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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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Smoked Turkey Enchiladas

Smoked Turkey Enchiladas

The smoky flavor of the turkey really adds an extra dimension to a traditional enchilada. This isn't spicy hot, so if you want to add a little heat throw in some jalapenos.

  • 4 cups smoked or cooked turkey (or chicken)
  • 6 flour tortillas
  • 3 cups of cheddar cheese grated
  • 2 Tbsp sour cream
  • 1 large can of enchilada sauce (green or red)
  • 1 Tbsp Latin Heat spice rub

  1. In a large bowl combine ½ cheese, turkey, sour cream and Latin Heat.
  2. Pour ½ cup of enchilada sauce in a 9x13 baking dish. Spread to evenly cover the bottom of the pan.
  3. Place one tortilla on a flat surface (cutting board or prep space).
  4. Across the middle of the tortilla, place 1/6 of the turkey mixture, like a log end to end.
  5. Spoon 1 Tbsp of sauce onto the turkey mixture.
  6. Roll tortilla up like a tube and carefully place in the 9x13 pan, folded side down in the sauce.
  7. Repeat until all tortillas are filled and in the pan.
  8. Top with remaining sauce and cheese.
  9. Cover and bake for 20 minutes at 350.
  10. Remove cover and bake for another 10 minutes to brown the cheese.

Prep Time: 30 minutes - Cook Time: 30 minutes ; Yield: 6 servings

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Smoked Turkey Chili

Smoked Turkey Chili

This tangy chili recipe is chock full of veggies and flavor! Great with turkey, chicken or your favorite meat substitute.

  • 2 cups smoked turkey, diced (you can use regular turkey or chicken too)
  • ½ cup zucchini, diced
  • 1 red bell pepper, diced
  • 1 bunch green onion, diced
  • 3 jalapeno peppers, diced
  • 1 cup corn, frozen or canned
  • 1 can black beans
  • 2 - 13 oz cans diced tomatoes
  • 1 Tbsp Latin Heat spice rub
  • 1 jar Big & Tangy Sauce
  • 1 cup chicken broth
  • Vegetable oil for sauté
  • Salt to taste

  1. Sauté all veggies except corn and tomatoes until slightly cooked.
  2. Add Latin Heat spice.
  3. Add chicken broth.
  4. Continue to simmer. Taste for salt.
  5. Add black beans, tomatoes, and Big & Tangy sauce.
  6. Add turkey and corn.
  7. Simmer 1 hour.
  8. Serve with cheese, sour cream, jalapenos or all three on top.

Prep Time: 20 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6 servings

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Latin Heat Grilled Cheese

Latin Heat Grilled Cheese

Perfect Sunday morning brunch substitute. Cook up this spicy grilled cheese and chase it down with a Bloody Mary. It can be made with or without the eggs, and is just as good with gluten free or wheat bread.

  • 8 slices of firm bread (not soft, not hard and dry)
  • 16 slices of pepper jack cheese
  • 8 green chili slices (or diced chilies from a can)
  • 4-8 fried eggs (over easy, medium or hard-your choice)
  • 1 Tbsp Latin Heat 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. Add 1 slice of pepper jack cheese onto plain side of bread.
  4. Add one quarter of the chili slices.
  5. Sprinkle Latin Heat over chilies.
  6. Top with 1-2 fried eggs.
  7. Add 1 more slice of pepper jack cheese.
  8. Place remaining bread slice on sandwich with butter facing out.
  9. Put on grilling surface and cook until bread is brown on both sides and cheese is gooey.
  10. Repeat for three remaining sandwiches.

The secret to making this grilled cheese is in the stacking process. Keep the cheese on the outsides to help keep all the pieces together in the middle.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: 4 full sandwiches

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Slow Cooker Chicken Chili with Latin Heat

Slow Cooker Chicken Chili with Latin Heat

This is a great tasting meal without the hassle. Perfect for cool day and sharing with friends and family.

  • 2 lbs of boneless skinless chicken thighs, whole frozen
  • 4 red bell peppers, diced
  • 4 green bell peppers, diced
  • 4 zucchini, diced
  • 1 onion, diced
  • 2 cans diced tomatoes
  • 2 Tbsp Latin Heat Spice Rub (3 Tbsp if you want it spicy)
  • 1 tsp salt

  1. Place all ingredients in the slow cooker and cover with lid.
  2. Cook on high heat for 5-6 hours. It's done when the chicken shreds easily.
  3. Add 1 can of corn and 2 cans of beans. Stir to warm the corn and beans.
  4. Serve with grated cheddar cheese and sour cream.

Prep Time: 20 minutes - Cook Time: 6 hours, 20 minutes ; Yield: 8

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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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Latin Heat Black Bean Chili

A healthy and flexible chili recipe that will take your spice level up a notch while appealing to gluten free and vegan family and friends.

  • 8 oz or 2 large chicken thighs-boneless skinless, chopped into 1” cubes
  • or
  • 8 oz of Tofu crumbles (see master recipe for how to make)
  • 1 large red pepper, diced
  • 1 pasilla pepper (you can substitute 2 green chili peppers or one bell pepper), diced
  • 1 medium sweet onion, diced
  • 1 small Serrano pepper, minced-seeds and veins removed (if you don't like it hot, don't add)
  • 12 oz can of cooked black beans, rinsed and drained well
  • 12 oz can of diced tomatoes, no salt or seasoning added
  • 2 Tbsp Sauce Goddess Latin Heat Rub seasoning
  • 1 Tbsp oil
  • 1 cup of Sauce Goddess Big and Tangy Sauce
  • chopped green onions for garnish

  1. Sprinkle 1 Tbsp of Sauce Goddess Latin Heat seasoning over protein and toss to combine, coating all. Set aside.
  2. Heat oil in a large heavy pan. Add onions and peppers and saute until barely softened.
  3. Add protein to pan and cook until chicken is cooked on the outside. If you are using Tofu, no need to cook it (it will cook further with the ingredients in step 4).
  4. Add tomatoes, Sauce Goddess Big Tangy Steak Sauce, beans and remaining Latin Heat. Stir to combine.
  5. Let simmer 10 minutes and taste. Adjust heat up by adding more Latin Heat seasoning.
  6. Garnish with green onions and enjoy.

Prep Time: 10 minutes - Cook Time: 30 minutes

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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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Gluten Free Creamy 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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