Category

Tangy Mustard BBQ Sauce

Oven Baked Baby Back Ribs

By | Cooking Sauces, Entree, Grilling / BBQ, Recipe, Spicy Mesquite BBQ Sauce, Tangy Mustard BBQ Sauce | No Comments

Oven Baked Baby Back Ribs

Sweet and tangy oven-baked baby back ribs.

PREP — 30 Minutes    COOK — 3 to 3 1/2 Hours   

TOTAL — 4 Hours   SERVINGS — 8

ingredients

1/4 cup lightly packed light brown sugar

• 3 tablespoons chili powder

• 2 tablespoons kosher salt

• 1 tablespoon paprika

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 tablespoon dry mustard

• 1 tablespoon black pepper

• 2 (2 1/2 to 3-lb.) slabs bone-in baby back pork ribs

• 1/2 cup Schultz’s Tangy Mustard BBQ Sauce, divided

• 1 bottle Schultz’s Spicy Mesquite BBQ Sauce

directions

1. Preheat oven to 275°F, and place oven rack in middle of oven. Combine brown sugar, chili powder, salt, paprika, onion powder, garlic powder, dry mustard, and black pepper in a medium bowl; set aside.

2. Prepare the Ribs: Remove the thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush each side of both slabs evenly with Schultz’s Tangy Mustard BBQ sauce; sprinkle liberally with spice mixture, patting gently to adhere. Wrap each slab individually in aluminum foil (or chill uncovered up to 12 hours).

3.  Place wrapped ribs on a wire rack set on a sheet tray lined with aluminum foil. Bake in preheated oven until tender, 2 to 2 1/2 hours. (Check for doneness by removing ribs from oven, unwrapping foil, and picking up 1 end with tongs. The ribs are ready when they bend and meat on top is tender and easily pulls apart.

4.  Unwrap ribs; discard foil and drippings. Place directly on wire rack, and spread 1/2 cup of the Schultz’s Spicy Mesquite BBQ Sauce on top of each slab. Return to oven, and cook at 275°F for 30 minutes.

5.  Remove from the oven and let cool for a few minutes before serving. Enjoy!

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

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Buffalo Chicken Cheeseball

Buffalo Chicken Cheese Ball

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Buffalo Chicken Cheese Ball

Now that’s a spicy cheese ball… .

PREP — 10 Minutes    COOK — 30 Minutes   

TOTAL — 40 Minutes  SERVINGS — 8 to 10

ingredients

• 8 ounces of cream cheese, softened

• 4 ounces of blue cheese, at room temperature

• 4 ounces of white cheddar, grated

• 1/2 cup of Schultz’s Spicy Original Cooking Sauce, divided

• 1/4 cup shredded chicken, cooked (we like using rotisserie chicken)

• 1/4 cup of diced celery

• 1/2 sleeve of Late July Classic Rich Crackers, crushed -OR- substitute 1 Cup Chopped Walnuts or Pecans

directions

1.  Combine cream cheese, blue cheese, and white cheddar in the bowl of a food processor; process 

2.  Heat a medium, nonstick skillet over medium heat. Add 1/4 cup of Schultz’s Spicy Original sauce and chicken. Cook, stirring frequently, until the chicken absorbs most of the sauce, about 2 minutes. Let cool to room temperature.

3.  Stir chicken mixture, remaining ¼ cup Schultz’s Spicy Original sauce, and celery into cream cheese mixture; mix until evenly incorporated. Scrape cream cheese mixture onto a parchment paper-lined baking sheet.

4.  Using lightly moistened hands, shape cream cheese mixture into a ball. Wrap in plastic wrap and refrigerate for 45 minutes to 1 hour, or until it can be easily rolled.

5.  Spread crushed crackers (or chopped nuts) evenly on a rimmed baking sheet. Roll the cheese ball in crackers, coating evenly. Place cheese ball on a serving platter; drizzle top with some more Spicy Original; serve with carrots, celery, crackers, etc.

