When Ryan and I first started dating (seven years ago!), one of the first questions he asked me was whether or not I liked spicy food. I told him I didn’t really think I did and he was immediately concerned, since he preferred foods with a lot of bold, spicy flavors. As it turned out, I actually did like spicy food, I just didn’t know it. From the start of our relationship, we’ve been all about exploring new foods and as I tried different cuisines and expanded my culinary horizons, I discovered I was all about spicy food! Today, I’d go so far as to say I actually like a bit more spice than Ryan!

One Year Ago: Easy Crockpot Recipes for College Students
Two Years Ago: Peanut, Peanut Butter, Pretzel Bonbons & Pineapple Ginger Granola Bars
Three Years Ago: Greek Turkey Burgers & Sweet & Spicy Citrus Tilapia 
Four Years Ago: Frozen Peanut Butter Pie & Eggplant Lasagna


Flash Roasted Broccoli with Spicy Crumbs
from Food & Wine December 2012

Ingredients:
-2 oz. sliced pepperoni
-1 sliced garlic clove
-1 cup panko breadcrumbs
-1/4 cup plus 2 tbsp extra-virgin olive oil
-2 lbs broccoli, trimmed and cut into long spears
-salt
-2 tbsp Dijon mustard

Directions:
1. Preheat oven to 425F. In a food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko, pulsing just to combine.
2. Heat 2 tbsp olive oil in a medium skillet. Add the crumb mixture, cooking over moderate heat, stirring, for about 5 minutes, until crisp and golden. Transfer to a plate and allow to cool.
3. Meanwhile, toss the broccoli with the remaining 1/4 cup olive oil and season with salt. Spread the broccoli on a baking sheet lined with foil and roast for 15 minutes, turning halfway through, until tender and beginning to brown.
4. Spread the mustard on one side of the broccoli and press the broccoli into the crumbs. (I used tongs to dip in the mustard and then in the crumbs). Transfer the broccoli to a platter, sprinkle with remaining crumbs, and serve immediately.