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Recipes

Sweet Sunshine’s Hot Cocktail Sauce

Ingredients:

  • 1/2 cup Sweet Sunshine(sweet)
  • 1/3 cup ketchup
  • 1/3 cup horseradish
  • 1 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon sea salt, or to taste
  • 3 tablespoons freshly squeezed lemon juice
  • Coarsely cracked freshly ground black pepper, to taste
  • 2 tablespoons Sweet Sunshine (hot) Sauce or less if you don’t like a lot of heat
  • 1/4 teaspoon celery seed
  • 1/4 cup canned tomato puree

Recipe courtesy of Paul O'Meara


Molly’s Ceasar or Bleu Cheese Chicken Salad

Ingredients:

  • 2 to 4 boneless, skinless, chicken breasts, un-cooked
  • 1 bottle of Sweet Sunshine Hot or Atomic (or any of the 6 different flavors-Sweet, Warm, Jamaican Jerk, Roasted Shallot & Garlic, Hot, or Atomic)

Directions:

  • Cut chicken breasts into bite size pieces and coat evenly with the Sweet Sunshine Sauce, cover and let rest for approximately 1 hour.
  • Fill your frying pan with approx. ¼” of cooking oil and heat it up.
  • Sprinkle the flour over the chicken pieces. Shake excess flour off and put chicken in the frying pan. Turn over once after browning on one side.
  • Place chicken pieces on a paper towel to absorb the excess cooking oil and to cool.

I use these cubes to make a ceasar salad or a salad with bleu cheese dressing as they are much better than the typical grilled chicken that is used in them. I also enjoy the cubes as an appetizer with a little ramekin of the Sweet Sunshine Sauce for dipping. Enjoy!

Recipe courtesy of Molly O’Neill-Lally, Purveyor of fine foods here in Litchfield, Ct.


St. Louis Style Ribs with Sweet Sunshine’s Jamaican Jerk Sauce

Ingredients:

  • 5 lb. Rack of Ribs
  • ¾ bottle of Sweet Sunshine’s Jamaican Jerk Sauce

Directions:

  • Cut the ribs into 2 or 3 large pieces
  • Coat evenly with Sweet Sunshine’s Jamaican Jerk sauce and place into a Zip Loc bag
  • Refrigerate the ribs for at least 4 hours. You can also marinated them overnight.
  • Take the ribs out of the Zip Loc bag and place them in a glass ovenproof baking dish and bake at 275° for 2½ to 3 hours
  • Take them out of the oven and let them rest for about ½ hour
  • Fire up the grill, brown both sides, and get ready for the best ribs you have ever tasted!

Recipe submitted by Dawn Walcott – Ct’s Queen of Ribs


Tropical Jerk Chicken Sunshine Salad

Ingredients:

  • 1 lb chicken breast (julienne’d)
  • ¼ lb fresh string beans (blanched)
  • 1 cup fresh pineapple (cubed)
  • ½ Sweet Sunshine Sauce Jamaican Jerk
  • 1 cup cooked pasta (your choice)
  • ¼ cup Asiago or Parmesan Peppercorn salad dressing
  • 1 cup Chicken stock (home made or low sodium, canned)
  • 1 lb Mesclun Salad mix
  • ¼ lb Feta cheese (crumbled)
  • ¼ cup sliced almonds
  • ¼ cup shredded coconut
  • ½ cup mandarin orange sections
  • ½ cup Balsamic Vinaigrette dressing (home made {1 part balsamic /2 parts EVOO/1 tsp dijon mustard/salt & pepper} or store bought)
  • 1 loaf Ciabatta bread (sliced and toasted)

Directions:

  • Boil pasta till done, drain and while still hot mix 1 cup cooked pasta with ¼ cup Asiago Peppercorn dressing. Set aside.
  • While pasta is cooking mix salad with oranges, almonds, feta and shredded coconut.
  • Head sauté pan till very hot, spray with Pam and add cubed pineapple. Sauté till the cubes start caramelizing, stir often.
  • While the pineapple is cooking add pasta to salad and toss.
  • Add Sweet Sunshine Jamaican Jerk Sauce, chicken and string beans to pineapple in sauté pan. Keep heat on high and stir often to coat all ingredients evenly.
  • When chicken is cooked and all ingredients are hot (3 to 4 minutes) pour over salad.
  • Deglaze sauté pan with Balsamic Vinaigrette and pour over salad with chicken/pineapple/string bean mix. Toss together.
  • Serve with toasted Ciabatta bread placed around the rim of the serving bowl/platter.

