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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.

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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?”

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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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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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Grilled Walleye

This fish recipe works best cooking on charcoal, but will taste good no matter what you use to cook it.


  • 4 walleye pike fillets, skin still on
  • 2 tsp Sauce Goddess Super Chunk Spice Rub
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter, melted
  • 2 bunches fresh rosemary and thyme, soaked in water
  • 2 Tbsp fresh thyme leaves

  1. Place walleye skin side down on a work surface. Drizzle with olive oil. Sprinkle about 1/2 tsp of spice rub on each fillet.
  2. Heat up charcoal grill. Once red hot throw thyme and rosemary springs on coals. It will smoke a bit.
  3. Place fish skin side down on the grill and cook for 2 minutes.
  4. Flip and drizzle with melted butter. Cook 2 minutes on the other side. The skin should look charred.
  5. Remove from grill and sprinkle with fresh thyme and serve.

Prep Time: 6 minutes - Cook Time: 4 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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