Category: Chili Recipes

Seared scallops with a Honey/chili sauce over warm Arugula

Seared scallops with a Honey/chili sauce over warm Arugula serves 4

I served these last night and they were a HIT!!!! Don’t be afraid of scallops just remember to add them to a HOT pan and make sure you have patted them dry so the take on a “sear”.


  • 8-12 medium or large scallops cleaned and patted dry
  • 3 TBS olive oil (1 for arugula and 2 for scallops)
  • 1-2 tsp finely chopped red chili (depends on your tolerance for heat!!)
  • 3 TBS honey
  • 2 cups Arugula
  • 1 tsp minced garlic
  • salt


  • Heat 1 TSB olive oil in sauce pan and then add garlic and saute for about 30 seconds.  Add Arugula & salt and stir until just starting to wilt.  About 45 seconds.  Take off and put aside
  • In a different pan, heat the other 2 TBS of olive oil and add the finely chopped red chili. Saute for about 40 seconds on a med-high heat, and then add in the scallops.  Cook the scallops for about 40-45 seconds (yes that is the magic number in this cooking process…hahaha) and then turn over and do the same until they are golden brown.
  • Now add the honey and stir and bring to a simmer.  Add some salt
  • Arrange the arugula on plates, then top with either 2 or 3 scallops and then drizzle the Chili/Honey sauce on top and serve!!!


Thank you Sweet Paul Blog for the idea!!!


Chili Rellanos for 6

Chili Rellanos for 6

What you Need:

  • 10 Pablamo chilies
  • 1 lb Monterey Jack Cheese
  • 6 eggs-separated
  • ½ cup flour
  • Toothpicks
  • GLOVES!!!!!!!!!!! Trust me on this one!!!
  • 1-2 c vegetable oil
  • Paper towels
  • Large frying pan
  • Mixer


1.      GLOVES!!!! Have I mentioned that it would be “real” nice to have throw away gloves??!!!!

2.      Preheat oven at 425 degrees.

3.      Put the chilies on baking sheets and put in oven for 25 minutes until nice and burnt on the outsides.

4.      Take out of oven and cool. GO PUT YOUR GLOVES ON!!!! Once cooled, peel off “burnt” parts and then cut open and take out seeds.  This does NOT have to be perfect!!! Then, rinse under water and put aside.

5.      Take Monterey Jack cheese and cut into pieces (check video)

6.      Now, put the chilies on flat surface, then put cheese in the middle, fold the sides over and weave a toothpick through the sides (not piercing the cheese) No more than 3 toothpicks!!!! Again, does NOT have to be perfect!!!

7.      Put some flour on a plate or pan and then take the chilies and coat them with flour. This is important because it help keep the batter stick to the chilies. Put aside.

8.      Now, take the 6 egg whites and whip it up until peaked.  Then, fold the egg yolks into the blender and keep whipping. Next add ¼-1/2 c of flour…and keep on whipping…whip it good!!

9.      In a large frying pan, add 1-2 cups of vegetable oil so that it is 1-2 inches and heat ‘er up.

10.   Now, “WHERE ARE THOSE GLOVES”???? Put them on!!!

11.   Take the floured chili and dip it in the batter, then put it in the hot oil and cook. About a minute. Then turn it over, and do the same.  You want them golden brown. Once done, take them out and put on a paper towel and do the process again. Don’t do more than 2 at a time.

***While they are cooking, go and take the tooth picks out of the ones on the paper towel***

Remember…you put 3 in each one of them…now count..1-2-3 and make sure!!!

Now, you are ready to serve and I strongly suggest using my Spanish Sauce.  Check my blog at for that recipe!!!!!


2 TBS olive oil
½ medium onion, julienne
1 TBS chopped garlic
1 jalapeno, seeded & julienne
1 red pepper, seeded & julienne
1 yellow pepper, seeded & julienne
1 orange pepper, seeded & julienne
1 roma tomato, seeded & julienne
1 (4 oz) can tomato sauce
Use same amount of water as in tomato can

Heat olive oil in a skillet to the smoking point and then add onions, peppers and tomatoes and sauté for about 2 mins. Add the garlic and sauté another minute. Add tomato sauce, water and simmer for 10 minutes. Adjust the seasoning with salt & pepper and then serve on top of chili relleno servings.

