Let's Chop!
Appetizers
Loaded Plantain Nachos
Ingredients
- 2 Bags of Plantain Chips
- 2 lbs of Ground Beef
- 1 Bottle of Red Angel Sauce
- 1 Red Onion
- 1 Bunch of Cilantro
- 2 Roma Tomatoes
- 1 Avocado (or Guacamole)
- 2 Packets of Taco Seasoning
- 1 8 Oz Container of Light Sour Cream
- 1 Tbsp Vegetable Oil or Butter
- 1 15 oz Container of Queso Cheese
- Equipment Needed
- Cast Iron Skillet
Directions
- 1. Add 1 tbsp of vegetable oil to the cast iron skillet.
- 2. Add your ground beef into the cast iron skillet and add 2 packets of taco seasoning. Proceed to cook for approximately 10 minutes on medium heat. Set aside once the beef is brown.
- 3. Vegetable Prep: Dice your roma tomatoes and red onions; slice your cilantro into small pieces. Set to the side in individual bowls.
- 4. Assembly: On your plate, make a bottom layer of plantain chips; then top with ground beef, queso, Red Angel Sauce, red onions, tomatoes, and cilantro.
- 5. Repeat the layers, then top with sour cream, guacamole, red onion, and tomatoes.
- 6. Serve and enjoy!
Dinner
Red Angel Snapper
Ingredients
- 3 Red Snappers (whole
- descaled)
- Juice of 1 Lemon
- 6 tablespoons chicken bouillon
- 6 tablespoons garlic powder
- 3 tablespoons paprika
- 2 tablespoons salted butter
- 1 red onion (sliced)
- 3 bell peppers (sliced)
- 1 cup Red Angel Sauce
- 1 cup olive oil
- ½ cup fresh cilantro (sliced)
Directions
- 1. Pre-heat oven to 375°. Slice your peppers, onion, and cilantro; set aside.
- 2. In a separate bowl, combine olive oil, chicken bouillon, garlic powder, paprika, and Red Angel Sauce. Whisk until smooth; set aside.
- 3. Wash and descale the snappers. Using scissors, cut off the top fin and gills, leaving the tail fin on. Make three diagonal slits on each side.
- 4. Brush the marinade onto each snapper (inside, outside, and into the slits), ensuring an even coating.
- 5. Place snappers on an oven-safe pan and bake 1–1¼ hours, brushing with marinade halfway through.
- 6. Ten minutes before they finish, melt the butter in a skillet and sauté the sliced peppers and onions until slightly soft (5–7 minutes).
- 7. When snappers are done, drizzle with extra Red Angel Sauce, top with peppers, onions, and cilantro, and enjoy!
Lunch
Red Angel Wings
Ingredients
- 3 lbs Chicken Wings
- 1 Bottle Red Angel Sauce
- Your choice of oil
- Your choice of seasonings
Directions
- 1. Oil and season your wings to your liking.
- 2. Deep fry, air-fry, or bake your wings until fully cooked.
- 3. Transfer cooked wings into a large mixing bowl.
- 4. Coating: Pour Red Angel Sauce over the wings and toss to ensure every wing is fully coated.
- 5. Serve and enjoy!
Dinner
Pasta from Heaven
Ingredients
- 2 two-pound bags uncooked shrimp (peeled & deveined)
- 3 tomatoes (diced)
- 3 tablespoons minced garlic
- 1 bottle Red Angel Sauce
- 2 boxes penne pasta (or pasta of your choice)
- 2 cups heavy whipping cream
- 1.5 cups chicken stock
- 3 cups shredded cheese of your choice
- 4 tablespoons garlic powder
- 4 teaspoons oregano (or Italian seasoning)
- 2 teaspoons paprika
- 2 tablespoons olive or avocado oil
- ½ cup parsley
Directions
- 1. Bring a pot of water to a boil. Add pasta and cook until al dente; drain and set aside.
- 2. In a small bowl, mix oregano, chicken powder, garlic powder, and paprika; set seasoning blend aside.
- 3. Coat half the shrimp in the seasoning blend. Heat oil in a skillet over medium heat and cook shrimp 2–3 minutes per side; remove and set aside.
- 4. In the same pan, sauté minced garlic until fragrant, then add diced tomatoes and cook 5–6 minutes.
- 5. Add Red Angel Sauce, chicken stock, and heavy cream to the pan; bring to a simmer. Once combined, whisk in the remaining seasoning blend.
- 6. Gradually stir in shredded cheese, 1 cup at a time, whisking continuously until smooth and slightly thickened.
- 7. Add cooked pasta and ¾ of the reserved shrimp, tossing to coat evenly. Reserve the remaining shrimp and parsley for garnish.
- 8. Serve topped with the remaining shrimp, a sprinkle of parsley, and an extra drizzle of Red Angel Sauce—enjoy!
