• Scallops with Angel Hair Pasta

    Scallops with Angel Hair Pasta


    8 oz. dry angel hair pasta
    2 strips bacon (for garnish)
    1 lb. sea scallops
    1 cup of cream
    1 tsp. paprika
    ½ tsp.7 Chili Blend Hot Pepper Seasoning

    ¼ tsp. ground ginger
    ½ cup tomatoes, finely chopped


    1.Cook pasta according to directions, drain, and set aside.

    2.Microwave bacon on high power until crisp, about 2 minutes. Crumble and set aside for garnish.

    3.Heat a nonstick pan on medium heat.

    4.Add scallops and cook until browned and slightly translucent in the center, 1-2 minutes per side.

    5.Remove to a plate.

    6.Pour cream into pan, scraping in any bits on the sides and bottom. Cook over low heat stirring frequently until sauce is reduced by one third, about 5 minutes.

    7.Stir in paprika, 7 Chili Blend Hot Pepper Seasoning, ginger, and tomatoes.

    8.Return scallops to the pan and cook until heated through.

    9.Serve scallops and sauce over pasta.

    10. Garnish with bacon bits. 

  • Spaghetti with Artichokes and Asiago Cheese


    2 6-oz. bottles artichokes, marinated in oil
    ¼ tsp. 7 Chili Blend Hot Pepper Seasoning

    16 oz. dry spaghetti pasta
    ¼ cup fresh parsley, chopped
    1 cup Asiago cheese, grated or shredded


    1.Cook pasta in boiling salt water until al dente. Drain and rinse.

    2.Drain and slice artichokes, reserving the oil.

    3.Combine artichokes, reserved oil, and Chili Pepper Seasoning in a large skillet. Toss, and cook until just heated through.

    4.Top each portion of pasta with ¼ cup of cheese. 

  • Roasted Red Pepper and Almond Dip


    1 cup almonds
    ½ round of pita bread, toasted medium, torn in pieces
    1 12-oz. jar of fire roasted red peppers, drained
    2 cloves garlic
    ¼ cup olive oil
    ¼ tsp. 7 Chili Blend Hot Pepper Seasoning

    ⅛ tsp. salt


    1.Using a food processor, finely grind almonds and pour into a bowl.

    2.Finely grind remaining ingredients.

    3.Combine everything.

    4.Serve as an appetizer with crackers or chips.

  • Roast Duck with Cranberry Chipotle Chutney


    1 5-lb. duck
    2 Tbsp. lemon juice
    Salt and pepper to taste
    1 onion, quartered
    4 whole cloves
    1 orange, quartered
    1 bay leaf
    1 jar Cranberry Chipotle Chutney


    1.Preheat oven to 350°F.

    2.Rinse duck and pat dry. Sprinkle inside and out with lemon juice, salt, and pepper.

    3.Pierce each onion quarter with 1 whole clove.

    4.Stuff duck cavity with onion quarters, orange quarters, and bay leaf.

    5.Cross drumsticks and tie legs together using kitchen string.

    6.Using a knife tip, pierce the skin around the entire duck to allow fat under the skin to cook out.

    7.Arrange the duck, breast side up, on a rack in a roasting pan.

    8. HeatCranberry Chipotle Chutney and brush ⅓ of it onto the top side of the duck.

    9.Roast, basting every 30 minutes with remaining Chipotle Cranberry Chutney.

    10.As excess fat accumulates in the pan, use a bulb baster to remove it.

    11.After the 45 minutes of roasting, carefully turn the duck over on to its breast and roast for 45 minutes.

    12.Turn the duck breast up again and continue to roast until the breast skin is golden and crisp, and meat at the leg joint is cooked through when cut into.