We at Chili Dawg's Foods of Fire are proud to announce that our Peachbanero, one of our "Sweet Before The Heat" habanero pepper spreads, has won first place in the International Scovie Awards held in Albuquerque, New Mexico. This versatile spread is great on anything you cook on the grill, pork chops, ribs, chicken and especially pork loin. It is great on toast and bagels and, for a great party appetizer, try Peachbanero over a block of cream cheese and serve with crackers. The new year is coming up and the new year partys will not be complete without Peachbanero! Use the offer code Scovie to receive a 20% discount on Peachbanero or any of outstanding spreads or rubs. See us at www.chilidawgs.com and order today!
Wednesday, December 19, 2012
Sunday, March 4, 2012
Lana Schmidt's Rosemary Jalapeno Biscuits with Pepper Spread
Here is another entry to the Chili Dawg's recipe collection from Lana Schmidt, well known health food aficionado. Enjoy this one fans of Chili Dawg's Foods of Fire!
Rosemary Jalapeno Biscuits with Pepper Spread
2 cups all purpose flour
2 tbs sugar
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter cut into small pieces
1 8-oz container light sour cream (see tips)
1 tsp fresh rosemary finely chopped
2 Tbs Chili Dawg's Jalapeno Seasoning
2 Tbs milk, divided
1/4 cup butter (no substitutes), softened
3 tbs Chili Dawg's Peachanero or Mangonero Pepper Spread
1. Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray, or line with parchment paper.
2. In medium bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in sour cream, rosemary, jalapeno seasoning, and 1 tablespoon of the milk, just until blended.
4. Turn dough onto lightly floured surface; knead 15 to 30 seconds. Roll dough to 1/2 inch thickness. Cut with 2 1/2 inch round biscuit cutter. See tip.
5. Place 1/2 inch apart on cookie sheet. Brush with 1 tablespoon milk.
6. Bake 7 - 9 minutes, or until golden brown.
7. Meanwhile, in small bowl, stir together 1/2 cup butter and Chili Dawg's Pepper Spread. Serve warm biscuits with Butter/Pepper Spread.
Servings: 10
Oven Temperature: 425°F
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/10 of a recipe (2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 243.38
Calories From Fat (52%) 127.12
% Daily Value
Total Fat 14.46g 22%
Saturated Fat 9.04g 45%
Cholesterol 38.24mg 13%
Sodium 282.9mg 12%
Potassium 44.19mg 1%
Total Carbohydrates 26.12g 9%
Fiber 0.71g 3%
Protein 2.94g 6%
Sugar 5.45g
MyPoints 6.84
Tips
For plain sour cream biscuits, omit rosemary. When using rosemary, make sure it is crushed semi-fine.
NOTE: Lowfat or fat free cottage cheese with 1 tablespoon of lemon juice may be substituted for light sour cream.
I use the top of a wine glass to cut the biscuits out.
Rosemary Jalapeno Biscuits with Pepper Spread
2 cups all purpose flour
2 tbs sugar
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter cut into small pieces
1 8-oz container light sour cream (see tips)
1 tsp fresh rosemary finely chopped
2 Tbs Chili Dawg's Jalapeno Seasoning
2 Tbs milk, divided
1/4 cup butter (no substitutes), softened
3 tbs Chili Dawg's Peachanero or Mangonero Pepper Spread
1. Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray, or line with parchment paper.
2. In medium bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in sour cream, rosemary, jalapeno seasoning, and 1 tablespoon of the milk, just until blended.
4. Turn dough onto lightly floured surface; knead 15 to 30 seconds. Roll dough to 1/2 inch thickness. Cut with 2 1/2 inch round biscuit cutter. See tip.
5. Place 1/2 inch apart on cookie sheet. Brush with 1 tablespoon milk.
6. Bake 7 - 9 minutes, or until golden brown.
7. Meanwhile, in small bowl, stir together 1/2 cup butter and Chili Dawg's Pepper Spread. Serve warm biscuits with Butter/Pepper Spread.
