1200 Zesty Recipes

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

Dave’s Gourmet Creamy Parmesan Romano Tuscan Sausage Pasta

Store Peppers - Sunday, November 25, 2018

INGREDIENTS
kosher salt
1 lb. linguine
1 tbsp. extra-virgin olive oil
1 lb. Italian chicken sausage, sliced on the bias
2 cloves garlic, minced
2 c. diced tomatoes
1/2 c. freshly grated Parmesan, plus more for serving
Freshly ground black pepper
1 c. baby spinach
Fresh torn basil, for garnish
DIRECTIONS
  1. In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in Dave’s Gourmet Creamy Parmesan Romano and Parmesan then Stir in Tomatoes season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly, about 5 minutes.
  3. Add the cooked pasta and spinach and toss until pasta is fully coated in sauce and the spinach has melted. Garnish with basil and serve immediately with more Parmesan

Bone Suckin Lemon Pepper Pasta Made with Shrimp

Store Peppers - Sunday, November 11, 2018

Ingredients

  • 3 cups uncooked dried cavatappi or fusilli pasta
  • 2 squares Saute Express® Saute Starter
  • 3 tablespoons of Bone Suckin Lemon Pepper Seasoning
  • 1 pound uncooked medium shrimp, peeled, deveined
  • 1 (6 ounce) package fresh baby spinach leaves
  • 1 cup shredded Parmesan cheese

Directions

  1. Cook pasta according to package directions. Drain.
  2. Melt Saute Express squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form Add Bone Suckin Lemon Pepper Seasonings
  3. Add shrimp.
  4. Saute 5-7 minutes or until shrimp turn pink. Add spinach and heat until wilted. Toss in pasta and cheese until coated.

Dave’s Gourmet Hurtin’ Habañero Mac and Cheese

Store Peppers - Wednesday, September 19, 2018

INGREDIENTS:
  • 1 1/2 cups rotelle pasta
  • 4 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 3 teaspoons Dave's Gourmet Hurtin' Habañero Sauce
  • 1 cup shredded pepperjack cheese
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup dry bread crumbs
  • 2 teaspoons chili powder
DIRECTIONS:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes drain.
  3. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and Dave's Gourmet Hurtin' Habañero Sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  4. Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
  5. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving
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EB’S Zucchini Salsa Taco Salad

Christina Toomey - Tuesday, September 18, 2018

Ingredients

  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 1/2 (14.5 ounce) package nacho-flavor tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1/2 (15 ounce) can kidney beans, drained
  • 1/2 cup ranch-style salad dressing
  • chopped tomato
  • chopped lettuce
  • chopped green onion
  • 2 tablespoons of EB’S Zucchini Salsa

Directions

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
  2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat Top with EB’S Zucchini Salsa.



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