1200 Zesty Recipes

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

Hank’s Herb Infused Buffalo Chicken Taco’s

Christina Toomey - Tuesday, October 16, 2018


  • 8 Soft Taco Flour Tortillas
  • 1 cup Guacamole Flavored Dip
  • 1 pound skinless boneless chicken breasts
  • 3 tablespoons Hanks Herb Infused Hot Sauce
  • Non-stick cooking spray to coat
  • 1 green bell pepper, cut into thin strips
  • 1/2 red onion, cut into thin strips
  • 1/2 cup cilantro leaves
  • 12 baby carrots, rinsed
  • 12 celery sticks
  • 1 cup prepared blue cheese dressing


  1. Preheat charcoal or indoor grill to medium-high heat.
  2. Place cleaned chicken breasts into a gallon-size zipper storage bag, add Hank’s Herb Infused hot sauce and toss; close and refrigerate for 30 minutes.
  3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on preheated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
  4. Warm Tortillas. Evenly spread 1 tablespoon Guacamole Flavored Dip edge to edge.
  5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
  6. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin

Peach Sweet Heat Chicken Stir Fry

Christina Toomey - Thursday, October 11, 2018

1 lb boneless skinless chicken breast thinly sliced
1/4 cup chicken broth
2 tbsp honey
3 tbsp soy sauce
3 tbsp rice vinegar
1 tsp cornstarch
3 tbsp canola oil
2 cloves garlic diced
2 tsp grated ginger
1 thinly sliced carrot
3 scallions chopped
8 oz sugar snap peas
white rice for serving


Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches in diameter. In a bowl, toss the chicken with 1 tbsp baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.
In a separate bowl, whisk together the chicken broth, honey, peach sweet heat hot sauce, soy sauce, rice vinegar, and cornstarch.
Combine the chopped garlic, ginger, snap peas, sliced carrots, and scallions in a bowl.
In a large skillet or wok, warm 2 tbsp canola oil over med-high heat. Add the chicken and a splash or two of the peach sweet heat hot sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.
Add 1 more tbsp of oil to the pan and pour in the snap peas, garlic, ginger, and scallions. Cook for about 3-4 minutes or until snap peas are tender, but still crisp.
Return the chicken to the pan, and add the remaining peach sweet heat hot sauce. Cook and stir for about 4 minutes. Serve over white rice.

Texas Rib Rangers Spicy Oven Baked BBQ Chicken

Store Peppers - Wednesday, October 10, 2018

  • 4 bone-in Chicken Breast Halves
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons smoked paprika
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • 1/2-3/4 teaspoon kosher salt
  • pepper to taste
  • 1 cup Texas Rib Rangers Spicy BBQ Sauce
Remove skin from chicken breast halves and place in a large ziplock bag.
Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
Let chicken marinade for at least an hour, up to 24 in the fridge.
Preheat oven to 350 degrees
Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
Bake for 20 minutes and brush a layer of Texas Rib Rangers Spicy BBQ Sauce on the chicken. Return to the oven and repeat brushing with Texas Rib Rangers Spicy BBQ Sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.

Tabanero Walking Dead Three Meat Loaf Recipe

Christina Toomey - Wednesday, October 03, 2018



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 1/4 Tabanero Walking Dead Bloody Mary Mix, Worcestershire sauce, spicy mustard, and honey together in a bowl; set aside.
  3. Mix thoroughly ground beef, ground turkey, ground lamb, 2 1/4 Tabanero Walking Dead Bloody Mary Mix , oats, egg, sweet onion, salt, and pepper in a large bowl; divide into halves and form 2 loaves. Put loaves into loaf pans.
  4. Bake in the preheated oven for 45 minutes, brush tops with sauce, and continue baking until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool slightly in pans before serving.

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