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Cucumber Salad

Cucumber Salad

Not only is this salad is light and fresh, it’s fast and easy. Perfect for a summer get together.


  • ½ ea sweet onion, sliced thin
  • 1/2 each red pepper, sliced thin
  • 4 each small Persian cucumbers (or one long seedless), sliced thin
  • 1 Tbsp Sauce Goddess BBQ Sweet Heat spice rub
  • 2 Tbsp granulated sugar
  • 1/2 tsp celery salt
  • 1/4 cup rice vinegar
  • 3 Tbsp olive oil

  1. Place the sliced veggies into a large bowl.
  2. In a jar add rice vinegar, oil, BBQ Sweet Heat, celery salt, and sugar. Put the lid on tight and shake the dressing to combine.
  3. Pour the dressing over the veggies mixture. Stir to combine.
  4. Place in the fridge until you are ready to eat.

This recipe is best if made a few hours ahead and gets better after a day.

Prep Time: 15 minutes

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Spiced Butter Grilled Shrimp

Spiced Butter Grilled Shrimp

Using this easy recipe cook shrimp right on the grill or on skewers.


  • 1 pounds of large shrimp (peeled and de-veined) tails on (if you want a handle)
  • 1/2 stick of butter
  • 1/4 cup light olive oil
  • Juice of one lemon
  • 1 Tbsp Latin Heat or BBQ Sweet Heat Rub
  • 1 gallon size zip style baggie

  1. Heat butter and olive oil together until melted.
  2. Add lemon juice and Sauce Goddess spice rub seasoning.
  3. Place all in a zip style baggie, add shrimp and close. Mix the closed bag with your hand to coat the shrimp.
  4. Let marinade 1 hour or so.
  5. Grill until shrimp is just turning pink.

This Sauce Goddess Rub recipe can easily be done with scallops, chicken breast or even veggies. Click here to watch Sauce Goddess grill up some shrimp

Prep Time: 1 hour, 20 minutes - Cook Time: 15 minutes

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Three Bean Salad

Three Bean Salad

You can substitute other beans if you like. This recipe is written for a total of 7 cups of beans.


  • 1 can garbanzo beans
  • 1 can black beans
  • 3 cups green beans cooked (only until firm)
  • 1/2 sweet onion, sliced thin
  • 1/2 red pepper, sliced thin
  • 3 celery stalks, sliced thin
  • 1 Tbsp Sauce Goddess Original Super Chunk spice rub
  • 1/4 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • optional - 1 dry super hot chili pepper (Trinidad Chocolate Scorpion, Ghost or Habanero) used for making spicy vinegar

  1. Pour the beans into a large bowl.
  2. Add sliced veggies.
  3. In a jar (see optional spicy version below) add rice vinegar, oil, Original Super Chunk and sugar. Put the lid on tight and shake the dressing to combine.
  4. Pour the dressing over the bean mixture. Stir to combine.
  5. Place in the fridge until you are ready to eat.
    Optional spicy version
  1. If you are making this spicy, pour the vinegar into a jar, add the dry chili and close it tight. Shake and let sit for 4 hours. After 4 hours, decide how spicy you want your bean salad.
  2. Slightly spicy - remove the pepper and enjoy the spicy vinegar it produced.
  3. Very hot - slice the pepper very thin (please wear protective gloves to handle it) and put it back into the jar.

This recipe is best if made a few hours ahead. Peppers courtesy of www.refiningfirechiles.com

Prep Time: 30 minutes - Cook Time: 2 hours

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Saucy Roasted Veggies

Add a bit more flavor to your next healthy vegetable dish by adding flavor and tossing it in the oven.



  1. Preheat oven to 400 degrees.
  2. Toss vegetable, olive oil and Super Chunk Spice Rub.
  3. Spread onto baking pan and cook for 20 minutes.

- Cook Time: 20 minutes ; Yield: 4-6 servings

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