Recipe by Paul Sarris, Owner of Sweet Sunshine Sauces


Chicken with Asparagus and Roasted Peppers in Roasted Shallot and Garlic Sauce

Ingredients:

  • 4 Chicken Breasts (pounded thin)
  • ¼ cup flour
  • 1 tbsp Extra Virgin Olive Oil
  • ¼ cup dry White Wine
  • ½ cup Sweet Sunshine Roasted Shallot & Garlic Sauce
  • 3 tbsp butter
  • 1 cup Chicken stock (home made or low sodium, canned)
  • ½ tsp dried Thyme (crushed)
  • 4 Red Roasted Pepper halves
  • 12 fresh, young Asparagus Spears
  • 4 slices Mozzarella Cheese (approx. 2 oz. each)
  • 4 slices Swiss cheese (approx. 2 oz. each)

Directions:

  • Trim off tough bottoms and blanch asparagus spears in salted boiling water for 1-2 minutes (until tender crisp). Immediately put into ice cold water to stop cooking and set the color.
  • Lightly salt and pepper chicken, then lightly coat in flour, patting off any extra. Heat sauté pan, add oil, and sauté chicken over high heat for 1 minute on each side (until golden brown). Remove chicken from the pan. Add wine to deglaze pan then add stock, crushed Thyme, and ¼ cup Sweet Sunshine Roasted Shallot & Garlic sauce. Reduce using med/high heat.
  • Place par cooked chicken in an ovenproof dish. On each breast place ½ roasted peppers, 3 Asparagus spears and cover with the Mozzarella and Swiss cheeses. Put in a pre-heated 450° oven on the middle rack. Chicken is finished when the cheese is melted brown and bubbly (about 10 minutes), remove from the oven. If you are not ready to serve immediately, just turn off oven, leave oven door cracked open and keep warm in oven.
  • Sauce – Cook sauce over med/high heat, stirring often until reduced by half. Keep warm until ready to serve. Right before serving, add remaining 2 tbsp butter to sauce, constantly and rapidly whisking to incorporate butter and thicken the sauce.
  • Serving Instructions – Pour sauce onto serving dish. Place chicken breasts on top of sauce, drizzle tops of chicken breasts with juices that have been released in dish the beasts were cooked in.
  • Enjoy!

Recipe by Paul Sarris, Owner of Sweet Sunshine Sauces


Sweet Sunshine’s Pork Medallions with Roasted Shallot & Garlic Mushroom Gravy

Ingredients:

  • 2 Tbl. unsalted butter
  • 2 Tbl. extra virgin olive oil
  • 2 – 12oz. pork tenderloins, cut crosswise into 2” thick medallions, lightly pounded
  • Salt & freshly ground pepper
  • 2 Tbl. all purpose flour, additional for dusting
  • ½ lb. of mushrooms – Cremini recommended
  • 3 Tbl. Sweet Sunshine Roasted Shallot & Garlic sauce
  • 2 cups chicken stock or low sodium broth
  • Buttered Noodles, for serving

Directions:

  • In large skillet, melt the butter in the olive oil
  • Season the medallions with salt and pepper and dust them with the flour, tapping off the excess
  • Add the medallions to the skillet and cook over moderate heat, turning once until browned outside and medium within (about 8 minutes)
  • Transfer the pork to a plate
  • Add the mushrooms to the skillet along with some salt and pepper
  • Add 2 Tbl. of the chicken stock and scrape up any browned bits stuck to the bottom of the skillet
  • Cook over medium heat, stirring occasionally until the mushrooms are just beginning to brown, (about 6 minutes)
  • Add in 3 Tbl of Sweet Sunshine Roasted Shallot & Garlic and then sprinkle the mushrooms with 2 Tbl of flour stirring the mixture for approx 1 minute
  • Pour in the remaining 1¾ cup plus 2 Tbl. of stick and bring to a boil, scraping up any browned bits stuck to the skillet
  • Simmer the gravy over moderate heat, stirring occasionally, until thickened, (approx. 5 minutes)
  • Return the pork to the skillet along with any accumulated juices and simmer over moderately low heat until warmed through, roughly 1 minute
  • Place pork on serving plate and cover with generous portion of the gravy mixture
  • Serve right away with buttered noodles

Serving Time: 40 minutes
Serving Size: 4

By dusting the medallions with flour before cooking makes them extra crusty and delicious with the gravy over them.

