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Recipes
Deapster Crock Pot Chicken Chili
Ingredients:
- 1 (8 oz) block cream cheese, softened
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 jar of Deapster502 Salsa of choice
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet taco seasoning
- ¼ cup chopped fresh cilantro (optional, for garnish)
- Shredded cheese (optional, for garnish)
- Sour cream (optional, for garnish)
- Tortilla chips, for serving
Instructions:
- Combine black beans, corn, chicken, and seasonings into crock pot for 4-6 hours on medium.
- When chicken breasts are fully cooked, pull them out onto a plate and shred them, then place back into the crock pot with cream cheese and stir until melted.
- Top with your garnish & enjoy. It's really that easy!
Ultimate Pork Vindaloo Nachos
Ingredients:
For the Pork:
- 1.5 lbs pork shoulder or pork loin, shredded or cubed
- 1 cup Deapster502 Vindaloo Sauce
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
For the Nachos:
- 1 large bag tortilla chips (or naan chips for an Indian twist)
- 1.5 cups shredded cheese (your choice)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional, for heat)
- 1/2 cup tomatoes, diced
- 1/4 cup sliced green onions
- 1/4 cup pickled red onions (optional but amazing)
- 1/4 cup sour cream or Greek yogurt (for cooling contrast)
- 1 lime, cut into wedges
Step 1: Prepare the Pork
- Season the pork with garlic powder, paprika, salt, and black pepper
- Slow cook your pork in a crock-pot or use stove top method.
- Pour in Deapster502 Vindaloo Sauce and reduce the heat to low. Cover and let it simmer for 1.5-2 hours, or until the pork is tender and can be easily shredded.
- Once done, shred the pork with two forks. Keep warm.
Step 2: Assemble & Bake the Nachos
Preheat your oven to 375°F (190°C). On a large baking sheet or oven-safe platter, spread a layer of tortilla chips (or naan chips). Sprinkle half the cheese over the chips and add half of the pork vindaloo over the cheese. Repeat with another layer of chips, cheese, and pork. Bake 8-10 minutes. Add preferred toppings (tomato, red onion, pickled onion, cilantro, sour cream or Greek yogurt).
Tiger Wings
Ingredients:
- 2 lbs chicken wings (split into drumettes and flats, if desired)
- 2 tbsp olive oil (optional for better adhesion of seasoning)
- 2-3 tbsp Deapster502 Tiger Seasoning
- Optional garnish: chopped parsley or green onions
1. Prep the Wings:
Pat the chicken wings dry with paper towels to remove excess moisture. Toss the wings with olive oil (optional) and coat them evenly with Deapster502 Tiger Seasoning. Adjust seasoning to your spice preference.
2. Choose Your Cooking Method (internal temp reaches 165°F):
- Bake at 400°F for 40-45 minutes, flipping halfway through
- Air Fry at 400°F for 20-25 minutes, flipping halfway through
- Grill on medium-high heat (around 375–400°F) for 20-25 minutes, flipping every five minutes
- Deep fry at 375°F for 8-10 minutes, or until golden brown and crispy
Dip Ideas:
- Cilantro Lime Yogurt Dip: Mix Greek yogurt, lime juice, chopped cilantro, and a pinch of salt.
- Tiger-Inspired Spicy Cream Dip: Stir together sour cream, lime juice, a dash of chili powder, and a bit of extra Tiger Seasoning for a dip that mirrors the wings' flavors.
- Sweet Chili Sauce: A sticky, sweet, and mildly spicy dip that complements the dry rub perfectly.
Tiger Chicken Wraps
Ingredients:
- 1 bottle of *Deapster502 Tiger Seasoning
- 2 boneless skinless chicken breasts
- 1 tub of Member’s Mark Pineapple Jalapeño Popper Dip (or similar)
- 1 package Spinach and Herb tortilla wraps or pita wraps
- 1 package mini sweet peppers (optional - spinach, romaine,tomato, bacon, and more)
- 2 tablespoons of olive oil
Instructions:
- Prep by cutting 2 boneless skinless chicken breasts into strips. Sprinkle *Deapster502 Tiger Seasoning on strips to your desired amount.
