Grilling and Smoking Recipes

GREAT APPETIZER OR ENTREE RECIPE

Ingredients:

20 to 40 Chicken wings

1 gallon freezer bag per flavor

Spice Isle Sauces Seasonings/Rubs

Directions

• Place 20 Chicken wings in gallon freezer ag and coat liberally with Seasoning/Rub of your choice (we typically do 3 bags---one for each of our delicious flavors)
• Let sit in refrigerator overnight
• Preheat smoker to 225 degrees.  Use your favorite wood (typically we use hickory)
• Remove wings from freezer bag and place directly on smoker rack at least an inch apart
• Smoke for 1 1/4 to 1 1/2 hours (until internal temperature reaches 160 degees)
• While wings are smoking, preheat grill to 400 degrees
• Transfer wings from smoker to grill and brush a thin layer of the matching sauce on top of the wings.  Grill for 5 minutes and then flip wings and bush with sauce on other side.  Grill for an additional 5 minutes.  Move to a foil pan and add additional sauce to taste. 

RECIPE FOR SMOKED SALMON----BEST I HAVE EVER HAD!!!!

Rub Spice Isle Sauces Tropical Tamarind Seasoning and Rub liberally over salmon fillet Cook salmon in smoker using apple wood chips at 210 degrees for 1 1/2 hours.  Fillet was moist and utterly delicious!

GREAT DINNER RECIPE

Ingredients: 

• 2 lbs. ground beef
•  1/2 cup Panko bread crumbs 
• 1/2 medium onion finely chopped 
• 2 cloves garlic, minced 
• 2 eggs lightly beaten 
•  2 Tbs. Bourbon (used Buffalo Trace, but any will do)
•  1 Tbs. Spice Isle Sauces Tropical Tamarind Seasoning (if you want it spicier use Tropical Heat Seasoning) 
•  6 ounces pepper jack cheese, cut into strips
• 1/2 cup Spice Isle Sauces Tropical Tamarind Gourmet Sauce

Directions: 

1. Preheat Smoker to 225 degrees F for indirect smoking. This meatloaf is great with Hickory or Mesquite wood.
2. Combine the ground beef, breadcrumbs, onion, garlic, eggs, bourbon, and Spice Isle Sauces Tropical Tamarind Seasoning in a large bowl. Mix gently by hand (do not overmix or meatloaf will be tough and chewy).
3.  Spread half of meat mixture on the bottom of a grill basket. Layer on the cheese, leaving about 1/2 inch of meat mixture on all sides. Top with remaining meat mixture. Press sides together to seal (you do not want to leave any holes as the cheese will seep out). 
4. Pour Spice Isle Sauces Tropical Gourmet Sauce (or Tropical Heat Sauce) over the top of the meat loaf, letting it run down the sides a bit. 5. Place the meatloaf in the smoker, close the lid and smoke for 4 hours or until the internal temperature reads 165 degrees F.
5. Let the meatloaf rest for a few minutes before slicing and serving.

ENTREE RECIPE

1. Select your choice of meat
2. Lightly rub meat of choice with Spice Isle Sauces Tropical Jerk Rub.  
3. Place in storage zip lock bag and refrigerate overnight
4. Bake, grill, or smoke to desired temperature
5. Use Spice Isle Sauces Tropical Jerk Sauce to either coat the meat or as a side dipping sauce to season as desired.

ENJOY!!!!

RECIPE FOR APPETIZER OR ENTREE

• Place 3 Tbs. Spice Isle Sauces Seasoning (Tropical Tamarind, Tropical Heat or Tropical Jerk) in Gallon Bag 
• Add 1 lb. shrimp and/or scallops
• Shake until shrimp/scallops are totally covered
• Let sit several hours or overnight
• Place shrimp/scallops on skewers OR wrap in double layer of tinfoil
• Place shrimp/scallops on grill-350 degrees
• For foil packs: cook for approximately 10 minutes
• For skewers: cook for approximately 3-4 minutes per side

ENTREE RECIPE

1. Lightly rub pork chops with Spice Isle Sauces Tropical Tamarind Seasoning and Rub.
2. Place in gallon freezer bag and let sit overnight
3. Preheat smoker to 125
4. Place Applewood chips in smoker
5. Smoking time will vary with size and cut of meat
6. Remove pork chops from smoker when only 30 minutes left of smoking time
7. Brush pork chops with either Spice Isle Sauces  Tropical Tamarind Gourmet Sauce or Spice Isle Tropical Heat Gourmet Sauce and put pork chops back in smoker
8. Remove pork chops from smoker approximately 30 minutes later-sauce will have caramelized on the chops.

