Slap, Slather & Sizzle Breakfast Bagel

You can make this healthy and satisfying breakfast in 3 minutes or less,
so be sure to keep a bottle of Larynx Lava on hand.

Whole wheat bagel
Sliced Muenster cheese or cheese of your choice
Sliced smoked turkey breast or lean ham or cooked Canadian bacon
Liberal amount of Larynx Lava

While toasting your bagel, grab the other ingredients from your fridge. As soon as the bagel pops up, plate it and top one half with a slice of cheese and a slice of turkey, ham or Canadian bacon. Slather on the Larynx Lava, slap the top on and you’re there.

Note: We sometimes add fresh spinach, romaine or sliced tomato to get a vegetable serving in at breakfast. Also try Larynx Lava on a bagel with cream cheese. 

©Palmetto Pepper Potions •

Cornmeal Seared Scallops with Larynx Lava

1-1/2 lbs. large fresh sea scallops
2 TB extra virgin olive oil
1 tsp. seasoned salt
1-1/2 cups stone-ground yellow cornmeal
1 bottle Larynx Lava hot sauce

Rinse scallops and pat dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Mix cornmeal and seasoned salt in a shallow bowl. Dredge scallops in the cornmeal mixture and add to hot skillet, searing for approximately 3 minutes on each side until cornmeal crust is golden and crispy. Drain on paper towels and serve with plenty of Larynx Lava. This dish can be served as an appetizer or an entrée.

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Larynx Lava Cashew Cheese Spread

2 pkgs. cream cheese, at room temperature
8 ozs. cheddar cheese, grated or shredded
1/3 cup Larynx Lava hot sauce
½ cup red bell pepper, finely chopped
½ lb. roasted cashews

Stir together cream cheese, cheddar, sweet red pepper and Larynx Lava, until well mixed. Chill cheese mixture for at least 30 minutes, if time allows. Just before serving, top with cashews. Serve with assorted crackers, sliced red and green apples, raw vegetables and extra Larynx Lava.

©Palmetto Pepper Potions •

Larynx Lava Peanut Glazed Chicken Tenders

1 lb. boneless, skinless chicken breast tenders
1 TB. extra virgin olive oil
1 tsp. soy sauce
½ cup freshly-ground peanut butter (chunky or smooth)
½ cup honey
¼ cup Larynx Lava hot sauce (more if additional fiery flavor is desired)

Mix peanut butter, honey, and Larynx Lava and warm this sauce mixture over low heat in a small sauce pan. Heat olive oil in a non-stick skillet over medium heat. Add chicken tenders and soy sauce. Saute chicken tenders until browned and fully cooked, turning frequently, approximately 5-6 minutes per side. Serve chicken tenders with the warm Larynx Lava/peanut dipping sauce. This makes an easy and delicious appetizer for parties.

©Palmetto Pepper Potions •

Coconut Crusted Tilapia with Larynx Lava

4 tilapia filets
7-oz. package of shredded coconut
2 cups stone-ground yellow corn meal
2 cups plain low-fat yogurt cooking spray
1/2 cup canola oil
1 bottle Larynx Lava hot sauce
1/2 tsp. seasoned salt
1 fresh lime, cut into wedges

Spray non-stick pan with cooking spray and then heat canola oil over medium heat. Combine coconut, corn meal and seasoned salt in a shallow dish. Cut each tilapia filet in half, to make 8 pieces. Dip each filet into the yogurt, then dredge in the coconut coating mixture. Pan-fry the first four filets, about 6 minutes on each side, until crispy and golden, then fry the remaining tilapia. Drain on paper towels. Serve with plenty of Larynx Lava sauce. Garnish with fresh lime wedges.

©Palmetto Pepper Potions •

Larynx Lava Grilled Salmon Salad

This is the perfect way to use leftover grilled salmon. The next time you grill, throw a few extra salmon fillets on the grill for this recipe.


1 TB sugar
1 TB apple cider vinegar
2 TB extra virgin olive oil
1 TB ketchup
1 teaspoon Worchestershire sauce
1/2 teaspoon dry mustard
1/2 bottle Larynx Lava hot sauce
1 teaspoon sea salt
Freshly ground black pepper to taste
1 cup mayonnaise (Duke’s brand recommended)

Whisk all ingredients except mayonnaise together.
Add mayonnaise and whisk until blended. Set aside.

1 lb. of grilled salmon
3 cups finely shredded cabbage
3 small gherkin pickles, chopped
2 hardboiled eggs, chopped
1/2 cup celery, diced
1/2 cup red bell pepper, diced

In a large bowl, flake grilled salmon with a fork. Add cabbage, pickles, eggs, celery and red bell pepper and stir. Add dressing and stir until all ingredients are well mixed. Serve salmon salad on a bed of lettuce. Top with slivered almonds or chopped cashews if desired.

©Palmetto Pepper Potions •

Larynx Lava Baked Bay Scallops

Preheat oven to 350 degrees.

1 pint fresh bay scallops, rinsed and drained on a paper towel.
(Do NOT substitute sea scallops.)
2-1/2 cups fresh, soft bread crumbs
(Pulse fresh bread cubes in food
1/2 cup butter, melted
1/2 cup heavy cream
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 TB Larynx Lava hot sauce

Arrange scallops in a shallow glass baking dish or quiche pan. Sprinkle sea salt and black pepper over scallops. Mix butter with bread crumbs. Sprinkle bread crumbs evenly over scallops. Lightly whisk cream and Larynx Lava together. Pour over scallops. Bake scallops for one hour, until bread crumbs are golden brown.

©Palmetto Pepper Potions •

Larynx Lava Butterbean & Mint Hummus with Roasted Cashews

1 lb. butterbeans (fresh or frozen)
1 quart water
1 lemon (juice and zest)
1/3 cup tahini (sesame paste)
3 TB extra virgin olive oil
10 sprigs of fresh spearmint (leaves removed from stems)
1 tsp. sea salt
1/4 cup Larynx Lava hot sauce
1/2 cup of roasted cashews (optional)

Heat one quart of water until boiling. Add butterbeans and cook for about six minutes, until tender. Drain butterbeans in a colander. Add butterbeans, juice and zest of one lemon, tahini, olive oil, spearmint leaves, sea salt and Larynx Lava to the bowl of a food processor. Puree mixture until smooth. Top with cashews, if desired. Serve with pretzel crisps, pita chips, cucumber rounds and baby carrots.

©Palmetto Pepper Potions •