Tag Archives: hot

Tay’s Hot Dago Casserole


1 lb. Jennie-O Italian Turkey Sausage (Remove from casings)
1c Turkey Pepperoni Slices
1 Red Bell Pepper
1 Onion
1c canned sm./med. Black Olives, drained
1T Fresh Garlic, minced

3T Parmesan Cheese (Store Shelf Grated Kind)
1tsp McCormick’s Cajun Seasoning
1/4tsp Fresh Cracked Black Pepper
1/4-1/2tsp Red Pepper Flakes (I used 1/4)
1/8tsp Sea Salt
1 jar Rinaldi’s Tomato/Garlic/Onion Spaghetti Sauce
1/2 small can Tomato Paste

2.5c Uncooked Mostacccioli Rigati Noodles
 – For Noodles: 5-6c Water, 3 Beef Broth Cubes, crushed, 1/2tsp Extra Virgin Olive Oil
1c Shredded Italian 6 Cheese

Cook Italian Sausage most way (I like to cook it into bigger chunks-Photo Below). Add in Pepperonis and the rest of Vegis. Cook til most juices are gone. Add in Parmesan Cheese and Seasons, cook few minutes. Then, stir in Sauce and Paste. Simmer for about 15minutes, or so, stirring frequently.
Cook Noodles– Bring to Boil: Water, crushed Cubes, Extra Virgin Olive Oil. Add in Noodles. Cook a lil longer than Al Dente*. Drain well.
Butter Flavor Cooking Spray a Baking Dish. Add in Sauce Mix. Add in Cooked/Drained Noodles, TIL DESIRED CONSISTENCY (I actually took out a few noodles)! Mix. Top with Shredded Italian Cheese. Covering with Foil is optional, I didn’t. Bake 25 minutes, in oven preheated to 400.
(Photo of Prepping)

*(Al Dente means Cooked yet firm)

Try Our Hot Dago Egg Rollo Recipe Here: Click Here
Healthier Options: Zucchini Noodles in place of Noodles. Or Rice Noodles. Moderation with Sauce and Cheese.

Similar Posts:

 CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!


tTt’s xXx Seasoning (Hot Seasoning)


2 lb. Bag of SWEET MINI Peppers (Orange Red Yellow mix)
4-8 Habaneros (We did 8, we will cut back to 4)
Handful of Cayenne
1 tray worth Jalapeno

Deseed sweet peppers. You can choose to deseed others, I left them in. Place all into dehydrator. Dehydrate until dried well. I let it cool completely, then blend really well in blender. Add to everything under the sun. Or, use to make Sauces, Rubs, Marinades, etc.
-I threw Habaneros on whole. Didn’t want to handles these too much.
-Dehydrate in ventilated area. Preferably outdoors. This process wilted my tomato starters sitting next to dehydrator.
-CAREFUL BLENDING, don’t breathe that in!
-Handle with care. Don’t rub those eyes afterwards… Or wipe wrong!

Asian Invasion:
1 1/2T tTt’s xXx Seasoning
1/2c Water
1/3c Rice Vinegar
1tsp Mirin
1/4tsp Sea Salt
1/8tsp Garlic Powder
1/16tsp Ginger Powder

Great for making a Spicy Asian Chicken. Make a Slurry, adding into heated Asian Invasion Sauce. Toss with cooked Tempura Coated Chicken (Or, toss with any cooked Meat). Serve over Rice. Drizzle over cooked cabbage. Dipping Sauce. Many uses.

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

Spicy Chipotle Shrimp Ravi-OLE!


