1200 Zesty Recipes

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

Terrapin Ridge Farms Sriracha Horseradish Potato Gratin

Store Peppers - Monday, November 27, 2017

Ingredients
How to Make It
Step 1
Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, 2 cups grated Gruyere cheese , Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce , nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
Step 2
Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.
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Pain Is Good Smoked Jalapeño Double Stuffed Taco Potatoes

Store Peppers - Tuesday, November 14, 2017

Ingredients
  • 4 large baking potatoes
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1/2 cup sour cream, plus extra for serving
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 2 green onions, sliced
  • 1/2 cup Pain Is Good Batch #218 (Bubba) Salsa
Instructions
  1. Preheat oven to 475 degrees. Scrub potatoes and prick several times with a fork. Bake for 60 to 75 minutes, until soft.
  2. Meanwhile, cook ground beef and onion in a nonstick pan until beef is cooked through. Break it into small pieces with a wooden spoon as it cooks.
  3. Add taco seasoning and 1/4 cup water. Cook for 1 minute. Remove from heat.
  4. Once potatoes are baked, let cool 10-15 minutes and then remove a sliver of skin from the top of each potato. Scoop potato pulp out and place in a large bowl. Add sour cream and milk and mash until smooth. Stir in about 3/4 of taco mixture. If you feel like there will be too much meat mixed in if you add the remaining 1/4, save it to make a quick quesadilla or tortilla pizza for lunch. Or go ahead and mix it in. Fold in 3/4 cup of cheddar cheese.
  5. Taste for seasoning. Taco seasoning tends to be salty so you may not need to add much, if any salt.
  6. Stuff the potato mixture back into the skins. Place in a baking dish. Sprinkle remaining cheese on top and bake at 350 for 20 to 25 minutes.
  7. To serve top with green onions, Pain Is Good Batch #218 (Bubba) Salsa , and sour cream.
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Rippin' Red Crispy Buffalo Oven Fries

Store Peppers - Tuesday, November 07, 2017

 

INGREDIENTS:
3 pounds unpeeled russet potatoes, cut into wedges
3 tablespoons vegetable, grapeseed or canola oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons butter
4 ounces freshly grated sharp cheddar cheese
4 ounces crumbled gorgonzola or your favorite blue
4 green onions, sliced
4 chives, chopped
1/4 cup freshly torn cilantro

DIRECTIONS:

Preheat oven to 450 degrees F.
Place cut potatoes in a large stock pot and cover with cold water. Bring to a boil and once bubbling, only boil for 5 minutes. You gotta keep an eye on it! After 5 minutes, drain potatoes. Place in a large bowl and drizzle with
oil, salt, pepper and garlic powder. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crunchy on the outsides!
While potatoes are cooking, heat Rippin' Red Wing Sauce - Hot and butter in a small saucepan over low heat until combined.
Remove potatoes from the oven and switch on your broiler to the highest setting. I left my oven rack in the center of the oven. Drizzle a bit of wing sauce over the potatoes and sprinkle both cheeses evenly overtop. Place under the broiler for 2-3 minutes, until cheese is bubbly and golden. Remove immediately and sprinkle with scallions, chives and chopped cilantro. Dig in!

 

Bacon Salt Ultimate Potato Soup

Christina Toomey - Monday, October 23, 2017

Ingredients:

  • 1 pound bacon, chopped
  • 2 stalks celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 potatoes, peeled and cubed
  • 4 cups chicken stock, or enough to cover potatoes
  • 1 teaspoon Bacon Salt Peppered
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon dried tarragon
  • 3 teaspoons chopped fresh cilantro
Directions:
  1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  2. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Add Bacon Salt Peppered. Cover, and simmer until potatoes are tender.
  3. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Add more Bacon Salt Peppered to desired taste.
  4. Great topped with crumbled bacon and shredded extra sharp cheddar cheese!
 


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