SIMPLE BBQ RECIPE

Coat pork shoulder with Spice Isle Sauces Tropical Jerk Rub.  Then either grill pork indirectly OR smoke it with apple juice for liquid and soaked cherry wood chips to smoke.  

Grill/Smoke pork until it reaches an internal temp of 165 degrees -- remove from smoker/grill.

RECIPE FOR BEST PULLED PORK EVER!

 Ingredients

• 4 lb. pork roast
• 1 large can (46 fl. oz) pineapple juice 
• 1/4 cup Spice Isle Sauces Tropical Tamarind Seasoning & Rub**
• 1 bottle Spice Isle Sauces Tropical Tamarind Gourmet Sauce**

**Use Spice Isle Sauces Tropical Heat Gourmet Sauce and Tropical Heat Seasoning & Rub if you want it with a bit of a kick.

Directions

1. Pat roast dry with paper towel
2. Rub roast with Spice Isle Sauces Tropical Tamarind Seasoning & Rub**
3. Place roast in crockpot
4. Pour entire contents of pineapple juice into crockpot with roast
5. Cook on high for 4-5 hours OR low for 8-10 hours
6. Remove roast to cutting board
7. Pull pork apart with 2 forks
8. Mix pork liberally with Spice Isle Sauces Tropical Tamarind Gourmet Sauce
9. Spoon pork mixture onto slider buns and serve!

QUICK AND EASY RECIPE FOR RUSHED WEEKNIGHTS

Ingredients

• 1 whole chicken (to fit in your crockpot/instant pot...I used an 8 lb. chicken)
• 1 bottle Spice Isle Sauces Tropical Jerk Sauce
• 6-8 baby potatoes, washed and halved
• Cooked rice (I used Jasmine rice)

Directions

1. Remove any innards from chicken
2. Pat dry
3. Place chicken in crockpot/instant pot breast side up
4. Place potatoes around chicken
5. Pour Spice Isle Sauces Tropical Jerk Sauce over chicken and potatoes
6. Place lid on crockpot/instant pot and set for slow cooking high for 4-6 hours or low for 8-10 hours.
7. Serve over bowl of hot rice and enjoy!

BEST COWBOY BEAN RECIPE EVER!

Ingredients

• 1/2 C bacon crumbles
• 1 lb. ground beef
• 1 onion diced
• 2 cloves garlic minced
• 1 C Spice Isle Sauces Tropical Tamarind Gourmet Sauce**
• 1 15 oz. can (drained) of 4 different types of beans- I used kidney beans, black beans, pinto beans, and great northern beans

Directions:

1. Brown ground beef; add onion, garlic and bacon crumbles; sauté
2. Mix in Spice Isle Sauces Tropical Tamarind Gourmet Sauce
3. Add in beans
4. Stir all and let simmer on stovetop for 30-40 minutes so flavors can meld

*Add more sauce if you like it saucier

**Try Spice Isle Sauces Tropical Heat Gourmet Sauce instead if you would like a bit of a kick

PRESSURE COOKER RECIPE

Ingredients

• 3 lbs. beef short ribs
• Spice Isle Sauces Tropical Tamarind (or Tropical Heat) Rub
• 1 C Spice Isle Sauces Tropical Tamarind (or Tropical Heat) Gourmet Sauce 
• 1 C water

Directions

• Pat dry thawed ribs and liberally rub both sides with Spice Isle Sauces Tropical Tamarind or Tropical Heat Rub
• Pour 1 cup water into inner pot of pressure cooker
• Stack ribs in pressure cooker
• Pour 1/2 C Spice Isle Sauces Tropical Tamarind or Tropical Heat Gourmet Sauce over ribs in pot
• Place lid on pressure cooker, select high pressure, meat/stew and set time for 25 minutes
• Let natural release for 10 minutes 
• Move to serving platter and cover with remainder 1/2 C Spice Isle Sauces Tropical Tamarind or Tropical Heat Gourmet Sauce

