1200 Zesty Recipes

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

Lynchburg Balsamic Bacon Wrapped Pork Loin

Sprout Developer - Thursday, May 15, 2014

Ingredients:

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
  2. Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, Lynchburg Tennessee Whiskey Balsamic BBQ Sweet Glaze , onion, and rosemary in a small bowl; spread over pork loin.
  3. Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

By Chris

Happy Beaver Chipotle Chicken

Sprout Developer - Tuesday, May 13, 2014

Ingredients:

  • 1/4 bottle Happy Beaver Hot Sauce
  • 2 tablespoons sour cream 
  • 4 skinless, boneless chicken breasts 
  • 1 cup sour cream 
  • 10 ounces baby spinach, rinsed 
  • 1/2 cup chicken broth 
  • salt to taste

Directions:

  1. 1. Combine Happy Beaver Hot Sauce with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
  2. 2. Place marinated chicken in an ungreased 9×13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
  3. 3. Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

By Chris

Slap Ya Mama Bloody Mary

Sprout Developer - Sunday, May 11, 2014

Ingredients:

  • 6 cups tomato-vegetable juice cocktail
  • 2 cups vodka
  • 1/3 cup dill pickle juice
  • 2 tablespoon “Slap Ya Mama” Cajun Pepper Sauce
  • 2 teaspoons celery salt
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic salt

Directions:

  1. In a blender, combine tomato-vegetable juice, vodka, pickle juice and “Slap Ya Mama” Cajun Pepper Sauce. Season with celery salt, dill weed and garlic salt. Blend until smooth. Pour into glasses over ice, and serve.
By Chris

Bone Suckin Salsa Chicken

Sprout Developer - Saturday, May 10, 2014

Ingredients:

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour Bone Suckin’ Big Chunks Style Mild Salsa over all. 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.
  3. 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.
By Chris


What The Media Says

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"Chip Hearn’s hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he’s sample nearly all of them."

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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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