Wild Turkey Bourbon-Glazed Turkey Breast Recipe

Ingredients:
  • 1 cup Wild Turkey Bourbon
  • 1/2 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons Wild Turkey Habañero Sauce
  • 1 (2 pound) bone-in turkey breast
Directions:
  1. Stir whiskey, maple syrup, and brown sugar in a saucepan until brown sugar has dissolved. Place over medium heat, bring to a simmer, and turn off heat; stir salt and Wild Turkey Habañero Sauce into mixture. Pour marinade into a large bowl.
  2. Place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. Transfer turkey to a roasting pan. Retain marinade for basting.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees F (70 degrees C), about 45 minutes. Baste turkey occasionally with retained marinade. Allow turkey breast to rest for 10 minutes before slicing.
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Gobblin’ Good Creole Smoked Turkey Recipe

Ingredients:

Directions:

  1. Remove turkey from packaging and remove the neck, giblets, etc. from the cavity. Rinse turkey thoroughly and pat dry. Place in large pan.
    Attach needle to Injector by turning clockwise until snug. DO NOT OVER TIGHTEN
  2. NEEDLE. Pour Cajun Injector Injectable Marinade Fat Free Creole Butter into separate container and draw into injector. Inject marinade at points 1 to 2 inches apart in the turkey.
  3. Tie turkey legs together and brush all over with oil. Season turkey evenly with Lynchburg Tennessee Whiskey Gobblin’ Good Turkey Rub.
    Set smoker temperature to 225°F. Remove turkey from pan and place in smoker.
    Place desired amount of wood chips in smoker, making sure no chips remain in the chute after loading. Once the chips start to smoke, begin timing the smoking process. Smoke turkey about 35 to 40 minutes per pound (about 7 to 9 1/2 hours for a 12- to 14-pound turkey).
  4. After the first hour of smoking, check wing and leg segments for browning. Cover turkey with foil halfway through smoking if browning too quickly. Turkey is done when juices run clear when thigh is pierced with a fork and internal temperature reaches 165°F in the breast and 175°F in the thigh. (Do not let the thermometer touch the bone.) Remove turkey from smoker and place on platter or carving board. Let stand 15 minutes before slicing.

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Not Made in China Fried Noodle Recipe

Ingredients:
  • 2 (3 ounce) packages Oriental flavored ramen noodles
  • 3 eggs, beaten
  • vegetable oil
  • 4 green onions, thinly sliced
  • 1 small carrot, peeled and grated
  • 1/2 cup green peas
  • 1/4 cup red bell pepper, minced
  • 2 tablespoons sesame oil
  • Pappy’s Not Made In China Barbecue & Dipping Sauce
Directions:
  1. Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
  2. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
  3. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
  4. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle Pappy’s Not Made In China Barbecue & Dipping Sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.
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Terrapin Ridge Bacon Aioli Roasted Turkey Recipe 

 INGREDIENTS:
  • 12-14 lb. whole turkey, thawed
  • 5-6 fresh thyme stems
  • 2-3 springs of rosemary
  • 1 (9 ounce) bottle of Terrapin Ridge Farms Bacon Aioli Squeeze Garnishing Sauce
  • 1-2 tablespoons coarse salt
  • 1-2 tablespoons pepper
  • 3 stalks celery, rough chopped
  • 1 large onion, rough chopped
  • 1/2 cup (1 stick) butter, salted
DIRECTIONS:
  1. Preheat oven to 450-degrees F.
  2. Lay turkey in a roasting pan.
  3. Remove leaves from herbs stems. Add thyme & rosemary to Terrapin Ridge Farms Bacon Aioli Squeeze Garnishing Sauce; combine well. Rub Bacon Aioli/herb mixture all over outside and interior of bird.
  4. Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
  5. Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1 1/2-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
  6. Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
  7. Remember to reserve turkey drippings and juices for gravy.
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Terrapin Ridge Farms Bacon Aioli Squeeze Garnishing Sauce
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Texas Pete CHA! Sriracha Honey Chicken Pizza Recipe