 PERFECT FALL RECIPE

Ingredients

• 2 boneless pork chops
• 3 teaspoons Spice Isle Sauces Tropical Tamarind Seasoning and Rub; divided
• 1 tablespoon olive oil
• 1 onion sliced
• 2 Granny Smith apples peeled, cored and sliced
• 2 cloves of minced garlic
• 2 tablespoons flour
• 1 12 oz bottle of Hard Cider
• 1/8 cup sugar

Directions

• Season both sides of the pork chops with 2 tsps. Spice Isle Sauces Tropical Tamarind Seasoning and Rub
• Add olive oil to a large skillet and heat over medium high heat until pan is hot and oil is shimmering.
• Add pork chops to pan and sear for about 3 minutes on each side or until browned (they don’t have be cooked through since they will simmer longer).
• Remove chops from the skillet.
• Add onions, apples and garlic to pan and saute until softened and translucent.
• Add flour to skillet and stir for 1 minute.
• Stir in Hard Cider and brown sugar, and additional 1 tsp Spice Isle Sauces Tropical Seasoning and Rub
• Add pork chops back into the skillet; simmer uncovered for 10 minutes or until pork chops are fully cooked, flipping once.
• Sauce will thicken as the chops simmer.

DELICIOUS SOUP RECIPE

Ingredients:

• 1 lb. chicken breast cut into strips
• 4 1/2 Tbs. Spice Isle Sauces Tropical Jerk Rub
• 1 1/2 Tbs. coconut or canola oil
• 4 C chicken broth
• 3/4 C diced white onion
• 3/4 C diced green pepper
• 1 1/2 Tbs. minced garlic
• 1 C long grain white rice
• 1 can black beans

Directions: 

• Season 1 lb. chicken breast with 3 Tbs. of Tropical Jerk Rub 
• Pan fry the chicken with 1 1/2 Tbs. oil on medium for 3 minutes on each side.
• In slow cooker add seasoned chicken, chicken broth, onion, green peppers, garlic, and an additional 1 1/2 Tbs. of Tropical Jerk Rub. Cook on low for 3 hours.
• Add white rice and black beans and cook for additional 30 minutes.
• Ready to serve

QUICK AND EASY DINNER RECIPE 

Ingredients

• 1 lb. ground beef
• 1 clove garlic, minced
• 1 small onion chopped (1/2 cup)
• 1 box Cheeseburger Macaroni Hamburger Helper
• 1 can diced tomatoes
• 2 cups milk
• 2 cups water
• 3 tbs. Spice Isle Sauces Tropical Tamarind Gourmet Sauce
• 1 tbs. yellow mustard
• 2 cups shredded cheddar cheese
• 1/2 cup dill pickles chopped
• 
  

Directions

• In Dutch oven, cook beef, onion and garlic until meat no longer pink
• Stir in sauce mix from Hamburger Helper, tomatoes, milk, water, Tropical Tamarind Sauce, and mustard
• Heat to boiling, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally
•  Stir in uncooked past from Hamburger Helper and cheese. Cover and cook 15 minutes, stirring occasionally, until heated through. Top with pickles 

A TROPICAL TWIST ON A TRADITIONAL RECIPE

Try out this recipe-----or just replace the ketchup in your favorite sloppy joe recipe with either Spice Isle Tropical Tamarind or Tropical Heat Sauce

 Ingredients

•  1 pound ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/2 tsp garlic powder
• 3/4 cup Spice Isle Sauces Tropical Tamarind or Tropical Heat Sauce
  salt to taste 

Directions

• In medium skillet over medium heat brown ground beef, onion, and green pepper.  Drain
• Stir in garlic powder and Spice Isle Sauce of your choice
• Mix thoroughly.  Reduce heat and simmer for 30 minutes.  
• Season with salt and pepper to taste.

