GET 15% OFF YOUR ORDER WITH CODE: SANTA24
Recipes
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.