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Recipes by G Hughes


G Hughes’ Bloody Mary

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Ingredients for the Mix: 1.5 oz. Sriracha Sauce • 1.5 oz. G Hughes Sugar Free Ketchup • 1 oz. Diced Tomato (Fresh or Canned) • 3/4 tsp. Horseradish • 1 tsp. Worcestershire Sauce • 1/2 Lime (Fresh Squeezed) • 1/2 Lemon (Fresh Squeezed) • Dash of Black Pepper • Dash of Sea Salt • Dash of Celery Seeds

Ingredients for the Drink: 2 oz. Vodka • 8 oz. Mix

Blend all ingredients for mix in a blender until smooth. Taste mix and adjust to how spicy, salty, or citrusy you like it. Add a tablespoon of Vodka to the mix to keep the juices fresh. Combine 6-8 oz. of the mix with 2 oz. of Vodka into glass. Using two glasses pour back and forth into glasses with ice 2-3 times to mix. Garnish with celery stalk and carrot.

 


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G Hughes' Maple Cranberry Chutney

1 lb frozen Cranberries • 2 tbsp butter • 2 tsp ginger powder • 1/4 cup finely diced onion • 1 tsp minced garlic • 1/4 cup apple cider vinegar • 2 tbsp bourbon • 1 Cup G Hughes Maple BBQ

Melt Butter in sauce pot. Cook onions and garlic on medium heat until soft; add cranberries and ginger. Continue to cook on medium heat until cranberries are soft. Add bourbon and apple cider vinegar, reducing the heat to a simmer; cook 10 minutes. Add BBQ sauce and continue to cook until desired thickness. Serve Cranberry Chutney cold or hot on your favorite dishes.


G HUGHES' Original BBQ BISON NACHO'S

 
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1 Tablespoon vegetable oil · 1 lb of ground Bison (or lean beef) · ½ finely diced onion · 1 tablespoon chili powder (try ancho or smoky chipotle) · ½ bottle of G Hughes Sugar Free Original BBQ sauce · Nacho’s (we chose baked root vegetables) · Optional toppings (diced cherry tomatoes, feta cheese, sliced green onions & shredded Brussels sprouts).

Heat oil in skillet on medium heat. Add onions & meat and cook for 5 minutes. Add remaining  ingredients. Cook for 10 or until meat is fully cooked and onions are soft. Top your nachos of choice with meat blend adding all your favorite toppings!


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G HUGHES' Original BBQ CHICKEN TACOS

1 Ear of GRILLED SWEET CORN (removed from cob) • 1 small jalapeno (De-veined & finely diced) • 1 large firm tomatoes (seeded & diced) • 1/4 Cup Cilantro (roughly chopped)  • 2 TBS Canola oil • 1 TSP cumin • 1/2 tsp chili powder •  Lime Juice • Salt & Pepper (To taste) • Cooked rotisserie chicken • white onion (diced) • soft/hard corn tortillas or bib lettuce • G Hughes Sugar Free ORIGINAL BBQ Sauce

In a mixing bowl add corn, jalapeno, tomato, cilantro, 1 Tbsp of oil, and lime juice. Toss to combine adding salt and pepper to taste. Set aside to use on tacos. Pull the chicken meat from the rotisserie chicken and cut into bite size pieces. Heat the remaining oil in skillet on medium high adding onions to sauté. Add chicken and cook for another 5 minutes. Stir in cumin and chili powder mixing to combine. Stir in ½ cup of BBQ, cooking an additional 5 minutes. Add additional salt & pepper if desired.

Serve on warm soft or hard taco shells and top with the corn salsa. For a low carb taco use large romaine or Boston bib lettuce to replace the shell. Top with more G Hughes Sugar Free Original BBQ for that extra kick of flavor.