Recipe by Paul Sarris, Owner of Sweet Sunshine Sauces


Roasted Shallot & Garlic Pizza with Provolone Cheese - (makes 1 - 15” pizza or 2 - 9” pizzas)

Ingredients:

  • 1 Tbl. extra virgin olive oil
  • ½ cup diced onions
  • Salt & Pepper
  • ¾ Lb. Fresh Tomatoes, peeled, seeded, and pureed, should make about 1-¼ cups or can be substituted with 1 - 16oz. can of Tomatoes with juice pureed
  • Garlic Oil
  • 2 oz. mozzarella cheese, grated, should be about ¾ cup
  • 2 oz. provolone cheese, grated, should be about ¾ cup
  • ½ oz. Parmesan cheese, grated, should be about 3 Tbl.
  • 1 Pizza Dough, ready to roll out kind

Directions (Pizza Sauce):

  • Heat ½ tsp of the olive oil in a small saucepan over medium heat and add the onion, ¼ tsp salt and a pinch of pepper
  • Saute until the onion begins to release its juices, about 5 minutes then add the garlic and cook for about 2 minutes
  • Add the tomatoes, ¼ tsp salt, another pinch of pepper, and the 4 Tbl of the Roasted Shallot & Garlic sauce
  • Simmer gently uncovered for about 30 minutes then season with salt and pepper to taste

Directions (Pizza Dough):

  • Preheat oven to 500 degrees
  • Roll out the dough and place on a lightly oiled pizza pan or well floured wooden peel
  • Brush with the garlic oil and spread the sauce over the dough
  • Toss the mozzarella and provolone cheeses together and sprinkle on the pizza
  • Bake for 8 to 12 minutes or until the crust is golden and crisp
  • Remove from the oven and sprinkle with the parmesan cheese

Recipe courtesy of Ronda Saundry, Homemaker


Sweet Sunshine’s Jamaican Turkey Jerk Panini - as seen on Better Connecticut, WFSB, Ch 3

Ingredients:

  • 2 slices of hearty bread
  • 4 slices of Swiss Cheese
  • ¼ Lb. of sliced Turkey or Turkey breast
  • 1 Tbs. Sweet Sunshine Jamaican Jerk
  • 1 Tbs. Mayonnaise (can use a low fat brand)

Directions:

  • Mix together the Sweet Sunshine Jamaican Jerk and mayonnaise and put aside
  • Put 2 slices of the Swiss cheese on the bottom piece of bread and then layer with the ¼ Lb. Turkey or Turkey Breast
  • Spread your mixture of Jerk and mayonnaise over the Turkey and then place the remaining 2 slices of Swiss cheese over that
  • Cover with the remaining piece of bread and place in your press for 3 minutes
  • Remove from press, slice, and let cool a bit
  • Enjoy!

Recipe by Paul Sarris, Owner of Sweet Sunshine Sauces


Pork Tenderloin with sautéed Apples, Bleu cheese, Pecans, and Sweet Sunshine’s Roasted Shallots & Garlic Sauce - Serves 2. Can be easily doubled

Ingredients (For the pork):

  • 1 (1.5 lb or so) pork tenderloin
  • Salt and pepper to taste
  • All purpose flour for dusting
  • 2 Tbl. of Olive oil
  • ¼ cup of Sweet Sunshine’s Roasted Shallot & Garlic
  • ½ cup of honey
  • 1 (1oz) package of dry onion soup mix or onion dip mix

Ingredients (For the apples):

  • 2 large apples. Core the apples and slice thinly
  • 2 tsp of butter
  • A light drizzle of honey
  • ½ cup of bleu cheese crumbles
  • ¼ cup of chopped pecans

Directions:

