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Creamy Dill Potato Salad

This creamy potato salad is perfect for your picnic. The fresh dill adds a great flavor.

Creamy Dill Potato Salad

This creamy potato salad is fresh and light with all the dill and zingy mustard. It's a perfect side dish for heavy burgers and also light grilled fish.


  • 8 large yukon gold or red potatoes
  • Dressing
  • 1 1/2 cup mayonaise
  • 1/4 cup dijon mustard
  • 1/4 cup fresh dill, chopped fine
  • 5 stalks of celery, diced
  • 1/2 green onions or chives, diced
  • 1 jalapeno, diced (optional)
  • 2 Tbsp Sauce Goddess Sweet Heat seasoning
  • 1/4-1/2 cup Rice vinegar (or white wine vinegar)
  • salt and pepper to taste
  • Garnish
  • 1 Tbsp fresh dill sprigs
  • 1 tsp Sweet Heat

  1. Mix all dressing ingredients in a large bowl.
  2. Taste to see if it needs salt and pepper. Add as needed.
  3. Dice potatoes into chunks.
  4. Boil in salted water until just tender.
  5. Drain potatoes well in a colander. removing all water.
  6. Add to dressing and stir gently.
  7. Taste to see if it needs salt and pepper now that the potatoes are in it.
  8. Cool in fridge until ready to serve.
  9. When ready to serve, add garnish of dill and sweet heat.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 12 servings
Serving Size: 1/2 cup

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Grilled Asparagus

This is a recipe that is made for almost every grill out. It’s bright and fresh tasting with fennel and thyme.

Grilled Asparagus

  • 1 lb asparagus, whiter hard ends trimmed off
  • Olivie oil
  • 1 tsp Original Super Chunk

  1. Drizzle olive oil over asparagus.
  2. Sprinkle Super Chunk.
  3. Grilled until the stems just begin to get a bit softer.

Prep Time: 5 minutes - Cook Time: 10 minutes ; Yield: 4-6

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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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Grilled Ratatouille

Grilled Ratatouille

This rich veggie side dish is better grilled with a little sweet roasted flavor of the flames.


  • 3 small Japanese eggplant, sliced in 1" thick slices
  • 6 small yellow squash and zucchini, sliced in half lengthwise
  • 1 small onion, sliced in 1/2 " thick slices
  • 1 bell pepper
  • 3 cloves garlic (diced)
  • 1/2 cup black olives, sliced in half
  • 1/2 cup olive oil
  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp dry oregano
  • 1 Tbsp dry parsley

  1. Wrap garlic in foil with 1 tsp of olive oil.
  2. Place eggplant, squash, zucchini, onion and bell pepper in a bowl.
  3. Drizzle with 1/2 cup of olive oil.
  4. Sprinkle with Super Chunk, oregano and parsley and toss gently.
  5. Place all veggies directly on a medium grill, including the pouch of garlic in foil.
  6. Cook, flip as needed to prevent burning.
  7. When the veggies are done the garlic should be as well.
  8. Remove everything from grill and dice veggies into bite-sized pieces.
  9. Place all grilled diced items in a serving bowl with garlic and olives.
  10. Stir to combine, add salt and pepper as needed for seasoning.

Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 8 servings
Serving Size: 1/2 cup

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Grilled Artichokes with Lemon Butter

This is a great variation on simple steamed artichokes. The toasty flavor is worth the extra time.

Grilled Artichokes with Lemon Butter


    Prepping the Artichokes
  1. Trim the stem ends of the artichoke.
  2. Fill a large pot with 4-6 cups water. Should be 3 inches up the side of the pot.
  3. Insert a steamer basket or colander to hold the artichokes.
  4. Place artichokes in basket, cover with a lid and bring pot to a boil.
  5. Cook on high for 30 minutes (your cook time may vary) until the stems feel tender but not mushy. Testing with a fork is fine. It’s should insert firmly but easily.
  6. Let artichokes cool completely.
  7. Once cool, slice each one in half lengthwise.
  8. Now the fuzzy “choke” needs to be removed. The choke is the inner part of the leaves that is soft and furry but is not edible. Cut around the choke area with a sharp knife taking care not to cut through. The slice resembles a smile. Using one hand on the leaves and one hand to hold the artichoke in place, grab the inside purple leaves. Pull down towards the fuzzy choke area. The entire choke and purple leaves should pull out. Make sure all the fuzzy choke hairs are removed completely.
    Grilling the Artichokes
  1. Preheat grill on medium heat.
  2. Drizzle artichokes with olive oil on both sides.
  3. Sprinkle with 2 tsps of Original Super Chunk and place cut side up on a medium grill.
  4. Cook 10 minutes until lightly browned.
  5. Flip to cut side down and cook another 10 minutes.
  6. For dipping sauce, melt butter and add the juice of both lemons and tsp of Original Super Chunk.
  7. Pour sauce into a bowl for serving.
  8. Serve all artichoke halves on a single platter with dipping sauce and an empty plate for the leaves.

