Habanero Chicken and Cheese Soup Recipe

Here is a great recipe for the winter. Not only will it warm up your body from the temperature, it will also light you up good from the peppers. Taken from a jalapeno cheese soup recipe and modified for my desire, I have created a monster soup here and would like to share it with you.

*1 lb boneless chicken breasts, diced
*6 cups chicken broth (one large can)
*8 celery stalks, diced
*1 cup white onion, diced
*3 garlic cloves, minced
*1/4 teaspoon white pepper
*1/4 teaspoon black pepper
*2 pounds Velveeta cheese, cut in cubes
*1/2 cup habanero peppers, diced

1. In large pot, bring chicken broth to a boil. Add chicken breasts and lower heat to medium. Cook for about 10 minutes uncovered or until breasts are white throughout. Remove breasts and set aside.
2. Place celery, onion, garlic, white and black pepper into pot. Bring back to boil and cook for another 10 minutes.
3. While waiting, dice up cooked chicken breasts into half-inch cubes.
4. At this time, if you have a hand-held food processor/blender, add Velveeta to pot and blend together until mixture is thick and even throughout. Otherwise, take mixture along with the Velveeta and place in a large food processor. Mix together until smooth and place back in pot.
5. Add peppers and diced chicken. Reduce heat to below boil and cook for another 5 minutes, stirring constantly.
6. Remove from heat and let sit for another 5 minutes. Add a dab of sour cream and serve with hot tortillas.

Tips:
As always, the amount of peppers added is up to you, depending on your tolerance to heat. I use a hand-held mixer for recipes like this and it makes life much easier. After adding the peppers and chicken, make sure you stir often to keep the cheese from separating. Too much heat and no movement will cause the Velveeta to clump and give an unpleasant texture.

Molten Meatball Recipe

I like to make my meatballs from scratch. They aren't complicated and they always come out much better than frozen ones. Recently, I decided to spice them up a little bit with some habaneros I had laying around and, bingo. A new favorite to share! These can be used for spaghetti or finger food cooked in the crock pot. Depending on the peppers you use, this will leave you and your guests saying "Mamma mia, that's-a spicy meat ball-a!"

*1 lb lean ground beef
*1 cup Italian bread crumbs
*1 tablespoon Italian seasoning
*1 tablespoon grated parmesan cheese
*1/4 teaspoon black pepper
*2 garlic cloves, minced fine
*4-6 habanero peppers, minced fine
*1 egg, beaten

Combine all the ingredients in a large mixing bowl. Mix well, allowing all ingredients to disperse evenly in the meat. Depending on the size of meatball desired, take 2 to 4 tablespoons-worth of mixture and tightly roll it into a ball. Spread meatballs out on a cookie sheet and put it on center rack in oven. Broil for 5 minutes or until the meatballs start browning on top. Then place the oven on 350 for 10-15 minutes. Serve on top of spaghetti then coat with sauce.

Tips:
Wear gloves. Replace the habaneros in the recipe with any peppers you prefer. This recipe can be used with meatballs cooked longer in sauce or in crock pot without cooking in the oven first. I prefer the above method for a quicker meal but both come out great.

3-Alarm Turkey and Mushroom Chili Recipe

Don't know what to do with all that leftover turkey from Thanksgiving and/or Christmas? Tired of turkey sandwiches for days until you end up throwing out unused turkey that went bad? If so, then this recipe is for you. I made this shortly after Thanksgiving this year with all our leftover turkey and it came out amazing.

I experimented a little from my Habanero Chili From Hell Recipe and decided to kick it up a notch. I also wanted to make a chili that was more healthy because my other recipe is not one for someone watching their weight after consuming lots of food during the holidays. What better way than to use turkey instead of 2.5 lbs of greasy pork and beef! Lastly, I wanted to make it sweeter, so a dab of brown sugar did the trick.

