TheHotSqueeze.com

LIFE JUST GOT EASIER – SEE HOW INSIDE

Our line-up of tasty and versatile products, hand-picked kitchenware, and oh-so-simple

recipes add YUM to your life.

fun, flavor, and flair

MEET SUE!Fab Foods. Read her story at

TheHotSqueeze.comShe’s the tasty-m

aker behind

FAB

ULO

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SSENTIALS:

GUARANTEED YUM,

BONA FIDE FUN

TASTY, NUTRITIOUS

FOOD FOR YOU AND YOUR

FAMILY

ADDS ZIP + ZING TO JUST ABOUT

EVERYTHING

EASY ORANGE GINGER SHRIMP AND PEPPERS1 pound large shrimp, peeled 2 tablespoons olive oil 1 medium onion, thinly sliced 3 bell peppers (red, orange, and yellow), thinly sliced 1/2 cup Orange Ginger Zing Sauce

Heat oil in sauté pan over medium-high. Sauté onions and peppers until softened and slightly browned, approx. 8 minutes. Stir in shrimp, cook 2 minutes until opaque. Stir in Orange Ginger Zing Sauce. Serve over rice. Serves four.

ORANGE GINGER ZING-TINI1 1/4 ounces Orange Ginger Zing Sauce 3 ounces Grand Marnier 12 ounces vodka Juice of 1/2 fresh orangeCombine all ingredients in cocktail shaker. Shake with ice. Serve with orange peel and maraschino cherry, if desired. Makes six drinks.

Orange Ginger Zing SauceBursting with ginger and citrus. Add zing to anything! Use it as a marinade on poultry and pork, a grilling glaze on shrimp, a splendid seasoning for seafood, or a dazzling drizzle for rice and veggies. All natural, fat free, low sodium. Never needs refrigeration. $6.99

drizzle it. sizzle it. shake it up.

we especially love Orange Ginger Zing

on shrimp, salmon and scallops. But it is

endlessly adaptable! Try it as a stir-fry sauce,

a marinade, a dip for lettuce wraps and

wontons, or a zippy salad dressing.

It evens adds zing to Happy Hour. See recipe below.

This high-quality stainless steel sauté pan gives top-of-the-line results without the price. Big enough for one-pot meals for the whole family and durable indeed. See it on page 11.

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inspiration ships with every order. Find our 30 Days of Hot Squeeze cheat sheet online or with your purchase.

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Sue’s insightKeep things fresh with frozen shrimp and seafood. Most fish are caught and immediately flash frozen on the boat. So, that “fresh” fish you find in the grocery is oftentimes actually “thawed” fish. Look to vacuum-sealed frozen seafood for freshness and quality – especially if you’re land-locked!

Simplify your grocery runs with the Fab Food philosophy. See page 10.

SPLENDIDLY VERSATILE – THIS SAUCE SAVES THE DAY

dress it up. drizzle Sweet Heat Chipotle over baked brie, cream

cheese, or goat cheese for a delicious, your- secret-is-safe- with-me party spread.

gift it. pecans glazed with Sweet Heat

Chipotle make the perfect hostess or holiday gift.

hungry yet? our Sweet Heat Chipotle sauce can transform your dinner. See recipes below.

let it work

for you. turn

frozen meatballs

into an instant family

favorite with Sweet

Heat Chipotle and

a slow cooker.

SWEET HEAT SWEET POTATOES2 pounds sweet potatoes, halved or quartered 4 tablespoons butter 1 tablespoon half and half 4 tablespoons Sweet Heat Chipotle Sauce 1 tablespoon fresh thymeBoil potatoes in large pot 35-40 minutes or until fork-tender. Drain and allow to cool slightly. Remove skins and discard. In a large bowl, mash together warm potatoes, butter, half and half, and Sweet Heat Chipotle Sauce. Sprinkle with salt and thyme. Serves four.

SWEET HEAT CHIPOTLE PORK TENDERLOIN2 pounds pork tenderloin 5 tablespoons Sweet Heat Chipotle Rub 1 teaspoon salt 1 tablespoon canola oilPreheat oven to 400 degrees. Rub pork with Sweet Heat Chipotle Rub and salt. Let sit 10 minutes at room temperature. Heat oil in oven-safe pan over medium high. Sear pork on all sides. Roast in sauté pan for 10-15 minutes. Let pork rest for 10 minutes after cooking. Slice and drizzle with Sweet Heat Chipotle Sauce. Serves four.