 DELICIOUS RECIPE FOR A COLD DAY

Ingredients (all to taste):

• Onions
• Garlic
• Spice Isle Sauces Tropical Tamarind (or Tropical Heat) Seasoning and Rub
• Beef Sausage
• Shrimp
• Scallops
• Cod
• Tomato Bisque Soup
• Cream of Mushroom Soup

Directions:

• Sauté onions and garlic in olive oil
• Add Spice Isle Sauces Tropical Tamarind (or Tropical Heat) Seasoning and Rub
• Add sausage (we use beef sausage)
• Add shrimp, scallops, cod (or whatever seafood you would like)
• Mix all together, cooking until shrimp is pink and cod is tender
• Add tomato bisque and cream of mushroom soups (I can each)
• Add water to thin to desired consistency
• Bring to a boil
• Reduce heat to simmer...allow to simmer at least one hour to let flavors meld
• Serve over rice

RECIPE FOR BREAKFAST, LUNCH OR DINNER

Ingredients:

•  1 Tbs. Olive Oil
• 1/2 C Chopped Onion
• 2 Tbs. Minced Garlic
• 1 Can Corned Beef Hash
• 1/4 C Spice Isle Sauces Tropical Tamarind Seasoning/Rub
• 1/2 to 1 C Shredded Cheddar Cheese (to taste)

Directions:

1.  Sauté onion and garlic in olive oil until softened
2. Stir in Spice Isle Sauces Tropical Tamarind Seasoning and Rub
3. Add can Corned Beef Hash and mix thoroughly
4. Fry until crispy around the edges
5. Sprinkle cheese over the top and allow to melt
6. Serve immediately

DELICIOUS SHRIMP RECIPE WITH JUST THE RIGHT AMOUNT OF KICK

Ingredients

1 lb. raw, peeled, deveined shrimp

4 cloves minced garlic

2 Tbs. Spice Isle Sauces Tropical Heat Seasoning

2 C chicken broth

1 C Jasmine rice

2 Tbs. lime juice (fresh squeezed)

1 can (15 oz.) black beans, rinsed

*fresh chopped cilantro (optional)

Directions

1. Heat 1 Tbs olive oil in large skillet on medium heat.
2. Add shrimp, minced garlic, and Spice Isle Sauces Tropical Heat Seasoning to skillet and cook on medium heat, stirring once or twice, until pink in color (about 3-4 minutes)
3. Remove shrimp from the skillet to a plate.
4. Add chicken broth and uncooked rice to the now empty skillet
5. Mix well, bring to a boil, reduce heat to low boil
6. Cover with lid and simmer for 15-20  minutes until rice is cooked through
7. Mix in lime juice and rinsed black beans 
8. Add shrimp to rice and beans and mix well
9. *Garnish with fresh cilantro (optional)

 LIGHT AND TASTY ENTREE RECIPE FOR HOT SUMMER EVENINGS....Serves 2

Can be prepared using either Tropical Tamarind (mild) or Tropical Heat (spicy) Seasoning

Ingredients-Rice

• 3 cups cooked jasmine rice
• 1/2 Tbsp fresh minced cilantro

Ingredients-Shrimp 

• 1/2 lbs. uncooked shrimp
• 1 Tbsp lime juice
• 2 Tbsp pineapple juice
• 1/2 Tbsp Spice Isle Sauces Tropical Tamarind or Tropical Heat Seasoning

Ingredients-Sauce

• 8 oz can of pineapple chunks (drain but save the juice)
• 1/2 cup pineapple juice
• 3 Tbsp soy sauce
• 2 Tbsp honey
• Zest from 1 lime
• Juice from 1 lime
• 1 Tbsp Spice Isle Sauces Tropical Tamarind or Tropical Heat Seasoning

Directions 

1. Cook rice according to the package instructions. Fluff once cooked and fold in some fresh cilantro. Set aside. (Divide rice between two bowls when ready to serve.)
2. For the sauce: mix together pineapple juice, soy sauce, honey, lime juice, lime zest, and Spice Isle Sauces Seasoning of choice. Set aside until ready to use. 
3. Peel, de-vein, and rinse shrimp. Mix shrimp with lime juice, pineapple juice, and Spice Isle Sauces Seasoning of choice in a bowl and let it sit while preheating a cooking pan.
4. Preheat a cooking pan over medium to medium-high heat for a few minutes. Add about a tablespoon of oil. Once the pan is hot, add the shrimp but not the marinade. Let the shrimp sear without touching it until just turns pink and opaque and flip. Let them sear on the other side until turns opaque. Take them out and set aside.(Note: You can save the juice from marinating the shrimp and add it to the sauce.)
5. Lower the heat to medium. Add a little bit more oil to the pan and add drained pineapple chunks. Sear pineapple chunks until nicely browned.
6. Stir and pour in sauce into the pan while you stir. Let it simmer for 2-3 minutes.
7. Quickly stir in shrimp.  
8.  Divide the shrimp, pineapple, and sauce mixture over the two rice bowls.
9. Enjoy!

