Tag: spicy

Recipe: Spicy Succotash

A frequently-requested side dish for potlucks or dinner parties is my creamy, spicy succotash.  It is easy, but very flavorful and goes with just about anything.

Recipe Video:

Ingredients

-4 tablespoons butter
-28 oz package frozen baby lima beans
-2  15 oz cans whole kernel corn (or frozen corn)
-1/2 large yellow onion, chopped
-1 red bell pepper, chopped
-1 orange bell pepper, chopped
-1 tablespoon minced garlic (1-2 cloves)
-1 teaspoon ground paprika
-1 teaspoon ground cayenne pepper
-2 teaspoons cajun seasoning
-4 tablespoons flour
-1 cup heavy whipping cream (half and half works ok)
-salt and pepper, to taste

Directions

1.  Heat butter in a saucepan over medium heat.
2. Place frozen lima beans (and frozen corn, if you use frozen over canned) in
the butter and heat for a couple minutes.
3. Place onion, bell pepper, corn, and garlic in the pan and let sautee for 7-8
minutes.
4.  Add paprika, cayenne, and cajun seasoning and stir.
5. Add flour, stir, and let cook for another 5 minutes, stirring occasionally.
6. Add cream and turn heat down to medium- low.  Let cook another 10
minutes, stirring occasionally.
7. Taste and add salt, pepper, or any other spices it needs. Then, enjoy!

If you try this out, let me know how it goes!

Spicy Succotash

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Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 4 tbsps butter
  • 28 oz frozen baby lima beans
  • 2 15 oz cans whole kernel corn (or frozen corn)
  • 1/2 large yellow onion, chopped
  • 2 bell peppers, chopped I use red and orange for color
  • 1 clove garlic, minced or 1 tbsp minced garlic
  • 1 tsp ground paprika
  • 1 tsp ground cayenne pepper
  • 2 tsp cajun seasoning
  • 4 tbsps flour
  • 1 cup heavy whipping cream half and half works alright if you're watching your calories/fat
  • salt and pepper, to taste

Instructions
 

  • Heat butter in a saucepan over medium heat.
  • Place frozen lima beans (and frozen corn, if you use frozen over canned) inthe butter and heat for a couple minutes.
  • Place onion, bell pepper, corn, and garlic in the pan and let sautee for 7-8 minutes.
  • Add paprika, cayenne, and cajun seasoning and stir.
  • Add flour, stir, and let cook for another 5 minutes, stirring occasionally.
  • Add cream and turn heat down to medium- low.  Let cook another 10minutes, stirring occasionally.
  • Taste and add salt, pepper, or any other spices it needs. Then, enjoy!
Keyword spicy succotash, vegetable dish, succotash, recipe, amy westerman,

What’s For Dinner? Vegetarian Brazilian Stew Recipe

My friend, Cristianna taught me this recipe on a weekend get-away we had with our spouses. Since her wife is a vegetarian, all of the food we were cooking that weekend was meat-free. BUT this stew would have fooled me. Cristianna uses a meatless “chorizo” sausage that has amazing spicy flavor and a great, meaty texture. This, along with hearty black beans and sweet potatoes and then sweet mango makes this dish absolutely delicious!  Now, I make it all. the. time.

Here is the recipe video:

INGREDIENTS:
-1 tablespoon extra virgin olive oil
-1 lb chorizo sausage (vegetarian or the real thing)
-2 large sweet potatoes
-1 medium onion
-3 cloves garlic
-1 jalapeno
-2 bell peppers
-30 ounces canned crushed tomatoes
-32 ounces canned black beans
-1.5 cups broth (vegetable or beef)
-2 mangos
-1/2 cup fresh chopped cilantro
-salt and pepper, to taste

DIRECTIONS:
1. Peel and chop the sweet potatoes into bite size, even pieces.
2. Chop the bell peppers and onion into small, even pieces.
3. Slice the jalapeño in half and remove the seeds, if you do not want
the stew too spicy. Or keep the seeds if you want a real kick. Finely chop the jalapeño.
4.  Peel and chop the mango into small, even pieces.
5. Mince the garlic cloves.
6. Roughly chop the cilantro.
7. Heat a large pan on medium-high heat. Add olive oil and chorizo.
Cook the chorizo, breaking it up, until cooked through.
8. Add the chopped sweet potatoes, onion, bell peppers, and
jalapeño. Stir and cook 2-3 minutes.
9. Add the minced garlic and cook another 2 minutes.
10. Add the crushed tomatoes and broth. Stir, cover, and let
cook for 15 minutes.
11. Rinse the black beans and add to the stew. Cook another 5-10
minutes, or until the beans are heated through.
12. Add the cilantro and give it a taste test. Add any salt or pepper
you may need here.
13. Add the mango, give it a stir, and serve it up!

If you ever try this recipe, let me know what you think!

Vegetarian Brazilian Stew

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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course, Side Dish, Soup
Cuisine brazilian

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 lb chorizo sausage I have used both vegetarian or the real thing- both are delicious!
  • 2 large sweet potatoes
  • 1 medium onion
  • 3 garlic cloves or 3 tbsps minced garlic
  • 1 jalapeño
  • 2 bell peppers any color you like!
  • 30 oz canned crushed tomatoes
  • 32 oz canned black beans
  • 1.5 cups broth (veggie or beef)
  • 2 mangoes
  • 1/2 cup fresh chopped cilantro
  • salt and pepper, to taste

Instructions
 

  • Peel and chop the sweet potatoes into bite size, even pieces.
  • Chop the bell peppers and onion into small, even pieces.
  • Slice the jalapeño in half and remove the seeds, if you do not want the stew too spicy. Or keep the seeds if you want a real kick. Finely chop the jalapeño.
  • Peel and chop the mango into small, even pieces.
  • Mince the garlic cloves.
  • Roughly chop the cilantro.
  • Heat a large pan on medium-high heat. Add olive oil and chorizo.Cook the chorizo, breaking it up, until cooked through.
  • Add the chopped sweet potatoes, onion, bell peppers, andjalapeño. Stir and cook 2-3 minutes.
  • Add the minced garlic and cook another 2 minutes.
  • Add the crushed tomatoes and broth. Stir, cover, and let cook for 15 minutes.
  • Rinse the black beans and add to the stew. Cook another 5-10minutes, or until the beans are heated through.
  • Add the cilantro and give it a taste test. Add any salt or pepperyou may need here.
  • Add the mango, give it a stir, and serve it up!
Keyword vegetarian, stew, healthy, recipe, amy westerman, brazilian, brazilian stew, vegetarian brazilian stew,