Habby Fruit Hot Sauce

Ready in 30 minutes

Procedure :

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.

Ready in 30 minutes

Procedure :

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.

Ready in 15 minutes

Procedure :

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.

Ready in 20 minutes

Procedure :

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”

Ready in 25 minutes

Procedure :

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.

Ready in 25 minutes

Procedure :

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.

Ready in 45 minutes

Procedure :

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.

Ready in 10 minutes

Procedure :

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!

Ready in 30 minutes

Procedure :

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!

Ready in 50 minutes

Procedure :

Roast Beef:
Place Beef Broth, Balsamic Vinegar, Salt, Pepper, Garlic Powder, and Onion Powder in large deep skillet and heat to medium heat. Place roast beef slices in broth mixture and toss while heating until meat is heated thoroughly.
In separate pan heat up olive oil and add peppers, toss and sauté peppers 2-3 minutes. Add Crimini mushrooms and continue to sauté to desired choice. Add sautéed peppers and mushrooms to roast beef and toss.
Apple Garlic Aioli:
In medium size bowl combine sour cream, mayonnaise, lemon juice, dill, salt. Add in the Habby Fruit Apple Garlic and Apple Garlic Diablo and mix until smooth. Chill until ready to use.
Instructions:
Preheat oven to 400 degrees. Place toasted bottom 1/2 of Ciabatta rolls on cookie sheet and evenly divide up roast beef, peppers and mushrooms over each roll. Drizzle 1-2 tablespoons of reserve broth over the roast beef on each roll. Add 2 slices of provolone cheese to each and place them in the oven until cheese is melted then remove from oven. Generously spread the Habby Fruit Apple Garlic Aioli on top 1/2 of each Ciabatta roll and add Arugula.
Serve with your favorite side dishes and garnish with remaining lemon slices and dill pickles. Prepare yourself for a super flavor packed meal that will leave you wanting more!

Ready in 20 Minutes

Procedure :

1. Pat steaks dry with paper towels.
2. To a shallow dish or resealable bag, add all ingredients. Stir to combine.
3. Place steaks in marinade. Turn the steaks a couple of times to make sure they get coated in the marinade.
4. Cover and refrigerate for 8-24 hours. Flip the steaks at least once during the marinating time.
5. Remove the steaks from the marinade and let the excess marinade drip off. Let the steaks rest at room temperature 30 minutes before grilling.
6. Heat the grill to 350° F.
7. Grill the steaks over the open flame for 4-5 minutes per side, until grill marks are achieved and the internal temperature reaches 120°F-125° F for medium rare (cooking time will depend on the size and thickness of the steaks used).
8. Remove the steaks from the frill and let them rest for 10 minutes before serving.
9. Slice or serve while. Enjoy!

Savor the richness and tenderness of this marinated masterpiece!

Ready in 1 Hour

Procedure :

1. In a large pot, cook the bacon until crisp, then remove bacon to a paper towel plate.
2. Add the onions and peppers and cook until tender.
3. Add the ground beef and cook until browned.
4. Drain off any excess grease.
5. Add all the remaining ingredients and 3/4 of the bacon and stir to combine.
6. Cook for a minimum of 45 minutes. (If you have the time, it is best if it simmers all day or as long as possible)
7. Add remaining bacon and Habby Fruit Cherry Bourbon hot sauce, mix well.
8. Serve with Sour cream, Cilantro, and Cheese.

Serving up a bowl of pure, spicy comfort!

Procedure :

1. Cook paste according to the package directions for al dente, drain.
2. Pre-heat broiler.
3. In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat.
4. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn).
5. Gradually whisk in cream, milk, salt and pepper seasoning and bring to a boil stirring constantly.
6. Reduce heat; cook and stir until thickened, about 5 minutes.
7. Stir in cheese until melted.
8. Add pasta, bacon and jalapeno; cook and stir until heated through.
9. Stir in Habby Fruit Apricot hot sauce and then sprinkle panko crumps over the top.
10. Broil 3-4 inches from heat until panko crumbs are browned (around 30-45 seconds).
11. Remove from oven and rest for 3-5 minutes before serving.

