to rub oil into squash. Sprinkle with salt and pepper. Lay each half face down in a large baking dish and cook until tender, about an hour.
To make the meatballs, place a wire rack inside a large cookie sheet. Spray with nonstick spray. Set aside. In a large bowl, gently combine all your meatball ingredients.. Do not over mix, just combine. Roll into approx 2" balls (or however large or small you like them). Transfer to prepared wire baking sheet. Bake at 400 (you can throw them in at the same time as your squash!) until cooked throughout, about 25 minutes.
To make the sauce sauté onion and garlic in 1 tbs olive oil over medium heat until fragrant, about 3-5 minutes. Season with salt and pepper. Add crushed tomato and remaining spices. When sauce starts to bubble, reduce heat to a simmer until thickened, about 3-4 minutes.
To plate, scrape the insides of the spaghetti squash. The squash when fully cooked will come out easily in spaghetti-like noodles. Top with sauce and add meatballs. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

http://www.arismenu.com/spaghetti-meatballs-gluten-free/

Looking for more spaghetti squash recipes?

“Spaghetti” & Spicy Meat Sauce

Spaghetti Squash Boats

Skinnified “Fettucine” Alfredo

Noodleless Chicken “Pad” Thai

Green Chile Enchilada Sauce

April 3, 2013 · by Ari · 11 Comments

For years, I have been buying enchilada sauce. Always green, although for years I was totally weirded out by green sauce. It was green, so obviously it was gross. Like vegetables, ew. Except now I am totally obsessed with almost all vegetables, and if offered the chance to be healthy, and never eat them, I would not accept.

I love veggies and cookies. But not together. Unless it’s carrot cake or zucchini bread flavored cookies, or sweet potato cookies, in which case SIGN ME UP!

Anyway, my college roomie/bestie Heather always made amazing enchiladas, and I stole her recipe and started making them all the time. Always with tons of bold and spicy green sauce.

I always kind of assumed that the sauce must be healthy because, well, it’s green–how bad could it be? I mean, the store bought kind isn’t terrible, but it totally includes all those things I can’t pronounce, which sucks, and it’s expensive! In fact, I made a quart and a half for probably about the amount I’d spend on one can at the grocery store!

It’s also incredibly easy. Like, ridiculous easy. I think it took me about 30 minutes start to finish, but that includes about 20 minutes of veggie roasting time in which I got important life things done, like emptying the dishwasher. Uggghhh, I HATE emptying the dishwasher. I have to do it while cookies are chilling, or food is in the oven so that I trick myself into believing it’s part of that task, not it’s own crappy task.

The sauce came out bold, slightly spicy (you can easily adjust the spice by adding extra chiles), and fantastically thick. I hate runny sauces. I feel like I can never soak them up and get the full flavor, but this is thick, almost like a well blended salsa. In fact, I could easily just eat it with a spoon.

I know it’s barely April, but Cinco de Mayo will be here before you know it, and trust me, you don’t want to buy the canned stuff at the last minute. This stuff will keep in the fridge for at least 2 weeks (that’s how long mine’s been going strong), or you can freeze it for much longer. I made a huge batch, so I will have my own on hand for a very long time.

Green Chile Enchilada Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 1/2 quarts

Green Chile Enchilada Sauce

Simple and easy homemade green chile enchilada sauce. Vegan, gluten-free, grain-free, paleo.

Ingredients

1 tbsp olive oil
3 lbs tomatillos, husks and stems removed, halved
3 green chiles, ribs and seeds removed
1 large onion, roughly chopped
1/2 head garlic, peeled
2 jalapenos, stems removed (seeds and ribs are optional depending on how spicy you like it)
1 lime
1/2 bunch cilantro
Heavy pinch sea salt
Pinch black pepper
1 tbsp ground cumin

