Blackening Spice

3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Better-Than-Olive Garden Alfredo Sauce

4 servings

Ingredients

Ingredient Checklist
3 tablespoons sweet butter
2 tablespoons olive oil 
2 cups heavy whipping cream
2 cloves garlic, minced
¼ teaspoon ground white pepper
½ cup grated Parmesan cheese 
¾ cup shredded mozzarella cheese 
1 (12 ounce) package angel hair pasta

 Step 1
Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.

 Step 2
Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes.

 Step 3
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.

Fire Cracker Wraps

2 lb boneless chicken breast or thighs
1 Tbsp apple cider vinegar
1 tsp granulated sugar
1 tsp kosher salt
1 cup Louisiana hot sauce
1/4 cup unsalted butter, melted
1 tsp garlic powder
1/2 tsp ground cayenne pepper
2 cups pepper jack cheese, shredded
20 flour tortillas, 10 inch size


In a large slow cooker or crock-pot, add chicken breasts (or thighs).
In a small bowl, which together the vinegar, sugar, salt, hot sauce, melted butter, garlic powder, and cayenne pepper.
Pour marinade over chicken and cook on low for 6 hours (or high for 4 hours).
Once done cooking, shred chicken and add pepper jack cheese.
Spoon filling (about 1/4 cup- 1/2 cup) into each tortilla. Roll up tightly and secure with a toothpick. Place on a freezer safe baking sheet.
Repeat for all tortillas.
Baked at 425, after wraps are made. Line cookie sheet with parchment. Then lay out wraps on the sheet and lightly spray with oil. Then bake for 15 to 20 minutes

Calypso Sauce

Original Recipe:
2 gallons (8 quarts) hot sauce
12 lbs (192 ozs) sweet thai chili sauce
2 cups crushed red pepper flakes
10 lbs (160 oz) of honey
6 cups white onion minced finely


Recipe 1 reduced:
¼ gallons hot sauce
1 lb 3¼ oz sweet thai chili sauce
3 tbsp 1 tsp crushed red pepper flakes
1 lb honey
½ cup 1 tbsp white onion minced finely


Recipe 2 reduced:
1 Cups, 4 Ounces, 1 Tablespoons, 1.75 Teaspoons Hot Sauce
1 Cups, 1 Ounces, 1 Tablespoons, 0.5 Teaspoons Sweet Thai Chili Sauce
1 Tablespoons, 1.75 Teaspoons Red Pepper Flakes
1 Cups Honey
2 Ounces, 2.5 Teaspoons White Onion Minced Finely