Kissed by the Sun Kitchen Recipes

Kissed by the Sun Kitchen Recipes


Sweet & Hot Butternut Squash Soup 0

butternut squash recipe

Made with Kissed by the Sun Sweet & Hot Pepper
Serves: 4
Cook Time: 25 Minutes


- 2 Tablespoons butter
- 1 Small onion, chopped
- 1 celery stalk, chopped
- 1 carrot chopped
- 2 Medium potatoes, cubed
- 1 Medium butternut squash, peeled and seeded
- 1 Container chicken stock (32oz)
- 1 jalepeno, diced
- 1/2 red pepper, diced


1.) Melt the butter in a large pot, and cook the onion, peppers, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. Season to taste with KBS Sweet & Hot Peppers blend. 

2.) Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Add seeds for presentation. 

Creamy Pumpkin Polenta 0

pumpkin polenta recipe

With hints of rosemary and thyme from our Seasoned Sea Salt & Black Pepper N Herbs this Fall inspired polenta recipe has an autumn glow from pumpkin puree and sweet maple syrup.

Made with KBS Black Pepper N Herbs & KBS Seasoned Sea Salt

Serves: 4

Cook Time: 25 Minutes

Ingredients for Creamy Pumpkin Polenta:  

- KBS Seasoned Sea Salt and Black Pepper N Herbs
- 3 cups water
- pumpkin seeds (for garnish)
- 1/2 cup maple syrup
- 1 cup polenta
- 1/2 cup pumpkin puree (canned is fine if you do not have freshly roasted pumpkin)
- 1/2 cup parmesan cheese
- 2 tablespoons unsalted butter, cubed

Directions for Creamy Pumpkin Polenta:

 1.) Bring water to a boil over medium heat and add polenta, stirring occasionally. Season with two tablespoons KBS Seasoned Sea Salt & Black Pepper N Herbs. Reduce heat to a simmer.

2.) Add the pumpkin and continue stirring for about 15-20 minutes, until the polenta begins to thicken and not stick to side of saucepan.

3.) Add the parmesan cheese, maple syrup, and butter. Serve immediately for creamy texture and garnish with a few shakes KBS Black Pepper N Herbs and pumpkin seeds. 

Pumpkin with White Bean Bacon 0

white bean pumpkin bacon recipe

Sweet pumpkin and crispy bacon is brought to life with the help of our low sodium Seasoned Sea Salt & Black Pepper N Herbs blends. This hearty Fall inspired dish is finished with crispy bacon and livened up with red wine vinegar base

Made with KBS Seasoned Sea Salt & Black Pepper N Herbs

Serves: 4 

Cook Time: 20 Minutes  

Ingredients for White Bean Pumpkin Bacon:  

- KBS Seasoned Sea Salt & KBS Black Pepper & Herbs

slices bacon

- 1 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch piece

- 1 cup low-sodium chicken broth

- 115.5-ounce can cannellini beans, rinsed

- 1 tablespoon red wine vinegar

Directions for White Bean Pumpkin Bacon: 

1.) Cook the bacon over medium heat until crisp, 6 to 8 minutes. Once cooked chop into small 1.2 inch pieces.

2.) In same pot used to cook bacon add the pumpkin and cook on medium heat, stirring occasionally, for about 4 to 5 minutes.

3.) Add the broth and several dashes of KBS Seasoned Sea Salt and KBS Black Pepper & Herbs. Add the beans and vinegar and heat through, 2 minutes. Top with the bacon.


Sweet and Hot Pumpkin Queso 0

This pumpkin party favorite is SCARY good. Made with KBS Sweet and Hot Peppers blend our pumpkin Queso is a Mexican twist on a Fall staple. The pumpkin adds an element of sweetness that is complemented by the spicy pepper flakes in our Sweet & Hot Peppers Seasoning. This recipe serves up to 16 so bring to a gathering and serve with chips or vegetables.

Made with KBS Sweet & Hot Peppers

Serves: A Party

Cook Time: 20 Minutes

Ingredients for Pumpkin Queso:  

- KBS Sweet & Hot Peppers
- 1 3/4 cup low-sodium vegetable broth
- 2/3 cup pumpkin purée ( 1 pumpkin)
- 1/4 cup all-purpose flour
- 1 (10-ounce) can diced tomatoes
- 1/2 pound (about 2 cups) shredded Mexican  cheese
- 1/4 cup light sour cream
- 1 rep pepper
- 1 jalepeno (for garnish)


Directions for Pumpkin Queso: 

 1.) Add can tomatoes to blender or food processor to create a liquid. Do same thing with pumpkin to create pumpkin puree or use pre canned puree.

