SPICY & SWEET DEPTH OF FLAVOR PERFECTION!

Juice of 1 orange  (I used a Cara Cara-YUM!) plus

1/3 cup of OJ (I used Simply OJ with Pineapple)

1/2 cup water

1/2 cup cane sugar

1 tsp of brown sugar

12 oz bag of fresh cranberries

Zest from 1 orange

1 tbls honey

1 vanilla bean - scrape out the seeds (do not use the pods)

2 tbls Kiss of Heat

1/2 tsp ground black pepper

Pinch of salt

In a medium saucepan over  high heat, bring orange juices, water, and sugars to a boil.

Add cranberries, orange zest, honey, vanilla bean, Kiss of Heat, black pepper and a pinch of salt and return to a boil.

Reduce heat to medium and boil gently for 10-12 minutes, until most of the cranberries have burst open.  (you may need to mash them a bit with a spoon)

Transfer sauce to a serving bowl.

(Cranberry sauce will keep 10 days in closed container in fridge or freeze for up to 2 months.)

Uses:  on Goat cheese with crackers, grilled cheese, crostini, pork chops, chicken meatballs, or have a sweet heat bite on your vanilla ice cream or cheesecake.

2 cups rotisserie chicken, chopped

¼ cup finely chopped red onion

¾ cup finely chopped celery

½ cup of finely chopped sweet peppers

¼ cup finely chopped poblano pepper

¼ cup green olives chopped

3 tbls zaatar spice

1 tbls black pepper

½ cup chopped walnuts

¾ cup of Duke’s mayonnaise

1 tbls Dijon mustard

1 tbls Kiss of Heat hot sauce (2 tbls if you like it spicy)

Salt to taste

Mix all ingredients together until well blended.

Fill an Avocado and add some more Kiss of Heat or

Serve on Crackers, Croissants, or Romaine lettuce

1 cup - your favorite ketchup

1 tbls Kiss of Heat (add more for hotter)

1. Mix ingredients in small bowl

2. Serve immediately or refrigerate in tightly sealed container up to 3 weeks

3. Use to top hot dogs, burgers, meatloaf, sloppy joes, stuffed sweet pepper topping or for dipping fries

1 to 2 tbls olive oil

12 oz shishito peppers

½ cup Ponzu sauce

1 tbls Kiss of Heat

1. Place peppers in a bowl and toss with olive oil

2. Combine Ponzu and Kiss of Heat in medium bowl– set aside

3 Ways to cook peppers:

a. Heat a large skillet over medium-high heat, add peppers. 

Cook, flipping and stirring frequently for 6-8 minutes or until peppers have  blistered and brown on all sides

b. Grill peppers in grill basket until peppers are blistered and brown on all sides

c. Place peppers in a single layer and Air Fryer at 390° for 5 to 6 minutes, shaking half way through, until the peppers are blistered and lightly charred in areas. (cooking time varies by air fryer)

3. Remove peppers from pan, grill or fryer and toss in bowl with Ponzu and Kiss of Heat mixture

1 egg

¾ cup milk

1 grated onion

1 cup shredded Cheddar cheese

½ cup quick cooking oats

1 tsp salt

1 lb ground beef or turkey

Sauce for topping:

1 cup ketchup

2 tbls Kiss of Heat

1. Preheat oven to 350°F

2. In a large bowl, combine egg, milk, cheese, oats and salt

3. Add ground beef (or turkey) and form into eight miniature meatloaf

a. Use mini meatloaf molds or silicone cupcake holders

4. In a separate bowl, combine ketchup and Kiss of Heat

5. Stir thoroughly and spread over each meatloaf 

(save some sauce or make more to top off before serving)

6. Bake, uncovered, at 350°F for 45 minutes

2 lbs carrots, peeled & sliced 1/4 in thick "fries"

1 tbls olive oil

1/2 cup parmesan cheese, grated

Salt & Pepper to taste

Dipping Sauce:

2 tbls Mayonnaise

2 tsp Kiss of Heat

Optional:  Sprinkle with Cilantro 

1. Preheat oven to 425°F degrees

2. Gently toss the carrot fries in olive oil, salt, pepper and parmesan cheese

3. Mix to coat, spread on in a single layer on lined baking sheet

4. Roast at 425°F degrees until tender and slightly charred, about 16 to 20 min

**turn once or twice to ensure even cooking**

5. Make dipping sauce:  Mix Mayo and Kiss of Heat, set aside

6. Place carrot "fries" on platter around dipping sauce and ENJOY!