1200 Zesty Recipes

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

TEXAS RIB RANGERS BBQ PULLED PORK TACOS RECIPE

Christina Toomey - Tuesday, August 14, 2018

INGREDIENTS:

  • 3.5 Pound Pork Butt (boneless)
  • 4 Tablespoons Texas Rib Rangers Barbecue Seasoning
  • 10 Slices of bacon, cooked
  • Bbq Sauce
  • Prepared coleslaw with dressing
  • Corn Tortillas
  • Canola Oil for frying
  • Cilantro for garnish
DIRECTIONS:
  1. Rub Texas Rib Rangers Barbecue Seasoning generously over all sides of the pork and place in a slow cooker on low for 8 hours.
  2. Heat a skillet with 1/2″ of oil over medium heat. Place one tortilla in at a time, using tongs to flip over after 1-3 seconds, then gently, using the tongs, fold one side over, not touching the other side of the tortilla, and allow to cook for a few seconds and then flip and do the same to the other side to make a taco shell. Set upside down over a paper towel lined plate, do not lay down on its side. Continue until all have been fried and sprinkle with a little sea salt.
  3. Fill each taco with pork, bacon, and coleslaw then drizzle with bbq sauce and top with cilantro.
 
 

Mama Vincente Bourbon Glazed Beef Kabobs Recipe

Christina Toomey - Monday, August 13, 2018

Ingredients:

Directions:
  1. In a large bowl add 3/4 bottle of the Mama Vincente Sweet Bourbon Glaze to the beef and toss to coat. (allow to sit at least an hour before cooking)
  2. Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack.
  3. Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved 1/4 bottle Mama Vincente Sweet Bourbon Glaze during the last 3 minutes.
 

Tennessee Whiskey Curry Honey Mustard Chicken Salad Recipe

Store Peppers - Sunday, August 12, 2018

Ingredients

  • 1 pound boneless, skinless chicken breast
  • 1/3 cup mayonnaise
  • 2 tablespoons Lynchburg Tennessee Whiskey Spiced Curry Mustard
  • 2 tablespoons honey, or to taste
  • 1 tablespoon Tennessee Whiskey
  • 4 stalks of celery, diced
  • Salt & Pepper, to taste
  • 8 slices of bread or 4 buns
Directions:
  1. In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.
  2. In a large bowl combine the mayonnaise, Lynchburg Tennessee Whiskey Spiced Curry Mustard, honey & Tennessee Whiskey . Stir in the chicken and celery. Season with salt and pepper, to taste.
  3. Spread chicken salad over 4 slices of bread, top with desired toppings and cover with remaining slices of bread.
 

You Can’t Handle This Mexican Brownie Recipe

Store Peppers - Saturday, August 11, 2018

INGREDIENTS:

  • 4 ounces BAKER’S brand unsweetened chocolate
  • ¾ cup butter
  • 2 cups sugar
  • 3 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1 ½ teaspoons You Can’t Handle This Hot Sauce
  • 1 cup all-purpose flour
DIRECTIONS:
  1. Preheat the oven to 350 degrees.
  2. Line a 13×9-inch baking pan with foil, making sure that the piece of foil is large enough to allow the ends of the foil to extend up and over the sides of the pan. Spray the foil with non-stick cooking spray.
  3. In a large microwave-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted.
  4. Stir in the sugar.
  5. Blend in the eggs, vanilla & You Can’t Handle This Hot Sauce, stirring to combine as much as possible (there may be some egg that doesn’t completely mix in – that is perfectly fine).
  6. Add flour and mix thoroughly.
  7. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. (Do not over bake – these are very moist and fudgy brownies.)
  8. Let cool completely. When cool, use the foil to remove the brownies from the pan and onto a cutting board. Cut before serving


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