“The Cure” Healing Chicken Soup

The perfect soup to help someone you love feel better.
Freeze a few portions to have on hand for when you or your family need a nourishing bowl of comfort.

3-4 chicken breasts
olive oil
12 cloves fresh garlic, (2 whole and 10 minced)
1 large onion, chopped
8-12 ozs. shiitake mushrooms or mushrooms of your choice
6 carrots, peeled and sliced
6 stalks of celery, chopped
3 Tablespoons fresh ginger, peeled and minced
1 cup dry white wine
1 cup white rice, uncooked (Carolina Plantation rice or jasmine rice)
1 quart chicken broth
coarse black pepper
seasoned salt
celery salt
1-2 TB Trenholm Venom hot sauce

*Optional veggies to toss in during the last five minutes: frozen peas, chopped broccoli or chopped spinach. Mung bean sprouts ( 2-3 cups) or sliced green onion tops could be added during the last 30 seconds of cooking.
Fill a large stockpot half full of water. Add two whole garlic cloves and the chicken breasts. Bring the water to a boil. (As you prep your fresh vegetables, toss the cleaned ends of the celery and carrots and a few chunks of onion into the water for stock.) Cook this mixture for about 25 minutes until chicken breasts are tender. Use a large slotted spoon or strainer to remove garlic cloves and vegetable pieces and discard. Set chicken breasts aside to cool and save broth in the stockpot.
Meanwhile, in a large non-stick pan, sauté the garlic and onions in olive oil until translucent. Then, add about 1/2 cup of white wine. Add the mushrooms, carrots, celery, and ginger and continue cooking over medium heat until carrots are tender.

Add sautéed vegetables to stockpot. Cut chicken into small pieces and add to the stockpot. Add 1 quart of chicken broth, seasonings, remaining wine, herbs and rice. Simmer, uncovered for 20-25 minutes until rice is tender. If adding optional frozen vegetables, such as peas, add in the last five minutes of cooking. Stir in Trenholm Venom. Use fresh herbs when possible and always in generous amounts. Just experiment and see what you like best. You also could use wide egg noodles in place of the rice – just add about 3 cups of noodles and cook until tender.

©Palmetto Pepper Potions • www.pepperpotions.com

Trenholm Venom Grilled Chicken Wings

This recipe comes from our great friend Alice Richardson, A.K.A. “Sistah A”. She made them for us one memorable Labor Day weekend and we’ve been hooked ever since. You’ll need a head start to allow time for the wings to marinate, but they are well worth the wait.

Cheap beer – PLENTY – at least 1 beer per pound of chicken wings
1-3 bottles of Trenholm Venom hot sauce
5-10 lbs. of chicken wings, depending on your crowd

Put the chicken wings in one or more large resealable plastic freezer bags (or container of your choice) and cover chicken wings with plenty of cheap beer. Refrigerate the wings while they marinate in the beer — 8-24 hours.

Grill wings over medium-low heat, about 35 minutes, turning often to cook evenly. After the wings have cooked for about 35 minutes, or when the juices run clear when pierced with a fork, brush generously with Trenholm Venom. Grill for 2-3 minutes more and then serve.

Party Tip – marinate and grill the chicken wings as above, but near the end of grilling, divide the wings into four portions. Then, brush one portion with Trenholm Venom, a portion with Molten Golden, a portion with Larynx Lava and a portion with Daily Red. You’ll have four platters of wings with completely different flavors and an appealing variety of spice levels for your guests. Something truly magical happens to the Larynx Lava hot sauce with this recipe. It caramelizes and makes some of the best chicken wings we’ve ever tasted.

©Palmetto Pepper Potions • www.pepperpotions.com

Trenholm Venom Chicken Vermouth with Spiced Rice

3 lbs. chicken, cut up
2 stalks celery, chopped
3 carrots, sliced
1 large onion, sliced
2 TB fresh parsley
1 tsp sea salt
3/4 cup dry vermouth
1/2 cup water
3 TB Trenholm Venom hot sauce, divided
1 cup rice (uncooked)
2 cups chicken broth
3/4 cup sour cream (reduced fat is fine)
olive oil

Preheat oven to 375 degrees. Oil a 2-quart casserole dish. Arrange chicken in casserole dish. Add celery, carrots and onion. Pour vermouth, water and 2 TB of Trenholm Venom over mixture. Cover with foil and bake for 90 minutes.

Meanwhile, after chicken has baked for one hour, combine rice, chicken broth and 1 TB Trenholm Venom in a separate baking dish. Cover dish with foil and bake for 30 minutes at 375 Both dishes should be done at approximately the same time.

After chicken has baked for 90 minutes, remove dish from oven and carefully remove foil covering. Use tongs to move chicken pieces to a serving platter. Add sour cream to vegetables in casserole dish and stir.

Serve chicken and vegetables over rice and drizzle with additional Trenholm
Venom at the table.

©Palmetto Pepper Potions • www.pepperpotions.com

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 • www.pepperpotions.com

Grilled Chicken with Mango Salsa

This recipe is courtesy of our friend Sallie Simpson of Clemmons, NC

4 boneless, skinless chicken breasts
2 tablespoons honey
1 tablespoon Molten Golden
1 mango, peeled and diced (about 1 1/2 cups)
1/4 cup diced red onion
1/4 cup diced red bell pepper
1 1/2 teaspoons Molten Golden
1 tablespoon fresh lime juice

Mix the honey and 1 tablespoon Molten Golden.Brush on both sides of the chicken and refrigerate 4 – 8 hours. Grill until done. Combine mango, onion, pepper, remaining Molten Golden and lime juice. Serve spooned over chicken.

©Palmetto Pepper Potions • www.pepperpotions.com

Molten Golden Chicken Curry

This fragrant dish is a joy to prepare and takes just over half an hour.
You could easily substitute firm sliced tofu for the chicken.

2 TB. extra virgin olive oil
1 large onion, chopped
4 cloves fresh garlic, minced
8 ozs. fresh mushrooms, sliced
1 bag (16 ozs.) baby carrots
1 cup dry white wine
1 TB curry powder
2 tsp. cinnamon
1 TB fresh ginger, peeled and minced
3 TB Molten Golden hot sauce
1 tsp. seasoned salt
black pepper, to taste
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 can light coconut milk (1/2 cup will be used in the rice)
juice of 1 fresh lime
2 TB fresh basil leaves, minced
2 cups fresh mung bean sprouts
1 cup jasmine rice
½ cup light coconut milk
1 green tea teabag
1-3/4 cups water

Prepare rice first. Bring water to a boil. Add rice, coconut milk and then tear open the teabag and pour the contents into the water. Stir, cover and reduce heat to low. Set a timer and simmer rice for approximately 22 minutes.

While rice cooks, heat olive oil in a large non-stick pan over medium heat. Add chopped onion and sauté until translucent, adding wine as necessary to keep onions from browning. Add garlic, mushrooms and carrots. Stir well — then add curry powder, cinnamon, ginger, Molten Golden, salt, pepper and chicken. Add the rest of the wine and the remaining coconut milk, then stir again and cover. Cook for approximately 25 minutes over medium heat, stirring occasionally. In the last three minutes of cooking, add the fresh lime juice, minced basil and bean sprouts. Cover for a couple of minutes to steam the sprouts. Stir. Serve over coconut jasmine rice and pass plenty of Molten Golden at the table. Serves 4-6.

©Palmetto Pepper Potions • www.pepperpotions.com