TERIACHA® Southwest Summer Cobb Salad
- 1/2 cup Southwest Teriacha
- 1/2 Lemon juice only
- 2 breasts Chicken
- 1 whole Avocado diced
- 1/2 head Romaine Lettuce chopped
- 1/4 Red Onion thinly sliced
- 2 Hard-boiled Eggs Quartered
- 1/2 pint Cherry Tomatoes roasted
- 1/4 cup Blue Cheese crumbled
- 1/2 Cucumber peeled and cubed
- 4 slices Cooked Bacon crumbled
- 1/2 Lemon juice only
- 1/4 cup Olive Oil
- Salt and Pepper
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Place ½ cup Southwest Teriacha, juice of ½ lemon, 2 chicken breasts in a Ziploc and let marinate for at least 30 minutes.
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Grill 7-8 minutes per side, depending on thickness, brushing extra Southwest Teriacha sauce on top of the chicken while grilling.
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Juice of ½ lemon, ¼ ish cup olive oil, salt and pepper whisked together.
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Assemble all ingredients into salad and enjoy!
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TERIACHA® Chipotle Chicken
- 1/2 cup TERIACHA® Chipotle
- 1 Small Onion diced
- 2 Tbsp Garlic minced
- 2 Jalepeno finely diced
- 1 Anaheim Pepper Roasted, peeled, sliced into thin 1 inch strips
- 6 cups Chicken Broth low sodium
- 1 can Fire-roasted Diced Tomatoes 14.5oz can
- 1 can Black Beans 14.5oz can, rinsed, drained
- 3 Chicken Breasts boneless, skinless
- 2 Limes juiced, plus wedges for garnish
- Salt and Freshly Ground Pepper
- 1 cup Fresh Cilantro Leaves roughly chopped
- 1 Flour Tortilla 8 inch, grilled, cut into thing strips
- 1 Avacado pitted, sliced
- 1 cup Monterrey Cheese shredded
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In a large saucepan, heat vegetable oil.
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Add Onions and cook for 2 minutes.
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Once the Onions have softened, add the Garlic and Jalapenos and cook for 1 more minute.
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Pour the Chicken Broth, Teriacha Chipotle, Tomatoes, Black Beans into the pot and bring to a boil.
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Once at a boil, lower heat to simmer and add Chicken Breasts.
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Cook the Chicken for 20-25 minutes.
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Once the Chicken is cooked, remove from pot.
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When cool enough to handle, shred it and set it aside.
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Add Lime Juice and Fresh Cilatro to the pot.
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In a serving bowl, add a mound of shredded Chicken.
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Ladle soup over Chicken and top with a Lime Wedge, Grilled Tortilla Strips, Anaheim Pepper, Avacado Slices, and Cheese.
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Enjoy!

TERIACHA® Weekender Burger
- 1/4 cup TERIACHA® per pound
- 1 lb Ground Turkey
- 1 Red Onions sliced
- 4 Mozarrella Cheese slices
- 4 Pineapple slices
- 4 Burger Buns
- 1/4 head Lettuce sliced
- 2 Tbsp TERIACHA®
- 1/4 cup Light Mayo
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Mix TERIACHA® into light mayo to create a TERIACHA® Aoili Sauce
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Cut Red Onions and Pineapple into slices.
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Mix TERIACHA® into Ground Turkey or Beef, form patties.
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Place patties, Red Onions, Pineapple on the grill. Cook for 10 mins or until done.
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Cut lettuce.
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Spread TERIACHA® Aoili on the buns.
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Compile burger and enjoy with garlic fries!
TERIACHA® Deconstructed Steak Sandwich
- 2 Tbsp TERIACHA®
- 4 Tbsp Olive Oil
- 4 Slices Fresh Bread
- 1/2 Heirloom
- 1 Mozzarella
- 4 Pinches Basil
- 1/2 lb Steak
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Cut slices of tomato, mozzarella and bread
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Mix Olive Oil and TERIACHA® together
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Grill Steak to your liking
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Drizzle mixture over Tomatoes and garnish with Basil
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Serve with cold beverage and enjoy!

