easy as 1-2-3!

“Still wondering what to do with that leftover turkey from Thanksgiving? I used my trusted bottle of All Spice Café Chipotle Garlic Hot Sauce to spice up some shredded turkey.”

We really appreciate all the work Lindsay has put into creating these recipes and sharing them with us. Check out her blog, it’s definitely “A DELICIOUS BLEND OF TRAVEL, CREATIVITY, AND EPICUREAN ADVENTURES.”


Ingredients:
• Sliced ciabatta bread
• Shredded turkey (leftovers are ideal!)
• American Cheese
• Cowgirl Creamery Mt. Tam Cheese (or substitute brie)
• All Spice Café Chipotle Garlic Hot Sauce
• Butter

Toast two pieces of unflavored ciabatta flatbread and added two contrasting cheeses – a slice of Kraft American and a couple of dollops of Cowgirl Creamery Mt. Tam.  Nothing like pairing high and low end!  You’ve GOT to try this!

Butter the inside face of the ciabatta bread.  Place buttered side down on a hot grill top or frying pan until browned and crispy.  Add ½ a slice of American cheese and a small amount of Mt. Tam cheese on each side of the bread.  Allow the crust side of the bread to toast as the cheese begin to melt together.

this is one fantastic sandwich!

getting by on leftovers...

In a small bowl, add 1/3 C. shredded turkey to 1 or 2 T of Chipotle Garlic Hot Sauce.  When cheeses have melted (approximately 2-4 minutes, depending on temperature of heat source), add the turkey to the sandwich and slice.  Serves 1.  Recipe could easily be doubled, tripled, or quadrupled.  Other substitutions include chicken or pork instead of turkey.

Habanero Macaroni Poppers

Thanks again to Lindsay for another great recipe!

Ingredients:
• Elbow Macaroni (mini shells also work well)

• Aged White Cheddar Cheese

• Swiss Gruyere

• Cream Cheese

• Parmesan Cheese

• Breadcrumbs

• Flour

• Butter

• Milk

• All Spice Cafe Cayenne Habanero Hot Sauce

• Jalapeno Peppers

 
Heat 2 cups of pasta (macaroni or mini shells) in a pan of salted, boiling water.  Cook 7-8 minutes until not quite al dente (as pasta will be baked to completion in oven).  In a large skillet, heat 5 Tbsp of butter.  Stir in 3 Tbsp of flour and cook out the “flour taste” for a few minutes.  Slowly add 1 C. milk, whisking constantly to form a rue.  When mixture is creamy, begin adding cheese.  First add 2 oz. of cream cheese, stirring until melted.  Next, add 1.5 C. shredded white cheddar, 1 C. shredded gruyere, and 1/2 C. shredded parmesan.  Once cheese is added, add 1 (or 2, if you like things “spicy”) Tbsp All Spice Cafe Cayenne Habanero Sauce.  This will give the cheese sauce a warmer orange color.  If mixture becomes too thick, add milk, 1 Tbsp at a time to bring to desired consistency.

spicy macaroni? please...

mac n cheese from scratch!

Separately, add 1 tbsp of butter to 1/2 C. breadcrumbs.  (FYI – The photo above is deceiving… I learned “the hard way” that 1 C of breadcrumbs was too much and I had to toss out some extras.)  Ensure the breadcrumbs become coated in butter – this will help them bake up nice and crispy in the oven.  Rinse and chop 1 jalapeno pepper into small cubes.  Stir into cheese sauce.  When the noodles have cooked and the cheese sauce is ready, combine, mix well, and spoon mac n cheese into a buttered muffin tin.  Add buttered breadcrumbs and thin slices of jalapeno pepper on top.  Bake for 25 minutes at 350 degrees.  Remove from oven and add 1 drop of Cayenne Habanero hot sauce on top of each sliced jalapeno.  Isn’t that cute? Run a knife around the edges of each popper and gently pry out of the muffin tin.  Serves 4-6.

Lindsay's Caribbean Scallops

This is Lindsay’s recipe for Caribbean Spiced Prosciutto-Wrapped Scallop Skewers. Thanks Lindsay!
 

 
 
Ingredients:
• Large Sea Scallops
• Butter
• All Spice Cafe Caribbean Spice Hot Sauce
• Prosciutto
• Bamboo Skewers

In a small frying pan, melt about 1tbsp butter (for every 1 lb of scallops). Add 1 tbsp of All Spice Cafe Caribbean Spice Hot Sauce. Add the scallops, searing gently for about 3 minutes on each side. Turn off heat. Wrap scallops in thin slices of prosciutto and place on skewers. Spoon remaining sauce over the scallops and bake for 15 minutes at 350 degrees. Prosciutto should be crispy. Serves 2.

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Please check out Lindsay’s blog and the full posting for this recipe here.

Lindsay's Scallops Ingred

Lindsay's Scallops

Life With Lindsay