• Chilled Fettuccini with Sweet-and-Spicy Chicken and Spinach


    2-3 Tbsp. fresh ginger, finely grated
    ⅓ cup soy sauce
    ¼ cup rice wine
    2 tsp. Chili Pepper Oil
    1 Tbsp. vegetable oil
    1½ lb. boneless skinless chicken breast halves
    Salt and pepper to taste
    12 oz. dry fettuccini pasta
    6 cups baby spinach, coarse stems removed


    1.Press or squeeze ginger using fine sieve or cheesecloth until 1 Tbsp. of juice is extracted.

    2.Mix together ginger juice, soy sauce, rice wine, and Chili Pepper Oil.

    3.Heat vegetable oil in large frying pan on medium.

    4.Pat chicken dry, season with salt and pepper, and place in the frying pan.

    5.Pour ½ cup of soy mixture over the chicken.

    6.Grill chicken until just cooked through, 4-5 minutes on each side.

    7.When cool enough to handle, cut chicken into bite-size pieces.

    8.Cook pasta in a large pot of boiling salt water until al dente, about 12 minutes.

    9.Add spinach to pasta during last minute of cooking.

    10.Drain and transfer to a bowl of cold ice water. When cool, drain well using a colander.

    11.Toss pasta and spinach with remaining soy mixture in a large bowl.

    12.Serve pasta and spinach topped with chicken pieces.

  • Confetti Cornbread

    Confetti Cornbread


    (Makes 9 servings)

    1 cup flour
    1 cup cornmeal
    3 Tbsp. sugar
    1¼ tsp. 7 Chili Blend Hot Pepper Seasoning

    1 tsp. salt

    1 cup milk
    8 Tbsp. butter, melted
    1 large egg

    1 cup mixed bell peppers, finely diced


    1.Preheat oven to 400°F.

    2.Butter an 8” or 9” square pan.

    3.Whisk all dry ingredients together in a bowl

    4.Whisk all wet ingredients together in a separate bowl.

    5.Pour the wet ingredients over the dry ingredients and gently stir until batter is evenly moistened.

    6. Add peppers. Stir to combine.

    7.Bake until a toothpick inserted into the cornbread comes out dry, about 25 minutes.

    8.Cool for at least 15 minutes before serving.

  • Chili-Lime Pork Tenderloin

    Chili-Lime Pork Tenderloin


    1 lb. pork tenderloin
    ¼ tsp. salt
    ¼ tsp. black pepper
    1 tsp. 7 Chili Blend Pepper Seasoning
    1 Tbsp. fresh lime juice
    1 tsp. soy sauce
    ½ tsp. sugar
    2 Tbsp. canola oil


    1.Preheat oven to 400°F.

    2.Pat pork dry and season with salt and pepper.

    3.In a small bowl, mix Chili Pepper Seasoning, lime juice, soy sauce and sugar. Rub mixture on pork.

    4.Heat oil in an ovenproof skillet until hot.

    5.Add pork. Sear on all sides, turning with tongs, about 2 minutes per side.

    6.Place skillet in oven.

    7.Roast until internal temperature is 150°F, 20-25 minutes.

    8.While roasting, baste pork with any juices that have accumulated.

    9.To help keep the meat moist, add 2 Tbsp. water to the bottom of the pan periodically if the pan looks like it might dry out.

    10.Remove tenderloin to a cutting board, tent with foil, and let stand 5 minutes.

    11.Slice on a diagonal.

  • Chili-rubbed Tilapia with Mango Salsa


    1 15-oz. can black beans, drained and rinsed
    3 Roma tomatoes, diced
    1 ripe medium mango, seed removed, peeled and diced
    ½ cup red onion, diced
    1 medium avocado, halved, pitted, diced
    3 Tbsp. fresh lime juice
    2 Tbsp. canola oil
    ½ cup fresh cilantro, chopped
    Black pepper to taste

    ¼ tsp. black pepper
    2 tsp. Harissa Paste
    1 tsp. dried oregano
    ½ tsp. sea salt
    4 tilapia fillets
    2 Tbsp. canola oil


    1.To make salsa, combine beans, tomatoes, mango, onion, avocado, lime juice, 2 Tbsp. oil, cilantro, and black pepper in a medium bowl. Toss gently. Let sit at room temperature while cooking tilapia.

    2.To start the tilapia, mix ¼ tsp. black pepper with Harissa Paste, oregano, and ½ tsp. sea salt in a medium bowl. Rub seasoning onto both sides of fillets.

    3.In a large nonstick skillet, heat 2 Tbsp. oil over medium-high heat until hot.

    4.Cook fillets until cooked through, about 2 minutes on each side. Flesh will be opaque and lightly browned.

    5.Transfer fillets to a platter and spoon half the salsa over the top.

    6.Serve with remaining salsa on the side.