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Cornbread Waffles with Pulled Pork and Quick Pickles

Cornbread Waffles with Pulled Pork and Quick Pickles

This recipe is a combination of 3 different Sauce Goddess recipes and was inspired by culinary experiences during a recent trip to Savannah, Georgia. The south has so many great dishes and this combines several savory flavors into one delicious ride one mouthful at a time.


    Maple butter
  • 1 cup real maple syrup
  • 1/4 cup melted butter

    Waffles
  1. Make the recipe for Sauce Goddess Corn Pudding.
  2. Stir in cheese, egg and Sweet Heat Spice Rub. Combine well.
  3. Spray, butter or oil the waffle iron.
  4. Pour in batter and cook according to iron instructions.
    Plate the Feast
  1. Place waffle on a plate.
  2. Add a bit of maple butter
  3. Top with Sauce Goddess Pulled Pork.
  4. Spoon 2 Tbsp of extra sauce over the top.
  5. Add Sauce Goddess Quick Pickles to finish.

Trade out cheddar cheese for a change of flavor, and try different toppings for other taste sensations such as using one of the Sauce Goddess Pepper relishes instead of pickles.

Prep Time: 1 hour - Cook Time: 11 hours ; Yield: 8 waffles

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San Diego 2018 Gluten Free Show – As Seen on KUSI News

[Reproduced from KUSI site]

KUSI’s Elizabeth Alvarez was live at the Gluten Free and Allergen Friendly Expo happening Sunday in Del Mar.

The GFAF Expos are the largest and fastest growing special diet consumer events in the US.

Started in 2007, the events are professionally managed and have expanded from one to eight cities throughout the United States.

In addition to meeting the needs of the Celiac community, the Expo welcomes those with gluten sensitivities, auto-immune/inflammatory diseases and autism.

Local entrepreneur, Jennifer Reynolds, founder of Sauce Goddess Gourmet Products (www.saucegoddess.com) was recruited to be one of four BBQ sauce company owners to compete for investment dollars on A&E’s national reality television show “Rooster and Butch”.

They came from all over the U.S. and are touted as the best of the best. The Sauce Goddess was the only female entrepreneur among the four competitors.

The Sauce Goddess is very entertaining and passionate about BBQ and business as well as giving back to community. She loves creating and producing all natural and gluten free products that are easy to use for making delicious and healthy dishes for the whole family. Her inspiration was her late father.

The episode of “Rooster and Butch” that Jennifer was featured on is airing Wednesday, February 7, 2018 at 10pm on A&E.

“Butch and Rooster abandon the answering machine to investigate the BBQ sauce; and Rooster handpicks four BBQ contenders to battle it out for an investment of up to one million dollars.”

[Watch on air interview on KUSI]

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Summer Grilling Tips for Flashback Friday

We love outdoor and grilling gadgets as much as the next person, so we wanted to re-share some great ideas from Channel 8 San Diego. They did a segment for Fourth of July, but there is still plenty of grilling time left this year (don’t forget tailgating). Of course, Sauce Goddess is on the grilling table that Ashley put together and she points out our sauces and rubs are gluten free without losing any great flavor!

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Eat Like a Healthy Coloradan

Denver, Colorado is known for it’s healthy lifestyle, so when KWGN – Denver featured Sauce Goddess in their Memorial Day segment we were ecstatic! The hostess pointed out how Sauce Goddess sauces and spices fit into a healthy diet:

  • No GMO’s
  • Keeping out caking agents such as silicon dioxide (sand!)
  • No MSG
  • Gluten free
  • No artificial flavoring

Our products are available in time for Memorial Day at many retail locations or online if you want to stock up for the summer grilling season.

CO-2-banner

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Bacon Wrapped Jalapenos

This is much more fun (and sinful) than low cal ranch dipping sauce with raw peppers. It’s perfect for meals on the grill or tantalizing appetizer. It takes a bit more time but so worth it!