DELECTABLE SALMON RECIPE

Ingredients:

• 4 3-4 ounce salmon filets
• 1 cup chopped onion
• 1 can (15 oz.) cannellini beans, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 - 1/2 cup (depending on taste) pitted Kalamata olives, cut in half
• 1 Tbs. Spice Isle Sauces Tropical Tamarind Seasoning and Rub

Directions: 

(I cooked the salmon in my air fryer, but this could also be done using a skillet):

• Place Salmon in Preheated (375 degrees) air fryer, skin side up (be sure to spray fry basket with cooking spray first)
• Cook for 10 to 12 minutes (until salmon is flaky)
• While the salmon is cooking, cook onions in skillet until softened
• Add beans, tomatoes, olives and Spice Isle Sauces Tropical Tamarind Seasoning and Rub to skillet. 
• Cook until thoroughly heated (5 to 10  minutes)

To Serve:

• Place cooked rice on plate.  
• Place cooked salmon on top of rice and add bean mixture on top.

MOUTH-WATERING DINNER ENTREE RECIPE

Ingredients

• 1 lb. uncooked shrimp
• 10 cloves fresh garlic, minced
• 1 cup flour
•  2- 3 Tbs. Spice Isle Sauces Tropical Heat Seasoning (to taste)
• 1/4 cup coconut or olive oil
• 1/4 cup rice wine vinegar

Directions

• Mix flour and Spice Isle Sauces Tropical Heat Seasoning in a bowl, set aside.
• Heat oil in skillet until hot.  Add minced garlic and cook for about 3 minutes. Add rice wine vinegar and reduce, cooking for an additional 2 minutes.
• Coat shrimp in Flour/Tropical Heat mixture and place side down in the skillet. Cook for 2 minutes on each side.
•  Serve shrimp over coconut rice.

DELICIOUS OVEN-BAKED SHRIMP RECIPE

Ingredients 

• 1 lb. large shrimp thawed
• 1 (20 oz) can pineapple tidbits 
• 1 red bell pepper, cut into thin strips
• 1 red onion, sliced
• 1 jalapeno pepper seeded and sliced
• 2 Tbs. olive oil
• 1 Tbs. Spice Isle Sauces Tropical Jerk Seasoning
• 1/4 cup chopped cilantro

Directions 

• Preheat oven to 425 degrees
• Line 2 baking sheets with tinfoil
• Peel and devein shrimp/rinse and pat dry
• In large bowl, toss together shrimp, pineapple, red pepper, onion, jalapeno, oil and Spice Isle Sauces Tropical Jerk Seasoning
• Divide mixture between pans and spread out
•  Cook in preheated oven until shrimp are opaque--about 15 minutes 
•  Sprinkle with cilantro and serve over hot rice 

DELICIOUS RECIPE FOR ANY OCCASION

Ingredients

• 1 lb. large raw shrimp--thawed, peeled and deveineD
• 1-2 tsp oil
•  2-4 tsps (to taste) Spice Isle Sauces Tropical Tamarind Seasoning & Rub
  2 cups cabbage (or cabbage slaw mix)
  1 can beans (can use Cuban Style Black Beans or Refried Beans based on your taste)
• 6-8 flour tortillas

Directions: 

• Pat dry shrimp really well.  Drizzle with just enough oil to lightly coat.
• Toss Tropical Tamarind Seasoning with shrimp mixing well.
• Grill the shrimp over medium high heat until just cooked.
• *You can now either add the slaw to the pan or serve it on top of the shrimp cold
• Layer beans, shrimp (with slaw mix if you combined in pan), and slaw in a flour tortilla and serve.