Servings: 10
Oven Temperature: 425°F
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/10 of a recipe (2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 243.38
Calories From Fat (52%) 127.12
% Daily Value
Total Fat 14.46g 22%
Saturated Fat 9.04g 45%
Cholesterol 38.24mg 13%
Sodium 282.9mg 12%
Potassium 44.19mg 1%
Total Carbohydrates 26.12g 9%
Fiber 0.71g 3%
Protein 2.94g 6%
Sugar 5.45g
MyPoints 6.84
Tips
For plain sour cream biscuits, omit rosemary. When using rosemary, make sure it is crushed semi-fine.
NOTE: Lowfat or fat free cottage cheese with 1 tablespoon of lemon juice may be substituted for light sour cream.
I use the top of a wine glass to cut the biscuits out.
Tuesday, February 7, 2012
Lana Schmidt's Crock Pot Chipotle Chicken
Well known health food aficionado Lana Schmidt has agreed to be a contributor to Chili Dawg's Foods of Fire recipe division. She will be releasing her new cookbook soon. Stay tuned to this blog for the time of her new cookbook release.
You have to try this one, it is outstanding!
Crock Pot Chipotle Chicken
1 15-ounce can crushed tomatoes with chilis
1 medium onion, chopped
2 cloves garlic, chopped
2 Tbs tomato paste
2 Tbs Chili Dawg's Chipotle seasoning
kosher salt and black pepper
1 lb boneless and skinless chicken thighs (about 4)
1/2 cucumber, thinly sliced
1/4 cup fresh cilantro leaves
1 Tbs fresh lime juice
1 cup basmati or some other long-grain white rice
1/2 cup 1% lowfat milk
1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, chipotle spice, 2 teaspoons salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook on low until the chicken is tender, 7 to 8 hours (on high for 3 to 4 hours).
2. In a small bowl, toss the cucumber and cilantro with the lime juice and ¼ teaspoon each salt and pepper. Cover and refrigerate.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the milk into the chicken dish. Serve over the rice; top with slices of cucumber relish.
Servings: 4
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours and 10 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 216.96
Calories From Fat (50%) 108.03
% Daily Value
Total Fat 12.32g 19%
Saturated Fat 7.12g 36%
Cholesterol 49.27mg 16%
Sodium 479.02mg 20%
Potassium 429.37mg 12%
Total Carbohydrates 23g 8%
Fiber 2.8g 11%
MyPoints 6.28
Sugar 3.28g
Protein 5.87g 12%
Recipe Type: Poultry
You have to try this one, it is outstanding!
Crock Pot Chipotle Chicken
1 15-ounce can crushed tomatoes with chilis
1 medium onion, chopped
2 cloves garlic, chopped
2 Tbs tomato paste
2 Tbs Chili Dawg's Chipotle seasoning
kosher salt and black pepper
1 lb boneless and skinless chicken thighs (about 4)
1/2 cucumber, thinly sliced
1/4 cup fresh cilantro leaves
1 Tbs fresh lime juice
1 cup basmati or some other long-grain white rice
1/2 cup 1% lowfat milk
1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, chipotle spice, 2 teaspoons salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook on low until the chicken is tender, 7 to 8 hours (on high for 3 to 4 hours).
2. In a small bowl, toss the cucumber and cilantro with the lime juice and ¼ teaspoon each salt and pepper. Cover and refrigerate.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the milk into the chicken dish. Serve over the rice; top with slices of cucumber relish.
Servings: 4
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours and 10 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 216.96
Calories From Fat (50%) 108.03
% Daily Value
Total Fat 12.32g 19%
Saturated Fat 7.12g 36%
Cholesterol 49.27mg 16%
Sodium 479.02mg 20%
Potassium 429.37mg 12%
Total Carbohydrates 23g 8%
Fiber 2.8g 11%
MyPoints 6.28
Sugar 3.28g
Protein 5.87g 12%
Recipe Type: Poultry
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