For these fries we swapped out the usual spud for its colorful cousin to bring in a sweeter flavor. We paired these baked fries with a mayonnaise dip that received a spicy kick from our The Heat Is On peanut butter!
This spicy peanut tofu rice salad is full of delicious flavor. Between the nutritious greens, the fiber-rich rice, and the super-flavorful dressing, this salad is exactly what you need for a healthful and inexpensive meal.
For this dish, I decided to give nachos an East-meets-West sort of twist, with crunchy wonton “chips”, crisp stir-fried veggies and tender pieces of chicken breast, and then smother the whole thing with a spicy-sweet peanut butter satay sauce and a generous amount of melty, gooey cheese. The wonton chips might be oven-baked, but make no mistake, this is still tailgating food at its gooey, cheesy, crunchy, saucy best. I may not know much about football, but I do know one thing for sure… you need some of these nachos in your life. Like, right now.
Learn how to make the takeout favorite at home! This Pad Thai recipe features a spicy peanut butter sauce made from scratch and also includes a few helpful shortcuts so that your tasty meal will be ready in no time!
The quintessential holiday beverage gets a heaping helping of peanut butter! The eggs and peanut butter give this eggnog a creamy texture, and the use of nutmeg further evokes the spirit of the season. This drink can be made ahead and keeps well, so it’s ideal for any winter festivities you have planned!
Meatballs make great appetizers whether you use beef, or in this case, turkey. The addition of The Heat Is On peanut butter gives these meatballs an extra kick of spiciness. These bite-size meatballs are perfect for serving at parties and can be made in advance. This recipe is also gluten- and dairy-free, so it can accommodate guests with dietary restrictions.
These veggie burgers get a dose of protein from both the black beans and The Heat Is On peanut butter pureed into the patty mixture. Mixed with mashed sweet potato and an assortment of spices, these southwestern-style burgers have lots of flavor and pair wonderfully with avocado, chipotle mayo, and even salsa!
Boneless, skinless chicken breasts are my favorite form of protein (other than peanut butter, of course!) But the problem is that things can often get boring with chicken breast. The Heat is On peanut butter instantly jazzes things up in this quick and easy chicken dish. I’ve made this chicken countless times and my favorite way to serve it is with steamed broccoli and rice.
The marinade will be very thick and when cooking, it creates a delicious crispy crust. If you’re serving this to young children, you might want to do half The Heat is On and half Smooth Operator peanut butter to cut the intensity.
Marinated with our spicy peanut butter, The Heat Is On, honey, lime, garlic, and orange juice, these succulent shrimp have a sweet and spicy flavor you can’t resist.
The recipe can easily be cooked on a stovetop using a grill pan but they’re even more fun to do for a barbecue. Pull out the grill this Memorial Day weekend and try this recipe!
This creamy peanut butter smoothie has a subtle sweetness and spicy kick. The avocado makes it silky and smooth. Just a dollop of honey is all that is needed for just the right amount of sweetness. This healthy drink is just the thing to power you up in the morning or when you need a quick afternoon snack.
This creamy buttermilk and mayonnaise ranch dressing gets a kick of spice from The Heat Is On peanut butter. Since the peanut butter is already loaded with different fiery spices you get all the flavor without adding a lot of ingredients. This flavorful dressing is perfect drizzled over a simple iceberg wedge salad with tomatoes.
Alejandra Ramos bakes chicken wings until crisp, then tosses it in a sticky, sweet & spicy peanut butter glaze made with honey and The Heat is On peanut butter.
With no deep frying these baked wings are easier and quicker to make but they still have that craveable, crispy texture. Make a batch or two and invite your friends over to watch some football!
Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.
This recipe is for a bloody mary cocktail that uses The Heat is On peanut butter as the main spice base.
Cornbread is a classic Thanksgiving side dish but this one’s got a little bit of a twist!
This dish starts with a basic recipe for cornbread but before it’s popped in the oven part of the batter is whisked together with The Heat Is On peanut butter, then swirled back into the original batter for a spicy sweet effect!
This spicy peanut butter cornbread will really bring the wow to your Thanksgiving holiday spread!
When Alejandra Ramos went on a trip to Mexico she tasted the most amazing mole which she now recreates with a peanut butter twist. In this recipe she shows Caroline Wright how to make a mole sauce made with tomatoes, cocoa powder, espresso, cinnamon, cumin, and honey. The sauce gets its chili pepper kick from The Heat Is On peanut butter. Simmered in the mole sauce, the chicken thighs and drumsticks become tender and are full of flavor. Serve this dish with rice garnished with chopped salted peanuts – it enhances the dish’s nutty flavor.
