Heartbreaking Dawns Dr. Bird Jerk Chicken Pizza Recipe

Ingredients:

  • 1 green bell pepper
  • 4 teaspoons olive oil, divided
  • 1 skinless, boneless chicken breast half – finely chopped
  • 2 tablespoon Heartbreaking Dawns Dr. Bird Jerk Blend(Click To BUY)
  • 3 cloves garlic, diced
  • 1 1/2 cups shredded mozzarella cheese
  • 1 portobello mushroom, finely chopped
  • 1 (10 ounce) package pre-baked thin pizza crust
  • 1/2 cup pizza sauce
  • 1 (4 ounce) package thinly sliced salami

Directions:

  1. Preheat the oven broiler. Brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. Broil about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp, and skin, and dice.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, Heartbreaking Dawns Dr. Bird Jerk Blend(Click To BUY), garlic, and portobello mushroom. Cook and stir 5 minutes, until heated through.
  4. Place the pizza crust on a pizza pan, and spread with pizza sauce. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese.
  5. Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.

Check out all of our great sauces and spices at http://peppers.com/

Posted in Appetizer Recipes, Chicken Recipes, Entree Recipes | Leave a comment

Slap Ya Mama Cajun Chicken Pot Pie

Ingredients:

  • 1 deep dish pastry for double crust
  • 2 tablespoons olive oil
  • 3 skinless, boneless chicken breast halves, cut into bite size pieces
  • 1 (8 ounce) package portobello mushrooms, chopped
  • 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
  • 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • 1/2 cup chicken broth, or more as needed
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 (14.5 ounce) can chopped tomatoes, drained
  • 3 cups frozen mixed vegetables, thawed
  • 2 tablespoons Slap Ya Mama Cajun Seasoning Original Blend (Click To BUY)

Directions:

  1. Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan.
  2. Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with  Slap Ya Mama Cajun Seasoning Original Blend (Click To BUY). Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if the mixture becomes too thick. Stir in the mixed vegetables.
  3. Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke 4 to 5 holes in the top crust. Cover loosely with aluminum foil.
  4. Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.

Check out all of our great sauces and spices at http://peppers.com/

Posted in Chicken Recipes, Entree Recipes | Leave a comment

Fat Cat Papaya Honey Chicken Kabobs

Ingredients:

  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/3 cup Fat Cat Papaya Pequin Passion Hot Sauce(Click To BUY)
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • skewers
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces

Directions:

  1. In a large bowl, whisk together oil, honey, soy sauce, Fat Cat Papaya Pequin Passion Hot Sauce(Click To BUY) and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.


Check out all of our great sauces and spices at http://peppers.com/

Posted in Appetizer Recipes, Chicken Recipes | Leave a comment

Marie Sharp’s Exotic Watermelon Preserves Recipe

Ingredients:

Directions:

  1. Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
  2. In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar Marie Sharp’s Exotic Sauce (Click To BUY) and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Check out all of our great sauces and spices at http://peppers.com/

Posted in Appetizer Recipes, Fruits & Veggies Recipes | Leave a comment

Voodoo Chile Porcus Inférnum Chicken Roll Ups

Ingredients

Directions

  1. Soak skewers in water for 1 hour.
  2. Pound breasts between 2 pieces of plastic wrap. It should be about 1/4 inch thick. Cut in half lengthwise. Sprinkle with salt, pepper, and garlic powder on both sides.
  3. Cut cheese into strips to fit lengthwise on pounded breast. Put a slice of jalapeno beside the piece of cheese. Roll the breast from the bottom, and set it down with the overlap down. Wrap with a whole piece of bacon around the ends to keep the cheese in as it cooks. Put on soaked wooden skewer. Drizzle with Voodoo Chile Porcus Infernum, The World’s Best Bacon Hot Sauce (Click To BUY)
  4. Grill over medium heat until done.

