This is really easy to make, absolutely delicious, and very versatile. We usually make a double or triple batch when we make it, because it keeps in the fridge and is tasty as a snack, or a side dish, or a garnish.
1 16oz can Black Beans
1 16oz can (or frozen) corn kernels
1 Cup feta crumbles
½ Cup diced Jalapeno
1/3 Cup vegetable oil
1/3 Cup apple cider vinegar
1/3 Cup raw sugar
½ tsp sea salt
½ tsp white pepper
2 Tbs Jessi’s Flaming Fruit Sauce – Original ‘Everything’ Sauce, or Ghost Pepper Sauce
Rinse and drain black beans and corn. In a large bowl, combine beans, corn, jalapenos and feta cheese. In a smaller bowl, add all ingredients for sauce. Pour over salsa and toss to coat thoroughly.
Enjoy with chips, or over chicken or shrimp, or use as a topping for fish tacos.
I have to say, I think this is my number one favorite recipe right now. It's by far the best Orange Chicken I've ever had in my life. And what I really love is that this sauce recipe would be AMAZING over shrimp, pork, beef, tofu. WINGS.
2 lbs of boneless, skinless chicken breasts or chicken thighs (can substitute extra firm tofu) cut into 1 inch cubes
2 1/2 cups of rice flour or tempura mix
1 tsp sea salt
½ tsp white pepper
1 ½ Cup ice cold water or seltzer
3 Cups broccoli florets
Sea salt to season
½ Cup Oyster Sauce
½ Cup turbinado or raw sugar
1 Cup Orange Juice
½ Cup Mirin (rice wine vinegar – unseasoned)
1 Tbs cornstarch (mixed into the rice wine vinegar as a slurry)
3 Tbs Jessi’s Flaming Fruit Sauce - Original ‘Everything’ Sauce
2 Tbs Soy Sauce or Tamari
1 Tbs Hoisin Sauce
1 ½ tsp sweet paprika
2 Tbs Orange Zest
1 large orange, peeled and supreme (cut off outer peel with a knife and cut segments between the sections), cut into small chunks
1 Tbs minced chives
Sesame seeds to garnish
Preheat oven to 425 heat.
Heat oil to 375 degrees, or medium high heat.
Rinse and pat dry chicken (or tofu). Sprinkle 1 Cup of the rice flour over chicken and coat lightly, dusting off excess. Mix the remaining flour with 1 Cup of cold water and mix. Add additional water until it is a pancake batter-like consistency.
In small batches, fry chicken until cooked through with a crispy exterior. Drain on a paper towel.
On a sheet pan, roast the broccoli for 15 minutes, or until it is slightly tender and starts to brown on the edges.
In a small sauce pan, combine oyster sauce, sugar, orange juice, vinegar-cornstarch slurry (mix right before adding), soy sauce, hoisin and paprika. Whisk gently as it begins to boil. Lower to simmer and keep whisking for about 5 minutes. Stir in orange segments and half of the orange zest.
In a large bowl, pour sauce over cooked chicken and broccoli and toss to coat. Serve over jasmine rice, sprinkle with orange zest, minced chives and sesame seeds.
For extra heat, feel free to use our Ghost Pepper Extra Hot Sauce. What I really love is how many uses we are finding for this particular sauce. Feel free to let us know how you use it and send us some pics!!
This scrumptious hot gooey crab dip gets just the right amount of heat from our Original 'Everything' Sauce.
16oz lump crab meat
12oz cream cheese (I used reduced fat)
1/2 cup reduced fat sour cream
1/2 cup shredded swiss cheese
1-2 Tbs Original 'Everything' Sauce
1/2 tsp crab boil spice
1 Tbs chopped chives
1 Tbs lemon juice
salt & pepper, to taste
sliced baguette, or crackers
In medium sauce pan on low to medium heat, stir together cream cheese, sour cream, Everything Sauce and crab boil spice. Once smooth, fold in crab, swiss cheese, chives and lemon juice.
Serve on crackers or baguette. We keep it nice and hot in a mini crockpot.
I wrote this recipe as an Instant Pot recipe. SOOO easy to change if you don't have one. Just saute the onions and spices in a pan and transfer to a slow cooker, or saute them in the bottom of a soup pot and cook on the stove on low.
1 lb Boneless, Skinless Chicken
1 Tbs Onion, diced
1 tsp Cumin
1 tsp Chili Powder
4 oz can Mild Green Chilis
4 Tbs Original 'Everything' Sauce (or Ghost Pepper, depending on desired spice level)
16 oz Red Enchilada Sauce (I used 2 pkgs of Frontera)
1 16 oz can Garbanzo Beans (Chick Peas)
1 16 oz can Black Beans
1 16 oz can Corn
4 C Chicken Stock
Salt & White Pepper
For the Garnish:
Crema, or Sour Cream
Set Instant Pot to Saute, add Onions, Salt & White Pepper, Cumin and Chili Powder. Saute until onions are soft. Add Original Sauce, Green Chilis, Enchilada Sauce and Chicken Stock and stir. Add remaining ingredients and set Instant Pot to Meat/Stew for 25 minutes.
