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12 (Smithered) Recipes of Christmas



A PARTRIDGE IN A PEAR TREE - Dillapeño Chicken Salad


  • 1 rotisserie chicken (preferred) or 3-4 chicken breasts
  • 2 cups diced celery
  • 2 cups diced green onion
  • Mayo (adjust to preference)
  • Dillapeño or Dillanero (adjust to preference)

Shred chicken, dice veggies, and mix all ingredient together.  Serve chilled with lettuce and crackers.


TWO TURTLE DOVE - Bacon-Wrapped Cream Cheese Stuffed Dillapeño Dove


  • 12 Dove
  • 1/2 block cream cheese
  • 3/4 jar of Dillapeño
  • 12 pieces on bacon

Mix 1 part Dillapeño with 1 part cream cheese and spread onto dove.  Wrap in bacon, baste with Dillapeño, wrap in foil, and bake at 350 degrees until bacon in cooking (about 30 minutes).  Unfold foil, baste with Dillapeno, re-wrap in foil, and finish dove in oven for 5-15 more minutes at 400 degrees.


THREE FRENCH HENS - Dillapeño Turkey Sandwiches


  • Sliced turkey
  • Bread
  • Mayonnaise
  • Dillapeño


FOUR CALLING BIRDS - Habanero Dillapeño Burnt Chicken


  • Chicken breast
  • Habanero Dillapeño

Marinate chicken breast in Habanero Dillapeño for at least 6 hours.  Wrap in foil to hold juices and place in oven at 350 degrees for 30-60 minutes.  Unwrap, check internal temperature, and baste with Habanero Dillapeño.  Finish chicken on a hot grill to sear the edges, basting as needed until internal temperature is over 165 degrees.



FIVE GOLDEN RINGS - Onion Ring Dillapeño Burgers


  • 1.5 lbs of ground chuck
  • Half a jar of Dillapeño
  • 5 slices of American cheese
  • Lettuce
  • Onion rings (recipes below)
  • Salt and Pepper
  • Ketchup and Mustard

Sprinkle burger ground chuck with salt and pepper, mix in Dillapeño, and form patties.  Grill thoroughly knowing the Dillapeño will keep it moist.  We dressed ours in All-American style with American cheese, lettuce, ketchup, and mustard.  The onion rings add a nice halo for the holidays.

For onion rings: Chop jumbo yellow onions into 1/4 in. thick rings.  Working in batches, toss the rings into dry mix (3 parts fine cornmeal, 3 parts flour, 1 part cornstarch, 1/2 part cayenne powder) then into wet mix (buttermilk and beat egg).  Toss into dry mix one more time before placing them into hot vegetable oil until golden brown.



SIX GEESE A-LAYING - Salsa, Ham, and Cheese Quiche


  •  1 9-in. pan crust (par baked)
  • 1 cup cured ham (diced)
  • 4 slices of bacon (cooked and crumbled)
  • 1.5 cups cheddar cheese (shredded)
  • 1.5 cups milk
  • 3 eggs
  • .5 cup Smither Salsa
  • 1 tbsp flour
  • Black Pepper

Preheat oven to 350.  Spread ham and bacon evenly across crust.  Mix cheese and flour, then spread over the meat layer.  Whisk together eggs, milk, Smither Salsa, and black pepper, then pour into crust and bake for 40-55 minutes.  Once the middle is solid but slightly jiggly, let it rest and cool for at least 15 minutes before enjoying for a hearty breakfast pie!



SEVEN SWANS A-SWIMMING - Duck and Sausage Gumbo (topped with Dillapeño)


EASY RECIPE: buy gumbo and mix in Dillapeño



For duck (1.5 hours) and Broth 1 (overnight):

  • 1 purchased duck or 2-3 wild duck
  • 3 bay leaves
  • 2 stalks celery, quartered
  • 2 onions, quartered
  • 5 cloves fresh garlic
  • Salt
  • Black pepper

Cover whole duck and ingredients with water in large pot and bring to a boil.  Reduce heat to a simmer for about 1 and a half hours.  Drain and remove duck then debone, saving all the meat in one pile and carcass in another.  Leave the Broth 1 to cool and then chill in fridge or cooler overnight until duck fat solidifies at the top.


