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Seafood Bisque Dip

This dip is a bit time consuming but worth every bite. It has the rich flavor of bisque in every dip!

Seafood Bisque Dip

  • 1 tsp Olive Oil
  • 1 tsp Butter, unsalted
  • 1 ea Onion, minced
  • 1 ea Garlic clove, minced
  • 13 oz can Tomatoes, diced, no salt or seasoning added
  • 3 bottles Clam juice, 8 oz
  • 1/2 cup Dry White Wine or Dry Sherry
  • 1/2 cup Rice, uncooked white rice
  • 2 Tbsp Corn starch
  • 1 cup Lobster or crab meat (you can find it in a jar, can, or frozen)
  • 1 cup Scallops, big or small is fine
  • 1 cup Fresh fish, raw Cod of Tilapia is fine
  • 1 cup Sour cream
  • 2 Tbsp Sauce Goddess Sweet Heat (this will serve as the salt and pepper so add more if you need it)

  1. In a stock pot, sauté onions and garlic in olive oil and butter until tender.
  2. Add all ingredients except lobster, scallops, fish and sour cream to pot.
  3. Simmer covered for 30-40 minutes until the rice is completely cooked (overdone is okay).
  4. Add lobster meat, fish and scallops. Simmer very low for 10 minutes.
  5. Using a stick blender puree the entire pot of soup until very smooth. Note - You can also remove the meat from the pot with a strainer and blend that in your regular counter-top blender. Just put a cloth over the top so the lid doesn’t blow off with the hot liquid.
  6. Cool completely, approx. 30 minutes.
  7. Stir in sour cream and Sweet Heat and serve.

Great with bread, chips or Fritos Scoops!

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6 cups
Serving Size: 1/4 cup

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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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Smoked Turkey Chili

Smoked Turkey Chili

This tangy chili recipe is chock full of veggies and flavor! Great with turkey, chicken or your favorite meat substitute.


  • 2 cups smoked turkey, diced (you can use regular turkey or chicken too)
  • ½ cup zucchini, diced
  • 1 red bell pepper, diced
  • 1 bunch green onion, diced
  • 3 jalapeno peppers, diced
  • 1 cup corn, frozen or canned
  • 1 can black beans
  • 2 - 13 oz cans diced tomatoes
  • 1 Tbsp Latin Heat spice rub
  • 1 jar Big & Tangy Sauce
  • 1 cup chicken broth
  • Vegetable oil for sauté
  • Salt to taste

  1. Sauté all veggies except corn and tomatoes until slightly cooked.
  2. Add Latin Heat spice.
  3. Add chicken broth.
  4. Continue to simmer. Taste for salt.
  5. Add black beans, tomatoes, and Big & Tangy sauce.
  6. Add turkey and corn.
  7. Simmer 1 hour.
  8. Serve with cheese, sour cream, jalapenos or all three on top.

Prep Time: 20 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6 servings

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Slow Cooker Chicken Chili with Latin Heat

Slow Cooker Chicken Chili with Latin Heat

This is a great tasting meal without the hassle. Perfect for cool day and sharing with friends and family.


  • 2 lbs of boneless skinless chicken thighs, whole frozen
  • 4 red bell peppers, diced
  • 4 green bell peppers, diced
  • 4 zucchini, diced
  • 1 onion, diced
  • 2 cans diced tomatoes
  • 2 Tbsp Latin Heat Spice Rub (3 Tbsp if you want it spicy)
  • 1 tsp salt

  1. Place all ingredients in the slow cooker and cover with lid.
  2. Cook on high heat for 5-6 hours. It's done when the chicken shreds easily.
  3. Add 1 can of corn and 2 cans of beans. Stir to warm the corn and beans.
  4. Serve with grated cheddar cheese and sour cream.

Prep Time: 20 minutes - Cook Time: 6 hours, 20 minutes ; Yield: 8

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Latin Heat Black Bean Chili

A healthy and flexible chili recipe that will take your spice level up a notch while appealing to gluten free and vegan family and friends.


  • 8 oz or 2 large chicken thighs-boneless skinless, chopped into 1” cubes
  • or
  • 8 oz of Tofu crumbles (see master recipe for how to make)
  • 1 large red pepper, diced
  • 1 pasilla pepper (you can substitute 2 green chili peppers or one bell pepper), diced
  • 1 medium sweet onion, diced
  • 1 small Serrano pepper, minced-seeds and veins removed (if you don't like it hot, don't add)
  • 12 oz can of cooked black beans, rinsed and drained well
  • 12 oz can of diced tomatoes, no salt or seasoning added
  • 2 Tbsp Sauce Goddess Latin Heat Rub seasoning
  • 1 Tbsp oil
  • 1 cup of Sauce Goddess Big and Tangy Sauce
  • chopped green onions for garnish

  1. Sprinkle 1 Tbsp of Sauce Goddess Latin Heat seasoning over protein and toss to combine, coating all. Set aside.
  2. Heat oil in a large heavy pan. Add onions and peppers and saute until barely softened.
  3. Add protein to pan and cook until chicken is cooked on the outside. If you are using Tofu, no need to cook it (it will cook further with the ingredients in step 4).
  4. Add tomatoes, Sauce Goddess Big Tangy Steak Sauce, beans and remaining Latin Heat. Stir to combine.
  5. Let simmer 10 minutes and taste. Adjust heat up by adding more Latin Heat seasoning.
  6. Garnish with green onions and enjoy.

Prep Time: 10 minutes - Cook Time: 30 minutes

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Big and Tangy Turkey Black Bean Chili



  1. Chop and cook onion and bell pepper over medium heat until tender.
  2. Combine ingredients all ingredients in pot and warm on low for 30 minutes.

- Cook Time: 45 minutes ; Yield: 6-8 servings

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