Dave’s Gourmet Chicken Masala Wraps

Ingredients
  • 1 cup of Dave’s Gourmet Masala Marinara
  • 4 grilled or cooked boneless, skinless chicken breast halves , cut into 1/2-inch-wide strips (about 1 1/2 pounds)
  • 1 cup plain nonfat yogurt or Greek yogurt
  • 1/3 medium cucumber, peeled and shredded
  • Fresh mint leaves (optional)
  • 1 cup lettuce of your choice, torn into bite-size pieces
  • 4 six-inch whole wheat tortillas or flatbreads, warmed
  • Fresh mango slices for serving
Directions
In a sauce pan, heat up Dave’s Gourmet Masala Marinara with the chicken – taste and add salt and pepper to taste.Stir together the yogurt, the cucumber in a medium bowl to create the raita. Season with salt and pepper. Top with mint leaves if using. Lay each wrap on a clean work surface. Spread a little of the raita on each wrap. Layer several lettuce pieces over the raita, then divide the masala chicken filling among the wraps, spooning it down the center. Roll each wrap, ending with the seam side down. For easy slicing, use two toothpicks to spear each wrap a few inches in from either end. Cut in half; serve the remaining raita on the side, along with the mango slices.
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J.T. Pappy’s Citrus BBQ Cheeseburger Recipe

Ingredients:

Directions:

  1. Grate the zest from the lemon, lime, and orange into a large bowl. Squeeze the juice from half of each piece of fruit into the bowl. Whisk in 1 tablespoon J.T. Pappy’s M-I-L-D Gator Sauce. Stir in ground beef; mix well. Cover and refrigerate for 10 to 30 minutes.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Form meat into patties. Grill with lid open, about 3 minutes per side. Brush each burger with one tablespoon J.T. Pappy’s M-I-L-D Gator Sauce during grilling, coating both sides. Top burgers with pepperjack cheese and cook until cheese is melted and meat is no longer pink in the center, about 1 additional minute.

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


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Lucky Dog Fire Roasted Pepper Marinated Pork Chops Recipe

Ingredients:

Directions:

  1. In a large resealable bag, mix together the balsamic vinegar, lime juice, Lucky Dog Mild Fire-Roasted Pepper Sauce, brown sugar, & garlic powder.
  2. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
  3. Preheat an outdoor grill for high heat. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).

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Fat Cat Spicy Salmon Salad Sandwiches Recipe

Ingredients:

  • 1 (8 ounce) can salmon, undrained
  • 1/4 cucumber, chopped
  • 1 tablespoon capers, drained with liquid reserved & chopped
  • 2 tablespoons light mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 ¼ teaspoon Fat Cat “Siamese” Sriracha (Chili Garlic Sauce)
  • 4 slices whole wheat bread, toasted

Directions:

  1. Put salmon into a bowl and use a fork to flake & mix with the liquid from the can. Mix cucumber & capers with the salmon.
  2. Stir mayonnaise, red wine vinegar, Fat Cat “Siamese” Sriracha (Chili Garlic Sauce), & reserved liquid from the capers together in a bowl. Pour mayonnaise mixture over the salmon mixture & stir to coat. Spoon onto toasted bread to make sandwiches.

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Backyard Apple Jelly Glazed Chicken

Ingredients:
  • 1/2 cup Backyard Apple Hot Pepper Jelly
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Mix Backyard Apple Hot Pepper Jelly , honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
  3. Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Defcon 2 Buffalo Chicken Salad Recipe

Ingredients:

Directions:

  1. Combine the chicken, ranch dressing, DEFCON Sauces – Defense Condition 2 Medium Heat, celery, green onions, salt and pepper in a bowl.

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


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Kilauea Fire Hawaiian Pig in a Slow Cooker Recipe

Ingredients:

Directions:

  1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Drizzle about 2 ounces of the Kilauea Fire Hawaiian Style Hot Sauce over the top of the pork. Place roast in a slow cooker.
  2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time, and drizzling about 2 more ounces of the Kilauea Fire Hawaiian Style Hot Sauce over the other side.
  3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
  4. When Serving add an additional squirt of the Kilauea Fire Hawaiian Style Hot Sauce to each portion!

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


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Father’s Day Heat Grilled Burgers

Ingredients
  • 5 fresh jalapenos
  • 4 pounds ground beef
  • salt and pepper to taste
  • 1 egg
  • 1/4 cup steak sauce
  • 1/4 cup minced white onion
  • 2 teaspoon Father’s Day Heat Hot Sauce
  • 1 pinch dried oregano
  • 8 large potato hamburger buns
  • 8 slices pepperjack cheese

Directions

  1. Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
  2. In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, Father’s Day Heat Hot Sauce and oregano. Divide into 8 balls, and flatten into patties.
  3. Grill patties for 10 to 15 minutes, turning once, or until well done, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!
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Bayou Fireballs Grilled Buffalo Wings Recipe

Ingredients:

  • 3 pounds chicken wings, separated at joints, tips discarded
  • 1 (5 ounce) bottle Bayou Fireballs Louisiana Pepper Sauce
  • 1 (12 ounce) can cola soda
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon soy sauce

Directions:

  1. Preheat a grill to medium heat.
  2. In a large pot, mix together the Bayou Fireballs Louisiana Pepper Sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce – frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer.
  3. Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken.
  4. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

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


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Hawgwash Easy Pulled Pork Recipe

Ingredients:

Directions:

  1. Arrange onion slices in the bottom of a slow cooker. Season pork with salt and pepper and place over onion. Add vinegar and water.
  2. 2. Cook pork on Low for 8 hours. Transfer pork to a platter and shred with two forks. Remove and discard about half the pork juices from slow cooker and stir in shredded pork, Fat Bastard Hawgwash Sweet ‘N Sassy Hickory Smoke Barbecue Sauce, and brown sugar.

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


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