1200 Zesty Recipes

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

Lynchburg Balsamic Roast Beast Recipe

Store Peppers - Sunday, November 26, 2017

Ingredients

Instructions
  1. Place roast beef into the insert of your slow cooker. Mix together beef broth, Lynchburg Tennessee Whiskey Balsamic BBQ Sauce & Glaze, Red Pepper Flake and garlic. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.
 

WUJU Bacon, Shrimp & Grits

Christina Toomey - Saturday, November 25, 2017

Ingredients:

  • 6 strips bacon, sliced
  • 1 small onion, sliced
  • 1 (15 ounce) can diced tomatoes
  • 1 (5 ounce) bottle WUJU Extra Hot Hot Sauce, divided
  • 1 pound shrimp, peeled and deveined
  • 1 cup corn grits
  • 4 tablespoons butter
  • ½ cup cream
  • 1 cup cheddar cheese
  • ½ cup chopped scallions
  • Salt and pepper to taste
Directions:
  1. Heat a sauté pan over medium low heat. Add the bacon to the pan and cook until the fat is rendered and the bacon is crisp. Remove the bacon from the pan and hold.
  2. Add the onions to the pan with the bacon fat and sauté until they are translucent. Add the tomatoes and ¼ cup of WUJU Hot Sauce to the pan and bring to a simmer. Cook the tomatoes for about 10 minutes. Next, add the shrimp to the tomato sauce, and cook for about 10 minutes, or until the shrimp turn pink. Finally, add the bacon back to the pan, season with salt and pepper and hold until ready to serve.
  3. In a large saucepot, bring four cups of water to a boil. Season with water with a teaspoon of salt and slowly pour in the grits, whisking as they are being added. Simmer the grits for about 15 minutes, stirring occasionally. Once the grits soft and the water is absorbed, add the butter, cream and cheese to the pot. Season with salt, pepper and WUJU to taste and stir to combine.
  4. To plate each dish, place a portion of the grits into a shallow bowl, top with the tomato sauce and a portion of the shrimp. Garnish with scallions and serve.
Recipe courtesy of WujuHotSauce.com

Budweiser Hot Buffalo Turkey Sandwich

Store Peppers - Friday, November 24, 2017

Ingredients
  • ¼ c. lowfat sour cream
  • 2 tsp. fresh lemon juice
  • .13 tsp. sugar
  • .13 tsp. Kosher salt
  • .13 tsp. pepper
  • 2 c. shredded iceberg lettuce
  • 2 scallions
  • 2 tbsp. crumbled blue cheese
  • 2 tbsp. Budweiser Hot Wing Sauce
  • 4 tbsp. water
  • 6 oz. shredded turkey
  • 2 bread rolls
Directions
  1. In a bowl, whisk together sour cream, lemon juice, sugar, kosher salt, and pepper. Fold in shredded iceberg lettuce, scallions, and crumbled blue cheese. In a small skillet, whisk together Budweiser Hot Wing Sauce and water.
  2. Add shredded turkey and cook over medium heat until heated through. Form sandwiches with bread rolls, the turkey mixture, and the blue cheese salad.
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Bone Suckin' Cajun Spiced Turkey

Store Peppers - Wednesday, November 22, 2017

INGREDIENTS
  • 1 12–14 pound turkey, patted dry
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Bone Suckin' Cajun Seasoning & Rub
  • 1 celery stalk, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1/4 cup (or more) olive or vegetable oil
RECIPE PREPARATION
  • Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with Bone Suckin' Cajun Seasoning & Rub , massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
  • Remove turkey from refrigerator; let stand at room temperature for 1 hour.
  • Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.
  • Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to platter. Let rest for at least 20 minutes before carving.
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