BLAZED Devilled Eggs

• 1 Dozen Large eggs
• 2 Tsp. Dijon mustard
• 1/4 Tsp. Blaze
• 2 drops hot sauce
• 1 tbsp. minced onion
• 1 1/3 cup mayonnaise

INSTRUCTIONS

1. Hard boil the eggs and cool completely. Cut eggs in half with a sharp knife and gently remove the yellow yolk insides and place into a bowl.  Make the filling by mashing up the yolks with a fork - then add mustard, mayo, blaze, hot sauce, onion
2. Pipe into a bag and use the star tip or simply spoon the yolk mixture into the egg white halves. Garnish with  a small sprinkle of TM BLAZE

 

Hot BLAZED Green Beans

•  1 lb green beans
•  2 tbsp. olive oil
•  4 garlic cloves
•  1 green onion thinly sliced
•  1/2 tsp Blaze
•  Almond slices and lemon zest for garnish

 INSTRUCTIONS

1. Bring pot of water to a boil
2. Add the green beans and cook for 3 minutes
3. Drain the green beans and set aside
4. In a large heavy bottom skillet heat the olive oil over medium heat
5. Add the green onion, garlic and TM BLAZE and saute for 2 minutes until the garlic become fragrant
6. Add the beans and mix all together making sure all us evenly distributed
7. Garnish with lemon zest and sliced almonds. Serve immediately!

Spicy TM BLAZE Jambayla

• 2 tbsp. Peanut oil divided
• 2 Tbsp TM BLAZE
• 10 oz. Andouille sausage
• 1 lb boneless chicken breast - cut into 1" pieces
• 1 lb raw shrimp - deveined
• 1 onion medium diced
• 1 green pepper diced
• 2 stalks of celery diced
• 3 cloves of garlic minced
• 1 16oz can of crushed Italian tomatoes
• 1/2 tsp. red pepper flakes
• 1/2 tsp. hot sauce
• 1/2 tsp. pepper
• 2 tbsp. Worcestershire
• 2.5 cups of low sodium chicken stock
• 2 cups of uncooked rice

 INSTRUCTIONS

1. Heat 1 tbsp. pf peanut oil in a heavy pan over medium heat. Season sausage and chicken with TM BLAZE. Remove with a slotted spoon.
2. Heat 1 tbsp peanut oil in the same pot. Sauté onion, Bell pepper, celery, garlic, till tender. Stir in crushed tomatoes and season with red pepper flakes and hot sauce, black pepper, and Worcestershire. Stir in chicken, sausage and cook 10 minutes.
3. Stir in rice and chicken broth and shrimp. Bring to a boil, reduce heat and simmer 20-25 minutes or until liquid is all absorbed.

• 1 pound of ground beef
• 1 egg 
• 1 teaspoon TM Blaze spice
• 1 cheese stick per burger dog
• 1 pound of bacon

INSTRUCTIONS

1. Mix the hamburger, egg, and TM Blaze spice together 
2. Roll into a hotdog shape, roll around a cheese string 
3. Wrap one piece of bacon around the stuffed hamburger 
4. Grill the burger dogs until fully cooked 

TM Blaze Steak Stew

• 2 pounds beef tenderloin (or steak of your choice)
• 1 medium onion (chopped)
• 2 bell peppers (chopped)
• 1 cup carrots
• 1/2 cup peas 
• 2 cloves garlic (minced)
• 2 cups beef broth
• 1/4 cup teriyaki sauce 
• 1 teaspoon hot sauce 
• 1 1/2 teaspoon black pepper 
• 2 green onions
• 1 tablespoon cornstarch 
• Potatoes (optional)
• Rice (optional)
• TM BLAZE

INSTRUCTIONS

1. Trim Steaks, cut into 1" cubes, place them into a bowl, and shake TM BLAZE and pepper onto the meat. Coat evenly. 
2. Place beef chunks into a 6QT crockpot 
3. Add Veggies on top of beef 
4. Mix all liquids together, and pour over meat and veggies 
5. Cook on LOW for 5-6 hours or HIGH for 3-3.5 hours
6. Take a ladle of the sauce out, place in a saucepan. Whisk in cornstarch, cook on low till thickened. Add back into the crockpot and full incorporate the thickened mixture. Cook on low for another 5 minutes in the crockpot. 
7. Serve in bowls of your choice (best over rice or potatoes)
8. Garnish with green onions

• Serve over rice or potatoes for best results 
• serve with cooked pasta
• try with different vegetables, sauces, or cuts of meat