Recipe provided by Laura Sabo: thekitchenthymes.blogspot.com

• 1 can 15 ounce diced tomatoes, reserving juice
• 1/4 cup Slick’s Sweet and Spicy Sauce
• 1/4 sauce non-fat plain yogurt
• 1/8 teaspoon salt
• 2 tablespoons cilantro, rinsed and stems removed
• 1/2 cup Monterey Jack cheese, shredded
• 1 cup tortilla chips
• avocado, sliced
• lime, cut into wedges

In saucepan, combine tomatoes and Slick’s Sweet and Spicy Sauce and heat to boiling. Reduce heat to low and slowly stir in yogurt one spoonful at a time. Add salt and stir to blend thoroughly. Remove from heat and divide into two bowls. Top with cilantro, cheese, tortilla chips and avocado. Squirt lime over bisque and enjoy!

If a milder bisque is favored, swap Slick’s Sweet and Spicy Sauce for Slick’s Sweet and Tangy Sauce. If a heartier bisque fits the bill, add 1/2 pound cooked ground beef, or if you are a cold soup freak (like moi), before embellishing with cilantro/cheese/chips/avocado/lime, transfer to refrigerator and chill for at least an hour.

• 1 1/2 – 2 lbs. fresh salmon filet (or frozen thawed)
• 2 – 3 Tbsp. Slick’s Big Time sauce in Sweet & Spicy
• 2 – 3 Tbsp. honey
• 2 tsp. lemon pepper
• 2 tsp. ground Cayenne pepper
• 2 Tbsp. fresh chopped Rosemary

Wash salmon, and place on a platter,  drizzle honey over the whole filet (should look like it’s glazed), drizzle Slick’s Big Time sauce in Sweet & Spicy over the filet.  Sprinkle lemon pepper,  cayenne and fresh rosemary over the filet.  Place on a pre-soaked  cedar plank (soak in water for 30 minutes), and place on grill.  Or over bake/broil until fish flakes with a fork. (time varies depending upon thickness of filet).  Serves 4-6.  Enjoy with a glass of Pinot Grigio or Pinot Gris!

• 12 oz turkey breast meat (pre-cooked, BBQ’d, baked, grilled, etc)
• 8 – 12 large Romaine lettuce leaves, washed & patted dry
• 6 Tbsp. SLICK’S BIG TIME BBQ sauce in Sweet & Spicy
• 6 Tbsp. Ranch dressing

First combine the SLICK’S BIG TIME BBQ sauce in Sweet & Spicy and the Ranch dressing in a small bowl. Stir and mix well.  Set aside.  Take pre-cooked turkey meat and divide into portions and set on top of each romaine lettuce leaf.  Drizzle the SLICK’S BBQ Ranch dressing mixture onto each lettuce portion.  Serve 2-3 on each plate. Serves 4.  ***this is a Low-Carb meal*** Enjoy  a nice fruit salad as dessert!

• 4 3-4 oz chicken breasts (or split larger ones in half)
• 1/2 of a fresh pineapple, trimmed and sliced in large rings crosswise
• 1/2 cup SLICK’S BIG TIME BBQ sauce in Sweet & Tangy
• 4 leaves of curly green leaf lettuce
• 1 large tomato, sliced
• 1/4 of an onion, sliced
• 4 Ciabatta rolls

Place chicken breasts and pineapple rings on a large platter, brush on the SLICK’S BIG TIME BBQ sauce in Sweet & Tangy with a basting brush to cover each side breasts and pineapple rings.  Place chicken on a pre-warmed BBQ grill, medium heat.  Check frequently and flip to grill evenly.  As chicken is nearly finished, place pineapple rings on grill for a few minutes (or as desired doneness is achieved).  When chicken and pineapple is done (to your preference) place them on ciabatta rolls with lettuce, tomato and onion slices.  Add extra SLICK’S BIG TIME BBQ sauce as desired!  Enjoy!

• 1 lb. of cooked salad shrimp
• 1 head romaine lettuce
• 1 large tomato, diced
• 2 green onion stalks, chopped
• 1/2 cup seasoned croutons
• 1/4 cup SLICK’S BIG TIME BBQ sauce in Sweet & Spicy
• 1/4 cup Ranch dressing

Wash and divide romaine lettuce leaves, place on 4 individual plates.  Arrange diced tomatoes, and green onions on each plate as well.  Place 4 oz of cooked salad shrimp on each plate.  Mix SLICK’S BIG TIME BBQ sauce with the Ranch dressing in a small bowl.
Drizzle this zesty, lower calorie and fat dressing on each salad. Enjoy!  Serves 4.

