Great Balls of Fire!

Spice up your holidays with some Smokin’ Hot Chix Great (popcorn) Balls of Fire!! sweet and salty popcorn balls with a nice kick of heat sure to warm you up for the winter! Seasoned with Smoky Habanero Garlic seasoning and dipped into milk chocolate for a sweet heat treat we know you’re going to love!

3 for $10; 6 for $15; 10 for $20

Perfect for a holiday gift and can be shipped for an additional cost! Let us help spice up someone’s holiday!

Time for holiday gifts!

It’s time to start thinking about your holiday orders, and don’t forget, Thanksgiving is a holiday, too! Smokin’ Hot Chix can help spice up your holidays with fabulous dry rubs, sauces, and marinades to turn your holiday meats into holiday treats! It’s also great for a new twist on vegetables, in soups, or mixed into sour cream or Greek yogurt for tasteful twists on dipping!
Our holiday bags will be sold at the Lucas Farmers Markets on Sept 26, Oct 10, and Dec 4.

TAKING ORDERS NOW!

Gift bags with 3 items of your choice for $25! Gift box prices will vary based on number of products purchased plus shipping. We ship anywhere in the continental U.S.


Let’s get HOLIDAY ready!! Sauces: Freebird (sugar-free), Original Spicy, Sweet Chix, Little Chix (no heat), and Chix Pepper Sauce.Rubs: Original Chix Dry Rub, Jalapeno Beef Dust, Jalapeno Chix Dust, and Smoky Habanero Garlic Rub.Coming soon: Firebird Sauce (some like it extra hot!), and Little Chix Dry Rub (because some like it mild!).

We take credit cards, Venmo, PayPal, Zelle, or CashApp.Email me at smokinhotchix@aol.com and I will send you a list of products with descriptions and prices! ~Happy eats! Debbie

Lucas Farmers Market

Don’t forget! Lucas Farmer’s Market is open this Saturday from 8 a.m. until 12 noon! Smokin’ Hot Chix will be there with samples, AND we have a new Jalapeno Beef Dust that will surely get your rooster crowing! Visit our booth and see what the clucking’s all about! We have the following products and hope to see you there!

Smokin’ Hot Chix Sauce

Sweet Chix Sauce

Chix Pepper Sauce

Smokin’ Hot Chix Dry Rub

Jalapeno Beef Dust

Smoked chili

3 lb lean ground meat (I used 90/10 beef plus ground chicken breast)
1 green bell pepper
1 red bell pepper
1 Vidalia onion
6 cloves garlic
2 T olive oil
3 tsp sea salt
1 tsp ground black pepper
2 tsp Mexican oregano
2 tsp smoked paprika
2 tsp ground cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes

Break meat up and put into iron skillet
Chop veggies and garlic and place into a foil pan, drizzle with olive oil
Mix spices in a bowl and pour 1/2 on meat and 1/2 on veggies.
Put meat and veggies on the smoker at 225F for 1.5 hours
I used cherry wood for smoking

Remove veggies, put in food processor to chop. Place into large stock pot.
Remove meat from skillet with slotted spoon and put in with veggies, break meat up with a wooden spoon.
Add 2 cans pinto (or preferred) beans drained and rinsed
28 oz tomato purée
1 can diced Rotel tomatoes
1 small can tomato paste
1 box beef stock (32 oz)
1 stout beer

Bring to a boil, reduce to low and simmer for 1.5 hours until thickened.

Serve with cornbread, Fritos, shredded cheese, jalepeno slices, and/or sour cream.

Enjoy!

Smokey Stuffed Portabellas

Smokey Stuffed Portabellas

I had a couple of portabellas and some ground beef, so I thought, “Hmmmm….what if?” So here is what I did….
2 large portabella mushrooms, centers removed, membrane scraped out and rinsed well.
2 T olive oil
1/4 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp oregano
1/2 tsp crushed red pepper
1 lb ground sirloin or chuck
1/4 c shredded mozzarella

2 slices smoked mozzarella cheese
2 T shredded cheddar cheese
2 T diced onion
2 T diced green pepper
1 egg
1 T Worcestershire
1 T soy sauce
Salt & pepper to taste
1/2 jar marinara, primavera, or your favorite sauce

Coat mushrooms on both sides with olive oil. Salt and pepper the rounded sides and arrange hollow side up.
Mix meat well with all other ingredients and stuff 1/4 of the meat mixture into each mushroom and pack down slightly.
You can easily make 4 mushrooms with this amount of meat, but I made patties out of the rest and put aside for tomorrow.