This soup was inspired by the classic French potato and leek soup, Potage Parmentier. In that dish, the flavor of leek and potato stand out clean and simple; likewise in this soup, the flavors of cauliflower, onion, and garlic prevail. This soup, which isn’t spicy until you stir in the spicy peanut butter crème, is taken to the next level by the addition of the crème and a few fun garnishes.
In this recipe Caroline uses The Heat Is On peanut butter as a base for her own homemade version of curry paste. The red pepper, chili powder, and cayenne pepper spice in the peanut butter blend with cilantro stems, coconut milk, and other spices to create a curry sauce that is smooth and full of flavor. Eggplant pieces are simmered in the sauce until they become soft and tender. Served on a bed of rice, this spicy, sweet, and salty peanut butter eggplant curry is just perfect to have at home on chilly evenings. Just like take out, but better because it’s homemade!
I’ve always had a soft spot for recipes with funny names – blueberry grunt, spotted dick, toad in the hole, scrapple, and yes, sloppy joes. I think it’s because they appeal to my inner six-year-old.
Here, I’ve updated this childhood classic with a classic Thai-style satay sauce spiked with red curry paste. While it’s definitely way more stylish than anything your school cafeteria could ever have dished out, it’s still just as comforting and satisfying as the original.
Not a fan of spice? Use Smooth Operator or Crunch Time instead of The Heat is On for a toned-down (but equally delicious) version.
Pork loin is such a versatile meat and can be transformed in so many ways. The crushed peanuts and bread crumbs in this recipe provide a nice crispy exterior. Typically, polenta is finished off with butter but I’ve used smooth peanut butter here to add additional flavor and to match the flavor of the pork.
With tender moist strands of chicken covered in a nutty spicy sauce, this shredded chicken in peanut butter mole makes for the perfect filling for warm tender corn tortillas. Topped with some cilantro and crunchy honey roasted peanuts, it’s hard to think of a better combination.
While adding peanut butter to tacos may sound strange, adding seeds and nuts to mole is a common practice because it adds richness and depth to the sauce. By adding a dollop of The Heat Is On peanut butter at the very end, it not only adds some additional heat, it gives the sauce a rich creamy texture and earthy flavor that rounds out the chili pepper and tomato-based sauce.
Because chili peppers tend to vary in heat, if you find that your sauce is too spicy for your tastes, use Smooth Operator peanut butter instead of The Heat Is On when you blend the sauce together.
I like to use homemade corn tortillas for soft tacos. They’re not quite as much work as you might imagine, and you’ll be rewarded with tender, fluffy tortillas that put the tough crumbly disks found in stores to shame.
As a frequent entertainer I am always hunting around for great appetizers that I can serve for company. I also love something that can be enjoyed without utensils and easily passed around. Enter these empanadas, easy to make and delicious to boot.
I’ve always wanted to play around with putting peanut butter into dough and have created a great one that really could be enjoyed with a sweet or savory filling. Although the filling for these is on the savory side- using chicken, goat cheese, and jam. Sweet, spicy, and creamy, the spice from the peanut butter is tamed from the goat cheese and apricot jam. Even your pickiest guests will be pleased with this combo, as they were declared a hit at my last dinner party.
The Heat is On Peanut Butter is the star of this dish. I love the spicy flavor and even added barbecue peanuts for an extra special fiery kick. I serve these burritos at summer BBQs and my family loves the addition of creamy potatoes instead of the usual black bean filling. Sweet cherry tomatoes, colorful bell peppers and red onion complement the spiciness of each bite. Corn tortillas work great for this dish as well!
The first time I had heard of “buckeyes” my coworker, originally from Ohio, offered me one during that mid-afternoon lull. I was drearily working away at my computer when she asked if I wanted an Ohio treat. I was immediately taken with cute little confectionary, named after the buckeye nuts that drop from Ohio buckeye tree. Like a peanut butter cup on steroids (more peanut butter to chocolate ratio!) I immediately knew that I wanted to take them up a notch by making them with The Heat is On and Dark Chocolate Dreams peanut butter. Sure they don’t look like the traditional buckeye, but theses sassy treats are a delight both to the eye and to the mouth.