Our platters

(page 11) are

perfect for cheese

plates or T-Day

turkey.

HOSTESS WITH THE MOSTEST GLAZED PECANS5 cups pecans 1 cup dried cranberries 1/3 cup Sweet Heat Chipotle Sauce 1 teaspoon kosher saltToss together all ingredients and let sit at least 30 minutes. Preheat oven to 300 degrees. Spread mixture evenly onto oiled baking tray and bake for 25-30 minutes, tossing every 10 minutes, until cranberries are dry to the touch. Let sit in open oven to cool. Remove with a spatula. Pecans can be stored in freezer for up to 2 months.

Sweet Heat Chipotle SauceOur original sauce. Sweet, smoky with just the right amount of heat. We call it “Magic in a Bottle.” What’s so magical, you ask? – it’s packed with flavor, all natural, low sodium and fat free. Never needs refrigeration. $6.99

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MEATBALLSHORS D’OEUVRES

PECANS

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whip it up. make a luscious veggie dip with 1 pint sour cream and 3-4 tablespoons of any Hot Squeeze rub.

Sweet Heat Chipotle RubSweet + smoky zip with cumin, chipotle, and orange. $6.99

Hotter Sweet Heat Chipotle Rub

Jazzed up with extra cayenne for you spice

heads out there. $6.99

Orange Ginger Zing Rub

Ginger + citrus spice with sesame for added

crunch. $6.99

Our non-stick

baking trays

give you more finger

licking and less baked-

on mess. See them

on page 11.

just wing it. bring bold game- on flavor with our rubs and sauces. See recipes

below.

SWEET HEAT CHIPOTLE TURKEY TACOS1 pound ground turkey 1 teaspoon canola oil 2 tablespoons Sweet Heat Chipotle Rub 3 tablespoons Sweet Heat Chipotle Sauce 1 teaspoon kosher saltHeat oil in sauté pan over medium-high. Cook ground turkey until browned, about 10 minutes. Stir in dry rub and cook one minute. Add sauce and salt and simmer until thickened.Serve with Red Cabbage Apple Slaw – recipe at TheHotSqueeze.com.

RUBBED AND ZINGED WINGSFor Sweet Heat Rubbed Wings: In a zip-top bag, coat 1 1/2 pounds chicken wings with 4 tablespoons Sweet Heat Chipotle Rub. Refrigerate over night.For Orange Ginger Zinged Wings: In a zip-top bag, coat 1 1/2 pounds chicken wings with 4 table- spoons Orange Ginger Zing Rub and 1 table-spoon soy sauce. Refrigerate over night.To bake: Bake wings at 375 degrees in a single layer for 40-45 min, turning once. Drizzle with complementary Hot Squeeze Sauce and bake 5 minutes for stickier wings.

SWEET HEAT CHIPOTLE FISH TACOS1 1/2 pounds fish filets; tilapia, snapper or sole 1 1/2 tablespoons Sweet Heat Chipotle Rub 2 tablespoons canola oil 2 tablespoons Sweet Heat Chipotle Sauce

Season fish filets with Sweet Heat Chipotle Rub. Heat oil in sauté pan over medium-high. Cook fish 2-3 minutes per side, until browned and flaky in the thickest part. Drizzle with Sweet Heat Chipotle Sauce, if desired.Serve with Green Cabbage Lime Slaw – recipe at TheHotSqueeze.com.

One sharp

chef’s knife and

clever cutting

boards on page

11.

sprinkle it. see recipe below.

WE DON’T MEAN TO RUB IT IN...But our dry rubs really are something special. Pair them with our sauces or love them on their own. Add zip and zest to meats, veggies, snacks, and salads. Flavorful, all natural, gluten free and made with the highest quality spices and ingredients. W

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EASY, HEALTHY TACO NIGHT

WINGS

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Sue’s grilling tipsTake your grilling to great heights

with Sue’s insights. 1. preheat your grill

for a good 20 min. 2. go “au naturel”

with lump charcoal and no lighter fluid.

