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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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Moroccan Twist Spiced Butter

Moroccan Twist Spiced Butter

Super easy way to spice up toasted bread, baked potato or corn on the cob. Also, try a spoonful in a big bowl of green beans or slathered on asparagus.



  1. Mix the 2 ingredients together in a bowl.
  2. Spread on corn on the cob. Place a dollop onto summer green beans or mix to spice up your favorite foods.

Prep Time: 5 minutes ; Yield: 1 cup
Serving Size: 8

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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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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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