1200 Zesty Recipes

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

Backyard Cranberry Hot Pepper Jelly Turkey Sliders with Stuffing Biscuits

Store Peppers - Monday, October 30, 2017

Ingredients
  • 2 medium stalks celery, cut up
  • 1 medium carrot, cut up
  • 1 medium onion, cut up
  • 1 tbsp. fresh thyme leaves
  • 5 large leaves sage, torn
  • 1 tbsp. extra-virgin olive oil
  • 2 1/2 c. all-purpose flour
  • 1 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 4 tbsp. butter, cut up and cold
  • 1 1/4 c. buttermilk
  • 1 1/2 lb. ground turkey (93% lean)
  • 1/2 c. mayonnaise
  • 1/4 c. Backyard Cranberry Hot Pepper Jelly
Directions
  1. In food processor, pulse celery, carrot, onion, thyme, and sage until finely chopped. In 12" skillet, heat oil on medium. Add vegetable mixture and 1/4 teaspoon each salt and pepper; cook 15 minutes or until tender, stirring occasionally. Transfer to medium bowl; cook completely.
  2. Preheat oven to 450 degrees F. Spray two 12-cup muffin pans with nonstick cooking spray. Line large rimmed baking sheet with parchment. In clean food processor bowl, pulse flour, sugar, baking powder, baking soda, and 3/4 teaspoon salt until blended. Add butter. Pulse until coarse crumbs form. Transfer mixture to large bowl. Stir in buttermilk, then one-third of cooked vegetable mixture until just blended. Divide among cups of prepared muffin pans (about 3 tablespoons each). Bake 15 minutes or until golden brown. Transfer biscuits from pans to wire racks; let cool slightly.
  3. Meanwhile, in medium bowl, combine turkey, remaining cooked vegetable mixture, and 1/4 teaspoon salt until just combined. Form into 24 patties (2" wide); place on prepared baking sheet. Bake 15 minutes or until cooked through (165 degrees F).
  4. When biscuits are cool enough to handle, slice in half. Add turkey patties and dollops of mayo and Backyard Cranberry Hot Pepper Jelly .

Bone Suckin’ Egg Explosion Recipe

Christina Toomey - Monday, May 22, 2017

Ingredients:

  • 1 (1 pound) bulk pork sausage
  • 12 eggs, beaten
  • 1/3 cup sour cream
  • 1 (7 ounce) can chopped green chilies
  • 1 (16 ounce) jar Bone Suckin’ Big Chunks Style Salsa
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup pickled jalapeno pepper slices, or to taste
  • 2 avocados, sliced
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Beat eggs with sour cream in a large bowl until smooth; pour into prepared baking dish.
  4. Bake eggs in preheated oven until set, about 15 minutes.
  5. Spread layers of sausage, green chiles, Bone Suckin’ Big Chunks Style Salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs.
  6. Bake casserole until the cheese melts completely and the layers are hot in the middle, 20 to 25 minutes. Arrange avocado slices over the top of the casserole.

Fat Cat Bacon Sriracha Scrambled Eggs Recipe

Christina Toomey - Monday, May 08, 2017

Ingredients:

Directions:
  1. Beat eggs in a bowl with half-and-half, Fat Cat Bacon-Flavored Sriracha, salt, and pepper until smooth.
  2. Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.
  3. Serve and top with more Fat Cat Bacon-Flavored Sriracha if you dare!!!

Georgia Peach & Vidalia Onion Cheesy Ham Corn Grits Bake

Store Peppers - Tuesday, March 21, 2017

 

¼ cup of finely chopped yellow onion
4 ½ cups of water
1 ½ cups of uncooked yellow stone ground grits
1 (8 oz) package of shredded extra sharp cheddar cheese
1 (8 oz) package of shredded sharp cheddar cheese
1 cup of fresh corn kernels
¼ tsp of black pepper
2 tbsps of salted butter
2 tsps of minced garlic
1 tsp of table salt
2 (8 oz) package of cubed boneless ham, drained and patted dry
1 cup of whole milk
1 ½ tsps of chopped fresh thyme
4 large lightly beaten eggs.

In a dutch oven, melt the butter over medium heat and cook the onion and garlic for 2 minutes stirring constantly.
Mix in the water and salt and bring to a boil over medium heat.
Mix in the grits and ham and return to boil.
Cook for about 15 to 20 minutes until thickened.
Mix in the milk, corn, thyme, pepper,Georgia Peach & Vidalia Onion Hot Sauce and eggs and transfer to a baking dish.
In a preheated oven to 350° bake for 50 to 60 minutes and let stand before enjoying!

 



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