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Fired Up! Inspired Recipes
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Crab Dip

Ingredients:

  • 1/2 pound jumbo lump crabmeat, check for shells

  • 1 (8 ounce) package of cream cheese

  • 1/2 cup of mayonnaise 

  • 1/4 cup grated parmesan cheese

  • 3 tablespoons minced green onions(white and green parts)

  • 2 large garlic cloves, minced

  • 2 teaspoons worchestire sauce

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon or more of FIREDUP! hot sauce

  • 1/2 teaspoon Old Bay seasoning

  • Salt and pepper to taste

Directions:

  • Preheat oven to 325 degrees F.

  • Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed.

  • Bake for 35 to 40 minutes until lightly golden on top.  Serve with FIREDUP! hot sauce for those who like it spicy!  Enjoy!

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Stuffed Pork Tenderloin

Ingredients:

  • 1 medium to large pork tenderloin

  • 1 medium to large sweet onion sliced or diced

  • 3 to 4 jalapeno peppers cut into rings

  • 1 bell   pepper julienned or cut in rings

  •  2 (8 ounce) packages of cream cheese slightly softened

  • 1 lb of Jimmy Dean's Hot breakfast sausage(optional)

  • 4 tablespoons of FIREDUP! Sweet Heat hot sauce

  • 1 to 2lbs of bacon depending on side of tenderloin

  • 1 jar of your favorite jalapeno jelly

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Marinade:

  • 3 parts soy sauce, pineapple juice and water

Directions:

  • Marinate pork tenderloin from 6 to 24 hours.

  • Remove pork from marinade.  

  • Butterfly tenderloin to prepare for stuffing.

  • Spread cream cheese liberally inside butterflied tenderloin.

  • *Optional - spread Jimmy Dean's sausage across the entire length of tenderloin.

  • Add onions, bell peppers, and jalapenos on top of cream cheese.  

  • Pour FIREDUP! Sweet Heat inside tenderloin on top of other stuffing ingredients.

  • Fold tenderloin back over and season the outside with your favorite pork/rib rub.

  • Wrap complete tenderloin in bacon and add a toothpick to secure the bacon.

  • Heat smoker or oven to 275 degrees and and cook until internal temperature of tenderloin is 145 to 150.  

  • Add jalapeno jelly and additional FIREDUP! Sweet Heat to the outside of the cooked tenderloin. Let rest for 15 minutes.  Slice crossways.  Enjoy!

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Quick Sweet Heat Cream Cheese Appetizer

Ingredients:

  • 1 (8 ounce) block of cream cheese

  • 1 bottle of FIREDUP! Sweet Heat hot sauce

  • Package of your favorite crackers

Directions:

  • Remove creams cheese from package and place on an appetizer plate.

  • Pour bottle of FIREDUP! Sweet Heat over the top of the block of cream cheese.

  • Serve with crackers.

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Red Beans and Rice

Ingredients:

  • 1 lb dried red kidney beans

  • 2 quarts water

  • 2 medium onions, chopped ( I used about 1/2-3/4 container of chopped onion from produce dept)

  • 1/2 large bell pepper, chopped ( I used about 1/2 container of chopped bell pepper from produce dept)

  • 2 1/2 tsp salt

  • 1 1/2 tsp ground thyme

  • 1 1/2 tsp dried oregano

  • 1 1/4 tsp garlic powder ( I used a little less than 1/2 tsp minced garlic)

  • 3/4 tsp cayenne pepper

  • 2 bay leaves

  • 1 lb smoked sausage, cut in 1/2 inch slices

  • FIREDUP! hot sauce to taste

Directions:

  • Wash and drain red beans. In a 4 quart pan, add 2 quarts cold water & red beans. Soak overnight. Do not drain water.

  • Or, in a 4 quart pan, add 2 quarts cold water and red beans. Bring to a boil. Cover, reduce heat & simmer 2 minutes. Remove from heat & let stand for 1 hour before continuing. Do not drain water.

  • Add onion & bell pepper to red beans and bring to a boil. (Not in original directions but I added 3-4 additional cups of water at this point as I could see more liquid was required.) Stir in seasonings, cover, reduce heat & simmer 1 1/2 hours or until red beans are almost tender. Add sausage and simmer an additional 30 minutes or until beans are tender. Remove bay leaves before serving.

  • If you like beans thickened, remove the cover during the last 30 minutes of cooking. Or, after beans have cooked, remove 1/2 cup beans, mash, return to pot and mix. Add some FIREDUP! hot sauce and get your groove on!

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