• Individual Barbecue Pizza

    Individual Barbecue Pizza


    ¼ cup barbecue sauce (we prefer a sweet and spicy one)
    1 7" flatbread
    3 oz. fresh mozzarella cheese, thinly sliced
    8 small slices spicy sopressata or other dried sausage
    1 jalapeno pepper, thinly sliced
    2 tsp. Chili Pepper Oil


    1.Preheat oven to 450°F.

    2.Spread barbecue sauce evenly over the flatbread in a circular motion.

    3.Top with slices of mozzarella cheese, sopressata, and jalapeno slices.

    4.Bake until cheese is fully melted and dark on edges, about 15 minutes.

    5.Remove from oven, and drizzle with Chili Pepper Oil.

    6.Serve immediately.

  • Spicy Honey Goat Cheese Toast

    Spicy Honey Goat Cheese Toast


    8 oz goat cheese

    1 med onion, sliced thinly

    2 Tbls Savory Accents Spicy Honey

    1 tsp crushed rosemary (fresh or dried) Baguette


    Preheat oven to 375 degrees

    Saute onions until tender and lightly browned.

    Mix together all ingredients to make a well mixed, creamy spread.

    Cut baguette into thin slices.  Butter on top side then spread goat cheese mixture on top.

    Place on cookie sheet and bake for approx. 10 minutes or until lightly browned on top.


    Serve as appetizers, enjoy!

  • Sesame Noodle Salad


    8 oz. dry linguine pasta
    1 Tbsp. sesame oil

    3 medium carrots, thinly sliced
    1 cup red cabbage, finely chopped
    ½ cup black olives, drained, sliced
    6-9 green onions, thinly sliced

    ¼ cup soy sauce
    2 Tbsp. sesame oil
    1½ tsp. Chili Pepper Oil

    3 Tbsp. sesame seeds, lightly toasted, cooled


    1.Cook pasta in boiling salt water until al dente, and drain. Toss with 1 Tbsp. sesame oil and let cool.

    2.Add carrots, cabbage, olives, and green onions to pasta.

    3.To make the dressing whisk together soy sauce, sesame oil, and Chili Pepper Oil.

    4.Add dressing and sesame seeds to pasta.


    6.Bring to room temperature and toss before serving.

  • Curried Chicken and Zucchini Salad


    ½ cup yogurt
    ⅓ cup mayo
    1 Tbsp. Danger Zone Hot Sauce
    1 tsp. white wine vinegar
    1 tsp. onion, grated
    ¾ tsp. curry powder
    ¼ tsp. salt

    2 cups cooked chicken, shredded
    1 cup red grapes, sliced
    3 small zucchini, cut into long strips
    ¼ cup slivered almonds


    1.Combine all sauce ingredients, mix well, and set aside.

    2.Combine all salad ingredients and toss.

    3.Add sauce to salad and mix.

    4.Serve alone, make sandwiches, or mix with cold pasta for pasta salad.