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Chicken Cordon Bleu by It’s a Fiery World

Ken Alexander of It’s a Fiery World fame, is a self-professed Chilehead and all-around lover of hot and spicy food. Not only does he try new hot stuff so we don’t have to, but enjoys finding new ways of spicing up traditional dishes.

He recently discovered the Sauce Goddess Scorpion Pepper and Onion Pepper Relish and raised the heat on chicken cordon bleu. Be sure to follow him on Facebook for more upcoming Sauce Goddess recipes.

I met Jennifer Reynolds, aka “The Sauce Goddess” 4 years ago at the New Orleans Chile Pepper Extravaganza. I was instantly intrigued at her unusual spice blends and how she used them in popcorn and in sauces. Her Moroccan Blend, Latin Blend, and BBQ Sweet rubs all were used in her caramel popcorn – and were all delicious – and as unique as any products I had seen or reviewed to date. So when she asked me to play with her three relishes – The Roasted Scorpion and Onion, Roasted Habanero and Onion, and Roasted Jalapeno and Onion, I was excited to explore some recipe ideas. This video highlights a poor man’s chicken cordon bleu we made using the Scorpion relish. The Habanero and Jalapeno relishes will be highlighted in a written blog post very soon. First impressions – an element of sweet, but not overpowering, with a nice balance of sweet and savory. The onion is very prevalent, but after all, this is a roasted scorpion and onion relish. And speaking of the term relish- I would almost consider this more of a jam than a relish. It is smoother than a typical, salsaesque relish, which I think adds to it’s potential uses in lots of different products. And the Scorpion pepper puts out some heat, but not a smack you in the face heat. It’s more of a good, medium heat, which opens up this relish to a much larger audience. Very smart on Sauce Goddess’ part. None of the three relishes are super hot, in my opinion. And my wife, Robbie, aka “Mrs Fiery World”, who serves as my "average person" heat barometer, can handle the Scorpion relish without issue (since I have a tendency to under appreciate the heat in products –yes, I’m very proud of that!). As you’ll see in the video, the chicken cordon bleu was super easy to make. And using a single slice of bacon and a dusting of panko crumbs and low fat mozzarella cheese cut the calories way back, for those who are health conscious like we are. The results? The relish handled all the flavor needs of the chicken. It penetrated the chicken, gave it a really nice, even flavor with the savory, spicy, and subtle sweet layers working well together. The video will give you the cooking basics, so I won’t repeat myself here. I will reinforce that it took longer to bake than I originally thought, so think close to an hour cooking time to make sure your chicken hits the 165 degree internal temp. Final impressions – this is a very versatile, flavor rich relish (jam) with lots and lots of uses. Stay tuned for the habanero relish stuffed pork tenderloin (another super easy one), and the jalapeno relish twice baked stuffed tuna potatoes! You can find the Sauce Goddess on the interwebs at a lot of places, starting with her website, www.saucegoddess.com, where you can select from these fine relishes, caramel corn, spice rubs, beef jerky, etc. Some other ways to communicate are:facebook.com/saucegoddesstwitter.com/saucegoddessinstagram.com/thesaucegoddessyoutube.com/thesaucegoddesspinterest.com/saucegodddessSo go get you some, fire up your regular fare, and tell ‘em that It’s a Fiery World sent you! #saucegoddess #itsafieryworld

Posted by It's a Fiery World on Monday, October 30, 2017

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Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.



  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

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Bacon Wrapped Cheese Stuffed Hot Dogs

Bacon Wrapped Cheese Stuffed Hot Dogs


  1. Partially slice thru the hot dogs lengthwise. They should look like a hotdog bun themselves, opening partially.
  2. Break cheese slice in half.
  3. Place each half slice into hotdog opening.
  4. Get 2 toothpicks and one slice of bacon.
  5. Sprinkle Sauce Goddess Sweet Heat spice rub on one side of the bacon slice.
  6. Using one toothpick attach one end of the bacon to the hotdog spice side facing towards the hotdog.
  7. Wrap the bacon around the hotdog from one end to the other, attaching the second toothpick.
  8. Place on the grill and cook until the bacon is slightly.
  9. Baste the hotdog with Sauce Goddess grilling sauce.
  10. Cook until sauce is caramelized and bacon is completely cooked.

