Stubb’s Hickory Bourbon Shish Kabobs Recipe

Ingredients:
  • 1 (18 ounce bottle) Stubb’s Hickory Bourbon Bar-B-Q Sauce
  • 1 1/2 pounds lean beef, cut into 1-inch cubes
  • 16 mushroom caps
  • 8 metal skewers, or as needed
  • 2 green bell peppers, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 large onion, cut into large squares
Directions:
  1. Pour Stubb’s Hickory Bourbon Bar-B-Q Sauce into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  2. Add the mushrooms to the bag, coat with the BBQ sauce, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. Remove the beef and mushrooms from the BBQ sauce, shaking off any excess liquid. Pour the excess BBQ sauce into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  5. Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  6. Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved BBQ sauce until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Check out all of our great sauces and spices at www.Peppers.com

Stubb’s Hickory Bourbon Bar-B-Q Sauce
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Bone Suckin’ 4 Step Steak Recipe

Ingredients
Instructions
  1. Rub both sides of steaks with Bone Suckin’ Steak Seasoning & Rub 30-60 minutes before grilling. Let stand at room temperature 5 minutes before grilling.
  2. Preheat grill with direct and indirect cooking areas.
  3. Sear steaks over direct heat, then move to indirect heat to finish.
  4. Remove and let rest 5 minutes. Recipe serves 4.
Check out all of our great sauces and spices at www.Peppers.com

Bone Suckin’ Steak Seasoning & Rub
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Fat & Juicy Chipotle Bloody Beer Recipe

n a 12 oz go-cup add:
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Fat & Juicy Chipotle Blend Bloody Mary Mix
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Bone Suckin’ Honey & Habanero Wings

Ingredients
Instructions
  1. Preheat oven to 450 degrees F.
  2. Place rack inside large baking sheet lined with aluminum foil & arrange chicken wings. Place wings in oven & bake for 25 minutes.
  3. Remove wings from oven & coat with butter. Cook for 25 more minutes.
  4. Pour Bone Suckin’ Honey & Habanero Wing Sauce in bowl. Remove wings from oven & reduce heat to 350 degrees F.
  5. Dip wings in sauce using tongs coating evenly. Put wings back on wire rack. Cook 15 more minutes or til done. Bone Suckin’® Good! Enjoy!
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Bone Suckin’ Honey & Habanero Wing Sauce
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Marconi Taco Salad Recipe

Ingredients:
  • 2 pounds ground beef chuck
  • 2 envelopes taco seasoning mix
  • 1 avocado, pitted & sliced
  • 2 cups green leaf lettuce, shredded
  • 1 cup cherry tomatoes, halved
  • 2 cups shredded Cheddar/Monterey Jack cheese blend
  • 1/2 cup chopped black olives
  • 2 cups salsa
  • 1/2 cup Marconi Nacho Jalapeño Slices
  • 1 cup sour cream
  • 1 (10.5 ounce) bag corn chips (such as Fritos®) or a taco bowl
Directions:
  1. Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
  2. Place avocado, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, Marconi Nacho Jalapeño Slices, sour cream, and corn chips/taco bowls in individual serving bowls. Allow diners to assemble their own salads from the ingredients.
Check out all of our great sauces and spices at www.Peppers.com

Marconi Nacho Jalapeño Slices
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Fat Cat Bacon Beer-Acha Battered Fish Recipe

Ingredients:
  • 1 cup flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup Fat Cat Bacon-Flavored Sriracha
  • 1 (12 ounce) can beer
  • 2 pounds cod fillets, cut into serving-size pieces
  • 4 cups vegetable oil for deep frying, or as needed
  • 1 teaspoon salt
Directions:
  1. Combine flour, cornstarch, baking powder & baking soda in a large bowl. Stir until combined. Add beer and Fat Cat Bacon-Flavored Sriracha and continue to stir until batter is smooth. Place pieces of fish to the bowl and coat all sides evenly coated with the batter.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook fish fillets in batches until golden brown, 2 to 3 minutes. Drain cooked fillets on a wire rack. Season with salt.
Check out all of our great sauces and spices at www.Peppers.com

Fat Cat Bacon-Flavored Sriracha
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So Cal Bacon Guacamole Cheeseburger Recipe

Ingredients:
Directions:
  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, So Cal Guac Sauce Original Avacado Hot Sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
  3. Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
  4. Top each burger with about 3 pieces of bacon, and 1 tablespoon So Cal Guac Sauce Original Avacado Hot Sauce to serve.
Check out all of our great sauces and spices at www.Peppers.com

So Cal Guac Sauce Original Avacado Hot Sauce
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Irish Scream Baked Potato Soup Recipe

Ingredients:
  • 12 slices bacon
  • 2/3 cup margarine
  • 2/3 cup all-purpose flour
  • 7 cups milk
  • 4 large baked potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1 1/4 cups shredded Cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon Irish Scream Hot Sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Directions:
  1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, Irish Scream Hot Sauce, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Check out all of our great sauces and spices at www.Peppers.com

Irish Scream Hot Sauce
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JD’s Bacon Salt Caramel Popcorn Bacon Snack Mix

Ingredients

  • 1 (12 ounce) package thick-cut bacon
  • 1/2 cup real maple syrup
  • 3 quarts popped popcorn
  • 2 cups crispy rice cereal squares
  • 2 cups crispy wheat cereal squares (such as Wheat Chex®)
  • 2 cups peanuts
  • 2 cups pretzel sticks
  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup corn syrup
  • 1 teaspoon JD’s Bacon Salt Hickory
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Directions

  1. Line a baking sheet with aluminum foil.
  2. Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
  3. Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
  4. Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
  5. Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
  6. Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
  7. Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and JD’s Bacon Salt Hickory into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
  8. Place popcorn mixture in the preheated oven to warm.
  9. Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
  10. Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.
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Nachomama’s One Pot Taco Spaghetti

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 1 (1.25-ounce) package taco seasoning Coupons
  • 1 (10-ounce can) Mild Diced Tomatoes & Green Chilies
  • 1 tablespoon tomato paste
  • 1 tablespoon Nachomama’s Hot Sauce
  • 8 ounces spaghetti
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 Roma tomato, diced
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  2. Stir in diced tomatoes,Nachomama’s Hot Sauce, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
  3. Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
  4. Serve immediately, garnished with tomato and cilantro, if desired
Posted in Appetizer Recipes, Beef Recipe, Entree Recipes, Salad & Pasta Recipes, Tacos | Leave a comment