Longhorn Jalapeño Popper-Stuffed Chicken Breasts Recipe

Ingredients:
  • 1/3 cup chives-and-onion cream cheese spread (from 8-oz container)
  • 1 1/2 cups shredded pepper Jack cheese (6 oz)
  • 1/4 cup Longhorn Bread & Butter Jalapeño Dip Mix
  • 4 boneless skinless chicken breasts (about 20 oz)
  • 1/4 cup butter, melted
  • 2 cups corn chips, crushed
Directions:
  1. Heat oven to 350°F. In medium bowl, stir cream cheese spread, pepper Jack cheese and Longhorn Bread & Butter Jalapeño Dip Mix until well blended; set aside.
  2. Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  3. Place melted butter in shallow dish. Place crushed corn chips in separate shallow dish. Place about 1/3 cup cheese mixture on center of each chicken breast. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary. Dip filled chicken breasts into butter, then coat in crushed corn chips. Place in ungreased 8-inch square (2-quart) baking dish.
  4. Bake 40 to 45 minutes or until chicken is no longer pink in center.
Check out all of our great sauces and spices at www.Peppers.com

Longhorn Bread & Butter Jalapeño Dip Mix
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I Ain’t Afraid Of No Ghost Pepper Crispy Chicken Sandwich Recipe

Ingredients:
Directions:
  1. Mix cabbage, carrots, mayo, vinegar, celery seed, sugar, 1 tablespoon I Ain’t Afraid Of No Ghost-Pepper Hot Sauce in a large bowl to combine to make spicy slaw; cover and chill.
  2. Mix flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Whisk buttermilk and 1/4 cup I Ain’t Afraid Of No Ghost-Pepper Hot Sauce together into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
  3. Pour oil into a large skillet over medium heat of 350°F. Fry chicken until golden brown and cooked through, about 3 minutes per side. Season with salt.
  4. Place crispy chicken on your choice of roll, top with spicy slaw and your other favorite toppings!!!
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I Ain’t Afraid Of No Ghost-Pepper Hot Sauce
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Jak Jeckel Jack-o’-Lantern Stuffed Peppers Recipe

Ingredients:
  • 4 medium orange bell peppers
  • 2 tsp. olive oil
  • 1 lb lean ground beef
  • 1 clove garlic finely chopped
  • 2 tablespoons Jak Jeckel Gourmet Pepper Sauce
  • 1 (8-oz.) can tomato sauce
  • 1 cup black beans drained, rinsed
  • 1 cup cooked rice
  • ½ cup shredded sharp cheddar cheese
Directions:
  1. Slice stem end off peppers. (Reserve for later use.) Remove seeds and veins from peppers. Cut a jack-o-lantern face out of one side of each pepper. Stand peppers upright in baking dish. Set aside.
  2. Preheat oven to 400º F.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add ground turkey; cook, stirring frequently, for 4 to 5 minutes, or until almost browned.
  5. Add garlic; cook, stirring frequently, for 1 minute.
  6. Add Jak Jeckel Gourmet Pepper Sauce, tomato sauce, and beans; cook, stirring occasionally, for 4 to 5 minutes. Remove from heat.
  7. Add rice; mix well.
  8. Fill peppers with beef mixture. Top with reserved stem end of peppers. Add water to the baking dish. Cover with foil.
  9. Bake peppers for 12 to 15 minutes, or until tender-crisp.
  10. Remove stem top of peppers, sprinkle evenly with cheese. Bake for 2 to 3 minutes, or until cheese is melted.
  11. Replace tops and serve.
Check out all of our great sauces and spices at www.Peppers.com

Jak Jeckel Gourmet Pepper Sauce
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Chef Fartenburn’s Buffalo Shrimp Tacos Recipe

INGREDIENTS:
  • 2 tbsp. salted butter
  • 1/4 c. Chef Fartenburn’s Gourmet Hot Sauce
  • 1 lb. shrimp without tails, peeled and deveined
  • 8 small corn tortillas
  • 1 c. Shredded cabbage
  • 2 celery stalks, diced
  • 1/2 c. diced red onion
  • 1 c. sour cream
  • 1/4 c. crumbled blue cheese, plus additional for garnish
  • 1/2 c. Chopped cilantro
DIRECTIONS:
  1. In a large skillet over medium heat melt butter and combine with Chef Fartenburn’s Gourmet Hot Sauce. Sauté shrimp in buffalo sauce until cooked through, about 4 minutes.
  2. Soften tortillas in a non-stick skillet, transfer to a plate and wrap in a clean kitchen towel to keep warm.
  3. Assemble tacos with layers of cabbage, celery, red onion, buffalo shrimp, sour cream and blue cheese. Drizzle with buffalo sauce and garnish with cilantro. Serve immediately.
Check out all of our great sauces and spices at www.Peppers.com

Chef Fartenburn’s Gourmet Hot Sauce
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Scorned Chili Cheese Dog Dip Recipe

