1200 Zesty Recipes

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

Elijah's Extreme Bourbon infused Blueberry-Chipotle BBQ Sauce BBQ Ribs

Store Peppers - Saturday, November 10, 2018

Ingredients

  • 4 pounds baby back pork ribs
  • 4 cloves garlic, sliced
  • 1 tablespoon white sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons of ground cumin
  • 1 Bottle of Elijah’s Extreme Bourbon infused Blueberry-Chipotle BBQ Sauce and Marinade

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
  2. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Add One Bottle of Elijah’s Extreme Bourbon Infused Blueberry Chipotle BBQ Sauce. Cover, and refrigerate overnight

Deer Smear Wild Game grilling Glaze Marinade Slow Cooker Pulled Pork

Store Peppers - Saturday, November 03, 2018

Ingredients

Directions Place the pork tenderloin in a slow cooker; pour the Deer Smear Wild Game Glaze marinade over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Serve over hamburger buns.

Fat Cat Sriracha Honey Hot Dogs

Store Peppers - Thursday, October 25, 2018

                                                                                                                                                                                                                                                                                                                 Ingredients

7 Ball Park Park's Finest hot dogs (slow smoked hickory)
1/4 cup honey
Coleslaw:
2 cups shredded cabbage
1 small carrot grated
1 Tbsp white vinegar
1/2 Tbsp sugar
1/4 cup mayo
2 tbsp sour cream
1/2 cup halved cashews
Salt pepper
Instructions
Mix Fat Cat “Siamese” Sriracha , honey, and soy sauce together until completely combined. Set a little bit of sauce aside to drizzle the hot dogs when finished. Place hotdogs in a bowl and mix them with sriracha mixture. Let it marinate while you get the coals ready for grilling.
Place hot dogs on a grill and spread a little more Fat Cat “Siamese” Sriracha over them.
Grill until completely cooked and caramelized.
To make the slaw: thinly cut cabbage and shred carrot on a large grater.
Mix cabbage, carrots, sugar, vinegar, mayo, sour cream, cashews, salt and pepper until completely mixed.
Place each hot dog on a bun. Top it off with some slaw and drizzle with a little more Fat Cat “Siamese” Sriracha & honey mixture.

Andy Roo’s Creole Italian Seasoning Sausage Soup With Tortellini

Christina Toomey - Sunday, October 07, 2018

Ingredients

  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup red wine
  • 4 large tomatoes - peeled, seeded and chopped
  • 1 cup thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon Andy Roo’s Creole Italian Seasoning
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups sliced zucchini
  • 8 ounces fresh tortellini pasta
  • 3 tablespoons chopped fresh parsley

Directions

  1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, Andy Roo’s Creole Seasoning, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.



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