G Hughes’ Baked Sweet Potato and Pulled Pork

BAKED SWEET POTATO • Julienned green onion • Pre-cooked seasoned pulled pork • G Hughes Sugar Free Maple Brown Flavored BBQ Sauce

Cut open baked sweet potato and top with desired amount of pulled pork. Drizzle with G Hughes Maple Brown Flavored BBQ Sauce and top with green onions.


G Hughes’ SHRIMP LETTUCE WRAP TACOS

Bibb lettuce • pre-cooked shrimp • Finley shredded cabbage • sliced cucumber • shredded carrot • Sliced red jalapeno • G Hughes Sugar Free Honey Flavored BBQ

To serve, fill bottom of each lettuce cup with shredded cabbage and 3 pieces of cooked shrimp, top with carrots and jalapeno. Drizzle with 2TB of G Hughes Sugar Free Honey BBQ Sauce.


G Hughes’ Black Bean and Chicken Stuffed Peppers

Rotisserie chicken • 15 oz. can of black beans • red onion • Jalapeno • 2 bell peppers (red, green or yellow) • G Hughes Sugar Free Hickory Flavored BBQ

Cut peppers lengthwise and remove seeds and membrane. Grill peppers cut side down in a pan with one TBS of olive oil until tender. Fill each pepper with 1\3cup of black beans. Top with warm pulled chicken and garnish with red onion and jalapenos. Drizzle with 2 TBS G Hughes Sugar Free Hickory BBQ Sauce.


G Hughes’ BBQ Drizzled Grilled Corn

Corn on the cob • crushed red pepper • Fresh CIlantro • G Hughes Sugar Free Honey Flavored BBQ Sauce

Grill corn using grill or a stove top grill attachment. Drizzle with G Hughes Sugar Free Honey Flavored BBQ Sauce and sprinkle with crushed red pepper and cilantro.


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G Hughes’ BBQ CHICKEN PIZZA

Thin Pizza Crust (Use your favorite Brand or Make your own) • Pulled Chicken • One Avocado • Red Onion • Fresh Mozzarella • 2 TBS G Hughes Sugar Free Original BBQ Sauce

Cover crust with G Hughes Original BBQ Sauce, top with desired amount of chicken and cheese. Top with a few diced red onions. Bake at 350 degree until crust is golden brown and cheese is melted. Finish with sliced avocado.


G Hughes’ BBQ Chipped ham Sandwich

CORN BREAD MUFFINS • CHIPPED HAM • SPINACH • G Hughes Sugar Free Original BBQ Sauce

Cut corn bread into sandwich style slices. Toss ham with G Hughes Original BBQ Sauce until coated. Layer corn bread, spinach, cheese, bbq coated ham. Add extra G Hughes Original BBQ Sauce if desired.


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G Hughes’ SHRIMP COCKTAIL

1/2 Cup G Hughes Sugar Free Ketchup • Pre-cooked shrimp • 2 Tbsp horseradish • Juice from one Lemon • Salt & Pepper

Combine Ketchup, Horseradish, Worcestershire and lemon juice. Serve with shrimp!


G Hughes’ Sautéed Sweet Potatoes & Brussel Sprouts

Sweet potatoes cut in 1\2 chunks • Brussel sprouts cut in 1\2 • Cooked crumbled bacon • Olive oil • G Hughes Sugar Free Hickory BBQ Sauce

Sauté sweet potatoes and Brussel sprouts in a pan with 2 TBS of olive oil till tender and golden brown. Toss with 2 TBS of G Hughes Hickory BBQ Sauce. Top with crumbled bacon and serve.


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G Hughes’ CAULI POPPERS

ONE head of cauliflower (Cut into florets) • One Egg • 1/2 Cup Flour • 1/2 Cup unseasoned panko breadcrumbs • G Hughes Sugar Free Original BBQ Sauce

Coat each cauliflower floret in flour, then egg, followed by breadcrumbs. Transfer to a non-stick baking sheet. Bake for 20 minutes at 350 degrees or until golden brown. Garnish with chopped parsley and serve with G Hughes Original BBQ Sauce.