1 lb. boneless, skinless chicken thighs
4 oz. Rocky Top Habanero Light Sauce
1 lb vegetables of choice (we like root vegetables especially, but green beans, fennel, cauliflower, and brussels sprouts are great too)
Kosher salt to taste
Marinate chicken thighs in 2 oz. of Habanero Light sauce for at least 4 hours (preferably longer...up to 12 hours). Remove from marinade and season to taste with kosher salt. Grill or oven roast at 375 degrees to internal temperature of 170 degrees. Coat with Habanero Light sauce once during cook period, about 10 minutes from done.
Cut vegetables of choice into 1/2-1" pieces. Coat lightly with 2 oz. Habanero Light sauce and 1 Tbl olive oil. Season to taste. Veggies are done when a sharp knife can be inserted easily.
Makes a great, flavorful, low calorie meal! Vegetarian/vegan? The vegetables are wonderful by themselves or with tofu or quinoa.
1/2 cup all purpose flour, or 1/2 cup gluten free flour of choice (we like a mixture of 2/3 rice flour and 1/3 cornstarch, plus a tsp or so of baking powder)
1/4 tsp paprika
1/4 tsp ground cayenne
1 tsp kosher salt
10 chicken wings
Oil for deep frying
1/4 cup butter
1/2 cup Rocky Top Habanero Sauce, or 2 oz. Carolina Reaper Sauce
2 Tbl soy sauce or liquid aminos
Mix together the chicken coating (paprika, cayenne, salt, and flour). Sprinkle evenly to coat over wings in a large glass bowl and refrigerate for 2 hours.
Heat 2" oil in a fryer or deep pot to 375 degrees.
Combine melted butter, Habanero Sauce, and soy sauce/liquid aminos until well blended.
Remove wings from refrigerator and fry in hot oil for 12-15 minutes until light brown. Remove wings from oil, place in large dish, and pour sauce mixture over them until well coated. Enjoy!
1 medium organic red cabbage
1 large onion
1 oz. Rocky Top Habanero Sauce
1 chipotle in adobo (finely chopped), plus 1 Tbl of the adobo sauce
1/4 cup apple cider vinegar
2 Tbl organic molasses (optional)
2 Tbl soy sauce or liquid aminos (or to taste)
Cut red cabbage into thin slices, ensuring that outer, tougher leaves are cut finely. Cut onion into 1/4" dice. Add both to large skillet with 2 Tbl olive oil and 1 tsp kosher salt. Add Rocky Top Habanero Sauce and cider vinegar. Saute on low heat for about 15 minutes or until cabbage and onions are softened. Add chipotle, adobo sauce, and molasses (if using). Increase heat to medium and saute until all liquid has disappeared. Add soy sauce or liquid aminos as desired.
Note: the molasses is optional but provides a bit of sweetness and depth of flavor.
2 cups cornmeal (we like Lamb’s Stone Ground Cornmeal)
2 Tbl melted butter
1/2 cup AP or gluten free flour
1 Tbl baking powder
1⁄2 tsp baking soda
2 tsp kosher salt
2 cups buttermilk
2 large eggs
4 oz. Rocky Top Habanero Sauce (or to taste)
1. Preheat oven to 425°F.
2. Heat skillet or muffin tin in oven for 5 minutes. Spray with non-stick spray.
3. Combine all dry ingredients in large bowl and whisk together.
4. Add buttermilk, beaten eggs, and Rocky Top Habanero Sauce to dry ingredients, stirring just until moistened.
5. Cook for 18-20 minutes (skillet) or 12-14 minutes (muffins) until inserted toothpick is dry.