1/2 lb Shrimp
3 14oz. cans Stewed Tomatoes, entire can
1tsp Lime Juice (Store container kind)
1/4c of canned Chipotle Peppers in Adobo Sauce *SEE NOTES
+ 1/4 tsp Sauce from Chipotle Can
2tsp Garlic Clove, minced (3 small cloves)
1 packed tsp Light Brown Sugar
1/8tsp Garlic Powder
1/16 tsp Sea Salt
1/8c Fresh Cilantro, chopped
1/2 lb. 4 Cheese Ravioli
1/2c Heavy Whipping Cream

Spray crock with Butter Flavored Cooking Spray. Add all ingredients, EXCEPT Ravioli and Heavy Whipping Cream. Cook on low about 4 hours. I add shrimp half way through. I’m sure adding at the beginning is fine. Add in ravioli about 45 minutes prior to serving. Add in whipping cream about 20-30 minutes prior to serving (I’ve done right before and stirred, worked fine)

*NOTES: We like the heat. This may be a little too much for you and you may start with 1/8c chipotle in adobo. It’s not overly hot, but has a pretty good kick to it, especially for some who are sensitive to that.

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

White Bear Hot Honey Flaps (Chicken Wings)


2lbs Wings
Constarch (Enough to toss, about a cup)
2 eggs, beaten
1 tsp Garlic Powder
1/2 tsp Course Pepper
1/2 tsp Onion Powder
1/2 tsp Paprika
Sprinkle of Sea Salt
Vegetable Oil
1 cup Honey
1/2 cup Butter, melted
1/2 OR 1 tsp Cayenne Pepper (We use 1tsp)
1 tsp Sriracha Hot Sauce

PREHEAT OVEN 350. I like to take my frozen wings and let them thaw tossing with squirts of lemon juice, sprinkle of cayenne powder. With this recipe, HALF the honey (1/2cup), as well. Or let them marinade for AT LEAST 30minutes.
Heat oil. Mix together Batter recipe: Garlic Pwdr, Pepper, Onion Pwdr, Paprika, Sea Salt, and cornstarch.
IN A SEPERATE BOWL mix together Hot Sauce recipe: 1/2 cup Honey, 1/2 cup Butter, 1/2 cup Franks Hot Sauce, 1/2-1 tsp Cayenne, 1 tsp Sriracha.
Beat eggs in SEPERATE BOWL.
Toss Wings with Cornstarch Mixture to coat. What I do is pour the starch over the wings and toss til coated, I’m not pretty about it. Then I Distribute eggs over battered wings. Then place in oil 1 by 1. (I find this easier than Dipping them into the egg and losing most batter on my fingers.) Fry in oil til browned on each side. Place in baking pan, distribute Hot Sauce Mixture over chicken evenly. Bake 350 for about 15-20 minutes, until cooked. Get that extra sauce in pan all over those wings, carefully. Allow to rest a few minutes. Get wet napkins ready. Eat.

One Mad Hot Pig Chop Stewey (Spicy Pork Chop Stew)


2 1/2 pounds pork chops and trimmed of fat/bone (2lbs of chops after all said and done)
Few T of EVOO
1/2 cup Chicken Broth
1 can Light Kidney Beans (Rinsed and well drained)
2oz Jalapeno Slices, seeded (Jarred & tamed)
About 1 and 1/2 cups Onions, chopped
1 cup Spinach, chopped
2 cans Tomatoes with MILD Green Chiles
2 T Fresh Garlic, minced
1 T ground Cumin
1 T dried Oregano
1 T Basil
Salt, to taste
Course Black Pepper, to taste
2 teaspoons fresh Lime Juice
Spoon of Sour Cream on top for serving

Season Chops with salt pepper. Heat about 1T EVOO in pan. Cook pork til browned, About 8 minutes.
Cut up meat. Add to the crock pot (Get all those juices in there), then deglaze* the pan with 75% of the 1/2 cup of broth, and pour it over the meat.
Quick wipe pan. Add more EVOO, saute onions til they start to brown. Add minced garlic, saute. Add ground cumin and oregano, saute about 1 minute.
Add cans of Tomatoes with Mild Green Chiles, add jalapenos, simmer about 5-10 minutes, until most of the liquid evaporates.
Add mixture to crockpot, stir in 2 teaspoons of lime juice. Add rest of broth to the pan and deglaze again. Pour into crockpot. Add kidney beans and spinach. Cook on low for 4-6 hours. Eat plain, with rice, leftovers on taco shells.
*Deglaze means adding liquid to pan to loosen and dissolve food particles that are stuck to the bottom. Flavorful mixture.
Healthier Options: Use Chicken