Voodoo Beanie & Weenie Quesadilla Recipe

Ingredients:

  • 1/4 cup condensed bean with bacon soup
  • 2 tablespoons Voodoo Chile Bacon Taco Hot Sauce (Click To BUY)
  • 1 (8 inch) flour tortilla
  • 1 turkey hot dog
  • 1/4 cup shredded Cheddar cheese

Directions:

  1. Pour soup and Voodoo Chile Bacon Taco Hot Sauce (Click To BUY) into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
  2. Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.

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Aspen Basil Warm Shrimp Salad Recipe

Ingredients:

  • 1 pound medium shrimp – peeled and deveined
  • 2 tablespoons butter
  • 2 lemons, juiced
  • 2 heads butter lettuce
  • 2 tomatoes, chopped
  • 1 avocado – peeled, pitted and diced
  • 2 stalks celery, chopped
  • 1 cucumber, cleaned and chopped
  • 1/2 cup shredded carrots
  • 1/3 cup Aspen Cornucopia Basil Vinaigrette & Marinade (Click To BUY)

Directions:

  1. In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
  2. In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with Aspen Cornucopia Basil Vinaigrette & Marinade (Click To BUY) and serve.

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Smart Ass Sausage, Peppers & Onions Recipe

Ingredients:

  • 3 tablespoons olive oil
  • 3 pounds Italian sausage links
  • 3 red bell peppers, sliced
  • 2 green bell peppers, sliced
  • 2 large red onions, sliced
  • 3 cloves garlic, chopped
  • 2 (12 fluid ounce) bottles beer
  • 1 (6 ounce) can tomato paste
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons Smart Ass Hot Sauce (Click To BUY)
  • salt and pepper to taste

Directions:

  1. Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, Smart Ass Hot Sauce (Click To BUY), salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

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Ole Ray’s Sloppy Joes Recipe

Ingredients:

  • 1 1/2 pounds lean ground beef
  • 1/2 teaspoon garlic powder
  • 1 (16 ounce) jar Ole Ray’s Gourmet Sloppy Sauce (Click To BUY)
  • 3 teaspoons brown sugar
  • salt to taste
  • ground black pepper to taste

Directions:

  1. In a medium skillet over medium heat, brown the ground beef; drain off liquids.
  2. Stir in the garlic powder, Ole Ray’s Gourmet Sloppy Sauce (Click To BUY) and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

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Georgia Minty Peach Chicken Salad Recipe

Ingredients:

  • 3 fresh peaches – peeled, pitted, and cubed
  • 2 cups cubed cooked chicken breast
  • 1 cucumber, seeded and chopped

Dressing:

  • 1/4 cup white wine vinegar
  • 1/4 cup minced fresh mint
  • 1/3 cup white sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons Georgia Peach & Vidalia Onion Hot Sauce (Click To BUY)
  • 2 avocados – peeled, pitted, and cubed

Directions:

  1. Combine peaches, chicken, and cucumber in a large bowl.
  2. Blend vinegar, mint, sugar, lemon juice, salt, pepper, and Georgia Peach & Vidalia Onion Hot Sauce (Click To BUY) in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat.
  3. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

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Posted in Appetizer Recipes, Entree Recipes, Fruits & Veggies Recipes, Poultry Recipes, Salad & Pasta Recipes | Leave a comment

The Shizzle Caribbean Jerk Stir-Fry

Ingredients

  • 1 tablespoon vegetable oil
  • 1 green bell pepper, seeded and cubed
  • 1 red bell pepper, seeded and cubed
  • 1/4 cup sliced sweet onions
  • 3/4 pound skinless, boneless chicken breast, cut into strips\
  • 2 1/2 teaspoons  The Shizzle Original Recipe Jerk Marinade(Click To BUY
  • 1/2 cup plum sauce
  • 1 tablespoon soy sauce
  • 1/4 cup chopped roasted peanuts

Directions

  1. Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with  The Shizzle Original Recipe Jerk Marinade(Click To BUY); cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.

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Dave’s Butternut Squash Pizza Recipe

Ingredients

  • 1 cup Dave’s Gourmet Butternut Squash Pasta Sauce (Click To BUY)
  • 1 homemade pizza crust
  • 2 leeks
  • 1 head of garlic (2 heads for garlic lovers!)
  • 1 red pepper
  • 3 tablespoons brown sugar
  • Salt
  • Paprika
  • Cayenne pepper
  • Freshly grated parmesan cheese

Directions

  1. Preheat oven to 400 degrees. Cut top of garlic off and coat with olive oil. Wrap garlic in tin foil. Cook garlic for 30 minutes until cloves are brown in color and soft to touch. Increase oven temperature to 450. Thoroughly wash leeks and cut lengthwise then across as you would chop celery, using only the white part and just a bit of the green stem. In pan, sauté leeks in olive oil and sprinkle with a dash of salt and enough brown sugar (about 3 Tbs.) to caramelize the leeks. When leeks start to brown, add a bit of water and cover, cook until caramelized. Set aside.
  2. Chop enough red pepper into thin slices to cover your pizza. Spread  Dave’s Gourmet Butternut Squash Pasta Sauce (Click To BUY) over top of pizza crust. Sprinkle paprika and cayenne (optional) over the sauce. Add roasted garlic cloves, caramelized leeks, and red pepper slices over top of pizza.
  3. Cook on 450 for 8-10 minutes or until crust is brown (cooking time may vary depending on the crust you choose to use) <8-10 minutes> or your own homemade pizza crust.
  4. Sprinkle with grated parmesan cheese.

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Recipe Coutesy of www.DavesGourmet.com

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Pain Is Good Chicken Tortilla Soup Recipe

Ingredients:

  • 2 skinless, boneless chicken breasts, cut into cubes
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup Pain Is Good Batch #37 Habañero Garlic Salsa (Click To BUY)
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)

Directions:

  1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well.
  2. Then add the broth, corn, onion, chili powder, lemon juice, and Pain Is Good Batch #37 Habañero Garlic Salsa (Click To BUY). Reduce heat to low and simmer for about 20 to 30 minutes.
  3. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

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Lord Darnley’s Sunday Bloody Beer Recipe

Ingredients:

Garnish:

  • Crispy Bacon
  • Tomato Wedge

Directions:

  1. Combine Lord Darnley’s Bloody Mary Mix (Click To BUY) and Beer, stir gently.
  2. Top with a dash of balsamic for a floater.
  3. Garnish with bacon & tomato.

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

Recipe coutesy of http://www.bestbloody.net

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Bone Suckin’ Slammin’ Salmon Recipe

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 4 tablespoons Bone Suckin’ Sauce Hot Seasoning & Rub (Click To BUY)
  • 1 1/2 teaspoons ground ginger
  • 4 cloves garlic, minced
  • 1/4 cup chopped green onions
  • 1 teaspoon sesame oil
  • 1/2 cup peanut oil
  • 8 (4 ounce) skinless, boneless salmon fillets

Directions:

  1. Stir balsamic vinegar, lemon juice, and soy sauce with sBone Suckin’ Sauce Hot Seasoning & Rub (Click To BUY) & ground ginger until the Bone Suckin’ has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
  2. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
  3. Prepare an outdoor grill for medium-high heat.
  4. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

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