Recipes & More

Sauce for Wings Recipe (Wait for It Sweet and Spicy Hot Sauce)

Bake chicken wings at 400º F. Typically 35 to 45 minutes. 

While the wings bake, make the following mouthwatering sauce for wings.

 

  1. Melt 4 tablespoons butter in a saucepan

  2. Stir in a half bottle of any of our hot sauces (I love Hazel and Ash Organics Wait for It Sweet and Spicy hot sauce).

  3. When combined, season sauce with a tsp garlic powder and salt.

  4. Coat the crispy baked wings in the sauce and serve.

Easy Spicy Honey Glazed Turkey (Habanero & Lime Hot Sauce)

Sauce Ingredients

  • 1 5oz jar of Habanero & Lime Hot Sauce

  • 1 tsp salt

  • 1 tsp black pepper

  • 2 Tbsps coconut oil melted

  • 1 cup honey

Directions

  1. Preheat oven to 425 degrees

  2. Add honey to a saucepan over a low flame, and stir till it thins for about 3 seconds.

  3. Then add Organic Habanero & Lime Hot Sauce, salt, pepper, and coconut oil and stir.

  4. Using a culinary brush, brush the entire turkey with spiced honey mixture.

  5. Place in oven and bake at 425 degrees F for 30 minutes.

  6. Lower oven temperature to 350 degrees F and continue cooking.

  7. Every 35-40 minutes, open the oven and brush the spiced honey mixture over the turkey. If you notice that the wings or legs of the turkey are beginning to burn, then tent the turkey with foil and let cook till the thickest part of the thigh registers 165 degrees F – according to package instructions, a 12-15 lb turkey should take about 3-3.5 hours. Remove from oven and let turkey rest for at least 30 minutes before carving and enjoying.

Smoked or Baked Chicken Wings Recipe (Singapore Hot Sauce)

 

INGREDIENTS

  • 3 lbs chicken wings. 

  • 3 tablespoons BBQ spice rub or your favorite rub

  • 1 cup Organic Singapore Hot Sauce

  • 2 tablespoons melted butter

 

INSTRUCTIONS

  • For baked wings - Bake wings according to manufacturers' suggestions.

  • For smoked wings - Preheat your smoker to 250 degrees F.. Load the smoker with applewood, cherry wood or hickory chips.

  • Coat the chicken wings with the spice rub or barbeque sauce and place in the smoker.

  • Cook for 2 hours, refilling coal and wood as needed. Cook until the internal temperature of the chicken wings registers 165 degrees F with a thermometer.

  • Meanwhile, prepare the sauce

  • Melt 2 tablespoons butter in a saucepan

  • Stir in 1 cup of Singapore hot sauce

  • Transfer to a large bowl big enough to fit the wings

  • Transfer cooked chicken wings to bowl with hot sauce and mix to all wings are evenly coated and serve.

  • Optional: Preheat the grill to high. Grill for 3-4 minutes or until the skin is crispy.

  • Remove from grill.

  • Brush the wings with the remaining sauce for wings and serve.

Pounded Flank Steak with (Zucchini Salsa)

INGREDIENTS

  • 1 jar of Hazel & Ash Organics Zucchini Salsa

  • 1 tablespoon coarsely chopped oregano, plus leaves for serving

  • ¼ cup olive oil, plus more for steak

  • Kosher salt, freshly ground pepper

  • 1 1½-pound piece flank steak

 

Directions

  • Prepare a grill for high heat.

  • Meanwhile, flatten your steak. Cover a cutting board with a long piece of plastic wrap and set steak on top; fold the plastic over steak to cover. Using the smooth side of a meat mallet, pound steak to about ½" thick.

  • Pat steak dry with paper towels; season generously with salt.

  • Grill until browned, about 2 minutes per side for medium-rare. 

  • Transfer steak to a cutting board and let rest 5–10 minutes.

  • Cut in half lengthwise with the grain, then slice thinly against the grain.

  • Arrange steak on a platter and spoon half of Zucchini Salsa over steak. Top with oregano leaves.

  • Serve remaining salsa alongside.

  • Taste the Season and enjoy!

Creamy Beet & Horseradish Salad Recipe  (Beet & Horseradish Relish)

Fan favorites for the topping of Gefilte fish (/ɡəˈfɪltə fɪʃ/; from Yiddish: געפֿילטע פֿיש‎, "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households.

 

Ingredients

  • 1/2 cup mayonnaise

  • 1 shallot minced

  • 2 teaspoons Dijon mustard

  • 1 teaspoon olive oil

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 9 oz jar Hazel and Ash Organic Beet and Horseradish Relish

 

Instructions

  • In a large mixing bowl, combine all ingredients. 