3. clean the grates before you get grillin’.

4. oil your grates with tongs, a paper towel,

and vegetable oil 5. marinate your meat!

Marinating with a sauce or dry rub infuses

food with flavor and helps keep bacteria

from growing. 6. tame your flames with

a spray bottle if necessary. 7. give it a rest

– cooked meats stay juicy if you let them

set for 10 minutes before serving.

Can’t be beat on beef – or fish or chicken. Hot Squeeze has a love affair with the grill. Our rubs and sauces crave that smokiness and caramelization that comes with open-flame cooking – and once you taste the combination, you’ll crave it too. Treat your grill to a rub and a squeeze. See page 12.

get the kids in on it. roll up some mini-weenies with cresent rolls and bake until they’re golden-brown and adorable. Serve with Sweet Heat Mustard.

Sweet Heat MustardThis ain’t your mama’s mustard. Use it on everything! A simple squeeze transforms burgers, brats and hot dogs. Amazing on Reubens, Cubans or any panini. It’s also our favorite glaze on spiral-cut ham. $6.99

HOT SQUEEZE IS MIGHTY WITH MEAT

Extend the

invite to veggies,

shrimp, and more

with our handy grill

basket. See it on

page 11.

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fire it up. our sauces and rubs add flair to your fire.

PIGS IN A BLANKET

inspiration ships with every order. Find our 5 Fabulous Ideas recipe cards online or with your purchase of our spice blends.

roast it. this oh-so-easy method intensifies vegetables’ flavors and brings out their natural sweet-ness. Toss with olive oil, season with any of our spice blends or rubs and cook in a single layer in a 400 degree oven. Try it with potatoes, butternut squash, beets, parsnips, Brussels sprouts, carrots, asparagus, cauliflower, and bell peppers.

boil it. scooping crisp-tender veggies out of the pot lets you reuse the boiling water to cook pasta or rice. Two simple rules: no salt, no lid.

sauté it. cook ‘em up quick in oil or butter. For a new take on a sautéed side, try grating your veggies first. Find a recipe for our favorite zucchini side dish at TheHotSqueeze.com

GETTIN’ VEGGIE WITH ITYou don’t need a cluttered pantry to get a world’s worth of flavors on your table. Our international spice blends put sensuous, sunny, sultry, and savory flavor profiles at your fingertips. Your dishes will sparkle with each sprinkle of these high-quality, low-sodium blends. Find spice-inspired recipes at TheHotSqueeze.com.

Sue’s insight Add flavor instead of sodium with well-balanced spices. You can jazz up all kinds of dishes with vibrant, exotic seasonings, without overloading on salt. Find some inspiration here.

Find the right

tools to make

side dishes a snap

on page 11.

California Dreamin’Sunny tomato,

basil + bell pepper.

Moroccan BlueExotic paprika,

cumin + cinnamon.

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Collect them all. $3.50 each. Choose 3 for $10 or 4 for $12.

Italian RivieraOregano, fennel and rosemary.

Greek IslesSnappy citrus, garlic and black pepper

VINAIGRETTE

The Ultimate Vinaigrette – our versatile salad dressingA perfectly balanced salad dressing you’ll want to use every day. Light and splashy with absolutely no sodium or gluten. Mix our vinaigrette with any of our international spice blends to create five different salad dressings from one bottle - lickety split! It also makes an excellent starter for coleslaw, pasta, potato and tuna salads. $8.00

Our

salad hands

serve in a snap.

ITALIAN RIVIERA GRILLED VEGGIES1/4 cup olive oil 1 tablespoon Italian Riviera 2 medium zucchini, sliced 2 medium yellow squash, sliced 3 bell peppers (red, yellow, orange), cut into 1-inch squares 1/2 cup Ultimate Vinaigrette 1 cup bite-sized fresh mozzarellaCoat veggies with oil and spice blend. Grill over medium heat 10-15 min. Toss with vinaigrette and mozzarella.

