**Hot & Spicy**

Spicy food is enjoyed the world over. In some countries, like Indonesia, spicy foods are even fed to newborns and only the dying are kept from enjoying everything the spices have to offer. Eating spicy foods will open up a whole new world of culinary delights to those who dare to venture.

Start with foods that are only slightly more spicy than what you are currently used to. As you eat these foods, note which spices you like, which you don't, and whether they cause any side effects.

Many health benefits are now being associated with spicy foods, such as they may lower the risk of certain types of cancer, increase metabolic rate- which can help burn off fat, improve digestion, and reduce high blood pressure!

*Spicy Nachos*

"Quick and easy to make and delicious to eat! "

Ingredients

Tortilla Chips
Grated Cheddar Cheese
Tomato Salsa
Sour Cream
Sliced Jalapenos

Directions

Spread Tortilla chips out evenly on a plate.

Sprinkle grated cheese generously over the Tortillas.

Bake in the oven on 200 degrees centigrade for 5-10 minutes or until cheese is nicely melted.

Sprinkle some Jalapenos over the top to taste and serve with salsa and sour cream drizzled over.

**Use half cheddar and half a different coloured cheese like red leicester or mozzerella (if you want extra fun when eating!) for a marbled effect and extra visual appeal.**

According to Asian people, it is advisable that when buying pre-ground spices not to buy too large a quantity, as they lose much of their aroma and flavor if they are stored over a long period of time. This loss of pungency can be avoided, to a degree, by ensuring that the spices are kept out of direct sunlight, either by storing them in tinted glass jars or in a cupboard. Though more time consuming, grinding spices, as an when you need them, is the best way to get the strongest, truest flavor. Grinding spices can be done either by hand with a pestle and mortar, or in a small coffee grinder, kept specifically for the purpose.

*Spicy Asian Tuna Salad*

"This tuna salad is one of a kind, simple yet super addictive. Fresh ginger and green chile pepper pair up for this taste explosion!"

Ingredients

• 1 (6 ounce) can solid white tuna packed in water, drained
• 1 teaspoon grated fresh ginger root
• 1/2 teaspoon diced green chile pepper
• 3 tablespoons finely chopped onion
• 1/4 teaspoon curry powder (optional)
• 1/4 cup mayonnaise
• 1/2 teaspoon fresh lemon juice

Directions

1. With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.

*Moroccan Chicken Stew*

"This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!"

Ingredients

• 2 tablespoons olive oil
• 8 (4 ounce) skinless, bone-in chicken thighs
• 2 medium red onions, sliced
• 1 large green pepper, cut into 1-inch pieces
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon curry powder
• 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
• 1/3 cup golden raisins
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup slivered almonds, toasted

Directions

1. Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
2. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
3. Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.                

*Chipotle Chicken Sandwiches*

"The smoky flavor of chipotle flavors these delicious chicken and peppers sandwiches highlighted by a mouthwatering barbecue sauce."

Ingredients

• 1 tablespoon olive or vegetable oil
• 2 pounds skinless, boneless chicken thighs
• 1 large red pepper, cut into 2-inch-long strips
• 1 large sweet onion, thinly sliced
• 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
• 3/4 cup water
• 1/4 cup cider vinegar
• 2 tablespoons packed brown sugar
• 1 teaspoon ground chipotle chile pepper
• 1 (13 ounce) package Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds
• shredded Cheddar cheese

Directions

1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside.
2. Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
3. Stir the soup, water, vinegar, brown sugar and chile pepper in the saucepot. Heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.
4. Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
5. Cook for 10 minutes or until the sauce is thickened.
6. Serve the chicken mixture on the buns. Top with the cheese, if desired.

*Spicy Crab Bisque*

"This light and spicy tomato crab bisque is one of my all-time favorite "need something gourmet at the last minute" emergency recipes. It's easy to shop for, requires very little effort, and only takes about 10 to 15 minutes to pull off. Of course, none of that would matter if it didn’t taste any good, but that's really not a problem here."

Ingredients:

1/4 cup chopped green onions

1 tablespoon butter

1/4 teaspoon Old Bay seasoning

1 quart prepared creamy tomato soup

cayenne to taste

8-oz tub lump crabmeat

salt and fresh ground black pepper to taste

2 tablespoon heavy whipping cream

*Mexican Casserole*

"This is a spicy colorful casserole which can be partially prepared the day before serving."

Ingredients

1 can (7 oz) whole green chiles
1 lb. (3 cups) sharp Cheddar cheese, grated
1/2 lb. (2 cups) Monterey Jack cheese, grated
4 eggs
1 can (13 oz.) evaporated milk
Salt and pepper to taste
Generous dash hot pepper sauce
1 bunch green onions, chopped

Directions

Split chiles and cover the bottom of a baking dish. Spread chiles with the grated cheeses.
Stir eggs into milk. Season to taste with salt, pepper and hot pepper sauce. Pour over cheese. At this point, mixture may be refrigerated overnight.
When ready to bake, top with green onions.
Bake at 350F for 35 to 40 minutes or until casserole bubbles and puffs up.