Instructions

Place tomatillos, chiles, onion, garlic and jalapeno in a large baking dish. Drizzle lightly with olive oil and broil until tender and lightly charred, about 15-20 minutes. Keep an eye on it--if onion and garlic begin to cook faster, remove them first.
Transfer your cooked ingredients to your food processor or blender. Zest the lime into the mixture, then add the juice. Add cilantro and remaining seasonings and blend until well combined, about 30 seconds. Store in an airtight container refrigerated for 2 weeks, or freeze for months.

http://www.arismenu.com/green-chile-enchilada-sauce/

Spicy “Spaghetti” & Meat Sauce

November 13, 2012 · by Ari · 7 Comments

Have you ever met those people that say they don’t like spicy food? I don’t understand them. Maybe it’s because I live in Arizona, and Mexican restaurants are more prominent than Starbucks.

Or maybe it’s because I’m one of those people who needs food with a LOT of flavor. I have friends that like their food plain as can be. No sauces, no condiments. I just don’t get it! I’m that person in the kitchen grabbing every spice off the rack, and then still adding more once I plate my food. I love bold flavors, and I’m easily bored by foods other people seem to love.

Like mozzarella sticks. I just don’t get it. They just taste like frying oil and cheese, and while I love cheese, I think mozzarella (unless you buy the really good stuff) is pretty boring. Now a fried goat cheese stick would be an other story. Or bleu cheese. mmmmmm. I know most people hate bleu cheese, but it is the most flavorful cheese! Strong, bold and delicious–just the way I like it!

Okay, but back to this “spaghetti”. Let me tell you, I freaking LOVE spaghetti squash. It’s bordering on an obsession. Every time I think “I need to carb load, I’ll make pasta” the next thought that comes to mind is “OOOHH! I’ll use spaghetti squash!” Then I realize that kind of defeats the purpose. The thing is, pasta is really just a vehicle to get to sauce. You don’t really taste the pasta and think “MMMM this spaghetti is delicious and full of flavor! I could eat it by itself!” We just need something to get us to the sauce, like how you eat a carrot to get to the hummus! Spaghetti squash is the perfect vehicle, and cuts down the calories exponentially!

Honestly, if you’re on the fence, I dare you to try it. I promise you will never look back! Here, my favorite pasta vehicle takes you to a perfectly zesty and spicy meat sauce. I would choose this over an Italian restaurant any day of the week. I always leave pasta dinners feeling overly full or just kind of disappointed. This dinner is so filling and satisfying while still leaving you feeling awesome! And, it’s just lean protein and veggies, so it’s a great excuse to eat some garlic bread, or have dessert after 😉

Spicy “Spaghetti” & Meat Sauce

yield 4-6 servings

1 large spaghetti squash
1 1/2 tbs olive oil, divided
1 onion, chopped
4 cloves garlic, chopped
20 oz 99% lean ground turkey breast (you can also use the 93-94% or 96% lean ground beef)
1 28oz can crushed tomatoes
1 tsp dried oregano
1 tsp fresh or dried basil
2 tsp crushed red pepper (more or less depending on desired spiciness)
salt and pepper
freshly grated parmesan cheese for serving (optional)

Directions:

Preheat oven to 400. Slice spaghetti squash length wise and scrape out the seeds. Rub 1/2 tbs olive oil into squash and season with salt and pepper. Place spaghetti squash face down in a large baking dish and bake for approx 1 hour. Check at 40 minutes. When squash is done, middle will be tender and pull apart easily.
In a large pan, sautee onion and garlic in 1 tbs olive oil over medium heat until fragrant. Add ground turkey. Season with salt and pepper and cook until browned. Add crushed tomato and remaining spices. When sauce starts to bubble, reduce heat to a simmer until thickened (about 3-4 minutes).
When spaghetti squash is fully cooked, scrape out insides with a fork and serve topped with spicy meat sauce and parmesan cheese.

Mexican Slaw

Spicy Chipotle Cheeseburgers

“Spaghetti” & Meatballs {gluten-free}

Green Chile Enchilada Sauce

Spicy “Spaghetti” & Meat Sauce

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