Spicy Avocado Deviled Eggs

Spicy St. Patty's Day Deviled Eggs - sweetheatchefs.com

I found this idea from a friend, you can visit her page here. She had shared it on her Facebook page and I snagged it as soon as I saw it! If you don’t know I have decided to try to lose weight, and prepare for a 5K in 5 months, so I have been looking for alternative food options and low caloric fat content. Deviled eggs is so not on that list! Eggs in general are good for us, but when you add in mayonnaise (which I LOVE) it throws it back into oblivion.

Anyway, my kids all like deviled eggs too and they usually like the same old same old. I have tried making variations to no avail, they just want the “plain” way. So when I made this I didn’t even think of them, I was just thinking this would be lunch and snacks for the next 2 days. As soon as the kiddos came home they instantly saw them and wanted to try, I mean they are green right, cool color, to the yellow version. AND it is creeping up on St. Patrick’s Day, they think I am trying to be festive! I love it 😀 They all grab one and chow down…EVEN my, “I hate mayo kid”! “Hey Mikey, they liked it!” (remember that commercial?)

Spicy St. Patty's Day Deviled Eggs - sweetheatchefs.com

Needles to say my plan of snack and lunch for 2 days went down the drain at that point, but that is ok, a good fat & mayo free snack has now been added to our repertoire AND it is holiday friendly!

WIN WIN =  HAPPY MOMMA = HAPPY BLOGGING = HAPPY  YOU!

Click here for the original version. Read on for mine 😀

INGREDIENTS

  • 6 hard-boiled eggs, peeled and cut lengthwise
  • 1 fully ripened avocado; peeled, pitted and diced
  • 1 tablespoon of my Home Made Plain Greek Yogurt
  • 1 teaspoon stone ground brown mustard
  • 1.5 teaspoon Dijon mustard (recommend French’s Dijon with Chardonnay)
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 of a jalapeno; seeded, ribs removed, diced fine
  • 1 tablespoon finely chopped onion ( I use the microplane)
  • 1 small clove garlic, minced (I use the microplane)
  • Garnish: Finely diced jalapeno & dash of hot sauce on top when ready to eat (recommend Tapatio Salsa Picante)

DIRECTIONS

1. In a medium sized bowl mash avocado and egg yolks until a creamy consistency.

2. Add yogurt, mustard, lemon juice, salt and pepper, jalapeno, onion, & garlic; mix thoroughly.

3. Spoon or pipe back into egg white shells, dividing equally. Garnish with jalapeno and hot sauce before serving. Should last 2 days, crossing fingers!

Spicy St. Patty's Day Deviled Eggs - sweetheatchefs.com

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Strawberry Cake Cookies

strawberry cake cookies6 - sweetheatchefs

I have never heard of cake cookies. I came across a recipe the other day that talked about it, and I had to try it. I usually am about making my food from scratch, but something about this jumped out at me. Moist soft cookies with few ingredients, I just had to do it.

strawberry cake cookies4 - sweetheatchefs

With Valentine’s Day around the corner, I thought I’d surprise the kids with a little pre V- Day treat. They loved it, I loved it and I am almost teetering on the fence as to make more! Scary right? Ok, I won’t apologize for making my life easier by using cake mix to create cookies, but I will apologize for not finding these sooner!

strawberry cake cookies3 - sweetheatchefs

These cookies contain a whopping 4 ingredients 5 if you use the optional ingredient. I heart cake cookies and I’m not afraid to admit it. I am sure I will get some flack for even posting this on my blog, but it’s ok. We all need a quick and easy go to recipe, this is a perfect one! Enjoy 😀

INGREDIENTS

  • 1 stick butter, room temperature
  • 1 box strawberry cake mix
  • 2 large eggs, room temperature
  • 1.5 cups white chocolate chips 
  • heart shaped candy (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F and line a cookie sheet with foil or parchment paper.
  2. In a medium sized bowl combine, butter, cake mix and eggs. Stir until well mixed.
  3. Add white chocolate chips and stir until incorporated.
  4. Chill dough for about 2-3 hours or until firm.
  5. Take 1 tablespoon of dough and form a ball, roll in white chocolate chips or heart candies and place on cookie sheet. In between batches I keep dough in refrigerator to keep cold.
  6. Bake for 10-12 minutes.