  • Garnish with the pistachios before serving (Optional)

Recipe for Steak with Organics Infused Mushroom Tapenade

ingredients

  • 2 tablespoon butter

  • Salt and pepper to taste

  • 2 lean New York Steak strip steaks

  • 1 9 oz jar Hazel and Ash Organics Infused Mushroom Tapenade

 

FOR THE STEAK

  •  2 lean New York Steak strip steaks

  •  Coarse salt to taste

  •  3  tablespoons  grass-fed butter

  •  3  cloves garlic — smashed

  •  3  sprigs fresh thyme

 

Instructions

  1. Remove the steaks from the fridge about 30 minutes to 1 hour before cooking.

  2. Place them on a paper towel-lined cutting board and pat them dry with paper towels.

  3. Season well all sides of the steaks with coarse salt/pepper and set aside.

  4. In a 12-inch cast-iron skillet over medium heat, add olive oil and butter, Hazel & Ash Truffle Infused Mushroom Tapenade, garlic and salt. Cook for about 3 minutes or until tender. Set aside on a plate.

  5. Increase the heat to high for 3 minutes. When the pan smokes just a bit, it’s a sign that it’s properly heated.

  6. Place the steaks in the hot skillet and cook for about 2 minutes each side or until the steaks get a nice crust.

  7.  Add butter, garlic and thyme to the skillet. Flip the steaks again and tilt the pan to help the butter spread on the skillet.

  8. Using a spoon, pour butter over the steaks. Flip again the steaks and check the internal temperature of the steaks. For rare is Medium rare is 135 degrees, medium = 145 degrees, medium well = 150 degrees and well done = 160 degrees. The totally cooking time for my steak was about 8 minutes. It will depend on how you prefer your steak to be (rare, medium, medium well or well done).

  9. When the steaks reach the desired cooking temperature, add the mushroom Tapenade and serve immediately with your favorite side dish.

 

 

Five - Spice Pear Chutney and Blue Cheese Pizza (Five Spice Pear Chutney)

 

Ingredients

  • ½ oz. Baby Arugula

  • 4 oz. Shredded Mozzarella

  • 1 jar Five - Spice Pear Chutney 

  • 1 oz. Blue Cheese

  • 2 Naan Flatbreads

  • 1 oz. Smoked Almonds (optional)

  • 1 Yellow Onion

 

Directions:

  1. Preheat oven to 400 degrees

  2. Prepare a baking sheet with oil

  3. Slice onion halves into thin strips. Place a large non-stick pan over medium-low heat. Add 1 Tbsp. olive oil, onion, and a pinch of pepper to hot pan. Stir occasionally until onion is lightly caramelized, 15-20 minutes. While onion caramelizes, prepare ingredients.

  4. Coarsely chop almonds (optional)

  5. Place flatbreads directly on rack in hot oven and toast, 5 minutes.

  6. Place par-baked flatbreads on a clean work surface. Divide mozzarella evenly on flatbreads, leaving ¼" border. Spread chutney on top of mozzarella. Drizzle each pizza with 1 tsp. olive oil. Place pizzas directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until pizzas are golden brown, 10-12 minutes.

Easy Bruschetta Appetizer

  • 1 jar Hazel and Ash Organic Bruschetta

  • ¼ cup shredded Parmesan cheese

  • ¼ teaspoon freshly ground black pepper

  • 1 loaf French bread, toasted and sliced

 

Directions

  1. Open Hazel and Ash Organic Bruschetta

  2. Place Brushetta on toasted French bread

  3. Garnish with Parmesan cheese and pepper (optional)

  4. Enjoy

Spicy Tuna Salad Recipe (Spicy Cucumber Relish)

 

Ingredients

  • Two 6-ounce cans white meat tuna packed in water, drained

  • 2 tablespoons minced celery

  • 2 tablespoons minced red onion

  • 1 teaspoon minced flat-leaf parsley

  • 1/3 cup prepared mayonnaise

  • 1 tablespoon whole-grain mustard

  • Freshly ground black pepper

  • 4 tablespoons of Organic Spicy Cucumber 

Directions

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, and Spicy Cucumber Relish. Stir and enjoy.

Smoked Paprika & Mango Hot Sauce Sandwich Topper

Mix 1 Tablespoon of hot sauce with 1 Tblsp of Mayonnaise, spread on your sandwich and enjoy!

Quick chip or cracker spread with Wait for It - Sweet and Spicy Hot Sauce

Mix 1/2 cup of hot sauce with 1/2 cup of mayonnaise and 1/2 cup of sour cream and enjoy

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Hazel And Ash Organics, LLC: 14 Spaulding Ave, Coatesville, PA, 19320

Call: (717) 521-9593

Email: hazelandashorganics@gmail.com