• Chicken with Harissa Paste and Tomatoes


    4 skinless chicken breasts
    2 tsp. Harissa Paste
    1 tsp. olive oil
    1 tsp. dried oregano
    8 oz. cherry tomatoes
    Handful of olives (we prefer kalamata)


    1.Preheat oven to 375°F.

    2.Put chicken into a medium roasting tray.

    3.Rub with Harissa Paste, oil, and oregano.

    4.Cover with foil and roast 10 minutes.

    5.Remove foil.

    6.Add cherry tomatoes and olives, and roast 10 minutes.

    7.Serve with boiled new potatoes.

  • Tenderloin with Harissa Paste


    4 tsp. olive oil
    2 cloves garlic, crushed
    1 cup onion, chopped
    ½ cup red wine
    1½ cups chicken or vegetable broth
    2 tsp. Harissa Paste
    ¼ cup tomato paste
    ½ tsp. salt
    ¼ tsp. black pepper
    4 4-oz. beef tenderloin fillets


    1.Heat olive oil in a medium non-stick skillet over medium heat.

    2.Add garlic and cook slowly until it becomes translucent. Stir frequently and do not allow the garlic to brown.

    3.Add onion and cook until it become translucent, about 10 minutes.

    4.Add wine, chicken or vegetable stock, Harissa Paste, tomato paste, salt, and pepper. Cook, stirring frequently, until reduced to about 1 cup.

    5.Keep sauce warm on a burner over low heat.

    6.Preheat oven to 400°F.

    7.Heat large non-stick skillet in the oven for 15 minutes.

    8.Remove pan and spray lightly with olive oil.

    9.Add beef and return the pan to the oven.

    10.Let beef sear on each side for about 4-5 minutes for rare.

    11.When meat is done to your liking, remove it from the oven and allow it to rest on a carving board for 2-3 minutes before slicing.

    12. Slice very thin.

  • Caponata


    (Makes 4 servings)

    1 medium eggplant, peeled and cut into 1” cubes
    ¼ cup olive oil
    1 cup onions, chopped
    1 Tbsp. garlic, chopped
    ¼ tsp. 7 Blend Hot Chili Pepper Seasoning
    4 anchovies, chopped
    1 cup tomatoes, chopped
    2 Tbsp. red wine vinegar
    2 tsp. sugar
    1 cup green olives
    2 Tbsp. capers
    Salt and pepper to taste
    Vegetable oil (enough for ½ inch depth in your frying pan, to fry eggplant)
    2 Tbsp. fresh parsley, chopped (for garnish)


    1.Place eggplant in a colander and sprinkle with salt to draw out liquid. Let sit for 1 hour.

    2.To start the sauce, heat olive oil in a large skillet over medium heat.

    3.Add onions and sauté until softened, about 10 minutes.

    4.Add garlic, Chili Pepper Seasoning, and anchovies and sauté 2 minutes.

    5.Add tomatoes, vinegar, and sugar; cook until flavors are well combined, 7-10 minutes.

    6.Stir in olives and capers. Season with salt and pepper to taste.

    7.To start frying the eggplant, pat it dry with a paper towel.

    8.Heat about ½ inch vegetable oil in a skillet over high heat.

    9.Working in batches, add eggplant to skillet in a single layer and fry until browned, 2-3 minutes per batch.

    10.Drain through a sieve over a bowl to capture and discard oil.

    11.Add eggplant to sauce, and stir. Cook until flavors are incorporated, about 45 minutes.

    12.Garnish with parsley just before serving.

    13.Serve warm as a main course over couscous or penne pasta. Or, serve cooled as an appetizer on a plate with a slice of grilled bread and slices of buffalo mozzarella.

  • Cajun Potato Salad

    Cajun Potato Salad


    8 potatoes, unpeeled
    1 bell pepper, diced
    1 large pickle
    4 scallions or small onions
    3 eggs, hard boiled, sliced
    1 cup mayonnaise
    1 Tbsp. Dijon mustard
    Salt and pepper to taste
    1 tsp. Blended Chilies Hot Sauce
    ½ tsp.7 Chili Blend Hot Pepper Seasoning


    1.Put potatoes in a pot of generously salted water. Bring to a boil, and cook until tender, about 20-30 minutes. Drain and let cool.

    2.Peel cooled potatoes. Cut them into bite-sized chunks. Put them in a large bowl.

    3.Add bell pepper, pickle, scallions or onions, and eggs. Mix gently.

    4.In a separate small bowl make the dressing.Mix mayonnaise and mustard. Season with salt, pepper, and Blended Chilies Hot Sauce.

    5.Add dressing to the potato salad and toss gently to coat.

    6.Sprinkle with 7 Chili Blend Hot Pepper Seasoning