SoCal Loaded Chicken Taco Salad with Avocado Creamy Lime-Cilantro Dressing

Peppers Tuesday, September 29, 2020

• 2 tablespoons olive oil
• 1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1.25-ounce packet taco seasoning, divided (I use reduced sodium, medium heat)
• 4 cups romaine lettuce
• 1 or 2 medium tomatoes, diced (I use vine-ripened; Roma or cherry tomatoes may be substituted)
• 1/2 cup canned corn, drained (fresh or frozen may be substituted)
• 1/2 cup canned black beans, drained and rinsed
• 1 medium Hass avocado, peeled and diced
• 1 cup shredded cheese (I use a monterey Jack and cheddar blend)
• 1 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)

• 1/2 cup mayonnaise (lite okay)
• 1/4 cup sour cream (lite okay, plain Greek yogurt may be substituted)
• 3 to 4 tablespoons lime juice, or as necessary for flavor and consistency
• 2 tablespoons SoCal Guac Sauce Original Avocado Hot Sauce
• 1/4 cup cilantro leaves, minced
• 1/2 teaspoon granulated sugar, optional and to taste

1. To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
2. To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
3. To a small bowl, add the mayo, sour cream, lime juice,2 tablespoons of SoCal Guac Sauce Original Avocado Hot Sauce, 1 heaping tablespoon taco seasoning, and whisk to combine.
4. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired.
5. Evenly drizzle dressing over salad.

Beer-Bacon Chipotle Scorpion Sheboygan Grilled Brats

Peppers Monday, September 28, 2020

• ¼ cup butter
• 2 medium onions, thinly sliced
• 3 cloves garlic, chopped
• 4 (12 ounce) bottles dark beer
• 2 pounds fresh bratwurst
• 1 tablespoon Scotty O'Hotty Beer-Bacon Chipotle with Scorpion Peppers Hot Sauce
• 10 roll (blank)s hot dog buns

• Preheat an outdoor grill for high heat and lightly oil grate.
• Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and Scotty O'Hotty Beer-Bacon Chipotle with Scorpion Peppers Hot Sauce let simmer while the bratwursts are cooking on the grill.
• Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.

Pain is Good Harissa Delicious BLT Egg Salad Sandwich

Peppers Saturday, September 26, 2020

• 4 large hard-boiled eggs
• 1/3 cup mayonnaise
• 2 tablespoons Pain Is Good Harissa Hot Sauce
• 1/4 cup finely diced celery
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/8 teaspoon poultry seasoning or rubbed sage
• 6 slices crisp cooked bacon, chopped
• 1/3 cup diced cherry or grape tomatoes
• Springs greens (or other lettuce leaves of choice)
• 4 slices bread, lightly toasted

1. Place a hard-boiled egg on your egg slicer and slice the eggs.
2. Carefully rotate the egg 45 degrees. The slices you made are now horizontal to the egg slicers. Slice the eggs.
3. Carefully pick the egg up and turn it over 45 degrees. The slices you made are now perpendicular to the slicing tines.
4. Carefully slice the eggs. This step is easiest to do over a mixing bowl. Voila! Easily diced eggs!
5. Repeat these steps with the rest of the hard-boiled eggs and add them to the mixing bowl.
6. Combine the eggs with the mayonnaise and the next five ingredients (celery through poultry seasoning). Stir well to combine.
7. Fold in the chopped bacon and the diced tomatoes.
8. Place some lettuce on the each of 2 of the pieces of bread. Top with half the egg salad mixture and the other piece of toast. Carefully slice and serve.