  • 8 whole jalapeno peppers (or mild mini bells)
  • 8 strips uncooked bacon, thin
  • ¼ cup Sauce Goddess Sticky Sweet or Sweet & Spicy sauce
  • 8 x ½ inch pieces of Monterey Jack or other good melting cheese
  • 16 toothpicks

  1. Soak the toothpicks in water so they won’t burn on the grill.
    Prepare Peppers
  1. Half cut lid of pepper by carefully slicing across halfway thru the pepper at the top just below the stem.
  2. Cut a side slit by carefully slicing down the length of the pepper 2/3 of the way down.
  3. "Manage the Heat:" Some of the seeds and ribs have to be removed to make room for the cheese but not all of them. If you want it good 'n spicy you can leave some in. If you use the milder mini peppers no seeds need to be removed.
  4. To remove seeds and rib open the pepper gently by pressing the end toward the stem. Using a small paring knife carefully cut the ribs where they meet the side of the pepper. Use the knife and pull at them. They should come out with slight resistance.
    Put It All Together
  1. Now that the pepper has some space, place one slice of cheese inside.
  2. Wrap uncooked bacon around pepper taking care to place the largest end of the bacon over the top slit and roll the bacon around to the tip then back to the top.
  3. Use 2 toothpicks to seal the pepper closed and hold the cheese inside while it melts by pushing them completely through in an X configuration.
  4. Grill over low/medium heat until the bacon is cooked.
  5. Baste with Sauce Goddess BBQ sauce of choice and continue cooking for 5 minutes.
  6. Put a little extra BBQ sauce in a bowl if you want some dipping sauce.

Prep Time: 1 hour - Cook Time: 20 minutes ; Yield: 4
Serving Size: 2

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Asian Sticky Sweet Wings

This easy recipe uses 2 gluten free sauces to create gooey sticky asian chicken wings. The hoisin gives a really deep toasty flavor. These are not spicy.

Asian Sticky Sweet Chicken Wings


  1. Mix both sauces together.
  2. Pour 1/2 the mixture over the wings.
  3. Marinade for 2 hours.
  4. Bake at 375 in the oven on a wire rack for 1 hour or cooked completely through.
  5. Toast sesame seeds in a dry pan on the stove for 5 minutes until lightly browned.
  6. Sprinkle seeds over wings when serving.

Prep Time: 2 hours, 20 minutes - Cook Time: 1 hour ; Yield: 2 lbs

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Wheatless Red Head Becomes Sauce Goddess Fanatic

The Red Headed Wheatless Wanderer was combing the expansive Gluten and Allergy Free Expo in Chicago for great tasting sauces to share with her readers. Only 5 companies made the cut and Sauce Goddess was one of them! Eating a gluten and allergen free diet can become boring and bland very quickly, so she was on a quest to bring spice back into her life. The Red Headed Wanderer was so excited about Sauce Goddess products that she asked, “Is this real?”

redheaded_wanderer

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Hatch Green Chile Corn Pudding

Get a kick in the corn with this is a spicy twist on a traditional holiday recipe. If you're not sensitive to gluten, use regular flour. It's the same great recipe either way.

This is also great for corn bread waffles.



  1. Preheat the oven to 350.
  2. 1) In a large bowl, combine corn meal, flour, sugar, baking powder, salt. 2) Add chiles, cheese, corn and Latin Heat and combine well to distribute the dry ingredients and coat the wet ones. This will help everything be evenly mixed in the final pudding.
  3. 3) Wisk together the milk and corn starch.
  4. 4) Add oil, butter and eggs.
  5. 5) Add the wet ingredients to the dry and stir to combine.
  6. 6) Pour into a greased 9x12 cake pan.
  7. 7) Cook for 45-50 minutes depending on how gooey you want it.
  8. WAFFLES- OMIT 2 items noted in list above. No need to preheat the oven. Instead preheat your waffle maker. Follow steps 1-5. This recipe make six hearty 8” waffles.

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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Cheesy Spread

This cheesy spread is awesome to use on wraps or in panini.



  1. Place all ingredients in a bowl. Stir to combine.

This spread is a mixture of two or more cheeses.

Prep Time: 5 minutes
Serving Size: 2 cups

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Sweet and Spicy Chicken

Sweet and Spicy Chicken

Get your sweet and spicy chicken fix without calling your neighborhood asian takeout.



  1. Heat grill on high.
  2. Once heated, reduce grill to medium and place chicken on the grill.
  3. Close the lid and let cook for 5 minutes.
  4. Flip and cook for another 5 minutes.
  5. Flip again and reduce heat. Continue to cook and flip until done. It should feel firm when cooked through.
  6. Begin brushing chicken with grill glaze and continue grilling, brushing and flipping a couple more times.
  7. You can use any extra for additional dipping.

If you prefer the skin on chicken thighs just use a lower heat during grilling so the skin doesn't burn. Also, you can substitute any of your favorite Sauce Goddess grill glazes in the recipe.

- Cook Time: 30 minutes ; Yield: 8 servings

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