strawberry cake cookies5 - sweetheatchefs

strawberry cake cookies2 - sweetheatchefs

strawberry cake cookies - sweetheatchefs

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Ultimate S’mores Bread

s'mores8 - sweetheatchefs.com

Who doesn’t love a good S’more? It used to be it was just a camping affair, but not anymore. Not with all the talented cooks coming up with amazing recipes to create fond memories of campfires past. In fact this S’mores Bread was created by a good friend of mine Becca over at It’s Yummilicious.

s'mores6 - sweetheatchefs.com

Of course if given the chance to make a sweet treat that involves chocolate I have to over do it. So this is why I call it the Ultimate S’mores Bread. Now, there will be no more waiting for summer, no more waiting for camp fires…my S’mores addiction can be curbed at anytime with a few simple ingredients that I tend to keep on hand anyway. 

INGREDIENTS

  • 2 packages of Crescent Rolls
  • 1 cup of mini chocolate chips (reserve a few to sprinkle on top)
  • 1/2 cup white chocolate chips
  • 2 cups of mini marshmallows
  • 1 sleeve of graham crackers, crushed
  • 2 tbsp butter, melted
  • 2 tsp cinnamon

DIRECTIONS

  • Using a foil or parchment paper lined cookie sheet, arrange the crescent rolls with the large side toward the middle and the points hanging over the edge.
  • Crush your graham crackers and sprinkle them down the center of the crescent rolls like the picture below.

s'mores - sweetheatchefs.com

  • Next add your chocolate chips & white chocolate chips

s'mores2 - sweetheatchefs.com

  • Next add your mini marshmallows and begin to fold the points of the crescents up and over the top creating a braid.

s'mores3 - sweetheatchefs.com

s'mores4 - sweetheatchefs.com

  • Melt the butter and brush over the top of the braid. (or you can cut up the butter and place on top)
  • Next sprinkle the cinnamon, marshmallows and a few mini chocolate chips over the top.

s'mores5 - sweetheatchefs.com

  • Cook at 400 degrees for 15-20 minutes or until the braid is golden brown and the marshmallows are too. Let cool for a few minutes before cutting into. Sink your teeth into the blissfully decadent sweet bread that since it is made with croissants, I justify eating for breakfast too! 

s'mores7 - sweetheatchefs.com

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Chocolate Chip Nutella Banana Bread

Choco Chip Nutella Banana Bread - sweetheatchefs.com

Be prepared to WOW your taste buds! I made some mini tarts with Nutella and topped with banana slices. After that it was on to see what else I could make with Nutella besides my spoon inserted into the container <blushing> So while sitting in the kitchen looking for inspiration I see browning bananas calling my name. I remembered seeing a recipe somewhere recently for Nutella muffins, from my good friend Becca over at It’s Yummilicious. If you want to check out her fantastic page click HERE. If you want to see all her amazing Nutella recipes click HERE.

This is a great recipe to share on Valentines Day for that special someone. Perhaps a neighbor who helps you out, your kids’ teacher, your daycare provider, or even your spouse! Imagine opening up a cute little box of this homemade treat instead of boxed candy this year!! It is quick, easy and ooey gooey bites of chocolaty deliciousness! Here is how…

Choco Chip Nutella Banana Bread4 - sweetheatchefs.com

INGREDIENTS

  • 3/4 cup sugar
  • 1/2 cup vegetable oil, or coconut oil; or 1/4 cup coconut oil and  1/4 cup applesauce
  • 1/2 cup Nutella (heaping)
  • 2 overripe bananas, smashed
  • 2 eggs, beaten
  • 1/2 cup buttermilk (no buttermilk? no problem, see additional notes at bottom of page)
  • 1 teaspoon baking soda
  • 2 cups sifted all-purpose flour
  • 1/2 cup mini milk chocolate chips

