Tag Archives: cayenne

Frank’s RedHot Sunflower Seeds

OLYMPUS DIGITAL CAMERA

If you ever peeked into my refrigerator, chances are that I have a big bottle of Frank’s RedHot Sauce stowed away on the refrigerator door.  Actually, I have a whole door shelf dedicated to spicy hot sauce mixtures and blends.  I love hot sauce.  I love spicy food.  Bruce thinks that I am crazy because I love that lingering burn from hot peppers.  Little does he know, I’m perfectly fine…

My fondness for fiery food began when I was about 10 years old.  I did not want to eat the bland and boring dishes that the other kids in my family were eating, I wanted what the adults were putting on their plates.  Things have not changed.  Now when someone asks me how hot I want my food, my typical response is “make me cry”.

P7275298 (766x1024)

The other day while shopping at a wholesale food/restaurant supply store, I stumbled across a container of Frank’s RedHot Seasoning blend in the spice aisle.  I’ve never seen it in a regular grocery store before so I think it’s something that is meant to be sold to restaurants and commercial food establishments.  Frank’s RedHot Sauce is a delicious blend of an aged variety of red cayenne peppers, vinegar and garlic.  I use Frank’s RedHot Sauce in and on so many dishes that I prepare.  And, when I first discovered that spice blend, I knew I had something amazingly delicious in my hands.  I could not wait to get home and try it out!

Franks1

As soon as I got home, I opened the lid of the container, poked my finger into the spice mixture and tasted it.  It had that same Frank’s flavor that I knew and loved but it was in a dehydrated form perfect for sprinkling on french fries, homemade potato chips, popcorn, chicken or whatever my little heart desires.  I then put the spice blend in a shaker for an even better distribution of flavor on my dishes.

OLYMPUS DIGITAL CAMERA

My Frank’s RedHot Sunflower Seeds are a simple combination of three ingredients.  Raw shelled sunflower seeds, an egg white and Frank’s RedHot Seasoning blend.  That’s it.  Plus, it’s so easy to make, you can have a pound of these delicious little snacks knocked out in about 15 minutes.

OLYMPUS DIGITAL CAMERA

These little sunflower seeds are packed with serious cayenne flavor.  You can adjust the flavor level to suit your taste buds by adding or minimizing the amount of Frank’s RedHot Seasoning that you choose to use…  Enjoy!  Tessa

Ingredients:

Preheat your oven to 350 degrees Fahrenheit.  In a medium sized bowl whisk the egg white until frothy.  Add the raw sunflower seeds and Frank’s Seasoning blend.  Go easy on the seasoning the first time out…  You can always add more at the very end.  Toss and coat well.  Grab a large cookie sheet and spray with non stick spray.  Add the sunflower seed mixture to the cookie sheet spreading out the sunflower seeds evenly.

Place the cookie sheet on the highest rack in the oven.  Bake for about 7 to 10 minutes.  Stirring the sunflower seeds often.  Carefully taste a seed or two before removing from the oven to make sure you get the desired crunchiness and toasty color (they’re hot!).  Remove from the oven, shake more Frank’s Seasoning on the sunflower seeds if desired, let cool and place in an airtight container.  Lasts about 5 – 7 days.

Spicy Bacon Lentil Soup

OLYMPUS DIGITAL CAMERA

Spicy Bacon Lentil Soup

It’s been a while since I have posted a recipe.  It’s not because I am lazy or that I have been burned out.  It’s just that when I have a ton of things that need to be done, unfortunately, my website takes a back seat.  My day job and chores around our home come first.  Feral Kitchen unfortunately finishes second.  And quite frankly, I don’t like it one bit…

Well, I’m happy to be back and the recipe that I want to share today is a simple Spicy Bacon Lentil Soup that I prepared for a few of my lunches during the work week.  I packed a bowl and a half sandwich today in my lunch box, and put the other 3 servings in the freezer for lunch at a later date.  My Spicy Bacon Lentil Soup is made with lentils, bacon, onion, carrots, celery, garlic and a healthy hit of cayenne pepper.  It’s simple, flavorful and delicious.  Enjoy!  Tessa

Ingredients:

  • 2 – 15 ounce cans lentils
  • 2 strips of bacon
  • 1 cup chopped onion
  • 2 celery stalks (chopped)
  • 2 carrots (chopped)
  • 1 tsp minced garlic
  • 1 quart chicken stock
  • 1 bay leaf
  • 1/2 tsp cayenne pepper (or to taste)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • salt and black pepper to taste
  • garnish with fresh green onion

Begin by rinsing and draining the lentils.  Set aside.  Chop the bacon and add to a large sauce pan.  Over medium heat crisp the bacon and drain.  Add onion and cook until opaque.  Add lentils, celery, carrots, garlic, chicken stock, cayenne pepper, bay leaf, cumin and coriander.  Cook until the carrots and celery until they are tender.  Add salt and black pepper to taste.  Remove bay leaf before serving.  Makes 4 servings.