The Thompson Kitchen

Approachable, everyday recipes

chili

Spicy Chili Olive Oil

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Like pretty much everyone that visits Paris, Rich and I fell in love with the city when we visited a few years ago. The FOOD! The WINE! We were in heaven. My ideal day is ducking in and out of the small cheese shops, patisseries, wine shops, and stopping for an afternoon kir royale and people watching.

I digress… One of the big things Rich and I took from Paris was how many of the restaurants had chili infused olive oil on the table to add a spicy punch to your meal. We loved this and immediately said we had to do the same at home. You know how the story goes, the best intentions turn into following through with the simple plan almost 2 years later. Better late than never, especially because it couldn’t be easier.

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The best black beans

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Have you ever been to Frontera Grill in Chicago? It’s a Rick Bayless restaurant, who I’ve loved since watching his cooking show on PBS as a kid. He cooks Mexican food, but not the Americanized Mexican food we’re all used to. He uses meats that aren’t as mainstream like goat, layers unique spices in a way that adds an unparalleled flavor, and has one of the most extensive tequila lists you’ve ever seen. Needless to say, Frontera Grill is one of my favorites and I try to go every time I’m in Chicago.

Whenever I go we tend to get multiple of the seasonal vegetables and appetizers for the table to try a little bit of everything. It sounds funny, but to me the standout is the black beans. The flavors and textures take a simple everyday dish and turn it into something craveable.

I’ve been trying to make something similar at home and while these black beans aren’t the exact same, they have many similarities. So I guess you could say this is my ode to Frontera Grill’s black beans.

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Chili Lime Noodles

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I LOVE anything spicy!  But spicy noodles, that’s at the top of my list!

I’ve been trying to come up with a recipe for spicy noodles that wasn’t spicy peanut noodles for a while now.  I love spicy peanut noodles and make them fairly often, but I wanted a lighter alternative.  These noodles fit the bill.  Spicy, salty, acidic, and flavorful because of the addition of cilantro and chives.  My mouth is watering just thinking about them!

The secret ingredient in this recipe is Trader Joe’s Chili Onion Crunch.  Have you tried it?  It’s extremely versatile and I’ve been using it in everything from a dipping sauce for potstickers, to on top of charred vegetables, but it really makes this recipe.

When I make these noodles I tend to serve them with a vegetable, like charred broccoli.   But they would be equally as delicious with shrimp, salmon, chicken, or edamame.  They’re also great cold the next day, so be sure to make extra.

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Garlic Chili Edamame

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I love edamame, but the traditional steamed edamame with salt starts to get boring after a while.  That’s how this recipe was born.  About 10 years ago I was trying to come up with a new flavorful way to eat edamame and boy does this recipe deliver!  Garlicky, spicy, salty, three of my favorite food qualities.  10 years later and I’m still making it, so it must be good!

It’s quick, easy, and only requires 5 ingredients, all of which I always have on hand.  If you’re looking for a new weeknight recipe (let’s be serious, who isn’t?!), look no further!

You can serve the edamame with whatever you want, but I usually end up serving it with brown rice or potstickers.  Both of which I keep in the freezer meaning I’m less than 30 minutes away from a delicious dinner.

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Chili Lime Shrimp Tacos

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I like to call these tacos a “formula meal.”  Almost every time I cook, I try to make enough to have leftovers.  This way Rich and I can eat it for lunch or dinner the next day.

These tacos use leftovers of my chili lime roasted shrimp and slow cooker black beans.  All I had to do was saute some peppers and onions, and heat the tortillas and dinner is served.

Shrimp + black beans + sauteed veggies + tortilla = dinner.

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Chili Lime Roasted Shrimp

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This is one of those recipes that makes life easier.  Just decide what you’re having for dinner (or lunch) and roast the shrimp with spices that meld with the dish.  I decided on chili lime because Rich wanted to use the shrimp in tacos and nachos.  Making pasta?  Maybe use butter instead of olive oil, and add some pepper and garlic, and finish with a squeeze of fresh lemon juice.  It really is that easy.

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