TERIACHA® Pork Belly Street Tacos
- 1 Inch Slice of Pork Belly
- 3/4 cup Sweet Potato Ribbons
- 1/4 Avacado diced
- 2 Tbsp Onion
- 1/4 cup Greens
- 1 Tortilla Warm
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Boil Sweet Potato Ribbons for 10 mins
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Cut slices of Pork Belly and fry in pan
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Add Teriacha to Pork Belly - it will caramelize on the pork.
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Dice onion and avocado
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Warm Tortilla
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Layer of Sweet Potato Ribbons
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Pork Belly
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Micro Greens
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Onion and Avacado
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Drizzle of Teriacha
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Enjoy!

TERIACHA® Blazin' Beef
- 1/2 cup TERIACHA® Any flavor
- 1/4 cup Beef Stock or Vegetable Stock
- 2 Tbsp Honey
- 1 Tbsp Hoisin
- 1 Tbsp Soy Sauce
- 1/2 tsp Sesame Oil
- 2 Tbsp Garlic Minced
- 2 Tbsp Corn Starch
- 1 lb Beef Sirloin Cut Into Strips
- 1 cup Green Beans or Broccoli Florets
- 1 Tbsp Sesame Seeds Lightly Toasted
- 3 Tbsp Olive Oil
- 2 cups Jasmine Rice
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In mixing bowl, whisk together the listed ingredients. Make sure all components are thoroughly incorporated.
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Depending on freshness and moisture content of the beef, heat 2-3 Tbsp of Olive Oil in a large sauté pan. Sauté until the strips are just browned. Cook until translucent and the juices have evaporated.
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Gently fold in vegetables with wet ingredients. Cook over medium-high heat until boiling.
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Reduce heat and stir continuously until the sauce has thickened.
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Serve over cooked Jasmine rice, top with toasted sesame seeds and enjoy!

TERIACHA® Sizzling Vegetable Fried Rice
- 1/2 cup TERIACHA®
- 1/4 cup Peanut Butter
- 1/4 Tbsp Olive Oil
- 2 Tbsp Garlic Minced
- 1 Bag Assorted Frozen Vegetables 12-16oz
- 2 cups Cooked Jasmine Rice
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Mix ingredients until incorporated
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Place vegetables in a lightly-oiled sauté pan over medium heat.
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Once vegetables have begun to soften, pour in the TERIACHA® mixture and gently stir to coat.
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When the vegetables are completely coated, add the cooked Jasmine rice & toss quickly.
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Remove from heat and enjoy!

TERIACHA® Green Chile Enchiladas
- 4 seconds of squeeze Teriacha - Southwest
- 1 cup shredded chicken cooked
- 1 cup shredded cheese queso blanco / mexican style
- 2 wheat tortillas
- 10 oz green chile enchilada sauce canned
- 4 tbs green chiles
- 1 tbs vegetable oil
TERIACHA® Go Bragg Corned Beef
- 3/4 cups TERIACHA® per pound of meat
- 1 pound Corned Beef brined
- 6 medium Potatoes
- 3 large Carrots
- 2 cups Shredded Cabbage per person
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Place the Brined Corned Beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package.
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Pour in enough water to cover the beef.
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Bring water to boil on stove top. Reduce heat to simmer and cover pot. Cook 1 hour per pound.
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Beef ready when it pulls apart easily.
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For a one-pot feast: Add chunks of potatoes and carrots to the pot during the last half hour if cooking.
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Remove meat, potatoes, carrots.
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Add cabbage to the pot and allow to cook 2-3 minutes. Remove from broth.
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Serve, enjoy, and drizzle on more TERIACHA® as desired!

TERIACHA®Sweet and Spicy Sandwich Spread
- 1/2 cup TERIACHA®
- 8 oz Cream Cheese room temperature
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
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Place all ingredients in a mixing bowl
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Beat with a mixer or fork until combined and smooth
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Enjoy on sandwiches, burgers, and more!
You can cover and keep in refrigerator for up to one week

TERIACHA® Victory Vegetable Dip
- 1/2 cup TERIACHA®
- 1/2 cup Mayo Regular or Light
- 1/2 cup Sour Cream
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Combine all ingredients in a mixing bowl - stirring until everything is incorporated.
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Transfer to a serving dish, wrap and refrigerate for 4 hours, or overnight. (this allows all the ingredients to blend and develop)
