Daily Red Spicy Cheese Wontons
1 8oz bar cream cheese, softened
1/2 cup sharp cheddar, grated
1/2 cup sweet red bell pepper, finely chopped
1/3 to 1/2 bottle Daily Red hot sauce
1 package wonton wrappers
1 TB extra virgin olive oil
Stir cream cheese and cheddar together. Add red bell pepper and hot sauce and mix thoroughly. Drop one teaspoon of cheese spread onto the middle of a wonton wrapper and fold over to form a triangle. Place the wonton on a baking sheet. Fill and fold the remaining wonton wrappers until you have used all of the cheese mixture. Brush wontons lightly with olive oil. Bake at 350 degrees for about 6-8 minutes until golden brown. Makes approximately 4 dozen wontons.
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Daily Red Weekend Breakfast
This is our family's Christmas morning breakfast and is a treat for any special weekend brunch. Just prepare it the night before and keep it refrigerated.
Bake for one hour before serving.
1/4 cup butter, softened
1 loaf fresh Italian bread, sliced with 3/4-inch thick slices
20 slices of Swiss cheese
20 slices deli baked ham (or Canadian bacon)
4 Roma tomatoes, sliced
10 to 20 fresh basil leaves, chopped
3-1/2 cups milk
6 large eggs
1 TB Dijon mustard
2 TB Daily Red hot sauce
1/4 cup grated Parmesan cheese
Butter a 9 x 13-inch casserole dish. Use the remaining butter on the bread slices. Place loaf upright in casserole dish and layer ham, Swiss cheese, tomato slices and basil between each slice of bread. Beat eggs in a large bowl. Add milk, mustard, Daily Red and Parmesan cheese and whisk all ingredients together. Pour milk and egg mixture over loaf of bread. Cover casserole dish with plastic wrap and refrigerate overnight. The next morning, bake loaf, lightly covered with a foil tent for one hour at 350 degrees or until knife inserted comes out clean. Serve with extra Daily Red.
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Daily Red Buffalo Chicken Dip
Preheat oven to 350 degrees.
Meat pulled from one rotisserie chicken
1 bottle Daily Red hot sauce
1 cup of your favorite bleu cheese salad dressing
1 cup grated cheddar cheese
Shred chicken and place in large bowl. Stir in 1 cup of bleu cheese dressing and 1 bottle of Daily Red hot sauce. Top with grated cheddar cheese. Bake in oven for 15-20 minutes or until cheese is bubbly. Serve with assorted crackers and celery sticks.
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Chorizo with Daily Red Rice
12 oz. package of 4 fully cooked spicy chorizo sausages (Niman Ranch
Brand recommended)
1 sweet onion, chopped
3 TB extra virgin olive oil
4 cloves fresh garlic, minced
28 oz. can chunky tomato sauce (Muir Glen Organics recommended)
1 cup Carolina Plantation heirloom rice or long grain white rice, uncooked
1 cup water
¼ cup dry white wine
2 cups fresh or frozen corn kernels
fresh spinach, chopped
fresh herbs of your choice, minced. (parsley, oregano, chives and
cilantro recommended)
1/3 bottle of Daily Red or to taste
1 tsp. Lawry's seasoned salt
1 tsp. ground cumin
1 tsp. chili powder
Saute onions in 2 TB olive oil in a large stainless steel saucepan until translucent. Add garlic, tomato sauce, water, rice, wine, salt, cumin and chili powder. Cook over medium heat uncovered, stirring frequently, until rice is tender and most of the liquid is absorbed,
about 25 minutes.
While rice cooks, add 1 TB olive oil to a cast iron skillet. Saute chorizo links 9-12 minutes over medium heat. During the last five minutes of the rice cooking time, add fresh spinach, corn, herbs and Daily Red. Stir well, remove from heat, cover and let rest for 5 minutes to allow spinach to wilt and flavors to blend.
Slice chorizo sausages and serve over a bed of the spicy rice. Garnish with more fresh herbs. Add extra Daily Red to taste.