Appetizers
Red Angel Sliders
Ingredients
- 5–6 Boneless
- Skinless Chicken Thighs
- ½ Tablespoon Seasoning Salt
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Paprika
- 6–7 Slices of Bacon
- ½ Cup Ranch Dressing
- 1 Cup Red Angel Sauce
- 12-count Package of King’s Hawaiian Rolls
- 1 Pack of Sliced Mozzarella Cheese
- ½ Cup Chopped Green Onions
- 1 Tablespoon Butter
- ¼ Cup Chopped Parsley
Directions
- 1. Blend seasonings in a bowl and evenly coat your chicken thighs. Marinate for up to 1 hour for maximum flavor.
- 2. Cook your chicken thighs on the griddle until nicely seared on both sides. Set aside once cooked.
- 3. Cook bacon on the griddle until crispy. Set aside.
- 4. Once cooled, chop the chicken and bacon; place half the chopped bacon and all the chicken into a mixing bowl.
- 5. Add 1 cup of Red Angel Sauce and ½ cup of ranch dressing to the bowl; mix to combine.
- 6. Slice each Hawaiian roll in half and place the bottom halves in a baking pan. Layer with mozzarella slices, then the chicken-bacon mixture.
- 7. Top with the remaining chopped bacon and green onions, then cover with the roll tops.
- 8. Brush the bun tops with melted butter and parsley; bake at 350°F for 15 minutes.
- 9. Remove from oven, slice into slider-sized portions, and serve immediately—enjoy!
Dinner
Angelic Pot Roast
Ingredients
- 2 three-pound chuck roasts
- 2 packets McCormick pot roast seasoning
- 2 packets McCormick au jus seasoning
- 4 tablespoons salt
- 4 tablespoons pepper
- 1 three-pound bag Yukon Gold or red potatoes (halved or quartered)
- 1 bag carrots (peeled & sliced)
- 2 yellow onions (sliced)
- 3 cups all-purpose flour
- 1 stick unsalted butter
- 4 cups beef broth
- 8 cloves fresh garlic
- 1 cup Red Angel Sauce
- 1 cup dry red wine
- 2 sprigs rosemary
- 2 sprigs thyme
- 4 tablespoons olive oil
Directions
- 1. If using a Dutch oven, preheat your oven to 350°F.
- 2. Veggie prep: wash and cut potatoes into halves or quarters; peel garlic and carrots; slice onions; set veggies aside.
- 3. Roast prep: wash and pat dry chuck roasts; massage ½ cup Red Angel Sauce into meat as a binder; season generously with salt and pepper; dredge all sides in flour.
- 4. Heat butter or olive oil in a cast-iron skillet; sear roasts 5–7 minutes per side until golden brown; transfer to your Dutch oven or crockpot.
- 5. In a bowl, whisk pot roast seasoning packets and au jus packets with 1 cup beef broth until smooth.
- 6. In the crockpot or Dutch oven, layer sliced onions on the bottom; place seared roasts on top; dot with pieces of the remaining butter; pour in the seasoned gravy, then add remaining beef broth, Red Angel Sauce, red wine, garlic cloves, rosemary, and thyme.
- 7. Cover and cook: in the oven for 4 hours or in a crockpot on high for 8 hours.
- 8. One hour before done, add potatoes and carrots; cover and finish cooking until vegetables are tender.
- 9. Remove, serve, and enjoy!
Appetizers
Seafood Dip
Ingredients
- 1 Bag Medium Shrimp (peeled & deveined)
- 1 Bag Steamed Spinach
- 2 Cans Lump Crabmeat
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Mayonnaise
- 2 Tablespoons Ranch Dressing
- 1 Block Softened Cream Cheese
- 1 Bag Shredded Cheddar
- 1 Bag Shredded Mozzarella
- 1 Bottle Red Angel Sauce
- 2 Tablespoons Old Bay Seasoning
- 1 Tablespoon Chopped Parsley
- 1 Box Pita Chips or 1 Bag Tortilla Chips
Directions
- 1. Season your shrimp to your liking; cook on the griddle, flipping as needed. Set aside once cooked.
- 2. Steam the spinach in a pot with 1 tablespoon of water; cover until wilted and tender. Set aside.
- 3. Chop the cooked shrimp and combine in a mixing bowl with lump crabmeat, steamed spinach, ranch dressing, Dijon mustard, mayonnaise, cream cheese, ½ cup shredded mozzarella, ½ cup shredded cheddar, and 1 cup Red Angel Sauce. Stir until smooth.
- 4. Adjust seasoning or add more mayo, ranch, Dijon, or Red Angel Sauce as needed for a creamy consistency. Stir in the Old Bay seasoning.
- 5. In a baking pan, layer half the seafood mixture, drizzle with Red Angel Sauce, sprinkle ½ cup shredded mozzarella and ½ cup shredded cheddar; repeat layers, topping with remaining cheese and parsley.
- 6. Bake at 400°F for 30 minutes, or until the cheese is melted and golden.
- 7. Serve warm with pita or tortilla chips—enjoy!
Lunch
Indomie (Nigerian Style Noodles)
Ingredients
- Coming Soon!
Directions
- Coming Soon!
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device