These buckeyes aren’t the traditional buckeye candies, as they use a combination of The Heat is On and Dark Chocolate Dream peanut butter. The addition of cream cheese helps mellow out the sweetness of the candy (a trick I learned from the guys over at the Baked bakery in Brooklyn) and bind the peanut butters together. I used a little coconut oil to give the dark chocolate a nice snap as well as subtle hint of vanilla for the chocolate coating, but feel free to use butter in its place if you don’t have any coconut oil.
We all have leftovers after Thanksgiving but that doesn’t mean we want to keep eating the same meal over and over. Using the same holiday ingredients, you can create this soup that has a completely different vibe but will be every bit as satisfying.
This dish is the perfect make-ahead family meal. Stir up a spicy sweet peanut-butter based sauce, slather it on juicy chicken thighs and let it cook all afternoon. When you lift the lid at dinnertime you’ll be greeted with moist chicken infused with spicy, sweet flavors. Serve them over rice and with steamed broccoli on the side for a healthful meal.
Although there are nearly 100 species of crab in British Columbia the local favorite at our fishmongers and markets is Dungeness crab. These are not your traditional east coast crab cakes but a Thai-inspired combination of sweet crabmeat, ginger, and fish sauce all topped with a spicy peanut butter flavored vinaigrette. Serve these crab cakes as a main course with a side of coconut flavored rice and some stir-fried vegetables.
This coming Easter holiday season, if you’re looking for recipes that seem extra special but don’t take hours to prepare, you’ll love this recipe. Lamb chops seem like a fancy special-occasion dinner entree, but in reality they take under 10 minutes to prepare, and if you do the math, may cost less than take-out! These chops are quickly seared in a hot pan, then topped with a curried peanut sauce. Try French-cut chops, which still have their long, handle-like bone, if you want to make lamb “popsicles” to serve at parties (serve the peanut sauce alongside for dipping); if they’re destined for dinner, serve chops with rice or potatoes and a side of something green – sauteed spinach or kale, broccoli, asparagus or green beans.
Thai chicken skewers served with peanut sauce are a favorite dish to order at restaurants. Why not roast a whole chicken in a similar sauce? Peanut butter naturally has tons of oil, so the result of this Asian-Inspired roast is sweet, savory, and juicy roast of meat and vegetables. Reserving a little of the marinade for use as a dipping sauce incredibly heightens the flavor. The roast chicken and vegetables creates two recipes within one meal. Serve shredded vegetables with an Asian-inspired vinaigrette (recipe provided here). It’s a refreshing and crispy contrast of flavors in an Asian-inspired dinner menu.
I love baking bread. In fact, I bake bread at least once every other week. I love how it fills my house with that familiar bakery aroma and it amazes me every time how such simple ingredients, when working together, can create something so tasty. This version combines onions and herbs with spicy peanut butter which pairs perfectly with grilled cheese or fried egg sandwiches, as it does simply toasted and smeared with butter or some Old Fashioned Smooth Peanut Butter.
I was a guest once on a show where I got to assist a famous chef while he prepared a dish of whole shrimp wrapped in shredded pastry. I was asked to taste one for the camera and it was so incredible that once the cameras stopped rolling, I grabbed the demo plate and brought it back to the dressing room where I was able to enjoy the leftovers. Eager to taste it again, I decided to put my own spin on the recipe. Filo-wrapped shrimp (also known as “firecracker shrimp”) are actually a pretty classic party appetizer, but these takes it a step further with a spicy peanut orange marinade that does double-duty as a dipping sauce. The tails here are completely removed to make for a neat, no-fuss presentation (and so your guests won’t have to hunt around the room for a trash can).
When I’m craving something quick, tasty and substantial for dinner, this big bowl of saucy Asian-style noodles with ground beef and loads of fresh vegetables is just the ticket. Don’t let the long list of ingredients fool you – once all the vegetables are cut up, it comes together in a flash, which makes it a perfect option on a hectic weekday evening.
What I love best about this recipe is that it’s endlessly adaptable, depending on what you’ve got around – change up the vegetables based on your preferences, replace the ground beef with ground pork or bite-sized pieces of chicken breast, or go meat-free by replacing the beef with a soy-based “ground round” or omitting it altogether.
I used The Heat Is On peanut butter as the base for my sauce because we like things spicy at our house, but if you can’t find The Heat Is On (or if you just want a less spicy version), substitute it with an equal amount of Smooth Operator peanut butter and spice things up with a squirt or two of Sriracha sauce.