For Broth 2 (overnight):

  • Duck carcass
  • 3 bay leaves
  • 2 stalks celery, quartered
  • 2 onions, quartered\
  • 5 cloves fresh garlic
  • Salt
  • Black pepper

Chop the remaining joints, bones, and duck pieces into 2-4 inch pieces.  Cover with water in another large pot.  Bring to a boil and then simmer on lowest setting overnight.  Turn off heat and let cool in the morning.  Strain into jars through a paper towel to produce a potent duck broth.


For Roux (30 minutes):

  • 1 part oil
  • 1 part flour
  • 1 part duck fat

Once duck fat has solidified, scoop into the pot the gumbo will cook in (strain remaining Broth 1).  Simmer and stir all ingredients until it turns thick and brown, but make sure not to burn (20-30 minutes).  Reserve ¼ of it for later.


For Gumbo (1.5 hours):

  • Duck meat
  • 1 link Andouille sausage (quartered)
  • Shrimp (optional)
  • Broth 1 and 2 (strained)
  • 2 stalks of celery (diced)
  • 4 onions (diced)
  • 2 carrots (diced)
  • 2 green peppers (diced)
  • Parsley (diced)
  • Thyme (diced)
  • Salt
  • Black pepper
  • Red pepper flakes
  • Cayenne powder

Pour Broths 1 and 2 into your roux and stir until there are no clumps.  Drop half of your veggies, spices, herbs, and sausage in, stir, and bring to a boil.  5 minutes later, remove sausage to cool then slice.  Saute remaining veggies and herbs in duck fat before mixing into gumbo along with spices and all the meat after simmering gumbo for 45-60 minutes.  Taste, season, and reduce as needed over the next 10-20 minutes until meat is tender.

Serve over white rice with a dollop of Dillapeño.



EIGHT MAIDS A-MILKING - Dillapeño Cheese Platter


Every cheese platter needs a good relish, and Dillapeño is the best!





  • Sturdy tortilla chips
  • Refried breans
  • Shredded cheese blend
  • Jalapeno slices (pickled)
  • Smither Salsa

Place foil over baking sheet and preheat oven to 300 degrees.  With a butter knife, spread refried beans onto each chip and place on foil.  Sprinkle cheese and place a jalapeno slice on each chip.  Bake until chips brown, but don't burn (about 8-12 minutes).  Serve with our Original Salsa.



TEN LORDS A-LEAPING - Dillapeño Corn Bread


  • Corn bread mix (we use Krusteaz Southern Corn Bread mix)
  • 1/2 cup Dillapeño
  • 1 cup milk
  • 1.2 cup melted butter
  • 2 eggs

Preheat oven to 375 degrees and lightly grease 9x9 baking pan.  Whisk together all ingredients until fully blended and spoon into pan.  Bake for 25-35 minutes until golden brown and then let it settle before slicing.  The Dillapeño will keep it super sweet, moist, and spicy.



ELEVEN PIPERS PIPING - Tamales with Smither Salsa


  • Tamales
  • Salsa

If frozen, defrost tamales.  Wrap each tamale in a wet paper towel and microwave for approximately 45-60 seconds per tamale (up to 6 at a time).  Let them sit and steam for a minute or two after cooking.  Serve with our original Salsa.



TWELVE DRUMMERS DRUMMING - Habanero Dillapeño Chicken Wings


  • 12 chicken drumsticks
  • Half jar of Habanero Dillapeño
  • 3 tablespoons olive oil
  • Salt
  • Pepper

Preheat oven to 375 and place foil on baking sheet.  Place chicken in a gallon ziploc bag with the olive oil, salt, and pepper.  Bake for 60-75 minutes until golden brown.  Pour the Habanero Dillapeño in a bowl with the chicken and mix together.  Goes great with ranch.