1200 Zesty Recipes

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

Hot Headz Serrano Red Chili Hot Sauce Spicy Chicken Soup

Store Peppers - Sunday, December 09, 2018

Ingredients

  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons Hot Headz Serrano Red Chili Hot Sauce
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans chili beans, undrained
  • 1 (8 ounce) container sour cream

Directions

  1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, Hot Headz Serrano Red Chili Hot Sauce, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Rippin Red Hot Custom Crafted Wing Sauce Firecracker Chicken

Store Peppers - Saturday, November 24, 2018

Ingredients
  • For the sauce:
  • 1/2 cup Rippin Red Hot Custom Crafted Wing Sauce
  • 3/4 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • For the chicken:
  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
  • Kosher salt
  • Freshly ground black pepper
Make the sauce:
Place all the ingredients in a medium saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Remove from the heat. The sauce will thicken slightly as it cools. Meanwhile, arrange a rack in the center of the oven and heat to 400°F.
Make the chicken:
Pat the chicken dry with paper towels, then season all over with salt and pepper. Heat a 10-inch or larger cast iron or oven-safe skillet over medium-high heat for 5 minutes. Add the chicken skin-side down (work in batches if needed to not overcrowd the pan) and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes.
Using tongs, flip the chicken. Pour about 1/2 of the sauce evenly over the chicken. Place the skillet in the oven and roast for 5 minutes. Remove the pan from the oven and spoon the sauce from the bottom of the skillet over the chicken. Pour the remaining reserved sauce over the top. Return to the oven and roast until chicken reaches an internal temperature of 165°F, 5 to 7 minutes more. Serve the chicken with the sauce.

Born to Hula Harvest Turkey Tetrazzini Recipe

Store Peppers - Friday, November 23, 2018

Ingredients

  • 1 (8 ounce) package cooked egg noodles
  • 2 tablespoons butter
  • 1 (6 ounce) can sliced mushrooms
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups chopped cooked turkey
  • 2 teaspoons Born to Hula Harvest
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed sou, Born to Hula Harvest , and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Lynchburg Tennessee Whiskey Gobblin’ Good Turkey Ring

Store Peppers - Friday, November 16, 2018

INGREDIENTS
  • 1 c.(8-oz.) tube crescent rolls
  • 1 c. leftover mashed potatoes
  • 1 1/2 c. leftover stuffing
  • 1 c. shredded leftover turkey
  • 1 tbsp. leftover cranberry sauce
  • 1 tbsp. melted butter
  • Lynchburg Tennessee Gobblin' Good Turkey Rub
  • Freshly, chopped parsley, for garnish
  • Leftover gravy, warmed, for dipping
DIRECTIONS
  1. Preheat oven to 375°. Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern, with pointy ends of triangles facing outward and bases of triangles overlapping.
  2. Spread mashed potatoes over triangle bases, forming a ring. Top with stuffing, turkey, and cranberry sauce. Fold triangle tips over filling (there will be gaps where ingredients peek out between triangles).
  3. Brush crescent dough with melted butter and sprinkle with Lynchburg Tennessee Gobblin' Good Turkey Rub .
  4. Bake until golden, 15 to 20 minutes.
  5. Garnish with parsley and serve with gravy for dipping.
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