AN IDEAL APPETIZER, SNACK, OR ENTREE RECIPE

Directions

1. Preheat oven to 425 degrees and liberally grease a baking sheet with oil. Set aside
2. In a shallow bowl, beat 2 eggs.  Set aside
3. In a separate shallow bowl, place 1/2 cup Panko breadcrumbs.  Set aside
4. In a third shallow bowl, combine 1/2 cup flour and 2-3 Tbs. Spice Isle Sauces Seasoning & Rub*** Set aside
5. Dip shrimp in flour, then egg, letting excess drip off, then in flour/seasoning mixture, pressing it in to help it stick
6. Place coated shrimp on baking sheet in single layer, not touching.  Spray lightly with nonstick cooking spray.  Bake until golden brown and cooked through, about 10 minutes
7. Dip cooked shrimp in Spice Isle Sauces matching Gourmet Sauce***

***Tropical Tamarind, Tropical Heat or Tropical Jerk

 FUN APPETIZER RECIPE! 

Can be prepared using any one of Spice Isle Sauces Seasonings (Tropical Tamarind Seasoning & Rub, Tropical Heat Seasoning & Rub, or Tropical Jerk Rub)

Ingredients

• 1 Baguette (sliced horizontally into 3/4- inch thick pieces)
• 4 oz. Cream Cheese (softened)
• 3/4 cup Mayonnaise
• 1 cup Grated Parmesan Cheese 
• 6 ounces cooked, peeled, deveined Shrimp 
• 1 TBS Spice Isle Sauces  Seasoning of your choice

Directions

1. Preheat oven to 400 degrees
2. Chop shrimp into bite size pieces
3.  Place baguette slices on cookie tray, side by side
4. Spray baguette slices with cooking spray and turn over so sprayed side is facing down
5. Mix together cream cheese and mayonnaise.  Once combined, add parmesan cheese, Spice Isle Sauces Seasoning and shrimp.
6. Place approximately 1 TBS of shrimp mixture on each baguette slice.
7. Bake for 15 minutes, or until tops are golden brown and cheese is bubbly.

TANTALIZING SIDE DISH RECIPE

Serves 4

Ingredients 

• 1 Tbs. Olive Oil
• 8 small new potatoes diced
• 1/2 onion diced
  2 cloves minced garlic
• 1/2 bag coleslaw mix
• Spice Isle Tropical Tamarind Seasoning and Rub (to taste)

Directions:

• Heat olive oil in skillet
• Add onions and garlic and stir fry until onions are soft
• Add potatoes
• Add Spice Isle Tropical Tamarind Seasoning and Rub (I used about 2 Tbs)
• Stir fry until well mixed
• Cook over low heat until potatoes are soft
• Add Cole Slaw Mix (or plain cabbage and stir fry for about 2 minutes (more if you want your cabbage softer).
• Serve and enjoy!!

*** You can easily turn this into an entrée by adding sausage (I use polish Kielbasa) right after the onions and garlic and before the potatoes.

GREAT SIDE DISH OR SNACK RECIPE

Ingredients

• 1/2 pound fresh green beans
• 1 Cup flour
• 1 Tbs. Spice Isle Sauces Tropical Tamarind Seasoning*
• 1 Egg
• 1 Cup milk
• 2 Cups panko crumbs

Directions

• Preheat oven to 425
• Cover baking pan with tin foil and spray with non-stick spray
• Trim ends from beans and boil in water for approximately 3 minutes
• Put beans in ice bath; after cool, drain and pat dry 
• Set out 3 bowls:

1. Mix of flour and Spice Isle Sauces Seasoning*
2.  Egg slighlty beaten
3. Bread Crumbs

• Dredge each green bean in flour, followed by dipping in egg, and finally dip in bread crumbs and place on prepared baking sheet.  Make sure each bean is fully covered in each step. 
• Bake green beans for 15 minutes or until golden brown.
• Dip in Spice Isle Sauces Tropical Tamarind Gourmet Sauce*

*Try Spice Isle Sauces Tropical Heat Seasoning and Tropical Heat Gourmet Sauce for a bit more heat. 

