Sultry & Smoky Chip and Veggie Dip

• 4 oz cream cheese (room temperature)
• 4 oz sour cream 
• 4 oz Sultry & Smoky Italian

Using a mixer, combine all ingredients thoroughly. Serve with your favorite chips and veggies. It’s especially nice with hummus chips.

Italian Veggie Pasta Salad

• Tri color rotini pasta
• Your favorite frozen veggie mix
• Sultry & Smoky Italian

Cook the tri color rotini pasta until done. Thaw your favorite frozen veggie mix and combine in a large mixing bowl. Pour our Sultry & Smoky Italian over it and mix. Try this with any of our Italian flavors.

Pineapple Rice & Veggie Stir Fry

• White Rice - 2 cups cooked
• 2 Cups Your favorite veggies - or 1 bag frozen veggie stir fry mix (thawed)
• 1 C fresh chunked pineapple - or 2 cans drained pineapple chunks
• 3/4 c Sultry & Smoky Italian 

Make rice ready for serving.  Combine all ingredients in a Wok (or large saute' pan). Heat on high until caramelizing begins. All is ready to serve.  Add Chicken or Pork to this dish for a great twist!

Buffalo Burgers

• 1lb. ground sirloin
• 1/4 c Sultry & Smoky Italian 
• 1/4 c red onion, finely chopped
• 1/4 tsp sea salt
• fresh ground pepper
• 4 hamburger buns
• 1/2 c blue cheese dressing

In a large mixing bowl, gently hand mix sirloin, onion, Sultry & Smoky Italian, salt & pepper. Form into 4 patties. Grill on med/high for about 5 mis per side, brushing with more Sultry & Smoky Italian as each side finishes. Toast buns on grill for a few minutes and spread blue cheese dressings on each side of bun. Brush burger with one more brush of Sultry & Smoky Italian and place burger on buns! .  

Smoky Salmon

• 4 salmon fillets
• 1 small red onion - quartered 
• 4 oz Sultry & Smoky Italian

Marinate the salmon fillets and onion together in 3 oz of the Sultry & Smoky Italian for at least one hour. Place on a med high grill for 10 mins. Flip and use the remaining ounce of dressing to brush onto the fillet... keep on the grill 5 more mins and enjoy!

Smoky Shrimp Kabobs

• 1 lb peeled & deveined X large shrimp
• 1 small red onion - quartered 
• 1 red pepper - cut in large chuncks
• 1 1b Baby Bella Mushrooms
• 3/4 c + 1/4 c Sultry & Smoky Italian

Construct Kabobs with shrimp & veggies. Marinate the kabobs in the Sultry & Smoky Italian (3/4 c) for at least one hour. Place on a med high grill for 10 mins. Flip and use the remaining 1/4 c of dressing to brush onto the kabob ... keep on the grill 5 more mins and enjoy!

Buffalo Mac n’ Cheese

• 1lb elbow macaroni 
• 1 1⁄2 sticks butter
• 1/2 c flour
• 1 lb Cooper Sharp Cheese – cubed
• Salt and pepper to taste
• 1⁄4 c Frank’s Red Hot
• 1c Sultry & Smoky Italian

Cook elbow macaroni according to package directions. In a large saucepan, make a rue with the butter and flour. (Melt butter over low heat. With a whisk, slowly mix in the flour until it forms a paste.) Add water to desired consistency. Add cheese cubes, allow to melt over medium heat. Add all other ingredients. Place into a casserole dish and bake at 350˚ until brown and bubbly.

Italian Chicken & Pasta Entree

• Linguini pasta
• Chicken Breasts
• Your Favorite Pasta Sauce
• Sultry & Smoky Italian

Cook the pasta until done. In the meantime, Saute' your Chicken in our our Sultry & Smoky Italian until it reaches an internal temp of 175*. Heat your pasta sauce and add a bit our Sultry & Smoky Italian for more flavor.Serve sauce generously over pasta and Chicken. 

Shredded Chicken for Sandwiches or Enchiladas

• 6 Boneless, Skinless Chicken Breasts- use thighs if you prefer.
• 1 small red onion - quartered 
• 4 - 6 oz Sultry & Smoky Italian

In a Crock-Pot - Place chicken breasts and pour our Sultry & Smoky Italian on them. Cook for 6 hours on high for about 6 hours - until you can use 2 forks to pull the meat apart. 

Sultry& Smoky Italian Chicken Thighs

• 6 Boneless Chicken Thighs or Chicken Breasts 
• 4 - 6 oz Sultry & Smoky Italian

Place chicken into a baking dish and pour our Sultry & Smoky Italian on them. Cook for 30 mins at 250* until internal temp reaches 165*.  Check this recipe out on YouTube!