2.) In a medium pot, stir together broth, pumpkin, flour and tomatoes puree. Bring pot to a boil over medium-high heat, stirring often, and then lower heat to medium-low and simmer until dip has thickened, about 2 to 3 minutes. Remove from heat and stir in cheese gradually. 

3.) When is is completely melted add sour cream and garnish with red pepper and Jalepeno. Season generously with KBS Sweet & Hot Peppers

Banh Mi Hot Dog w/ Sriracha Mayo 0

Our Banh Mi recipe is an American twist on a Vietnamese classic and is made with our salt free Sweet & Hot Peppers blend. 

Serves: 1  

Cook Time: 5 Minutes  

Ingredients for Banh Mi Hot Dog:  

- 5 cucumber slices

- 2 ounces shredded carrot

- ¼ cup mayonnaise

- 1 tablespoon lemon juice

- ¼ cup Sriracha sauce

 - 1 hot dog

 - 1 hot dog bun

Instructions for Banh Mi Hot Dog:

1.) Grill hot dog

2.) For spicy mayo: mix Sriracha, mayonnaise, lemon juice, and several dashes KBS Sweet and Hot Pepper in small bowl.

3.) Add cucumbers, carrots, and spicy mayonnaise as hot dog topping.

Pineapple Chicken Skewers Over Couscous 0

Made with KBS Seasoned Sea Salt

Serves: 2 ( picture is smaller serving size)

Cook Time: 20 Minutes  

Ingredients for Pineapple Chicken Skewers:  

- 1 Red Pepper (diced into 1/2 inch pieces).

 - 1/2 Red Onion (diced into 1/2 inch pieces).

- 1 Quarter Pineapple (cubed) or 1 Can Pineapple.

- 1 Chicken Breast.

- 1 box (roughly 5.8 oz) Plain Couscous.

- 2 Tablespoons Olive Oil.

- KBS Seasoned Sea Salt

Directions for Chicken Pineapple Skewers. 

 1.) Cut chicken into 1/2 inch cubes and add to skewer along with onion and red pepper. Season with KBS Seasoned Sea Salt and add to grill. Cook for 10 to 15 minutes until chicken is fully cooked. 

2.) Meanwhile, cook couscous according to box instructions. Typically this calls for oil or butter. Once complete add skewers over couscous and top with leftover pineapple juice. Enjoy! 

How to Make Spicy Shrimp Alfredo | Kissed by the Sun Spices 0

spicy shrimp Alfredo recipe

Made with KBS Ragin' Cajun and Garlic N Herbs.

Over the years we've had a lot of people tell us the perfect pasta sauce is something you can only find at gourmet restaurants or in their Grandma's kitchen. While we're not here to dispute these claims we think that making a creamy and mouthwatering pasta sauce from scratch is not rocket science - and to prove our point we created our simple, yet deliciously flavorful Spicy Shrimp Alfredo dish using our Ragin' Cajun and salt free Garlic n Herbs spice blends. This recipe is a great alternative to pre packaged Alfredo sauces and for those who don't like it as spicy just subsitutue the Garlic n Herbs for our Cajun spice. 

Serves: 2  

Cook Time: 20 Minutes  

Ingredients for Cajun Shrimp Alfredo:  

- 1/4 cup butter. 

 - 4 ounce cream cheese.

- 1 cup milk.

- 5 ounces grated Parmesan cheese.

- 3 shrimp.  

- 2 tablespoons olive oil.

- 1/2 lb pasta ( we like Farfalle for this recipe).  

- KBS Ragin' Cajun & Garlic N Herbs

Directions for Cajun Shrimp Alfredo:

 1.) Coat peeled uncooked shrimp with KBS Ragin' Cajun spice blend and add to sauté pan with olive oil. Cook for 3 minutes on each side or until shrimp is cooked. Meanwhile, cook pasta according to box instructions. 

2.) For Alfredo sauce melt butter in a non stick saucepan and set top medium heat. Add cream cheese and season to taste with KBS Garlic N Herbs ( there's no salt in our Garlic blend so just use more for s stronger garlic flavor). Add milk a little at time while gradually whisking. Once all the lumps are smooth add Parmesan and some Ragin' Cajun spice if you like it a little hotter. Add to pasta when sauce is at a good consistency. Note: If you cooked to quickly and sauce thickens just add a little more milk.  

3.) Toss sauce with pasta and top with spicy shrimp. 

