Double Comfort Recipes |
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Cooking with a kick!
~Double Comfort Spicy ParTY DIP
8 oz cream cheese
8 oz. sour cream
2-3 TB Soul of the South (depending on heat desired)
pinch red chili flakes
1. Mix cream cheese & sour cream until smooth.
2. Add Soul of the South spice blend. Mix well. Place in bowl
Sprinkle with chile pepper flakes. Enjoy!
8 oz cream cheese
8 oz. sour cream
2-3 TB Soul of the South (depending on heat desired)
pinch red chili flakes
1. Mix cream cheese & sour cream until smooth.
2. Add Soul of the South spice blend. Mix well. Place in bowl
Sprinkle with chile pepper flakes. Enjoy!
Double Comfort Chicken Pasta Salad
Serves 6-8 people
INGREDIENTS
1 Onion
1 Yellow Bell Pepper
1 Red Bell Pepper
2-3 lb. boneless, skinless chicken breasts (about 5 breasts)
2 lb. pasta
6 TB Soul of the South spice blend
1/4 cup sour cream
1/4 cup mayo
¼ cup fresh cilantro, chopped
PREPARATION
Prep Chicken the night before by rubbing breasts with 2 TB Double Comfort’s Soul of the South. Let sit in refrigerator overnight (4+ hours).
Chicken: After chicken has marinated overnight with spice blend, rub chicken again with 2 TB more Soul of the South. Then roast or grill until cooked through. (Internal temp of 165 degrees). After chicken cools, cut into bite-sized cubes.
Vegetables: Dice onion. Slice bell peppers.
Pasta: Cook pasta al dente’. Let cool.
Dressing: Mix mayo, sour cream and remaining Soul of the South together. Add all but one TB of cilantro to the dressing.
Toss chicken, pasta, vegetables and dressing together. Chill. Garnish with remaining cilantro before serving. Enjoy!
Serves 6-8 people
INGREDIENTS
1 Onion
1 Yellow Bell Pepper
1 Red Bell Pepper
2-3 lb. boneless, skinless chicken breasts (about 5 breasts)
2 lb. pasta
6 TB Soul of the South spice blend
1/4 cup sour cream
1/4 cup mayo
¼ cup fresh cilantro, chopped
PREPARATION
Prep Chicken the night before by rubbing breasts with 2 TB Double Comfort’s Soul of the South. Let sit in refrigerator overnight (4+ hours).
Chicken: After chicken has marinated overnight with spice blend, rub chicken again with 2 TB more Soul of the South. Then roast or grill until cooked through. (Internal temp of 165 degrees). After chicken cools, cut into bite-sized cubes.
Vegetables: Dice onion. Slice bell peppers.
Pasta: Cook pasta al dente’. Let cool.
Dressing: Mix mayo, sour cream and remaining Soul of the South together. Add all but one TB of cilantro to the dressing.
Toss chicken, pasta, vegetables and dressing together. Chill. Garnish with remaining cilantro before serving. Enjoy!
Chicken Thighs in Juke Joint Jalapeno Sauce
5 skinless, boneless organic chicken thighs
1 TB kosher salt
1/2 tsp black pepper
5 oz Juke Joint Jalapeno Sauce
1/2 cup mozzarella cheese
5 skinless, boneless organic chicken thighs
1 TB kosher salt
1/2 tsp black pepper
5 oz Juke Joint Jalapeno Sauce
1/2 cup mozzarella cheese
- reheat oven to 400 degrees
- Mix everything but cheese together in a bowl, and let sit for 10-20 minutes
- Shake excess sauce off each thigh, and put chicken thighs on a cookie sheet lined with foil
- Pour remaining Juke Joint mixture over thighs. Lightly sprinkle mozzarella cheese on each thigh.
- Bake for 30 minutes, or until the juices run clear
- Serve on a bed of rice or a bed of riced cauliflower. Enjoy!
Soul of the South Spicy Granola and Goat Cheese Salad
Soul of the South Spicy Granola & Goat Cheese Salad
SPICY GRANOLA (preheat oven to 300°)
2 cups uncooked rolled oats
2 TB salted pumpkin seeds or other seeds
2-3 TB honey
2 TB SOUL OF THE SOUTH spice blend
2 TB cooking Oil
3 TB dried cherries
Mix all ingredients EXCEPT cherries. Spread on cookie sheet lined with parchment paper.
Bake 10 minutes or until lightly toasted. Add cherries once out of oven. Cool before serving.
(Store extra for up to 10 days in sealed container.)
SALAD 1/4 cup blueberries
3 TB goat cheese
3 TB Double Comfort Spicy Granola (recipe above)
3 TB caramelized onions (Cook onions with 1 TB cooking oil. Stir until begin to brown.)
1 bowl mixed lettuces
1-2 TB your favorite vinaigrette
Dress lettuces with vinaigrette. Gently mix in warm onions. Sprinkle with berries, cheese & granola.
SPICY GRANOLA (preheat oven to 300°)
2 cups uncooked rolled oats
2 TB salted pumpkin seeds or other seeds
2-3 TB honey
2 TB SOUL OF THE SOUTH spice blend
2 TB cooking Oil
3 TB dried cherries
Mix all ingredients EXCEPT cherries. Spread on cookie sheet lined with parchment paper.
Bake 10 minutes or until lightly toasted. Add cherries once out of oven. Cool before serving.
(Store extra for up to 10 days in sealed container.)
SALAD 1/4 cup blueberries
3 TB goat cheese
3 TB Double Comfort Spicy Granola (recipe above)
3 TB caramelized onions (Cook onions with 1 TB cooking oil. Stir until begin to brown.)
1 bowl mixed lettuces
1-2 TB your favorite vinaigrette
Dress lettuces with vinaigrette. Gently mix in warm onions. Sprinkle with berries, cheese & granola.
Buffalo Chicken Cheeseball
makes 2 medium cheeseballs
16 oz. cream cheese
2 tsp Soul of the South
2 TB Dried Ranch Dressing Mix
1/2 Cup Double Comfort's Blues City Cayenne Garlic (or for a hotter
cheeseball, Memphis Heat)
8 oz shredded cheddar cheese
1 CuP Fully cooked CHicken Breast, SHREDDED Or chopped small
IN a stand up mixer, blend cream cheese, Soul of the south, hot sauce and Ranch Dressing Mix until mixed well. Lightly mix in chicken and cheddar cheese. PUt half in plastic wrap. wrap plastic around it, one side at a time, forming a ball with the mixture. Repeat for the other half. refrigerate for 2 hours. Serve with hearty crackers or cut celery.