Serves 4-6
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Riff's �Make it on the Run, Baby� Breakfast Sandwich
If you keep these three ingredients on hand, you'll be able to whip up this tasty, nutritious breakfast faster than you can place your order in a drive-thru. Riff has it at least once a week. The beauty is � you can brew your coffee, scan the news, pop your vitamins and get dressed - all while you're making your breakfast! You'll take in far less grease and refined flour than with the typical fast food breakfast. It took longer to type this recipe than it will take for you to prepare it. Add it to your busy morning repertoire!
Eggs
Whole Wheat Bread or Whole Wheat Tortillas
Daily Red
Spray your non-stick skillet with cooking spray and heat over medium heat. Crack one or two eggs into the skillet, depending on your hunger level. Drop a slice or two of whole wheat bread into the toaster, or zap a whole wheat tortilla for about 6 seconds on a paper towel in the microwave. With a spatula, break the yolks of the egg(s). Allow the eggs to cook until firm, turning as necessary. We're not going for pretty eggs, we're just going for cooked eggs. Slide the egg(s) onto your toast or tortilla and drench generously with Daily Red. Enjoy your breakfast sandwich right away or wrap it in foil for the road.
Note: Take along a banana, pear, plum, peach, tangerine or apple to get a serving of fresh fruit to balance the high protein and grains in this breakfast.
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Spicy Cheese Grits
1 cup stone ground yellow grits
4 cups water (ideally -- �beach water� from Edisto Island)
1 teaspoon salt
1 cup grated cheddar cheese
1-3 Tablespoons Daily Red hot sauce
Bring water and salt to a rolling boil. Slowly pour grits into water, stirring constantly with a whisk. Return to a boil, then reduce heat. Cover and simmer slowly for 10-15 minutes, stirring occasionally to prevent scorching. Remove pan from heat and whisk cheese and hot sauce into grits.
©Palmetto Pepper Potions • www.pepperpotions.com
Daily Red Pita Pizzas
We've enjoyed this many a night with friends. Sometimes we make our special whole wheat sourdough pizza crust and other times we use whole wheat pita bread. This is a fun dinner party meal that can be scaled up or down, depending on the number of guests. Each guest can prepare a custom pizza with a choice of toppings. If there are children at the party, have a separate bowl of non-spicy pasta sauce for them.
Pass plenty of extra Daily Red at the table.
Preheat oven to 425 degrees.
Whole wheat pitas
Extra virgin olive oil
Pasta sauce of your choice
Daily Red hot sauce
Shredded Italian cheeses
Toppings of your choice:
Marinated artichokes
chopped Roasted red peppers
chopped Sun-dried tomatoes Green
red and yellow sweet peppers
diced Mushrooms
sauteed Onions Olives Broccoli Spinach
shredded Asparagus Ham
diced Pepperoni slices
Smoked sausage
Shredded chicken
Boca burger crumbles or other veggie crumbles
Feta cheese
Minced fresh herbs � basil, oregano, tarragon, thyme
Shrimp
Fresh chile peppers
minced Roasted garlic
Toasted caraway seeds
Combine the pasta sauce and 1/2 cup of Daily Red per jar of sauce. Prepare the toppings and arrange them so that guests can prepare their own pizzas. Brush pitas lightly with olive oil. Let guests create their custom pizzas and bake until cheese is bubbling.
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Daily Red Spinach Quiche
2 baked pastry shells
2 eggs, plus 2 extra yolks
1 cup half and half
1/2 cup Daily Red hot sauce
1 tsp. seasoned salt
1 cup grated Swiss cheese
1 pkg. frozen chopped spinach, drained
1/2 cup onion, diced
1/4 cup red bell pepper, diced
8 ozs. mushrooms, sauteed in 2 tsp. olive oil and drained
1 tsp. grated nutmeg
2 TB unsalted butter, cut up
Preheat oven to 375 degrees. Bake pastry shells until lightly browned. Place remaining ingredients (with the exception of butter, diced red pepper and mushrooms) in blender and mix thoroughly. Pour mixture into baked pie shells and then arrange mushrooms and sweet red pepper on top. Dot the top of each quiche with butter. Bake for 25 minutes or until top is golden and knife inserted in center comes out clean.
