Surrender the Booty Chile Lime Chicken Recipe

Ingredients:

  • Non-stick cooking spray
  • 5 pounds frozen chicken wings
  • Salt and ground black pepper to taste
  • 1 (6 ounce) jar Surrender The Booty Chile Lime Hot Sauce(Click To BUY)
  • 1/4 cup light brown sugar, or to taste
  • 1 lime, juiced
  • Chopped cilantro

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a large cookie sheet liberally with cooking spray.
  2. Place frozen wings on the prepared cookie sheet; sprinkle with salt and black pepper.
  3. Bake in the preheated oven for 15 minutes; turn wings over and continue cooking until wings begin to brown, about 20 more minutes.
  4. Remove wings and turn on the oven’s broiler. Mix Surrender The Booty Chile Lime Hot Sauce(Click To BUY), brown sugar, and lime juice in a bowl. Stir well to combine and set aside.
  5. Place wings in a large bowl and pour 1/2 the sauce mixture over wings; toss to coat. Return wings to sheet and broil 3 to 4 minutes, until they start to look crispy.
  6. Remove wings from oven and toss with more sauce. Sprinkle with chopped cilantro.


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Da’ Bomb Ghost Salsa Chicken Recipe

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • 4 teaspoons taco seasoning mix
  • 1 cup Da’ Bomb Ghost Pepper Salsa(Click To BUY)
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons sour cream (optional)

Directions

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour Da’ Bomb Ghost Pepper Salsa(Click To BUY) over all.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

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Day Of The Dead Margarita Grilled Shrimp Recipe

Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons tequila
  • 2 tablespoons Day Of The Dead Tequila Pepper Sauce with Skeleton Key Chain (Click To BUY)
  • 1/4 teaspoon salt
  • 4 bamboo skewers, soaked in water for 20 minutes

Directions:

  1. Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, Day Of The Dead Tequila Pepper Sauce with Skeleton Key Chain (Click To BUY), and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
  2. Preheat an outdoor grill for high heat and lightly oil grate.
  3. Remove shrimp from bowl and thread onto skewers; discard marinade.
  4. Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

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Budweiser Baked Buffalo Chicken Dip Recipe

Ingredients:

  • 3 cups diced cooked rotisserie chicken
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup Budweiser Wing Sauce Mild & Tangy(Click To BUY)
  • 1/2 cup shredded pepper Jack cheese
  • 1/2 cup blue cheese dressing
  • 1/2 cup crumbled blue cheese
  • 1/2 teaspoon seafood seasoning (such as Old Bay®)
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons shredded pepper Jack cheese
  • 1 pinch cayenne pepper, for garnish

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine chicken, cream cheese, Budweiser Wing Sauce Mild & Tangy(Click To BUY), 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
  3. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
  4. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

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Love, Peace & French Fry Grease Chili Cheese Fries Recipe

Ingredients:

  • 1 (32 ounce) package frozen seasoned french fries
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 cups low-fat milk
  • 1 tablespoon margarine
  • 8 slices American cheese, cut into pieces
  • 1 (15 ounce) can chili without beans (such as Hormel®)
  • 2 tablespoons Love, Peace, And French Fry Grease Hot Sauce (Click To BUY)

Directions:

  1. Prepare french fries as directed on the package.
  2. Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
  3. Prepare chili as directed on the can. Pour the cooked chili, Love, Peace, And French Fry Grease Hot Sauce (Click To BUY) and the cheese sauce over the top of the cooked french fries.

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Lazy A** Slow Cooker Pepper Steak Recipe

Ingredients:

  • 2 pounds beef sirloin, cut into 2 inch strips
  • garlic powder to taste
  • 3 tablespoons vegetable oil
  • 1 cube beef bouillon
  • 1/4 cup hot water
  • 1 tablespoon cornstarch
  • 1/2 cup chopped onion
  • 2 large green bell peppers, roughly chopped
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 3 tablespoons soy sauce
  • 1 teaspoon white sugar
  • 2 tablespoons Lazy A** Hot Sauce (Click To BUY)
  • 1 teaspoon salt

Directions:

  1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
  2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, Lazy A** Hot Sauce (Click To BUY) and salt.
  3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.


