1200 Zesty Recipes

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

SoCal Hot Oven Fried Buffalo Chicken Strips

Store Peppers - Thursday, November 30, 2017

INGREDIENTS
  • 1 lb. chicken tenderloins
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 3/4 c. melted butter, divided
  • 1/2 c. SoCal Hot Sauce Original Red
  • 1 c. all-purpose flour
  • 2 c. panko bread crumbs
  • Ranch or blue cheese dressing, for serving
DIRECTIONS
  1. Preheat oven to 400º. Season chicken with salt and pepper, then pour ½ cup melted butter onto a rimmed sheet pan. Set aside.
  2. In a shallow dish, add remaining ¼ cup butter and SoCal Hot Sauce Original Red and stir to combine. Add flour to a shallow baking dish and bread crumbs to another. Coat each piece of chicken in flour, then hot sauce mixture, then bread crumbs. Press bread crumbs onto chicken to make sure it sticks.
  3. Place chicken in melted butter on sheet pan and bake, 8 minutes. Flip chicken over carefully and continue baking, 8 minutes more. Serve with ranch or blue cheese dressing
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Cajun Power Spicy Garlic Pepper Cheese & Bacon Soup

Store Peppers - Wednesday, November 29, 2017

INGREDIENTS
  • 5 tablespoons butter
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1 medium yellow onion, chopped
  • 1/2 cup all purpose flour
  • 2 tablespoons corn startch
  • 4 cups chicken broth
  • 4 cups milk (I used 1%)
  • 6-8 strips bacon, cooked and crumbled (you could also use ham or smoked sausage)
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flake
  • 1 teaspoon Cajun Power Spicy Garlic Pepper Sauce
  • 3 cups shredded cheese – I used 1 cup habanero jack, 1 cup spicy gouda, and 1 cup classic sharp cheddar
DIRECTIONS
  1. Melt 5 tablespoons of butter in a large stock pot over medium heat. Add in chopped carrots, celery and onion and cook for about 10 minutes, or until the veggies are fork tender.
  2. Sprinkle 1/2 cup all-purpose flour and 2 tablespoons corn starch over the veggies and stir to combine. Cook for 2-3 minutes.
  3. Slowly add in 4 cups chicken broth and stir well. After a few minutes, this mixture will start to thicken. Slowly add in 4 cups of milk, crumbled bacon, paprika, cayenne pepper, salt, black pepper, red pepper flake, and Cajun Power Spicy Garlic Pepper Sauce. Cook for several minutes.
  4. Add in the cheese, one cup at a time and stir well between each cup. When all of the cheese has been added, reduce the heat to low until the cheese has melted.
  5. Adjust seasoning to taste and serve immediately.

Terrapin Ridge Farms Hot Wasabi Tilapia Tacos

Store Peppers - Tuesday, November 28, 2017
Ingredients:
3 tablespoons Terrapin Ridge Farms Hot Wasabi Squeeze Garnishing Sauce 1 tilapia fillet 1-2 teaspoons chili powder 1 handful fresh cabbage 1 large carrot 1/2 avocado 6 cherry tomatoes 2 tortillas 1 tablespoon olive oil Salt and pepper to taste
Directions: 1. Slice cabbage into thin strips, grate carrot, halve cherry tomatoes and dice avocado. 2. Run tilapia fillet under cold water and blot dry with paper towel. Sprinkle both sides with salt, pepper and chili powder. 3. Place pan over medium heat and add olive oil. When oil is hot, place seasoned fillet into pan. 4. Cook fish until it is white and flaky , about 2-3 minutes on each side. 5. Place tortilla into pan after the fish has been removed. Cook in leftover olive oil until crispy, about 1 minute on each side. 6. Assemble your fish tacos with all ingredients, top it with Terrapin Ridge Farms Hot Wasabi Squeeze Garnishing Sauce and enjoy!

Terrapin Ridge Farms Sriracha Horseradish Potato Gratin

Store Peppers - Monday, November 27, 2017

Ingredients
How to Make It
Step 1
Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, 2 cups grated Gruyere cheese , Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce , nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
Step 2
Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.
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