1200 Zesty Recipes

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

Gator Hammock Chicken Taco Campfire Foil Pack Recipe

Christina Toomey - Sunday, May 20, 2018

INGREDIENTS:

  • 4 boneless, skinless chicken breasts (about 1-1/2 pounds total or 6 ounces each)
  • 1 (15-ounce) can black beans, rinsed and well drained*
  • 1 (14.5-ounce) can fire roasted tomatoes or diced tomatoes with green chilies, well drained
  • 2 cups corn, frozen (no need to thaw; may use fresh in season)
  • 1/4 cup Gator Hammock Hot Gator Sauce
  • 1 packet taco seasoning mix**
  • 1/2 cup shredded Mexican blend or sharp cheddar cheese
  • Optional for serving: cooked rice; chopped avocado or guacamole; tortilla chips, Gator Hammock Hot Gator Sauce; salsa; sour cream
DIRECTIONS:
  1. Mix the drained beans, tomatoes, and corn in a large bowl. Sprinkle with the Gator Hammock Hot Gator Sauce & taco seasoning, and toss to evenly distribute.
  2. Tear 4 pieces of foil that are roughly 12” x 18”. Spray or lightly oil them, and set aside. Cut the chicken into bite-size pieces, and evenly distribute the pieces in an even layer in the center of the four pieces of prepared foil (on the side you sprayed).
  3. Spoon 1/4 of the bean mixture over each pile of chicken. Bring the long sides of the foil together, and fold them at the top. Then bring the short sides together and fold again. Avoid folding the packets too tightly; you want a little air space at the top of each packet. You do, however, want a tight seal to keep in the juices.
  4. Cook in the hot coals of a campfire until the chicken is opaque , around 40 minutes.

CaJohns Tequila Lime Chile BBQ Shrimp Recipe

Christina Toomey - Thursday, May 17, 2018

Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons tequila
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 15 large tiger shrimp, peeled and deveined
  • 4 wooden skewers
  • 1 (16 ounce) bottle CaJohns Mesquite Smoked Tequila Lime Chile BBQ Sauce
Directions:
  1. Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 30 minutes.
  3. Remove shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread shrimp on skewers, piercing once near the tail and once near the head.
  4. Arrange skewers on preheated grill; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 6 to 8 minutes.
  5. In the last minute before removing the shrimp, baste generously with CaJohns Mesquite Smoked Tequila Lime Chile BBQ Sauce. Serve with extra CaJohns Mesquite Smoked Tequila Lime Chile BBQ Sauce for dipping!

Budweiser Hot Buffalo Slow-Cooker Chicken Meatballs

Store Peppers - Wednesday, May 16, 2018

Ingredients
1 lb. ground chicken
3/4 c. bread crumbs
1 large egg
1 tbsp. chives, plus more for garnish
1 tsp. cayenne
kosher salt Freshly ground black pepper
5 tbsp. unsalted butter, melted
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder Blue cheese dressing, for dipping
Directions
  1. Preheat oven to 400 and line a large baking sheet with parchment paper. In a large bowl, mix chicken with bread crumbs, egg, garlic, chives and cayenne until completely combined. Season with salt and pepper.
  2. Roll mixture into 20 meatballs, around two tablespoons chicken per ball. Bake until firm, about 5 minutes. Transfer to slow cooker.
  3. In a medium bowl, mix melted butter with Budweiser Hot Wing Sauce and Worcestershire sauce. Whisk to combine and pour over meatballs. Place lid on slow cooker and cook on low for 2 hours.
  4. Serve with a drizzle of blue cheese and chives for garnish.

Eagle Wingz Chesapeake Jerk Chicken Dip

Store Peppers - Monday, May 14, 2018

INGREDIENTS
  • 3 skinless chicken breasts
  • 1 bottle Eagle Wingz Chesapeake Jerk Sauce
  • 4 oz. blue cheese crumbles
  • 16 oz. bottle ranch dressing
  • 2 – 8 oz. pkg. of cream cheese
  • 8 oz. grated Pepper Jack cheese
DIRECTIONS
Cook and shred chicken, mix in Eagle Wingz Chesapeake Jerk Sauce and put in 13×9 pan. Sprinkle ½ of the blue cheese crumbles.
In a sauce pan, heat ranch dressing and cream cheese, stirring until smooth.
Pour over chicken and top with the remaining blue cheese.
Bake uncovered at 350 until heated throughout.
Top with Pepper Jack cheese and return to oven until melted.



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