1200 Zesty Recipes

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

Texas Rib Rangers Deviled Egg Salad Recipe

Christina Toomey - Friday, June 15, 2018

INGREDIENTS:

  • 12 eggs, hard boiled and peeled
  • 1/2 cup chopped celery
  • 3 tablespoons Texas Rib Rangers Range Relish Bread & Butter Jalapeños
  • 3 tablespoon yellow mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar (more or less to taste)
  • 1/2 teaspoon paprika (more or less to taste)
  • salt and pepper to taste
DIRECTIONS:
  1. Chop the eggs coarsely and put them into a large bowl. Add the celery & Texas Rib Rangers Range Relish Bread & Butter Jalapeños.
  2. In small bowl, mix together the mustard, mayo & vinegar. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper, adjust seasonings to taste. Best served chilled.
 

Puckerbutt Bacon Me Crazy Ranch Chicken Skewers Recipe

Christina Toomey - Thursday, June 14, 2018

Ingredients:

  • 1/2 cup ranch dressing
  • 2 tablespoons Puckerbutt Bacon Me Crazy Pepper Sauce
  • 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 24 (1-inch) pieces red onion
  • 12 slices thick cut bacon
  • salt and black pepper to taste
  • 12 (6 inch) bamboo skewers, soaked in water for 2 hours
Directions:
  1. Whisk together ranch dressing and Puckerbutt Bacon Me Crazy Pepper Sauce in a large bowl. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  4. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces. Thread a second piece of onion onto the end of the skewer. Repeat for all twelve skewers.
  5. Season chicken skewers with salt and pepper as desired. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with Bacon Me Crazy Ranch Dressing as a dipping sauce.
 

The Shizzle Jamaican Jerk Steak Tacos Recipe

Christina Toomey - Tuesday, June 12, 2018

Ingredients:

  • 2 tbsp. The Shizzle Original Recipe Jerk Marinade
  • 1/4 c. plus 2 tbsp. canola oil, divided
  • 1 1/2 lb. flank or skirt steak
  • 10 small (taco-sized) flour tortillas
  • 1 c. diced pineapple
  • 1/2 c. diced onion
  • 1/4 c. freshly chopped cilantro
  • Juice of ½ lime, plus lime wedges for serving
  • 1/4 tsp. kosher salt
  • 1 avocado, sliced
  • Crumbled cotija cheese, for serving (optional)
Directions:
  1. In a small bowl, whisk together The Shizzle Original Recipe Jerk Marinade and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
  2. In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
  3. In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
  4. Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
 

Hank’s Buffalo Ranch Cresent Roll Up Recipe

Store Peppers - Saturday, June 09, 2018

Ingredients:

  • 2 oz cream cheese, softened
  • 2 cups shredded deli rotisserie chicken
  • 1/4 cup Hank Sauce Hanks Heat Hot Sauce
  • 3/4 cup shredded Cheddar cheese
  • (3 oz)1/4cup chopped celery
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 1/2 cup ranch dressing
Directions:
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, chicken, Hank Sauce Hanks Heat Hot Sauce, Cheddar cheese and celery until well blended.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly on dough to within 1/4 inch from sides. Starting with one long side, roll up dough; firmly pinch seam to seal.
  3. Place seam side down on cutting board. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 25 to 30 minutes or until deep golden brown. Serve with ranch dressing and, if desired, additional Buffalo sauce.
 


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