Combine olive oil, lemon juice, parsley, thyme, garlic powder, black pepper, and salt in a small bowl. Set aside1/4 cup of marinade.
Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes.
Remove salmon and discard the used marinade.
Preheat grill to medium heat and lightly oil the grate.
Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15-20 minutes.
Drizzle Habby Fruit Mango hot sauce over the top of the fillets.
Hint: Aluminum foil on the grates helps keep the food moist, ensures it cooks evenly, and makes clean up easier.
Serve over rice with a side of your favorite veggie and have a delicious, healthy dinner prepared in no time!
Heat grill on medium.
In large baking dish combine oil, garlic, chipotle, and salt.
Add asparagus, shiitakes, and green onion; toss to coat.
Grill asparagus until tender and lightly charred, turning occasionally; 5-6 minutes.
Grill shiitake and green onions until lightly charred, turning occasionally; 4-5 minutes.
Transfer vegetables to cutting board.
Cut asparagus and green onions into 2 inch lengths and slice shiitake.
Serve with corn tortillas, guacamole, red onion, tomatoes, lime wedges and dribble Habby Fruit Apple Garlic Hot Sauce over top.
Grab your favorite beverage and sit back while enjoying this flavor packed feast.
Creamy Vegan Pasta Sauce:
Make the sauce; in a blender combine white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt and pepper, and blend until smooth. Set aside.
Bring a large pot of salted water to a boil.
Prepare the pasta according to package, cooking until al dente. Drain and set aside.
Heat 1 Tablespoon of olive oil in skillet over medium heat. Add onion and saute until soft, about 5 minutes.
Stir in chopped broccoli and cook for another 3-5 minutes or until tender.
Add splash of water or vegetable broth and turn off heat.
Allow broccoli to steam for 2-3 minutes or until tender but still bright green.
Add the pasta, stir in 3/4 of sauce, adding more broth if sauce is too dry.
Season to taste with your favorite Habby Fruit Hot Sauce.
Divide remaining sauce onto each bowl. Top with pine nuts and serve with lemon wedges.
Another quick and healthy dish loaded with flavor, pleasing your palate.
Mix raspberries and sugar in bowl, set aside until mixture is juicy, about 10 minutes.
Mash berries with fork until liquified.
Pour berry mixture into jar with a lid; add balsamic vinegar, olive oil, Habby Fruit Hot Sauce, and salt.
Cover jar with lid and shake until dressing is mixed well.
Store in refrigerator.
Take any of your favorite salad dishes to the next level with these exceptional dressings.
Cook the pasta just short of al dente, following instructions on package, saving about a 1/4 cup of cooking water just before you drain your pasta.
Heat up 2 teaspoons of oil in non-stick pan. Once hot, add zucchini and fry it on a gentle heat until caramelized, stirring from time to time.
Once zucchini is almost done, add the garlic and allow it to fry in amongst the zucchini, stirring frequently.
Season with salt and pepper and transfer out of pan.
Add chopped tomatoes and good splash of water into the same pan.
Allow the tomatoes to break down and thicken a little. Add a splash more liquid if pan is getting dry.
Season the sauce with salt, pepper, balsamic vinegar, and a pinch of chili. Stir well. Add cherry tomato halves to the pan, allow the cherry tomatoes to soften in the sauce.
Add drained pasta to the sauce and a bit of pasta cooking water if needed.
Coat the pasta in the tomato sauce. Mix well and adjust the seasoning if needed.
Finally, return fried zucchini and add chopped artichoke hearts and olives to the pan.
Divide between 2 bowls and sprinkle with fresh parsley.
Toss in 4 tablespoons of your favorite Habby Fruit Hot Sauce, or to taste.
A refreshing summertime dish that will make your mouth “Habby”
In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes.
Cover and bring to simmer to medium heat.
Stir in rice and bring back to a simmer.
Reduce heat to low, and simmer, partially covered for 15 minutes or until all the water is absorbed.
Remove the sauce pan from heat and let the rice steam another 5 minutes covered.
Fluff rice with a fork.
Stir in lime juice, chopped cilantro, and Habby Fruit Caribbean Peach Hot Sauce.
Bring a little taste of the islands to this favorite dish.
For the Marinade:
Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, and basil; season with salt and pepper to taste.
