1. Prepare the Pickling Liquid: In a saucepan, combine beer, Hop Barons Chicken & Veggie Seasoning Packet, apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, and crushed red pepper flakes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5-7 minutes to allow the flavors to meld.

2. Cool the Pickling Liquid: Allow the pickling liquid to cool to room temperature. This will be your flavorful brine.

3. Prepare the Eggs: Hard-boil the eggs, then peel and place them in a clean, sterile jar or container.

4. Pour the Pickling Liquid: Pour the cooled pickling liquid over the hard-boiled eggs, ensuring they are completely submerged.

5. Marinate: Seal the jar or container and refrigerate for at least 24 hours, allowing the eggs to marinate and absorb the flavors.

6. Serve: Once pickled, the eggs are ready to be enjoyed. Serve them as a tangy and flavorful snack or as a unique addition to salads and appetizer platters.

Notes:

The longer the eggs marinate, the more pronounced the flavors will become. You can let them pickle for up to a week for a stronger taste.

Feel free to experiment with different beer styles to customize the flavor of your pickled eggs.

1. Prepare the Vegetables: Peel, seed, and cube the butternut squash.

Chop the onion and carrots.

Mince the garlic.

2. Sauté Aromatics: In a large pot, heat olive oil over medium heat.

Add chopped onions and carrots. Sauté until the onions are translucent and carrots are slightly tender.

Add minced garlic and sauté for another minute until fragrant.

3. Cook Butternut Squash: Add the cubed butternut squash to the pot.

Pour in the vegetable broth to cover the vegetables.

Bring the mixture to a boil, then reduce heat to simmer. Cook until the butternut squash is fork-tender.

4. Season the Soup: Stir in the Hop Barons Chicken & Veggie Seasoning Packet.

Add brown sugar, lemon zest, black pepper, Himalayan salt, and cayenne pepper.

Adjust the seasoning according to taste.

5. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

6. Optional Creaminess: If you prefer a creamier soup, stir in coconut milk. Adjust the consistency according to your preference.

Preheat your oven to 400°F.

Rinse the shishito peppers and pat them dry with a towel.

In a bowl, toss the shishito peppers with olive oil and Hop Barons Chicken & Veggie Seasoning until they are evenly coated.

Arrange the shishito peppers in a single layer on a baking sheet lined with parchment paper.

Sprinkle salt over the peppers to taste.

Bake the shishito peppers for 12-15 minutes, or until they are blistered and tender.

Remove from the oven and let cool for a few minutes before serving.

In a food processor, blend the chickpeas, tahini, garlic, lemon juice, and olive oil until smooth.

Add the Hop Barons Chicken & Veggie Seasoning and salt to taste, and blend until well combined.

If the hummus is too thick, add water, one tablespoon at a time, until it reaches the desired consistency.

Transfer the hummus to a serving bowl and drizzle with olive oil and additional Lemon Pepper Rub and Seasoning for garnish (optional).

Serve with pita chips or veggies for dipping.

1. Cook the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Add diced onion and cook until softened. Add ground chicken and cook, breaking it apart with a spatula, until browned and cooked through.

2. Season the Chicken: Sprinkle Hop Barons Chicken & Veggie Seasoning over the cooked chicken and mix well to ensure even distribution of the seasoning.

3. Create the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and grated ginger.

4. Combine Chicken and Sauce: Pour the sauce over the seasoned chicken in the skillet. Stir to coat the chicken evenly and allow the flavors to meld for 2-3 minutes.

5. Add Freshness: Remove the skillet from heat and stir in sliced green onions. Optionally, sprinkle chopped peanuts over the chicken mixture for added crunch.

6. Assemble Lettuce Wraps: Spoon the seasoned chicken mixture into individual lettuce leaves, creating wraps.

7. Serve: Arrange the lettuce wraps on a serving platter. Garnish with additional green onions and peanuts, if desired.

Slice avocado in half and add to bowl. Mash with fork until desired texture.

Add Hop Barons Lemon Pepper Rub & Seasoning and lemon juice. Mix well.

Lightly toast your favorite bread and top with avocado mixture and favorite toppings. Enjoy!

1. In a mixing bowl, whisk together the mayonnaise, dijon mustard, apple cider vinegar, and Hop Barons Chicken & Veggie Seasoning until smooth.

2. Add the cooked and shredded chicken, chopped red onion, and chopped celery to the bowl and mix until everything is evenly coated with the dressing.

3. Season with salt and pepper to taste.

4. Chill the chicken salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

5. Serve the chicken salad on bread, in a wrap, or over a bed of greens for a delicious and satisfying meal.