1200 Zesty Recipes

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

SoCal Red Buffalo Wings Recipe

Christina Toomey - Saturday, February 10, 2018

INGREDIENTS:

  • 2 lb. chicken wings
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. garlic powder
  • 1/4 c. SoCal Hot Sauce Hot Red
  • 4 tbsp. butter
  • 2 tbsp. honey
  • Ranch dressing for serving
  • Carrot sticks, for serving
  • celery sticks, for serving

DIRECTIONS:

  1. Preheat oven to 400° and place a wire rack over a baking sheet.
  2. In a large bowl, toss chicken wings with oil and season with garlic powder, salt and pepper. Transfer to prepared baking sheet.
  3. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  4. In a small saucepan, whisk together SoCal Hot Sauce Hot Red and honey. Bring to simmer then stir in butter. Cook until melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with sauce until completely coated. Return wings to rack and broil (watching carefully!) until sauce caramelizes, 3 minutes. Serve with ranch and vegetables.
 

Bone Suckin’ Chicken Noodle Soup Recipe

Christina Toomey - Thursday, February 01, 2018

INGREDIENTS:

  • 2 teaspoons butter
  • 1 cup sliced celery
  • 1 cup chopped carrot
  • 1⁄2 cup chopped onion
  • 1⁄2 teaspoon thyme
  • 2 tablespoons Bone Suckin’ Sauce Chicken Seasoning & Rub
  • 5 cups chicken broth
  • 2 teaspoons chicken bouillon
  • 8 ounces egg noodles
  • 2 cups cooked chicken
  • parsley
DIRECTIONS:
  1. Melt butter in large pot.
  2. Sauté the celery, carrot and onion for 5 to 10 minutes.
  3. Add thyme, Bone Suckin’ Sauce Chicken Seasoning & Rub, chicken broth and bouillon.
  4. Bring to a boil.
  5. Add noodles and chicken and cook on low for 20 minutes.
  6. Sprinkle with parsley.
 

Heartbreaking Dawns White Chicken Chili Recipe

Christina Toomey - Monday, January 29, 2018

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 (4 ounce) can diced jalapeno peppers
  • 1/2 cup Heartbreaking Dawns The Green Verde Hot Sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 (14.5 ounce) cans chicken broth
  • 3 cups chopped cooked chicken breast
  • 3 (15 ounce) cans white beans
  • 1 cup shredded Monterey Jack cheese
Directions:
  1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, Heartbreaking Dawns The Green Verde Hot Sauce, cumin & oregano. Continue to cook and stir the mixture until tender, about 5 minutes. Mix in the chicken broth, chicken and white beans. Simmer 30 minutes, stirring occasionally.
  2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
 

Mama Vincente Bacon Wrapped Candied Jalapeño Popper Chicken Recipe

Christina Toomey - Thursday, January 25, 2018

Ingredients:

  • 4 Boneless Skinless Chicken Breasts
  • 4 ounces of Cream Cheese cut into bite chunks (not whipped)
  • 1/2 (16 ounce ) jar Mama Vincente Candied Jalapeños
  • 1/2 cup Shredded Cheddar Cheese
  • 8 slices of Bacon
Directions:
  1. Heat oven to 300 degrees.
  2. Then pound out the chicken breasts until they are quite thin. You want them to double in size. Cover the chicken in plastic wrap, and place on a strong surface and use a meat mallet or a cast iron pan to pound them out.
  3. Next, place a long thin chunk of cream cheese in the center.
  4. Add Mama Vincente Candied Jalapeños and cheddar cheese on top, and then wrap the chicken around it.
  5. Use 2 slices of bacon to wrap around each chicken breast sealing it shut.
  6. Place the bacon wrapped chicken breasts in a baking sheet lined with aluminum foil.
  7. After 45 minutes, remove the chicken from the oven, and drain any bacon fat off the pan.
  8. Increase the oven temperature to 400 degrees, letting the bacon crisp up for another 10 minutes or as long as necessary.
 


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