Thread mushrooms, tomatoes, bell peppers, onion, and zucchini onto skewers and place skewers onto a baking sheet.
Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
Place into oven and roast into oven about 10-12 minutes.
Sprinkle your favorite Habby Fruit Hot Sauce over skewers, serve immediately.
Colorful and flavor packed side dish to complement your favorite dish.
Preheat a large heavy skillet over medium-high heat and add 2 tablespoons of oil.
Break tofu apart over skillet into bite sized pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes.
Add onion and garlic powders, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
Preheat a heavy-bottomed sauce pan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until fragrant about 30 seconds.
Add tomatoes, cumin, remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes.
Add lemon juice and beans and heat through, stirring occasionally, about 2 minutes.
Stir in your favorite Habby Fruit Hot Sauce of choice.
Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble.
Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of your favorite Habby Fruit Hot Sauce of choice.
Jump start your morning with this protein packed and flavor rich breakfast bowl.
Slice bagel and toast.
Spread cream cheese evenly over bagels and drizzle with your favorite Habby Fruit Hot Sauce of choice.
A terrific way to wake your palate and get your day started!
Tofu: Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture.
Heat up skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5-6 minutes, or until golden brown and lightly crispy looking. Set aside.
Cook noodles according to the package directions, set aside.
In a small bowl whisk together soy sauce, maple syrup, sesame oil, rice wine vinegar, red pepper flakes, and set aside.
Heat oil in a large skillet or work over medium heat. Add in onions, stir fry for 3 minutes. Add garlic, carrots, red bell pepper, stir fry until al dente, about 4 minutes.
Add the noodles and sauce, toss well to combine.
Add the tofu and scallions, mix again.
Add 4-5 Tablespoons Habby Fruit Caribbean Peach Hot Sauce to taste and toss again.
Garnish with cilantro and serve.
A quick and healthy dinner with a little taste of the island…Yummy!
Beat eggs and coconut milk until just combined.
Melt butter in a skillet over high heat. Add peppers and onions, sprinkle a pinch of salt and pepper.
Cook and stir over medium-high heat until the onions and peppers start to soften, about 5 minutes.
Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are distributed.
Quickly run the spatula along the edges of the omelet.
Sprinkle half of the Swiss cheese, parsley flakes, and drizzle Habby Fruit Apricot hot sauce over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes.
Fold omelet in half with spatula and transfer to plate.
Sprinkle remaining Swiss cheese and chives over the top and serve.
Hint: Garnish with favorite diced potatoes or arugula salad and toasted bread for a complete lunch or dinner.
This omelet is not just for breakfast; enjoy this flavor packed dish anytime of the day!
Set the oven to broil and move the rack to the highest position.
In a medium bowl, combine tuna, mayonnaise, celery, onion, mustard, Worcestershire sauce, lemon juice, parsley, thyme, salt, and pepper and stir until thoroughly combined.
Arrange bread on baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices of bread, top each one with 2 tomato slices and 1 slice of cheese.
Broil tuna melts until the cheese is golden brown, 3-4 minutes.
Drizzle Habby Fruit Blackberry hot sauce over the top of the melts.
Hint: Serve tuna melts warm and garnish with favorite fruits.
This is a fantastic recipe for those chilly nights or a quick lunch. This dish has lots of flavors and spices to wake up any pallet!
Preheat oven to 325 degrees F.
In a small bowl combine, sage, garlic, salt, and pepper.
Add rub thoroughly all over roast.
Place roast in uncovered roasting pan on the middle rack Bake approximately 3 hours or until the internal temperature reaches at least 145 degrees F, depending on your desired doneness.
Meanwhile place sugar, cornstarch, vinegar, water and Habby Fruit Raspberry hot sauce in a small saucepan.
Heat, stirring occasionally, until the mixture begins to bubble and thicken slightly.
Brush roast with glaze 3 or 4 times during the last half hour of cooking.
Pour remaining glaze over roast and serve.
Hint1: To get some additional flavor and moisture infused into the pork loin brine the pork the night before preparing.
Hint 2: After pulling the pork loin form the oven let the pork rest for 3-4 minutes before slicing and serving.
This is a sweet and spicy glazed pork that is well worth the wait!
Preheatgrill to medium heat.
