Recipes — Appetizers & Soups & Sides

Ingredients: 1 pound of ground turkey breast (lean beef or chicken as substitutes) browned 1 medium white onion, diced 1 medium green pepper, diced 2 celery stalks, chopped 1 - 15 ounce can of black beans, drained and rinsed (any beans will do) 1 - 25 ounce can of diced tomatoes (low sodium or no salt) 1 teaspoon of St. Lucifer Habanero Spice 1/2 teaspoon of cumin 2 cups of spinach 4 oz. low sodium tomato juice or V8 juice Black pepper to taste Directions: Sauté onions, green peppers, and celery with meat. Add beans, St. Lucifer Habanero Table Spice,...

Ingredients: 1 small white onion, quartered 2 cloves of garlic, minced 5 medium zucchinis, skin on, cut in large 1" chunks 32 oz. of low sodium chicken broth, made with Goya chicken bouillon 2 tablespoons of Greek yogurt, 2% fat or more for a creamier soup Kosher salt and black pepper to taste Drizzle with St. Lucifer Divine Virgin - Habanero Infused EVOO Parmesan cheese to finish and serve hot Directions: Combine prepared chicken broth, onion, garlic, and zucchini in a large pot over medium heat and bring to boil. Lower heat, cover, and simmer until zucchini is fork tender,...

Ingredients: 2 pounds of russet potatoes, washed, skin on 1 1/2 tablespoons of olive oil 2 sprigs of rosemary, minced 1 tablespoon of garlic powder 1 teaspoon of St. Lucifer Seafood Bay Spice or our Bloody Perfect - Dry Bloody Mary Mix 1/2 teaspoon of kosher salt Directions: Cut potatoes into 3/4" to 1" cubes, place in bowl with cold water for a minimum of 30 minutes, up to 2 hours. Removes the starch. Preheat oven to 400 degrees Fahrenheit. Remove the potatoes from the water and place in a collider of drain water. Pat dry with paper towel. Place potatoes back...

Ingredients: 1 pound fresh green beans, sliced 8 ounces fresh mushrooms, sliced 1 tablespoon olive oil 1 tablespoon St. Lucifer Divine Nectar - Habanero Infused Balsamic Vinegar 1/2 tablespoon garlic powder 1/2 teaspoon St. Lucifer Habanero Table Spice  1/4 teaspoon pepper Directions: Preheat oven to 425F. Toss together all ingredients and spread out on a baking sheet, trying not to stack the beans. Bake for 15-25 minutes, until tender with a little texture.