Quibos Pepper Sauce Honey Brussels Sprouts
The spicy and sweet brussels sprouts you've been waiting for.
1 1/2 pounds of brussels sprouts
1/2 cup Extra Virgin Olive Oil
1/4 cup rice wine vinegar
1/4 cup honey
3 tablespoons Quibos Pepper Sauce
Sea salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Trim base of sprouts and discard.
Slice sprouts in half.
In large bowl, whisk EVOO, vinegar, honey and pepper sauce.
Toss in sprouts until coated.
Top with salt and pepper.
Spread evenly on baking sheet, flat sides down.
Pour remaining sauce on top of brussels.
Roast 20-30 minutes, until golden/caramelized on the outside.
Quibos Pepper Paste Shrimp Tacos
Bring the heat to Taco Tuesday.
1/2 pound cleaned, large shrimp
1/2 tbsp. Butter
2 tablespoons of Quibos Pepper Paste
6-8 corn tortillas
2 radishes, thinly sliced
1 avocado, chopped
1/3 cup of cilantro, chopped
1 lime, sliced into wedges
Drizzle of Quibos Pepper Sauce
Coat the shrimp in Quibos Pepper Paste.
Add the butter to a sauté pan and melt on medium-low heat.
Toss the shrimp into the pan and cook for 4-6 minutes on medium-high heat. Set aside.
Heat the tortillas either on the stove with a warm, small pan or in a toaster oven until lightly toasted.
Assemble the tacos! Add your preferred toppings to the warmed tortillas. We started with sliced radishes, then shrimp, followed by chopped avocado, cilantro, a squeeze of a lime wedge and a drizzle of Quibos Pepper Sauce.
Quibos Pepper Sauce Instant Pot Jambalaya
The quick and easy, yet full of flavor jambalaya!
2 Tbsp olive oil
1 lb chicken breasts, diced
1 lb shrimp, peeled and deveined
2 cups yellow onions, finely chopped
2 cloves of garlic, thinly sliced
1 cup of mushrooms, sliced
2 stalks of celery, chopped
1 1/2 cups white rice
3 1/2 cups chicken stock
1 cup crushed tomatoes
1 tbsp Quibos Pepper Sauce
1 Tbsp cayenne pepper
1/2 tsp thyme
1/2 tsp basil
1/4 tsp black pepper
1/2 tsp salt
1 lb Andouille sausage, sliced
Mix together the cayenne pepper, thyme, basil, black pepper and sauce for creole seasoning.
Set Instant Pot to “Saute." Coat chicken with 1 Tbsp creole seasoning, and brown the meat on all sides. Remove the chicken from heat and set aside.
Sauté andouille sausage until browned on both sides. Remove from heat and set aside.
Add onions, mushrooms, and garlic, and sauté until the onions are translucent. Add rice, and sauté for 2 minutes. Add tomato puree, creole seasoning, Quibos Pepper Sauce, and chicken. Close the lid and press “Rice” cooking on high pressure for 12 minutes.
When the rice is cooked, release steam, remove the lid, and add sausage and prawns. Stir to combine. Place lid back on the Instant Pot, press “Manual”, and cook an additional 5 minutes on high pressure.