Lime & Garlic infused Chicken and Fresh Pepper Soft Tacos

1 Red Pepper, 1 Yellow Pepper, 1 Green Pepper, Chicken strips or substitute chicken for vegetarian option: meatless Morning Star Farm Vegan Chicken strips, CHS Caribbean Lime Hot Sauce, CHS Garlic Habanero Hot Sauce, Diced Tomatoes, Shredded Mexican Cheeses, Salsa, Soft Shell Tortillas.

Spray PAM into a large size frying pan. Add 1 tablespoon of CHS Caribbean Lime Hot Sauce into pan and 1 teaspoon of CHS Garlic Habanero Hot Sauce into pan. Cut up the 3 peppers and place into the large frying pan. Defrost frozen chicken strips, or prepare fresh chicken strips and place in frying pan on medium heat. Mix peppers and chicken together well. Cook until tender. Warm Soft Shell Tortillas in advance. Add the cooked mixed peppers and chicken into the warm tortillas. Add on diced tomatoes, shredded cheese, and salsa to taco. This tastes wonderful with some homemade guacomole. (remember to add the CHS Caribbean Lime to the Gaucomole for sensory overload!) All you need is a couple of Coronas and some limes to top it off. Also, I add a nice side of rice with a little Cayenne Pepper Kick to really get the party started! Enjoy!

Sasha's Fresh Black Bean Salsa

Ingredients: 4 cups chopped vine-ripened tomatoes, 2 cups canned or fresh black beans, 1 cup small diced red onions, 1 large fresh jalapeno, seed and cut into small dice, 1/2 cup loosely packed chopped fresh cilantro leaves,1 tablespoon chopped fresh parsley leaves,1 tablespoon CHS Garlic Habanero, 1 tablespoon CHS Caribbean Lime, pinch ofSalt ,Freshly ground black pepper, 5 tablespoons fresh lime juice, 1 tablespoon extra-virgin olive oil. Prepare all ingredients and mix them together.

All you need to add is some tortilla chips! Bring to a gathering with friends and be delighted in good company and delicious flavors.

Note: Feel free to add more or less Crossroads Hot sauce, depending on your taste and what flavors you would like to add to the salsa. Have fun with it and don't be afraid to experiment!

Laurel's Healthy Garlic Habanero Hummus Appetizer

Hummus Ingredients:1 can chick peas, 4 garlic cloves, handful of fresh parsley, 1 lemon zested and juiced, salt & pepper, 4-6 tbs olive oil

cook garlic on stove with a little olive oil or roast in oven for 45 minutes
with tops cut off and drizzled with olive oil wrapped in tin foil.

In food processor: Add 1 can chick peas with 5 tbs of liquid from the can, garlic, parsley, 1/2 tsp lemon zest, 1/2 tsp lemon juice, salt pepper and 1-2 tsp of Garlic
Habanero and 1 tsp of Caribbean Lime

Process until very smooth keep adding more olive oil as necessary. Feel free to add more Garlic Habanero depending on desired heat level.

Serve with sliced carrots, cucumber, red peppers, crackers, and chips

Laurel's Delicious Crab or Lobster Dip:

1 cup fresh crab or lobster meat
1 8 oz package of cream cheese
1 small can of water chestnuts sliced
salt
pepper
1 tsp Garlic Habanero
1 tsp of Caribbean Lime
1/2 tsp lemon juice

Heat cream cheese in a bowl in the microwave. Add chopped water chestnuts, crab or lobster (shredded), hot sauces, & salt and pepper.Then garnish it with sprinkles of more Caribbean Lime hot sauce.Feel free to add more hot sauce as to your desired heat spice level! Serve with crackers or chips as delicious appetizer. Make sure to keep the hot sauce bottles nearby, as many of your guests may want to add more!

