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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.

Good-Life-KNSS

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Goat Cheese Stuffed Tomatoes

Goat Cheese Stuffed Tomatoes

Delicious and very easy appetizer with goat cheese and tomato "cups" that make tomato and mozzarella appetizers look boring.


  • 12 cherry or small bite sized tomatoes
  • 1/2 cup whipped cream cheese
  • 1/2 cup goat cheese
  • 1 tsp Original Super Chunk seasoning
  • fresh thyme leaves

  1. In a bowl combine 2 room temperature cheeses and Super Chunk.
  2. Stir to combine.
  3. Place cheese mixture in the fridge for 10 minutes to chill down for easier scooping.
  4. Carefully slice cherry tomatoes across the top removing a small slice of tomato and exposing the seed and rib area.
  5. Scoop out all the seeds and ribs, taking care not to cut through the skin. This leaves you a small cup to fill with the cheese mixture.
  6. Fill tomato "cups" with cheese and top with fresh thyme.

If you love that tangy flavor of goat cheese then leave the whipped cream cheese out, double the goat cheese to 1 cup and cut the Super Chunk to 1/2 tsp.

Prep Time: 20 minutes ; Yield: 12
Serving Size: 1

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Turkey Vegetable Soup

This isn’t the chicken soup that inspired Andy Warhol. A flavorful recipe that works for either chicken or turkey, so try it out with both to see which is your favorite.

Turkey Vegetable Soup

  • 3 cups diced turkey
  • 2 carrots, diced
  • ½ red bell pepper, diced
  • ½ cup green onion, diced
  • 1 cup corn
  • 3 cups kale (or other greens)
  • 6 cups chicken or turkey broth (made from your turkey carcass)
  • 1 Tbsp Original Super Chunk
  • 1 small sprig of fresh rosemary, thyme and/or sage
  • Salt and pepper to taste

  1. In a large soup pot sauté veggies (except corn) for 3 minutes in olive oil and Original Super Chunk.
  2. Add broth, herbs and continue cooking.
  3. Add turkey and corn.
  4. Continue cooking. Add salt and pepper as needed.
  5. Remove herbs and serve.

Options- add noodles or more veggies as desired

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6-8 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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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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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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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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Grilled Asparagus with Original Super Chunk Rub

Grilled Asparagus with Original Super Chunk Rub

Spice up your asparagus! Even works for your other favorite veggies like broccoli, zucchini, or mushrooms.



  1. Drizzle olive oil over asparagus and toss.
  2. Sprinkle on Original Super Chunk Rub and toss.
  3. Grill on medium heat (or in the oven) under the outside is a bit brown and the stalks are tender. Drizzle with more olive oil (optional, you can add a tiny bit of balsamic vinegar).

- Cook Time: 15 minutes ; Yield: 4-6 servings

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Dry Aged Super Chunk Rosemary Prime Rib

Dry Aged Super Chunk Rosemary Prime Rib

  • 4.5 lbs.standing rib roast, 2 ribs
  • 1 Tbsp Sauce Goddess Original Super Chunk Spice Rub
  • 1 tsp rosemary, ground into a spice
  • 1 Tbsp thyme leaves
  • 1 Tbsp black peppercorns
  • 1 Tbsp olive oil (canola oil works okay too)
  • 1 can low sodium beef broth

    ONE WEEK Prep Time
  1. This process begins 1 WEEK before you cook the prime rib. These 3 steps can be done at the same time.
  2. Remove rib roast from packaging and wipe dry. Place on a small roasting rack and on a pan. Cover with a dry towel, allowing plenty of air space around the meat. Leave in refrigerator for 1 week. Flip the roast over and change the towel once or twice as needed. There may be a small amount of liquid in the pan. The meat will look grey and dry if this is done properly.
  3. Combine rosemary, black pepper and thyme in a spice grinder (a clean coffee grinder will do or even a blender if it’s all you have). Pulse briefly to combine and grind the rosemary a bit finer. Mix spice blend with Original Super Chunk. This creates a low salt, herb heavy spice rub for the prime rib.
    Cook Day
  1. Preheat oven to 400 degrees.
  2. Trim the entire surface of the rib roast. This will remove the grey look and give you a fresh surface to rub.
  3. Lightly cover the meat with oil. Rub all over with spice rub blend. Place on a rack and bake for 20 minutes at 400. This will form a crust.
  4. Reduce oven temp to 250 and bake for 30 minutes or until the temp is 140. Let rest for 30-40 minutes.
  5. Deglaze pan with 1 can of beef broth and serve au jus with ribs.

- Cook Time: 2 hours ; Yield: 4 servings

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Moist Roasted Turkey

This recipe for Turkey is fool proof using our own Sauce Goddess Thanksgiving Roasting spice blend. Use this spice blend to season your turkey and for our dressing recipe.

Moist Roast Turkey

  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp Dry Rosemary
  • 2 Tbsp Dry Sage (rubbed)
  • Grind this up in a food processor, primarily to grind up the rosemary
  • 1 cup chicken stock

  1. Preheat the oven to 350.
  2. Prep the bird by removing all the "parts" from the inside. Make sure the cavity is completely clear in both the neck area and body.
  3. Sprinkle inside the bird with 1 tsp of the spice blend listed above. Carefully place rub under the skin of the breast and thigh area. This will give wonderful flavor once the bird begins to heat up.
  4. If you don't put stuffing in the bird you might try using sliced lemons or sprigs of fresh rosemary and thyme along with smashed garlic cloves.
  5. Pour 1 cup of chicken stock into the roasting pan.
  6. Place the turkey on the roasting rack, breast side down. This will not produce a beautiful bird. It will, however, be the most MOIST breast meat you have ever had.
  7. Liberally butter the outside of the bird. Tent with foil and place in the oven.
  8. Bake at 350 for 15 minutes per pound (1 hour for every 4 pounds). A 20 pound turkey will take at least 5 hours. Every oven is different, so be sure to test the temperature of the bird BEFORE it gets overdone, so 1 hour before the turkey is done, check the temperature. The best place to check the temperature by putting the thermometer into the thigh but be careful not to hit the bone. The bone will give a false temp. If it's already at 165-170 degrees, it's done. If the temperature is less than 165 degrees continue cooking.

Cooking and serving sizes depend on the size of the turkey.

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