Heat Up Your Week with These 5 Spicy Dinners

Fight the chill of winter with hot and spicy meals all week long.
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Monday: Rachael Ray's Spicy Korean-Style Soba Noodles with Corn, Leeks, Cucumber & Kale

korean style soba noodles

Gochujang (Korean hot pepper paste) lends a spicy flavor to this vegetarian dish. For even more heat, serve it up with gochugaru—Korean-style red pepper.

Recipe: Try Rach's Spicy Korean-Style Soba Noodles with Corn, Leeks, Cucumber & Kale

Tuesday: Petite Filets with Spicy Pink Creme Fraiche & Shoestring Mushrooms

Petite Filets with Spicy Pink Créme Fraîche & Shoestring Mushrooms

Pastel-pink creme fraiche adds a touch of fun to good ol' filet mignon, but the real kicker is the mix of Worcestershire and red horseradish that creates the tangy tint.

Recipe: Try our Petite Filets with Spicy Pink Creme Fraiche & Shoestring Mushrooms

Wednesday: Rachael Ray's Roasted Red Pepper & Hot Coppa Parmigiana

roasted red pepper & hot coppa parmigiana

This gluten-free version of lasagna layers cheese with roasted red peppers instead of noodles. Spicy Italian ham and Calabrian chile paste give the casserole its hit of heat.

Recipe: Try Rach's Roasted Red Pepper & Hot Coppa Parmigiana

Thursday: Nashville Hot Chicken Dip

nashville hot chicken dip

Yes, we're giving you permission to have dip for dinner. Plus, you don't even have to cook your own chicken—just buy the frozen kind and drizzle it with a DIY honey hot sauce. Dinner, done!

Recipe: Try our Nashville Hot Chicken Dip

Friday: Rach's Indian Spiced Cauliflower with Peas, Peppers & Basmati Rice

Indian Spiced Cauliflower with Peas, Peppers & Basmati Rice Recipe

Pre-ground spices save you time, but Rach suggests toasting whole seeds and grinding them yourself for an out-of-this-world flavor. We promise, it is 100 percent worth the extra prep time.

Recipe: Try Rach's Indian Spiced Cauliflower with Peas, Peppers & Basmati Rice

Shopping List

For the spicy Korean-style soba noodles with corn, leeks, cucumber & kale:

  • 2 large or 3 medium ears corn
  • 3 tbsp. butter
  • 2 leeks
  • About 1/3 cup gochujang (Korean hot pepper paste)
  • 6 cloves garlic
  • 1-inch piece of fresh ginger
  • 1 bunch lacinato kale or Swiss chard
  • About 1/4 cup soy sauce or liquid amino
  • 2 tbsp. light brown sugar
  • 2 tbsp. rice vinegar
  • 4 tsp. toasted sesame oil
  • 12 oz. soba (buckwheat noodles)
  • 1 English cucumber or 4 small Persian cucumbers
  • 3 tbsp. toasted sesame seeds
  • Gochugaru (Korean-style red pepper)

For the petite filets with spicy pink creme fraiche & shoestring mushrooms:

  • 3/4 lb. maitake (hen-of-the-woods) mushrooms
  • 3 large shallots
  • 3 tbsp. sherry
  • 2 tbsp. EVOO
  • Salt and coarsely ground black pepper
  • 2 tbsp. butter
  • 4 petite filets or filets mignon (6 oz. each)
  • 1/2 cup creme fraiche
  • 1/4 cup chives, plus more for garnishing
  • 1 1/2 tbsp. prepared red horseradish, such as Gold's
  • 1 1/2 tbsp. fresh lemon juice
  • 1 tsp. Worcestershire sauce

For the roasted red pepper & hot coppa parmigiana:

  • 3 tbsp. olive oil
  • 3 cloves garlic
  • 2 tbsp. tomato paste
  • 1 rounded tsp. Calabrian chile paste or 1 tsp. crushed red pepper
  • 1/2 cup white wine or chicken stock
  • 1 can (28 oz.) or 1 box (26.46 oz.) chopped or crushed tomatoes (Rach likes Pomì)
  • A few leaves of basil
  • 12 large roasted red bell peppers packed in water (from two 12-oz. jars)
  • About 1 1/2 cups grated Parmigiano-Reggiano
  • 18 slices hot coppa or capocollo
  • 12 oz. grated provolone (about 2 1/2 cups)
  • A handful of fresh flat-leaf parsley

For the Nashville hot chicken dip:

  • 8 oz. shredded pepper jack
  • 2 packages (8 oz. each) cream cheese
  • 1/2 cup mayonnaise
  • 2 tbsp. garlic powder
  • 1 tbsp. cayenne
  • 1 1/2 tsp. paprika
  • 1/4 cup honey
  • 1 tsp. hot sauce (such as Tabasco)
  • 8 frozen breaded chicken tenders
  • 1/2 cup dill pickles
  • Texas toast
  • Melted butter
  • Fresh flat-leaf parsley

For the Indian spiced cauliflower with peas, peppers & basmati rice

  • 2 tsp. each black peppercorns, cumin seeds, coriander seeds, and mustard seeds
  • 1 tsp. caraway seeds
  • 2 tsp. chili powder
  • 2 tsp. ground turmeric or 1-inch piece of fresh turmeric
  • 1 cup basmati rice
  • Salt and pepper
  • 1 large head cauliflower (about 2 lb.)
  • 4 tbsp. neutral-flavored oil
  • 2 sweet (field or bell) peppers (a mix of orange, red, and yellow)
  • 2 medium leeks or 1 large leek
  • 2 chiles (such as jalapeño, Serrano, Fresno, and/or red finger chiles)
  • 1 1/2-inch piece of fresh ginger
  • 4 cloves garlic
  • A handful of fresh curry leaves (optional, available at kalustyans.com)
  • 1/2 cup Shaoxing rice wine or sherry
  • 1/2 cup peas
  • 1/2 cup vegetable stock