6.  Place cheese ball on a serving platter; drizzle top with some more Spicy Original; serve with carrots, celery, crackers, etc.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

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Giant Soft Pretzel with Spicy Mustard Dip

Giant Soft Pretzels with Spicy Mustard Dip

By | Appetizer, BBQ Sauces, Entree, Recipe, Seasoning & Rub, Side, Snack, Tangy Mustard BBQ Sauce | No Comments

Giant Soft Pretzel with Spicy Mustard Dip

Buttery soft snacking

PREP — 10 Minutes    COOK — 15 Minutes   

TOTAL — 1 Hour 5 Minutes  SERVINGS — 8

ingredients

Pretzel Dough Ingredients

3 tsp Instant Dry Yeast

• 1 1/2 cups Warm Water

• 2 tbsp Granulated White Sugar

• 4 cups All Purpose Flour

• 1 tsp Salt

 

        Pretzel Crust Ingredients

• 1 cup Water

2 tsp Baking Soda

• Coarse Sea Salt

1/2 stick Butter, melted

 

Spicy Mustard Dip Ingredients

• 1/2 cup Schultz’s Tangy Mustard Sauce

• 1 tbsp Honey

• 2 tbsp Coarse Mustard Seed

directions

1.  In a large bowl, combine the yeast, warm water and sugar. Mix until frothy, and add in the flour and salt. Knead until smooth.

2.  Grease a second bowl with non-stick cooking spray, place the dough in and cover with greased plastic or a clean kitchen cloth. Let rise for 30 minutes in a warm place.

3.  Preheat oven to 425° and line baking sheet with parchment paper or spray with non-stick cooking spray. Divide the dough into 8 equal parts. Roll each part into 25-26″ long ropes and form into a pretzel shape. (If you don’t stretch it long enough, you will wind up with pretzel balls rather than the traditional pretzel figure.)

4.  In a shallow bowl, combine water and baking soda. Submerge each pretzel in the water and then place on the prepared baking sheet. Sprinkle generously with salt. Let the pretzels rest for 5-10 minutes.

5.  Bake for 10-15 minutes, or until golden brown. Brush each hot, baked pretzel with melted butter immediately after taking them out of the oven. Sprinkle again with coarse salt if desired. Enjoy!

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

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Pickle-Brined Fried Chicken

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Pickle-Brined Fried Chicken

Hang on to your pickle juice!

PREP — 10 Minutes    COOK — 10 Minutes   

TOTAL — 20 Minutes  SERVINGS — 4

Attention: You need to start this recipe 24 – 36 hours in advance.

ingredients

Nugget Ingredients

4 boneless chicken thighs

• 3 cups Buttermilk

• 2 cups Dill Pickle Juice

• 2 cups Flour

2-3 tbsp Schultz’s Seasoning and Rub

• 2 tbsp Cornstarch

• 8 cups Rice Bran Oil (for frying)

Coarse Salt

directions

1.  In a large bowl or jar, fully submerge chicken thighs in dill pickle juice. Cover and refrigerate for 6 – 24 hours.

2.  Remove chicken from pickle juice and fully submerge them in buttermilk in a second large bowl. Cover again and allow to sit for 1 – 12 hours.

3.  Finally, you’re ready to fry the chicken. Stir together flour, cornstarch, and Schultz’s Seasoning and Rub. Remove the chicken from the buttermilk, then dredge the chicken in the flour mixture, turning it to completely coat.

4.  In a Dutch oven or heavy pot, heat oil to 345° over high heat. (If this is your first time frying, it’s probably best to fry one thigh at a time; once you get the hand of it, you can do more at once.) Fry the chicken until it’s golden brown or it reached an internal temperature of 165°, about 6 to 8 minutes.