Prep Time: 15 minutes - Cook Time: 10 minutes ; Yield: 6

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Fresh Mexican Pollo Asada for tacos and more

Pollo asada literally means grilled chicken. For truly delicious grilled chicken with south of the border flavor, the marinade is what’s important. We’re using mostly lime juice and cilantro to make the flavors brighter than a heavy marinade. Once it’d grilled, it’s fantastic on chips for nachos or on a salad.



  1. Lay the meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 1/4 lb

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Polynesian Chicken Salad

This salad recipe makes a lot. It’s perfect for brunch or any group where light and fresh is the flavor you want.

If you want to grill the chicken, you can marinade it for 1 hour, then grill.
If you prefer a thicker dressing, add 1 cup Miracle Whip to the dressing recipe.

Polynesian Chicken Salad

    Salad
  • 1 head Napa cabbage, small head, sliced thin
  • 1 head Romaine hearts, chopped
  • 2 cups baby spinach, washed, stemmed
  • 2 lbs chicken, boneless skinless breasts, tenders or thighs
  • 1 ea sweet onion, sliced thin
  • 1 ea red bell peppers, cut into bite-sized chunks
  • 1 cup pineapple chunks
  • ½ cup bean sprouts
  • 2 stalks celery, sliced thin
    On the Side
  • sliced almonds

  1. Make dressing in zip top bag.
  2. Remove ½ cup and place in pan to cook chicken.
  3. Poach chicken in ½ cup marinade.
  4. Slice for salad.
  5. Add all veggies except greens (cabbage, spinach and romaine) into bag with remaining dressing. Place greens in a big bowl.
  6. Toss with dressed veggies.
  7. Top with cooked chicken and almonds

Prep Time: 30 minutes - Cook Time: 20 minutes ; Yield: 8 cups
Serving Size: 1 cup

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Drunk Dunked Chicken

This is a long slow basting by dunking process. You can use any Sauce Goddess rub and it’s delicious. It’s also great on the smoker. Feel free to use wine, bourbon or tequila instead of beer. If you want to go alcohol free, use low sodium chicken broth instead. Relax enjoy and have a glass or two of your favorite beverage yourself while everything is cooking.

Drunk Dunked Chicken

  • 4 lbs of chicken thighs, drumsticks, wings and/or breasts (skin on)
  • 2 cups water
  • 8-12 oz good quality beer (pick what you like then enjoy the rest)
  • 1 stick butter
  • 2 Tbsp Sauce Goddess spice rub (each one is delicious in this recipe so pick your flavor)
  • Juice of 2 lemons, plus the lemons
  • 3 cloves of smashed garlic
  • 1 tsp salt

  1. Place all ingredients (except the chicken) in a pot big enough to easily dunk the chicken pieces.
  2. Heat up the dunking liquid until butter is melted. Taste for seasoning, add more spice rub or salt if needed. Don't taste it once you start dunking raw chicken, so get the flavor right before you dunk.
  3. Heat your grill on medium to low with flames on one side, or get your smoker going using the water pan.
  4. Carefully dunk the chicken pieces into the “drink” and place them on the grill side where there is no flame.
  5. Close the lid and watch for too much smoke/heat. If it’s cooking too fast open the lid and turn the heat down.
  6. After 15 minutes, dunk again, flip over to the other side and repeat.
  7. This dunking process will continue every 15 minutes until the chicken is perfectly cooked and ready to eat. It may take an hour and a half.
  8. After an hour using the off-heat side of your grill, you may dunk and place over the “live” fire and get a bit more browning.

If you are using a thermometer, go for 160 degrees. If you are doing it by eye, I like to take one piece off (thigh) and gently press it into a cutting board (not cutting it, just applying a small amount of pressure to see if any red juices come out). If it’s clear the chicken is done, if the juices are bloody looking get it back on the grill for a few until the next test piece has clear juices.

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 8-10 servings
Serving Size: 1/2 pound each

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Hawaiian Chicken and Bacon Skewers

This recipe is a great version of traditional Hawaiian style skewers with an added tweak – bacon! Sauce Goddess Sweet & Tangy Mop Sauce brings together the pineapple and pepper flavors into a mouthwatering tangy treat. It’s versatile enough for most any kind of meat, so if you’re in the mood for steak or just want to double up on the pork mix them in or swap out for the chicken.

