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Southwestern Seasoning Recipes
Chicken Enchiladas
- Slice 1# of chicken breasts into thin strips and set aside (OR to save time, use pre-cooked strips from your grocer’s freezer.) Chop one large onion and sautee in a little bit of Roasted Garlic Oil until translucent. Add chicken, 1 Tablespoon of Southwestern Seasoning (ore more for additional heat) with and salt and pepper to taste. Heat until chicken is thoroughly cooked and brown.
- Divide mixture and spoon into soft tortilla shells. On top of the chicken and onions, sprinkle some shredded cheddar cheese. Roll shells to make a “wrap” and place fold-down in a casserole dish. Repeat as necessary.
- Pour 1 ½ cups of salsa (either a healthy selection pre-made, or following our Scrumptious Salsa recipe) over the enchiladas and bake for 20-30 minutes, until warm.
- Serve with our Garden Harvest Rice, our “Refried” Beans and a salad to make a great meal. Ole! Serves 4 people
Southwestern Chicken
Using the kitchen basic recipe technique, make a Southwestern rub and put it on chicken breasts (boneless or whole with skin) about 1/2 hour before cooking. Grill, bake or broil as usual and serve on top of rice (for a change, mix some frozen corn or peas and cook simultaneously with the rice) and with a side of canned black or Mexican style beans.
So Simple Salsa
1 can Diced tomatoes, drained
1/2 can corn, drained
1/2 can black beans, drained
1/4 small sweet onion, diced (optional)
1 Tablespoon Southwestern Blend
Salt and Pepper to taste
Combine all ingredients in a small bowl and toss gently. Let sit for 15-30 minutes to allow flavors to fully develop. Serve alone or with sour cream for great nachos, or, on top of grilled chicken breasts or steak for a fabulous meal.
Fantastic Nacho Topping
Drain one can of red, black or white beans (about 16 oz). Mix with 2 teaspoons of Zesty White Chili or Southwestern Seasoning, 1/4 cup of low fat shredded cheddar cheese and 2 Tablespoons of low fat or no fat Sour Cream. Heat in microwave for one minute, then stir. Heat for another minute and then serve warm with baked tortilla chips.
Mary's Hummus
(Recipe of the month winner! Contributed by Mary R. of Saratoga Springs, NY and a customer favorite!)
- Place 1 can (~16 oz) of chick peas (garbanzo beans), 2 teaspoons of lemon juice, 3 Tablespoons of Tahini paste (available in most grocery stores) and 2 T of Great Garlic OR Southwestern OR Garden harvest Blend (add 2 T water as well with the Garden harvest) in a food processor. Pulse.
- While pulsing, add 1/3 C Roasted Garlic Flavored Oil or 1/3 C Lemon Flavored Oil with Salt / Fresh cracked Tricolore peppercorns to taste.
- Pulse until desired consistency is achieved. You may add a little more oil or a little water to mixture to change the consistency if desired.
Southwestern Habichuela Blancas (white beans)
- Drain one can of white kidney beans (preferably small)
- Toss with 2 teaspoons of Southwestern Seasoning
- Let sit for 10 minutes
- Serve cold or, serve hot by warming in microwave for 1 minute, stir and then heat for 1 additional minute
Roasted Potatoes
- Cut 1- 1 ½# of potatoes into any style (they’re really best with skins left on!)
- Combine ½ cup of Roasted Garlic Oil with a generous pinch of any TSG herb and spice blend (suggested: Rosemary Versatility or Southwestern or Citrus Dill or Cajun (just a pinch or they’re really spicy!) or Viva Italiano or Spices of India or Great Garlic) with salt and coarsely ground Tricolore Peppercorns to taste.
- Toss potatoes in mixture put on a cookie or baking sheet
- Bake at 350° until crisp on the outside, turning potatoes 1-2 times while cooking.
Flavorful Mashed Potatoes
Prepare your mashed potatoes as you normally would (see our recipe for Roasted Garlic Mashed potatoes for easy instructions,) adding a generous pinch of any TSG herb and spice blend along with some freshly ground Tricolore Peppercorns for out of this world flavor. No more plain old potatoes!
In a hurry? Just mash the potatoes, add a little milk and a generous pat of Compound Butter you already have made.
Good for you “Refried Beans”
- Drain 1 can of red kidney beans and place in food processor
- Add 2/3 c crushed or diced tomatoes, a generous pinch of Southwest seasoning, salt and pepper to taste.
- Pulse- blend until desired consistency (some like it smooth, some like it a little chunky). Transfer to bowl and heat in microwave 2-3 minutes.
- Garnish with fresh tomatoes or onions or cheese or sour cream and enjoy!
Flavorful Beans
- Open and almost completely drain 1 can of any style firm beans (small tender beans like white beans, black beans, etc, work best) make sure to leave just a little liquid
- Add 1 T of your choice of seasoning (works great with Citrus Dill, Great Garlic, Zesty Chili, Southwestern, Viva Italiano, etc.
- Toss seasoning with beans, being careful not to crush beans. Can be served at room temp or to serve warm, microwave for 2 minutes. Add salt and pepper to taste. Enjoy!
Creamy Artichoke and Spinach Appetizer
Drain and chop up one can (about 14 oz.) of artichoke hearts and place in a microwave safe bowl. Add 1 Cup light mayonnaise (OR, for a really healthy version, puree one cup of cottage cheese in a blender with 1 t of vinegar until very smooth), 1 cup lowfat grated Parmesan or Parmesan romano cheese and 1 Tablespoon Great Garlic. Stir until mixed well. Add 1 ½ cups freshly shredded spinach or one package of frozen, thawed and drained spinach. Microwave for 2-3 minutes and serve warm with fresh pita chips. YUM!
Variations:
Seafood / Artichoke Appetizer: Add 1 cup shredded crabmeat or imitation crab (surimi) either with spinach or in place of spinach.
Southwesern Appetizer: Add 1 Tablespoon Southwestern Blend instead of Great Garlic
Italiano: Prepare as above and add 2 Teaspoons of viva Italiano blend with ½ cup of chopped sundried tomatoes.
Garden Style: Add 1 Tablespoon Garden Harvest Blend instead of Great Garlic
Cajun Style: Add 1 Tablespoon Kickin’ Cajun instead of Great Garlic
Southwestern Seasoning Product Page
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