Prep Time: 10 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 8 servings
Serving Size: 1/2 an artichoke

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Cucumber Salad

Cucumber Salad

Not only is this salad is light and fresh, it’s fast and easy. Perfect for a summer get together.


  • ½ ea sweet onion, sliced thin
  • 1/2 each red pepper, sliced thin
  • 4 each small Persian cucumbers (or one long seedless), sliced thin
  • 1 Tbsp Sauce Goddess BBQ Sweet Heat spice rub
  • 2 Tbsp granulated sugar
  • 1/2 tsp celery salt
  • 1/4 cup rice vinegar
  • 3 Tbsp olive oil

  1. Place the sliced veggies into a large bowl.
  2. In a jar add rice vinegar, oil, BBQ Sweet Heat, celery salt, and sugar. Put the lid on tight and shake the dressing to combine.
  3. Pour the dressing over the veggies mixture. Stir to combine.
  4. Place in the fridge until you are ready to eat.

This recipe is best if made a few hours ahead and gets better after a day.

Prep Time: 15 minutes

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Apricot Onion Chutney with Moroccan Twist

Moroccan Twist Apricot Onion Chutney

This chutney is a delicious condiment for pork, chicken or lamb chops. It's also good with meat that's been seasoned with Moroccan Twist spice rub.


  • 1 Tbsp Sauce Goddess Moroccan Twist
  • 1 Tbsp butter
  • 1 cup dried apricots, diced small
  • 1 1/2 cups water
  • 1 tsp kosher or sea salt
  • 1 ea sweet onion, sliced thin

  1. In a medium saute pan, cook onions and butter on low heat until onions are translucent.
  2. Add dried apricots, salt and water and continue cooking for another 10-15 minutes until the apricots are soft.
  3. Add Moroccan Twist spice rub and continue heating another 5-10 minutes.
  4. Serve over chicken, pork or lamb.

Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 2 cups

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Mexican Slaw

Mexican Slaw

This slaw is a a great change up from lettuce on a taco. It's perfect, tangy and slightly spicy.


  • 1 head green cabbage, sliced thin
  • 1/2 red onion, sliced thin
  • 1/2 bunch of fresh cilantro, chopped fine
  • 1 Tbsp salt
  • 1 Tbsp Sauce Goddess Latin Heat
  • 1/4 cup Suagr
  • 1 ea lime juice and zest
  • 1/4 cup rice vinegar

  1. Combine all ingredients in a fairly large sealed container with a lid. Stir or shake to combine all the flavors. The longer this sits the better it tastes.

Prep Time: 20 minutes ; Yield: 8 cups

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Goat Cheese Stuffed Tomatoes

Goat Cheese Stuffed Tomatoes

Delicious and very easy appetizer with goat cheese and tomato "cups" that make tomato and mozzarella appetizers look boring.


  • 12 cherry or small bite sized tomatoes
  • 1/2 cup whipped cream cheese
  • 1/2 cup goat cheese
  • 1 tsp Original Super Chunk seasoning
  • fresh thyme leaves

  1. In a bowl combine 2 room temperature cheeses and Super Chunk.
  2. Stir to combine.
  3. Place cheese mixture in the fridge for 10 minutes to chill down for easier scooping.
  4. Carefully slice cherry tomatoes across the top removing a small slice of tomato and exposing the seed and rib area.
  5. Scoop out all the seeds and ribs, taking care not to cut through the skin. This leaves you a small cup to fill with the cheese mixture.
  6. Fill tomato "cups" with cheese and top with fresh thyme.

If you love that tangy flavor of goat cheese then leave the whipped cream cheese out, double the goat cheese to 1 cup and cut the Super Chunk to 1/2 tsp.

Prep Time: 20 minutes ; Yield: 12
Serving Size: 1

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Blue Cheese Stuffed Mushrooms

Blue Cheese Stuffed Mushrooms

Mushrooms stuffed with zesty blue cheese mixture spiced up with Sauce Goddess Sweet Heat.


  • 24 good sized (2") Crimini mushrooms (or white button)
  • 1/2 cup whipping cream cheese
  • 1/2 blue cheese (Point Reyes Blue is really nice for this)
  • 1 Tbsp Sweet Heat Spice Rub
  • Olive oil for cookie sheet

  1. Heat the oven to 250 degrees.
  2. Remove the stems of the mushrooms, creating an opening or a cup. Set aside to use for something else if you like.
  3. Place the mushrooms open side down on a cookie sheet.
  4. Bake for 15 minutes. Let cool.
  5. Combine 2 cheeses at room temperature in the bowl and stir until smooth.
  6. Fill the mushroom cup with cheese mixture.
  7. Place back on the cookie sheet cheese side up.
  8. Sprinkle with Sweet Heat.
  9. Bake for 5 minutes to slightly melt the cheese.
  10. Serve warm if you can.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 12 servings
Serving Size: 2

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