1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Big Bob Gibson Grilled Barbecue Chicken and Potato Kabobs

Store Peppers - Friday, April 28, 2017

 

Ingredients:
1lb baby red potatoes, quartered
1/2cup water
1/4cup olive oil
1teaspoon salt
1/2medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)

Directions:

  • Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
  • In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
  • In large bowl, mix 1/4 cup olive oil, the Big Bob Gibson Bar-B-Q Seasoning And Dry Rub and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
  • Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with Big Bob Gibson Bar-B-Q Championship Red Sauce ; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places.

 

 

​Fifty Shades of Oyster & Bacon Pie Recipe

Christina Toomey - Thursday, April 27, 2017

Ingredients:

  • 1/2 pound bacon
  • 1 double crust ready-to-use pie crust
  • 1 (10-ounce) packages frozen chopped spinach, defrosted
  • 1/4 cup chopped green onions
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3/4 cup heavy cream
  • 1/4 cup Fifty Shades Of Heat Hot Sauce
  • 1/2 cup freshly grated Parmesan cheese
  • 24 oysters, shucked with liquid reserved
  • 1/2 teaspoon seafood seasoning, or more to taste
Directions:
  1. Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. Crumble the bacon.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.
  3. Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the spinach, green onion & garlic to the hot drippings, cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl.
  4. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream, Fifty Shades Of Heat Hot Sauce and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms.
  5. Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Top with Parmesan cheese and cover with the remaining crust.
  6. Bake in the preheated oven until golden brown, about 30 minutes.
 

Peppers Steak Sauce Super-Hero Burger

Store Peppers - Wednesday, April 26, 2017

Ingredients:
1 each green and red pepper, cut into strips
1 small onion, sliced
1 lb. ground beef
4 kaiser rolls, split
Directions:
  • Heat grill to medium heat.
  • Place peppers and onions in center of large sheet heavy-duty foil; drizzle with 1/4 cup Peppers Steak Sauce. Fold to make packet. Grill 2 min.
  • Meanwhile, mix meat and 2 Tbsp. of the remaining Peppers Steak Sauce ; shape into 4 (1/2-inch) patties. Grill 8 to 10 min. or until vegetables are crisp-tender and burgers are done (160ºF), turning burgers after 4 min. and brushing with remaining Peppers Steak Sauce.
  • Remove packet from grill; cut slits in foil to release steam before opening packet. Fill rolls with burgers and vegetables.


Caribbean Sensation Lime Grilled Salmon Steaks Recipe

Christina Toomey - Tuesday, April 25, 2017

Ingredients:

Directions:
  1. Lightly sprinkle Caribbean Sensation Key Lime Seafood Seasoning over salmon steaks.
  2. Combine butter, lime juice and pepper. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or preheating broiler.
  3. Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges.
 
 


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