Choco Chip Nutella Banana Bread - sweetheatchefs.com

Choco Chip Nutella Banana Bread - sweetheatchefs.com

DIRECTIONS

  1. Preheat oven to 350°. Prepare two loaf pans by lining with parchment paper. Or you can just spray the tin, I use the parchment because I think it is easier to get out and makes the bread better when cooking.
  2. Mix oil, Nutella, and sugar in a large bowl with a stand mixer.
  3. Add the bananas, eggs, buttermilk, and baking soda to the Nutella mixture. Mix well.
  4. Slowly add flour and chocolate chips, just until combined.
  5. Divide the batter evenly between the two loaf pans.
  6. Top with a few mini chips or Valentine’s candy or colorful sprinkles.
  7. Bake for 30-40 minutes, or until toothpick inserted comes out clean.
  8. Make sure to let cool before slicing

Choco Chip Nutella Banana Bread - sweetheatchefs.com

Choco Chip Nutella Banana Bread5 - SWEETHEATCHEFS.COM

Additional Notes:

How to make your own Buttermilk:

  • 1 cup milk
  • 1 tbs vinegar

Combine ingredients and let sit for 5 minutes. Then add to recipe. That’s it!

 

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Carnitas & Cheese Tamales

Tamales For Beginners - Sweetheatchefs.com

**FIRST OFF, please bear with me on the formatting of this post, I have tried everything I know to get it to look right, but it is not working. This post should have been published a week ago! Sorry The Mystic Blue Spice Co.

I took the past week of my life to try new adventures in the kitchen, keyword adventure. From crying, laughing, cursing, to smiling; it took place here. I never knew how much was at stake when I started this blog. I want to please my readers with quality food and ingredients along with perfect pictures to match what goes on in my kitchen. This week has been all but forgiving on my sanity, from losing the cotton twine to tying my tamales (subsequently finding it a few weeks later!) to losing 58 of the pictures for all my recipes and to put the whip cream on top, my blog formatting has all gone haywire! *insert BIG SIGH*! What technology can not take from me, is my recollection of my experience and the tricks and tips I can pass on to you, which I do wholeheartedly LOVE to do.

I thought the idea of making tamales sounded not only fun, but accomplishing. I read reviews and tips and ideas on how and what to do. I got advice from my mom who had made them for my son. I personally didn’t care for them. I have had a few in my day that were ok but nothing like knocking the ball out of the park delicious. So as with anything if it isn’t really that good why bother to eat it. Well my son and daughter both love them, so I decided I should probably figure out this feat.

After researching I compiled my list of ingredients, planned the day to do it, because after all it takes all day unless you break it into 2 – 1/2 days. I got all my equipment sorted, cleaned laid out and ready. I am telling you I could not be more ready for this than I was…or so I thought. I started at 11:30 cooking the meat, and all the sauces. By 7:00 pm that night I was still…steaming…tamales! Keep  in mind, in between I am running to and from school picking kids up and dealing with a 2-year old with a short attention span!

I suppose if you grow up in a household which makes these all the time or if you do this enough times you will be a pro. A beginner, will feel like it’s your first time writing your own name…remember that? I don’t want to deter you from trying to do this, I am just forewarning you it is tedious, time-consuming, rewarding, messy, frustrating and FUN!

If you have leftover sauce, meat and or masa, freeze it and the next go round won’t be as time-consuming. The goods will keep int he freezer for about 2-3 months!!

Now for the lowdown…

Things to know about making tamales, for tamale making dummies, aka beginners!

  1. Get all your ingredients laid out before you begin.
  2. Have your meat prepared ahead of time, this will save you time when taking on this project. Make the night before and refrigerate. Then you only have sauce to make and assemble day 2.
  3. Organize a large work space for assembling the tamales and a place to put them before steaming begins.
  4. Get yourself some type of cotton ties to secure the tamales. If you are not using cheese or a sauce, you won’t need this. If you are using cheese or a sauce you will WANT these!
  5. If you are making more than 1 type; meat & cheese, green sauce meat & cheese, red sauce meat & cheese, then be sure to label them or keep them grouped together, so you know what is what when you are done.
  6. Buy the largest corn husks you can find. The small ones are useless, unless you use 2 together  but when using sauce, it creates more of a mess (in my opinion!)
  7. Keep unused corn husks soaking in water the entire tamale making adventure.
Tamales For Beginners - Sweetheatchefs.com

INGREDIENTS

Meat
  • 2# pork picnic roast
  • 1 medium red onion large chopped 
  • 2 cloves garlic, sliced in half
  • 2 tbs oregano
  • 1 tbs The Mystic Blue Spice Co. tamale seasoning

