Recipes

St. Lucifer Roasted Brussel Sprouts

St. Lucifer Roasted Brussel Sprouts

Ingredients: 1 1/2 lbs. brussels sprouts, cut in half 1/4 cup St. Lucifer Divine Virgin - Habanero Infused EVOO  2 tablespoons St. Lucifer Divine Nectar - Habanero Infused Balsamic Vinegar  2 tablespoons of Sriracha Hot Sauce, or 1 teaspoon of St. Lucifer Habanero Table Spice Kosher salt and freshly ground black pepper Directions: Preheat the oven to 400°F. In a large bowl, whisk together St. Lucifer Divine Virgin - Habanero Infused EVOO, St. Lucifer Divine Nectar - Habanero Infused Balsamic Vinegar and Sriracha (or/and St. Lucifer Habanero Table Spice). Add the brussels sprouts and toss until they are fully coated. Season with salt and...

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St. Lucifer Greek Marinated Chicken Kabobs

St. Lucifer Greek Marinated Chicken Kabobs

Ingredients: 1 1/2 cups Greek 2% yogurt (we use Fage) 1/2 cup lemon juice from 2 lemons 2 tablespoons extra-virgin olive oil 1 tablespoon of St. Lucifer Divine Virgin - Habanero Infused EVOO 1 tablespoon of dill, finely chopped 1 tablespoon of parsley, coarsely chopped 1/2 tablespoon kosher salt 2 cloves of garlic, minced 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon St. Lucifer Habanero Table Spice 2 pounds skinless, boneless chicken thighs, cut into 1 1/2 inch cubes. Chicken breast also works. Directions: Whisk together yogurt, lemon juice, olive oil, St. Lucifer Divine Virgin -...

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St. Lucifer Shrimp, Zucchini & Linguini

St. Lucifer Shrimp, Zucchini & Linguini

Ingredients: 1 pound linguine 3 tablespoons extra virgin olive oil, divided 1 pound large shrimp, peeled and deveined 2 small zucchinis, cut into ½” slices, then halved 4 tablespoons unsalted butter 5 garlic cloves, minced 1/4 teaspoon St. Lucifer Habanero Table Spice 1/2 lemon, zest 1/2 lemon, juiced 1 cup of pasta water 1/2 teaspoon of kosher salt, for seasoning 1/4 teaspoon of black pepper, for seasoning Directions: Cook pasta in boiling, well salted water until al dente, following package instructions if needed. Drain, keeping 1 cup of the pasta water. Add pasta back to pot with 1/3 cup of...

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St. Lucifer Spinach & Chickpea Sauté

St. Lucifer Spinach & Chickpea Sauté

Ingredients: 1 1/2 tablespoon of extra virgin olive oil 4 cloves of garlic, minced 1 can (12 oz) can of chickpeas (garbanzo beans), drained 1 bag (10-12oz) of fresh spinach, roughly chopped 1/2 tablespoon of cumin 1 teaspoon of St. Lucifer Jalapeno Table Spice 1/2 tablespoon of St. Lucifer Divine Virgin - Habanero Infused EVOO 1/4 teaspoon kosher salt, to taste 1/2 lemon, juiced Directions: Heat in olive oil in skillet over medium heat. Cook the garlic in the olive oil, until browned, don’t burn. About 1-2 minutes. Stir in the chickpeas, spinach, cumin, St. Lucifer Jalapeno Spice and salt. Allow...

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