Tag Archives: spicy

Blackened Cumin-Cayenne Tilapia

29 May


It was time for a new tilapia recipe.  Between a tilapia dish Bryan makes using lemon juice and old bay (I’ll share that one sometime- it tastes like crab ultimately!) and my tried and true tilapia recipes, I was in search of a recipe using some other spices.  This Cooking Light recipe meets the mark and could not be easier to prepare.  3 steps to delicious, my friends!  The cayenne does give a little kick so be prepared particularly those of you sensitive to a little heat.  Per other recipes you’ve seen from me, I guess it is no secret how much I love a sweet potato with marshmallows atop, huh?  It went with the fish quite well if I do say so myself.


  • 1 tablespoon olive oil
  • 4 (6-ounce) tilapia fillets
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray


  1. Preheat broiler.  If you don’t have a broiler, preheat oven to 325 degrees.
  2. Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray.                                                                        IMG_20130514_200000_906
  3. Broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.  Alternatively, you can bake the tilapia for around 10 minutes at 325 degrees.

Southwestern Chicken Casserole

26 Oct

Love those casseroles that are as good at the leftovers period as the dish was when it was fresh out of the oven?  THIS is your casserole! Additionally, it is low in calories and in fat making it deliciously, guilt-free lunch or dinner option (8 total servings at 260 calories/serving and about 5 g fat)  Can of chicken soup or other can of’s are often found in casserole dishes.  The combo of can of chicken soup and the Rotel tomato and green chilies will blow your mind here though.  This dish does have a kick to it, but not a giant kick rather more of a flavor explosion in your mouth.  Unless you’re one of those pre-disposed to hating the taste of cilantro*, you’ll want to make this and then make it over and over and over again. 

*Fun Fact: Those people who dislike the taste of cilantro have taste buds that receive cilantro much like the taste of soap.  I most certainly do not have this pre-disposition.    Any of you out there that do, though? 



  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 TBSP olive oil
  • 1 cup finely chopped fresh cilantro leaves
  • 3 1/2 cups fresh broccoli flowerets
  • 1 can cream of chicken soup (99%) fat free
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1 can Rotel (10 oz) tomato and green chilies
  • 4 cups cooked brown rice
  • nonstick spray


  1. Preheat oven to 350 degrees.  Sprinkle salt, pepper and garlic powder evenly over bite-sized chicken. In a large skillet, heat oil over medium heat.
  2. Add cilantro and chicken and cook for around 10 minutes, stirring occasionally. Add broccoli to skillet and cook, stirring occasionally, until broccoli is tender and juices run clear when chicken is pierced. Remove from heat.
  3.  In a small saucepan, combine cream of chicken soup and Rotel. Stirring occasionally, cook over medium low heat until warmed through. Remove from heat.      
  4. Spoon rice into a non-stick sprayed 2 1/2- 3 quart casserole dish.  Next, spoon chicken mixture over rice. Pour soup/Rotel mixture over chicken. Sprinkle with cheese.       
  5. Cover and bake 25 to 30 minutes or until cheese is bubbly.  

A Week of Crab Take 2: Spicy Crab and Cheddar Omelet

26 Jul

As mentioned the other day, we had a good amount of crab left-overs to consume.  Between these delicious omelets and a crab marinara pasta, we met making good use of the left-overs with success.  I got girlfriend bonus points for making breakfast in bed for Bryan too! ❤ Here is how I threw together the spicy crab and cheddar omelets:

Ingredients (Per Omelet): 

  • 1/2 cup leftover crab (backfin/jumbo lump) meat
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • Sriracha sauce
  • 1 TBSP water
  • 2 eggs
  • nonstick spray
  • Few pinches reduced-fat shredded cheddar cheese
  • Salt and pepper, to taste


1. Heat a small saute pan over a medium heat.  Once adequately warm, add olive oil, crab meat, lemon juice, a few dashes of Sriracha, and a little S&P. Saute around for a few minutes and reduce heat to low to keep warm.

2. Next, spray another small saute pan with ample nonstick spray.  Whisk eggs, a more dashes of Sriracha, and a little S&P together.