CALIFORNIA DREAMIN’ PASTA SALAD2 cups broccoli 8 ounces penne pasta 1 cup Ultimate Vinaigrette 2 tablespoons California Dreamin’ 3 tablespoons grated fresh parmesan 11/2 cups cherry tomatoes, halved 1/4 cup slivered sun-dried tomatoesIn large stock pot of boiling water, blanch broccoli and remove with scoop. Cook pasta and drain. Toss all ingredi-ents together in large bowl and serve.

MOROCCAN BLUE COUSCOUS1 tablespoon Moroccan Blue 1/2 cup Ultimate Vinaigrette 3 cups cooked couscous 1 cucumber, peeled and chopped 1/2 cup golden raisins, chopped 1/2 cup fresh mint, chopped 1/2 cup slivered almonds, toastedWhisk Moroccan Blue spice blend into vinaigrette. Toss all ingredients with dressing mixture. Let sit at least 20 minutes before serving.

GREEK ISLES POTATO SALAD2 pounds new potatoes, quartered 1 1/2 tablespoons Greek Isles 1 cup Ultimate Vinaigrette 1/2 cup chopped red onion 3-4 stalks celery, diced 1/2 cup chopped black olives 1/4 cup crumbled feta cheeseBoil potatoes until tender, 25 minutes, drain. Mix Greek Isles and vinai-grette and pour over potatoes. Toss with remaining ingredients and serve.

SUPER SALADS LICKETY SPLITThink beyond bagged lettuce for a fresh way to get your five-per-day. Tossing together a salad is a great way to get kids started in the kitchen. They can easily get creative with our vinaigrette – it complements cukes, carrots, chickpeas, cranberries, and clementines alike. Find our favorite salad toppers online at TheHotSqueeze.com.

Sue’s insight Add flavor instead of sodium with well-balanced spices. You can jazz up all kinds of dishes with vibrant, exotic seasonings, without overloading on salt. Find some inspiration here.

jazz it up. simple sides go global with the right seasonings. See recipes below.

make it pop! unexpected

flavors give comfort foods a

makeover. See recipes below.

A clever set of nesting bowls offers the perfect size for just about everything. See ours on page 11.

play with flavor!

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POTLUCKS + PICNICS

SIDE DISHES

7order. TheHotSqueeze.com

Mixed Up BlendsWhip up suppers, salads, and sides. There are multiple servings and endless possibilities in each pouch of our power-packed blends of protein and whole grains. $11.99 each

give it a squeeze. show supper some love with our sauces, seasonings, and rubs. See recipes below.

give it a pinch. with

our Mixed Up Blends in

your pantry you can do a

lot in a pinch. See recipes

below.

One pot wondersCan the clean-up with a one-pot approach. Protein, veg, and whole grains cook all at once with no fuss. Find mix-and-match inspiration at TheHotSqueeze.com.

Orzo I Thought

Sweet potato orzo, orzo, black beans, quinoa

Easy ChickpeasyChickpeas, orzo,

lebanese couscous

Lentil We Meet Again

Basmati rice, brown and red jasmine rice, lentils,

dried mushrooms

ONE-SKILLET LENTIL CHICKEN DINNER1 pound boneless, skinless chicken breast, sliced 2 tablespoons California Dreamin’ 1 tablespoon olive oil •2 cups sliced mushrooms 1 cup Lentil We Meet Again •1 1/2 cups chicken stock 12 ounces marinated artichoke hearts, drained 1/4 cup slivered sun-dried tomatoes in oilHeat oil in sauté pan. Season chicken with California Dreamin’ and brown on both sides. Remove from pan. Sauté mushrooms, 2 min. Add remaining ingredi-ents and simmer 20 min. Return chicken to pan and cook, covered, until rice is tender, 10 min. Serves four.

ORZO I THOUGHT BLACK BEAN SALAD1 3/4 cups water or chicken stock 1 cup Orzo I Thought 1 cup cooked corn kernels 1 large avocado, diced 1/2 cup chopped cilantro Zest and juice of 2 limes 1 tablespoon canola oil 2 tablespoons Sweet Heat Chipotle Rub

Cook Orzo I Thought blend according to package instructions, let cool. Mix in remaining ingredients. Let sit 20 minutes before serving. Serves four to six.

