1000 Zesty Recipes

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

Dean Jacob’s Lemon Pepper Tilapia and Corn Foil Pack

Store Peppers - Wednesday, February 22, 2017

INGREDIENTS

DIRECTIONS

  1. Heat grill to high. Cut 4 sheets of foil about 12" long.
  2. Top each piece of foil with a piece of tilapia. Brush tilapia with honey and top with lime slices. Top tilapia with corn and cilantro and drizzle with olive oil. Season with salt and Dean Jacob's Home/Chef Adjustable Grinder Lemon Pepper
  3. Grill until tilapia is cooked through and corn tender, about 15 minutes.

Bone Suckin’ Mustard Bacon Mac ‘n Cheese

Store Peppers - Tuesday, February 21, 2017

8 oz of elbow macaroni.
4 slices of fried and crumbled bacon.
1 cup of milk or heavy cream.
1 beaten egg.
4 tbsps of butter.
2 cups of shredded sharp cheddar cheese.
¼ tsp of paprika.
Salt and pepper.

 

Cook the pasta according to the package instructions, drain and mix with butter, 1 ½ cups of cheese, spices, Bone Suckin’ Mustard Bacon Mac ‘n Cheese, egg and milk and mix until well combined while still very hot.
Mix in the bacon and place and transfer to a greased casserole dish.
In a preheated oven to 350° bake for 20 minutes, top with ½ cup of cheese and bake for 5 more minutes. Enjoy!

Captain Thom’s Slappin’ Fat Bacon Ketchup Cheesburger Fries

Store Peppers - Monday, February 20, 2017

Ingredients:
1 (32 ounce) bag of frozen french fries.
1 pound of ground beef.
¼ cup of yellow mustard.
¼ tsp of salt. ¼ tsp of black pepper.
1 small chopped onion.
½ cup of sliced dill pickles.
¾ cup of warmed cheese sauce.
Directions:
Bake the french fries in a baking sheet according to package instructions.
Cook the ground beef in a large skillet over high heat for 6 to 8 minutes until browned then remove the fat.
Mix in the Captain Thom's Slappin' Fat Bacon Ketchup , mustard, salt and pepper and stir for 2 to 3 more minutes.
On a large platter, arrange the french fries and pour the mixture over them. Sprinkle onion and pickles over the top and top with cheese sauce.
Serve while still hot. Enjoy!

J.T. Pappy’s Termigator Chicken Burrito Recipe

Store Peppers - Sunday, February 19, 2017

Ingredients:

  • 1/2 cup uncooked regular white rice
  • Juice of 1 medium lime
  • 1/4 cup J.T. Pappy’s XXX EXTRA HOT Termigator Sauce
  • 1/3 cup chopped fresh cilantro leaves
  • 2 cups shredded deli rotisserie chicken
  • 1 (8 ounce) package Old El Paso® seasoned black beans
  • 1 (11 ounce) package Old El Paso® flour tortillas for burritos
  • 1 cup pico de gallo salsa
  • 1/2 cup sour cream
Directions:
  1. Cook rice as directed on package. Stir in lime juice, J.T. Pappy’s XXX EXTRA HOT Termigator Sauce, cilantro and chicken, fluffing with fork. Meanwhile, heat beans as directed on package.
  2. Wrap tortillas between two paper towels. Microwave on High 30 seconds. Place 1 tortilla on work surface. Place 1/4 cup chicken mixture on middle of tortilla. Top with beans, salsa and lettuce. Add sour cream on top.
  3. Fold edge of tortilla closest to you toward middle of mixture, repeat with edge farthest away. Starting with right side, begin to fold tortilla up slowly, ensuring that folded sides remain intact. Continue until burrito is completely enclosed. Cut in half before serving, wrapping in foil if desired.
 


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