- In a medium nonstick pan, drizzle olive oil. Add the chicken and sauté over medium heat until the internal temperature reaches 165°F. Remove and refrigerate until cold.
- Flatten a Spinach and Herb tortilla wrap, spreading Pineapple Jalapeño Popper Dip (or similar) on top. Assemble cooled *Deapster502 Tiger-seasoned chicken strips onto the wrap. Slice mini sweet peppers, place them on top, then roll up and cut in half.
- Store in an airtight container in the refrigerator. Best if used the same day.
Vindaloo Flatbread
Ingredients:
- 1 jar of *Deapster502 Vindaloo Sauce
- 1 package (2 ct) of Stonefire Authentic Flatbread Naan
- 1 package (8 oz) of shredded mozzarella cheese
- 1 cooked and diced boneless, skinless chicken breast
- 1 thinly sliced red onion
- 1 sliced red bell pepper
- Optional toppings: fresh spinach, olives, mushrooms, or any toppings of choice
Instructions:
- Preheat oven to 375°F.
- Spread the naan with *Deapster502 Vindaloo Sauce, then top with chicken, onion, bell pepper, cheese, and additional toppings of your choice.
- Place the prepared flatbreads directly on the oven rack or a pizza stone. Bake for 20 minutes, or until the flatbread reaches your desired level of crispiness.
Tiger Caramel Popcorn
Ingredients:
- 1 cup butter
- 2 cups packed brown sugar
- 1 tsp salt
- ½ cup light corn syrup
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp *Deapster502 Tiger Seasoning
- 8 quarts popped popcorn
Instructions:
- Preheat the oven to 250°F.
- In a large saucepan over medium heat, combine the butter, brown sugar, salt, and corn syrup. Bring to a boil, and cook for 5 minutes.
- Remove from heat and stir in the baking soda, vanilla extract, and *Deapster502 Tiger Seasoning. Mix well, then pour the caramel mixture over the popped popcorn, stirring to coat evenly.
- Spread the coated popcorn in a large roasting pan or sheet pan. Bake for 1 hour, stirring and flipping the popcorn every 15 minutes.
- Remove from the oven and allow to cool completely.
Tip: If the caramel popcorn becomes stale, reheat in oven at 250°F for 30 minutes to freshen it up.
Chicken Tikka Tacos
Ingredients For Taco Body:
- 1 jar of *Deapster502 Tikka Masala sauce
- 1 rotisserie chicken
- Hard or soft taco shells
For Topping:
- Finely shredded cheddar cheese
- Diced Roma tomatoes
- Diced green onions
- *Deapster502 salsa of your choice
- (Optional) cilantro, corn,black beans or fresh pico
Instructions:
- Remove skin from chicken and discard. Pick off meat from chicken, putting it into a large microwave-safe bowl.
- Pour 1 jar of *Deapster502 Tikka Masala sauce on meat and stir until well coated.
- Microwave mixture on high, stirring every 30 seconds to ensure even temperature. Remove when it’s heated through.
- Assemble *Deapster502 Tikka Masala and chicken mixture into hard or soft taco shells. Top tacos with desired amount of cheddar cheese, tomatoes, green onions, and *Deapster502 salsa of your choice!
Chicken Tikka Masala
Serves 4 people
- 600 g chicken, skin removed and diced
- 1 jar Deapster502 Tikka Masala Sauce
- 1 tablespoon vegetable oil
Instructions:
- Heat the vegetable oil in a pan and add chicken. Cook Chicken thoroughly until internal temp reaches 165 deg F.
- Add Deapster502 Tikka Masala Cooking Sauce. Cover and leave to cook through for 5 minutes.
- Stir occasionally to prevent the Tikka Masala from sticking to the bottom of the pan.
