2 tbsp extra virgin olive oil
1 yellow onion, small diced
5 cloves of garlic, minced
2 bay leaves
1 tbsp chili powder
2 tsp black pepper
1 tbsp salt, kosher
2 tsp paprika
2 tsp cumin
2 tbsp lime (or lemon) juice
2 quarts chicken stock
1 rotisserie chicken, shredded
1 can great northern beans
1 can mild chili beans (or hot if you prefer)
1 4 oz block cream cheese
1 personal sized serving of greek yogurt (I prefer fage 2%)
1 4oz container of sour cream
4 fl oz Envy Hot Sauce
1. with your stock pot over medium heat, add onions and garlic. Stir occasionally until translucent (6-8 min)
2. Add spices and stir; then add lime juice, chicken stock, shredded chicken, beans, cream cheese, greek yogurt, and sour cream. Bring to a boil and simmer for 20-30 minutes until reduced by 1/4.
3. Add desired amount of Envy (suggested 4 fl oz). Serve with fresh cilantro, lime wedge, scallion, or tortilla chips!
Stay Spicy! Practice Safe Eating, Always use a Condiment - Chef
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1 pint cherry tomatoes, quartered
1/2 cup blueberries, fresh, halved
2 tbsp cilantro, fresh
1/2 lime, juiced
1/4 sweet onion, small dice
1/4 tsp salt
1/2 tsp of Girl Boss Hot Sauce (Or MORE if desired) Variation: Kickstand or For the Love of Bees
Combine all ingredients in a bowl and serve.
]]>Replacing the ginger beer and lime juice, this drink mix you're going to want to have around on the hottest of days. Pour in the format of your favorite Moscow Mule recipe, or have it in sparkling water or lemonade to switch things up a bit!
2 oz Spicy Mule Mix
1-2oz of liquor (we suggest vodka, bourbon or rum)
Club Soda
Fresh Mint
Ice
Copper Cup (suggested)
Fill cup with ice. Pour in liquor of choice followed by the Mule mix. Top off with club soda and garnish with fresh mint.
*one can always add more ginger beer to their drink if they'd like to! Or replacing the club soda with sparkling water or other soda of choice.
Sparkling water - add 1-2oz Spicy Mule to 1 8 oz glass (depending on how strong you like it).
Lemonade - Add 1-2 oz Spicy Mule per drink to 1 8oz glass (depending on how strong you like it)
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Combine all ingredients in a bowl and serve. Can be held 1-3 days in the refrigerator.
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Guacamole
2 large avocados mashed
¼ c red onion
2 tbs chopped cilantro
¼ c diced tomatoes
½ tbs garlic, minced
1 tbs Olympus Mons or 2 tbs Castaway
Salt and fresh lime juice to taste.
Salsa
5 ea roma tomatoes seeds removed small diced
¼ red onion small diced
2 tbs cilantro Chopped
½ tbs garlic minced
1 tsp onion powder
Fresh lime juice & salt to taste
2-4 TBS of Girl Boss or Siren (for smoky flavor)
Mix all ingredients and chill for 30 min before serving. Makes about 2 cups.
Cheese Ball
8oz cream cheese warmed or room temp
2 tbs green onion thin sliced
2 tbs bacon (cooked crispy diced into small bits more to roll ball in-optional)
1 tsp salt
¼ tsp garlic powder
2 tbs DD214 or Kickstand
¼ cup chopped almonds (optional)
Mix all ingredients chill for 30 minutes (or overnight). Take out and form into a ball roll in bacon or almonds. Serve with crackers of choice.
French Onion Dip
8 oz cream cheese (warm or room temp)
2 tbs dried onion
1 c sour cream
1 tsp onion powder
1 tsp salt
1 1/2 tsp Worcestershire
6 oz Red Hot Griff or DD214
Mix all ingredients and chill for 30 minutes before serving.
Hot Wings for Game Time!
