Men Who Like Spicy Food Have Higher Testosterone Levels

If you want to figure out how “alpha” your man is, try taking him out for something spicy. According to a new French study, men who prefer hotter foods tend to have higher testosterone levels than man who prefer mild foods.

The research, recently published in the journal Physiology & Behavior, polled 114 men aged 18 to 44 on their spice preferences. The men were also served a dish of mashed potatoes, and allowed to put as much hot sauce or salt as they liked on it.

The University of Grenoble researchers found that men with higher testosterone levels (as tested by their saliva) both indicated a greater preference for hot sauce, and used more of it to season the potato. The amount of salt used, however, had no relation to testosterone levels.

A man’s preference for capsaicin, the compound in chili peppers that makes them spicy, has been previously linked to dominance behaviors, aggression and risk-taking, the researchers note. Click here to continue reading via Huffington Post.


Top 5 Summer Spicy Dips


Jalapeno Popper Dip! Creamy cheesy and delicious! recipe here


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


Buffalo Chicken Dip. Easy and delicious!  recipe here


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


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.

Healthy. Spicy. Turkey – Bacon – Egg breakfast on the go.


Easy delicious appetizer ideas for your Memorial BBQ bash.


Spicy zucchini fries in 3 easy steps.

1. Preheat oven to 350 degrees. Cut your zucchini into a french fry shape.


2. Mix in your favorite seasonings.

Suggestion: Spices: salt, pepper, lemon/ garlic powder. Top off with olive oil, hot sauce and cheese.



3. Place in the oven for 18 – 25 minutes – if you prefer them crispier, keep them in longer.



Dip them in spicy ranch and voila!



Deviled Egg recipes gone wild

When deviled eggs make a presence at a party, you bet they will be eaten! These recipes below are not your regular ol’ egg on egg. Rolled, dipped, stirred, spread with spice and delicious mouth watering additions like bacon and avocado –  you may have to make more than a dozen! Enjoy…


Jalapeno Popper Deviled Eggs. Recipe at


Delicious Loaded Deviled Eggs. Recipe at


Buffalo Chicken Deviled Eggs. Recipe at


Devilish Avocado Sriracha Devils Eggs. Recipe at


Avocado Deviled Eggs. Recipe at

Jalapeno Popper Deviled Eggs 800 9207

Jalapeno Popper Deviled Eggs. Recipe at

Click here for even more deviled egg recipes


Spice up your Easter table with these delicious ideas

Spice Roasted Carrots

SPICY ROASTED CARROTS side dish.  Recipe at The Cilantropist


SPICY MAC, HAM & CHEESE. Recipe at Flamingo Toes

Grilled Jerk Shrimp and Pineapple Skewers 500w 7740

Hot and spicy jerk SHRIMP along with sweet and juicy PINEAPPLE on a stick is a fabulous combo! Recipe at Closet Cooking





Click here for even more lip smacking Easter recipes


FOOTBALL Bacon-Wrapped Li’l Smokies with Brown Sugar and Maple Glaze


1 lb Li’l Smokies
12 oz center-cut bacon

1/3 cup brown sugar
1/4 cup maple syrup ( the real stuff!)
1 TBSP Dijon mustard
Pinch of cayenne (optional)

Empty the Smokies onto some paper towels and blot them dry. Dry Smokies will allow the bacon to adhere better. Place the dried Smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.

While the Smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place it on a large cookie sheet in a single layer. The well chilled Smokies and bacon will help to keep everything from getting too slippery when your wrap the Smokies later. Put the bacon in the fridge for at least 30 minutes.

When it is nearly time to take the Smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.

Wrap a piece of bacon around each Smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped Smokies onto the foil-lined sheet pan, seam-side down. Continue with the rest of the bacon and Smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped Smokie – trying to coat each one evenly. You should have just enough glaze to do the entire batch.

Bake the Smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the Smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive. I apologize in advance.

Photo & Recipe by Cooking Ventures