EASY CHICKPEASY MOROCCAN CHICKEN2 pounds boneless, skinless chicken thighs 2 tablespoons Moroccan Blue 2 tablespoons olive oil •1 medium onion, chopped 3 carrots, peeled and diced •1 med zucchini, diced 1 1/2 cups chicken stock •1 cup Easy Chickpeasy

Heat oil in sauté pan over medium-high. Season chicken with Moroccan Blue and brown on both sides. Add vegetables and cook 5 minutes. Add Easy Chickpeasy and stock. Simmer, covered, for 20 minutes. Fluff with fork and let rest 3-5 minutes before serving. Serves four.

Nesting bowls page

11.

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AKES IT FAB: TRY ‘EM WITH CHICKEN

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Sue’s insightIf you manage not to eat the whole batch in one sitting

save it for later. Just roll out the rest of your prepared dough

to form a log. Wrap it with plastic or parchment and put it in

the freezer. Now you’ve got a secret stash ready to slice and

bake anytime friends drop by or your sweet tooth strikes.

Create-a-Cookie Craving BusterCustomizable cookies to conquer your cravings. With our Create-a-Cookie mix, you decide what bits of decadence you want to add. Never make the same batch twice – unless you want to! Get creative with your own cupboard or with our list of mix-in ideas. $6.99

have fun with it. our Create-a-Cookie mix is a tasty treat and a fun activity for grandkids and gal pals alike. Get started with a few simple ingredients. See recipe below.

Non-stick baking trays and a nesting

cooling rack make the perfect batch of cookies. See them on page 11.

PERFECT CUSTOMIZED COOKIES1 package Create-a-Cookie mix 1 stick softened butter 1 large egg 1 teaspoon vanilla extract (optional) 2 cups of your favorite mix-insPreheat your oven to 350 degrees. Combine Create-a-Cookie mix with butter, egg, and vanilla. Mix to fully combine. Fold in your mix-ins. Drop dough in heaping tablespoons onto a cookie sheet. Bake for 10-12 minutes or until golden brown. Cool for 5 minutes before devouring. Makes 24 cookies.

COOKIE MIX-INSchocolate chunks

butterscotch morsels dried cranberries

dried cherries • raisins coconut • candy

chopped chocolate bars pecans • pistachios

potato chips • cashews peanut butter chips

white chocolate chips pretzels • cereal

leftover holiday candy salted peanuts

malted milk balls

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SWEET ENDING

FROM HOT SQUEEZE¨ Orange Ginger Zing Sauce¨ Sweet Heat Chipotle Sauce¨ Sweet Heat Chipotle Rub¨ Hotter Sweet Heat Rub¨ Orange Ginger Zing Rub¨ Sweet Heat Mustard¨ California Dreamin’ Spice Blend¨ Greek Isles Spice Blend¨ Moroccan Blue Spice Blend¨ Italian Riviera Spice Blend¨ Ultimate Vinaigrette¨ Easy Chickpeasy Mixed Up Blend¨ Orzo I Thought Mixed Up Blend¨ Lentil We Meet Again Mixed Up Blend

¨ Create-a-Cookie Mix

IN YOUR PANTRY¨ olive oil¨ vegetable oil¨ red wine vinegar¨ balsamic vinegar¨ soy sauce¨ sesame oil¨ kosher salt¨ black pepper¨ onion + garlic¨ chicken stock¨ diced tomatoes¨ canned beans¨ canned tuna¨ pasta + rice¨ vanilla extract

IN YOUR FREEZER¨ mixed vegetables¨ fish filets¨ shrimp¨ sausage¨ bacon ¨ chicken breasts¨ chicken thighs¨ bread crumbs¨ tortellini¨ nuts¨ fresh parmesan¨ pizza dough

IN YOUR FRIDGE¨ butter¨ eggs¨ cheese¨ yogurt¨ milk¨ lemons

Sue’s insight

Save time, money, and

headaches by knowing

what you have on hand.

A well-stocked pantry,

fridge and freezer keep

you from grouching

through the grocery. With

these essentials meals

come together in a snap.

HOT SQUEEZE MAKES COOKING FABkeep it simple. keep your kitchen stocked with these basics and be ready for anything. Pump up pantry items and make fresh foods sing with Hot Squeeze!