Remove chicken and shred, then add back to the soup. Serve and garnish with Avocado slices, Cotija Cheese, crumbled Tortilla Chips and Crema. Squeeze lime and ENJOY!!!
SOOOO Good for dinners or parties!!
1 Doz Large Eggs
1/4 C Mango-Pineapple Sauce
1/4 C Mayonnaise
Salt & Pepper, to taste
4 Tbs Diced Chili Dusted Mango (dried mango)
Boil, peel and halve the eggs. Combine the yolks with Mayo, Mango-Pineapple Sauce, Salt & Pepper. Sprinkle with dried mango and serve!!
You can absolutely make this dish in a skillet (preferably cast iron). This version is for the Instant Pot (same for crockpot, just increase cooking time).
2 lbs Boneless Skinless Chicken, cut into 1" pieces
3 T Olive Oil
2 Lrg Onions, halved & thinly sliced
1/2 C Sherry
2 T fresh thyme leaves (or bundle into a bouquet garni)
2 T Original 'Everything' Sauce
3 T Flour
1 T garlic, minced
28 oz Beef Broth, low sodium
1 lb Baby Golden Potatoes
Salt & Pepper
1 C Gruyere cheese, shredded
Set Instant Pot to Saute (or skillet to medium heat) and add 2 Tbs Olive Oil and Onions, 1/4 tsp Salt & Pepper, and fresh Thyme. Cook until onions are soft, stirring occasionally. Add Sherry and reduce to simmer, cooking until onions start to caramelize. Stir in Garlic and cook 1 to 2 more minutes.
Add 1/4 tsp Salt & Pepper to flour and use to coat chicken pieces. Add chicken, potatoes and beef broth to Instant Pot and change setting to Meat/Stew with a time of 20 minutes. Seal Instant Pot. *
We like to sop up the liquid with a good crusty bread. So, portion onions, chicken and potatoes with enough liquid for sopping into oven safe dishes that have a good lip on them (or a crock made for soup). Cover with Gruyere cheese and broil for 1 to 2 minutes.
*If using skillet, transfer to a waiting 350 degree oven for 30 to 40 minutes, until potatoes are tender. Then cover with Gruyere and turn oven to broil for 1 to 2 minutes, until melty and browning.
Garnish with fresh thyme leaves, if desired.
1 pkg Soba Noodles, cooked & drained
1/4 C Soy Sauce
3 T Toasted Sesame Oil
4 T Vegetable Oil
3 T Sugar
2 T Mirin
1-2 T Original 'Everything' Sauce
4 T Creamy Peanut Butter
1 tsp Lime Juice
sesame seeds, to garnish
minced chives, to garnish
Combine all ingredients except noodles and garnish into large bowl and whisk until smooth. (add more Original depending on spiciness desired). Add noodles and toss until well coated. Serve and garnish with sesame seeds and chives. ENJOY!!
This recipe can be vegan, vegetarian, or carnivorous. All depends on what you want to use for your burger and whether or not you skip the cheese. We used our favorite turkey burger recipe and smoked Gouda cheese. It's just the perfect combination.
The important part? The charred onion relish.
2 cooked burgers (your preference)
4 slices smoked Gouda cheese (melted onto the burgers)
2 toasted buns
1 sweet onion, sliced thin
1 Tbs butter
1 Tbs oil
2 Tbs Peach-Apricot Jessi's Flaming Fruit Sauce
2 Tbs Orange Marmalade (we use Southern Jar)
Heat pan on med-high (I prefer cast iron if you have it) and melt butter/oil. Add onions and stir frequently. When they start to get charred on the edges, remove from heat and add Peach-Apricot sauce and orange marmalade.
This is the perfect condiment for a smoked Gouda burger. Enjoy!!
This recipe can easily be made vegetarian or vegan by switching the type of meatballs!!
2 lbs of cooked meatballs (your favorite meat or meat-less variety, or homemade)
1 Cup of Peach-Apricot Sauce (you could easily use the Mango-Pineapple or Blueberry-Ginger for this recipe as well)
1 Cup of Orange Marmalade
1/2 Cup of Dried Cranberries
1/4 to 1/2 Cup of Water
In our house, we use a fresh turkey meatball, but whatever variety or recipe you prefer works fine. Put all ingredients into a small crockpot except the water. Check in an hour to see if the water is needed to compensate for the moisture used by the cranberries, add if needed.
Serve with toothpicks as a pass-around appetizer, or over rice with some glazed carrots on the side (see our recipe)! This was a HUGE hit for our New Year's Eve Party!
This recipe can easily be made vegan or not!
3 lbs of carrots, peeled and sliced on the bias
3 Tbs butter (vegan: vegetable oil)
2 Tbs Jessi's Flaming Fruit Sauce Peach-Apricot
2 Tbs honey (vegan: agave nectar)
1 Tbs fresh thyme leaves
salt & white pepper to taste
Steam carrots until fork tender. While still hot, transfer to saute pan with butter, Peach-Apricot Sauce, honey, ginger, salt & white pepper. Stir or toss to coat carrots thoroughly, then serve.