Hawaiian Chicken and Bacon Skewers

  • 8 skewers (if they are wood, soak for 30 minutes in water)
  • 8 slices of bacon
  • 2 lbs chicken, boneless skinless thighs are nice and moist
  • 3/4 cup Sauce Goddess Sweet & Tangy Marinade and Mop sauce
  • 1 sweet onion, cut into chunks then separated into slices
  • 1 red bell pepper
  • 1 cup pineapple chunks

    Chicken Prep
  1. Cut chicken into 1-2 inch cubes.
  2. Place Sweet & Tangy sauce into a zip top bag and add chicken chunks.
  3. Remove most of the air and zip closed.
  4. Place in fridge overnight.
    Skewer Creation
  1. Start each skewer by first adding a pepper slice and then an onion slice.
  2. Add one end of a strip of bacon (one per skewer). Do "NOT" move the bacon down the skewer. You need to move it only far enough to get another ingredient on so it will be tightly woven.
  3. Add the chicken then move down slightly and add pineapple, onion and pepper.
  4. Gently stretch the bacon and run the skewer thru it a second time.
  5. Continue with chicken, onions, pineapple and pepper, weaving one strip of bacon every 2 " or so.
  6. Heat your grill to 300 at most.
  7. Place skewers on the grill and cook slowly to make sure the bacon and chicken are both cooked completely.
    Optional Added Tanginess
  1. Baste with fresh Sweet & Tangy Mop sauce as desired while the skewers are cooking.

Prep Time: 40 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 2

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Chicken Wing Dip

It doesn’t get much easier than this Sauce Goddess version of Chicken Wing Dip. It’s got a wonderful BBQ flavor with than yummy blue cheese. Positively addictive.

Chicken Wing Dip


  1. Place all ingredients in food processor and puree.
  2. Adjust thickness by adding either more sauce or cheese.
  3. Dip with celery sticks or chips.

Prep Time: 30 minutes ; Yield: 4 cups

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Cajun Roast Turkey (or Chicken)

A tasty Cajun recipe that will work with any fowl and makes a juicy bird dish. Slice and enjoy with mashed cheesy garlic potatoes.

Cajun Roast Turkey (or Chicken)

    Turkey Prep
  • 1 8 lb chicken, capon or small turkey (this would be great for duck too)
  • 2 lemons
  • 2 cloves garlic, smashed
  • 2 Tbsp butter
    Sauce Goddess Cajun Blend
  • 2 Tbsp BBQ Sweet Heat seasoning
  • 2 Tbsp dry thyme
  • 1 1/2 Tbsp dry oregano
  • 1 tsp coarse ground black pepper
  • 1 tsp paprika (Hungarian hot if you want it spicy)
  • 1 tsp salt

  1. Preheat oven to 350. Use the lowest rack in your oven, so you may want to remove one rack before you heat the oven.
  2. Mix dry rub together in a small bowl.
  3. Place 1 tsp of spice blend under the skin of each breast.
  4. Liberally rub the skin of the entire bird with the butter.
  5. Rub remaining spice all over the entire bird and sprinkle a bit into the cavity.
  6. Slice lemons in half.
  7. Place lemons and smashed garlic into the cavity.
  8. Place bird on a roasting rack BREAST SIDE DOWN, taking care to make sure the lemons don’t fall out. You may need to orient the opening up more depending on how your bird was butchered.
  9. Fill the pan with one cup of water (this helps steam the bird a bit and make for easier clean up.
  10. Bake until a thermometer inserted into the thigh reads 160. Remove from the oven and cover with foil to rest until thermometer reads 165. This resting time helps with the juiciest bird you can have.

Cooking time will be 2 - 2 1/2 hours depending on the size and temperature of the bird at time of prep.

Prep Time: 10 minutes - Cook Time: 2 hours ; Yield: 6-8 servings

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Turkey Vegetable Soup

This isn’t the chicken soup that inspired Andy Warhol. A flavorful recipe that works for either chicken or turkey, so try it out with both to see which is your favorite.

Turkey Vegetable Soup

  • 3 cups diced turkey
  • 2 carrots, diced
  • ½ red bell pepper, diced
  • ½ cup green onion, diced
  • 1 cup corn
  • 3 cups kale (or other greens)
  • 6 cups chicken or turkey broth (made from your turkey carcass)
  • 1 Tbsp Original Super Chunk
  • 1 small sprig of fresh rosemary, thyme and/or sage
  • Salt and pepper to taste

  1. In a large soup pot sauté veggies (except corn) for 3 minutes in olive oil and Original Super Chunk.
  2. Add broth, herbs and continue cooking.
  3. Add turkey and corn.
  4. Continue cooking. Add salt and pepper as needed.
  5. Remove herbs and serve.

Options- add noodles or more veggies as desired

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6-8 servings

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