J.T. Pappy’s Chili Recipe

Ingredients:
  • 2 (29 ounce) cans tomato sauce
  • 2 (28 ounce) cans peeled and diced tomatoes
  • 2 cups diced onion
  • 1 tablespoon Italian seasoning
  • 1 pound bacon, diced
  • 2 pounds spicy sausage
  • 3 pounds lean ground beef
  • 2 (18 ounce) bottles J.T. Pappy’s Hickory Heaven
  • 1/2 cup chili powder
  • 4 (15.25 ounce) cans kidney beans, undrained
  • 2 (1 ounce) squares unsweetened chocolate, chopped
Directions:
  1. In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
  2. In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
  3. In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
  4. In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
  5. Stir the J.T. Pappy’s Hickory Heaven and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.
Check out all of our great sauces & spices at www.Peppers.com

J.T. Pappy’s Hickory Heaven
Posted in Appetizer Recipes, Bacon Recipes, Beef Recipe, Entree Recipes, Soup & Chili Recipes | Leave a comment

Warrior’s Potion Boneless Buffalo Wings

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
  • 1/4 cup Warrior’s Potion Peri Peri Pepper Sauce
  • 1 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 Warrior’s Potion Peri Peri Pepper 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.
Check out all of our great sauces and spices at www.Peppers.com

Warrior’s Potion Peri Peri Pepper Sauce
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Born to Hula Pulled Pork Meatloaf Recipe

Ingredients:
  • cooking spray
  • 2 eggs
  • 1/2 cup milk
  • 3 cups cooked pulled pork without sauce, chopped
  • 1 cup bread crumbs
  • 1/4 green bell pepper, chopped
  • 1 green onion, chopped, or to taste
  • 1 teaspoon dry mustard
  • 1 teaspoon ground black pepper
  • 1/2 cup Born To Hula Barbecue Sauce Imperial Apple
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
  2. Whisk eggs and milk together in a bowl. Add pork, bread crumbs, bell pepper, green onion, mustard, and pepper; stir. Transfer pork mixture to the prepared loaf pan. Press pork tightly into pan and spread Born To Hula Barbecue Sauce Imperial Apple on top.
  3. Bake in the preheated oven until heated through, about 1 hour. Let meatloaf cool 5 to 10 minutes before slicing and serving.
Check out all of our great sauces and spices at www.Peppers.com

Born To Hula Barbecue Sauce Imperial Apple
Posted in Entree Recipes, Pork Recipes | Leave a comment

Not Made In China Slow Cooker Beef & Broccoli Recipe

Ingredients
  • 1.2 lbs steak, cut into strips
  • ½ cup white or yellow onions, diced
  • 3 cloves garlic, minced
  • fresh ginger, grated (optional)
  • 1 cup beef broth, warmed
  • ½ cup Pappy’s Not Made In China Barbecue & Dipping Sauce
  • ? cup brown sugar, packed
  • 1 tablespoon sesame oil
  • ¼- 1/2 teaspoon red pepper flakes
  • 2-3 tablespoons cornstarch, to thicken
  • 3-4 cups fresh broccoli, steamed
  • white rice, prepared
  • Garnish (red pepper flakes, sesame seeds)
Instructions
  1. Add steak, onions, garlic and fresh ginger into the slow cooker.
  2. In a medium size bowl stir together broth, Pappy’s Not Made In China Barbecue & Dipping Sauce, brown sugar, sesame oil, and red pepper flakes until brown sugar has dissolved.
  3. Pour mixture into slow cooker and stir.
  4. Place the lid on the slow cooker and cook on low for 3-4 hours or until steak is tender to your liking.
  5. Stir in cornstarch to thicken the sauce. (Alternatively you can scoop out ¼ cup of broth mixture and mix it with cornstarch to create a thick sauce and then pour this back into the slow cooker to prevent lumps. I never do this though)
  6. Taste and adjust seasonings if desired (sometimes I’ll add in some powdered onion and powdered garlic, black pepper, sriracha and salt, depending on the type of broth & soy sauce I use)
  7. To serve, place rice on a plate and top with beef and broccoli.
  8. Garnish with red pepper flakes and sesame seeds if desired.
Check out all of our great sauces and spices at www.Peppers.com

Pappy’s Not Made In China Barbecue & Dipping Sauce
Posted in Appetizer Recipes, Beef Recipe, Entree Recipes | Leave a comment

Caribbean Sennsation Chicken Fiesta Salad Recipe

Ingredients
  • 2 skinless, boneless chicken breast halves
  • 1/4 cup Caribbean Sensation Fajita Grill Seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can Mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Directions

  1. Rub chicken evenly with 1/2 the Caribbean Sensation Fajita Grill Seasoning,. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  2. In a large saucepan, mix beans, corn, salsa and other 1/2 of Caribbean Sensation Fajita Grill Seasoning,. Heat over medium heat until warm.
  3. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Check out all of our great sauces and spices at www.Peppers.com

Caribbean Sensation Fajita Grill Seasoning,
Posted in Appetizer Recipes, Entree Recipes, Poultry Recipes, Salad & Pasta Recipes, Tacos | Leave a comment

Longhorn Smoked Chipotle BBQ Shepherd’s Pie

Ingredients
  • 1 1/4 pounds red potatoes, cut into chunks
  • 3 large cloves garlic
  • 1 pound extra-lean ground beef
  • 2 tablespoons flour
  • 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
  • 3/4 cup fat-free reduced-sodium beef broth
  • 2 Tablespoons of Longhorn Smoked Chipotle BBQ Sauce
  • 3/4 cup Light Sour Cream
  • 1/2 cup Shredded Sharp Cheddar Cheese
Directions
  1. Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and Longhorn Smoked Chipotle BBQ Sauce; cook 5 min., stirring frequently.
  2. Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
  3. Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
  4. BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.
Posted in Beef Recipe | Leave a comment

Ole Ray’s Peach-O-Licious BBQ’D Peaches

Ingredients

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Slice flesh-side of peach halves diagonally about 1/4-inch deep, twice in each direction.
  3. Drizzle flesh-side of each peach half with Ole Ray’s Peach O Licious BBQ Sauce; brush sauce for an even coat.
  4. Place peaches, flesh-side up, on the grill. Cook until Ole Ray’s Peach O Licious BBQ Sauce bubbles slightly and peaches are a little softer than when you put them on the grill, 7 to 10 minutes.
Posted in Fruits & Veggies Recipes | Leave a comment

VooDoo Bacon Ranch Cheese Ball

Ingredients:
Directions:
  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
  2. Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.
Check out all of our great sauces and spices at www.Peppers.com

Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce
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Sierra Nevada Baked Salmon Recipe

Ingredients:
  • 1/4 cup butter, melted
  • 3 tablespoons Sierra Nevada Stout & Stoneground Mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish
Directions:
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, Sierra Nevada Stout & Stoneground Mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Check out all of our great sauces and spices at www.Peppers.com

Sierra Nevada Stout & Stoneground Mustard
Posted in Entree Recipes, Seafood Recipes | Leave a comment

Tennessee Master Que BBQ’D Ribs

Ingredients

  • 2 1/2 pounds country style pork ribs
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 tablespoons salt
  • 1 cup Tennessee Master Que BBQ Sauce

Directions

  1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour Tennessee Master Que BBQ Sauceover ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Posted in Pork Recipes, Rib Recipes | Leave a comment