Spicy Cheese Tomato Bake Food

SPICY KETO CHICKEN-AND-CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
• Heat a pan over medium-high heat. Add chicken and saute until no longer pink in the center and juices run clear, 6 to 8 minutes. Drain excess liquid. Add taco seasoning; toss to coat. Transfer chicken into the prepared baking pan.
• Mix salsa, sour cream, and jalapenos together in a bowl and pour over the chicken.
• Bake in the preheated oven until hot, about 25 minutes. Remove from oven and cover with Cheddar cheese. Continue baking until cheese melts, about 5 minutes more.
• Let casserole cool before cutting into pieces and garnishing with green onions.

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

SPICY SAUSAGE PASTA BAKE

Steps:

• Preheat the oven to 350°F/180F. Bring a pot of salted water to a boil and boil the pasta around 3 minutes less than advised on the packet instructions. Reserve 1/2 cup (125ml) of pasta water.
• Squeeze the sausages out of their skins and brown in the pan on a medium heat. Add the finely chopped garlic, chili flakes, and oregano. Stir into the sausages and fry for 1 minute.
• Add the passata (crushed strained tomatoes) along with the reserved pasta water and a good pinch of salt and pepper, simmer for around 5 minutes.
• Turn the heat off and add the mascarpone, stir the sauce until the mascarpone is mixed in thoroughly.
• Drain the pasta and add to the sauce, mix until it's completely coated. Transfer the pasta to an ovenproof baking dish and top with mozzarella. Bake in the oven for around 7-8 minutes or until the mozzarella is melted and bubbling. Serve with torn basil (optional).

CHICKEN IN SPICY TOMATO SAUCE

Steps:

• Heat the olive oil in a heavy bottom pan, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat, about 3 to 4 minutes each side.
• Brown the rest of the chicken pieces and then move all to a plate.
• Add the chopped onion to the pan, and cook over medium heat until soft and translucent, about 4 minutes.
• Add the garlic and chili pepper to the pan and cook another minute or two until fragrant.
• Add the wine to the pan and turn the heat up to high.
• Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume.
• Return the chicken pieces to the pan along with the tomatoes, dried oregano, and parsley.
• Season with salt and pepper and bring the mixture to a boil.
• Reduce the heat to a simmer, cover, and cook for about an hour.
• Remove the cover, and cook an additional 15 to 20.
• At this point, the sauce should have thickened and the chicken should be so tender it falls off the bone.
• Alternately, instead of cooking the chicken on the stovetop, you could place the pot with the chicken and sauce in an oven preheated to 350 degrees F. and cook for an hour and a half, then uncover and cook an additional 15 minutes or until the sauce has thickened.
• To serve, place the chicken on a warmed platter and spoon the sauce over top.
• Sprinkle with the chopped onions and serve immediately.

FETA BOUYIOURDI RECIPE (SPICY GREEK BAKED FETA WITH TOMATOES)

Steps:

• To prepare this delicious Greek baked feta recipe, start by preparing the vegetables. Slice the onion and pepper into rings or half rings and chop the tomato into small cubes. (Use the ripest tomato you can find.)
• Place the block of feta on some aluminum foil and top with the tomato, onion and pepper. Drizzle with extra virgin olive oil and sprinkle with oregano. Wrap the feta cheese with the aluminum foil and place on a baking tray. (Make sure that the aluminium foil isn't torn, to keep the juices inside).
• Bake in preheated oven at 180C until the vegetables have softened, for about 20 minutes.
• Serve the baked feta as it is (with the aluminium foil), with some crusted bread aside. Enjoy!

SPICY MACARONI AND CHEESE

Steps:

• In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper, to taste.
• In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.