2 oz (1/2 stick) Butter, unsalted
1/4 cup Red Hot Griff or Siren
Boneless bites or Chicken wings and drumsticks
1. Cook chicken as specified on the package and as desired.
2. meanwhile, melt butter in pan. Whisk in hot sauce.
3. Place chicken in a bowl and drizzle hot sauce/butter mixture. Toss to coat. Serve immediately.
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1 1/4 cup Orange Juice
1/4 cup Soy Sauce
1 tbsp (or more) Girl Boss Hot Sauce
4 tbsp Cooking oil (canola, olive oil, or your favorite), divided
1 inch nob of ginger, peeled and minced
2 clove garlic, minced
2 tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1 package of chicken (or pork).
1 tbsp cornstarch
For serving: Rice, vegetables, and scallions
1. Combine marinade ingredients in a bowl.
2. In a gallon bag, add 1/2 cup of the marinade and add meat. Close and set out for 1 hour.
3. Remove meat from marinade; discard marinade. Heat large skillet or wok over Medium heat. Add remaining oil. In 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and temperature is 165. Remove chicken from pan.
4. Add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute. Return chicken to skillet; cook 1 minute or until heated through.
Serve over rice with vegetables sprinkled with green onions.
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1 cup heavy cream
1/4 cup parmesean
1 garlic clove, minced
2 cracks black pepper
1 tbsp butter
2 tsp CASTAWAY* (or more, if desired)
1.Melt butter in a sauté pan over med-low heat.
2. Add garlic and fresh cracked black pepper in the butter. Cook for 2 minutes until garlic is soft.
3. Add heavy cream and stir. Bring to a low simmer to thicken, 3-5 minutes.
4. Remove from heat and stir in shredded parmesan cheese.
5. Stir in DD214 or Castaway. Serve immediately.
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1 small can of crushed pineapple in juice
2 tbsp Packed light brown sugar
Juice of 1 lemon
1/2 cup soy sauce or tamari
1 tsp ground ginger
1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tbsp Girl Boss (you can always use less if you'd like)
2 tbsp cooking liquid (from pork, or extra vegetable stock), see below
Combine ingredients in a bowl and set aside.
Pork Belly:
2 lbs pork belly
2 tbsp kosher salt
1 onion, diced or sliced 1/4" pieces
2 cups of broth or stock (I prefer vegetable)
1. Season pork with salt and let sit for 1 hour at room temperature.
2. in a oven safe dish with sides, add pork, onions, and stock. Cover and cook at 300 for 4 hours (until fork tender). *You can use a pressure cooker to speed up the process to 1 hour.
3. Allow the meat to cool completely and reserve the liquid
4. Cube pork and place in a pan over medium heat. Allow to crisp.
5. Add sauce contents and turn heat to low. Simmer until the sauce in thick. Serve immediately with rice or noodles and top with sliced green onions.
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This Day Off Vinaigrette will brighten up any type of greens and guaranteed to make your next salad a hit!
1/4 cup Day Off Mixer
2 tbsp Apple cider vinegar
1 tbsp Dijon mustard (I prefer: Garlic/Dijon Mustard-Great Lakes Garlic Farm)
1/2 tsp garlic powder
1 pinch of Salt
1/4 cup neutral oil (canola, grapeseed, or other favorite oil)
Combine all ingredients, (except the oil) in a bowl and whisk vigorously until combined. Next, slowly drizzle in oil while you continue to whisk. This vinaigrette can be served immediately, but for best results, let final mixture sit overnight. Store in the refrigerator in an air-tight container.
Preferred Container: 1 Qt Mason jar with lid.
]]>Have you made your resolutions this year? Or things that you intend to do?
I intend to eat more hot sauce somehow, some way. But I also am watching my figure ( the holidays were not friendly to my waistline this year).
In the spirit of eating more greens and minimizing starch and sugar, snacking tendencies were a great place to start my quest to eat more hot sauce.