- *Optional* Sprinkle cilantro and serve simply with fresh hot basmati rice and Naan
Spinach Korma Dip
Ingredients:
- 1 block (32 oz) of queso blanco cheese
- 1 cup of heavy cream (or milk of choice)
- 1 jar of Deapster502 Hot Salsa (or other heat-level of choice)
- 1 jar of Deapster502 Korma sauce
- 1 bag (12 oz) of frozen spinach
- Tortilla chips or preferred vegetables for serving
Instructions:
- Cube the queso blanco cheese and place in a microwave-safe bowl along with 1 cup of heavy cream.
- Microwave mixture, stirring at 30 second intervals until melted and smooth.
- Add remaining ingredients (besides tortilla chips or veggies). Stir well.
- Return bowl to microwave and heat mixture until warm, stirring occasionally to ensure even temperature.
- Serve dip warm with your favorite tortilla chip or vegetable.
Slow-Cooker Method: Add all ingredients (besides the tortilla chips or preferred vegetables) to slow-cooker and turn heat to low. Stir occasionally until smooth, creamy, and at the desired temperature.
Tikka Egg Sandwich
Ingredients
- 2 egg whites (or regular eggs, depending on preferences)
- 1 tablespoon Deapster502 Tikka Masala sauce
- Salt & pepper to taste
- Cheese & bread of choice
Instructions
Whisk eggs with Tikka. Put ghee in your pan, add eggs & cook. Add cheese of choice to the top!
Use Aunt Millie’s low carb 5 pepper bread and serve!
Chick Tikka Bean Dip
Ingredients:
- 2 cups of cooked, shredded chicken
- 8 oz shredded cheese
- 1 - 16 oz can refried beans
- 1 jar Deapster502 Tikka Masala
- 1 jar Deapster502 salsa of choice
- 1/2 cup milk
Instructions
- Add all ingredients together.
- Put into a crockpot.
- Cook on low heat until warm all the way through.
- Serve with tortilla chips on the side.
- Enjoy!
Chicken Tikka Dip
Ingredients
- 2 Cups Rotisserie Chicken
- 10 oz Rotel
- 15 oz Black Beans
- 2 lbs. - Velvetta cheese - cut in chunks
- 8 oz - Cream Cheese
- 16 oz - Deapster502 Tikka Masala
Instructions
Add all of the above ingredients in a crock pot. Mix well and turn the crock pot on high. Continue stirring until cheese is all melted. Serve Hot with Chips.
Recipes
Chick Tikka Bean Dip
Ingredients:
- 2 cups of cooked, shredded chicken
- 8 oz shredded cheese
- 1 - 16 oz can refried beans
- 1 jar Deapster502 Tikka Masala
- 1 jar Deapster502 salsa of choice
- 1/2 cup milk
Instructions
- Add all ingredients together.
- Put into a crockpot.
- Cook on low heat until warm all the way through.
- Serve with tortilla chips on the side.
- Enjoy!
Spicy Vindaloo Shrimp and Grits
Spicy Vindaloo Shrimp and Grits
Spicy Vindaloo Shrimp and Grits
Ingredients for the Grits:
- 1 cup stone-ground grits
- 4 cups water or a mix of water and milk for creaminess
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup shredded sharp cheddar cheese (optional)
For the Vindaloo Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 cup Deapster502 Vindaloo Sauce
- ½ cup diced tomatoes (op
Ingredients for the Grits:
- 1 cup stone-ground grits
- 4 cups water or a mix of water and milk for creaminess
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup shredded sharp cheddar cheese (optional)
For the Vindaloo Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 cup Deapster502 Vindaloo Sauce
- ½ cup diced tomatoes (optional, for added texture)
- Fresh cilantro or parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions:
Prepare the Grits:
In a medium saucepan, bring water (and milk, if using) to a boil. Add salt and gradually whisk in the grits to prevent lumps. Reduce heat to low, cover, and simmer, stirring occasionally, until the grits are thick and creamy (about 20–25 minutes). Stir in butter and cheese (if using) until melted and combined. Keep warm over low heat, stirring occasionally.
