Bugtussle Burn Recipes

MmMMmmMMmm!! Bugtussle Burn compliments just about everything and here are some great recipes to prove it! Check out our Facebook FAN page too, for postings of homegrown recipes featuring "the Burn"; Or better yet, post your OWN! We'd love to see what's cookin' at your place, and might share it here on our website for all to enjoy! (You'll be famous!)

Wanda's Mexican Squash, Bugtussle Style

My Mother-in-Law started making this next one for her kids years ago. It was yummy, but just didn’t have the amount of “BURN” I prefer, so I took the liberty of making some tiny, sassy alterations! (a little healthier too, with the extra lean beef too) 

Serves 4 


1 lb lean Hamburger

enough yellow Squash, sliced about 1/2" thick, to fill large skillet piled high 

1 small can chopped Green Chilies

3 Tbl. Bugtussle Burn Salsa

1-2 cups Cheeses, grated, of your choice (I like the Mexican blend most brands offer…or for dieters, many fat free cheese now MELT!)

S&P, Garlic, Cumin Powder

Sliced raw jalapenos for garnish (optional)


Preheat oven to 350.

Brown 1 lb lean hamburger meat, seasoned w/S&P, garlic, pinch of cumin. Drain any and ALL grease and set aside in a bowl.

Add yellow squash, sliced about 1/2 ” thick - to heated skillet in which you have added a tad of olive oil or cooking spray. 

Season w/S&P and garlic and place lid on, medium heat. Check often till it begins to get tender (add little water if necessary). 

Once squash begins to tenderize, add 1 small can chopped green chilies and 3-4 TBLS Bugtussle Burn Salsa (more or less depending on your personal “burn-ometer”)

Mix meat together with squash in baking dish and top with your favorite cheeses. Bake till cheese begins to melt, browning here and there. Serve with jalapeno rings atop if you like! A bowl of tortilla chips, warm corn tortillas or cornbread are all great partners!

SUMMER-TIME “HOT KITCHEN” Option: If you have a large enough skillet, you can combine all together in the skillet instead of backing dish, top with cheese and let melt on LOW with lid on…instead of heating up the oven! Make lots of Iced Tea to chug! 

NOTE: If baking in large oven dish at the finish, this recipe can EASILY be doubled for a crowd.

Sassy Shrimp & Rice


Preferred amount of Shrimp, deveined & peeled

3 cups White Rice, cooked

1/2 C diced Poblano Peppers 

1/2 C diced sweet Red Bell Peppers

1 -1/2 C diced fresh tomatoes, skinned, or 1 can diced tomatoes

1 can drained yellow corn, or 2 cups cooked from frozen, drained.1 bunch cilantro

1 onion, diced

1 C Bugtussle Burn salsa

Juice of 2 Limes

Fresh garlic, 1-2 cloves, crushed

S&P to taste

Cayenne Pepper


Soak shrimp in lime juice & garlic.

Chop dried cilantro and set aside.

Cook white rice as directed, but adding S&P & tomatoes with juice, using less water equal to the amount of tomato juice you have. Set aside. In seasoned skillet, heat olive oil & butter. Add diced peppers & onion. Season lightly with S&P and a dash of ceyenne pepper. Sautee till onions are transparent. Set aside in a bowl, leaving any juices in skillet. Add drained corn to this mixture and toss. In same skillet, add marinated shrimp and cook till blushed pink. Ad the Bugtussle Burn to shrimp on med-high heat and toss till heated through. Remove from heat. In a large bowl, toss rice, shrimp and sauteed vegatables with corn together. Add chopped cilantro and re-toss. Garnish each serving with a sprig of cilantro and a lime wedge. Serve with cornbread. YUMMMMMMMM