Ingredients:
  • 1/2 cup honey
  • 3 tablespoons Texas Pete CHA! Sriracha Hot Sauce, or more to taste
  • 2 skinless, boneless chicken breasts, cut into 3/4-inch pieces
  • 1 (10 ounce) container refrigerated pizza crust
  • 2/3 cup ranch dressing
  • 1 cup Colby Jack cheese
Directions:
  1. Preheat Panasonic Countertop Induction Oven to Medium on the “Grill” setting.
  2. Mix honey and Texas Pete CHA! Sriracha Hot Sauce together in a bowl.
  3. Spread chicken on the grill pan and set the timer for 4 minutes. Turn chicken after 2 minutes. Remove from the oven and stir into the honey mixture.
  4. Unroll pizza crust flat onto the grill pan. Spread ranch dressing on top. Remove chicken from the honey mixture and place on top of the ranch dressing. Sprinkle Colby Jack cheese over chicken.
  5. Place pizza in the oven and press “Auto Cook.” Select the frozen pizza setting, 12-inch size. Allow pizza to cook until timer goes off, about 13 minutes. Cut pizza into slices.
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Texas Pete CHA! Sriracha Hot Sauce
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Lynchburg WorcesterFIRE Creamy Steak & Mushroom Soup Recipe

Ingredients:
  • 1 steak or package of stewing beef, cut into small pieces
  • 4 Cups or so of sliced Mushrooms
  • 2 tabelspoons Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce
  • 2 Tablespoons of Butter
  • 1 Litre of beef
  • 1/2 Cup Wild Rice
  • 3 Tablespoons Flour
  • 2 Tablespoons of Butter
  • 3/4 Cup Sour Cream
  • Salt and Pepper to taste
Directions:
  1. First slice the meat into small pieces and fry in a soup pot with a splash of oil. Once it’s about half cooked add in the mushrooms, Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce and 2 tablespoons of butter and fry for about 10 minutes, or until they brown up nice. Add in the stock and rice and cook until the rice is done approximately 40-50 minutes on medium heat, stirring occassionally.
  2. When this is almost done, in a separate frying pan, melt the 3 tablespoons butter and add the 3 tablespoons of flour (roux). Fry this on low heat for about 5 minutes stirring often since you don’t want it to burn. Add the roux to the soup and bring to a boil to make sure it’s thick. Then stir in the sour cream. Salt and pepper to taste and enjoy!
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Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce
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SoCal Guac Bacon Cheddar Stuffed Chicken Breast Recipe

Ingredients:
  • 4 ounces cream cheese, softened
  • 1/4 cup SoCal Guac Sauce Hot Avocado Hot Sauce
  • 8 slices bacon, cooked and crumbled
  • 1/4 cup sharp cheddar cheese, shredded
  • 4 skinless, boneless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 3 cups fresh bread crumbs
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • Add all ingredients to list
Directions:
  1. In a medium bowl combine cream cheese, SoCal Guac Sauce Hot Avocado Hot Sauce, bacon & cheddar cheese. Cover and chill in refrigerator (can be prepared 2 hours ahead).
  2. Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the SoCal Guac stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
  3. In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
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SoCal Guac Sauce Hot Avocado Hot Sauce
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Lynchburg Gobblin’ Good Turkey Noodle Soup Recipe

Ingredients:
Directions:
  1. Heat the broth, Lynchburg Tennessee Whiskey Gobblin’ Good Turkey Rub, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
  2. Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
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Lynchburg Tennessee Whiskey Gobblin’ Good Turkey Rub
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Bigfat’s Garlic Ginger Crispy Baked Buffalo Wings Recipe

INGREDIENTS:
CHICKEN WINGS:
  • 2 kg (4 pounds) chicken wings cut into drumettes and flats
  • 4 tablespoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • Pinch of cracked pepper
BUFFALO SAUCE:
DIRECTIONS:
  1. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
  2. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
  3. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine. Toss wings through the baking powder mixture until evenly coated.
  4. Arrange on rack, leaving about 1-inch of space between each wing.
  5. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
  6. While wings are cooking, whisk together Bigfat’s 3o8 Garlic Ginger Hot Sauce, butter and sugar. Toss wings through the sauce to evenly coat.
  7. Serve wings immediately with blue cheese dressing or ranch dressing, and celery/carrot sticks.
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Bigfat’s 3o8 Garlic Ginger Hot Sauce
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Born To Hula Harvest Pumpkin Candied Bacon Recipe

Ingredients:
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix brown sugar, Born to Hula Harvest Pumpkin All Natural Hot Sauce, maple syrup, and black pepper in a small bowl.
  3. Place bacon slices on cooling rack set over a baking sheet.
  4. Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
  5. Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.
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Born to Hula Harvest Pumpkin All Natural Hot Sauce
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