AWESOME SIDE DISH RECIPE FOR ANY MEAL

Directions 

• Dice 1-2 sweet potatoes
• Heat 1 Tbs. olive oil over medium heat
• Place sweet potatoes and 2-3 tsp. Spice Isle Sauces Tropical Tamarind Seasoning in pan with oil (season to taste)
• Sauté sweet potatoes until softened

RECIPE FOR A TRADITIONAL SIDE DISH WITH A UNIQUE TWIST

Ingredients

• 1 28 oz. can baked beans (lightly rinsed and strained)
• 1 1/2 Cups Spice Isle Sauces Tropical Tamarind Sauce (or Tropical Heat if you like it with a bit of a kick)
• 1/4 Cup Molasses
• 8 full pieces of fully cooked bacon (chopped)

Directions

• Mix all together
• Pour into casserole dish and bake in 350 degree oven for 30 minutes
• After baking, sprinkle with Spice Isle Sauces Tropical Tamarind or Tropical Heat Seasoning.

 USE AS STAND ALONE SIDE DISH RECIPE OR A SANDWICH/TACO TOPPER

Ingredients:

• 1 (16 oz) coleslaw mix
• 2 tbsp minced onion
• 1/2 tsp salt
• 1/4 cup milk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 1/2 tbsp white wine vinegar
• 2 1/2 tbsp lemon juice
• 4 tbsp Spice Isle Tropical Tamarind Seasoning and Rub
  

Directions:

• Combine coleslaw and minced onion.
• In separate bowl combine remaining ingredients.
• Pour mixture over coleslaw and onion.
• Stir well and chill for 1 hour.

  PERFECT SIDE DISH RECIPE FOR ANY ENTREE

Ingredients **

• 1 bag coleslaw mix
• 1 small onion, chopped
• 2 apples, sliced (I used Granny Smith)
• 1 small red pepper, diced
• 8 size B potatoes, quartered
• 2-3 Tbs. Spice Isle Sauces Tropical Tamarind or Tropical Heat Seasoning (to taste)
• 1-2 Tbs. Olive Oil

**Can really adapt this recipe to any veggies you would like to use.

Directions

1. Preheat the oven to 350°F
2. Chop veggies and place in large mixing bowl.  
3. Add Tropical Tamarind or Tropical Heat Seasoning to veggies and mix with olive oil.
4. Put the vegetables in an oven proof cooking bag (e.g., Reynolds) and seal it.
5. Bake for 40 minutes.
6. Enjoy the delicious vegetables!.

DELICIOUS MEATLOAF RECIPE FOR ANY SEASON

Ingredients:

• 1/3 cup Spice Isle Sauces Tropical Tamarind OR Tropical Heat Gourmet Sauce
• 1 lb. lean ground beef (at least 80%---we used ground buffalo)
• 3/4 cup Progresso plain panko bread crumbs
• 2 Tbs. bacon crumbles
• 1/2 onion, chopped
• 2 cloves minced garlic
• 2 eggs (slightly beaten)
• 1/2 tsp. salt
• 
  

Directions:

1. Heat oven to 350.  Grease (or line with foil) loaf pan. 
2. In large bowl, mix together ground meat, bread crumbs, bacon crumbles, onion, garlic, eggs, salt and 2 Tbs. of Spice Isle Sauces Tropical Tamarind or Tropical Heat Gourmet Sauce until blended.  Do not overmix or it will come out tough.
3. Place meat mixture in loaf pan and top with remaining Tropical Tamarind or Tropical Heat Sauce. 
4. Bake 45-50 minutes or until meat thermometer inserted in center of loaf reads 160 degrees F.

GREAT FAMILY DINNER ENTREE RECIPE

Ingredients:

• 16 uncooked lasagna noodles
• 1 package (8 oz) cream cheese (softened)
• 2 cups shredded cheddar cheese
•  2 eggs slightly beaten
•  3 ½ cups chopped cooked chicken
• 1 cup finely chopped green onion
•  2 cups Spice Isle Sauces Tropical Tamarind Gourmet Sauce (or Tropical Heat Sauce if you like it a little spicier)

Directions:

• In 5-quart Dutch oven, cook lasagna noodles as directed on package; rinse with hot water, drain well  
• In large bowl, beat cream cheese and cheddar cheese with electric mixer on medium speed until blended.  On low speed, add eggs one at a time, beating after each addition.  Stir in chicken and green onions.
• Spread slightly less than 1/3 cup chicken mixture down center of cooked and drained lasgna noodle to within 1 inch of short end.  Roll up firmly toward unfilled end
• Heat oven to 350.  Place roll-ups in 2 9 X 13 glass casserole pans (greased).  Place 8 roll-ups in each pan.  Pour 1 cup Spice Isle Sauces Tropical Tamarind or Tropical Heat Sauce over and around roll-ups in each baking dish.  
• Cover tightly with foil and bake 40 to 50 minutes or until hot and bubbly.  Remove foil, sprinkle rolls with cheese and bake uncovered another 3 to 5 minutes.  Sprinkle with green onions
• Let stand 5 minutes.

