1200 Zesty Recipes

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

Dave’s Basil Chicken Fettuccine

Store Peppers - Monday, December 03, 2018

INGREDIENTS:
8 ounces fettuccine
2 boneless, skinless chicken breasts
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cherry tomatoes, halved
1 cup basil leaves, chiffonade
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup unsalted butter
1/4 cup freshly grated Parmesan
DIRECTIONS:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well
Season chicken with Italian seasoning; season with salt and pepper, to taste
Heat olive oil in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm
Add garlic, tomatoes, basil and red pepper flakes, if using, to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes
Stir in pasta and butter until melted and well combined, about 2 minutes; season with salt and pepper, to taste
Serve immediately, topped with chicken and garnished with Parmesan and Dave’s Roasted Garlic & Sweet Basil Organic Pasta Sauce

Backyard Berry Honey Garlic Chicken (Slowcooker)

Store Peppers - Monday, November 19, 2018

INGREDIENTS

3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

EQUIPMENT:

slow cooker
INSTRUCTIONS
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, Berry Hot Pepper Jelly, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds

Karma Curry Spicy Red Chicken

Store Peppers - Wednesday, October 24, 2018

Ingredients

2/3 cup unsweetened coconut milk
2 to 3 teaspoons Thai red curry paste
1/3 cup Curry Karma
3 tablespoons vegetable oil, divided
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 pound shiitake mushrooms, stemmed, caps quartered
1 tablespoon very finely chopped fresh ginger
2 large garlic cloves, very finely chopped
1/2 cup water
Toasted peanuts and cilantro leaves, for garnish
Directions
In a small bowl, whisk the coconut milk with curry paste and Curry Karma sauce until combined
Heat a large skillet until very hot
Add 2 tablespoons of the vegetable oil and heat until just smoking
Season the chicken with salt and pepper and add it to the skillet in a single layer
Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes
Transfer the chicken to a plate and pour off the fat in the skillet
Add the remaining 1 tablespoon of vegetable oil to the skillet
Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes
Stir in the ginger and garlic, stir-fry for 1 minute
Add the chicken, red curry mixture, and the water and bring to a boil
Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through
Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro.
Serve immediately with rice and lime wedges

Eagle Wingz Pineapple Teriyaki Chicken

Store Peppers - Monday, October 22, 2018

Ingredients
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • ⅓ cup Eagle Wingz Pineapple Teryaki Hot Sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame seeds
  • Canola oil, (or any cooking oil) for frying
  • 1 green onion, thinly sliced
  • White rice, cooked
  • Broccoli, steamed
Instructions
  1. Season the chicken with a salt and pepper, to taste. Set aside.
  2. Heat the oil in a heavy bottomed frying pan or wok over medium heat.
  3. You don't want to start the chicken off over too high a heat otherwise it will not cook through before burning.
  4. Add chicken and saute, stirring occasionally, until the chicken is no longer pink on the inside, and golden brown on the sides.
  5. Once the chicken is ready to go, pour the Eagle Wingz Pineapple Teryaki Hot Sauce , brown sugar, and sesame seeds over it, then toss to combine until the chicken is evenly coated.
  6. Continue cooking, stirring frequently until the sauce reaches a simmer and thickens.
  7. Remove from heat, and serve immediately with cooked white rice and steamed broccoli, garnished with thinly-sliced green onions if desired.
  8. Drizzle the remaining Eagle Wingz Pineapple Teryaki Hot Sauce over if desired.



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"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

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