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Thanksgiving Recipe Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

Thanksgiving Recipe Guide | 2017 Edition

Dessert Recipes

Thanksgiving Leftovers

Grilled Sriracha Chicken Wings Recipe

Grilled Sriracha Chicken Wings RecipeIngredients

  • 2 lb split chicken wings
  • 1 tbsp olive oil
  • ¼ tsp each salt and pepper
  • ¼ cup Sriracha BBQ Sauce, plus extra for dipping

Directions

  1. Combine chicken, olive oil, salt and pepper in large bowl. Mix well to coat chicken.
  2. Place chicken on grill preheated to medium; close lid. Cook 18 to 20 min., turning halfway, until cooked through and golden.
  3. 3 Place hot chicken in large clean bowl with barbecue sauce. Toss well to combine. Serve with extra barbecue sauce for dipping.

Sriracha Veggie-Cheese Balls and Sauce Recipe

Ingredients

  • 2Sriracha Veggie-Cheese Balls and Sauce Recipe cups frozen chopped broccoli, thawed, squeezed to drain
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • 1 cup Original Bisquick mix
  • 1 egg
  • 1 tablespoon finely chopped red bell pepper
  • 1 teaspoon garlic salt
  • 1 to 2 teaspoons Sriracha sauce

Dipping Sauce

  • 1/2 cup sour cream
  • 2 teaspoons Sriracha sauce
  • 2 tablespoons sliced green onions (2 medium)
  • 2 tablespoons finely chopped red bell pepper

Directions

  1. Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan.
  2. In large bowl, stir together veggie-cheese ball ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.
  3. Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.
  4. Immediately remove balls from pan. Serve warm with sauce for dipping.

Loaded Campfire Potato Recipe

Loaded Campfire Potato RecipeIngredients

  • 6 white potatoes sliced ¼” thick
  • ½ cup shredded cheddar cheese
  • 2 Tbsp bacon bits
  • 2 Tbsp diced green onion
  • 2 tsp butter
  • salt
  • sour cream
  • Sriracha

Directions

  1. Place all ingredients onto a large piece of tinfoil.
  2. Wrap securely with foil and place onto the cooking surface.
  3. Cook for 45 minutes on medium heat.
  4. Top with salt, sour cream, and some Sriracha as needed.

Layered Asian Salad Recipe

Ingredients

  • 1/2 cup Asian Sesame Dressing
  • 1/4 cup Smooth Peanut Butter
  • 1 tsp. Sriracha sauce (hot chili sauce)
  • 3 cups shredded red cabbage
  • 4 cups loosely packed chopped romaine lettuce
  • 1 cup snow peas, sliced diagonally
  • 2 carrots, shredded (about 1 cup)
  • 4 green onions, sliced
  • 1/2 cup dry roasted peanuts, chopped

Layered Asian Salad Recipe

Directions

  1. Whisk dressing, peanut butter and Sriracha sauce until blended; spread onto bottom of clear 2.5-L bowl.
  2. Cover with layers of remaining ingredients.
  3. Toss salad with dressing mixture just before serving.

Sriracha Shrimp Raman Noodle Recipe

It’s recipes like this that you get through winter on the prairies.

Ingredients

  • Sriracha Shrimp Raman Noodle Recipe3 tablespoons sesame oil, divided
  • 1/2 pound large shrimp, peeled and devined
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sriracha hot sauce
  • 1 small yellow onion, diced
  • 1 small red bell pepper, diced
  • 1 tablespoon ginger, grated
  • 6 cloves garlic, minced
  • 4 cups chicken stock
  • 2 cups water
  • 2 tablespoons tomato paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 3 packages ramen noodles
  • 1 cup baby spinach, roughly chopped
  • 2 tablespoons fresh lemon juice

Directions

  1. Heat 1 tablespoon of sesame oil in a large soup pot or dutch oven over medium-high heat. Once the oil is sizzling, add shrimp in a single layer; sprinkle the shrimp with dried basil, salt, and black pepper. Cook shrimp for about one minute on each side, or until firm and pink. Use a slotted spoon to transfer the cooked shrimp to a cutting board.
  2. In the same soup pan add the remaining sesame oil. Bring oil to a low sizzle over medium heat.
  3. Add in the sriracha sauce, yellow onion, and red bell pepper; sauté for 4 minutes, stirring occasionally, or until the onion and pepper have softened. Add in the ginger and garlic and cook for about 1 minute or until fragrant.
  4. Add the chicken stock and water to the soup pot, stir well to combine. Turn the heat up to high and allow the soup to come to a rapid boil, this should take only a minute or so. Add in tomato paste, garlic powder, onion powder, celery salt, soy sauce, and rice vinegar; stir well to combine. Reduce heat to medium and simmer broth for 8 minutes.
  5. While the soup is simmering, chop the cooked shrimp into bite sized pieces; set aside. Roughly chop the baby spinach; set aside.
  6. Add the dry ramen noodles to the broth and cook for 2 minutes, stirring as needed. Stir in chopped shrimp, spinach, and lemon juice, mixing well to combine before removing the pan from heat. Taste the broth and adjust spices as needed.

Ladle the soup into bowls and serve at once.

Firecracker Shrimp Quesadillas Recipe

Firecracker Shrimp Quesadillas RecipeIngredients

  • 4 large flour tortillas
  • 4 servings of pre-battered popcorn shrimp.  You can also just use uncooked shrimp.
  • 1 cup of shredded cheese
  • ¼ cup mayo
  • 1 Tablespoons Sriracha
  • 1 teaspoon lemon juice
  • 1 Tablespoon honey

Directions

  1. Prepare popcorn shrimp according to package and set aside.
  2. In a small bowl, mix together, mayo, Sriracha sauce lemon juice and honey. Place shrimp in a medium bowl, and mix in 2 tablespoons of the Sriracha sauce, until shrimp are evenly coated.
  3. Heat a skillet to medium high heat. To make the quesadilla, layer ¼ cup of cheese on one of the tortillas, topped with shrimp, another ¼ cup of cheese, then place a tortilla on top.
  4. Cook in skillet until the bottom is golden browned and then flip the quesadilla. Continue to cook until the other side is golden brown and cheese is melted. Repeat steps for the second quesadilla. Cut into quarters and drizzle remaining creamy Sriracha sauce over the quesadilla and serve immediately. 
  5. Add more Sriracha to taste.