1200 Zesty Recipes

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

Cherchies Champagne Mustard Southern Potato Salad

Christina Toomey - Friday, August 31, 2018

Ingredients

  • 4 potatoes
  • 4 eggs
  • 1/2 stalk celery, chopped
  • 1/4 cup sweet relish
  • 1 clove garlic, minced
  • 4 tablespoons of Cherchies Champagne Brand Mustard
  • 1/2 cup mayonnaise
  • salt and pepper to taste

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, Cherchies Champagne mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

George’s Old Bay Bloody Mary Crab Dip

Christina Toomey - Thursday, August 30, 2018

Ingredients
1- 8 oz package cream cheese, softened 1/2 cup sour cream 2 T mayonnaise 1 T lemon juice 1 T worcestershire sauce 1 tsp dry mustard 1/2 tsp garlic powder 1/2 cup GEORGE’S Old Bay Bloody Mary Mix 1 cup cheddar cheese, divided
Directions
1 lb jumbo lump crab picked over Georges Old Bay Bloody Mary Mix
Preheat oven to 350. Combine first eight ingredients plus a half cup of the cheddar in a large bowl. Fold in crab meat and put in a 1 quart baking dish. Top with the remaining cheese and sprinkle with old bay. Bake for 30 minutes or until bubbly and enjoy!
* GEORGE’s can be cooked down for a few minutes to thicken if desired

Delaware Destroyer Chunky Salsa Chicken

Christina Toomey - Tuesday, August 28, 2018

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 4 teaspoons taco seasoning mix
  • 1 cup Delaware Destroyer Chunky Salsa
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons sour cream (optional

Directions

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour Delaware Destroyer Chunky Salsa over all.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve

Ole Rays Red Delicious Apple Bourbon Bacon Wrapped Salmon

Christina Toomey - Monday, August 27, 2018

Ingredients

  • 1/2 cup steak seasoning sauce (such as Dale's Steak Seasoning®)
  • 1/2 cup Ole Ray’s Red Delicious Apple Bourbon Sauce
  • 2 tablespoons bourbon (such as Jim Beam®), or more to taste
  • 3 scallions, chopped
  • 1 (1 1/2-pound) salmon fillet, cut into 2-inch cubes
  • 1/2 pound bacon strips, cut in half
  • 15 toothpicks, or as needed

Directions

  1. Mix steak seasoning sauce, 6 tablespoons Ole Ray’s Red Delicious Apple Bourbon Sauce, bourbon, and scallions together in a large bowl to make marinade.
  2. Toss salmon cubes in marinade. Cover with plastic wrap and let sit in the refrigerator, 4 to 6 hours.
  3. Wrap each salmon cube with bacon; use a toothpick to hold bacon in place. Sprinkle remaining 2 tablespoons brown sugar on top.
  4. Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. Grill bacon-wrapped salmon, turning frequently, until bacon begins to crisp, about 5 minutes.



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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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