Mystic Blue Spice Co - Tamale Seasoning

Masa Dough
  • 3 1/2 cups dried masa harina for tamales
  • 3 3/4 cups hot reserved pork broth or hot water
  • 10 ounces or 1 1/3 cups vegetable shortening softened
  • 2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 package dried corn husk leaves
Filling Green
  • 4 Poblano Peppers
  • 4 Anaheim Peppers
  • 4 tomatillos
  • 12 ounces Monterey Jack Cheese, shredded
  • 19 oz verde enchilada sauce (mild) Las Palmas
  • 2 tbs olive oil
  • 2 cloves garlic
Filling Red
  • 2 tbs. vegetable shortening
  • 1 medium white onion, roughly chopped
  • 6 cloves garlic chopped
  • 2 ancho chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
  • 2 guajillo chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
  • 1 cups canned enchilada sauce Las Palmas
  • 1 1/2  cups (approximately) reserved pork cooking broth or lower-salt chicken broth
  • 1 tbs. masa harina
  • 1 tbs. brown sugar or honey; more as needed
  • 1/2 tsp. dried Mexican oregano
  • 1 tsp The Mystic Blue Spice Co. tamale seasoning
  • 12 oz Monterrey jack shredded cheese
DIRECTIONS

Meat
  1. In stock pot, add 8 cups water plus all ingredients.
  2. Bring to boil and continue to cook for 2 hours covered.
  3. KEEP ALL COOKING LIQUID
  4. Add meat to baking pan add 2 cups liquid and place in oven on 275 F. degrees for 1-2 hours. Check to make sure liquid does not evaporate and add more if so.
  5. When done remove from oven allow to cool and shred with fork.
Filling Green
  1. Roast the peppers under a broiler, turning occasionally until all sides are charred really well nice and dark.
  2. Place the charred peppers into a bowl covered with plastic wrap for 15 minutes to sweat and make the skin peel.
  3. In a medium stock pot, add olive oil and garlic, heat on medium heat until aromatic; about 2-3 minutes. keep heat low, do not burn garlic.
  4. Add verde enchilada sauce and bring to a boil, then simmer covered on low.
  5. While the sauce is simmering, peel the skins off the peppers and tomatillos. For the peppers remove all seeds, then roughly chop and add to verde sauce, for tomatillos, peel skin and rough chop. Add peppers and tomatillos in food processor and blend until smooth. Add to simmering sauce, cover and continue to simmer for 20-25 minutes.
  6. When done, take off heat and set aside to cool.
Filling Red
  1. Place dried chilies in a bowl of hot pork broth or hot water for 15 minutes.
  2. When chilies are done, heat 1-1/2 tbs. of the shortening in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until beginning to brown, about 3-5 minutes.
  3. Add the masa and stir creating a thick paste.
  4. Add in soaked chiles & broth they soaked in, enchilada sauce, sugar, oregano, tamale seasoning, and the broth.
  5. Continue simmering on medium low until the sauce has darkened in color, 10-20 minutes, stirring occasionally  (The sauce may be made up to 2 days ahead; keep refrigerated.)
  6. Set aside and let cool.
  7. Once cool place in batches in the food processor until a smooth consistency. Replace in stockpot and set aside to cool.
 Masa Dough
  1. Combine the masa harina and 1.5 cups hot broth or hot water stir until mixed well.
  2. Using an electric mixer on medium-high speed, beat the lard or shortening with the salt and baking powder until light in texture, about 1 minute.
  3. Continue beating as you add the masa mixture in three additions.
  4. Reduce the speed to medium-low and add additional broth or water 1/4 cup at a time and continue beating for another minute or so, until a 1/2-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light).
  5. Beat in enough additional broth to give the mixture the consistency of soft, but not runny cake batter; it should hold its shape in a spoon.
  6. Taste the dough and season with additional salt if you think necessary.
  7. Refrigerate the batter for an hour, then use an electric mixer to beat enough additional broth to bring the mixture to the soft consistency it had before. About 1/2 – 3/4 cups worth.
Corn Husk Leaves
  1. Unfold the husks and place in a baking dish full of hot water, for approx 1 hr before ready to roll tamales. I placed a second dish on top to hold water and husks under water.
  2. Remove husks, a few at a time from the water, dry completely before use and set aside.
  3. Place 2-4 tbs of masa dough on the husk and work into a square or rectangular shape to lay the base for the meat and sauce mixture.
Steaming
  1. Work in batches; Use a large steamer or collapsible vegetable steamer set into a large, deep saucepan
  2. Line the steamer with leftover scraps of corn husks to protect the tamales from direct contact with the steam and to add more flavor, but make sure to leave small spaces between leaves so condensing steam can drain off.
Preparing the Tamales
  1. Lay out a corn husk
  2. Spread 2-4 tbs of masa dough over it creating a rectangle or square depending on size of husk.
  3. Spoon 2 tablespoons of the meat, 1 tbs cheese, and 1 tbs sauce over the dough
  4. Roll the corn husk away from you starting with the long end and work away from you.
  5. Tuck the left skinny side of the husk under and set aside. This leaves the top open and exposed. If you have cotton or corn ties, use these to tie each end instead of tucking under. (The tie is an optional step and the tamale will cook and be perfectly fine if this step is skipped)
Steaming the Tamales
  1. Place as many tamales as you can fit into the steamer. Stand them upright so the open end is up. (If using ties the placement of ends will not apply) Once in the steamer, set the lid in place and steam over a constant medium heat for about 1 1/4 hours. (Watch carefully that all the water doesn’t boil away, add more water if necessary)
  2. The tamales are done when pressed are a firm consistency. If mushy, they are not done.
  3. Let tamales stand in the steamer off the heat for a few minutes to firm up.