For this recipe, I used our Siren hot sauce for the kale chips. It's smoky but also packs a punch with the habaneros. One could also use Red Hot Griff in place of Siren for a lower heat level; I suggest adding smoked salt or adding a dash of liquid smoke if doing so. These sauces are also low sodium for those who are watching their intake although I did add two pinches of salt to the recipe (because I like salt). Cheese, for me, is a must-have, but again also optional for our vegan friends. The best part is that they're gluten-free!
Enjoy!
Serves 2 (maybe one if you want to keep the bowl for yourself)
One bunch, Curly Kale, leaves stripped and torn
1/4 cup (2 fl oz) Siren Hot Sauce
2 pinches of salt (optional)
1/4 tsp Black pepper
1 tsp Lemon Juice
2 oz Parmigiano Reggiano (parmesan), grated fine.
1. Preheat the oven to 325 F. Line a sheet tray with parchment paper.
2. Combine Siren, salt, black pepper, and lemon juice in a bowl. |
3. Add kale and stir until the kale is coated with the sauce mixture (you can get your hands in there too). Sprinkle cheese and toss again.
4. Place kale in one layer on the sheet tray. Place in the oven for 20 minutes, stirring and flipping the leaves halfway through baking.
5. Test your Kale to make sure that they are crispy. If not, Pop them in for 10-15 minutes more in the oven.
6. Place in a bowl, grate some more cheese (if you'd like), and serve.
Store in an airtight container for up to 3 days.
For The Love of Bees, our chili infused honey is a great add to cookies. We came up with 2 recipes for you to make at home. One to start the day and one to end the day with. Enjoy!
1 1/2 cup AP flour
1 1/2 cup rolled oats
1 tsp baking soda
1/4 tsp salt
1/4 cup butter, unsalted (2 oz)
2 tbsp peanut butter (or almond butter or sunbutter)
2 medium ripe bananas
3 floz For The Love of Bees
1 large egg
2 tsp vanilla
3/4 cup dried fruit (Used 1/4 dried blueberries, 1/4 cup dried apricots, 1/4 cup dried cranberries)
1/4 cup walnuts, chopped (optional)
1. Preheat oven to 375F.
2. Combine dry ingredients in a bowl. Set aside.
3. In a stand mixer fitted with a paddle attachment, add banana and mix on medium speed. Add butter, peanut butter, and honey and mix until homogenous.
4. Add egg and vanilla. Scrape down the bowl.
5. Stir in the dry ingredients until just combined. Scrape down the bowl.
6. Add dried fruit and nuts (if using) and stir until just combined.
7. Portion dough onto a parchment lined sheet tray. Bake for 15 minutes until set. Yields about 12 cookies. Store in an airtight container.
1 1/2 cup AP Flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup rolled oats
1 stick (4 oz) butter, unsalted, soft
1/2 cup brown sugar, packed
1/4 cup sugar, granulated
2 fl oz For The Love of Bees
1 1/2 tsp vanilla
2 large eggs
1/2 tsp salt
1/2 c chocolate chips
1/4 cup walnuts (optional)
1. Preheat the oven to 375F
2. Mix dry ingredients together in a bowl, set aside.
3. In a stand mixer fitted with a paddle attachment, add butter, sugars and honey. Cream on medium speed until pale in color and doubled. Scrape the bowl.
4. Add eggs one at a time on medium speed. Add vanilla. Scrape down bowl.
5. Add dry ingredients and stir to incorporate. Add chocolate chips and walnuts (if using). Scrape down bowl and stir for another 20 seconds.
6. Portion dough onto a parchment lined sheet tray. Bake for 15 minutes until golden brown on the edges, still soft in the middle. Cool on baking tray. Store in an airtight container.
Did you make them? what did you think? Comment below!
]]>What is congee (con-gee), you ask? It is a rice porridge of Chinese origin. You put rice in a pot, add a lot of water, and let it simmer for an hour. Have leftovers of rice from a previous dinner? Use the same ratio 1:10 and method for cooking the rice, and voila!
Spice for me is uncompromising, mostly if I'm sick. Kickstand will kick your head cold to the curb! The Red Fresno's are a perfect pair to the richness of the rice.
