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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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Summer Broccoli and Carrot Salad with Sweet Heat

Summer Broccoli and Carrot Salad with Sweet Heat

The summer salad is crispy and fresh with a little spicy heat to it. It's so simple and versatile you can mix in your favorite veggies to make it your own unique dish.


  • 3 cups broccoli, cut into bite size pieces
  • 1 small red onion, thinly sliced
  • 3 carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 Tbsp Sauce Goddess Sweet Heat rub
  • 2 Tbsp olive oil
  • 3 Tbsp fresh lemon juice or rice vinegar

  1. Whisk together the oil, acid and Sweet Heat spices in a big bowl that has a tight fitting lid.
  2. Add veggies.
  3. Attach lid. Make sure it is secure.
  4. Give the bowl a shake to coat veggies.
  5. Set in the fridge for 2 hours. Shake every 30 minutes or so.

You can steam the broccoli for 2 minutes then cool it quickly to take some of the crunch away.

Prep Time: 2 hours, 20 minutes ; Yield: 8 servings
Serving Size: 3/4 cup

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Hatch Green Chile Corn Pudding (Gluten Free)

Get a kick in the corn with this is a spicy twist on a traditional holiday recipe. It's perfect if you are cooking for family and friends who might be sensitive to gluten.


  • 2 roasted green chilies (Hatch variety when available), diced
  • 1 Tbsp Sauce Goddess Latin Heat Spice Rub
  • 1/2 cup grated cheddar cheese
  • 1 cup corn meal, gluten free
  • 1 cup gluten free flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup oil
  • 1 stick of butter, room temperature
  • 2 eggs
  • 1 cup milk
  • 1 Tbsp corn starch
  • 2 cans corn, well drained

  1. Preheat oven to 350 degrees.
  2. In large bowl combine corn meal, flour, sugar, baking powder and salt.
  3. Add chilies, cheese, corn and Latin Heat spice. Combine well to distribute the dry ingredients and coat the wet ones. This will help mix everything evenly in the final pudding.
  4. Wisk together the milk and corn starch.
  5. Add oil, butter and eggs.
  6. Add the wet ingredients to the dry and stir to combine.
  7. Pour into a greased 9x12 cake pan.
  8. Cook for 45-50 minutes depending on how gooey you like it.

The less time you bake it the more moist it will be. If you want it extra gooey, start checking it at 45 minutes. It should be releasing from the edges of the pan, barely springing back when you touch the middle and a toothpick will come out with a tiny coating of batter. Your oven times may vary though, so check it early rather than later.

Also, you can substitute the Hatch chilies with canned greed chilies, jalapenos, or any other spicy vegetable you prefer.

Prep Time: 20 minutes - Cook Time: 50 minutes
Serving Size: 8

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Sweet and Spicy Grilled Eggplant

If you want to spice up your eggplant dishes this is a great recipe to use, or serve up the eggplant as the main course. Either way this adds great flavor to a versatile veggie.



  1. Slice the eggplant across into 1 inch thick slices. Leave the skin on for a beautiful colorful appearance.
  2. Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
  3. Cook over medium low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip both sides in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip once until done. You may want to dip again if you like a heavier glaze. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Serve whole or chop into small size pieces and pour over remaining Grill Glaze.

If you want to add some decadence, top with a bit of Point Reyes Blue Cheese (https://www.pointreyescheese.com/) crumbles.

Prep Time: 5 minutes - Cook Time: 20 minutes ; Yield: 4-6 depending on eggplant size

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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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Grilled Eggplant Quesadillas

Grilled Eggplant Quesadillas

This grilled eggplant is a great vegan alternative for grilling out.



  1. Peel and slice the eggplant across into 1 inch thick slices.
  2. Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
  3. Cook over med. low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip and dip again until done. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Chop into small size pieces and pour over remaining Grill Glaze.
  6. Place a tortilla in a non-stick pan or griddle over medium low heat. Sprinkle some cheese on the tortilla, add some of the eggplant, and place second tortilla on top.
  7. Grill until slightly crisp on the bottom. Flip over and grill until done.
  8. Top with sour creme and green onions if desired.

Prep Time: 15 minutes - Cook Time: 30 minutes

Watch video – Sweet_Spicy_Eggplant

 

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Bourbon and Bacon Baked Beans

These are some great baked beans for tailgating, summer picnics or any other events that call for plain old brown beans.



  1. Preheat oven to 350 degrees. This can be done on a smoker too. It’s delicious.
  2. Cook bacon and onions until onions are translucent. Remove excess fat.
  3. Add garlic and cook until the garlic is tender.
  4. Remove pan from heat and add bourbon. Use stick lighter to carefully ignite the bourbon. It will flame up. Stir gently to cook off all the alcohol.
  5. Add Sauce Goddess Sticky Sweet Grill Glaze and beans. Stir to combine.
  6. Place in baking dish or cast iron pan. Bake 30 minutes or smoke 60 minutes.

Prep Time: 5 minutes - Cook Time: 1 hour, 15 minutes ; Yield: 4 servings

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Roasted Potatoes

Tasty roasted potatoes without the hassle of buying and mixing different spices using Sauce Goddess. Make your life easier and yummier!



  1. Preheat oven to 350 degrees.
  2. Wash and cut potatoes into 2 inch cubes.
  3. Pour a liberal amount of good olive oil in a large roasting pan.
  4. Add potatoes and sprinkle with Original Super Chunk Rub.
  5. Toss to coat all the potatoes with the oil and spices.
  6. Roast at 350 degrees until the potatoes are lightly browned and cooked through.

This works well on the grill to if you're looking for a tailgating idea.

Prep Time: 15 minutes - Cook Time: 20 minutes

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Gluten Free Corn Pudding

A great tasting option to traditional gluten based corn pudding.  What is corn pudding you might be asking… well it’s a gooier version of corn bread. With the spices and cheese no one will ever know you took the wheat out. Every time this gets made, it ‘s eaten so fast we don’t have time to take a picture.


  • 10 Tbsp butter (softened) but not melted
  • 2 each eggs
  • ½ cup milk
  • 1 can whole kernel corn (drained)
  • 1 can cream style corn (Del Monte brand is gluten free)
  • ½ cup gluten free all purpose flour
  • ½ cup gluten free corn meal
  • 1½ tsp baking powder
  • 3 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp Sauce Goddess BBQ Sweet Heat or Latin Heat spice rub

  1. Preheat oven to 350 degrees.
  2. Cream butter and eggs in a large bowl.
  3. Add both cans of corn, the milk and stir to combine.
  4. In a medium bowl, mix together the dry ingredients with a whisk or fork - flour, baking powder, sugar, corn meal, salt, black pepper, BBQ Sweet Heat or Latin Heat spice rub.
  5. Add the dry ingredients to the wet and stir lightly to combine. Do not over work the batter.
  6. Pour into a 9x9 greased glass or non-stick baking dish.
  7. Bake at 350 for about 45-55 minutes.

This recipe is incredibly moist. You can add cheese or diced chili peppers if you want to add more flavor and heat.

The less time you bake it the more moist it will be. If you want it extra gooey, start checking it at 45 minutes. It should be releasing from the edges of the pan, barely springing back when you touch the middle and a toothpick will come out with a tiny coating of batter. Your oven times may vary though, so check it early rather than later.

Prep Time: 15 minutes - Cook Time: 55 minutes ; Yield: 8 servings

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