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The Most Interesting Spicy Dorito Taco Salad

Ingredients

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground black pepper

  • 1 head lettuce, chopped

  • 5 cups crushed nacho cheese-flavored tortilla chips

  • 2 cups shredded Colby-Jack cheese

  • 1 (15 ounce) can dark red kidney beans, drained and rinsed

  • 1 tomato, diced

  • 1/3 cup chopped onion

  • 1/4 cup pickled jalapeno peppers, chopped

  • 1 cup vegetable oil

  • 1/2 cup white sugar

  • 1/2 cup ketchup

  • 1 envelope taco seasoning mix

  • 2 tablespoons cider vinegar

  • 1 tablespoon Worcestershire sauce

  • 1/4 cup The Most Interesting Sauce In The World(Click To BUY)

Directions

  1. Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
  2. Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
  3. Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar,The Most Interesting Sauce In The World(Click To BUY)and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

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Fat Cat Surprisingly Mild Picadillo Party Bites Recipe

Ingredients:

  • 1 lb. ground beef, pork or turkey
  • 2 tablespoons vegetable oil
  • 1/2 large onion, peeled and chopped
  • 1/2 large green bell pepper, chopped
  • 3 cloves garlic, peeled and chopped
  • 1/2 bottle Fat Cat Surprisingly Mild Guajillo Ghost Hot Sauce (Click To BUY)
  • 1 8 oz. can tomato sauce
  • 1/2 cup water
  • 1/4 cup green olives, sliced thinly
  • 2 tablespoons raisins
  • 2 tablespoons pinenuts or slivered almonds
  • 1 tablespoon sugar
  • 1 bag of Tostitos® Scoops chips (for serving)
  • 1 bunch of cilantro, roughly chopped (for garnish)
  • salt and pepper to taste

Instructions:

  1. Heat oil in large pot over medium heat. When hot, add onion, pepper, and garlic. Saute until softened but not colored, about 5 min.
  2. Add meat, water and Fat Cat Surprisingly Mild Guajillo Ghost Hot Sauce (Click To BUY), and simmer for 10 minutes, making sure to blend all ingredients well and and break up meat.
  3. When meat is no longer pink, add tomato sauce, olives, raisins, sugar and nuts. Stir to combine well.
  4. Cook 10-15 minutes more, or until most of the liquid has been absorbed. Mixture should be saucy but not soupy. If mixture is too wet, continue cooking until the right consistency has been achieved.
  5. Turn off heat and taste for salt, pepper and sugar, adjusting accordingly.
  6. To serve, fill a Tostitos® Scoops!® chip with about 1-2 tablespoons of mixture. Top with a splash of Fat Cat Surprisingly Mild Guajillo Ghost Hot Sauce (Click To BUY) and bit of cilantro. Makes about 36 – 40 bites.

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Zombie Repellent Portobello Mushroom Burgers Recipe

Ingredients:

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Zombie Repellent Apocalyptic Hot Sauce(Click To BUY)
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste
  • 4 (1 ounce) slices provolone cheese

Directions:

  1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, Zombie Repellent Apocalyptic Hot Sauce(Click To BUY), oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill for medium-high heat.
  3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

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Chili Dog Hot Dog Creole Recipe

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large bell peppers, chopped
  • 1 (16 ounce) package hot dogs, cut into 1/2-inch pieces
  • 1 (28 ounce) can stewed tomatoes
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 tablespoons Chili Dog Hot Sauce (Click ToBUY)

Directions:

  1. Heat oil in large skillet over medium-high heat. Cook the onions and peppers in the oil until tender crisp, about 3 minutes.
  2. Stir in hot dogs, and cook until lightly browned, about 3 minutes. Stir in the tomatoes, and season with oregano, Chili Dog Hot Sauce (Click ToBUY), salt, and pepper; cook for 3 to 5 minutes, or until hot dogs are heated through.

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