1200 Zesty Recipes

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

Mama Vincente Bourbon Glazed Beef Kabobs Recipe

Christina Toomey - Monday, August 13, 2018

Ingredients:

Directions:
  1. In a large bowl add 3/4 bottle of the Mama Vincente Sweet Bourbon Glaze to the beef and toss to coat. (allow to sit at least an hour before cooking)
  2. Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack.
  3. Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved 1/4 bottle Mama Vincente Sweet Bourbon Glaze during the last 3 minutes.
 

J&D’S Bacon Wrapped Stuffed Steak Recipe

Christina Toomey - Thursday, August 02, 2018

INGREDIENTS:

  • 1 pound Steak ; (Your Choice)
  • 2 tablespoons Bacon Salt Hickory
  • 1/4 pound Cheese ; (Your Choice)
  • 1 Can Shitake Mushrooms ; Drianed
  • 6 Slices Bacon ; Uncooked
  • Toothpicks
DIRECTIONS:
  1. Butterfly Steak flat. (I butterflied mine) Season with Bacon Salt Hickory , Lay 1-2 layers of Cheese onto the Steak, pile the mushrooms on top of the Cheese.
  2. Fold the Steak up like a roast and pin the two sides together with toothpicks.
  3. Wrap 3 slices of Bacon around the Steak and pin them to the Steak with toothpicks.
  4. Set oven to 400 Degrees and bake the Steak for 45 minutes to 1 hour. Take all the toothpicks out of the Steak & Enjoy!
 

Gator Done Grilled Steak & Corn Kabobs Recipe

Store Peppers - Saturday, June 30, 2018

Ingredients:

  • 1/3 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Gator Hammock Hot Gator Done Rub
  • 1 clove garlic, finely chopped
  • 1 1/2 lb boneless beef top round steak, cut into 1-inch cubes
  • 12 half-ears corn-on-the-cob, husks removed
  • 2 red bell peppers, cut into 1 1/2-inch pieces
Directions:
  1. In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, Gator Hammock Hot Gator Done Rub and garlic. Add steak; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring steak occasionally, at least 4 hours but no longer than 24 hours to marinate.
  2. Heat gas or charcoals grill. Remove steak from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade.
  3. Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium steak doneness, brushing with marinade and turning frequently. Discard any remaining marinade.

The Shizzle Jamaican Jerk Steak Tacos Recipe

Christina Toomey - Tuesday, June 12, 2018

Ingredients:

  • 2 tbsp. The Shizzle Original Recipe Jerk Marinade
  • 1/4 c. plus 2 tbsp. canola oil, divided
  • 1 1/2 lb. flank or skirt steak
  • 10 small (taco-sized) flour tortillas
  • 1 c. diced pineapple
  • 1/2 c. diced onion
  • 1/4 c. freshly chopped cilantro
  • Juice of ½ lime, plus lime wedges for serving
  • 1/4 tsp. kosher salt
  • 1 avocado, sliced
  • Crumbled cotija cheese, for serving (optional)
Directions:
  1. In a small bowl, whisk together The Shizzle Original Recipe Jerk Marinade and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
  2. In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
  3. In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
  4. Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
 


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