  • Season pork with salt and pepper
  • In a large zip lock bag, toss in a handful of flour. Put in the pork tenderloin, close the bag and toss it around until the pork is coated. Remove the pork from the bag and throw away the excess flour
  • In a large sauté pan, heat the oil and sauté the pork on medium high just to lightly brown the edges
  • In a bowl, mix the Roasted Shallot & Garlic, honey and the onion soup mix. Stir well
  • In a roasting pan just large enough to hold the pork, (I use a 3 X 8" baking pan) put in the pork and pour the sauce over the top. Toss the pork so it is completely coated
  • Cover the roasting pan with aluminum foil and roast at 350 degrees for 30 minutes
  • Remove foil and insert a meat thermometer. Roast for 15 minutes more and then check the temperature on the meat. If you like your pork with a bit of pink in the middle, roast to 160 degrees. If you want NO pink, roast it to 170 degrees or a bit more. This should not take longer than 15 more minutes
  • Remove from oven, and let rest while you make your apples
  • In a medium sauté pan melt butter and sauté the apple slices for one minute. Drizzle on a tsp or so of honey and continue to sauté the apples until slightly wilted. You can cook them longer if you like them mushy, but now it is popular to sauté them only until there is a bit of a crunch left in them. Take the pan off the heat and add the bleu cheese crumbles and pecans. Let sit for a minute until the bleu cheese melts
  • Serve the sliced pork with the apples on the side. Drizzle some sauce over the pork and serve the rest in the gravy boat for those that ask for extra sauce

Recipe by Paul Sarris, Owner of Sweet Sunshine Sauces


Yo Jerk Pork & Potatoes - as seen on WFSB Channel 3

Ingredients:

  • 1lb pork cutlets, trimmed of all fat
  • ½ cup flour
  • ½ Salt/pepper to taste
  • Extra virgin olive oil
  • 2 Large or 3 medium Potatoes (peeled and cut into 8 equal pieces)
  • 1 Bell Pepper (any color) sliced
  • 1 Medium onion sliced
  • 1 cup pineapple chunks (drained)
  • 1 banana sliced in half and cut into ½“ chunks
  • ¼ cup Sweet Sunshine Jamaican Jerk Sauce

Dressing:

  • 1 cucumber peeled and cut in half length wise
  • 1 cup plain no fat yogurt
  • ¼ cup fresh dill chopped
  • ½ cup Sweet Sunshine Roasted Shallot & Garlic Sauce
  • ½ cup chicken broth

Prepare dressing:
Grate cucumber onto a clean cotton dish towel. Gather into the middle of towel and twist towel until juices run out, discard juice. Add chopped dill and cucumbers into yogurt. Salt & pepper to taste (about ¼ teaspoon of each). Refridgerate.

Directions:

  • Mix Sweet Sunshine Roasted Shallot & Garlic Sauce with chicken stock in small pot. Cook at medium heat to reduce by about 1/3
  • Preheat frying pan to med high heat, add 1 tablespoon oil. Add potatoes, season with salt & pepper. Cover to retain heat, turning when browned. Continue cooking till potatoes are tender, fork can easily pierce and be removed from potatoes. Remove potatoes from pan, cover loosely with foil to keep warm
  • Season cutlets with salt & pepper, coat with flour and shake off excess. Preheat the frying pan, to medium high heat, add 1 table spoon of oil and brown cutlets quickly. Do not over cook. Remove cutlets from pan, cover loosely with foil to keep warm
  • Add onions & peppers to pan. Turn heat up to high, do not stir often. You want to get a slight char to the veggies. Add pineapple and bananas. Mix in and add Sweet Sunshine Jamaican Jerk Sauce. Mix in completely and add potatoes. Mix again and pour onto serving platter
  • Place cutlets over veggies and fruit. Pour reduced Sweet Sunshine Roasted Shallot & Garlic over cutlets. Put generous dollop of yogurt dressing on each cutlet

Recipe by Paul Sarris, Owner of Sweet Sunshine Sauces


Chicken Broccoli over Rice - as seen on Better Connecticut, WFSB, Ch 3

Ingredients:

  • 2 cups skinless, boneless, pre-prepared chicken breasts
  • 2 cups broccoli florets, defrosted
  • ½ cup Sweet Sunshine Roasted Shallot & Garlic
  • ½ cup salted, cashews, chopped
  • 2 cups Rice, any variety – pre-cooked

Directions:

  • Make rice and set aside in a serving dish
  • Heat skillet to medium-high heat
  • Place the 2 cups of chicken in skillet along with broccoli florets and cover with the ½ cup of Sweet Sunshine’s Roasted Shallot & Garlic
  • Cover and let simmer for about 3-5 minutes or until mixture is hot
  • Remove lid and spread over the dish of rice, sprinkle cashews over top and serve

(Any one of the six varieties of Sweet Sunshine may be used. Sweet, Warm, Roasted Shallot & Garlic, Jamaican Jerk, Hot or Atomic.)