5.  Using a spider skimmer or other small strainer, remove the chicken from the oil and drain on paper towels. While chicken is still hot, sprinkle with a coarse salt. Allow chicken to rest before serving. Enjoy! You can easily adapt this recipe into a sandwich, serve with waffles, or drizzle with Schultz’s Cooking Sauce.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

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Pretzel Chicken Nuggets

Grain-Free Pretzel Chicken Nuggets with Tangy Mustard Dipping Sauce

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Grain-Free Pretzel Chicken Nuggets

Tangy, Salty, Breaded & Fast!

PREP — 10 Minutes    COOK — 15 Minutes   

TOTAL — 25 Minutes  SERVINGS — 4

ingredients

Nugget Ingredients

1 lb Chicken Tenders

• 1/2 cup flour (use Coconut Flour or Almond Flour to make it Gluten Free!)

• 2 Eggs

2 tbsp Schultz’s Chipotle Sauce

• 1 bag Pretzels (about 5 oz – make it Gluten Free!)

• 1 tsp Garlic Powder

1 tsp Onion Powder

• Salt, Pepper, Paprika

Avocado Oil (spray recommended!)

 

Tangy Mustard Dip Ingredients

• 1 cup Schultz’s Tangy Mustard Sauce

2 tablespoons low-fat Mayo

• 1/4 cup Honey

1 1/2 teaspoons Schultz’s Sweet Heat Sauce

directions

1.  Preheat oven to 400°.

2.  Cut chicken tenders to nugget size. Lightly pat to dry. Pulse pretzel crumbs in a food processor lightly until they form crumb coating. If you don’t have a food processor, use a mortar and pestle or place in a bag to crush.

3.  Mix salt, pepper and flour in one bowl, whisk eggs and chipotle in a second bowl, and mix pretzel crumbs, garlic powder, onion powder and paprika in a third bowl.

4.  Dredge chicken pieces in flour, then egg mixture and let excess drip off. Gently roll chicken in the pretzel mix, be sure to pat on pieces to coat them well! Place nuggets on a baking sheet lined with parchment paper. Spray each nugget with a light coating of avocado oil.

5.  Cook for 8 minutes, the flip each nugget, spray with more oil and cook for 8 more minutes on the other side. While the nuggets cook, combine ingredients for the dipping sauce. Taste to perfect your desired heat or flavor level. Enjoy!

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

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BOULDER CO, 80301

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Jalapeño Poppers

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Jalapeno Poppers

  A perfect appetizer for game days and get togethers.

PREP — 25 Minutes    COOK — 25 Minutes   

TOTAL — 50 Minutes  SERVINGS — 12

ingredients

Jalapeño Popper Ingredients

12 jalapeño peppershalved or whole

4.5 oz light cream cheese

5 medium scallionsgreen part only, sliced

2 oz shredded low fat sharp cheddar

1/2 cup egg beaters or egg whitesbeaten

3/4 cup panko bread crumbs*

1/8 teaspoon chili powder

• 1 teaspoon Schultz’s Seasoning & Rub

spray oil

 

Buffalo Ranch Dip Ingredients

• 1/2 cup low-fat or nonfat plain Greek Yogurt

2 tablespoons low-fat mayonnaise

• 1 tablespoon milk (skim, soy, almond, whatever your preference is)

1 tablespoon fresh lemon juice

1.5 teaspoons Schultz’s Seasoning & Rub

• 1/2 teaspoon finely chopped fresh dill weed or 1/4 teaspoon dry dill

3 to 4 tablespoons of Schultz’s Spicy Original cooking sauce

directions

1.  Preheat oven to 350°.

2.  There are two ways to prepare the Jalapeños, depending on your preference:

a.  Cut peppers in half lengthwise and scoop out the seeds and membrane. If you’ve got a lot of mouths to feed this is probably the right method (24 total jalapeño popper halves).

