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Chin Dribblin’ Fusion Sauces

@chindribblinllc

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Sauces with a twist!
Denver, CO
Finalist on @gordongram #foodstars
Vegan 🌱 Gluten Free!
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Let us do the work for you…meet our flavorful five! by @chindribblinllc

What the F**k is Chin Dribblin.

Lemme tell you 👉 by @chindribblinllc

To all of my new followers! Hi! Welcome to the sauce empire!! Thank you so so much for the outpouring of support not only nationally but internationally!!! To be able to be so vulnerable with people I’ve never met is quite a feeling. I am so over joyed with all of the kind messages and orders and without all of you Chin Dribblin would just be a slightly provocative name that’s makes people giggle. Thank you for listening to my story. Can’t wait to take this journey with all of you!!! Hope I’m making my momma and all of you proud 💕

All my love,
Ali

#foodstars #sauceempire #chindribblin #chindribblingood #gordonramsay #lisavanderpump #london #foodstars2 by @chindribblinllc

This dip speaks for itself. Bright, creamy use it on everything. Do yourself a favor and make this one. Make extra and keep it as a dressing for your week night salads and bowls! by @chindribblinllc

This recipe slaps. It’s the most addicting salsa there is in my opinion. You don’t want to sleep on it. by @chindribblinllc

GameDay dip #2: Kung Wow Red Pepper Romesco Dip! If you are trying to impress without a ton of effort this dip is it. Serve it with crust bread, veggies, in pasta, on a sandwich… you name it! It’s smoky, nutty and tangy and with Kung Wow? 🧑‍🍳 💋 by @chindribblinllc

You voted… first up: Tamarind Caramelized Onion dip for the perfect Sunday football snack 🏈 (has been known to calm fantasy football nerves)

This recipe is supposed to be quick and easy so don’t hop on me about using onion soup mix. It brings the flavor. Enjoy! by @chindribblinllc

Comment which recipe should I post first 🤪🤪 (whether you’re hosting football Sunday this week or not) by @chindribblinllc

This chicken pesto pasta salad is an easy weeknight dinner. (Rotisserie is fine! The easier, the better)

With over 25g of protein per serving. this works for meal prep lunches too.

save it for this week, or send it to whoever does the cooking.

(link in bio - order the Green Curry Chimichurri sauce directly me!) by @chindribblinllc

HIGH PROTEIN CHIMICHURRI PASTA SALAD

INGREDIENTS
1 box protien pasta
1 tomato deseeded and chopped
1 jalapeno deseeded and chopped
1 bell pepper chopped
1/2 cup chopped pickled onion
1/2 cup chopped cilantro
1 1/2 protien of choice
1 cup of corn off the cob
1/2 cup cotija cheese
1/2-1 cup Greek yogurt
1/2 cup green curry chimichurri
Juice of 1 lime
Salt and pepper and garlic powder

INSTRUCTIONS
-Cook pasta
- cut corn, toss in oil salt and pepper and place on sheet tray to broil in oven for five minutes or until desired char (you can also use grill if you have time)
-once pasta is drained, cooked and cooled place in large bowl
-add bell pepper, steak, pickled onion, cilantro, cotija, corn and tomatoes to the bowl.
- make sauce: place the Greek yogurt, green curry chimichurri, lime juice, salt, pepper and garlic powder in a separate bowl and mix.
- add to the pasta salad, mix.
- to serve place in bowl, top with more cilantro, lime and tajin and enjoy! by @chindribblinllc

My famous Crispy Thai Beef Roll recipe with spicy pineapple peanut sauce (cooks in <20 min):

For beef:

1 lb Ground beef
1 tbsp Grated ginger
1/4 cup Chin Dribblin’ Kung Wow Spicy Ponzu
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper

For pickled carrots:
1 cup Julienne/shredded carrot
1 cup rice wine vinegar
2 tbsp sugar
(Heat up vinegar and sugar till dissolved and pour over carrot to quick pickle)

For Nuoc Cham:
1/4 cup fish sauce
2 tbsp sugar
Juice of 1 lime
1 thai chili sliced
1 clove of garlic chopped

For spring roll veggies:
Sliced red pepper
Fresh mint leaves
Cilantro
Cucumber julienned

Rice paper sheets

To build:
1. Cook ground beef with grated ginger, onion powder, garlic powder and kung wow ponzu

2. Pickle carrots, sliced carrots and heat of rice wine vinegar and sugar until dissolved and pour over carrots

3. Cut veggies and set aside for assembly

4. Make Nuoc Cham, add fish sauce and sugar to a bowl and heat to dissolve sugar, add lime juice, garlic and thai chili and mix and set aside.

5. Assemble spring rolls, dip two rice paper sheets in water and place them slightly over lapping. Add mint, cilantro, beef, and veggies and roll like a burrito and set aside.

6. Repeat until all of them are built.

7. Fry spring rolls, Heat pan with oil. Once hot, place spring rolls in pan and fry until golden brown about 3 minutes per side then flip and do the same on the other side.

8. Cut in half and pour Nuoc Cham over spring roll halves

9. Pour Chin Dribblin’ Spicy Pineapple Peanut Sauce in a dipping bowl, serve and enjoy! by @chindribblinllc

⬇️ INGREDIENTS & RECIPE ⬇️

This Spicy Red Curry Pineapple Peanut Dumpling Soup is CRAZY (say that 5 times fast 😂)

For the broth:
1 tbsp neutral oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 bunch enoki mushrooms chopped
1 tbsp fresh ginger, grated
4 tbsp red curry paste (to taste)
3½ cups chicken or vegetable stock
1 can (13.5 oz) coconut milk
½ cup Chin Dribblin Spicy Pineapple Peanut Sauce
Juice of 1–2 limes (to taste)
Salt, as needed or fish sauce
12–16 frozen dumplings (gyoza or potstickers)

Top with cilantro; chopped peanuts and Fresno chilies

Instructions:
1. Build the flavor base, Heat oil in a medium pot over medium heat.

Add onion and cook until soft and translucent, 3–4 minutes.

Add garlic and ginger and cook 30 seconds until fragrant.

Then add mushrooms cook for an additional minute.

Stir in red curry paste and let it activate in the oil for 1–2 minutes until darkened slightly and aromatic.

2. Build the broth. Slowly add stock, scraping up anything stuck to the bottom of the pot.

Stir in coconut milk and bring to a gentle simmer.

Whisk in Spicy Pineapple Peanut Sauce until fully incorporated and the broth looks rich and cohesive.

3. Add lime juice and fish sauce or salt
Taste the broth — it should be savory, creamy, nutty, and bright, not flat.

4. Cook the dumplings: Gently add frozen dumplings directly into the simmering broth.

Cook according to package instructions, usually 4–6 minutes, until tender and cooked through.

Add any optional veggies during the last minute.

5. Serve: Ladle dumplings and broth into bowls.

Finish with fresh cilantro, chopped peanuts and Fresno chilies. by @chindribblinllc