All Recipes

All of our favorite recipes are listed here. It’s simple. You can check them out. Submit your own. Enjoy the flavor!

  • Search by Sauce Goddess product (you may get some articles and product reviews too) If you are on your MOBILE- the search field is way down at the bottom.
  • Use the drop-down menu to the right to sort by ingredient or occasion. Whether you are tailgating or throwing a formal dinner party, Sauce Goddess has spices and sauces that can really make the meal delicious for your guests.
Recipes
  • Jamaican Jerk Grilled Pineapple

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    Category
    Uncategorized
    Prep Time:  10 minutes - Cook Time:  10 minutes Servings:  6 servings

    Delicious recipe of grilled pineapple seasoned with our spicy Jamaican Fire Jerk spices. It's a delicious side dish to rich pork or a fun dessert.

    1. Heat your grill on medium.
    2. Brush melted butter on pineapple rings.
    3. Sprinkle Jamaican jerk spices.
    4. Grill.
    5. Flip.
    6. Grill.
    7. Enjoy!
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  • Roasted Corn Chowder with a Twist

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    Category
    Featuring this Product..., Moroccan Twist seasoning, Recipes, Soups and Chilies, Vegetables, Fruit and Sides, Vegetarian and Vegan
    Prep Time:  15 minutes - Cook Time:  30 minutes Servings:  4 servings

    A great way to twist up your traditional corn chowder recipe is to add a little Sauce Goddess Moroccan Twist. When the temperature starts to drop there is nothing better than a warm bowl of chowder.

    • 4 ears of corn roasted (may substitute 2 cups defrosted, liquid removed)
    • 1 medium sweet onion, diced
    • 1 medium red bell pepper, diced
    • 2 cloves garlic, minced
    • 2 Tbsp olive oil
    • 2 Tbsp Sauce Goddess Moroccan Twist Rub
    • 2 Tbsp corn starch
    • 3 cups Coconut milk (in the carton) (or almond, cashew or soy milk)
    • 1 cup vegetable broth
    • Garnish options - diced red pepper and scallions, squeeze of lime, or diced cilantro.
    1. Turn grill or grill pan to medium high heat (or around 350 degrees).
    2. Roast corn until all sides are brown and corn looks golden. This may take as long as 20 minutes, so you have time to prep the rest of the dish.
    3. Heat dutch oven on low heat. Add oil, onions and peppers.
    4. Cook onion on low for 5-6 minutes until no longer hard then add garlic. Cook for another 2 minutes.
    5. Add flour and cook for 1 minute.
    6. Add Moroccan Twist Rub and cook for 1 minute.
    7. Add coconut milk, veggie broth, and 1/2 cup of the water.
    8. Remove kernels from corn. Try to keep as much of the corn juices as possible. Add to pot and continue cooking on low for 10 minutes.
    9. Taste the chowder and check thickness. Here is where you can adjust by adding more water, salt, Moroccan rub, or whatever you think it needs.
    10. Remove 2 cups of chowder and use an immersion blender briefly to partially puree the soup.
    11. Top with scallions or cilantro for a garnish. Squeeze a little lime and enjoy.
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  • Roasted Pepper Chilaquiles

    This recipe is the perfect way to use up all those tortilla chips crumbs at the bottom of the bag. 2-4 eggs (depending on how “eggy” you want this) 1 cup of tortilla chip crumbs 1 green chile (or red) 1/4 cup diced onion 1/4 cup diced fresh tomatoes 1-2 Tbsp Sauce Goddess Latin Heat […]

  • Brining a Turkey

    Brining a turkey with Big Tom's spices
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    Category
    Chicken, Turkey or Duck, Christmas, Holiday Cooking, Recipes, Thanksgiving

    This recipe has brining options for starting with a frozen or fresh turkey.

