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Horseradish Dipping sauce

This dip is a must for your Prime Rib dinner. The spicier the horseradish the better the flavor.



  1. Combine all ingredients together in a bowl.
  2. Serve chilled.

Prep Time: 5 minutes

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Garlic Goat Cheese Spinach Dip

Garlic Goat Cheese Spinach Dip

This is a wonderfully different version of traditional spinach dip. The Garlic Dip mix brings a tiny bit of heat and a great flavor when combined with the goat cheese.


  • 10 oz frozen spinach (thawed and completely squeezed dry)
  • 4 oz goat cheese
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup Mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1Tbsp Sauce Goddess Garlic Dip and Spread Mix

  1. Preheat the oven to 350.
  2. Combine all ingredients in a bowl.
  3. Stir well.
  4. Place in oven safe dish.
  5. Bake until top is golden brown and nice and warm. Around 30 minutes.
  6. Serve with tortilla chips or veggies.

Prep Time: 15 minutes - Cook Time: 30 minutes

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Horseradish Onion Aoli Spread

This is a super simple take on horsey mayo. The Fennel and Thyme in our Onion dip and spread mix bring a depth of flavor that is delicious on any sandwich.



  1. Combine all three ingredients. Great for left-over prime rib sandwich.

Prep Time: 2 minutes

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Easy Chicken Mole

Easy Chicken Mole

This picture does not do justice to this delicious sauce. It made the chicken fantastic.

Recipe makes 4 servings plus extra sauce.



  1. Place the pecans, garlic and red pepper in a saute pan with the oil.
  2. Cook on medium low heat until pecans are toasty and garlic is cooked.
  3. Place all items in a blender with half the Sauce Goddess sauce.
  4. Puree to a thick consistency.
  5. Add remaining sauce from jar into saute pan previously used for nuts mixture.
  6. Warm on low.
  7. Add chocolate, cinnamon and nut puree.
  8. Stir to combine.
  9. Sprinkle Latin Heat on chicken pieces.
  10. Place in a hot pan.
  11. Brown on both sides lightly.
  12. Cover and place in a 350 degree oven for 30 minutes. Or until the chicken is 160 degrees.
  13. Top with sauce.
  14. Cook another 10 minutes until the sauce warms ad covers the chicken. And the chicken is 180 degrees.

Prep Time: 10 minutes - Cook Time: 1 hour
Serving Size: 4

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Spiced Sausage Corn Chowder

Spiced Sausage Chowder

This hearty spiced soup gets a mild smoky flavor from the sausage. Feel free to substitute bacon or just use plain leftover chicken or turkey.



  1. In a large soup pot saute onions and peppers with olive oil for 5 minutes on medium heat.
  2. Add garlic, cook 2 minutes.
  3. Add sausage, cook 5 minutes.
  4. Add chicken stock, potato and Sweet Heat Spices.
  5. Cook for 30 minutes until the potatoes are fork tender.
  6. Add corn and milk.
  7. Reduce heat to low and simmer for 20 minutes stirring occasionally.
  8. Stir in butter to finish the soup.
  9. Serve hot.

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6
Serving Size: cup

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Turkey Tortilla Soup

Turkey Tortilla Soup

This recipe is perfect for leftover turkey or chicken.


  • 2 zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup sweet onion, diced
  • 2 cups kale (or other greens)
  • 2 cloves garlic, minced
  • 2 Tbsp Sauce Goddess Latin Heat Seasoning
  • 4 cups chicken or turkey broth (made from your turkey carcass or packaged)
  • 1 cup corn tortillas diced into 1" squares (also great with the tortilla chip crumbs)
  • 2 cups chopped turkey
  • 1 cup corn (frozen, canned or fresh)
  • 1 can black beans, drained well
  • 1 lime, sliced into wedges
  • Fresh cilantro chopped to garnish
  • Salt and pepper to taste

  1. In a large soup pot sauté veggies (first 5 items) for 5-10 minutes on medium/low in olive oil and Latin Heat.
  2. Add broth and tortillas.
  3. Simmer on medium for 30 minutes. Do not let it boil.
  4. Add turkey, beans and corn.
  5. Continue cooking for 10-15 minutes.
  6. Taste. Add salt and pepper as needed.
  7. Serve steaming hot with a garnish of fresh cilantro and a squeeze of lime

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6
Serving Size: cup

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Tostada Quick Snap Snack



  1. Grill on low
  2. Brush oil on each tortilla
  3. Place them oil side down on the warm grill
  4. Cook until warm and light grill marks
  5. Flip and add cheese
  6. Sprinkle with Latin Heat
  7. Once the cheese melts, remove from the grill
  8. Plate and let your guests top them with what they want
  9. They can be rolled or eaten like a tostada or taco
  10. One hand on your drink, one hand on your food

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Triple Option Tacos


    The taco
  • corn and flour tortillas
  • shredded cabbage or lettuce
  • salsa
  • sour cream
  • shredded cheese
  • lime wedges
  • avocado slices
  • cilantro

