When it comes to day-after-Thanksgiving leftover traditions, this is one that some folks prefer over the turkey day spread! First, turkey bones are used to create a flavorful broth. Then, add in Make Ahead Roux along with leftover turkey, smoked sausage and Gumbo Seasoning for a big pot of comfort. What a delicious way to...
This classic Shepherd’s or Cottage Pie was the favorite in our Lucky You Cooking Class. (Well, the Dark Chocolate Stout Cupcakes were a favorite, too.) In the cooking class, we made individual Shepherd’s Pies in ramekins to speed up the process. Whether you keep it in the cast iron or divvy it up for individual...
Guinness, the wildly popular dark Irish stout, gives this stew a unique, rich flavor. This stew is an Irish staple and a great choice for a St. Paddy’s meal. However, don’t wait for March for this recipe, enjoy this one year round! We bring in our Savory Steak and Chop Blend for rich, herby flavor. Big...
Midnight Pasta is a version of Pasta Aglio e Olio – a quick, sweep-the-pantry pasta that includes olive oil, garlic and sometimes capers and anchovies. In the movie Chef, Jon Favreau’s character Casper makes this pasta for Molly played by Scarlett Johansson. This dish is from Chef Roy Choi who created all the recipes for...
Festive and beautiful, this salad will be the star of the show. Fresh pomegranates star alongside our Pomegranate Balsamic for a tart-sweet finish. The ingredients in this salad feel like fall, but this recipe will take you right through Christmas. We’ll be eating this salad all winter long.
Homemade enchilada sauce is easy and oh so worth it. New Mexico Chiles blitz together with Mexican Oregano and Mojave Garlic Pepper to make a versatile red sauce that’s wonderful for Enchiladas and so much more. It’s a great start to a tortilla soup or for making a pot of rice. Power up the blender and get to blitzing –...
We love the convenience of a rotisserie chicken – especially when it’s paired with a batch of homemade enchilada sauce. New Mexico Chiles blitz together with Mexican Oregano and Mojave Garlic Pepper to make a versatile red sauce that’s wonderful for these enchiladas and so much more. It’s a great start to a tortilla soup...
Butternut squash is often associated with fall and wintertime dishes, but we love what it does in this bright and light dish alongside velvety luxurious scallops. We use our Orange Pepper to season the scallops and sear them in our Blood Orange Avocado Oil. Then we give the dish some crunch and punch with vinegary...
No need to fire up the grill. This classic Southern Louisiana dish has nothing to do with BBQ! This luscious dish can be cooked stovetop or in the oven. We prefer the oven because the shrimp linger a little longer in the sauce. And it’s all about the sauce! Our NOLA Pepper is the perfect...
“Sweep the Garden” is one of the best descriptions we’ve come across for a Chicago Dog. Piled high with tomatoes, onions and pickles, we are in love with this version of this classic dog. Understandably, we had to bring to spice to the party! We added Garlic Curry to the mustard and our dressed the...