3. Heat nonstick sprayed pan over a medium heat for a minute or so and add your egg mixture.  As the eggs starts to set, you will want to maneuver the edges with a spatula gently to get the uncooked eggs to the sides.  Once there is no more egg flowing to the sides, add your crab down the middle of the omelet and sprinkle a few pinches of shredded cheddar atop it.

4. Using spatula, gentle fold one side over the other and garnish with some parsley.  Nom nom!

Honey Pig Korean BBQ

12 Jul

So I’ve done Korean BBQ food trucks and I’ve done the Japanese steakhouse thing where they cook delicious teriyaki items in front of you.  I love both so the fusion of Korean BBQ and cooking it right before my eyes was a good fit in the end.  I’d heard plenty buzz around Honey Pig (located in Annandale, Virginia) before, but had not made it out there.  Bryan, being the king of deal-a-days that he is, had a voucher thus presenting me with a reason to try it out. 

The ambiance is pretty unique.  Nothing fancy- cement floor, ceiling with tile paneling, and music playing at a decently high volume ranging from Lady Gaga to what I would guess were Korean pop hits.  We also found out that the place is open 24 hours!  Pretty crazy.  Immediately you know you’ll have a good time though.  As soon as we were seated, a bunch of items were put on our table such as a fresh salad, kimchi, and a cucumber slices marinated in a variety of sauces.  Our waitress (we’d come to find that the wait staff actually seems to float around as opposed to a specific set of tables) took our drink order and started up the table top grill. 

We knew Bulgogi (a seasoned tender cut of beef) was happening, but spent some time on the selection of the second entree.  Spicy Intestine Chul Pan and Soybean Paste Stew were easy options for us to eliminate.  Admittedly, I could not find what Spicy Intestine Chul Pan is exactly, but I was turned off enough by the intestine part of the name.  Similarly,  Soybean Paste was not an item we’d crave.  We ultimately decided on Spicy Pork Belly thinking it similar to fatty bacon.  It turned out to be along those lines so good choice!  Here are some pics of our meal cooking:

All in all, perception met reality as the experience was great.  Friendly and attentive wait staff delivered tasty meats, sauces, and sides.  We did not finish the Spicy Pork Belly as it was one of those dishes where you get to the point that you have had your fill of it.  No regrets on ordering/trying it though.  I’d like to go back and maybe even at a random hour like 2 am to take advantage of their 24 hour operations.  It could totally be the new late diner experience.  Who else has been to Honey Pig before.  What do you think?

Problem: Bathing suit season in a few days! Solution: Spicy Teriyaki Chicken Salad

24 May

No need for stress or flavor-lacking meals when you can whip up this asian-inspired Spicy Teriyaki Chicken Salad!  Eat things like this and your bathing suits will warmly welcome you to wear it 🙂  This recipe reflects 1 serving. 


For the Chicken:

    • 1- 5 oz. chicken breast, cut into bite-sized pieces ( I love Perdue’s Perfect Portions to keep it reasonable portion-wise.)
    • Kikkoman Low Sodium Teriyaki Sauce
    • Kame Sriracha Sauce
    • 1 TBSP Olive or Vegetable Oil

For the Salad:

    • 2-3 cups of salad mix. (I recommend Dole’s Greener Selection mix with its crisp mixture of romaine and iceberg lettuce.)
    • Apprx. 1/2 of a red pepper, chopped
    • Handful or so of sugar snap peas, raw
    • 1/2 cup canned mandarin oranges in pear juice, drained
    • 1-2 TBSP Almond Accents Honey Roasted Almonds (40 calories/ 1 TBSP.  I used a little more than 1 TBSP, but less than 2.)
    • 2 TBSP Ken’s Lite Asian Sesame Dressing


1. Place bite-sized chicken pieces in a shallow dish and add 2 parts of your teriyaki sauce to 1 part of your Sriracha sauce.  It should cover the chicken and allow for an additional thin layer of marinade in the dish.  Throw it in the fridge for about a half hour.







2. Meanwhile, rinse your salad mix to refresh and drain.  Add red pepper, sugar snap peas, and mandarin oranges. 

3. In a medium-sized saucepan, heat your oil on a medium-high heat.  Add your marinated chicken and cook thoroughly, about 5 minutes.   







4. Add chicken to your assembled salad followed by your almonds and dressing. 

5. Toss and enjoy!