Blazin’ Fast Flat Bread


Blazin’ Fast Flat Bread
Author: Saucy Bugger
Serves: 4
It’s dinner time but you forgot to bake the bread today, didn’t you? We’ve got your back, no worries. This is a fast, healthy flat bread that will be finished before dinner is done! If you have time to let it rest longer, it only gets better.
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 2 habaneros, diced
  • 1/2 an onion, thinly sliced
  • 1 tablespoon fresh rosemary
  1. Preheat oven to 450. Mix flour and salt, then add 1 1/2 cups water, mix until it is fairly smooth and thin. Cover and let it sit as long as you can (at least 10 minutes). The batter should be about the consistency of thin pancake batter.
  2. Put oil in cast iron skillet with onions, rosemary and habaneros and put in oven for 5 minutes. Take it out of the oven, pour in the batter and bake 30 to 40 minutes. Flatbread will be crispy and brown when done. Pass it around and enjoy!!!!!

This is one of those recipes where you’re just gonna have to trust me. What am I talking about? Uh, well, you’ll find out when you read the ingredient list.

Ingredients: the salad (this is a main course my friend, and this is a meat eater talking)

1 habanero diced
1 cup quinoa
2 to 3 cups potatoes
1 pound green beans (not the canned kind, what are you thinking??? cut them up too)
2 cloves of garlic unpeeled
2 tablespoon olive oil
1 cup stemmed kale (chopped)
3 scallions, chopped
1 avocado, sliced
1 lemon


1/4 cup red wine vinegar (no other kind works)
1/4 cup olive oil
2 teaspoons dijon mustard
1/4 teaspoon salt

Turn that oven on the 400 and line your baking sheet with parchment. Toss the hab, green beans, potatoes and garlic cloves in the oil and add some salt and pepper.

Cook for 15-20 minutes (check them at 10) and flip them.  Cook until the potatoes are brown and beautiful and cooked through. Cook the quinoa (follow the directions on the bag).

Make the dressing by combining all the ingredients and whisking, then add the garlic (peeled first) and squish it into the dressing.

Add everything else to the bowl, serve warm, then write me a letter telling me how now you love Kale.

Fact 003

Habaneros are grown in Costa Rica, Belize, Texas and California.  The most come from Mexico’s Yucatan Pennisula where 1,500 tons are harvested each year!

Kick Butt Chicken

Kick Butt Chicken
Recipe Type: Main
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
You want love in a pan. Here’s love in a pan baby.
  • 4 chicken breasts
  • 1 red bell pepper, chopped
  • 1 habanero, minced
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 cup cheddar cheese, grated
  • 3 tbsp flour
  • 1 1/2 cup milk
  • 1 tsp mustard powder
  • 1/8 tsp nutmeg
  1. Preheat oven to 350F. Put chicken in a pan and season with salt and pepper. Sauté veggies and habanero in oil. Pour over chicken and bake for 20 minutes. Heat the butter and add the garlic, cook for a minute and add flour and mustard, cook for 3-4 minutes, pour in milk while constantly stirring. Season with salt and pepper and a dash of nutmeg. When chicken is done, pour over cheese mixture and broil for 5 minutes until golden. Serve with rice or noodles and don’t go near the scale for at least a week!


SERIOUS Vegan Hell Fire Chili

2 Tablespoons Olive Oil
2 Medium Shallotts, chopped
5 Habaneros, chopped  (or more, how brave are YOU?)
1 Green Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Red Bell Pepper, chopped (see the color thing we’re gong for)
4 Cloves of Garlic, minced
2 Teaspoons Ground Cumin
1 Can of Red Kidney Beans, drained
1 Can of Cannellini Beans, drained
1 Can of Black Beans, drained
1/2 Chipotle Pepper
2 28oz Cans of crushed

Heat 2 tablespoons of olive oil in a saucepan and add onion and bell peppers.  Cook 10 minutes.  Add garlic, cumin, and habaneros, cook for 5 more minutes.   Add everything else, bring to a boil, then simmer for 30 minutes.  Feel the heat my friend.  Feel the heat.