Tag Archives: Spicy

Chicken Croquettes with Spicy Sriracha Aioli

Chicken Croquettes

Sometimes you just need to fry baby!  I love these croquettes and they are easy to fry.  Usually I end up with a crumbled mess but the mashed potato mixture really stays together in the oil.  The warm croquettes pair beautifully with the spicy aioli.  This recipe is perfect for parties or eating in front of your couch while watching reality tv. Did I really say that?? Nooo…


2 large potatoes or 4 cups mashed potatoes (I cheated and used box mashed potato flakes)
1 cup roasted chicken meat, finely chopped (I cheated again and used a rotisserie chicken)
1/2 cup button mushrooms, chopped
1/2 small onion, peeled and finely chopped
3 cloves garlic finely chopped
1/2 cup milk
1 tablespoon butter, softened
salt and pepper to taste
2 eggs, beaten
1/2 cup flour
1 to 1-1/2 cups italian bread crumbs
oil for frying

Sriracha Aioli

2/3 cup mayonaisse
3 “squirts” Sriracha (hot chile sauce)
1 tablespoon fresh lemon juice
3 cloves garlic


Add garlic and onions to a small pan and sauté until onions are translucent and golden. Remove from the heat and set aside. If using a box mix, follow the instructions on the box to make mashed potatoes.  If not, fully wash and scrub potatoes to remove any dirt. In a large pan add potatoes and water until potatoes are fully covered with water. Bring to a boil and reduce heat and cook for 20 – 30 minutes until you can pierce potatoes with a fork. Peel the skin and place in a large bowl. If you allow the potatoes to cool, the skin usually peels right off.  Using a potato masher or fork, mash the potatoes until the mixture is smooth and lump free. Add the milk, butter, onions and garlic mixture, chicken, mushrooms and combine. Season to taste with salt and pepper.  Form the potato mixture into about 1 inch balls.  Completely dredge in the flour, then egg, then breadcrumbs.  In a large pan heat about 2 inches of oil.  Slowly lower the potato balls into the hot oil and fry turning once or twice until croquettes are dark and crispy.  Remove from the pain and place on a paper towel. Serve warm and enjoy

For the Sriracha Aioli combine mayo, garlic, Sriracha, lemon juice, and salt and pepper in a small bowl.  Mix well.  This is a flexible recipe so feel to adjust the seasonings to your taste.

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Chipotle Chicken Beer Chile

I often get “cook’s block.” It’s my own made up version of writer’s block. I constantly scan the internet looking for new and unique things to prepare that will “wow” my friends and family  I settle on seared shark steaks or something outrageous like octopus. Then I realize that I am too lazy to go to the shark store to pick up the shark. And the octopus store is just too far.  It’s a vicious circle of wanting to be unique and battling with the extreme laziness of a recent 20 something college graduate. 

I don’t discriminate over chili.  I like beef chili, I like spicy chili, I like white chili, heck I even could eat a bowl of vegetarian chili. The one necessity I find when it comes to chili is the tall, cold beer sitting next to your bowl. A cold beer with hot chili is a magical combination. 

One day, while bored with my usual chile dish I had a realization. I like beer….I like chili.  Let’s combine these things.  I thought I was a genius until I looked on the internet to realize this has been occurring since food was invented. 



Recipe Inspired by Ree Drummond 

2 Tablespoons Olive Oil
1 whole Onion, Diced
4 cloves Garlic 
2 pounds Boneless Chicken Breast diced into 1 inch pieces
1 bottle Beer (Ale or IPA)
14oz can Diced Tomatoes
3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
14oz Pinto Beans, Drained And Rinsed
14oz Black Beans, Drained And Rinsed
14oz Kidney Beans, Drained And Rinsed
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1 teaspoon Salt, More To Taste
5 tbsp Flour

1 Lime, Juiced
Sour Cream, For Serving
Grated Sharp Cheddar Cheese, For Serving


Heat olive oil in a pan until hot and add the onions and garlic. Cook for a few minutes until onions are translucent. Add the chicken and cook until lightly browned. Add in the beer and cook for another five minutes. 

Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, cover the pot and cook for 1 hour.

Combine the flour with the 1/4 cup water and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick.

Garnish with sour cream, cilantro, and cheddar cheese. 

Serve with sour cream, cheese, cilantro, and another squeeze of lime!


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Eggs in Tomato Sauce for 1



Sometimes I pretend to eat healthy.  Sometimes I pretend I am Spanish.  The latter involves me attempting to make Huevos Rancheros when I have less than half of the required ingredients. These two games I play lead me to poaching some eggs in tomato sauce, adding some spice, and calling it a day.  Surprisingly this always turns out amazing.


1 can crushed tomatoes

1 can diced tomatoes

1 clove garlic

1 jalapeno (sliced and seeded)

1 slice of crusty bread

1 red bell pepper

1/2 white onion

1 tbs olive oil

1/2 cup grated Monterrey Jack cheese (Note: Cheese was not included in the picture. I did say I was trying to be healthy…)


In a large pan saute garlic and onion in 1 tbs of olive oil.  Add jalapenos, and red pepper, and cook until tender.  Add both the crushed tomatoes, and diced tomatoes and bring mixture to a boil. Season with salt and pepper. Reduce heat to a simmer and continue cooking for ten minutes.  Gently, I mean real gently, crack two eggs into the sauce. Cover the pan and cook for five minutes.  If I find the eggs to be cooking slowly I like to spoon tomato sauce over the tops of the eggs. Transfer the eggs to a bowl and top with cheese.  Enjoy with a slice of bread.


I dare you to eat this for breakfast.

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Spicy Garlic Broccoli Stir Fry


I’ve been noticing that a lot of my recipes include the terms spicy and garlic.  Well here is another to add to the list.  This recipe takes generally unpleasing and boring stalks of broccoli and transforms them into a desirable, delectable at that, treat.  This broccoli is not for the faint at heart.  It packs quite the punch into every bite.  

Start with your broccoli.  Split the stalks into equal sizes to the best of your ability.  This is important so that each piece can cook evenly.  



I personally like to steam my broccoli before I stir fry it.  Optional step but it ensures that the broccoli will be soft. 



While the broccoli is steaming, it’s time to make the garlic oil, one of the two sauces used in this recipe.  To make, mix 4 tbsp olive oil with red pepper flakes and 4 cloves of garlic.  Mix until the sauce resembles a paste. 



Gotta mention the size of this garlic clove.  Some weird genetically modified mutant of sort…. I don’t hate it to be honest…



Now let us make the second sauce.  For this you will need 1 cup chicken broth, 3 tbsp soy sauce, 1tbsp sesame oil, 1 tbsp chili garlic sauce, 2 tbsp rice vinegar, and 1 tsp Sriracha sauce (phew). 


Whisk all ingredients together in a bowl. 


Now remove the broccoli from the steamer and throw it into a wok or sautee pan with 1 tbsp olive oil on a medium high heat.  Sautee until broccoli is soft and desired texture. Then form a well in the middle of the pan.  Add the garlic oil to the center of the pan. 


Slowly mix the garlic oil with the broccoli.  After roughly five minutes add the main sauce to the broccoli. 


Cook on high heat for an additional five minutes and the broccoli is completely coated with the sauce.  Serve over rice. 



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