Warm HOT FIERY!		There will be 3 levels of recipes that we will work on; Level 1 WARM , Level 2   HOT, Level 3   FIERY So Get ready for an exciting adventure if your delving into the world of spicy seasonings for the first time. This is not an article. Like the other Kitchen projects This is a on going development, We are testing are recipes for ease and wide range of acceptance. Level 1 WARM We will create spin offs of familiar dishes and put a little kick into them, Not fire In many instances we can replace the fat. That is the main focus of this project. I use to NEVER use hot spices and know I love them. I have helped people who were put on low cholestorol diets that felt deprived find an unlimited source of foods that utilize exhilarating spices with fresh vegetables and look forward to their meal. These dishes are slowly working their way in to mainstream cuisine. So for this week here is some good ones to start with. Read Seasoning Understood by Jason Beecher blendmaster from Fire and Spice, and make some of these seasoning mixtures to spice up one of your favorite dishes, just to accent it. You can leave out most of the fat or all of it and add some THAI HEAT To it. Like in a   meatloaf, chicken and dumplings, stir fry   To name a few. THAI HEAT 6 serrano chilies (seeded and lightly chopped) Don’t touch your eyes afterward! 2 T vinegar (rice or distilled) 1 T turmeric A handful of fresh cilantro or mint. 6 cloves of fresh garlic. Optional seasonings: 1 tsp. Cumin 2 T chopped lemon grass 2 T fresh mint Level 2 HOT This dish has a very nice charge to it, but I doesn't burn your mouth. Chicken Paprikash Seasoning Mixture 2 T paprika 1 t dried ground Chilies (New Mexican or Pasilla, ) 1 t Onion Powder 1 t dried basil ½ t cayenne ½ t garlic powder ½ t black pepper ½ t white pepper 2 , (4 to 6 oz.) chicken breasts 2 T AP flour. 2 C chicken stock or broth. 2 T vegetable oil 1 onion sliced 1 C sliced mushrooms ½ C sour cream, or yogurt. 2 servings Noodles, Fettuccine or egg noodles. 1. Seed Chile pods and take stem off. 2. Roughly chop and grind up in a coffee grinder 3. Mix all spices and herbs together in a bowl. 4. Dip chicken breasts in the spice mixture and coat. 5. Heat pan to medium high heat, and put in the vegetable oil. 6. Cook the chicken breasts at this high heat , which will give a dark crust to them, but not a burned crust. 7. Turn down the heat, and add the onions and the remaining spice mixture. Cook until the onions are soft. 8. Add the Stock except keep ½ C. Blend well and let simmer for a minute. 9. Blend the flour in the remaining stock and add slowly , while whisking to thicken the sauce. Turn down heat , add the chicken breasts and simmer for 5 minutes. 10. Remove pan from heat and fold in the sour cream. 11. Blend in the cooked noodles and serve. Level 3 fIERY Here is a recipe not for the tame at heart. Baked Halibut in Lime-Habenero sauce. For 2 1 cup your favorite salsa juice from 2 limes 1/2 C green onions 1 t ground cumin 1/8 tsp.cinnamon 1 T fresh garlic 2 to 3 fresh habeneros, use seeds if you want it hotter 2 T olive oil(optional) handful fresh cilantro 2 5 to 6 oz. halibut steaks marinate in a little lemon juice, olive oil and your favorite seasoning salt. 1.Combine the first 8 ingredients in blender and puree until smooth 2.Cook for a few minutues to blend flavors 3.BBQ or pan fry the halibut steaks. 4.Top with the Lime-Habenero sauce. 5.Garnish with fresh cilantro sprigs and lime wedges 6.serve and get ready for a rush! Seasoning Understood Blend Master of Fire & Spice, Jason Beecher, gives 5 simple steps to fuller flavor. SMOKE AND SPICE BBQ VINEGAR This 10 minute recipe that will last indefinitely in your fridge was one of the neatest discoveries for the fathers day BBQ last year at Mrs. Beasley’s It is a flavor that is uniquely different (Sweet ,salty and twangy) but has that element of excitement! We use this to season any meat dish, pork bbq meat as a salad dressing. You name it. It makes a great gift it makes a beautiful scarlet red colored vinegar , put it in a bottle and tie a red ribbon around it. 1 Cup cider or white Vinegar 2 T sea salt or kosher salt ½ T cayenne pepper 1 t red pepper flakes 1 T brown sugar Combine all ingredients and bring to a boil. Turn off and let and let it stand. Jar it up or put in a nice bottle. Keep refrigerated . It gets better after a few months!		Want to receive our Tasty "Bites" Cooking newsletter? We Have special offers Hot new recipes and Links! ClickHERE Check out the firegirl she has a wonderful page on chiles, the best I've seen