Kitchen Notes

Spicy Sausage Pasta

  • 1 pound spicy Italian sausage
  • 1 tablespoon of diced garlic, optional
  • 1/2 cup dry white wine
  • 3 1/2 cups (1 28-oz ) marinara sauce
  • 1 small shallot
  • The Chili Lab Salt to taste
  • Fresh tiny mozzarella balls, optional
  1. Place the sausage in a dry, cold saucepan, and cook over medium heat until browned. As the sausage cooks, slice the sausage diagonally.
  2. Place the marinara sauce in a pan. Bring to a simmer over high heat. Add in sausage, garlic, white wine, shallots and Chili salt. Reduce to low and cook, stirring often, for one hour.
  3. Cook penne pasta until al dente. Drain well, and combine with the sauce. Topped with cheese if desired.
  4. It’s as simple as that!

Spicy Creamy Tomato soup

  • 2 (15-ounce) containers, chicken or vegetable stock/broth
  • 1 (28-ounce) can whole plum tomatoes with liquid
  •  1 cup heavy cream
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 cup finely diced celery
  • 1/4 cup fresh basil
  • 1 tsp thyme
  • The Chili Lab Salt to taste
  1. Place carrots, celery, and unions in a large skillet over medium heat for 6 to 7 minutes until golden.
  2. Place all ingredients in a slow cooker for 4 hours, or a pressure cooker for 30 minutes, or cook on a stove top covered for an hour or until veggies are completely soften.
  3. With an immersion blender, puree soup.
  4. Garnish with grated Parmesan or Romano cheese
  5. It’s as simple as that!

 

Chili Lab Spicy Oven Roasted Chickpeas

  • 2 (15-ounce) cans chickpeas, thoroughly drained and rinsed (about 3 cups)
  • 3 tablespoons olive oil
  • 3 Teaspoons Chili Lab Salt
  • Heat the oven to 400°F and arrange a rack in the middle.
  1. Place the chickpeas in a large bowl and toss until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
  2. It’s as simple as that!

Baked Spicy Superbowl Wings

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1. Combine the Chili Lab Salt, olive oil and garlic in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Place the chicken wings on cooling rack on top of a baking sheet.

2. Cook the wings in the preheated oven 35 min, or until crisp and cooked through.

3. It's as simple as that!

 

Chili Lab Sea Salt Style baked Sweet Potato Fries

  

  • 6 Sweet poataoes, cut into French fries
  • 2 Tablespoons of canola oil
  • 3 Tablespoons of your Favorite Chili Lab Salt
  • 2 teaspoons of finely chopped fresh thyme leaves
 
  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a plastic bag, combine the sweet potatoes, canola oil, Chili Lab Sea Salt and thyme. Close and shake the bag until the fries are evenly coated. Spread the fries onto two large baking sheets in a single layer 
  3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside.
  4. It's as simple as that!

Potato Soup with Spicy Shrimp

Potato Soup with Spicy Shrimp

 

Tips to Spice Up Your Potato Soup

This recipe gives you two options to bring up the heat. Traditionally, you should use a 2 teaspoons Turkish red-pepper paste. It's known as biber salcasi. Biber salcasi is not available in most grocery stores, so you need to go to a Middle Eastern specialty store. 

That is why this recipe says you can opt for harissa sauce. Harissa is a more commonly used spice in the Americas. However, you can also make your own harissa sauce. In fact, you can make red or green harissa that would complement this dish splendidly. 

Add any of our Chili Salts to spice up this amazing potato and shrimp soup. However, you can really blow the lid off your taste buds by sprinkling in some Grove Blend Chili Flakes. It's citrus nodes add a tangy tinge to these shrimp!

Here's a creamy recipe with a bite courtesy of Food & Wine. 

 

 

Cannellini Bean Simple and Tasty Stew

  • 1 Tablespoon of olive oil
  • 1 (15-ounce) jar stewed cannellini beans, drained
  • 1 cup of spinach
  • 1 tablespoon of garlic 
  • 1 can of chopped tomato's
  • 1 teaspoon of Chili Lab Sea salt

 

1. In a saucepan place a tablespoon of olive oil

2. Add in the of chopped tomatoes

3. Drain the cannellini beans and place in the pan

4. Cook on medium heat and add garlic and the Chili Lab Sea Salt

5. Add in the cup of spinach

5. Served hot! It's as simple as that!

Chili Salt Toasted Sweet and Spicy Mixed Nuts

These Chili Salt spiced nuts make great holiday snacks.  Our Habanero Chili Salt is listed in the recipe but you could just as easily use another Chili Salt. 
  • 1 cup whole pecans
  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup peanuts
  • 4 tablespoons butter
  • 1/2 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 1/2 cup of water
  • 3 tablespoons of Habanero Chili Salt

1. Preheat oven to 350 degrees F.

2. In a pan bring the water to a boil. Add in the butter along with all the dry ingredients.

3.  Remove from heat. Give the nuts a quick toss making sure every nut is coated with the glaze

4. Place nuts on a cookie sheet and roast 5 minutes then remove from oven and give them another quick toss on the tray then place back in the over for another 5 minutes.

5. Let cool and enjoy. It's as simple as that!