Spicy comfort food at its best!

Ready in 30 Minutes

Procedure :

1. Carefully pull back corn husks to within 1-inch of bottoms; remove silk.
2. Rewrap corn in husks, secure with butcher’s twine.
3. Place in Dutch oven; cover with cold water and soak for 20 minutes; drain.
4. Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
5. Meanwhile in a small bowl, combine sour cream, mayonnaise, cilantro, garlic, lime zest, lime juice and Habby Fruit Apple-Garlic Diablo hot sauce.
6. Peel back husks; spread sour cream mixture over corn.
7. Sprinkle with cotija cheese and chili powder.
8. Serve immediately.

Perfect balance of sweet, tangy, creamy, and Summertime fun!

Ready in 20 Minutes

Procedure :

1. In a large skillet, brown chicken in oil until no longer pink.
2. Combine salsa, preserves, and Habby Fruit Caribbean Peach hot sauce; stir inti skillet and simmer for 2-3 minutes or until heated through.
3. Serve over rice or your favorite vegetables.

Tangy, creamy, and comfort all built into one!

Ready in 55 Minutes

Procedure :

1. Rinse shrimp and soak in milk for 10-15 minutes. While shrimp are soaking, begin heating oil. Fill a pot with 3 inches of vegetable oil and heat until about 340°-360° F.
2. Gather three mixing bowls. In one bowl, add flour, red pepper flakes, onion powder, garlic powder, salt and pepper. In second bowl, add eggs and whisk with a fork. In the third bowl, combine panko breadcrumbs and sweetened coconut flakes.
3. Take shrimp and add it to the flour mixture, ensuring that it is coated on both sides. Then submerge in the egg, then dredge in the panko/coconut flakes mixture. Add to a cooling rack and repeat the process for all shrimp. Freeze the shrimp for 20 minutes.
4. Remove shrimp from freezer and fry shrimp, 3-4 at a time, until golden brown (about 3-5 minutes). Remove from oil and place on a cooling rack or paper towel.
5. Add to a serving dish. Drizzle honey on top, gently toss.
6. To make the sweet-heat dipping sauce, combine all the ingredient in a food processor until smooth.

Tastes like vacation! Crunchy coconut bliss with a sweet-spicy dip!

Ready in 2 hours 30 Minutes

Procedure :

1. Cut beef into bite-sized pieces and add to a bowl. Season well with salt and pepper.
2. Sprinkle flour on top, tossing until lightly coated.
3. Heat 2 tablespoons oil in a Dutch oven or stock pot over medium-heat. Add beef and sear, rotating after a minute or so, until browned on all sides (may need to cook in batches). Remove to a plate.
4. Add 2 more tablespoons oil to the pot over medium heat and add onion, sauté for a few minutes until transparent, stir in garlic.
5. Stir in chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram and bay leaf, then pour in broth and return beef to the pot.
6. Bring stew to a boil, cover, reduce heat to a simmer and cook 1-1/2 hours.
7. Stir in bell pepper, carrot, and potato and cook until tender, about 20-30 more minutes. 
8. Discard bay leaves, add Habby Fruit Apple Garlic hot sauce to the soup pot, to taste, before serving.
9. Serve each bowl garnish with pinch of parsley and serve with slice or crusty bread for dipping.

Hearty, savory, and soul-warming, like a warm hug in a bowl!

Ready in 35 Minutes

Procedure :

Procedure for Salmon:

1. Preheat oven to 375°F.
2. Whisk together brown sugar, honey, allspice, cumin, lime juice, salt, cayenne, paprika, garlic powder, and cinnamon until well combined.
3. Add salmon to a non-stick foil lined baking sheet greased sprayed with non-stick cooking spray.
4. Spread the jerk sauce on tops of each salmon.
5. Bake for 14-18 minutes or until salmon is done to your preference.

  Procedure for Salsa:

1. In a medium bowl, combine all ingredients. Stir well until combined. Season to taste.
2. Serve over Salmon fillets.

A tropical getaway in every bite!

