<![CDATA[CHILI BEAK - Recipes]]>Wed, 20 Sep 2017 23:38:23 -0700Weebly<![CDATA[Spicy Chocolate Raw Truffles]]>Wed, 12 Oct 2016 02:46:57 GMThttp://chilibeak.com/2/post/2016/10/spicy-chocolate-raw-truffles.htmlPicture



  Do you want some dessert, and you don't have enough time to make something healthy and delicious? You should try make these tasty spicy truffles. 

INGREDIENTES

2 cups raw mixed salted nuts (almond, brazil nuts, cashews, walnuts)
3/4 cup raw cacao powder
1/3 cup local raw honey
1 or 2 tbs Chili Beak oil 
Fresh ground cinnamon or pumpkin spice

PREPARATION

Add 2 cups of nuts in a blender or food processor. 
Add ground nuts to bowl
Add cacao powder, Chili Beak & raw honey to the mix 
*Time to get dirty:
Take a small amount of the mixture and roll small balls between your palms

Dip each ball in a separate smaller bowl containing the ground cinnamon/pumpkin spice
Place truffles in a baking tray or glass container, place it in the fridge for at least 20 minutes, ready... Enjoy! 


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<![CDATA[Green Enchiladas]]>Mon, 26 Sep 2016 05:30:13 GMThttp://chilibeak.com/2/post/2016/09/green-enchiladas.htmlPicture


Who doesn't like Green Enchiladas for dinner 
or even for a lunch time.
These are perfect to delight your guests for 

any occasion or to indulge yourself 
along with Agua fresca or a cold beer.

NGREDIENTS

 1 1⁄2 lb. chicken breasts, cooked and shredded
 3 cups green enchilada sauce ( I used a local brand or Herdez 
   brand salsa verde )
 10-12 white or purple corn tortillas
 1/2 cup of chopped onion (sauté ) & 1/2 cup of chopped fresh
  cilantro
 1 cup of cheese shredded (jack, mozzarella or your favorite)
 1 cup of sour cream
 2 1/2 tbs of Chili Beak spicy oil
 salt and black pepper to taste 


PREPARATION

Preheat oven to 350 F
Pour 2 tablespoons green enchilada sauce into the
bottom of a 13x9 glass baking dish.
In a bowl, mix shredded chicken, onions, salt and pepper and
1/2cup shredded cheese.
*Warm tortillas for a little bit for easier roll up
Spoon mixture evenly into corn tortillas and roll up.
Line up tortillas, touching each other,
Pour remaining enchilada sauce over rolled tortillas.
Sprinkle remaining shredded cheese over sauce and cover
dish with foil.
Bake in a 350 degree preheated oven for 25 minutes. 
Mix sour cream with Chili Beak oil and set aside
Remove Enchiladas from oven. Serve and drizzle with the
mixture of spicy sour cream.
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<![CDATA[Avocado Toast]]>Thu, 08 Sep 2016 17:53:32 GMThttp://chilibeak.com/2/post/2016/09/avocado-toast.htmlPicture


You can use your favorite bread for this great healthy option.
A delicious breakfast or lunch super easy to put together 
and really fulfilling.
 

1. Get your favorite bread
2. 1 Avocado into slices 
3. 1 carrot shered
4. 1 small tomato into slices
5. Mayo (vegan if you prefer) or butter. Or another idea would be hummus.
6. Chili Beak oil to drizzle on top or mix in mayo o hummus
7. Sea salt to taste

Cut your bread into slices, toast them in the oven for about 10-15 minutes. Place them on plates and spread some mayo or hummus, drizzle some Chili Beak oil; add your slices of avocado, tomatoes and sprinkle the carrots and some salt. Drizzle more chili oil if desired. 
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<![CDATA[Eggs with Chili Beak]]>Mon, 07 Mar 2016 19:49:31 GMThttp://chilibeak.com/2/post/2016/03/eggs-with-chili-beak.htmlPicture


  Chili Beak oil is a great option to add a delicious kick and enhance the flavor on your omelettes, scrambled eggs, devil eggs, poached, sunny side...


Ingredients
4 large eggs
1/8 tsp sea salt 
1/8 tsp ground black pepper 
1/4 tsp chopped fresh thyme 
1 tsp olive oil1 Tbs Chili Beak
1/2 cup  slices onion 
1/3 cup  slices or little square yellow bell pepper 
1/3 cup slices or little square green bell pepper 

>This recipe is for 2 omelettes, Use half of all the ingredients to make 1 omelette first and proceed to make the 2 omelette following the same preparation instructions

Preparation
1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2. Heat a nonstick skillet over medium-high heat. Add 1/2 teaspoon oil to pan; swirl to coat. Stir in onion, bell peppers and thyme; sauté 4 minutes or until vegetables are crisp-tender. Set them on the side.
3. Add 1/2 Tbs of Chili Beak oil to pan; swirl to coat. Add the egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set.  Sprinkle your vegetable mixture. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate. You drizzle more on top if desire.

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<![CDATA[Cilantro & Green Bean Soup]]>Mon, 07 Mar 2016 18:10:17 GMThttp://chilibeak.com/2/post/2016/03/cilantro-green-bean-soup.htmlPicture


 Spice up any of your favorite soups with a drizzle of Chili Beak oil on top. This creamy soup can be a great starter before your grilled chicken or a smoked salmon


Ingredients
2 Bunches of fresh cilantro (set a side a little bit for garnish) 
2 Cups of green beans
1 (32oz) pack low-sodium-fat vegetable broth
2 Tbsp butter
2 Tbsp flour
1 (8oz) package reduce-fat cream cheese
1 pint sour cream
2 cloves of garlic
1/2 tsp sea salt
1 Tbsp of Chili Beak
1/2 tsp black pepper

Directions
In a food processor or blender puree the cilantro, garlic and green beans with one cup of the broth; blend to smooth.
In a large saucepan melt the butter over medium heat and whisk in the flour;  you will create a roux. Slowly add the remaining broth, whisking to smooth (the consistency should be a little thick), keep whisking for 2 minutes, then add the cream cheese, allow to the cheese to be very well incorporate then add the cilantro/green bean mixture, sea salt, black pepper and chili oil. Lower the heat, Add the sour cream and cook for another 7 minutes. Once you serve your creamy soup into bowls you can garnish with a drizzle of Chili Beak and sprinkle some cilantro.




