Saweet Heat

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SAUSAGE AND PEPPER OMELET  

Ingredients:

1 Tablespoon olive oil 1 teaspoon butter 1/2 onion, diced 1/2 pepper, diced 3-4 Tablespoons NJS Saweet Heat BBQ Sauce 1-2 apple chicken sausage 2-3 eggs, beaten, depending on how big you want it salt/pepper 1/4 cup Chedda 'cause it's betta!!

Directions:

1) Heat olive oil in a pan over medium heat and add sausage, brown for 3-4 minutes and then add onion and pepper and continue to saute for 5-6 minutes, add some NJS Saweet Heat stirring to combine those yummy flavors... don't forget to save some for drizzling later!! Remove from heat and set aside. 2) Crack eggs into a bowl, add a pinch of salt & pepper and blend with a fork. Take a clean pan, put over medium heat then add butter and spread on bottom of the pan. Pour in eggs and stir in center with spatula like it's No Joke for a good 5 seconds... then cook... When eggs are almost cooked through, lift pan and tilt to run off excess egg! Loosen edges then don't touch for 10 seconds... Shake pan till omelet is loose! 3) Sprinkle the sausage, onion, pepper mixture and the chedda on one side of the eggs, fold the other side over the filling. Now drizzle some more sauce over the omelet... Sooooo Good! Eat and Enjoy!!

SAWEET HEAT WINGS   

Ingredients:

Salt Pepper or your favorite rub 24 Wings NJS Saweet Heat

Directions:

**** Pre Heat oven to 275 degrees 1) Season wings with salt and pepper 2) Place wings on baking sheet lined with a cookie cooling rack making sure not to crowd, those wingys need their space 3) Bake wings for 45 minutes then flip and bake for an additional 20-25 minutes checking the temp for doneness 4) Take wings out of oven and turn the heat to broil, then brush the wings with the Saweet Heat and put back in the oven and broil 3 ½ -4 minutes each side until nice and crispy Eat and Enjoy!!

SAWEET HEAT BABY BACK RIBS   

Ingredients:

Spice Mix- even amts of Granulated onion, Granulated garlic, Black pepper, Dark chili powder , salt, sugar and a pinch of Turmeric Rack of Ribs 8 oz jar NJS Saweet Heat

Directions:

1) Remove silver skin from back of ribs and use ? of NJS 8 oz JAr of Saweet Heat and lightly glaze front and back of ribs. This will create a coating for your spice rub to stick to. Apply rub to the back of the ribs first then flip them over and apply the rub to the front side. Wrap tightly in foil. 2) Put 15-20 charcoals on each side of grill, with the ribs in the middle, you could also add hickory and/or apple chunks, 1 chunk on each side. Grill 37-40 minutes, then flip over and grill 37-40 more minutes. Open foil and if you see bones protruding from the meat then remove the foil, it's ready for a mopping of Saweet Heat and then to go fade down, over direct heat 4-7 minutes for desired crust. 3) Let ribs rest for 10 minutes . Eat and Enjoy!!

SAWEET HEAT CHILI   

Ingredients:

1 lb ground beef or turkey 1 large onion, diced 1 large red bell pepper, diced 2 cans, light kidney beans, rinsed and drained 1 can organic fire roasted diced tomatoes ½ cup tomato sauce 5 tbsp NJS Saweet Heat 1 ½ tbsp chili powder 1 tbsp NJS Missing Link Spice rub ½ tbsp paprika 1 tsp cumin salt /pepper olive oil

Directions:

1. Heat skillet over medium heat, and add olive oil to pan. Add onion and saute until translucent about 5-7 minutes. Season with a dash of salt and pepper. 2. Add the beef/turkey to the pan and brown until cooked through making sure to break up meat while stirring. Add a dash more salt and pepper, then add the red pepper and cook for 3-4 minutes, then remove from heat 3. Place the two cans of beans and the tomatoes into the slow cooker and add the ½ cup of tomato sauce and all the spices…the chili powder, cumin, paprika, Missing link and stir to combine 4. Add the meat/onion/pepper mixture to the slow cooker and combine set to low and forget about it for 8 hours 5. Season with salt/pepper and chili powder to taste Eat and Enjoy!!

Helpful Notes:

This recipe is a great starting ground, you can add more or less beans and tomatoes or go vegetarian all together and skip the meat. You can also adjust the heat to your liking.. We have been known to add some jalapeno powder or cayenne powder to kick it up.

