Recipes / Jessi's Flaming Fruit Sauce - Ghost Pepper Extra Hot - 5 oz size

Glazed Baked Chicken and Veggies

Glazed Baked Chicken and Veggies

1 whole chicken
4 Tbs Jessi’s Flaming Fruit Sauce, in any flavor
Large chopped vegetables (I usually use onions, carrots, celery, parsnips, mushrooms)
1 Cup chicken stock
Salt and white pepper, to taste

Preheat oven to 350 degrees.  Layer chopped vegetables, pour in chicken stock and season with salt and pepper.  Place whole chicken on top.  For more crispy skin, you can buy a chicken that has been quartered (or quarter it yourself) and place it over the veggies, skin side up.   Bake until the chicken reaches an internal temp of at least 165 degrees, approximately 40 minutes if quartered, 1 hour 15 minutes if a whole chicken (depends on the size of the chicken). 

Once internal temp reaches 165 degrees, turn heat up to 450 for approximately 5 minutes, just to crisp the skin (skip this step if skin is already crispy enough).  Take out and glaze with any flavor of Jessi’s Flaming Fruit Sauce.  Place under broiler for approximately 2 or 3 minutes, just until the sauce begins to brown.

Serve with potatoes or rice.  In this picture, I used grilled zucchini and made coconut rice with chili dusted mango. 

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Sweet & Spicy Chicken Wings

Sweet & Spicy Chicken Wings

2 to 3 lbs of Chicken Wings
Jessi's Flaming Fruit Sauce in Original, Mango-Pineapple, or Apricot

Feel free to fry or grill your wings.  I bake them off at 375 for 30 – 45 minutes (depending on whether or not they start frozen).  Temp them to 165 internal to be sure they are cooked. 

My trick is that I bake them skin side down on either a silicone mat or non-stick foil.  After they are fully cooked (but not yet crisp), I drain off the liquid and flip them skin side up.  Now just broil them for about 4 or 5 minutes, until they are crispy. 

Glaze them with your favorite flavor of Jessi’s Flaming Fruit Sauce and put them back in the broiler for about 3 minutes, until they begin to brown.  

I prefer to serve them with a wasabi sour cream dip.  

Wasabi Sour Cream Dip

1 Pint Sour Cream
1 - 2 Tbs Wasabi powder or paste
1 Tbs Tamari or Soy Sauce
1 tsp Ginger Juice (optional)
1 - 2 Tbs Garlic Teryaki Sauce
1/2 tsp white pepper

Combine all ingredients in a small bowl and let sit at least an hour in the refrigerator.  Feel free to add more wasabi or Teryaki, to taste.  This is great for cooling off from the wings, or for dipping carrots and celery.  Enjoy!!!

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