    • 1 gallon of water
    • ¼ cup Sauce Goddess Big Tom's Turkey rub
    • ½ cup kosher salt
    • TOOLS-
    • Cooler (taller is best with just enough to fit the turkey tightly and have some room for ice)
    • Thermometer (refrigerator thermometer)
    • “lid” items- a Cookie sheet, plastic cutting board or plastic storage container that fits inside the cooler flat
    • Anything water-proof and heavy to weight down the turkey
    • Combine all ingredients in cooler big enough to fit the turkey tightly and a good amount of ice, but don’t add the ice yet. If it’s too big you need more water and the brine solution will be diluted. If it’s too small you won’t have room for ice as needed to keep the bird safely at 41 degrees.
    1. Frozen Turkey-5 DAY brine
    2. Day One
    3. Remove the outer packaging from your frozen turkey. We are going to brine this while it thaws, It’s the perfect answer for the space a big turkey takes up in your fridge while it’s thawing.
    4. Place your frozen turkey unwrapped into your cooler with the brine bath.
    5. • Yes, the packages of giblets and goodies are still inside we remove those in a couple of days.
    6. If there is not enough water, add only enough to cover the turkey. It all depends on the size of your cooler
    7. Place the “lid” item on top of the turkey.
    8. Place your heavy object on top of the lid.
    9. The turkey should be completely submerged in ice cold brine water from its own frozen state.
    10. Place thermometer in on top of everything. Close the cooler.
    11. Day Two
    12. Check the cooler. Everything should still be under the brine and completely frozen. If it is not covered, adjust the weight to make sure the turkey stays down below the liquid. Temperature should be 41.
    13. Day Three
    14. We will check the cooler twice from here on out.
    15. AM-Check the cooler. If the cooler isn’t 41 degrees, you will need to add ice. Remove your “lid”. By this time the turkey should be feeling just a barely soft on the outside but still frozen for the most part. Add ice if needed. Replace the lid and weight.
    16. PM- Remove lid and weight. Now carefully flip the turkey over. See how loose the legs are and if you can get the bag of goodies and the neck out of the cavity. Check temp and add ice.
    17. Day Four
    18. AM-open cooler and check temp. If you didn’t remove the items from the cavity yesterday it should be ready today. Remove everything from inside the body and neck area. Add lots of ice.
    19. PM- add more ice and turn the turkey over. Everything should be thawed by now and really nicely brined.
    20. Day Five
    21. If you have a really big bird, then you’ll need an extra day to finish the thaw. Otherwise if your turkey is completely thawed at this point you can remove it and place it in your fridge or add more ice to keep it 41 degrees until you’re ready to cook.
    22. FRESH TURKEY- 3-day brine
    23. Food safety is critical since the only thing keeping your turkey cold is ice. The fridge is easier for a fresh turkey but there still may be an issue with space.
    24. Day one
    25. Mix the brine as listed. Place turkey in cooler with brine.
    26. Place 5 lbs. of ice into a zip top baggie. This allows us to chill the brine and turkey without diluting the brine itself.
    27. Place ice bag in the cooler.
    28. Cover etc. as listed above.
    29. Day two
    30. AM
    31. Remove old baggie of ice and add new one.
    32. PM
    33. Remove old baggie of ice and add new one.
    34. Day Three
    35. Repeat. Make sure that temperature doesn’t creep above 41. Just keep adding ice in a baggie as needed.
    36. Day Four
    37. Remove from the brine and you’re ready to roast, smoke or deep fry that turkey.
    38. Pat the turkey completely dry inside and out.
    39. Rub seasoning on the outside, in the cavity and under the skin on the breast.
    40. I like to cook my turkey upside down. It’s not as pretty on the platter but the breast meat cannot get dried out unless it’s is very very overcooked.

    Frozen turkey will be up to 5 days, no more. With a fresh turkey you can brine as little as one day. Don't go for longer than 3 days.

    Read carefully before starting.

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  • Horseradish Dipping sauce

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    1 ratings
    Category
    Christmas, Holiday Cooking, Lamb, Pork, Recipes
    Prep Time:  5 minutes

    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.
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  • Exotic Moroccan Almond Hummus

    Exotic Moroccan Almond Hummus
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    Category
    Appetizers and Snacks, Gluten Free, Recipes, Tailgating Favorites, Vegetarian and Vegan

    This recipe is great to serve with chips or veggies as a dip. It's also delicious in a sandwich or wrap.

