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Hawaiian Chicken and Bacon Skewers

This recipe is a great version of traditional Hawaiian style skewers with an added tweak – bacon! Sauce Goddess Sweet & Tangy Mop Sauce brings together the pineapple and pepper flavors into a mouthwatering tangy treat. It’s versatile enough for most any kind of meat, so if you’re in the mood for steak or just want to double up on the pork mix them in or swap out for the chicken.

Hawaiian Chicken and Bacon Skewers

  • 8 skewers (if they are wood, soak for 30 minutes in water)
  • 8 slices of bacon
  • 2 lbs chicken, boneless skinless thighs are nice and moist
  • 3/4 cup Sauce Goddess Sweet & Tangy Marinade and Mop sauce
  • 1 sweet onion, cut into chunks then separated into slices
  • 1 red bell pepper
  • 1 cup pineapple chunks

    Chicken Prep
  1. Cut chicken into 1-2 inch cubes.
  2. Place Sweet & Tangy sauce into a zip top bag and add chicken chunks.
  3. Remove most of the air and zip closed.
  4. Place in fridge overnight.
    Skewer Creation
  1. Start each skewer by first adding a pepper slice and then an onion slice.
  2. Add one end of a strip of bacon (one per skewer). Do "NOT" move the bacon down the skewer. You need to move it only far enough to get another ingredient on so it will be tightly woven.
  3. Add the chicken then move down slightly and add pineapple, onion and pepper.
  4. Gently stretch the bacon and run the skewer thru it a second time.
  5. Continue with chicken, onions, pineapple and pepper, weaving one strip of bacon every 2 " or so.
  6. Heat your grill to 300 at most.
  7. Place skewers on the grill and cook slowly to make sure the bacon and chicken are both cooked completely.
    Optional Added Tanginess
  1. Baste with fresh Sweet & Tangy Mop sauce as desired while the skewers are cooking.

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

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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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BBQ Bacon Fatty

Known as the breakfast on BBQ competition mornings, it’s perfect for a group with a good appetite. When made with ground turkey it’s known as the “skinny fatty”. No matter what meat you choose it’s super delicious.

BBQ Bacon Fatty


    Meat Roll Prep
  1. Preheat the oven or smoker on 250 degrees.
  2. Add seasoning to ground turkey.
  3. Place a large piece of plastic wrap on a cutting board.
  4. Spread out the ground turkey into a square about 8-9".
  5. Sprinkle cheese over meat.
  6. Drizzle half the sauce over the cheese.
  7. Roll up into a 9" tube. Should be about 4" around.
  8. Press the ends closed to seal in the cheese.
    Bacon Lattice
  1. Again, on plastic wrap lay half the bacon side by side.
  2. Place the other half of the slices across the first set, alternating top and bottom to create a lattice with the bacon slices.
  3. Remove the plastic wrap from the meat roll and place it on the bacon lattice.
  4. Use the wrap to help close up the entire BBQ bacon fatty.
  5. Bake for 1 hour at 250. Or feel free to use your smoker.
  6. Baste with sauce once the bacon has begun to get crispy.
  7. Use a meat thermometer to make sure it's 165.
  8. Slice and enjoy!

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 10 servings
Serving Size: 1 slice

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Sweet BBQ Peanut Butter Dip

This is a delicious option to an ordinary peanut satay sauce. It’s thicker and can be used a dip or a spread.

Sweet BBQ Peanut Butter Dip


  1. Place peanut butter in the microwave for no more than 30 seconds so it's barely thinned out.
  2. Add sauce and stir to combine.
  3. Use as a dip for celery sticks. If you add a bit more Sweet & Tangy sauce it can be used in place of satay sauce for grilled chicken kabobs.

Prep Time: 5 minutes

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Grilled Ratatouille

Grilled Ratatouille

This rich veggie side dish is better grilled with a little sweet roasted flavor of the flames.


