EagleWingz Redemption Boneless Wings Recipe

Ingredients:
  • oil for deep frying
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 3 skinless, boneless chicken breasts, cut into 1/2-inch strips
  • 1/2 cup Eagle Wingz Sauce Shak Redemption Sauce
  • 2 tablespoon butter
Directions:
  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  4. Combine Eagle Wingz Sauce Shak Redemption Sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
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Eagle Wingz Sauce Shak Redemption Sauce
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Gator Hammock Swamp Mustard Shrimp & Grits Recipe

Ingredients:
  • 1 1/2 lbs Jumbo shrimp peeled and deviened
  • 5 thick bacon slices chopped
  • 2 tablespoons chopped parsley
  • 2 teaspoons minced garlic
  • 2 green onions thinly sliced
  • 1/2 cup tomatoes diced
  • 1/4 cup Gator Hammock Hot Swamp Mustard Hot Sauce
  • 1/4 cup broth/stock
  • 2 cups milk
  • 1/2 Cup Quaker Quick Grits
  • 1 cup sharp cheddar cheese, grated
  • Salt and pepper to taste
Directions:
  1. Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.Remove bacon form skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
  2. Add about 1 Tablespoons of oil / butter to the pan. Followed by shrimp. Season with salt and pepper, and sauté shrimp for about 3-4 minutes. Set aside
  3. Then add garlic, parsley, green onions and tomatoes. Add about broth and Gator Hammock Hot Swamp Mustard Hot Sauce. Continue cooking for another 3 minutes. Add shrimp towards the and then add the crisp bacon . Adjust seasonings with salt and pepper.
  4. Bring water to a boil; slowly stir in grits; return to a boil Reduce heat to medium-low and cook 4-5 minutes or until thickened, stirring occasionally.
  5. Add cheese and continue cooking 2-3 minutes, stirring occasionally until cheese is melted. Add salt and pepper to taste.
  6. Assemble the dish by placing the grits at the bottom of a shallow bowl, shrimp and it’s sauce. Enjoy piping hot!
Check out all of our great sauces and spices at www.Peppers.com

Gator Hammock Hot Swamp Mustard Hot Sauce
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Andy Roo’s Cajun Garlic Chicken Salad Recipe

INGREDIENTS:
  • 3 whole chicken breast, cooked & chopped into bite size pieces
  • 3 teaspoons Andy Roo’s Cajun Garlic Seasoning
  • 1/2 cup chicken broth
  • 1 whole chopped celery
  • 2 whole hard boiled egg (chopped)
  • 3 whole sour pickles, diced
  • 1/4 cup of mayonnaise
DIRECTIONS:
  1. Place chicken pieces in a large bowl.
  2. Add Andy Roo’s Cajun Garlic Seasoning, chicken broth, celery, egg & pickles.
  3. Stir in mayonnaise to desired consistency.
  4. Refrigerate for 1 hour before serving on nice fluffy rolls.
Check out all of our great sauces and spices at www.Peppers.com

Andy Roo’s Cajun Garlic Seasoning
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Fat Cat Strawberry Serrano Chicken Club Pasta Salad Recipe

Ingredients:
  • 3/4 cup Italian-style salad dressing
  • 1/4 cup Fat Cat Strawberry Serrano Hot Sauce
  • 1/4 cup mayonnaise
  • 2 cups rotini pasta, cooked, rinsed
  • 1 1/2 cups rotisserie chicken, cooked, chopped
  • 8 slices Bacon, cooked, crumbled
  • 1/2 cup Romano cheese, grated
  • 1 cup coarsely chopped romaine lettuce
  • 1 avocado, chopped
  • 1/2 cup chopped plum tomatoes
Directions:
  1. Whisk Italian-style dressing, Fat Cat Strawberry Serrano Hot Sauce and mayonnaise together in a large bowl.
  2. Stir pasta, chicken, bacon, Romano cheese, romaine lettuce, cherry tomatoes and avocado into dressing until evenly coated.
  3. Let it chill in the refrigerator for 1 hour before serving.
Check out all of our great sauces and spices at www.Peppers.com

Fat Cat Strawberry Serrano Hot Sauce
Posted in Appetizer Recipes, Bacon Recipes, Entree Recipes, Poultry Recipes, Salad & Pasta Recipes | Leave a comment

Hellacious Orange, Soy, and Honey Pulled Pork Recipe

Ingredients:
  • 1 cup orange juice
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/3 cup High River Sauces Hellacious Hot Sauce
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 cloves garlic, peeled
  • 1 (4.5 pound) pork shoulder roast
  • 2 tablespoons honey, or to taste
  • 1/2 cup brown sugar, or to taste
Directions:
  1. Whisk orange juice, soy sauce, 1/2 cup honey, High River Sauces Hellacious Hot Sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
  2. Cook on Low for 6 hours.
  3. Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
  4. Continue cooking another 6 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Entree Recipes, Pork Recipes | Leave a comment