Asian cuisine rarely has desserts to offer, at least not in the traditional European sense. No large towering cakes or plateful of brownies can be seen on the menu. That said, one of the few desserts you see, as a celebration for the Chinese New Year, is the peanut cookie. Not nearly as sweet as your usual peanut butter cookie, traditionally the New Year peanut cookie is made with freshly roasted ground peanuts.
Using peanut butter as a substitute is faster shortcut. But these aren’t your usual peanut cookie. Updated with the use of The Heat is On peanut butter, and a touch of lemon zest, these cookies will give you a kick into the new year, with their fiery red heat; perfect as red is the color of happiness and good luck.
These little cookies pack a wallop of red heat that grows after you eat it. The lemon citrus is subtle in the finish but there. If you want to dilute the heat a bit, try using 3/4 cup The Heat is On and 3/4 cup Smooth Operator in place of 1 ½ cup The Heat is On.
When Peanut Butter & Co. first approached MyLifeRunsOnFood.com about developing recipes, my initial inspiration were cuisines from Africa, Asia, the Caribbean, and Latin America. And they all have this vegetable in common: the yucca. In addition, most of these cultures frequently use peanuts in their recipes. So I found a delicious way to combine these ingredients. Instead of frying yucca in this recipe, I baked them instead. And then I created two peanut butter dipping sauces — the sweet pineapple peanut sauce is made with The Bee’s Knees peanut butter and the spicy tomato peanut sauce is made with The Heat is On flavor.
Sometime around July, when we start getting into the real dog days of summer, I lose my desire to cook (or eat) hot food. It’s like my internal thermometer suddenly hits “gazpacho and salad season” and there’s no turning back until the fall. These Thai inspired lettuce wraps are a quick and easy dish to prepare, perfect light fare for picnics or barbecues. The sauce is an adaptation of my mother-in-law’s fantastic peanut sate sauce that she learned from a Thai cook in Tokyo. The recipe makes more than enough for the wraps and dipping and once you try it you’ll be glad you have extra to keep in the fridge for dipping.
Father’s Day (June 19th) is just around the corner, so why not take care of Dad for a change and make him a deliciously robust sandwich of peanutty pulled chicken topped with a sweet-sour slaw?
Believe me, this healthier version of the classic pulled pork sandwich will have you fooled, because nothing about it tastes healthy. Its rich, bold flavor is everything you want from a meaty meal, but using boneless skinless chicken thighs keeps it leaner than pulled pork. Don’t be intimidated by the time the chicken takes to prepare, because after you get it simmering away, it does all the work by itself. Then all you have to do is plop this juicy mixture on your favorite bun with a heaping pile of the slaw and sink your teeth right in. Dad will surely approve!
When I converted to a vegetarian lifestyle six years ago, I began experimenting in the kitchen with beans as an alternative protein source. Soon enough, I discovered the wonders of chickpeas—they offer a satisfying, almost butter-y taste, plus a generous dose of both fiber and iron. They pair well with spicy and sweet flavors, both of which are included in the recipe below. The sweetness of the mango and the spiciness of the peanut butter provide a mouthful of contrasting flavors and textures.
You’d be hard-pressed to find a more comforting, soul-warming, perfect-on-a-cold-day, one-pot meal than chili. Especially if the chili features peanut butter as a main ingredient! The creamy richness of peanut butter balances out the tang of tomatoes and the heat from traditional chili spices. I chose to include ground chicken in the chili, as poultry is a fantastic protein to pair with peanut butter (think of chicken satay, chicken Pad Thai, etc.). Chili is one of my favorite slow-cooking meals to make for many reasons: once all of the ingredients are in the pot, you can forget about it for 1-2 hours; the aroma it emits while cooking is nothing short of intoxicating; although chili warms you up, when prepared healthfully, it doesn’t weigh you down; and there is almost always extra chili in the pot after dinner, which inevitably tastes even better as leftovers.
I love ordering the coconut milk-based soups at Thai restaurants, but sometimes they can be so heavy. This soup is hearty, flavorful, but still light! And it’s ready in a flash.
Stir fry is an awesome, quick dinner. This version is one of my favorites – full of healthy veggies and served with whole wheat noodles. The peanut sauce is absolutely fiery – The Heat is On is one spicy peanut butter! If you aren’t a fan of spicy foods, try using Smooth Operator or Crunch Time instead.