  • 3 small Japanese eggplant, sliced in 1" thick slices
  • 6 small yellow squash and zucchini, sliced in half lengthwise
  • 1 small onion, sliced in 1/2 " thick slices
  • 1 bell pepper
  • 3 cloves garlic (diced)
  • 1/2 cup black olives, sliced in half
  • 1/2 cup olive oil
  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp dry oregano
  • 1 Tbsp dry parsley

  1. Wrap garlic in foil with 1 tsp of olive oil.
  2. Place eggplant, squash, zucchini, onion and bell pepper in a bowl.
  3. Drizzle with 1/2 cup of olive oil.
  4. Sprinkle with Super Chunk, oregano and parsley and toss gently.
  5. Place all veggies directly on a medium grill, including the pouch of garlic in foil.
  6. Cook, flip as needed to prevent burning.
  7. When the veggies are done the garlic should be as well.
  8. Remove everything from grill and dice veggies into bite-sized pieces.
  9. Place all grilled diced items in a serving bowl with garlic and olives.
  10. Stir to combine, add salt and pepper as needed for seasoning.

Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 8 servings
Serving Size: 1/2 cup

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Grilled Artichokes with Lemon Butter

This is a great variation on simple steamed artichokes. The toasty flavor is worth the extra time.

Grilled Artichokes with Lemon Butter


    Prepping the Artichokes
  1. Trim the stem ends of the artichoke.
  2. Fill a large pot with 4-6 cups water. Should be 3 inches up the side of the pot.
  3. Insert a steamer basket or colander to hold the artichokes.
  4. Place artichokes in basket, cover with a lid and bring pot to a boil.
  5. Cook on high for 30 minutes (your cook time may vary) until the stems feel tender but not mushy. Testing with a fork is fine. It’s should insert firmly but easily.
  6. Let artichokes cool completely.
  7. Once cool, slice each one in half lengthwise.
  8. Now the fuzzy “choke” needs to be removed. The choke is the inner part of the leaves that is soft and furry but is not edible. Cut around the choke area with a sharp knife taking care not to cut through. The slice resembles a smile. Using one hand on the leaves and one hand to hold the artichoke in place, grab the inside purple leaves. Pull down towards the fuzzy choke area. The entire choke and purple leaves should pull out. Make sure all the fuzzy choke hairs are removed completely.
    Grilling the Artichokes
  1. Preheat grill on medium heat.
  2. Drizzle artichokes with olive oil on both sides.
  3. Sprinkle with 2 tsps of Original Super Chunk and place cut side up on a medium grill.
  4. Cook 10 minutes until lightly browned.
  5. Flip to cut side down and cook another 10 minutes.
  6. For dipping sauce, melt butter and add the juice of both lemons and tsp of Original Super Chunk.
  7. Pour sauce into a bowl for serving.
  8. Serve all artichoke halves on a single platter with dipping sauce and an empty plate for the leaves.

Prep Time: 10 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 8 servings
Serving Size: 1/2 an artichoke

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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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Sweet and Tangy Orange Pork Chops

Sweet and Tangy Orange Pork Chops

An easy way to fix pork chops without much prep and great zingy taste.



  1. Mix together the Mop sauce and orange juice.
  2. Place pork chops in a zip top bag.
  3. Pour in sauce mixture. Zip closed.
  4. Place in the in the refrigerator. Marinade for 4 hours.
  5. Heat your grill or oven on medium heat (300 degrees).
  6. Cook until pork is done (160 degrees).

Prep Time: 4 hours, 10 minutes - Cook Time: 20 minutes ; Yield: 5 servings
Serving Size: 1 pork chop

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Latin Heat Chorizo Burger

Looking for ways to spice up burgers on the grill? This recipe creates a southwest flavor flair using fresh vegetables and a splash of Sauce Goddess Latin Heat.

