1200 Zesty Recipes

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

The Bronx Bacon Pasta Recipe

Christina Toomey - Wednesday, February 28, 2018


  • 1 (16 ounce) package penne
  • 12 -15 slices bacon
  • 1⁄2 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 cup grated parmesan cheese
  • 2 cups whipping cream
  • 1⁄2 teaspoon pepper
  • 2 tablespoons Bronx Greenmarket Hot sauce - Green
  • 1⁄2 cup sliced green onion
  1. Cook pasta according to package directions; set aside.
  2. Cook bacon in large skillet over medium heat until crisp; remove bacon; reserve 2 T.
  3. drippings in skillet.
  4. Crumble bacon and set aside.
  5. Saute sliced mushrooms and garlic in reserved drippings 3 minutes or until tender.
  6. Stir in pasta, parmesan cheese, whipping cream, Bronx Greenmarket Hot sauce - Green and pepper; simmer over medium-low heat until sauce is thickened, stirring often.
  7. Stir in bacon and green onions; serve immediately.

Angry Goat Dreams of Calypso Grilled Pork Chops With Fresh Nectarine Salsa

Christina Toomey - Tuesday, February 27, 2018


  • 2 nectarines, pitted and diced
  • 1 ripe tomato, seeded and diced
  • 1/4 cup diced onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • salt to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 8 (4 ounce) boneless pork loin chops
  • 1/2 teaspoon Angry Goat Dreams of Calypso On Top


  1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
  2. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
  3. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
  4. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa and Angry Goat Pepper Co. Dreams of Calypso Sauce

Andy Roo's Cajun Garlic One Pot Chicken and Sausage Alfredo Pasta

Store Peppers - Monday, February 26, 2018

  • 4 tablespoons of extra virgin olive oil
  • 1 pound of chicken, cut into bite sized pieces
  • 1/2 teaspoon of kosher salt
  • freshly ground black pepper to taste
  • 14 oz smoked sausage, sliced on the diagonal
  • 2 cloves of garlic, minced
  • 1 quart of low-sodium chicken broth
  • 2 1/2 cups of heavy cream
  • 1 pound of dried penne pasta
  • 1 1/2 tablespoons of Andy Roo's Cajun Garlic Seasoning
  • 4 oz of freshly shredded parmesan cheese
  • 1 cup of Italian flat leaf parsley, minced
  1. Start with a large covered cooking pot.
  2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
  3. Add sausage and continue to cook until lightly browned.
  4. Stir in garlic and cook for for about two minutes.
  5. Add chicken broth, heavy cream, dried pasta and Andy Roo's Cajun Garlic Seasoning to pot.
  6. Stir together and bring to a simmer over medium high heat.
  7. Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
  8. Remove pot from heat and stir in parmesan cheese.
  9. Stir in chopped parsley and sprinkle with additional Andy Roo's Cajun Garlic Seasoning to taste.

Dave’s Seafood Marinara Pasta Recipe

Store Peppers - Sunday, February 25, 2018


  • 1 lb prawns, cleaned, cut up if large
  • 8 ounces scallops, cut in half (depending on the size)
  • 8 oysters
  • 1 cup lump crab meat
  • 1⁄2cup dry white wine
  • 1⁄2cup water
  • 2tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1 (25.5 ounce) jar Dave's Organic Hearty Marinara
  • salt and pepper
  • pasta
  1. Cook and prepare enough pasta,for 4 people, your choice of pasta.
  2. Put wine and water in a skillet, heat to simmer point & add scallops and cook 1 minute, remove and drain.
  3. Heat oil in the skillet, and add garlic and Dave's Organic Hearty Marinara, stir until combined, cook 2 minutes.
  4. Add all the seafood to the pan and cook 1-2 minutes.
  5. Serve marinara over pasta and season with salt and pepper.

What The Media Says

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"Where you can buy any hot sauce made by man."

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