    1. Combine all ingredients in a food processor or blender.
    2. Pulse until it starts to blend. Then run on high until creamy as desired.
    3. Sprinkle a bit of dip mix on top.
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  • Garlic Goat Cheese Spinach Dip

    Garlic Goat Cheese Spinach Dip
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    Appetizers and Snacks, Gluten Free, Holiday Cooking, Recipes, Side Dishes, Tailgating Favorites, Vegetarian and Vegan

    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.
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  • Horseradish Onion Aoli Spread

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    Category
    Appetizers and Snacks, Beef, Pork and Lamb, Christmas, Gluten Free, Holiday Cooking, Recipes, Sandwiches and Burgers
    Prep Time:  2 minutes

    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.
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  • Saucy Stuffed Burgers (aka juicy lucy)

    Saucy Stuffed Burgers (aka juicy lucy)
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    1 ratings
    Category
    Beef, Grilling, Recipes, Tailgating Favorites, Turkey

    This stuffed burger is full of delicious juicy flavor from the meat and the gooey filling inside.

    1. Dice the bacon into small pieces. Cook until done. Set aside.
    2. Season the meat with Sweet Heat spice rub.
    3. Divide the meat into 4 portions.
    4. Divide each portion into 2 balls, one a third the size of the other.
    5. Shape the smaller ball into a flat patty about a ½ inch thick.
    6. Shape the larger ball into a cup with edges up the side that are ½ inch thick. We are creating the holder for the cheese and bacon and gooey saucy relish stuff.
    7. Place cheese, then relish or sauce, then bacon then more cheese into the cup. Be careful not to get the saucy on the meaty edges or the “lid” won’t stay attached to the bottom cup.
    8. Once each burger cup is filled, place the small patty on top. Carefully seal the edges by pressing the meat together.
    9. Using both your hands gently check the form of the burger to make sure it is sealed closed and there are no areas with sauce. At this point you can use a tiny bit of water to help if needed.
    10. Place the burger (lid side up to start) into a hot fry pan with a small amount of oil. I like to use a pan for this instead of the grill because the filling can ooze out without going into my grill. It works either way though.
    11. Sear the first side. We are only going to flip this once so it’s very important.
    12. Flip the burger and continue cooking until done. Place extra cheese on top if desired.
    13. Get out your toasted bun and top with more Sauce and enjoy!
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  • Easy Chicken Mole

    Easy Chicken Mole
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    Chicken, Turkey or Duck, Featuring this Product..., Holiday Cooking, Latin Heat seasoning, Recipes, Sticky Sweet sauce

    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.
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  • Asian Inspired Pork Belly

    Asian Inspired Pork Belly
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    Pork, Tailgating Favorites
    Servings:  4 servings

    This rich pork belly is a decadent trip to Asia. We use ginger and sesame oil to infuse flavor into the pork.

    1. Preheat oven to 300 degrees.
    2. Note this recipe can also be done in a slow cooker.
    3. Sprinkle Sweet Heat on pork belly.
    4. Set aside.
    5. Add sesame oil and ginger to Sweet & Tangy sauce.
    6. Shake well.
    7. In a large shallow oven-safe pan, brown all pieces of pork belly.
    8. Pour half the sauce over the pieces of pork.
    9. Cover and place in a 300 degree oven) Bake 1 hour.
    10. Remove from the oven and baste with sauce in the pan. Fat should be visible with the sauce.
    11. Return to the oven and bake for another 30 minutes.
    12. Baste again.
    13. Remove the lid and bake for 20 more minutes. This step will brown the tops.
    14. Drain the fat from the pan.
    15. Add fresh sauce and heat throughout.
    16. Serve over rice or noodles.
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  • Spiced Sausage Corn Chowder

    A spicy chowder that’s great for short cold days.

  • Turkey Tortilla Soup

    This is a flavorful option to regular chicken soup and is a good way to use leftover turkey and chicken year round.

  • Molasses Kneel Downs

    Spicy sweet soft cookies that are a perfect finish for tailgates, grill outs or picnics. Easy to mold into any shape to add a little fun.

  • Tostada Quick Snap Snack

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    Appetizers and Snacks, Cinco de Mayo, Tailgating Favorites

    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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  • Sweet Peach Overtime

    Peaches aren’t just for cobbler any more. Sprinkle some spice and pop them on the grill for an easy tailgating dessert.

  • Triple Option Tacos

    Make a taco bar or pre-fill so people can grab and go. Soaking the tri-tips overnight makes them tender and tasty.