Recipes with Cayenne pepper

Eggplant Lasagna is a great way to serve eggplants. Combined with tomato sauce and cheese this dish tastes especially delicious and flavorful. Start by preparing the eggplants, wash them and cut off the stalks. You can peel them or leave their skins on, that’s really up to you. The dish tastes as nice with the unpeeled skins, so we recommend leaving them on to save the time. Then, slice eggplants lengthwise to about 1/4 of an inch thick or thinner. You will need to pre-cook the eggplants before arranging them into a lasagna dish. There are two ways to do it. The first one is to roast them in the oven. The second way is to fry them. The point is to get the eggplant slices nice and soft without burning them. While your eggplant slices are roasting/frying, you’ll need to prepare the sauce. You can use store-bought marinara sauce in this recipe to speed the cooking, or you can make your own special homemade tomato sauce. To do that simply fry the onion and the garlic, then add tinned tomatoes, finely diced fresh tomatoes, and the rest of dry ingredients. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 10 minutes. If you’d like to make a dish meaty, cook your ground beef or turkey, drain it, and mix it into the tomato sauce. For the final step, take a large baking dish and spray lightly with non-stick cooking spray and start layering your lasagna. Start with adding some sauce on the bottom of the dish, then the eggplants, then sauce again, the cheesy layer, and then eggplant slices again. Continue with layering your lasagna. The final top layer should finish with tomato sauce, some mozzarella, bread crumbs and parmesan cheese. Bake this awesome dish for about 30 minutes. You can serve it with all sorts of roasted meats or fish, but it is just as good to be served as a substantial dish with freshly baked bread. This eggplant lasagne tastes as great the following day, so don’t hesitate to make more of it and leave it for tomorrow’s lunch.

You will love these easy chicken drumsticks from the first bite. They are so easy to prepare and toss in the oven or microwave. Coated in a simple and flavorful marinade, chicken drumsticks will make a perfect addition to your finger-food party, your simple lunch or delicious dinner. Chicken drumsticks are an inexpensive cut of meat to cook, but you can also try cooking chicken thighs, wings or even chicken breast using this recipe. The chicken spice mixture used in this recipe is made from the basic ingredients, available in most of homes. However, if you have a store-bought one available sitting on the shelf of your kitchen cupboard, then you can use that one instead and save even more time preparing these easy and delicious dish. The marinade used in this recipe makes the chicken so juicy and tender that your whole family will love! This virtually hands-free chicken drumsticks recipe calls for a zip-lock bag to marinate your meat, however, it is not completely necessary. Make sure to remove any air from the plastic bag, then, massage the marinade into the chicken for a few seconds to coat. You can also marinate the chicken in the airtight container, making sure that the drumsticks are well-coated before closing the lid and putting the container into the fridge. You will want to refrigerate the chicken for as long as possible at this point. Thirty minutes minimum is fine, but two to twelve hours is best. Cook your drumsticks at a high temperature of 400 degrees. For easy cleanup simply place them on a baking sheet lined with foil, then sprayed with non-stick cooking oil. Then you bake them for 30 minutes on one side, flip them over and bake for another 10 minutes. Alternatively, you can cook the drumsticks in you microwave if it have an oven-built function. Put the chicken into an ovenproof dish, sprayed with non-stick cooking oil without a lid on, and put it on oven+microwave mode for 15-20 minutes at 375 degrees.

This quick, easy and crunchy condiments can be a nice addition to plenty of dishes! It takes very little time to prepare and can last for weeks in the refrigerator. There are endless uses for pickled onions. Their crunchy texture, zesty tang and bright color will add vibes to almost any dish. They're excellent for serving with sandwich and salad buffets at parties. The pickled onions will preserve best in a glass or ceramic container with a tight lid. Most metals will react with the vinegar, and plastic may absorb the flavors. This pickled onions recipe can also be used for marinating yellow or white onions. You won't get that lovely bright-pink color, but if that's not important to you, then go for it. Just make sure to select the onions that are firm and free from soft spots.

If you try to eat healthily and if you are thinking what else to include into your daily healthy menu, then this recipe is right for you! Roasted butternut squash salad is made with creamy roasted butternut squash, mixed salad greens, sweet dried cranberries, tangy and flavorful dressing and salty feta. It is full of tasty fall and summer flavors, and is very quick to make. Roasted Butternut Squash Salad not only a perfect fit into the festive family gathering, but it can also bring additional color to your monotonous weekdays! Just toss the ingredients together - and here you have a healthy and filling take-along lunch for any family member. It is so easy and so delicious that you will want to make it over and over again.