Recipe by Paul Sarris, Owner of Sweet Sunshine Sauces


Sweet Sunshine’s Jamaican Chicken Salad - as seen on Better Connecticut, WFSB, Ch 3

Ingredients:

  • 2 cups skinless, boneless, prepared chicken breasts, cubed
  • 2 cups sliced celery
  • ½ cup Bleu Cheese dressing (best available)
  • ½ cup Sweet Sunshine Sauce (any flavor, Sweet, Warm, Jamaican Jerk, Roasted Shallot & Garlic, Hot, or Atomic)
  • ½ cup crumbled Bleu Cheese

Directions:

  • Mix chicken, celery, and Bleu Cheese dressing
  • Mound on a serving platter and drizzle the Sweet Sunshine Sauce over the salad
  • Sprinkle crumbled Bleu Cheese over the top of the sauce
  • Enjoy!

Recipe by Paul Sarris, Owner of Sweet Sunshine Sauces


Garley’s Sunshine Salsa

Ingredients:

  • 2 large cans crushed or diced tomatoes
  • 1 bunch of green onions
  • 1 large red onion
  • ½ cup of chopped chives
  • ¼ cup of Sweet Sunshine Hot or Atomic Sauce

Directions:

  • Chop up the red and green onions and mix together with your pre-chopped chives.
  • Add them to the crushed/diced tomatoes and mix in the Hot or Atomic Sunshine Sauce to your taste.
  • You can also add salt & pepper to your taste.
  • Grab the chips and enjoy!

Recipe submitted by Bobby Garley


Ja-Makin Me Crazy Chicken Fried Pork

Ingredients:

  • 8 oz. pork cutlets pounded
  • 4 oz. buttermilk
  • 3 TBS SWEET SUNSHINE JAMAICAN JERK CHILI SAUCE
  • 1 cup well seasoned flour (reserve 1 TBS)

Directions:

  • Marinate cutlets in buttermilk and 2 TBS SWEET SUNSHINE JAMAICAN JERK CHILI SAUCE for 1 hour, dredge in flour and fry in vegetable oil until golden brown, Keep Warm
  • Drain all but 1 TBS of oil and sprinkle 1 TBS reserved flour, stir into pan for about 1 minute over med heat.
  • Wisk in whole milk and 1 TBS SWEET SUNSHINE JAMAICAN JERK CHILI SAUCE, bring to boil and spoon over cutlets and ENJOY!

Recipe compliments of Van Sarris.


Sunny Twice Baked Potato

Ingredients:

  • Potatoes
  • 1 TBS SWEET SUNSHINE ROASTED SHALLOT AND GARLIC CHILI SAUCE
  • Butter
  • Salt
  • Pepper
  • Shredded Cheddar Cheese

Directions:

  • Scoop the center out of halved baked potatoes
  • Mix with 1 TBS each of SWEET SUNSHINE ROASTED SHALLOT AND GARLIC CHILI SAUCE and butter
  • Season with salt and pepper
  • Return centers to potato shells
  • Top with shredded cheddar cheese and bake in a 375 degree oven until potato is hot and cheese is bubbly
  • Enjoy with any steak, roast or chop

Recipe compliments of Van Sarris.


Quick Lava Onion Dip

Ingredients:

  • 4 TBS SWEET SUNSHINE ATOMIC CHILI SAUCE
  • 1 package onion soup mix
  • 1 pint of sour cream

Directions:

  • Add 4 TBS SWEET SUNSHINE ATOMIC CHILI SAUCE to 1 package onion soup mix and 1 pint of sour cream
  • refrigerate for 1 hour and get out the chips

Recipe compliments of Van Sarris.