• 1 lb. flank (skirt) steak
• 1 red bell pepper, washed, trimmed and sliced
• 1 green bell pepper, washed, trimmed and sliced
• 2 large tomatoes, washed, trimmed and sliced
• 1 onion, peeled and sliced
• 1/2 lb. mushrooms, washed and sliced
• 2 tsp. olive oil
• 1 tsp. Lawry’s seasoning
• 1/4 cup SLICK’S BIG TIME BBQ sauce in Sweet & Spicy
• Lowfat flour tortillas

Heat 1 tsp. olive oil in a large pan, slice flank steak into 3/4-1″ thick strips, season with Lawry’s seasoning,  add to warmed pan, sear, and turn meat to brown quickly.  Let cook for a few minutes.  Until almost cooked through.  Remove from heat, place meat on a platter.  Return pan to stove top, reheat with 1 tsp olive oil.  Place sliced onions, peppers and tomatoes in pan.  Brown and saute for a few minutes.  Add mushrooms, cook until onions are golden brown and peppers and mushrooms are softening.  Add back the seared flank steak, drizzle with SLICK’S BIG TIME BBQ sauce in Sweet & Spicy.  Continue sauteeing until done.  Serve with warmed tortillas! Enjoy!  Serves 4.

• 1 lb. fresh fish, (Mahi Mahi, tuna, etc.)
• 2 Tbsp. SLICK’S BIG TIME BBQ sauce in Sweet & Spicy
• 1 cup green cabbage, washed, sliced
• corn tortillas
• fresh cilantro, washed and stemmed
• 1/4 cup SLICK’S BIG TIME BBQ sauce in Sweet & Spicy
• 1/4 cup Ranch dressing

Wash fish.  Brush on SLICK’S BBQ sauce with a basting brush.  Place on BBQ grill (or oven) and grill fish until it flakes with a fork. (or desired doneness).  Meanwhile, combine SLICK’S BBQ sauce and Ranch dressing in a small bowl.  Mix well.  Remove skin from fish when slightly cooled, and flake with a fork. Warm tortillas (place in plastic bag or tortilla warmer in microwave for a few seconds),  and arrange cabbage, grilled fish, on each tortilla.  Drizzle SLICK’S BBQ & Ranch dressing mixture on each taco. Sprinkle fresh cilantro leaves on top.  Enjoy!  Serves 4.

• ½ pound bacon
• 1 onion diced
• 3 Tbsp fresh ginger, minced or 2 tsp ground ginger
• 4 Tbsp. minced fresh garlic
• 2 (16 oz) cans of kidney beans, drained
• 2 (16 oz) cans of pinto beans, drained
• 1 (15 oz) bottle of Slick’s Big Time Sweet & Spicy sauce
• ¼ cup molasses
• ½ cup brown sugar
• ½ bottle (or can) of dark beer (Oregon microbrews work great!)
• Salt & freshly ground black pepper

In a large sauté pan, cook bacon until crisp. Remove and set aside on paper towels to cool. Add onions, ginger, garlic to the bacon grease and cook until softened and light brown. Add the beans, Slick’s Sauce, molasses, brown sugar and beer. Stir and simmer on stove for 2 hours (or bake at 350 degrees F for 1 hour). Season with salt and pepper to taste. Enjoy!

• 4 grilled chicken breasts (recipe follows)
• 8 cups of mixed green lettuces
• ½ cup dried cranberries
• ½ cup purple onion, thinly sliced
• ½ cup roasted, salted pecans
• 2 – 3 oz Slick’s Big Time Sweet & Tangy sauce (or to taste!)

Sprinkle chicken breasts with salt, pepper and curry powder,  BBQ on a grill until done.  Slice. Assemble lettuce, cranberries, purple onions, pecans in a large salad bowl.  Add Slick’s Big Time Sauce and toss.  Divide into 4 equal portions.  Place sliced chicken breasts on top of salads, add extra sauce as needed!  Enjoy!

