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Living the Good Life with Sauce Goddess

The Sauce Goddess, Jennifer Reynolds, talked with Guy Bower from KNSS 1330 in Wichita, Kansas about grilling/cooking, how the caramel corn came to be, the Show Off Your Meat video contest and starting a BBQ sauce company. Take a listen to this fun interview on their website.


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Moroccan Lamb Chops with Apricot Chutney

Sauce Goddess Moroccan lamb chops with apricot chutney brings together a unique combination of tart apricot with the exotic flavor of lamb and middle eastern flavor.

Moroccan Lamb Chops with Apricot Chutney

This lamb chop recipe brings together a unique combination of tart apricot with the exotic flavor of lamb and Moroccan Twist.

  • 8 ea lamb chops, thick cut loin chops
  • 3 Tbsp Sauce Goddess Moroccan Twist spice rub
  • 1 Tbsp olive oil, light or virgin is fine
  • 1 Tbsp butter
  • 1 cup dried apricots, diced small
  • 1 1/2 cups water
  • 1 tsp kosher salt or sea salt
  • 1 ea sweet onion, sliced thin

  1. Coat entire surface of chops lightly with olive oil.
  2. Sprinkle chops with 2 Tbsp. of Sauce Goddess Moroccan Twist spice rub coating all sides. Wrap and set aside.
  3. In a medium saute pan, cook onions and butter on low heat until onions are translucent.
  4. Add dried apricots, salt and water and continue cooking about 10-15 minutes until the apricots are soft.
  5. Add Moroccan Twist spice rub and continue heating 5-10 minutes.
  6. Heat grill to medium high heat and get out the lamb chops.
  7. Add chops to the grill on their edge (like a hockey puck on it’s side). Rotate every 3 minutes or so until all edges are cooked, then cook the top and bottom. This should only take 10-12 minutes at most for medium rare.

Prep Time: 20 minutes - Cook Time: 40 minutes ; Yield: 4
Serving Size: 2 chops

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June 2014 Sauce Goddess Newsletter

This month we celebrate dads and grads and enjoying the great outdoors. Of course, we here at Sauce Goddess always celebrate the great outdoors with food either over an open flame or packed in a cooler. Find out more in this month’s newsletter.

Broccoli Salad with Carrots and Sweet Heat

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Brie and Apple Grilled Cheese

Brie and Apple Grilled Cheese

Sweet, spicy and gooey is what this grilled cheese is all about. Trust us when we say this is better than a fruit and cheese platter next time you break out the wine. This turns out great on both wheat based bread and gluten free.

  • 8 slices firm bread (not soft, not hard and dry)
  • 2 green apples, sliced thin (about 16 slices or more)
  • 1/2 lb brie cheese, triple cream will melt the best
  • 2 Tbsp of Moroccan Twist Spice Rub
  • soft butter for grilling

  1. Take two slices of bread and butter one side of each.
  2. Put one slice, butter down, on prep surface.
  3. Spread brie onto plain side.
  4. Add one quarter of the apple slices.
  5. Sprinkle apples with Moroccan Twist Spice Rub
  6. Spread brie on the plain side of the remaining slice of bread.
  7. Place this remaining bread slice on sandwich with butter facing out.
  8. Put on grilling surface and cook until bread is brown on both sides and cheese is gooey.
  9. Repeat for three remaining sandwiches.

The secret to making this grilled cheese is in the stacking process. Make sure the brie is on the bread with the apples in the middle, which should help hold it together.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 4 full sandwiches

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Give the Gift of Gourmet Foods

For Immediate Release: December 12, 2013
For More Information:  Lynn Pittman, (619) 316-6879


San Diego, CA – San Diego local, Jennifer Reynolds better known at the “Sauce Goddess” is on a mission to make throwing a party as easy as one, two, three.  Reynolds’ passion is cooking and creating ways to make entertaining easy and enjoyable for all.  “There are many tips to create delicious dishes that it’s easy for everyone to enjoy their own party.” Jennifer Reynolds, President, Sauce Goddess, LLC. Visit for more information, gift ideas and recipes to make entertaining FUN!

Reynolds makes entertaining and gift giving “Stress Free” and enjoyable year round.  She loves to show people how to WOW their guests with delicious and easy recipes.  “My newest discovery is a creamy white sauce that is perfect for making favorites such as Scalloped Potatoes, Fettuccini Alfredo or Mac and Cheese.  This sauce is fabulous for the holidays, playoff games, tailgating, potluck dinners, and of course the “Granddaddy” party of them all the Super Bowl. It’s also gluten free, which is great because everyone can enjoy it.  The best thing about this recipe is it is so darn easy and you can create lots of delicious dishes in a snap,” explains Reynolds.

Reynolds became the “Sauce Goddess” when she took her father’s much loved recipe for a smoke free grilling sauce and started Sauce Goddess, LLC.  “Everyone came to my house growing up and they still do because we are always cooking and sampling new recipes. Bottom line is we love to eat and share with EVERYONE!” exclaims Reynolds.

“There are so many products and easy tricks that people can use to make entertaining not so overwhelming.” states Reynolds. “Dips and marinades just get better as they age so you can make these ahead of time and use as needed. My motto is 1,2,3, It’s Party Time! You can do amazing things with sausages on the grill or in the crock-pot that are so easy.  Here’s a great time saver and flavor increaser, use whipped cream cheese for recipes, sauces and dips.” says Reynolds.