* 2 lbs cooked turkey
* 1 (28 ounce) can crushed tomatoes
* 2 (16 ounce) cans whole peeled tomatoes
* 2 (16 ounce) dark red kidney beans
* 1 (6 ounce) can tomato paste
* 1 (12 fluid ounce) can beer
* 2 cups water
* 2 green bell peppers, diced
* 1 white onion, sliced large
* 10 jalapeno peppers, chopped fine
* 10 habanero peppers, chopped fine
* 5 bhut jolokia ghost peppers, chopped fine
* 1 package fresh mushrooms, sliced
* 3 cloves garlic, minced
* 3 tablespoons chili powder
* 1 1/2 tablespoons ground cumin
* 1 tablespoon crushed red pepper flakes
* 2 tablespoons brown sugar
* 2 teaspoons salt
* 2 teaspoons black pepper

Since the meat is already cooked, the prep time for this chili is very quick. Combine all the ingredients together in a slow cooker. Stir well, making sure all spices, salt and sugar blend/dissolve in the liquid. Slow cook on high for at least 3 hours, stirring about every 30 minutes. You can cook longer on a lower temp, depending on your slow cooker. Chili is done once whole tomatoes have become so tender that they are falling apart.

Tips:
I highly recommend using smoked turkey but any kind will do. The sugar is optional if you don't like sweet. If you want it milder, use less chili peppers. I like to cut my whole tomatoes in half after they have cooked for a while so they become tender quicker. The longer it cooks in the slow cooker, the better it tastes!

Kickin Chicken Tenders Recipe

Here is a quick and easy way to light up your fried chicken tenders. Use this flour batter for tenders, wings, split breasts or anything else that you like to fry. Recipe is per pound of meat.

*1 pound chicken tenders
*1/2 cup flour
*1 teaspoon cayenne, habanero or ghost pepper powder (in order of heat levels)
*1 teaspoon chili powder
*1/2 teaspoon black pepper
*1/2 teaspoon garlic salt
*1 cup buttermilk

Rinse and dry chicken. Place in sealable container. Add buttermilk then place in refrigerator and let soak for an hour. In another sealable container that is dry, mix the flour, pepper powder, chili powder, black pepper and garlic salt. Add soaked chicken to container, seal and shake generously. Rinse and dry first container then place battered chicken back in it. Let sit in the refrigerator again for half an hour. In this time, heat the oil in a deep fryer up to 350 degrees. Deep fry chicken for about 8 minutes or until chicken is golden brown. Serve with fries, ranch dressing and/or wing sauce!

Tilapia Tacos Recipe

Most of us are always trying to eat more healthy, or at least want to. I have recently been eating a lot more seafood instead of other meats to get my daily protein intake. The recipe options are endless and fish can make a great substitute for beef and/or chicken. This really quick and easy recipe is a great example and I would like to share it with you today.

*4 tilapia filets
*2 chopped habaneros
*1 pack taco seasoning
*2 tablespoons olive oil
*1 cup water
*2 cups shredded lettuce
*1/2 cup shredded cheddar cheese
*1 chopped tomato
*1 sliced avocado
*4 tablespoons fat free sour cream
*4-6 whole grain tortillas

In a large skillet, heat olive oil on medium heat then add fish filets. Whiten good on each side. Add chopped habaneros then mix together with fish until it is all cooked into small shreds. Add water and increase heat, bring to a boil, then add your favorite taco seasoning. Decrease heat back to medium and stir occasionally. Remove from heat when water has all cooked off and into the meat.

4 fish filets will make 4 to 6 tacos, depending on how thick you want to make them. Add sour cream, lettuce, tomato, avocado and cheese. Serve with Mexican rice or your favorite side. Enjoy with a cold beverage!