This recipe makes 4 servings.




  • 1 C chopped onion
  • 2 TBS minced garlic (from the jar)
  • 1 TBS cumin
  • ½ tsp oregano
  • 1-2 tsp chopped jalapeño (from a jar or whatever)
  • 3-4 C of cooked chicken (rotisserie is perfect) cut into ½” cubes or thawed skinless chix breast (see note below)
  • 2 C chicken broth
  • 1 C water
  • 1 tsp lemon pepper
  • 1- 4oz can diced green chilies
  • 2 TBS lemon juice
  • 2- 15 oz cans Great Northern Beans (do not drain)
  • 2- 9 oz thawed Shoepeg White Corn

Now go and gather everything and put on counter, then open cans, measure ingredients, chop chicken & onion etc….and THEN you are ready to go!!!!


1. Take the 1st 4 ingredients and cook in 2 TBS of oil until tender

2. Take all the rest of the ingredients and put into crock pot/slow cooker along with the onion mixture and set to high.  Cook for about 2 hours and you are ready to go!!

Top with grated Monterey jack cheese, green onions and some chopped cilantro!!!

Could this be any easier????? I mean, SERIOUSLY!!!!

***P.S…you can also use thawed skinless chicken breast.  Cut into bite size pieces, and then add to the same ingredients BUT, this will take all day, at a low setting, to cook!!! It will be ready by the time you get home from work!!!!***

Chili Relleno Casserole

9 chili rellenos cooked and peeled
1 lb Monterey Jack cheese, grated
3 eggs, beaten
1/2 c. milk
1 tsp. salt
1/4 tsp. pepper

  • Preheat oven to 350 degrees
  • Spray Pam to bottom and sides of 8X8 baking dish
  • Mix the beaten eggs, milk, salt and pepper in bowl, and put aside
  • Cut open chili’s and line bottom of baking dish with 3
  • Top with Monterey jack cheese and repeat for 3 layers
  • Take egg mixture and pour over whole casserole then put in oven
  • Cook for 20-25 mins until top is golden brown
  • Take out and cool for 5 mins before cutting.


  • 2 TBS olive oil
  • ½ medium onion, julienne
  • 1 TBS chopped garlic
  • 1  jalapeno, seeded & julienne
  • 1 red pepper, seeded & julienne
  • 1 yellow pepper, seeded & julienne
  • 1 orange pepper, seeded & julienne
  • 1 roma tomato, seeded & julienne
  • 1  (4 oz) can tomato sauce
  • Use same amount of water as in tomato can

Heat olive oil in a skillet to the smoking point and then add onions, peppers and tomatoes and sauté for about 2 mins.  Add the garlic and sauté another minute.  Add tomato sauce, water and simmer for 10 minutes.  Adjust the seasoning with salt & pepper and then serve on top of chili relleno servings.

This recipe makes 4 servings.

I have been making chili rellenos for years, but being down here in Mexico they are fond of stuffing the chilies with things other than just cheese.  So, I found a recipe that combined chorizo (Mexican sausage that is hot) and shrimp and then added other things to it and made it for 9 people here and they loved it…so, here’s the recipe and of course you can substitute hot italian sausage for the chorizo, or use mild sausage…the choice is up to you!!!!  You can follow the recipe the way I did it…or “step out of the box” and wing it on your own!!!  That’s the fun of this blog…whatever works, is my motto!!!

This recipe served 9 people!!!


  • 1 TBS oil
  • 1/2 lb of chorizo or any kind of sausage
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1/2 onion, diced
  • 1/2 serano pepper, minced
  • 2 TBS minced garlic
  • 1 c white rice
  • 1 c chicken broth
  • 1/2 c white wine (one that you would drink!!!)
  • 1/2 c water
  • 9 lg Poblano chilies
  • 1 lb shrimp, shelled & deveined and cut into 1/2 ” pieces
  • 1 1/2 c chichuahua cheese (Monterey jack will be just fine or pepper jack for some zing)


Pre Heat Oven to 400 degrees.  Put poblano chilies on a baking dish and cook in oven for 15-20 mins.  Remove from oven and cool.  Once cooled, cut top 1/4 of chili and remove ribs and seeds. put a slit down the front the chili to open it up and put aside.