The Best Baked Beans In The World

Ingredients:

  • 3 strips of bacon
  • 1 small onion
  • 1 16 oz. can of your favorite baked beans
  • 4 TBS SWEET SUNSHINE SWEET CHILI SAUCE

Directions:

  • Sauté 3 strips of bacon cut into ¼ inch strips until crisp, add 1 small onion finely chopped and sauté until sweet add 1-16 oz. can of your favorite baked beans and 4 TBS of SWEET SUNSHINE SWEET CHILI SAUCE and bring to boil; for beans with more attitude use our WARM, HOT, or ATOMIC (IF YOU DARE).

Recipe compliments of Van Sarris.


Sweet Sunshine Jamaican Jerk BBQ Beef Brisket

Ingredients:

  • 5 pound fresh beef brisket well trimmed
  • 1 cup  Sweet Sunshine Jamaican Jerk sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup liquid smoke
  • 1 tablespoon garlic powder
  • 2 teaspoons celery salt
  • 2 teaspoons cumin, lemon pepper
  • 1 teaspoon salt
  • 1 cup chopped onion
  • 1/2 cup water, 1can of dark beer

Directions:

  • Preheat oven to 275.
  • In a large baking dish thoroughly mix all ingredients for sauce.
  • Put brisket in baking dish and turn over once to coat it with sauce.
  • Seal dish tightly with foil and bake at 275 for 6 hours.
  • Check tenderness with fork, cook for 1 more hour if not tender enough
  • Remove from oven and allow to stand 1 hour before slicing.
  • Slice across the grain and serve with a dish of sauce.

Recipe compliments of Rob Polo, Polo Catering.


Oven-Roasted Fries

These chunky potato wedges with a touch of olive oil are perfect with steak or burgers.
Prep: 15 minutes
Bake: 20 minutes

Ingredients:

  • 2 teaspoons olive oil, divided
  • 4 large baking potatoes (2-1/2 pounds), scrubbed, wedged
  • 1 cup Sweet Sunshine Roasted Shallot & Garlic sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  • Heat oven to 450.
  • Line cookie sheet with foil; brush with 1 teaspoon of olive oil.
  • Cut potatoes lengthwise into 1/2-inch-thick wedges. Transfer to large bowl.
  • Add remaining 1 teaspoon olive oil, 1 cup of  the Roasted Shallot and Garlic sauce, salt, pepper; toss.
  • Spread potatoes in single layer on prepared cookie sheet.
  • Bake 20 to 25 minutes or until golden and crisp.
  • Serve immediately.
  • Makes 4 servings.

Courtesy of Rob Polo, Polo Catering.


Sweet Sunshine Backstage Pan-Fried Hot Catfish

Ingredients:

  • 2 pounds fresh catfish fillets
  • 4 cups butter milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup Sweet Sunshine Hot Sauce
  • 1/2 teaspoon ground black pepper
  • 1 tsp cumin
  • 1 tsp honey
  • 2 large eggs
  • 1 cup cornmeal
  • 3 cups canola oil

Directions:

  • Rinse catfish under cold water and pat dry with paper towel.
  • Soak in butter milk at least 4 hours.
  • Combine flour, salt and pepper in a paper sack.
  • Remove cat fish from soak and cover with hot sauce.
  • Put the fish in the bag with the flour mixture and shake to coat; shake off any excess flour.
  • Beat eggs in a shallow cast iron pan.
  • Into a separate shallow dish pour cornmeal.
  • Dip the catfish in egg mixture; then roll in cornmeal.
  • Heat oil in a large heavy skillet.
  • Add catfish and brown on both sides, about 2 minutes or until fish flakes when tested with fork.
  • Drain and serve hot.
  • Makes 4 servings.

Corn meal creates a crisp coating while keeping the inside moist and tender.
For side dishes serve yellow Spanish style rice and collard greens cooked.

Courtesy of Jud Kent, Chef.