Japanese Curry Recipe

For several years now, I have been making Japanese curry with S&B roux packs. See recipe here: http://www.burnmymouth.com/2010/07/s-japanese-curry-recipe.html Recently I have been unable to find it. I haven't seen it at any grocery store for some time and Asian markets seem to be closing down around town. I ventured online to defend this, searching for a from-scratch recipe. After trying out a few, I have created my own which meets the Burn My Mouth standard. Enjoy!

Roux:
*3 tablespoons butter
*1/4 cup flour
*2 tablespoons curry powder
*1/2 tablespoon pepper powder (I use habanero or ghost but cayenne is good for a mild curry)
*1/2 tablespoon black pepper
*1 tablespoon tomato paste
*1 tablespoon worcestershire

Curry:
*2 teaspoons canola oil
*1 white onion, sliced and peeled in quarters
*2 garlic cloves, sliced long ways
*2 lbs chicken, cut into chunks or shrimp, peeled and whole
*4 cups water
*2 carrots, sliced into round chunks
*2 russet potatoes, peeled and sliced into square chunks
*2 teaspoons salt
*1 teaspoon curry powder

In a large pot, heat up oil. Add sliced onion and garlic. Saute for about 20 minutes on medium low, stirring constantly. Be sure not to burn the garlic or onions. Slow and low is the key. Once garlic is golden brown, add chicken and stir until all chicken is white on each side. Add water and bring to a boil over medium high. Add carrots, potatoes, salt and curry powder. Cover and simmer for 15 minutes on medium low, stirring occasionally.

In a small sauce pan, it's time to make the roux. Melt the butter on medium low and whisk in the flour until you have a thick paste. Add the curry powder, pepper powder, black pepper, tomato paste and worcestershire. Mix thoroughly and set aside.

Once potatoes are soft enough to cut with ease, it's time to add the roux. Reduce heat to low. Add a small amount of roux at a time to the curry boil, stirring constantly until all the roux has been added. Keep stirring until all the roux has dissolved, leaving a thick, dark yellow curry mix. Remove from heat and let sit for 5 minutes. Serve with rice.

Tips:
Do not cook any of this with high heat. The onions, garlic and flour will burn really easy. Cook your rice after whitening the chicken, which takes about 20 minutes. Heat levels depend on types of pepper powder used. Add mozzarella cheese to your rice for additional awesomeness.

Burn and Stir Fry Recipe

Here is a quick and easy way to make a stir fry hotter than you can find at most restaurants. The recipe can vary any way that you like, using various veggies and meats. I will use chicken in this one. The heat can come from fresh peppers or a powder. I have a collection of powders, which are much easier to work with in a quick recipe like this.

*1/4 cup canola oil
*1/4 cup soy sauce
*1 teaspoon pepper powder (habanero, Thai, cayenne, red pepper)
*1 lb chicken
*1 green bell pepper
*1 broccoli crown, chopped
*4 white onion slices
*6 white cabbage slices
*10 baby carrots, sliced in thirds
*1 package bean sprouts

Slice the chicken, bell pepper. onion, cabbage and carrots in long, thin slices. Set aside. Heat oil on medium-high in a wok, electric skillet or large frying pan. Add to oil. Fry until white on both sides. Add all the veggies and fry uncovered for 5 minutes, stirring frequently. Add soy sauce, reduce heat to medium-low and cover. Cook for 10-15 minutes or until cabbage has cooked down but not mushy. Increase heat and add pepper powder. Stir frequently for another 2-3 minutes or until sauce is absorbed/cooked off. Immediately remove from wok and serve with a side of white rice. Feeds 3-4 people.

Habanero Hamburger Recipe

I have been to several restaurants in my life that have burgers on their menus that are named something clever, enticing my taste buds into thinking that they are about to burn up. I place my order which almost always ends in disappointment. All I have ever received is a regular burger topped with some type of pepper and cheese. If the peppers are weak, then so is the burger. Good, no less, but nothing I would consider labeling with a scary title. I have always wondered why establishments don't mix the peppers in with the meat, and actually use hot peppers. With many other things in life, sometimes it's just better to do it yourself. Throughout the years, I have modified and perfected a simple recipe to make one of the best burgers to be in my hands.

