Screaming Sphincter Slow Cooker Soft Chicken Tacos Recipe

Ingredients:

  • 1 (16 ounce) jar Screaming Sphincter Habañero Salsa
  • 1 (1.25 ounce) package dry taco seasoning mix
  • 1 lime, juiced 3 tablespoons chopped fresh cilantro
  • 3 pounds skinless, boneless chicken breast halves
  • 1 pack soft taco shells, warmed

Directions:

  1. Place the Screaming Sphincter Habañero Salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine.
  2. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours.
  3. Shred chicken with 2 forks to serve over warm soft taco shells

Check out all of our great sauces and spices at www.Peppers.com


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Pickapeppa Beef Tenderloin Recipe

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place roast into a shallow, glass baking dish. Pour Pickapeppa Original Brown Sauce and melted butter over the tenderloin.
  3. Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Check out all of our great sauces and spices at www.Peppers.com


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JB’s Maple Bacon Ale Pork Skewers

Ingredients:

Directions:

  1. Add the pork and JB’S BEST Maple Bacon BBQ Sauce made with Craft Brewed Ale together in a large bowl and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

Check out all of our great sauces and spices at www.Peppers.com


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Bone Suckin’ Mustard Cuban Sandwich

Ingredients

  • 1 pound Original Pork Loin Filet
  • 1 pound Ham
  • 5 tablespoons Bone Suckin Mustard
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 hoagie rolls, split lengthwise
  • 5 tablespoons butter, softened
  • 2 dill pickles, each cut lengthwise into 4 slices
  • 8 slices Swiss cheese
Directions:
  1. Heat oven to 450 degrees F. Spread 1 tablespoon Bone Suckin Mustard over the entire loin; season with salt and pepper.
  2. Place pork on rack in shallow roasting pan. Roast in 450 degrees F oven for about 20 minutes until internal temperature reaches 150 degrees F. Let stand 10 minutes before thinly slicing.
  3. Slice hoagie rolls in half horizontally and spread 1 tablespoon butter on the inside of both halves. Layer sandwich with the filling ingredients in the following order: sliced roast, sliced ham, remaining 4 tablespoons mustard, pickles and Swiss cheese.
  4. Heat large skillet and coat pan with 1 tablespoon butter. Cook sandwiches in skillet until bread is golden brown and cheese is melted. (Can also use a sandwich press to grill.) Slice sandwiches in half diagonally and enjoy.
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Funky Monkey Banana Rum Wings

Ingredients:

Directions

  1. In a large skillet or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Let drain on paper towels. Place the chicken wings in a large mixing bowl.
  2. In a large saucepan, melt butter and Monkey Sauce Banana Rum Pepper Sauce . Pour the sauce over the chicken wings and toss until all wings are coated.
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Tabasco Avery Island Green Potato Salad

Ingredients:

  • 2 pounds medium-size red potatoes, peeled and quartered
  • 2 teaspoons salt, divided
  • 6 hard-cooked eggs
  • 1/4 cup vegetable oil
  • 1/4 cup Tabasco Brand Green Pepper Sauce
  • 3/4 cup mayonnaise
  • 1 stalk celery, finely chopped
  • 1/4 cup chopped green bell pepper
  • 1/4 cup sweet pickle relish

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil and add 1 teaspoon of the salt. Cook over medium heat 15 minutes or until tender. Drain and set aside to cool.
  2. Cut eggs in half and place yolks in a large bowl; mash yolks with a fork and stir in oil and Tabasco Brand Green Pepper Sauce. Add mayonnaise and remaining 1 teaspoon salt and mix well.
  3. Dice potatoes and add to mayonnaise mixture along with celery, green pepper, and pickle relish. Finely chop egg whites and stir into salad, mixing well. Refrigerate until ready to serve.

Check out all of our great sauces and spices at www.Peppers.com


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Lucky Dog Lightly Smoked Pork Burger Recipe

Lucky Dog Lightly Smoked Pork Burger Recipe

Ingredients:

  • 3 pounds Ground Pork
  • 1 small sweet onion, chopped
  • 3/4 cup feta cheese crumbles
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Lucky Dog Mild Lightly-Smoked Pepper Sauce
  • 2 tablespoons minced garlic
  • Fresh cracked black pepper
  • Coarse sea salt

Directions:

  1. Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, Lucky Dog Mild Lightly-Smoked Pepper Sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
  2. If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
  3. Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.

Check out all of our great sauces and spices at www.Peppers.com

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Cholula Chili Lime Shrimp Tacos Recipe

Ingredients:

  • 1 (12 ounce) package bacon, cut into small pieces
  • 2 pounds large cooked shrimp – peeled, deveined, and cut in half
  • ¼ cup Cholula Chili Lime Hot Sauce
  • 12 corn tortillas
  • 1 cup chopped fresh cilantro
  • 1 cup shredded carrots
  • 1 lime, juiced

Directions:

  1. In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat.
  2. Stir in the shrimp and Cholula Chili Lime Hot Sauce; cook 4 minutes or until heated through.
  3. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds.
  4. Fill the heated tortillas with shrimp mixture.
  5. Sprinkle with cilantro, shredded carrots & lime juice.

Check out all of our great sauces and spices at www.Peppers.com


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Bacon Salt Jalapeno BLT Deviled Eggs Recipe

Ingredients:

  • 6 eggs
  • 3 slices bacon
  • 1/4 cup mayonnaise
  • 2 cherry tomatoes, seeded and minced
  • 1 tablespoon dried parsley
  • Bacon Salt Jalapeño, to taste

Directions:

  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle.
  3. Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in crumbled bacon, mayonnaise, tomatoes, and parsley. Season with Bacon Salt Jalapeño.
  4. Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Top each with an extra sprinkle of Bacon Salt Jalapeño. Refrigerate, covered, until ready to serve.

Check out all of our great sauces and spices at www.Peppers.com


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JB’s Best Bacon BBQ Chicken Bake

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
  2. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
  3. Bake in the preheated oven for 30 minutes; spread JB’S Best Maple Bacon BBQ Sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.
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