Cooking with Color!
Looking for a new dish? Try these recipes using our colorful sauces.
Have you created something amazing using one of our sauces? Send us the recipe by email, and if we like it we will send you a free bottle of the sauce used and post your recipe on this page!
Ultimate Maryland Style Vegan Crab Cakes
by Robert Rice
Visit Roberts site @ https://saucedandglazed.com and get some Doc’s Fusion Fuel.
Ingredients
1 lb Lion’s mane shredded
¼ cup finely diced onion
½ cup Panko Bread Crumbs
1 ½ tsp Seafood Seasoning
1 flax egg
2 tbsp vegan mayo
1 tbsp chopped fresh parsley
Salt
pepper
Method
Heat a large skillet over low heat. It’s very important to start with low heat. Once the pan is warm, add about a tablespoon of oil and lion’s main to it.
Cook lion’s mane for about 10 minutes, stirring occasionally until tender and cooked.
Sprinkle over ½ tsp of Seafood seasoning and cook mushrooms 1 minute longer. Transfer the lion’s mane to a large mixing bowl and let it cool.
Meanwhile, using the same pan, increase the heat to medium and add a little more oil and onions to the pan.
Sprinkle lightly with salt. Cook onions for about 5 minutes, stirring occasionally, until translucent.
Turn off the heat, add the onions to the bowl with the lion’s mane, and let them cool slightly for about 5-10 minutes.
Combine the remaining seafood seasoning, panko, mayo, parsley, a pinch of salt, and pepper with the lion’s mane and onions. Stir gently to combine.
Taste the mixture and adjust the seasoning to taste
Add in flax egg and stir gently to combine.
Cover the mixture and chill in the refrigerator for at least 1 hour.
Using ¼ cup measuring cup, portion the mixture into 6-7 crab cakes and place on a lined baking sheet. Don’t flatten the cakes too much, but use your hands to help gently shape them. They hold shape better, and you don’t over-brown them if you don’t over-flatten them.
Pan Frying Instructions
- Heat a large skillet over medium-low to medium heat
- Once the pan is hot, add vegan butter or oil to the pan. Arrange crab cakes in a hot pan 1-2 inches apart. You may need to cook in batches.
- Cook for 3-5 minutes or until lightly brown. Be sure to check at the 3-minute mark.
- Flip the cakes and cook for another 3-5 minutes.
- Remove crab cakes from the heat and serve immediately with LEMON REAPER CREEPER.
Oven Baking Instructions
- Preheat the oven to 400 degrees.
- Place crab cakes on a lined baking sheet and gently brush the tops with oil.
- Once the oven is preheated, bake crab cakes for 15 minutes, flipping halfway through, until lightly golden brown.
- Remove from the oven, splash them with Lemon Reaper Creeper, and enjoy!
BGB Rigatoni
by Alexa Fredrickson
Are your taste buds ready for a savory ride destined for utter joy? Then this dish will fulfill every tastebud desire, while leaving a full belly and imprint on the cookbook memory bank.
Ingredients
2 cups of cooked chicken. We prefer charcoal-grilled and cubed
1 box of Rigatoni pasta
4oz of cream cheese
1 bottle of Black Garlic Buffalo by Colorful Colorado Creations
3-4 stocks of celery
Tbl spoon of butter
A squeeze of Ranch
A sprinkling of Blue cheese crumbles
Method
Start by dicing and sauteing 3-4 celery stocks in butter because, you know, butter makes it better. Set these suckers aside and come back to them later. Don’t overdo it; you still want them crispy.
Next, boil your pasta, cook it, and drain it, but save a scoop or two of the pasta water before draining it.
In a small sauce pan, Black Garlic Buffalo sauce, and cream cheese. Simmer until smooth, stirring often. At this point add a squeeze of ranch and a ladle or two of pasta water to thin the sauce to appropriate thickness to coat the pasta.
Add the chicken
Top with a sprinkle of blue cheese crumbles
Toss everything together, including the celery
Eat it up!