*1 lb ground round beef
*2 habanero or ghost peppers
*4 slices pepper jack cheese
*1 teaspoon black pepper
*1 teaspoon garlic salt

1. Place beef in a large mixing bowl.
2. Chop peppers fine and add them to the beef.
3. Chop cheese slices into small, 1/2" squares and add them to beef mixture.
4. Add salt and pepper.
5. Mix meat thoroughly and make patties. 1 lb beef = 2 or 4 patties.
6. Grill to your liking.
7. Add your favorite toppings and enjoy!

Habanero Chicken Rotel Recipe

Who says pasta dishes aren't supposed to be spicy? Here is a quick and cheap recipe that will light you up good.

*1-2 lbs chicken (2 large breasts)
*12 oz spaghetti noodles
*2 10 oz cans Habanero Rotel
*1 4 oz can mushrooms
*1 16 oz block of Velveeta
*2 fresh habaneros, diced (optional)

1. In a large pot, bring water to a boil. Add chicken. Boil on medium for 10-15 minutes. Remove chicken but don't drain the water.
2. Add the noodles to the water and boil for 10-15 minutes or until noodles are tender, stirring occasionally. Drain noodles and set aside.
3. Around this time, you should pre-heat your oven at 380.
4. On a cutting board, shred the chicken into long, thin pieces.
5. In a casserole dish, first add the drained noodles evenly. Afterward, layer the noodles with the shredded chicken.
6. Pour Rotel throughout for the next layer. Add the mushrooms as well, then the chopped habaneros.
7. Slice the Velveeta block into thin pieces and apply evenly on top for the last layer.
8. Throw it in the oven for about 15-20 minutes. It's done when you see all the cheese melted and starting to brown around the edge of the dish.
9. Remove and let sit for at least 5 minutes before serving. This recipe will feed an army so prepare for lots of leftovers!

Tips:
*Don't use generic Velveeta. There is a huge difference in the flavor and I have made this mistake only once.
*I use angel hair spaghetti noodles and found everything mixes better with them as opposed to a thicker noodle.
*Shredding the chicken with two forks is better than chopping or slicing the meat.
*The diced habaneros are optional because the Rotel has a decent kick by itself. For it to be 'Burn My Mouth' quality, however, these are a necessity!

S&B Japanese Curry Recipe

S&B Foods Inc.
http://www.sbfoods.co.jp

Japanese curry is hard to find in restaurants in America but luckily available for us in grocery stores and/or Asian markets. S&B is a pure Japanese brand that is a top choice in their kitchens overseas. Look for it in the Asian food section of your local grocery store.

Curry:
*One 3.5 oz brick S&B Golden Curry, chopped in 1" cubes
*3.5 cups water
*2 russet potatoes, chopped in 1" cubes
*2 carrots, chopped
*1 white onion, chopped in 1" slices
*1 tablespoon of chili pepper powder. In order of heat levels, use cayenne, habanero, or ghost powders.

Meat:
*1.5 lbs meat (chicken, beef, shrimp, lamb) chopped in 1" cubes
*2 tablespoons oil
*spices to flavor

Rice:
2 cups Asian rice
4 cups water

1. In a rice cooker or medium pot, add rice and water.
2. Cover after boiling on low for 20 minutes or until rice has risen.
3. Stir, turn off heat and leave covered.
4. In another medium pot, boil the water for the curry.
5. Add the veggies and cook for about 10 minutes, or until the potatoes start to soften.
6. Add the curry 2 cubes at a time, stirring occasionally on medium, until all have dissolved.
7. Add pepper powder and stir occasionally, covered on low for 20 minutes.
8. Fry the meat in a small skillet on low heat.
9. Add whatever spices you desire to flavor the meat. Cover on low until ready to serve.
10. Serve on plate with rice on one side and curry on the other, putting the meat on top of the rice.