I baked them in an air fryer at 350F for 15 minutes. Removed and place into a small greased casserole dish, top with smoked mozzarella and marinara sauce. Bake in preheated oven at 400F for about 10-15 minutes. Top with crushed red pepper flakes.

This was great with green beans! So, go enjoy a little smoky stuffed shroom!!! ~Debbie

Deviled Eggs

Deviled Eggs
6-8 hard boiled eggs, peeled and rinsed
1 T mayonnaise
1 T yellow mustard
1 tsp pickle juice
1 tsp sugar or Splenda
1/4 dill pickle, diced (bread and butter are really good!)
1/2 tsp mustard seed
1 tsp ground mustard
1/2 slice crisp bacon, crushed
1/4 tsp dill weed
1/4 tsp onion powder
1/4 tsp sweet paprika

Cut eggs lengthwise and remove yolks. Mix everything except the paprika until creamy. Put mixture into a baggie, push all egg down into the bag, cut the corner off and pipe into the egg whites. Garnish with a little dill weed and paprika.

Enjoy! ~Debbie

Beef Stew

Our weather is bipolar this time of year: cold one minute, hot the next. With that said, it’s always a good time to throw on a pot of homemade beef stew. The taste and smell takes me back in time to a place full of amazing memories growing up in south Arkansas. Mom’s was always the best, but here is my version…

1 lb. lean beef stew meat

2-3 T olive oil

2 small potatoes, peeled and diced

1 white onion, diced

1/4 bell pepper, diced

3 carrots, peeled and chopped

2 stalks celery, diced

1 can LeSeur peas, drained

1 can whole kernel corn, drained

1 small can sliced mushrooms

1 can Ro-Tel tomatoes

1 small can tomato paste

1/4 c flour

28 oz beef broth

1 T kitchen bouquet

1 tsp Herbs de Province

1 tsp oregano

3 bay leaves

1 tsp garlic powder

1 T soy sauce

1 c dry red wine

Salt and pepper to taste

Heat a heavy Dutch oven, add olive oil until it’s hot and rippling. Add meat and seasonings and stir to coat well. Sauté until evenly browned. Add 2 T flour and stir until thick and coated. Remove meat.

Add 1/2 c wine and deglaze the pot, then add vegetables, sauté until the onions and peppers are soft. Then return the meat, add the remaining flour, stir until soft and thick, and add soy sauce, broth and remaining wine.

Next, add the canned vegetables and kitchen bouquet, bay leaves, bring to a low boil, turn to low, cover and cook for about an hour.

Remove the bay leaves and serve smokin’ hot. This is such great comfort food and perfect for any season! I hope it takes you back in time and warms your soul! have a beautiful weekend! ~Debbie

Smokin’ Hot Salmon Salad

Okay, I am not a big fan of salmon and most of my friends know this about me. With that said, I will say that I grew up eating and rather liking canned salmon with hot pepper sauce (it’s a southern thing, I think), and salmon croquettes (fancy term for “salmon patties”) with ketchup. Maybe that killed the fish taste, I don’t know, but whatever mother served is what we ate, like it or not….except for liver, but that’s another story.

I had some canned salmon in the pantry, and one of my friends had just made some Buffalo Chicken Dip for the Super Bowl that I really liked, so I started thinking, “What if I made something similar with canned salmon?” Much to my surprise, it is better than I would have ever expected. Here is how I made it:

32 oz. canned boneless, skinless salmon, drained and flaked with a fork (I’m sure you could use fresh grilled or even smoked salmon for this)

1 small onion, diced

2 stalks celerey, peeled and diced

1/4 green pepper, diced

1/2 jalepeno pepper, diced (seeds in if you like hot)

1 medium kosher dill pickle, diced

3 T light mayonnaise

1 T ketchup

1 T fresh lemon juice

1 T rice vinegar

1 T Tapatio hot sauce

1-2 tsp Old Bay seasoning

2 tsp smoked paprika

1 tsp fresh ground pepper

1 tsp pickle juice

Assemble all of the diced vegetables in a large bowl, mix well. Add the salmon, mix into the vegetables, then add the wet ingredients which starts binding everything together. Continue mixing and add the spices last. Mix thoroughly and add additional seasonings to your taste preference. If you want wetter salad, simply add more mayo and/or ketchup. Serve on crackers and top with hot sauce and a little fresh lemon juice.

This is some smokin’ hot salmon, and maybe a recipe that I will continue making to get my fish in! Hope you enjoy! ~ Debbie