Latin Heat Chorizo Burger

  • 1 lb ground turkey
  • 2 Tbsp Latin Heat Spice Rub
  • 1/2 cup finely shredded cheddar cheese
  • oil to coat the burger
  • 4 buns
  • 4 slices cheese, pepper jack is nice with this burger
  • 1 avocado, sliced thin
  • 1/2 red bell pepper, sliced thin
  • 1/2 onion, sliced thin
  • 1/2 beer

  1. Mix Latin Heat and grated cheese with ground turkey.
  2. Form into patties.
  3. Oil both sides and place into your freezer for 30 minutes, flipping once so both sides freeze the same.
    While the burgers are freezing...
  1. In a saute pan, place 1 Tbsp oil, onions and peppers and cook 5 minutes.
  2. Turn off heat, add beer along with Latin Heat and continue to cool until soft.
  3. Butter and toast buns if you like.
  4. Slice avocado and get everything ready to build the burger.
  5. Heat your grill on high.
  6. Remove burgers from the freezer, add more oil to prevent sticking as needed.
  7. Grill until cooked throughout.
  8. Top with cheese, let it melt and remove from grill.
  9. Top the bun with the burger, then add pepper, onion and avocado toppings.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 4 burgers

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BBQ Shrimp Pizza with Shaved Brussel Sprouts

BBQ Shrimp Pizza with Shaved Brussels Sprouts - by customer Mark D

Pizza is easily made with Trader Joe's Herb Pizza Dough. In just 1 hour, I have amazed my friends with this delicious crispy thin pizza. If you have a Pizza Stone, in the oven or on the grill makes it easy and crisp. Don't forget, mascarpone cheese on the bottom after lightly oil brushed pizza gets it creamy; just ask Mozza! Apple Smoked Bacon and pan roasted shaved Brussels sprouts makes it yummy with the shrimp. Trader Joe's package makes two individual pizzas. Using a Pizza Peel is best for transition of pizzas.


  • 1 Herbed Pizza Dough Trader Joe's
  • 8 Large shrimp, shelled and deveined, diced in chunks
  • 1-2 Tbsp minced garlic
  • 6-8 medium Brussels sprouts, sliced thin
  • 2 strips of Apple Smoked Bacon, cooked and diced
  • 3 Tbsp mascarpone cheese
  • 6 oz-8 oz Quarto Cheese (Trader Joe's)
  • Olive oil to brush and cook
  • Ground corn meal
  • Pepper
  • Salt
  • Sauce Goddess Sweet Heat Spice

  1. For the dough: follow the dough instructions, about 1/2 hour resting from fridge before splitting into 2 pizzas.
  2. Meanwhile, cook garlic in 4 TBS olive oil over medium high heat for 30 seconds.
  3. Add shaved Brussels sprouts.
  4. Reduce heat to medium, and lightly caramelize, about 2-3 minutes.
  5. Remove from heat.
  6. Cook the bacon in another pan or on grill to crispy, but not too brown.
  7. Heat the oven or grill to 450 degrees.
  8. Roll out dough or double-fist shape your pizza.
  9. Transfer to a cornmeal crusted pizza peel.
  10. Note: I prefer to add ground corn meal (even using a rolling pin to grind slightly more) to the bottom of the work surface or pizza peel. I build my pizza on the pizza peel for easy transition.
  11. Brush lightly to edges.
  12. Add dollops of mascarpone and spread with the back of a spoon gently spreading to cover the entire pizza.
  13. Add the quarto cheese evenly.
  14. Add the Brussels sprouts, bacon and shrimp chunks.
  15. Lightly salt if preferred. Add ground pepper if preferred.
  16. And finally add 2-4 TBS of Sweet Heat for desired depth of flavor!
  17. Slide the pizza onto the stone.
  18. Cook pizza until crisp bubbling, brown edges, check the bottom by using a metal spatula.
  19. Remove with cleaned pizza peel. Rest 3-5 min before making slices.

Prep Time: 30 minutes - Cook Time: 45 minutes ; Yield: 4-6
Serving Size: 2 slices