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Poblano Ranch Street Corn Relish

Prep Time: 10 minutes / Cook Time: 5 minutes / Servings: 4


  • 2 cups corn kernels (about 3 ears)

  • 1/2 medium red onion, chopped

  • 1 medium jalapeno, chopped

  • 2 tbsp. olive oil

  • 1/2 tsp. each salt and pepper

  • 2 tbsp. cilantro, finely chopped

  • 1/4 cup queso fresco crumbles

  • 1/2 lime, juice only

  • 2 tbsp. Saucy Mama Poblano Ranch Dressing


  1. Heat the olive oil on high heat in a large skillet.  Add the corn, onions and jalapenos.  Char on high heat for 4-5 minutes. Remove from the heat, transfer to a large mixing bowl and chill for 30 minutes.

  2. Stir in the chopped cilantro, queso fresco, lime juice and Saucy Mama Poblano Ranch.  Refrigerate until ready to serve.

Saucy Mama Honey Dijon Roasted Chicken and Vegetables

Prep Time: 15 minutes / Cook Time: 1 hour / Servings 4-6


  • 1 roasting chicken (about 5 lbs.) 

  • 1 cup Saucy Mama Honey Dijon salad dressing

  • 2 large garlic cloves, minced or pressed 

  • 5-6 carrots, sliced on a bias 

  • 12 small red potatoes, cut in half

  • 2 tbsp. chopped, fresh thyme leaves 

  • 2 tbsp. chopped, fresh rosemary

  • zest of 1 lemon 

  • 1 cup chicken broth

  • salt and pepper



  1. Preheat oven to 400 degrees.

  2. Combine the honey dijon salad dressing, thyme, rosemary, pressed garlic cloves and lemon zest.  Season with salt and pepper to taste.  Stir until combined.

  3. Prepare the chicken by first removing any giblets from the inside the chicken. 

  4. Place the chicken in the bottom of a large roasting pan. Using a brush or spoon, spread all of the honey dijon mixture evenly over both sides of the chicken, working some under the skin of the breast.

  5. Add the carrots and potatoes to the roasting pan.  Coat the veggies with any of the dressing mixture that spilled over the sides of the chicken.  Use a spoon or brush if necessary.

  6. Place in the oven at 400 degrees for 30 minutes, uncovered.  After 30 minutes, remove the roasting pan from the oven.  Some of the dressing will have caramelized on the bottom of the pan.  Add the chicken broth to the roasting pan, and deglaze the caramelized dressing with a wooden spoon.  Baste the chicken and the veggies with the juices.  Return to the oven and continue to cook for another 30 minutes, basting about 15 minutes through.  When the internal temperature of the chicken reaches 165 degrees, remove from the heat and allow to cool for 5-10 minutes before carving and serving.

Healthy Saucy Mama Jambalaya

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 4


  • 1 cup brown rice, uncooked

  • 2 cups Roasted Red Pepper & Tomato Soup (Trader Joe's)

  • 2 cloves garlic, minced or pressed 

  • 12 oz. large shrimp, peeled and deveined (about 2 dozen shrimp)

  • 9 oz. pre-cooked chicken Andouille sausage (3 sausages) 

  • 2 stalks celery, chopped into 1" pieces on a bias

  • 3 green onions, chopped (green ends separated for garnish)

  • 1 cup Saucy Mama Orange Habanero Wing Sauce, divided

  • 1/2 green bell pepper, seeded and sliced

  • 1/2 yellow, orange or red bell pepper, seeded and sliced

  • 1 cup mini heirloom tomatoes, different colors, quartered

  • non-stick cooking spray ( I used a coconut oil spray)

  • salt and pepper to taste


  1. Heat an outdoor grill to high heat.

  2. Soak about 5 wooden skewers in water for about 10 minutes so they don't burn on the grill. 

  3. Heat a large saucepan to medium heat.  Spray it generously with cooking spray, add the brown rice and stir until coated with the spray.  Toast the rice for about 2 minutes, add the tomato soup, minced garlic and 1/4 cup of Saucy Mama Orange Habanero Wing Sauce.  Season with salt and pepper to taste.  Stir until combined, bring to a boil and then cover, reduce to a simmer and cook for another 30 minutes, until the rice is soft.

  4. Skewer the shrimp onto the soaked wooden skewers, about 4 or 5 to a skewer.  Place them flat in a glass baking dish and pour about 1/2 cup of the Saucy Mama Orange Habanero Wing Sauce on the shrimp, making sure to coat the shrimp completely on both sides.

  5. Place the shrimp skewers and the chicken Andouille sausages on the grill and cook for about 3 minutes on each side, until the shrimp is cooked through and the sausages are slightly browned (I like my sausages with lots of char on them, so I left them on the grill a bit longer!).   Remove from the grill and allow to cool for a minute.

  6. Slice the sausages into 1" pieces on a bias. 

  7. Remove the shrimp from their skewers and set aside.

  8. Heat a large saucepan to medium heat.  Spray it generously with cooking spray and add the celery, bell peppers, chopped green onions and heirloom tomatoes.  Season with salt and pepper to taste. Stir and cook on medium heat for about 5-7 minutes, until veggies are fairly soft.   

  9. To serve:  Stir ALL the ingredients in with the cooked rice.  Stir until combined.  Transfer to four separate serving dishes, garnish with the remaining green onions and serve.

Champagne Honey Mustard Foil Packs

Prep Time: 10 minutes / Cook Time: 30 minutes / Servings: 3-4


  • 4 small, white sweet potatoes, cubed into 1" pieces

  • 2 medium bell peppers (red or yellow), roughly chopped

  • 6 scallions, chopped

  • 2 tbsp. olive oil

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1/2 tsp. each salt and pepper

  • 2 tbsp. Saucy Mama Champagne Honey Mustard


  1. Preheat grill to medium heat.

  2. In a large mixing bowl combine all the ingredients.  Mix well until combined.

  3. Lay out 3-4 large sheets of aluminum foil and divide the mixture into the center of each of the sheets.  

  4. Fold the sheets up tightly to make a tight packet.  Grill the packets on medium heat for approximately 30 minutes, turning over halfway through.

  5. Remove the packets from the heat and allow them to cool before unfolding. Scrape the foil gently to release any veggies that may be sticking to the foil. Serve with salmon and other lean meats.

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