Meals | Page 15 of 17

Cayenne-Roasted Butternut Squash With Hot Makhani Sauce

This roasted butternut squash main course is packed with contrasting flavors and textures. Chunks of velvety butternut are roasted with cayenne pepper and turmeric. It’s paired with chickpeas crisped hot and fast in butter. And a richly spiced, creamy sauce boosted by hot bird’s eye …

Spicy Thai Fried Rice

by Matt Bray

Eat as a side or a meal… This spicy Thai fried rice recipe is delicious as a side to most any Thai meal, but it’s hearty enough to eat as a meal in its own right. We use steak here, but you can sub in shrimp …

Cajun Meatloaf

by Matt Bray

Cajun comfort food…

Looking for a comfort food recipe that has something to say in the spice department? Meet Cajun meatloaf. This Southern-inspired recipe is plenty filling with a delicious Cajun bite.

The oomph behind this meatloaf are three Southern staples: Cajun seasoning, cayenne pepper, and Tabasco sauce. It’s not overkill in terms of spiciness here – most in the family can enjoy this dish even if they aren’t normally fans of spicy food. Really, Cajun cuisine is all about the flavorful spices, not just the spiciness. Though, if you prefer some extra heat, feel free to go heavy-handed on the cayenne. An extra half teaspoon (or more to your taste) brings some extra edge for those more die-hard spicy food fans. Or try adding a touch of cayenne to the honey ketchup that tops the meatloaf.

Spicy Chana Masala

by Matt Bray

A hotter take on the classic Indian chickpea curry. Chickpeas simmer in a cooked-down tomato and onion masala, with a fresh minced jalapeño stirred in at the end so it stays green and sharp.

Spicy Sloppy Joes

by Matt Bray

Your favorite messy meal with plenty of spice…

Get your sloppy game on with this traditional favorite gone plenty spicy. This spicy sloppy joes recipe features both jalapeño pepper and Tabasco sauce to kick the norm up a few notches. It’s a great memorable meal for spicy food fans on game day or family night.

For something a little different, try the sloppy joe ground beef with pasta instead of hamburger buns. We like it paired with penne pasta.

Papa a la Huancaina

by Matt Bray

A popular Peruvian appetizer…

Who doesn’t love the idea of potatoes with a spicy cheese sauce? That’s simply what the popular Peruvian recipe papa a la Huancaina is: boiled potatoes topped with a cheese sauce spiced up by the deliciously summery-sweet aji amarillo pepper. It’s made all the better by the addition of hardboiled eggs and black olives – very rustic in flavor.

Papa a la Huancaina is typically served as an appetizer, but it’s so heavy it can also work as meal in its own right. The recipe calls for Huancaina sauce (which you can find the recipe for here).

Indian Mutton Curry

by Matt Bray

Mutton pressure-cooked in a smooth onion-tomato gravy with warm whole spices, curry leaves, red chili powder and a lot of black pepper.

Pepperoncini Beef

by Matt Bray

Simple and delicious…

Sometimes the simplest ingredient list can turn out the most delicious results. That’s the beauty of pepperoncini beef. It’s pretty much a chuck roast, a jar of pepperoncini peppers, and some spices, but the flavor impact just seems like so much more.

This is a perfect slow cooker recipe for spicy sandwiches – simply stuff some hoagie rolls and you’re off to the races. Though, there’s many other uses too. Try it over rice, or use it as a stuffing for a delicious twist on stuffed bell peppers. Yes, you heard it right – pepper-stuffed peppers. There should be a law.

Red beans simmered low and slow with a smoked ham hock, ladled over rice and finished with fresh jalapeño.

Spicy Red Beans And Rice

by Matt Bray

Red kidney beans simmered with a smoked ham hock, Cajun seasoning, cayenne and Tabasco, then spooned over rice. Mild, smoky and filling.

Cajun Lasagna

by Matt Bray

A bolder family meal…

There’s just a hint of spice, but a heck of a lot of southern flavor in this Cajun lasagna. Buoyed by Andouille sausage and a healthy amount of Cajun seasoning (or Creole seasoning), it’s got that extra “somethin’ somethin'” that’ll turn your typical family meal into something a bit more memorable

The heat mainly comes from a simple source: crushed red pepper. Yes, there’s some cayenne in the Cajun seasoning, too, but the red pepper flakes are really the power ingredient for the meal’s fire. So control your lasagna’s spiciness by adding or subtracting here, not by adding or subtracting Cajun seasoning. You may overpower the lasagna with too much Cajun (is there a thing?) or too little by messing with the amount of seasoning mix.