OR

b.  Cut a lengthwise slit from stem to bottom of each chili pepper. Make a crosswise incision at stem end, forming a T. Pry open enough to hold back long cuts (exposing ribs and seeds), then remove seeds and membrane using a paring knife and kitchen shears. (12 whole jalapeño poppers)

3.  Combine cream cheese, cheddar and scallions in a medium bowl. (If you want to add some extra heat, include 2-3 Tablespoons of Schultz’s Spicy Original or Sweet Heat cooking sauces in this step)

4.  Combine panko, chili powder, and Schultz’s Seasoning in another bowl.

5.  Fill peppers with cheese filling with a small spoon or spatula. If you chose to prepare the jalapeños whole as opposed to halved (from step 2), make sure to press the seams close after filling, so that the cheese is compacted and the jalapeños retain their shape.

6.  Dip peppers in egg beaters.

7.  Place peppers in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl. Make sure peppers are well breaded.

8.  Spray a baking pan with oil spray. (line with parchment for easier cleanup)

9.  Lightly spray the peppers with a little more oil spray.

10.  Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.

11.  For the Buffalo Ranch Dip – simply combine all the ingredients in a bowl and stir well. Then dip, dunk, or drizzle your poppers with this delicious low-calorie sauce.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

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2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Barbecue Chicken Sliders

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Barbecue Chicken Sliders

Prepare for your guests to break the “one per person” rule…

PREP — 5 Minutes    COOK — 25 Minutes   

TOTAL — 30 Minutes  SERVINGS — 12

ingredients

12 slider buns, split

4 cups cooked chicken, shredded*

1 cup Schultz’s Original BBQ or Sweet Hickory BBQ Sauce.

1/4 red onion, thinly sliced

1 cup mozzarella, grated

1/2 cup smoked gouda, grated

2 tablespoons fresh cilantro leaves, roughly chopped

2 tablespoons unsalted butter

Fresh ground black pepper as desired

directions

1. Preheat oven to 350˚F. Prepare a 9×13 baking dish with parchment paper. Lightly spray paper with non stick cooking spray.

2.  Place bottoms of slider buns in the prepared baking dish.

3.  In a small bowl, combine shredded chicken with 1/2 cup of Schultz’s BBQ Sauce. Mix until completely coated. Spread chicken equally across the buns. Top with remaining bbq sauce.

4.  Evenly sprinkle mozzarella, red onion, gouda, and 1 tablespoon cilantro across the chicken topped sliders. Add pepper as desired.

5.  Place the top buns on top of the sliders.

6.  Cover with foil and bake for 15 minutes.

7.  While baking, melt the butter. Add remaining cilantro and set aside.

8.  Remove foil from the pan. Brush each bun with butter mixture. Bake, uncovered, for another ten minutes, until tops are golden. Serve immediately.

Recipe Note:.  If you don’t have cooked chicken, grab 3 boneless, skinless chicken breasts: Drizzle a little olive oil into a skillet and cook chicken over medium-high heat until the inside is no longer pink, about 7-10 minutes. Remove from heat. Once cooled, shred using two forks.

Recipe & Images Inspired by Aberdeen’s Kitchen

 

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Cornbread Topped Veggie Chili

Cornbread Topped Roasted Vegetable Chili

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Cornbread Topped Roasted Vegetable Chili

Cornbread baked on top of chili? Yeah, that’s a thing! 

PREP — 35 Minutes    COOK — 25 Minutes   

TOTAL — 1 hour  SERVINGS — 4

ingredients

• 1 head of cauliflower, cut into small florets

• 1 Poblano Chile Pepper, seeded & diced

• 4 scallions, roughly chopped, plus more for topping

• 3 tablespoons vegetable oil

• 1 tablespoon Schultz’s Seasoning & Rub

• 1/2 teaspoon ground cumin

• Sea Salt

• 3/4 cup of cornmeal

• 1/2 cup of all-purpose flour

• 2 teaspoons of baking powder

• 1 tablespoon packed light brown sugar

• 4 tablespoons cold unsalted butter, cubed

• 2/3 cup of cold buttermilk

• 2/3 cup of shredded sharp cheddar cheese

• One 15oz can of black beans, undrained

• 3 tablespoons of Schultz’s Chipotle Cooking Sauce

• One 8oz can of Tomato Sauce

• 1 1/4 cups of fire-roasted corn (frozen & thawed, or in a can)

• 1 1/2 cups of low-sodium vegetable broth

directions

1.  Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, Schultz’s Seasoning and cumin on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes. 