Tamales For Beginners - Sweetheatchefs.com

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Taco Wreath

2012-12-28 17.57.39

This recipe was inspired by Spice Gals version. Click here to see their version CHUCK full of yumminess!!

INGREDIENTS

1 roll Pillsbury crescent rolls ( 8 count)
1/2 lb ground beef, turkey or pork
2 tbs. olive oil
taco seasoning
1 cup cheese (I used shredded mozzarella and provolone)
1/4 cup queso fresco
parmesan cheese for dusting
1 egg for brushing tops with

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DIRECTIONS

  1. Pre-heat the oven to 375 degrees F.
  2. Heat olive oil in skillet over medium high heat and brown meat through.
  3. Add taco seasoning and a little water and let evaporate
  4. Line a cookie sheet with foil and spray with non stick cooking spray
  5. Line up crescent rolls in a circle pattern creating a wreath, placing the wide end toward the middle. You will overlap the edges and press to connect them.
  6. Add shredded cheese mixture across the wreath without a break for each roll, just keep it going in circle fashion
  7. Next add meat in the same manner, also spreading meat up the crescent roll toward the thin end
  8. Top with a little of the queso fresco.
  9. Fold the narrow end of the crescent roll toward the center of the wreath until all are done. I connected them together, you can tuck them under each roll too.
  10. Brush top with egg and dust with parmesan cheese
  11. Bake for 15-18 minutes (mine took 18)
  12. Remove from oven and immediately top with remaining queso fresco and let sit for 2-3 minutes.
  13. Top with sour cream, hot sauce, sliced olives and avocado!

2012-12-28 18.07.06

Loaded Bake Potato Soup Crock Pot Style

IMG_3174

INGREDIENTS

6 large baking potatoes, peeled, cut in 1/2″size
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced 
1/4 cup butter (REAL butter)
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

IMG_3175

DIRECTIONS

Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).

Mash mixture until potatoes are coarsely chopped and soup is slightly thick. If you want it thicker, add 1/4 cup instant mashed potatoes.

Stir in cream, cheese and chives.

Top with sour cream (if used), sprinkle with bacon and more cheese.

Loaded Baked Potato Soup

BBQ Beef Cups

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This is a quick and easy dinner or appetizer for the family or the family get together, it would be great for a party too. You could halve the biscuits and use mini muffin tins!!

My kids are always helping in the kitchen, and this is a great way to get them in there where they can do little damage if something goes wrong. I have 1 kid roll the biscuits and 1 scoop the meat mixture in the muffin tins. They are happy as clams!

