Macaroni and Cheese with Ground Beef, Salsa & Green Chiles
Servings: 12
INGREDIENTS:
- 1 recipe Creamy Macaroni and Cheese
- 1 pound lean ground beef
- 1/8 teaspoon Salt and black pepper to taste
- 1 tablespoon chili powder
- 1 cup Crazy Cassidy's salsa (your choice of hotness)
- 1 (4.5 ounce) can chopped green chilies
- 1/4 cup minced fresh cilantro
DIRECTIONS:
- Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
- Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, Crazy Cassidy's salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
Crazy Cassidy’s Chipotle Shrimp
This is a quick and easy dish of shrimp sautéed in a spicy sauce of butter, garlic, red wine, and Crazy Cassidy Chipotle Hot Sauce. Serve over steamed rice.
Prep Time: 15 Minutes Cook Time: 30 Minutes
Ready In: 45 Minutes Servings: 4
INGREDIENTS:
- 1 cup uncooked long grain white rice
- 2 cups water
- ¼ cup butter
- 2 cloves garlic, minced
- ¼ cup dry red wine
- 3 ½ tablespoons Crazy Cassidy Chipotle Hot Sauce
- or Crazy Cassidy Wicked Freak’n Hot Chipotle Hot Sauce
- 1 teaspoon salt
- 1 ½ pounds medium shrimp- peeled and deveined
DIRECTIONS:
- Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
- Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Crazy Cassidy Chipotle Hot Sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.
Crazy Cassidy’s Grilled Salmon with Habanero-Lime Butter
Prep Time: 25 Minutes Ready In: 2 Hours 41 Minutes
Cook Time: 16 Minutes Yields: 4 servings
"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter."
INGREDIENTS:
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 3 tablespoons lime juice
- 1 tablespoon tequila
- 1 tablespoon grated lime zest
- 1 tablespoon Crazy Cassidy Habanero Hot Sauce
- (or Crazy Cassidy Wicked Freak’n Hot Habanero Sauce)
- 1 clove garlic, minced
- 4 (5 ounce) salmon steaks
- 1/4 cup butter, softened
- 1 tablespoon lime juice
- 1 tablespoon Crazy Cassidy Habanero Hot Sauce
- (or Crazy Cassidy Wicked Freak’n Hot Habanero Sauce)
- 2 teaspoons grated lime zest
DIRECTIONS:
- In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon Crazy Cassidy Habanero Hot Sauce, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
- In a small bowl, mix together softened butter, 1 tablespoon lime juice, 1 tablespoon Crazy Cassidy Habanero Hot Sauce, and 2 teaspoons lime zest. Cover, and refrigerate.
- Preheat grill for medium heat.
- Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.
Crazy Cassidy’s Salsa Steak for One
This is probably the easiest and fastest supper you will ever make.
Prep Time: 15 minutes
Cook Time: 40 Minutes
Read In: 55 Minutes
Servings: 1
INGREDIENTS:
- 1 (6 ounce) boneless beef top sirloin steak, cut 1 ½ inches thick
- season to taste with Crazy Cassidy Every Day Spice Blend
- 3 tablespoons water
- 1 cup Crazy Cassidy Chipotle Salsa
- (or Crazy Cassidy Wicked Freak’n Hot Chipotle Salsa)
- 1 large potato, peeled and diced
- 1 carrot, peeled and chopped
- 1 small white onion, diced
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle both sides of steak with Crazy Cassidy Every Day Spice Blend. Place in a foil-lined baking dish with 3 tablespoons of water. Pour Crazy Cassidy Chipotle Salsa over steak, and spread copped vegetables all around the pan. Cover, and seal with foil.
Bake in the preheated oven for one hour, or to desired doneness. Serve immediately.
Crazy Cassidy’s Salsa Chicken
You can use mild, medium or hot salsa depending on your taste. Serve it over steamed rice. Very easy and quick!
Prep Time: 5 minutes
Read In: 45 Minutes
Cook Time: 40 Minutes
Servings: 6
INGREDIENTS:
- 6 skinless, boneless chicken breast halves
- 2 tablespoons Crazy Cassidy Every Day Spice Blend
- 1 ½ cups Crazy Cassidy Hot Habanero Salsa
- or Crazy Cassidy Wicked Freak’n Hot Habanero Salsa
- 1 ½ cups shredded Cheddar cheese
- 3 tablespoons sour cream (optional)
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9 x 13 inch baking dish. Sprinkle Crazy Cassidy’s Every Day Spice Blend on both sides of the chicken breasts, and pour over all Crazy Cassidy’s Hot Habanero salsa (or for all you freaks out there use the Wicked Freak’n Hot Habanero Salsa.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until the cheese is melted and bubbly. Top with sour cream if desired, and serve.
|