Sweet Sunshine Warm Chicken Wings Recipe

Ingredients:

  • 4 to 5 pounds Chicken wings
  • Fresh ground black pepper
  • Salt (if desired)
  • 2 cups flour seasoned with salt
  • 4 cups vegetable oil
  • 4 Tbsp butter or margarine (1/2 stick)
  • 5 Tbsp Sweet Sunshine Warm Sauce
  • Juice of one lemon

Instructions:

  • Chop off the tip of each chicken wing, and discard it.
  • Chop the wing in half (cutting at the joint) to make 2 pieces.
  • Grind on fresh black pepper and sprinkle with salt if desired.
  • Toss and coat with flour mixture in bag.
  • Heat oil over high heat in a deep skillet, dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400).
  • Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.
  • When done, remove them to drain on paper towels and cook the remaining wings.
  • Melt the butter or margarine over medium heat in a heavy sauce pan, add the Sweet Sunshine Warm sauce and the juice of one lemon.
  • Stir well and remove from the flame immediately.
  • Place the chicken on a warm serving platter, pour the sauce on top, and serve.
  • Makes 8 to 10 servings

Serve with chunks of  bleu cheese and celery sticks.

Sweet Sunshine Warm Sauce can be substituted with any of the other 5 varieties (Sweet, Hot, Atomic, Jamaican Jerk or Roasted Shallot & Garlic).

Courtesy of Rob Polo, Polo Catering.


Old Smokey Panini Method

Ingredients:

  • Sliced roast beef from the deli
  • Formaggio Smoked Mozzarella
  • Pre-diced onions
  • Canned mushrooms
  • Sweet Sunshine Sauce (Roasted Shallot & Garlic)
  • Pre sliced Panela bread from (Floyd & Bobos)
  • Olive or Vegetable Oil - capful

Directions:

  • In a skillet add a cap full of oil and begin caramelizing the onions & mushrooms.
  • Pre toast the slices of bread in the George Forman grill, while the bread is toasting, slice the fresh mozzarella in thin slices.
  • Once you have caramelized the onions & mushrooms, add in the roast beef one slice at a time, mix the onions & mushrooms and add in the sweet sunshine sauce, bring this all to a simmer.
  • With the bread still on the grill take tongs and grab the roast beef from the skillet and place on the bread and top with smoked mozzarella.
  • Place the other slice of bread on top of the smoked mozzarella and close the George Forman grill and let cook until you see grill marks and the bread & cheese is melted.

Courtesy of Rick Pagan, V.P. Formaggio Italian Cheese Specialties.


2 Beans & a Pea Wasabi Dijon Salad

Ingredients:

  • Bean salad
  • Bacon
  • Red kidney beans
  • Chick peas
  • French cut string beans
  • Maple Grove Wasabi & Dijon

Directions:

  • Open a can of chick peas, drain the juice and pour into a bowl.
  • Do the same with the French beans and red kidney beans.
  • Dice the bacon and fry it up in a hot skillet till nice and crisp.
  • Add the bacon to the peas and beans then pour the Wasabi dressing on top of the salad and toss.

Courtesy of Rick Pagan, V.P. Formaggio Italian Cheese Specialties.


Atomic Sunshine Cherry Turnovers

Ingredients:

  • 1 puff pastry sheet
  • 1 egg white
  • 1 can cherry pie filling
  • 1 Tbl Sweet Sunshine Atomic Chili Sauce
  • Cinnamon
  • Granulated sugar
  • Powdered sugar

Directions:

  • Thaw pastry sheet at room temperature about 40 minutes.
  • Preheat oven to 400 (375 convection).
  • Cut pastry sheet into 4 squares.
  • Roll each 1/4 pastry sheet into a 6x6 square.
  • Mix pie filling and Sweet Sunshine in a small bowl.
  • Spoon 1/4 cup filling mixture into the center of each pastry square.
  • Brush edges with egg white.
  • Fold in half diagonally and seal edges with a fork, pressing the edge with the tines of the fork to seal.
  • Brush the tops with egg white, sprinkle with granulated sugar and cinnamon.
  • Cut two vent holes in top or poke several small vent holes (this is important).
  • Bake @ 400 (my oven automatically converts to 375 for convection bake) for 20-22 minutes or until golden brown.
  • Remove from oven and cool.
  • Sprinkle with powdered sugar.
  • Garnish with fresh mint sprigs.
  • This is awesome with an espresso but it would make a great dessert as well with a nice scoop of vanilla ice cream on the side.

Courtesy of Sam McCanless, Zane and Zack’s; Renton, WA (www.zandzhoneyco.com).


