Mix cream cheese, cheddar cheese, and Blazin' Pepper Relish to create Pepper Relish & Cream Cheese Spread. Put the amount of spread you prefer between two slices of bread. Butter the outsides of the bread. Grill your delicious sandwich as you would an old-fashioned grilled cheese sandwich. Enjoy!
Blazin' Grilled Cheese Sandwich
2 tsp BS Grillin' Co. Blazin' Pepper Relish
½ cup Masa Harina corn flour
¾ cup gluten-free Flour
1 tsp baking powder
¾ tsp Kosher salt
¼ cup fine granulated sugar
1 egg, lightly beaten
3/4 cup Buttermilk
10 hot dogs, halved
Vegetable oil (enough to fill frying vessel 2 inches deep)
Cornstarch (for dusting)
Lollipop sticks from the craft store
Set oven to Broil. Pour frying oil into a pot at a depth of 2 inches. Bring oil to 375 degrees.
(While the oil heats, the batter can be prepared.)
In a large bowl, combine all the dry ingredients: corn flour, flour, baking powder, salt, sugar. Mix until fully combined.
Add egg, Blazin' Pepper Relish, and ½ cup of buttermilk to the dry mixture. Stir by hand to combine. The batter should resemble pancake batter. Add more of the remaining buttermilk if consistency is too thick or if batter thickens after sitting.
Dab any excess moisture from the hot dogs with a paper towel and lightly dust with cornstarch. Insert a skewer into each hot dog piece and roll it in the batter to cover all sides.
Place the hot dog into the heated oil, remove the skewer, and allow to cook until golden brown about 1 ½-2 minutes.
Remove with a heat-proof slotted spoon and place on a cooling rack that has been placed over a baking sheet or paper towels.
Repeat until all the hot dog pieces are cooked.
Allow them to cool until you can handle the corn dogs safely. Insert lollipop sticks into the mini corn dogs.
Cut or tear cooked chicken into bite-sized pieces and set aside. Cook pasta and drain. While cooking pasta, mix cream cheese, 1 cup of the shredded cheddar cheese, and Blazin' Pepper Relish in a large bowl. Add chicken pieces, and pasta to cream cheese mixture. Stir until well-blended. Spread chicken, pasta, and cheese mixture into a greased 9 x 13 casserole dish. Top with the rest of the shredded cheddar cheese. Bake for 30 minutes at 350 degrees or until hot and bubbly. Drizzle sour cream or Ranch dressing on top after plating. Enjoy!
Blazin' Chicken Pasta
BS Grillin' Co. Blazin' Pepper Relish
1/2 of a medium green cabbage( about 1 1/2 lbs.)
1 TBSP of garlic infused olive oil or regular olive oil
Salt and pepper
3 TBSP butter
2 TBSP minced fresh onion
1 TBSP Dijon mustard
1/2 tsp minced garlic
pinch of salt and pepper
parsley or chives (optional)
Heat oven to 450 degrees. Line a baking sheet with parchment or silicone. Cut cabbage half into 4 equal wedges and set on baking sheet. (The trick for cutting cabbage: It’s easiest to deal with them if you leave the core intact on the wedges and let people cut it out when they’re eating it. Most other recipes will tell you to core them – don’t do it! The leaves stay together much better with the core, making it a breeze to turn when roasting. Don’t try to make the wedges too small. Cut a medium head in half and then cut each half into quarters (or use just a half of a cabbage, depending on how many you’re serving. It’s easy to cut the cooked wedges in half at the table if needed, but the bigger wedges hold together better and cook more evenly.) Use a pastry brush and brush with olive oil. Sprinkle wedges with salt and pepper. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned about 8 to 10 minutes more. In the meantime, make the sauce by adding all of the sauce ingredients to a small saucepan and cook over medium heat until butter is completely melted. Keep warm. To serve, place wedges on a plate and drizzle with sauce. Sprinkle with chives or parsley, if desired. Top with some Blazin' Pepper Relish to kick it up. Mmm good. Enjoy!