Ready in 20 Minutes

Procedure :

1. Spread butter onto one side of each slice of bread.
2. In a bowl, mix the goat cheese and whipped cream cheese together.
3. In another bowl, mash the blackberries.
4. Spread the goat cheese mixture onto a slice of bread on the non-butter side.
5. Spread the mashed blackberries onto the other slice of bread.
6. Place slices of bread together to create a sandwich, butter side on the outside.
7. Heat a large skillet to medium-low heat. Place the sandwiches on the pan, cover, and cook 5-7 minutes per side, or until the bread is toasted golden brown and the cheese is melty and soft inside. (keep an eye on the bread to make sure it doesn’t burn)

Gourmet Comfort with a twist!

Ready in 1 Hour 35 Minutes

Procedure :

1. Create marinade: in a small sauce pan over medium heat by whisking together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt and pepper. Bring to a simmer.
2. Separately whisk together cold water and corn starch until combined.
3. Slowly stream cornstarch into marinade and whisk all together.
4. Return to a simmer, whisking occasionally, 3-4 minutes until marinade thickens.
5. Whisk in Habby Fruit Pineapple Rum hot sauce, remove from heat and set aside.
6. Place diced chicken in a large plastic zip-top bag or bowl. Add 1/2 the marinade; toss to coat chicken. Seal; refrigerate at least 1 hour up to 4 hours.
7. If using wooden skewers, soak in water for at least 30 minutes.
8. Preheat grill to medium heat.
9. Alternately thread chicken, peppers, onion and pineapple onto skewers
10. Brush olive oil on vegetables.
11. Oil grill grate. Place kabobs on grill over medium heat.
12. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.
13. Serve over rice or by themselves.

A tropical party on a stick!

Ready in 2 Hours 30 Minutes (plus overnight brining)

Procedure :

1. Evening before cooking (or up to 2 days), brine the beef. Mix the salt and 5 bay leaves in a small food processor, until finely ground to a pale green salt. Place the beef inside a rimmed, non-reactive baking dish and coat evenly with the salt mixture. Cover with foil and chill until ready to cook.
2. Preheat oven to 300°F.
3. Put the remaining 5 bay leaves in a medium, beep roasting pan with onions, cut-side down. Wipe off and discard brine from the beef (pat dry with paper towel). 
4. Place the top round on top of the onions and coat with oil.
5. Roast for about 2 hours to 2-1/2 hours, checking with a meat thermometer until cooked to your liking (125°F- Rare, 140°F- Medium, 150°F- Medium-Well, 160°F- Well done)
6. Carefully transfer to a serving platter and let rest for at least 30 minutes, loosely covered with foil.
7. Meanwhile, make the sauce. Put the roasting pan (with the onions and bay leaves in) on the burner over high heat.
8. Sprinkle in the flour and cook, whisking constantly for 3-4 minutes, until just starting to catch.
9. Pour in the wine and boil rapidly, scrapping the base pan as you go, until thickened again.
10. Add the beef stock and jelly, whisking for another 1-2 minutes, then pass through a fine sieve into a medium pan, pressing to extract as much juice as possible (discard the onions and bay leaves)
11. Add any resting juices from the beef, the blackberries, and Habby Fruit Blackberry hot sauce. Simmer briskly for 2-3 minutes, until thickened to your liking and the berries have burst a little.
12. Thinly slice the beef and serve with the sauce on the side or over the slices.

Steak your claim on this blackberry beauty!

Ready in 4 Hours 15 Minutes

Procedure :

1. In a small bowl, whisk together the apricot preserves, soy sauce, Habby Fruit Apricot hot sauce, and Dijon mustard. Set aside.
2. Heat the olive oil in a large pan over high heat.
3. Season the chick thighs on both sides with salt and pepper.
4. Place the chicken thighs skin down in the pan and cook for 4-5 minutes on each side until deep golden brown. 
5. Add the onions to the pan and cook for 5 minutes or until softened.
6. Place the chicken thighs and onions in the slow cooker.
7. Pour the apricot sauce over the chicken and onions.
8. Cook on LOW het for 6-8 hours.
9. Sprinkle with parsley and serve

Cluck yeah! Sweet, smoky, and totally im-peck-able!

