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
  • Fruit Salad with Orange Syrup

    bowl of cherries and grapes
    Jennifer
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    Category
    Moroccan Twist seasoning, Recipes, Vegetables, Fruit and Sides
    American
    Prep Time:  30 minutes Servings:  6 servings

    This light sweet salad is perfect with brunch. It's also a nice dessert replacement with a dollop of mascarpone cheese.

      Fruit
    • 2 cup cherries, pitted
    • 6 apricots (pitted, cut into chunks) you can also use peaches
    • 2 cups seedless grapes (cut in half)
    • 1 cup blueberries
    • Optional, add banana slices, apple chunks or raspberries
      Making the glaze
    1. Combine orange juice and honey (or sugar) in a sauce pan.
    2. Cook over medium heat.
    3. Stir occasionally to prevent the sugar from sticking to the bottom of the pan.
    4. Cook until the juice is thicker and reduced by half.
    5. Stir in Moroccan Twist.
    6. Pour into a jar or pitcher to store.
    7. Refrigerate to cool before adding to the fruit.
      Assembling the salad
    1. Prep the fruit by cleaning, pitted and chopping.
    2. Pour a 1/4 cup of the glaze over the fruit.
    3. Stir to combine and serve.

    The syrup can be made ahead and used for other meals such as french toast or salmon.

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  • Dry-rubbed Chicken Wings

    crispy dry rub chicken wings on a plate
    Jennifer
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    1 ratings
    Category
    Uncategorized
    Servings:  4

    • 3 lbs chicken wings
    • 3 Tbsp Latin Heat, Sweet Heat or Moroccan Twist
    • 2 Tbsp light oil
    1. Toss the chicken in the oil
    2. Sprinkle the seasoning on all pieces of chicken. Use more if you want it spicy.
    3. Place in a 350 oven (or on a medium grill) until chicken in cooked through.
    4. Enjoy as-is or add a creamy dip to cut the heat.

    My favorite flavor is Latin Heat on wings. Give them a squeeze of lime and it's so good.

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  • Sloppy Joes with Bacon

    Jennifer
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    Category
    Recipes, Sandwiches, Burgers and Tacos
    American comfort
    Servings:  4 servings

    Throwback recipe from childhood. Much better ingredients that the canned stuff.

    1. Cook bacon in a skillet on medium heat for 5 minutes.
    2. Add diced onions, cook another 3 minutes.
    3. Add garlic and cook until the onions are translucent and the bacon is very done (almost crispy). This should take around 10 minutes.
    4. Pour the bacon mixture and fat from the pan onto a paper towel to remove excess fat.
    5. Place ground meat in the same pan and cook until done. Season the meat with BBQ spice rub if you like it spicy or just use salt and pepper if prefer a milder version.
    6. Drain any excess fat.
    7. In the same pan add the bacon mixture to the cooked meat.
    8. Taste here and add more seasoning if needed.
    9. Add sauce and warm meat for 5 more minutes.
    10. Place meat on bun, top with cheese.

    For a quicker version, omit the bacon, onion and garlic, just cook meat and add spices and sauce.

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  • Smoked Bacon Blue Mac and Cheese

    spicy mac and cheese
    Jennifer
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    Category
    Beef, Pork and Lamb, Recipes, Vegetables, Fruit and Sides
    - Cook Time:  1 hour, 45 minutes Servings:  8 servings

    I bet you've never thought of smoking pasta. Leave it to Sauce Goddess to come up with just the right recipe.

    • 2 cups regular thick cut low salt bacon, chopped into bite-sized pieces
    • 2 cloves garlic, diced
    • 3 Tbsp unsalted butter
    • 1/3 cup flour
    • 3 cups whole milk
    • 2 cup gorgonzola or blue cheese, crumbled
    • 1 cup jack cheese, shredded
    • 1 cup sharp cheddar, shredded
    • 2 tsp hot sauce
    • 1 Tbsp Sauce Goddess Sweet Heat seasoning
    • 1 lb dry pasta, any shape is fine
    • 1/2 cup breadcrumbs
    • 1 Tbsp butter, melted
    1. Start salted water boiling for your pasta.
    2. Cook bacon in fry pan until tender, about 10 minutes.
    3. Add garlic and cook for 2 minutes.
    4. Remove from pan. Leave 1 Tbsp. or so of the bacon drippings. The more drippings
    5. the stronger the bacon flavor will be in the sauce.
    6. Add butter to the pan. Slowly add flour and stir to create a roux (medium thick flour/butter paste).
    7. Slowly add milk to create the white sauce. Whisking constantly to prevent lumps.
    8. Add in hot sauce and Sauce Goddess BBQ Sweet Heat.
    9. Set aside 1/4 cup each of the gorgonzola and jack cheeses, and cup of the cheddar for
    10. the topping. Add remaining cheeses in small batches slowly, adding more after the
    11. first amount has melted.
    12. Add back in the bacon and garlic. Stir to combine. Remove from heat.
    13. Cook pasta until almost done (still a bit firm when you eat it). You don’t want
    14. overdone pasta for this because you cook it in the oven for 45 minutes.
    15. Drain pasta and add to the sauce. Give it a final taste and add salt and pepper if it needs it. Pour into a 9x13 baking dish.
    16. In a bowl, mix 1/2 cup of each of the remaining cheeses with 1/2 cup of breadcrumbs and 1 Tbsp of butter. Sprinkle this over the pasta and sauce. Bake in oven for 45 minutes.
    17. Place in the top of the smoker lightly covered with foil. Smoke for 1 hour.

