Spicy Corn Cakes

Try this spicy corn cakes recipe and I promise you wont be disappointed. This makes a light quick meal you can make during the week just complete with a side salad. I’ve added jalapeno cheddar cheese giving this recipe extra protein. You can create your own spin to it by adding your favorite ingredients.

(Makes two servings)

2 cups of frozen corn

1 small red onion, diced

½ cup of jalapeno shredded cheddar cheese

3 eggs

½ teaspoon of kosher salt

¼ cup of all-purpose flour

2 tablespoons of fresh chopped parsley or 2 teaspoons of dried parsley

1 tablespoon of sugar

2 teaspoons of melted unsalted butter

Salt and pepper to taste

2 teaspoons of canola or light olive oil

In a large bowl, whisk the eggs until thoroughly mixed. Throw in the frozen corn, diced red onion, flour, sugar, melted butter and salt and pepper. Stir in the jalapeno cheddar cheese and parsley to complete.

In a large nonstick pan that has been heated on medium heat, add 1 teaspoon of oil and swirl around the pan to evenly coat. Drop ¼ cup of the corn mixture for each pancake to the pan. Cook for about 3 minutes on each side. Complete cooking the rest of the corn cakes by doing a second batch. Serve warm.

Spicy Pigs Feet Recipe

This is a simple Spicy Pigs Feet recipe that my sister Tricia makes on occasion. The recipe calls for Goya or Badia seasoning which is a Spanish seasoning we use frequently in our family.

2 pounds of split pigs feet, trimmed of hair and washed thoroughly

1 and ½ cups of apple cider vinegar

¼ cup of white sugar

10 bay leaves

2 garlic cloves, crushed

6 packets of Badia or Goya seasoning

1 large Spanish onion, chopped

3 stalks of celery hearts, chopped

¼ cup of crushed red pepper flakes

Salt and pepper to taste

Fill a large boiling pot halfway with water.

Add all of the ingredients and bring the pot to a boil.

Reduce the heat down to a simmer and cover with a lid. Cook for 2 ½ hours or until tender. Stir periodically during the cooking process, to keep the pigs feet from sticking. Serve while hot.

Spicy African Chicken Wings Recipe

This Spicy African Chicken Wings Recipe is a nice change from ordinary appetizers. Although the list of ingredients are on the long side, you'll love the end result.

(For the Wings)

4 garlic cloves, minced

2 shallots, minced

2 tablespoons of grated fresh ginger

1 tablespoon of Chinese five-spice powder

1 ½ teaspoons kosher salt

2 teaspoons paprika

1 teaspoon of dried rosemary-crumbled

½ teaspoon of cayenne pepper

2 scotch bonnet peppers or habanero peppers, minced

2 tablespoons of vegetable oil

4 pounds of chicken wings, about 20-24 (tips removed)

(For the Sauce)

1/3 cup of natural style peanut butter (no sugar added)

¼ cup canned cream of coconut- (well stirred)

2 garlic cloves, chopped

¼ cup water

¼ cup red bell pepper-chopped

½ teaspoon of crushed red pepper flakes

1 teaspoon of soy sauce

Cilantro, to garnish

The Wings:

Prepare the chicken wings. Mince and mash the garlic, shallots, ginger, and peppers to a paste with the kosher salt.

In a large bowl, stir the paste together with the 5-spice powder, paprika, rosemary, cayenne and the vegetable oil. Mix thoroughly. Add the chicken wings and cover completely with the marinade until completely covered. Let the wings marinate for four hours minimum or over night.

To prepare the sauce, in a blender, place the peanut butter, cream of coconut, garlic water, red bell pepper, red pepper flakes and the soy sauce until the mixture is smooth. Season the sauce with kosher salt, to taste.

Preheat your oven to 425 degrees. Arrange the chicken wings skin side up, on the rack of a foil lined large broiler pan and bake them for 25 to 30 minutes or until they are golden brown in color.

To present this wings dish, place the peanut sauce to a serving bowl set on a platter.

Arrange the wings around the bowl and garnish the platter with the cilantro leaves.

Spicy Baked Grits Recipe

Grits are not only for breakfast anymore. Try this creamy and cheesy Spicy Baked Grits recipe instead of rice or potatoes.

About 6 servings

4 cups water

1/2 cup of milk

1 teaspoon of kosher salt

1 cup of grits

1/4 teaspoon of crushed black pepper

1 1/2 cups of shredded sharp cheddar cheese

1 1/2 cups of shredded Monterey Jack with jalapeno pepper cheese

2 tablespoons of unsalted butter, melted

Turn your oven on and preheat to 350 degrees.

In a saucepan, heat the 4 cups of water to boiling. Add the 1 teaspoon of kosher salt and grits.

Cook from 5-7 minutes making sure to stir constantly.

Stir in the crushed black pepper, the two cheeses, melted butter and milk. Pour the mixture into a lightly oiled baking dish coated with cooking spray.

Bake for 30 minutes until grits brown on the top.