2.  Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

3.  Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, Schultz’s Chipotle Cooking Sauce, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

4.  Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

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BOULDER CO, 80301

        720.204.3042

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Schultz's Bacon Apple Grilled Cheese

Grilled Cheese with Apple and Bacon

By | BBQ Sauce Recipe, BBQ Sauces, Breakfast, Entree, Mustard BBQ Sauce, Recipe, Seasoning & Rub, Snack, Sweet Heat Cooking Sauce, Tangy Mustard BBQ Sauce | No Comments

Grilled Cheese with Apple and Bacon

With contrasting flavors, this sandwich makes the mouth sing!

PREP — 3 Minutes    COOK — 20-30 Minutes   

TOTAL — 33 Minutes  SERVINGS — Four

ingredients

• 3 tbsp Schultz’s Gourmet Sweet Heat Cooking Sauce

• Dijon Mustard (or Tangy Mustard BBQ Sauce)

• 8 slices of country bread (or sourdough)

• 8 slices sharp cheddar cheese

• 8 strips of bacon

• 1 granny smith apple, sliced thin (or honey crisp)

• Butter

directions

1.  Cook bacon on stove top in a skillet.

2.  Add 3 tbsp of Sweet Heat Cooking Sauce to coat bacon toward the last few minutes of cooking. If cooking bacon in an oven instead, baste on sauce with a brush.

3.  Spread dijon mustard on 4 slices of bread.

4.  Top each piece of bread with 2 slices of cheese, 2 slices of bacon and slices of apple. Top with the other slices of bread.

5.  Butter the sandwiches, then cook in a skillet (you can use the same one you cooked the bacon in, just drain the grease first) over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

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2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Schultzs Stuffed Shells

Stuffed Squash Shell Pasta

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Stuffed Squash Shell Pasta

A rich, oozy, easy pasta dinner.

PREP — 20 Minutes    COOK — 1 Hour 20 Minutes   

TOTAL — 1 Hour 40 Minutes  SERVINGS — Six

ingredients

• 1 Medium Butternut Squash

• 2-3 tbsp Schultz’s Gourmet Cooking Sauce

• 2 tsps Olive Oil

• 1/2 tsp Salt, plus more to taste

• 12oz. Jumbo Shell Pasta

• 1 cup Ricotta Cheese

• 1 cup grated Parmesan Cheese

• 4 tsps Fresh Lemon Juice

• 2 tsp Lemon Zest

• 2 tsp Oregano

Pasta Jays Creamy Tomato Sauce

directions

1.  Preheat the oven to 400° and line a sheet tray with parchment paper.

2.  Cut the squash in half and remove the seeds. Place the squash onto the prepared sheet tray and season the flesh with olive oil and salt. Turn them so that they’re cut-side down and roast until tender, about 35-40 minutes. Let cool for 7 to 10 minutes, then scoop the flesh into a medium bowl and set aside (if you want to make this in advance, it can be stored for up to 2 days). Lower the oven to 375°.

3.  While the squash is roasting, boil the pasta. Bring a large pot of salted water to a boil. Add the jumbo shells to the water and cook for 9 minutes. Drain the pasta and rinse under cold running water for 1 minute.

4.  In a large bowl, lightly beat the egg and combine the ricotta, 3/4 cup of the Parmesan, garlic, Schultz’s Cooking Sauce, lemon juice and zest, oregano and cooled roasted squash. Taste and adjust the seasoning with salt. Fill each cooked pasta shell with 1 1/2 tablespoons of filling and snuggle the shells into a 9″x13″ baking dish.

5.  Cover the top with Pasta Jays Creamy Tomato Sauce, letting it spill down into the shells, and underneath. Top with remaining Parmesan and bake until golden brown and bubbling. Enjoy!

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

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2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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