Congee is like giving your tummy a warm hug. And you can add any topping or mix-in you'd like. This recipe is very manipulatable, so feel free to experiment! It can be vegan (without the fish sauce and egg) and gluten-free.
1/4 c long grain rice (jasmine or basmati)
4 cups of water
1. Combine water and rice in a saucepot. Bring to a boil, then reduce to a simmer. Allow the rice to simmer until thick and porridge-like.
2. Place congee in a bowl. Add mix-ins and stir. Top with vegetables, soy eggs, crispy garlic, sesame seeds, nori (seaweed)
Kickstand Hot Sauce
Fish Sauce
Sesame oil
Scallion, Thinly sliced
Soy egg* OR Soft boiled egg
Crispy garlic*
Sesame seeds, toasted
Pickled vegetables
Sautéed vegetables
Cooked tofu, chicken, or beef
*Crispy Garlic: Heat sauté pan over medium heat. Add cooking oil of choice and heat until shimmering. Add desired amount of chopped garlic. Stir constantly until garlic is aromatic and brown, about 3-5 minutes. Use garlic and oil for garnish.
]]>This is the easiest method I've found yet for making crispy, great tasting chicken wings. It takes my oven longer to pre-heat than it does to get the wings ready to go in! The 2 keys, other than the Red Hot Griff, are baking powder and frozen wings!
Frozen wings come ready to go out of the package, no cutting of chicken bits required! Toss them in baking powder (not soda), put them on the baking sheet, and pop them in the oven!
The details:
Secret Recipe:
Melt 2 tbsp of butter and combine with 1/4 cup of Red Hot Griff. For me, this is enough for 12 wings.
80 minutes later:
Enjoy!
]]>The holiday's are just around the corner, and we always like to spice things up around here at GT Sauce. This is a simple recipe to elevate your deviled egg game. Love DD214? Add as much (or as little) as you'd like.
Yields 5 servings
5 hard boiled eggs, cut in half, yolks removed *See below for pro tips
2 tbsp Mayonnaise
½ tsp Dijon
2 tsp DD214 (or more if you desire)
Juice of a ½ lemon
3 pinches of salt, or to taste
Garnish:
Fresh or dried dill, sweet gherkins or pickles, sliced thin.
1. Place yolks in a bowl along with all other ingredients. Mix until smooth. Taste and adjust seasoning as needed.
2. Place whites on a plate or serving tray.
3.Fill the whites the yolk mixture. Top with sliced sweet pickles, dried or fresh dill, and a dot of DD214.
*Pro Tip: If you have a pressure cooker, use it on manual for 6 minutes. Quick pressure release and run under cold water to stop the cooking process. Don't have a pressure cooker? Place eggs in a saucepot and fill with cold water until 1-inch above the eggs. On medium-high heat, bring to boil. Once boiling, turn off the heat and cover for 10 minutes. Transfer eggs to a bowl of ice and cold water to stop the cooking process.
* Pro tip to the pro tip: Use the back of a spoon to break the shell of a hardboiled egg; this way, the white will stay intact.
Loved this recipe? Comment below!
]]>Pour the whiskey into a rocks glass and add the honey and bitters. Stir! Now add your ice and enjoy!
]]>Non-Alcoholic Drinks
Lemonade or tea: Add 1-2 ounces of Day Off per glass
Alcoholic Drinks
Beer or Hard Cider: Add 2 ounces of Day Off per 12 ounces
To kick it up another notch, Day Off makes a fantastic margarita! If, like me, you do not like tequila then substitute gin for an extremely refreshing drink!
A couple of tips:
Isn’t summer the best? Especially summer in Northern Michigan. Lake days, 2 tracking, bonfires and of course, cookouts.
We take advantage of cooking out at often as possible when it’s nice out, and honestly even in the snow, just to remind us of when it was nice out.
One thing I don’t like about cookouts is store bought potato salad or coleslaw. We usually try to whip up our own to take to cookouts, the freshness and flavor of making your own really can’t compare. And we’ve taken it up a notch with this recipe.
