1200 Zesty Recipes

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

Backyard Berry Honey Garlic Chicken (Slowcooker)

Store Peppers - Monday, November 19, 2018

INGREDIENTS

3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

EQUIPMENT:

slow cooker
INSTRUCTIONS
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, Berry Hot Pepper Jelly, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds

Lynchburg Sweet Tatar Butter Candied Sweet Potatoes

Store Peppers - Sunday, November 18, 2018

 

Ingredients

  • 6 large sweet potatoes
  • 1/2 cup Lynchburg Sweet Tatar Butter
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • salt to taste

Directions

  1. Peel the sweet potatoes and cut them into slices.
  2. Melt the Lynchburg Sweet Tatar butter in a heavy skillet and add the sliced sweet potatoes.
  3. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

 

Scotty O’ Hotty Beer-Bacon Chipotle Fried Bacon Wrapped Hot Dog

Store Peppers - Saturday, November 17, 2018

Ingredients

Directions

  1. Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns. Then Top With Scotty O’ Hotty Beer- Bacon Chipotle Hot Sauce.

Lynchburg Tennessee Whiskey Gobblin’ Good Turkey Ring

Store Peppers - Friday, November 16, 2018

INGREDIENTS
  • 1 c.(8-oz.) tube crescent rolls
  • 1 c. leftover mashed potatoes
  • 1 1/2 c. leftover stuffing
  • 1 c. shredded leftover turkey
  • 1 tbsp. leftover cranberry sauce
  • 1 tbsp. melted butter
  • Lynchburg Tennessee Gobblin' Good Turkey Rub
  • Freshly, chopped parsley, for garnish
  • Leftover gravy, warmed, for dipping
DIRECTIONS
  1. Preheat oven to 375°. Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern, with pointy ends of triangles facing outward and bases of triangles overlapping.
  2. Spread mashed potatoes over triangle bases, forming a ring. Top with stuffing, turkey, and cranberry sauce. Fold triangle tips over filling (there will be gaps where ingredients peek out between triangles).
  3. Brush crescent dough with melted butter and sprinkle with Lynchburg Tennessee Gobblin' Good Turkey Rub .
  4. Bake until golden, 15 to 20 minutes.
  5. Garnish with parsley and serve with gravy for dipping.
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