Spicy WUJU Blue Cheese Chicken Dip Recipe

Ingredients:
  • 1 rotisserie chicken (de-boned, de-skinned, and diced)
  • 16 ounces of cream cheese
  • 4 tablespoons of WUJU Extra Hot Hot Sauce
  • 4 tablespoons of blue cheese dressing
  • 5 oz crumbled blue cheese
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 teaspoon red pepper flakes
  • 1 tablespoon garlic powder
  • 2 tablespoons honey
  • Small container of Parmesan cheese
Directions
  1. Set oven to bake @ 400 degrees Fahrenheit
  2. In a large bowl, slowly mix together list of ingredients except the Parmesan cheese (Don’t forget the WUJU Extra Hot Hot Sauce!)
  3. Transfer mixture to large baking dish
  4. Top mixture with a healthy dosing of Parmesan cheese
  5. Place in oven for approximately 20 minutes
  6. Optional: switch to broil for the last 2 minutes in order to get a crusted top
  7. Let cool for at least 5 minutes before serving
  8. Serve with Nachos or Crackers, celery and a tasty cold beer!
Recipe Courtesy of WUJUHotSauce.com
Check out all of our great sauces and spices at www.Peppers.com
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SoCal Green Nacho Fries Recipe

INGREDIENTS:
  • 6 potatoes, baking
  • 1 (5 ounce) bottle SoCal Guac Sauce Hot Avocado Hot Sauce, divided
  • 1 cup mozzarella cheese, grated
  • 1/4 cup ranch
  • 1/4 cup cream cheese, softened
  • sliced pickled Jalapeños
DIRECTIONS:
  1. Peel and cut potatoes into french fry sticks.
  2. Either fry potatoes in oil or bake in a 400 oven for 15 to 20 minutes.
  3. Heat half of the SoCal Guac Sauce Hot Avocado Hot Sauce in a saucepan just to warm sauce.
  4. Mix other half of SoCal Guac Sauce Hot Avocado Hot Sauce with softened cream cheese and chill until ready to use. (SoCal Guac Cream Sauce)
  5. When potatoes are done place on a broil proof pan, pour heated SoCal Guac Sauce Hot Avocado Hot Sauce on top then sprinkle with cheese.
  6. Place back into a broiler for 5 minutes to melt cheese.
  7. Top with Ranch, pickled Jalapeños & Socal Guac Cream Sauce.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Fruits & Veggies Recipes, Potato Recipes, Tacos | Leave a comment

Jak Jeckel Winter Cinnamon Corned Beef Cabbage Soup Recipe

Ingredients:
  • 1 medium onion, quartered
  • 3 stalks celery, quartered
  • 3 medium carrots, quartered
  • 3 tablespoons unsalted butter
  • 2 tablespoons Jak Jeckel Jak Frost Winter Cinnamon
  • 1 pound plum tomatoes, halved
  • 3 cups low-sodium beef broth
  • 4 cups chopped green cabbage
  • 1/2 pound Yukon gold potatoes, chopped
  • 3/4 cup quick-cooking barley
  • 1/4 pound corned beef, cut into thin strips
  • Kosher salt and freshly ground pepper
Directions:
  1. Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the Jak Jeckel Jak Frost Winter Cinnamon and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
  2. Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.
  3. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Beef Recipe, Entree Recipes, Soup & Chili Recipes | Leave a comment

Heartbreaking Southwest Chili Cheese Tacos Recipe

Ingredients:
  • 16 oz Kraft Natural Shredded Cheddar Cheese
  • 1/2 lb Lean Ground Beef
  • 1 Tbsp Tomato Paste
  • 1 C Canned Petite Diced Tomatoes, with liquid
  • 2 Tbsp Heartbreaking Dawns 1542 Southwest Habañero Sauce
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • 1/2 C Red Kidney Beans, drained and rinsed
  • 1/2 C Cannellini Beans, drained and rinsed
Directions:
  1. Heat a large fry pan over medium heat. Once hot, pinch small piles, around 2 tbsp, of cheese into rounds in the pan and allow to cook and crisp up until the cheese has nearly stopped bubbling, about 2 minutes per round. Fold each cheese round over a wooden spoon to create a taco shell shape, them set on paper towels to cool and drain. Repeat until all the cheese has been used.
  2. In a medium fry pan over medium high heat, add the ground beef and cook, breaking up the beef, until browned, around 5 minutes. Add the tomato paste and stir until thoroughly incorporated.
  3. Stir in the diced tomatoes and Heartbreaking Dawns 1542 Southwest Habañero Sauce, then sprinkle with the seasonings and stir until the liquid is absorbed, around 1 minute. Add both beans and stir until incorporated. Adjust seasoning if necessary.
  4. Spoon hearty amounts of the chili into each cheese taco shell and serve immediately!
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Posted in Appetizer Recipes, Beef Recipe, Burger Recipes, Entree Recipes, Soup & Chili Recipes, Tacos | Leave a comment

Mama Vincente Artichoke & Spinach Bread Bowl Recipe

Ingredients:
Directions:
  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  2. Combine cream cheese & Mama Vincente Supreme Dip Artichoke & Spinach in a large bowl.
  3. Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  4. Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Colby/Jack cheese.
  5. Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Fruits & Veggies Recipes, Salad & Pasta Recipes | Leave a comment