Pappardelle Vegetable Pasta 0

organic seasonings

Made with KBS Sunny Island and KBS Seasoned Sea Salt 

This healthy and simple pasta is made with fresh herbs in our Seasoned Sea Salt and Sunny Island Blends. Everything from garlic, red pepper, ginger root, and lemon peel are incorporated into the dish alongside fresh shaved vegetables that make for a awesome presentation. 

Serves: 1 - 2  

Cook Time: 25 Minutes  

Ingredients for Shaved Vegetable Pappardelle Pasta:  

- 1/2 lb flat cut pappardelle pasta. We recommend Pappardelle's Garlic Chive!  

 - 1 zucchini.

- 4 large carrots.

- 1/2 cup shaved romano.  

- 2 tablespoons olive oil.

- Season to taste with KBS Seasoned Sea Salt & KBS Sunny Island Blend

Directions for Shaved Vegetable Pappardelle Pasta:

 1.) Shave carrot and zucchini into thin long strips. Bring a pot of water to a boil and add pasta. In a separate pot bring shaved vegetables to a boil, then reduce heat and let simmer for 5 minutes. 

2.) Drain pasta and vegetables and add to large serving boil. Add oil, KBS Seasoned Sea Salt and KBS Sunny Island Salt Free Blend. Garnish with cheese and serve warm. Enjoy! 

Tilapia En Papillote 0

tilapia recipe with organic seasoning

Made with KBS Sizzlin' Steak 

Cooking in parchment paper is a classic technique for preparing healthy and nutritional meals. The paper allows all the flavors to come together in one place and it tends to yields the most tender results. This recipe calls for our Sizzlin' Steak Seasoning Blend which contains kosher sea salt, red pepper, caraway seeds, garlic, and whole peppercorns which should crack open while in the oven.

Serves: 4   

Cook Time: 20 Minutes  

Ingredients for Parchment Paper Baked Tilapia: 

- 4 sheet parchment paper - make sure this is real parchment paper and not wax paper used for most baking. 

- 4 Tilapia fillets. 

- 4 teaspoons lemon juice. 

- 1 lemon, sliced for garnish. 

- 1  red, yellow, and green pepper, sliced into thin stripes. 

- 1 tomato, sliced into 1/2 inch chunks. 

- 1/2 stick butter, cut into fourths.

- 1 cup of white wine.   

- Season to taste with KBS SIzzlin' Steak.   

Directions for Parchment Paper Baked Tilapia: 

 1.) Preheat oven to 350 degrees and butter a baking sheet. Fold 4 pieces of parchment papers into halves and place tilapia fillet in the center. Roll up sides to contain liquid and wine. 

2.) Season fillets with KBS Sizzlin' Steak and top with tomato, sliced peppers, and butter. Drizzle lemon juice and white wine over each fillet then roll up side of paper to enclose the fish. 

3.) Place wrapped fillets on baking sheet and cook for 15 to 20 minutes. Serve with arugula or side salad. When serving, do not remove fish from the bag, just open up and enjoy. This will keep all the flavors in one place. Add lemon slices for garnish. 

How To Make The Perfect Beurre Blanc for Saucy Sophisticates 0

Low Sodium Seasoning for Beurre Blanc Recipe

Made with KBS Seasoned Sea Salt 

Beurre Blanc Sauce - meaning white butter - is as delicious as it is simple. Endlessly chic and adaptable this white sauce was popularized in the 60's and 70's when French chefs looked to create a lighter sauce for dishes. Highlighted by tart ingredients to counter rich fattiness Beurre Blanc can be added to anything from vegetables, fish, or pastas. This recipe, made with our best selling Seasoned Sea Salt Spice Blend, incorporates unlikely herbs like ginger root, celery, and garlic with traditional flavor. 

Serves: Serving is for half a pint - which will go a long way.  

Cook Time: 10 Minutes  

Ingredients for Beurre Blanc Sauce: 

- 4 Ounces dry white wine. 

- 1  tablespoon vinegar. 

- 1/2 finely chopped shallot.  

- 1/2 stick butter.

- 3 tablespoons lemon juice.  

- Season to taste with KBS Seasoned Sea Salt.  

Directions for Beurre Blanc Sauce: 

 1.) Add wine, vinegar, and shallots into a medium saucepan and bring to a boil. Once bubbling immediately reduce to a simmer and let cook, whisking constantly until it has a thicker consistency. 

2.) Make sure the butter is cold and add a quarter stick to the reduction. Butter should not dissolve right away - if it does it is not emulsifying into the reduction. If this happens add more butter and whisk away. Once the sauce is looking buttery and creamy add remaining quarter stick and continue to whisk. 

3.) Once the sauce consistency looks right add several dashes of KBS Seasoned Sea Salt to taste. Pour over your desired meal and enjoy!