Sweet Sunshine Sizzling Seitan with Roasted Shallot & Garlic Sauce

Ingredients:

  • 2- 8 oz . packages Seitan (wheat meat) sold at health food stores you may also use ‘Bridge’Extra firm tofu if you prefer
  • ½ cup shallots, sliced thinly onions if you must!
  • ¼ cup Oil of your choice- peanut is good or canola
  • sliced green onions, optional
  • sesame seeds, optional

Directions:

  • Slice seitan on the bias like you would roast beef.
  • Saute shallots in olive oil over med-high heat until they begin to brown.
  • add seitan or tofu and stir continually until sizzling and browning even to a crisp.
  • Add ½ cup Sweet Sunshine Roasted Shallot &Garlic Sauce and stir to coat, lowering heat if necessary.
  • Warm through and serve alongside wilted greens or fresh salad and even some nice Jasmine rice with a scattering of sliced green onions and sesame seeds.

Courtesy of Janet Kandela, Passi Flora Restaurant.


Sweet Sunshine Chocolate and Sweet Potato Chili

Ingredients:

  • 4 cups cooked black beans
  • 1/4 cup olive oil
  • 4 ounces unsweetened chocolate, broken into small pieces
  • 1 cup bulghur wheat
  • 2 cups tomato juice
  • 2 cloves garlic
  • 2 carrots diced
  • 1 parsnip diced
  • 1 large sweet potato diced
  • 2 green peppers diced
  • 2 -3 Tablespoons chili powder
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground cloves
  • Sweet Sunshine 'Warm"' Chili Sauce to taste 1/4 cup minimum
  • Salt-pepper to taste

Directions:

  • Simmer tomato juice, take off heat and add bulghur wheat. Let sit to soften.
  • Meanwhile sauté all vegetables on med-high in olive oil for roughly 5 minutes.
  • Add chili powder, cocoa powder, red pepper flakes, and cloves.
  • Add bulghur and tomato juice.
  • Add 1 280z. can diced tomatoes and chocolate and beans.
  • Lastly add The Sweet Sunshine Chili Sauce to taste.
  • Let simmer uncovered for 1 hour, stirring occasionally on low careful to keep from sticking to the bottom of the pot.
  • You may add water as necessary if it's too thick for your taste.
  • Serves 6-8.

Serve with sour cream and chopped scallions, if desired and any variety of Sweet Sunshine Chili sauce to accommodate hotter palates!

Courtesy of Janet Kandela, Passi Flora Restaurant.


Venison chili over a bed of beef rice and veggies

Ingredients:

  • 1-pack of bacon
  • 2 1/2 lbs of venison tenderloin cubed
  • 1-pack of diced onions
  • 1-jar minced garlic
  • Cabernet sauvignon
  • 1-can tomato paste
  • 1-btle sweet sunshine sauce (your choice on heat level)
  • 1-can of diced tomatoes w/jalapenos 1-cntr of beef broth
  • 1-hunk of pepper jack cheese
  • 1-box of minute rice Frozen veggies (your choice)
  • Adobo

Directions:

In a sauté pan start cooking the bacon, be sure to cook it slow, we do not want the bacon nor the oil to burn, once the bacon is cooked remove from pan. De glaze the pan with the Cabernet and add the venison cubes and season with adobo. Sauté until it browns & remove, place venison in a sauce pot, cut up the bacon & continue to sauté in the sauce pot with wine & garlic, now add in the tomato paste & let simmer. In the sauté pan add the diced onions & peppers with a pinch of salt, the salt helps the onions release its juices, while this is sautéing add the can of diced tomatoes to the sauce pot with the venison and stir, bring to a boil & then simmer, now add the peppers & onions to the sauce pot with the venison & stir add some beef broth for flavor as well as to regulate the consistency of the chili, now we add the sweet sunshine chili sauce, add as much or as little as you like this is up to you, you are in control of the heat!!! Now let simmer while we create the rice.

In a sauce pot bring the beef broth to a boil add in the frozen veggies & the rice, follow the rest of instructions from the back of the box, by the time the rice is cooked so is the venison.

Time to plate!

Create a bed of rice in the center of the plate and add a generous portion of chili on top of the rice & shave some pepper jack cheese on top of the chili & serve!

Recipe compliments of King Ricky of the Kings of the Kitchen web site.


 
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