Top 5 Summer Spicy Dips

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Jalapeno Popper Dip! Creamy cheesy and delicious! recipe here

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Chicken Jalapeno Dip.Spice, goo and meat in a dish! recipe here

buffalo_chicken_dip

Buffalo Chicken Dip. Easy and delicious!  recipe here

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Chicken Fajita Queso Dip.No wimpy bites here! recipe here

Slow-Cooker-Spicy-Bacon-Corn-Dip-1

Nibble on this Slow Cooker Spicy Bacon Corn Dip all summer long! recipe here

Want more? Check out more dips here.

What is your favorite summer dip? Share in the comments below.

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Slow Cooker Spicy Chex Mex Recipe

SLOW COOKER CHEX MIX

Did you know that your favorite homemade Chex Mix recipe can be made in the slow cooker? Give it a try!

INGREDIENTS

  • 9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
  • 2 cups pretzels
  • 1 cup Cheerios
  • 1 cup peanuts
  • 1/3 cup (6 Tablespoons) butter, melted and hot
  • 1 Tablespoon seasoned salt
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon (or more depending on your spicy preference) of your favorite chili powder
  • 1 teaspoon garlic powder (optional)

DIRECTIONS

Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker.

In a separate bowl, whisk together butter and seasoned salt, chili powder until the salt is dissolved.  Stir in the Worcestershire sauce until combined.

Drizzle the sauce evenly over the top of the cereal mixture.  Toss for about 1 minute, or until the mixture is evenly combined.

Cover and slow cook on low for 3 hours,  stirring at the 1 hour, 2 hour and 2.5 hour marks so that the mixture does not burn.  Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature.  Serve, or store in a sealed container for up to 3 weeks.

Original recipe and photos courtesy of Gimme Some Oven: http://www.gimmesomeoven.com/slow-cooker-chex-mix-recipe/

One Pot Spicy Taco Rice Skillet

This dish is so versatile, you could add more veggies, add beans or even change up the meat from beef to chicken, turkey, or even a meat substitute. It is fabulous in tacos and burritos, salad bowls- or even baked in a bell pepper! Of course, this is incredibly delicious on it’s own too. There is just something you can’t beat about a creamy, spicy and rich dish that you can make in under 40 minutes in just one pan!

INGREDIENTS

  • 1lb ground beef
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 1 can diced tomatoes with green chilis
  • 1 cup salsa
  • 1 cup rice
  • 1 cup water
  • 1 cup beef stock
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 cup shredded cheddar or jack cheese
  • green onions, to garnish

DIRECTIONS

  1. In a large pan, brown beef.
  2. When beef is lightly browned, add diced onions and peppers.
  3. Cook until beef is fully cooked, onions and peppers are soft.
  4. Add can of tomatoes with green chili- no need to drain.
  5. Add salsa, rice, water and stock.
  6. Stir well to combine.
  7. Add in spices and mix, cover.
  8. Let simmer on low until rice is soft and liquid has cooked off.
  9. Top with cheese, stir in until it melts.
  10. Serve!

Recipe & photos courtesy of SweetCDesigns

 

6 Greatest Football Snack Recipes

HAWAIIAN TWICE BAKED HAM AND SWISS SANDWICHES.  Recipe at http://bit.ly/WF5pi3

HAWAIIAN TWICE BAKED HAM AND SWISS SANDWICHES.
Recipe at http://bit.ly/WF5pi3

PIMENTO CHEESE STUFFED, BACON WRAPPED JALAPENO POPPERS. Recipe at http://bit.ly/1uuPyPH

PIMENTO CHEESE STUFFED, BACON WRAPPED JALAPENO POPPERS.
Recipe at http://bit.ly/1uuPyPH

FRIED MAC & CHEESE. Recipe at http://bit.ly/1hVZIRK

FRIED MAC & CHEESE. Recipe at http://bit.ly/1hVZIRK

SWEET HEAT MOLASSES MEATBALLS. Recipe at http://bit.ly/1qJGMvF

SWEET HEAT MOLASSES MEATBALLS. Recipe at http://bit.ly/1qJGMvF

Buffalo Chicken Cupcake. Recipe at http://bit.ly/QAQbrN

Buffalo Chicken Cupcake. Recipe at http://bit.ly/QAQbrN

BeFunky_o-BUFFALO-CHICKEN-RECIPES-facebook.jpg

BUFFALO CHICKEN CHEESE FRIES. Recipe at http://bit.ly/1inwn1c

Mango Fruit and Tequila Popsicles with Serrano

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Ingredients

  • 2 Mangos
  • 1 Lime
  • 1 Serrano Pepper
  • 2 Cups simple syrup
  • ¼ Cup Tequila

Yield: 10 boozy popsicles

Total Time

10 hours, 10 minutes
Prep time

10 minutes
Inactive time

10 hours

Main Ingredients:

Mango, Serrano Pepper, Tequila

1. Peel and cut the mango into chunks, then puree it. You want it to be relatively smooth. I find it best to add a few tablespoons of simple syrup when pureeing it to help facilitate that.

NOTE: Now, mangos are pricey (even when they are in season) so if you want to use just one, you can. Or even use frozen mango chunks for this. You just need to let them thaw out completely. If you use frozen mango chunks, you will need about 2 cups of frozen mango.

Mangos

2. Add the serrano chile, sliced, to a cocktail mixer. Add the 1/4 cup of tequila and depending how spicy you want it, you can muddle the chili in the tequila or just let it infuse. If you are overly sensitive to heat, use just a quarter of the serrano the first time you make this recipe. This baby has some kick! If you like a lot of heat (like me), use the whole damn thing. Yum!

3. Once the mango is fully pureed, pour it into a measuring cup that holds at least 4 cups. If you used fresh mangos, you should have about 1 1/2 cups of puree.

Serrano Infused Tequila
4. Straining out the serranos, add the 1/4 cup of tequila. You can also adjust the heat here. Add in just half of the tequila and give it a taste. Keep in mind, it will be less spicy once frozen.

5. Juice the lime and add it to the mixture.

6. Now add the simple syrup. This recipe is designed around the popsicle mold I have which holds 3 cups total across 10 popsicles. So for this mold, add the simple syrup so that you have 3 cups total between the mango puree, tequila, lime juice, and the simple syrup.

Boozy Mango Popsicle
7. Whisk the mixture well and then divide it amongst the popsicle mold. If you want, you can do what I did and add in thinly sliced serrano chilies for texture.

8. Add the popsicle sticks and freeze them for at least 7 to 10 hours, until they are rock hard.

 

Recipe & Photos by Cooking Stoned

How to Cool Your Tongue After Eating Spicy Food

1. Before eating the spicy food, eat something sweet and cold, such as ice cream or fruit.
2. Put sugar in your mouth, and suck on it for about 20 seconds.
3. Drink milk or another dairy product.
4.Drink beer. The carbohydrates in the beer also coat your tongue and decrease the heat levels.
5. Eat something light and fluffy, such as wheat products, bread, muffins, bagels, etc.
6. Chew a good sized slice of lemon or lime with the skin to take away the spiciness. The oil from the citrus skin will strip the oil of the chili from your tongue.
7. Eat tomatoes.

DO NOT

  • Do not drink plain water because water simply spreads the capsaicin around on your tongue.
  • Do not suck out all the saliva!! That helps cool you down too.
Photos courtesy of WikiHow