This dish comes out as a nice savory dense biscuit, when you bite into it you get a sweet tangy bite on the tongue. After 2 biscuits, the kids have full bellies!

In about 30-40 minutes you are done with the entire meal (except clean up) but the kids can do that while you put your feet up and relax with a glass of wine! After all, all you had was a itty bitty muffin for dinner 😀

Can you believe my grandma sent me this recipe??!! LOVE YOU GRANDMA!!!

INGREDIENTS:

2 tubes (10 oz.) Pillsbury buttermilk biscuits 
1.5 lb lean ground beef or ground turkey
1/2 lb thin lean cut bacon
3/4 cup ketchup
5 tbsp brown sugar pressed firmly into spoon
2 tbsp cider vinegar
1 tsp chili powder
4 oz sharp cheddar cheese + 1 tsp per cup

DIRECTIONS:

Roll each biscuit into a flat circle twice its normal size and place in greased muffin tins and set aside.

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In a skillet brown ground beef or turkey. When done set aside.

Cook bacon until crispy. Drain on paper towels and cut into bite sized pieces. Combine with reserved meat.

In a medium-sized bowl combine; ketchup, brown sugar, cider vinegar, and chili powder. Stir until well combined.

Add meat mixture to BBQ sauce mixture and stir well.

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Add 2-3 tbsp of mixture to each biscuit and top with 1 tsp cheese.

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Bake in 375 degree F. oven for 15-18 minutes.

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Rosemary & Garlic Infused Oil (sweetheatchefs)

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Stuffed Poblano Pepper (sweetheatchefs)

Gingerbread Pancakes with Molasses Butter

gingerbread pancakes

gingerbread pancakes (Photo credit: emdot)

INGREDIENTS:

2 cups pancake mix
1.25 cups (10-oz bottle) sparkling apple cider
1/4 cup dark molasses
2 tsp Gingerbread Spice Mix

DIRECTIONS:

  1. In a large bowl Pour 1/4 cup batter per pancake into a lightly buttered skillet.
  2. Cook over medium heat for about 2 minutes, flip and cook for 1-2 more minutes.
  3. Serve warm with Molasses Butter.

Molasses Butter

Stir all ingredients together in a bowl until well combined and dollop on top of pancakes.

 

Rosemary & Garlic Infused Oil

Rosemary & Garlic Infused Oil - sweetheatchefs.com

THINGS YOU NEED

Vegetable Oil or Olive Oil

Rosemary Sprigs, washed and thoroughly dried

Garlic Cloves, peeled and sliced in half lengthwise

Cleaned and thoroughly dried glass bottles in various sizes shapes and designs

Stoppers; corks, wine bottle stoppers etc.

IMG_4125

DIRECTIONS:

Process takes 1 week to infuse, keep that in mind when planning for your gift or for yourself.

  1. In a glass bottle, place 1 Rosemary sprig and 1 half of garlic clove.
  2. Using a funnel add oil until almost to the top so as not to overflow.
  3. Add cork on top.
  4. Place in a safe, cool environment for 1 week. Everyday swirl the bottle around to mix up the contents. Do not tip upside down it might leak.
  5. After 1 week, dump oil into a bowl to remove Rosemary and garlic.
  6. Replace back in bottle with stopper. 
  7. Refrigerate for longevity. Lasts 2 weeks, if you opt to keep in rosemary and garlic, 1 week. 

IMG_4138

You can change up the ingredients to your tastes. I use these two ingredients all the time so this is my favorite. This makes a nice gift for Grandparents, Parents, Bosses, Mother’s Day, Father’s Day, Christmas, Hostess Gift, & Housewarming. Use for making salad dressings, pan frying chicken, fish, shrimp, beef, pork, & lamb.

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OTHER HERBS TO USE:

  • Thyme
  • Oregano
  • Whole Dried Chili Peppers
  • Dried Chili Pepper Flakes
  • Fresh Sage Leaves (another fav!!)
  • Lemon Peelings + zest
  • Lime Peelings + zest
  • Whole Peppercorns

When choosing herbs and combinations of them, (especially the spicy ones) make sure to start off with small quantities and add to it from there. As you can see in the original recipe I only use small quantities. Fresh herbs are very powerful and infuse the oil very well. 

This recipe is beign shared over at Foodie Friends Friday