Green Sauce Cream Pasta
Colorado Green, cream cheese and pasta. Need we say more? This pasta is simply amazing. Low cook time, simple and delicious. Using our mildest sauce makes this pasta a great fit for the moderate spice lover. Since we don’t make mild sauce, it still requires some heat tolerance.
Ingredients
5 oz Colorado Green Hot Sauce
16 oz. cream cheese
1/4 cup sour cream
16 oz Penne pasta
Cilantro
Roma tomato
Grilled Chicken (optional)
Method
Combine Colorado Green, cream cheese and sour cream into medium sauce pan. Heat on medium low, stirring until smooth. Combine with cooked pasta, and then top with Parmesan cheese, a sprig of cilantro, diced Roma tomatoes and grilled chicken if desired.
Angry Orange Boneless Wings
When creating Angry Orange, this dish was at the forefront tantalizing dish ideas. Crunchy boneless wings smothered in this sweet and spicy orange flavor gets my mouth watering just thinking about it.
Ingredients
Uh..
Wings
Sauce
Method
As much as I would love to give you a “how to” on making your very own chicken wing, let’s not. I respect you. I also respect your decision to go buy frozen wings, and then toss them in this sauce. I won’t even criticize you for playing them off as your own, without making a complete mess of your kitchen.
Good choice friend.
Colorado Red Stuffed Peppers
This one’s killer. Grilled chicken, red bell pepper, ranch, mozzarella cheese and of course a pool of Colorado Red. Add some blue cheese crumbles, douse with sour cream and you will be loving every bite. We Love this dish!
Ingredients
3-4 Chicken Breasts
6 Bell Peppers
Ranch Dressing
12oz Mozzarella Cheese
1/2 to 1 Bottle of Colorado Red
Sour Cream & Blue Cheese to garnish
Method
Grill 3-4 Chicken Breast. We suggest cooking over charcoal until lightly charred. Cut into bite size pieces.
De-stem 6 Bell Peppers (we used red ones), cut the top off, and boil in water for about 10 minutes or until soft.
Combine Chicken, 1/2-1 full bottle of Colorado Red, and few nice squirts of ranch dressing, and a 8oz package of mozzarella cheese. Fill Peppers with mix.
Put stuffed peppers on a roasting pan and bake @400 for enough time to sit down and rest your feet.
For the last couple minutes, blanket the peppers in more mozzarella and switch the oven to broil
watch these things like a dog eyeing a steak. They will burn quick! But that lightly charred cheese sets this dish apart.
Pull em out, Don’t wait for it to cool down, just go for it. Don’t forget a fat dollop of sour cream and some blue cheese crumbles.
Creepy Fish Tacos
Breaded Cod, creme sauce, shredded cabbage and carrot slaw, alpine blend cheese, served in a warm tortilla makes the best fish tacos we’ve ever had! Of course, the addition of our Lemon Reaper Creeper in the batter and the creme sauce just made them even better!
Ingredients
2 Cod Fillets
1 Egg
1 Cup Milk
2oz Lemon Reaper Creeper
Zatarains Fish Fri Breading Mix
Vegetable Oil to Fry
2 oz Sour Cream
1-2 TBS Lemon Reaper Creeper
Tortillas
Garnish with Cheese, Slaw, and lemons
Method
We Started by cutting two nice size fresh COD filets into strips. We then breaded them using a egg bath that included 1 egg, 1 cup of milk, and 2 oz of Lemon Reaper Creeper.
Next we coated the fish in the bath, then coated it in “Zatarains” fish fri seafood breading mix. After that we fried it in a large skillet with 2-3 inches of vegetable oil. Cook until a delightful golden brown.
Next make your creme. Add a nice spoonful or more of Lemon Reaper Creeper to a few ounces of sour cream and mix it up.
Once these two things are done it’s just a matter of throwing it in a grilled tortilla, adding cheese and slaw, and garnish with a lemon or two. ENJOY!
