Recipes

Place ½ cup Southwest Teriacha, juice of ½ lemon, 2 chicken breasts in a Ziploc and let marinate for at least 30 minutes.

Grill 7-8 minutes per side, depending on thickness, brushing extra Southwest Teriacha sauce on top of the chicken while grilling.

Juice of ½ lemon, ¼ ish cup olive oil, salt and pepper whisked together.

Assemble all ingredients into salad and enjoy!

In a large saucepan, heat vegetable oil.

Add Onions and cook for 2 minutes.

Once the Onions have softened, add the Garlic and Jalapenos and cook for 1 more minute.

Pour the Chicken Broth, Teriacha Chipotle, Tomatoes, Black Beans into the pot and bring to a boil.

Once at a boil, lower heat to simmer and add Chicken Breasts.

Cook the Chicken for 20-25 minutes.

Once the Chicken is cooked, remove from pot.

When cool enough to handle, shred it and set it aside.

Add Lime Juice and Fresh Cilatro to the pot.

In a serving bowl, add a mound of shredded Chicken.

Ladle soup over Chicken and top with a Lime Wedge, Grilled Tortilla Strips, Anaheim Pepper, Avacado Slices, and Cheese.

Enjoy!

Mix TERIACHA® into light mayo to create a TERIACHA® Aoili Sauce

Cut Red Onions and Pineapple into slices.

Mix TERIACHA® into Ground Turkey or Beef, form patties.

Place patties, Red Onions, Pineapple on the grill. Cook for 10 mins or until done.

Cut lettuce.

Spread TERIACHA® Aoili on the buns.

Compile burger and enjoy with garlic fries!

Cut slices of tomato, mozzarella and bread

Mix Olive Oil and TERIACHA® together

Grill Steak to your liking

Drizzle mixture over Tomatoes and garnish with Basil

Serve with cold beverage and enjoy!

Boil Sweet Potato Ribbons for 10 mins

Cut slices of Pork Belly and fry in pan

Add Teriacha to Pork Belly - it will caramelize on the pork.

Dice onion and avocado

Warm Tortilla

Layer of Sweet Potato Ribbons

Pork Belly

Micro Greens

Onion and Avacado

Drizzle of Teriacha

Enjoy!

In mixing bowl, whisk together the listed ingredients.  Make sure all components are thoroughly incorporated.

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.

Gently fold in vegetables with wet ingredients.  Cook over medium-high heat until boiling.

Reduce heat and stir continuously until the sauce has thickened.

Serve over cooked Jasmine rice, top with toasted sesame seeds and enjoy!

Mix ingredients until incorporated

Place vegetables in a lightly-oiled sauté pan over medium heat.

Once vegetables have begun to soften, pour in the TERIACHA® mixture and gently stir to coat.

When the vegetables are completely coated, add the cooked Jasmine rice & toss quickly.

Remove from heat and enjoy!

Place the Brined Corned Beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package.

Pour in enough water to cover the beef.

Bring water to boil on stove top.  Reduce heat to simmer and cover pot.  Cook 1 hour per pound.

Beef ready when it pulls apart easily.

For a one-pot feast:  Add chunks of potatoes and carrots to the pot during the last half hour if cooking.

Remove meat, potatoes, carrots.

Add cabbage to the pot and allow to cook 2-3 minutes.  Remove from broth.

Serve, enjoy, and drizzle on more TERIACHA® as desired!

Place all ingredients in a mixing bowl

Beat with a mixer or fork until combined and smooth

Enjoy on sandwiches, burgers, and more!

Combine all ingredients in a mixing bowl - stirring until everything is incorporated.

Transfer to a serving dish, wrap and refrigerate for 4 hours, or overnight. (this allows all the ingredients to blend and develop)