1200 Zesty Recipes

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

Eagle Wingz Crab Stuffed Mushrooms Recipe

Christina Toomey - Monday, April 30, 2018


  • 20 crimini mushrooms, cleaned and de-stemmed
  • 1 (8 0z) bottle zesty italian dressing
  • 8 oz lump blue crab meat
  • 3/4 c breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 2 eggs, beaten
  • 1/4 c mayonnaise
  • 1/8 cup Eagle Wingz Chesapeake Brand Gourmet Sauce
  • 1 ts lemon juice
  1. Marinate mushrooms in Italian dressing; drain.
  2. Combine crabmeat, a half-cup of breadcrumbs, Parmesan cheese, eggs, mayonnaise, Eagle Wingz Chesapeake Brand Gourmet Sauce and lemon juice.
  3. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes.

Mama Vincente’s Smothered Chicken Queso Casserole Recipe

Store Peppers - Sunday, April 29, 2018


  • 1 tablespoon oil
  • 3 large boneless skinless chicken breasts, cut in half crosswise
  • 1 package (1 oz) taco seasoning mix
  • 1 jar (16 oz) Mama Vincente Queso Blanco
  • ¾ cups half-and-half
  • 1 can (4.5 oz) chopped green chiles
  • 1 medium red or orange bell pepper, seeded, chopped
  • 2 ½ cups cooked white rice
  • 1 cup shredded Mexican cheese blend
  • Chopped tomatoes and chopped fresh cilantro, if desired
  1. Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
  2. In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
  3. In large bowl, stir together Mama Vincente Queso Blanco, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
  4. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
  5. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
  6. Cool 10 minutes. Garnish with tomatoes and cilantro.

Mama Vincente Pickleback Chicken Wings Recipe

Christina Toomey - Saturday, April 28, 2018


  • 3 lb. chicken wings
  • 1 cup pickle juice
  • 1 (12 ounce) bottle Mama Vincente Sweet Bourbon Glaze
  • kosher salt
  • Freshly ground black pepper
  • 2 tablespoons chopped dill
  • 1 cup Sliced pickle
  • 1 cup ranch dressing
  1. In a large bowl, combine wings and pickle juice. Cover bowl and refrigerate for at least 1 hour and up to 4 hours. Drain wings and pat dry.
  2. Preheat oven to 425° and line a large rimmed baking sheet with a metal rack.
  3. Toss the wings in Mama Vincente Sweet Bourbon Glaze then transfer to the prepared baking sheet. Season wings with salt and pepper. Bake until crispy, about 50 minutes.
  4. Transfer baked wings to a serving plate and sprinkle dill on top. Serve with sliced pickles and ranch.

Dave’s Hearty One Pot Spaghetti with Meat Sauce Recipe

Christina Toomey - Friday, April 27, 2018


  • 1 pound ground beef
  • 1 medium onion, chopped finely
  • 2 garlic cloves, minced
  • 1 (25.5 ounce) jar Dave's Gourmet Organic Hearty Marinara
  • 2 cups water
  • 1 tsp oregano
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper
  • 12 ounces spaghetti
  • 1/4 cup parmesan cheese
  1. In a large pot or skillet with tall sides, add onions, garlic, and ground beef; cook for 6-8 minutes, or until beef is cooked through; use a wooden spatula to break apart while cooking. Drain off fat.
  2. Add Dave's Gourmet Organic Hearty Marinara, water,oregano, basil, black pepper; whisk well to combine ingredients; bring to a boil.
  3. Add spaghetti, lightly pressing down so sauce comes over it. Lightly stir it every few seconds, so that spaghetti combines with sauce/meat. Simmer for 20 minutes or until spaghetti is cooked through and sauce has thickened.
  4. Serve immediately topped with parmesan cheese.

What The Media Says

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"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

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