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Mr. B's Salsa & Hot Pepper Products

Spicy

Ghost Cherry Chile

Dinner, Super Bowl 2017Roxanne BowersComment

Submitted by - Melissa J.

Ingredients:

1.       2 tablespoons extra-virgin olive oil

2.       1/2 pound lean ground turkey (or 90/10 ground beef or ground deer)

3.       3/4 teaspoon salt (preferably kosher)

4.       1/4 teaspoon freshly ground black pepper

5.      1 tablespoon chopped garlic

6.      1 tablespoon cumin powder

7.      2 medium carrots, diced

8.      1 medium yellow onion, diced

9.       1 can (28 ounces) diced tomatoes

10.    16 oz. Ghost Cherry Gold Pepper Glaze

11.    2 cup of water

12.    2 bay leaves

13.    1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
  

Combine first 6 ingredients, sauté over medium heat until turkey is completely cooked.

In medium stock pot, combine remaining ingredients, add cooked turkey, and bring to a boil.

Reduce heat, cook on medium/low for an hour or until ingredients have thickened – stir occasionally

Top with the following options

Nonfat plain Greek yogurt (optional)
 Chopped fresh cilantro (optional)

Healthier Buffalo Chicken Dip

AppetizersRoxanne BowersComment
"Lighter dairy ingredients are the key to this recipe's healthier makeover. Serve it up hot with multi-grain crackers and crisp celery sticks."

"Lighter dairy ingredients are the key to this recipe's healthier makeover. Serve it up hot with multi-grain crackers and crisp celery sticks."

  • Prep 5 minutes

  • Cook 40 minutes

  • Ready In 45 minutes

Ingredients

  • 2 (10 ounce) cans natural chunk chicken, drained
  • 2 Tablespoons of Reaper's Revenge hot sauce
  • 2 (8 ounce) packages Neufchatel cheese, softened
  • 1 cup light ranch dressing
  • 1 cup shredded reduced-fat Cheddar cheese, divided
  • 1 bunch celery, cleaned and cut into 4 inch pieces
  • 8 ounces multi-grain crackers

Directions

  1. Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
  2. Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.
  • Substitutions:
  • For a richer flavor, substitute cream cheese for Neufchatel cheese.
  • For a subtle caribbean flair, substitute Moribbea for Reaper's Revenge
  • Add more hot sauce for intense spicy heat.  Taste with each addition

 

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