BLAZED Devilled Eggs

1 Dozen Large eggs

 - 2 Tsp. Dijon mustard

 - 1/4 Tsp. Blaze

 - 2 drops hot sauce

 - 1 tbsp. minced onion

- 1 1/3 cup mayonaise

INSTRUCTIONS

• Hard boil the eggs and cool completely. Cut eggs in half with a sharp knife and gently remove the yellow yolk insides and place into a bowl.  Make the filling by mashing up the yolks with a fork - then add mustard, mayo, blaze, hot sauce, onion
• Pipe into a bag and use the star tip or simply spoon the yolk mixture into the egg white halves. Garnish with  a small sprinkle of TM BLAZE

 

Hot BLAZED Green Beans

 - 1 lb green beans

 - 2 tbsp. olive oil

 - 4 garlic cloves

 - 1 green onion thinly sliced

 - 1/2 tsp Blaze

 - Almond slices and lemon zest for garnish

 INSTRUCTIONS

• Bring pot of water to a boil
• Add the green beans and cook for 3 minutes
• Drain the green beans and set aside
• In a large heavy bottom skillet heat the olive oil over medium heat
• Add the green onion, garlic and TM BLAZE and saute for 2 minutes until the garlic become fragrant
• Add the beans and mix all together making sure all us evenly distributed
• Garnish with lemon zest and sliced almonds. Serve immediately!

   

  

Spicy TM BLAZE Jambayla

 - 2 tbsp. Peanut oil divided

 - 2 Tbsp TM BLAZE

 - 10 oz. Andouille sausage

 - 1 lb boneless chicken breast - cut into 1" pieces

 - 1 lb raw shrimp - deveined

 - 1 onion medium diced

 - 1 green pepper diced

 - 2 stalks of celery diced

 - 3 cloves of garlic minced

 - 1 16oz can of crushed Italian tomatoes

 - 1/2 tsp. red pepper flakes

 -  1/2 tsp. hot sauce

 - 1/2 tsp. pepper

 - 2 tbsp. Worcestershire

 - 2.5 cups of low sodium chicken stock

 - 2 cups of uncooked rice

 INSTRUCTIONS

Heat 1 tbsp. pf peanut oil in a heavy pan over medium heat. Season sausage and chicken with TM BLAZE. Remove with a slotted spoon.

Heat 1 tbsp peanut oil in the same pot. Sauté onion, Bell pepper, celery, garlic, till tender. Stir in crushed tomatoes and season with red pepper flakes and hot sauce, black pepper, and Worcestershire. Stir in chicken, sausage and cook 10 minutes.

Stir in rice and chicken broth and shrimp. Bring to a boil, reduce heat and simmer 20-25 minutes or until liquid is all absorbed.