Place chicken tenderloins in large resealable bag and add 2 tablespoons olive oil, salt, pepper and chives.
Seal bag, and shake to coat everything evenly.
On a large piece or aluminum foil, pour the remaining 3 tablespoons of olive oil on top and smear around.
Place the chicken tenderloins on top of the olive oil coated aluminum foil.
In a small bowl add mangoes, agave nectar, and cinnamon and toss until evenly coated.
Make a small aluminum foil tray, pour the mango mixture into it, and cover with another small piece of aluminum foil.
Place both aluminum foil pieces with the chicken and mangos on the grill.
Cook the chicken tenderloins for about 5 minutes per side or until juices run clear.
Cook the mango pieces mixture by tossing every minute for about 5 minutes and then move to cool part of grill until the chicken tenderloin are ready.
Remove both items from grill and serve chicken tenderloins with mango mixture poured over the top.
Drizzle Habby Fruit Mango hot sauce all over the mango and chicken and let rest for 1-2 minutes and serve.
A delicious,sweet and spicy dish that is perfect for any summer cookout!
In a large bowl combine flour, paprika, cayenne pepper, and salt.
Place chicken wings in a large, nonporous, glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
Cover and refrigerate for 1 hour.
Heat oil in fryer to 375 degrees F. The oil should be just enough to cover wings entirely.
Combine butter, pepper and Habby Fruit Blackberry hot sauce in a small saucepan over low heat.
Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10-15 minutes or until parts of wings begin to turn brown.
Remove from heat and place wings in a serving bowl, add hot sauce mixture and stir together.
Hint: Substitute with any of the other Habby Fruit hot sauces for a variety of goodness.
These wings are a favorite with many of our Habby Fruit followers. They are loaded with tons of flavor and great forpicnics, parties or sporting events!
Set slow cooker to high.
Place pork roast in the slow cooker. Season top of roast with salt, pepper, onion powder, garlic powder, and brown sugar.
Pour beerand liquid smoke into the bottom of the slow cooker and place lid on the slow cooker crock.
Cook pork on high for 1 hour.
Reduce slow cooker heat to low for at least 8 hours or overnight.
Remove pork from slow cooker and shred with two forks.
Discard juices and rinse out slow cooker crock.
Return the shredded pork to the slow cooker and stir in barbecue sauce and about one half bottle of Habby Fruit Apricot hot sauce and stir into pork.
Cook on medium for 1 hour and serve.
Hint: This is a perfect recipe for a party; serve on onion roll with slaw, yummy!
This is a super easy, tasty recipe that is well worth the wait!
In a small bowl, combine sugar, green onion, garlic, sesame oil, black pepper, and Habby Fruit Raspberry hot sauce.
Place beef in large resealable bag and pour combined ingredients over the beef.
Seal bag and shake to coat everything evenly.
Refrigerate for at least 1 hour to overnight.
Preheat outdoor grill for high heat and lightly oil grate.
Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
A delicious dish that can be served with just about any side dish!
Heat a large skillet over medium-heat and stir in the ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink.
Drain and discard any excess grease.
Stir in ketchup, brown sugar,Worcestershire sauce, vinegar, mustard, and Habby Fruit Blackberry hot sauce.
Bring to a simmer and cook, stirring occasionally, over low-heat 20 to 30 minutes.Serve.
A real party time dish, super easy and delicious!
Preheat oven to 375 degrees.
Season pork chops with kosher salt and pepper.
In a small bowl mix together melted butter, minced rosemary,garlic and Habby Fruit Apricot hot sauce.
In oven safe skillet over medium heat, heat olive oil and add pork chops.
Sear until golden, about 4 minutes, flip and cook about 4 minutes more.
Brush pork chops generously with garlic butter.
Place skillet in oven and cook until cooked thru, 10-12 minutes.
Serve with more garlic butter and drizzle with some more Habby Fruit Apricot hot sauce to taste.
A super tasty main dish to be served with your favorite sides.
In a large skillet sauté crushed garlic in olive oil for 3 minutes,
Add zucchini noodles ans some cilantro, dill, pinch of sea salt & cracked pepper.
Sauté and toss noodles until they are Al dente.
Serve with choice sides and drizzle some Habby Fruit Apricot hot sauce over the zucchini noodles to taste.
A delicious and healthy meal!
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