1200 Zesty Recipes

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

Andy Roo’s Cajun Garlic Crispy Beer Battered Fish Recipe

Christina Toomey - Friday, May 11, 2018


  • 2 cups all-purpose flour (divided)
  • 2 1/2 tablespoons Andy Roo’s Cajun Garlic Seasoning
  • 1 milliliter light beer
  • 1/2 cup water (if needed)
  • 2 pounds fish fillets (deboned and cut into serving pieces)
  • oil (for cooking)
  • 1 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 1/2 lemon juice (optional)
  • salt & Pepper, to taste
  1. Measure ½ cup of flour into a pie plate and set aside.
  2. In a medium bowl, stir together 1 ¾ cup of flour, Andy Roo’s Cajun Garlic Seasoning. Slowly add in the beer to the flour mixture, whisking to incorporate well. Add in a little water if the mixture is too thick, extra flour if it gets too watery. The mixture should not be too thick but should easily coat the fish when it gets dipped into the mixture.
  3. Set the batter aside and heat the oil.
  4. I use a deep fryer but if you can also use a large frying pan with a few inches of oil in it. Heat the oil to 370 degrees F.
  5. When the oil is hot enough, coat the fish fillets with flour before dipping them into the batter.
  6. Carefully lower the fish pieces into the oil and cook until golden brown on both sides. If you are using a frying pan you will need to turn the fish to cook the other side. Transfer the cooked fish to a paper towel lined plate and keep in a warm oven until all the fish are cooked and ready to serve.

Anchor Bar Buffalo Chicken Crunchwrap

Store Peppers - Thursday, May 10, 2018


2 c. Shredded chicken
2 tbsp. butter, melted
1 tbsp. finely chopped chives
kosher salt
Freshly ground black pepper
4 large flour tortillas
1 stalk celery, chopped
1 c. shredded white Cheddar
1/2 c. Shredded romaine lettuce
1/2 c. crumbled bue cheese
1 tbsp. vegetable oil Ranch dressing for dipping, optional.

  1. In a medium bowl, combine shredded chicken, Anchor Bar Medium Buffalo Wing Sauce , and melted butter. Add chives and season with salt and pepper.
  2. Onto each flour tortilla, add about a quarter each of the chicken mixture, celery, cheddar, romaine and blue cheese.
  3. Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
  4. In a large skillet over medium heat, heat vegetable oil. Working one at a time, add crunchwrap, pleated side down. Cook until bottom is golden, about 3 minutes, then flip and cook on other side until golden, about 3 minutes more. Repeat with remaining crunchwraps.
  5. Cut crunchwraps in half and serve warm with ranch for dipping.


Fat Cat Bacon-Flavored Sriracha Black Bean Veggie Burgers

Store Peppers - Wednesday, May 09, 2018

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and Fat Cat Bacon-Flavored Sriracha (Chili Garlic Sauce with Natural Bacon Flavoring) .
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Jersey Barnfire Smoked Ghost Taco Spicy Dorito Taco Salad

Christina Toomey - Tuesday, May 08, 2018


Jersey Barnfire Smoked Ghost Taco Spicy Dorito Taco Salad


  • 1 pound ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 1 head lettuce, chopped
  • 5 cups crushed nacho cheese-flavored tortilla chips
  • 2 cups shredded Colby-Jack cheese
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 tomato, diced
  • 1/3 cup chopped onion
  • 1/4 cup pickled jalapeno peppers, chopped
  • 1 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup ketchup
  • 1 envelope taco seasoning mix
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • Add Jersey Barnfire Smoked Ghost Taco Hot Sauce


  1. Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
  2. Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
  3. Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again. Then Add Jersey Barnfire Smoked Ghost Taco Hot Sauce

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