Reynolds made a decision to make her products gluten-free after her sister was diagnosed as gluten intolerant. “It was after all our Dad’s recipe, so my sister had be able to use the sauce. It’s still the sticky sweet delicious flavor, and now, it happens to be gluten-free.”  The “Sauce Goddess” has expanded her offerings to include not only cooking and grilling sauces but spice rubs and salted caramel corn in a wide variety of unique flavors including: Latin Heat, Big and Tangy, Moroccan Twist, Sweet BBQ Heat, Devils Bite, Sweet Red Devil, Sticky Sweet and Sweet and Spicy.

According to Reynolds, “Our newest creation, the spiced caramel corn was inspired from my love of spicy salty sweet snacks. We created all sorts of combinations from exotic spices of cardamom all the way to spicy habanero. So we decided to combine savory and sweet flavors to create Sauce Goddess’ Salted Caramel Corn; it is not only gluten-free, but nut free too.

The Sauce Goddess loves to cook, barbeque and grill out. She is on a mission to help millions of people create easy to make, affordable gourmet dishes. “Many of our delicious recipes are naturally gluten-free.  Nobody ever asks where’s the gluten?


Consumers can purchase “Holiday Gift Boxes” or create their own using Sauce Goddess Sauces, Spice Rubs and Spicy Carmel Corns. Sauces are $8.00 per jar. Spice Rubs with refillable tin start at $7.00 and $3.50 for refill packages. Spicy Carmel Corn starts at $5.00 per package. You can add a personal touch and attach a favorite recipe or you can visit for complete pricing options, gift and recipe ideas.

The online store is featuring an array of gift boxes and packages you can have sent for you. Sauce Goddess products can be purchased online or at local merchants including: Great News, Iowa Meat Farms, Cardiff Seaside Market, Harvest Ranch Market, Bristol Farms, and Hot Licks.

ABOUT SAUCE GODDESS GOURMET, LLC:  Sauce Goddess Gourmet is a privately owned company headquartered in San Diego, CA. Sauce Goddess is dedicated to providing all natural sauces, spices and gourmet products that can be used frequently and easily for grilling, dipping, marinating, and creating favorite recipes.  Many of Sauce Goddess products are based on secret family recipes.  For information and recipe ideas visit

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December 2013 Sauce Goddess Newsletter

The holidays can be crazy busy, so we listed some of our favorite super fast tasty appetizer recipes in our December Newsletter. Plus, we’ve posted several new holiday meal recipes with that Sauce Goddess flavor.  Happy holidays!!

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November 2013 Sauce Goddess Newsletter

November is a all about food, football and shopping so we wanted to share some of our holiday and pigskin watching recipes with you.  And don’t forget the shopping, because we are running some special deals this month that you won’t want to miss.

If you didn’t receive a copy of our 2013 November Sauce Goddess Newsletter in your email don’t worry.  You can view it online.

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Grilled Corn on the Cob

Grilled Corn on the Cob

Enjoy the great flavor with the sweetness of summer corn.

  1. Carefully pull back outer husk (do NOT pull off the husk) and remove inner silk on each cob of corn. Pull the husk back over corn kernels.
  2. Soak ears of corn in water for 3 minutes.
  3. Heat grill or oven.
  4. Place corn (wet husks and all) on the grill.
  5. Cook for 30 minutes turning to cook evenly.
  6. Remove the charred husk.
  7. Butter and spice with Sauce Goddess BBQ Sweet Heat or Moroccan Twist spice rub.

Prep Time: 15 minutes - Cook Time: 30 minutes

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Moroccan Twist Wings with Apricot Glaze

Wings with a sweet and exotic spiced twist. B & R Farms makes a delicious apricot preserve that is perfect for this recipe.

Moroccan Twist Wings with Apricot Glaze

  1. Preheat your oven 350 degrees or grill (medium).
  2. Toss 4 lbs wings in Moroccan Twist spice rub.
  3. Cook until done to 165 degrees. Pick the biggest wing and measure the temperature.
  1. In a bowl large enough to fit the wings, whisk together Apricot Preserves, rice vinegar and Moroccan Twist.
  2. When the wings are cooked place them in the bowl of glaze, and either stir and serve, or return to the grill to caramelize the glaze.

B & R Farms makes an Apricot Topping that is perfect for this recipe.

Prep Time: 5 minutes - Cook Time: 15 minutes

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Moroccan Twist Beef Jerky

Moroccan Twist Beef Jerky

  • 3 pounds beef – flank or steak (or any meat type)
  • Moroccan Twist Rub
  • 2 tablespoon of Worcestershire sauce
  • 1/2 cup of brown sugar
  • 1 teaspoon of onion powder
  • salt
  • pepper

  1. Go ahead and rub on your Worcestershire sauce, salt, pepper, brown sugar and onion powder evenly on both sides. Do not use too much because you do not want to over power the taste of your Moroccan Twist Rub. Once you sprinkle on and rub in those ingredients, go for your Moroccan Twist Rub and coat the meat with a medium to thick layer til you’re sure you will be able to taste that amazing flavor!
  2. Now that your meat is good and seasoned, go ahead and cut it into about 1/4 inch thick strips. Freezing for 30 minutes prior to slicing may make this task easier.
  3. Line a cookie sheet with foil and place your strips, without touching, onto the pan and into the oven on the lowest temp. with the door propped open for about 4-8 hours. If you want to use a dehydrator, layer the racks with your strips, also without touching, on the lowest temp. for about 12-20 hours. Be sure and check up on your jerky periodically. Length of time varies so, dry to your preference. Enjoy!

Thanks to Beef Jerky Recipes for this awesome treat.

Prep Time: 40 minutes - Cook Time: 8 hours


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