1200 Zesty Recipes

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

Mama Vincente’s The Macho Nacho Burger Recipe

Christina Toomey - Saturday, March 31, 2018


  • 2 ground beef patties (4 ounces each)
  • 1/4 cup iceberg lettuce, shredded
  • 1/2 cup red onion, sliced
  • 2 tablespoons black olives, sliced and drained
  • 2 tablespoons Mama Vincente Candied Jalapeños
  • Burger bun
  • 2 slices Wisconsin cheddar cheese
  • 2 slices Wisconsin swiss cheese
  • 6-8 tortilla chips
  • 1 small tomato, sliced (3-4 slices)
  1. Grill or griddle burger patties over medium heat to desired doneness. Set aside.
  2. Place lettuce, red onion, olives and 1 tablespoon Mama Vincente Candied Jalapeños on bottom burger bun. Layer 1 burger patty, 1 slice cheddar, 1 slice swiss and half of tortilla chips on top.
  3. Repeat with second burger patty, remaining cheese slices and tortillas chips. Add sliced tomato, remaining Mama Vincente Candied Jalapeños and top bun. Serve immediately.

Aged Cayenne & Garlic Jambalaya Recipe

Christina Toomey - Friday, March 30, 2018


  • 1 (14 ounce) package Hillshire Farm® Smoked Sausage
  • 1 tablespoon butter or margarine
  • 1 onion, chopped
  • 2 bell peppers, seeded, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 3 tablespoons Aged Red Cayenne & Garlic Hot Sauce
  • 1/2 pound large raw shrimp, peeled, deveined
  • 6 cups hot cooked long grain white rice
  1. Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, bell peppers and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
  2. Stir in tomatoes & Aged Red Cayenne & Garlic Hot Sauce. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
  3. Gently stir in hot rice and cook 3-5 minutes or until heated through.

Lynchburg Chop House Steak & Parmesan Tatters Recipe

Christina Toomey - Thursday, March 29, 2018


  1. Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a rimmed baking sheet; let cool slightly, then lightly crush with your palm.
  2. Heat 3 Tbsp. oil in a large heavy skillet over medium-high. Reduce heat to medium-low and add half of the potatoes; season with 3/4 tsp. salt. Cook, turning once, until golden brown, 15–20 minutes. Transfer potatoes to a plate. Add 3 Tbsp. oil, 3/4 tsp. salt, and remaining potatoes to pan; cook, turning once, until golden brown, 15–20 minutes. Return all potatoes to pan, sprinkle with cheese, and cook, tossing to coat, until cheese begins to crisp, 1–2 more minutes.
  3. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Season steak with Lynchburg Tennessee Whiskey Chop House Seasoning and cook, turning occasionally, until deep brown and an instant-read thermometer registers 125°F for medium-rare, about 3 minutes per side.
  4. Transfer steak to a cutting board. Thinly slice steak against the grain and serve with potatoes alongside.

Mama Vincente Brussels & Tortellini Salad Recipe

Christina Toomey - Wednesday, March 28, 2018


  • 1 lb. fresh cheese tortellini
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp juice from Mama Vincente Brussel Sprouts
  • 2 tbsp. balsamic vinegar
  • kosher salt
  • Freshly ground black pepper
  • 3/4 c. chopped salami or prosciutto
  • 2 whole Brussels of Mama Vincente Brussel Sprouts, shredded
  • 1/2 c. oil-packed sun-dried tomatoes, chopped
  • 1/4 c. freshly grated Parmesan
  1. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
  2. Make dressing: Whisk together olive oil, Mama Vincente Brussel Sprouts juice, and balsamic vinegar and season with salt and pepper.
  3. To bowl, add prosciutto, Mama Vincente Brussel Sprouts, sun-dried tomatoes and dressing and toss until well combined.
  4. Garnish with Parmesan.

What The Media Says

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