1200 Zesty Recipes

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

Matteo’s Munch-A-Lot Sauce Tuna Tacos

Christina Toomey - Tuesday, October 02, 2018

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter (optional)
  • 2 small tomatoes, diced
  • 1 small onion, diced
  • 1/2 teaspoon crushed garlic
  • 2 (5 ounce) cans tuna, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 eggs
  • 2 tablespoons finely chopped fresh cilantro
  • 8 (6 inch) corn tortillas, warmed
  • 1 large avocado, thinly sliced
  • 2 limes, cut into eighths
  • 5 teaspoon of Matteo’s Munch-A -Lot Sauce

Directions

  1. Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
  2. Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and Top With Matteo’s Munch-A-Lot Sauce.

Eagle Wingz Chesapeake Crab Stuffed Zucchini

Christina Toomey - Sunday, September 23, 2018

Ingredients

  • 4 zucchini, ends trimmed
  • 1 tablespoon butter
  • 1/2 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 pound crabmeat
  • 1 teaspoon of paprika
  • salt and ground black pepper to taste
  • 1 cup Italian seasoned bread crumbs
  • 1/4 cup mayonnaise, or as needed
  • 2 teaspoons of Eagle Wingz Chesapeake Hot Sauce
  • 1/4 cup dry white wine
  • 3 tablespoons butter, melted
  • 1/2 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
  3. Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
  4. Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise Eagle Wingz Chesapeake Hot Sauce, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
  5. Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

Dirty Dick’s Caribbean Dreams Bajan Mustard Style Grilled Fish Steaks

Store Peppers - Sunday, September 16, 2018

Ingredients

Directions

  1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley, and Dirty Dick’ Caribbean Dream Bajan Style Mustard Hot Sauce.
  2. Place the Fish Steak fillets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove halibut fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.

Andy Roo’s Cajun Garlic Seafood Pasta

Christina Toomey - Monday, September 10, 2018

Ingredients

  • 2 cups heavy whipping cream
  • 1 tablespoon Andy Roo’s Cajun Garlic Seasoning
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground white pepper
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound scallops
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 1 pound dry fettuccine pasta

Directions

  1. Cook pasta in a large pot of boiling salted water until al dente.
  2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add Andy Roo’s Cajun Garlic Seasoning, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
  3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
  4. Drain pasta. Serve sauce over noodles.



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