Spicy Seared Scallops with tomato couscous

From your local seafood market, pick out several beautiful large scallops. To prepare, simply use 2 tablespoons of extra-virgin olive oil, 1 small shallot, and 1 clove of minced garlic. Be careful for splattering oil, when the pan gets hot! Coat the scallops in your favorite seasoning salt, for example we used a creole seasoning. When the pan is warm, place the scallops into the pan and drizzle a bit of the Cajun Cayenne and Garlic Habanero onto the scallops. Flip once to cook on both sides and Make sure not to overcook the scallops. Enjoy!

Fresh Grilled Salmon with a Savoring Fruit Salsa

First, prepare the fruit salsa. This can be prepared a day ahead of time if you would like. Cut the following into small pieces: 1 pineapple, 1 kiwi, 1 mango, 3 tablespoons of finely chopped Red Onion.
Mix together all of the above ingredients and add 2 tablespoons of “CHS Mango Habanero.”  Refrigerate and put into a tupperware container.

De-bone and cut the salmon into small pieces. I usually leave the skin on one side of the salmon. Marinate the salmon in a Teriyaki Sauce, I love “Veri Veri Teriyaki” at Whole Foods or if you would like more of a fruity, spicy flavor – Marinade the Salmon in CHS Mango Habanero.(I usually marinate it for about ½ hour or so.) I usually spray the fish with PAM cooking spray, so it does not stick on the grill. Be careful when spraying PAM around the grill, it is flammable!
Then, you are ready to put the salmon on the grill. Hint: place the salmon, skin-side-down first! The skin acts like a barrier from the heat, so it will keep the moisture in the fish. (Note: You never want to overcook salmon and dry it out!)  When the fish is about 90% done, flip it over on the other side for the additional 10% - so the fish will be cooked to perfection!

Take the fish off the grill and add the beautiful fruit salsa onto the top of the salmon. I like to pair this dish up with flavored cous cous! It’s a lovely dish, that is easy to prepare and absolutely delicious! Enjoy!

The best homemade chili in a warm bread bowl

1 large can of Kidney beans, 1 large can of Chili beans, 1 large can of Black Beans, 1 can of stewed tomatoes, 2 tablespoons of chili powder, 4 teaspoons of “Cajun Cayenne” and 6 teaspoons of “Garlic Habanero” or add CHS sauces to desired spice level. Brown and add your ground beef or if you’re vegetarian use “Morning Star Farms” crumblers (12 oz.) pack and add to the above ingredients in a large pot. Let all of the ingredients simmer on low heat for about an hour and half. Go to your local market and buy a fresh, round bread loaf from the bakery. We used a “sheepherder” round bread loaf. First, cut the top off and hollow a round bowl in the inside of the loaf. Leaving some bread around the inside edges to soak up and hold the chili! Then, when your homemade chili has simmered long enough, pour a large helping into your bread bowl, add some cheddar cheese shreds to the top and melt. There you have a wonderful, hearty dish – great for those cold winter nights when you’re craving the ultimate in comfort food!

Thanksgiving Spicy Mashers - Peel 6 lbs of potatoes. Boil all of the peeled potatoes in a large pot for about an hour and half or until cooked. Drain the water. While the potatoes are still hot - mash the potatoes by hand or with a beater. Add 2 sticks of butter, 1/2 cup of milk, add 3 tablespoons of CHS Cajun Cayenne and 6 tablespoons of CHS Garlic Habanero - mix together into the mashed potatoes. Feel free to add more hot sauce, depending on your desired spice level. Put into a festive dish and there you have it! A fantastic homemade, original dish to impress all of your friends at this years Thanksgiving dinner!

Seafood Skewers on the Grill

Ingredients: Green Peppers, Red Peppers, Onion, Mushrooms, and Peeled Jumbo Shrimp. Mix together: Melted Butter, CHS Mango Habanero Hot Sauce, and Caribbean Lime Hot Sauce together in a small dish. Using a basting brush, brush the mixture onto the vegetables and shrimp. Once the sauce is on the seafood skewers, throw them on the grill and cook until the shrimp are ready! This is a very colorful, tasty, and simple recipe, Enjoy!