SAWEET HEAT SLIDERS  

Ingredients:

2 pounds ground beef, turkey, or chicken 1/2 jar NJS Saweet Heat salt/pepper to taste

Directions:

1) Pour NJS Saweet Heat into your ground beef, mixing thoroughly. Salt and pepper 2) Portion out 2 1/2-3 oz for each slider, and using a clean thumb (doesn't have to be yours, but it does have to be clean) press into the middle of the raw slider to cause a 1/4 inch deep/thumb wide dimple (will keep your sliders from looking like footballs) 3) Grill 3 minutes each side or until desired temp (145° is medium rare) 4) We add American Cheese within 30 seconds of our burger flip. 5) We always leave a little SH behind for it's condiment role!! Try and eat just 1!! Eat and Enjoy!!

Helpful Notes:

Here's a quick easy recipe that is sure to keep you coming back for more!! Prep time: 2 minutes Cook time: 10-12 tops

SAWEET BAKED BBQ THIGHS  

Ingredients:

1 Cup Saweet Heat BBQ Sauce 12 Whole Chicken Thighs Bone in, Skin on Olive oil

Directions:

*Preheat oven to 350°* 1) Line your sheets with foil, can't say it enough this can be a sticky situation and we don't want you getting mad at us so soon!! 2) Drizzle OO on 2 rimmed and lined baking sheets, season chicken with Salt & Pepper and place skin side down and roast for 25 minutes 3) Remove from oven briefly, brush sauce over thighs and use a spatula to flip them over to the other side ever so gently so you don't rip the skin 4) Brush the tops with more sauce and return to oven for 7 minutes 5) Remove once again (see a trend?) and brush on more sauce & crank up the heat to 425° and roast for another 5-7 minutes. Cook until 165° 6) Remove and let rest for 10 minutes. Ok times up! EAT AND ENJOY!!

SAWEET HEAT KIELBASA   

Ingredients:

2 packages Kielbasa(we used Wellshire Farms Turkey) 1 can of cranberry sauce(the good ole fashioned jellied kind) 1 8 oz jar of Saweet Heat

Directions:

1. Slice the Kielbasa on the diagonal for effect if nothing else lol 2. Add Kielbasa, cranberry and Bbq sauce to the crock pot stirring to combine 3.Set it and forget about it.. Turn the slow cooker to low for 5-6 hours Eat and Enjoy!!

Helpful Notes:

Iems Needed: Slow cooker

SAWEET HEAT SLOW COOKER CHICKEN LEGS   

Ingredients:

6 Chicken Legs Bbq Rub **** 8 oz NJS Saweet Heat Bbq sauce

Directions:

1) Rub your legs, that’s right I said rub your legs with some bbq dry rub 2) Add them to the slow cooker and cover with the NJS Saweet Heat bbq sauce cook on low for 3-4 hours. ***If your slow cooker runs hot or cold adjust time***

Helpful Notes:

*** Bbq Rub*** ½ c Brown Sugar 3 tbsp paprika 2 tsp Chili Powder 1 tbsp salt 1 tsp Cumin 1 tsp pepper ¼ tsp cayenne pepper

SAWEET HEAT SLOPPY JOKES   

Ingredients:

1 tbsp EVOO 1 tbsp butter 1 medium onion, chopped salt pepper 1 tsp sugar 1 lb ground turkey/beef/chicken 2 pinches Celery Salt 8 oz Jar NJS Saweet Heat 4 Hamburger Buns More NJS Saweet Heat for drizzling... I like to drizzle

Directions:

1. Heat oil and butter in a large skillet, add onion and sauté until tender about 5 minutes. Season with salt, pepper and add the sugar, stirring to combine 2. Add turkey, Saweet Heat and celery salt directly to the onions, stirring to combine cooking about 5-7 minutes until no longer pink and fully cooked. Season with salt and pepper to taste 3. Serve on toasted buttered buns Eat and Enjoy!!

SAWEET HEAT SLOPPY JOE STUFFED PEPPERS   

Ingredients:

4-6 Large multi colored peppers, sliced in half lengthwise, seeds, and ribs removed. 1 large red onion, small dice 1 medium zucchini, small dice Leftover Sloppy Joe’s 1 pinch salt 1 pinch pepper

Directions:

1) Prepare peppers by slicing and removing seeds and ribs. rub with olive oil. 2) In skillet over medium high heat, saute onions and zucchini until onions begin to become translucent, add salt and pepper 3) Add the Sloppy Joe mixture and stir to combine. heating an additional 2 minutes. 4) Scoop about 1 cup of the stuffing into each pepper halve 5. Grill over indirect heat ( coals pushed to one side, peppers above part with no coals or the part where burners ( gas grill) are off. ) 6. Close the grill and grill for about 25-30 minutes until the peppers have softened and are slightly charred.

Helpful Notes:

This is a great leftover recipe, and also easily adaptable you could bake these in the oven for the same amount of time if you don't feel like grilling.