    If you don't have a smoker this is still a great recipe cooked in the oven.

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  • BBQ Chicken Wing Dip

    When you crave chicken wings but not the mess this dip is a perfect combination of all the wing flavors you love.

  • Spicy Mexican Black Bean Hummus

    spicy Mexican black bean dip in a yellow bowl
    Jennifer
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    Category
    Uncategorized
    Prep Time:  20 minutes Servings:  8 servings

    • 1 can black beans
    • 1 whole jalapeno, stem removed (veins and seeds also removed if you don't want it too spicy)
    • 1 Tbsp Spicy Mexican Chorizo Dip & Spread Mix, add more if you want to spicier)
    • zest of one lime
    • juice of one lime
    • 1/2 cup pecans (or almonds)
    • 1/4 cup queso fresco (or feta)
    • 1 Tbsp olive oil
    • 1/2 cup water
    1. Drain the can of black beans.
    2. Place all ingredients into a blender or food processor.
      3. spicy-mexican-hummus-ready-to-mix
    3. Buzz it up.
    4. Enjoy with chips, crackers or veggies.
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  • Mexican Chicken Lettuce Cups

    This versatile recipe is fun to try with different types of leafy greens and comes with options for cooking the chicken. Make this your own and impress with this simple dish.

  • Spiced Butter

    moroccan spiced butter
    Jennifer
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    Category
    Featuring this Product..., Kitchen Basics, Tips and Tricks, Moroccan Twist seasoning, Recipes
    Prep Time:  5 minutes - Cook Time:  1 minute

    This spiced butter is super easy. You can use one of our seasonings or your favorite spice. If you use a spice blend with more than 140 mg of sodium per serving, use unsalted butter for this (or a lot less seasoning).

    • 1 stick of room temperature butter
    • 1 tsp to 1 Tbsp Moroccan Twist spice rub (you can also use Sweet Heat, Latin Heat or our Super Chunk Steakhouse
    1. Stir together.

    Use on veggies like corn on the cob, green beans or sweet potatoes.

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  • Jamaican Jerk Grilled Pineapple

    Jamaican Jerk Grilled Pineapple
    Jennifer
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    3 ratings
    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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  • Crab Cakes with Sweet Red Devil Coffee sauce

    Jennifer
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    Category
    Appetizers, Snacks & Tailgating, BBQ Sweet Heat seasoning, Featuring this Product..., Recipes, Seafood, Sweet Red Devil sauce

    This recipe was created as part of a challenge during the Covid 19 shelter at home. It was so delicious the recipe made the website. 

    • 2 cans crab, drained well
    • 1/4 cups tortilla chips crumbs
    • 1 egg
    • 1 tsp Sauce Goddess Sweet Heat
    • 1 Tbsp prepared horseradish
    • shredded cheddar cheese
    • oil and butter to cook
    • 1/2 cup Sweet Red Devil sauce
    • 1/4 cup brewed coffee
    1. In a saute pan combine Sweet Red Devil sauce and coffee.
    2. Cook on medium heat until reduced by half. About 10 minutes.
    3. Set aside and make the crab cakes.
    4. Combine together the crab, horseradish, egg, seasoning, cheese and chips.
    5. Heat 1 Tbsp each oil and butter together in a pan.
    6. Form the crab mixture into patties.
    7. Place carefully into the hot oil.
    8. When the cakes are golden brown on one side, flip them over and cook the other side.
    9. When all the crab cakes are cooked, you are ready to sauce each one and serve.
    10. Careful the sauce is deliciously spicy.
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  • Roasted Corn Chowder with a Twist

    Jennifer
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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
    Jennifer
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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

    Jennifer
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    1 ratings
    Category
    Beef, Pork and Lamb, Christmas, Holiday Cooking, 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

    moroccan hummus ingredients in food processor
    Jennifer
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    Category
    Appetizers and Snacks, Gluten Free, Recipes, Tailgating Favorites, Vegetarian and Vegan

    This moroccan almond hummus 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

    spinach dip made with garlic dip mix
    Jennifer
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    Category
    Appetizers, Snacks & Tailgating, Gluten Free, Recipes, 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

    Jennifer
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    Category
    Appetizers, Snacks & Tailgating, Beef, Pork and Lamb, Christmas, Gluten Free, Holiday Cooking, Recipes, Sandwiches, Burgers and Tacos
    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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