  1. Place Tri-tip in a ziptop bag
  2. Add 1/4 cup Big & Tangy Black Pepper Sauce and 2 Tbsp Latin Heat spices
  3. Move the meat around to make sure the marinade coats the entire surface of the meat
  4. Remove the air from the bag and seal closed
  5. Refrigerate overnight or at least 4 hours (while you're on the way to the big game)
  6. Grill on high to sear
  7. Reduce heat and cook until done
  8. Let rest 5 minutes and then slice thin
  9. Serve on tortillas with extras listed above

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Poultry and Pork Brine

Poultry and Pork Brine

A tasty versatile brine recipe that works well with pork and poultry. Soak a turkey in if for 2-3 days for an amazing roast bird, or drop a pork loin roast in the brine for a day and be blown away by the flavor.


  • 1 gallon hot water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1/4 cup Sauce Goddess Super Chunk spice rub
  • 2 sprigs fresh rosemary (or 3 Tbsp dry)
  • 4 bay leaves
  • 20 whole peppercorns (or 2 Tbsp black pepper)

    Brine Recipe
  1. Place all ingredients in a large pot and bring to a simmer.
  2. Once warm, taste it. It should be salty, slightly sweet, and have the flavor of the spices and herbs.
  3. Let cool completely.
    2-3 Day Roast Turkey
  1. Remove the wrapping from your mostly thawed turkey.
  2. Remove the neck and internal organs of giblets, heart and liver. Cook those or discard - it's up to you.
  3. We're going to brine it while it thaws the rest of the way. Place turkey in a cooler large enough for the turkey and the brine.
  4. Pour cooled brine over turkey and add water to cover if needed.
  5. Place something waterproof and heavy on top to hold the turkey under the liquid. A cookie sheet with a couple of cans of soup or a heavy cutting board should do it. The turkey MUST be below the liquid.
  6. Keep adding ice to the cooler as the turkey thaws. You want a slow thaw.
  7. Brine for 2-3 days until the turkey is thawed out. Once the turkey has thawed and has soaked in brine for at least one day it is ready to roast.
  8. Remove it from the brine and rinse completely with fresh water.
  9. Pat dry and roast as usual.
    Pork Loin
  1. Place up to 10 lbs of pork loin roast into brine. You can also cut the brine recipe in half for one 3-4 lb roast.
  2. Soak in brine for 1 day.
  3. Rinse in clean water and roast as usual.

Food Safety Note: It is very important that you check your turkey while it's thawing and soaking in brine. - The cooler needs to STAY AT 41 degrees. Add ice over the turkey as needed to keep that temperature cold. - ALL meat MUST BE COVERED while it brines. Air and temperature issues can cause bacteria to grow.

Prep Time: 1 hour ; Yield: 1 gallon of brine

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Cherry Balsamic Pork Tenderloin

Cherry Balsamic Pork Tenderloin

Take your pork to a new level of sophistication without the fuss. This recipe is a flavorful light dish versatile enough for any time of year. The marinade can also be made with cranberries, pomegranate or dried cherries (re-hydrated).


  • 2 cups cherry juice (or pomegranate)
  • 1/2 cup +2 Tbsp olive oil
  • 1/2 cup balsamic vinegar
  • 2 Tbsp Sauce Goddess Moroccan Twist Spice Rub
  • 2 Tbsp lemon juice
  • 2 pork tenderloin, cut into 2" thick fillets
  • 1 cup fresh sweet cherries, pitted with steams removed

    Marinade and Finishing Sauce
  1. In a blender combine cherry juice, balsamic, lemon juice, 3/4 cup of the sweet cherries, 2 Tbsp of oil and Moroccan Twist seasoning. Blend on low to puree the cherries.
  2. Pour half the mixture into a storage container for basting. Add 1/4 cup cherries and refrigerate the finishing sauce until ready to cook.
  3. Pour the other half of the blended sauce into a zip top bag.
  4. Add remaining olive oil and pork to the bag.
  5. Refrigerate for at least 6 hours. Overnight is better.
    Cooking Pork
  1. After 6 hours, remove pork from fridge. Let sit while you heat the finishing sauce.
  2. Remove storage container of sauce from fridge and pour into sauce pan.
  3. Heat on warm until it starts bubbling to a simmer.
  4. Pour 1/2 cup into a basting bowl to use when grilling.
  5. Reduce the remaining sauce by continuing to simmer for 20 minutes on low to thicken.
  6. Heat your grill on medium.
  7. Remove pork from marinade bag and discard the marinade liquid and bag.
  8. Place pork fillets on the grill.
  9. Cook pork for 5 minutes per side.
  10. Then begin basting and flipping every 3 minutes until it feels firm and measures 165 degrees with a thermometer.
  11. Cover pork with finishing sauce and serve.

The combination of Moroccan spices and cherrie or pomegranate is really delicious.

Prep Time: 45 minutes - Cook Time: 30 minutes ; Yield: 6 servings
Serving Size: 3 filets