This coleslaw is quick and easy to put together and only requires a handful of ingredients but will wow your crowd. You can always kick it up a bit by adding more DD214 or fresh jalapeños.
Ingredients
1/2 red cabbage thinly sliced
1/2 green cabbage thickly sliced
8oz shredded carrots (I used bagged carrots)
1.5 cups mayonnaise
1 teaspoon lemon juice
2 teaspoons minced garlic
2 tablespoons DD214
salt and pepper to taste
optional: fresh sliced jalapeños and dill
Directions
So we made these for dinner one night and it will definitely be a staple on our menu from now on! We hope you enjoy spicing up your weeknight meal.
Each mushroom cap
Ingredients
Directions
We are so excited to work with Rad.ish Street Food in Traverse City. They are new to the area and they brought with them big, bold, flavors and amazing vegan food.
We asked them to develop a recipe using our DD214 sauce and what they came up with is amazing! You wont miss the meat in this hearty, flavorful taco that has all the right things going for it.
Check them out on Instagram and Facebook and see where they are at. You won’t be disappointed!
Check out their Facebook page here
Ingredients
Taco Filling
DD214 Creamy Chimichurri
Optional toppings
How to Make Filling
Looking for a drink that you can serve a crowd with dinner or brunch?
We teamed up with Bowers Harbor Vineyards in Traverse City to make this amazing sangria. A perfect, fruity drink that is sure to please everyone.
Our Day Off Margarita Mix is made with Michigan cherries and fresh jalapenos. The Unwooded Chardonnay has amazing flavors of apple, pear and citrus followed by a crisp, clean finish.Together, they make this drink shine
You will need
2-3 cups of ice
1 large drink pitcher
1 sliced lime
1 cup of cherries
1 bottle of Bowers Harbor Vineyard Unwooded Chardonnay
1 cup of tequila
1 bottle of Day Off Margarita Mix
Directions
1. Add ice, lime and cherries to drink pitcher.
2. Add entire bottle of chardonnay
3. Add tequila and Day Off Margarita Mix
4. Stir well, serve and enjoy
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We went to New Orleans in September, it was a bucket list spot for both of us and I have to say, we were not disappointed.
We knew we would have amazing seafood, jambalaya, po boys and beignets. What we were not expecting, was to have some of the best pizza we have ever had.
We stopped at a little pizza place near the Mercedes-Benz Superdome during a Saints game, they had specials on wings and mimosa's during the game, an hour after walking in we were dissecting what exactly was on this pizza we had and how we could re-create it at home. A few mimosas in, we came up with this recipe.
The secret to this recipe is in the sauce, we use The Siren and smoked butter for the sauce, you could also use regular butter if you don't have smoked, but if you have access to smoked butter, buy it, you won't be sorry.
We don't include a pizza dough recipe here, mainly because we have a great, local pizza place that sells us dough for a great price and we never have to make our own. If you don't want to make your own dough, a store bought dough would work or give your local pizza place a call and see if you can buy some.
A note before we begin, we use a large cast iron skillet for this recipe.
INGREDIENTS
1 TBSP smoked butter
1 TBSP The Siren
Canola oil, enough to cover bottom of skillet
Your favorite pizza dough
A pinch of fresh basil and oregano
1 cup of shredded mozzarella
1 TBSP diced red onion
1 piece of cooked bacon, crumbled
1/4 cup cooked, crumble sausage
4 cooked, shelled, tail off shrimp
1/4 cup jalapenos
1/2 tomato sliced
DIRECTIONS
1. Preheat oven to 450 degreees
2. Melt 1 TBSP smoked butter and whisk with 1 TBSP of The Siren
3. Pour oil into cast iron skillet, enough to cover the bottom of the skillet
4. Put rolled out pizza dough in skillet
5. Poke dough with holes
6. Spread the butter/ Siren mixture onto the dough
7. Sprinkle a pinch of fresh basil and oregano
8. Sprinkle mozzarella and red onion
9. Add bacon and sausage
10. Add shrimp, jalapenos and tomatoes
11. Cook for 45 minutes at 450 degrees
Enjoy!
