WALT’S HOMEMADE SRIRACHA HOT WING SAUCE
BUFFALO CHICKEN DIP RECIPE
1/2 bottle of Walt’s Homemade Sriracha hot wing sauce (more or less depending on heat level desired)
26 oz. canned chicken breast drained and chopped
8 oz. Colby/Monterey jack shredded cheese
1/2 brick of light cream cheese
8 oz. Marzetti’s light ranch dressing
Mix well and microwave until melted, add ranch dressing, mix and reheat, pour into crock pot for serving or place in baking dish and bake at 350 degrees until bubbling.
Try this for a healthy alternative with dinner–a baked sweet potato topped with your choice of Walt’s salsa! Walt and I put medium on ours and it was delicious. Give a try, you’ll love it! _________________________________________________________________________________
Chicken tacos–Slow cook 4 chicken breast halves until tender and then shred chicken. In a skillet at a slow simmer cover with Walt’s salsa and add vegetables of your choice, but Walt recommends mushroom, onion and fresh spinach. Cover and cook at a slow simmer for 40 minutes stirring occasionally. Place mixture in prepared taco shells and serve. Top with fresh spinach and cheese; yields approximately 12 tacos.
Try this recipe for a twist for pizza; Use Trader Joe’s Garlic Naan indian bread (in the freezer section), top with your favorite Walt’s salsa, shredded mozzarella and cheddar cheeses, sprinkle oregano, then top with pepperoni and red onion or whatever toppings you prefer. Delicious!!
You have got to try Walt’s salsa with macaroni and cheese: Prepare the macaroni and cheese as directed, then mix in your favorite flavor of Walt’s salsa, it is delicious!
Great with grilling: After grilling salmon or chicken, top it with salsa of your choice. Walt’s salsa also goes great over a baked potato!
Breakfast burrito: Heat up a flour tortilla, top with scrambled eggs, cheddar cheese and Walt’s Homemade Salsa. If you like spicy, the hot works well in this recipe.
Chicken Fajitas: Cut three chicken breast halves into strips (I used precooked mesquite chicken breast), start on medium heat, add 1 TBSP of olive oil and then add chicken. Slice in strips two red bell peppers and one large red onion and add to chicken. Cook until tender, add two Kroger fajita mix, ½ cup of water and instead of adding a can of tomatoes, add a jar of Walt’s Homemade Salsa-medium or if you want more spice, add the hot or extra hot. Simmer and stir occasionally for even heating ten to fifteen minutes. Top flour tortilla with fajita mix and finish it off with Colby jack mix of shredded cheese, spinach or lettuce and sour cream. Wrap and enjoy, serves six.
Lime Chicken from Tim in Miamisburg Marinate chicken breast in Kroger Lime Chipotle marinade. Grill the chicken and when done, top with medium salsa and cover with a slice of provolone cheese. We tried it and it is delicious–thanks for the serving suggestion for the salsa Tim!