1200 Zesty Recipes

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

Texas Rib Ranger Rosemary & Herb Steak & Tater Foil Packets Recipe

Store Peppers - Monday, April 23, 2018


  1. Boil the potatoes for five minutes.
  2. In a large bowl combine steak, potatoes, olive oil & Texas Rib Rangers Rosemary And Herb Seasoning and toss to combine.
  3. Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through to desired doneness.

Rippin’ Red Buffalo Tater Tots Recipe

Christina Toomey - Friday, April 06, 2018


  1. Toss tater tots with Rippin’ Red Mild Custom Crafted Wing Sauce and a packet of ranch seasoning.
  2. Bake according to tater-tot directions and garnish with blue cheese

Lynchburg Chop House Steak & Parmesan Tatters Recipe

Christina Toomey - Thursday, March 29, 2018


  1. Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a rimmed baking sheet; let cool slightly, then lightly crush with your palm.
  2. Heat 3 Tbsp. oil in a large heavy skillet over medium-high. Reduce heat to medium-low and add half of the potatoes; season with 3/4 tsp. salt. Cook, turning once, until golden brown, 15–20 minutes. Transfer potatoes to a plate. Add 3 Tbsp. oil, 3/4 tsp. salt, and remaining potatoes to pan; cook, turning once, until golden brown, 15–20 minutes. Return all potatoes to pan, sprinkle with cheese, and cook, tossing to coat, until cheese begins to crisp, 1–2 more minutes.
  3. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Season steak with Lynchburg Tennessee Whiskey Chop House Seasoning and cook, turning occasionally, until deep brown and an instant-read thermometer registers 125°F for medium-rare, about 3 minutes per side.
  4. Transfer steak to a cutting board. Thinly slice steak against the grain and serve with potatoes alongside.

JD’s Chicken-Bacon Ranch Fries

Christina Toomey - Wednesday, March 21, 2018


  • 1 (32-oz) pkg frozen French fries
  • 1 (1-oz) envelope Ranch dressing mix
  • 2 TBSP Bacon Salt Hickory
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1½ lb chicken tenderloins, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 cups shredded colby-Jack cheese
  • 8 slices bacon, cooked and broken into 1-inch pieces
  • ½ cup Ranch dressing
  1. Spread fries on a large rimmed baking sheet; sprinkle with 2 TBSP dressing mix, 1 TBSP Bacon Salt Hickory and oil. Toss and spread in a single layer. Bake fries according to package directions.
  2. Meanwhile, coat chicken in 1 TBSP Bacon Salt Hickory. Then melt butter in a large nonstick skillet over medium heat; add chicken and garlic. Cook, stirring occasionally, until chicken is done.
  3. Remove fries from oven, and transfer to a large cast-iron skillet. Reduce oven temperature to 350°F. Top fries with 1 cup cheese, chicken, 1 cup cheese, and bacon.
  4. Transfer skillet to oven, and bake 10 minutes or until cheese is melted. Drizzle with dressing.
Check out all of our great sauces and spices at www.Peppers.com
Bacon Salt Hickory

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