1200 Zesty Recipes

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

Eagle Wingz Redempion Mixed Seafood Sauté Recipe

Christina Toomey - Friday, June 22, 2018


  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1⁄2 lb shrimp, cleaned
  • 1⁄2 lb oyster, drained
  • 1⁄2 lb crabmeat
  • 1/4 cup Eagle Wingz Sauce Shak Redemption
  • 1⁄2 cup heavy cream
  • 2 tablespoons cooking sherry
  • 1⁄2 cup grated parmesan cheese
  1. Melt butter and oil in lg skillet. Add all the seafood and cook and stir for 2 minutes.
  2. Add Eagle Wingz Sauce Shak Redemption, mix well. Mix cream and sherry; add to skillet.
  3. Bring to a boil; cook 1 minute. Remove from heat and stir in the parmesan cheese.
  4. Serve over rice or your favorite cooked pasta.

Karma Curried Honey Mustard Chicken Recipe

Christina Toomey - Thursday, June 21, 2018


  • 1/3 cup honey
  • 1/4 cup Dijon-style prepared mustard
  • 1/4 cup Karma Sauce - Curry Karma Sauce
  • 1-2 tablespoons fresh lemon juice
  • 1/2 teaspoon paprika
  • 4 skinless, boneless chicken breasts
  1. In a medium bowl combine the honey, mustard, Karma Sauce - Curry Karma Sauce, lemon juice and paprika. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour curried honey mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear.

Hot-Headz Chipotle Smoky Chili Chicken Burrito Skillet

Store Peppers - Wednesday, June 20, 2018

  • 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 cup uncooked long grain rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2-1/2 cups reduced-sodium chicken broth
  • 1 cup shredded Mexican cheese blend
  • 2 or 3 teaspoons Hot-Headz Chipotle Smoky Chili Sauce
  • 1 medium tomato, chopped
  • 3 green onions, chopped
  • Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan.
  • In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings, Hot-Headz Chipotle Smoky Chili Sauce and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes.
  • Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
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Screaming Sphincter Habañero Cheesy Taco Stuffed Pasta Shells

Store Peppers - Tuesday, June 19, 2018

  • 2 pounds lean ground beef
  • 1 onion
  • 2 envelopes taco seasoning
  • 1 14.5 oz can of (low sodium) diced tomatoes with juice
  • 1 1/2 cups chopped veggies (red, yellow or green peppers, corn, zucchini… whatever you have on hand)
  • 1 package (8 ounces) cream cheese, cubed
  1. Preheat oven to 350 degrees.
  2. Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
  3. Brown ground beef and onion in a large pan until no pink remains.
  4. Add in undrained tomatoes, taco seasoning, 3/4 cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
  5. Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Placeinto a casserole dish.
  6. Top with Screaming Sphincter Habañero Salsa . Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.

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

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