Peanut butter has long since been established as a part of party fare—peanut butter snack mix, peanut butter cookies, peanut butter pretzel nuggets. While all these foods provide plenty of flavor, they also often provide large amounts of sugar and unhealthy fats. Below you’ll find two recipes with enough flavor and nutrition to satisfy any peanut butter-loving crowd. First, a unique hummus dip featuring a host of Asian flavors, with peanut butter, orange, and ginger. If you’re looking to turn up the heat at your get-together, then consider the spicy herbed yogurt dip featured here with cayenne-spiked peanut butter and cilantro.
I’ve been making Curried Carrot Soup for years – it’s a favorite of ours, especially during the cooler months. When I came across a spicy version from Moosewood Restaurant, I just had to marry my soup with theirs and make this version using Peanut Butter & Co. The Heat is On peanut butter, which makes this soup so simple to put together. If you like a lot of heat, replace the Old Fashioned Smooth peanut butter with an equal amount of The Heat is On. Since this soup will be pureed, there’s no need to waste time perfectly chopping your veggies. Make it easy on yourself and use your food processor
This creamy soup starts off life with the fragrant aroma of an Indian potato curry. With the help of a little extra stock and a generous helping of peanut butter, it’s transformed into a velvety potage that coats your tongue with a flood of umami.
For those of you looking at this skeptically, possibly even picturing a salty peanut butter sandwich, purge that image from your head. Like a cello in an orchestra, there’s enough peanut butter in here to add some wonderful body and richness complementing the smoky stock, but not enough to be called out as an individual component by all but the most refined palette.
Despite having layer upon layer of complex flavors, this soup is super easy to prepare and reheats well, making it a perfect first course when you’re having guests over.
I like a lot of heat in my food, so I added a jalapeno as well as the spicy The Heat is On peanut butter, but if you like things a little milder just omit the jalapeno and replace the spicy peanut butter with some Smooth Operator.
When I first discovered Peanut Butter & Company products a few years ago, it didn’t take long for me to invest in a copy of their cookbook. Upon perusing the sandwich section, I discovered a combination that delivered both the sweetness and spiciness I often crave—The Heat Is On peanut butter with pineapple preserves. I loved this flavor duo so much that I decided to combine it with yet another of my favorite ingredients—tofu. The result of my experimentation is the high-protein, high-flavor dish you see below.
Try this new take on the latest trend in sandwiches, the Thai Banh-Mi. With quick-pickled veggies and a savory Asian flair, these sandwiches are sure to kick any sandwich boredom out of your lunchbox.
This sandwich takes a bit of time and love to make, but take one bite and your hard work will be rewarded by a perfect balance of colors, textures and flavors. Braised in hoisin sauce and soy sauce, the pork belly takes on a mahogany brown hue on the outside while absorbing the flavors of the sweet spices on the inside. The spicy peanut butter adds a nutty element along with some heat to the sandwich. The cucumbers add a cooling element while the cilantro lightens the pork […]
The first dish I ever “cooked” by myself was a peanut butter sandwich. I was three years old at the time. My mom had gone to visit an elderly neighbor and my dad was busy reading something for work. He promised to make me dinner soon, but “soon” wasn’t soon enough, so I decided to take matters into my own hands. Using the kitchen cabinet drawer handles as a ladder, I climbed up onto the counter and pulled out my special plastic purple plate. Then I grabbed the […]
The Heat is On Soba Noodles make a perfect lunch, snack or side dish for dinner. To balance out the heat of the peanut butter I added some soy sauce and lemon juice. Then I topped them with chopped peanuts for crunch. These are great eaten warm right after being prepared, or packed cold for a picnic. I love to eat them late at night when I am in the mood for a healthy, protein packed snack.
Peanut butter isn’t an ingredient you’d normally associate with Mexican food, but it works surprisingly well. So well, in fact that I’m now making this my go to enchilada recipe. The creamy peanut butter adds body to the red chili sauce while cutting through some of the acidity. It also gives it a subtle roasted nuttiness that reminded me of a good red mole sauce.
These enchiladas take a bit of time to make, but none of the steps are particularly complicated and the extra effort is well worth it. Six chili peppers may seem intimidating to some, but neither Ancho nor Guajillo chilies are especially spicy without the seeds, so most of the heat in this dish comes from the spicy peanut butter. Feel free to use Smooth Operator if you want them mild.