1 28oz can HEB baked beans of your choice
2 tablespoons Rocky Top Mi Carne sauce (mild or spicy)
1 large onion, medium dice
Combine all ingredients in heavy pot. Place uncovered in 350 degree oven for 1 hour or until thickened to your liking. We guarantee these will make some of the best baked beans you've ever tasted. Enjoy!
2 lb pork butt, 1 inch cubes
4 oz. Rocky Top Mi Carne sauce (mild or spicy)
2 oz. water
1 large onion, large dice
Kosher salt to taste
If using Instant Pot:
Place all ingredients in Instant Pot. Set to High pressure for 35 minutes, followed by natural pressure release for 10 minutes. Remove pork and onions from pot and set aside. Set Instant Pot to Saute and reduce liquid by half (about 10 minutes). Return pork and onions to pot and warm.
Place all ingredients in heavy pot with tight filling lid. Place covered in 325 degree oven. Check after 90 minutes for tenderness, with additional oven time if needed. Remove pork and onions from pot and set aside. Place pot on cooktop and reduce liquid by half (about 10 minutes). Return pork and onions to pot and warm.
Serve on toasted corn tortillas with your choice of toppings, We like pico de gallo, pickled red onions, and guacamole.
1 lb. boneless, skinless chicken thighs
2 oz. Rocky Top Smoked Serrano and Tamarind 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 1 oz. of Smoked Serrano and Tamarind sauce for at least 4 hours (preferably longer...up to 12 hours). Remove from marinade and season to taste with kosher salt.
Cut vegetables of choice into 1/2-1" pieces. Coat lightly with 1 oz. Smoked Serrano and Tamarind sauce and 1 Tbl olive oil. Season to taste.
Grill or oven roast at 375 degrees to internal temperature of 170 degrees for chicken and vegetables can be easily pierced with tip of knife
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
2 oz. Rocky Top Smoked 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, Reaper 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 tablespoon Rocky Top Garlic 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 Garlic 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.
1 1/2 cups cornmeal (we like Lamb’s Stone Ground Cornmeal)
2 Tbl melted butter
1/2 cup AP or gluten free flour
4 tsp baking powder
1⁄2 tsp baking soda
2 tsp kosher salt
1 cup buttermilk
2 large eggs
1 oz. Rocky Top Tropical 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 Tropical Habanero to dry ingredients, stirring just until moistened.
5. Cook for 18-20 minutes (skillet) or 12-14 minutes (muffins) until inserted toothpick is dry.
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