Spicy Meatball Sliders

Spicy Meatball Sliders

INGREDIENTS:

For the Meatballs-

3 pounds lean ground beef

2 cloves garlic, chopped

2 tablespoons diced onion

1 egg

½ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons bread or cracker crumbs

2 tablespoons chopped fresh parsley (optional)

For the sauce-

1 cup Busha Browne's Spicy Tomato Love Apple Sauce

2 teaspoons oregano flakes

For the Sliders-

4 slices thick-cut bacon, cut into thirds

12 dinner rolls

12 slices provolone cheese

INSTRUCTIONS:

1. Mix together all ingredients for the meatballs. Set aside.
2. Cook bacon in a 10- to 12-inch skillet over medium heat until cooked crisp. Remove bacon to a paper towel lined plate for later use.
3. Using a tablespoon scoop or spoon, form meatballs from the ground beef mixture. Drop into the heated skillet, turning occasionally to ensure that all sides of the meatball have been browned, about 7 minutes.
4. Add Busha Browne's Spicy Tomato Love Apple Sauce and oregano to the skillet with the meatballs and reduce heat to a low simmer. All to simmer for about 5 minutes while assembling the slider rolls.

For the Sliders

1. Preheat oven to 350º F.
2. Place dinner rolls on a sheet pan. Split open the dinner rolls and tuck a slice of provolone cheese inside. Add a slice of bacon inside the fold of each slice of cheese and then add a meatball. Spoon sauce from the skillet onto each meatball.
3. Place sheet pan of sliders into the oven for 5 minutes, just to melt the cheese.
4. Remove from the oven and serve warm.

Baked Eggs in Spicy Tomato Sauce

Baked Eggs in Spicy Tomato Sauce

INGREDIENTS:

2 TBSP olive oil

3 garlic cloves, minced or grated

1 small shallot, diced (can substitute with onion)

1cup Busha Browne's Spicy Tomato Love Apple Sauce
2 tomatoes (diced)

1 tsp sugar (optional, depending on how acidic your tomatoes are)

1/4 tsp dried oregano

2 generous TBSP goat cheese (or your favourite cheese)

salt and freshly ground black pepper, to taste

4 large eggs

DIRECTIONS:

1. Preheat oven to 350° F and set two 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet lined with foil. Set aside.
2. In a medium sized saucepan, heat the olive oil over medium heat. 
3. Add the shallot/onion and cook until translucent, about 5 minutes.  
4. Add the garlic to the pan and cook for an additional minute or two.
5. Add the diced tomatoes and herbs to the saucepan and stir well to combine.
6. Bring the mixture to a gentle boil, season with Salt and Pepper and allow mixture to cook over medium-low heat for 10-15 minutes; using the back of a spoon to break apart the tomatoes. Add Busha Browne's Spicy Tomato Love Apple Sauce. Cook for 3-5 minutes. Taste the sauce and adjust seasoning (add in sugar to balance, splash of hot sauce if you like spicy, Salt and Pepper).
7. When the sauce is ready, place 1 TBSP of goat cheese in each ramekin. 
8. Divide the sauce evenly between both ramekins, reserving ½ cup of the sauce.
9. Crack 2 eggs into each ramekin.  Cover the whites/outside of the eggs, leaving the yolk exposed, with the reserved sauce.
10. Place the baking sheet in the oven and bake until egg whites are set and yolks are cooked to desired doneness, 15-20 minutes.
11. Serve with toast, English muffins or garlic bread. Enjoy!