  1. in medium saucepan, heat the oil and add the chorizo and cook for about 3 mins
  2. add peppers (red & yellow), serano, onions, garlic and cook until translucent.
  3. add the rice & cook until all the grains are coated with oil
  4. add the shrimp and cook about 2-3 mins
  5. now add all the liguids (chix broth, wine, water) and stir over high heat for another 3 mins then cover & reduce heat to low for 20 mins. Check rice for doneness….

When rice is finished cooking, take the slit chilies and stuff the rice mixture into them and set back on a baking pan and put all of them in the oven for 10 mins. Remove from the oven and then add the shredded chichuahua or monterey jack cheese and cover the peppers with cheese and put under broiler for 2-3 min to melt the cheese.  Take out and top with salsa or sour cream and voila…another great meal!!!

kick ass chili

1 can each of Black Beans, Dark Red Kidney Beans, and White or Northern beans & Chili Beans/drained

2 TBS olive oil

2 cups chopped onion (1 med & lg onion should be just about right)

1 each Red, Yellow, Orange pepper, chopped

1/2 Jalapeno chili (NO SEEDS, please) minced

1/2 minced (that’s chopped really, really small) with noooo seeds Serrano chile

1 full tsp of minced garlic (from the jar)..who needs to chop when you don’t have to!!

2 cups of chix broth

1 can 14 oz tomato sauce

3 cans (14.5) diced tomatoes…don’t care what flavor and DON’T drain!

1 TBS cumin

1 TBS chili powder

2 tsp dried oregano

2 -3 TBS “Red” Chipotle Pepper…(the BEST)

4 oz “Chili” Chocolate from Lundt chopped and put aside

1 bottle Negra Modelo or dark beer (optional)

1 lb pork Chorizo from Johnsonville

1 1/2 lb  “chuck” beef cut in 1-2 inch pieces. (chuck has fat and more taste)

Sour cream (optional)

Chopped green onions (optional)

Cilantro, chopped

  1. First off, take this recipe and go get absolutely EVERYTHING that you need…take a big roasting pan and put everything in it and bring it to the counter…(ah, not the sour cream or green onions!)
  2. Now, open the cans of beans and put them in a colander and rinse them off real good and let them sit in the colander in the sink…
  3. Next, open the rest of your can goods….the diced tomatoes and 4 cups of chix broth
  4. Ok, now the spices…measure ALL of them and put them ALL (that’s cumin through the garlic) in a little dish and put that aside.  Now, are you seeing how much easier things are going to be because of your preparation??? Say, “yes, D2”!!!….GOOD!!

Let’s get cooking!!

  1. Take the cut up beef and brown it along with the Chorizo in a pan then add 1 bottle of Negra Modelo and put it on low & put aside. **or, you can put in Pressure Cooker for 30″ and cook it faster)
  2. In a large dutch oven or soup pot, put the 2TBS of oil and heat it up…when it starts “smokin”, add the onions along with the peppers, jalapeno ond serrano and cook for about 5-6 minutes.  Now add the beef and Chorizo continue cooking another 2-3 mins.
  3. Now, add the beans from the colander, the chix broth and the 3 cans of diced tomatoes , tomato sauce and the spices …stir and bring that to a boil.  Once it has boiled, REDUCE to low and ADD THE CHOCOLATE, then cook…stirring intermittently for a good 2 hours.  You want the meat to NOT be chewy.  ***If you are using a slow cooker, that is the best and let it cook on low for 4-6 hrs!!!***
  4. Then go find some nice bowls and spoon it up…top off with a few dollops of sour cream and some chopped green onions…and Cilantro mmm…mmmm….good
  5. I love to serve any type of corn bread with this…BUT, MORE IMPORTANT….a nice NEGRA MODELO is absolutely “perfect”!!!!!
  6. Trust me!!!  Boner Appetite!!