Tips:
The recipe on the box has you fry the meat in the same pot as the curry, before adding the curry ingredients. My recipe is for a fried meat curry and I almost always use chicken. I use really good Japanese rice that I have to go to the Asian market to find, but super markets will have calrose rice and that's decent. Just don't use American minute rice. A rice cooker is pretty much a necessity for this recipe, but if using a pot, be sure not to burn the bottom of the rice. When serving, put some mozzarella cheese on top of the rice before the meat. Eat while mixing the curry with the rice. Serving them separately on the plate keeps the rice fresh.

Bloody Caesar Recipe

A while back, me and my dad played in a golf tournament that started at 6 in the morning of a Friday. Since we had the day off work, we decided to have a few the night before and were feeling a little lousy that next morning. Luckily, when we got there, we noticed a group of guys drinking what appeared to be Bloody Mary's and they kindly gave us some. After a few sips, we noticed that they tasted better than any Bloody Mary we have ever had. We then saw a guy mixing up another batch in a yellow, 5 gallon Igloo water cooler and noticed he was using Clamato juice instead of a Bloody Mary mix. My dad asked him what the recipe was but he only knew the ingredients to make 5 gallons worth, so he couldn't be very specific. 5 gallons! After the tournament, it's was a goal of my dad's to figure out this recipe and low and behold, it turned out to be a Bloody Caesar instead of it's sister, Mary. Neither of us have ever been bartenders so this was a new drink for us. After a few years of toying around with the recipe, he finally perfected it to his liking. I have taken what he has taught me, modified it to my liking, and share it with you today.

*32 oz Clamato Juice
*6 shots vodka
*1/2 shot lime juice
*1/2 shot pepperoncini juice
*1/2 shot worcestershire
*1/2 shot steak sauce
*1/2 shot Tabasco
*3/4 tablespoon salt
*3/4 tablespoon black pepper
*3/4 tablespoon celery salt

Mix above ingredients in a pitcher. Serve on the rocks. Add a pepperoncini or two for added spice.

Tips:
Subtract 1 shot vodka for a less-stiff drink. Add another 1/2 shot Tabasco for added heat. Follow with an ice cold beer.

Sweet and Spicy Grilled Chicken Fajitas Recipe

This is another recipe that I found online and modified it to add some heat to the sweet. I have never had a better fajita anywhere since discovering these bad boys. The process is broken down in two procedures.

Fajita Sauce:

*1/2 cup of honey
*3 chipotle peppers in Adobo, chopped
*1 habanero pepper, chopped
*1/4 cup fresh cilantro, chopped
*4 garlic cloves, minced
*3 tablespoons balsamic vinegar
*2 tablespoons dijon mustard
*1/2 cup lime juice
*1 teaspoon cumin
*1/2 teaspoon allspice

Fajitas:

*1 green bell pepper
*1 yellow bell pepper
*1 red bell pepper
*4 fresh mushrooms
*1 onion
*1 tomato
*1 pound chicken breasts/tenders

1. Combine all the sauce ingredients in a food processor and mix well.
2. Put in a squirt bottle. Not all the sauce will be used for above fajita recipe. Squirt bottle can be refrigerated for future use.
3. Grill chicken until evenly white on each side.
4. Slice in long strips, set aside.
5. Slice peppers, onion and mushrooms long.
6. Chop tomato.
7. Combine veggies in skillet and cook until tender.
8. Add chicken strips and 1/2 a cup of fajita sauce.
9. Cook on medium heat for 10 minutes, stirring occasionally.
10. Serve with tortillas, rice, beans, salsa and sour cream. Serves 4.