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I have always loved deviled eggs, they are one of the foods that really go well with any occasion. They are great for a July 4th BBQ or a Thanksgiving appetizer.
Every time I make deviled eggs I think to myself "man, why I don't make these more often?" And every time I take make them and take them to a get together I think, "I wonder if anyone else likes deviled eggs?" And I usually return home with an empty platter.
I guess what I's saying is deviled eggs really are good for any occasion. If your looking for a side dish to bring to an upcoming event, maybe venture outside of your typical green bean casserole and give these a try.
The dill in DD214 adds a nice depth of flavor and the heat, is just enough to be addictive, but not enough to overpower the dish. Even those who aren't 100% with spicy food will like this.
On to the recipe!
Ingredients
8 eggs
1 tsp of water
Salt, to taste
pepper, to taste
1/3 cup of mayonnaise
1 TSP mustard
2 oz DD214
2 TBSP diced red onion
paprika to taste
Directions
Flapjacks, perfect any time of the year. Add a little hot honey and you have the perfect breakfast. Hearty, sweet, salty, fluffy.
But we won't tease you too much, we will dive right into the recipe.
INGREDIENTS
INSTRUCTIONS
ENJOY!
]]>Looking for a hearty, easy side dish? Well you are in luck, this show stopper does not disappoint. This dish is versatile and can easily go with brunch or dinner.
Plus, you can't go wrong with hot sauce and bacon.
Ingredients
Directions
This dish packs a lot of flavor and a little heat, if you want to kick your heat up a notch try substituting The Siren for Red Hot Griff.
We proudly donate a portion of our sales to Mission 22 and Pollinator Partnership
Mission 22 is dedicated to ending veteran suicide with programs for veterans and their families.
Pollinator Partnership is dedicated to protecting pollinator ecosystems with programs, conservation and research.
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If you're like me, this cooler weather has you thinking of Thanksgiving and family dinners.
Every Thanksgiving I try to find an amazing side dish that my family will love and ask for next year.
Lucky for you guys, this is one of those recipes!
It is super easy to make and packs some delicious flavor.
If you have people who are more sensitive to heat you can decrease the amount of honey
Ingredients
1 pound of baby carrots
salt
1 TBSP lemon juice
2 TBSP butter
3 TBSP For The Love Of Bees
parsley
Directions
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, and lemon juice. Drizzle with honey. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
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Instructions
DIDIRECTIONS
Spicy Castaway Scallops
When we developed our sauce Castaway, we wanted something that was fresh and would work well with seafood. Crab boils are a go to for celebrations around here, and we really wanted something that would work well with a crab boil and other types of seafood.
I'm not much of a fish person, but I do like scallops,crab, mussles and shrimp so when we were thinking of a seafood recipe to try with Castaway, we definetly wanted to try scallops.
The recipe says spicy but this doesn't have too much of a kick, but you can add more Castaway to kick it up a notch.
Spicy Castaway Scallops
Ingredients
-2 Tablespoons of olive oil
-1 1/4 lb of scallops
-6 Tablespoons of butter
-4-5 large garlic cloves, minced
-salt and pepper
-1/4 cup sweet wine
-3 Tablespoons of Castaway sauce
-1/4 cup chopped chives
-diced red jalapeno to taste
Instructions
1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached.Pat dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium high-heat until hot. Add scallops to the pan.
3. Season with salt and peper. Cook 3 minutes on each side, or until cooked through. Remove from pan and put on plate.
4. Melt 3 TBSP of butter in the same pan, scraping up any browned bits left over from the scallops. Add garlic and cook until fragrant.
5. Pour in sweet wine and simmer until wine reduces by half. Stir in the rest of the butter and Castaway.
6. Remove the skillet from the heat, add the scallops back to the pan. Add chives.
7. Serve over pasta with sauce from pan.
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