QUICK AND EASY ENTREE RECIPE

Ingredients:  

• 4 cloves minced garlic
• 1 Tbs. low-sodium soy sauce
• 1/4 cup honey
• juice of 1 lime, about 1 1/2 Tbs.
• 1 Tbs. SPICE ISLE SAUCES TROPICAL HEAT SEASONING AND RUB (to taste) 
• 1 lb. boneless, skinless chicken thighs.
• 1/2 Tbs. olive oil
• sliced lime wedges and chopped green onion for serving (optional)

Directions: 

• Combine the garlic, soy sauce, honey, and lime juice in a small bowl. Stir to combine, set aside.
• Sprinkle both sides of the chicken thighs with the TROPICAL HEAT SEASONING/RUB
• In a large non-stick skillet over medium-high heat, add the olive oil and heat until shimmering. Once the skillet is hot add the chicken thighs in a single layer. Cook the chicken until browned on both sides, 4-5 minutes per side. Reduce the heat to medium and add the garlic lime sauce and cook the chicken, turning and stirring occasionally, until done all the way through, 7-10 minutes. The sauce will thicken and caramelize and reduce slightly.
• Serve over rice. Garnish with fresh lime slices and chopped green onions if desired.

ONE POT DINNER ENTREE RECIPE

Ingredients: 

• 1 Tbs. Olive Oil
• 1 lb. Smoked Kielbasa, cut into rounds (or sausage of your choice)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 10 oz. can diced tomatoes
• 8 oz. dry pasta of your choice (small)
• 1 Tbs. Spice Isle Sauces Tropical Tamarind Seasoning
• 1 cup shredded cheddar cheese
• Chopped green onion for garnish

Directions: 

• Heat olive oil over medium heat
• Add sausage, onion, and garlic and cook 2-3 minutes
• Add chicken broth, tomatoes, pasta, and Tropical Tamarind Seasoning.
• Simmer for 15-20 minutes until pasta is cooked to your liking
• Remove from heat and stir in 1/2 cup cheese
• Top with remaining cheese and cover
• Let sit until cheese is melted and bubbly
• Sprinkle with green onions

A REFRESHING AND SAVORY ENTREE RECIPE

Time : 35 mins    Serves 3-4

Ingredients

• 2  boneless chicken breasts cut into bite size pieces
• 2 tbsp of Spice Isle Sauces Tropical Tamarind or Tropical Heat Seasoning/Rub
• 1  tbsp coconut or canola oil
• 1 small chopped white onion
• 1 1/2  minced  garlic clove
• 1 cup mango puree
• 3 tbsp lime juice
• 1 tsp grated lime zest
• 1 green onion to top

Directions

1. Heat oil in sauce pan over medium heat
2. Add onion, garlic, and 1 tbsp Spice Isle Sauces seasoning.
3. Cook stirring occasionally until softened about 8 minutes.
4. Stir in mango puree, lime juice, lime zest and 1 more tbsp of Spice Isle Sauces seasoning.
5. Bring to a boil.
6. Reduce heat and add chicken pieces.
7. Simmer until chicken is fully cooked approximately 10 minutes.
8. Ready to serve over white rice!

GREATEST BLOODY MARY RECIPE EVER!!!

1. Start by covering the rim of your glass with Spice Isle Sauces Tropical Tamarind OR Tropical Heat Seasoning and Rub.....run a lime around the rim of your glass and then dip the rim in the  Seasoning and Rub
2. Add between 1 and 2 ounces of your favorite Spice Isle Sauces Gourmet Sauce (Tropical Tamarind, Tropical Heat or Tropical Jerk) to your favorite Bloody Mary Mix 
3. Pour mixture into your seasoned glass and drink up!!