SPICY HAM AND TOMATO MACARONI AND CHEESE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
• In a large heavy saucepan melt the butter and cook the onion, garlic, jalapenos, coriander and cumin over low heat, stirring until the onion has softened.
• Stir in flour and cook stirring for 3 minutes.
• Add in half and half cream and/or milk; bring to a boil, whisking until mixture thickens (about 2 minutes).
• Add in well-drained tomatoes; simmer for 2 minutes.
• Add in cayenne, salt and pepper.
• In a large bowl, mix together cooked macaroni, and tomato/cream mixture.
• Add in the chopped cooked ham.
• Stir in the cheddar cheese to combine.
• Transfer mixture to prepared baking dish.
• In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole.
• Bake on the second-lowest oven rack for 20-25 minutes, or until golden and bubbling.

SPICY CHEESE & TOMATO BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6 and boil the pasta following pack instructions. Meanwhile, tip the pesto, chilli, tomatoes and paprika into a large ovenproof dish. Shake 3 tbsp water in the closed pesto jar to get out the last bits, then pour into the dish and stir everything together. Drain the pasta, tip into the dish, season and mix well with half the Parmesan.
• Scatter over the goat's cheese, followed by the remaining Parmesan, then bake for 15-20 mins until piping hot and the cheese has melted.

SPICY FISH AND RICE BAKE IN TOMATO SAUCE

Steps:

• Pre-heat the oven to 190°C / 375°F
• Peel the onions and chop into 1cm pieces.
• Cut the tomatoes and peppers into 1cm pieces
• Heat 2 tablespoons olive oil in a saucepan and saute the vegetables gently until the onions are translucent and the peppers have started to soften
• Make the stock by dissolving 1 vegetable stock cube in 1¼ cups of boiling water
• Add ½teaspoon chilli paste (or crushed chilli), ½ teaspoon salt, 1 teaspoon paprika and 2 tablespoons tomato puree to the stock and stir to combine
• Place the rice in a 7" x 9" baking dish
• Pour the stock over the rice
• Mix in the vegetables
• Submerge the fish in the stock/rice mixture
• Cover with a sheet of tinfoil
• Place in the pre-heated oven and bake for 30 minutes
• Remove from the oven and serve with rice and a fresh green salad

SPICY TOMATO JALAPENO MACARONI AND CHEESE CASSEROLE

Steps:

• Set oven to 375°F (set oven rack to second-lowest position).
• Butter a 13x9-inch baking pan.
• In a large saucepan melt 1/3 cup butter, add in the onions, garlic, diced jalapeño pepper, coriander and cumin; stirring until the onions are tender (about 5 minutes).
• Add in flour and stir for 2 minutes with a wooden spoon.
• Slowly add in the half and half cream whisking continuously until the mixture boils and thickens.
• Add in cayenne pepper and salt to taste.
• Add in chopped tomatoes and simmer for about 3 minutes (do not add in the cheese, add it in when when mixing in the bowl).
• In a large bowl mix together the cooked macaroni and tomato mixture, then stir in both cheeses; mix well to combine.
• Transfer to prepared casserole dish.
• In a small bowl mix together the fresh bread crumbs and Parmesan cheese, then sprinkle over the macaroni mixture in the baking pan.
• Bake for about 20-25 minutes, or until the mixture is bubbly.

SPICY BAKED SHRIMP WITH TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 425 degrees.
• Toss together tomatoes, olive oil, oregano, crushed red pepper flakes and salt.
• Roast 20-25 minutes or until tomatoes are soft and bursting.
• Add garlic, lemon juice, parsley, shrimp and stir together.
• Top with feta cheese.
• Bake another 12 to 13 minutes or until shrimp is cooked through and cheese is melted.
• Garnish with additional chopped parsley.
• Serve with crusty bread and more lemon wedges.

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
• Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
• Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.

SPICY CHEESE SPREAD

Steps:

• In a medium bowl, mix the Mexican-style processed cheese food, cream cheese, deviled ham meat spread, green onion, milk and Worcestershire sauce. Chill at least 3 hours before serving.

SPICY TOMATO-CHEESE BREAD

Steps:

• Heat oven to 350°F.
• Mix cheese, turkey bacon and pepper.
• Place bread slices on baking sheet. Top with tomatoes; sprinkle with cheese mixture.
• Bake 10 min. or until cheese is melted.