Ready to restock? TheHotSqueeze.com

The right tools from Fab

Food bring it all together.FA

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SENTIALS:

ORZO I THOUGHT

+ Sweet Heat Chipotle

protein. pork, chicken, beef, shrimp, turkey. veggies. corn, avocados, tomatoes, squash, sweet potatoes, onion, tomatillos. accents. limes, cilantro, pumpkin seeds, queso fresco

+ Orange Ginger Zing

protein. chicken, pork, fish, shellfish. veggies. avocados, spinach, kale. accents. cilantro, orange segments, almonds, pumpkin seeds.

LENTIL WE MEET AGAIN

+ California Dreamin’

protein. chicken, sausage, beef, game. veggies. mushrooms, spinach, peppers, artichoke hearts, asparagus, potatoes. accents. slivered almonds, capers, green olives, chestnuts

+ Italian Riviera

protein. sausage, chicken, beef. veggies. white spinach, mushrooms, broccoli rabe, onions, peppers. accents. black olives, parmesan, pine nuts

EASY CHICKPEASY

+ Moroccan Blue

protein. chicken, turkey, lamb. veggies. zucchini, yellow squash, carrots, peppers, onions. accents. golden raisins, dried apricots, pistachios, almonds, mint, cilantro

+ Greek Isles

protein. chicken, lamb, meatballs. veggies. artichoke hearts, onions, tomatoes, eggplant, onions. accents. feta cheese, olives, parsley

Fabulous food is at your fingertips. Find more combination inspiration at TheHotSqueeze.com

MIX + MATCH

See how our blends, spices,

sauces, and rubs come

together for supper success.

order. TheHotSqueeze.com • inspire. pinterest.com/hotsqueeze • connect. facebook.com/hotsqueeze

order. TheHotSqueeze.com • inspire. pinterest.com/hotsqueeze • connect. facebook.com/hotsqueeze11order. TheHotSqueeze.com

salad hands. handy with leafy greens and even pasta. Fun for small hands, too! $11.99

rectangular platters. crisp, classic, and perfectly sized for hors d’oeuvres or mains. $49.99

stock pot. the only stock pot you need. Big enough for chili cook-offs or turkey brining. Manageable enough for everyday pasta. $69.99

nesting bowls. five eco-friendly bowls go from prep to potluck easily. $29.99

grill basket. cook veg (or shrimp) alongside the steaks without worrying about the grates. $19.99

box grater. slice, grate, zest, and peel – carrots, zukes, cheeses, lemons, nutmeg, you name it. Sturdy and easy to clean. $34.99

sauté pan. top-of-the-line quality to last a lifetime. Generously sized and oven safe – a true workhorse! $59.99

straining scoop. part colander, part spoon. This is the tool you’ll keep reaching for. $8.99

baking trays and cooling rack. heavy-duty for even cooking – roasting, broiling, or baking cookies $29.99

chef’s knife. comfortable, lightweight, stays sharp. The best knife without the high price. $39.99

cutting board. use color-coded flex-mats for different types of foods. Or use the wooden base as a cheese board. $38

Hand-picked by Sue for versatility and function. Because every cook deserves quality.

GET A TASTE OF FABBring fun, flavor, and flair into your kitchen with Fab Foods! Look for

our line-up of tasty and versatile products, hand-picked kitchenware and ingeniously simple recipes for guaranteed yum. Order today!

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code

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art shopping!G

ET

A TASTE!

Great cooking doesn’t take much – just the right stuff.

Get started with Hot Squeeze & Fab Foods and take 15% off of your first online order. Enter coupon code first15 at checkout.

THINKING OF YOU WHILE SHOPPING FOR METreat yourself or share the love. Our inspired gift sets suit your grill-meister, salad-spinner, and dorm room chef alike. They’re a great way to sample our undeniably delicious products or give the gift of flavor.

milk and cookies kit. $20dining “al desko” kit. $20

sauce and rub kits. $14.99

tossed up kit. $30

Get inspired to mix and match Hot Squeeze goodies and our kitchen essentials. (We won’t tell if you keep them for yourself.)FA

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perfect grilling kit. $35

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