Check out all of our great sauces and spices at http://peppers.com/


Posted in Appetizer Recipes, Bacon Recipes, Chicken Recipes, Entree Recipes | Leave a comment

Hog’s Breath Blackened Trout Recipe

Ingredients:

Directions:

  1. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
  2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with Hog’s Breath Blackening Seasoning(Click To BUY), and gently pat seasoning onto fish.
  3. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Check out all of our great sauces and spices at http://peppers.com/

Posted in Appetizer Recipes, Entree Recipes, Seafood Recipes | Leave a comment

Grandma Hearn’s Spicy Mango Shrimp Recipe

Ingredients:

  • 2 Lbs Cocktail shrimp (fully cooked)
  • 3/4 cup finely minced mango
  • 1/4 cup seasoned rice vinegar
  • juice from one lime
  • 1/2 small Thai chile pepper, minced
  • 1 clove garlic, crushed
  • 2 tablespoons Grandma Hearn’s Hot Flash Mango Scotch Bonnet Sauce (Click To BUY)
  • 1 tablespoon chopped fresh cilantro

Directions:

  1. Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and Grandma Hearn’s Hot Flash Mango Scotch Bonnet Sauce (Click To BUY) in a bowl until well combined.
  2. Cover and let rest 30 minutes. Stir in cilantro.
  3. Serve over shrimp or as a dipping sauce.

Check out all of our great sauces and spices at http://peppers.com/

Posted in Appetizer Recipes, Entree Recipes, Seafood Recipes | Leave a comment

Foo Foo Mama Choo’s Firecracker Fried Chicken

Ingredients

  • 8 chicken drumsticks

  • 1/4 cup Foo Foo Mama Choo (Click To BUY)

  • 1/3 cup all-purpose flour

  • 2 tablespoons yellow cornmeal

  • 1/2 teaspoon salt

  • 3 cups vegetable oil for frying

Directions

  1. Remove skin from chicken and place in a resealable plastic bag. PourFoo Foo Mama Choo (Click To BUY) over chicken, seal bag, and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
  2. Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
  3. Combine the flour, cornmeal, and salt in another resealable plastic bag. Add the drumsticks, seal bag, and shake to coat.
  4. Fry the chicken, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

Check out all of our great sauces and spices at http://peppers.com/

Posted in Chicken Recipes, Entree Recipes | Leave a comment

Texas Rib Rangers Rosemary & Herb Fried Chicken Recipe

Ingredients:

  • 1 (3 pound) whole chicken, cut into pieces
  • 1 cup all-purpose flour
  • 2 tablespoons Texas Rib Rangers Rosemary and Herb Seasoning (Click To BUY)
  • salt to taste
  • ground black pepper to taste
  • 1 teaspoon paprika
  • 1 quart vegetable oil for frying

Directions:

  1. Season chicken pieces with salt, pepper, Texas Rib Rangers Rosemary and Herb Seasoning (Click To BUY) and paprika. Roll in flour.
  2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Check out all of our great sauces and spices at http://peppers.com/

Posted in Appetizer Recipes, Chicken Recipes, Entree Recipes, Wing Recipes | Leave a comment

Thai Monkey Bacon Wrapped Scallops

Ingredients:

  • 1 (5 ounce) bottle Thai Monkey Hot Sauce (Click To Buy)
  • 1/3 cup brown sugar
  • 3 tablespoons minced fresh ginger root
  • 18 slices bacon, halved crosswise
  • 12 large sea scallops, cut into thirds
  • 36 toothpicks

Directions:

  1. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line 2 baking sheets with aluminum foil.
  2. Whisk Thai Monkey Hot Sauce (Click To BUY), brown sugar, and ginger in a bowl.
  3. Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the Thai Monkey mixture and arrange on one of the prepared baking sheets.
  4. Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.

Check out all of our great sauces and spices at http://peppers.com/

Posted in Appetizer Recipes, Bacon Recipes, Entree Recipes, Seafood Recipes | Leave a comment