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Soups, Stews,and Chili

Wicked Good Wild Canyon Spicy Pepper Blend Chili

Ingredients:

3lb ground meat (Beef, turkey or chicken)

2 large onions, diced

1 each of Diced orange, yellow and red bell pepper

2 whole heads of garlic, diced

4 tablespoons of Wicked Good Wild Canyon Pepper Blend

1 can of black beans

1 can of corn, drained

1 24oz can of crushed tomatoes

1 can of tomatoe paste

3 tablespoons of Olive oil

Directions:

Place olive oil in a large skillet on medium heat.

Add onions and garlic and saute. Add bell peppers and saute until soft.

Add ground meat and brown meat.

Once meat is brown, add Wild Canyon Pepper Blend, mix thoroughly.

Add corn, crushed tomatoes and tomatoe paste.

Stir to blend.

Let cook over a low heat for about 30 minutes

Serve with tortilla chips, sour cream, shredded lettuce and shredded cheddar cheese

Wicked Good Wild Canyon Spicy Pepper Blend Vegetarian Chili

Ingredients:

1 medium butternut squash and sweet potato; peeled and diced

2 large onions, diced

1 each of Diced orange, yellow and red bell pepper

2 whole heads of garlic, diced

4 tablespoons of Wicked Good Wild Canyon Pepper Blend

1 can of black beans

1 can of corn, drained

1 24oz can of crushed tomatoes

1 8 0z can of tomato paste

1/3 cup of Olive oil

Directions:

Place olive oil in a large skillet on medium heat.

Add onions and garlic and saute. Add bell peppers and sweet potato and squash and saute until soft.

Add Wicked Good Spices Wild Canyon Pepper Blend, mix thoroughly.

Add corn, crushed tomatoes and tomato paste.

Stir to blend.

Let cook over a low heat for about 30 minutes or until squash is fork tender.

Serve with tortilla chips, sour cream, shredded lettuce and shredded cheddar cheese

Wicked Good Spice Mixes Jewel In The Crown Butternut Squash Soup

Ingredients

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces

2 medium sweet potatoes, peeled and diced into 1 inch pieces.

3 Medium carrots, peeled and diced

1 1/2 cups diced onion

1 1inch long piece of fresh ginger, peeled and diced

2 medium sized organic apples, peeled and diced up into 1 inch pieces

Three 13 3/4-ounce cans Organic Vegetable broth

1 teaspoon pink salt

1 teaspoon of black pepper

2 tablespoons of Wicked Good Spice Mixes Jewel in The Crown spice blend

2 tablespoons organic butter

2 tablespoons of organic olive oil

2 12 ounce cans of organic coconut cream milk

Directions

  1. In a medium saucepan, combine squash, onion, carrots, broth and salt and pepper and WGSM Jewel in The Crown spice blend.
  2. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup with an immersion blender or in a blender or food processor with the butter. Whisk in coconut cream milk into soup.
  3. Serve in bowls with crispy bread and salad

Wicked Good Spices Pigs Can Fly Pulled Pork

 

Ingredients:

8lb Pork Shoulder bone in

2 large onions

4 whole heads of garlic

4 tablespoons of Wicked Good Pigs Can Fly Blend

1 tsp of ground black pepper

For Sauce:½ cup of apple cider vinegar

¼ cup of maple syrup or brown sugar

1 cup of organic ketchup

2 tablespoons of each, garlic and onion powders


Rinse Pork Shoulder and pat dry.

Quarter both onions and peel and “smash” garlic cloves 

1/2 of the onions and garlic in the bottom of a 6 quart crock pot. 

Rub Pigs Can Fly Blend all over pork shoulder and place in crock pot.

Sprinkle with pepper; cover with remaining onion and garlic.

Place lid on crock pot and turn to high for 4 hours.

After 4 hours set to low and let it cook for 8 hours or overnite until meat is falling off the bone and very tender.

Remove Bone and pour off liquid, reserving about 1 cup for sauce.

Using two large forks, begin to pull apart pork.

In a sauce pan,add all sauce ingredients and bring to a boil until sauce  becomes thick.

Once sauce is thick, stir into pulled pork and heat until warm and serve.

You can serve on rolls or on  lettuce leaves with coleslaw and sweet pickles.`Yummy!!