LINGUINI PASTA WITH SPICY SHRIMP

LINGUINI PASTA WITH SPICY SHRIMP

INGREDIENTS:

1 pkg (9 oz each) refrigerated linguine, uncooked

1 tablespoon olive oil

1 shallot, finely chopped (can be substituted with an onion)

2 cloves garlic, finely chopped

6-8 medium sized Globe/Slicing Tomatoes

3/4 (8 oz) Busha Browne's Spicy Tomato Love Apple Sauce

2 teaspoons Busha Browne's Hot Pepper Sauce 

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 lime, juiced

1 tablespoon Worcestershire sauce

2 teaspoons olive oil

1 teaspoon dried Italian seasoning

1/2 teaspoon ground black pepper

1 pound peeled and deveined large shrimp, thawed if frozen

Grated Parmesan cheese, optional

DIRECTIONS:

1. Preheat oven to 400°F. 
2. Prepare pasta according to package directions; drain, rinse and keep warm.

SAUCE:

1. Heat oil in large saucepan over medium heat until hot. 
2. Add shallot and garlic; cook 4 to 5 minutes or until shallot/onion is translucent and garlic is fragrant.
3. Add Busha Browne's Hot Pepper Sauce, tomatoes, Busha Browne's Spicy Tomato Love Apple Sauce, salt and black pepper. Simmer covered 20 minutes while preparing shrimp.

SHRIMP

1. Combine lime juice, Worcestershire sauce, pepper sauce, oil, Italian seasoning and black pepper in 13x9-inch baking dish. 
2. Add shrimp and toss to coat. 
3. Bake 8 to 10 minutes or until shrimp are tender and bright pink in color.

Combine cooked pasta with sauce. Top with shrimp and grated cheese, if desired. Serve.

JERK FRIES with SPICY TOMATO SAUCE

JERK FRIES with SPICY TOMATO SAUCE

INGREDIENTS

1 1/2 tsp onion powder

2 1/2 tsp dried thyme

2 tsp allspice

2 tsp ground black pepper

1/2 tsp salt

1/2 bag french fries

Juice of one lime, about 2 tsp

2 tsp Busha Browne's Authentic Jerk Seasoning

DIRECTIONS

1. Thaw fries for 10 minutes to allow seasoning to stick better.
2. Toss fries with seasoning and lime juice. 
3. Bake at 400F or 450F, depending on which fries you choose, for 20-25 minutes. (Check the bag!)
4. Serve with Busha Browne's Spicy Tomato Sauce

CRISPY OVEN FRIED CORN FLAKES CHICKEN

CRISPY OVEN FRIED CORN FLAKES CHICKEN

INGREDIENTS

2 1/2 lbs chicken legs and thighs, bone in, skin removed (about 8 pieces)

1 cup flour

1 tbsp cornstarch

1 1/4 cup ginger ale or seltzer

3/4 tsp garlic powder

4-5 cups cornflakes

Nonstick cooking oil spray

Salt and pepper

1 1/2 tbsp Busha Browne's Pukka Hot Pepper Sauce (may increase portion to your liking)

2 mixing bowls, baking sheet

(2-3 eggs may be used instead of the ginger ale)

DIRECTIONS

1. Preheat oven to 400 degrees F. Pour the cornflakes into a plastic zipper bag. Use a mallet or the back of a large metal spoon to pound and crush the cornflakes into smaller pieces. 
2. In a medium mixing bowl whisk together the seltzer or ginger ale, flour, cornstarch, 1 tsp salt, garlic powder, Busha Browne's Pukka Hot Pepper Sauce till smooth. The batter will bubble at first, then settle.
3. Pour the crushed cornflakes into another bowl. Keep an empty plate handy for the chicken.
4. Working one piece at a time, dip the chicken into the batter. When you pull the chicken out of the batter, let any excess batter drip back into the bowl.
5. Gently roll in crushed cornflakes to coat. Place the cornflake coated chicken onto the empty plate. Repeat for remaining chicken pieces.
6. Spray a baking sheet generously with nonstick cooking oil spray. Place chicken pieces onto the sheet, evenly spaced. Spray the tops of the chicken pieces with a light, even layer of cooking oil spray.
7. Place chicken into the middle rack of the oven (not the top!) and bake for 45-55 minutes till golden brown, crispy and cooked through. 
8. Sprinkle chicken with salt and pepper to taste. Serve hot directly from the oven; like any fried or "unfried" chicken, the coating will lose its crispness over time.