• 3 Brat sausages, grilled and sliced ( we like beer & cheese brats)
• 12 eggs, beaten
• 1 Tbsp. butter
• Salt & pepper to taste
• 1 cup Tillamook Cheddar cheese, shredded
• 2 ripe avocados, sliced
• Slick’s Big Time Sweet & Spicy Sauce to taste

Grill the brats until done, and slice. Warm a large skillet, add butter until melted and starting to sizzle. Add the beaten eggs and stir slowly, add the brats, salt and freshly ground pepper. When about halfway done add the cheese until melted. Scramble is done when the cheese is melted. Divide into 4 portions, serve with sliced avocados and plenty of Slick’s Big Time Sweet & Spicy sauce on top! Enjoy!

• 2 Tbsp. Ketchup
• 1 Tbsp. Horseradish
• 1 Tbsp. SLICK’S BIG TIME BBQ Sauce in Sweet & Spicy!
• splash of Wochestershire sauce

Combine ingredients in a small serving dish.  Add more horseradish or Slick’s sauce to taste! Serve with your shrimp! oysters! or cold veggies!  Enjoy!

• 1 – 10 pound beef roast
• 1/2 to 1  bottle of SLICK’S BIG TIME BBQ Sauce in Sweet & Tangy
• 1 Tbsp. sea salt
• 1 Tbsp. black pepper
• 4-5 large russet potatoes
• 4-5 carrots
• 4oz  beef broth
• olive oil as needed

Season the roast with about half of the salt and pepper.  Inject several ounces of SLICK’S BIG TIME BBQ sauce in Sweet & Tangy into the center of the roast, injecting into various sites to achieve full juiciness.  Place roast in a shallow baking dish prepared with olive oil rubbed on the bottom of the dish.  Peel and cut potatoes and carrots into bite sized chunks.  Place in dish with the roast.  Sprinkle the potatoes and carrots with the beef broth, then sprinkle with several ounces of SLICK’S BIG TIME BBQ Sauce.  Once this is done, season these veggies with salt and pepper.  Place in oven at 375 degrees.  It is suggested that you brush or mop on more SLICK’S sauce to maintain juiciness of the roast.  Check with meat thermometer until it reaches 140 degrees for rare, or 150 degrees for medium rare. You may also cook this on a Traeger BBQ!  Enjoy!

• fresh shucked oysters
• melted butter
• minced garlic
• SLICK’S BIG TIME BBQ Sauce in Sweet & Spicy!
• rock salt

Place rock salt in a shallow heat-safe pan.  Lay fresh shucked oysters in the bed of salt.  Combine melted butter with minced garlic (quantities vary depending upon taste).  Drizzle butter mixture and SLICK’S BIG TIME BBQ sauce in Sweet & Spicy in a 1:1 ratio on the top of the oysters.  Place prepared pan in the Traeger (or other BBQ) on high heat until oysters are cooked to your taste.  Add more SLICK’S BIG TIME BBQ sauce as needed! Open a bottle of nice wine and ENJOY!!!

***Perfect for those PICKY EATERS!!!*** (and a healthier alternative too!)

• 2 Tbsp. SLICK’S BIG TIME BBQ sauce in SWEET & SPICY (can use Sweet & Tangy if desired)
• 2 Tbsp. Ranch dressing

Combine ingredients in a small serving dish.  Serve with chicken strips! veggies! or whatever!  Enjoy!  (This recipe cuts your fat intake in half!!!  and it’s a great recipe that kids LOVE!!!  and a great way to get them to eat more veggies!!!)

(Perfect for leftover proteins! and a healthier alternative too!)

• cooked & shredded chicken, beef, pork, fish or shrimp – about 1-2 ounces per taco
• drizzle of SLICK’S BIG TIME BBQ sauce in either SWEET & SPICY or SWEET & TANGY
• sprig of fresh cilantro
• 1 corn tortilla
• spray of cooking oil spray (Olive or Canola is healthiest)

Place your already cooked (leftovers are PERFECT!) on a  plate.  Place in microwave until heated.   Using a flat pan on the stove top,  heat pan, spray with cooking oil spray,  place corn tortilla in pan until it begins softening.  Flip the tortilla and place heated protein (chicken, beef, pork, fish or shrimp) on the tortilla and drizzle your favorite SLICK’S BIG TIME BBQ sauce on the meat.  Fold tortilla in half to make a taco.   Flip the tortilla a few times until heated through.  Serve with a fresh sprig of cilantro!  Add more SLICK’S BIG TIME BBQ sauce as desired.  Enjoy!!!

(Believe me!!!  This is one of our FAVORITE recipes!!! You will NOT MISS the cheese or sour cream in this taco!!!  This recipe is much lower in fat than a normal taco!!!  and kids  love it too!!!)