Tips:
I have a skillet that I only use on the grill. You can cook everything inside on the stove but for the true grilled fajita flavor, cook the chicken on the grill then transfer to the skillet. I recommend nothing but charcoal. For extra heat, I sprinkle cayenne pepper on the chicken while grilling. I put the sauce in the lime juice bottle used in the recipe and keep it in the fridge. It keeps for a long time and is great on tacos as well.

Grilled Jalapeno Poppers Recipe

For the last 4 years or so, my family has been exploring the best ways to make a jalapeno popper on the grill. The original idea was started by my parents after learning this unique style from one of their neighbors at a campground in Indy. We have perfected the recipe since then and make these delicious devils often.

*12 large and fresh jalapenos
*6 strips of bacon
*1 cup cheddar cheese
*1/2 cup monterey jack cheese
*4-6 oz of cream cheese
*1 small chopped onion
*Black pepper to taste
*Toothpicks

1. Slice jalapenos long ways on one side. Gut the entire jalapeno and put seed/membrane mixture in a large bowl.
2. Add cheddar, monterey jack, cream cheese, pepper and onion to mixture. Mix thoroughly.
3. Take gutted jalapeno and fill with cheese mixture (try to avoid breaking the jalapeno).
4. Cut bacon strips in half.
5. Once jalapeno is completely filled and cheese mixture is squeezing out, wrap one half piece of bacon tightly around entire jalapeno.
6. Secure with 1 or 2 toothpicks, closing the jalapeno as much as possible.
7. Toss on grill for just a few minutes each side, using indirect heat.
8. The popper is done when the bacon is cooked and the cheese is melting out of the jalapeno.
9. Serve with ranch dressing or eat them straight off the grill!

Tips:
Don't use cheap, thin bacon. Cook slow on indirect heat. Avoid burning the bacon and/or melting all the cheese out of the jalapeno. For less heat, add less membrane to the mixture. For added heat, chop up a few fresh habaneros and add to the cheese mixture. For EVEN MORE, burn your mouth heat, do all the above steps using large habaneros (as seen in the picture below). Oh yeah, don't forget to WEAR GLOVES!

Habanero Chili From Hell Recipe

I found this online but changed it to make it hotter. It's the best I have ever made, and that's a bold statement.

I mixed all this up and cooked it in a slow cooker for about 6 hours. I had enough chili to feed an army. It was very spicy and had lots of flavor.

* 1/2 pound bacon
* 1 pound ground round
* 1 pound ground pork
* 1 green bell pepper, diced
* 1 yellow onion, diced
* 8 jalapeno peppers, chopped
* 8 habanero peppers, chopped
* 4 Anaheim peppers, diced
* 3 cloves garlic, minced
* 1 1/2 tablespoons ground cumin
* 1 tablespoon crushed red pepper flakes
* 3 tablespoons chili powder
* 2 tablespoons beef bouillon granules
* 1 (28 ounce) can crushed tomatoes
* 2 (16 ounce) cans whole peeled tomatoes, drained
* 2 (16 ounce) cans chili beans, or dark red kidney beans, drained
* 1 (12 fluid ounce) can beer
* 3 ounces tomato paste
* 2 cups water

1. In large pot or slow cooker, mix crushed tomatoes, whole tomatoes, beer, tomato paste, water, cumin, red pepper flakes, chili powder, and bouillon.
2. In a skillet, fry the bacon and drain about half the grease. Set aside.
3. Brown beef and pork over medium high heat in skillet with remaining bacon grease. Do not drain. When meat is browned, add bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic. Fry until veggies are tender, add to pot/slow cooker.
5. Chop bacon and add along with kidney beans.
4. Cook on high until boiling begins. Reduce heat to low and simmer for a minimum of 60 minutes, stirring occasionally. The longer it cooks, the better it tastes.

Tips:
I always use a slow cooker and let it cook all day long, serving in the early evening. The amount of habanero is optional for your liking. This recipe makes a pretty warm chili. I have found that keeping the grease with the meat when adding gives the chili a better texture and flavor, but this is optional as well.