Ready in 20 Minutes

Procedure :

1. Bring a large pot of salted water to a boil. Cook pasta according to the package instructions until al dente.
2. In a small bowl, whisk together the olive oil, balsamic glaze, minced garlic, Habby Fruit Caribbean Peach hot sauce, salt and pepper.
3. In a large bowl, combine the cooked pasta, slices peaches, torn prosciutto, and fresh arugula
4. If using, add the pine nuts for extra crunch.
5. Pour the prepared dressing over the pasta mixture
6. Toss gently to combine, ensuring everything is well coated.
7. Transfer the pasta to a serving platter or individual plates oSprinkle with grated Parmesan cheese and garnish with basil leaves if desired.
8. Drizzle a bit more balsamic glaze for extra touch of flavor.
9. Serve immediately.

Pasta la vista, tropical bliss-ta!

Ready in 20 Minutes

Procedure :

1. Place the zoodles in a large bowl and sprinkle the sea salt over top.
2. Mix them around a little and set aside.
3. Heat 1 teaspoon of the olive oil in large skillet over medium heat. 
4. Add the garlic sausage and cook until brown on both sides, about 5 minutes.
5. Remove sausage from pan and increase the heat to high.
6. Add the remaining teaspoon of oil, the onions, peppers, and garlic and cook until the onions are translucent (about 5 minutes)
7. Add tomatoes, paprika, oregano, and chill flakes to the pan and cook until the tomatoes are soft (about 5 minutes)
8. Add sausage back into pan and add Habby Fruit Apple-Garlic Diablo hot sauce and toss to coat.
9. Rinse the zoodles well under warm tap water.
10. Ring the zoodles dry with your hands and add to the pan.
11. Toss and heat through before serving.

Warning: may cause “Habby’ sweats! It’s sizzling, spicy, and garlicky good!

Ready in 2 Hours 10 Minutes

Procedure :

Procedure BBQ Sauce (for more ribs, double or triple the sauce):

1. In a medium bowl, mix brown sugar, soy sauce, bourbon, vinegar, ketchup, water, Worcestershire sauce, chili powder, and Habby Fruit Cherry Bourbon hot sauce. Whisk until well blended
2. Reserve 1/4 cup of sauce to reglaze ribs once finished cooking.

  Procedure for Ribs:

1. Generously salt and brown ribs in a large cast iron skillet or griddle on medium heat.
2. Drain off excess fat and add 3 tablespoons or fat to sauce made in previous step.
3. Pour prepared bourbon BBQ sauce over ribs.
4. Preheat oven to 300°F.
5. Bake for 2 hours, baste often to keep ribs covered while baking.
6. Use instant read thermometer to ensure doneness.
7. Let sit for 10 minutes, then glaze using food brush with remainder of sauce.
8. Place back in oven and broil for 3 minutes.
9. Let rest for 3-5 minutes before serving.

Bourbon-braised and cherry-glazed to perfection!

Ready in 20 Minutes

Procedure :

1. Preheat your grill to high.
2. Drizzle the pineapple wedges on both sides with honey and oil.
3. Place the pineapple wedges directly on the pre-heated grill grates and cook them 2-3 minutes per side, or until they are golden and charred in a few places.
4. Remove and transfer them to a clean plate and sprinkle them with a couple of pinches of sea salt and set aside.
5. Meanwhile, make the dressing. In a small bowl, whisk together the red wine vinegar, pineapple juice, honey, minced garlic, Habby Fruit Pineapple Rum hot sauce, salt and pepper,
6. Slowly stream in the olive oil while you continue to whisk. Set aside.
7. To serve, divide the lettuce between plates. Top with grilled pineapple wedges, sliced kiwi, avocado, red onion, blackberries, and cashews.
8. Drizzle with some of the dressing. 
9. Season with salt and pepper, if desired.
10. Serve immediately.

Pineapple Power-Kick!

Ready in 20 minutes

Procedure :

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!