Variations: Add blanched asparagus tips, chopped artichoke hearts, bacon, ham, smoked sausage, lump crab, sun-dried tomatoes, fresh herbs or other ingredients of your choice after egg mixture is poured into pastry shells.
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Daily Red Stir-Fry with Shrimp and Fresh Citrus
1 lb. fresh shrimp, peeled and deveined
2 tsp. soy sauce
6 tsp. peanut oil or canola oil, divided into 3 parts
4 cloves fresh garlic, minced and divided into two parts
2 tsp. fresh ginger, peeled and minced
1 tsp. sesame oil
1/4 cup Daily Red hot sauce
1/2 cup dry white wine
Rind of 1/2 fresh orange, cut into strips
Zest of 1 fresh lime
1 TB honey
1 can sliced water chestnuts, drained
10 ozs. fresh or frozen snow pea pods, cleaned
10 ozs. fresh baby spinach leaves, torn
1/2 lb. fresh mung bean sprouts
3 cups cooked white or brown rice
Combine soy sauce, 2 tsp. of the oil, half of the minced garlic, half of the ginger, the honey and the Daily Red. Add the shrimp and toss to coat. Cover and marinate (refrigerated) for at least 30 minutes. Heat a large non-stick pan or wok over medium high heat until a drop of water sizzles on contact. Add 2 tsp. of the oil and the white wine. Add the shrimp and stir-fry for approximately 5 minutes. Move shrimp to a clean bowl and scrape pan drippings over shrimp. Set aside. Add the remaining 2 tsp. of oil to the pan. Add the remaining garlic and ginger. Stir in the orange rind and lime zest and stir-fry for about a minute. Add the snow peas, bean sprouts and water chestnuts and stir several times, then add the spinach and stir to coat, until spinach leaves wilt.
Add the rice and shrimp to the wok and stir well to mix
all ingredients until rice is heated through.
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Daily Red Hummus
15-oz. can of garbanzo beans (chick peas) drained and rinsed
1/3 cup Daily Red hot sauce
1 tsp. seasoned salt
3 TB. fresh lemon juice
1/3 cup Tahini paste
1 TB fresh thyme, minced
Mix all of the ingredients in a blender (liquids first) and pulse until smooth. Makes about a cup and a half. Serve with whole wheat crackers and raw vegetables.
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Daily Red Skillet Cornbread
1-1/2 cups lowfat buttermilk
1/4 cup Daily Red hot sauce
1-1/2 cups stone-ground yellow cornmeal
1/2 cup whole wheat pastry flour or all-purpose flour
1/4 cup lowfat plain yogurt
1 egg
2 TB canola oil, divided
1/4 cup butter, melted
2 tsp. baking powder
1 tsp. seasoned salt
2 tsp. honey
Preheat oven to 425 degrees. Put 1 TB of the canola oil into a well-seasoned iron skillet and turn to coat bottom and sides of skillet. Set aside. In a large mixing bowl, beat the egg with a fork. Add the buttermilk, butter, Daily Red and yogurt to the beaten egg and mix with the fork. Add the cornmeal, flour, baking powder, remaining canola oil, honey and salt. Mix well with fork. Heat oiled skillet in oven for 2-3 minutes. Pour batter into skillet and bake cornbread for approximately 20 minutes or until top is golden brown. Run a knife around the edge of the skillet to loosen cornbread, then turn cornbread onto a plate and cut into wedges.
Variations: Omit yogurt and add 1 cup fresh corn kernels or 1 can of creamed corn. Add 2 tsp. fresh minced herbs, such as rosemary, dill or tarragon.
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Daily Red Spicy Cheese Spread
2 pkgs. reduced fat cream cheese, softened at room temperature
1 cup sharp cheddar cheese, shredded
½ sweet red bell pepper, finely chopped
½ bottle of Daily Red hot sauce
Stir cream cheese and cheddar cheese together. Add chopped red pepper and Daily Red and mix thoroughly. Chill for at least 30 minutes before serving to allow flavors to blend. Serve with an assortment of whole wheat and multi-grain crackers.
©Palmetto Pepper Potions • www.pepperpotions.com