INGREDIENTS PIGS IN A BLANKET:
  • 1 tube Crescent Roll dough
  • 1 package cocktail wieners
  • olive oil (for brushing dough)
INGREDIENTS CHILI CHEESE DIP:
  • 1 package cream cheese (8 ounces)
  • 1 can Chili No Beans
  • 2 tablespoons Scorned Woman Original Hot Sauce
  • 1 c. cheddar cheese, plus more for topping
  • diced scallions
DIRECTIONS:
  1. Preheat the oven to 350°F.
  2. Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
  3. In a medium-sized bowl, mix cream cheese, chili, Scorned Woman Original Hot Sauce and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
  4. Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.
Check out all of our great sauces and spices at www.Peppers.com

Scorned Woman Original Hot Sauce
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Mama Vincente Bourbon Glazed Salmon Recipe

INGREDIENTS:
DIRECTIONS:
  1. Place oven rack about 6 inches from broiler. Preheat broiler.
  2. Line a baking sheet with foil. Place salmon fillets, skin side down, on foil.
  3. Spoon Mama Vincente Sweet Bourbon Glaze over salmon.
  4. Broil until glaze is bubbling and salmon is no longer opaque in the center, about 8 minutes.
Check out all of our great sauces and spices at www.Peppers.com

Mama Vincente Sweet Bourbon Glaze
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Dinosaur Garlic Honey Country Style Pork Ribs Recipe

INGREDIENTS:
DIRECTIONS:
  1. Preheat oven to 325.
  2. Place ribs meaty side up in an ungreased baking dish.
  3. Sprinkle with garlic powder & brown sugar.
  4. Cover with foil and bake for 2 hours.
  5. Drain liquid.
  6. Brush ribs generously with Dinosaur Roasted Garlic Honey BBQ Sauce.
  7. Bake uncovered for an additional 30 minutes in oven or on the BBQ.
  8. Add more sauce half-way through.
Check out all of our great sauces and spices at www.Peppers.com

Dinosaur Roasted Garlic Honey BBQ Sauce
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Jak Jeckel Coney Chili Cheese Dog Bubble-Up Bake

Ingredients:
  • 1 can (28 oz) chili with beans
  • 8 all-beef hot dogs, cut into bite-size pieces
  • 1/4 cup Jak Jeckel Detroit Style Coney Sauce
  • 2 cups shredded Cheddar cheese (8 oz)
  • 2 cans (12 oz each) Pillsbury refrigerated biscuits
  • 2tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes
Directions:
  1. Heat oven to 375°F. Lightly spray 13×9-inch (3-quart) baking dish with cooking spray; set aside.
  2. Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Drizzle Jak Jeckel Detroit Style Coney Sauce over top, and sprinkle with 2 cups shredded Cheddar cheese (8 oz).
  3. Open 2 cans (12 oz each) Pillsbury refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
  4. Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.
Check out all of our great sauces and spices at www.Peppers.com

Jak Jeckel Detroit Style Coney Sauce
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Beach Days Oyster Fritter Recipe

Ingredients:
  • 1 qt. oysters
  • 2 eggs
  • 1 1/2 c. flour
  • Salt and pepper to taste
  • 1 teaspoon dried parsley flake
  • 1 1/2 tsp. baking powder
  • Worcestershire sauce to taste
  • 2 tablespoons Beach Days Garlic Habañero Hot Sauce
Directions:
  1. Drain oysters.
  2. Beat eggs; add juice from oysters, Beach Days Garlic Habañero Hot Sauce and Worcestershire sauce.
  3. Add flour, baking powder, salt, pepper and parsley; mix well.
  4. Add oysters.
  5. Fry in oil; brown on both sides. Use 3 oysters to a fritter. Drain on a paper towel.
Check out all of our great sauces and spices at www.Peppers.com

Beach Days Garlic Habañero Hot Sauce
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Lynchburg WorcesterFIRE Steak Salad Recipe

INGREDIENTS FOR VINAIGRETTE:
INGREDIENTS FOR SALAD:
  • Salt and freshly ground pepper
  • 2 pounds flank steak
  • 1/2 cup coarse, dry bread crumbs
  • 1/4 cup feta cheese
  • 2 medium hearts of romaine, quartered lengthwise
  • A handful of red leaf lettuce
  • optional: cherry tomatoes, cucumbers, avocado, onions, broccoli or ect!
DIRECTIONS:
  1. Whisk together Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce, oil, balsamic vinegar & thyme.
  2. Light a grill or heat a grill pan. Season the steak with salt and pepper and grill over high heat for 13 minutes, turning once. Brush the vinaigrette mixture all over the steak and grill for 2 minutes longer for medium-rare meat. Transfer to a cutting board and let stand.
  3. Thinly slice the flank steak across the grain. Arrange the romaine and red leaf lettuce on a platter, add any additional vegetables and drizzle with the vinaigrette. Scatter the breadcrumbs and feta cheese over the salad, top with the steak and serve.
Check out all of our great sauces and spices at www.Peppers.com

Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce
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