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<![CDATA[Buffalo Wings With Chili Beak]]>Mon, 07 Mar 2016 03:36:23 GMThttp://chilibeak.com/2/post/2016/03/buffalo-wings-with-chili-beak.htmlPicture

  This version of Chicken Wings will delight your guests at any bbq party, make sure you have cold drinks to keep enjoying that heat.



Ingredients

5 lbs organic chicken wings
1/4 cup Chili Beak oil
1 ounce (2 tablespoons) unsalted butter (or coconut oil)
3 oranges, sliced
fresh ginger root
rosemary herb
2 tablespoons white vinegar (apple cider optional)
3 tablespoons paprika
1 tablespoon Worcestershire sauce
lemon
salt
pepper

Cooking Directions
for the sauce..
  1. Peel orange into slices and mash up in a bowl.
  2. (If using butter, melt butter) before adding the rest of ingredients.
  3. Whisk in the rest of the dry and wet ingredients.
for the wings…
  1. Coat wings in sauce and marinade chicken wings for 5 hours or overnight if possible.
  2. Add more sauce when getting ready to cook.
  3. Use an indoor grill to heat on medium high. Add wings and cook for 4 minutes on each side.
  4. Add to a baking pan and cover with more sauce.
  5. Bake at 350 for 20 minutes. Bake at 400 if you want them crispy.

RECIPE BY Food is our Friend / IM NUTRITION 
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<![CDATA[Spicy Roasted Potatoes]]>Mon, 07 Mar 2016 02:43:40 GMThttp://chilibeak.com/2/post/2016/03/spicy-roasted-potatoes.htmlPicture

 


A  simple and delicious option for Breakfast or a side dish for dinner, pairs well with steak or chicken



Ingredients

4 potatoes cut into cubes
1/4 of an onion diced 
1 1/2 tbs of olive oil 
1 1/2 tbs Chili Beak oil 
1 tbs of Toum spread (garlic spread from Laziz ) or
2-3 cloves of garlic chopped very fine 
8 slices of Rosemary ham cut into squares 
1/3 cup of fresh cilantro, chopped 
sea salt to taste 
dash of cumin
black pepper 

Cook potatoes with olive oil and Chili Beak spicy oil in skillet until brown  (and slightly soft), add onions, ham and garlic, cook for another 5 min. Mix in cilantro and the rest of the spices and serve hot.
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<![CDATA[Chili Beak Ceviche]]>Wed, 17 Feb 2016 00:27:44 GMThttp://chilibeak.com/2/post/2016/02/chili-beak-ceviche.htmlPicture


A great Mexican seafood dish that is fresh, delicious and can be enjoyed with Agua Fresca, beer, or a margarita. 

Dairy Free, Vegetarian, vegan option, gluten free

1 lb chopped & cooked shrimp (You can use 1/2 Cauliflower instead)
1 medium diced tomato
1/4 cup diced onions
1/2 cup chopped fresh cilantro
1 sliced avocado
1/2 peeled and diced cucumber
1/4 tsp sea salt
5 limes, juiced
4 tsp Chili Beak
Tostadas or corn chips


Toss all ingredients into bowl and mix well. Can be served at room temperature or cold, Garnish with avocado slices. Enjoy on tostadas or with chips.
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<![CDATA[Sausage Cheese Rolls]]>Wed, 17 Feb 2016 00:23:24 GMThttp://chilibeak.com/2/post/2016/02/february-16th-2016.htmlPicture


Another great southern style breakfast with a spicy option. So easy to make a bunch of these and eat them throughout the day

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1 pkg dry yeast
1 cup warm water
1tsp sugar
1tsp salt
2 tbsp Chili Beak oil
2-1/2 cups flour
1 pound sausage, browned and drained well
4 ounces (1 cup) mozzarella cheese

Preheat oven to 350 F. 
Mix yeast and water. Add sugar salt, oil and flour; mix well
Divide dough into 2 ball. Roll out each ball into rectangle.

Mix sausage and cheese. Put half this mixture onto each dough rectangle. Roll up like a jelly roll. Cut into slices. Place on baking sheets. Bake 20 to 25 minutes, until lightly browned.

Serve hot and drizzle more Chili Beak oil on top to add extra kick and flavor.


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<![CDATA[Chili Beak Sausage Balls]]>Wed, 17 Feb 2016 00:19:00 GMThttp://chilibeak.com/2/post/2016/02/chili-beak-sausage-balls.htmlPicture


A family original recipe with a spicy upgrade. These are make a great snack or meal. Easy to eat on the go and you can make extra and  freeze them for later.  

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1 pound ground sausage, 
3 cups Bisquick flour
3 tablespoons of Chili Beak
3 1/2 cup of sharp cheddar
A dash of black pepper


Let sausage and cheese sit out and come to room temperature. This will allow the oils to mix better with the Bisquick. Preheat oven 375 degrees F.

Mix everything in a bowl (with your hands) until everything is well mixed. Form into 1 inch balls and place them on the oiled pan. Bake for 20 minutes or until golden brown. 

For dipping sauce, mix Chili Beak and mayo together, serve cold.


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