Prepare the Vindaloo:
Spoon a generous portion of creamy grits into serving bowls. Top with the vindaloo shrimp mixture. Garnish with chopped cilantro or parsley.Serve with lemon wedges on the side for a bright, citrusy finish. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until they start to turn pink, about 1–2 minutes per side. Pour in Deapster502 Vindaloo Sauce and diced tomatoes (if using), stirring to combine. Simmer for 3–5 minutes, allowing the shrimp to cook through and the flavors to meld. Remove from heat.
Assemble the Dish:
Spoon a generous portion of creamy grits into serving bowls. Top with the vindaloo shrimp mixture. Garnish with chopped cilantro or parsley. Serve with lemon wedges on the side for a bright, citrusy finish.
Hillbilly Nachos
Spicy Vindaloo Shrimp and Grits
Spicy Vindaloo Shrimp and Grits
Ingredients
- 1 lb. 80% lean ground beef – browned and drained
- 9.25 oz. bag of nacho cheese Doritos – squeeze/crunch bag into small pieces
- 1 cup Deapster502 medium salsa
- 1 (16 oz.) block Colby Jack cheese – finely shredded
- 2-3 ripe Roma tomatoes – seeded and diced
- 1 oz. packet taco seasoning of choice
- ½ head iceberg lettuce – coarsely chopped
- 1 bu
Ingredients
- 1 lb. 80% lean ground beef – browned and drained
- 9.25 oz. bag of nacho cheese Doritos – squeeze/crunch bag into small pieces
- 1 cup Deapster502 medium salsa
- 1 (16 oz.) block Colby Jack cheese – finely shredded
- 2-3 ripe Roma tomatoes – seeded and diced
- 1 oz. packet taco seasoning of choice
- ½ head iceberg lettuce – coarsely chopped
- 1 bunch green onions – diced
Instructions
- Preheat oven to 350°F.
- Pour crushed Doritos into the bottom of a 9x13 ungreased pan.
- Spoon ground beef over the Doritos.
- Sprinkle ½ packet of taco seasoning over the ground beef.
- Spoon 1 cup of Deapster502 salsa over the beef.
- Top with the entire bag of shredded cheese and bake for 15 minutes or until cheese is melted.
- Remove from oven and top with lettuce, tomatoes, and green onions.
- Serve with more of your favorite Deapster502 salsa.
- Optional toppings: sour cream, chives, and cilantro. Enjoy!
Korma-Stuffed Bell Peppers:
Spicy Vindaloo Shrimp and Grits
Korma-Stuffed Bell Peppers:
Ingredients
- 4 large bell peppers (any color), halved and seeds removed
- 1 lb diced chicken (or lamb, turkey, or beef)
- 1 cup cooked rice (or cauliflower rice for low-carb)
- 1/2 cup frozen peas (optional, but adds texture)
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced (or pre-minced garlic)
- 1 tbsp olive oil
- 1 cup Deapster502 Korma Sauce
- 1/
Ingredients
- 4 large bell peppers (any color), halved and seeds removed
- 1 lb diced chicken (or lamb, turkey, or beef)
- 1 cup cooked rice (or cauliflower rice for low-carb)
- 1/2 cup frozen peas (optional, but adds texture)
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced (or pre-minced garlic)
- 1 tbsp olive oil
- 1 cup Deapster502 Korma Sauce
- 1/4 tsp salt & 1/4 tsp black pepper
- Greek yogurt & Fresh Cilantro (for topping, optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cut large bell peppers in half and remove seeds.
- Mix cooked ground chicken (or lamb) with cooked rice (or cauliflower rice for low-carb), sautéed onions, and peas.
- Stir in korma sauce until creamy and well-coated.
- Stuff the peppers with the mixture and place them in a baking dish.
- Bake at 375°F (190°C) for about 25–30 minutes, until the peppers are tender.
- Garnish with fresh cilantro and a dollop of Greek yogurt.